Cheese Pizza Breadsticks with Marinara Sauce

Tuesday night my boys requested Pepperoni Pizza for dinner.

I am not big pizza eater and I really have to be in a mood for pizza especially pepperoni.

I  make my own pizza dough with the help of my trusted friend The Breadmaker. It's easy, quick and you can store in your fridge till you need it.

The pizza dough recipe makes enough dough for two large think crust pizzas.

The boys got their Pepperoni pizza and I was left with half of the pizza dough. As I was trying to figure out what to do with it I remembered these Pizza sticks my sister orders every time we go to Boston Pizza.

That came me the idea to make my own Cheese and Garlic Pizza Breadsticks.


Simple, fast, filling and delicious. Perfect for quick snack or appetizer.


Ingredients:

• 1lbs Pizza Dough
• Olive Oil
• 2-3 Cloves Garlic (crushed)
• Romano Cheese
• Mozzarella Cheese
• Marinara Sauce (for dipping)

Preheat oven to 400F.

Divide pizza dough into as many parts as many breadsticks you want to make.

Divide each part into halfs and roll each half into 1/2" stick rope. Braid two ropes together into a braid.

Place unbaked pizza breadsticks onto pizza pan.

In a bowl combine olive oil and crushed garlic. Brush it over the bread sticks. Sprinkle the pizza breadsticks with Romano cheese and Mozzarella.

Bake for 12-15 minutes or until golden brown color.

Serve warm with a side dish of Marinara sauce for dipping.

Banana Cocoa Swiss Roll

Banana Cocoa  Swiss Roll

 Roulade......Roll.....Swiss Roll.....or Log whatever you call it is one of my favorite desserts to make .

You can fill them with hundreds of filling, cream, jellies...You can let your imagination run wild.

Over the years I made hundreds of different kinds of rolls. Different cake textures and flavors as well as different filling.

This weekend I made one of my family favorite Chocolate roulade / roll with vanilla cream filling and fresh bananas.

Banana Cocoa  Swiss Roll

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Ingredients:

Cake:

• 5 large Eggs
• 1/2 cup Sugar
• 1/2 cup Cake Flour
• 2 Tbsp Cocoa

Filling:

• 500ml Milk
• 2 packages/3oz Original Vanilla Pudding (stove top cooking style )
• 2 sticks of Butter (room temperature)
• 1/2 cup Sugar
• 1/2 cup Ground Walnuts (optional)

STEP 1: Preheat the oven to 350F. Line a jelly roll pan with wax paper.

STEP 2: In a large bowl cream together eggs and sugar until light and fluffy. Gradually add the flour and cocoa. Blend together well.

STEP 3: Pour into the jelly roll pan and bake for 20-25 minutes.

STEP 4: Meanwhile boil the milk and sugar in a pot, add the vanilla pudding and cook while stirring till it thickens into a cream. Cool completely. Then add butter and cream until you have nice and smooth cake filling (sometimes I add ground walnuts into the filling).

STEP 5: When the cake is done. Take a clean and wet dishcloth and spread it onto the surface. Remove the cake from the jelly roll pan and place it on the dishcloth with the wax paper still attached. Roll together tight and let it cool.

STEP 6: After the cake is cool. Unwrap it, remove the wax paper, put the cake down on the surface which is lightly covered with icing sugar (for no sticking). Spread the filling (leave some filling for icing the cake). Peel two bananas and place them lengthwise on the edge of the cake and roll tightly again.

STEP 7: Spread the rest of the filling evenly over the roll

STEP 8: You can cover your cake with shredded coconut, walnuts or melted chocolate (the choice is yours).

Banana Cocoa  Swiss Roll

Pork Tenderloin with Marsala Sauce

I was planning to make nice Valentine's dinner for my husband and my children this year.

Unfortunately, my plan didn't work out. We ended up spending the Valentine's Day with my best friend and her family over at their house. As much fun as it was I knew that there is a fresh pork tenderloin waiting for me at home to deal with.

My hubs was suppose to leave for work late Sunday night, but it got postponed till Monday night. I decided to make him a special dinner before he leaves for 2 weeks again.

I made one of his favorite dishes Pork Tenderloin with Marsala Sauce and Mashed Potatoes.

Pork tenderloin is very tender and tasty cut of meat that doesn't require long preparation time. This is another gourmet meal that takes you under 30 minutes.

