tag:blogger.com,1999:blog-15213826093404624902012-01-28T06:29:23.341-08:00Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.comBlogger5001100tag:blogger.com,1999:blog-1521382609340462490.post-50008057736778429132012-01-05T08:53:00.001-08:002012-01-05T09:19:51.351-08:00

One of the ladies I work with brought these wonderful brownies to work one day and I have to say they are incredible. They are so rich and fudge-like and the possibilities of variants are endless. These are made using a triple chocolate cake mix, Caramel DeLites Girl Scout cookies ( Samoas in certain markets) and a mix of butterscotch and white chocolate chips. I think they would be really good

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-89985302583878647452011-12-01T18:27:00.000-08:002011-12-01T18:43:06.137-08:00

I made cheese!! Okay it's a bad picture, but I made cheese! And it was easy. Thanks to my favorite cooking couple, Gabriele Corcos and his wife Debi Mazar on The Cooking Channel's Extra Virgin, I have made cheese. This is a wonderful , fun recipe that is so good served warm on toasted bread with lemon zest, a drizzle of olive oil and some cracked black pepper. I imagine that this will become a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-11775798772266140132011-11-08T08:45:00.000-08:002011-11-08T09:00:26.631-08:00

This salad has become a huge favorite in our house and pairs well with any grilled meat. I made it again the other night and used quartered cherry tomatoes instead of buying regular tomatoes and it worked out perfectly. The recipe calls for balsamic vinegar and I usually use that, but this time I used a cranberry pear balsamic from Oleacea, an olive oil and vinegar shop in Sante Fe, NM. This

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-18543869482260226172011-10-16T17:52:00.000-07:002011-10-22T16:47:09.197-07:00

These could be the perfect tasty Halloween treats to serve at a party, but they are one of the hardest things to make. The marshmallow layer was very tricky and required a lot more powdered sugar than the recipe called for. You are supposed to beat the marshmallow creme with the powdered sugar at a low speed until combined, but that was not happening. Instead it all clumped together in the

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-71206696583571284342011-09-13T15:39:00.001-07:002011-11-08T09:02:05.893-08:00

I grew up eating Sloppy Joes that my mom made using a dry packet. I remember those sandwiches tasting so good. She would prepare them and then wrap them in wax paper before serving so that the buns would steam. A recipe in a little magazine called American Profile caught my eye and I decided to work off of it and try my own. Let's just say that mom's were still better. This was okay, but just not

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-55119281232454367012011-09-11T08:02:00.000-07:002011-09-11T08:11:52.622-07:00

This is a nice salad to serve on warm summer evenings. I saw a recipe in the KC Star that inspired me to make this , but did not have the actual copy so I winged it. They used mint instead of basil, but I don't grow mint because it is so invasive. I have also prepared this using lime juice to replace the lemon juice and 1/4 cup of chopped red onion instead of the jalapeno with equally good

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-58503876157894006572011-09-10T07:46:00.001-07:002011-09-10T07:54:07.087-07:00

Here is a simple dip with a few ingredients that is fast to put together. I felt like it was better the second day after the flavors melded together. The recipe comes from Giada De Laurentiis and she serves it with home made pita chips. I used it with veggie chips and also used it as a spread on a turkey sandwich. I have to say that I preferred it as a spread. Either way it's quick and simple,

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-51816450904077952632011-03-19T13:40:00.000-07:002011-03-19T13:57:31.660-07:00

I have made many different potato gratins in my day and they have never worked out right for me, until this recipe. For some reason it all came together and the flavor was wonderful! The recipe came from the December 2010 Bon Appetit. I am glad I saved it and that I prepared it. They called for the recipe to be prepared in a 9 inch glass pie dish, I chose to bake mine in a 12x6x2 inch glass dish

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-2265828951024484742011-03-03T13:12:00.001-08:002011-03-03T13:31:21.297-08:00

Yesterday, my sister Myla and I, decided to try out Genessee Royale in the West Bottoms.It's a new restaurant from the Happy Gillis people and we loved it just as much!The space is located in an old service station that has been redone into a very nice eatery. They have a nice size patio and large glass service doors that will open when the weather turns nice.I ordered a corned beef sandwich

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-80757123939579205202011-03-02T09:26:00.000-08:002011-03-02T09:47:55.005-08:00

This great bean soup recipe comes from The Centennial Cookbook from The Pembroke Hill School. As usual, I made just a few changes to the recipe, but would probably make it a little different next time. This recipe uses the beans and their liquid, which adds a lot of unneeded sodium. You could probably keep the same thick consistency by draining and rinsing the beans, adding a couple of cans of

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-77102604904092858742011-01-17T09:05:00.000-08:002011-01-17T09:09:18.950-08:00

Need I say more? My favorite everything for the kitchen store is finally coming to Kansas City. I saw the sign while on the Plaza this weekend! Until then you can shop here www.SurLaTable.com

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-61300307808133498102010-12-22T07:42:00.001-08:002010-12-22T07:54:53.752-08:00

The picture did not turn out so great , but the brittle sure did. It's a simple recipe and you don't even need a thermometer to make it. The recipe comes from the January 2011 Cooking Club magazine and I tweaked it just a little bit. I used less nuts and not as much salt, but so far there have been no complaints. The brittle turns out to have a light crunchy texture that is easy on the teeth!

