Riso Freddo

Prep time: 5 minutes; Cook time: 10-15 minutes (depending on the type of rice); Cooling time: 30 minutes.





This is THE Italian Rice Salad. Italian (Summer) Cooking at its best. Easy, fresh, colorful... and full of flavor. Pair with a chilly glass of white wine. 

Tip: buy Swiss cheese and ham at a good Deli. Ask for a 1/2 inch thick slice of each, then cut into cubes.

 Ingredients (4 people):

• 2 cups cooked rice (prefer whole wheat)
• 1 teaspoon salt
• 1 can tuna in extra virgin olive oil
• 1/2 cup canned corn
• 1/2 cup swiss cheese cut in 1/2 inch cubes
• 1/2 cup good quality ham cut in 1/2 inch cubes
• 1/2 cup olives (optional)

Steps:

1. Cook rice as directed, adding salt in the water.
2. Transfer rice in a large serving bowl and let it sit for a couple of minutes.
3. Add tuna, corn, cheese, ham and olives and stir.
4. Place bowl in the fridge and let sit for 30 minutes before serving.

Meatballs in Balsamic Vinegar Sauce

Prep time: 5 minutes  Cook time: 18 minutes

Thanks to my mom for inspiring this delicious recipe. The aroma from the balsamic vinegar sauce will get your mouth watering as you wait in anticipation for that first bite... just ask my husband, who stalks the kitchen looking like he hasn't eaten in days every time I make it. Last but not least, a BIG thanks to aunt Liz (my husband’s aunt) for trying my recipe and sending me pictures!

Extra Yummy Tip: This meatball recipe has plenty of flavor. However, I could not resist from sharing an extra yummy tip: add a small piece of cheese (the size of a pea) in the center of each meatball. I'll leave the rest to your imagination.

Healthy Tip: substitute ground sirloin for ground turkey.

Ingredients (4 people):

• 1 pound ground sirloin
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 teaspoons chopped up fresh rosemary
• 2 1/2 ounces grated parmesan cheese
• 3 slices fresh bread (left out for a couple of days then grated in a blender)
• 1/3 cup flour
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 cup chicken broth

Steps:

1. In a large mixing bowl mix ground sirloin, egg, salt, pepper, rosemary, parmesan cheese, and fresh bread crumbs.
2. Scatter flour on a large plate.
3. Make meatballs taking a small piece of meat and rolling it between your hands. Each meatball should be slightly bigger than a golfball.
4. Roll each meatball in flour and brown in olive oil.  Deglaze the pan with balsamic vinegar, then add chicken broth.  Cover the pan and simmer on low for 15 minutes.

Quick & Tasty Tomato Sauce

This is the perfect on-the-go pasta sauce. Just place all the ingredients in a container and refrigerate overnight (up to 3-4 days). 
 I try to avoid cream based pasta sauces such as Alfredo Sauce (speaking of which, I hate to break it to you but there is no Alfredo Sauce in Italy... who is Alfredo anyway?) because cream has very high levels of fat. And I might be Italian, but I like my skinny jeans. I love this recipe because it is tomato based but still very creamy. If you are keeping an eye on your calorie intake try The Laughing Cow Wedges (for this recipe use one or two wedges). You can also use Bel Paese (which I personally love), fresh goat cheese, or even ricotta. Cheese has calcium, which neutralizes the acid in the tomatoes, it also makes the sauce thicker and creamier. Not bad for a low calorie recipe!

Tip: You can make a few changes to this recipe and have a whole different sauce. Substitute the organic crushed tomatoes for canned cherry tomatoes, crush the garlic cloves instead of removing them before cooking, and keep the basil leaves. Buon Appetito!

Prep time: 5 minutes

Ingredients (4 people):

• 4 fresh (possibly organic) basil leaves
• 1 1/2 tablespoon extra virgin olive oil
• 1 can (14 oz) organic crushed tomatoes
• pinch of salt
• pinch of freshly ground pepper
• 1 garlic clove
• 1/4 cup creamy cheese
• 1 tablespoon freshly graded pecorino or Parmesan cheese

Equipment:

• measuring cups
• container
• pan

Steps:

1. In a container mix basil, olive oil, tomato sauce, salt, pepper and garlic and refrigerate overnight.
2. The following day remove garlic clove and basil, add creamy cheese, and cook over medium heat for 10-15 minutes
3. Pour over pasta. Add pecorino or Parmesan cheese and serve!

Quick Grilled Asparagus

Prep time: 1 minute; Cook time: 1 minute 30 seconds (microwave) + 2 minutes (grill)

This is a quick side dish, or main dish... add a few slices of toasted bread and dinner is served! Ready in 5 minutes!

