TortelliNO

There is this damn popular soup out there and it goes my many names but they have the same core ingredients: tortellini, sausage, onion, greens, and tomatoes.

I naturally wanted to but my own spin on it, make it a bit leaner, but still rock the flavor!

Chicken Sausage Tortelli(NO) Soup

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  • 1 cup chopped onion
  • 2/3 cup finely chopped carrots
  • 1 1/2 Tbsp minced garlic
  • 1 1/2 Tbsp Italian seasoning
  • 3/4 tsp paprika
  • 3/4 to 1 tsp fennel seeds, chopped*
  • 1/4 tsp red pepper flakes
  • 8oz can tomato sauce
  • 1/3 cup red wine
  • 8oz chicken breast, 1/4in cube **
  • 2 cups beef broth
  • 1 cup chicken broth
  • 1 cup water
  • 15oz can diced Italian style tomatoes
  • 10 oz frozen spinach
  • 1/4 tsp salt

In a medium pot over medium high heat combine onions through red wine, with a splash of water, and cover with a lid. Let everything steam and reduce about 5 minutes.

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Add the cubed chicken, and remaining ingredients. Cover with a lid, reduce heat to low, and simmer for 30 minutes until chicken is cooked.

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*Measure whole fennel seeds, and using a good chopping knife, chop up the fennel seeds. Use one hand to cup over the seeds as you chop because the particles of seeds will fly.

** Most easily done with a semi-thawed/partially defrosted cut of meat.

20160118_172403Nutrition (1/6 of recipe):

Calories:87, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 815mg, Carbs: 14g, Fiber: 3g, Sugars: 7g, Protein: 4.6g

I don’t even miss the tortellini. I could probably throw in some tofu shirataki noodles or zucchini noodles, if I really wanted to, when I serve up the soup. The fennel seeds and paprika, mimic the flavors you would find in pork sausage. The brothy soup, in combination with the beautiful green spinach, really fills you up, without the carbs and calories of the tortellini, and the wine… well wine not?!

I topped my soup with some chickpeas/garbanzo beans that I toasted up in the oven, to sub for the crackers or croutons.

Buon Apetito! 

Mama’s Lean-zagna

Meatloaf, Chicken Cordon Bleu, Chicken Noodle Soup, Honey Mustard… just a few of the make-overs I’ve done of my mom’s hit meal! But I cannot forget the lasagna!

Lean-Zagna

24 servings

  • 2 lbs 99% lean ground turkeyWP_007931
  • 1 to 1 1/2 tsp crushed red pepper
  • 3 Tbsp minced garlic
  • 1/2 tsp ground oregano
  • 1 Tbsp dried chopped onion
  • 4 tsp garlic powder
  • 2 Tbsp granulated Splenda
  • (72oz+4lb3oz) (about 15 cups) your favorite sauce
  • 3 (11oz) bags fat free shredded mozzarella
  • 2 lbs fat free ricotta
  • 24 oz lasagna noodles (no-boil if possible)*
  • 1/4 cup reduced fat grated Parmesan

In a large pot, break up and brown the ground turkey. Make sure there are no chunks of meat, make it a nice fine ground. Over medium-low heat, add the spices and Splenda, and toss to coat the meat. Top with sauce, stir, cover, lower the heat and simmer for 30 minutes.

Preheat the oven to 325 F. Combine the ricotta and mozzarella in a bowl, reserving 1/2 cup of the mozzarella. Coat the bottom of a large pan, about 17 x 12 (this is the one time I choose a disposable pan, like a large rectangular roaster) with sauce. Line one layer of lasagna noodles, with edges slightly over lapping. Evenly distribute some of the cheese mix over the noodles. Ladle another ladle of sauce and use the back of the ladle to smooth and even out the layer. Place another of noodles down and repeat with the cheese and sauce. Repeat this process, reserving a small amount (about 1/2 to 3/4 cup) of the cheese mix, until you’re out of noodles (about 3 or 4 layers).

Top the last layer of noodles with the reserved cheese and the remaining sauce. Smooth out the layer with the back of the ladle and distribute the reserved mozzarella and the Parmesan topping.

