Fettuccine w/Sweet Corn & Dill

"There shall be eternal summer in the grateful heart."

~Celia Thaxter

I'm feeling a little lethargic this morning... guess that's to be expected when my 1 year old is cracking his 2nd molar, my 3 year old's stomach virus is erupting like Mount St. Helens., and baby #3 is shadowboxing in the womb *my bladder clearly the punching bag*

But the day is already looking up...the coffee is ready, an intoxicating aroma of cinnamon roll fabulousness is filling the air, and sleep deprivation aside, this heart is grateful.

Grateful for the little moments.

Moments that feel vibrant and invigorating to be alive.

The moments that make you breathe life in...deeply. The moments that make your heart swell, the moments that make you marvel, that allow you to wonder, that bring your soul to rest. For moments that make you laugh til it hurts, that make you weep with joy, that make your spirit dance.

Grateful for snuggles with chubby cheeked children, for intimate meals and late night fellowship with friends. For celebrations of life, and love. For embraces with the ones you cherish. For lover's conversations that never run dry. For weekend getaways with no agenda and plenty of fresh thoughts to ponder unhindered by time. For long walks and quiet moments of solitude that allow the soul to breathe and indulge in some necessary introspection. Moments that awaken your inner man...passionately.

Recalling just how satiable the simple pleasures truly are.

I first saw this recipe prepared a little over a year ago, and have been meaning to make it ever since. This is the second of three dishes I was able to make and serve to both of my Grandmothers and it certainly lived up to my expectations.

The sauce provides the perfect alternative to a heavy cream sauce, but gives all of the luxury and richness of one. The sweetness of the corn tickle the taste buds and make this the perfect summer pasta to share with the company of kindred spirits.

Invite someone over. Make them this meal. Eat outside. Engage in meaningful conversation. Create memories. Savor every moment.

Mangia!

Fettuccine with Sweet Corn & Fresh Dill

(recipe courtesy of Rachael Ray)

Ingredients:

• 8 ears of corn, peeled
• About 1 1/2 cups chicken stock
• Salt
• 1 pound fettuccini, tagliatelle or egg tagliatelle (I used 1/2 Pappardelle pasta and 1/2 fettuccine)
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 6 slices smoky bacon, chopped
• 1 bunch sweet green Vidalia onions thinly sliced or 3 medium leeks, trimmed and thinly sliced whites and greens, washed and dried
• 3 to 4 cloves garlic, finely chopped
• 1 small red chile pepper, seeded and finely chopped
• 7 to 8 stems of fresh thyme, leaves finely chopped, a couple of tablespoons
• 2 tablespoons butter, cut into small pieces
• About 1/4 cup dill, a generous handful, finely chopped
• Freshly grated parmesan or Parmigiano-Reggiano cheese

Directions:

1)Place a small bowl in a larger bowl inverted. Balance the ears of corn on the bottom of the small bowl, then scrape the kernels off which will be captured in the large bowl. (I simply used the flat surface of a cutting board for this procedure).

2) Puree half of the corn in the food processor or blender with stock.

3) Bring a large pot of water to a boil for the pasta, salt water and cook to al dente.

4) Meanwhile, heat EVOO, a turn of the pan, in a large skillet over medium to medium-high heat. Add the bacon and cook to crisp, drain and reserve the bacon and pour off all but about 2 Tablespoons of drippings. Return pan to heat and add whole corn kernels and season with a black pepper and just a bit of salt. Cook corn until it starts to lightly brown at edges, about 5-6 minutes, then add in onions and garlic, chili pepper and thyme and cook together a couple of minutes more. Stir in corn puree and heat through. Then stir in butter and dill. If sauce is too thick, add a ladle of starchy water to pan just before draining the pasta. Add pasta and sace and toss vigorously to coat evenly for at least 1 minute. Adjust seasoning and serve with freshly grated cheese on top.

