Rob’s Favorite Stuffed Bread

Stuffed breads are such a BIG hit in the east coast!  After moving to the mid south, I started baking my own.  My son Rob’s favorite is broccoli and pepperoni stuffed bread.  So easy to make, below is the “quick” version made with Simply Homemade® County White Bread Mix (found in the baking aisle of your favorite grocery store).

Simply Homemade® Country White Bread

Simply Homemade® Country White Bread Mix

Follow the direction on the back of the box for making this yummy bread, cover bread with plastic wrap and place in a warm spot until doubled (if you have time), about 1 hour.

IMG_2762

Now comes the really fun part, creating your bread…one of my favorite sayings is “you are only limited by your creativity”….this is especially true when stuffing a bread, because you can stuff it with just about anything.  But, today I am making “Rob’s favorite”, so I am stuffing my bread with broccoli, pepperoni, shredded mozzarella, grated parmesan cheese and a little sun-dried tomato pesto sauce, just to “kick it up a notch”….oh yeah, and of course, red pepper flakes.

For the broccoli, chopped two bunches of broccoli crowns, place in a micro-wave bowl, add 2 tablespoons water, salt & pepper, I LOVE Tones® Roasted Garlic Sea Salt…

2 crowns chopped broccoli

2 crowns chopped broccoli

Micro-wave for 5 minutes.  Drain and put aside until needed.

On a clean work surface or a silicon roll pad, lightly dusted with flour, place bread dough and pat down or roll dough out to a  14″x8″rectangle.   Top dough with pesto sauce (if desired) leaving a 1-inch edge.  Top pesto sauce with 1 ½ cups shredded mozzarella, cooked broccoli and ¼ cup chopped pepperoni.  Sprinkle 2 tablespoons grated parmesan cheese over pepperoni.  IMG_2766

Brush egg wash along outer edge (this helps prevent ingredients from bursting out).  Starting with the side closest to you, roll up jelly-roll style; about ½ way,  fold in edges and continue rolling to end.

Stuffed Bread

Stuffed Bread

Place bread on a sheet pan or pizza peel dusted with polenta (or corn meal), this will add a wonderful crunch to the bottom of the bread.  If time permits, cover and let rise an additional 30 minutes.

Preheat oven to 400°F.  For optimal flavor use a pizza stone, preheated for 45 minutes.  Brush bread with egg wash and top with toasted sesame seeds, if desired.  Make several ¼-inch slices diagonally on top.  Slide bread onto pizza stone, or place baking sheet in preheated oven.  Bake 20-25 minutes until golden brown.  Remove from oven and place on a wire rack to cool.

Baked Bread

Baked Bread

This is a GREAT appetizer to bring to any party….Buon Appetito!

Rob's Favorite Stuffed Bread

Rob’s Favorite Stuffed Bread

 

1 Package Simply Homemade® Country White Bread Mix

Prepare bread mix according to package directions. Cover with plastic wrap and place in a warm spot until doubled, about 1 hour.

On a clean work surface or a silicon roll pad, lightly floured with flour, place bread and pat down or roll out to a 14 x 8 inch rectangle.

Add bread stuffing (see below). Egg wash edges of bread and roll tightly, tucking in the ends before you finish rolling up. Egg wash outside of bread and sprinkle with sesame seeds if desired.

Bake in a preheated 400°F oven on a pizza stone for 20-25 minutes. Remove bread and place on a wire rack to cool before slicing.

Broccoli Filling

2 crowns chopped broccoli (microwave for 5 minutes or until soft) drained
1/4 lb. wafer sliced pepperoni)
1 ½ cups shredded mozzarella cheese
2-3 tablespoons grated parmesan cheese
Red pepper flakes to taste
Optional: ¼ cup tomato pesto sauce

Ham & Tomato Filling

1/2 lb. sliced ham
1/4 to 1/2 lb. Provolone or Italian Cheese Blend
Red pepper flakes to taste
Sun-Dried tomatoes or fresh tomatoes

 

WREG “Live at 9″ Grilled Shrimp in Tomato Vodka Cream Sauce

See how easy it is to make this delicious meal, this was made on air in less than 30 minutes….

