"Pasta Party" and BRK's First Giveaway Provided by Bertolli

Contest Closed. Congratulations Cheryl F.! You won! I will contact you via email.
Thanks everyone for participating in my very first giveaway.

I have had Italian Cuisine on my mind lately. After my quick trip to Boston's North End last week and eating Italian food at about every meal, I got to thinking that I need to get back to my roots and cook it more often. Then a funny thing happened, Bertolli contacted me to host my own "Pasta Party" much like the celebrities Marisa Tomei, Rocco DiSpirito, and Dan Cortese during their visit to Tuscany. This particular webisode "The Secrets of the Pollaio" has them visiting a famous egg farm then to a local restaurant to make homemade Lasagna. Bertolli has created an entire series called "Into the Heart of Italy" which after watching, will have you booking a ticket to Italy or purchasing more Bertolli products.


Look at that! Isn't she a beauty all shiny and RED? How did Bertolli know RED was my favorite color? Wink. They not only sent me this Imperia Pasta Machine, they sent me...


This gorgeous Emile Henry 12.5 Quart Lasagna Baker too...


AND a coupon for a free Bertolli Frozen Meal for two that will transport you to Italy in just 10 minutes. This entire gift is worth $125. How could I resist? This is BRK's very first giveaway and I jumped on it since it was such a generous offering. I would love for one of my readers to win these gifts and create delicious homemade lasagna in their own kitchen.


Just look at this beautiful meal my friend, our children, and I created the other night. This completely made from scratch lasagna was absolutely delicious and you know what? She and I completely "winged it" but adding a pinch of this and a tad of that. I think it is one of the best lasagnas I have ever made. And the secret ingredient...


Orange rind. I will post the lasagna recipe next week but for now why don't you just go ahead and comment to win these generous gifts worth $125:

1. Imperia Pasta Machine- color may vary
2. Emile Henry 12.5 Quart Lasagna Baker- color may vary
3. A coupon for a free Bertolli Frozen Meal

Simply leave a comment telling me:
1. Your favorite Italian dish and what made it so special.
2. For an extra entry, Tweet this Giveaway with @bigredkitchen mentioned then go ahead and leave a second comment that you have done so.
3. If you want one more entry, go ahead and sign up for my Newsletter (being sure to verify- always check your spam folder) and leave another comment. Or if you are already subscribed, link this giveaway on your blog.

****anonymous- leave your name and email please.****

The winner will be determined by that random.org thingy and this is for US residents only.

Contest Closes Wednesday, May 5th at 10pm EST.

Bertolli provided all those wonderful gifts for me and I am very grateful. They will provide these gifts to the winner of this giveaway as well. Thanks Bertolli.

Robin Sue

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Super Fast: Homemade "Pop Tarts"

It's not like these are exactly "Pop Tarts", the crust is not crispy, they are a bit floppy, the filling isn't neatly tucked inside, the icing goes to the edges and gets all over ones fingers, they're even thinner, but they are- EASY. Oh and delicious. And not sopped with a ton of preservatives. And inexpensive. I have seen homemade "Pop Tarts" flaunted around the blogishere and even bookmarked a few recipes myself but me oh my, the labor involved with mixing, rolling, and cutting that crust. All that work to make eight? Pishaw. Is not the whole point of a "Pop Tart" instant gratification, I-don't-feel-like-making-breakfast-so-why-not-let-Kelloggs-do-it-for-me? So in good ole Robin Sue fashion, I simplified the entire process and came out with a "Pop Tart" that makes my children swoon. That is good enough for me.


Secret Weapon- Lavash Bread, rectangular flat bread sold at Middle Eastern markets or...Trader Joe's. Score!


Spread three sheets with 1/2 cup each of your favorite jam. I made my own, hey something has to be homemade, right?


Spread the jam to the edges.


Cover each with another piece of Lavash and cover with icing and a sprinkle of colored sugar. Cut in 8 pieces.


Look at that, jam and icing all the way to the edges, the way it should be. Freeze on trays for about 30 minutes or until the icing is hard. While you are waiting, toast up a few to eat now. That's the instant gratification part.


Transfer tarts to a zip top bag and store in the freezer. When ready to eat, pop these into your toaster oven and toast for about 2-3 minutes or until icing just starts to bubble on the edges. If you overcook these, the icing will bubble off and make a mess all over your toaster oven. These are not for regular toasters, only toaster ovens or ovens, that's the downside I guess.

