It’s fun to bake using Fillo Dough! If you’ve never tried it, now’s your chance. You can find it in the freezer section near puff pastry dough and frozen breads.

Fillo is paper thin pastry sheets, and when layered with butter (or olive oil) and baked, you end up with flaky, crispy deliciousness. The most important part of baking with fillo dough is keeping it moist while preparing your recipe, because it’s so thin, it can easily dry out and you end up with flakes. That’s why, in the recipe below, we place all the fillo dough into one stack while preparing the Spanakopita. You can even take a clean, lightly damp kitchen towel to place on the fillo sheets to keep them moist.

You can use fillo by filling the fillo with a mixture of apples, cinnamon and sugar! They also sell fillo pastry cups, which is great for party appetizers. Fill them with a little brie cheese, a few dried cranberries and a pecan, pop them in the oven to melt the cheese and you’ve got a great holiday crowd pleaser… and super easy!

I hope you’ll give my Spanakopita recipe a try. We enjoyed it as a main course, paired with a Greek salad, but you can make these half the size for a perfect party appetizer.

This recipe makes about 11 ~

INGREDIENTS
1/2 small Onion, chopped
2 cloves Garlic, minced
1/2 tsp Nutmeg
1 Tbsp fresh Dill, chopped
10 oz frozen chopped Spinach
1/2 cup Ricotta Cheese, room temperature
1 cup Feta Cheese, crumbled
8 oz Fillo dough
6 Tbsp Butter, melted

METHOD
Preheat oven to 350 degrees F.
In a medium bowl mix together the onion, garlic, nutmeg, dill, spinach, ricotta and feta cheese – set aside.
Unroll half the package of a 16 oz box of fillo dough.
Cut the 9” x 14” rectangle in half, lengthwise, so you end up with fillo sheets 4 1/2” x 14”.
Place the cut sheets on top of each other making one stack of fillo dough.
Take 2 of the sheets of fill dough and brush lightly with the melted butter.
Lay another 2 sheets of fill dough on top and again brush lightly with butter.
Place about 2 tablespoons of the filling at one end of the fillo dough, and carefully fold the fillo over, into a triangular shape, you will fold a total of about 3 times, and then brush more butter to seal edges.
Place the triangular shaped fillo on a baking sheet (lined with foil or use a silpat).
Continue until you’ve used all the filling and all of the fillo.
Bake in preheated oven for about 25-30 minutes, or until lightly golden brown.
Enjoy while warm and crispy!
To take a recreational cooking class in Murfreesboro visit www.TheCuriousKitchen.net and also check out their holiday menu… you can order your complete Holiday Meal, all made from scratch, including your appetizers & pie! Call (615) 956-6077 to place your order.

I love making pizza at home. It’s really simple to make the dough yourself. The recipe below is my favorite for pizza crust & flatbread (rolled extra thin) and it turns out perfect every time. However, you always have the option to buy a ready made pizza crust, and there’s lots of great options in the grocery store. Anyway, I think the best part of making pizza at home is topping it with all your favorites… and lots of cheese!

The recipe I’m sharing today has become our new family favorite. The toppings are simple, but the flavor is anything but simple!!

Makes one 12” pizza

INGREDIENTS
For Dough:
1 cup warm water
2 ½ tsp dry active Yeast
1 Tbsp Honey
2 ½ to 3 cups all-purpose Flour
1/2 tsp Salt
2 Tbsp Olive Oil

Pizza Sauce:
1/2 cup Cilantro
1/4 cup picked Jalapeños
3 Tbsp Olive Oil
1 tsp Cumin

Toppings:
2 to 3 cups of shredded Mexican Cheese Blend
2 Roma Tomatoes, diced
1 cup fresh Corn
½ red Onion, thinly sliced
½ cup Black Olives, halved
2 Tbsp Capers
More picked jalapeños, optional (but nice if you like it spicy)

METHOD
Preheat oven to 400 degrees.
Mix the honey and warm water together in a small bowl.
Add the yeast to the water and let it sit for 15 minutes until a nice foam forms from the yeast growing.
Place flour and salt in a mixing bowl with the dough hook attachment and slowly add the yeast mixture.
Mix on medium-high for about 5 minutes, until the dough becomes elastic and firm.
Remove dough from bowl and rub lightly with olive oil.
Place in a bowl and cover with a clean dry towel.
Let sit in a warm place to rise for 20 minutes (it should double in size).

While the dough is rising you can make the sauce for the pizza.
Blend the cilantro, pickled jalapeños, olive oil, lime juice and cumin together in the food processor until a smooth paste is formed.
Set aside until you have your pizza crust ready to top.

