The Slow Roasted Italian

Cinnamon Swirl Bread

2012-03-07T04:00:00.009-08:00

Happy Homemade Wednesday everyone! Welcome to The Slow Roasted Italian. Today we are sharing this amazing Cinnamon Swirl Bread that I made for Mr. W. It was a Valentines Day surprise. He loves cinnamon and loves bread, this seemed like an amazing gift! There are so many things you can do with cinnamon swirl bread and we tried many of them. I will share one with you next week!

Munchkin and I enjoyed this bread as well. We ate every last crumb and are really looking forward to making it again. Buon Appetito!

Cinnamon Swirl Bread

1 cup milk + 2 tablespoons, divided

1 1/4 sticks unsalted butter, room temperature, divided

2-1/4 teaspoons active dry yeast

3 large eggs, room temperature

3/4 cup sugar, divided

4 cups all-purpose flour

1 teaspoon kosher salt

2 tablespoons cinnamon

Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and ¼ cup sugar to bowl of stand mixer. Sprinkle yeast and stir to combine. Allow to sit for 10 minutes to let yeast bloom and become fragrant.

Add 2 eggs and flour and salt; mix with paddle attachment on low-medium until combined.

Change to dough hook attachment and allow kneading on medium for 10 minutes. Place 2 tablespoons butter in large glass bowl, microwave for 30 seconds to melt butter.

Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes less sticky). Roll in butter in glass bowl.

Cover glass bowl in plastic wrap and then lay a tea towel over top and set it in a warm place for about 2 hours, until it doubles in size. In a small bowl combine ½ cup sugar and 2 tablespoons cinnamon. Set aside. Grease loaf pan with room temperature butter. Set aside. Turn dough out onto a lightly floured surface.

Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons room temperature butter all over the dough.

Sprinkle cinnamon sugar mixture over your dough and press into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end to the dough roll together.

Place dough seam down in the buttered loaf pan. Cover with plastic wrap and tea towel and allow dough to rise for 2 hours.

Place oven rack on 2^nd to lowest setting. Preheat oven to 350 degrees.

Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in oven on lower rack in the over. Bake for 35-40 minutes.

Remove bread from oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush sides with remaining butter.

Allow bread to come to room temperature before you slice it, if you can wait!

Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Dried Banana Coins

2012-03-06T04:00:00.003-08:00

Hello Slow Roasters, today is Simply Delicious here at The Slow Roasted Italian. I truly enjoy being able to feed my munchkin healthy snacks that are not processed and ones that contain absolutely no preservatives. I love love love dehydrated fruit for that exact reason. All of the nutrients are preserved and you have a perfect snack, dry and easy to take with you. I always have a dried snack in my bag. Dried Pineapple Rings, bananas, apples, who knows.... Munchkin and Mr. W love them all!

They are really simple to prepare for dehydrating and if you don't know how to dehydrate banana's, today is your lucky day. Now if you are looking for those 'dried banana chips' that you find lurking in your local health food store, that are deep fried and coated in a sugar solution.... you are not going to find those here. These are simply banana's with a spritz of lemon juice to prevent oxidation (browning).

If you do not have a dehydrator, I highly recommend making the investment. I can not tell you all the uses I find for mine, but just in healthy snacks for the munchkin and sun-dried tomatoes for myself I am certain it has already paid for itself.

Second, it is possible to dehydrate in your oven. I have never done it, because running my oven for 12-18 hours never seemed like an economical or practical choice. But, I will tell you that you can run your oven at 125° for 12-18 hours to dehydrate bananas in your oven. Either way they are a fantastic snack and very healthy one at that! Enjoy!

Dried Banana Coins
bunches bananas, ripe
lemon juice concentrate (with a sprayer bottle top)

Peel your bananas, one bunch at a time. Remove any brown spots. Spritz each lightly with lemon juice after you peel it. Line bananas up next to each other and slice them 1/4" thick.

After banana's are sliced, place them on your dehydrator tray. Lay them out on the tray not overlapping. Once they are on your dehydrator tray, spritz with lemon juice lightly.

Dehydrate according to manufacturers directions. Remove from dehydrator once bananas are pliable (not hard). Keep in an airtight container.

OVEN NOTE: If baking in the oven, place a metal cooling rack on top of a cookie sheet and then place the banana's on your cooling rack. Bake in oven at 125° for 12-18 hours (until bananas are dehydrated to your liking).

Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Rosemary Lemon Pound Cake with Lemon Icing

2012-03-05T04:00:00.030-08:00

I am so delighted to be participating in The Secret Recipe Club this month. It is so exciting, kind of like Christmas. This is how it works... 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..."

I drew Cooking with Chopin, Living with Elmo. Before I even made it to the blog, I laughed out loud. Not that the blog title is particularly "laugh out loud" funny, but in that I have Elmo sitting next to me at the kitchen table with a toy baby bottle shoved in his mouth (apparently having a 2 year old results in Elmo-sitting while she is off in her Munchkin playland with Daddy). So, I clicked on the link and browsed around the blog.

Ginny is a stay at home mom who shares her faith and passion for Jesus, her 2 boys, and husband along with a lust for life, cooking and Frederic Chopin's music through her blog posts. Her blog really drew me in. Although you are more likely to hear Bon Jovi or Daughtry streaming from my kitchen, I can totally relate.

I am very excited to have 'found' this blog again. I remember seeing it back before Halloween. I ran across her Ferrero Rocher Brownie Bites with Caramel-Cream Cheese Icing. I promptly followed her blog, and then lost i. So, immediately I knew what I was making. Certainly my favorite little Ferrero Rocher candies (we affectionately call them Ferrari's) would be the perfect SRC post. Well, although I am not surprised, I can't seem to keep a box of those in the house. They are just not safe. You would think that Mr. W or my Munchkin also had an affinity for Ferrari's, but I must confess it is me. I eat them on the way home from the store and grab one here or there while on the phone. Then the next thing you know.... No Ferrari's. Go figure. So, I searched even further.

I had just purchased 2 cases of Comice Pears and Pear Cobbler sounded amazing! But, the pears should be very ripe and mine are not ready. So, I bookmarked that one for next week and searched further. I found incredible breads, desserts, healthy things to eat and so so much more. I finally decided on this Lemon Pound Cake with Lavender Lemon Icing. After a heartfelt story about her grandma, with tears streaming down my face and my heart aching for my Grandma, I read over this cake recipe and the lemons drew me in.

Having just juiced and zested over 100 lemons from our prolific lemon tree, and having 3 Tuscan Blue Rosemary bushes ready to be planted in the garden, this was the perfect recipe for me. I really hope you enjoy it as much as we did! The lemon and rosemary flavors really come through in this cake! It is divine!!!

Recipe adapted from Cooking with Chopin, Living with Elmo

Rosemary-Lemon Pound Cake with Lemon Icing
Makes two 9" x 5" loaves

1 ½ cups (3 sticks) butter, room temperature
3 cups sugar
1 8 oz. package cream cheese, room temperature
3 cups cake flour, sifted
6 eggs, room temperature
1 teaspoon vanilla
4 tablespoons lemon zest
2 tablespoons finely chopped fresh rosemary

Preheat oven to 325 degrees. Prepare 2 loaf pans with butter and flour.

Cream butter and cream cheese together until smooth. Gradually add sugar - about 1 cup at a time, beating well (on medium speed) after each addition. Add vanilla, lemon zest and rosemary, beat until incorporated Alternately add eggs and flour, beginning and ending with flour.

Pour batter into prepared pans.

Place in the center of the oven and bake for one hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and let cool on wire rack, upside down.

Glaze with Lemon Icing.

Lemon Icing

2 tablespoons lemon zest

¼ cup lemon juice, fresh
1 ½ cups powdered sugar, sifted
2 tablespoons butter, melted
1/8 cup milk (added in small increments)

Mix together all ingredients except the milk until a very smooth (but thick) consistency is reached. Add the milk a teaspoon at a time until the desired consistency is reached, adding more milk for a thinner glaze and less for a thicker glaze.

Glaze pound cake, garnish with lemon zest and fresh chopped rosemary (optional) slice, and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

TSRI Weekly Review

2012-03-03T10:01:00.001-08:00

Happy Saturday Slow Roasters! It has been an amazing week here at The Slow Roasted Italian. We have been planning, gardening, and finding ways to utilize the fruits on our property. Chad discovered that the 32 orange trees that we have blooming are Seville (bitter) oranges. There are many culinary and beauty uses for these trees, the flowers and fruit. So, I am very excited about this development.

Mr. Wonderful also cleared the remaining fruit off our lemon tree and I zested and juiced over 100 lemons. Whew! I guess we have a lot of lemon dishes coming up soon.

This week our most popular post (already #6 on the all time popular list) is the Roasted Vegetable Penne Pasta. Oven roasted vegetables tossed with penne pasta and an incredible garlic olive oil sauce. It was absolutely delicious, I do hope you try it soon!

Our next most popular post this week has been Chad's Shamrock Shake Cocktail. This is an adult twist on McD's famous Shamrock Shake.

Next on the weekly list is Chocolate Chip Cookie Dough Dip. Incredibly tasty and very popular, it is sure to meet your sweet expectations!

My favorite this week was the Honey Wheat Oatmeal Bread. Sure to be another in our family bread catalog! It was the perfect bread for grilled cheese sandwiches.

I sure hope you enjoy these recipes as much as we did and if you happen to make a recipe, please post your outcome or link to your blog post. We are so happy to hear your results!

Have a fantastic weekend. We will be knee deep in garden beds and seeds planting!!! This weekend is sure to be exciting. We will share pics when the beds are planted.

Buon Appetito, Donna, Chad and Munchkin!

Chocolate Chip Cookie Dough Dip

2012-03-02T04:00:00.031-08:00

Happy Friday Slow Roasters and welcome to Diving Into Decadence at The Slow Roasted Italian. At our last party the star dessert was this amazingly addictive Chocolate Chip Cookie Dough Dip that was served with animal crackers and fruit slices.

For a party where every food was a dip of some sort this was truly the icing on the cake. We also enjoyed
4 Layer Pizza Dip with Parmesan Herb Bread Sticks, 7 Layer Mexican Bean Dip along with a few other finger foods. The party was a hit and so was this dip! Enjoy.

Recipe adapted from Two Peas and Their Pod

Chocolate Chip Cookie Dough Dip
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
8 ounces cream cheese, room temperature
1 teaspoon vanilla
1 cup powdered sugar
1 1/2 cups mini semi-sweet chocolate chips, divided
pinch salt

Melt butter in a small pot over medium heat. Add brown sugar and stir until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

In the bowl of a stand mixer, cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in salt, brown sugar and butter mixture. Mix until combined.

Add 1 cup chocolate chips, continue to mix until combined.

Garnish with remaining chocolate chips. Serve with animal crackers and sliced fruit.

Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Shamrock Shake Cocktail

2012-03-01T04:00:00.001-08:00

Happy Thursday and welcome to Ladies Night here at The Slow Roasted Italian.

I can't believe its March already. Only 16 days until Saint Patricks Day. Mr. W seems to always know when it is March, he goes crazy over these McDonald's Shamrock Shakes (well until they changed the formula). Anyway, he and I have developed our own versions of the Shamrock Shake.

This is Mr. W's adult version of the Shamrock shake. I will share mine very soon!

Recipe adapted from several recipes found on the web

Shamrock Shake Cocktail
1 ounce Absolut vodka
2 ounces green creme de menthe
2 scoops vanilla ice cream

Combine ice cream, vodka and creme de menthe in blender. Blend until mixture is thick and pourable. Pour in a large glass and serve with a straw.

Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Honey Wheat Oatmeal Bread

2012-02-29T08:23:00.000-08:00

Happy Homemade Wednesday, Slow Roasters! Today I am sharing with you my most recent favorite bread. I made this for Munchkins play date and it was a huge hit. This was the perfect bread for grilled cheese sandwiches, brushed with butter and grilled with a thick slice of your favorite cheese. YUM!

I have really found a love for things homemade, including breads. Store bought or even bakery bread has nothing on homemade bread. I get so excited to try new recipes and have had so many successes (and a few flops).

Can't wait for you to try this bread. I think it would also be the perfect bread for a tomato sandwich. How about a gorgeous green zebra heirloom??? Oh my!!! Well, I am not growing those. We are in the desert, and in a home garden that would be really tough.

But here are a few of my favorite tomatoes.

San Marzano Tomato, Martino's Roma Tomato, Black Cherry Tomato, Isis Candy Cherry Tomato, Matt's Wild Cherry Tomato, Green Grape Tomato, Yellow Pear Tomato.

What are you growing or planning to grow and what is your hardiness zone? We are in 9B. You can find out here by zip code.

Recipe adapted from Saving Room For Dessert and Barefoot Belle @ Tasty Kitchen

Honey Wheat Oatmeal Bread
4 1/2 teaspoons active dry yeast

1/2 cup honey

4 tablespoons butter

2 1/4 cups warm water (110-120 degrees)

1 tablespoon salt

2 3/4 cups unbleached bread flour

4 cups whole wheat flour

1 cup quick cooking oats

1 whole egg, lightly beaten

2 tablespoons butter, divided

In a microwave safe medium bowl combine the butter and honey and microwave butter is melted.

