Feast of the Seven Fishes Christmas Eve Seven Fish Cioppino ♥

Happy Christmas Eve! I am making Seven Fishes Cioppino today!

The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. 

 The number seven is rooted back in ancient times and it can be connected to multiple Catholic symbols: in fact, the seven seems repeated more than 700 times in the Bible. Also, according to the Roman Catholic Church, seven are the sacraments, the days of the Creation, as well as the deadly sins. Hence seven courses!

A traditional menu would include Typical "fishes" include baccalà (salt cod), frutti di mare (shellfish), capitone (eel), calamari (squid), scungilli (conch meat) and vongole (clams). Fried vegetables are also a popular accompaniment to the fish; expect fried artichokes, pickled vegetables, fried squash blossoms, and other treats.

I am putting an easy twist  on the Feast of the Seven Fishes!  I am making Seven Fishes Cioppino!

Ingredients ♥

Seafood

2 (4 oz) lobster tails, meat removed and cut in bite-size pieces, reserve shells for stock

1.5 pounds large shrimp 16 to 20, meat removed, reserve shells for stock

8 Littlenecks clams scrubbed

1 pound mussels scrubbed

1 pound skinless sea bass or halibut fillets cut into bite-size pieces

6 sea scallops cut in half or quarters depending on size

1 large king crab leg cut in 2 or 3 pieces

Cioppino Broth ♥

1/4 cup olive oil

6 large garlic cloves minced

1 medium onion finely chopped

2 tablespoons butter

1 large fennel bulb thinly sliced

2 stalks thinly sliced celery

1 carrot peeled and finely diced

1 bay leaf

1 teaspoon oregano

1 teaspoon red pepper flakes or to taste

1 1/2 teaspoons Kosher salt

1 teaspoon black pepper

3 sprigs fresh thyme

1 1/2 cups dry red wine Chianti works well for this

2 28 ounces cans San Marzano whole, peeled tomatoes, finely chopped with juice

1 medium pinch saffron threads

3 cups seafood stock see recipe for homemade shellfish stock or use store-bought

1/4 cup finely chopped fresh flat-leaf parsley

Handful fresh basil finely chopped for garnish

Directions ♥

Add olive oil to a large Dutch Oven pot over medium high heat on the stovetop and heat until shimmering. Add garlic and onions and cook until garlic just starts to brown. Add butter to stop the garlic from burning.

Add fennel. celery, carrots, bay leaf, oregano, red pepper flakes, thyme sprigs, salt and black pepper stirring, until vegetables are softened, about 5 minutes.

Add wine and boil until reduced about 3 - 4 minutes. Add shellfish stock, tomatoes with their juice and saffron. Simmer, covered, 15 minutes. Season with salt and pepper.

Add crab, clams, mussels to the pot, cover and simmer until clams just open, about 5-10 minutes. Discard any clams or mussels that do not open after 7 - 10 minutes.

Add the lobster, scallops and halibut pieces on top. Simmer, covered, until just cooked through, about 5 - 10 minutes.

Add the shrimp last. Simmer, covered, until just cooked through, about 3- 5 minutes.

Test for seasoning. Add more black pepper, salt and red pepper flakes if desired. Gently stir in parsley and basil. Discard bay leaf and thyme sprigs.

To serve Cioppino, place fish pieces in bottom of shallow soup bowl or pasta plate. Ladle the broth on top. Serve immediately with grilled ciabatta bread (I use gluten-free!) on the side.

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 

1 tbsp. baking powder 

1 cup peanut butter (chunky or smooth) 

1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Crock Pot Candy Cane Bark ♥

This is a perfect Christmas hostess gift for those Holiday parties! Easy Peasy!

