Okay, girls, so I am FINALLY going to dish on my ultimate recipie: Limoncello.
You must know that this is my top-secret indulgence. It has made many lovers swoon and beg for more...oh, baby... and even my dearest girlfriends have bribed me for this recipie so that their honeys will come a lickin'...
As my mother (and grandmother! would say...bless you both)...BE A LADY!...
Lusty Lady Limoncello
10 very fresh lemons
1 quart grain alcohol (Everclear)
6 cups water
2.25 cups sugar
Peel the lemons with a swivel-blade peeler. BE CAREFUL - do NOT remove any of the white pith as this will yield an awful bitter taste
Put the lemon zests into a jar with the grain alcohol and let sit for three days. Be sure to shake the jar every few hours.
After three days, strain the lemon mixure and discard the lemon peels.
In a saucepan, combine the sugar and water. Stir over medium heat until the syrup is clear. DO NOT BOIL!
Cool mixture to room temperature.
Add the sugar syup to the lemon mixture and stir. This concoction will be cloudy.
Pour into clean, glass bottles and use a wine stopper at the spout. Put in the freezer and the Limoncello's flavors will round out in about a week.
(Note: you can get very inexpensive bottles and/or wine stoppers at your local dollar store. Lusty Lady Limoncello makes a great gift!)
Enjoy...I hope this recipie gives you lots of pleasure...
xoxo
Monday, October 06, 2008
Wednesday, August 20, 2008
Fried 'Balls
Another one of my friend's relationships bit the dust.
Alas, I am on my way over to her pad tonight to console her with my groovy tomato sauce and turkey 'balls (see previous post).
I picked up the best trick for frying 'balls from my friend, Dina's, mother. Usually, I'd bake the 'balls but Dina said her mother fries them in a nonstick pan with olive oil and an onion (cut in half and peeled). The trick is to turn the onion as you turn the 'balls so nothing burns. The onion flavors the 'balls so nicely that this is my new way of cooking them!
Since this is not the healthiest way to cook 'balls - what the heck - I went gangbusters and fattened up the 'balls themselves. Instead of adding water, I added milk instead. Liquids make the 'balls soft and, ladies, there's nothing worse than hard 'balls (I know, counter intuitive).
Here's my recipe:
Gangbuster Groovy 'Balls
1 package turkey meat (93% lean)
1 cup Progresso flavored breadcrumbs
1 cup grated cheese (I use a freshly grated combination of parmagiano reggiano and locatelli romano)
1 egg
salt
pepper
finely chopped parsley, optional
1 cup whole (yes, whole) milk
Mix all ingredients very well together. Form into 'balls and fry in a nonstick pan with a coating of olive oil and an onion which has been peeled and sliced in half.
Enjoy!
Alas, I am on my way over to her pad tonight to console her with my groovy tomato sauce and turkey 'balls (see previous post).
I picked up the best trick for frying 'balls from my friend, Dina's, mother. Usually, I'd bake the 'balls but Dina said her mother fries them in a nonstick pan with olive oil and an onion (cut in half and peeled). The trick is to turn the onion as you turn the 'balls so nothing burns. The onion flavors the 'balls so nicely that this is my new way of cooking them!
Since this is not the healthiest way to cook 'balls - what the heck - I went gangbusters and fattened up the 'balls themselves. Instead of adding water, I added milk instead. Liquids make the 'balls soft and, ladies, there's nothing worse than hard 'balls (I know, counter intuitive).
Here's my recipe:
Gangbuster Groovy 'Balls
1 package turkey meat (93% lean)
1 cup Progresso flavored breadcrumbs
1 cup grated cheese (I use a freshly grated combination of parmagiano reggiano and locatelli romano)
1 egg
salt
pepper
finely chopped parsley, optional
1 cup whole (yes, whole) milk
Mix all ingredients very well together. Form into 'balls and fry in a nonstick pan with a coating of olive oil and an onion which has been peeled and sliced in half.
Enjoy!
Thursday, August 14, 2008
Really Groovy Salad Dressing
I just love to make salad. Well, at least I try to love it. I have an absolutely fabulous wardrobe and had everything tailored at my ideal weight. Thus, there is literally no room for error: a couple of party nights and I have absolutely nothing to wear (Thanks Lisa, Dina and Cathy). To compensate, I eat a lot of salad. I am always trying different dressings. This is my latest favorite. It makes a nice amount so you'll have it for a while.
