Thursday, September 29, 2016

Creamy Garlic Potatoes

So if anyone watched my MasterChef audition, they would have heard mention of "dreamy potatoes".  Dreamy potatoes are something my mom used to make us as a kid that I modernized and made into my own.  They are the secret to every man I have ever landed.  They are why my kid will never leave me.  They are, quite possibly, potato love in a bowl.

I gotta be honest though, no one is getting that recipe.  Not even my kid, well until I'm unable to make them for him....... which will be never because I am THAT mom.  He will never be hungry.  EVER.

BUT....... I am giving you a just as amazing recipe for a version of my dreamy potatoes.

These potatoes are creamy, full of flavor and SOOOOOO easy to make!  Ditch the boring mashed potatoes and get on the Creamy Garlic Potatoes wagon.  Because seriously, if you can boil water and mince garlic, you're halfway there.


Prep Time:  10 minutes
Cook Time:  25 minutes
Serves:  4-6

Ingredients:

1 TBSP salt, for potato water
2-3 lbs of red skinned potatoes, cut into 2-3 inch cubes
2 cloves fresh garlic minced (stop using jarred garlic, it's awful)
6 basil leaves, chopped
1 1/2 sticks of butter (did I mention this is not low-cal?)
1 tsp salt
1/2 tsp freshly ground black pepper

Method:

Wash your potatoes thoroughly.  Leaving the skin on (unless you want to defile this recipe), cube potatoes into 2-3 inch chunks.  Like this:

Place in a pot with 1 TBSP of salt and enough water to cover the potatoes.  Bring to rolling boil with the lid on and then crack the lid, turn the heat to medium and simmer for about 20 minutes, or until fork tender.

While the potatoes are boiling, mince the garlic and chop the basil.  Set aside.  Cut cold butter into 1 TBSP pats to make melting easier.

Drain the potatoes.

Throw the butter, garlic, basil, salt and pepper into the pot.  Using a rubber spatula, gently fold the potatoes into themselves until the butter is completely melted and the potatoes have taken on a creamy outer consistency.  The heat from the potatoes will cook the garlic, don't worry about that.  

** Loving side note **    Do not smash the potatoes into oblivion.  Then you are just making weird chunky mashed potatoes with no cream, and although I'm sure it will taste good, don't do it.  It's not the point of the "creamy" garlic potatoes.  You need to be gentle with these little red skinned pieces of heaven.  Treat them like a newborn baby.

I dare you not to fight over these potatoes.

As always, get your asses in the kitchen.  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 



Tuesday, September 27, 2016

Sausage & Pepper Stuffed Shells

Sausage and peppers is like, my thing.  Everyone I know always wants me to make sausage and peppers.  Every party, get together, tailgate............it's always sausage and peppers.

I can understand it, because I probably make the most amazing sausage and peppers on the planet.  I get it.  BUT..........I get REALLY REALLY tired of eating it after a while.

I love to take something everyone loves and find creative and exciting ways for people to enjoy it.  Take my Creamy Sausage & Pepper Pasta for instance.  That pasta is a gift from the Gods.  I swear.....

Anyway, I invented this recipe and trust me, it's everything you have ever wanted in an Italian meal.  Go big or go home baby, but get your asses in the kitchen.........


Prep Time:  2 hours 30 minutes
Cook Time: 35 minutes
Serves:  8-10

Ingredients:

FOR MARINARA:
3 Tbsp Extra Virgin Olive Oil
1 small onion, diced
3 cloves garlic, minced
1/4 tsp hot pepper seeds (optional)
4 Tbsp tomato paste
1/4 cup of tomato sauce
1 28 oz can of crushed tomatoes
1 1/2 cups of beef stock
4 fresh basil leaves
2 sprigs fresh parsley
1 tbsp salt
1 tsp pepper

FOR SHELLS:
1 box of jumbo shells
4 tbsp salt for pasta water
2 tbsp extra virgin olive oil
1 lb of loose sweet italian sausage
3 large bell peppers, minced finely (i used a red, yellow & orange)
16 oz ricotta cheese
16 oz of fresh mozzarella, cut into to 1/2 inch cubes
1/2 cup parmiggiano
1/4 tsp garlic powder
1 tbsp fresh parsley, minced
1 tsp fresh basil, minced
2 large eggs
1/2 tsp salt
pinch of black pepper
Fresh parsley for garnish
Freshly grated parmiggiano for garnish

Method:

Let's get that marinara going.  In a large pot, heat up 3 tbsp extra virgin olive oil.  If you are using hot pepper seeds, drop them in and toast them up to release the oils.  Throw in your onion and garlic and sautee gently until translucent.