This recipe serves 4

Ingredients:

• 1 Pork Tenderloin
• Olive Oil
• 1 Shallot (finely chopped)
• 2 cups Mushrooms (sliced)
• 3 Tbsp Butter
• 1/4 cup Marsala Wine
• 1/2 cup Cream 
• Salt
• Pepper

Cut pork loin into 1/2" slices. Gently tenderize them on my side with the back of your knife.Salt to taste.

In a large skillet heat up olive oil. Put pork loin pieces into hot oil and turn down to medium high. Brown the meat on each side for about 4 minutes per side or until done, but still tender.Remove them from the skillet and let them rest while you make your sauce.

 

 In the same skillet heat up butter. Add finely chopped shallot. Cook while stirring for few minutes. Add the mushrooms and brown them with shallot. Add Marsala wine and let it reduce to about 2/3 before adding cream. Salt and pepper to taste. Stir frequently while cooking till the sauce gets thicker.

When you are ready put few pieces of pork tenderloin on the plate and cover it with Marsala sauce.

I serve it with mashed potatoes and salad.

Tip: Sometimes I substitute Sherry for Marsala when I run out. It is still delicious and very similar tasting.

Honey Heart Shaped Cookie Sandwiches

Every year for Valentine's Day I make special Honey Heart Shaped Cookie Sandwiches for my family and friends.

My grandma used make these wonderful cookies for me and my sister for Christmas and Easter and she made them in different shapes. I started making Honey Heart Shaped Cookies few years ago for Valentine's day for my children.

My kids love these cookies and they call them LOVE cookies because I make them only once a year.

Last year few of my friends tasted them and they were hooked. So this year I had to make a bigger batch of my Honey Heart Shaped Cookie Sandwiches.

This recipe makes about 6 dozen cookies which gives you 3 dozen sandwiches.

Ingredients:

• 3 3/4 cup Flour
• 1 cup Sugar
• 5 Tbsp Butter (softened)
• 2 Eggs
• 2 Tbsp Honey
• 1 tsp Baking Soda
• 1 tsp Cinnamon

Preheat oven to 400F.

In a large bowl combine together flour, sugar, baking soda and cinnamon. Add eggs, butter and honey.

Work it into a dough.

On a lightly floured surface roll out the dough into 1/4" thickness.Cut out heart shapes with 2-3" cookie cutter.

Bake for 8 minutes on un-greased cookie sheet. Cool down on for 2 minutes and move onto cooling rack.

When cookies are slightly cool stick them together with filling.

Filling:

• 1 cup Walnuts (ground)
• 1 cup Lady Fingers or Ginger Snaps (ground)
• 1 Tbsp Dark Rum
• 1 Tbsp Honey
• 3 Tbsp Red Currant Jam
• 1/4 cup Water

In a bowl combine all ingredients together until you have smooth and thick filling.

After cookies are cooled and made into little heart sandwiches dip them in chocolate of your choice and decorate with sprinkles.

Store them in air tight container. They taste better if they are couple days old.

Azu Style Pork with Rice and Vegetables

Every Tuesday in my house is a busy day from the minute we wake up till the minute we go to bed.

Tuesday afternoon is usually packed with after-school activities and sports. I have 45 minutes between the figure skating and hockey to make dinner and feed my starving children.

This Tuesday I decided to make one of my father's recipes called Azu Pork. I am not sure where this came from, but it is quick and delicious. You can also make it with chicken if you don't have any pork or prefer chicken.

Ingredients:

• 1 1/2lbs Pork Loin
• 2 Tbsp Dijon or Brown Mustard (I use Slovak or German mustard)
• 2 Tbsp Ketchup
• Pinch of Icing Sugar
• 2 tsp Worcestershire Sauce
• 2 tsp Paprika
• 1 Tbsp Olive Oil
• 1 tsp Curry Powder (optional)
• 1 Onion (finely chopped)
• Salt
• Pepper
• 2 Tbsp Butter or Margarine

In a bowl mix together ketchup, mustard, icing sugar, oil, Worcestershire sauce. Add paprika and curry. Then mix in finely chopped onion.

Slice pork loin into thin strips. Salt and pepper to taste. Add the meat into the mixture and let sit marinate for 15-20 minutes.

In a skillet heat butter and brown the meat quickly on high. Turn the heat to medium and stir fry till it's done.

Serve with rice or potatoes.