 

 

Grilled Shrimp in Tomato Vodka Sauce

Grilled Shrimp in Galena’s Tomato Vodka Sauce

Grilled Shrimp

Grilled Shrimp

Love this warmer spring weather we are having here in Memphis.  Last night was a perfect night to do a little outdoor grilling.  However I was really in the mood for some Italian food.  What goes great with any pasta dish????  SHRIMP

How to Grill Shrimp

1 pound large shrimp
2 tablespoons extra virgin olive oil
salt & pepper, to taste
30 6-inch skewers (soaked in water for 30 minutes prior to use)*

Peel and devein the shrimp.  In a medium sized mixing bowl, combine shrimp, oil, salt and pepper.  Insert skewer through entire body of shrimp (this prevents  shrimp from curling up when cooked – see picture above).  Preheat grill to high heat, spray grill with cooking spray.  Place prepared shrimp on grill and cook 2 minutes on each side, or until shrimp is pink and opaque.  Remove from grill, when cooled, remove skewer from shrimp.  Place in bowl until needed.

Prepare Tomato Vodka Sauce according to directions.  Add shrimp to sauce with the heavy cream.  Toss with your favorite cooked pasta.  

Grilled Shrimp in Tomato Vodka Sauce

Grilled Shrimp in Tomato Vodka Sauce

*Soak package of skewers in a large bowl of water with a small plate on top to hold down the skewers.  Remove skewers and place in a zip lock bag in the freezer.  Your skewers will be ready for use whenever you need them.

Boun Appetito!

Oven Roasted Veggies

“Live at 9″ – 3 Delicious Vegetable Dishes

Spinach, cauliflower, brussels sprouts, grape tomatoes, leeks, butternut squash…oh my…vegetables can be the center of your meal. Check out my latest “WREG Live at 9″ demonstration to see how easy these vegetables are to make and just how yummy they are to eat!

Italian Spinach

1 tablespoon extra virgin olive oil
1 tablespoon butter
¼ teaspoon red pepper flakes
2 cloves garlic, minced
1 pound baby spinach, roughly chopped
Salt & pepper, to taste
2 eggs, beaten
1 tablespoon grated parmesan cheese

Over medium high heat, melt butter and oil until melted. Add red pepper flakes and garlic. Cook 30 seconds (do not let garlic burn). Add chopped spinach and sauté until wilted. Add beaten eggs and toss until egg is cooked. Stir in parmesan cheese. Serve warm.

Italian Spinach

Italian Spinach

Oven Roasted Vegetables with Weber® Just Add Juice Herb & Garlic Marinade

1 package Weber® Just Add Juice Herb & Garlic Marinade Mix
¼ cup Extra Virgin Olive Oil
1 butternut squash, peeled, seeds removed and cut into 1-inch pieces
2 leeks, cleaned and sliced into ½-inch pieces
½ cup grape tomatoes, sliced in half
½ pound Brussels sprouts, cut in half

Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with pan spray. In a large bowl, combine all ingredients and toss until completely combined. Place vegetables on prepared baking sheet. Bake 15-20 minutes, or until vegetables are soft.

Oven Roasted Veggies

Oven Roasted Veggies

Crispy Cauliflower Galette

1 head cauliflower
1 teaspoon sea salt
1 large egg
1 cup shredded cheddar cheese
¾ cup Pankos (Japanese-style bread crumbs)
1 tablespoon chives
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper (or less to taste)
2 tablespoons grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons corn oil, divided
Sour cream, if desired

Cut cauliflower into florets and cook in salted boiling water, until tender, about 10 minutes. Drain and mash cauliflower with vegetable masher. Stir in cheese, pankos, chives, egg, white and cayenne pepper, and parmesan cheese.

Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch, nonstick sauté pan over medium heat. When butter and oil have heated, press cauliflower mixture into skillet and cover. Cook over medium heat until crisp on the bottom, pressing occasionally with a spatula, about 5-10 minutes.

Place a rimless flat dish on top, large enough to cover pan, and invert the galette onto the dish. Add the remaining 1 tablespoon butter and oil to the same pan, then slide the galette, browned-side up, back into the pan.