Add tomato paste and work it into the onion mixture until it is well incorporated.  Add the tomato sauce and the beef stock.  Bring to a simmer and add your salt and pepper.

Add your crushed tomatoes and herbs.  Reduce heat to super low, cover with a lid and let simmer for at least 2 hours, stirring occasionally.

2 hours later................

In a medium skillet over medium high heat, add 2 tbsp of olive oil.  Add the minced peppers and start to cook until they start to become tender.  Add the italian sausage, break up with a wooden spoon and sautee until it's cooked through and crumbly.

Strain the sausage mixture and allow to cool completely.

Preheat oven to 350 degrees.

Cook the shells in salted boiling water for about 7-8 minutes.  You do not want to cook them completely.

Strain shells and set aside to cool.

In a large mixing bowl combine 16 oz of ricotta cheese, 3/4 of your cubed mozzarella, 1/2 cup of parmiggiano, the herbs, garlic powder, 2 eggs and the salt and pepper.  Mix until well incorporated.  Fold in the cooled sausage mixture.

In a 9x13 baking dish, ladle about 1-2 cups of marinara into the bottom of the dish.

Using a serving spoon, spoon the sausage ricotta mixture into the shells and place them in the bottom of the baking dish.  Really stuff that mixture in.  Don't be skimpy with the filling!  A HUGE pet peeve of mine with stuffed shells!!  lol

Spoon about another cup or two of marinara over the shells.  Grate some parmiggiano on top and sprinkle some chopped parsley.  Sprinkle on the remaining fresh mozzarella cubes.

Bake for about 35 minutes or until golden and bubbly.

Serve with extra marinara on the side.



And as always, get your asses in the kitchen!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 


Thursday, September 22, 2016

Chicago Style Beef Sandwich

So I know to Chicagoians (is that even a word?), this is lovingly called the "Italian Beef" sandwich.  I don't wanna steal your sandwich and your thunder Chicago, so I'mma give you some credit.

I have to be honest, I've been to Chicago.  I've never even had this sandwich.  BUT.....my friends rave about it and talk about it, and after a little research, I'm pretty sure I might have nailed it.  In fact, I'm almost positive it's even better......... because I made it.  Teehee

But in all seriousness, this sandwich is a BOSS.  It is tender, packed full of flavor and a true belly buster.  Perfect for game days too.  You can totally do this in the crockpot and take it to tailgate.  Trust me, you'll want to.


Chicago Style Beef Sandwich

Prep Time:  10 minutes
Cook Time:  3 hours
Serves:  4-6

Ingredients:

3-5 lb chuck roast
1 TBSP Salt
1 TBSP pepper
2 TBSP butter
2 TBSP extra virgin olive oil
2 large onions, sliced thinly
10 cloves of garlic, minced
1 1/2 TBSP dried Italian Seasoning
1 16 oz jar (plus juice) of peppers, (bright green banana peppers)
1 1/2 cups of beef stock
1 tsp Worcestershire sauce
6 ciabatta rolls
1 TBSP melted butter
6 thick slices of deli mozzarella cheese
Giardeniere for garnish

Method:

Preheat oven to 300 degrees.

Season the chuck roast with the salt and pepper on both sides.

In a large heavy bottomed skillet (I used my cast iron skillet), heat 2 TBSP olive oil and 2 TBSP butter until it starts to smoke slightly.  Place the chuck roast in there and cook for about 4-5 minutes on each side, or until a nice crust forms.

Transfer the meat into a large oven safe casserole dish.

Thinly slice 2 onions and mince the garlic.  Throw them into the casserole dish.

Add the Italian seasoning, the entire jar and juice of the peppers, beef stock and Worcestershire sauce.