Buttermilk Biscuit Breakfast Sandwich

Weekday breakfast in our house is pretty much the same. Everyone is in a rush to get out of the door so the breakfast fare is very quick and simple.

It usually consists of bowl of cereal, milk and yogurt. Sometimes we throw some fresh fruit into the mix just to shake things up.

Weekends are little more relaxed unless we have an early hockey game to get to.

                                                       Don't You Just Want To Bite Into It?

I try to make good breakfast for my family at least once a week which is usually the weekend. This Saturday was the perfect morning for tasty and hearty breakfast.

I decided to make Buttermilk Biscuit Breakfast Sandwiches for my boys complete with eggs, ham, cheese and of course some fresh vegetables.

I used Pillsburry Grands Biscuits. I baked all 8 of them. I used only 4 of them and I saved the other 4 for boys school lunch on Monday.

This recipe serves 4

Ingredients:

• 1 can Pillsburry Grands Buttermilk Biscuits
• 4 Eggs
• 1/4 cup Cream
• 3 Green Onions (chopped)
• 2 Tbsp Butter
• 4 Slices Smoked Ham
• 4 Slices Cheddar Cheese (not processed)
• Fresh Spinach
• 1 Large Plum Tomato
• Salt
• Pepper
• Paprika or Chili Pepper

Bake biscuits according to the instructions.

Meanwhile in a bowl beat eggs with cream. Add chopped green onion. Salt, pepper and paprika to taste.

In a skillet melt butter and pour in the egg mixture. Cook while stirring until the eggs are done the way you like them.

In another skillet (or the same) quickly heat the smoked ham.

Cut the tomato into 8 slices. Wash and dry the spinach.

After the biscuits are done take them out of the oven. Slice them in half. Place 1 slice of ham on the bottom half of the biscuit. Then add some fresh spinach on top, 1/4 of the scrambled eggs, slice of Cheddar cheese and finally 2 slices of tomato. Cover with the top half of the biscuit and serve.

Enjoy!

I served my Buttermilk Biscuit Breakfast Sandwiches with fresh fruit salad and glass of juice.

Brie and Spinach Stuffed Pork Cutlets

You want to get attention from my family just mention Schnitzels.

My kids are big meat eaters and when they hear word "schnitzel"  no matter what mood they are in they instantly perk up. I think fried meat to my kids is like Belgium chocolate to me.Sad, but true.

Now, just because they love it it doesn't mean that schnitzels are regulars on our weekly menu. The reason my children perk up to the word "Schnitzel" is because I don't make them often.

This weekend was one of the weekends when I decided to make some pork schnitzels.

Usually schnitzels are dusted with flour, drenched in egg wash and breaded in breadcrumbs.
I wanted to skip the breadcrumbs and stuff my pork cutlets before I fried them.

The fridge was looking mighty empty since I needed to do some serious grocery shopping. I did find some items that would work for stuffing my pork cutlets. I went with Brie, fresh Spinach and Smoked Ham.

It turned out great and I will definitely repeat this recipe.

This Brie and Spinach Stuffed Pork Cutlet recipe serves 4.

Ingredients:

• 4 - 1" Thick Boneless Pork Loin Cutlets
• 4 Slices Smoked Ham
• Fresh Spinach
• 1 Small Brie
• Salt
• Pepper
• 1 Egg
• 1/2 cup Milk
• Flour
• Oil for frying

Pound  Pork cutlets on both sides until they are about 1/4" thick. Salt and pepper. Place piece of ham on top of one half of the cutlet. Cover it with fresh spinach and 2 slices of Brie. Fold over the other half of the cutlet.

In a deep bowl beat the egg with milk and add enough flour to make thick batter.

Heat up the oil in the frying pan and turn in down to medium. Dip the cutlet in the batter and put it into hot oil. Fry on both sides about 3 minutes each side or until nice and golden brown.

Take it out of the oil and place it on a plate layered with paper towels to get rid off the access oil.

Served with your choice of side dish.

I served my Brie and Spinach Stuffed Pork Cutlets with Orzo & Peas.

Orange Chiffon Cake

This weekend is only me and my boys. My other half is away at work once again.

The boys are missing their dad more then usual this weekend. Not sure why, but I have a feeling that it has something to do with me being little moody last few days.

Yes, daddy is not here to deal with mommy's craziness and there is way too much on mommy's plate last few days.