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Bake for 90min. Let it rest 5 minutes before cutting (6 x 4) and serving.

*If NOT using no-boil, just ensure you make up for it by using more gravy (and by gravy, I mean sauce), because the noodles will absorb a decent amount of liquid, and no one wants a dry lasagna.

WP_007932Nutrition (per 1/24, 1 piece)

Calories:291, Fat: 3g, Sat. Fat: 0g, Cholesterol: 15mg, Sodium: 902mg, Carbs: 37g, Fiber: 5g, Sugars: 15g, Protein: 28g

**Nutrition info based off using an 80 cal sauce. If you use a lighter sauce, congrats! You cut more calories!

Oh man! All of the delicious flavor of mom’s lasagna without all the guilt!

While waiting for this to bake I put this together for my kitchen… I think after all my hard work I deserve a nice hunk of lean-zagna!

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Natale Italiano

Many Italian families celebrate Christmas Eve with the Seven Fishes, however I celebrate Christmas day with the Italian side of my family.

Nonetheless, I still stick with baking my nonna’s papilli and pizzelles every year. For Christmas dinner, we typically have ravioli, sausage and meatballs. This year, I made a batch of my gnocchi to have, as well. I was very excited for my family to taste one of my favorite recipes!

This year, I also made two new additions to the Italian recipe stash, both of which turned out delicious! Being an incredibly proud Sicilian, I was ampt to bake these!

I attribute both recipes to Giada, and tweaked her recipes. Mmmm I could not get enough of these treats. The first is a perfect mid morning snack to have with your coffee. The colors of the pistachios and cranberries mimic the colors of Christmas, and the white chocolate adds just the right amount of sweet to offset the tart berry. I love the mild hint of lemon in the biscotti, too!

Natale Biscotti

makes 24 biscottiWP_004987

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup granulated Splenda
  • 6 Tbsp light buttery spread, like Blue Bonnet Light
  • 2 Tbsp unsweetened applesauce
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/2 cup liquid egg substitute
  • 3/4 cup pistachios, in shell, roasted and salted
  • 2/3 cup dried cranberries
  • 1/4 cup white chocolate chips
  • 1 Tbsp flax milk

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Beat the Splenda, buttery spread, applesauce, lemon zest, and salt in a large bowl. Beat in the liquid eggs, slowly incorporating. Add the flours and baking powder in.

WP_004961While the dough is combining and forming, remove the nuts from there shells. Coarsely chop the bear pistachios  and set aside. Now, roughly chop the dried cranberries. While the mixer is still blending the dough, toss in the pistachios and cranberries and mix until evenly disbursed.

Transfer the dough onto the lined baking sheet and form the dough into a 13-inch long, 3-inch wide log. (This part gets your hands sticky and doughy).  Bake for 40 minutes, remove from the oven and cool for 30 minutes.

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Once cooled, transfer the log to the cutting board, and using a sharp serrated knife, cut the log into 24 slices. Arrange the biscotti, cut side down, back on the lined baking sheet and return to the oven at 350 F for an additional 15 minutes. Transfer the biscotti to a rack and cool completely.

In the meantime, create a double boiler with a pot of boiling water and a glass bowl placed over the pot. Stir the chocolate and milk in the bowl until the chocolate melts. Using a brush, paint the chocolate over the cooled biscotti. Refrigerate until the chocolate dries, about 35 minutes, then enjoy!

Giada Note: “The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.”

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Fun Fact: “Bi”- “Scotti” translates into “twice baked.” Get it?

Funny Story: When I was younger, dad and I would take nonna food shopping. I can still picture this in my mind. We were in the aisle of Pathmark and I asked if she wanted “biscotti” (pronounced bi-scott-E). “You’re Italian… its “biscotti” (pronounce bish-kot). From that point on, the “E” sound never  left my mouth again when referring to this cookie.

The second recipe is perfect for after dinner. Its like a Fig Newton for Guidos. I am a huge fan of figs. I remember my nonna’s neighbor had a fig trees in the back yard, and every year, I would get to pick some off the bush. Mmm there’s nothing like a fresh fig. I just loved how beautiful these little crescent pastries were and how stuffed they were with the goods! The mild and seedy figs pair perfectly with sweet raisins. I am also a fan of the slight citrus notes from the lemon zest and orange juice!

