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BBQ Shrimp, Tomato & Sausage Kebabs

May 29, 2018 By Patty Limatola-Tanenbaum

Wow, it’s been a while since I last did a post, however today I have a wonderful shrimp, tomato and sausage kebab that will be perfect for the summer BBQ’s!

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Filed Under: Dinner Entree, Easy Entertaining, Fish Tagged With: appetizer, bbq, delicious, dinner, easy, gluten-free, glutenfree, kebab, kebabs, memorial day, mm-good, mmgood, recipe, recipes, rosemary, shrimp, tomato

Split Pea Soup with Rosemary

February 16, 2017 By Patty Limatola-Tanenbaum Leave a Comment

Everyone knows I love soup, even on a hot summer day I can order or make a big pot of soup. I don’t need an excuse to make a pot and with all the rain we are experiencing in California, it’s given me an opportunity to explore new soups like this soup for Split Pea Soup with Rosemary.

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Filed Under: Dinner Entree, Easy Entertaining, Soups Tagged With: delicious, different, easy, healthy, mm-good, mmgood, pea, recipe, recipes, rosemary, secret, soup, split, split-pea, twist, vegetable, vegetarian

Shrimp with Rosemary and Garlic

September 13, 2016 By Patty Limatola-Tanenbaum Leave a Comment

shrimp-rosemary

I love shrimp!  I find shrimp to be one of the easiest dishes to make for dinner for a family, friends or a loved one and it’s especially good to make if you are trying to impress someone.

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Filed Under: Appetizers, Dinner Entree, Easy Entertaining, Fish Tagged With: appetizer, delicious, dinner, easy, gluten-free, glutenfree, mm-good, mmgood, recipe, recipes, rosemary, shrimp, tomato

Baked Yams with Rosemary Cups

November 12, 2015 By Patty Limatola-Tanenbaum Leave a Comment

sweet potato baked

I love the fall as I love all the rooted vegetables, squashes (like acorn and butternut), yams and sweet potatoes.  I love the sweetness of all the vegetables especially when you roast them, no sugar needed!  In preparing for a dinner party where I had restrictions, I thought I would play around with some different options and originally I thought I would make a baked yam casserole.

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Filed Under: Appetizers, Side Dish, Vegetables Tagged With: amazing, baked, chip, chips, delicious, different, fried, healthy, homemade, mm-good, mmgood, potato, rosemary, sweet-potato, traditional, yam, yummy

Sweet & Spicy Rosemary Cashews

January 27, 2015 By Patty Limatola-Tanenbaum Leave a Comment

Roasted Cahsew

If you asked my friend Lydia if she was a great cook she would probably say no…yet every time she makes something, I just love it!

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Filed Under: Appetizers, Easy Entertaining Tagged With: appetizer, brown sugar, cashew, cashews, nut, nuts, recipe, rosemary, savory, spicy, sugar, sweet

Latkes for Hanukkah

December 16, 2014 By Patty Limatola-Tanenbaum 2 Comments

I know, “What is an Italian girl like me doing making latkes?”  Being raised Italian, I was never exposed to the Hanukkah or the traditions of Judaism until I was married to my ex husband who was Jewish.  Being the good wife, I emerged myself in learning every Jewish holiday and tradition, of course that meant learning everything about the food.

For Hanukkah, at our home, I would always stick to the traditional dinner of a roast, latkes, challah and a salad.  I will not get into the religious side of the holiday (click here if you would like to learn about the holiday) but will share that the holiday is basically about oil and when it comes to the food it’s about the food being cooked in oil.

I love latkes which are basically shredded potatoes with shredded onions and then the latkes are fried in oil and served with apple sauce and sour cream, who wouldn’t love that?  Being Italian, I always had to bring in my element into every dish I could, so for me, I would add rosemary to my latkes; over time I would add sweet potatoes…so in essence I have created my own version of an Italian Latkes.

