who woulda thought....

...A Savory dish using a store bought pie crust would be so good.

Italian Wedges

1 rolled pie crust, softened
1/2 cup Italian style bread crumbs
1/3 cup fresh basil, chopped
1/3 cup fresh Romano cheese, grated
1/4 tea salt
1/4 tea pepper
1 cup whole milk ricotta cheese
1/4 cup olive oil, divided
1/2 cup grape tomatoes, halved
Garnish: Basil

• Heat oven to 400.  Remove pie crust from pouch; place flat on a ungreased cookie sheet.  With rolling pin, roll in to a 12" round
• Mix bread crumbs, basil, cheese, salt, pepper, ricotta and 3 tbls of oil.  Gently stir in tomatos.
• Spoon and spread mixture over the pie crust leaving 3 inches around the edge.
• Fold edges over the filling.
• Drizzle with the remaining oil and sprinkle with sea salt
• Bake 25-35 minutes.
• Top with basil.
• Cool for 15 minutes.
• Enjoy!

Strawberry Cream Pie

This dessert is easy and oh so good.  If your in charge of bringing the dessert this Easter make this, or call me and I will make if for you, and it will be a hit for sure.

Strawberry Cream Pie
about 20 min
Serves 8

1 cup milk chocolate chips, divided
1 pkg of graham crackers
4 tbls. butter, melted
1 pkg (8oz) cream cheese, softened
1/2 cup of sugar
1/2 cup sour cream
1 tsp. vanilla extract
1 carton cool whip
2 cups fresh strawberries, halved

• In a food processor crush crackers until fine.  Then add the melted butter and pulse until well combined.  Distribute on to a pie plate press onto the bottom and up the sides of an ungreased 9-in. pie plate.  Refrigerate for 15 minutes.
• Meanwhile, in a microwave, melt 3/4 of the chocolate chips; stir until smooth.  This should only take about a minute.  Spoon melted chocolate over the pie crust to make a thin layer.
• In a bowl cream together cream cheese, sugar, sour cream and vanilla until smooth.  Fold in cool whip.  Spoon on to crust.  Refrigerate for one hour.
• Arrange strawberries over pie.
• Melt the remaining chocolate chips and drizzle over strawberries.  Refrigerate until chilled.
• Enjoy!

My Parents Favorite!

Chicken Carbonara

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
4 cloves garlic, minced

2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle lemon zest over, and serve.