I decided to make little peace offering for the boys. I am pretty sure they would rather have cake then my "SORRY".

While they were outside playing and keeping away from crazy mama I baked them delicious Orange Chiffon Cake.

I found this recipe in my "The Best of Bridge Series" cookbook. I never made this before, but it turned out really good even with little changes I made to it.

Ingredients:

• 2 cups Cake Flour (all purpose is fine as well)
• 11/2 cup Sugar
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1/2 cup Vegetable Oil
• 7 Egg Yolks
• 1/2 cup Orange Juice
• 1/4 cup Water
• 2 Tbsp Orange Zest
• 1 tsp Vanilla
• 7 Egg Whites
• 1/2 tsp Cream of Tartar

Orange Glaze

• 3Tbsp Butter (softened)
• 1Tbsp Orange Zest
• 1/4 cup Orange Juice
• 2 cups Icing Sugar

Preheat oven to 325F.

In a large bowl mix together flour, sugar, baking powder and salt. Make a well in center of the dry ingredients. Add oil, egg yolks, orange juice, water, orange zest and vanilla. Beat batter until smooth.

In a large mixing bowl beat egg whites until fluffy. Add cream of tartar and continue beating till stiff.

Gently fold egg whites into cake batter.

Pour cake batter into an ungreased tube pan. Bake for 1 hour and 15 minutes.

Invert pan and allow cake to cool down before taking it out.

To Make Glaze:

In a bowl cream butter. Add icing sugar and orange juice. Mix together till combines. Add orange zest and beat till glaze reaches consistency of a thin spread.Glaze the cake and let it harden.

Bailey's Iced Coffee

Today was a busy day. By the time dinner came I was exhausted and hardly moving.

Somehow I managed to make dinner and feed the boys.

I was just moping around the house and then suddenly I though of ice cream. What is it about ice cream that can make everything better?


I decided to make some ice cream Sundaes for myself and my boys.When I started making our Sundaes I though about one of my favorite summer drink Bailey's Iced Coffee.

I made couple Sundaes for my children, but I opted out for something with little bit more power. I made myself my delicious Bailey's Iced Coffee.

Ingredients:

• 2 Scoops Vanilla Bean Ice Cream
• Cold Coffee
• 1 oz Bailey's Irish Cream
• Whipped Cream
• Chocolate Shavings

Scoop up the Vanilla ice cream into tall glass. Pour Bailey's over ice cream. Fill it with coffee. Top with whipped cream and sprinkle with chocolate shavings.

Coconut Linguine Primavera

We are lovers of pasta. My hubs and my boys will eat any pasta with any sauce as long as it's cooked Al Dente and with love.

I myself am not a big fan of red sauces. I will eat my hubs special meat sauce that he cooks for 3 days, but other then that I am rose and cream sauce kind of girl.

There is two pasta dishes we all love. One is the basic Spaghetti Aglio e Olio (garlic & Olive Oil) and the second one is my Coconut Linguine Primavera. I love how simple and light yet tasty these both pasta dishes are.

Coconut Linguine Primavera

Last night most of my household felt under the weather and under the attack of stomach bug.I decided to make something light and filling. The perfect choice was Coconut Linguine Primavera.

The Coconut flavor in my Primavera comes from Organic Virgin Coconut Oil I love to use in some of my cooking instead of Olive oil. If you don't have or like Coconut oil use Extra Virgin Olive oil in this recipe.

This recipe makes 4-6 serving.

Ingredients:

• 1 lbs Linguine
• 2 Tbsp Coconut Oil (or Extra Virgin Olive Oil)
  
• 4 Cloves Garlic
• 1 cup Carrots (chopped)
• 2 cups Cauliflower (small florets)
• 2 cups Broccoli (small florets)
• Snow Peas
• Parmesan Cheese
• Salt
• Pepper
• 1 tsp Vegeta (European vegetable seasoning - it is optional to use it)

In a large pot with boiling water and salt cook linguine till Al Dente. Strain and put aside.

In a large skillet heat coconut oil, add fresh chopped garlic and cook on medium heat for couple minutes. Add the carrots, cauliflower and broccoli. Saute for 10 minutes or until the vegetables are done, but still crunchy. Add salt,pepper and Vegeta to taste. Finally, add Snow peas and saute for another 2 minutes.

Add cooked Linguine to the skillet and stir all together. Put in on plates and sprinkle with fresh Parmesan cheese.

Enjoy!