A rainy summer day calls for a bit of a comforting food. Not too comforting to heat up the kitchen too much. Just a bit of a lush pan dish.
I had some gnocchi (pronounced: naakee) and was figuring what to pair it with. I decided to "flex" my dish. What? I'm a flexitarian, so one is flexible enough (about 10%) to decide to add a "meat"- fish meat- to my dish.
This is not a homemade gnocchi recipe, so you can relax. :-)
If you choose to buy cooked shrimp and premade gnocchi, this dish can whip up real quick!
Amazingly enough, I did not go off the norm with the ingredients. Next time!........

Ingredients:

• shrimp - I chose the frozen cooked ones (this time!) - as many as you want!
• gnocchi - I got the regular size ones (though, I think I prefer the smaller ones) (homemade in on my cooking bucket list.)
• EVOO - some for mixing with lemon juice and garlic to keep shrimp warm and basting
• lemon- to add in EVOO mix and to add to dish towards end
• oil/butter spread - 1-2 tbps
• garlic- 1-2 cloves or 1-2 tbsp powder
• flour - 2 tbsp
• whipping cream - 1/4-1/2 cup
• parmesean - 1/2 cup (add more to taste and topping)
• black pepper - 2 tsp
• thyme - 2 tsp
• basil - 2 tbsp

In a large pan, baste (or warm) shrimp in EVOO, garlic & lemon juice for a few minutes- while you cook the gnocchi (according to directions). As you drain gnocchi in strainer, rinse in cool water to keep from sticking from starch & add EVOO. Let sit while you make the cream sauce in a smaller pan. Melt butter under med-low heat. Add garlic-n-stir. Add flour and stir faster. Add cream and stir slower. Add parmesean & continue to stir. Add spices while stirring. Hopefully you have a nice sauce. If not smooth, maybe add more cream! Taste and add more seasoning, if needed. Add shrimp then gnocchi and mix. Squeeze lemon and mix.
If you are pleased, serve & enjoy!
Buon Appetito!

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Who doesn't love a good cheeseburger- especially in the summertime! (off the grill)
Ever had a the major things that go into a cheeseburger- as a casserole?\No? Try it?
There are version of cheeseburger casserole out there, but they seem more like hamburger helper type recipes. This is a bit different. Well, of course it is! It is a recipe coming from me! 

INGREDIENTS:

• rye bread - 3 pieces broken to fit round pan
• eggs - 2
• avocado mayo - 1/2-1 cup for egg mixture & 1/2 cup for layer
• mustard - 1/2 cup for egg mixture & 1/2 cup for layer   (I used yellow)
• Spices: pepper, garlic, onion powder, thyme, mustard powder - 1/2 to 1 tbsp (all-depending) - used with egg mixture
• loosely chopped ( or mashed) cooked meatless meatballs    (or meat)
• sauteed onions - 1-1 1/2 onion (I used both red & yellow)
• shredded cheddar - 1 bag  (used in the layer and topping)
• lettuce - 1 cup
• tomatoes - chopped (I used roma)
• ketchup - 1/2  cup for layer
• breadcrumbs - 3/4 cup 
• EVOO - for sauteing onions, cooking the meatless balls, and to lightly sprinkle on top of crumbs
• sesame seeds - sprinkle on top    (optional)
• parsley - sprinkle on top     (optional)

Preheat oven to 425. Spray pan with non-stick. Spray bread and dash some spices on both sides- then place at bottom. Mix eggs, spices, avo-mayo, mustard and spread on top of bread (mash a bit with fork). Start your layers! I did mine like a burger! Meatless balls -> onions -> cheddar -> tomatoes -> lettuce -> mayo, mustard, ketchup -> breadcrumbs -> EVOO -> cheddar -> sesame seeds -> parsley.
Place in over (uncovered) and bake for 25-30 minutes. Take out of oven and let sit before serving. Like any types of layer baked dish- give it time! 
Serve and enjoy!

Afterthought: Maybe add a bit more avomayo, mustard, ketchup - to have a bit more distinctive taste of those 3 things.
FYI: If you want to have a light brown baked dish, bake at 425 for 30 minutes. If not, bake a 400 for 25 minutes.