Cover with lid or aluminium foil and cook for 3 hours.  Do not touch it, do not baste it, do not take the cover off.  Just let it do it's thing.

***  CROCKPOT ***   Sear the meat and throw everything in the crockpot.  Cook on high for 4 hours or low for 7 hours.

When the 3 hours is up, remove the casserole dish and crank the oven up to 400 degrees.

With two forks, shred the meat, discarding any large pieces of fat.  (If you have a particularly fatty roast, you may want to skim the fat off of the top of the juices, I had to)

Brush both sides of your ciabatta buns lightly with butter.  Add the beef mixture to the bottom bun.  Don't be afraid to pile it on.  Lay your cheese on top and toast in the oven until the cheese is nice and melty (about 3-5 minutes).

Top the sandwich with a good portion of giardiniere (a pickled vegetable blend that you can find in any aisle of the Italian section of the grocery store).

Dip the top bun in the juices, spoon some juice over the rest of the sandwich and go for it.

This sandwich is amazing.  Like, really REALLY amazing.  I see now why Chicago holds it so near and dear to it's heart.

As always, GET YOUR ASSES IN THE KITCHEN!!

Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter

Tuesday, September 20, 2016

Lobster Risotto

Listen, I'm a single mom on a budget.  I gotta rob Peter to pay Paul every month.

However, I'm a girl who likes to eat (obviously).  Further, I'm a girl who likes to eat GOOD.  One of the only drawbacks of being single, is to not have some poor schlep buying my dinner every once in a while.  LOL  (oops, did I just give away that I like free dinner from schleps?)

I'm kind of o.k. with paying bills instead of other chefs, cause I can just about make anything my little heart desires.

Hence, the lobster risotto.  I can't be buying enough lobster to feed me and my teenage dumpster, but I CAN afford a nice 1 1/2 lb lobster to make one of my favorite dishes, risotto.

If you love lobster, this is absolutely heavenly.  The sweet pieces of lobster with the rich risotto and the tang from the grape tomatoes go together like Buzz and Woody.

Don't be afraid to try this.  Don't be afraid to indulge.  You deserve it!


Lobster Risotto

Serves:  4
Prep Time:  15 minutes
Cook Time:  50 minutes

Ingredients:

FOR LOBSTER:
1 1/2 lb lobster
4-5 cups of water, or enough to cover lobster
small bunch of fresh parsley
small bunch of fresh thyme
1 bay leaf
1 TBSP black peppercorns
3 cloves garlic, smashed
1 onion, quartered
2 stalks celery, rough chopped
2 carrots, rough chopped
1 1/2 TBSP salt

FOR RISOTTO:
2 TBSP butter
1 TBSP extra virgin olive oil
1 small onion, minced finely
1 clove garlic, minced finely
1 1/2 cups arborio rice
1/2 cup of white wine
Lobster Stock - use the homeade stock you boiled the lobster in
1 Tbsp fresh parsley, chopped
1 tsp fresh basil, chopped
1/2 cup or so of grape tomatoes, halved
2 TBSP butter
1/2 cup parmiggiano reggiano
salt and pepper to taste

Method:

Let's start out by handling the lobster stock.  I start with 4 cups of water and add another cup after I put the lobster in if I have to.

In a large steam pot, bring everything but the lobster to a boil.

While the lobster stock is coming to a boil, pop Larry the Lobster into the freezer for about 5-8 minutes to chill him out, literally.

Ok, are you ready?  We have to do something nasty now.  We have to walking dead this lobster.  Take the tip of your knife and place it in the center of the head.  Push down and then bring it forward, essentially cutting his head in half.  This sounds gruesome, but I swear it's more humane than being boiled alive.  You basically put him out of his misery.  Calm down.  You'll forget about it in about 35ish minutes when you're eating him.  Anyway.........

Cut the rubberbands of the killer claws of death and place Larry into the boiling water.  For a 1 1/2 lb lobster, you should boil him for about 20 minutes or until the shell is bright fire engine red.

Now, let's break down the lobster.  If you have never done this you can check out this tutorial (Breaking Down a Lobster).  Place lobster meat in a bowl in a warm area.

