Lemon Meringue Pie...in Memory of Rosario

The most perfect and heavenly Lemon Meringue Pie...a true Southern delight!
photo, and recipe, courtesy of...What's Cooking America

Who would not love a tangy sweet, and sour perfect Lemon Meringue Pie?...certainly all of us would love this perfect Lemon Meringue Pie, including my ex-husband Rosario;

He has passed away since I wrote the last post on my blog, on New Year's Eve. It's been very painful since that time. He passed away peacefully, on Jan. 3rd. of 2013. His last wish for Christmas was to have Lemon Meringue Pie...which he has been given as a gift from a dear family friend. She made the most fabulous Lemon Meringue Pie and as a gift to Rosario, for the last 10 years.

Unfortunately, this year she was not able to make it for him, and as for me...I have not made it in decades...with Eagle Brand Condensed Milk..which worked just fine, but there is a better method of making this heavenly... all American Southern pie!

At this moment, I am in excruciating pain from Sciatica (a very painful low back nerve pain)...which has started after this weekend from Rosario's Memorial service...still not buried...will be buried overseas in Sicily (Italy),,,accompanied by our son Joe. I posted on 'facebook' ...but not have had the strength to post it on my blog, so far. I could barely walk from the pain, and nerve, shooting up and down my low-back, and leg...but it's starting to ease up a little.

I owe you, my blogger friends the explanation of why I have been absent from my blog for so long.Thank you for all your kind comments, and condolences on my facebook page. Lora has not been able to update her blog as well, since...fortunately for her, her in-laws from Italy came to the rescue to help in any way they can. They are so super sweet, and kind. We, now, can start to eat some delicious home-cooked meals for the next month!

A New Year...a New You!

Yes, this is a New Year...and a New You...if you let it happen! I've been putting it off for the last 7 years and now, I've made the crucial decision! I want to be at my best, and I want to look amazing! ...that means, I have to lose 35 lbs...actually, 45 lbs! According to my daughter Lora, "how about 50 lbs?"...well, that means if I do lose 50lbs it would be my weight since high school! How many of you can really say you are at the same weight since high school?...I bet, not too many! As the years pass, the weight keeps creeping up...sad, but true!

We toasted to the New Year with a glass of nice pink Prosseco...

Had my bowl of  Hungarian/Italian style lentils made in the slow cooker...also, Lora's fabulous lasagne with the pumpkin, and the bechamel sauce...

Tonight...a large glass of Chardonnay (6 ozs.=2points) in the Weight Watchers system, and now...the Diet begins!

I purchased this amazing Weight Watchers New Complete Cookbook...a 2006 edition, with fabulous recipes that are totally appealing, and delicious, and are perfect for today's lifestyle, if you are contiguously, thinking of healthier eating and making healthier choices...this is the best way to go about it! I actually bought this book at a favorite thrift store of ours, for $1.99 knowing that it retails for at least $32.00. Beautiful hard covered notebook, with the best, of the best light and easy recipes.

I joined Weight Watchers online, just since yesterday, and will probably have to sign up for their weekly meetings locally, in order to monitor, and maintain my weight loss! I already know my point system, and know how to figure out the points in order to lose weight, and I will be posting recipes from this book, for the next 90 days, and keep you posted of my weight loss results!
I made my own recipe, from 2 pieces of boneless chicken thighs, that I had in the freezer, to accompany with a nice dish of salad. The actual dish was 6 points, and I allowed myself 22 WW points in order to lose 35 lbs within the next 90 days!
Here's the recipe, I adapted my recipe from!


Southern Oven "Fried" Chicken

1/4 cup fat free buttermilk
1/4 cup cornflakes crushed
3 Tbsp all-purp flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lbs. chicken parts, skinned
4 teaspoons canola oil

Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.
Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 16-20 minutes longer.
Points value: 5

My version of my Boneless Baked Chicken Thighs...based on the WW recipe, using 2 boneless skinless chicken thighs, rubbed with Cajun Blackened spice, and 1 teaspoon each of extra virgin olive oil for the chicken thighs drizzled on, and dredge in 1/4 cup of Matzo Meal, also adding a dash of salt, and pepper. Bake in a 350 degree F. oven till crispy, and light brown for about 25-30 min. turning once. Serve it over a garden salad, topped with 1 teaspoon extra virgin olive oil, and white wine vinegar. Slicing the chicken, and serving it on top of the salad. Total points- 6


For my first day, I consumed 24 of my 22 allowed points, from breakfast to lunch, and dinner...not too bad for the first day! For breakfast, I had home made oatmeal with raisins, sweetened with Blue Agave organic nectar- 4 points. For lunch I had lentil soup from my huge pot of lentils, added more vegetable broth to make a nice soup- 4 points. For snack crackers, and peanut butter-3 points. Also, cashew peanuts for more snacks, another 2 points. I think I actually stayed within my point system, just have to keep a closer eye on it, and start to exercise, as well! Will keep you more informed of my progress!