Sicilian Fig and Walnut Christmas Crescents

makes about 4 1/2 dozen

Pastry Dough:

  • 1/2 cup liquid egg substituteWP_004992
  • 1 1/2 teaspoon vanilla extract
  • 2  cups all-purpose flour
  • 2/3 cup whole wheat pastry flour
  • 2/3 cup Splenda, granulated
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 2 Tbsp unsweetened applesauce
  • 10 Tbsp light buttery spread, like Blue Bonnet Light

Filling and Cookies:

  • 8 ounces dried Mission figlets, stems discarded
  • 1/2 cup raisins
  • 3/4 cup sugar free syrup
  • 1/3 cup orange juice, Trop 50 preferred
  • 1 tablespoon ground cinnamon
  • zest of 1 lemon
  • 1 cup walnuts, shelled
  • about 3 Tbsp all-purpose flour, for dusting
  • 2 Tbsp liquid egg substitute (egg wash)

For the pastry dough:

Mix the flours, Splenda, lemon zest, and salt in a large bowl. Add the applesauce and butter to the dry ingredients and incorporate the wet ingredients with your fingers until incorporated.

Whisk the liquid eggs and vanilla in a small bowl. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball and divide the dough in 2. Place each ball dough on plastic wrap, flatten into a disk and wrap the dough disks. Refrigerate for 1 hour.

For the filling and cookies:

In a food processor, pulse the walnuts until finely, yet roughly chopped. Set aside. combine the figlets, raisins, lemon zest, and cinnamon in the food processor, while incorporating the syrup and orange juice until fully blended. Scrape the fig mixture into a medium bowl and stir in the walnuts. Set aside.

Preheat the oven to 350 degrees F and line 2  baking sheets with parchment paper.

Roll out 1 cold disk of dough on a lightly floured work surface to 1/8 inch thickness. Using a 2 1/2-inch diameter biscuit cutter (I used a cup with similar dimensions), cut out dough rounds. Gather the dough scraps into a ball, flatten, wrap, and re-refrigerate disk while assembling the cookies.

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Spoon 1/2 heaping Tablespoon of the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies, lightly, with egg wash. Bake the cookies for 18 minutes, while repeating the process and assembling the remaining dough and filling into more crescents.

Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack.

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I actually ended up having excess filling… I can’t wait to do something with it!

Buon Appetito!

Skinny Gnocchi

I’ve been brainstorming my birthday dinner for a while, now. I originally wanted to go out for a big family dinner, but decided I wanted to make my own food, save some money, and try a new recipe. After enough brain storming, this was the result:

Lightened Gnocchi

makes 16 servings

  • 2 lb cauliflower florets
  • 2 1/4 cup plus 2 Tbsp instant potato flakes, divided
  • 1 cup boiling water
  • 1/4 cup liquid egg substitute
  • 1/8 tsp salt
  • 1 1/2 cups whole wheat flour, divided
  • 1/2 cup all purpose flour

Chop cauliflower and put in a large microwave safe bowl. Add 1/3 cup water to the bowl and cover with plastic wrap. Microwave for 9-10 minutes.

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Meanwhile, in another large bowl, pour boiling water over 2 cups of potato flakes. Stir until well blended. By this time, the cauliflower should just about be done. Carefully, remove the plastic wrap, drain as much water from the cauli as possible, and transfer the cauli, in batches, into a food processor. Blend the cauliflower until smooth. Slowly add the small blended batches of cauliflower to the mashed potatoes, until there is one large mashed vegetable mixture.

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Make well in center of vegetables and sprinkle the all purpose flour over the vegetables, along with 1 cup whole wheat flour. Combine the remaining 1/2 cup whole wheat flour and 6 Tbsp potato flakes in a small bowl and set aside. Place egg and salt in center of the well and using a fork, begin to fold the contents of the bowl in towards the well. Once egg is mixed in, bring dough together, and transfer to a surface sprinkled with 2 Tbsp of reserved flour/potato. Knead gently another 4 minutes until ball is dry to touch. Use reserved flour/potato blend for your work surface flour, 1 Tbsp at a time.

