And it’s a favorite of ours.

Not only is it easy…

But it’s delicious too!

But this ain’t your average caprese…

Oh no…

This is with some gorgeous heirloom tomatoes from our local CSA.

And some buttery divine burrata cheese.

Burrata is fresh italian cheese made of mozzarella and cream.

It’s a hard mozzarella shell outside and soft mozzarella and cream inside.

When you serve it a room temperature it oozes out all over spreading its gooey goodness all over anything in it’s path.

In this case, it’s the heirloom tomato and basil…

Check it out.

WHAT YOU NEED:

2 cups mixed greens

1 -2 heirloom tomatoes, cut into large chunks

1 ball of fresh burrata, room temperature

10 large leaves basil, torn

Handful of chopped parsley

Kosher salt

Fresh ground pepper

Really good extra virgin olive oil

Dash of good balsamic vinegar

Crusty bread for dipping

WHAT TO DO:

On a large serving platter, spread out your mixed greens.

Arrange tomatoes on top of greens.

Top tomato with cheese.  Cut cheese open (make sure it’s room temp) and let it melt over tomato.

Top with torn basil leaves, parsley, S&P, vinegar, and olive oil.

Use bread to scoop it up and enjoy.

Thanks to wikipedia for the use of some of these images.

Related posts:

• Salad Week – Tuscan Bean Salad
• Salad Week – Pesto Pasta Salad
• Salad Week – Beet Edamame and Goat Cheese Salad
• Salad Week – Asian Cucumber Salad
• Salad Week – Salad Tips

Oh yeah baby…

It’s getting hot in here!

What do we do when it’s hot?

We make Gazpacho to cool us down.

Oh yeah…

We’re chillin’!

Watch us make some spicy Gazpacho.

WHAT YOU NEED:

1 1/2 lbs vine ripe tomatoes (or you can use a big can of tomatoes if your 5 year old ate all of yours)

1 english cucumber, seeded

1 jalapeno, seeded

1 red bell pepper, seeded

1 yellow bell pepper, seeded

1 red onion,

2 cloves garlic

3 -4 slices day old crusty french bread

1 T sugar

1 T spanish paprika

2 cups tomato juice

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

1 lemon, juiced

S&P

WHAT TO DO:

Chop all your veggies into large chunks, just to help the food processor out a bit.

In the bowl of a food processor combine cucumber, peppers, onion, garlic, bread.

Pulse a few times until they are chopped but still chunky.

Toss in tomatoes and repeat.

Pour into a big bowl and add in sugar, tomato juice, paprika, vinegar, olive oil and lemon juice.  Season with S&P and let sit in the fridge so the flavors can combine for at least 3 hours.

Top with sour cream or avacado slices.

Keep it in the fridge all week.

It’s like a delicious refreshing salad in soup form!

Amazing!

Related posts:

• Grillin’ & Chillin’ Week – Cedar Plank Salmon with Jack Daniels Sauce
• Grilling Week – Veggie Kabobs
• Salad Week – Tuscan Bean Salad
• Get Healthy Week – Salmon with sauteed veggies
• Mexican Fiesta Week – Tequila Lime Chicken

Fitz Family Taco Night continue…

I decided to try another taco casserole.

But I don’t like my chips mushy or my veggies warm in any way.

Sooooo….

I kept ‘em separate.

Perfect combo of crunchy chips…

Hot and spicy filling….

Cool and crisp veggies.

Can I get an ole???

Ole Taco Casserole

WHAT YOU NEED:

1 lb gound beef

1 packet taco seasoning

3/4 cup water

1 onion chopped

1 can low fat refried beans

1 can black beans

2 cups low fat shredded cheddar cheese, divided

1 cup Spikes Santa Fe Black Bean and Corn Salsa

1 large bad tortilla chips

1 head of romaine lettuce, chopped

2 tomatoes chopped

1/2 red onion chopped

1 can sliced olives

1 avacado chopped

jalapeno slices

sour cream

WHAT TO DO:

Preheat your oven to 375 degrees.

Heat a large skillet over medium high heat.  When skillet gets hot, add beef and brown, about 5-7 minutes.  Add in onions and cook until soft, about 4-5 minutes.

Meanwhile in a 13×9 inch baking pan, spread our refried beans in an even layer on the bottom.  Top with 1 cup black bean and corn salsa, then a layer of black beans.

Once meat has browned, add in taco seasoning and water.  Reduce heat to a simmer and cook for 5 more minutes.

Add meat on top of the black bean layer.

Top with 1 1/2 cups cheese and bake at 375 for 20 minutes.

While the casserole is baking assemble your plates.

Spread out some chips as the bottom layer.

Top with lettuce, tomato, onion, avocado, and remaining cheese.