Are you a Mediterranean cuisine lover like me? 
Or, haven't really tried much of their dishes? Well sista or brotha..... I highly recommend that you take a chance and try them! Life is more than burgers and fries! :-)
Go to Aladdins or Dolce Wraps and try some of their dishes, like: hummus, falafels, pitas, spanakopita, baklava and........dolmades!
No, dolmades do not have all the extras I have in the picture. ;-) I as just trying to make it look fancy.
How did I do?

Ingredients:

• Grape leaves - jar/ brand Roland
• garlic oil
• veggies: chopped/diced ( I used: eggplant, red onion, raddish, asparagus, black & green olives)- sauteed
• alfalfa
• cooked couscous
• pepper
• parsley
• chives
• green onion
• feta
• egg- separated

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Directions:

• Cook couscous according to instructions on box. I used the smallest portion on box and there was still plenty left. But, then I didn't use rice in all my dolmades.
• Cook/saute your chopped chosen veggies and set aside.
• Pull a group of grapes leaves. They will come in three grouped rolls of maybe 10ish. Open an lay out on paper towels.
• Add whatever mix of foods towards bottom center of leaf. I did mostly different ones. But, that's how I roll. Mix it up!
• Start to roll and fold the first leaves on each side. Continue rolling a you fold the next two leaves on each side. Finish roll and maybe use egg yolk to seal them. 
• Now, feel free to eat fresh. Or, grill in pan with garlic oil for several minutes on each side on med-low heat. Or, put a bunch in at once and cover for 10-15 minutes on low heat- in case you just want it hot and cooked.
• Feel free to add toppings like: feta (which I also used in mix), egg, alfalfa, chives or parsley. Which I used most in mix as well!
• Serve and enjoy!

​Tro'ne Kala tous fi'lous mou!..................Eat well my friends!

So, I had a bag of saurkraut in the fridge. I get one about once a month and try to make a different dish with it every time. Because, saurkraut is not just a dish to have with kelbosi or sausage or potatoes. Come-on people! The culinary world is so diverse and open to interpretation! So, here is my interpretation......

Ingredients:

• saurkraut ( either 1 bag or 2 cans)
• bell pepper (I chose an orange one!) - qty 1
• tomato ( whatever you prefer- I chose 2 roma)
• mushrooms - I chose 2 cans in this dish - diced
• EVOO - extra virgin olive oil - for cooking kraut & b-pepper and adding to dish
• black pepper - as much as you want! I dashed about 1-2 tsp
• garlic - either 1 tbsp of powder or 2 cloves
• minced onion - didn't have fresh, so 2 tbsp of dried minced
• BBQ sauce - 1/2 ( or more)
• parsley - 2 tbsp
• green onion - 2-3 ( mainly green part, mostly for topping)

Saying this as a how I cooked it.......
I opened my package of kraut and put it in a strainer. I washed it down in cold water for a few minutes. I grabbed a large skillet and heated it up with EVOO. I added the kraut and cooked on high for a while, till it turned brownish (about 15ish minutes). Then I added my chopped bell pepper and cooked on high still, while I chopped my tomato and diced my mushrooms (feel free to omit mushrooms). Then I added my seasoning: pepper, garlic, onion & parsley. I don't use salt much, but if you must, then you must. There is salt in the bbq sauce & that's good enough for me! I added some more EVOO and then added BBQ sauce (your choice!). I mixed it up very well and let it cook on med-low for another 10ish minutes. I taste tested it and thought it could use some more bbq sauce. Then, it was soooo ready! I plated it and added some chopped green onions. Yumm!

So, you then think or say - it needs to have some hearty stuff with it. Well, I gave in and baked some bbq potatoes and added to the dish. There, you win! 
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So, it is technically or "calendarically" Spring, but today we have a sheet of snow and it is cold. That made me want to eat something comforting and hot. I couldn't decide between spaghetti or chili, so I decided to kind-of combine them together! ;-)
I know you are thinking.....Skyline Chili. Well, maybe a bit so. But, I am sure some of my ingredients are different and will definitely taste different than processed Skyline Chili. And then you think, of course it is different......you are some kind of flexitarian. ;-)

Ingredients:

• meatless meatballs - 1 package 
• wheat spaghetti ( I used half a box for 4-5 servings)
• marinara sauce - 1 cup or more
• taco sauce - 1 cup (plus a dash for topping)
• green bell pepper - chopped & sauteed
• green chiles - 1 can
• pimentos - 2 little jars
• pinto beans - 1 can ( rinsed)
• garlic clove - 1
• avocado oil AO + garlic oil GO - for sauteeing
• cooking spray
• black pepper - 2 tsp 
• oregano - 1 tbsp (or more)
• cilantro - 1-2 tsp
• minced onion - 1 dried jar or 1 cup fresh
• coriander - 1/2-1 tsp
• cumin - 1 tsp
• chili powder - 2-3 tsp
• Toppings: shredded cheddar cheese, sour cream, green onion, taco sauce

Cook frozen meatless balls with some AO & GO, then chop. Add green pepper to pan and saute on medium heat for a few-ish minutes, then add meatless balls. Add green chilies, pimentos, pinto beans & stir. Add clove, pepper, oregano, cilantro, coriander, cumin & chili powder. Mix well and simmer for 10-15 minutes.
In a pot, add marinara and taco sauce. Stir. Add meatless ball mix. Stir & simmer into chili.
Break pasta in 3 parts and add to boiling water. Add GO and cook according to instructions (5ish minutes).
YOUR choice. Just add to chili pot. Or...... Put pasta in bowl, then add chili mix, then add toppings: cheese, sour cream, green onion.


This was so good! And I got a bit of both (spaghetti & chili) in my tummy!

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These past couple months I have been on a pesto kick- both green & red. I want to make everything with pesto! Hehe. I thought, maybe I should have a pesto recipe week. The idea is there & one day will happen. Just not this week. BUT, still wanted to post this recipe because it is molto buona!!! That's if you like pesto and green olives. 
Buon Appetito!

Ingredienti:

• 2 jars (or more) green pesto
• 1/2 tall jar large chop pitted green olives
• 2-3 jars pimentos (or 1 cup)
• Farfelle - as much as you want!
• EVOO (extra virgin olive oil) - to add to cooking noodles
• 2-3 roma tomatoes - chopped or diced
• 1-2 garlic cloves - diced
• 2 tsp pepper
• 3-4 tbsp oregano
• parmesean

Cook noodles as instructed - with EVOO. Rinse with cool water & back to stove on low heat. Add pesto, olives, pimentos, tomatoes, cloves, pepper, oregano and parmesean. Mix well. Serve with extra parm on top and olive(s), if you'd like! If you have some asiago, feel free to shred some of that yummy cheese! 

So, I was chillin....n....scrollin.......
Came across an article that it was national chocolate cake day today. So.......guess I had to make one.
But, didn't want to make a regular large cake, since I am not a big sweet-tooth person and didn't want all that extra cake in the house. So, decided to make a mini cake. But, then I thought it would be more fun to make a tier cake.  Originally thought 3-4 tier, but then I go back to having that extra amount of cake. So, just a 2-tier will do.
This pic is of a 2nd version. I tried my "healthier" version, but didn't prefer it this time. Once in a while, I can choose healthier options and it turns out really good. Not this time. I still managed to make a Dee-twist on it.....with one unusual ingredient.

• 1/4 cup of sugar
• 1/4 cup of flour
• 1/4 cup of cocoa
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1 egg
• 1 1/2 tsp of creamer (didn't have my usual whipping cream)
• 1 tbsp olive oil
• 1/4 cup of matcha tea! 
• 1/2 package of cream cheese- softened

Glaze:

• 1/2 cup sugar
• 1/4 cup cocoa
• 2 tsp softened butter
• 1/4 tsp vanilla extract
• 2 tsp creamer

Mix dry ingredients together in one bowl. The mix the rest - up with the tea- in another bowl. Combine ingredients. Add to two ramekins and bake at 350 for 20 minutes. Let stand.
Make the chocolate glaze while baking. Refrigerate for a bit.
Take cakes out of ramekins and add cream cheese on top. Add one cake over other. Pour glaze on top.........
Enjoy!

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1 - Side note: might post the pics of the other "healthier" cake, for you to see if you can tell the difference and which one looks better.

2- I was almost going to just keep with the cheese on top and make the glaze a fondue dip. Maybe next time!