Throw the shells back into the lobster stock and bring it back to a boil while you prep the risotto ingredients.

Mince your onion and garlic.  Set aside.  Chop the herbs and combine into a small bowl.  Set aside.  Slice the tomatoes.  Set aside.

Strain the lobster stock, put it back into the pan and keep it on a low simmer.

In a wide, heavy bottom skillet or sauce pan, heat olive oil and 2 TBSP butter over medium heat.  Throw in the onion and garlic and saute gently until translucent.

Add the arborio rice and work it into the butter mixture so that every single piece is coated in the fat.  You should start to hear a slight crackle.  This is how you know the lobster is ready for the wine.

Add the wine and wait until the liquid is completely absorbed.  Turn the heat down just slightly and start to add your lobster stock, 1 ladle at a time.  DO NOT ADD MORE LIQUID UNTIL THE LIQUID YOU ADDED PREVIOUSLY IS COMPLETELY ABSORBED.  This is essential for good risotto.

(If you make risotto in less than 20 minutes, you ain't doin' it right.)

Check the risotto after the third or fourth ladle for doneness.  You want a slight give to the risotto, but you don't want it mushy or crunchy.

When the risotto is where you want it, turn the heat down to low and stir in the herbs, butter and tomatoes.  Gently fold in.  Turn the heat off and add the 1/2 cup of parmiggiano.  Whip it with a spoon until it is nice and creamy.  Check for salt, add if necessary.

Gently fold in the lobster meat, reserving a few pieces to top it off for presentation.  Or you can just go ahead and dump it all in.

Top with more herbs, parmiggiano and freshly ground black pepper.

Remember, get your asses in the kitchen!

Enjoy!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter


Thursday, September 15, 2016

"Pinkies Up" Asparagus Salad

Everybody these days is trying to eat just a little healthier.  I am and you are too.  I know this, because you would not have clicked on a salad recipe otherwise.  Unless you just love me, which is the only other excuse I can think of.  I might even go with that one.  Yeah.....that.

Let's face it though.  Salad can get REALLY boring after a while.  I know that just about every night I make sure we have a salad.  I grew up eating a salad with dinner just about every night.  And every night it's the same thing.......iceberg lettuce, cucumbers, tomatoes, red onion and oil and vinegar.  EVERY.  DAMN.  NIGHT.

Now don't get me wrong, I love our traditional every day salad.  I'm not saying I don't.  But I don't want to replace meals with it if you know what I'm saying.  I want something different.  Something bolder.  Something a little fancier so I can put my chubby pinky up while eating it and feel like I can actually afford a Starbucks venti pumpkin spice latte every single day.  Hey, a girl can daydream right?

Well, I promise you, this salad might not be nothing to look at and it may have a few components to it....no bold colors, no WOW factor in the visual department.  BUT I SOLEMNLY SWEAR THIS SALAD IS PERFECTION!!!  

Don't believe me?  I triple dog dare you to try it.  Make a liar out of me.  But I bet you that you can't.  ;-)

"Pinkies Up" Asparagus Salad

Prep Time:  15 minutes
Total Time:  25 minutes
Serves:  2 

"Pinkies Up" Asparagus Salad
Ingredients:

FOR ASPARAGUS:
1 lb asparagus, trimmed
2 TBSP extra virgin olive oil
tsp of lemon juice
Salt and pepper to taste

FOR POACHED EGG:
2 large eggs
1 TBSP white wine vinegar
pinch of salt

FOR SALAD
4 cups of arugula
shaved parmiggiano
fresh basil
lemon zest

FOR DRESSING
1/4 cup of extra virgin olive oil
tsp dijon mustard
4 TBSP white wine vinegar
tiny splash of lemon juice
1 tsp water
tsp fresh basil
1/2 tsp salt
1/4 tsp black pepper (white if you totally want to be fancy)

Method:

Preheat your oven to 450.  Wash and trim your asparagus.  Pour 2 TBSP of oil, sprinkle with salt and pepper and work it around with your hands on a baking sheet until well coated.  Roast for 5-10 minutes depending on thickness of your asparagus.  You are looking for good caramelization.  Sprinkle with lemon juice and set aside.

