GRAYCE'S DECADENT FRENCH TOAST

I am always trying to think of ways to jazz up recipes.  I especially like to make new things for when the kids are here.  So last week instead of just plain french toast, I whipped up this little delight, and let me tell you it was a big hit with the family.  It seems to be really easy to get creative when you are cooking for someone else.  That is why I love it when family are here.  All kinds of new recipes form in my mind.  Anyway, this is going to be a Holiday weekend coming up, so if you are not on the road, give this recipe a try for your family.  I know they will love it as much as we all did.

DECADENT FRENCH TOAST

Serves 2  (just double for four)

4 slices of thick cut bread
2 Bananas cut in half and sliced again in half lengthwise
Nutella
Chopped Pecans
3 eggs
Zest of one orange
About 2 to 3 tablespoons of Cream (or milk) to add to the beaten eggs
Panko Crumbs
Butter
4 or 5 large Strawberries

Nutella is a wonderful Hazelnut spread made with cream and all natural, good things.  If you have never tried it, now is the time.
Spread a generous layer of Nutella on each slice of the bread all the way to the edges.  Lay the sliced bananas almost just to the edge of the bread.  Sprinkle the other half of the bread with the chopped pecans, gently pressing them into the Nutella. Place on top of the half with the bananas.  Press the edges together gently.  Whip the eggs with the cream and the orange zest in a pie plate.  Put the Pankp crumbs into another pie plate.  Dip the sandwiches into the egg mixture on both sides as you would for french toast, then into the Panko crumbs.  Melt 1 stick of butter in a skillet.  Fry the sanwiches until golden brown and crispy on both sides.  Make sure the butter is hot but not browned.

Remove from the skillet and dust with powdered sugar.  Serve with slices of Strawberries.  You won't need syrup for this one.  Yummy!

Thanks for stopping in today
Ciao
Grayce

PENNE CON LA SALSICCIA ED I PEPERONI

While I was thinking of a recipe yesterday, my Grandmother popped into my head.  And being Sunday I started to think of some of the Sunday dinners she used to make.  Of course, it was always a pasta dish, with whatever else.  One of my favorites was spaghetti with sausage and peppers.  It always made me think of a sausage sandwich, only with pasta.  She made it with whatever kind of pasta she had, I always make it with Penne.  With some great hot Italian bread it is the perfect dish for fall weather and Football watching.  Hence, the recipe for today.  Enjoy!

PENNE CON LA SALSICCIA ED I PEPERONI
Penne with Sausage and Peppers

1 lb Penne
5 or 6 Italian Sausages
1 Onion
2 cloves of Garlic
1 Green Pepper cut into pieces About the size of a quarter
1/2 bunch fresh Basil
1/2 teaspoon crushed Red Pepper Flakes
1 32 oz can of Crushed Tomatoes
Olive oil
Salt and Pepper

In a large deep skillet (like a chicken fryer), put about 1/2 cup olive oil.  Chop the onion and when the oil is hot, saute with the chopped garlic until softened.  Add the sausage, cook for about five minutes.  Remove the sausage and cut into 1/2" rounds.  Put back into the skillet and cook until nicely browned and the garlic and onions are well done.  Pour in the tomatoes, green peppers, basil, red pepper flakes and salt and pepper to taste.  Bring to a boil then turn the heat to low and simmer for about 45 minutes.  In the meantime, put the water on to boil for the penne.  Cook the penne just until al dente.  It should be done about the same time as the sauce.  Drain the penne and pour into the sauce.  Stir until all are well coated.  Pour into a large serving bowl.  Serve with the hot bread.  A glass of wine is also good!
Mangia!

Thanks for stopping in today
Ciao
Grayce

SANDWICH DI POLLO SPLENDIDO DI LINDA

Ok folks, getting a lot of feedback on the sandwiches.  This one is for my beautiful, talented, daughter Linda.  I know she is going to love this sandwich.  She is not big on Mayo and can't stand mustard.  So I have created the perfect sandwich for her.

SANDWICH DI POLLO SPLENDIDO DI LINDA
Linda's Luscious Chicken Sandwich

1 Ciabatta Roll, cut in half and lightly grilled
1/2 red onion sliced and sauteed in about 1/2 tablespoon of olive oil
Balsamic vinegar
Roasted red pepper slices
1 grilled chicken breast Salt and pepper each side
Provolone cheese
Arugula

Saute the onion, when soft add about 1 tablespoon of Balsamic vinegar and cook until absorbed.  On a stovetop grill, grill the chicken (brush both sides with olive oil first).  When done let rest for 5 minutes.  Slice on the diagonal into 1/8" slices.  Start on bottom half of bread.  Put the onions, then the chicken breast slices,  then the red pepper slices (the roasted red peppers in the jar), then the cheese, then the arugula.  Drizzle with a little olive oil and balsamic vinegar.  Mangia!  Mama Mia what a sandwich.
Enjoy this sweetie!