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-7283620949039056972010-12-12T10:15:00.000-08:002010-12-12T10:25:53.884-08:00

If you like peppermint bark at the holidays as much as I do, you'll love this recipe! It takes it up a few notches and is rich and creamy to boot. The recipe was published in the January 2011 Cooking Club magazine. I prefer to use Bob's candy canes because I think they have the best flavor, but you can use whatever brand you like.White Chocolate - Candy Cane Fudge3 cups sugar3/4 cup butter2/3

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-69935351060120005892010-07-06T14:50:00.000-07:002010-07-06T14:58:40.370-07:00

Sometimes it takes me awhile to get around to trying out a recipe that I have saved. This one comes from the October 2002 Cooking Light, but was worth saving. It's a simple dish that is light, fresh and fast to prepare. Edamame with Musard Vinaigrette 1 1/2 Tbsp. red wine vinegar1 Tbsp. Dijon mustard1/2 tsp. sea salt1 tsp. extra-virgin olive oil1 lb. frozen, shelled edamame, thawed1 cup thinly

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-6859619763418424842010-03-25T15:53:00.001-07:002010-03-25T16:11:07.330-07:00

This great recipe comes from the July 2008 magazine (RIP). This recipe is simple to prepare and quick to make. What did we ever do before rotisserie chickens? Chicken Tostadas 1 medium white onion1 lb. tomatoes. quartered2 large garlic cloves1 or 2 fresh Serrano chiles, stemmed1/2 cup plus 2 Tbsp. vegetable oil, divided3 cups shredded iceberg lettuce1/2 cup chopped cilantro, divided1

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-30867586424752196132010-03-25T14:12:00.001-07:002010-03-25T14:24:18.582-07:00

This recipe came from the Oct/Nov 2009 Cooking Pleasures magazine. The recipe was supposed to be baked in an 11 inch tart pan, but I did not want to make a crust and forgot to buy one of the refrigerated ones. So I grabbed a frozen puff pastry sheet from the freezer and adapted the recipe to fit. It turned out great and tasted wonderful. Easy company worthy dessert.Apple Tart with

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-59457410541373284572010-03-24T13:55:00.001-07:002010-03-24T13:58:01.226-07:00

This is one of those recipes that we always ask mom to prepare at holiday time. Very simple to make and so good to eat.Creamy Cornbread1 can cream corn1 can whole corn1/2 cup butter, melted3 eggs1 box Jiffy Cornbread MixCombine all ingredients in a bowl. Pour into greased baking dish and bake 55-65 minutes at 350 degrees.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-78983121391323660722010-03-24T13:50:00.000-07:002010-03-24T13:54:36.518-07:00

This is another one of mom's cheese ball recipes. She has served this at holiday gatherings for ever.Jan's Original Cheese Ball2 8-oz. packages cream cheese, softened1 small can crushed pineapple, well drained1/2 cup finely chopped green pepper1/4 cup chopped onion1/2 tsp. garlic powder1 cup chopped pecansMix first 5 ingredients and roll into a ball. Roll in chopped nuts and serve with crackers.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-32244350670781434862010-03-24T13:45:00.000-07:002010-03-24T13:50:03.512-07:00

I have been going through my piles of recipes and trying to get the ones posted that I have tried. This is one of my mom's cheese ball recipes.Jan's Tasty Cheese Ball1 stick butter, softened1 8-oz. cream cheese, softened1/4 cup finely chopped green olive1/4 cup finely chopped black olive1/4 cup canned dried onions1 cup shredded mild cheddarMix butter, cream cheese, olives and onions. Form into a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-73077829516005806512010-03-23T15:11:00.001-07:002010-03-23T15:26:26.801-07:00

I am always on the hunt for a great mac and cheese recipe. To me it's the ultimate comfort food and I'm always up for a little comfort. This recipe comes from the Oct. 2009 Food Network Magazine. Not only is this one tasty, but it's also healthy. A 1 1/3 cup serving is only 403 calories! I added some browned turkey smoked sausage to mine, but here is the magazine recipe.Three-Cheese Macaroni1

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-91558710305710798472010-03-23T13:42:00.000-07:002010-03-23T13:52:39.585-07:00

This recipe was in American Profile, a magazine that comes in a free weekly paper thrown in my neighborhood. I thought it sounded easy and am always looking for recipes that cook themselves! It's not bad for a crock pot meal and a cheap cut of meat. i would prepare this again and actually want to try it with a pork roast. I served it on toasted whole wheat buns.Slow Cooker Beef Barbecue1 (2 - to

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-72978048280283026782010-03-23T08:11:00.000-07:002010-03-23T08:18:25.333-07:00

This recipe has been around for awhile. My ex-wife used to bring it to family gatherings and it was always a hit. My mom still requests this one.White Corn Salad2 Tbsp. olive oil2 Tbsp. rice wine vinegar1 tsp. brown sugar1/4 tsp. salt1/8 tsp. black pepper2 ( 11 oz.) cans white shoepeg corn, drained1 large tomato, seeded and chopped4 green onions, chopped1/2 green bell pepper, choppedIn a large

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-50825781661851471242010-02-18T13:13:00.001-08:002010-02-18T13:22:32.705-08:00

Here's another recipe for molasses cookies; as part of my quest to find the perfect one. A guy at work brought these in and I asked for the recipe since they were a little different than usual. They are good, but they are not as good as those wonderful ones from Murray's Ice Cream in Westport. Someday i will figure the recipe out though.... Marie's Molasses Cookies 1 1/2 cups all-purpose flour1

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-42175515328007247652009-12-01T16:22:00.000-08:002009-12-01T16:46:49.529-08:00

This interesting recipe comes from the now defunct Gourmet magazine's December 2008 edition. You make your own stock for this one, so the recipe does take some time, but it's well worth it. The addition of sweet potatoes is different, but I actually liked it. I ended up using white rice because that's all I had, but try it with brown, I think it would be better. Chipotle Chicken Tortilla Soup

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-2237680570168403812009-11-20T08:40:00.001-08:002009-11-20T08:50:13.333-08:00

This is an interesting, but good, sauce. It has a slightly sour kick from the tomatillos, but not in a bad way. The flavors just explode in your mouth. A nice twist on a pasta dish. This recipe came from the August 2009 edition of Cuisine at Home.Roasted Tomatillo Sauce1 lb. tomatillos, husks removed6 cloves garlic1 Tbsp. extra-virgin olive oil8 oz. dry pasta4 cups loosely packed spinach2 Tbsp.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-81984967998520722122009-11-20T08:25:00.000-08:002009-11-20T08:34:54.223-08:00