Out With the Old...and In With the New Year!

Savory Stuffed Cabbage Rolls- click on the link, for the recipe!

With the new year quickly approaching upon us, where as in Australia, New Zealand, China, Malaysia, and Japan, already has celebrated the New Year 2012...we will be be doing the same, at midnight! I will be featuring some of my dishes from 2011 that in our Hungarian/Italian tradition we celebrate.Savory Stuffed Cabbage Rolls, or Sweet Stuffed Cabbage Rolls is our tradition, to start the New Year off. The ground meat stuffed cabbage, is made with beef, but the fresh sausage is pork, and pork is traditionally eaten, for good luck!

Italian Sausage with Grilled Cheddar Polenta-click on the link for recipe

Here's another suggestion: Italian Sausage with Grilled Cheddar Polenta. One of our very favorites, but if you're a vegetarian, you can omit the sausage...in fact, don't omit the sausage, just try the delicious polenta, filled with chopped jalapeno pepper, and grilled potatoes, onions, and zucchini, is sure to satisfy your hunger, and it's such a fabulous meal combination.

Garden Lentil Balls

No...these are not meatballs, they are actually Garden Lentil Balls and are packed with fresh gremolata, made with a combination of fresh herbs and fresh garlic, of course. Check for the recipe for the gremolata, as well. You can use lemon, in place of orange to make it traditional.You can also add Marinara sauce on top of these yummy lentil balls, and eat it as a main dish, with past

In Southern Italy, there is a tradition: OUT WITH THE OLD...meaning, on New Year's day, you throw out old objects, out the window, or over the balcony...just with caution!

Last...but not least, another Italian tradition, I don't know exactly which region it comes from, but listen to this one...WEAR RED UNDERWEAR!...yes, it's a tradition, but not just any old "ratty" red underwear, it has to be a new one!...most importantly, a gift from someone...LOL

...another suggestion for New Year's, is brunch... too early for breakfast, and maybe you want to chuck the suggested tradition, and go with BRUNCH!

Home fries-click on the link for recipe

There's nothing more comforting for a brunch than Home fries, bacon, scrambled eggs, or pancakes, waffles, and most comforting and so yummy, are the french toast!

Mark Bittman's Perfect Pancakes

 ...or how about these totally delicious and perfect pancakes...Mark Bittman's Perfect Pancakes. I was on a blueberry "kick, when I made these yummy pancakes! So amazing, really good!

It has been such a blessed year, with family, and friends, my life is fulfilled with such joy, you have all given me...by supporting my blog with all your sweet comments, love, and caring!

Wishing all of you a Very Happy New Year, in health and prosperity...with Love!

HAPPY NEW YEAR!

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And days o’ lang syne!

Chorus:

For auld lang syne, my dear
For auld lang syne,
We’ll take a cup o’ kindness yet
For auld lang syne!

Italian Sausage with Grilled Cheddar Polenta, and a Giveaway

After posting my vegetarian spaghetti carbonara, now I feel so guilty...Not!...but I should be, for posting sausage of all things, but not just any sausage, this is homemade, by my favorite Italian meat market, Mario's that's been around forever...about 30 years, with the same owners, now the owner's daughter in charge. This is the sausage, hot, and mild, that I bought for New Year's and still had another 2 lbs left over. I invited a friend over for dinner last night, and she was appalled and I could tell just the sound of her voice saying..."sausage?"...and then, silence!

