What being a grown up has taught me: There’s no way to turn couch surfing into exercise. I cannot be a mermaid for a day, no matter how hard I will myself to grow a tail. Superman isn’t going to swoop down out of the sky and carry me away with him. Heck, he can’t even find a phone booth these days. That being said, there are lots of good things I’ve learned as a grownup. Making my daughter guffaw makes my heart happy Eating around the table with loved ones is worth a pile of dirty dishes. There are superheroes in every day life, like my husband who quietly shovels our neighbor’s drive when he thinks no one is looking. And now… thanks to the tiny country called San Marino… I’ve finally learned that I can have the best of two worlds: lasagna and cinnamon rolls. The dish is called Nidi di Rondine, or Swallow’s Nests. Think fresh sheets of pasta spiraled like a cinnamon bun, but layered with bechamel sauce, cheese, and ham …
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Serves 2 Ooey, gooey and sizzling hot, The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork. Ingredients: 18″ long Cuban bread (can substitute Italian or French bread) yellow mustard (to taste) 4 slices of ham 4 slices of roast pork 4 slices of Swiss cheese thinly sliced pickles (to taste) Method: First of all, roast yourself a pork and use the leftovers in this sandwich. It will be so much better! Now, that that’s out of the way, let’s get started. Slice a loaf of cuban bread almost completely in half, lengthwise. Spread the bottom with yellow mustard. This is very important in a traditional Cuban. My stone ground mustard still isn’t speaking to me. Add sliced ham… deli ham is fine! And thinly sliced roast pork. Make sure you trim off any fatty bits. This is regret speaking. Layer on the beautiful Swiss cheese and sandwich pickles. Cover with top of bread and …
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This recipe works great for nights that require something a little fancy, but you don’t have a lot of time to cook. Almost impossible to mess up, my version uses shredded cheese. You can get fancy if you want and serve this with a cheese sauce instead. Serves 4 Ingredients: 2 Endive 4 slices ham 1/2 cup shredded Gruyère dash nutmeg Method: 1. Preheat oven to 4ooF. Cut endives in half. Cook in boiling water for about five minutes. Drain well. 2. Wrap endives in ham and place in a casserole dish. Cover endives with grated cheese and sprinkle with a bit of nutmeg. Bake for 15-20 minutes, or until cheese is bubbly. Serve hot. Baked Belgian Endive with ham and cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This recipe works great for nights that require something a little fancy, but you don’t have a lot of time to cook. Almost impossible to mess up, my version uses shredded cheese. You can get fancy if you want and serve this with a cheese …
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