Sorry about the picture, it's not that good, but this cake is. I came across this recipe in a Sun Times magazine called Relish. Very simple cake to make, but a little too nutty for me. If you want, you can omit the nuts or go with a smaller amount. It actually might taste great with a caramel-pecan type sauce over the top, just a thought for next time. This cake would make a nice addition to a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-81096987995046037582009-10-30T12:37:00.000-07:002009-10-30T12:46:43.961-07:00

This is a simple and delicious bread. It's great with chili and slices well for sandwiches. This recipe comes from the December/January 2008 Cook's Country.Beer-Batter Cheese Bread8 oz. Gruyere cheese, 4 oz. cubed into 1/4 inch squares and 4 oz. shredded3 cups all-purpose flour3 Tbsp. sugar4 tsp. baking powder1 1/2 tsp. salt1/2 tsp. pepper1 (12 oz) light-bodied beer, such as Budweiser4 Tbsp.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-13298593781665480542009-10-29T15:04:00.000-07:002009-10-30T12:48:45.230-07:00

I came across this recipe in my pile of clippings and thought I would finally give it a try. For some reason, the no-boil egg lasagne sheets, gave this recipe an overwhelming eggy flavor. This would be worth trying again with regular lasagne noodles. Lasagne In Bianco 1 large shallot, minced,3 cloves garlic, minced1 stick unsalted butter1/2 cup all-purpose flour1/2 tsp. grated nutmeg3 3/4 cups

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-63116989917968777192009-10-28T14:49:00.001-07:002009-10-28T15:09:03.086-07:00

I thought I had a picture of these cookies, but it seems to have disappeared as fast as the cookies did. This recipe was in the KC Star Magazine a few weeks back and seemed like the perfect cookie for the season. Snickerdoodles are my all time favorite cookies and these pumpkin based ones are just as good as the originals. They went as fast at work as the did at home, so I assume everyone else

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-23948827141373755812009-10-12T10:51:00.000-07:002009-10-12T11:01:51.986-07:00

I found this recipe in my Aug/Sept 2009 Cooking Pleasures magazine and decide to prepare it, because it was so similar to my own no cook sauce, but with the added pleasure of Brie. It turned out that I did not care so much for the Brie after all. The cheese overpowered the rest of the dish, but it was a nice alternative. Pasta w/Fresh Tomatoes, Basil and Brie 1 cup diced tomatoes1 garlic clove

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-78809963262295183102009-09-08T09:09:00.000-07:002009-09-08T09:21:03.717-07:00

Last night, we went to Stroud's for dinner. As usual the food was wonderful, but the atmosphere was lacking. There was a table close by with three unruly children and 2 very ignorant parents. Instead of taking the children out of the situation, the parents were yelling in the restaurant. We were totally shocked by the behavior of the entire family. If you can't control your kids, don't subject

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-77265724743607550542009-08-26T06:42:00.001-07:002009-08-26T06:49:53.952-07:00

This recipe is simple and delicious, just the way I like them. I came across this recipe in the September 2009 Bon Appetit and thought it looked like a winner. The cake is better the next day, so once it has cooled completely, wrap in foil and store at room temperature. Olive Oil Cake 1 1/2 cups all-purpose flour1 cup sugar1/2 tsp. baking soda1/2 tsp. baking powder1/4 tsp. kosher salt2 large

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-69123017497988372052009-08-10T10:18:00.000-07:002009-08-10T10:36:25.137-07:00

Wow, another failed recipe! This comes from a December 1989 Bon Appetit. Sounded wonderful, onion soup, Stilton cheese and dark beer. The result was a very bitter concoction that I tried adding a variety of seasonings and balsamic vinegar, but it just never came together. Don't try this one at home. Beer Soup w/Stilton Cheese1/4 cup unsalted butter4 large onions, thinly slicedFreshly ground black

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-78374554876870019822009-08-08T12:54:00.000-07:002009-08-09T07:57:25.059-07:00

This recipe came from my December 2008 Gourmet magazine. It seemed like a simple recipe and it was. It also sounded like it would be really good, but not so. If you like orange flavored omelets, then this is the recipe for you. It has a nice orange pudding bottom layer with a souffle topping. So , it's pretty to look at and marvel at the science of, but kind of sucks to eat. This one is not a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-47699676087373258262009-08-07T14:08:00.001-07:002009-08-07T14:24:35.249-07:00

This would have been a great recipe, if I had used a lot less bread crumbs. The recipe calls for a cup, but a 1/4 cup would have been plenty. I used a 1/2 cup and it pretty much ruined the pasta. Even better, make it without the crumbs, there's a lot of great flavor going on here and the crumbs just take away from the whole thing. Okay, enough with the crumbs. This recipe comes from the February

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-34542611145884140852009-08-06T09:17:00.001-07:002009-08-06T09:30:11.043-07:00

I am a huge lemon cake fan and am always looking for new recipes to try. I was intrigued with this one from Cook's Country June/July 2009 issue and decided to give it a try. Although not my favorite, a little on the dense side for me, it was good and had a mild lemon flavor to it. 7UP Pound Cake Cake:2 1/2 cups granulated sugar5 large eggs, room temperature1/2 cup 7UP, room temperature1 Tbsp.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-45723120726414146542009-08-06T08:51:00.000-07:002009-08-06T09:16:56.448-07:00

I came across this recipe in my box of recipes that I someday want to prepare. It's from an older issue of Cooking Light, I'm just not sure which one. This is a good recipe and the cola sauce would work well with any grilled chicken. I couldn't find my beer can chicken holder anywhere, so I used the legs to help stand the chicken up on the grill. It's really is a lot better to use one of the

