Posted on 15 July 2010 by Jane Bonacci, The Heritage Cook
Shrimp and Andouille over rice
Barbecued shrimp is a real treat. I think they are the perfect appetizer for parties and everyone loves them! They are quick to prepare and cook in only a couple of minutes so dinner can be on the table in under 30 minutes. They are versatile and can be prepared in a wide variety of ways. Steamed, grilled, sautéed, or deep-fried, I love them any way I can get them!
Filed under: American, Any Season, Appetizers, BBQ, Cajun / Creole, Entrees, Fast & Easy Recipes, Food, Healthy, Heritage, Pork, Seafood, Summer | Tagged: Appetizer, Barbecue, BBQ, Cajun, Celebrations, Creole, Grilling, Heritage, Kabob, Main Course, Parties, Pork, Recipe, Sausage, Seafood, Shellfish, Shrimp, Summer | Leave a comment »
Posted on 13 July 2010 by Jane Bonacci, The Heritage Cook
I love main course salads, especially during the summer. They are cool and easy to prepare. I usually have all the ingredients in my refrigerator and can add any vegetables I have left over from my last trip to the farmer’s market. Antipasto is a traditional Italian appetizer platter full of cured meats, olives, pickled vegetables, cheeses and breads. I have incorporated those ingredients and I changed the spelling to amuse myself! This Italian pasta salad is full of big, bold flavors and can be ready in less than 30 minutes. With pasta, salami, garlic, and zucchini, it doesn’t get much more Italian than this!
Filed under: Any Season, Appetizers, Cheese, Cooking, Cuisine, Fast & Easy Recipes, Grains / Legumes / Pasta, Healthy, Heritage, Italian, Meats, Onions, Pork, Salads, Summer, Tomatoes, Vegetables | Tagged: Cheese, Cooking, Fast & Easy, Fresh, Heritage, Hot Weather, Italian, Main Course Salads, Pasta Salad, Salads, Salami, Summer, Vegetables | Leave a comment »
Posted on 9 June 2010 by Jane Bonacci, The Heritage Cook
I used to have one of the original style Crock Pots. A few months ago I finally bought myself a new slow cooker. I had done tons of research into the various types, sizes, and functionality. While I would have loved one of the super-duper ones, with just the two of us to cook for, it would have been overkill. So I wound up with a great Cuisinart programmable model just right for us. Its small size helps keep me from making enough food to feed an army!
Since then I’ve been going through a lot of my recipes, seeing which ones can be converted to the slow-cooking method. It’s been fun! I love adapting recipes because it gives me a chance to put my own spin on them. When you look at recipes, see if you can figure out other ways to use it. Would it work as part of a different recipe? Would it be a good side dish or could you alter it for a main course? I am always taking a little from one recipe and adding it to another to create a whole new dish.
Filed under: Any Season, Crock Pot, Entrees, Heritage, Mexican/Latin, Onions, Pork, Slow Cooking, Vegetables | Tagged: Braising, Chipotle, Cilantro, Cooking, Corn Tortilla, Crock Pot, Food, Jalapeno, Mexican, Pork, Recipes, Slow Cooking, Taco | 9 Comments »
Posted on 26 May 2010 by Jane Bonacci, The Heritage Cook
Last week I went to San Francisco’s Ferry Plaza Farmer’s Market. In addition to the fresh produce, we have vendors who offer a variety of homemade products and I couldn’t resist buying a package of finely ground polenta. On the way home I was thinking of all the different ways I could use it: creamy with a little Parmesan, grilled squares topped with Marinara Sauce, and then I thought of this succulent recipe from Michele Scicolone.
The slow-cooking method keeps these ribs moist and tender, and imparts a deep, rich flavor. If you like a little spice in your dish, add a dash of red pepper flakes to crock-pot. The sauce is so good you have to serve them with something to sop it up. I decided to make a soft Parmesan polenta. Creamy and rich, it is the perfect backdrop to the ribs. If you have never made polenta before, don’t let it scare you. It really isn’t as difficult as many people make it out to be. Just don’t walk away or answer the phone while it is cooking so you can stir it regularly. If it does stick to the bottom of the pan, don’t scrape it. Finish cooking and pour it into another container, leaving the burned part behind. No one will ever know!
Filed under: Any Season, Corn, Crock Pot, Entrees, Food, Heritage, Italian, Meats, Polenta, Pork, Slow Cooking, Vegetables | Tagged: Corn, Crock Pot, Food, Italian, Polenta, Pork, Ribs, Slow Cooking | Leave a comment »