Fabulous Fall Soups that Freeze Well
What a perfect Sunday for soup. We just sat down and enjoyed some Roasted Tomato Basil Soup and I just had to share it with you again, along with a stew, chili and chicken noodle recipe. These recipes have all been through the freezer test. They all passed with flying colors!! I love to stock my freezer with homemade soups that I can enjoy with little work or forethought.
Hope you enjoy!!!
Chicken Stew and Dumplings amazingly rich and thick, flavorful chicken stew with simple dumplings. Kept in our freezer for a quick dinner or lunch. It defrosts nicely!
Gigi's Simple Homemade Chicken Noodle Soup with 5 ingredients and less than an hour, you can have amazing chicken noodle soup. We keep this in the freezer to eat when we are sick or feeling gloomy. Perks you right up! It freezes amazingly well.
Italian Chili with beef and chicken sausage this chili is very hearty and delicious! We have this in our freezer for that chilly weather. Perfect dish to warm you up!!!
Roasted Tomato Basil Soup an amazing make ahead tomato soup, with deep tomato flavor. Pop it in the freezer and defrost to serve with a grilled cheese sandwich!
French Silk Pie
It's a fabulous Friday at The Slow Roasted Italian and welcome to Diving Into Decadence.
Uncle Happy, our oldest and dearest friend celebrated his birthday with us a few weeks ago. He requested a French Silk Pie, so I researched and found an amazing recipe. This pie was so decadent and delicious! I used a store bought pie crust and made beautiful chocolate curls from a Hershey bar. It was amazing!!! So easy and impressive.
Recipe by Taste of Home
1 store bought pie crust (regular)
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional
Line pie shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Pomegranate Martini
Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian! We are celebrating this Ladies Night with a seasonal specialty cocktail. Pomegranate lends incredible flavor and color to any cocktail. It has long been known for its exquisite beauty, flavor and heath benefits. In this martini the pomegranate is the star, a little sweet, a little tart, a little healthy and A LOT FABULOUS!!!
Light Greek Stuffed Peppers
Happy Wednesday everyone! Its Date Night and Dinner Parties today at The Slow Roasted Italian. Tonight we are serving Greek Stuffed Peppers, a twist on the ordinary. An impressive dish to serve for Date Night or Dinner Party!!! Hope you enjoy, Em and I love these!
Mr. W likes the stuffing, but not the pepper flavor. I started making his in ramekins, so he gets the best of both worlds. Catering to a picky eater has made me an out of the box thinker. I sure have come a long way from my days as a member of the "clean plate club" (my youth). My family served it and you ate it. Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???
Mr. W likes the stuffing, but not the pepper flavor. I started making his in ramekins, so he gets the best of both worlds. Catering to a picky eater has made me an out of the box thinker. I sure have come a long way from my days as a member of the "clean plate club" (my youth). My family served it and you ate it. Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???
Greek Stuffed Peppers
3 garlic cloves, minced
1 cup onions, diced
1 cup onions, diced
1 pound 93% lean beef
drizzle extra virgin olive oil
Salt and pepper (pinch of each)
1/2 tablespoon dried oregano
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper
6 red bell peppers, cut off the tops - de-seed and de-vein
Preheat oven to 375.
Preheat oven to 375.
In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through.
Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
Serve and enjoy!
Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
Serve and enjoy!
Beef
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Greek
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Healthy
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Peppers
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Vegetables
Roasted Chicken with Lemons
So, I have to share with you... I do not care for meat on the bone. I don't know when it started, I always remember having issues with it. My family ate A LOT of whole chicken and it was ALWAYS served on the bone with the skin. I would pick the pieces off the chicken and throw them in my solid blue plastic cup or chuck them under the table (and clean it up after dinner). We were a "clean plate" family, as were most struggling middle income families of my day. So, once it was served you didn't leave the table until it was gone. Being an "out of the box thinker" even then I found a way to get rid of it.
Click here for Recipe»
Simple Butter Cake with Peach Sauce
Wow! It has been a crazy week. It was nice to take a little blogging break and catch up on some things at home. We prepared for and had a fantastic garage sale. We also did some preparation for our Christmas traffic, for our business.
I am so delighted to be participating in the Secret Recipe Club this month. It is so exciting, kind of like Christmas morning. This is how it works... You sign up for The Secret Recipe Club by going to the website here. A name is 'drawn' and assigned to you. "You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified..."
This month I "drew" Yumsilicious Bakes a fantastic blog written by Avanika, a 21 year old from Mumbai. She has recently relocated to the UK to attend University of Warwick's Business School for her Masters. Avanika says she has a sweet tooth and judging from her fabulous collection of recipes I can agree.
I found a huge selection of amazing recipes and wanted to make so many, but in the end her story about an amazing New York Style Coffee Cake being comforting drew me to the cake side. I am a cake lover, I could eat it all day long. Truth be told that line about cake just being the carrier for the icing, doesn't apply to me. I would prefer to have two pieces of the cake and leave the icing. Weird I know.
This Simple Butter Cake was no different. It is soft, buttery and delicious. I made a Peach Sauce to go on top to make it look pretty, but it certainly didn't need it!!!
A - MAZ - ING!!! I actually have a bite sitting next to me that I couldn't finish. I had it with dinner. I am giving the rest of the cake away. It is so good that I could eat it until I had a belly ache and that wouldn't be good!
Check her out and check out the Secret Recipe Club!!!
Simple Butter Cake
2 sticks + 2 tbsp butter, room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1 cup sugar, divided
1 teaspoon vanilla extract
6 egg yolks
1 tablespoon milk
1 ½ cups flour1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
Preheat oven to 350 F. Butter a loaf pan.
In a medium bowl, whip together the egg whites and the remaining ½ cup sugar until soft peaks form. Beat in 1/3rd of the whites into the mixtures, and then fold in the rest gently.
Bake for about 40-45 minutes, or until a toothpick inserted comes out clean, and the top feels springy to the touch.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Cakes
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Desserts
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Fruit
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Peaches
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SimpleDesserts
Short Vacation
Hi all! The Slow Roasted Italian is taking a little blogging break. We will be back on Monday with a FABULOUS Christmas giveaway and some great recipes to get you through Thanksgiving!!!
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