Oh, my! I committed the "Cardinal Sin"...yes, I said "sausage, Italian sausage"...in her mind, since she doesn't eat sausage, thinking I was making these "dinky little breakfast sausages"...or, as she said...is it "Jimmy Dean sausage patties?"...no silly homemade Italian sausage. Enough said, just come on over, and "stop complaining, already!" I recently, or actually the other day, browsing through my followers blogs,

I found a blog, which had the most delicious Hungarian polenta, well in Hungarian, it's called "puliszka", which I thought looked so delicious, and more tempting was the amazing meat stuffed with sauer kraut, and topped with Hungarian bacon. Wow!...just looking at the photo made my cholesterol, go high, but I had to make a polenta dish which I have not made in a few years.
Lucky for me, I had everything on hand, and did not have to buy a thing.
Do check out Gesztenye
which in English mean Chestnuts she also has another blog too, all about truffles, or as she calls them bon-bons.
Another talented, and creative food blogger, from a different country, Hungary, my mother's birth country!

Savory Stuffed Cabbage Rolls

On New Year's Day, it's been such a tradition in my mom's and aunt's Hungarian kitchen to have a huge casserole of stuffed cabbage, I have such fond memories from Cleveland, every New Year's Eve was a celebration of family, and friends in our house for the New Year's Eve, in our full "party basement" which most northern houses have...I sure miss that. On New Year's Day, was a huge early dinner celebration at my aunt and uncle's, with our families, siblings, and cousins. Every 1st of the year, my aunt would roast a cute "little" pig...(uggghh) the thought of it now, scares me...I could not be staring the poor innocent piglet in the face...ohh yes, the face, and the poor little mouth with an apple in it!
Anyway, these were traditions of the sixties, and since then, we had our tradition for our children, and times, have changed and we keep moving on with time, moving on to a New Year, and hopefully, a better tomorrow for all!

I have not made Stuffed Cabbage Rolls in several years, simply for the reason that my dear departed aunt

who lived next door to us made it every years, here in S. Florida, as my children were growing up, keeping up with the traditions. It's been over ten years that she's gone, and so have the Hungarian traditions.

But of course, if you live near by here, in S. Florida, and  wish to eat authentic stuffed cabbage rolls, you can visit the Hungarian/American club here, locally, in Lake Worth, where they still keep up with the authentic traditions.

Well, for some reason,  when I saw a  spicy Korean condiment of cabbage called "Kimchi" in my daughter's refrigerator, which I thought was so bizarre, because she is so sensitive to hot spices, and that is one spicy side dish! Of course, I ended up with the Kimchi, but that's another story!

I happened to have ground beef, the 1 1/2 heads of cabbage (really need 2) ...2 lbs of authentic homemade Italian sausage from our favorite Italian market, called Mario's in Delray Beach. I did not use Hungarian sausage because smoked Hungarian, or Polish sausage would be perfect for the cabbage, or use smoked ham hocks, which all have so much sodium nitrate, that again, my daughter cannot have, which unfortunately causes extreme headaches for some people.

Holiday Cheesecake, and Christmas Memories

As the year is dwindling down, and Christmas is over, a New Year is awaiting us to start "anew" with a clean slate of resolutions, and promises. Leaving the old year with fond memories, and some sadness...not just what kinds of gifts we got for the holidays, and what parties or events we attended, but thinking ahead for the coming year, of what we can do for each other, to give, and get more BLESSINGS!
After visiting my new and beautiful friend, Jamie's blog @Mangiabella and reading her inspirational posts, and quotes, reminds me, that life is so precious, and that the true joys in our lives are family, and dear friends... let us not forget our faithful pets, and embrace new friends.
I concluded this thought, after leaving Jamie's blog, that:

"Bringing gladness to the hearts of others, and giving of yourself...is the Greatest Gift of All"...(my quote)

So, I will share my most favorite cheesecake of all, that I make, just about for every special occasion...have memorized the ingredients, and method, to the point that this is seriously a "scientific" method, that you must follow, and not sway from it. It's a New York, or should I say New York Style Cheesecake, that can be left simple, without the sour cream topping, which really gives it a more amazing flavor, and dresses it up, but you can do it without it, because you will not see "cracks" on top of the cheesecake...I promise you that. You can dress this cheesecake up for the summer, with a fresh fruit topping, or for the holiday, as I did, with rainbow, holiday sprinkles, and surround them with handmade chocolate pieces that already has sprinkles on it, from your local chocolate shop, as I did. I'm not going into the "song and dance" recipe, to write it down, I will link the recipe back to this summer, when I made it the last time.
I kid you not...this is a "tried and true" recipe, that you will want to follow, to a T! The only important thing is, you should, and must make it the day before, so it will set nicely. Actually, I made this two days before Christmas, and let it chill nicely in my frig.

So, here's the link, and recipe: New York Style Cheesecake