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-50203101363428858122009-07-18T07:57:00.001-07:002009-07-18T08:07:33.352-07:00

This simple and delicious recipe comes from At Home With Michael Chiarello, my new favorite cook book (actually, they are all my favorite). I prepared this with a grilled chicken that I will post later. The lemon olive oil and the mixture of fresh herbs are very nice. Lemon Oil Smashed Potatoes 3 lbs. Yukon Gold Potatoes, unpeeledFinley ground sea saltGrated zest of 4 lemons1/4 cup minced fresh

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-11274930677520194832009-07-17T09:27:00.000-07:002009-07-17T09:32:05.319-07:00

This recipe is adapted from Michael Chiarello. Not only are they good in soup, but they taste great on top of salads and potatoes.Prosciutto Bits6 oz. sliced prosciutto, finely chopped1 Tbsp. olive oilHeat oil in skillet over medium-high heat. Add prosciutto and cook, stirring. After 5 minutes reduce heat to low, cook and stir occasionally until crisp. Transfer to paper towel lined plate to cool.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-82602914697448513482009-07-17T09:14:00.001-07:002009-07-17T09:33:54.633-07:00

The other day, Dan was cleaning out the hall closet and he came across my At Home With Micheal Chiarello cookbook. I totally forgot about having the book and spent the next two nights reading it in bed. There are some great recipes in this book and the first one I decided to try was this soup. One of my favorite things to eat in the summer is melon and prosciutto and this recipe seemed like a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-25629281541933366212009-07-07T14:37:00.000-07:002009-07-17T09:07:14.401-07:00

My ex-wife Judy prepared these at my son's last birthday and I finally found the recipe. I know it sounds strange, but the recipe is really good. my ex mother-in-law used to make the best apple dumplings and these are actually quite close to hers and very easy to make.Mountain Dew Apple Dumplings2 large Granny Smith apples (Judy used gala)2 (10 oz) refrigerated crescent roll dough tubes1 cup

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-26825368971879561842009-06-26T15:00:00.000-07:002009-06-26T15:14:25.960-07:00

Here's a simple and yummy cinnamon roll recipe that you will find yourself using over and over. The icing is so good.... The only thing we did not like about the recipe were the toasted hazelnuts. So use them if you want, but they are really good without them. The recipe was adapted from Giada DeLaurentiis.Hazelnut Cinnamon Rolls4 Tbsp. butter, melted1/3 cup hazelnuts, toasted and coarsely

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-33603128531195479362009-06-26T14:48:00.001-07:002009-06-26T14:59:47.512-07:00

This good cookie recipe comes from my friend, Alicia. She sent it to me a while ago and I finally got around to trying them out. The cookies are very good and are wonderful with coffee and vanilla ice cream. This is a simple recipe.Chai Shortbread1 1/2 cups all-purpose flour1/4 tsp. salt1/4 tsp. ground cardamom1/4 tsp. ground cinnamon1/8 tsp. ground clovesDash of freshly ground black pepper3/4

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-35182515834401132552009-06-12T15:26:00.000-07:002009-06-12T15:45:58.463-07:00

I came across this recipe in my July 2009 bon appetit and thought it would be the perfect side for my smoked ribs and I was right. I'm usually not a fan of potato salad made with vinegar, but this is a keeper. The recipe called for Yukon gold potatoes, but my store did not have them, so I used red. I also added some stone ground mustard to the olive oil for a little extra flavor. The salad is

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-62712847058880116412009-06-05T16:16:00.000-07:002009-06-05T16:26:37.923-07:00

I tried a new rub last night on some pork spare ribs. The recipe comes from a cookbook called Barbecuing and Sausage-Making Secrets by Charlie and Ruthie Knote. I rubbed the ribs with the seasoning and let them sit for 4 hours, then I smoked them for another 4 hours. The rub was very good and is one I would use again with a few tweaks. All Purpose Dry Seasoning 2 Tbsp. sugar1 1/2 Tbsp. salt1 1/2

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-27267231292845420312009-06-03T15:16:00.001-07:002009-06-03T15:28:36.380-07:00

I came across this cookie recipe in the Sunday paper coupon section and thought I would give it a go. I felt the cookies were just okay, but Dan took them to work and everyone there loved them. They seemed a little on the gummy side to me. The ones that I made sandwiches with tasted the best. I probably would not make them again unless I was in a pinch for time. The recipe calls for Reduced Sugar

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-59613523731701329292009-04-29T11:06:00.001-07:002009-04-29T11:21:17.685-07:00

This is another recipe that we prepared in Phoenix. it's a light and fresh meal starter and is simple to prepare. The recipe calls for fresh fava beans, which we could not find. We did, however, find some precooked ones at Trader Joe's. The recipe says that you can substitute frozen edamame for the favas. We tried this, this past weekend and the flavor was not as good.Arugula and Fava-Bean

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-5940609734541984502009-04-29T10:54:00.001-07:002009-04-29T11:05:58.389-07:00

A few weeks ago, we spent a long weekend in Phoenix with our friends, Alicia and Shazam. The day before we flew out, my May 2009 edition of Gourmet came in the mail, so I threw it in my backpack for something to break up the monotony of the book I was reading. There was a great section on Tuscan inspired recipes and I thought they would be fun to try in Phoenix. After going to Trader Joe's, AJ's,

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-27730091406237756512009-03-29T16:34:00.000-07:002009-03-29T16:57:17.376-07:00

I came across this recipe in my July 2008 Gourmet magazine. It was fairly simple to prepare, I just wish there was a way to de-cob the corn without the juice flying every where. It was on the counter, the back splash, my shirt and glasses and probably a few places that I missed. Oh well, it was worth the effort and very good.Potato-Corn Chowder3 ears corn, shucked2 qt. water1 lb. red potatoes,