Add melted butter and honey to the bowl of a stand mixer. Add warm water. You want the mixture to be about 110-120 degrees. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and swirl to combine. Set aside until yeast blooms: about 10 minutes.

In a large mixing bowl combine the salt, 2 cups whole wheat flour and 1 cup of bread flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula.

Add the egg and one cup of whole wheat flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, 1 cup whole wheat flour, and 1 cup bread flour. Mix on low with the dough hook until it's smooth and elastic.

Use up to one more cup of flour if needed to prevent the dough from being sticky. I used an additional 1/2 cup bread flour. Place 1 tablespoon of butter in a large bowl and microwave for 30 seconds (to melt the butter and warm the bowl), Add the dough to the warm bowl.

Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface.

Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9x5 inch loaf pans covered with plastic wrap and a tea towel and let rise in a warm place for another hour. (Sprinkle with oats if you would like).

Bake in a preheated 350 degree oven for 35 to 40 minutes. Remove from oven and allow to cool on rack for 5 minutes before removing from pan. In a small bowl add 1 tablespoon butter and microwave until melted. Remove bread from pans and brush with melted butter, allow to completely cool on cooling rack.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Roasted Vegetable Penne Pasta

2012-02-28T07:34:00.001-08:00

Good Morning and Happy Tuesday Slow Roasters! Welcome to Simply Delicious here at The Slow Roasted Italian. I have begun participating in a few local fresh produce programs again. I have been receiving the most amazing produce from them. One week I got the freshest eggplant, tomatoes and zucchini. I immediately though "PASTA DISH". So, I added some olive oil, garlic and cheese and made this simple and incredible pasta dish.

It was so amazing that Munchkin and I ate this for 4 or 5 days. It was even delicious reheated! I know you will love it too!

I am so excited to make this again after harvesting them from my own gardens. Yes, we are planning out our gardening for the season, I know we should be planting. I am on it! I have ordered my seeds and have 2 gardens ready and Mr W will be building 2 more this weekend. I will share them with you once they are built.

I have 2 herb gardens going in. One on the east side and one on the west side depending on the herbs needs. We are growing 12 or 13 herbs, I am so very excited about that. We are also growing 7 different tomatoes, 2 beans, Wando shelling peas, 2 type of corn, onions, broccoli, many peppers,and so much more. I will share my garden plans soon.

We are planting (2) 5'x5' garden boxes, (1) 6'x6' garden box and (1) 4'x4' garden box. We are converting to all 4'x4' to garden using Mel Bartholomew's All New Square Foot Gardening method, however it is cost prohibitive (for us) especially after finishing Munchkins playground last weekend.

I will share pics of that too, very soon!

Roasted Vegetable Penne Pasta
2 zucchini
1 eggplant
2 pints Pink Pearl tomato (grape tomatoes will work too)
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmigiano Reggiano (grated and divided)
3 cloves garlic, grated
1 pound penne pasta
salt and pepper, to taste

Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.

Wash vegetables well with soap and cool water. Dry and cut into bite size pieces, about 1/2".

Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.

Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.

Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with parmesan cheese and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Dancing Elmo Cocktail

2012-02-23T04:00:00.000-08:00

Happy Thursday Slow Roasters! It's Ladies Night here at The Slow Roasted Italian. We have been having an Elmo filled week here at TSRI so Chad (our mixologist and my husband) created this fabulous cocktail for you.

Hope you enjoy. It is also amazing as a virgin Dancing Elmo for the kiddies, simply serve without the vodka and amaretto. If you are looking for another cocktail check these out.

Recipe by Chad @ The Slow Roasted Italian

Dancing Elmo Cocktail (serves 2)
2 ounces Pinnacle Whipped Vodka
1 ounce DiSaronno amaretto
5 ounces 7-Up
1 ounce orange juice
1/2 tablespoon grenadine
2 Maraschino cherries

In a pitcher add vodka, amaretto, orange juice and grenadine. Stir well to combine. Add 7-Up and mix gently until combined. Add 1 Maraschino cherry to 2 cocktail glasses and pour drink over top.

Serve cold. Enjoy.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Elmo Sugar Cookies

2012-02-22T12:08:00.000-08:00

Happy Wednesday Slow Roasters! We are spending a fantastically fun week sharing Munchkin's Elmo Themed 2nd Birthday Party with you. Monday we shared Rubber Ducky Punch with you. Yesterday we shared the amazing Chocolate Covered Marshmallow Pops with you and today I bring you another favorite from the dessert table.

When we decided to have an Elmo themed party, I knew I had to make a fabulous Elmo cookie. I am known for my cookies, they are the most requested item that I make. So, when I bought the cookie cutter I started messing around with decorating and found a most simple way to get a fabulous cookie.

I am going to share that with you. I recommend you use your favorite sugar cookie or cut-out cookie recipe. There are so many to choose from depending on your preference. We prefer a cut out cookie, it is a cross between a sugar cookie and a shortbread cookie. Specially designed to hold its shape when baked.

So, find your favorite recipe and make a few tweaks if needed. I would recommend not to use any leavening such as baking soda or baking powder (although one of my favorite recipes does call for it). Also, I chill my dough overnight before I roll it out and for several hours after it is cup out and on the cookie sheet. I bake my cookies at a higher temperature for a shorter period of time. These together make a fantastic cut out cookie! Try this one from Dorie Greenspan it is a a fabulous sugar cookie recipe All Occasion Sugar Cookies.

Now icing is a whole different ball game. The easiest to decorate with would be royal icing.

Recipe from Wilton

Wilton Royal Icing (Yield about 3 cups)

1 pound confectioners' sugar (about 4 cups)

3 tablespoons Meringue Powder

6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Separate your icing into 4 bowls. Portion out in this manner: about 1/2 of your mix in the first bowl, 1/4 in the next and the last two get about 1/8. Color the first bowl red, the second black and the third orange and leave the last white. Be careful to keep bowls covered with plastic wrap or icing will start to crust over and harden.

The bowls of black icing will need to be split in half and one should be thinned to flood consistency. The bowl of red icing will need to be slightly thinned to a flood consistency, as will the white and orange icing. Add 1/8 teaspoon of warm water at a time until it is thinned to a flood consistency. (Flood is thinned enough for two lines to spread into one, without being watery).

Fill squeeze bottles with each icing. You will need 5 bottles. I really like the Kuhn Rikon Decorating Squeeze Bottle. You can use whatever tips on them that you like so you are not stuck with whatever comes out (like on a standard squeeze bottle). Also, they contain the icing well (in a stand up container) and clean up easy.

Once your cookies are completely cooled, and you are ready to start decorating...

I prefer to lay out 12 cookies on a cookie sheet and decorate them all at the same time. I take each step on all the cookies, and then the next and the next. That when you get the hang of it and are not trying to remember how you got the eyes to look like that again later.

Start with your Elmo shaped cookies facing you. Find the top of the cookie, in between the eyes. Follow this down 1/2". This is where you will make an oval with your black for the nose. Starting at the top right of the nose form a circle. Then make a circle for the other eye. In the center of the eye make a solid circle about 1/2" around (use your best judgment).

Next, using your black icing with a #2 tip you are going to create the face outline. Starting at top of the cookie next to the eye you will start your out line. Start making an oval and about an inch down you will zig zag in and out to make fur. Do this around the cookie.

The mouth starts with parenthesis at each side of the cookie, on the outer edge near the fur even with the bottom of the nose. Connect your parenthesis with a elongated 'U' to make the lower lip. The top lip will have two zig zags on each side on the center point as you see below.

Using your flood consistency black icing with a #3 tip, flood the mouth with icing.

Using a #3 tip on the orange icing (flood consistency) fill in Elmo's nose.

Using a #3 tip and white icing (flood consistency) fill the eye balls, be careful not to fill over the black.

Using your red icing and a #3 tip (flood consistency) flood the face of the cookie with red. Use a toothpick or the tip of your bottle to move the icing. I found it easiest to work from one side to the other.

We served these on adorable clear trays at the party with polka dot cookies in party colors between the Elmo cookies to give it more flair and contrast. They looked amazing!!!

I hope you enjoyed this post and hope you will continue checking back this week for more party posts!

Chocolate Covered Marshmallow Pops

2012-02-21T04:00:00.000-08:00

Happy Tuesday and welcome to Simply Delicious here at The Slow Roasted Italian. This week we are actually sharing Munchkin's Elmo Themed 2nd Birthday Party with you, you can see all the yummy treats, activities and decorations by clicking here. I hope you will check back each day for more exciting party tidbits.

Today I am sharing the Chocolate Covered Marshmallow Pops with you. The idea behind the dessert table was to have several delicious and easy to make treats, as we did the party ourselves including the cake, time was sensitive and these impressive and simple desserts were just the perfect match.

These Chocolate Covered Marshmallow Pops really reminded me of Pinwheels that my dad used to buy when I was a kid (minus the cookie bottom). The chocolate seals in the marshmallow so they can be done ahead of time and they will keep perfectly, as a matter of fact we have half a dozen of these left still and the party was 3 weeks ago. Chad and Munchkin ate some today and I was told they taste as good as the first day. We kept them in an air tight container lined with parchment paper.

Chocolate Covered Marshmallow Pops
1/2 brick of Almond Bark White Chocolate or Wilton Candy Melts
1/2 brick of Almond Bark Chocolate
1 bag strawberry marshmallows
1 bag marshmallows
Sanding sugars or other decorations (to match your party theme)

On 2 cookie sheets lined with parchment, empty half a bag of each marshmallow variety and stand on end. (If you have any that won't stand up, you can eat those or save them for Rice Krispies Treats). Set aside.

Place sanding sugars in small bowls, set aside.

In a large tall and thin bowls (2 cup measuring cup is perfect) melt chocolate almond bark, 30 seconds at a time in the microwave until fluid, stirring after each 30 seconds. Dip a 6" lollipop stick about 1/2" into melted chocolate. Push the chocolate covered end of the stick through marshmallow on tray. Repeat this until all the marshmallows on one tray have chocolate covered sticks in them.

Repeat with the white chocolate, until both trays have lollipop sticks in them. Allow to sit for 5-10 minutes to dry.

Warm melted chocolate if necessary, by placing it in the microwave for 30 seconds at a time until it is the perfect dipping consistency. Dip marshmallow in chocolate. Spin back and forth until the chocolate stop streaming off the bottom. Hold over bowl with sanding sugar and sprinkle decoration on chocolate covered marshmallows. Repeat until cookie sheet is complete. Repeat process with white chocolate. Allow to sit several hours to dry completely.

Arrange varieties on serving trays and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Munchkin's Elmo Themed 2nd Birthday Party w/ Rubber Ducky Punch

2012-02-20T05:00:00.000-08:00

Our little Munchkin turned 2!! We had an amazing birthday party for her. She is a huge Elmo fan, and we are huge fans of turning up the volume a little bit. So, it was Elmo polka dot theme. Special appearances by Abby Cadabby and Zoe (Elmo's 2 best friends) as well as his goldfish Dorothy.

Having a party for a 2 year old with attendees that ranged from 10 months to 15 years (as well as many adults) was very fun to prepare for. We wanted to make sure that along with great food, company and music there was a lot to keep everyone occupied and having a great time!

We set up 3 main activity areas for the kids. Elmo's Bounce World, Elmo's Coloring World and Elmo's Ball World.

Elmo's Bounce World was fabulously easy. We simply rented a size appropriate bounce house (13"x13") with an Elmo banner. Chad created great signs to tell you where you were and what each activity was. The energy level was high and no child complained of boredom. Not to mention, after indulging in the sweets, what a great place to burn off the sugar. Bounce away! Bounce they did. Munchkin had an incredible time in the bounce house, she held her own with all the different ages of kids bouncing about like little Tiggers.

Elmo's Coloring World was put together with great attention to detail. All the kids had their own personalized coloring book which Chad created. We set out 2 buckets of crayons and used adjustable tables so they could be set to a child appropriate height. There was a tent over Elmo's Coloring World to keep the artists cool as they created their masterpieces and around the tent we created a beautiful crayon banner. Chad printed crayons on sheets of colored scrapbook paper in very bright primary colors. Those crayons were strung together to create this amazing banner. Our Munchkin as well as most of the other kids spent a great deal of time in Elmo's Coloring World and it may be part of her next party as well!

The final, and I have to say, most brilliant activity was Elmo's Ball World. The younger kids (ages 10 months to 4 years) especially enjoyed this activity. We laid down 2 tarps and taped them and anchored them. Munchkin's baby gates were connected around the play area and we put her little basketball hoop in the play area along with a dozen balls that matched the party colors. It was a great activity and everyone loved it! Along with the Elmo's Ball World sign, that you see off to the left, Chad designed character signs and attached them to the gates.

The guest tables were incredibly fun to decorate. We had 3 types of themed tables, Elmo theme, Abby theme and Zoe theme. Each theme had its own color scheme, polka dot punch outs and signs. We will share more details with you later.

There was a Memory Table set up in the house before you walk out to the fun. It included a memory book to write something in, gift bags for the party goers, along with a print of the party invitation and Munchkin's 2 year photo. 6 inch Elmo, Abby and Zoe dolls also made an appearance.

Out the back door the gift table sat and straight ahead was the fabulous Elmo's Eatery Tent. Three tables set up in a U shape. The beverage table to the left, food table to the right and the dessert table (the star of the show) was in the center.

