Classic Lasagna

Ingredients for Sauce:
2 pounds large tomatoes, chopped (you can use canned)
1 red onion, chopped
1 celery stalk chopped
1 clove garlic, chopped
1 carrot peeled and chopped
10 sprigs Italian parsley, leaves only
8 basil leaves
2 tablespoon extra-virgin o.o.
salt & pepper to taste
2 egg yolks
1/2 cup grated Grana Padano

Ingredients for Bechamel:
6 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk, heated
salt & pepper
1/2 teaspoon ground nutmeg

Ingredients for Assembly:
Lasagna pasta - 1 pound
2 tablespoons extra-virgin olive oil
1 3/3 cups grated Grana Padano, plus extra
butter for greasing
basil sprigs for garnish

Directions:
Prepare the tomato sauce: In a pot over medium heat, combine the tomatoes,
onions, celery, garlic, carrot, parsley, basil and olive oil. Cover & cook for 1
1/2 hours without stirring. Shake the pot occasionally to prevent the tomatoes from sticking to the bottom. Pass the mixture through a food mill (Lex just
try to smash it up with a wooden spoon if you do not have the proper tools)
into a separate pot over medium heat. Add the butter, season with salt &
pepper and cook for 15 minutes, or until smooth and thick. Set aside to cool.
Stir in the egg yolks and the Grana and set the sauce aside.

Meanwhile, prepare the bechamel: In a pot over medium heat, melt the
butter. Add the flour and cook, stirring until the flour is completely
incorporated into the butter, about 4 minutes. Whisk in the warm milk and
cook, stirring until the sauce is thick & creamy, about 10 minutes. Season
with salt, pepper & nutmeg, cover & set aside.

Cook your pasta if it is dry, al dente or follow directions on your fresh pasta.
If cooking them, shock them afterwards to stop the cooking process, by
running them under cold water Drain on damp, clean towels. Preheat oven to
375 degrees. Place a layer of lasagna noodles to cover the bottom of a lightly
buttered baking dish. Sprinkly the noodles with 1/4 cup of grated Grana and
cover with 1/3 of the bechamel. Make another layer of pasta - sprinkle with
another 1/4 cup of Grana and cover with 4 heaping tablespoons of tomato
sauce. Repeat the layering process 2 more times and finish with an additional
layer of the bechamel on top. Put in the oven and bake 15 minutes, or until
golden. Remove from oven let rest 10 minutes or so and then cut into squares
& serve with more grated Grana and a sprig of basil. Enjoy!!!!!
(Recipe by Guiliano Bugialli)

This recipe is the authentic, "non-Americanized," Italian Lasagna, that has sadly lost its authenticity - like translation of phrases and culture - from one continent to another. My daughter, Alexa, loves the original and would never settle for anything less!

Submitted by Chef Donna

Pavlova

Ingredients:
3 egg whites
1 pinch of salt
1 cup of white sugar
1 tbsp cornstarch
1 tsp lemon juice
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
1 pint fresh strawberries

Directions:
Preheat oven to 300 degrees. Line pan with parchment paper. Draw a 9 inch diameter circle on the parchment with pencil (it is easiest to trace a circle around a 9 inch pan). In a large bowl, beat eggs on high speed until soft peaks form. Add 3/4 cup of sugar gradually, as you are whipping the ingredients. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup of sugar with cornstarch. Lightly fold into meringue with lemon juice. Spread a layer of the meringue to fit into the circle drawn on the parchment (approximately 1/4 inch thick). With remainder of mixture, spoon swirls around the edges to form a shallow bowl shape. Bake for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar. Whip until thickened. Decorate with strawberries on top.

This yummy New Zealand (sorry, Aussies, it was developed in NZ) marshmallowy confection was developed for the legendary Russian prima ballerina, Pavlova. My dear friend, New Zealander, Susan, introduced it to me years ago - and I haven't stopped making it since!