After the dough has risen, place it on a floured surface.
If you want to make smaller individual pizzas cut dough into portions, or use for one large pizza.
Roll out to desired thickness and size, or shape using your hands, gently stretching the dough into the shape you desire.
Place dough onto a lightly greased pizza baking pan.
Spoon the cilantro sauce onto the pizza crust and spread evenly.
Evenly distribute the cheese and toppings on the crust.
Bake for 10 to 15 minutes or so, depending on the thickness of the crust.
Remove, cut into slices and serve.

For a crispier crust, cook your pizza crust for about 7 minutes before topping it with anything! That’s always an option.

Serves 2

INGREDIENTS
Udon Noodles (enough for 2)
1 Tbsp Sesame Oil
1 Tbsp Vegetable Oil
2 cups Broccoli, cut into bite size pieces
2 cups Red Cabbage, thinly sliced
1 cup Carrots, julienned
3 cloves of Garlic, thinly sliced
2 Scallions, thinly sliced
2 Tbsp fresh Ginger, grated
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Sugar
1 tsp Rice Wine Vinegar

METHOD
Cook Udon Noodles according to package directions, drain, rinse with cold water and set aside.

In a medium saucepan add the sesame and vegetable oils, over medium heat.
Add the broccoli, red cabbage, carrots and garlic.
Saute veggies for about 7 minutes.
Meanwhile, mix together the scallions, ginger, soy sauce, fish sauce, sugar and rice wine vinegar in a small bowl, and set aside.
Once the veggies are done, turn the heat to medium-low and add the Udon Noodles to the pot.
Pour the soy sauce mixture on top of noodles and gently toss together until everything is coated with the sauce.
Allow to warm up for a few minutes before serving.

Options: Add cooked chicken, shrimp, scallops or beef… or the veggies of your choice.

When I taught a German cooking class a few days ago at The Curious Kitchen we made this cake. There was enough for all the participants and a tiny piece left for me to sample. Just let me say that little bit was not enough. So, I made the cake today at home. I’m in love. Delicious.

INGREDIENTS
For the Cake:
1 stick Butter
2/3 cup Sugar
2 Eggs
1 tsp pure Vanilla
6 Tbsp whole Milk
1 ¾ cup all-purpose Flour
3 tsp Baking Powder
1/2 tsp Salt

Almond topping:
1/2 cup slivered Almonds
1/3 cup Sugar
4 Tbsp Butter
1 Tbsp Milk

Filling:
2 ½ Tbsp Sugar
2 Tbsp Cornstarch
3 Egg Yolks
1 cup Milk
1/2 tsp pure Almond Extract
3 Egg Whites, stiffly beaten
a pinch of Salt

METHOD
Preheat oven to 375° F.
Butter and sugar a 9″ springform pan.
Cream the butter and sugar together until fluffy.
Add eggs one at a time, beating well after each.
Mix in the vanilla.
Stop your electric mixer and add in the dry ingredients.
Mix on low and pour in the milk.
Stir only enough to blend thoroughly.
Pour into the prepared springform pan.

Topping:
Heat together almonds, sugar, butter and milk or cream until the sugar dissolves.
Sprinkle about half a teaspoon of flour over the top of the cake batter.
Pour the almond mixture evenly over the batter.
Bake for 20 to 25 minutes or until cake tester comes out clean.
Cool cake while preparing filling.

Filling:
Whisk the sugar, cornstarch, egg yolks and milk in a medium saucepan.
Place over the medium low heat setting and stir constantly until the sugar is dissolved, but do not allow it to come to a boil.
Stir in almond extract.
Set aside to cool before folding in the egg whites.
In a medium bowl, beat egg whites, adding the salt, until stiff peaks form.
Fold egg whites into the cool yolk mixture.
Place a piece of wax paper or plastic wrap over the top and chill.

Assembly:
When the cake has cooled, slice in half crossways to make two layers.
Place bottom layer cut side up on cake plate.
Spread with filling.
Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.

It’s been a long time since I’ve done a recipe post… even though I’m cooking more than ever!!

Last August, my daughter and I opened a recreational cooking school called The Curious Kitchen. A month passed by and we decided to open for lunch (basically we had to pay the rent and the cooking concept had not taken off as quickly as hoped). Then we figured, “we’re open for lunch, might as well open for breakfast, too”…

It’s been about 8 months now, and the cooking concept took off! And so did our breakfast and lunch service! And our catering! And our private parties!

We’re so happy, and blessed, and busy!!

I’ve felt bad neglecting my Saucy Girls Kitchen blog. So, I’m back… and I’m posting one of my favorite things in the world. Moroccan Beef Stew.

Don’t eat beef? Just leave it out. This stew it so flavorful that you don’t need it!!

