One of my favorite all time snacks/appetizers is Bruschetta (pronounced Broo-ske-tta). The flavors are simple and it’s a healthy way to start a meal or stave off hunger - not to mention that it’s easy to make.  Last Friday, my mother reminded me that it was Lent and that I shouldn’t eat meat so I put together a vegetarian meal: Bruschetta, Spaghetti with Pesto and an Arugula Salad. Whether you’re vegetarian or just want a light, fresh meal, these three dishes are simple to put together and great for entertaining.  Read the full story to see the recipes, tips and photos.

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One of the fundamentals of Italian cooking is knowing how to make a good pasta sauce. I’ve already covered tomato sauce and pesto, so the next up is ragù alla bolognese, or simply, tomato sauce with ground meat. There are many variations - a healthier option uses ground turkey, while the truly sumptuous includes a trio of ground meats - beef, veal and pork. The husband doesn’t eat pork, so these days, I’m making my ragù alla bolognese with ground beef but feel free to substitute as you wish. This sauce is perfect with a larger pasta like penne, or as a component of lasagna or baked ziti. I made the recipe below and for 2 people, you’ll get about 4 servings out of it. It freezes well and makes for a great quick dinner. Read the full story for the recipe, tips and photos.
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One of my favorite things about Valentine’s Day are all the sweets involved - whether it’s chocolate, cookies, candy or cake, I love all of the C’s! It’s always nice to give the gift of sweetness, and in this economy, it’s an inexpensive way to give your honey a nicely thought out personal gift. Everyone likes sweets - the best bet is to go with your loved one’s favorite dessert and give it a Valentine’s Day spin. If they love cake, then add some red food coloring to your icing to make it festive. If they tend to like healthy snacks, dip some fruit in some chocolate. Or if they are a good ol’ chocolate chip cookie monster, then get some heart shaped cut outs and go crazy. Whatever you do, your personal touch will make this a very special (and yummy) gift. Don’t forget to put lot’s of love in whatever you make!

Happy Valentine’s Day!
xoxo GDK

P.S. - It’s true what they say - the way to a man’s heart is definitely through is stomach

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I know you’re not supposed to admit that you like Pigs In A Blanket after the 4th grade but I’m not afraid to say it, I love Pigs In A Blanket. They’re the perfect snack and always a crowd-pleaser. With the super bowl coming up, they are great for a gathering, are very easy to make and are ready in half an hour. Read the full story to see the recipe and photos.
P.S. - If you’re looking for more Super Bowl snacks you may want to check out my favorite Spinach & Artichoke Dip recipe. Read the full story

I love crab cakes, but they’re one of those dishes that are different every place you go. Lucky for me, the ones I make are my favorite. The recipe I use is one by Emeril Lagasse (BAM!) but I’ve made a few adjustments to my taste. The recipe is layered and a bit involved, but it’s worth every minute. I usually make a big batch and then freeze them - once you defrost and heat in the oven (or toaster oven) they make a yummy dinner without the fuss of making them.  One recipe yields about 10 crab cakes. Read the full story for the recipe, tips and photos.

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A few years back I tried a dish in a restaurant that at first sound did not sound very tempting, but once I tried it, it was all I could think about. It was a halibut fillet served in a broth of olives, onions, and tomatoes. I was too hesitant to try making this dish from scratch because I had never had anything like it before. I was happy to find that Giada De Laurentiis had a similar recipe so I tried it immediately. As with all recipes, the first time I try it I follow the instructions to a tee so I can figure out how to make the dish. After the first time, it’s a bit of freestyle and I start adding ingredients, cutting out ingredients and changing measurements to my taste.  What follows below is Giada’s recipe with my tweaks. Little stars “*” in the ingredients mean I either added the ingredient or changed the measurement. This dish is truly unique, but so hearty, healthy and delicious. It’s perfect for summer and winter as it’s equally refreshing and comforting. I hope this gets you to try something new - you won’t regret it, I promise! Recipe after the jump.
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Photo courtesy of BFeedMe.com - I dug right in this time before taking a pretty picture - sorry!  The dip pictured above is not from the same recipe but it ends up looking the same minus the tomatoes sprinkled on top.

One of my favorite things to do with my sisters is our movie night ritual.  We rent a silly scary movie and make Spinach & Artichoke dip.  It’s by far my favorite savory “movie night” snack and is way beyond better than the Friday’s variety.  The recipe I use is based off of an Emeril Lagasse (BAM!) recipe.  I’ve tweaked some of the ingredients and amounts to my tastes, I use frozen spinach and I don’t make my own tortillas.  For the real deal recipe check here, my version is below.  Enjoy!

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When I was little, one of my favorite things that my grandmother used to make was frittata. We would have it as a second course after pasta or as a snack. As an adult, one of my favorite things to eat is tapas and I found out that the frittata that I grew up eating is also called a Spanish Omelet. So whether you call this dish frittata, or Spanish Omelet, it’s very yummy and easy to make. Though in Italy and Spain it’s eaten more as a lunch/dinner item, I really like having it for breakfast (it’s potatoes and eggs!) and it makes a really nice brunch item for a group of people. Photos, tips and recipe after the jump . . .

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I love coffee, so it’s only natural that I love coffee-inspired desserts, the ultimate being Tiramisu. Literally meaning, “pick me up,”  Tiramisu always elevates my spirits because it’s delicious and you get that added jolt of energy from the coffee.  I’ve had countless versions of Tiramisu - some are really cakey, some are really creamy, but my favorite has always been my mom’s recipe. She’s managed to come up with the perfect balance of cakiness and creaminess in her Tiramisu. There are a few steps involved with this recipe, but it’s no bake, pretty easy and most importantly, very yummy!

Recipe, pics and tips after the jump . . .

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Image by OHW2007

“Soup is good food.” Campbell’s couldn’t say it any better - though, I could make it better! Soup is one of my favorite foods - it’s warm, delicious and immediately comforting. It’s also one of my favorite foods to make because I can make a large batch of it and freeze portions so that I have an easy meal in the near future. Add some warm bread, cheese, olives and salad and you have a perfect meal.

I know it’s summer, but Mark Twain once said, “The coldest winter I ever spent was a summer in San Francisco.” It doesn’t always feel like winter during the summer, but when the fog rolls in, it’s definitely time for some blankets and soup. So, I know it’s crazy that I’m making soup in the summer - but not that crazy. One last thing about lentils, they are a great source of iron, so if you’re anemic or having your lady moments, it’s something you should definitely try to add to your diet. Recipes and tips after the jump . . .

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