Submitted by Chef Donna

Besta's Danish Apple Cake

Ingredients:
3 packages Graham Crackers

1/4 pound of butter (one stick)

apple sauce

home made whipped cream

Directions:

1. Melt one stick of butter - we always used salted butter

2. Use rolling pin to crumble graham crackers (fine) FOOD PROCESSOR DOES NOT WORK WELL We would put the graham crackers in a bag and the youngest children would sort of roll the rolling pin back and forth until the crackers were crumbled.

3. Mix the graham crackers crumbs with the butter

4. Layer the graham crackers and apple sauce layer by layer with top and bottom layers being crackers.

5. Keep in refrigerator until you are ready to serve it. It should be eaten right away as the crackers get mushy.

6. Top with whipped cream!

To start with, Besta is short for "Beste'mor" which means "best mother" or Grandmother in Danish. My husband (now 70 years old) used to make this cake with his Besta. It didn't require any baking, so it was a fun thing to make with children. The young children would get to roll the crackers into crumbs and then sprinkle a handful into the bowl. Next they would get to drop spoonfuls of apple sauce on top of the crumbs. This was repeated over and over until the bowl was near full. The final layer was crumbs. This was then placed in the refrigerator to get cold while the whipped cream was being made. Then the children proudly shared it with everyone to enjoy. After you put a scoop or two of the chilled Danish Apple Cake in a bowl, you would top it with some whipped cream.

My mother in law, also Besta, made this wonderful cake with my three children. I would remember hearing the squeals of joy as they "helped" make the cake. It usually resulted in the kitchen being covered with graham cracker crumbs as they assembled their masterpiece.

Now, I have 7 grandchildren. I am also called Besta and I quickly learned how much fun I could have making this cake with even the youngest of my grandchildren. They can really assemble it themselves and love eating it as well. My dog helps by cleaning up the crumbs that hit the floor.. LOL

Of all the fancy deserts that I could serve, nothing lights of the faces of my husband, my children, and my grandchildren as Danish Apple Cake made and proudly served by the grandkids!

Submitted by Karen

Thin Strawberry and Banana Pancakes for Mardi Gras

Ingredients:
1 cup of flour
1 1/2 tsp. baking powder
1 tablespoon powdered sugar
Salt (to taste)
1/2 cup milk
1/4 cup water
2 eggs (whisked)
A few drops of vanilla extract (optional)
Vegetable oil
Fruit (we used strawberries and bananas)

Directions:
Cut up fruit and set aside. Combine flour and baking powder. Mix in the sugar and salt. Pour in milk and water. Combine ingredients with a whisk. Add eggs. Only stir so that all the ingredients are combined. Rest batter for 10 minutes. Heat a small amount of oil in a pan or on a griddle. Pour on the batter (of whichever size pancake you desire). Drop a few pieces of fruit into the batter immediately after it is poured out. When the edges begin to pull away from surface, flip and cook on other side until golden brown.

Mardi Gras/Fat Tuesday/Pancake Tuesday is the day before Ash Wednesday, the first day of Lent. In our family (and in many cultures) pancakes are eaten on this day because of the traditional foods (sugar, flour, and eggs) that are pretty much restricted during Lent.

Submitted by Aurelia and Danielle

Baked Macaroni and Cauliflower

Ingredients:
2 heads of cauliflower
Extra virgin olive oil
4 cloves of garlic (chopped)
1 tsp. parsley
1 tsp. of onion powder
1 tsp of pepper
Salt
2/3 cup of grated Parmesan cheese
1 box of rigatoni
1 small bag of shredded mozzarella
Bread crumbs (optional)

Directions:
Cut cauliflower into small pieces and put into salted boiling water. Boil until very soft and tender. Drain the cauliflower. In a frying pan, heat olive oil and saute garlic. Add cauliflower, parsley, onion powder, and pepper. Cook until slightly browned. Mix together 1/2 cup of the Parmesan cheese, 3/4 of the mozzarella cheese, and cauliflower. Toss with rigatoni. Place in a baking dish and sprinkle remaining cheeses on top. Drizzle with olive oil and bake at 350 degrees, until cheese bubbles and browns.