Moroccan Beef Stew

INGREDIENTS
2 Tbsp Olive Oil
1 lb. lean Beef, cut into 1-inch pieces
4 cloves Garlic, minced
1 medium Onion, chopped
4 Tomatoes, chopped
1 tsp Cumin
½ tsp Ginger
½ tsp Cinnamon
½ tsp Coriander
¼ tsp Cardamom
3 Carrots, peeled and cut into ½ inch pieces
1 – 15 oz. can Garbanzo Beans, drained and rinsed
¼ cup Raisins
3 to 4 cups Beef Stock
¼ cup Cashews, toasted
3 Scallions, sliced thin
½ cup Cilantro, leaves only (reserving some for garnish)
Salt and Pepper, to taste
Sour Cream, optional

METHOD
Place olive oil in a large heavy saucepan and heat over medium-high heat.
Add beef and sauté until brown no all sides, about 4 minutes.
Add garlic, onion, tomato and spices.
Sauté for another 2 minutes.
Add carrots, garbanzo beans, raisins, beef stock and cashews.
Continue to cook over medium heat until the vegetables are soft, about 10 minutes.
Add in the scallions and cilantro.
Taste and season with salt and pepper, as desired.
Serve over Basmati Rice and top with sour cream, if desired.
Enjoy!

Oh Polenta… so deliciously creamy, garlicky and cheesy. This dish was incredible!

Being Italian I was very familiar with polenta, but when we moved from California to Tennessee a few years ago, I was introduced to grits.

So, what’s the difference between Polenta and Grits?? Well, if you Google this question, there are lots and lots of opinions, and it was confusing. The good thing about living where we do, is that there is a Grist Mill nearby where I can buy fresh ground grits, corn meal and polenta! This is what they say…

One pass of the millstone: Grits
Two passes of the millstone: Corn Meal
Three passes of the millstone: Polenta (Corn Flour)

If you don’t have a grist mill nearby (and most folks don’t), you can buy my favorite polenta online ~ Bob’s Red Mill Organic Polenta. I sure hope you will, and give my recipe a try!

Garlic Shrimp over Cheesy Polenta

INGREDIENTS
For the Polenta:
2 Tbsp Butter
4 Garlic Cloves, minced
4 cups Chicken or Vegetable Stock
1 tsp Salt
1 cup Bob’s Red Mill Organic Polenta
1/4 cup Half & Half (or milk)
1/3 cup Parmesan Cheese, grated
Salt and Black Pepper, to taste

For the Shrimp:
2 Tbsp Butter
2 Tbsp Olive Oil
5 Garlic Cloves, minced
20-25 large Shrimp, peeled and deveined
1 Tbsp fresh Parsley, chopped fine
1/2 tsp Salt, or to taste
Dash of Black Pepper

METHOD
For the Polenta:
In a medium heavy saucepan over medium heat add the butter and garlic cloves.
Stir and cook for just a minute.
Add in the stock and salt.
Slowly stir in the polenta.
Allow to come to a boil, then turn heat down to a simmer.
Cook for about 30 minutes, stirring often.
Mixture will thicken and polenta will soften.
Stir in the half & half and Parmesan Cheese.
Allow to simmer another 5 minutes or so.
Taste and add in more salt, if needed, and some black pepper.
Cover to keep it warm as you make your shrimp.

For the Shrimp:
Heat the butter and olive oil in a large frying pan.
Add in the minced garlic and shrimp.
Sauté over medium heat for about 5 to 8 minutes, stirring often, until the shrimp are pink and cooked through.
Turn off heat and stir in the parsley, salt and pepper.

Serve the warm polenta topped with shrimp.
Enjoy!

INGREDIENTS
1 pkg Puffed Pastry
1/2 lb. Laura’s lean Ground Beef
3 cloves Garlic, minced
2 Eggs, hardboiled and diced
1/4 cup Green Olives, diced
1/4 cup canned Tomatoes, chopped and drained
1 tsp Parsley
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp fresh Ground Black Pepper
a few dashes of Cayenne Pepper

METHOD
Preheat oven to 350 degrees.
Allow puff pastry dough to thaw.
Meanwhile, brown the ground beef and drain off any excess grease.
Stir the rest of the ingredients into the ground beef.
Taste and adjust seasoning, if desired.

Set aside to cool.
Roll out your puffed pastry dough.
Cut rounds about 5 inches in diameter… I used a martini glass with a wide rim.  

Place a heaping tablespoon of the meat filling in the center of the round.
Lightly wet the outer rim of the pastry round and fold pastry dough over, using a fork to pinch ends together and seal.
Continue until you have used all the pastry dough and filling.

Now you have the option to bake them in the oven or fry them in vegetable oil.
Bake in a 350 oven until the pastry if lightly browned and puffed, about 20 minutes.

– – OR – –

Fry individually in hot oil for about 3 to 5 minutes, until brown and pastry dough is cooked through.
If the dough is not cooked through you can continue to cook them in a 350 degree oven for 5 minutes.
I like to serve mine with Sriracha Sauce and sour cream.
Enjoy!