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-2637740578814046912009-03-28T08:35:00.001-07:002009-03-28T08:50:01.603-07:00

I've had this recipe for a long time and use it to create other chilis from. It's a favorite in our house.Black Bean and Sirloin Chili1/3 cup olive oil2 lb. sirloin, cut into 1/2 inch cubes1 yellow onion, chopped4 cloves garlic, minced4 jalapenos, seeded and chopped fine1/3 cup Masa Harina1/3 cup regular chili powder1 tsp. ancho chili powder1/2 tsp. ground cumin2 ( 14.5 oz.) cans chicken broth2

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-70728353013707444292009-03-28T08:20:00.000-07:002009-03-28T08:34:34.754-07:00

This excellent recipe comes from the September 1988 Bon Appetit. The sauce on this chicken was so good and really not that difficult to prepare. This one is a perfect company dish.Chicken Paillards with Basil Cream and Balsamic Vinegar4 boneless skinless chicken breast halves1 2-oz. piece Muenster cheese1/2 cup loosely packed fresh basil leaves1 medium garlic clove2 Tbsp. extra-virgin olive oil1

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-21678512092065036342009-03-27T08:30:00.000-07:002009-03-28T08:20:15.637-07:00

As you know, baking is not one of my strong suits, but I am trying to be better. I found this nice cook book called Cakes From Scratch in Half the Time by Linda West Eckhardt and I just had to buy it. The pictures are great, but the recipes are what won me over. This chocolate torte is incredible and easy. The picture does not do it justice, it's very dark, almost black, but I had to use a flash

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-46861652806002989492009-03-16T07:09:00.001-07:002009-03-16T07:20:22.917-07:00

The other day, I saw a commercial for Manwich that gave me a craving for Sloppy Joes. My mom made the best ones while I was growing up and I was longing for the comfort of those wax paper wrapped sandwiches. I turned to my copy of Joy of Cooking and used the recipe there. I will start off by saying that there was way too much bell pepper and way too much Worcestershire in the recipe for me.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-59142025355710674242009-03-15T08:40:00.000-07:002009-03-15T12:13:59.465-07:00

When I was younger, my sister Beth and I made snickerdoodles all of the time. We both loved them for their flavor and the ease at which they could be made. They are still one of my favorite cookies, but I have not made them since those childhood days. I got out my Joy of Cooking and found a recipe that looked easy and promising. Once I had the batter made up though, I ran into a few problems.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-6276230611851717302009-02-18T15:46:00.000-08:002009-02-18T15:58:38.450-08:00

This is an excellent recipe and would work well with a grilled pork loin or grilled chicken as well. The recipe comes from the March 2008 edition of Cooking Light. Sometimes it actually pays to hold onto some of those old recipes that you say you will someday prepare. The sauce has a nice sweet flavor with the added heat of the mustard and the tanginess of the vinegar. This one is a keeper.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-45478668918562303182009-02-17T16:01:00.000-08:002009-02-17T16:15:24.912-08:00

This simple and delicious recipe comes from an issue of La Cucina Italiana. I have had a subscription to this magazine for some years now and always love the recipes, articles and pictures. This recipe for Asparagus, Peas and Basil is really the perfect side. Asparagus, Peas and Basil 1/4 cup finely chopped shallots (about 2)3 Tbsp. unsalted butter2 lb. asparagus, trimmed and cut into 1-inch

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-32911373827805272252009-02-11T12:55:00.000-08:002009-02-11T13:10:12.327-08:00

As soon as I saw Guy Fieri make these on TV, I just had to make them myself. The recipe is very simple, if not a little time consuming ( cleaning out the peppers), but they are very tasty. I made them for Superbowl Sunday and my family loved them. They are not all that spicy, so use a spicy sausage or add some crushed red pepper if you want them hot. I changed the recipe a little bit after

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-52973664156069805682009-02-10T09:04:00.000-08:002009-02-10T09:24:51.165-08:00

This is such a simple recipe and the taste is rich and creamy. If you're a fan of blue cheese , you'll love this easy to make dressing. The recipe comes from Giada DeLaurentiis' Everyday Pasta. She calls it the Italian version of blue cheese dressing. I crumbled crispy pancetta on the top of my salads, but it did not need the extra salt.Gorgonzola Dressing1/4 cup creamy Gorgonzola cheese ( 2

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-31768369551837316662009-01-23T14:39:00.000-08:002009-01-23T14:53:19.824-08:00

This soup is based on a recipe from the Kansas City Star. I changed it up because Dan does not like cauliflower. He actually thought that it was a potato soup at first and liked it even when he found out that it wasn't.Cauliflower and White Cheddar Soup1 cauliflower ( 1 1/4 to 1 1/2 lbs)1 small onion, thinly sliced2 cloves garlic, chopped2 Tbsp. olive oilpinch of salt1/2 tsp. dried parsley 26 oz

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-91067604147308623982009-01-13T08:10:00.000-08:002009-01-13T08:19:58.757-08:00

I love eating cashews or pecans that have a nice sweet and spicy glaze, but they are always so expensive. I came up with this recipe at Christmas and really liked it. If you like your nuts a little spicier, then add more chili powder. This recipe was nice, because the heat hit you afterwards, but was not too hot.Sweet and Spicy Cashews1 egg white1 Tbsp. water1 lb. lightly salted cashews1/3 cup

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-88786373574148718892009-01-12T08:52:00.001-08:002009-01-12T09:04:14.841-08:00

I have tried many scalloped potato recipes in my time and never had any real success until this recipe. My mom wanted them for Christmas day, so I searched foodtv.com and found this recipe from Tyler Florence. Tyler never let me down before, so I thought I would give it a go. The end result was perfect. They weren't runny or clumpy, just creamy and tasty. The only thing I did differently was to

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-28113238294072063722008-12-30T14:13:00.001-08:002008-12-30T14:22:04.790-08:00