Eggplant Rollatini Stuffed w/Proscuitto, Smoked Mozz, Fresh Basil & Ricotta

"Grandmas hold our tiny hands for just a little while, but our hearts forever."

~Author Unknown

I truly cherish the time I get to spend with my grandmothers.

They've lived a lifetime of trials and tribulations mixed with joy and laughter, the stories they can tell...

They've known a simpler life than we live today, they've seen our world change from decade to decade since the 1920's.

I'm sure at times they wonder how things ever got so complicated...I wonder that myself.

All of my husband's grandparents have passed away, and both of my grandfathers have passed away as well.

These two amazing women are the Matriarchs of our family.

They're all we have left to treasure from an era that is drawing to a close.

I could fill up pages upon pages with memories of time spent by their side.

They never ran out of hugs, or my favorite meals, or sweet treats...

And they never hesitated to tell me off if I wasn't doing something right.

It's been 15 years since both of my grandmothers have been in New Mexico at the same time. And so, it was an honor for me to have the opportunity to cook a meal for both of them. I know how much they both love eggplant, must be where I get it from :)

Grandmas, this is for you...

When picking out a good eggplant from your favorite produce area, I've been told to choose one that has a shiny skin with a green top, and that has worked very well for me. So to make my version of Eggplant Rollatini, I begin by cutting the Eggplant lengthwise into appx 1/8" - 1/4" slices. I sprinkle sea salt to both sides and lay flat for at least 20 minutes to let it sweat out the bitterness. Then, I rinse the slices and pat them dry.

Next, I used 2 tablespoons of extra virgin olive oil for each batch of slices in my grilling pan and grilled the slices appx 4-5 minutes on each side, just enough for it to become pliable and leave those beautiful grill marks.

Meanwhile, in a medium sized bowl, I combined 1 small tub of ricotta cheese, appx 4 tablespoons of grated smoked mozzarella, 3 slices of proscuitto that have been sliced and chopped into little bits, 1 clove of minced garlic, a pinch of sea salt and freshly ground black pepper, and a handful of fresh basil that I chiffoned to make the "filling mixture." That smoked mozzarella really gives it that extra layer of flavor. If you're having a hard time grating the mozzarella, you can always let it sit in the freezer for 15 minutes and that should help make it easier to grate.

When the slices have been grilled to perfection, I laid them on a flat surface, and used a heaping tablespoon of my "filling mixture" and then rolled them up.

Next, I set them in a baking dish an inch or two apart.

Then, I covered them in marinara sauce and freshly grated parmiggano reggiano. My signature "go to" marinara sauce is very simple. I use 1 large 28 oz. can of crushed tomatoes, 1/4 cup of extra virgin olive oil, 2-3 minced garlic cloves, appx 2 tablespoons of fresh basil chiffoned and chopped again, 1/4 teaspoon of fresh cracked black pepper, and 1/2 teaspoon of chile pequin (crushed red pepper flakes). I let that cook together on low heat for at least 20 minutes or so to let the flavors meld together. It's really that simple. I make a variety of different marinara sauces, but this is the one I turn to most often. The chile pequin gives it just a little spicy kick. I baked it in the oven @ 375 for appx 15 minutes.

I served this with a side of cheese tortellini with pesto sauce and a slice of garlic toast. I used 3 cheese tortellini that I purchased from Trader Joe's, and I make my pesto like this: Combine 2 cups of fresh basil leaves, 2 garlic cloves, 1/4 cup of toasted pine nuts (pignoli, pinon), 1/3 cup of extra virgin olive oil, a pinch of sea salt, and a pinch of freshly cracked black pepper in a blender. Blend all the ingredients until mixed well and voila! I like to mix in 1/2 cup of shredded parmiggano reggiano after the pesto is blended for an extra layer of flavor.

Go on, make this for someone you love...Mangia!

Lavender Pear Muffins for Monet...