Thanks for stopping in today
Ciao
Grayce

La DELIZIA MEDITERRANEA di ANNE

Well it is turning into a happening.  Everyone wants their own sandwich.  This one is for a friend who went to school with my daughter Linda.  Her name is Anne Coleman. They have been friends forever and Anne recently moved to Washington State to be closer to family.  Obviously a big fan of my blog, she wrote "hey where is my sandwich?"  So Anne, here is your sandwich.  I hope you like it as much as I did when I made it for a test.

LA DELIZIA MEDITERRANEA DI ANNE
Anne's Mediterranean Delight

Makes 1 sandwich

1 Ciabatta Roll
6 thin deli slices of turkey
2 slices of swiss cheese
4 slices of English cucumber
3 slices of tomato
shredded carrots
Sprouts
Hummus
Oil and vinegar
Salt and pepper

Cut the roll in half.  Spread the hummus on both sides.  Starting on the bottom half, put the turkey the cheese, cucumber, tomato, shredded carrots and sprouts.  Sprinkle with olive oil and vinegar.  Salt and pepper.  Top with the other half.  Molte Bene!  I made it yesterday.  Truly awesome!

Dear Anne we all miss you, hope you like your sandwich.

Thanks for stopping in today
Ciao
Grayce

THE EDGE SANDWICH SUPREMO DEL GAMBERETTO

Today, Ed's sandwich.  Thank goodness I don't have 12 sons!  This one is for son number 2.  Not a big meat eater, but occasionally.  So I have made this seafood sandwich for him.  Meat eater or seafood fan, everyone loves this Shrimp sandwich.  Make it on these hot summer days for your family.

THE EDGE SANDWICH SUPREMO DEL GAMBERETTO
The Edge Supreme Shrimp Sandwich

Makes 2

2 Rolls (you will want rolls that are crispy but not hard)
12 jumbo shrimp
Paprika and olive oil
2 cups shredded cabbage mix, red and green (just buy the package already shredded)
3 tablespoons vinegar
1 1/2 tablespoons olive oil
Mayo
salt and pepper

Mix the cabbage with the vinegar, olive oil salt and pepper.  Thread the shrimp on a skewer and brush both sides with a mixture of olive oil and paprika.  Grill.  Split the buns and put on the grill just to toast a little.  Spread some mayo on both sides.  Put 6 shrimp on each bun and top with the slaw.  Mangia!

Thanks for stopping in today
Ciao
Grayce

P. S.  Oh, oh, now I am getting requests from all over wanting to know when I am going to name a sandwich for them.  I am going to have a whole section of my cookbook with sandwiches in it!

GRANDE SANDWICH MERAVIGLIOSO DELLA PALPETTA DI AL

Ok, next!  Al's sandwich.  This has to be one of the favorite sandwiches for everyone in the family.  I don't know anyone who does not like this one.  It happens to be one of Al's favorites.  Think I will make this one tomorrow night.  Make good meatballs with ground beef, eggs, breadcrumbs, garlic, parsley, salt and pepper.  Put on a cookie sheet in the oven at 350 degrees for about 25 minutes, then into the sauce for another 15 minutes.

Grande sandwich meraviglioso della palpetta di Al
Al's big, wonderful meatball sandwich

1  baguette cut in 4 pieces
16 meatballs with sauce
4 red and green peppers
Mozarella cheese

Slice the peppers and saute them in a little olive oil until soft.  Put 4 meatballs with some sauce on each sandwich, top with some of the peppers and a slice of mozzarella (you could use shredded).  Put under the broiler or in the oven for a few minutes until the cheese melts.  Mangia!

A real crowd pleaser.  Great for Sunday Football.

Thanks for stopping in today
Ciao
Grayce

GRANDE SANDWICH DELLA SALSICCIA DI GEORGE

Well can I just tell you that the sandwich wars have begun in my family.  Naming a gastronomical delight for my son-in-law Jody on Friday brought the rest of the males in the family come running. " Where is my sandwich?" was the overwhelming outcry from the rest of them.  So the next few days will have to be dedicated to sandwiches in honor of the males of our family.  Today on George's behalf, I give you, Grande Sandwich della Salsiccia di George.

GRANDE SANDWICH DELLA SALSICCIA DI GEORGE
George's Great Sausage Sandwich (makes 2)

1/2 loaf of a crispy Italian loaf or 1/2 crispy French baguette
cut this into 2 pieces
2 pieces of Polish Sausage cut to fit the bread
1 cup of Sauerkraut
1 onion
2 slices of Swiss Cheese
Sliced Kosher Dill Pickles
Mustard

Slice the sausage lengthwise almost through.  Grill on your stove top grill or outdoor grill.  In a small pan saute the sliced onion until cooked to tender.  Mix in the sauerkraut and heat.  Slice the bread but not all the way through (like a hot dog bun). Spread mustard on both sides.  When the sausage is cooked put on the roll, add the onion and sauerkraut, top with cheese and pickles.  That's it.  George's favorite.  Mangia!