Ingredients ♥

Two 12oz bags of white chocolate chips (I used Nestle brand)
1/2 – 1 cup crushed peppermint candy. I purchased a 10oz bag of crushed peppermint candies
Wax paper

 Directions ♥
 1. Place both bags of chocolate chips in your crock pot. I used my small 1.5 quart slow cooker but you could double the recipe and use a bigger one!
2. Set on low for 1 hour. It helps to stir after about 30 minutes to make sure bottom and edges aren’t burning.
3. Stir after and hour. Chocolate should be melted (not necessarily runny)
4. Add in about a half cup of crushed peppermint candy. More or less depending on your taste and how chunky you like it!
5. Spread out onto baking sheet lined with wax paper.
6. Sprinkle more crushed candy on top.
7. Put in fridge for 1 hr. When cooled, break apart and serve! 

 

 
 

Christmas Eve Dinner - Italian Style ♥

Here is a menu that will be sure to please anyone waiting for Santa! ♥

 Italian Antipasto Wreath Appetizer

Crab Stuffed Mushrooms

Skinny Holiday Cocktail Shrimp

Authentic Italian Lasagna

Merry Christmas Everyone!

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Christmas Menu ♥

Happy Christmas Eve! Here is a last minute menu idea for you, hope everyone has a blessed holiday! ♥





Italian Antipasto Wreath Appetizer  ♥


 


Skinny Holiday Shrimp Cocktail Dip ♥





Baked Knorr Spinach N' Artichoke Dip ♥





Kicken' Cranberry Punch ♥



Roast Turkey For Christmas Recipe ♥



Mamma's Christmas Sweet Bread ♥

 

Merry Christmas!  ♥

Healthy Holiday Party Survival Guide ♥

So the holidays are here again! read my article in Parade magazine and Sverve  This article  is on holiday fitness and a tasty healthy party menu for the holidays! 

First the party planning for a tasty but healthy menu you won't have to feel guilty about! Why not entertain buffet style using appetizers they are much less in calories and you can eat a variety and sample more rather than loading up on a big dinner. That way guests can pick and choose as to what they want to nibble on throughout the party! ♥

First start off with my Kicken' Cranberry Punch  sure to be a crowd favorite!

Then try my Ultimate Party Meatballs  

Try my Skinny Holiday Shrimp Cocktail Dip 

Knorr Baked Skinny Spinach  Artichoke Dip 

Holiday Pinecone Cheese Ball 

Crab Stuffed Mushrooms

Ingredients ♥

1/3 cup light Mayonnaise

3 tablespoons Italian seasoned dry bread crumbs

2 tablespoons grated Parmesan cheese

1 clove garlic, finely chopped

1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed

18 medium mushrooms, stems removed

Directions ♥

1. Preheat oven to 400°. 

2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 

3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.

Now here are some fitness tips so that you don't overdo  and splurge from those holiday parties you will be going to.

Socialize! Use holiday parties as an opportunity to socialize with your friends. Keep walking around and don’t stop for too long – and certainly don’t stop next to the chips and dips, or buffet table! Walking does count as exercise, so the more you move, the better.

Dance! Let loose and dance off any extra party calories. The added bonus is that the more time you spend dancing, the less time you will spend eating – and you get to hang out and have fun with your friends while you do it!

Maintain your routine. Don’t skip your workouts just because you’re on vacation. The best thing you can do is try to keep your exercise routine intact. I know as well as anyone how easy it is to forget healthy eating habits during the holidays, but if you can at least keep your workouts going, it will help prevent holiday weight gain.

Watch your drinks. Try to avoid drinking too many sugary drinks. It’s amazing how many calories can be hiding in a simple holiday punch, with or without alcohol. Staying hydrated with water will help.

Exercise! If time is tight, try to do a quick 10-minute workout routine in the morning, then repeat it right before you go to bed. Simple, interval-style exercises will help burn some calories and keep you toned up over the holidays.

Pre-Holiday Meal Make sure you eat a little bit of protein (promotes a feeling of fullness) and carbohydrate (energy foods) to take the edge off before leaving the house. You'll not eat as much if you're already feeling slightly full.

