Each time I make them I change it up a bit.  Today, I used prosciutto, finely chopped green peppers and mushrooms, 4-cheese blend and green onions.

Here they are just coming out of the oven:

Out of the pan:

Preheat oven to 350

PAM spray a muffin/cupcake pan.

• 6 slices of prosciutto (or deli-sliced ham, chicken or turkey)
• 6 eggs
• 1/4 cup cream
• 1 tsp garlic powder
• pepper to taste
• green onions (or chives), chopped
• shredded cheese

Line six cups of the cupcake pan with the prosciutto, pressing in to form a shell.

Whisk the eggs, cream, garlic and pepper until fluffly.  Pour evenly into the cups.  Top with the cheese and green onions.

Bake for 17 minutes or until toothpick comes out clean.  Do not overcook!

I am already thinking of lots of other ways to make these… a Mexican version, Italian version, Cajun version, etc!

This recipe is like souped-up arrabiata sauce!  The olives give it a distinctive taste.  I got lots of compliments when I served this at my last two dinner parties. 

• 1/2 cup good olive oil
• 1 onion, chopped
• 5 garlic cloves, crushed
• 2 14 oz cans fine-chopped tomatoes
• 1 cup Kalamata olives, no pits (I cut them in half)
• 1 small jar capers
• 1 small can anchovies, chopped
• 1/2 tsp crushed red pepper
• 1 sprig fresh rosemary, chopped
• salt and pepper to taste
• 1/4 cup fresh Italian parsley, chopped
• 1 pound pasta (penne is good)

Heat the olive oil in a medium saucepan; add the onion and garlic and cook until translucent.

Add the tomatoes, olives, capers, anchovies, red pepper, rosemary, salt, and pepper.  Simmer for about 30 minutes.  Stir in the parsley when ready to serve.

Meanwhile, cook pasta to al dente.  Drain (do not rinse).  Pour sauce over pasta and mix well.  Serve with fresh parmesan cheese.

Mangia Bene!

• 1 lb hamburger
• 1/4 c chopped onion
• 1 10 oz can fine-chopped tomatoes
• 1 8 oz can French cut green beans
• 1 tsp crushed garlic (or garlic powder)
• salt & pepper to taste

Brown the hamburger; add the onion and rest of ingredients, mix well.  Simmer on low heat for 20-30 minutes.  Pour meat mixture into pie plate or casserole dish.

Preheat oven to 350.

Topping:

• 1/2 c mayonnaise
• 1/4 c sour cream
• 1/4 c cream
• 2 eggs
• 1 cup grated cheddar cheese (I used 4 cheese blend)
• 5-7 shakes of Tabasco
• pepper to taste

Mix all ingredients together well.  Pour evenly over the meat mixture. 

Bake for 30-35 minutes until top is lightly golden-brown.

Dig in and mangia bene!

P.S.  Dave loved this, so next time I am doubling the recipe!

• 1 pkg active dry yeast
• 1/2 tsp sugar
• 1 1/2 cups warm water (110 degrees)
• 4 cups all-purpose flour
• 1 tsp salt
• 4 tbsps fresh rosemary
• 3 tbsps olive oil
• sea salt, coarsely ground

Dissolve yeast and sugar in 1/2 cup warm water and let sit for 5 minutes until bubbly.

In a large bowl, combine flour, salt and 3 tbsps of the rosemary.  Add yeast mixture and remaining water.  Mix thoroughly with a wooden spoon and/or your hands.  Transfer to a floured cutting board and knead by hand for a few minutes until smooth. 

Lightly coat a large bowl with olive oil.  Place dough in bowl and cover with a towel.  Let rise for 1 1/2 hours in a warm place, until doubled.  (I put it on my dryer in the laundry room!)

Preheat oven to 425.

Once risen, punch down and place on an oiled baking sheet (I use my round pizza stone, but a cookie sheet is fine).  Press dough down with your hands into a circle, dimpling it with your fingertips.  Drizzle with the olive oil and sprinkle with coarse sea salt and remaining rosemary.

Bake for 20-25 minutes, until golden.  Serve warm or at room temperature.

Note:  The thinner you pat down the dough, the crisper the foccacia.  The thicker you leave it, the softer the bread.  Thick is great for making sandwiches.

