Homemade Pizza Sauce


The easiest pizza sauce ever!! All you need is a blender and a few ingredients 🙂

2- 28 ounce cans San Marzano Peeled tomatoes with basil leaves

8 cloves of fresh garlic

1 tsp balsamic vinegar

1 tsp good olive oil

salt and pepper to taste

Throw all your ingredients in your blender and give a little whirl. Viola you have yummy pizza sauce. Place it in a jar and it will keep in your fridge for 7 days. If you like you can pour it i  your muffin tin and freeze, once frozen place in individual baggies and then just pull out a bag and thaw when you are ready. ENJOY!!

Cheesy Garlic Sticks



1 package active dry yeast (2-1/4 tsp)

1 cup warm water

1-1/2 tsp salt

1-1/2 Tbsp olive oil

2-1/2 cups flour

In bowl of mixer with dough hook attachment…

Place yeast and warm, set timer for 5 minutes and then add salt and olive oil to yeast and water. After your timer beeps add flour to your bowl and on speed 2 mix until dough forms a ball. Turn dough out into a lightly oiled bowl, flip dough once cover with a damp tea towel and let rise at least 2 hours.


Place a cookie sheet upside down and place in oven, preheat oven to 500 degrees with cookie sheet in oven.

2 Tbsp butter, melt

1 clove of garlic, minced

1/2 cup mozzarella cheese, shredded

1/4 cup shredded parmesan cheese

Roll out dough and place on a piece of parchment paper that has been sprayed lightly with nonstick spray. melt butter in a small bowl and add garlic. Brush butter garlic mixture on your rolled out dough. Top with mozzarella cheese and then Parmesan cheese. Carefully place your dough on top of preheated cookie sheet in the oven (keep on parchment paper while baking) Bake at 500 degrees 9-12 minutes. ENJOY!!



Haricots Verts With Campari Tomatoes



When the opportunity came up to Jump on Ally’s Magic Carpet Ride I could not resist. I was so excited when I finally received my copy of “Ally’s Kitchen” a passport for  adventurous palates. It is an Beautiful Book full of wonderful pictures and recipes. All the recipes are easy to follow and I could sit and flip through the pages over and over again.

As you travel through the cookbook you find yourself on a ride through Sauces and spices and then journey through many exciting flavors from Europe to the Caribbean Islands with many stops full of flavor in between. It truly is a magic carpet ride full of flavors.

When it came time to decide which recipe to try I had a really hard time choosing so I let the Hubby and Boy Wonder pick. They chose the Haricots Verts and boy was I glad they did. They were wonderful and were given 2 thumbs up by both of the boys in my life. 🙂

I can’t wait to more of Ally’s recipes after Baseball season and life slows done a little. I served these wonderful Haricots Verts with BBQ’d pork chops and pilaf but in all honesty I could have made a meal of just the Haricots Verts. LOL

This Recipe comes from page 31 of the cookbook.

1 lb fresh Haricots Verts

3 Tbsp extra-virgin olive oil

1 Tbsp (heaping) minced garlic

1 tsp sea salt

1/2 tsp course ground pepper

zest and juice of 1/2 of a large lemon

1 Tbsp fresh thyme leaves

6 campari tomatoes cut into quarters

First Blanche the Haricots Verts in boiling water for about 5-6 minutes, drain and submerge in a large  bowl of ice water. Cool about 10 minutes, then drain again. Put the beans in a medium bowl and set aside.

In a small skillet over med-high heat place olive oil, garlic, salt and pepper. Saute’ 4 to 5 minutes, stirring occasionally. Drizzle mixture over the green beans. Add lemon zest, lemon juice, thyme and tomatoes. Gently toss. Refrigerate about an hour before serving.

Now what are you waiting for get out and get yourself one of these wonderful cookbooks and take a carpet ride. You don’t even have to get out of your PJ’s or leave the house.

Ally’s Website: http://allyskitchen.com/

Amazon.com: http://www.amazon.com/dp/1462115462/ref=tsm_1_fb_lk

Barnes and Noble: http://www.barnesandnoble.com/w/allys-kitchen-alice-phollips/1120728889?

I was given a copy of the cook book and all the opinions are my own.

Artichoke Heart Mushroom Risotto



4 Tbsp Butter, divided

4 cloves of garlic, diced and divided

1-1/2 cups uncooked arborio rice

3-1/2 cups chicken broth

2 Tbsp white wine, divided

8 Artichoke hearts, quartered

1-1/2 cups sliced crimini mushrooms

1/2 cup shaved fresh Parmesan Cheese

In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.

In a large saute pan Melt 2 Tbsp butter over medium high heat.  Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.

Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂

Italian Herb Parmesan Garlic Bread

10259876_874474742604863_9100255822761162363_n (1)

1 Package Active dry yeast (2-1/4tsp)

1 cup warm water

1 Tbsp white sugar

1/8 cup olive oil

1/2 Tbsp salt

1/2 Tbsp dried Basil

1/2 Tbsp dried oregano

1 tsp fresh chopped garlic

1/2 tsp onion powder

1/4 cup fresh grated Parmesan cheese

3 cups flour

Place yeast and sugar in a large bowl, add water and set aside for 5 minutes.

Stir olive oil,salt, herbs, garlic, onion powder, cheese and flour into the yeast mixture, Dough will be stiff. Knead dough for 5 minutes or until it is smooth and rubbery. Place dough into oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen tea towel. Allow to rise for at least an hour or until doubled in size.

Punch dough down once risen and then shape and place into a loaf pan. Allow to rise again till doubled in size about 30 minutes.

Preheat oven to 400 degrees.

Bake at 400 degrees for 25-30 minutes. Remove from oven place on rack and let cool. ENJOY!! 🙂


Prime Rib Roast



A few hours before you are ready to cook your Roast you are going to want to set your roast on your counter and let it come to room temperature. This is when I like to season my roast. I usually take 6-8 cloves of garlic and by cutting little slits in stuff garlic into my roast and rub the top with whatever meat seasons I have on hand. Cover with plastic wrap and let warm up to room temperature. DO NOT remove the ribs(bones) that have been tied to the roast.

Preheat oven to 450 degrees, while the oven is heating chop up 2 cloves of garlic and mix them into about 1/4 cup of softened butter. Rub the “cut” ends with garlic butter.

Once your oven has reached 450 degrees place roast with cut ends butter into a metal roasting pan (I like to use a disposable foil pan) and place into the oven for 15 minutes ant 450 degrees to seal in all the yummy! LOL

After 15 minutes turn you oven done to 325 degrees Continue to cook at 325 degrees. About every half hour baste the cut ends of your roast with the pan drippings.

(2) ribs 5-6 pounds at 325 about 1-1/2 hours or until  meat thermometer reads 140-145 degrees

(3) ribs 7-8 pounds cook at 325 about 2 hours

(4) ribs 9-10 pounds at 325 degrees  2-1/2 hours

(5) ribs 11-13 pounds at 325 degrees 3 hours

(6) ribs 14-16 pounds at 325 degrees 3-1/2 hours

(7) ribs 16-18 pounds at 325 degrees 4 hours

****** NOTE***** No matter the size of your roast you are always going to start your roast at 450 degrees for 15 minutes and then turn oven down to 325 degrees and cook for the time on the chart above or until your roast reaches the internal temperature of 140 degrees.

Once roast is done place on a cutting board cover loosely with foil and let rest 15-20 minutes before slicing and enjoying!! 🙂