Water helps you to feel full and can help the body burn more calories by increasing your metabolic rate. Some studies have shown that the body can (and often does) confuse hunger with thirst. Instead of starting with eating first (hunger), give your body 1-2 glasses of cold water.

Alcohol and Sodas If possible, decrease or eliminate all consumption of alcoholic beverages. Before drinking any alcoholic (or sugary) beverages, both which have empty calories and are not good for your body, drink a glass of cold water first. Cold water will give you a feeling of fullness, so that you're not inclined to drink as quickly (or at all). 

Nibbling and Snacks When eating snacks during a party, distance yourself from the tables where all the food is. By staying close to the food, you're more inclined to just reach out and eat without thinking too much about what you're putting in your body.

Eat Your Fruits and Vegetables Gravitate towards the fruits and vegetable options while eating starchy carbs, sugary and fattening desserts in limited portions. Remember that vegetables, especially broccoli, spinach and some fruits are rich in fiber, which will give you a feeling of fullness. You can add a small side of ranch dressing and drizzle some on your vegetables, instead of dunking your vegetables into your dressing. You'll save on calories and extra fat.

So there you have it a few tips for the holiday survival guide! Happy Holiday , Merry Christmas and Happy New Year everyone stay safe, have fun, and most of all eat healthy! ♥

Authentic Italian Lasagna ♥

Happy Sunday! What Sunday dinner wouldn't be complete without an Italian Sunday Dinner. Here is the best lasagna recipe, perfect  and delicious and makes the whole house smell like an old rustic Italian Restaurant! ♥ 

Ingredients ♥ 

1⁄4 cup extra virgin olive oil
1⁄2 lb ground beef
1⁄2 lb ground veal
1⁄2 lb ground pork
1 lb hot Italian sausage, casing removed
4 teaspoons minced garlic
1⁄2 teaspoon dried oregano
2 tablespoons tomato paste
1 (28 ounce) canitalian whole canned tomatoes or 1 (28 ounce) can diced tomatoes, finely chopped, juices reserved
2 (28 ounce) cans tomato puree
salt & freshly ground black pepper
3 lbs fresh ricotta
1⁄4 cup finely chopped flat leaf parsley
2 tablespoons finely chopped basil
1 1⁄2 cups grated parmesan cheese, 1/2 cup set aside
1 1⁄2 lbs fresh mozzarella cheese, shredded, 1/2 cup set aside
2 large eggs, beaten
1 lb lasagna noodle

Directions ♥

Sauce
In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
Add garlic and oregano and cook until fragrant.
Stir in the tomato paste and cook until the meat is coated.
Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
Ricotta
In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
Noodles:.
The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
Lasagna Time:.
Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
Cover Lasagna with foil and bake for about 20 minutes.
Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.

Let the lasagna rest for 20 minutes before serving.

Here are some tips for the perfect Lasagna! 

Boil your noodles in batches to avoid noodles sticking together. Once water is boiling, place noodles upright on the sides of your pot. It’s okay if they fall on top of one another. Be sure to stir gently and cook for just the right amount time. Note package instructions.

You want your noodles to be a bit more al dente than usual, since they’ll be cooking while you bake! Overcooking your noodles can result in mushy noodles. Remove lasagna sheets once they are soft, but still firm. Use tongs and cool them for a moment by dipping them into a bowl of cold water. Next, lay them flat over a clean kitchen towel. This prevents sticking and overcooking while you wait for the rest of your lasagna noodles to be cooked!

“Runny” lasagna will result if your sauces are too thin. The number one cause of soupy lasagna is wet ricotta. Strain your ricotta with cheesecloth or a sieve to remove excess liquid. Ricotta can be strained for up to 24 hours in your refrigerator before its time assemble your dish. Also, be sure boiled noodles are mostly dry and free of excess water. 

Be sure to bake your lasagna covered with a sheet of aluminum foil until the last fifteen minutes. Cook uncovered last to brown your topping ingredients and melt cheeses.