Jam for "Pop Tarts"
1 pound bag of frozen fruit- I used TJ's berry medley
1/4- 1/3 cup sugar -depending on fruit you use, not too sweet if using icing
3 T. corn starch
1/4 cup water
juice of 1/2 lime

In a medium sauce pan over medium heat, cook and stir all the jam ingredients until thickened. Very thickened. Simmer about 7-10 minutes. I like minve thick. Use an immersion blender to puree the fruit mixture, this makes it easier to spread. Cool slightly before spreading 1/2 cup evenly over each of the three Lavash breads. Top with a second piece of Lavash. Then spread each with icing. Recipe below.

Note- you can use your favorite purchased jam to make this even faster. You will need 1 1/2 cups.

Icing for "Pop Tarts"
3 cups powdered sugar
6 t. light karo syrup
6 t. milk
1 t. vanilla
2 t. lime juice- optional but good, replace with milk
zest of one lime- optional but good

Mix all together. Mixture will be thick and shiny. If too thick for spreading add a few drops of milk at a time. Do not get it too thin or it will not set up. Once it is spread over the Lavash, cut each Tart into 8 pieces using a pizza cutter and freeze on trays. When ready to eat one, toast in toaster oven for about 2-3 minutes, or until edges start to bubble slightly.

Makes: 24, mmm hmm 24. 8? Pishaw.

Note- I have also made these without icing them and stored in a sealed container on my counter. My kids would toast them and then spread the icing on them while warm from the oven. Either way.

Robin Sue

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Layered Stuffed Cabbage Bake

Here is a fast version of a classic: Stuffed Cabbage. This recipe is hassle free and I would say, very healthy. My children even ate it and they hate cabbage. This is barely a recipes, you can fudge on it if you want, or even add chicken instead, if that would float your boat. I bet you could make it in a crockpot. So have a great weekend and do yourself a favor and make this Super Simple Simon Supper.

Layered Stuffed Cabbage Bake
10 oz. bag shredded cabbage, like for coleslaw
1 pound lean ground beef, raw
3/4 cup jasmine rice, uncooked
2 T. dried minced onion
seasoning of choice- I used smoked paprika, garlic salt, and black pepper
28 oz. jar favorite pasta sauce- I used Trader Joe's Arrabbiata Sauce- spicy!
1/2 cup water

Extra sauce and Parmesan cheese when serving- optional

In a greased 9x13 inch baking dish layer 1/2 bag cabbage, rice, ground beef broken in bits, then generously season with your favorite seasonings being sure to get at least 1/2 tsp salt in there- in my case the garlic salt. Top with remaining cabbage and pour sauce and water evenly over all. Cover and seal then bake at 350 degrees for 90 minutes. Serve with extra sauce and Parmesan cheese. Serves 6-8.

Note- I enjoyed the texture of the cabbage in this dish. Although it did cook through, it kept its texture- I did not want soggy cabbage- which was perfect with the tender, flavorful rice.

Robin Sue

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Modern v. Mike's Cannoli Throwdown Plus more North End Eats

11:38:20
Mission: Compare a Modern's Cannoli to Mike's Cannoli

We said the next time we are in Boston together we would do a Cannoli Throwdown. Last weekend our chance came. My brother Rob and I went to Boston for our cousin's surprise 50th birthday bash in his Belgian Beer warehouse. So while we hid out at our Auntie's house before the Big Night we wandered the Italian North End of Boston and set up the challenge. Rob purchased a ricotta cannoli at Modern's and secured a table in the corner by the window while I ran down to Mike's for one of their cannoli. We put the two side by side...


Modern's is on the left while Mike's is on the right. You can immediately see the difference. Mike's was huge. Mike's was also chilled while Modern's was at room temperature, I prefer my pastry on the chilled side. Mikes cream was definitely more cheesy and dense and the shell very thick and crispy. Modern's was a lighter cannoli, the cream being creamier and the shell lighter while still crispy. We both voted that Mike's won our preference.

12:31:05
Mission: Lunch at Strega's


My cousin had suggested we dine at Strega's since they had good food and great atmosphere. We had to agree the the restaurant was beautifully done and the food good. Did it knock our socks off? Not really. Everything we ordered was delicious but for some reason we expected more, the food to stand out and scream original, succulent, fantastic. It was good, we got full, and figured we could make it just as good at home. We should have eaten at The Daily Catch like out gut instinct told us. Next time.

1:24:43
Mission: Dessert and Coffee, Mike's


Love that Mike's serves their coffees with sugar sticks. I of course had to have my Black and White Cookie. These have been a favorite of mine since I was a little girl.


I think next time we will do a Black and White Throwdown: Mike's v. Modern v. Lyndell's. If you are in the Boston area, maybe you can beat me to it.

If you have been paying attention to the times posted on each restaurant visit you will see that in a matter of two hours my brother and I managed to eat dessert, lunch, and more dessert. A lunch bookended by dessert. Life is good.