Vatiations:  Use sage instead of rosemary.  Add sliced olives, red onions, or zucchini.  Cheeses of most any kind are terrific on it – parmesan, mozzarella, fontina, etc.

Here it is right before going into the oven:

• 1½# boneless, skinless turkey (or chicken) breast
• Salt and pepper to taste
• ¼ cup flour 
• ⅓ cup olive oil
• 1 tbsp butter
• Juice of 2 lemons
• ½ cup dry white wine
• capers, if desired

Preheat oven to 200° 

Pound turkey breasts lightly (I do it in between waxed paper)

Sprinkle each piece with salt and pepper; dredge lightly in flour 

Heat olive oil and butter over med/high heat

When oil is hot, add floured turkey pieces, cook until lightly brown (about 2 minutes each side)

Transfer to a plate and put it in heated oven; repeat with the remaining pieces 

In same pan, add lemon juice and stir with whisk; add white wine, stir with whisk

Continue cooking over med/high heat until sauce thickens up – about 10 minutes; add capers if using 

Plate turkey and spoon sauce over each piece 

Mangia bene!

At Pascucci’s, I ordered a shrimp dish they called “Palermo”:  Large tiger shrimp stuffed with pesto, wrapped in prosciutto and grilled.  It was an exquisite dish – and as is my custom, I came home with a desire to recreate!  

I spent Friday at my good friend Linda’s house and decided to try my hand at this dish for lunch.  We made pesto from scratch, but you can use a prepared pesto to save some time.  If you want to make it from scratch, see here:  Tina’s Pesto

• 16 large raw shrimp, in shell (I bought tiger shrimp)
• 1/4 cup pesto
• 8 slices prosciutto
• 1 tbsp olive oil

Shell shrimp but leave on tail.  Butterfly the shrimp (cut almost all the way through the flesh down the center of the shrimp’s back).  Insert a bit of the pesto into the opening and press closed. 

Cut each slice of prosciutto in half lengthwise.  Wrap each shrimp with a slice of prosciutto.

Heat a griddle to high and brush with the olive oil.  Place the shrimp on the grill and cook approximately 2 minutes each side, until prosciutto is lightly browned and shrimp is cooked through.  Serve hot and mangia bene!

Pesto Stuffed Prosciutto Wrapped Shrimp

Photo Credits:  Linda Marshall

To make 2 dozen:

Crust:

• 1 3-oz pkg Philly Cream Cheese, softened
• 1/2 cup butter, softened
• 1 cup flour

Cream together cream cheese and butter.  Add flour and mix well.  Chill for at least one hour.  Shape into 2 dozen 1-inch balls.  Press into bottoms and sides of ungreased cupcake tins.

Preheat over to 325 degrees.

Filling:

• 1 egg
• 3/4 cup brown sugar
• 1 tbsp butter, softened
• 1 tsp vanilla
• dash of salt
• 2/3 cup pecans, chopped

Beat together eggs, sugar, butter, vanilla and salt until smooth (I whip til it is airy)

Divide half the pecans among the pastry-lined tins.  Add filling by teaspoonful; top with remaining pecans.

Bake for 25 minutes.  Cool in pans.  Remove.  These keep for quite awhile in an airtight container.

Mangia Bene!

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Makes 24 pieces.

• 12 large shrimp, raw, peeled & deveined
• 24 wonton skins
• 1/3 cup of milk
• 3 green onions, finely chopped
• 4 tbsps fresh cilantro leaves
• 1 red bell pepper, thinly julienned
• 4 ozs cream cheese, softened
• vegetable oil for frying

Slice shrimp in half length-wise. 

Dip wonton wrapper in milk.  In the middle of the wonton wrapper, place shrimp diagonally.  Add a sprinkle of green onions, cilantro, and a couple red bell pepper pieces.  Top with a 1/2 tsp of cream cheese.

Roll up from one corner and place seam side down in frying pan with about 1/2 inch of hot oil.  Fry until light brown on each side.

Serve with Raspberry-Jalapeno jelly for dipping.

You can buy the Raspberry-Jalapeno jelly here: Raspberry & Raspberry Jalapeno Jelly

Alternately, you can make your own jelly by mixing raspberry or apricot preserves with hot jalapeno jelly; though this A Bountiful Harvest brand is delicious!