Wednesday, August 31, 2011

Tomato, Balsamic Parmesan Pasta

Tomato, Balsamic Parmesan Pasta

Calphalon Non Stick Pans are great for many different recipes. I love the 12" non stick pan because I can make a great Pasta sauce with and then add cooked and flavored pasta too. Like I did last night! I made a Gluten Free Pasta that was flavored with a bullion cube. Then I made a Balsamic, Tomato, Onion Garlic Sauce with a balsamic Parmesan cheese. So yummy and with a hint of nuts and Balsamic Vinegar its even better.
Balsamic, tomato garlic with the hint of Balsamic Cheese

Tomato, Balsamic Parmesan Pasta Ingredients:
8 vine ripened tomatoes Quartered and Halved.
3 tablespoons of Olive Oil
3 cloves of garlic
½ cup chopped onions
½ cup Aged Balsamic Vinegar
1 cup Chicken or Vegetable broth
2 cups of Parmesan Balsamic Cheese
Cooked Pasta w/ a hint of flavor
1 tablespoon of Beef Bullion
1 Large Pasta pan filled with water 3/4 full
1 Bag of Gluten Free Penne Pasta


Place Olive Oil in Pan and heat then add chopped Onions

Quarter and Half Tomatoes then place in with Garlic and Onions

Shred Cheese

Now start Pasta by bringing water to a boil  and add Bullion Cube until comes to a boil and dissolved. Next add Pasta stirring for 7 minutes do not stop stirring. Last turn off and let sit in water for 3 minutes then drain and add to sauce

Next add Balsamic Vinegar, I like to use a aged 10 years or more.

Then add Broth chicken or Vegetable I used Chicken tonight.

Last adding Cheese

Drain Pasta and toss in sauce let sit tossing periodically for 30 min.

Serve warm or Cold .

Enjoy and Bon Appetit


Monday, August 29, 2011

Quick and Easy Tacos

I just love my new Calphalon Pans both of them are great combination to add to your kitchen.  A Contemporary Nonstick 10" and 12" Omelet Pan Set  along with our new Egg & Omelet Nylon Utensil set . We are currently giving these away on Cooking Underwriter and you can enter here.  Little Miss J has a sleep over this past Friday night. A last weekend hurrah before school starts today.

The girls all love Mexican so I made Beef Tacos and Quesadillas. They were a huge hit.

Taco Ingredients:

1 lbs Ground Sirloin 
2 cups Chopped Onions
2 Tablespoons Taco Mix
Corn Tortillas FROZEN
½ cup shredded lettuce Optional 
½ cup chopped tomatoes
½ cup grated cheddar cheese 
½ cup sour cream 
Salsa for garnish

Place Olive oil in 12" pan

Chop Onions then place in 12" pan

Cook until clear then add Ground beef and Taco Seasoning

While cooking grate cheese, Shred lettuce and Chop tomatoes. Heat Taco shell on stove or in microwave for about 10 seconds.

Now Start assembling Taco by placing meat on taco shell

Next add Cheese

Then tomatoes

Last Sour Cream

Enjoy and Bon Appetit

Sheila Fretz 

Friday, August 26, 2011

Salmon witha Balsamic Glaze

Baked Salmon with Balsamic Glaze Served on a wreath of Greens

Serves 8

This is one of my go to recipes especially if I am trying to impress some one the presentation alone will knock your socks off. I always serve on a wreath of spinach or field greens with the vegetable as a garnish. This time we made carrots because it was easy, however, I have served it with fresh uncooked vegetables too. Like sliced cucumbers and cherry tomatoes or even marinated artichoke hearts it all depends on my mood. However, I always serve it with  Mashed Yukon Gold Potatoes.

To see all of the fabulous products all clad has click here

Baked Salmon Ingredients:
1 Whole salmon split and boned with head and fin removed
3 lemons thinly sliced
3 tablespoons dry dill weed or fresh ( If using fresh reduce to 1 1/2 tablespoons
6 tablespoons olive oil for drizzling on both sides of fish.
Salt & Pepper to taste.
Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar
1/3 cup white sugar

Any Vegetables That will show color ( Carrots, Cherry tomatoes, Cucumbers, etc...)
Organic Baby Spinach

Aluminum foil or Parchment paper 2 sheets length of fish plus a couple of inches on each side
1 Large Baking sheet
1 small  all clad frying Pan
1 rubber spatula

Line a large baking sheet with Aluminum foil or Parchment paper, Drizzle olive oil on both sides and place skin side down on the baking sheet. Next sprinkle with dill weed, salt and pepper, then slice lemons thinly and arrange on top of the salmon to cover completely.

Next the other piece of aluminum foil or Parchment Paper and place directly on top of salmon. Starting clock wise role up sides of the foil or parchment paper forming a pillow. Place in oven at 350 degrees and cook for 45 minutes closed up.

 Next take your knife and rip open the pillow down the center and cook for an additional 10 minutes.

Next Clean vegetables and greens. Set aside until dry.