This recipe was featured in the KC Star a few weeks back. The recipe comes from Mike Catlin of My Martini in Arlington TX. It sounded like the perfect recipe to serve for Christmas, so after going to 3 different stores to find the 3 liquors that go in to it, I finally had the ingredients. I then almost forgot to serve them. So after mixing them and serving them, my family and I decided that they

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-58582186137703648702008-12-30T14:00:00.000-08:002008-12-30T14:11:38.070-08:00

This recipe comes from my friend Jan. She served this for dessert once and I thought it would be the perfect cake for Christmas dinner. The recipe calls for the cake to be made in a bundt pan, but my sister gave me this snowflake cake pan for Christmas and I thought it would look nice. As it was, the cake turned out very nice in the pan and the flavor is amazing. Since the cake uses Jell-o and

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-15278933110088239362008-12-10T11:52:00.000-08:002008-12-10T12:07:41.320-08:00

Creme Brulee is one of my favorite desserts. If I order dessert at a restaurant , it's usually creme brulee. This is a very easy recipe that I have been using for years. I served it Sunday night for some friends and they thought it was wonderful. The recipe comes a little book called Elegantly Easy Creme Brulee by Debbie Puente. Along with this recipe comes some very nice variations and other

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-46431456264644949752008-12-04T10:12:00.001-08:002008-12-04T10:22:34.688-08:00

I recently purchased Tyler Florence's new book Dinner At My Place and so far have not been disappointed. The cook book is full of what look like some great recipes. I prepared this chicken soup the other night and it was good and simple. using a store bought rotisserie chicken makes this one a no brainer.Chicken Noodle Soup1 store bought deli roast chicken2 Qts. cold water2 carrots, washed and

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-33471606363015871382008-11-25T14:40:00.000-08:002008-11-25T15:05:24.666-08:00

Forget the pumpkin pie this year, here is the dessert you need to serve for the holidays this year! This recipe comes from the November 2008 Bon Appetit and it's a keeper. The cheesecake rises out of the springform pan to make a spectacular dessert. The only issue I had with this recipe was the crust. You use a combination of gingersnaps and pecans, but the end result tastes too much like pecans.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-29656532116761031502008-11-24T13:17:00.000-08:002008-11-24T13:42:05.775-08:00

I have found my new favorite cookie recipe!! This recipe was in an ad for real butter and the cookies are amazing. Even Dan liked them and he's a big fennelphobe. I actually never told him that they had fennel in them, so he'll read it here first. The recipe is simple and other than the nuts, I had all the ingredients at home. Set out a plate of these for the holidays and watch them

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-18926508063722861632008-11-20T08:23:00.000-08:002008-11-20T08:38:16.774-08:00

I was skimming through The Joy of Cooking searching for something to prepare for dinner when I came upon this recipe. It looked simple enough and I had most of the ingredients, so it became the winner. Once it was done, I was a little disappointed in the recipe. The flavor was okay and the aroma was wonderful, but the rice was a little on the gummy side for me. I will look for another version

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-60475108140073689112008-11-13T08:16:00.000-08:002008-11-13T08:36:51.337-08:00

Like so many of the meals I prepare these days, the recipe for this one comes from Cook's Country Magazine. They have a section of recipes under the heading of 30-Minute Suppers and they seem to be pretty good. I always have good luck with the ones I try. This was very good and simple to prepare. The magazine served theirs with buttered noodles, but I used mashed potatoes as a side. I reheated

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-74269943332636267572008-10-30T13:44:00.000-07:002008-10-30T14:12:44.120-07:00

Growing up, the one meal I hated more than any other was when my mother fixed ham and beans. I think we had them at least once a week and no matter how much she coaxed, pleaded or screamed, I would not eat them. The rest of my family loved them and covered them with ketchup (gross!!) and chopped raw onion. I would push them around my plate and pretend that I had eaten a few. After what seemed

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-59621873881888533592008-10-22T08:41:00.001-07:002008-10-22T08:52:59.778-07:00

This recipe comes from a friend of mine at work, who decided to bake a pumpkin spice cake after I told him of my easy recipe. Doug's recipe is much more challenging, but sounds incredible. I have not spoken with him yet to see how it turned out, but the maple syrup in the icing sounds wonderful.Pumpkin Spice Cake:1/2 cup (113 grams) unsalted butter, room temperature1 1/4 cups (270 grams) light

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-54540117761491757912008-10-21T10:00:00.000-07:002008-10-22T08:41:35.274-07:00

This is the frosting recipe for the Pumpkin Spice Cake . It's so simple and so sinfully sweet and good. The sweetness works well with the spice in the cake and would also work well on a carrot cake. How can you go wrong with 3 simple ingredients like cream cheese, marshmallow cream and white chocolate chips?White Chocolate Marshmallow Frosting1 8oz. package cream cheese, softened1 container of

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-20584987023791550872008-10-21T09:53:00.000-07:002008-10-21T10:00:23.224-07:00

I came across this recipe in the Northland Sun Tribune last week and was intrigued with the frosting. It's a simple recipe and perfect for the upcoming holidays. The cake tastes like pumpkin pie, so it would be a great alternative for a Thanksgiving dessert. It would make a great layer cake that could be decorated with those little candy pumpkins. Pumpkin Spice Cake 1 box spice cake mix1 can

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-17897660000103468132008-09-30T14:45:00.000-07:002009-03-28T08:36:23.824-07:00

When I received my October 2008 issue of Bon Appetit, I immediately wanted to make the brisket on the cover, it looked so good. Of coarse, I ended up making a different version, but pretty much followed their recipe. I left out the autumn squash and used different chiles, spices and added beans, but the concept was close and it turned out great. I have a similar recipe for a steak and black bean

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-29787236178885094412008-09-30T14:41:00.000-07:002008-09-30T14:44:15.287-07:00