Amy's Really Groovy Salad Dressing
3 tablespoons red wine vinegar
1 teaspoon dry mustard
2 shallots, finely minced
salt, pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil
Whisk the vinegar, mustard, shallots, salt and pepper in a bowl. Gradually whisk in the oils SLOWLY until emulsified.
Keep covered in the fridge.
Amy's Really Groovy Salad Dressing
3 tablespoons red wine vinegar
1 teaspoon dry mustard
2 shallots, finely minced
salt, pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil
Whisk the vinegar, mustard, shallots, salt and pepper in a bowl. Gradually whisk in the oils SLOWLY until emulsified.
Keep covered in the fridge.
Friday, August 08, 2008
Ladies, Roast Your Nuts!
Today Jillian and I had lunch with our groovy intern, Christine. It was her last day and we are going to totally miss her! Anyway, Jillian was telling me about her new favorite salad (check out her blog - Interview Mamazine for details) into which she puts almonds. I asked her if she roasted them and she said no.
Seriously, the best thing you can do for a nut is roast it. It literally enhances the flavor tenfold and gives them a nice crunch, too. My favorite nuts to roast are pine nuts and almonds. I add pine nuts to salads and almonds to my soy yogurt in the morning. I also make insanely awesome chocolate chip cookies and add roasted Macadamia nuts to them (I used to live in Hawaii, so it reminds me of my childhood).
It's very simple to roast nuts. Just heat them in a nonstick frying pan for a few minutes over medium heat. They are done when they are fragrant (bonus: the smell is heavenly!). If you're roasting a large quantity, just put them on a baking sheet at 350 degrees for a few minutes. IMPORTANT: Nuts burn easily so it is absolutely essential to stir them constantly (even in the oven). Do not even make a quick phone call or anwser the door when you are roasting nuts!
Seriously, the best thing you can do for a nut is roast it. It literally enhances the flavor tenfold and gives them a nice crunch, too. My favorite nuts to roast are pine nuts and almonds. I add pine nuts to salads and almonds to my soy yogurt in the morning. I also make insanely awesome chocolate chip cookies and add roasted Macadamia nuts to them (I used to live in Hawaii, so it reminds me of my childhood).
It's very simple to roast nuts. Just heat them in a nonstick frying pan for a few minutes over medium heat. They are done when they are fragrant (bonus: the smell is heavenly!). If you're roasting a large quantity, just put them on a baking sheet at 350 degrees for a few minutes. IMPORTANT: Nuts burn easily so it is absolutely essential to stir them constantly (even in the oven). Do not even make a quick phone call or anwser the door when you are roasting nuts!
Tuesday, July 22, 2008
Groovy Roasted Zucchini and Tomato Pasta
I am soooo hungry. My super fabulous personal trainer, Lori, just left. I am always ravenous after I see her. It's only 10:45am here in New Jersey but I am going to make my famous Groovy Roasted Zucchini and Tomato Pasta.
In this recipe, I use Barilla Plus rotini - but, quite frankly, it tastes much better if you use long semolina fusili.
Groovy Roasted Zucchini and Tomato Pasta
3 medium zucchini, washed and cut into 1" chunks
5 plum tomatoes, chopped into 1" chunks or a pint of cherry/grape tomatoes cut in half (or use a combination of both)
2 cloves of garlic, sliced
4 tablespoons olive oil
salt
pepper
1/2 cup Grated cheese (I use a combination of equal parts freshly grated Parmaggiano and Romano)
Pasta
Preheat oven to 425 degrees. In a bowl, toss the chopped vegetables with the garlic, olive oil, salt and pepper. Put in a single layer on a baking sheet. Roast in oven for 25 minutes, stirring occasionally.
Cook pasta according to package directions. Drain when done and add to a large bowl. Toss with tomato/zucchini mixture and 1/2 cup grated cheese. Toss and serve.
In this recipe, I use Barilla Plus rotini - but, quite frankly, it tastes much better if you use long semolina fusili.
Groovy Roasted Zucchini and Tomato Pasta
3 medium zucchini, washed and cut into 1" chunks
5 plum tomatoes, chopped into 1" chunks or a pint of cherry/grape tomatoes cut in half (or use a combination of both)
2 cloves of garlic, sliced
4 tablespoons olive oil
salt
pepper
1/2 cup Grated cheese (I use a combination of equal parts freshly grated Parmaggiano and Romano)
Pasta
Preheat oven to 425 degrees. In a bowl, toss the chopped vegetables with the garlic, olive oil, salt and pepper. Put in a single layer on a baking sheet. Roast in oven for 25 minutes, stirring occasionally.
Cook pasta according to package directions. Drain when done and add to a large bowl. Toss with tomato/zucchini mixture and 1/2 cup grated cheese. Toss and serve.