The beverage table featured Rubber Ducky Punch. It was absolutely amazing. Cool and refreshing. There was not a drop left. Adults and kids alike passed up the soda and lemonade and enjoyed glass after glass of Rubber Ducky Punch.We found these adorable light up rubber duckies at the Dollar Tree and they were so much fun. The clear bowl and ladle were also scooped up at the Dollar Tree, what a find for an outdoor kids party!!!

Recipe adapted from Tidy Mom

Rubber Ducky Punch
1 packet blue berry, unsweetened Kool-Aid
1 (2 liter) bottle 7-Up
1 (64 oz) bottle white grape juice
1 cup sugar
8 scoops pineapple sherbet
2-3 Rubber Duckies (washed well)

Chill 7-Up and grape juice over night. Remove sherbet from freezer about 1/2 hour before serving punch to soften. In a punch bowl, combine Kool-Aid packet, sugar and chilled juice. Stir to blend. Slowly add chilled 7-Up. Float 8 scoops of softened sherbet on top. Add Rubber Duckies and serve!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

We provided reusable plastic cups with crazy straws and lids for all the kids (I found these at Party City for 99 cents each) having cups with lids really saved on spills. Bottled water, lemonade, orange soda, Sprite and Coke were also on the table in adorable metal buckets I found at Target. There are little Sesame Street signs on the beverage and food tables that identify each item.

We decided to go with Elmo's favorites on the food table. Dorothy crackers (goldfish), Pepperoni and Cheese Pizza, Dipped Bananas and Cups of Veggies were the stars and they were all hugely popular and so simple.

The main attraction was of course the dessert table. The center of the dessert table featured a fantastic 3 tier cake (Amaretto filled with Vanilla Custard) With Munchkins name on a Sesame Street style sign. We also enjoyed decorated Elmo Sugar Cookies, Chocolate Covered Marshmallow Pops, dipped Oreo's and Raspberry Lemonade cupcakes. It was quite the spread. Decorated with some candies and party favors in vases, it all came together beautifully.

We really hope you enjoyed this sneak peak. We will be sharing recipes and more party details tomorrow!!! Hope to see you back.

Chocolate Cherry Heart Cocktail

2012-02-09T05:00:00.000-08:00

Happy Thursday and welcome to our Valentine's Ladies Night! Happy Valentine's Day to all you love birds out there. Also, I would like to take this time to wish my parents, Nana and Papa, a Happy Anniversary. They have been happily married for over 40 years and we are so blessed to have them in our lives.

Today we bring you a fantastically romantic chocolate cocktail for all you lovers out there. Add a side of cherry and you have yourself a very romantic cocktail. Enjoy!

Chocolate Cherry Heart Cocktail
1 ounce Creme de Cacao, white (chocolate flavored)
1/2 ounce Frangelico (hazelnut liqueur)
1/2 ounce Kahlua (coffee liqueur)
3 ounces cream
4 Maraschino cherries
Hershey's chocolate syrup, to taste

Add a few ice cubes to a highball glass. Pour in Frangelico and Kahlua, then drop Maraschino cherries (remove the stems). Pour the cream down the sides of the glass, stir lightly and drizzle chocolate syrup. Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

4 Layer Pizza Dip

2012-02-08T08:01:00.000-08:00

Happy Wednesday! It is The Happy Hour here at The Slow Roasted Italian. Today we are serving up a fabulous 4 Layer Pizza Dip. With 4 layers this dip is sure to please. The bottom layer is a creamy cheese layer with a ricotta like consistancy, the second layer is an amazing homemade pizza sauce, the third layer is your ooey gooey cheese layer and the 4th layer is the toppings. This dip is out of this world delicious!!! To make it super special, serve with Parmesan Herb Bread Sticks.

4 Layer Pizza Dip
8 ounces cream cheese (room temperature)
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend (divided)
14.5 ounce can diced tomatoes
1/4 teaspoon galic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper. Blend until pureed. Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese. Mix well until well combined.

Spread cream cheese mixture in an even layer over baking dish (pie plate or 8x8 works).

Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.

Sprinkle remaining shredded cheese over pizza sauce.

Top pizza dip with bacon and pepperoni.

Bake for 20-25 minutes, until cheese is browned and bubbly. Enjoy! Serve with Parmesan Herb Bread Sticks.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Bacon Cheddar Beer Bread

2012-02-07T05:00:00.000-08:00

Happy Tuesday Slow Roasters and welcome to Simply Delicious here at TSRI! I have been playing with some bread recipes lately and have fallen in love with the simplicity of beer bread. They are a bit more dense, but can be mixed with a spoon, there is no kneading and no rise time. That is a perfect option for times when you don't have 3 hours to make bread.

My first few loaves I made with a more flavorful beer and then used a light beer. I can tell you there was a difference. I would stick with a more flavorful beer. You can't taste the beer, but you get a nice flavor to the bread that could best be described as sour dough-esque. In fact the loaf has that firm textured crust and softer bread like sour dough as well.

After making a few recipes of a basic beer bread, I tried a few variations. The recipe I am sharing with you today is fantastic!!! Bacon and cheese in beer bread... OH MY!!! Munchkin swiped a slice and devoured it. She kept saying "Mmmmm" as she was eating it. It really is so good and so easy. Prep is in no time. Set oven to preheat and by the time it beeps you will be sliding your loaf in the oven. Its that fast!

Enjoy!!!

Bacon Cheddar Beer Bread
3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture)
1 12 ounce bottle of beer (can is fine too)
4 slices of bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted

Preheat oven to 350°.

Prepare bread pan by greasing with butter. Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.

Stir mixture with a spoon until combined.

Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.

Remove from oven and drizzle remaining butter over the top.

Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.

Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Parmesan Herb Bread Sticks

2012-02-06T06:24:00.001-08:00

I am so excited to be participating in the Secret Recipe Club again this month. I took a break in December and SRC took a break in January. So, it is nice to be back to it! If you are not familiar with SRC I imagine you have been hiding in some faraway blogosphere. But, just in case I will share the basics with you.

SRC 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..."

I was very excited to draw a blog that I am not familiar with that has tons of fabulous recipes. The Cookaholic Wife is written by Nichole a twenty something newlywed that is really spreading her wings in the kitchen.

Her blog is very fun and there are a great number of recipes. I found myself drawn to the desserts and breads on her blog. I bookmarked several recipes to come back to.

My favorite read on her blog was the 27 Things About Me. Although once I read "#8 Caramel is better than chocolate" I knew we could never be friends. ha! Just kidding, but really??? Then I perused her dessert section and found many many chocolate recipes and felt so much better!

What finally drew my attention to the kitchen was the Parmesan Herb Bread Sticks. Still being in need of a cracker or bread for a dip I was making for our Super Bowl party, I was excited to find something that would go so well with the dip. Our Super Bowl party was yesterday and they were served at our Super Bowl party with my Layered Pizza Dip that I will share with you Wednesday. Nichole also has a Pizza Dip recipe you can see it here. The Homemade Parmesan Herb Bread Sticks were the perfect accompaniment to the dip. YUM!!!

Hope you enjoy, and I encourage you to check our Secret Recipe Club and Nichole's blog The Cookaholic Wife.

Recipe adapted from The Cookaholic Wife

Parmesan Herb Bread Sticks
1 packet Fleischmann's Pizza Crust Yeast
1 1/2 cups all purpose flour, plus extra for dusting
1 1/2 teaspoon sugar
1 teaspoon salt
2/3 cup very warm water
3 tablespoons vegetable oil
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1/2 teaspoon red pepper flakes
1 tablespoon dried parsley
1 tablespoon dried oregano

Preheat oven to 425°.

In a small bowl combine olive oil, garlic powder, red pepper flakes, parsley and oregano. Mix with fork until a thick paste forms. Set aside.

In the bowl of your stand mixer with the dough hook attachment, combine the yeast, flour, sugar, salt, water and vegetable oil. Mix on low speed until a slightly sticky dough forms.

Lightly sprinkle flour onto a flat surface. Remove the dough ball and knead for 4 minutes adding more flour as necessary.

Roll out the dough to fit your baking sheet.

Pour olive oil paste mixture onto dough and spread evenly to edges. Using a knife or pizza cutter, cut dough into slices (8-12 depending on the size you prefer).

Bake for 10-12 minutes or until the dough has cooked and is lightly browned on the edges.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Happy World Nutella Day!!! Nutella Rice Krispy Treats and Canoli Ice Cream with Nutella

2012-02-05T08:57:00.000-08:00

Happy World Nutella Day!!! We thought we would share a few Nutella recipes. I have to say as Nutella Rice Krispy Treats go, these were amazingly flavorful! The Nutella carried through and were so so good! These were one of my favorite rice krispy treat varieties ever!

The Canoli Ice Cream Cones are an fantastic treat! Easy to make and so rich and delicious. The chocolate Nutella combination in the cone is truly the icing on the cake. It takes this ice cream up a notch to make it incredibly note worthy. A MUST TRY!

I hope you enjoy your Nutella Day or the Super Bowl if you are celebrating!

Happy Sunday everyone!

Donna and Chad

Mr. W's Low Cal Meatsa Pizza

2012-02-03T05:00:00.000-08:00

Happy Friday, I am so grateful the weekend is here. Big plans for the weekend, food, family, friends and football!

I am not much of a football fan, but when the Giant's are playing that all changes. In 2008 Mr W was rooting for the Patriots and I was cheering on the Giant's, well we know how that played out. GO NEW YORK!

So, Friday has become less about decadence in the form of sweets. It is more about having a treat that we do not indulge in during the week. This Friday it is Mr. W's Low Calorie Meatsa Pizza. With a mere 157 calories per slice!!! I can make all the fancy pizza's I can think of and Mr. W always comes back to a meat pizza of some sort. I am sure he would put corn and potatoes on top if he could... Hmmm... Shepherds Pie Pizza... I will have to think about that one. Mr. W said he isn't sold. We'll see.

Anyway, enjoy this amazing pizza and your weekend, football filled or not!!!

Buon Appetito!

Mr. W's Meatsa Pizza
1 10 ounce Freschetta Artisan Pizza Crust
2 ounces mozzarella cheese (finely shredded)
8 ounce can Hunt's tomato sauce
1/2 ounce 97% lean ham (chopped)
1/2 ounce grilled chicken (diced)
1 tablespoon real bacon pieces
7 slices pepperoni (halved)
2 ounces chicken sausage (browned)
Italian seasoning
pepper
garlic powder
onion powder
cinnamon

Preheat oven to 425°. In a small sauce pan over low heat, add sauce and chosen spices (Mr W used a pinch of each of the following: Italian seasoning, garlic powder, onion powder, pepper, cinnamon). Remove from heat.

Place pizza crust on a pizza pan, ladle sauce over crust, covering within 1/2 inch of edge.

Evenly cover pizza with ham, chicken, bacon, pepperoni and sausage.

Sprinkle cheese over pizza, evenly.

Bake for 9-11 minutes. Cut into 8 slices and serve. Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

SUPER BOWL - New York Cocktail - GO GIANTS!

2012-02-02T05:00:00.000-08:00

Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian. In honor of the New York Giants playing in the Super Bowl this Sunday, we are serving a New York Cocktail! Go GIANTS!!!

Get a taste of the Big Apple right from your living room with this whiskey and lemon cocktail. The New York Cocktail is thick and sweet, a perfect pairing with fruit and chocolate. Mix this cocktail with a premium Canadian whiskey for the most flavorful drink. Premium Canadian whiskey is a light blended whiskey that's not too sweet, nor too robust.

Enjoy the game!!!

New York Cocktail
2 oz blended whiskey
1 oz lemon juice
1 tsp superfine sugar
1/2 tsp grenadine
lemon twist for garnish

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass. Garnish with the lemon twist. Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Pepper Jack Crackers

2012-02-01T08:21:00.000-08:00

Happy Wednesday Slow Roasters! Welcome to The Happy Hour at The Slow Roasted Italian. Today we are featuring a fantastic game day snack. These Pepper Jack Crackers are absolutely show stopping. Great heat, fantastic crisp crackers and amazing flavor! I piped these out with a Wilton W789 cake icer decorating tip. These are also pretty easy to make.

Enjoy the Super Bowl!!!

Here are a few more great game day foods. Our favorite and most popular 7 Layer Mexican Bean Dip.
Also, check out all the great game day foods and snacks here.

Recipe adapted from Gourmet December 1994

Pepper Jack Crackers

1 stick (1/2 cup) unsalted butter, softened

1/2 pound pepper Jack cheese, grated coarse

1 large egg, separated

1 teaspoon salt, or to taste

3/4 teaspoon cayenne, or to taste

1 cup all-purpose flour

Preheat oven to 375°F and grease two baking sheets.

In a food processor blend together butter and cheese until smooth. Add egg yolk, salt, and cayenne and blend until combined. Add flour and blend until mixture just forms a dough.

Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip or Wilton W789 Cake Icer Tip (use teeth side up).

Pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later.

In a small bowl whisk together egg white and a pinch salt until just combined. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes.

While crackers are still hot, slice into triangles and cool completely on racks. Crackers keep in airtight containers 5 days.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Ready To Run Roast Beef Pocket

2012-01-25T06:21:00.000-08:00

Good Morning and Happy Wednesday! Today I would like to share with you a simple roast beef sandwich that is out of this world delicious. I used a bread knife to 'shave' the Simple Grilled London Broil that I made last week. I warmed the beef and assembled the sandwich. AaaaMAZing!!!

