Monday, December 17, 2012

Pancetta Wrapped Scallops topped with Mint Pesto-served over a Mozzarella White Wine Risotto

Cook risotto according to packaging.  Remove lid and add white wine, cheese and herb-ed butter.

 Wrap scallops with pancetta and broil for 6 minutes.  Top risotto with carrots and fresh pesto.



4 large sea scallops

1 cup risotto

2 slices of Parma ham   

½ cup shredded mozzarella cheese

1 tablespoon herbed butter

¼ cup white wine

1 small julienned carrot

Salt and pepper to taste

For the pesto:

½ cup  fresh mint

1/3 cup pine nuts

2 garlic cloves

½ basil fresh basil

¼ cup Romano cheese

¼ cup extra virgin olive oil

Squeeze of fresh lemon juice

Puree in food processor





Chicken and Swiss Roll-ups

Boston lettuce

Swiss cheese

Salsa chicken cold cuts



Pepper Jelly

Give it some spice and it’s twice as nice!  I recently visited an art festival where I sampled various jellies.  The one I ended up purchasing was called “Hot Damn” and it’s made with Trinidad Scorpion Peppers.  Guinness Book of World Records named it the “hottest pepper in the world” in March 2011.  I can’t get enough of this stuff.  I mix it with mayo, ranch, put it in my eggs and I’ve even glazed meatballs with it.  Today, I spiced up some chicken and swiss roll ups for lunch.  If you are interested in purchasing  this jelly visit their website at

Assemble and roll up.  Use toothpick to hold each one in place.

Tuesday, December 4, 2012

Pierogi Eggs Benedict

Eggs Benedict is what I usually order when out for breakfast.  It can be rather time consuming at home and the timing and skill must be perfect.  I didn’t have any bread on hand this particular morning, so I had to improvise.  With a box of frozen pierogies in the freezer, I replaced the english muffin and created something even better. For the eggs and the sauce, I followed the advice and video demonstration of Fabio Viviani (top chef winner) (the link is below)   I had no idea how to properly make poached eggs or the hollandaise sauce, so I found this video quite helpful. 

4 Pierogies- I used feta and spinach
4 large eggs
2tsp red wine vinegar
2tbsp salted butter, softened

Cook pierogies according to package, follow the recipe for traditional Eggs Benedict, garnish with green onions.

Eggs Benedict recipe was found above