Fish and Fries Recipe | Taste of Home


Fish and Fries Recipe | Taste of Home


National Ravioli Day, Lent and Cheese Ravioli

Welcome to Rosemarie's Kitchen

Did you know that Radio Flyer established the last Wednesday in March as National Little Red Wagon Day? A day to make memories, to celebrate the power of imagination and for adults to be more child-like. After all, who doesn’t feel like a kid in a Little Red Wagon? The Radio Flyer Wagon has been around since 1917. A vintage Radio Flyer can run you as much as $60.00; while a new one can be had for under $20.00. So if your kids or grand kids has one, tell them it’s an investment and to treat that wagon well.

Today is also National Ravioli Day. Hum, wagons are longer than they are wide, just like a casserole dish. Wagons are red, just like pasta sauce. See where I’m going here?

Okay, so that was a stretch. It’s the thirteenth day of the Lenten Season, the last Wednesday in March and…

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Italian Muffuletta Picnic Sandwich

Welcome to Rosemarie's Kitchen

Today is the first day of spring. Don’t look at the temperature outside, it’s officially spring and that means Picnic Season! If you have a good Italian Deli in town, you could always pick up a nice, big Muffuletta Sandwich to throw in your picnic basket. Or with a little planning ahead, you could make your own awesome sandwich designed to feed a small country. A bottle of wine, a cluster of grapes and off you go on a new adventure. So what if there’s still a little snow on the ground!

Kiddo and I love the Muffuletta just the way it is made traditionally – with an Olive Spread. However; Hubby is not a fan of the olive, so he generally passes on a Muffuletta for that very reason. Then it hit me – why not have an alternative to the Olive Spread for people like Hubby? But what?…

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Baked Anelletti Recipe – Anelletti al Forno – Timballo di Anelletti

Authentic Italian Recipes from Nonna Box

Anelletti al Forno. From the city of Trapani in Sicily comes this delicious baked pasta dish, similar to a Baked Ziti, but with a smaller pasta shape. I switched out the usual meat sauce of pork and beef and used ground turkey, which is lighter and perfect for the hotter days of Summer. I sent Nonna the recipe to try?She made it, she ate it and gives it her stamp of approval!

Baked Anelletti Recipe ? Anelletti al Forno ? Timballo di Anelletti

This is a light Summer twist on a traditional Sicilian baked pasta…

  • 1 pound Anelletti pasta
  • 1/4 cup extra-virgin olive oil
  • 1 large onion (diced)
  • 2 28- ounce cans San Marzano tomatoes
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground dark turkey meat
  • 1 tablespoon dried thyme
  • 1 cup sliced ham diced
  • 1 1/2 cup petite…

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Stir-fried Tempe-Beans-Dried Fish


I have been craving to eat dried fish. It’s salty and crunchy (if you deep fry them). It can be found relatively easy in the big Asian supermarket in Stuttgart, which I bought a few months ago but never got the chance to cook it. Here I found the idea of mixing tempe and dried fish, without having to use “too much” oil and still be able to add in some green. This dish can be cooked also for vegetarian, just remove the dried fish. I really enjoy this simple dish with steamed white rice. Yummyyy…. 🙂

DSC01857.JPGTotal time: 30 minutes

Serving: 4


400 g               Tempe, cut into rectangular shape, or any shape you prefer

250 g               Beans, cut into approx. 2-3 cm length

1 cup               Dried fish (optional), you can also replace it with shrimp

4                      Shallots, chopped

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Mexican Inspired Pan Seared Salsa Verde Scallops

Welcome to Rosemarie's Kitchen

While some people have their tradition of Taco Tuesday, I like to mix things up a bit with delicious dishes from Mexico or that have a truly Mexican influence. Today is a Tuesday, the twelfth day of the Lenten Season. These beautiful scallops are perfect. The Salsa Verde is mild, with just enough heat to let you know it’s a Verde Sauce. These scallops are awesome served in so many ways. This is wonderful with a rice pilaf and salad for a light yet delightful supper. It could also be served as a fish or seafood course to an elaborate meal or as an appetizer to a sit down formal affair.

My favorite way is on their own as the main attraction with a supporting cast of Spanish Rice and a sweet salad such as aMango-Jicama Salad.

Pan Seared Salsa Verde Scallops
Salsa Verde
1 Jalapeno Pepper

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National Poultry Day and Game Hens Coq au Vin

Welcome to Rosemarie's Kitchen

Depending upon which of the various “National” Calendars you subscribe to, today is National Oatmeal Cookie Day, National Chocolate Caramel Day, National Let’s Laugh Day, Certified Nurses Day and World Social Work Day. Considering today is cradled neatly mid-way into the Lenten Season, the idea of Social Work Day appeals to me. But that’s a subject for another time.

Today is also National Poultry Day. Talk about an easy day for participation! Start with breakfast – turkey bacon or chicken sausage. How about an open-faced turkey sandwich for lunch? And for dinner, what could be better than some sort of roasted or braised bird.

Since we were just in the French Quarter of New Orleans for yesterday’s Lenten Recipe, I thought we’d stick with a French influence today. I know what you are thinking as you glance down at the recipe that follows. The ingredients are a bit much, but…

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Risotto with Tub Gurnard – Risotto alla Gallinella

Polenta & Baccalá


Do you know the tub gurnard? In Italian we call it gallinella, and traditionally it’s one of those fish used to make many delicious fish soups, but its fillet it’s also very good and it can be used in many ways.

In the past, like all the fish “for soups”, it was quite a poor fish, but nowadays not really 😀 especially if you live in a country without sea.

One of the good ways to use it is in the risotto, also because we can use the bones and the had to prepare a very good “fumetto“, the fish stock, that we use for the recipe.

Let’s see.

INGREDIENTS (2 people):

  • 160 g rice (Carnaroli or Vialone Nano I suggest)
  • 1 tub gurnard of about 500 g
  • 1 small onion
  • 40 g butter
  • 1 glass of dry white wine
  • freshly chopped parsley
  • lemon zest, untreated


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