So, on the party planning front, I am so excited! There are only a few more days until my munchkins 2nd Birthday party I am VERY excited to share the pictures with you. The food is coming out beautifully. Here are the cupcake toppers that I posted on Facebook yesterday. The party theme is Elmo, colors are red, orange, pink and yellow. It will be so much fun!

Enjoy!

Recipe adapted from I Can't Believe It's Not Fattening by Devin Alexander pg. 64

Ready to Run Roast Beef Pocket
1 tablespoon Kraft Horsey Sauce
1/2 (6 inch) pita circle
1/2 cup alfalfa sprouts
3 thin tomato slices
1 thin red onion slice
4 ounces thinly sliced or shaved Simple Grilled London Broil

Spread horsey sauce on inside of pita half. Add sprouts, tomato and onion. Evenly layer the roast beef. Serve immediately or wrap in plastic wrap and refrigerate until ready to serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

3 Ingredient Meatloaf

2012-01-17T04:00:00.000-08:00

Happy Tuesday Slow Roasters, welcome to Simply Delicious. Today we are enjoying this amazing meatloaf that sounded absolutely disturbing when I first saw the recipe. First impressions aside, this is the most delicious meatloaf I have EVER had. Em (my 2 year old) absolutely loves this and we have made 3 of them already. I am sure you will love it to. The tangy BBQ sauce contrasts perfectly with the creamy goat cheese. So amazing!!!

Party planning is coming along great, the cake is drafted and planned out and 2 of the party favors have been completed! I am so excited. We decided to get a bounce house. Did I mention I am excited?!?

Enjoy the meatloaf!

Recipe adapted from Biggest Loser Quick & Easy Cookbook

3 Ingredient Meatloaf
Olive Oil spray (propellant free)
1 pound lean ground turkey
1/2 cup KC Masterpiece Southern Style BBQ Sauce
2 ounce crumbled goat cheese

Preheat oven to 400°. Line an 8"x8" square baking dish with aluminum foil. Lightly midst the foil with the olive oil spray.

In a medium mixing bowl, mix the turkey, 5 tablespoons of the sauce, and the goat cheese until well combined.

Transfer the mixture to the prepared pan, shaping it into an 8"x3" log that stretches from one side of the pan to the other and is an even thickness. Using a pastry brush, spread the remaining sauce evenly over the top and sides, making sure it does not run onto the pan.

Bake for 25-30 minutes, or until no longer pink inside. Let stand for 10 minutes. Transfer to a serving platter, cut into 8 slices, and serve immediately.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Simple Grilled London Broil

2012-01-16T04:00:00.000-08:00

Hello and Welcome back from a fantastic weekend. Mr W and I have been diligently working on Em's birthday party. She is turning 2 and we are having an Elmo birthday party. Now in true TSRI style, we have incorporated a beautiful color scheme and used Elmo as the accent. Red, orange, yellow and pink polka dots (I love love love polka dots) with Elmo!

It is so much fun, I just finished making one of the favors that will sit on the dessert table. I am really excited. Parties are my thing. It is so exciting to plan them. I graph out the party venue, table layout, then graph what goes on each table. It is so much fun.

Anyway in the midst of all this party planning and planning of all the sweets I will be serving, we are eating a very delicious and healthy Grilled London Broil. It is so amazing, it was moist and unbelievable. I have been eating this all week. I realize it is so simple, but sometimes simplicity gets lost in the search for a fabulous dish.

Enjoy and I look forward to sharing some party details with you in the coming weeks.

Recipe adapted from I Can't Believe It's Not Fattening by Devin Alexander

Simple Grilled London Broil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 pounds trimmed London broil
1 teaspoon extra virgin olive oil

In a small bowl, mix the salt, pepper, and onion and garlic powders until well combined. Rub the meat evenly on all sides with the olive oil, followed by the seasoning mixture.

Preheat grill to high heat (I used my table top grill).

Let the meat stand for 15 minutes.

Grill the meat for 4 to 5 minutes per side for medium-rare or longer until desired doneness is reached.

Transfer it to a serving platter and cover it loosely (just the meat) with a piece of foil. Allow it to rest for 10 minutes, and then slice it thinly against the grain. Serve immediately. Refrigerate any leftovers for up to 3 days.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese

2012-01-13T05:16:00.000-08:00

Happy Friday everyone! It's Diving Into Decadence here at The Slow Roasted Italian. Trying to keep up eating a healthy diet and not splurging, we have starting having a pizza night every week. We choose our ingredients and enjoy! It is so much fun and really nice that I can make whatever I want, without Mr Pickypants having a say. So, for my first pizza I chose one with ingredients that you would never find on Mr. W's pizza... Blue cheese and caramelized onion. Oh my heavens it is incredible.

Hope you enjoy! I certainly did. This was another dish that was so good I had to eat it for breakfast, I could wait for lunch.

Recipe adapted from I can't Believe It's Not Fattening by Devin Alexander pg. 77

Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese

1 10 ounce Freschetta Pizza Crust
Olive oil spray (from a spray bottle, not a store bought, prefilled one that contains propellant; I used a Misto)
8 ounces Essential Grilled Chicken
1 recipe Easier Than Caramelized Onions
1 teaspoon dried rosemary
1 1/2 ounces (about 1/3 cup reduced fat blue cheese crumbles)

Preheat a grill (if using gas or charcoal to medium, I used a tabletop). Lightly mist the bottom of the crust with spray. Place the crust on a metal pizza peel or cookie sheet without a lip.

Top the crust evenly with the chicken, then onions, rosemary, and blue cheese.

Carefully slide the pizza onto the grill. Grill it until the cheese melts and the dough is crisped but not burned, 3 to 5 minutes. Carefully slide it back onto the peel or cookie sheet (using tongs) and let it stand 5 minutes. Slice the pizza into 8 slices and serve immediately.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Easier Than Caramelized Onions

2012-01-13T05:15:00.000-08:00

This is a very simple recipe for no muss, no fuss caramelized onions with very little added calories. I used this recipe on a pizza that was out of this world good! I will be posting that next! Enjoy!!!

Recipe adapted from - I Can't Believe Its Not Fattening by Devin Alexander pg. 225

Easy Oven Caramelized Onions
2 medium onions (1 red, 1 yellow), sliced very thin
2 teaspoons extra virgin olive oil
sea salt and pepper to taste

Preheat oven to 450°. Line a large baking sheet with parchment paper.

Place the onions on the baking sheet. Drizzle the olive oil over them and season them with the salt and pepper. Toss them well. Spread them evenly over the baking sheet. Bake them for 20-25 minutes, turning about every 5 minutes, until the onions are cooked through and caramelized (soft and lightly browned).

Makes 4 Servings (1/4 cup each)

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Raspberry Lemon Breeze

2012-01-12T04:00:00.000-08:00

Happy Thursday and welcome to Ladies Night here at The Slow Roasted Italian. Looking to unwind with a fabulous low calorie cocktail? Have we got the drink for you!

This fabulously flavorful Raspberry Lemon Breeze has only 74 calories! It is light and refreshing with just the perfect touch of bubbles!!!

Enjoy!

Raspberry Lemon Breeze by Chad @ The Slow Roasted Italian
Serves 2 - each drink 9 ounces

2 Ounces of Grey Goose Vodka
16oz Diet 7up
1 Raspberry Ice Crystal Light to go Packet
4 Lemon slices (for garnish)

Mix the 7up and Crystal Light together slowly as to not disturb to many of the bubbles.

Add ice to glass, then pour in 1 ounce of vodka over ice, followed by the Raspberry 7up mix.

Squeeze 1 lemon slice into drink & then garnish with another. Additional lemon slice garnish can

be used to increase the lemon to taste.

Enjoy.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Skinny Chipotle Guacamole

2012-01-11T04:00:00.000-08:00

It's The Happy Hour here at The Slow Roasted Italian. Pull up a stool and dig in. Today we are serving Skinny Guacamole. You are going to love it!!! Honestly I have been trying to like avocado for a few years now. I have never cared for the texture. To be honest, most guacamole I tried was no better. Until I tried the guacamole from Chipotle. It was fantastic. It had red onion in it and a few more familiar flavors.

So, I took all the fantastic flavors that I loved and included them with the red onion in my guacamole. I love it, Em loves it and everyone who has ever eaten it loves it! This was fantastic until I calculated the calories per serving. I almost fell out of my chair. Chipotle's guacamole has 150 calories and 13g fat for a tiny little cup.

Needless to say, finding this new love for this dip has led me to redevelop a healthier version that I can enjoy with less guilt. Here it is, absolutely delicious and with all the flavor I have come to love. Those who have tried both said it was as creamy and delicious as the original. They didn't miss a thing and didn't notice a change in the flavor. I have replaced more than half of the guacamole with peas. Peas have no fat, so that is a fantastic replacement. Serve on a tray with a variety of vegetables, like cucumbers, celery, tomatoes and carrots for a crunch satisfying snack!

I am very excited to share this Skinny Guacamole recipe with you !!!

Skinny Guacamole
makes approximately 2 1/2-3 cups serves 10 - 1/4 cup servings

1 cup smashed ripe avocado (approximately 2-3 medium), reserve 1 avocado pit
3 cups frozen peas (defrosted and pureed)
2 tablespoons minced jalapeño (deseeded)
2 tablespoons minced red onion
2 tablespoons chopped cilantro
1 tablespoon lemon juice
1/2 teaspoon kosher salt

Combine ingredients in a medium size bowl. Put the reserved pit in the center of your dip and cover with guacamole to keep it from oxidizing (it really works). Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Light & Hearty Cashew Curry Grilled Chicken Salad Sandwich

2012-01-10T04:00:00.000-08:00

Welcome to another edition of Simply Delicious on this terrific Tuesday here at The Slow Roasted Italian. Today we are featuring this amazing blend of flavors in this out of the ordinary chicken salad sandwich. As we are doing our best to enjoy our favorite foods in the most healthy flavorful way possible I have designed this chicken salad to meet the criteria of my favorite chicken salad recipe; it has a lot of flavor (✓), it is creamy (✓), it's got great crunch (✓) and it is filling (✓).

Super bonus point for 307 calories, only 8g fat, and a whopping 35g protein!!! This very well may be my new favorite chicken salad recipe. I love this so much I had it for breakfast. Seriously!

Cashew Curry Grilled Chicken Salad Sandwich
serves 4

1/2 cup Greek yogurt, plain non-fat (I used Fage)
2 tablespoons light sour cream
3/4 teaspoon curry powder
1 teaspoon kosher salt, to taste
1/2 teaspoon pepper
12 ounces Essential Grilled Chicken, 1/4-1/2" dice (about 1 pound pre-cook weight)
3/4 cup celery, 1/4-1/2" dice
2 tablespoons scallions, sliced
1/4 cup roasted unsalted cashews, chopped
juice of 1 lime (more to taste)
4 whole wheat 100 calorie thin hamburger buns (I used Sara Lee)

In a medium bowl combine yogurt, sour cream, curry powder, salt and pepper. Whisk well to combine.

Add chicken, celery, scallions, cashews and lime juice. Stir well until all ingredients are evenly coated. If it seems too dry you can add more lime juice.

Divide into 4 equal portions (approximately 5 ounces each) and scoop onto buns. Serve immediately.

NOTE: You can also make this the day before and allow the flavors to meld. It tastes heavenly the next day!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Essential Grilled Chicken

2012-01-09T05:53:00.000-08:00

Happy Monday Slow Roasters! Today is a fantastic start to an exciting week here at The Slow Roasted Italian. After so many fabulous holiday treats, and lets face it, so many treats before the holidays started, we are back to eating healthy. No extreme "diet" plans here. Just real balanced, healthy eating. Now I realize "healthy" is a relative term. What does it mean to us? Healthy for us is lower calories and fat, a healthy amount of carbs, decent intake of protein along with smaller portions and more meals.

This week we are kicking off with On the Lighter Side, featuring a basic recipe that is a staple in our meal building arsenal. I really enjoy chicken and all the flexibility it offers. Chicken packs a good deal of protein and is low calorie and no carb. So, what else do you need? Well, good flavor. Being the food lover that I am, flavor is incredibly important. That is why I love grilling it! I love my counter top grill! Whether is is 20 or 120 degrees outside, I can still have that fantastic caramelized flavor that grilling gives you.

Super simple recipe, I will be referring back to it 2 times this week alone. I wanted to make sure that you had it for reference. I highly recommend trying this super simple recipe!

Enjoy!!

If you are looking for more On the Lighter Side dishes you can check them out here.

Nutritional summary is based on the values of the ingredients TRSI has used in the below recipe, your values may vary.

Recipe adapted from The Biggest Loser Flavors of the World Cookbook p.205

Essential Grilled Chicken serves 4

4 4ounce trimmed boneless, skinless chicken breasts
Olive oil spray (Propellant free)
Salt (to taste)
Pepper (to taste)

Preheat grill to high.