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Divide the ball of dough into workable sizes. On a lightly floured surface (you can use the reserved potato/flour mix), roll one ball at a time into 1/2-inch diameter rolls and cut into 1-inch long pieces. Allow the bite-size piece to sit for 5 minutes or so, while making more rolls. Roll each small piece of dough gently down the back side of a fork to create the shape. (see video below). Set the formed gnocchi aside and let set for another 5 minutes or so. (Letting the air hit the dough, makes it more worker-friendly).

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Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough. As gnocchi float to top of boiling water, remove them to  an ice bath. Drain from ice bath and set aside.

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To freeze the gnocchi for later use, do not boil them. Lay the raw dumplings on a baking sheet that has been lined with parchment paper or plastic wrap. Lay the sheet in the freezer for about 3 hours, then transfer to a sealable freezer bag.

Nutrition: per 1 cup (about 3.5 oz, approx. 13 dumplings)

Calories: 103, Fat: 0.2g, Sat. Fat: 0 g, Cholesterol: 0 mg, Sodium: 264.7mg, Carbs: 21.2 g, Fiber: 3.1g, Sugar: 2g, Protein: 4.4g

I am super excited to post Be Well Bundo’s first ever video tutorial!

Thanks to Frank for being my camera man and teaching me Nonna Battaglia’s trick! I know my Nonna Buonanotte would be so proud of me for this recipe! I wish she could be here to enjoy them with me!

Broke Italiano

This is that week before I get paid… AKA Broke Week.

I also worked a 12 last night, so you would think lazy would be my mood. In all actuality, I got a great nap and woke ready to hang in the kitchen!

During my last hour of work, my stomach started talking to me and I got a mean hankering for an omelet. I don’t know if I’ve even ran to the kitchen so fast upon getting home. I chopped up mushrooms and onions, and since Frank was home, I threw ham and cheddar in egg, for him, and roast beef and swiss for me! Oh ma gosh! My omelet was so cheesy and delicious! I ate it with a handful of onion chips.

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I began to feel snacky and said to myself, Sammy! You’re a sleepy snacker. Go to bed! I hit the shower and had an amazing rest. In fact, Frank woke me up and I was so confused I asked, “Wait, what day is it?”  After an errand with Frank, I spent the remainder of the day in the kitchen whipping up a broke Italian’s dinner, and an experimental dessert (recipe to come)!

Are you strapped for cash? Are you a guido? Well have I got a dinner for you!

(pretty decent pitch, huh?)

WP_003353Italian Peasant Soup

serves 8

  • 2 15oz cannellini beans (white kidney beans), small white beans will also do
  • 1/2 Tbsp EVOO
  • 1 medium onion, chopped
  • 5 packed cups savoy cabbage, chopped to various sizes
  • 1 1/2 oz baby carrots, slivered (about 1/3 – 1/2 cup) (optional)
  • 4 cloves garlic, or 2 tsp minced*
  • 5 1/4 cups broth, vegetable or chicken
  • 1/4 tsp black pepper
  • 4 tsp reduced fat grated Parmesan, divided
  • 4-8 slices wheat bread, or your preference (optional)

Drain and rinse the beans. Heat EVOO in a covered soup pot, along with chopped onion and carrots, on low. (Slow and steady). Stir occasionally, to minimize the potential for burning the onion. Cook only until the onion has softened and is slightly browned and translucent. Meanwhile, mash 1 1/2 cups of drained, rinsed beans with a fork and set aside. Add the cabbage and garlic, recover, and steam down, until wilted, continually tossing the contents of the pot.

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Pour in the broth, and both the whole and mashed beans. Bring to a simmer. Partially cover the pot, reduce the heat to medium-low, and cook until cabbage is tender. Then season with pepper.

If desired, and it usually is, toasted bread lightly, rubbed with a garlic clove or sprinkled with garlic powder. Ladle the soup over the  toast and sprinkle each bowl with 1/2 tsp with grated cheese.

*Garlic Help: 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

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I love the aromas the vegetables release and watching the green really pop its color! I could not believe how much I enjoyed the soup! Mom liked, and Frank went back for seconds! It was full of nutrients, protein, and fiber and really filled me up! Its hard to believe all of these delicious flavors all came from boiling some vegetables!

