Visions of Italy Dance in my Head. I have so very many wonderful memories of holidays and birthdays in Italy with the fam…literally suspended moments in time that are priceless. Once we had a delightful houseparty and celebrated 80th, 85th, and 50th birthdays. This marinara takes me back to Villa Gerlino, in the sweet little village of Ambra. At the end of these journeys it’s important to remember not to cry because it’s over; but to smile because it happened. Bear with me here please…it looks like a really long recipe, but it comes together really quickly!
Count your rainbows, Not your thunderstorms.

For the Sauce:
2 Tbs olive oil
1/2 Vidalia onion, diced
3 garlic cloves, minced*
2 Tbs chopped cilantro*
1/4 cup loosely packed basil leaves, coarse chop*
1  28 oz cans San Marzano hand crushed tomatoes, undrained
1/3 cup Rotel, flavor of choice
2 Tbs sugar
1 t Kosher salt
2 t fresh ground black pepper

To Make:
Heat olive oil in large skillet over medium heat.
Add onion, garlic, cilantro, and basil.
Cook 1 minute.
Add tomatoes, Rotel, sugar, salt, and pepper.
Bring to simmer.
Simmer uncovered 25 minutes, stirring frequently.

* Note: If I am in a hurry, I use Gourmet Garden Garlic Paste, Cilantro Paste, and Basil Paste. They are all made with fresh ingredients, and I keep them in my fridge! They come in a tube in the produce section of your grocery. It helps tremendously when your garden is out of season or you need to get the meal going quickly.

Note: Taste sauce at this point. If it is too spicy; simply sweeten the pot! Add 2 Tbs sour cream or heavy cream and stir to combine and calm. You may also use honey, more sugar, or half cup of vegetable broth if cream products are not on hand. There is no compromise of flavor.

For the Turkey Balls:
1 lb ground turkey
1/2 cup panko
1/4 Vidalia onion, diced
2 t garlic powder
2 Tbs chopped fresh flat leaf parsley
2 Tbs chopped fresh cilantro
1 heaping Tbs Dijon mustard
1 t paprika
1 egg
1/2 t Kosher salt
1 t fresh ground black pepper
2 Tbs olive oil
Fresh Grated Parmesan cheese for serving

To Make:
Combine turkey, panko, onion, garlic, parsley, cilantro, mustard, paprika, egg, salt, and pepper in large bowl.
Gently mix with your hands.
Mixture should be soft to retain moisture during cooking.
If mixture is too moist, simply add a bit more Panko.
Form in to 18 turkey balls.
Heat olive oil and 1/2 cup of prepared sauce in large skillet on medium heat.
In batches, add turkey balls to skillet.
Cook 12 to 14 minutes, rotating often to brown all sides.
Transfer to plate while cooking next batch.
Serves 4 – 6.

To plate:
Place sauce on plate.
Place turkey balls on top of sauce.
Drizzle with a bit more sauce.
Top with fresh grated Parmesan cheese.

*Note: This recipe doubles quite easily if you want extra for the freezer.
I cook the extra meatballs and freeze with prepared sauce.

DIG IN!

How’s your Monday? Happy, I trust. This past weekend I had “The Littles” here…BTW, not so little anymore. We had friends with children over for salad, pizza, and Coach K’s farewell to Cameron game. So I had the four children making these puff pastry crouton/crackers to serve with our cheese and jam. They loved the way the dough was flat initially and then puffed in the oven…said a six year old, “so that’s why they call it puff pastry!”

Happiest little treats on the block, and simplest little treats to make.

1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 Tbs heavy cream, for egg wash
Kosher salt
Ground black pepper

All you need to do is this!
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Dust board and rolling pin with flour.
Unfold sheet of puff pastry onto board.
Roll to smooth out creases and flatten to appx 10 x 14 inch sheet.
Cut 24+ rounds of dough with 1 1/2″ cookie cutter.
Place them on prepared baking sheet.
Brush tops with egg wash.
Sprinkle with salt and pepper.
Bake 8 to 10 minutes until puffed and golden.
And take a peak below to see how I use
them as actual croutons in my soups!

Pepper Jack Popping Right In To March!
Well Daaaayaam, it’s been a little bit; but I won’t bore you all with the reasons. Believe me, you don’t wanna know!
Onward and North Starward*. Know what I mean by My North Star?  Google it and I’ll address it later! Hint: Life Changer!
So, the first time my peeps enjoyed this fine appetizer was, once again, at Diamante in Cabo. We couldn’t find the mini bell peppers, so they look a bit different but taste amazing! Thinking that they would look all fancy with the proper mini peppers, Donaldo and I prepared them at home last weekend. Same great taste…you decide which look you desire!
Salud!

1 cup hot cooked grits
1 cup freshly shredded pepper jack cheese
1/2 cup shredded Parmesan cheese
2 Tbs chopped fresh cilantro
1 garlic clove, pressed
1/4 t salt
1/4 t ground pepper
18 to 20 sweet mini bell peppers, multiple colors

Stir together first 7 ingredients until cheese is melted.
Cover and chill 8 hours.
Preheat broiler with oven rack 6 inches from heat.
Cut peppers in half lengthwise, leaving stem intact.
Remove seeds.
Spoon grits mixture into pepper halves.
Place on broiler pan.
Broil 4 minutes or until golden.
Hint: Chilling leftover grits gives them a second life.
Once solidified, cut into smaller pieces and reheat easily on high heat in oven.
So, always make extra grits!!

*North Star Commentary Coming Soon. Thank you Frances for the Initial Teaching!