Capellini Pomodoro (Angel Hair Pasta with Fresh Tomatoes)

Capellini Pomodoro (Angel Hair Pasta with Fresh Tomatoes)


Angel Hair Pasta with Fresh Tomato Sauce (Capellini Pomodoro)


This is what I make when in a hurry and feeling guilty about the Tommy’s Chili Dog and Chili Fry lunch.  It’s simple and relatively healthy!               

Capellini Pomodoro (Angel Hair Pasta with Fresh Tomatoes)

3   Tbsp          olive oil       

3   lbs             Roma tomatoes diced            

4                     garlic clove, minced               

1   teaspoon  Dried oregano — crushed               

1      cup   fresh basil leaves stems removed      

1      lb      Capellini (Angel Hair) Pasta           

 1/2   cup   Shredded Parmesan Cheese               


1   Put well salted water for pasta on the stove and bring to a boil.   Add pasta and cook according to the package directions. 
2   While the pasta is cooking, heat olive oil over med-high heat in a large skillet.     3.   Add one half of the diced tomatoes to the skillet and cook for 2 minutes.  add the rest of the tomatoes, minced garlic and oregano and cook for 2-3 more minutes.    

4   Place pasta in the bowls, cover with sauce and cheese and add a couple basil leaves

8 Servings               

Angel Hair Pasta with Fresh Tomato Sauce (Capellini Pomodoro)

Pot Roast

Pot Roast

Pot Roast


There really isn’t much you can say about pot roast except that when it is good, it is very, very good and when it’s bad it is awful.  Tender and juicy, falling apart is good; dry and hard not so much.  This one is great – another reason to own a Dutch oven.  The recipe is really simple and it takes time, but mostly oven time so while its cooking you can lounge by the pool!  I made a double batch because I really like hot beef sandwiches smothered in gravy.    

Pot Roast

1                    lean chuck roast, boneless,  about 4 pounds 

3   Tbs           flour 

2   Tbs           Steak seasoning (Grill Mates Montreal Seasoning) 

2   Tbs           olive oil 

1   medium   onion, coarsely chopped 

2                    carrots, diced 

3                cloves garlic, minced 

2                cups dry red wine 

1                cup beef broth 

1                large fresh or dried bay leaves 

2   sprigs   rosemary 

1   tsp        Dried oregano — crushed 

1   Heat oven to 300°. Dry the roast with a paper towel, rub with flour and sprinkle on seasoning or salt and pepper all over the roast. 
2   In a large Dutch oven or oven safe pot over high heat, heat the oil. Sear the roast on all sides until really browned, about 4 minutes on each side. Remove the roast to a plate and set aside. 

Pot Roast Browned


3   Add chopped onion and carrots to the drippings and cook until the onions just start to brown. Add the garlic and cook for another 1 minute. Add the wine, and beef broth. Put the roast back in the pot and add the bay leaves, rosemary, and oregeno.  – if you need a little more liquid to almost cover the meat, add more beef broth.  Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast and removing the lid after 2 hours. 
4   Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm. 
5   Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. If you want a thicker sauce, mix 3 tbsp of flour in a cup of water until it is smooth, then pour into the juices a little at a time until you get the desired thickness.  Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices. 

Servings: 8

Italian Caprese Sliders – how many can one college student eat?

Italian Caprese Sliders – how many can one college student eat?

Italian Caprese Sliders


When I was growing up my father was a true grill man – charcoal only and whatever he was making, there was one beer to splash on the food and one for him!  I on the other hand, love my gas grill (and I think dad has one now too) mostly because I’m lazy and don’t want to mess with the charcoal.  Of course, dad would probably not been caught making “wimpy” sliders and I am generally prone to enormous burgers stuffed with cheese but as I mentioned in a previous recipe for the Bacon Sliders, my husband brought home a “slider” pan which I determined wasn’t worth much, but I did like the sliders so here’s another variation.  If you have the time, it is well worth it to make fresh rolls from either your own or the frozen dough. 

1 1/2      lb            ground beef 

1             lb            hot Italian sausage 

1             tsp          dried Italian seasoning 

1             med       onion finely chopped 

1                            bell pepper finely chopped 

3                            cloves minced garlic 

18                          White Dinner Rolls 

8             oz           fresh Mozzarella cheese sliced 1/4 inch thick 

4             large      Roma tomatoes sliced in 1/4 in thick slices 

1/4         cup         fresh basil leaves stems removed 

                              freshly-ground black pepper 

3             Tbs         extra virgin olive oil 

3             Tbs         balsamic vinegar 

1             Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic. 

2             Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.  Cut the meat into 2″ squares. 

3             Grill 2-3 minutes on each side or until cooked through to a temperature of at least 160. 

4             Wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side. 

5             When the burgers are done, place a slice of Mozzerella on each burger and tent with foil while preparing the buns.          

6             Whisk together olive oil, balsamic and remaining 1 clove minced garlic 

7             Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good sized basil leaves and drizzle each burger with 1 teaspoon of the balsamic/olive oil dressing.

Breaded Pork Cutlets (Pork Schnitzel) – the Shar-Pei of pork

Breaded Pork Cutlets (Pork Schnitzel) – the Shar-Pei of pork



Having spent several years living in Germany, I became very fond of schnitzel.  If you’ve never seen it you almost wouldn’t believe the size of their servings, it literally hangs off the plate (which is the size of a platter).  Although I love fried food, I’ve never been much for frying as it always seems more work than its worth (too messy and what do you do with all that oil) and not so healthy anyway but I saw this episode of  America’s Test Kitchen and decided to give it a try.  I had also been to the local Farmer’s Market (which isn’t much considering we live in the desert) but I found some really nice small potatoes, including some great little purple ones.  During the show, their comment was that the schnitzel should be like a Shar Pei puppy, completely wrinkled and I think mine came out pretty close.  I probably could have pounded them a little thinner, but basically I got tired and the iron skillet I was using seemed to get heavier by the minute.  I then fried up the potatoes and served with some corn and it was a wonderful meal, not like the local Gasthaus, but pretty good nonetheless.**ASCA00

Quiche Lorraine

Quiche Lorraine

Quiche Lorraine


This is a great recipe for a special brunch, or Sunday breakfast.  This year I made this along with bagels and fruit for a Mother’s Day Brunch.  It may a little heavy on the bacon and cheese for some, but as my nephew once said when his cousin pointed out he was putting too much icing on the cookies . . . “I like too much”.  The best part is, the custard portion of the recipe is wonderful and you can change up the bacon and type of cheese for whatever you have on hand, broccoli and cheddar is a great combination.

Serves 8.  

1 lb bacon
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon  pepper
1 teaspoon Italian spice
8 Ounces Gruyer cheese, grated (1 cup)
1 9- inch deep dish pie shell (warm), baked until light golden brown, 5 to 6 minutes


  1. Pre heat oven to 375 degrees. Slice bacon into ½ inch cubes and fry  over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate .  If you’re in a rush, use packaged bacon crumbles – just make sure it is real bacon.
  2. Whisk all remaining ingredients except cheese in medium bowl
  3. Spread cheese and bacon evenly over bottom of warm pie shell and pour in custard mixture. Bake 30 to 35 minutes until lightly browned but center is still soft.   Let cook at least 15 and preferably 30 minutes before slicing in order to allow the center to firm up.

Quiche Lorraine