Spray both sides of breasts with olive oil and sprinkle with salt and pepper. Cook on each side for 3 to 5 minutes or until no longer pink (juices run clear). Serve immediately.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Baked Potato Soup

2012-01-06T06:00:00.001-08:00

Welcome to Diving Into Decadence, our incredibly decadent Friday celebration! Today we are featuring Baked Potato Soup. This is a very rich and truly delicious soup. We enjoyed this soup over our Christmas break. It was phenomenal. Em even enjoys it. I have one last container in the freezer and I can't wait to get my hands (and mouth) on that soup. Em (my 2 year old daughter) had this for dinner and loved it! It is rich and smooth and creamy and delicious. I garnished with shredded cheddar cheese and bacon bits, but you could garnish with any baked potato topping for a twist.

Buon Appetito!

Recipe adapted from Paula Deen

Baked Potato Soup

8 slices thick cut Bacon

1 onion, diced

1/2 cup all purpose flour

3 (14.5 ounce) cans chicken broth

5 potatoes, baked, peeled and smashed

1 teaspoon dried parsley flakes

2 cups half & half

1 cup sharp cheddar cheese, grated

1 cup sour cream

Salt & pepper to taste (optional)

In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.

Add in the smashed potatoes and bacon. Stir to combine.

Add parsley and half & half; cook for 10 minutes.

Stir in cheese and sour cream. Stir well and serve. Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Lucky Lemon Seven

2012-01-05T06:00:00.001-08:00

Happy Thursday Slow Roasters! Welcome to Ladies Night here at The Slow Roasted Italian!!!

At our fabulous New Year eve celebration this year, our dear friends shared a drink with us again that Chad has fallen in love with. It is simple, smooth and delicious. 7 Up with vodka and lemon. Chad really wanted to pump this one up. So, after a few days of testing in the mixology lab, he came up with this fabulous amped up twist!

It might sound mild, but this ain't your Grandma's lemonade! This one packs a punch. I love it!!! It's like having a lemonade with 7 Up, the vodka is barely noticeable. I hope you enjoy it too! It is certainly for the lemon lover.

Lucky Lemon Seven serves 2

5 small lemons, sliced thin (divided)
6 ounces Grey Goose vodka
8-16 ounces 7-Up (to taste)
8 ice cubes

Fill a large glass (approximately 20 ounces) with the slices from 4 lemons. Add vodka, allow to set for 15 minutes and then using a muddler or similar instrument, muddle thoroughly. Your lemons should be shredded when done.

In two fresh large glasses with 4 ice cubes in each and 1/2 of the remaining lemon slices in each, pour 1/2 of the lemon vodka mixture through a strainer and into each glass. Add 4-8 ounces of 7-Up to each glass and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Parmesan Bacon Crackers

2012-01-04T06:00:00.000-08:00

Happy Wednesday and welcome to The Happy Hour here at The Slow Roasted Italian. Today we are featuring Parmesan Bacon Crackers. We served these at our Christmas party this year and they were a huge hit. My family loves these, as a matter of fact my 2 year old daughter asks for them and devours them. We all love them, we hope you do too!!!

Buon Appetito!

Parmesan Bacon Crackers
adapted from The New York Times

1 cup flour
1/2 tsp salt
1/2 cup fresh Parmesan cheese, grated
4 slices bacon
4 tbsps unsalted butter
1/4 cup cream (plus a little more in case the dough isn’t moist enough)
coarse salt

Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.

With kitchen shears, cut bacon into approximately 1/2" squares. In a large pan, fry bacon until crispy. Remove to paper towel lined paper plate to drain.

Place flour, salt, cheese, bacon, and butter in food processor. Pulse until everything is just combined.

Pour the cream into the food processor and pulse to combine. Add more cream a teaspoon at a time until the dough holds together but isn’t wet and sticky.

Roll the dough out between two sheets of parchment paper (or wax paper or plastic wrap) until it is 1/2-inch thick or thinner if you prefer. Peel one sheet of paper or wrap from one side and use a cookie cutter to get a perfect square for my crackers.Then placed the dough on the cookie sheet lined with parchment paper.

Sprinkle with salt. Bake for 10 minutes or until golden. Remove crackers and place on cooling rack. Serves 4-8.

NOTE: You can also place the rolled dough on the prepared baking sheet. Peel the remaining sheet of paper or wrap. Score the dough with something sharp (knife, pizza cutter, etc.).

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Rock 'em, Sock 'em Chili

2012-01-03T06:00:00.000-08:00

Happy Tuesday and welcome to Simply Delicious at TSRI. Today's recipe is a special treat brought to you by my amazing husband Chad, my Mr. Wonderful, he does a fabulous job of the graphic design and photography for The Slow Roasted Italian blog. He is even our amazing mixologist, featuring a cocktail on Thursdays. As amazing as he is at all these things, he does tend to stay out of the kitchen. Except to eat.

There is an exception made when we are talking chili. He makes this amazingly flavorful, hearty, warm you down to your bones chili. I was a bit surprised when I saw the recipe the first time, but hey when its this good, just go with it!!!

Very few dishes come from boxes and cans in our house, butl I truly enjoy this chili so much that I have decided to share it with you. Be warned this is an indulgent dish. But, so worth the indulgence!

Rock 'em Sock 'em Chili
Yield approximately 6 quarts

Beef Mixture
4-5 lbs 80/20 beef
1 teaspoon Lawry's salt, divided, to taste
1 teaspoon cinnamon, divided, to taste

Bean Mixture
4 15oz cans Van Camp's Pork and Beans
4 15oz cans Hunt's Tomato Sauce
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon dried Chipotle pepper
1 teaspoon cayenne pepper
2 teaspoons red pepper flakes
1 tablespoon chili powder
1 teaspoons ground black pepper

In an 8 quart heavy bottomed pot add beans and tomato sauce over medium-low heat. Add 1 tablespoon cinnamon, paprika, Chipotle pepper, cayenne pepper, red pepper flakes, chili powder, ground black pepper. Stir to combine. After simmering for 30 minutes, taste and season according to personal heat level desired. Adding more cayenne or red pepper flakes to increase intensity.

In a large skillet over medium heat cook 1/2 of the beef, adding to pan in large chunks. Sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry's salt. Cook until done. Remove from heat. Add beef to bean mixture along with 1/2 cup of liquid in pan. Stir pot.

Return frying pan to heat and add remaining beef in large chunks and sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry's salt. Cook until done. Remove beef from heat and spoon beef into chili. Allow to simmer for 30 minutes, taste and season as necessary.

Serve and enjoy!

NOTE: Chili tastes even better the next day. The longer it sets, the more the flavors meld together.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Banana Orange Smoothie

2012-01-02T05:00:00.000-08:00

Happy New Years, Slow Roasters! Hope you all had an amazing Christmas and New Years. We really enjoyed spending time with our loved ones.

It doesn't quite feel like January, it was 83 here today in Arizona. I imagine our picture gave that away.

First of the year means time for resolutions. I have been teetering on this healthy eating wagon for many months now, so I have decided that I am going to get on that wagon! So over the next few weeks (and hopefully months) you will find flavorful, delicious dishes most of which will not bust your calorie budget. You will also find incredibly tasty options for entertaining (Wednesday's The Happy Hour) and also delicious healthy snacks for your munchkins. There will be more decadent dishes from time to time, as I am feeding a family and will share some of those dishes with you too. We will of course still have our cocktails (Ladies Night on Thursday)!

Today we have a fabulous smoothie to get your week started. Mr W and Em enjoy this smoothie nearly every morning! For my family this is a healthy breakfast replacement. With the ingredients we use, this delicious filling smoothie has 238 Calories, .5g Fat, 46 Carbs, 10g Protein. The carbs from the banana are great for early morning energy. This recipe makes 2 -24 ounce smoothies. You could serve it as a delicious mid-morning snack by cutting it to 4 servings! That would be 4 - 12 ounce smoothies at 119 calories each.

Hope you enjoy this simple and delicious smoothie! If you are looking for something more substantial to start your day try my favorite Sun-dried Tomato and Scallion Egg White Omelet.

Banana Orange Smoothie
2 medium bananas, frozen
1 1/2 cups Non-fat, plain yogurt
1 cup Trop50 Orange drink

Place all ingredients in the bowl of your blender, blend for 2-5 minutes until you have your desired consistency.

Serve in 2 glasses.

Calories 238, .5g Fat, 46 Carbs, 10g Protein
(Nutritional facts are an estimate based on the ingredients I am using)

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Peanut Butter Chocolate Cookie Trifle Feature

2011-12-23T09:52:00.000-08:00

Chad and I at The Slow Roasted Italian have been enjoying a very busy Christmas vacation. While we are on vacation we have been featured on The Food Network UK's blog. We are so excited to share this with you.

We redeveloped an old family favorite with homemade chocolate pudding, real whipped cream and homemade peanut butter to make this an incredibly decadent treat!

Enjoy!

We wish you a very Merry Christmas and a beautiful blessed New Year!!!

All our best wishes,

Donna and Chad

Peanut Butter Cookie & Chocolate Trifle

2 Cups prepared Chocolate Pudding (recipe to follow)
6-8 your favorite peanut butter cookies
2 Cups Whipped Cream (recipe to follow)
1/2 cup Honey Roasted Peanut Butter
2 ounces chocolate, melted

Crumble cookies by hand or in a food processor, into fine crumbs. Set aside.

In a medium size bowl add whipped cream and peanut butter, gentling fold peanut butter into whipped cream until combined. Set aside.

In 4 individual trifle dishes or bowl of your choice, add 2-4 tablespoons of crumbled cookie to the bottom, shake to disperse evenly. Add 1/2 cup of pudding to dishes. Smooth out for an even line. Add 2-4 more tablespoons of crumbled cookie. Add 1/2 heaping cup of peanut butter whipped cream. Smooth out top for a nice presentation. Refrigerate until ready to serve.

Drizzle with chocolate and sprinkle with cookie crumbs. Serve and Enjoy!

Chocolate Pudding

3/4 cup sugar

1/3 cup unsweetened cocoa (I love Pernigotti)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

2 teaspoons pure vanilla extract

In a medium pot over medium heat combine sugar, cocoa, cornstarch and salt, add milk slowly. Bring to a boil. Allow to boil for 2-3 minutes, stirring continually. Remove from heat and stir in vanilla. Pour into a heat proof bowl and cover with plastic wrap (place the plastic wrap directly on top of the pudding to prevent the ‘skin’ from forming). Allow to chill until served. Serves 6 (1/2 cup servings).

Simple Whipped Cream

1 cup heavy whipping cream

3 tablespoons powdered sugar

In a tall mixing bowl whip cold whipping cream until peaks form. To prevent splattering start on low and increase mixer speed until peaks form. Add sugar continue to whip until medium peaks form. Chill until served.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Nutcracker Cocktail

2011-12-01T06:43:00.000-08:00

Happy Thursday and Happy December! I can't believe it is already December 1st. Where did the Fall go? We have been so busy with Mr W's business that when am I finally able to pop my head out of Santa's Workshop for a moment it is only 3 1/2 weeks until Christmas.

Oh my, there is so much to do and as I said we are so busy. Our annual Christmas party is this Saturday and Mr W has been working on some Christmas cocktails. This one is a front runner for the party, with a delicious flavor and incredible creaminess it is amazing!

Hope you enjoy!!!

Nutcracker

2 ounces Absolut vodka

2 ounces Disaronno amaretto

2 ounces Bailey's Irish Cream

2 ounces Kahlua coffee liqueur

Mix ingredients with ice in shaker, strain into glass.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Cranberry Vanilla Martini, What are you grateful for?

2011-11-23T22:44:00.000-08:00

Happy Thanksgiving from Donna and Chad (and Em of course) at The Slow Roasted Italian. Thanksgiving is the mark of my favorite time of year. From Thanksgiving until Christmas (and sometimes New Year) everyone seems to be a little happier, a little nicer, a little friendlier. I am filled with the spirit of this season everyday and as we kick off Thanksgiving, I would like to share with you, what fills me with this spirit.

As with all of us, life has many challenges. I have been challenged more times than I can count. I try to always be grateful for what God has given me and remember there are others out there that face even more challenges. These experiences have opened me up to see my blessings. I don't exactly count them, but I always thank God for them and make sure I make note of them. Tonight as I am preparing for Thanksgiving, I am remembering all these things that fill me up with such joy, love and spirit. I am thankful that God is the center of my life and my families lives. I am grateful for my daughter and husband. I feel so blessed to be a mom, wife, daughter, sister, and friend. I truly have experienced miracles in my life and I am so grateful to bear witness to God's work.

I am grateful to have such a fantastic circle of family and friends. I am grateful for this blog and all the wonderful friends I have made through this blog. I have so many more blessings that I could share, but I wonder what are you grateful for?

Toast with your family and friends today with this amazingly flavorful Cranberry Vanilla Martini. Dried cranberries are infused into vodka and mixed with vanilla vodka and orange liqueur to create this perfect Thanksgiving cocktail.

Have a wonderful Thanksgiving!!!

Cocktail recipe by Chad @ The Slow Roasted Italian

Cranberry Vanilla Martini
3 ounces cranberry infused vodka, recipe to follow
3/4 ounce Absolut Vanilla Vodka
1/4 ounce Grand Marnier Orange Liqueur
5 fresh cranberries, skewered for garnish
ice

Fill martini shaker with ice, vodka's, and orange liqueur. Shake to combine. Pour martini into a glass. Garnish with cranberry skewer. Enjoy!

Cranberry Infused Vodka
4 ounces vodka (I like Absolut for infusing)
4 ounces dried cranberries

In a 1/2 pint mason jar combine ingredients. Allow to infuse for several days.