And don’t be impatient! Once removed from the heat, let your lasagna rest. Allowing your lasagna to sit for fifteen to twenty minutes before you make a cut will help keep it from falling apart, making for sloppy servings.

Healthy Holiday Party Survival Guide ♥

So the holidays are here again! read my article in Parade magazine and Sverve  This article  is on holiday fitness and a tasty healthy party menu for the holidays! 

First the party planning for a tasty but healthy menu you won't have to feel guilty about! Why not entertain buffet style using appetizers they are much less in calories and you can eat a variety and sample more rather than loading up on a big dinner. That way guests can pick and choose as to what they want to nibble on throughout the party! ♥

First start off with my Kicken' Cranberry Punch  sure to be a crowd favorite!

Then try my Ultimate Party Meatballs  

Try my Skinny Holiday Shrimp Cocktail Dip 

 Knorr Baked Skinny Spinach  Artichoke Dip 

Holiday Pinecone Cheese Ball 

Crab Stuffed Mushrooms

Ingredients ♥

1/3 cup light Mayonnaise

3 tablespoons Italian seasoned dry bread crumbs

2 tablespoons grated Parmesan cheese

1 clove garlic, finely chopped

1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed

18 medium mushrooms, stems removed

Directions ♥

1. Preheat oven to 400°. 

2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 

3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.

Now here are some fitness tips so that you don't overdo  and splurge from those holiday parties you will be going to.

Socialize! Use holiday parties as an opportunity to socialize with your friends. Keep walking around and don’t stop for too long – and certainly don’t stop next to the chips and dips, or buffet table! Walking does count as exercise, so the more you move, the better.

Dance! Let loose and dance off any extra party calories. The added bonus is that the more time you spend dancing, the less time you will spend eating – and you get to hang out and have fun with your friends while you do it!

Maintain your routine. Don’t skip your workouts just because you’re on vacation. The best thing you can do is try to keep your exercise routine intact. I know as well as anyone how easy it is to forget healthy eating habits during the holidays, but if you can at least keep your workouts going, it will help prevent holiday weight gain.

Watch your drinks. Try to avoid drinking too many sugary drinks. It’s amazing how many calories can be hiding in a simple holiday punch, with or without alcohol. Staying hydrated with water will help.

Exercise! If time is tight, try to do a quick 10-minute workout routine in the morning, then repeat it right before you go to bed. Simple, interval-style exercises will help burn some calories and keep you toned up over the holidays.

Pre-Holiday Meal Make sure you eat a little bit of protein (promotes a feeling of fullness) and carbohydrate (energy foods) to take the edge off before leaving the house. You'll not eat as much if you're already feeling slightly full.

Water helps you to feel full and can help the body burn more calories by increasing your metabolic rate. Some studies have shown that the body can (and often does) confuse hunger with thirst. Instead of starting with eating first (hunger), give your body 1-2 glasses of cold water.

Alcohol and Sodas If possible, decrease or eliminate all consumption of alcoholic beverages. Before drinking any alcoholic (or sugary) beverages, both which have empty calories and are not good for your body, drink a glass of cold water first. Cold water will give you a feeling of fullness, so that you're not inclined to drink as quickly (or at all). 

Nibbling and Snacks When eating snacks during a party, distance yourself from the tables where all the food is. By staying close to the food, you're more inclined to just reach out and eat without thinking too much about what you're putting in your body.

Eat Your Fruits and Vegetables Gravitate towards the fruits and vegetable options while eating starchy carbs, sugary and fattening desserts in limited portions. Remember that vegetables, especially broccoli, spinach and some fruits are rich in fiber, which will give you a feeling of fullness. You can add a small side of ranch dressing and drizzle some on your vegetables, instead of dunking your vegetables into your dressing. You'll save on calories and extra fat.