Scoop a dollop of meat on your fixings and top with sour cream and jalapeno.

Tell me how you like this version….

Related posts:

• Taco Pie
• Fiesta Week – Fiesta Rice
• Mexican Fiesta Week – Cheese Enchiladas
• Fitz Family Taco Night
• Mexican Fiesta Week – Cheesy Corn Rice

It’s quick.

It’s cheap.

It’s delicious.

It’s Whole Wheat Pasta with Meat Sauce

WHAT YOU NEED:

1 box whole wheat pasta

1 T extra virgin olive oil

1 lb ground turkey

1 small onion, diced

2 garlic cloves, chopped

1 jar Francesco Rinaldi ToBe Healthy Garden Vegetable Tomato Sauce

S&P

Chopped basil

Grated Parmesan Cheese

WHAT TO DO:

Heat a large pot of water over high heat.  Once boiling, salt your water and cook pasta to al dente.

Meanwhile, heat a large skillet over medium high heat.  Add your oil to the pan.  Once the pan is hot, toss in your turkey.  Brown the turkey, about 6-7 minutes.

Toss in your onions and garlic and season the mixture with S&P.  Let the veggies cook for about 5 minutes.  Pour in the pasta sauce and mix well.

Let the sauce simmer until your pasta is done.

Add the cooked pasta to the sauce.  Top with basil and parmesan cheese.

Delicious dinner in no time!

Related posts:

• Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies
• Quick and Easy Pasta Week – Gnocchi Bake
• Get Healthy Week – Chicken with whole wheat penne and veggies
• CSA Special – Pasta with turkey bacon, peas, and dandelion greens
• Grandpa’s Famous Pasta

It feels like fall!

It’s coming!

This is my first fall back east in over 12 years. I’m sooooooo excited. So as the weather cools down we decided to heat up the kitchen.

You all know how we love our pizza.

Well, really, who doesn’t?

We do all kinds of pizza around here

We do BBQ Chicken Pizza

We do Grown Up Date Night Pizza

We do Pizza Puffs

We do Potato Pizza I mean we are Fitzpatricks after all

We do Muffin Man Pizzas

We even do Upside Down Pizza

For tonight I decided to use up the dough I had frozen from when I made the Date night pizza and slapped in on the pizza rock and we made pizza two ways…

Tomato

and Pesto

Both of which were great.  Why?  Because we topped them both with sauteed mushrooms, garlic, fresh mozzarella and wait for it…

PANCETTA!

Turns out I’m the only one who really likes the pesto.  Bummer, guess I’ll just have to eat it all myself.

They’re both delicious, here’s how you make them.

2 pizza dough (you can use store bought, from your local pizza joint, or try this recipe for homemade dough here)

1/4 cup prepared pesto sauce

1/4 cup pizza sauce (try the organic san marzano sauce from Whole Foods…YUM!!!)

2 large balls fresh mozzarella, sliced into thin discs

1/4 lb pancetta cut into large slices

8 oz sliced button mushrooms

8 oz sliced portobello mushrooms

3/4 cup shredded mozzarella

4 cloves garlic chopped fine

2 T olive oil

S&P

Preheat your oven to 425 degrees.  Heat a large skillet over medium high heat.  Heat up 1 T olive oil.  When it’s hot add in your pancetta.  Cook until crispy.  Remove with a slotted spoon and set aside.  Add in an additional T of oil if needed.  Toss in your sliced mushrooms.  Saute until soft, about 8 minutes.  Add in your garlic and cook for an additional minute.  Turn off the heat and set aside.

Next stretch your dough to the desired size.  We went for small pizzas.  Slather one dough with your red pizza sauce, the pesto to the other.  Or you can mix your sauces and get a yummy basily good tomato sauce.  Sounds like another recipe brewin’… Top the sauce with mushrooms.  Top each with fresh mozzarella, then shredded mozzarella.  Top the cheese with the pancetta and bake each pizza for 15 minutes or until nice and bubbly.

Serve with a side salad.  Trust me, there’s no leftover pizza for the next morning on this one.  Yes I eat leftover pizza for breakfast.  Don’t judge, always have, always will.  Also eat leftover chinese for breakfast.

It’s my fave.  What’s yours?

Related posts:

• Supreme Upside Down Pizza
• Potato Pizza Pizzaz
• Upside Down Pizza
• Hawaiian Pizza
• Sausage & Turkey Pizza Pockets

As many of you may know, I am not a lasagna fan.

GASP!

Yes, it’s true…

I don’t do ricotta.

And before you say it, yes I’ve had lasagna without ricotta and still, it doesn’t work for me.

It makes no sense.  I like everything in there, but alas, I can’t do it.