*For a crispier dish, top with bread crumbs and additional cheese and oil before baking*

When I was younger, I used to help my grandmother make this dish. It was one of my favorites! She used to make it in the winter, particularly during Lent, when we could not eat any meat. When she passed away, my mom started making it as a way to honor her and continue the tradition. With Lent beginning soon, we decided to make it!

Submitted by Aurelia and Danielle

Marinated Flank steak w/ Arugala Salad

The steak recipe is an adapted Weight Watchers recipe

Serves 4

Ingredients for Marinated Flank Steak
1 1/2 LB Flank Steak
3 tsp honey
3 tsp grated ginger
3 tsp grated lemon zest
3 garlic cloves
1 1/2 tbsp dry sherry
pinch crushed red pepper flakes
1 tbsp olive oil
salt and pepper to taste

Directions for Marinated Flank Steak:
Combine all ingredients in a large seal-able bag and marinade at least 6
hours in fridge turning the bag occasionally.
Preheat broiler or grill. Discard marinade. Broil or grill steak on a
slotted broiler pan about 3 minutes on each side or to desired doneness.

Ingredients for Arugula Salad:
1 pkg baby arugula
2 small endive
1/4 cup pine nuts
1/4 cup of shaved Parmesan cheese
2 tbsp of fresh squeezed lemon juice
1 tbsp of olive oil
salt and pepper to taste

Directions for Arugula Salad:
Rinse and dry arugula. Slice endive and rinse and dry. Combine in large
bowl. In a non stick pan add pine nuts and toast, set aside to cool and
then add to bowl. Add shaved Parmesan cheese to salad mixture in bowl.
In a small Tupperware combine lemon juice, olive oil, and salt and pepper.
Seal the Tupperware and shake until dressing is well combined. Add to
salad and toss. Serve alongside flank steak.

In these times of constant rushing around to get to this place and that,
or the lore of spending hours sitting in front of the computer or TV it is
hard to raise a family that is connected to each other. We carve out
mandatory time each weekend to cook and enjoy a meal together. We have an
appetizer while we are cooking together and then we sit down and eat
together. It is a relaxing time where we enjoy each other's company and
catch up. There are so many recipes to choose from. Many times we just
pick up a cook book, choose something at random, buy the ingredients and
cook it up.

Submitted by Geraldine

Chocolate Chip Cookies!

Ingredients:

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 (12 ounce) package Nestle Semi-Sweet Chocolate Morsels

1 (12 ounce) package Nestle Milk Chocolate Morsels

Directions:

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Jake and Tyler love to help me bake so we decided to make chocolate chip cookies since we are all chocoholics in my house. The recipe itself isn't that special but the fact that they love to help me make and eat it definitely makes it worthwhile!

Submitted by Terri

Pistachio Cake

12-16 slices

Ingredients for cake:
1 package yellow or white cake mix
1 package pistachio pudding mix
3 eggs
1 cup club soda
1/2 cup vegetable oil
1/2 cup walnuts
1/2 cup coconut flakes (optional)

Ingredients for frosting:
1 1/2 cups of cold milk
1 package dream whip
1 package pistachio pudding mix

Directions for cake:
Preheat oven to 350 degrees. Blend all cake ingredients in a large bowl. Beat 2 minutes on medium speed. Pour into greased and floured 10 inch bunt pan. Bake for 50 minutes. Cool for 15 minutes and remove from pan. Cool on a rack.

Directions for frosting:
Blend all frosting ingredients together and beat thick for about 5 minutes. Place frosting on top when cake cools.

This is one of my favorite cakes. My mom and I would make this together in the 60s and 70s. She would make this on birthdays for friends and relatives. This is the cake she made me on my last birthday before she died. I think of my mother every time I make this cake. It always brings back fond memories of my childhood.