I love making chilies! I love always trying different kinds of chili! 
So, being close to Christmas (ugh, only 5 more days), thought I'd make my chili with a holiday theme.
The main theme spice is cinnamon and the other theme is that the veggies in my chili are red and green ones. :-) But, I think you would have figured it out after noticing you are chopping veggies that are only green and red. ;-)
Heated cinnamon makes it spicy! So, if your palate is sensitive to spicy, then reduce the amount of cinnamon!

• 1-2 green peppers
• 3 roma tomatoes
• 1/2-1 red onion 
• 2 cans of green chilies
• 1 can of enchilada sauce
• 1 can of tomato paste
• 1 cup of peas
• 2 tbsp garlic oil
• 2-3 tbsp taco sauce
• 1 tsp coriander 
• 1 tsp pepper
• 1/2 tsp thyme
• 3 tsp parsley
• 1-2 tsp cilantro
• 1/2-1 tsp cinnamon
• 1/2 tsp nutmeg
• 2-3 qt slow cooker (SC)

Turn on SC to high (preheat). Big chop veggies and add to SC. Cover and let SC for 1/2ish. Add rest of ingredients and mix well. Cover and SC on high for 2-3 for small SC or 3-4 for large SC. Reduce to low for another 1ish. If you have warm, switch to warm. Or turn off. Stir during and at end. Serve with cheesed-crackers of maybe an soft boiled egg of egg-yoke. The cheese I chose were feta, gouda and montery jack on top of triskets (love triskets!!!)
Serve it your way & enjoy!!!
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I don't eat pears much. It seems I eat it more in the fall. I think the texture along with the taste is a good combination for this time of year. And, when I haven't had it in a while, when I take that first bite......oh, so juicy and tasty!
In a gift package of foods, were some pears. Many, in fact that I knew I had to use them before they got bad. Pears tend to get bad before apples and other fruits.
I haven't made much with pears, so when I made this cake, I was impressed of the outcome and taste, while being more on the healthier side!

• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup honey
• 3 eggs
• 1/4 cup flax seed
• 1 cup cream cheese
• 3-4 pears
• caramel

Preheat oven to 350. Mix (whipped) eggs, honey, cheese in one bowl. Mix flour, powder, soda & flax seed in another bowl. Slowly add & mix flour mix to egg mix. Dice 3 pears and add to mix. The add soften caramel. Add mix to sprayed baking pan. Bake for 45 minutes. Soften cream cheese and mix with some honey. Take cake out and let sit for 10 minutes to cool a bit. Add a honey/cream cheese mix to top layer. Then assort sliced pears on top. Bake for another 15-20 minutes. Let sit for a bit, then...serve it up!

For me, this is one of the yummiest dishes! I don't know if it is the internal need for more comfort food, but every bite was soft, moist and high in taste value! So, it is not just for comfort.....but for year around tastiness!
I don't really ever make the same thing twice, so the next time I make this I will tweek it a bit. But, no too much!
Blue cheese is an acquired taste. And it mix well with some things, but not with others. This dish, the blue cheese was mixed beautifully well with the other ingredients!

• 8-10 celery (sauteed)
• 1/4-1/2 cup of minced onions (Sauteed, if fresh.)
• 3-4 tomatoes (your choice)
• 3 tsp parsley
• 1-2 tsp pepper
• 2 garlic cloves (mine was baked) (or 1-2 tsp of minced or dry minced, or ground)
• hot sauce - I used Franks
• 1 pkg of blue cheese
• 1/4-1/2 cup blue cheese dressing
• garlic oil (or olive oil) - some for saute, some to put into mix, little to drizzle on top
• 1-1.5 cup cooked long grain rice (cooked in vegetable bouillon!!)
• cooking spray

Topping

• cracker crumbled ( I used about 8-10)
• garlic oil drizzle
• hot sauce drizzle
• blue cheese dressing drizzle

Add each ingredient one by one in a bowl- mix after each ingredient.  Spray dish pan and add mix. Cover and bake at 450 for 15 minutes. Uncover and bake for another 15 minutes. Take out and add toppings. Bake for the last 10ish miniutes. Let sit for a bit. Then, serve it up!!

Option!....... Just bake the mix without rice and use as a dip- or add on top of rice later.