Pasttata

Pasttata

I have never been the biggest fan of quiches or frittatas. They aren’t bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past – air. I never really liked this all that much either. It was basically baked egg and pasta cooled down and cut into squares. I would hold it in my hand like a brownie and snack on it as a kid with my sister. What I made yesterday for breakfast was sort of a combo of these things that totally changed my mind about their goodness. With components of pastair, frittata, and quiche, this ‘pasttata’ (he he he) was fantastic, simple, and fun to make! I made it with pretty much all leftovers. I even made a quick breakfast sausage with some leftover ground beef I had in the fridge.

Jello Shots!

Jello Shots!

When most people think jello shots, they immediately flash back to some college party where there were two types of jello shots: green with a handle of ten dollar vodka and yellow with a handle of ten dollar rum. Pretty much the goal with those is to get it down without ever really tasting it. THESE jello shots are different. Each one is based on a real cocktail and is thoughtfully prepared with different ingredients. The list of jello shots has been growing since college and keeps expanding still!

The basic method is as follows: boil one cup of water, add one packet of jello, mix two minutes (don’t skimp on this it will be grainy!), add one cup alcohol, pour into little cups. If you are using two packets or one large box then this doubles to: boil two cups of water, add jello, mix two minutes, add two cups alcohol, pour into cups. If you remember this you can make pretty much any shot your mind can create!!! I will include a list at the end of all the variations I’ve come up with thus-far. The pics are of some of the recipes that deviate slightly from my basic method. Along with a couple pics of the process…

Carbonara

Carbonara

I love carbonara. It’s fast, simple and cheap, yet very filling, warm and comforting. I generally don’t like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn’t have the really good pancetta, only the thin round kind which I am not a fan of. Thirdly, we watched Giada at Home the other day and saw Aunt Raffi saying that when she is in the US, she uses bacon instead of pancetta because in the finished dish it tastes more “like it did back in Italy.” Those are enough reasons for me, so here is my recipe for pasta in the style of the coal miner’s wife.

Give the Gift of Lasagna

Give the Gift of Lasagna

OR

HOW TO MAKE AN AWESOME MEATSAUCE



I am sure right about now you are saying to yourself… “But Dannnnnn didn’t you just recently make manicotti which has practically the same ingredients as lasagna? And didn’t you also already show us how to make sauce in that very same blog entry? What can I possibly gain from reading today’s post?!?” This may in fact be true, but looking back I noticed that the pictures and instructions I gave you last time for my sauce, well they just were not that good. And it wasn’t even my perfectly ideal sauce variation anyway. I make about 5 or so different tomato sauce varieties, this one is similar to the manicotti sauce. And although lasagna does share many of the same ingredients as manicotti, it is different and special and it deserves its own post! I also wanted to take this opportunity to tell you that lasagna makes a great gift. It is easy to make a few at a time and then give one away. It tastes GREAT right from the freezer, it is fairly cheap, and people will always be grateful!

Chicken Gyro

Chicken Gyro

The word gyro actually refers to the way the meat is cooked on the vertical rotisserie and sliced into thin strips. In most places in the US however, it refers to the pita rollup the meat is served to you on, and the other fillings inside. This sandwich can’t traditionally be called a gyro because it is made with chicken, but I just love how the mild flavor of the chicken contrasts with the sharpness of the cheese and olives. We decided to make these when Mandi was craving olives and feta, but didn’t know what she wanted them with. We had just made naan and loved it and wanted to make it again, and that’s when I realized the naan is very similar to the Greek flatbread the gyro is served on. I loved the way these came out and the taste instantly reminded me of my first taste of a gyro not too long ago. At my last job, Mike, Bill and I would start looking forward to lunch at 9:15 AM. When we finally got lunch we would eat so much that we would often be in a food coma from 12:45 – 3 (I always wonder why that job didn’t work out in the end…) One of our favorite stops was Steve’s Greek on Newbury St. in Boston where I would get a gyro and onion rings.

Flank Sandwich

Flank Sandwich

Last Friday, Mandi was away and I had a friend coming over
to play Mario Kart before we headed out for the night.  I wanted to throw something simple on the
grill, but I also wanted something awesome. 
Not just a steak or burger, something a little different.  The idea hit me at about 3pm out of nowhere
and I ran with it.

Fish – In – A – Bag!

Fish – In – A – Bag!

The most common question asked of me by friends is this – “what’s
a quick, easy, healthy, and delicious dinner I can have after work tonight?” What
do you guys think I am, Rachael ray?  Well
guess what!? You’re all in luck! I am on a diet since bathing suit season
starts in a week or 2 here in Bermuda. (Even
though actual Bermudians refuse to go to the beach until May 25th.)
So I will have some healthy weeknight dinners up here in the next few
weeks.  Now don’t worry, they won’t all
be healthy.  I have a few posts I made
pre-dieting that I am waiting to post.  Also,
my diets are short because they are intense.

I’m rambling, so without further a due, my FAVORITE fast
easy delicious and super-ancient-whole-grain-run-a-mile-punch-a-baby-healthy meal!  Fish-in-a-bag!

Some of my friends right now are saying “Fish?  Really? 
I mean… I don’t really like fish.” To you I say shut up and make this
and you will LOVE it.  Unless you mess it
up somehow which you probably will.  Jeez
my friends are dumb… just kidding friends!

Click below for more!!

Striped Pasta

IngredientsNo ingredients could be found for this recipe. InstructionsNo instructions could be found for this recipe. NotesEDITORS NOTE: This is the first blog post I ever wrote. It’s pretty bad! I used to do prep on my coffee table in a tiny apartment in Bermuda. But I love it because even though it is very…