Tip: While heating up the grill I microwave the asparagus for 1 minute and 30 seconds to speed up the cooking process. Doing this the asparagus cook throughly, quickly, and still have that crispy grilled taste.

Ingredients (2-4 people):

• 1 lb asparagus
• 1/2 tablespoon water
• Pinch of garlic salt/sea salt
• Pinch of freshly ground black pepper
• 2 teaspoon extra virgin olive oil
• 1/4 cup fresh goat cheese

Equipment:

• Scale, measuring cups/spoons
• Plate
• Microwave
• Grill pan

Steps:

1. Preheat grill (medium heat).
2. Rinse asparagus thoroughly and break off the ends.
3. Lay the asparagus in a single layer on a plate and sprinkle with water.
4. Microwave on high for 1 minute and 30 seconds.
5. Move the asparagus on the grill and discard the water.
6. Sprinkle asparagus with salt, pepper, extra virgin olive oil, and fresh goat cheese.
7. Serve with toasted/grilled bread.

Grilled Cheese, Mon Amour!

Prep time: 5 minutes; Cook time: 2 minutes each side

Supposedly today is the cheesiest holiday of all year: happy Grilled Cheese Sandwich Day! My favorite is with havarti cheese on 5 grain bread, and I like to add a few zucchini slices for some extra taste. I like zucchini because their flavor is delicate enough not to cover up the strong taste of havarti. Super yummy and ready in less than 10 minutes!

Tip: I own a French cast iron grill pan (très chic!) that came with a press/lid (I have a very sweet mother-in-law that loves to spoil me with awesome kitchen tools :) but you can also use a regular grill, a panini press, or a regular pan (in this case spray some PAM). If you have a cast iron grill pan but don’t have a press/lid you can use a heavy plate or a heavy object wrapped in aluminum foil as a press. Voilà!

Ingredients (1 sandwich):

• 1/4 zucchini sliced thin
• 2 pieces multigrain bread (I like Publix’s 5 grain bread)
• 1 slice havarti cheese
• Pinch of garlic salt/sea salt
• Pinch of freshly ground black pepper
• 1 teaspoon extra virgin olive oil

Equipment:

• Sharp knife
• Cutting board
• Plate
• Microwave
• Girll pan
• Heavy plate/object

Steps:

1. Preheat grill pan (medium heat).
2. Slice zucchini (thin slices).
3. Place zucchini on a plate and cook in the microwave for one minute.
4. Sprinkle zucchini with salt, pepper and extra virgin olive oil.
5. Place first piece of bread on the grill, add cheese, add zucchini, place second slice of bread (the cheese melts better if placed on the bottom) and cover with lid.
   
6. Grill until hot and crispy, about 2 minutes each side.

Easy Breezy Prosciutto & Melone

prep time: 5 minutes

Perfect Summer appetizer... ready in 5 minutes!

Tip: to achieve the perfect sweet & sour mix the prosciutto must be cut paper thin. The thinner, the better!

Ingredients:

• 1 cantaloupe
• 1/3 lb prosciutto cut REALLY thin (also known as “Parma ham” or “raw ham”)

Equipment:

• Cutting board
• Sharp knife
• Large serving plate

Steps:

1. Cut cantaloupe in 1/2 and clean the inside
2. Cut each 1/2 in 4 slices, then cut the skin off and chop each slice into smaller pieces (the size of large ice-cubes)
3. Roll a slice of prosciutto around each piece of cantaloupe and place on a large serving plate

Kaja’s Chocolate Krispies Cake

Prep time: 5 minutes; Fridge time: 10 minutes

Kaja is a lovely Norwegian little girl who said this was “the best tasting cake” she had ever had. This dessert could not be any easier (and it is so quick!). Kids and adults will looooove it!

Tip: This is very yummy but also very high in sugars and fats so be aware :) The extra time at the gym will be totally worth it!


Ingredients:

• 8 Mars candy bars
• 1/2 cup butter
• 6 oz of Choco Krispies
• 1/4 cup dark chocolate

Equipment:

• Sharp knife
• Large saucepan
• Wooden spoon
• x-inch rectangular cake pan
• Spatula
• Serving plate

Steps:

1. Cut each candy bar into smaller pieces.
2. In large saucepan melt butter over low heat. Add the candy bars and stir until completely melted.
3. Add the Choco Krispies cereal, folding until well coated.
4. Place the mix into a cake pan, leveling the mix with a spatula (size and shape don't really matter).
5. Leave in the fridge for 10 minutes then let it sit at room temperature for another 10 minutes before taking it out of the cake pan. Decorate with dark chocolate and serve in thin slices.