Dried cranberries will fill with alcohol, making a fun garnish.

Clickherefor a printable version of this recipe - The Slow RoastedItalian.com

Sausage Cornbread Stuffing & Thanksgiving Dinner

2011-11-23T08:34:00.000-08:00

Happy Wednesday!!! I can't believe tomorrow is Thanksgiving. We are blessed to be spending the day with my in laws, and I will be cooking a Thanksgiving dinner for us on Friday. I will share those recipes in the coming weeks, I am very excited!!! When we had out Turkey dinner earlier in the month I was able to prepare all the dishes that I wanted.

The Simple Herb Roasted Turkey was amazing, and it made a heavenly gravy. It was my first turkey ever and also the best one I have ever eaten. Two sides that have to go with every Thanksgiving that I partake in are mashed potatoes and corn. So, I decided to try some new dishes. The Mashed Potatoes with Sun-Dried Tomatoes were divine. Talk about a dream come true for this lover of potatoes and tomatoes!!! The next dish I tried was the Corn and Bacon Casserole. Definitely a match made in heaven, however Mr W did not like this dish at all. I am sure it was the onion and sour cream. The Roasted Almond Cocktail was fabulous and I have to admit, one was not enough! It was like a dessert. Speaking of which the Peanut Butter Cookie and Chocolate Trifle has to be the easier and most impressive looking dessert I have made. I have to share this amazing picture with you again...

But I feel like we missed something. What else must I have to make my Thanksgiving dinner complete??? Ahhhh, stuffing!!! This Sausage Cornbread Stuffing was simply delicious and not one bite went to waste. It was a hit with Mr Picky pants, Em and also with me, truth be told I had more than serving. So glad we went with a light dessert.

Hope you enjoy! We sure did!

Sausage Cornbread Stuffing
Cornbread, recipe to follow
1 cups chopped onions (or grated)
8 sausage links
2 eggs, beaten
2 cups, reduced sodium chicken broth
1 teaspoons ground sage
1 teaspoons salt
1/2 teaspoon pepper

Preheat oven to 350°.

Cut corn bread into small chunks. Place in a large mixing bowl. Set aside uncovered.

In a large skillet over medium heat, cook sausage links until cooked through. Allow to cool and cut into small pieces. Set aside.

Cook onion in sausage drippings until transparent.

Add onions, sausage, sage, salt, pepper, eggs and broth to cornbread. Mix well. Put mixture in a buttered 8x8" baking dish or casserole dish.

Bake 45 to 60 minutes, until stuffing is cooked through.

Transfer to a serving dish and enjoy!

Simple Unsweetened Cornbread by Paula Deen

1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tablespoons vegetable oil

Preheat oven to 350°.

Combine all ingredients and mix well. Pour batter into a greased shallow 8x8" baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Click here for a printable version of this recipe - TheSlowRoastedItalian.com

Desserts To Be Thankful For

2011-11-20T08:08:00.000-08:00

Preparing for Thanksgiving can be so stressful. So many dishes to choose from. Today we are sharing some of our favorite desserts to enjoy at Thanksgiving, that you may not have considered.

EASY DESSERTS

French Silk Pie is an easy no bake pie. Rich and luscious creamy chocolate pie, topped with fresh whipped cream and chocolate curls. Delicious and simple!

LIGHT AND SIMPLE

Peanut Butter Cookie & Chocolate Trifle - Super simple, light, flavorful & incredibly impressive. Perfect for your Thanksgiving table!

Low Calorie Pumpkin Pie Milk Shake - thick rich and flavorful. Like Fall in a glass, delicious!!!

FABULOUS CAKES, CRISP and ICE CREAM

Death by Chocolate Cake - its more than a cake... It is a chocolate journey! 7 layers of fabulous decadence.

Carrot Cake with Toasted Pecans - Moist and delicious carrot cake with a luxurious cream cheese frosting and toasted pecans!

Salted Caramel Milk Chocolate Cake - A gift for your palette, this Salted Caramel Milk Chocolate Cake melts in your mouth with sweet and salty flavors that will make you swoon.

Honeycrisp Apple Crisp - rich, warm, comforting and delicious. A perfect apple crisp to share at your Thanksgiving table.

Voluptuous Vanilla Ice Cream - rich creamy and luxurious, the perfect accompaniment to any cake, crisp, or fruit pie. So delicious, it is served best on its own.

Happy Thanksgiving!!!

Donna & Chad @ The Slow Roasted Italian

Peanut Butter Cookie & Chocolate Trifle

2011-11-17T20:08:00.000-08:00

Happy Friday and welcome to Thanksgiving week here at The Slow Roasted Italian. Its already been a week full of amazing dishes and one fabulous cocktail, but today we are going to blow your mind with simplicity and presentation.

When I was growing up and enjoying Thanksgiving with my family, we always had a HUUUGGGGEEEE Thanksgiving spread. There were cheese platters, crackers, vegetable trays, banana bread and date bread all laid out before the meal. Then the meal was nothing short of fabulous. My mom is an amazing homestyle cook, she cooks with real ingredients and inspires creativity in the kitchen (I am sure that is where I found my creativity and passion for cooking, in her kitchen). She pulled out all the stops on Thanksgiving and even with a family of 7 to prepare for on a meager budget, my parents never turned away a guest.

Needless to say after Thanksgiving dinner, you were very well stuffed. There was actually an intermission before dessert. Time to catch a few shows or a movie then the dessert spread was unveiled with pies of every kind, fruit, cream, chocolate, nut, you name it. (The pies were my department as I grew up).

Starting a whole new chapter in my life, after I moved to Arizona 13 years ago I now have the pleasure of celebrating with my husbands family. Needless to say, it is amazing and a blessing to be together and enjoy an entirely different set of traditions. One of those traditions: as soon as your dinner plate is cleared dessert is served. No intermission, no time to put on comfy pants.

So, on that note I have prepared a light dessert to follow dinner. My picky eater clan ooohed and ahhhed through the entire dessert. Mr W even took one back into his man cave to enjoy and came back thanking me profusely. It is amazingly impressive, incredibly flavorful, made with light ingredients and so easy I almost skipped writing a blog post about it. It is truly fabulous and I know you will enjoy it!

Peanut Butter Cookie & Chocolate Trifle

1 - 1.4 oz box Chocolate Instant Sugar Free Jello pudding

2 cups fat free milk, cold

6 ounces peanut butter cookies, (homemade or Nutter Butter's)

2 cups Fat Free Cool Whip Whipped Topping

1/2 cup Honey Roasted Peanut Butter or Skippy Natural (a thick grainy peanut butter)

sugar free chocolate syrup, for drizzling

Crumble cookies by hand or in a food processor, into fine crumbs. Set aside.

In a medium size bowl add whipped topping and peanut butter, fold peanut butter into whipped topping until combined. Set aside.

Prepare pudding according to directions, using the 2 cups fat free cold milk. Use a hand mixer for quicker results. Set aside.

In 4 individual trifle dishes or bowl of your choice, add 2 tablespoons of crumbled cookie to the bottom, shake to disperse evenly.

Add 1/2 cup of pudding to dishes. Smooth out for an even line.

Add 2 tablespoons of crumbled cookie.

Add heaping 1/2 cup of peanut butter whipped topping. Smooth out top for a nice presentation. Refrigerate until ready to serve.

Drizzle with syrup and sprinkle with cookie crumbs. Serve and Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Roasted Almond Cocktail

2011-11-16T19:47:00.000-08:00

It's Ladies Night here at The Slow Roasted Italian. Thanks for joining us for a special Thanksgiving Ladies Night. We are featuring a phenomenal Thanksgiving dessert cocktail. I am calling it a dessert cocktail, because it tastes like dessert. Your ladies night cocktail is dressed to the nines as an early Christmas present to you.

Do you remember the Good Humor Ice Cream Man? My favorite ice cream bar was the Toasted Almond Bar, the outside was covered in cake and toasted almonds and the inside was an almond flavored "ice cream". I loved it! This drink, the Roasted Almond Cocktail, is that ice cream bar translated into a cocktail. It is so amazing, I am drinking one now and waiting for my glass to be refilled... YUM!!!

As you bring the glass toward you the aroma of toasted almond fills your senses. It is luscious and creamy to taste. Kick off your shoes and stay awhile!!!

Roasted Almond Cocktail
1 ounce Absolut vodka
1 ounce Disaronno amaretto liqueur
1 ounce Kahlua coffee liqueur
2 ounces fat free coffee creamer
Ice
crushed toasted almonds, for rimming the glass

Prepare a martini glass by wetting the rim with coffee creamer, sprinkle almonds over the wet coffee creamer and allow to set.

Combine all remaining ingredients in a martini shaker filled with ice, shake to combine. Pour into prepared martini glass. Serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Corn and Bacon Casserole

2011-11-16T05:00:00.000-08:00

Happy Hump Day Everyone! This week does seem like its flying by. We are having a Thanksgiving celebration here all week long at The Slow Roasted Italian, so pull up a chair and stay a while!

Monday we featured a fantastic Simple Herb Roasted Turkey, Tuesday we had Mashed Potatoes with Sun-Dried Tomatoes and today we are having Corn and Bacon Casserole.

Our standard vegetable dish for Thanksgiving is sweet corn, not surprising as Mr W is from Iowa (and you would think I was from there too, as I think corn should be its own food group). In an attempt to try some new things, but stay close to tradition I decided to try this corn casserole. Corn and Bacon, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish. I loved it so much I even ate it cold. Em also loved this.

Mr Iowa, my sweet corn soul mate... Did not even finish his first serving. I was floored. So, I had to ponder the situation, Mr W did not eat corn... Was the moon going to fall out of the sky??? Would we start driving on the clouds and sleeping on our ceilings? Everything must be out of whack. After careful consideration of all the facts decided it was the sour cream in the casserole that caused this unheard of event to occur, and not the corn. Whew! Disaster averted.

Never fear, I will overcome! I am considering other cream options. We will be having this dish again.

Are you looking for a great vegetable dish to go with your turkey? How about these fantastic dishes: Honey Glazed Baby Carrots, Rosemary Roasted Onions, Parmesan Peas, or Green Beans with Garlic.

Recipe from Taste of Home

Corn and Bacon Casserole

6 bacon strips

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup (8 ounces) sour cream

3-1/2 cups frozen whole kernel corn

1 tablespoon chopped fresh parsley

Preheat oven to 350°.

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside.

Saute onion in drippings until tender.

Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more.

Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well.

Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered for 20-25 minutes or until heated through. Yield: 6-8 servings.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Mashed Potatoes with Sun-Dried Tomatoes

2011-11-15T05:00:00.000-08:00

Happy Tuesday everyone and welcome to our Thanksgiving week here at The Slow Roasted Italian. We are sharing a full weeks worth of Thanksgiving recipes this week to give you time to shop and plan.

Today we are featuring our chosen potato dish for Thanksgiving. Mashed Potatoes with Sun-Dried Tomatoes. I have to say I loved these!!! Mr W, not as much. He is a classic, simple man when it comes to food. He prefers my creamy mashed potatoes over any alternative. Em and I really enjoyed these. Mr W ate them, but said he liked the 'regular ones' better. These really are a show stopper. These have been served at dinner parties as a side to many beef, pork and chicken dishes. They always receive RAVE reviews and there are never left overs!

Enjoy!

Do you need real crowd pleasing alternative to mashed potatoes? Try these Red Robin Seasoned Oven Baked Fries.

Recipe adapted from Bon Apetit November 1999

Mashed Potatoes with Sun-Dried Tomatoes
1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)

1 cup (packed) grated Parmesan cheese (about 3 ounces), divided

2 tablespoons olive oil

3 pounds russet potatoes, peeled, cut into 1-inch pieces

1/2 cup whole milk

1/2 cup half and half

4 tablespoons butter

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

Preheat oven to 400°F.

Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/2 cup Parmesan and oil.

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, 3 tablespoons butter, salt, nutmeg and pepper to potatoes.

Mash until smooth.

Butter oval 9x6x3 baking dish (or 8x8x2-inch glass baking dish). Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over (I left 1/3 of dish without tomato mixture for Mr. W). Spread remaining mashed potatoes over.

Sprinkle with remaining 1/2 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated). Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Simple Herb Roasted Turkey

2011-11-14T07:55:00.000-08:00

Happy Monday everyone and welcome to The Slow Roasted Italian's Thanksgiving week of posts. We decided to post this week so you have time to shop for your supplies next week! When I planned the menu for our Thanksgiving dinner, I really was excited to try some new things. Truth be told, Mr. W was not as excited. As I have shared before, he is a simple Iowa guy. Meat and potatoes. Nothing creative, nothing different. He would have been happier with my creamy mashed potatoes and plain sweet corn, along side some great stuffing (which he loved) and our FABULOUS turkey Tommy.

Ok, so I told you last week about my lack of experience with cooking whole birds when I posted the Roasted Chicken with Lemons. By the way, if you do not want to do a turkey, that chicken is an amazing alternative. I approached this turkey with the same care that I did our chicken. What I did not tell you last week was my tendency to name everything, I really mean I name things. My daughter Em's high chair is named Chicco (easy enough, that is the brand and he has a tag in the middle of the chair). So, I started calling him Chicco. I name our fresh Christmas trees, usually named the type of the tree (such as Douglas or Noble). Our pumpkins were named, and of course I named our first chicken and our first turkey.

