Ground Beef Skewers with Yogurt Mint Sauce

 

Beef Skewers

1 pound ground beef (80-90% lean)                

1 large sweet onion, grated  

3 large garlic cloves, finely minced                                      

Pinch red pepper flakes (or two)

2 teaspoons dried oregano                

1 teaspoon ground cinnamon

1 teaspoon paprika

2-3 tablespoons finely minced Italian parsley                                                           

Kosher salt and black pepper

1-2 tablespoons extra virgin olive oil

1 lemon, cut into 6-8 slices

Soak 12-14 wooden skewers in water for at least an hour if using outdoor grill. If using an indoor top stove grill, it is not necessary to soak skewers.

In a large bowl, mix all ingredients.  Take about a teaspoon of meat mixer and cook in a small skillet.  When ready, taste and adjust seasoning if needed.

Take about 2 tablespoons of the beef mixture and shape into small sausages like shapes. Wrap around skewers, making sure that all skewers are about the same size.  Brush the outside of each skewer lightly with oil.

Grill or cook in large skillet until the beef is nicely golden brown on all sides.  Serve with fresh lemons and yogurt sauce.

Fresh Lemon

Yogurt Mint Sauce

2 cups plain or Greek yogurt

2 tablespoons finely minced fresh mint

1 medium shallot, finely minced                                                                   

Kosher salt and black pepper

Drizzle olive oil       

                                                                           

Strain the yogurt in cheese cloth or an extra fine strainer over a bowl.  Strain overnight to remove any excess liquid.

Straining the yogurt

When the yogurt is strained, add all remaining ingredients. Taste for seasoning and adjust if needed. When ready, chill for a few hours for best flavor. 

Fresh Mint

These skewers can be made with chicken, turkey, beef, pork, as well as beef. The yogurt sauce can be served independently with pita bread, with skewers, with cooked seafood. Both recipes are very versatile.  You can create many dishes by simple changing a few ingredients. 

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Zucchini Arugula Yellow Squash Frittata

Zucchini Arugula Yellow Squash Frittata

3-4 tablespoons extra virgin olive oil
2 small zucchini
2 small yellow squash
3 garlic cloves, minced
2 cups baby arugula
Kosher salt and pepper
Pinch red pepper flakes
1/2 teaspoon dried oregano
8 large eggs
1/2 cup Romano or Parmesan Grated cheese
1/2 - 1 cup grated Fontina cheese

Fresh Arugula

Preheat the oven to 375° F.  Butter a baking pan on all sides

Sauté the zucchini and yellow summer squash in olive oil in a large skillet over medium-high heat for 10-14 minutes or until the vegetables are partly golden.  Do not overcrowd the pan if you want to avoid watery vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula, season with salt and pepper; add red pepper flakes and oregano cook for a minute. Transfer to buttered pan.

Beat eggs in a bowl and season with salt and pepper.  Add the cheeses, mix again. Pour egg mixture over the vegetables.  Bake 18-25 minutes until just golden on top.  Serves 4. 

 

Yellow Squash

Zucchini

 If you like a cheesier frittata, add additional grated cheese on top and place under broiler for about 2 minutes after baking. This frittata can be served as Tapas, appetizer, side dish, or even an entrée with a side salad
 

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Italian Lemon Cookies for Christmas

Italian Lemon Cookies

Italian Lemon cookies
3/4 pound unsalted butter

1 cup sugar

8 large eggs

Zest 1 large lemon

1 tablespoon fresh lemon juice

4 cups all-purpose flour
4 tablespoons baking powder

pinch salt

Icing:

1 cup confectioner sugar

2 -3 tablespoons fresh lemon juice

Milk as needed for consistency

Directions:

1.      Preheat oven to 350F. Line a couple of baking sheets with parchment paper.

2.      In a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a time. Mix well. Add zest and juice of lemon.  Mix again.

3.      Combine and sift flour, baking powder, and salt in another bowl.  Add dry ingredients to wet mixture a third at a time. Knead until the dough is firm, not stiff and not sticky.  (If the dough is wet add additional flour a little at a time) Form into a large ball. Let stand about 15-20 minutes.

4.      When ready to shape, cut small pieces of dough with a knife, roll each piece in slightly floured hands. You can make shapes such as a wreath, braid, knots, or any shape you like.

5.      Bake for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the top of the cookies to desired consistency. Let the icing sugar completely dry before storing. Makes 2-4 dozens depending on the size of cookies.

These cookies are not very sweet unless you add a lot of icing and sprinkles to the top of the cookies.  They are delicious traditional Southern Italian cookies. Enjoy them with your family for Christmas or any holiday!