Robin Sue

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How to Host Your Own Pasta Bar

If you are a foodie, you may have toyed with the idea of opening your own restaurant at some point in your life; I have. Himself is a Life Planner and his question to his clients who are thinking about opening a restaurant would be, "What is it about the idea of opening a restaurant that drives you?" My answer would be- making my customers happy with my delicious food, seeing the regulars come back for more, and creating this extended family through good food, that feeling of being needed to satisfy others, the feeling of being creative and noticed for it, and the feeling "it's mine, all mine." Anyone who has thought about opening a restaurant, would you agree? What else would you add?

Well I have romanced the idea and have come up with a resounding, "no thank you." I have accomplished all those above thoughts and feelings about opening a restaurant by playing "pretend" restaurant by creating fun and clever menus for my guests AND I get to have my nights, weekends and holidays off. Besides, my life dream is to be a world traveler tasting everyone elses food.

Here is what I did the other night for my guests...

A BIG FAT PASTA BAR


Items on my Pasta Bar
Bowtie Pasta- al dente and tossed with olive oil to prevent sticking
Fettuccine- al dente and tossed with olive oil to prevent sticking
Alfredo Sauce- on hot plate, you can use jarred but I made my own.
Marinara Sauce- on hot plate
Rotisserie Chicken- meat picked off bones
Shrimp- raw to be boiled with pasta
Sweet Italian Sausage- Cut up and cooked through
Meatballs- homemade or purchased
Pitted Black Olives- from olive bar at grocers
Marinated Artichoke Hearts- from olive bar at grocers, drained
Peas- from freezer section
Mini Pepperonis
Sauteed Peppers and Onions- I did this
Cannellini Beans- drained and rinsed from a can
Sun-dried Tomatoes
Shaved Parmesan Cheese
Shredded Italian Blend Cheese
Bowl of Romaine with Croutons
Italian Salad Dressing
Sliced French Baguette
Butter
Fresh Basil- for pretty centerpiece and pasta topping


How We Did It
1. I had two pots of boiling water on the stove. Although I had kept the pasta warm in the oven, I knew it would get cold quickly.
2. Each person filled a strainer with their choice of pasta, then the toppings over the pasta, and dropped their strainer in the boiling water for about 2 minutes or 3 if they chose the small raw shrimp.
3. Then they drained their pasta, plated it, and topped it with their choice of sauce and a sprinkle of cheese.

Note- We did not boil the pepper and onions as they would flavor the water for the next person. We heated only the things that would not change the flavor of the water. The sauces were very hot and when added to the pepper-onion mix, it warmed quickly. If you have a large number of guests then you will need more pots of boiling water.


My combination was fettuccine, artichoke hearts, cannellini beans, chicken, black olives, Parmesan cheese and alfredo sauce. What combo would you like?


I kept the salad simple by only using romaine lettuce and croutons so that my guests could fancy up their salads with the offerings from the Pasta Bar.

After Action Report
1. This was very fun to do, almost like a fondue party.
2. Be sure to cook your pasta al dente.
3. I wish I had made a smaller first portion so that I could have tried other combinations.
4. Nothing tasted boiled but nice and fresh and hot.
5. The fresh basil made a beautiful and delicious finishing touch to our pasta.
6. Next time I may add sauteed asparagus, bacon, fresh lemons, and capers to my pasta bar.
7. The prep went quickly since most things were premade or canned. About 60 minutes.
8. Our guests had an idea that this would be fun to do in the summer but as a "Make Your Own Pasta Salad Bar." Provide cold pastas, mix-ins, and dressing choices like- Green Goddess, Ranch, Poppy Seed, or Italian.

Try this out yourself. It proved to be a fun and creative night. Great for kids.

PS- I know someone thinking about opening his own restaurant and I think he would be great at it! Maybe he would hire me to make cupcakes or wash dishes.

Robin Sue

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Spring-time Flower Cupcakes

Saw this idea in a Harris Teeter grocery flyer last week and thought that my children would enjoy decorating cupcakes this way. I was right, they did. I made a few changes but here is what you will need- cupcakes, buttercream frosting, Pastilles, Vanilla Wafers, white mini marshmallows, and yellow mini marshmallows which are sold in a bag of multi-colored minis by Kraft Foods.

I made a tray of some myself...


Because once you let the children loose, you'll never know what you'll get...


Here are what Pastilles are...


You can find them in Trader Joe's or any highend grocery store, top shelf item.

Enjoy something fun and easy for a change.

Robin Sue

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How Robin Sue Does an Easter Egg Hunt

This post is not late, it is extremely early. Bookmark for next year.