Cook until crisp and golden on the second side, about 5 minutes longer. Slide galette into serving dish, cut into wedges, and top with sour cream, if desired.

Crispy Cauliflower Gallete

Crispy Cauliflower Gallete

Buon Appetito!!!

Changing Blog Software

Galena’s Italian Tomato Sauce, Meatballs & Sausage

One of the biggest requests that I have from family and friends is “how do you make your sauce and meatballs?”…..read on…. I have wonderful memories of creating homemade pasta sauce, I hate to tell people that my family has NEVER had store bought jar sauce!!!!  When my son, Rob, was little, he LOVED drinking my homemade sauce from a coffee cup…he could sneak into the kitchen when he thought no one was looking and help himself to cup after cup…..

My niece, Tiffany, is another lover of my “sauce ‘n’ balls” (as she calls it)…after moving to TN from CT, when I would visit her I would bring her some sauce.  She would take the container and hide in another part of the house devouring the contents of the container…so funny, she would not share it with anyone!!!!

Yes, lots of GREAT memories, the smell of the sauce…yum… Rob is now in the Army, stationed in Fort Hood, TX….he’ll be home for a visit in a few weeks. So, I thought I would make a BIG batch of “sauce ‘n’ balls” for him to take back to Ft. Hood when he comes home…that will be a nice surprise for him…..

Below you will find step by step instructions for making your own homemade “sauce ‘n balls”…of course homemade sauce is ALWAYS best if you are able to “can” your own tomatoes, (see below video “how to can tomatoes”), however, in a pinch I recommend “Pomi” brand, they are in a box and do not have the “metallic” taste of the other brands…..

Pomi Tomatoes

For the meatballs you will need, 1 pound ground round, 1/2 pound ground pork, ½ pound ground veal, 3 eggs, 1 chopped onion,  minced garlic, Italian flavored bread crumbs, fresh parsley, milk, basil, oregano, grated parmesan cheese, red pepper flakes, black pepper, salt, and fennel seeds….(yes)…for the sauce you will need extra virgin olive oil, bacon, chopped onions, garlic, red italian wine, tomatoes, tomato paste, fresh parsley, basil, oregano, bay leaves, red pepper flakes, black pepper and fennel seeds.

 First, pre-heat a large stockpot. Add 1/4 cup extra virgin olive oil. Once the oil is heated, add 1/4 cup chopped bacon. Cook the bacon over medium heat until nice and crunchy. Once cooked, remove from the pan.

While your bacon is cooking; in a food processor add 3 onions and 1 large garlic bulb.  Process until chunky. –

In a large mixing bowl, add 1 cup of the chopped onion/garlic mixture, ground round, ground pork, ground veal, 1/2 to 1 cup Italian flavored bread crumbs, 1/4 cup chopped parsley, 1/4 cup grated parmesan cheese, 3 eggs, 1/3 cup milk, 1 teaspoon oregano, 1-2 teaspoons basil, 2 teaspoons crushed fennel seeds (a coffee grinder is best) red pepper flakes to taste, ground black pepper, and salt to taste.  Mix ingredient until thoroughly combined, but do not over-mix.  If the mixture is too thin, add additional breadcrumbs; too dry, add additional milk.  Roll into a 1 1/2″ diameter ball.  If you have the right consistency the ball should hold together without deforming when placed in the hot oil.

Add 2 pounds hot Italian sausage, skin removed, cut into 3″ pieces, into the hot bacon grease.    Brown on all sides.  Remove from the saucepan.  Add meatballs, in small batches without overcrowding the pan.  Brown meatballs on all sides and remove from the saucepan.

Add remaining onion/garlic mixture to the pan drippings and cook until soft and transparent, about 5-10 minutes.  Deglaze pan with 1 cup of red wine…Simmer 5 minutes; add 7 quarts tomatoes, 2 cans tomato paste, 1/3 cup chopped fresh parsley, 1 tablespoon oregano, 2 tablespoons basil, 1 tablespoon crushed fennel seeds, 1/2 teaspoon red pepper flakes, 1 teaspoon black pepper,  4-5 bay leaves and cooked bacon. Stir until well combined.   Let sauce simmer, uncovered, 2-4 hours, or until thick.  Add meatballs and sausage and continue to simmer an additional 30 minutes.  Serve over GOOD Italian cooked pasta and sprinkle with well aged Parmesan Reggiano cheese.  This recipe will make enough sauce for 7-8 meals for four.  Freeze sauce for up to 6 months.