Thanks for stopping in today
Ciao
Grayce

P.S. Tune in tomorrow for Al's favorirte

IL SANDWICH DI JODY DEL PADRINO

OK OK don't shoot!  Here it is, The Jody Sandwich.  My Son-in-law Jody said if I don't name a sandwich after him, it's too bad for me.  Ha Ha.  Anyway, here it is Jody, Il Sandwich di Jody Del Padrino, or in English, The Jody Godfather Sandwich!

Il SANDWICH DI JODY DEL PADRINO
Makes two "Godfather" sandwiches

1 Ciabatta loaf cut in half
2 Eggs
6 slices Hot Capacola (Italian Hot Ham)
6 slices Genoa Salami
4 slices Mortadella
4 slices Provolone
4 slices Tomato
Lettuce
Mayo
Hot Mustard
Basil
1 Garlic clove minced fine

Mix 1/2 cup mayo with some chopped fresh basil, mix well, add the chopped garlic.  Add 1/4 cup mustard.  Blend well.

Fry the eggs, breaking the yolk, and cook on both sides in a little olive oil.  Sprinkle a few shakes of hot pepper on them while they cook.

Cut the Ciabatta halves into 2 pieces to make two sandwiches.  Spread the top and the bottom with the mayo mixture.  Starting with the egg, layer the meats and cheese in order.  Top with tomato and lettuce.  Top with the other piece of Ciabatta.  Mangia!  There you have it.  The GODFATHER JODY SANDWICH!

Thanks for stopping in tonight
Ciao
Grayce

NAPA CABBAGE SALAD

Well our usual hot summer weather is finally here and as is typical in California, September will probably heat up even more.  Just in time for the kids going back to school.  Getting ready to celebrate my Daughter's Birthday along with her awesome husband's Birthday, this Saturday.  Big family gathering, so that means lots of cooking.  Then my two beautiful Grand daughters will be staying on here until Wednesday.  Good times!

Today I have a cool, cabbage salad for you.  I am pairing it with grilled potatoes and Tri tip.  Try it tonight or on the weekend for your family.  Crunchy and delicious!

NAPA CABBAGE SALAD

1/2 head of Napa Cabbage shredded
1/2 head of Purple Cabbage shredded
6 Scallions sliced thin
1/2 cup unsalted, toasted peanuts
2 tablespoons toasted Sesame seeds
Dressing
1/2 cup Fresh Lemon Juice
1/2 cup Olive Oil
1/2 tsp Red Pepper flakes
Salt and Pepper

Whisk the dressing until emulsified.  Mix the cabbage, scallions, peanuts and sesame seeds.  Add the dressing and toss.

Great with Tri tip.  Try this dinner tonight or this weekend.  Economical too!

Thanks for stopping in today
Ciao
Grayce

SPRING MIX SALAD WITH YOGHURT DRESSING

Good morning.  Today is a good day for a nice luncheon salad.  Going to be very hot.  Eat light!

SPRING MIX SALAD WITH YOGHURT DRESSING

1 package of spring mix salad
1/2 pint Red Raspberries
1/2 pint Blueberries
1/4 cup Walnuts halved
1/2 cup diced Apples
1/4 cup dried Cranberries
1 container of Trader Joes Greek Yoghurt
1 tablespoon Honey
1 tsp Lemon zest
4 Tablespoons of orange juice

Mix about 2/3 container of the yoghurt with the honey, orange juice and lemon zest.  Drizzle over the salad.  Light and so good for you.  (use the regular Greek yoghurt not the low fat.)  Great for this hot, summer weather.

Thanks for stopping in today
Ciao
Grayce

INSALATA TOSCANA DEL CANNELLINO E DEL TONNO

Working on the cookbook, here is a recipe that will be included.  This is a typical Tuscan recipe that my Dad used to make, especially on Friday when we could not eat meat.  I made it for dinner for myself last night.  I have to admit I teared up a bit thinking of my Dad.  He would be so happy to see my book.  It will be dedicated to my Grandmother and my Parents.

INSALATA TOSCANO DEL CANNELLINO E DEL TONNO

TUSCAN TUNA AND CANNELLINI BEAN SALAD

Serves two or one and save the rest for the next day.  Just as good as the first day!

1 Can of Progresso Cannellini beans
1 can of Tuna (Albacore)
1 cup chopped celery
10 cherry tomatoes (halved)
1 thick slice of red onion chopped
salt and pepper
Olive oil and Red Wine vinegar to taste

Drain and rinse the beans.  Toss all the ingredients together and serve with sliced Italian bread and a glass of Wine.  Red or White, your choice.

Thanks for stopping in today
Ciao
Grayce