Wedge Salad with Buttermilk Blue Cheese Dressing
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Tag: Sista Felicia Eats
Grilled Ginger Infused Mahi-Mahi with Mango Salsa
Grilled Ginger Infused Mahi-Mahi with Mango Salsa
Tuesday night’s Grilled Mahi-Mahi dinner was caught off the coast of Hatteras NC by my husband Barry’s and his buddy Ralph during their week of male bonding and fishing! I’m super excited to have fresh Mahi-Mahi, Grouper, and Golden Pile fish in the freezer!
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May Farmers Market
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Carrot Cake Marmalade
Carrot Cake Marmalade
This recipe was created several years ago to use up an abundance of carrots from my farm share at Applenton Farms. It has become a recipe I make through out the year. A jar of Carrot Cake Marmalade make a great hostess gift, and easy appetizer to assemble and serve to unexpected company! Visit Laura at The Cave on Main Street today open 9-5 for this yummy Chevre Cheese shown in the photo below.
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The Open Door’s Empty Bowls Were Full Last Night!
The Godmother of Gloucester, Sefatia Giambanco Romeo Theken shares her photos from last nights Open Door Empty Bowl event at Cruisport Gloucester!
Massachusetts State Senator Bruce Tarr and City Counselor/ “The Godmother” Sefatia Giambanco Romeo Theken
The Godmother writes~“Having a nice espresso after a rewarding evening. I volunteered tonight for Open Door Empty Bowl it actually is a selfish volunteering because I always get more than I give and I meet the most amazing people have fun and do it for a good cause. I do it cuz I’m selfish. You should try it u will never regret the time you give I never have”
Last nights “Empty Bowl” fundraiser event was one of many held nationally to generate awareness concerning hunger and to raise money for local hunger relief programs. Proceeds from last nights event will benefit open-door summer meal and mobile market programs.
If you would like to support the Open Door please contact them through their website at info@foodpantry.org or call 978-283-6776
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Cream of Potato & Ramp Soup
Cream of Potato & Ramp Soup
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Gourmet Ramp Fries with Cayenne Dipping Sauce
Gourmet Ramp Fries
This recipe was created for my son BJ who loves Onion Rings and French Fries! My mission to make this weeks dinners extra tasty, by developing new recipes using the fresh Ramps I purchased at Wilson Farms last week has been successful. Today’s Gourmet Ramp Fries recipe became BJ ‘s new favorite side dish, Monday evening. While preparing Muddica Steak cutlets’ for frying Monday night, I decided to test-fry a small batch of Ramps using the egg wash & Sicilian Breadcrumb (Muddica) left overs. The results were amazing! The garlic/onion/leek flavors of the tender Spring Ramps lightly coated and fried in Sicilian Breadcrumbs were OUTSTANDING!!! If you are a lover of Onion Rings and French Fries this recipe brings the beloved everyday Onion Ring and French Fry side dish to a new gourmet level.
For Step-by-Step recipe details and photos click see more Continue reading “Gourmet Ramp Fries with Cayenne Dipping Sauce”
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Blueberry Mascarpone Pound Cake
Blueberry Mascarpone Pound Cake
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Ramp & Baby Bella Mushroom Risotto
Ramp & Baby Bella Mushroom Risotto
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Sunday Morning Cappuccino
A Perfect way to start the day. Happy Sunday Everyone!
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Sista Felicia Finds Special Ingredient at Wilson Farms
Yesterday I made a special trip to Wilson Farm in Lexington Ma, with the hopes of finding a few bunches of fresh Ramps. Theses highly sort after spring onions resemble scallion, an are sometimes called wild leeks, or wild garlic. This springtime delicacy is all the crazy in the culinary world during their short growing season each year. The flavor can best be described as a cross between an onion and garlic.
Stay tuned for upcoming recipes containing Ramps this week!
Wilson Farm never disappoints, their fresh produce, prepared foods, and dozens of specialties items, along with an amazing gardening center is incredible! I feel like a kid in a candy store each time I visit. During yesterdays successful trip to find spring Ramps, I snapped a few photos including this beautiful floral art piece on display.
To see more photos from my shopping trip at Wilson Farm, click see more Continue reading “Sista Felicia Finds Special Ingredient at Wilson Farms”
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Ask Sista Felicia
I look forward to the questions I receive from GMG FOB’s, family and friends each week! Dozens of questions are asked and answered in the aisles of local stores while I shop, and dozens are privately asked and answered through email, text message, Facebook , or Tweeter each day. I especially love when a question inspires a Sista’s Dish Post! One question asked today did just that!
Ellie Bevins Writes~ Making a rhubarb crisp for a gift. Give me your talented ideas for how to wrap an 8 in square pan??? I was going to put it on a mason jar, but I don’t think its big enough to hold a good amount. I’m stuck. Ellie
Sista Felicia’s Wrapping Suggestion~ Wrap baking dish in tea towel or small Table cloth; gather cloth ends in center of dish; fasten with Zip Tie; using matching decorative ribbon, tie fresh flower bouquet to gathered top and fix decorative bow!
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DO YOU KNOW… The Difference Between Margarine and Butter?
Last night after reading my Uncle Frank Ciaramitaro’s post (below) about the difference between margarine and butter on his personal Facebook wall, originally written and shared on Eva Boese Peter’s Facebook page, I thought of my grandmother Felicia’s famous words to others when talking about cooking and ingredients. Growing up cooking in the kitchen with my grandmother, I lost track of the number of times she preached, “always use the freshest ingredients available. NEVER EVER use the “fake stuff,” like Cool Whip, Margarine, and artificial sweetener’s, and if your on a diet, eat smaller potions using real ingredients.” Grandma Felicia was a smart women , who always questioned the content used to manufacture the “fake stuff”, and the effects it would have on the human body after years of consumption. She even questioned and refused to own a microwave, when they hit the market, cooking everything she made using her cooktop, wall ovens, or BBQ grill. I continue to follow her advice when cooking, and consciously try to avoid using microwaves, artificial sweeteners or products containing them. I am grateful for her wise advice, and happy to report that only a few recipe in my collection, call for the use of margarine.