Wash and prepare your arugula.  Let it dry in a colander while you get everything else together.

Zest your lemon.  Set aside.

In a medium bowl whisk together the dijon, white vinegar, lemon juice water, basil and salt and pepper.  When incorporated nicely, start to drizzle in your olive oil, whisking vigorously as to not let the dressing separate.  Set aside.

Bring about 2 quarts of water  and the vinegar and pinch of salt to a nice simmer.  Make a cyclone with the end of a wooden spoon.  Crack your very cold egg into a small bowl and drop it into the center of the cyclone.  Allow the egg to poach for about 3 minutes.  Remove it with a slotted spoon and set it onto a small saucer so you can easily slide it onto the salad.

In a large bowl drizzle 1 TBSP of dressing over the arugula to lightly dress it.

Arrange the dressed arugula onto 2 plates.  Place the asparagus on top of the arugula in any arrangement you desire.  Using a vegetable peeler, shave a few nice pieces of the cheese onto the salad.  Gently slide the egg off of the saucer onto the top of the salad.

Drizzle with a tsp or 2 of the dressing.  Top with freshly ground black pepper, lemon zest and fresh basil.

Lastly, ENJOY!! The tartness of the vinegarette, the spicyness of the arugula and the richness of the egg are absolutely amazing.  I promise this salad will be in your dinner rotation more than a little bit!

As always, get your asses in the kitchen.

Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter


Tuesday, September 13, 2016

Sicilian Potato Soup

My brother Kyle loves soup.

He is a soup aficionado to be exact.  He literally goes out of his way sometimes just to get soup at a particular spot.  He loves to make it, try it and, of course, eat it.  

So whenever I want to try a new soup recipe, I usually get some to him so he can give me his opinion.  

When I dropped this off to him Saturday night, he immediately dug into it.  The only legible words I deciphered were "this is bangin'".  So I am going to assume the Soup King approved.  

I must say, I agree with him.  This soup IS "bangin'".......

Sicilian Potato Soup

Prep Time:  15 minutes
Total Cook Time:  3 hours
Serves:  6-8

Sicilian Potato Soup
 Ingredients:  

2 TBSP extra virgin olive oil
2 TBSP butter
5 large red skinned potatoes
3 carrots, chopped 
1 medium onion, diced
2 cloves garlic minced
1 28 oz. can diced tomatoes
1/2 tsp hot pepper seeds (opt.)
1 tsp dried basil
1/2 tsp dried rosemary
1 tsp kosher salt
1/2 tsp black pepper
6 cups beef broth
1 cup of pasta (i used gobetti)
Fresh basil and pecorino to top

Method:

Cut your potatoes into bite sized pieces.  You can skin the potatoes if you like, however, I prefer to leave the skin on for a more rustic flavor.  

Heat olive oil and butter over medium high heat and start to cook the potatoes.  Try to get a nice golden color on them to add some extra flavor.  

While the potatoes are cooking, chop up your carrots, onion and garlic and add to the potato mixture.  Continue cooking until all veggies are softened and have a little caramelization to them. 

Add the tomatoes, hot pepper seeds (optional), basil, rosemary salt and pepper. Gently stir.  

Reduce heat to medium low and add the beef broth.  When it starts to bubble, throw a lid on and reduce heat to lowest setting and let simmer for about 2 1/2 hours.  Stir every 20-30 minutes as the potatoes as really starchy and might stick to the bottom.

At the 2 1/2 hour mark, throw in 1 cup of any pasta.  You can use spaghetti broken up, tubetti or elbows..... whatever you prefer.  I wouldn't add a larger pasta like rigatoni or spirals to this, however.  Keep it small.  

Simmer for another 30 minutes, stirring every five minutes so the pasta doesn't stick or clump together.  

Taste the soup to see if it needs any salt (I added another pinch myself). 

Serve in bowls and top with fresh pecorino and basil.  

Enjoy, and get your asses in the kitchen!!  xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook

Rotund Chef - Pinterest
Krissi Biasiello - Twitter

Thursday, September 8, 2016

Marinated Peppers

I know there are chefs out there who turn their nose up at green peppers.  I don't understand it.  I think they are delicious and add great flavor to certain dishes.