Submitted by Aurelia

Mother's Day Special (Chicken Francaise with Cumin Rice and Candied Potato)

5 Servings
Cumin Rice

Ingredients:

3 Tbsp - Vegetable Oil

2 ea - Bay Leaves

½ Tbsp - Cumin Seeds

2 ea - Onions; chopped

1 ¾ c – Long Grain Rice

2 ¾ c – Water

Directions:

1. Heat Oil.

2. Add Bay Leaf & Cumin Seeds. Fry 1-2 minutes.

3. Add Onions and Saute until transparent.

4. Add Rice and fry until well coated.

5. Add water and cook; stir occasionally for 5-10 minutes or until done.

Candied Potato

Ingredients:

15 ea – Red Bliss Potatoes

¼ lb – Sugar

2 oz – Butter

½ oz – Lemon Juice

TT – Salt

1 oz – Water

1 oz – Chicken Stock

Directions:

1. Cook potatoes with skin on, peel while warm.

2. Caramel – Combine lemon juice and sugar. Mix well, melt in a pan stirring constantly until golden brown.

3. Add butter, water and stock; return to boil.

4. Add caramel to potatoes; tossing until coated.

Chicken Francaise

Ingredients:

12 ea – Skinless Chicken Breast

¾ c – Extra Virgin Olive Oil

1 ½ c – AP Flour

TT – Salt

TT – Pepper

5 ea – Eggs

6 Tbsp – Unsalted Butter

9 Tbsp – Water

1 ½ c – Dry White Wine

3 c – Chicken Broth

1 ½ c – Lemon Juice

1 ½ ea – Lemons; rounded

¾ c – Parsley; chopped

Directions for Chicken:

1. Heat the oven to 400 degrees.

2. Heat the oil in a frying pan.

3. Flip the chicken in the AP Flour with salt and pepper.

4. Dip the flour chicken in the egg.

5. Sauté the chicken in the frying pan until both sides are slightly brown.

6. Put the partially cooked chicken in a pan and into the oven to cook the rest of the way.

Directions for Sauce:

1. Melt the butter over medium heat.

2. Once butter is melted, add the next 4 ingredients. Heat until reduced 2/3 of the way.

3. When sauce is reduced, place the lemon rounds over the chicken.

4. Pour the sauce over the chicken and sprinkle the parsley over it.

5. Heat the chicken a little more in the oven for about 10 minutes.

In my household we are ones for traditions. About three years ago I thought I would start my own Mother's Day tradition. My tradition was to make my mother's favorite dish "Chicken Francaise" for her on Mother's Day. So, being the Culinary Arts graduate that I am; I came up with two starches to add. These two starches were "Cumin Rice" and "Candied Potatoes". This would add both a sweet and salty item to her favorite dish. For the past three years, this has been my Mother's Day gift for her. Just to cook for the one who gave birth to you is the best gift you can give.

Submitted by Rob

Chocolate Citrus Biscotti

Ingredients:
* 2 cups all purpose flour
* 3/4 cup fine yellow cornmeal
* 1 1/2 tsp baking powder
* 1 3/4 cup semi-sweet chocolate chips
* 2 tbsp unsweetened cocoa powder
* 1 tsp salt
* 3 large eggs
* 1 cup sugar
* 1 tbsp orange zest
* 1 tbsp lemon zest

Directions:

Preheat oven to 325 degrees. Stir flour, cornmeal, baking powder, and salt in a large bowl. Beat with a mixer the eggs and sugar in another bowl until the mixture is a pale yellow. Add the citrus zest and flour mixture slowly. Dough will become sticky. Let stand for 5 minutes.

Divide the dough in half and make two mounds on a cookie sheet lined with waxed paper. Make sure hands are moist when handling the dough. Each mound should be approx. 11x4. Bake until light brown, approx. 35 mins. Remove, cool for 15 mins, and cut into 1/2" slices.

Arrange biscotti on the same baking sheet, cut side down. Bake again for about 20 mins.

Remove and cool for 5 mins. In a double-boiler, melt the chocolate chips. Dip each cut side of the biscotti into the melted chocolate. Refrigerate the dipped biscottis until chocolate is hardened. Sprinkle cocoa powder over the chocolate for presentation. Enjoy with coffee, tea, or hot chocolate.