Click see more to read the article that inspired me to write today Sista’s Dish Post and GMG Poll regarding Butter and Margarine! Continue reading “DO YOU KNOW… The Difference Between Margarine and Butter?”
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What’s Your Favorite SANPELLEGRINO Flavor?
Our family has been drinking SANPELLEGRINO sparkling fruit beverages for years. SANPELLEGRINO was one of the many imported Italian specialty products sold at my grandfather’s Italian verity store “Pat’s Center Grocery” on Washington Street here in Gloucester Ma., when I was a child. Growing up, everyone in the family was spoiled with the endless supply of Sicilian imported carbonated lemon and orange sparkling fruit waters, sold at ” Pat’s Center Grocery.” I think our families younger generation shares this same passionate likeness to our family favorite beverage SANPELLEGRINO, because it literally now runs in our blood after the amounts we consumed over the years in my grandfathers’ store.
SANPELLEGRINO has expanded their flavors’ to six including the original Lemon and Orange. Today Lemon, Orange, Grapefruit, Clementine, Pomegranate & Orange, and Blood Orange verities, are manufactured in the United States, and sold in almost all major grocery and retail stores.
Look what’s on sale this week at Stop & Shop!
Yesterday while shopping at Stop & Shop, I noticed a display advertising a 10/$10 sale on SANPELLEGRINO, and decided to surprise my kids with their favorite “Orange” along with a few other flavors including Pomegranate & Orange, a flavor I had never tasted until yesterday…OMG it was delicious!
Pomegranate & Orange is definitely my new favorite SANPELLEGRINO flavor!
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Mexican Corn Chowder
Warm up today with a bowl of Mexican Corn Chowder!
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Mangia It’s Sunday!
Every Sunday as I strain the pasta, and laddel the Sunday Sugu and meatballs into serving bowls for the family, I think back to my childhood Sunday dinners at my grandparents homes, and can hear the broken Sicilian/English voices of my grandfathers’ saying “Mangia e fatti grossa” ~ “Eat and get fat.” Everyone in the family knew it was safe to dig in and eat after hearing those words!
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Mixed Bean Salad with Vinaigrette Dressing
Still using up Easter leftover ingredients! Last night I was thrilled to find a handful of fresh string beans leftover from Easter, when I learned that a vegetarian friend of my son would be staying for dinner. I scanned the pantry, and refrigerator, for ideas, and began chopping, grating, straining, and washing, fresh herbs, feta cheese, garlic, red onion, and beans. After tossing it all together, I whipped up a simple vinaigrette and a delicious meal even non vegetarians would enjoy was created and on the table in less then ten minutes. Today I sent my husband Barry to work with a container of this healthy hearty and delicious Mixed Bean Salad to enjoy for lunch.
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The Gift That Keeps on Giving
This weeks GMG Cook is Kay Ellis
Kay Ellis writes~ From the Famous Schooner “Thomas Lannon”
Sista Felicia ~ Kay thank you for sharing your Easter Bunny Chocolate Dipped Strawberry Carrots photo with GMG! My husband Barry and I are looking forward to another enjoyable sunset cruise on your beautiful schooner this summer!
For Schooner Thomas Lannon 2014 sailing information click on link below to visit their website www.info@schooner.org
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Portuguese Sweet Bread Ham and Cheese Panini
I’m sure I am not the only one sneaking a little piece of Easter’s leftover ham from the refrigerator the past few days. Yesterday, I was busy around the house, lost track time, and missed breakfast and lunch. Starving with a growling belly, I went to the kitchen to fix a late afternoon snack using leftovers from our Easter feast. I pulled out a loaf of Portuguese Sweet Bread, a few slices of Honey Ham, and a small wedge brie cheese and placed it on my kitchen island next to a ripened whole pineapple. After cutting the loaf of sweet bread, I reached into the refrigerator for the Dijon mustard, and noticed the bottle of barbeque sauce next to it and the concocting of this amazing sandwich began! Immediately after taking the first bite, I called my neighbor working in her yard next door, over to sample the new recipe, she like it so much she called her son over to sample a bite! This is a must try recipe, especially if you still have ham and sweet bread leftovers hanging around the kitchen!
Portuguese Sweet Bread Ham and Cheese Panini
Ingredients
2 slices Portuguese Sweet Bread
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup barbecue sauce
2 pineapple slices; cut 1/8 inch thick
2 ham slices
2-4 thinly sliced pieces Brie cheese
1 tablespoon salted butter
Step-by-Step
1 in small mixing bowl whisk Dijon mustard, honey barbecue, and barbecue sauce together; spread sauce evenly on bread slices
2 butter one side of each sweet bread slice; arrange cheese, ham, and pineapple slices on unbuttered side of one bread slice; top with second bread slice (buttered side facing up); grill on preheated Panini Press 2-3 minutes until sweet bread is toasted and cheese is melted; serve immediately
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Hawaiian Pizza With Smoked Gouda Barbecue Bechamel Sauce
Are you looking for a way to serve your ham leftover from Easter Dinner?
Surprise the kids this week with this tasty Hawaiian Pizza. BJ and William said “the smoky cheese, salty ham and sweet pineapple is perfectly paired with the full-bodied flavors of barbecue” and loved” the stuff” on the bottom…LOL… “That Stuff” would be the Smoked Gouda Barbecue Béchamel Sauce!
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Good Morning Gloucester 