I had a request for a good French baguette recipe and since I've never made one I looked on the Martha Stewart website for one. I have put the link here. I have not personally made this recipe, but it looks like a good one to me.http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=4cb1d187432a6110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-54219516078984921832008-09-12T10:55:00.000-07:002008-09-12T11:05:24.352-07:00

This easy and delicious recipe comes from Giada DeLaurentiis's book Everyday Italian. I prepared it for some friends this past weekend and it was a big hit. Since I keep all these ingredients on hand all the time, this will become a standard in my house. The next time I prepare it, I might add a little chopped fresh mint to the dish. One of the notes in Giada's book about the recipe was adding

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-62862136435592251982008-09-10T09:17:00.000-07:002008-09-10T09:31:01.500-07:00

I was watching Tyler's Ultimate on Food TV the other day and he made an incredible looking chicken noodle soup using cheese tortellini and chicken-apple sausage. I decided to make something similar last night and it turned out great. I still want to get Tyler's recipe, but in the meantime, this one is very good. Tortellini and Italian Sausage Soup 2 Tbsp. olive oil3 cloves garlic, minced2 carrots

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-89986119472890839902008-08-14T08:07:00.000-07:002008-08-14T08:27:20.647-07:00

A few weeks back, I decided I wanted fresh baked bread with my dinner. I always love the process of baking bread, it just never seems to work out the way that I would like for it too. This recipe comes from The Panera Bread Cookbook and was simple to make. The loaf turned out beautifully and I was excited to try it out. When I sliced into the loaf it seemed a little dense and has a cake like

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-70032156072147369482008-08-13T07:53:00.000-07:002008-08-13T08:01:24.100-07:00

My Mom makes this great pistachio pudding dessert that is so addictive and has become one of my favorites. I finally got the recipe from her and prepared it for dinner with friends. Needless too say, it was a huge hit and is so very easy to make. I guess you could use any pudding flavor in this recipe, but I love the flavor of the pistachio and Heath bars together.Pistachio Heaven1 pre-baked

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-49493668431239719872008-08-13T07:42:00.000-07:002008-08-13T07:52:45.039-07:00

If you didn't already know, Tarantiono's has a new location. They are located at 13th and Locust, the address is 417A East 13th. They are still serving up the best calzones, pizzas and eggplant around. Joe and Trish are working harder than ever, keeping up with their big new lunch business. They should have their liquor license by the end of this week, so be ready to enjoy a nice, cold Peroni

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-49740887506455258472008-07-28T09:06:00.000-07:002008-07-28T11:03:16.426-07:00

For my birthday, Dan took me to Justus Drugstore in Smithville, MO. We had been wanting to eat there for a while and we finally made it. I was worried that the place was over-hyped, but my concerns were for nothing. This place is wonderful!! It's worth the drive to Smithville, even with too high gas prices. Travel magazine even listed Justus Drugstore as the reason the visit the state of Missouri

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-49527997012167379972008-07-28T08:49:00.000-07:002008-07-28T08:58:00.954-07:00

This is a quick recipe for a topping that's good on grilled meat or fish, or as I served it over penne pasta. The trick to adding pesto to pasta is too use some of the pasta water to thin out the pesto. This helps the pesto coat the pasta so that you don't have clumps of pesto.Sun-Dried Tomato Pesto1 (10 oz.) jar sun-dried tomatoes in olive oil1 cup (packed) fresh basil3 garlic cloves2/3 cup

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-25994781249201095932008-07-18T09:09:00.000-07:002008-07-18T09:22:28.986-07:00

I prepared this pie last week and it was delicious. It was also very easy since I cheated and used a frozen pie crust and frozen blueberries. The recipe called for using wild blueberries, fresh or frozen, so I opted for frozen. The crumble topping is amazing and very simple. The original recipe came from the Bon Appetit. Serve this with some premium vanilla ice cream.Blueberry Pie with Almond

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com5tag:blogger.com,1999:blog-1521382609340462490.post-13173312856440627262008-07-16T08:35:00.000-07:002008-07-16T08:52:57.460-07:00

Here is a grilled chicken recipe that is simple to prepare and has an awesome flavor, it's sweet, spicy and smoky. The original recipe calls for using red jalapenos, but my local grocery only had green on this outing. I came across the recipe in the August '07 issue of Bon Appetit and I'm glad that I saved it. Try this one out, it's good cold the next day, too! Tequila-Glazed Chicken with

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-23580936607886626872008-07-16T08:29:00.000-07:002008-07-16T08:53:29.146-07:00

Heather asked where you can find good, homegrown tomatoes in Kansas City. I found some really good ones at the Farmer's Market at Briarcliff Village. The market is on Thursdays from 3:00 PM until 7:00 PM. I have also bought some nice ones at Green Acres at Briarcliff Village. There are so many little farmer's markets popping up across the city and there is also the City Market. Parkville has a

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-84743126908708657922008-07-08T13:11:00.000-07:002008-07-08T13:17:52.413-07:00

This salad was inspired by one I had in Italy once. With all of the wonderful home grown tomatoes you can get right now, this makes the perfect summer salad. Tomato and Avocado Salad 1 large ripe tomato, cut into wedges1 medium ripe avocado, slicedjuice of 1/2 of a lime3 large basil leaves, slicedfresh marjoram leavesolive oilsalt and pepper Arrange the tomato and avocado on a plate. Squeeze

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-88036248198220797142008-07-07T13:43:00.000-07:002008-07-07T13:59:33.447-07:00

This is a great recipe for roasted potatoes. I usually do my rosemary roasted potatoes , but I may have to switch it up some. The flavor of these potatoes is so amazing and the vinegar gives them a nice subtle kick. The potatoes are crispy on the outside but soft on the inside. Try these with a grilled pork loin or a nice juicy rib-eye. The recipe comes from the March 2008 Bon Appetit.Mustard &