For me I used a sweet potato for this recipe here is a photo of a sweet potato

sweet potato

If you can not find a sweet potato in your market, use a yam (some markets call yams sweet potatoes but they are completely different in texture, color and taste), here is a photo of a yam

Yam

I took my potatoes and sweet potato and peeled them, as you can see the sweet potato is whiter then the regular potato

Potatoes

I then shredded them in my food processor, I also cubed 1/2 of an onion and minced it in my food processor, here is the before

Onions

and after

minced onion

I placed the potatoes and minced onions in a strainer and liquid strain out for about 30 minutes while I minced my rosemary

strainer

I put all my ingredients in a bowl and mixed until it was all blended

mix for latka

then I shaped my potatoes into latkes and placed them onto a baking sheet

trayed

I prepared my oil over high heat and added 5 latkes to the pan at a time, cooked them until they were lightly browned and flipped them to brown on the other side

Frying

I removed my latkes from the skillet and placed them onto a paper bag from the grocery store, my friend Robyn taught me this trick as it removes the oil from the latke

Latka on bag

I plated it and added the traditional sour cream and apple sauce

Latka MmGood

These latkes were amazing and we just loved them.  You can omit the sweet potato and rosemary and stick to your traditional recipe but I can assure you that if you put these Italian version out on your table, they will all disappear.  For those who have a Trader Joes in your neighborhood, they sell latke’s in the frozen section and that makes for an easy dinner as well.  Now there is no excuse as to why you can not have a latkes at your next Hanukkah dinner.  Happy Hanukkah

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Thank you for visiting my site and I hope you enjoy this recipe.  

I do love comments so please feel free to leave me your comment or suggestions.   If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.

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Thank you again ~ Patty Limatola-Tanenbaum

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Print
Latkes for Hanukkah

Ingredients

  • 2 medium Potatoes
  • 1 medium Sweet Potato
  • 1/2 cup Onion, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 2 tablespoons Rosemary, Minced
  • 1/2-3/4 cup Flour (depends on how wet your potatoes are)
  • 1/2 to 3/4 cup Oil

Directions

  1. Peel your potatoes and using a food processor shred your potatoes, if you do not have a food processor, you can grate them by hand. Place your peeled potatoes in a strainer.
  2. Chop your onions and place in a food processor and mince them, add them to your strainer of potatoes and strain for 30 minutes, press out as much water as you can.
  3. In a large bowl add your potatoes, onions, egg, flour, rosemary and salt. Mix until well blended.
  4. In a large skillet, heat your oil, while your oil is heating up, shape your latkas and place them on a baking sheet. Place 4-5 latkas into the hot oil and fry until lightly browned, flip and cook the other side. Remove from the oil and place onto a paper bag or paper towel.
  5. Serve immediately with apple sauce and sour cream. Enjoy
3.1
https://mmgood.com/latkes-for-hanukkah/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Dinner Entree, Holiday, Side Dish, Vegetables Tagged With: amazing, delicious, different, fried, Hanukkah, Italian, latke, Latkes, mm-good, mmgood, potato, rosemary, sweet-potato, traditional, yam, yummy

Baked Rosemary Chinese Purple Yam

April 28, 2012 By Patty Limatola-Tanenbaum Leave a Comment

Red Yams

Okay so who knew that there were so many different kinds of potatoes or yams?  On a field trip with my culinary class, we were able to explore different types of markets, one of which was a Chinese market.  I was surprised as when we got there, I was introduced to a Chinese purple yam, I knew that I just had to try them.

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Filed Under: Side Dish, Vegetables Tagged With: baked potato, chinese, easy, mm-good, mmgood, potato, purple yam, recipe, rosemary, salt, salted, side dish, vegetable, yam

Best Thanksgiving Turkey…Gobble Gobble

November 17, 2010 By Patty Limatola-Tanenbaum Leave a Comment

It’s a week before Thanksgiving and all through the house,

I have recipes all scattered…and you won’t find a mouse.