So, let me introduce you to our turkey. His name is Tommy, Tommy the Turkey! I have seen so many shows about making a turkey and seen so many posts about making whole chicken that I just decided to go with it. So, this recipe was my first attempt, but honestly it couldn't have gone better. All the herbs from the turkey dripped into the pan with the butter making for an incredible gravy base. I hope you enjoy.

Oddly, Tommy (the turkey) does not seem to be so photogenic, but he is all about being delicious, moist and amazing! Even Mr. W who is not a fan of turkey, loved it! The Amazing Herb Gravy that I made to go with this will be a separate post, it needs its own post as it is a love story, trust me!!! I ate it with just bread, a lot!!!

Simple Herb Roasted Turkey
1 (12-14 pound) whole, turkey (defrosted)

2 sticks unsalted butter, softened

2 tablespoons garlic powder

1 tablespoon dried rosemary

1 tablespoon dried basil

2 teaspoons ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

Preheat oven to 325°.

Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.

In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork.

Using your hands coat turkey with your butter mixture. Slide hands under skin to rub herb butter mixture over meat.

Rub mixture all over top, side and legs as well as under the skin. Pour water into pan.

Cover turkey with aluminum foil, bake for 3 ½ hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165 degrees or more. (Turkey will continue to cook once removed from the oven).

NOTE: Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Mr W and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Fabulous Fall Soups that Freeze Well

2011-11-13T12:57:00.000-08:00

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

2011-11-11T05:00:00.000-08:00

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.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Pomegranate Martini

2011-11-10T05:00:00.000-08:00

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!!!

Pomegranate Martini

1 oz vodka
1/2 oz orange liqueur
3 oz pomegranate juice

Combine ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Greek Stuffed Peppers

2011-11-09T07:34:00.000-08:00

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???

Greek Stuffed Peppers

3 garlic cloves, minced
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

6 red bell peppers, cut off the tops - de-seed and de-vein

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!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Roasted Chicken with Lemons

2011-11-08T05:00:00.000-08:00

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.

As an adult I feel that I may be missing out on some of the most amazing dishes by not overcoming this challenge, so last week, I stepped out of my comfort zone and bought my very first whole chicken. It was quite the day for me. Cleaning it was most disgusting, but I made it through. In the end this turned out to be the most amazing chicken I have ever cooked and I am anxious to make this again!!!

Whether you are a seasoned whole bird cooker, or a novice... I recommend this recipe! It is a keeper.

Recipe by Marcella Hazan Essentials of Classic Italian Cooking

Roasted Chicken with Lemons
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Simple Butter Cake with Peach Sauce

2011-11-07T05:00:00.000-08:00

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

6 egg yolks

1 tablespoon milk

1 ½ cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites

Preheat oven to 350 F. Butter a loaf pan.

In a large bowl, beat together the butter and ½ cup sugar until light and fluffy. Beat in the vanilla extract and the yolks one at a time, beating well between each addition. Beat in the milk. Add the baking powder, salt and sifted flour, beating until incorporated.

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

Short Vacation

2011-11-03T00:13:00.000-07:00

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!!!

Simple Mexican Skillet & Trick or Treating

2011-11-01T05:00:00.000-07:00

Happy Tuesday everyone! I hope you had a fantastic Halloween. We certainly did. We spent the early part of the day at a local ranch that had a pumpkin patch, hay rides, a petting zoo, hay mazes, pony rides and so much more. On our hay ride we were serenaded by our singing cowboy, who played "Mama Don't Let Your Babies Grow Up to Be Cowboys". It was a blast. I enjoyed the ride so much I didn't even notice the heat. When we got back from the pumpkin patch, they gave Em 2 mini pumpkins (which she held for the rest of the afternoon). Then we went to the pony's for a ride. Em's pony was named "Freckles" he is a beautiful horse and Em sat up tall on Freckles, and then decided she was done. It was perfect. I look forward to going there next year too.

Then we went home and got Em in her costume and Skyped Nana and Papa. It is so precious to see her want to climb through the screen. God willing we will see them in January! We headed off to visit YaYa and Kitty and trick or treated at Gigi and Pop Pop's house. Finally we got some fast food and went Trick or Treating. Em had such a great time. We went to about 5 houses in our neighborhood, but she was so excited and that is all that matters in the end. I love being with my family, no matter what we are doing. Em and Mr. W are my world!

Being on the ranch today reminded me of this fabulous Simple Mexican Skillet that I would like to share with you, hope you enjoy it. Em, Mr W and I LOVE it!!!

Lastly, our day out (and pictures of this day) have inspired me to get into the gym tomorrow morning and get back to more healthy cooking. So, you will see healthy recipes and baking in the next few months. Quite a combo, but hopefully it will help me get into shape while I am doing all of my holiday baking! I really hope you enjoy the change.

Simple Mexican Skillet

2 cups frozen corn

1 medium onion, grated or chopped
3 garlic cloves, minced
2 jalapenos, finely diced (seed and membrane removed)
2 14.5 ounce cans diced tomatoes, with juice
1 1/2 cups black beans or one can (rinsed and drained)
1 pound spicy chicken sausage
1/2 teaspoon chipotle chili pepper (spice)
1/2 teaspoon New Mexico Chili powder
pinch Cayenne pepper
salt

rice, cooked (for serving)

In a large pan over medium heat, cook sausage. Brown on both sides and then add water 1/4 way up sausage and cover. Allow to cook until done. Remove from pan and slice into coins.

In a clean large pan over medium heat, add corn in a single layer. Cook for 5-7 minutes, without stirring, until caramelized. Add onion, garlic and jalapenos, stir to combine. Cook until onions are translucent, stirring occasionally.

Add tomatoes, chipotle chili pepper, chili powder cayenne and salt. Stir to combine. Add beans and sausage. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Serve over rice.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Low Calorie Pumpkin Pie Milk Shake

2011-10-31T05:00:00.000-07:00

H_aP_pY _Ha_LL_Ow_Ee_N everyone!!!

What an amazing weekend we had! Saturday we worked all day and night, getting ready for our semi-annual community garage sale and readying our store for the holidays (we have a collectibles store, we sell mostly Christmas collectibles). Sunday we spent the afternoon and early evening with our most fantastic long time friend "Uncle Happy". Weird nickname, huh? Well he is Em's Godfather, and honestly I have never seen him so happy and smiley as when he is with Em. So, he became Uncle Happy. We had a wonderful birthday celebration for Uncle Happy and a magnificent pie (which I will be sharing on Friday). Em colored a beautiful birthday card for him and I don't think I have ever seen him so happy as when he looked at the card, and said "this one's a keeper". {{{sniffle, sniffle}}} Ok, so I am a bit sentimental and sensitive lately.

I can't believe it is Halloween already. We are spending the day doing Halloween things. Going to the pumpkin patch, carving a pumpkin and going Trick or Treating (at our family and friends houses, and then around the neighborhood). We are quite excited now that Em is almost 2 and has a better concept of what is going on around her.

So, in the spirit of Halloween and pumpkins, today we are featuring a Low Calorie Pumpkin Milk Shake, this recipe was shared by YaYa's daughter on Facebook and it sounded so good I had to try it. It was amazing and absolutely perfect just the way it is.

Enjoy! I certainly did!

Low Calorie Pumpkin Milk Shake

(makes 4 servings)
15 ounce can Libby's 100% Pure Pumpkin (NOT pie filling), frozen in an ice cube tray
2 cups Fat Free Milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup Splenda
2 cups Cool Whip light, divided

In a blender combine frozen pumpkin, milk, cinnamon, nutmeg, and Splenda. Blend until shake consistency.

Serve with 1/2 cup Cool Whip light on each serving.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Haunted Halloween and Fabulous Fall Cocktails

2011-10-29T10:00:00.000-07:00

Hello and happy Halloween weekend. What a fantastic month October has been and we are looking forward to the fall weather that will be coming in the next few weeks.

We are so excited about the Halloween parties this weekend that we decided to do a quick recap of some Halloween and Fall Cocktails today and tomorrow. Hope you enjoy!!!

HAUNTED HALLOWEEN COCKTAILS

CANDY CORN MARTINI -Infused candy corn vodka is the main ingredient in this amazing Candy Corn Martini. Tastes like Halloween in a glass!

THE VAMPIRE'S ECLIPSE - The suns eclipse captured The Vampire's Eclipse. With 3 magical layers this shot is sure to impress!!

CARAMEL APPLE MARTINI -Butterscotch and sour apple schnapps are combined with vodka to make this fabulous autumn-inspired drink.

FABULOUS FALL COCKTAILS

CINNAMON TOAST COCKTAIL -Fabulous fall cocktail, this Cinnamon Toast Cocktail warms you with hot cider and Captain Morgan's Spiced Rum!

MOCHA EXPRESS COCKTAIL - Mocha Express Cocktail is a combination of your favorite espresso blend, Kahlua, Bailey's Irish cream and your best vodka for a kick!

URBAN TWILIGHT COCKTAIL - The spiced and dark rums mingle with the bright amaretto energy, mixing day and night in one inviting drink: URBAN TWILIGHT!

HEIDI'S COMET COCKTAIL - Heidi's Comet Cocktail is a fantastic way to step into fall. It will warm you up with amaretto, vodka, apple cider and cinnamon.

Chicken Stew and Dumplings

2011-10-28T05:00:00.000-07:00

Happy Friday and welcome to Family Time! Bringing you dishes from our Sunday dinner table to yours!!!

I was really excited to make this Chicken Stew and Dumplings for my family. Mr W loved it! He ate every drop and took seconds. Em was very excited too! I love it and had to restrain myself to only have one bowl.

The stew freezes well. I use 2 and 4 cup containers and cover the top with plastic wrap (right on top of the stew) to help prevent freezer burn. When defrosting and reheating, you may need to add some water as the stew will be thicker.

Enjoy!

Chicken Stew and Dumplings

1 lb boneless skinless chicken breasts, trimmed and diced

salt and pepper to taste

1/4 cup flour
drizzle olive oil
1 small onion, grated (or diced)
3 garlic cloves, minced
salt pepper
2 cans white beans, drained and rinsed
2 quarts chicken broth

2 chicken bouillon cubes

2 cups diced carrots

4 cups diced, peeled potatoes

1 teaspoon pepper

1 tablespoon Creole seasoning (recipe to follow)

2 tablespoons butter

1/2 cup flour, divided

½ cup milk

2 tablespoons fresh parsley, chopped

Dumplings

2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
3/4 cup milk
1/4 cup water

Combine ingredients.

DIRECTIONS:

On a large plate combine flour, salt and pepper. Dredge chicken breast pieces through flour and pat flour onto chicken to get an even coating all over.

In a large stock pot (12 quart), over medium-high heat, allow pan to heat up. Once pan is hot enough to cause a drop of water to scatter, drizzle pan with olive oil and add chicken in one layer. Once chicken is browned on one side, turn chicken. Brown on the other side. Remove chicken from pan once all sides are browned, and set aside. Add onions to pan and cook until translucent. Add garlic. Stir well and begin adding chicken broth, bouillon cubes, chicken, potatoes, carrots, beans, pepper and Creole Seasoning. Bring to a boil.

In a separate pot melt butter, add 1/2 cup of flour. Whisk to combine and cook over medium heat for 3 minutes to cook out the flour taste. Add the milk, whisk until combined well. (It is okay if you have some lumps, these will cook out in stew). Add to stew and stir well to combine. Bring back to boil, reduce to simmer. Simmer over low-medium for 1 to 2 hours, until chicken is cooked and stew is thickened.

After 1 hour of simmering: In a medium bowl, combine flour, baking powder, salt, butter, milk and water. Stir well with a spoon until combined. Turn stew to medium-high and bring to a boil. Drop dumplings by spoonfuls on top of boiling stew. Cover tightly and cook for 12 minutes. Remove cover and serve stew.

Emeril's Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Candy Corn Martini

2011-10-27T05:00:00.000-07:00

Happy Thursday and Welcome to Ladies Night! We are quickly approaching All Hallows Eve! We are celebrating Halloween here at The Slow Roasted Italian with a fantastic drink! The perfect adult treat for your Halloween party, the Candy Corn Martini is a Devilish Delight.

Mr. W infused the candy corn into the vodka, which created this fantastic holiday treat. It tastes like Brach's made its own Candy Corn Vodka just for you. So Trick or Treat yourself into this one of a kind drink, I dare you, no I double dog dare you to drink up this cocktail and infuse yourself with Halloween!!! Now go and scare yourself up some fun.

Original recipe by Chad of The Slow Roasted Italian

Candy Corn Martini serves 2

3 ounces good vodka (I used Absolut)
3/4 cup candy corn (I highly recommend Brach's)
3 ounces vanilla vodka (I used Absolut)
1 ounce of orange liqueur (I recommend Grand Marnier)
2 tablespoons of sugar (for rimming the glass)

Infusing Vodka
(Makes 5 ounces enough for 2 Martinis, adjust accordingly)

Combine vodka and candy corns in a glass container with a lid for 24 hours. Open container, stir and strain out small remaining candy parts. Set aside.

Rim the martini glass by dipping the rim in your choice of liquids (vodka, orange liqueur or candy corn vodka). We used the candy corn vodka for more flavor. Then coat with sugar (we used sanding sugar for more coarse look) by dipping the glass into a saucer with sugar on it.