Buon Appetito!!!!

Godiva filled Strawberries

Godiva Cream Filled Strawberries

Once a week I have the opportunity to teach an hour long “spin” class at Lifetime Fitness.  Our members are very loyal to attending our classes.  As a little “perk” once and a while I will bring them a “treat” to eat after class is over.  This past Saturday we celebrated a 2 hour special Valentine cycle (spin) class.  As a little healthy and fruity (did I say delicious) treat I decided to make them filled strawberries.  There are a few recipes for this on the internet, however I wanted to put my take on the original.  What goes better with strawberries than chocolate (and of course some champagne, but I can’t bring that to class).  Hope you enjoy my version!

1 quart fresh strawberries
1 package cream cheese, room temperature (you can also use fat free)
1/3 cup confectioners’ powder sugar
1-2 tablespoons Godiva White Chocolate Liqueur

Godiva White Chocolate Liqueur

Godiva White Chocolate Liqueur

Cut a very thin slice from the top of the strawberries and stand upright on the cut side.  Make a criss-cross cut on the opposite side of the berry cutting down almost to the bottom.  Gently with your fingertip, spread each strawberry apart to make “pedals”, or room for the filling.

Cut an X almost to the bottom of the berry

Cut an X almost to the bottom of the berry after slicing top off

Beat together the cream cheese, powder sugar and liqueur until smooth in a mixer or a food processor.  Place filling into a piping bag with a star tip.  Pipe filling into each strawberry and arrange on a serving platter.

Optional:  Garnish with fresh mint, shaved chocolate, blueberries or powdered sugar.

Note:  You can also use 8 ounces mascarpone cheese and different flavors of liqueur.

Healthy post exercise  treat

Healthy post exercise treat

I also added “Chocolate Dipped Orange Segments” topped with sea salt….Enjoy!!!

Spinach Ravioli with Tomato Vodka Sauce

Galena’s Tomato Vodka Sauce

“Love is in the Air”….and so is a good vodka sauce for Valentine’s Day.  My cousin sent me a request this week for a sauce that would go great with her heart shaped pink ravioli’s…here you go Marifrances, enjoy and “Happy Valentines Day!!!

What you will need

What you will need

I use home grown tomatoes, but if I had to buy some I recommend Pomi Strained Tomatoes.  The most important part of this recipe is patience in cooking your onions and garlic.  You need to let them cook over low heat until soft and transparent

Soft and Transparent

Soft and Transparent

This really is a very quick and easy sauce to make, total time is about 30 minutes….

Tomato Vodka Sauce

Tomato Vodka Sauce

I served this over my homemade spinach ravioli...awesome combination, and added Jenny’s favorite garlic bread.

Marley's Garlic Bread

Marley’s Garlic Bread

This sauce works great with any type of pasta!  Happy Valentines Day!!!!

Spinach Ravioli with Tomato Vodka Sauce

Spinach Ravioli with Tomato Vodka Sauce

Galena’s Vodka Sauce

1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 onion, finely diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1/8 teaspoon freshly ground black pepper
1/2 cup good quality vodka
1 28 ounce size Pomi Strained Tomatoes
2 tablespoons tomato paste
1 teaspoon basil
1/2 teaspoon oregano
1/2 cup heavy cream
2 tablespoons grated Parmigiano Reggiano

Melt butter and oil together in a medium size saucepan over low heat.  Add onion and garlic, cook until transparent, about 10 minutes.  Add red and black pepper, increase heat to medium and deglaze pan with vodka.  Cook until liquid is reduced by half, about 5 minutes.  Add tomatoes, paste, basil and oregano.  Simmer sauce 30 minutes, or until thick.

Add heavy cream and grated cheese, cook until heated thorough.  Serve over pasta of your choice!  Boun Appetito!!!