I really like this recipe for family baking because its easy, quick, and everyone can help. The ingredients are simple but the taste is amazing. Best part is, you can enjoy it as a family at the table over a hot drink.

Submitted by Kara

Italian Rice Balls

Ingredients:

• Contents of recipe for "Parmesan Risotto," cooled (the colder it is, the easier it will be to form)
• 1 1/2 cups of Italian style breadcrumbs
• 1/2 cup of Parmesan cheese
• 1/4 cup of chopped fresh basil
• 2 eggs, beaten
• 1 cup of mozzarella, cut into 3/4" cubes
• Vegetable oil

Directions:

Place 1 cup of breadcrumbs in a bowl and put aside. Take the remaining breadcrumbs (1/2 cup) and mix together with eggs, Parmesan cheese, risotto, and basil. Dampen hands and form about 1- 3/4 inch diameter balls. Insert a cube of cheese into the middle of each ball and enclose it with risotto. Roll each ball into the separate bowl of breadcrumbs.

Fill the bottom of a pan with vegetable oil. Wait for it to heat and then drop balls into the pan. Turn them occasionally until they are golden brown all around. When they are finished cooking, place them on paper towels to drain oil. Enjoy!

During my first year of graduate school, I made these rice balls for my class to signify a food from my culture. Everyone loved them and encouraged me to add them to this blog! Rice balls are a fun food to make with children, as rolling the rice balls is everyone's favorite part! When you eat them, make sure to look for the melted mozzarella cheese surprise in the middle!

Parmesan Risotto

Ingredients:
2 cloves garlic (chopped)
1 small onion (chopped)
1 cup arborio rice
2 1/2 cups low-sodium chicken broth
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup Parmesan cheese
2 tablespoons of fresh parsley (chopped)
Salt
Pepper
2 pinches of saffron (optional)

Directions:

In a saucepan, simmer the chicken broth. In another saucepan, sauté garlic and onion in butter. Cook until the onions are tender. Add rice and stir for 1 minute. Add half of the wine and let it evaporate into the rice. Add about 1/2 cup of chicken broth and stir until it is evaporated. Repeat this process multiple times until liquid is evaporated and rice is tender and mixture is creamy. Add the rest of the wine and parsley and continue stirring. When all of the liquid is evaporated, remove from heat and add cheese, salt, pepper, and saffron (all to taste).

I love risotto. Although I did not grow up eating this, I learned how to make this for the first time in college from my roommate. Risotto had been a staple of her diet while growing up in a Sardinian household. I was honored that she had decided to share this with me. I have since adopted it into my diet.

Grandma Orie's Italian Meatballs and Gravy

Ingredients:

Ground pork, beef, and veal (11 lbs. total)

4 eggs

1 cup grated Parmesan cheese

2 cups Italian flavored breadcrumbs

Pepper

Salt

2 tablespoons of garlic powder

Chopped parsley

Olive oil

1 sliced yellow onion

6 sliced fresh garlic cloves (more if you prefer)

3 cans of whole Italian tomatoes (plum style)

1 small can of tomato paste

Directions:

• Mix everything except the fresh garlic and onions.
• Roll a little meat mixture in your hands into small meatballs. Heat oil in frying pan along with some of the onions and some of the fresh garlic.
• Add the meatballs and cook. Turn the meatballs frequently so as not to burn them but cook them thoroughly. Add more onions and fresh garlic as needed. You can remove some of the burned onion and fresh garlic as you’re cooking the meatballs.
• In the meantime, place a large pot on the stove. Place tomatoes in a blender and blend. Cook tomatoes slowly.
• When all the meatballs are cooked, add them to the gravy. Add a little of the oil or grease from the frying pan and add to the tomatoes.
• Cook on very low for 2-3 hours. Add the tomato paste during the last hour.

Buon apetito!