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Kale Salad for Christmas

Kale Salad

1/2 pound fresh Kale (leaves only)
1/3 - 1/2 cup crumbled Feta or goat cheese
1/4 -1/2 cup soft sundried tomatoes
1/4 cup toasted almond slivers
1/4 cup golden raisins
Black pepper to taste
Drizzle blood orange extra virgin olive oil
Drizzle thick aged balsamic vinegar

Directions:
Clean the kale and pat dry. Pull the leaves only of the kale and place on a platter not a bowl. Be sure the leaves are bite size.  Discard or reserve the veins and stalks.

Spread the feta, sundried tomatoes, almonds, and raisins on top of the kale. Grind fresh pepper on top and drizzle with oil and balsamic.  Do not mix.  Use salad spoons to serve.  The idea for not mixing the salad is that each bite is to savor each individual ingredients on its own.

Fresh Kale

This is a great salad to serve for the holidays.  It can be made ahead and it is very healthful and tasty. You can use any toasted nuts you like such as hazelnuts, pistachio, or walnuts.

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Chocolate Bar with Hazelnuts and Amaretti

Melted chocolate

10-12 ounces milk or dark chocolate(chopped)
20 hazelnuts
10-12 amaretti cookies

hazelnuts in shells

In a small metal or glass bowl, add the chocolate. Place over another pan filled with a couple of cups of water. Be sure the water does not touch the bowl. Over low heat, bring the water to a boil. Remove pan from stove and melt the chocolate by stirring until creamy.

Toast the hazelnuts in a dry skillet on low heat, until you smell the aroma of the hazelnuts.  Remove from heat and chop to any size you like.

Crumble the amaretti cookies and mix with hazelnuts.

Transfer the amaretti and nuts to the bowl with melted chocolate.  Pour onto a piece of parchment paper and allow to cool for 1-2 hours.

chocolate hazelnut amaretti bar

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To Stuff or Not to Stuff My Turkey?

How do I safely thaw a turkey?

Buy a fresh turkey if possible.

If bought frozen, place in a pan and leave turkey in its original wrapper in the refrigerator.  For a 5 pounds turkey, it will take about 24 hours to thaw in the refrigerator.  For a 10 pounds turkey, allow 48 hours to thaw in refrigerator.

Don’t forget to remove neck and giblets after thawing. 

Baked Turkey

To stuff or not to stuff?

For ideal food safety, cook the turkey and stuffing individually.

If you decide to stuff the turkey, best and safer to not pack it tightly with the stuffing, stuff it loosely. Or use fresh herbs as stuffing.

Always use a meat thermometer to check the stuffing temperature as well as the turkey temperature, which both should be at a minimum of 165F degree.  

Fresh herbs

How do I cook the turkey?

Preheat the oven according to turkey package directions. Cooking time will depend on size of turkey and whether it is stuff or not. 

Stuffed turkeys will usually take about 30-45 minutes longer for safe cooking.  A meat thermometer is the best tool you can use to determine when it is properly cooked.

Avoid basting too often if you want a crispy skin. Once every hour should do it.

For additional flavor and moisture, place some aromatic butter under the turkey’s skin.

Bake in the oven on the lowest rack in a preheated oven.

My favorite fresh, no bread stuffing:

lemon slices and fresh thyme, orange slices and fresh rosemary, fresh garlic cloves and rosemary, Apple slices and Sage, fresh garlic cloves and tomatoes, just plain diced carrots and celery and thyme, fresh yellow bell pepper slices and green olives.  This list could be longer…

Fresh Thyme

Delicious Lemons

What’s your favorite stuffing? Send me an email and tell me about your family’s favorite fresh stuffing.

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Orange Fennel and Carrot Salad

Orange Fennel and Carrot Salad

This fennel, orange, and carrot salad is very light and  refreshing. An ideal dish to bring to the table for a holiday, or for just a simple get together. It can be served as an appetizer, salad or a side dish.

2 juicy oranges, peeled, and sliced thinly

1 fennel bulb, sliced thinly

2 tablespoons chopped fennel greens

1 carrots, thinly sliced

1-2 tablespoons extra virgin olive oil

Pinch sea salt

Pinch black pepper

Juice 1/2 orange

Alternate the fennel, orange and carrot slices on a plate.  Drizzle with olive oil.  Sprinkle the fennel greens, salt and pepper. Lastly squeeze the juice of half an orange on top.  Chill for 20-30 minutes and serve. Serves 4.

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