Friday, March 11, 2011

Friday Foodday

It's Friday Foodday lovebugs!

Do you have a great recipe you want to share? Shoot me an email and I'd be happy to post it!

Sauteed Portabella Mushrooms in a Balsamic Glaze and Butter Sauce
c/o Kitchen Bellicious

1 lb of sliced portabella mushrooms or 2 large portabella mushrooms sliced 
1 garlic clove, minced
3 TBSP butter
1 TBSP olive oil
2 TBSP balsamic vinegar
1 TBSP Worcestershire sauce
1/2 tsp salt and pepper each
1/2 tsp cayenne
1/2 tsp paprika
1 tsp parsley, chopped
Heat a non-stick skillet over medium heat and pace 2 TBSP of olive oil and 3 TBSP butter. Add the mushrooms and garlic, toss a few times. Allow to cook for approx 8 minutes until the mushrooms have released their juices and are becoming tender. Add the Worcestershire, balsamic vinegar, salt, pepper and 1/2 tsp cayenne pepper and 1/2 tsp paprika. Cover and reduce heat to low. Cook for another 4-5 minutes and remove from heat. Plate and garnish with fresh parsley.

Fire Island Ziti
1 15oz can diced tomatoes, juice reserved
2 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
8 ounces uncooked ziti
2 broccoli crowns cut into florets
1 pound Italian sausage links, cut into 1/2-inch slices
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese
Cook ziti according to package directions, adding broccoli during the last 4 minutes.

Meanwhile, in a large skillet over medium heat, cook sausage in oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes with the juice and heat through.

Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.

Unrolled Rollatini
1 pound box breaded eggplant cutlets
3/4 cup ricotta cheese
1 egg white
1 tsp. Italian seasonings
1 tsp. garlic powder
1-1.5 cups mozzarella cheese
1/4 cup parmesan cheese
1-2 cups marinara sauce

1- Preheat the oven to 350. Cook the breaded eggplant cutlets according to packaging instructions and set aside.
2- In a bowl combine the ricotta, egg white, Italian seasonings, and garlic powder. Stir well.
3- Cover the bottom of an oven safe dish with marinara sauce. Add a layer of eggplant cutlets. Top with a generous layer of the ricotta mixture. Add some marinara and spread it over the eggplant. Sprinkle with parmesan and 1/2 cup of mozzarella.
4- Repeat step 3, layering eggplant/ricotta/sauce/parmesan/and mozzarella. The top layer should be just eggplant with sauce and some mozzarella.
5- Bake for 30 minutes, until the sauce starts to bubble. Serve hot.

Be fabulous today!


  1. That Unrolled Rollatini looks delish!

  2. I haven't been on in a while..but I love your new look! And the sauteed portabella looks delicious!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.