In a martini shaker combine the candy corn vodka, the vanilla vodka and the orange liqueur with a handful of ice. Shake to chill and pour into 2 prepared martini glasses. Garnish with 2-3 Candy Corns in the bottom if desired.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Two Cheese Jalapeno Quesadilla

2011-10-26T05:00:00.000-07:00

It's The Happy Hour here at The Slow Roasted Italian! Happy Hump Day! During The Happy Hour we feature a fabulous dish you may find at a happy hour, or serve as hors devours, appetizers or antipasti. Here is a fantastic treat from The Happy Hour to get you through the mid-week blahs!!!

To check out more fantastic dishes from The Happy Hour, check out the link on the right side bar, or click here. If you are looking for some delicious cocktails, check out Ladies Night.

Fantastically easy dish for your happy hour! Two Cheese Jalapeno Quesadilla.

Two Cheese Jalapeno Quesadilla
2 flour tortillas
olive oil
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby cheese
1/2 can diced jalapenos

Warm griddle over medium high heat. Lightly brush griddle with olive oil. Place a tortilla on griddle. Allow to lightly brown, 10-30 seconds, then flip. Repeat until both sides are lightly browned. Set aside and repeat with other tortilla.

Once second tortilla is lightly browned, top with cheeses (while still on the griddle).

Then dollop jalapenos onto cheese.

Top with second tortilla and allow to melt cheese. Flip once bottom tortilla is browned, allow second side to brown. Remove and cut into 6 pieces with a pizza cutter or a chef's knife.

Serve with your favorite toppings. Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Dried Pineapple Rings

2011-10-25T05:00:00.001-07:00

It's Tuesday and that means its Simply Delicious here the TSRI. Today, I bring you a simple snack that is a family favorite. Literally 1 ingredient.

We love healthy snacks, I keep them in my hand bag, in Em's diaper bag, in the pantry and we are always grabbing for them. Dried pineapples are one of our favorites. I never would have thought to make my own dried fruits, but I can get the freshest ingredients and know what my family is eating. I picked up a bag of dried banana chips from a health food store and enjoyed them very much until I read the ingredient list... That did it.

Today I have Dried Pineapple Rings, pineapple takes no pretreatment just slice and dehydrate. I use my dehydrator, but you can easily do this in your oven on a low temperature setting.

Dried Pineapple Rings
5 pineapples

Start with 1 ripe pineapple.

Lay pineapple on its side, on top of a cutting board. Using a sharp chefs knife, cut off the top and bottom of the pineapple. Stand pineapple up on its end.

Cut the skin (and spiky things) off the sides in strips, continue around the pineapple until all the skin is removed. Cut pineapple with a mandolin slicer (using the thick setting) or cut in 1/4 - 1/8" slices using a good knife. Once you have sliced the pineapple, remove the core by punching the center with a small cookie cutter, about a 1" round. You can also use a knife to cut it out.

Lay pineapple rings, not touching on your dehydrator trays (mine holds 9 rings per tray). Repeat until you have filled your whole dehydrator. Mine takes 5 pineapples (with a little snacking). Fill your dehydrator and dry according to your manufacturers instructions.

Alternately you can lay on baking sheets and bake in oven at 165 degrees for 6-16 hours until leathery and not sticky.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Pomegranate Banana Smoothie

2011-10-24T05:00:00.000-07:00

Happy Monday everyone. We had a beautiful weekend, hope you did too! Today is "On the Lighter Side" here at The Slow Roasted Italian. Every Monday we feature a dish that represents healthy eating. Today we feature a fabulous smoothie to kick your week off right!!!

But first a note from Donna and Chad: The holiday season is a very busy time of year for us, as we are gearing up for the holidays, we will be posting on the blog Monday through Friday until at least January. We have found that everyone seems to especially enjoy the themes that run on: Monday - On the Lighter Side, Tuesday - Simply Delicious and Thursday - Ladies Night. Therefor we are keeping those themes in place. Wednesday - The Happy Hour, Friday- Diving Into Decadence, Saturdays - Date Night and Dinner Parties, and Sunday - Family Time will appear on Wednesdays and Fridays. It is going to be an exciting holiday season!

It is autumn and the proof is in the pomegranates. They are everywhere! I love them and have been thinking of how many ways I can use them. There is an amazing sale on them this week, so we are stocking up. Did you know a pomegranate will last up to 2 months in the refrigerator and up to a month on the counter? Also that you can remove the arils (seeds and the surrounding water-laden pulp) and freeze them? I can't tell you all the ways that I can think of using these. Smoothies, cocktails, sauces, salad dressings, pies, savory dishes...

AboutPomegranate.com provided these wonderful facts; pomegranate is not only delicious but one of the most nutritious fruits to eat. It is rich in vitamin C, vitamin B5, potassium and also polyphenols, a potent form of antioxidants. It is also considered one of the high-fiber fruits. A ½ cup of pomegranate arils contains only 80 calories, but is packed with 5g of fiber and 180mg of potassium.

Today we are sharing our favorite smoothie this season (although I am sure there are plenty more to come) Pomegranate Banana Smoothie. As Mr. W put it: its perfect. Don't change a thing! I hope you enjoy it, it got rave reviews from all 3 of us. Em drank almost a whole glass on her own!!! Enjoy!

Pomegranate Banana Smoothie Makes 2 - 8 ounce servings

1 banana, frozen in pieces (at least 1 hour)

½ cup ice

3/8 cup non fat, plain yogurt

¾ cup fresh pomegranate juice (seeds can be included, if you choose)

Blend, serve, enjoy!!!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Honeycrisp Apple Crisp

2011-10-21T05:00:00.000-07:00

Happy Friday and welcome to the beginning of the weekend! We are Diving Into Decadence here at The Slow Roasted Italian today with a phenomenal Honeycrisp Apple Crisp.

I really developed a taste for crisps, crumbles and cobblers when I lived in Florida. It is the one state that is in the south, but not considered southern. Go figure! I usually make apple crisps with golden delicious, because they bake so well. This time I decided to try some delicious honeycrisp apples. They are divine and this crisp was beyond amazing!!!

Enjoy!!!

Apple Crisp

2 pounds ripe Honeycrisp Apples (4-5 apples)

1/2 cup granulated sugar

2 tablespoons cup all-purpose flour

½ tablespoon ground cinnamon

¼ teaspoon ground nutmeg

½ stick butter, melted

For the topping:

¾ cups all-purpose flour

½ cup granulated sugar

½ cup light brown sugar, lightly packed

¼ teaspoon kosher salt

½ cup old-fashioned oatmeal

1 stick cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the apples into large chunks (or slices if you prefer).

Place the apples in a large bowl and add the butter, sugar, flour, cinnamon, and nutmeg. Mix well with a spoon. Pour into a buttered 8”x8” inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the apples, covering completely.

Place the baking dish on a sheet pan and bake for 40 minutes or until the top is brown and the fruit is bubbly. Serve warm. Add a scoop of vanilla ice cream for a delicious topping.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

The Vampire's Eclipse

2011-10-20T05:00:00.000-07:00

Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian! As All Hallows Eve closes in, we are celebrating Ladies Night with a ghoulish delight.

The Vampire Eclipse is a special treat created just for you by the count himself deep in the castle's lair. The count worked feverishly to capture the essence and magic of the suns eclipse. A dark river of grenadine rests on the bottom of the glass, while repelling the suns burst of orange energy, trapping a cherry between day and night. The light rum entombs this moment forever.

Original recipe developed by Chad of The Slow Roasted Italian

The Vampire's Eclipse
1/2 ounce grenadine
1/2 ounce orange juice
1 ounce light rum (Bacardi)
1 maraschino cherry

Gently pour grenadine in shot glass first. Then slowly pour in the orange juice (pour down the side of the glass to avoid mixing your layers). Slowly lower the cherry through the orange juice to rest on the grenadine. Lastly, add rum pouring it down the side of your glass.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Zesty Italian Barbecue Pulled Chicken Sliders

2011-10-19T05:00:00.000-07:00

It's The Happy Hour here at The Slow Roasted Italian! Happy Hump Day! Every Wednesday we feature a fabulous dish you may find at a happy hour, or serve as hors devours, appetizers or antipasti. Here is a fantastic treat from The Happy Hour to get you through the mid-week blahs!!!

To check out more fantastic dishes from The Happy Hour, check out the link on the right side bar, or click here. If you are looking for some delicious cocktails, check out Ladies Night.

These sliders are flavor packed! Two is all that anyone in our house could eat. Enjoy!

Zesty Italian Barbecue Pulled Chicken Sliders
2-3 pounds boneless skinless chicken breasts
2 12 ounce bottles barbecue sauce (use your favorite)
1/4 cup brown sugar
1/2 Homemade Zesty Italian Salad Dressing (recipe to follow)
slider rolls
dill pickle slices
shredded Monterey jack cheese

Place chicken in crock pot, pour over barbecue sauce, Italian dressing and brown sugar.

Mix together well. Cook 3-4 hours on high. Stirring occasionally. Once chicken is cooked, you can use 2 large forks to pull chicken apart.

Allow to cook another 1/2 hour -1 hour to let the chicken absorb the sauce and let the sauce thicken. Assemble sliders.

To assemble sliders:

Slice open slider rolls (we used 2 per person). Put 2 heaping tablespoons of pulled chicken on each slider. Add a tablespoon of cheese, then top with a pickle slice.

Zesty Italian Salad Dressing

2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon white sugar
¼ cup dried oregano

1 teaspoon ground black pepper
1/4 teaspoon ground thyme
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon red pepper flakes

1/4 cup white vinegar
1/2 cup olive oil

Add 2 tablespoons of Italian Salad Dressing Mix to vinegar and oil, in a pint mason jar or resealable container. Chill and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Cranberry Walnut Baked Oatmeal

2011-10-18T05:00:00.000-07:00

Happy Tuesday, it is Simply Delicious here at The Slow Roasted Italian. Every Tuesday we feature dishes that are easy and quick to make, but pack some serious flavor. Today we feature the Cranberry Walnut Baked Oatmeal. Cooler days certainly inspired this recipe, although we are warming back up.

My daughter Em doesn't eat much for breakfast, I have been trying to encourage new things and baked oatmeal sounded great, but adding cranberries and walnuts sounded absolutely delicious and I was so excited to get started!

I picked up some dried cranberries on sale at Sprouts and some oatmeal, and decided to toast some walnuts and add them in. They really elevated the flavor. I love toasted nuts for that exact reason. They give you so much more than you expect. This oatmeal was amazing!

I mixed it up the night before. Wet ingredients in one bowl (in the fridge) and dry in another (left on the counter). Then when I woke the next morning, I preheated the oven and mixed the two bowls together and tossed it in the oven. It was ready before I finished getting ready for the day.

Hope you enjoy. We did. This also freezes very well. I froze them in portion sizes and all I do is put them in the fridge the night before and they are ready to heat. You could also defrost them in the microwave. Either way this is Simply Delicious!!!

NOTE: You can bake this on a larger pan (such as a cookie sheet) and get a granola like texture, serve it with milk and you have a fabulously delicious breakfast cereal!

Cranberry Walnut Baked Oatmeal
3 cups rolled oats

½ cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon salt

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

2 eggs

1 ½ cups milk

1 cup dried cranberries

½ cup toasted walnuts, finely chopped

Preheat oven to 350°.

In a large bowl, whisk together oats, brown sugar, cinnamon, baking powder, and salt. Set aside. (If you are making this the night before, wrap this bowl and leave it on the counter).

In a separate bowl beat milk, eggs, melted butter, and vanilla extract. (If you are making this the night before cover and refrigerate).

Pour wet ingredients into dry and whisk well. Stir in dried cranberries and walnuts.

Spread into a 8”x8” greased baking dish.

Bake for 30-35 minutes. Remove from oven and serve. This is great with a little milk poured over the top too!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Simple Southwestern Chicken Salad with Spicy Ranch

2011-10-17T05:00:00.000-07:00

Happy Monday everyone! Today is On the Lighter Side here at The Slow Roasted Italian.

To we are featuring a Simple Southwestern Chicken Salad. I first had a Southwestern Chicken Salad made by my friend Mary. I have been on a bit of a flavor kick lately. I have really been enjoying Mexican, Greek and of course Italian flavors, so to incorporate that into a salad I opted for a Southwestern Chicken Salad. I simplified this salad, as I was having a casual relaxing day.

I hope you enjoy!!! It is sooooo Good!!!

This is a simple version, I really like it with green peppers and cucumbers on it too.

Simple Southwestern Chicken Salad with Spicy Ranch
4 ounces grilled boneless skinless chicken breast
2 cups romaine hearts, shredded

Corn Salsa
1 cup corn
1 cup diced tomatoes
1 cup black beans (cooked)

Dressing
1 cup light ranch dressing (I like Kraft)
2 tablespoons spicy barbecue sauce

In a small bowl, combine the corn, tomatoes and beans. Toss to combine. Set corn salsa aside.

On a large plate sprinkle romaine, the top with 1/4 of the corn salsa. Lay chicken on top, drizzle 2 tablespoons of the dressing over top.

Serve with tortilla strips.

Click here for a printable version of this recipe - The Slow Roasted Italian.com