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-55673750468011484652008-06-30T08:01:00.000-07:002008-06-30T08:14:10.459-07:00

I used to have this great recipe for an Italian version of Sloppy Joes and lost it. I decided to recreate it and this recipe turned out just as good, if not better. The beef and Italian sausage mixture tastes so good on a toasted Hague. The recipe is simple, so it's perfect for a weeknight dinner and will make six nice sized sandwiches. Sloppy Giuseppes 1 Tbsp. olive oil3 cloves garlic, minced1

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-71115120643275282512008-06-03T19:29:00.000-07:002008-06-03T19:33:58.440-07:00

There have been some pretty incredible scenes in the sky tonight. We have had some major storms all around us. This is a shot of the sky as I was grilling out, pretty awesome! Right now, we have a great view of the gas tank fire in KCK, lots of black smoke lit by explosions and lightning.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-30007802973970383902008-05-30T17:34:00.001-07:002008-05-30T17:41:45.052-07:00

These iris are from my Grandmother's old iris terrace. She had some of the most incredible flowers. After she died, I was visiting with my Grandpa and I asked him about the old flowers. He said he mowed them down because he could not take care of them any more. I went out back to her old garden and was amazed that some of the iris were still there, tiny and struggling to grow. I used a kitchen

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-28211141175806440722008-05-30T17:09:00.000-07:002008-05-30T17:32:50.082-07:00

Once upon a time in a land far, far away......Well, it wasn't all that far away, (it was Grandview after all), I had the perfect job. The perfect job for me, that is. I was the Associate Product Manager for the cooking line at The House of Lloyd. I was able to work with some of the best people ever and deal with food related items. I was involved in coming up with new products, testing the

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-54043607236948984222008-05-23T10:41:00.000-07:002008-05-23T10:44:29.142-07:00

Here's another iris from my garden. Unfortunately, they won't be blooming for the garden tour in June, so I thought I would share some of them on the blog.

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-91745829854796050742008-05-23T09:52:00.001-07:002008-05-23T10:28:59.617-07:00

This is a simple recipe for a pie with big flavor. If you like peanut butter, you'll love this recipe and since it comes from Cooking Light you'll love the fact that it is not all that fattening. The recipe makes 2 pies with 10 slices each containing 302 calories and 10 fat grams. This comes from their Sept. 2007 magazine.Peanut Butter Pie1 cup powdered sugar1 cup natural-style, reduced fat

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com0tag:blogger.com,1999:blog-1521382609340462490.post-70871846268677733802008-05-15T16:18:00.000-07:002008-05-16T17:10:10.443-07:00

This was a very simple recipe that I prepared last night. The recipe may have come from Gourmet magazine, but I'm not 100% sure on that one. The recipe should have been prepared with orecchiette, but I didn't have any so I used cellentani. The orecchiette would have held the topping much better, but sometimes you gotta go with what you've got. The magazine recipe also called for a 10 oz box of

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-73963543738084059752008-05-15T16:04:00.000-07:002008-05-15T16:18:04.609-07:00

Wow, it's been awhile since I've sat down at the computer! My new job is keeping me very busy and very tired. We've also been busy getting Mom set up in her new apartment and busy working on the yard so that it will look perfect for the Northland Garden Club's tour on June 22. Then we had the tornado come through and we were without Internet for a week. A tree came down in the backyard bringing

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com1tag:blogger.com,1999:blog-1521382609340462490.post-38110137962864667492008-04-29T08:09:00.000-07:002008-04-29T09:10:21.216-07:00

I found this recipe a few months back in The Kansas City Star and thought it look good and simple. It goes together simply and turns out really nice. I served it over rice with warm tortillas, but it would also taste great on toasted onion buns. You can do all you chopping the night before and assemble it in the morning pretty fast. I changed this slightly from the written recipe, they called for

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-81447786174893741472008-04-28T08:37:00.001-07:002009-03-28T08:37:22.727-07:00

I think I originally came across this recipe in an advertisement for cheese. I have made alterations to it and this the recipe I now use. You can use any type of white beans in this recipe, I wanted to try butter beans because I've never had them. You could also use ground turkey in this recipe, but I find those packages of pre-cooked chicken save so much time on a week night.White Chicken

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4tag:blogger.com,1999:blog-1521382609340462490.post-43436811285091689512008-04-23T10:23:00.000-07:002008-04-23T10:30:30.042-07:00

This recipe is a great alternative to mashed potatoes. You can serve it to people who don't like cauliflower and they won't even realize what they have just eaten. This recipe comes from George Stella, who used to have a show on the Food Network during the whole lo-carb craze. The recipe makes 4 servings.Mashed Cauliflower1 medium head cauliflower1 Tbsp. cream cheese, softened1/4 cup grated

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com3tag:blogger.com,1999:blog-1521382609340462490.post-22634691449356296502008-04-22T09:41:00.000-07:002008-04-22T10:01:11.475-07:00

I found the recipe for these incredible cookies in The King Arthur Flour Baker's Companion. The cookies turn out nice and soft, with some intense spice flavors. If I make these again, I would leave out a 1/4 tsp. of the ginger and a 1/2 tsp. of the cloves, just to see if they make an even better cookie. I ended up making my cookies a little bigger than the recipe called for, so I baked them for

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com2tag:blogger.com,1999:blog-1521382609340462490.post-72308477988027967582008-04-21T06:41:00.000-07:002008-04-21T06:57:01.713-07:00

On Saturday night, our friend, Stacy invited a group over to her house for dinner.She made some great fajitas and we all had a really good time. I asked her if I could bring over one of my favorite bean dishes and she said yes. This recipe comes from Rick Bayless's Mexican Kitchen. I love his cookbooks and his restaurant in Chicago. I altered the recipe a little bit this time, but will print the

Michael Tosattohttp://www.blogger.com/profile/01002882743747087494noreply@blogger.com4