About a week prior to Easter, Daelyn said to me, "Momma, are we going to hunt Easter this year?" "You mean hunt Easter Eggs Daelyn," I said. But the correction did not stick. Daelyn still continued to call it hunting Easter. Hunting Easter. Interesting. I should probably listen to Daelyn and Hunt Easter more often than hunt eggs.

Crazy Robin Sue...


Is known for her Easter Egg Hunts. Not only does she fill eggs, she tapes a variety of treats to the outside of each egg too. This started when one year she purchased little cars and Fun Snaps to stuff in the eggs and realized that they would not fit even in the largest of eggs. So she thought "outside of the egg" and taped the toys to the exterior of the egg. She also assigned an egg color to each child so that young and old got the same amount of eggs by the end of the hunt. The tradition stuck.


It does get silly after a while trying to hide these not so incognito eggs.


So we do have to put them in out of reach places forcing the children to help each other.


Here's How It's Done...
1. For each child participating chose an egg color. If there are many children you will have to purchase primary and pastel colored eggs. You may even have to mix the colors by placing together a pink half and yellow half or blue and green, or orange and purple- you get the idea, right?
2. Each child will receive that same exact treats. Fill one egg from each color pile with the same candy and tape on the same treat. Continue until all the eggs are filled and treats adhered to the eggs.
3. Hide the eggs. Go easier on the younger children, while making it a challenge for the older ones.
4. At hunt time assign each child their own egg color.
5. Mark each child's hand with the color egg they are to find. Tell them how many are out there for them to find.
6. Give each child a pretty gift bag or basket to place their found eggs.
7. Ready, Set, Go!


We had a great time watching the children dump their baskets to count how many more eggs they needed to find (some even sampled as they went!)


This small disaster cracked everyone up other than its owner of course. This bunny completely lost its head over the first HOT Easter we have had in years. Poor bunny.

You know what to put in eggs, but here are some ideas for the outsides...
microwave popcorn
juice boxes
cereal bars
chocolate bunny
cracker jacks
Animal Crackers
apple sauce cups
pudding cups
pencils
pens
small chips bags
small toys
Fun Snaps
nail polish
chapstick
movie gift card

Oh by the way, my children do not get filled Easter Baskets, but empty ones instead- they have to hunt for their goodies. Hee hee.

Robin Sue

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Roast Beef: 2 Meals

Beef it's what's for dinner...
Kabob Kubideh
Sloppy Giuseppes
Italian Meatballs

The Roast Beef Sandwich, piled high with medium-rare rotisserie thinly sliced beef on a buttered and grilled Kaiser Roll. So good. This is a favorite meal around these parts. Everyone getting to make his or her version of their sandwich, who puts barbecue sauce on theirs, who uses mayonnaise, who likes it plain with salt and pepper, the variations can go on and on.

To make this meal...
1. I rotisseried (could be a word?) a small 2.5-3 pound eye round in my George Foreman 8 in 1 toaster (the best little toaster oven I have ever had).

2. Before placing it in the oven I give it a good rub down with some seasonings like salt, pepper, powdered celery seed, onion, garlic, and maybe some rosemary too or sometimes I use Penzeys English Prime Rib Rub.

3. The roast will rotisserie for 45 minutes then get wrapped up tight in foil to set for 30 or so minutes.

4. I slice it thinly and serve with rolls, cheese, barbecue sauce, butter, salt, pepper, mayonnaise, pepper rings, and fresh fruit and chips.

* IF you do not have a rotisserie then you can do this roast for 45 minutes in a 425 degree oven, or using a kitchen thermometer, finish to your likeness remembering that it will cook a bit more once wrapped in the foil.

PS- I love dipping the inside of the top of my bun in the au jus that is flowing all over the platter.




For Round 2... Tacos or Fajitas

1. Another day using the leftover meat we like to make fajitas or tacos by julienning the meat along with red onion and yellow, red, or orange bell peppers.

2. Toss the meat with your favorite taco or fajita seasoning. Put aside.

3. In a large skillet heat about 1 T. oil and toss in onions and peppers. Saute until tender crisp. Add in the meat and cook until heated through. Give it all a good squirt of fresh lime juice.

4. Serve with flour tortillas or crispy corn taco shells, sour cream, guacamole, salsa, shredded cheese, and hot sauce. Fresh fruit and a salad and you have a complete and easy second meal that tastes completely different than the first.


My brother introduced me to this knife sharpener and it was quickly put on every ones Christmas wish list, and everyone got one for Christmas! For under 10 bucks I could not ask for a better sharpener, so much easier and cheaper than sending my knives off to the "pros" to get done. It even does my serrated knives. Oh and it works so well you may want to keep some sutures in the kitchen drawer to sew yourself up on the days you perform accidental surgery on your thumb like I did. Must. Go. To. Knife. Skills. School.

Robin Sue

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