FRUITY FRIDAY: PANNA COTTA WITH STRAWBERRIES AND RASPBERRIES

What I love about Summer is all the amazing fruits that are in season.  Adding them to a dessert makes it all the more enjoyable and is a great way to end a work week. Panna Cotta is one of my favorite dishes it is a classic Italian dessert. It melts in your mouth is so tasty and easy to make.  A molded chilled dessert popular throughout Italy. It looks and tastes great especially topped with fresh strawberries and raspberries.

 

Ingredients:

• 1 envelope unflavored gelatin (about 1 tablespoon)
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 cup half and half
• 1/3 cup sugar
• 1 1/2 teaspoons vanilla extract

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but let them stand at least four hours.

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired I chose strawberries and raspberries with a strawberry sauce.

TOP OFF YOUR TABLE THURSDAY: BE DARING AND GO FOR BOLD & VIBRANT COLORS

Yes it is Summer so go for it and channel your inner Bohemian Chic. Top off your table with an array of bold and vibrant colors.

I chose a bright paisley runner to compliment a white tabletop. Then I mixed the colors from the linen.

What stood out to me was the bright orange and red color. I decided to pick up a bouquet of Red Sunflowers. They are relatively inexpensive and can brighten the room instantly.  There are many shades of Sunflowers to choose from white, lime, orange, and bi-color, but one of the most dramatic is the red Sunflower.

To finish the table I chose to go with a couple of distinct tea light holders that are full of style and class.
Turquoise and Purple are great colors that play off the multi-colored table runner.

Once the candles are lit you will create a cheerful yet calming environment around your table that will get your guests talking and serve best for any occasion. Whatever you are trying to create do it with Amore!

SUMMER TIME SKEWERS! LET'S GET GRILLING.

The grill is no longer just for meat or men! C'mon ladies this is something anyone can do.

For a tasty summer grilled meal you can add in some of your favorite fruits and vegetables that your friends and family will truly love.

Summer time skewers are one of my favorite meals to make. Pretty simple, tasty, and healthy all at the same time.

The Kabobs I chose to make are a combination of chicken and shrimp for the meat and for the veggies I used mushrooms, red onions, and my favorite fruit pineapple.

You will need wood skewers. First you will need to cut boneless, skinless chicken breast into 1-inch pieces. The same will go for the pineapple and red onion. Try to keep your pieces cut in uniform size.

Once all your pieces are cut you will need to place in a large re-sealable plastic bag. Then pour in your favorite marinade into the plastic bag and store in the refrigerator for 4-6 hours

Using tongs remove the pieces of chicken, vegetable pieces, pineapple, and shrimp from the marinade.

Onto the skewers thread 1 piece of chicken, 1 piece of red onion, 1 piece of mushroom, and 1 piece of pineapple.  Do the same thing alternating with shrimp, mushroom, pineapple, and red onion.

Have fun with it.  The vegetarians will love a combo of mushroom, red onion, and pineapple.

Heat your grill to 350-400 degrees F. Keep a side of your unused marinade in a bowl with a brush. Once your kabobs are on the grill you can add a little marinade while you turn over for extra flavoring.

Then when the grill is ready place the chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.

Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.

Remove skewers from the grill and serve immediately. Wala...Amore on the grill!

WHO LOVES A GOOD PASTA? I KNOW I DO. ORGANIC PENNE PESTO CAN BE IN YOUR KITCHEN TONIGHT.

Pesto Penne pasta is one of my favorites to make. It is delicious and surprisingly easy to make. For all of you who have never had the chance to try don't be afraid of the color. What makes the pasta green is your friendly organic herb called basil.

Here is the simple recipe for you to create in your kitchen.

2 cups packed fresh basil leaves
2 cloves garlic (If you are a garlic lover like me, add in 3 more garlic cloves)
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper to taste
1/2 cup Pecorino or Parmesan cheese, grated

Directions:

Add all of the ingredients except the cheese in a food processor and hit pulse until everything is chopped. Then add in the other 1/2 cup of the Olive Oil until smooth. Season to taste with salt and pepper. Pour your pesto sauce in a large bowl, add in your pasta and grated cheese. Mix in all together, and if you are like me I will sprinkle a lil amore with extra cheese on top.  A tasty and simple dish for any pasta lover.