Buonanotte

Yesterday was a really special day for the Bundos!

All start from the beginning..

I headed off to night shift Thursday night. I totally forgot that it was Kristina’s baby shower! By frozen meal went into the freezer and I went to town on the veggie platter! Debs husband also made this salad that I fo to town on! I don’t know the proportins but its imitation crab, purple onions, sliced mushrooms, buyer, old bay, salt and pepper. It sounds so simple for such a yummy dish! I also treated myself to some funfetti cake.

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When I got home from work, I had every intention of doing to mass. I figured this would be a great opportunity to get in a run. As I got two blocks away from home, the rain started. Its funny… Sometimes the rain makes me feel totally unmotivated. But other times, like yesterday it makes running fun! I ran to Church, and waited outside only to find out there was no mass this morning! On my rainy jog home, I stopped by the cemetery. By the time I got home, I was soaked. But I didn’t really care. I crawled into bed and was out till about 3pm.

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Dad came over for dinner, Friday night, and watched this past Thursday’s episode of Glee. It doesn’t typically watch it, but what a great episode!! I started having flashbacks to Degrassi! I occasionally like to have pizza night, and I’ve reply been getting into Amy’s pizzas as well Kashi! Last night, we had Amy’s Spinach Pizza, to which I added onions and red bell pepper! Sprinkled with a bit or granulated garlic and crushed red pepper flakes… Mmmmmm!

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We had an appointment for 630pm but she asked if we could come back later, as she was running behind. To kill some time, dad and I went to a social club we both belong to. I enjoyed a girlie drink of diet sierra must and citron vodka, while dad got his beer and cherry brandy.

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While at the club, I received a phone call from my mom saying Beauty got out and she couldn’t find her! Needless to say, my heart dropped into my stomach! As I pulled into the neighborhood, I found the pup sniffing around some yards. Thank, God I found her so quickly! She got out in the middle of the night once and it took a food 2 hours to find her. With Beauty safe and sound, and my heart rate finally returning back to a normal speed, dad and I headed back out.

At 840, we arrived back at our appointment. We left with these:

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Wonder Twin Powers, Activate!

Music has always been a connection between my dad and I, through good times and bad, and I’m so glad we were able to get these treble clefs on our wrists together! I couldn’t believe he actually did it! I was shocked! I think I still am shocked!

I also left with this on my left ribs:

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Buonanotte means “goodnight” in Italian; but it has many meanings to me. It was my grandmothers maiden name, the first word she ever taught me in Italian, and the words that my dad whispered to her when she passed away in 2008. This tattoo has been years in the making, and I’m honored to wear her name so close to my heart.

Immediato’s Bistro

Last night, we celebrated my Uncle’s birthday at his favorite restaurant, Immediato’s Bistro.

                        

Jen and Tony used to be my neighbors and I babysat their two boys! It amazes me every time I see the boys how much they have grown! They moved down to Middletown a few years back and opened the bistro and hoagie shop! (great turkey sandwiches, by the way)

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Jen and Uncle Eddie

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Jen and Me

To celebrate, about 12 close family members joined us for dinner. Each table is welcomed with a basket of fresh ciabatta-like rolls and olive oil. Vinnie, Tony’s brother prepared bruschetta, broccoli rabe topped with freshly grated Locatelli, and chopped antipasto salad! One of my favorite thing about Immediato’s is that they are not cheap with the fresh garlic! I’m not typically impressed with bruschetta, but wow! I literally could have eaten a whole bowl by itself. In fact, the bruschetta went so fast, this half eaten plate was the only picture I could snag!

Bruschetta

Bruschetta

Antipasto

Antipasto

Broccoli Rabe

Broccoli Rabe

During dinner, the loud Italians were silent! Everyone was completely focused on theirs meals.

 

 

Among the entrees chosen were:
Farfelle Immediato

Chicken ala Tony (top) and Farfelle Immediato (bottom)

Chicken alla Tony (top) and Farfelle Immediato (bottom)

Chicken Marsala

Penne with Pesto and Meatballs

Linguini with Meat Sauce

Ravioli in Meat Sauce
Marsala Braised Short Ribs
and the birthday boy and one of my cousins got the

Chicken alla Tony.