Growing up Italian-American, you come to appreciate peppers as well.  Delicious roasted peppers (which I have an incredible recipe for by the way - Roasted Peppers ) served with crusty Italian bread is one of my most favorite appetizers.

I am also somewhat of a vinegar junkie.  My brother Keith swears I put vinegar on everything.  Totally not true, but I did have a mustard obsession as a kid.  I literally put mustard on everything and to this day dip my french fries and potato chips in yellow mustard.  Ok, so I'm weird.

Anyway, its hot as balls outside, or has been anyway.  I am not turning the damn oven up to 450 to roast some damn peppers no matter how bad I want them.  So, I put my brain to work and have developed the most AMAZING marinated peppers.  They are soft yet crunch, packed with flavor and you will have to stop yourself from gobbling up the entire portion.

Marinated Peppers
Prep Time:  2 hours 10 minutes
Cook Time:  8 minutes
Total Time:  24 hours


Ingredients:
5 large bell peppers, any color
3 TBSP kosher salt
water
6 cloves garlic, minced
1 tsp hot pepper seeds (optional)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
tsp black pepper corns
4 TBSP olive oil
8 cups water
2 cups red wine vinegar

Method:

Core your peppers and slice into thin strips.  Add pepper strips to a bowl and cover with cold water, just enough to cover the peppers, no more.  Add 3 TBSP of salt and mix up with your hands.  Refrigerate for 2 hours.

Drain and rinse peppers thoroughly.

In a large pot, bring to a boil 8 cups of water and 2 cups of red wine vinegar.

Add the peppers to the boiling vinegar mixture and let cook for about 8 minutes.

While peppers are cooking, combine garlic, hot pepper seeds, basil, oregano, marjoram, peppercorns and olive oil in a small bowl.

Drain hot liquid from peppers and place into a bowl.  While the peppers are hot, add the garlic mixture and toss to coat evenly.  Store in an airtight container in the refrigerator overnight or 24 hours.  The longer the peppers marinate the more flavor.

Serve over salads, over bread or just eat them like you would a pickle.

Enjoy!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook

Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram

Tuesday, September 6, 2016

Banana Granola

Well, I'm back!

So I think it would be fair to give you all a quick insight.  I have taken some time off and am just coming off a "year of Krissi".  I feel great, I've lost 15 pounds and I am excited to be back.

So let's get started!

I am a sucker for granola.  Honestly, I'd eat a whole container if you let me.  BUT...... recent lifestyle changes has led me to cut the sweetness down and control my portions.  It's hard with this amazing delicious granola I've developed, but trust me, it can be done.

You can add this to protein shakes, eat it with milk, top greek yogurt or ice cream or just eat it by the handful.  It also makes A LOT and can be stored in an air tight container for a week.  So it's great for meal prepping.

Banana Granola

Prep Time:  15 minutes
Bake TIme:  45 minutes
Makes about 8 cups granola


Ingredients:

1 stick butter
2/3 cups light brown sugar
2 TBSP vanilla extract
2 TBSP water
5 cups quick oats
1 1/2 cups chopped walnuts
1/2 cup coconut
2 TBSP cinnamon
2 TBSP peanut butter powder
1/2 tsp salt
4 ripe bananas, sliced

Method:

Preheat oven to 285 degrees.  Move racks to the 2 upper levels.

In a small skillet over medium low heat, melt the butter, brown sugar, vanilla, salt and water.  Heat until bubbly and melted.  Set aside.

In a large bowl mix together oats, walnuts, coconut, cinnamon, peanut butter powder until well combined.

Slice bananas and set aside.

Pour warm butter/sugar mixture over oat mixture and mix with a spatula until completely coated.

Gently fold in bananas.

Divide the mixture between two baking sheets.  Place into the oven.
About halfway through baking, switch the positions of the baking sheets and rotate.  So, move the bottom to the top and rotate so that the rear is now the front, etc.

Remove from oven and let cook for at least 30 minutes.

Break up with a spatula or fingers and store in an air tight container for up to a week.

It probably will not last that long, however.

Enjoy!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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