BUT…

I kinda liked this one.

AND my family LOVES lasagna, like most normal human beings in the world.

Not to mention the fact that the boys had  a BLAST helping me construct these little towers of yummyness.

They are a much healthier alternative to the kind your granny made so give these a whirl…

You’ll be glad you did.

Serves: 4   Prep Time: 25 minutes  Cook time: 40 minutes

1 lb ground chicken

2 cloves minced garlic

8 oz canned petite diced tomatoes undrained

8 oz canned tomato sauce

1/2 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp cracked pepper

8 lasagna noodles, cooked al dente

1 beaten egg

2 cups ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup frozen spinach, thawed and well drained

2 cups shredded mozzarella

1 tbsp dried parsley

1/4 cup shredded or grated Parmesan

Thoroughly cook the ground chicken in a large skillet. Add the tomatoes, sauce, garlic, spices, salt and pepper. Cover and simmer for 10-15 minutes.

Combine the egg, ricotta, and parmesan.

Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.

Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.

Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.

Let the “cupcakes” sit for at least 10 minutes for easier removal.

Related posts:

• Quattro Formaggi Chicken Fettucine
• Chicken Parm
• Meatloaf Cupcakes
• Kickin’ Chicken Stroganoff
• Chicken Amazing

It was at a great little place in Boston called the Sunset Grill & Tap.

They were famous for their hamburgers…

their beer (this was back before the whole microbrew craze and we were famous for having over 100 beers on tap and over 400 more in bottles – oh and being only 19 I didn’t know what any of them tasted like, of course, no really…)

and their NACHOS!

The nachos…oh the nachos…the nachos were amazing…

First off, the nachos are enormous! I mean huge. 4 college football players would have issues finishing the plate.

And they were topped with yummy goodness…

Cheddar Cheese, Salsa, Ground Beef, Tomatoes, Sour Cream, Lettuce, Olives, all on top of tri color corn chip delight.

Here, I’ll show you…

That’s Brady, a few years back, sitting behind a plate of Sunset’s nachos. Doesn’t he look like Cooper now? Creepy huh?

That’s me and Keegan on that same visit to Sunset, and yes, I’m enjoying one of those beers I never got to try…just go with me on this one.

So I was in Boston last weekend and didn’t make it to the Sunset for my favorite nachos so I decided to whip up a plate of these at home. I made mine out of ground chicken to lighten things up a bit, well as much as you can lighten up nachos that is…Let me first apologize for these pics. I broke my camera so I had to take these with my iPhone…The pics may be slightly sad but the nachos were awesome.  I though the hubs was going to cry…he may have shed a tear he liked them so much.

Serves 6 Prep Time: 10 minutes Cook Time: 15 minutes

1 lb ground chicken

1 packet taco mix

3/4 cup water

large bag of tortilla chips

2 cups of cheddar cheese

1 tomato chopped

1 small red onion chopped

1 avacado chopped

4 T chopped cilantro

1 head of iceberg lettuce, sliced

chopped olives

sour cream

sliced jalapenos

Preheat your oven’s broiler.  In a large skillet brown your chicken over medium high heat.  When it’s cooked through season with taco mix and 3/4 cup water.  Cook for an additional 5 minutes.  Place a single layer of tortilla chips on a baking sheet.  Sprinkle with half of your cheese.  Place under the broiler for 3 minutes.  Remove from oven and top with more chips, chicken mixture and remaining cheese.  Place back under the broiler for another 5 minutes.

Remove from oven and transfer to a serving dish.  Top with lettuce, tomato, olives, avacado, cilantro, onions, jalapeno, and sour cream.  Serve ‘em up hot and gooey!  I like to add tobasco to mine too.

Do you have a favorite restaurant dish that you’d like to recreate?

Related posts:

• Chicken Ole
• Kickin’ Chicken Stroganoff
• Fitz Family Taco Night
• Quattro Formaggi Chicken Fettucine
• The Neely’s Get Your Man Chicken

It was the first time we had gotten our families together.

I can’t believe that between us we have 9 kids.

Oh, how times have changed!

Instead of planning after hours parties and heading to the cafeteria to eat away a hangover…

We were discussing what kind of bottles we thought worked best and how many soccer practices a week a 5 year old should have.

Oh how the mighty have fallen…

Well, before the party the hubs freaked out and didn’t think we had enough food.

Really, honey?

Have you met me?

Of course we have enough food.

Yet, off he went to the store to purchase more and he came home with meat…lots and lots of meat.  Needless to say I have about 7 extra steaks in the fridge to use up this week.  Get ready for some steak leftover recipes guys!  Grill a lot of it this weekend…you’ll be glad you did.