In an Italian household, Sundays are traditionally set aside for the arduous process of making meatballs and gravy. In my household, the tradition began even before I was a thought in my parents' minds. My grandmother on my father's side arrived in the United States from her home country when she was only a year old. This recipe was her parent's, and probably her grandparent's or great grandparent's before that; through watching my dad every Sunday, I, too, have learned how to make them. Nothing says family more to me than the smell of fresh meatballs on an otherwise lazy Sunday morning.

Submitted by Tess

Homemade Chocolate Chip Cookies!

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
*SECRET INGREDIENT* 1 (3.4 ounce) package vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chunks

Directions:

• Preheat oven to 350 degrees F. Mix together the dry ingredients (flour, baking soda, pudding mix).
  

• In a different bowl, cream together the butter, brown sugar, and white sugar.

• Stir in the eggs and vanilla extract.

• Blend in the flour mixture.

• Finally, stir in the chocolate chips.

• Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
  

I started to really enjoy baking and cooking during my sophomore year in
college. Everyone loves chocolate chip cookies, so I have always been on
the prowl for that one recipe that I can keep and use forever. I know I
have found a good recipe when my older brother, Jake, actually likes it. I
first made these cookies a few years ago and ever since then he asks me to
make them whenever I am home from college for the weekend. Jake asked me
for the recipe this past Valentine's Day so he could make them for his
special someone (cute, right?). I helped him make the cookies so he could
impress this special girl. I snuck a picture of him in the act! I have a
funny feeling that he probably ate half of them before giving them to the
girl, but either way, making these cookies is something that has been
bringing us together for the past few years, even if I don't get to see
him that often.

Submitted by Rachael

Taco Night!

Ingredients:

Lettuce
Tomatoes
Shredded taco cheese
1 lb. ground beef
Taco seasoning
Sour cream
Cilantro
Salsa
Queso dip
Avocado

Small flour tortillas
Hard corn tortilla shells
Tortilla chips for dipping

Directions:
Heat oven to 325. Heat hard shells according to directions.
Brown ground beef in skillet. Add seasoning. Put all ingredients on table so everyone can make their own tacos using the ingredients they like. Enjoy!

Tacos has been one of my family's favorite meals since the kids were small. They love being able to create their own dinner, and no one forces them to eat their vegetables. The food is very colorful, and the ingredients are fresh and healthy. This has always been one of my favorite meals, because some weeks it would be the only meal without any complaining!! It's hard to please everyone at once, but tacos do the trick! We find ourselves spending longer at the table talking about our days, and catching up with one another. Everyone seems happy on taco night, and that means better conversation and better connection. We eat it almost once a week and everyone still loves it.

Submitted by Katinka

From Mom's Home Cooked Meals to Personal Chef

With over 25 years of experience creating gourmet family meals for her five children, Ms. Bresnan has transformed her culinary expertise into her own business endeavor! While still creating culinary masterpeices in her own South Carolina kitchen, Ms. Bresnan has expanded her talent to entering other families' kitchens in order to hold cooking classes and cater meals! On her Personal Chef facebook page, Chef Rouge55 (http://www.facebook.com/ChefRouge55), Ms. Bresnan informs future clientele that she will cook for 2 people to over 50!

"I always used cooking when I was a class Mom. I'd come into the class and we'd make things. Now I offer cooking classes in people's homes, too. It is my therapy!! I had my grand niece and nephew here for Thanksgiving and they only eat fast food and junk food and I was cringing! I had them help me with the meal....what kid doesn't want to crack an egg?! They said they hate turkey. They hate this. They hate that. Never had it in their lives! I wanted to get them to eat healthy and nutritious. I only use organic and naturally raised food. They thought the pumpkin tortellini was disgusting. I asked if they would please just try it. They wolfed it down and wanted more!"

-Marilyn Bresnan

Ms. Bresnan has created a name for herself through doing what many families do on a daily or weekly basis-- cook family dinners! As someone who can personally speak to her culinary abilities from having tasted her food, let me tell you... she is definitely someone to aspire to be!