The turkey is bought, yes it’s a week still away,

the fixin’s are all counted for and I know I won’t stray.

I’ll make the same thing as last year as everyone left content,

I want to skip on making the peas…wait did i just say that?  It’s not really what I meant.

I hope you all find joy and happiness and make sure to give thanks,

and if you can’t make a turkey, you can always make yourself some franks!

Ok so that was my attempt at a cute Thanksgiving fun.  I can’t tell you all the stories I’ve encountered with making turkey for Thanksgiving but I can share that there has been uncooked turkey, overcooked turkey, butterball turkey…and every other kind of turkey story in between.  A few years back, I called my Zia (aunt in Italian) and asked her how she prepared her turkey as my mother is no longer with me and I wanted some family advice, she gave me some of her pointers and I included my normal Thanksgiving turkey fixins and now I have what I consider to be the best turkey recipe ever!!!!

1) First off, I always start with a brine, I use the William Sonoma brine which we just love and I just follow the directions on the package, the brine is great because you do it the night before and I do really believe that it helps with keeping the turkey moist.

2) I always give my turkey a “wine bath” I basically purchase a cheap bottle of white wine and after the brine, I pour white the wine to wash off any of the brine.

3) I always use sliced oranges on the bottom of the pan with fresh bay leaves.

4) I always stuff put some butter that has been left at room temperature and mixed with chopped herb sunder the skin of my turkey.

5) I always stuff my turkey with lemons, apples, oranges, celery or whatever else I have around, this year i even used onions!

6) I try to get a turkey that is 17 pounds or less as it’s much more tender then the bigger turkeys (I have been known to even buy two turkeys for larger parties)

7) Finally, I always follow the baking rules for the turkey I buy.

I hope you enjoy this recipe as it’s my “no fail” amazing turkey!

 

Print
Best Thanksgiving Turkey…Gobble Gobble

Ingredients

  • 20 pound Turkey, brine over night
  • 1 jar Brine, William Sonoma
  • 1 ½ sticks Butter, room temperature
  • 2 packages Fresh poultry herbs or fresh poultry herbs from your garden
  • 1 package Sage
  • 1 package Bay leaves (I use fresh from the farmers market)
  • 4 whole Oranges
  • 1 whole Lemon
  • 1 whole Green apple
  • White wine
  • Oil
  • Salt and pepper
  • 3 Stalks celery
  • Orange juice

Directions

  1. Twenty-four hours before Thanksgiving, brine your turkey, following the instructions on the jar or package. Whether or not you brine, make sure to remove the neck and giblets that are in the cavity of the turkey.
  2. On Thanksgiving Day, remove your turkey from the brine and, use half a bottle of wine to give your turkey a "wine bath," basically rinsing your turkey. This is my Italian secret). Reserve 1/2 of the bottle of wine for later. Pat your turkey dry with paper towels. Preheat your oven to 325 degrees.
  3. On the bottom of a roasting pan, add the orange slices and lay the bay leaves on top. Set the pan aside.
  4. Chop the fresh herbs (excluding the bay leaves) and combine with the butter. Add the orange and lemon zest to the butter and mix well. Put the butter mixture under the skin of the turkey, focusing on the breast area. In the cavity of turkey, place lemon, and remaining orange slices, celery, apple and any remaining herbs.
  5. Place turkey on top of the orange slices, breast side up. Add the orange juice and the remaining wine to the pan. Put some oil on the turkey and season it with salt and pepper.
  6. Cover it with aluminum foil and cook until thermometer inserted into the thickest part of the thigh reaches an internal temperature of 180 degrees. The juices of the turkey should run clear.
3.1
https://mmgood.com/best-thanksgiving-turkey-gobble-gobble/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Dinner Entree, Holiday Tagged With: butter, herbs, lemon, mm-good, mmgood, orange, recipe, rosemary, sage, thanksgiving, thyme, traditional, turkey, wine

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My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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