"Faith never knows where it is being led,

But it knows and loves the One who is leading"

~Oswald Chambers

There are times in our lives when we are caught between moments that we wish would never end,

and moments that we wish had never begun.

When our hearts are most unguarded,

and we least expect it,

it comes...

a tender touch...

a glimpse of hope and a reminder of all that's good and true in our world.

It sneaks on up, reaches right in and

awakens something deep within us.

When I first heard that Liz from "That Skinny Chick can Bake" and

Kate from "Kate is Cooking"

were compiling a scrapbook to be filled

with sentiments and recipes from bloggers across the blogosphere

that was intended to spread a little sunshine

to someone very dear to my heart,

I was overjoyed at the chance to participate.

Monet from "Anecdotes and Applecores"

has won over the hearts of everyone who has crossed her path

in the most memorable way, through her thoughts and

contemplations, her stories, and her delightful recipes.

The prayers continue for her and her family

as they press through this especially difficult season of their lives...

a season that has been eclipsed with numerous tragedies and heartache;

And the hope is

that this small token of love

from those who adore her

will be a healing salve at such a time as this...

And that sweet bellas, is how we impact the world....one moment at a time....one person at a time....ONE MUFFIN AT A TIME.....

Thank you Liz & Kate for including me in this project...this is my contribution to Monet's scrapbook:

Monet, may you feel my heart and hands wrapping around your soul today. Not a day goes by that you and your beautiful family aren't in my prayers, and that you will soon be entering a new season of new hope...and in that spirit, I hope to brighten your day by delivering a kiss of spring time that is sure to leave behind a freshness that will fill your soul with the sweet fragrance of new beginnings. I created this muffin recipe to combine the gentle sweetness of a juicy pear with the provocative aroma of lavender allowing it to waltz with your taste buds in the most magical way - harmoniously topped off with a delicate vanilla glaze - need I say more?

Pear Muffins

2 - 15 oz. cans of Pears in natural juices, drained, and gently pureed

3 Cups of Flour

1 tsp of baking soda

1 tsp of salt

1/2 tsp of baking powder

2 cups of sugar

1 cup of canola oil

1 tsp of vanilla extract

3 eggs

1) In a large mixing bowl, mix flour, baking soda, salt & baking powder, set aside dry ingredients.

2 ) In another mixing bowl, mix 2 cups of sugar with canola oil, vanilla extract and 3 eggs.

3) add dry ingredients mix slowly, little by little, and whisk until fully incorporated

4) add pears and incorporate

5) scoop into lined muffin pan

6) Bake @ 325 degrees for appx 20-22 minutes

Lavendar Vanilla Glaze

1 1/2 cup of powdered sugar

1 tsp of vanilla extract

1 tbsp of softened butter

2 tsp of dried lavender

3 tbsp of milk

mix all ingredients together until glaze is smooth

spoon over each muffin,

allow glaze to set before serving...

Mangia

One Year Blogoversary!

One year ago today

Mangiabella was born

into the ever expanding blogosphere.

Who knew what a great adventure this would be,

how many amazing friendships would emerge?!

I am truly grateful.

So in the spirit of celebration,

I wanted to repost one of my favorite recipes

from one of my earliest posts

that just screams jubilee.

Sweet Bellas,

It's not that life is so short, it's that we wait so long to begin LIVING...

So come on...live a little...

take a break,

and dream a little fruiti-licious dream with me

Drunken Fruit Wedges w/Kiwi Cream

2 - 10" Flour Tortillas

1 Cup Strawberries, diced

1 Cup Mangos, diced

2 Tbsp of Grand Marnier*

*(or for those feeling a little less adventurous, you may substitute

Balsamic Vinegar for the Grand Marnier, it tastes fabulous)

4 Tbsp Sugar

1 Tbsp Cinnamon

kiwi cream *see below for recipe*

handful of fresh mint leaves

Oil for Frying

1) Cut tortillas pizza style into 12 triangles

2) toss strawberries and mangos with Grand Marnier and place in refrigerator at least 15 minutes,

the longer they marinate, the juicier they will be :)