Serves 4  Prep Time: 1o minutes  Cook Time:  15 minutes

1 T canola oil

2 large leftover steaks (you know the one your hubs thought you needed)  If you are a vegetarian you could use portobello mushrooms instead

1 large onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 t garlic powder

1/2 t dried oregano

1/2 T ground cumin

1/2 T ground corriander

1/2 T chili powder

1/2 cayenne pepper

S&P

tortillas

shredded cheese

guacamole

sour cream

hot sauce, this is optional, but I like it spicy!

In a large cast iron skillet heat your oil over medium high heat.  When the oil is hot add your onion and peppers.  Saute for about 5 minutes until they are softened, season with S&P.  Toss in your leftover steak and season with the remaining spices and additional S&P.  Cook until heated through, about another 5 minutes.

Build your taco by laying your steak taco mixture in the middle of your tortilla.  Top with cheese, sour cream, quacamole, and hot sauce.  Need some good guacamole recipes?  Here are two of my favorites…

Tyler Florence’s Guacamole

Barefoot Contessa’s Guacamole

My guacamole is kind of a combo of these.  I’ve made a lot of guac in my day and I’d swear by these two.  YUMMY!!!

Happy Friday Follow all! Please leave me a note to say you were here and I’ll get ya back over the weekend!

Related posts:

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• Philly Steak N’ Cheeseburgers
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Best thing about this dish is you can make it in advance and leave it in the fridge to take out and make when you get home after a long day at the playground and everyone is hungry and tired and you don’t feel like cooking because the dog pulled out the trash can and now you have to clean the kitchen and still give everyone a bath and dinner and all you want to do is pour a big glass of wine and watch who Ali chooses on The Bachelorette and dinner is the last thing on your mind…not that I would know anything about that.  This is totally hypothetical, I’m just saying.

Italian Cheeseburger Macaroni

Serves: 6         Prep Time: 20 minutes  Cook time: 30 minutes

2 T  olive oil

1 lb  ground beef

½ large  onion, chopped

1 can diced tomato

1  clove garlic, chopped

8 oz  mushrooms sliced thin

½ T dried oregano

1 t  dried red pepper flakes

1 lb whole wheat penne pasta

3 T butter unsalted

3 T all purpose flour

3 cups                              whole milk

1/2  t  fresh grated nutmeg

2 cups  shredded sharp cheddar cheese

1 cup shredded swiss cheese

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil for your pasta.  In  large skillet heat olive oil over medium high heat.  When oil is hot add in onions and mushroom and sautee until soft.  About 6 minutes or so.  When they are soft add in garlic, season with salt and pepper and cook for anadditional minutes.  Add in your ground beef and cook until brown, about 5 minutes.  Once meat has browned toss in the tomato, oregano, and red pepper flakes.  Season again with S&P and allow to simmer for about 5 minutes.

Meanwhile, in a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.   Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.  Toss the penne with cheese mixture.

Spray a baking dish with cooking spray and pour half of the pasta mixture into the bottom of the dish.  Spoon the Italian burger mixture over the top in an even layer.  Then cover with remaining pasta.  Top with additional cheddar cheese if desired.  Bake at 375 for 30 minutes and enjoy!

Related posts:

• Macaroni with bacon, sausage, and cheese
• Italian Shepherd’s Pie aka Pastore Pasticcio
• Grandpa’s Famous Pasta
• Mac n’ Cheese please
• Summertime Pasta

2 T                                  Extra Virgin Olive Oil

2 cloves                        garlic

¼ c                                chopped onion

¼ c                                    chopped red pepper

¼ c                                    chopped carrots

¼ c                                    chopped mushrooms

1 28 oz can                        san marzano chopped tomato

1 ½ T                                    dried Italian seasoning

S&P

1 box                                    linguine, spaghetti, whatever floats your boat

In a large pot or dutch oven heat the oil over medium high heat.  When the oil is hot add onion, carrots, and mushrooms.  Sautee until veggies are soft and onions are translucent, about 7-9 minutes.  When your veggies are soft add the garlic to your pot.  Cook for 1-2 minutes stirring often.  Sprinkle in S&P and your Italian seasoning.  Stir.  Pour in tomatoes and stir to combine.  Bring your sauce up to a boil and then reduce to a simmer.  Simmer for 20 minutes then puree your sauce so it’s smooth.  You can use a hand blender, a food processor, or a stand up blender.

Be sure to make this one in large quantities.  You can double or triple this recipe and keep it in the fridge for up to a week or freeze it in ziploc bags so you always have a healthy marinara sauce on hand for pasta, or veggie dipping!

If you’re here from the Tuesday Follows, welcome welcome! Be sure to leave us a note to let us know you were here so we can return the favor. Now, what can I get ya to nosh on?

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