Thursday, July 17, 2008
Shallot Vinaigrette
Tonight I didn't know what to cook. The boys had breakfast for dinner (one night a week they get pancakes and eggs) and I had some left over salmon, an avocado, tomatoes and mixed greens. I threw it all together and tossed it with my famous shallot vinagrette. I ALWAYS keep vinagrette staples on hand; all of the ingredients listed below are in my house (and should be in yours!) at all times:
Shallot Vinagrette
1 minced shallot
1 dab good Dijon mustard (the kind from France)
salt
pepper
1 part good white wine vinegar to 3 parts good olive oil
In a bowl, add the minced shallot, Dijon, salt, pepper, white wine vinegar and give it a good whisk (I always think of the song Twist and Shout and shake my booty when I'm whisking). Gradually add the olive oil and keep whisking.
Tip: I usually make the dressing 20-30 minutes ahead of time. To my mind, it enhances the flavor. Just be sure to re-whisk before serving.
Shallot Vinagrette
1 minced shallot
1 dab good Dijon mustard (the kind from France)
salt
pepper
1 part good white wine vinegar to 3 parts good olive oil
In a bowl, add the minced shallot, Dijon, salt, pepper, white wine vinegar and give it a good whisk (I always think of the song Twist and Shout and shake my booty when I'm whisking). Gradually add the olive oil and keep whisking.
Tip: I usually make the dressing 20-30 minutes ahead of time. To my mind, it enhances the flavor. Just be sure to re-whisk before serving.
Saturday, July 12, 2008
Groovy Guacamole
My friend, Christine, just called me in an uproar.
"Where's your recipie for Groovy Guacamole?"
You see, I usually serve GG with my Hot Mama Tex-Mex Dip. Sometimes I add it in and other times I serve it seperately. Avocados have a lot of 'good fat' in them so I don't feel too guilty when I eat it. When I'm really on a health kick, I don't serve GG with chips but rather homeade whole wheat pita crisps. That recipe follows GG below.
Yesterday on Jillian's blog, she reminds us of a very important fact: 75% of weight loss has to do with nutrition. You are what you eat, sister.
Groovy Guacamole
2 ripe avocados
1/2 small purple onion, minced
1/4 - 1/2 small jalapeno pepper, minced (depends on how hot you like it, baby)Chopped cilantro to taste (everyone has a different opinion on this)
1 plum tomato, seeded and minced
Juice of 1/2 to 1 lime, depending on size
Salt to taste
In a glass bowl, mash the avocados and then add the rest of the ingredients. Mix all together (you can even use a potato masher). I like to refigerate my GG for at least an hour.
Homeade Whole Wheat Pita Chips
Whole wheat pitas (Ladies, LOOK at the ingredients on the package! I was recently dismayed to see a popular brand loaded with high fructose corn syrup)
Olive oil
Salt
Pepper
Split pita into quarters. Brush with olive oil and sprinkle with salt and pepper. Bake at 350 degrees until cripsy, about 10 minutes. (If you are making a lot of these, you will have to bake them longer).
"Where's your recipie for Groovy Guacamole?"
You see, I usually serve GG with my Hot Mama Tex-Mex Dip. Sometimes I add it in and other times I serve it seperately. Avocados have a lot of 'good fat' in them so I don't feel too guilty when I eat it. When I'm really on a health kick, I don't serve GG with chips but rather homeade whole wheat pita crisps. That recipe follows GG below.
Yesterday on Jillian's blog, she reminds us of a very important fact: 75% of weight loss has to do with nutrition. You are what you eat, sister.
Groovy Guacamole
2 ripe avocados
1/2 small purple onion, minced
1/4 - 1/2 small jalapeno pepper, minced (depends on how hot you like it, baby)Chopped cilantro to taste (everyone has a different opinion on this)
1 plum tomato, seeded and minced
Juice of 1/2 to 1 lime, depending on size
Salt to taste
In a glass bowl, mash the avocados and then add the rest of the ingredients. Mix all together (you can even use a potato masher). I like to refigerate my GG for at least an hour.
Homeade Whole Wheat Pita Chips
Whole wheat pitas (Ladies, LOOK at the ingredients on the package! I was recently dismayed to see a popular brand loaded with high fructose corn syrup)
Olive oil
Salt
Pepper
Split pita into quarters. Brush with olive oil and sprinkle with salt and pepper. Bake at 350 degrees until cripsy, about 10 minutes. (If you are making a lot of these, you will have to bake them longer).
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