3) In a small bowl, mix cinnamon and sugar, then pour mixture onto a plate

4) Heat Oil in a frying pan until hot, appx. 350 degrees

5) drop chips in oil and fry in batches - fry flour chips appx. 1 minute

until just very lightly golden brown, and then flip -

you want them to be a little soft 'n' chewy but somewhat firm

6) lightly drain on a paper towel

7) toss chips in cinnamon sugar mix & plate

8) spoon marinated fruit on top of chips

9) top fruit with fresh kiwi cream *see below* and mint leaves

Kiwi Cream

1/4 cup of powdered sugar

3/4 cup of heavy whipping cream

2 kiwis, pureed

In a small mixing bowl, beat whipping cream and slowly add powdered sugar. Continue to beat until stiff peaks appear.

Gently fold in kiwi puree, mangia!

As Iron Sharpens Iron...

"As iron sharpens iron, so one man sharpens another." Proverbs 27:17

Once in a while, perhaps even once in a lifetime, are you surprised with a gift that is so rare, so special, that you never cease to marvel at how your life has changed since the very day you stumbled upon it.

I don't think I'll ever be able to truly express in all it's fullness how blessed I feel that such a gift was given to me, and it all began in the strangest of places....

It was just about this time last year that I entered a recipe contest. And through that recipe contest, a community of kindred spirits began to form. And within that community, a certain thread was birthed. And within that thread, friendships emerged. And through those friendships, one particular friendship became a sisterhood.

Sweet Bella Lorraine, I thank God continually for bringing you into my life. You know and understand me better than some who have known me for years. You sharpen my iron....fiercely. Your wisdom, beauty, grace, and strength proceed you. Your kindness, compassion, and encouragement refresh my soul. Your light shines BRIGHTLY, and my world is enriched in every way because of it. You are, and forever will be, woven into the tapestry of my life.

Happy Birthday Lorraine!

What a thrill it is to celebrate the day you were created.

Fearfully and Wonderfully made for a Divine purpose,

and with a destiny that only you can fulfill.

Won't you help me celebrate Lorraine today....stop by her beautiful blog

"A Multi-Dimensional Life"

You will be so very glad that you did. She will inspire you with incredible meals, poignant poetry, and her heart of gold. Beauty drips from her fingertips and her words....truly....are a GIFT.

As a special tribute to Lorraine, I would like to share two of her amazing recipes that I have personally made, and they are absolutely magnificent. The first, Meatballs Mafaldine w/Fire Roasted Tomato Sauce *pictured above*. Click HERE for the recipe complete with step by step video instructions.

The second, Pepper Rice Sautee w/Bacon & Cheese....to die for....click HERE for the recipe complete with step by step video instructions.

The next three dishes of hers that I simply cannot wait to make are her Cream Cheese Asparagus Souffle, Thai Infused Polenta Muffins, and Peaches n Cream Baked Alaska. sigh. Such a delectable repertoire of recipes under her belt. Keep shining Sweet Bella!!

May I also take this opportunity to wish my other sis, Sweet Bella Kelly, a very Happy Birthday today as well...you are an absolute treasure to me. It's difficult to describe with human words what a blessing you are to me....YOU ARE THE ONE AND ONLY EVER YOU!

On a final note, an early shout out to all those special women out there:

Happy Mother's Day !!!

"She walks in beauty like the night

Of cloudless climes and starry skies,

And all that's best of dark and bright

Meet in her aspect and her eyes; ~ Lord Byron

‎"She's clothed with strength and dignity and she laughs at the days to come. She opens her mouth with wisdom, and on her tongue is the law of kindness. She watches over the affairs of her household and does not eat the bread of idleness. Her children rise up and call her Blessed..." Proverbs 31:25-28