To start your balsamic glaze. Take the Balsamic Vinegar and the Brown sugar and place in small frying pan cook on super low almost no flame stirring occasionally. When the vinegar pulls away from pan with a rubber spatula you know it is complete.

Next Take greens form a wreath and place vegetables all around plate looking like a ornaments arranged around plate. I used cooked carrots this last time. Take Mashed potatoes and place in center of the wreath to one side next cut a piece of salmon lean up against potatoes and     drizzle all over greens and salmon. Serve immediately.


 Bon Appetit

Sheila Fretz

Wednesday, August 24, 2011

Peach PomegranateBluberry Buckle

So as you know we are doing a give away with All Clad METALCRAFTERS and they are giving away with cooking underwriter a fabulous 2- Quart Saucier Pan with lid; You can enter here! So when I was putting this recipe together I was trying to figure out a post for a recipe for a gluten free dessert that used fruit that was in season and had a beautiful aroma and flavor.  So I made you folks a Peach Pomegranate Blueberry Buckle it’s  yummy and tasty not to Sweet and not super fancy and on top of all of that its gluten free.

Peach Pomegranate Blueberry Buckle Ingredients:
2 cups fresh or frozen peaches
2 cups fresh or frozen blueberries
1 cup of Pomegranate juice
1/4 cup Corn Starch
½ cup white granulated sugar
Cooking Spray

Equipment:Cookie Sheet lined
w/silpat or aluminum foil.
12 ramekins

Preheat Oven to 350 degrees

In a large 2 quart Saucier pan cook peaches, blueberries and pomegranate juice bring to a boil.

In a separate bowl mix corn starch and sugar together

Now add 1/3 cup juice from saucier pan. Whisk together

Then add into fruit after whisking together.

When comes to a boil and partially thickened move with ½ cup ladle to ramekin that has been sprayed with cooking spray.

Place on baking sheet

Next add my  Crumble Gluten Free

Cook at 350 for 45 minutes.
Serve with Ice cream or whipped cream or by itself.
Enjoy and Bon Appetit

Sheila Fretz

Monday, August 22, 2011

Prosecco Peppers and Onions in a Marinara Sauce Served with Sausage

So at Christmas time I had a post for called all I want for Christmas and on this post it had a link to purchase a All Clad Metalcrafters frying pan . I was very lucky, because one of my fabulous Besties, reads my blog and me bought me the All-Clad Stainless 12-Inch Nonstick pan; and I always love to get a great pan to cook with ( Read all about it here)  So when I approached All Clad Metalcrafters  for my month long of giveaways I asked if they would be interested in participating and they kindly obliged. All Clad Metalcrafters is  giving one of my luck readers a 2-Quart Saucier Pan with Lid. Which you can enter to win here.

If you win you can make Prosecco, peppers and Onions in a marinara sauce in this 2- quart Saucier Pan or make one of your favorite recipes in this pan if you win.

Now on to the recipe.

Prosecco Peppers and Onions in a Marinara Sauce Served with Sausage Ingredients

6 Italian Sausages Mild or Spicy
1 large onion
½ cup frozen or fresh Red Green and Yellow Peppers Sliced Julienne.
3 tablespoons of Olive Oil
2 1/2  cups of your favorite store bought marinara sauce
½ cup of Prosecco Sparkling Wine

Preheat oven to 350 degrees

Place 6 Sausages on a cookie sheet in oven cook for 45 minutes until golden brown.

Slice onion in half then julienne sliced

Now place Olive Oil and Onions and Peppers in pan. ( This time I used pre-cut Frozen peppers)
Next cook until caramelized

Then ½ cup of Prosecco with 1/2 cup Marinara Sauce. Cook Prosecco down for 5 to 10 minutes.

Next add last 2 cups of Marinara Sauce

Cook on low while Sausage is cooking as soon as sausage is done place in  Marinara Prosecco, Peppers and Onions Sauce.

Then Make Gluten Free Pasta with 1 Bullion cube (make sure it is gluten free).

Tip of the day: When I make my Brown rice pasta I always flavor the water with a base of bullion or garlic depending on the flavor I'm trying to get. The best way to cook brown rice pasta is to bring to a boil first then add pasta and stir for 7 minutes DO NOT STOP STIRRING!!!
Then let sit in water for 3 minutes. Then drain rince and serve.

Serve over pasta with sauce.

Wednesday, August 17, 2011

Brie, Apple and Fig Pizza Petal Dessert or Appetizer

I hope your week is treating you well. Well mine is great so far and I have a fabulous post for you today that you can serve as a dessert or appetizer. Don’t forget to enter the birthday giveaway here!

Brie, Apple and Fig Pizza Petal Dessert or Appetizer
Fig Jam
Sandwich Petal

Place Sandwich Petal on Cookie Sheet
Slice Brie thinly and place on Sandwich Petal

Next Slice apple this thin

Now add fig jam on top

 Next flip apples over like this

Cook at 350 degrees for 10 minutes

Slice and Serve Immediately

Enjoy and Bon Appetit

Sheila Fretz