Mexican-American Posole

Main Ingredients:

White Hominy

California chili pods

pork meat

garlic

salt

Knorr cubes

My family of origin is from Uruapan, Michoacan, Mexico. I have always known that food has a very important role. We use food as a way to communicate our feelings. When my mom makes Posole, I know it is a special occasion such as a birthday, Christmas, Mother's, Father's Day, or a way to welcome people. Through my family's cooking we share love. My mom instilled in me that through food we can connect with people. In addition, practicing cooking traditional foods such as Posole, helps my family stick to our Mexican cultural roots.

In general, Posole is a very traditional soup that it is possible to believe that every Mexican family has a distinct recipe for it. Some recipes do not have the red chile pods. Some recipes are made with green chiles and tomatillos ( a green tomato like vegetable) instead of the red chile pods. Some recipes include chicken instead of pork.

Now that I am married, I always use food to convey meaning to something. It brings my husband and I together when I make him his favorite meals or bake his favorite desserts. He knows that it takes hard work to prepare a meal and therefore, conveys love. When I have my own children, I will pass on my family's recipes and share that through cooking we can also experience love. Most importantly, I will teach my children to have respect for the art of cooking because it is an art. Cooking is an expression of our souls.

Submitted by: Maira

Tuna in Tomato Cups

Ingredients:
Tomatoes (plum shaped or larger)
1 can of tuna fish
Mayonnaise*
Celery*
Pepper*
Garlic powder*
Onion powder*
*add to taste

Directions:
Cut the top of the tomato open and scoop out the middle part (if you own a grapefruit knife, use that!). Cut the very bottom of the tomato just so slightly that it is flat and able to stand up. Chop up celery. In a bowl, mix tuna, mayonnaise, chopped celery, pepper, garlic powder, and onion powder. Fill tomato with mixture and serve!

Growing up, my grandmother always made this for me. Not only is this a healthy snack, getting in a serving of vegetables AND protein, but it is also fun to eat with the tomatoes serving as a neat edible bowl!

Ranch Pretzel Pieces

Yummy Last Minute Superbowl Snack!

Ingredients:
1 bag of sourdough pretzel nuggets
1 large ziplock freezer bag
3/4 cup of olive oil
1 packet of dry ranch seasoning
Lemon pepper
Dill seasoning
Garlic powder

Directions:
Preheat oven to 275 degrees. Place pretzels in a ziplock bag. Crunch up pretzels into medium size pieces by either squeezing or hitting bag. In a large bowl, mix olive oil and ranch seasoning. Add pretzel pieces and mix so that they are evenly seasoned. Add lemon pepper, dill seasoning, and garlic powder (all to taste). Continue mixing the seasoning throughout the pretzels. Place pretzels on a baking sheet and put in the over for 10 minutes. Take out pretzels, mix around and place them back in the over for another 10 minutes.

You can serve this tasty treat either warm or cold! Kids enjoy crunching up the pretzels into bite size pieces!

Side of Sauteed Escarole and Olives

Ingredients:
1 bunch of fresh escarole (each leaf separated from the bunch and washed thoroughly)
2 cloves of garlic (chopped)
salt
pepper
extra virgin olive oil
pitted kalamata olives (chopped- use as many as desired. If there is leftover juice from the olives at the bottom of the container, add some to the pan for extra flavor!)
white wine (optional)

Directions:
In a pan, saute oil, garlic, and olives over medium heat for 1-2 minutes. Add leaves of escarole. With tongs, keep rotating and stirring ingredients in the pan. At first, the pan might appear to be overflowing with this vegetable, but it will quickly cook down, fitting into the pan. Add salt, pepper (both to taste), and a splash or two of white wine (optional) and continue cooking until the whitish part of the vegetable is soft. This will only take a few minutes.

Escarole is a great side dish, as it is high in folic acid, fiber, vitamin A, and vitamin K!
Make it into a dinner by adding the escarole over penne!
Fun fact: Escarole is also known as broad leaf endive