Marsala Braised Short Rib

Marsala Braised Short Rib

My dad got the Farfelle, which I’ve gotten before, and loved it. Its not quite an alfredo, but the cream sauce is perfectly complimented by the peas and prosciutto. The braised short rib was something I would have never thought of getting, but our family-friend said that she had it earlier in the week and has been craving it ever since! Naturally, I had to try it. I had never seen gnocchi in anything other than your typical Italian gravies, but this was a like a Marsala-BBQ-y goodness! The beef was pull-apart, fall-apart amazing, and smothered with mushrooms and gnocchi. I believe we will be going back for my cousins birthday in a few weeks. This may be a contender for dinner that night.

The birthday boy isn’t a huge fan of asparagus, but who isn’t a fan of pasta, chicken, and crab meat… He graciously shared the asparagus , of the Chicken alla Tony,with my aunt and me. Perfectly steamed, perfectly crisp.
My meal of choice was actually an appetizer: Mussels White. You can make it a meal by adding a side of pasta. Like I said, they do not skimp on the garlic! My dad, whos not the biggest fan of mussels, couldn’t stop raving about how perfectly cooked this bowl full of  yummy was! And my godfather sweetly asked, “Hey Sammy, could… could I try one?” He was sold! The white wine sauce was fantastic! Once I finished the mussels, I kept scooping my fork in the broth and pulling up chunks of chopped garlic! Yum! To compliment the shellfish, I saved some of the broccoli rabe and ate them together.

Mangia

Mangia

My cousin, Kyle, apparently enjoyed his meal as well…
Yeah, its just THAT good!

Yeah, its just THAT good!

To add to the celebration, Immediato’s had a performer playing guitar and harmonica and singing beautiful Italian songs. My Uncle and dad really enjoyed themselves as they began some vino-induced singing of Frank Sinatra’s “New York, New York!”
The Birthday Serenade

The Birthday Serenade

And now for the desserts! I think I may have gone up a pant size last night. I could not get enough of the desserts! Vinnie prepared a special birthday dessert for my Uncle, and I have to say, I was shocked, impressed, and in it for the long hull: Fried Gnocchi drizzled with cinnamon, sugar, and chocolate, with a center piece of cannoli filling and homemade pizzelles!They also brought out a cake with a candle, while the guitar player sang and played “Happy Birthday.” Kyle and I had no trouble tapping into that baby while Uncle Eddie enjoyed the Chocolate Truffle Cake!
Blowing out the candles!

Blowing out the candles!

There is a whole case of cookies, cannolis, eclairs, giant cream puffs and truffle cakes, and multi-layer cakes! My cousin, Kyle, and I went to town on the cookies!

MMMMMMM!

MMMMMMM! Birthday Surprise!

They have the best macaroons I’ve ever tasted; and being the chocolate lover that I am, I opted for the chocolate covered ones. Have you ever known me to turn down PB? I got an array of cookies from the case… Raspberry filled shortbread, PB, macaroons, and cheesecake filled.

Some cookies I HAD to bite into!

Some cookies I HAD to bite into!

To top off the night, we cheersed with a shot of my Uncle’s homemade lemon cello.

Salud!

Salud!

I also got my mom a slice of the tallest strawberry shortcake I’ve ever seen! Sorry mom, but I had to tap into that on the ride home.

Decorated with a wafer roll cookie...

Decorated with a wafer roll cookie and stuffed with strawberries and smooth creme!

Once I got home, it hit me light a lightening bolt! PB cookie+Raspberry shortbread= PBnJ! Genius! With my first bite of the PB cookie, I was hooked! It was not just a PB cookie, but a PB STUFFED cookie!

Now thats how a cookie should be!

Now thats how a cookie should be!

As always, it was a wonderful night at Immediato’s Bistro! If you’re in the area, I highly recommend swinging by Main Street for lunch or dinner, just don’t forget the dessert!
Thanks for a great night Jen, Tony, Vinnie, and the crew and Happy Birthday, Uncle Eddie, and many more!!