So there you have it a few tips for the holiday survival guide! Happy Holiday , Merry Christmas and Happy New Year everyone stay safe, have fun, and most of all eat healthy! ♥

Christmas Pesto & Sun-Dried Tomato Cheese Appetizer ♥

This is such a great recipe  for Christmas entertaining! Using my favorite product Mezzetta! You can double up the recipe for larger crowds!  ♥ 

Ingredients ♥

• 4 oz. Goat Cheese
• 8 oz.  light Cream Cheese
• 1 jar Mezzetta Basil Pesto
• 1 jar Mezzetta Sun Dried Tomato and Basil Spread

Directions ♥

1. Mix cream cheese and goat cheese together
2. Use a small bowl or pan as a mold for your cheese spread.
3. Line the mold with plastic wrap.
4. Layer the ingredients beginning with the cheese (the layer should be about ½" thick).
5. Then a layer of basil pesto.
6. A second layer of cheese.
7. A layer of sun dried tomato spread.
8. A final layer of cheese.
9. Wrap mold in plastic wrap and refrigerate for 1-2 hours or overnight.
10. When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
11. Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.

12. Serve with crackers or bread.

Italian Antipasto Wreath Appetizer ♥

Here is a cute idea for your holiday parties using my fave product Mezzetta! ♥ 

Ingredients ♥ 

4 bunches of fresh rosemary 
 1/2 cup Mezzetta® Pitted Kalamata Olives
 1/2 cup Mezzetta® Spanish Colossal Queen Olives
mini mozzarella balls Bocconcini
1/2 C. Mezzetta® Extra Virgin Olive Oil
1/2 cup   Mezzetta® Cherry Peppers


Directions ♥ 
break up rosemary and arrange it on a plate so it looks like pine greens.
arrange olives, cherry peppers and mini mozzarella on the wreath to look like ornaments.
drizzle with olive oil and serve! ♥ 

Copycat Starbucks Peppermint Coffee ♥

Need a boost for this morning's christmas shopping? Why not try my copycat peppermint starbucks? ♥

Ingredients  ♥

(serves one)
2 shots espresso or strong coffee
1 cup lowfat milk
a few drops of peppermint extract or 1 tablespoon peppermint schnapps
 fat free whipped cream for garnish
1 candy cane

Directions   ♥

1. Brew coffee. Add milk to a cup to steam on espresso machine, or to a saucepan to heat on the stove-top, or heat in a coffee mug in the microwave.


2. Add espresso and milk to a coffee mug. Add peppermint extract. Top with whipped cream if desired an add a candy cane.enjoy! ♥

Homemade Peanut Butter Puppy Poppers For The Holiday's ♥

Here is a doggy treat recipe that I made earlier in the year for my dog Gia, these are perfect for your furry friend for christmas, or why not bring them to your next holiday party as a hostess gift for their furry friends! ♥

Ingredients ♥

2 cups whole-wheat flour 
1 tbsp. baking powder 
1 cup peanut butter (chunky or smooth) 
1 cup milk

Directions ♥

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Skinny Holiday Shrimp Cocktail Dip ♥

This is a dip my mother used to bring out every holiday for Christmas and New Years parties, using my favorite Philadelphia cream cheese. And Kraft Recipes !
Here is my skinny lighter version, perfect crowd pleaser at parties, you just might want to make a double batch of it! enjoy! ♥

(recipe adapted from Mama and Philadelphia Cream cheese Kraft recipes) 

 Ingredients ♥

     1   pkg.  (8 oz.) PHILADELPHIA light  Cream Cheese, softened
     3/4 lb.  cooked cleaned shrimp, chopped (about 2 cups)
     3/4  cup  KRAFT light Cocktail Sauce
     1/4 cup  KRAFT Shredded Parmesan Cheese
     2 green onions, sliced


Directions ♥

    SPREAD cream cheese onto bottom of shallow bowl.

    TOSS shrimp with cocktail sauce; spoon over cream cheese.


    TOP with remaining ingredients. enjoy! ♥