Joe's PB & J

Please understand that all of my children ate PB&J when they were growing up. Sometimes, they weren't too happy about it. But when you're raising a mid-size family; it's the way to go. Peanut Butter is nutritious yet inexpensive.

My son, Joe, probably gave me the most lip about not wanting PB&J. His taste for food was always a little more sophisticated (still is!).   So, I was very surprised to find out that he developed his own version of PB&J during his college days. It's amazing how creative you can be when you're out there on your own. Joe actually took PB&J to another level. (He took photography to another level as well.)

Joe's PB & J

• 2 tbs Peanut Butter
• 1-2 tsp Grape or Strawberry Jelly
• 2 slices white bread
• 1 egg, beaten
• 1-2 tsp maple flavored syrup
  

Melt a little margarine in a skillet over medium heat. Make a sandwich with the peanut butter & jelly. Dip the outside of the sandwich into the beaten egg mixture (both sides).   Place the sandwich into the skillet and cook for 1-2 minutes until golden, flip and repeat on the other side. Remove sandwich from the skillet and place onto a plate. Drizzle with syrup.

Pour yourself a nice cold glass of milk and enjoy!! Viola!!! You're a kid again.

Portobello Mushroom Sliders

With Labor Day soon approaching, most of us will be having the big BBQ finale for the summer. Why not try something a little different from the norm.

Portobello mushrooms became popular the 1990's. They are the mature version of the cremini (brown button) mushroom. These were definitely not on our dinner table when I was growing up. If we went to the "fruit store" to buy mushrooms, they had to be white. If they were brown, it meant that they were going bad. It took me quite a while to try them but I have to say that they are quite delicious and have much more flavor the their traditional cousin....the white mushroom.

For this recipe, you will need to buy large caps that are about the size of a slider roll. (again, unheard of until recently) To prepare the caps, just wipe them gently with a damp paper towel. You can score the tops lightly (criss-cross) and marinate them in your favorite vinaigrette dressing for an hour or baste them with a garlic, herb basting oil.

Portobella Mushroom Sliders

4 Portobello Mushroom Caps
8 thin strips of red roasted peppers
Feta Cheese, crumbled
Balsamic Glaze
4 slider buns, lightly toasted

Grill prepared mushroom caps on a clean, lightly greased grill for 3 minutes on each side. Transfer to a slider bun, top with feta cheese, criss cross the roasted pepper and drizzle the balsamic glaze over the top. Makes 4 servings. Enjoy!!!

** You can switch it up with an assortment of toppings. Sauteed spinach/garlic, blue cheese, provolone, tomato, lettuce......whatever you like.

Grilled Cheese... Italian Style

Picture this... Brooklyn... 1965... a sunny Saturday afternoon.

My boyfriend Marty asked if I would mind making grilled cheese sandwiches for lunch. I said, "Sure, why not." Being a product of Italy, my mom taught me that the way to a man's heart is through his stomach.

A few minutes later, I brought out the sandwiches. Marty looked a little puzzled and asked why I decided to make french toast instead. What looked like french toast to him was actually my mom's version of grilled cheese (Mozzarella en Carrozza). By the way, Marty loved the "grilled cheese".....we were married a year later. :)

Mozzarella en Carrozza

Make sandwiches using stale white bread (preferably thick-sliced bread)
Sliced fresh mozzarella (about 1/4")
Sliced tomato (optional)

Dip the sandwiches in flour and then into a combination of beaten eggs, milk, and grated cheese and cook it in a little olive oil on the griddle until it is golden brown on both sides.
Serve with heated marinara sauce for dipping.

** Try using sliced provolone cheese instead of mozzarella.
** You can also add ham, prosciutto, salami or bacon to your sandwich.