Family Favorite: Broccoli Supreme

Family Favorite: Broccoli Supreme

Enjoy this tried-and-true (and loved) recipe courtesy of June Busold!

 

Ingredients:

  • 1 10 oz. package chopped broccoli
  • 1 can cream of mushroom, chicken, or celery soup
  • ½ cup sour cream
  • 1 T chopped onion
  • 1 T flour
  • ¼ cup grated carrot
  • ¼ t salt
  • Stuffing mix (prepared)

Directions:

  • Cook and drain broccoli
  • Blend soup, flour; add sour cream, carrots, and onion
  • Add salt and pepper to taste
  • Gently stir in broccoli
  • Place in 2 qt. casserole dish
  • Sprinkle stuffing mix around the edges
  • Bake at 350 degrees for 30-35 minutes
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Amaretto Pumpkin Cheesecake

Amaretto e Zucca Torta Di Formaggio

Impress your guests this holiday season with homemade desserts like this one for Amaretto Pumpkin Cheesecake!

Ingredients

 Crust:

  • 1 c finely chopped pecans
  • ½ c all-purpose flour
  • ½ c brown sugar
  • ¼ c graham cracker crumbles
  • 2 tbsp. unsalted butter, softened
  • 1 egg yolk

 Filling:

  • 1 ½ c pumpkin puree
  • ½ c brown sugar
  • 2 eggs, beaten
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • 3 packages cream cheese
  • ½ c maple syrup
  • 2 tbsp. Amaretto
  • ¼ c sour cream

Topping:

  • 1 c sour cream
  • 1 tsp Amaretto
  • 1 tsp sugar

Directions:

For the crust:

  • Preheat oven to 350.
  • Butter a springform pan and line the bottom and sides with parchment paper.
  • Combine pecans, flour, brown sugar, graham cracker crumbs, butter, and yolk in large bowl.
  • Press mixture evenly into the bottom of the greased springform pan.
  • Bake for 10 minutes and set aside to cool.
  • Lower oven temperature to 300.

For the filling:

  • Combine pumpkin, brown sugar, eggs, and spices in large mixing bowl and set aside.
  • Use electric mixer to beat the cream cheese, maple syrup, and Amaretto until smooth.
  • Combine with sour cream and pumpkin mixture.

Enjoy!

 

 

 

 

Thank You!

With Veteran’s Day being last Sunday, we wanted to show some extra gratitude to all of our Veterans and active service personnel.

We thank you all for your service, sacrifice, and loyalty to our great Country. 

Pictured below: Amanda Bolognino, Daughter of Peter and Step-Daughter of Darlene Bolognino, Sister of Nicole Bolognino, and Niece of Frank, John, and Paul Bolognino, who has been a Drill Sergeant in the United States Air Force for nearly a decade. Thank you for your service, we are so proud of you. 

 

 

 

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Slow-Cooker Red Pepper Chicken Chili Recipe

Slow-Cooker Red Pepper Chicken Chili

We’re officially in soup, chowder, and chili season …and we’re not complaining! In fact, we’re embracing it with this healthy, protein-packed chili that will have you coming back for seconds (… and thirds, but who’s counting anyway?).

Ingredients:

  • 2 lbs. chicken breast, boneless/skinless
  • 1 large white onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 c chopped celery
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 24 oz. roasted red peppers + juice
  • 30 oz. red kidney beans, drained
  • 3 tbsp. chili powder
  • 1 ½ tbsp. ground cumin
  • 2 ½ tsp sea salt
  • 2 c chicken broth

Directions

  • Heat oil in a large skillet. Add chopped pepper, onion, celery, and garlic and sauté
  • Transfer sautéed vegetables to slow-cooker and add in drained beans.
  • Place chicken on top and sprinkle with the spices.
  • Puree red peppers + juice in a blender until smooth, then pour into slow cooker along with broth.
  • Cover and cook on low 6-8 hours
  • When you get home, transfer chicken to a plate or bowl, shred with a fork, and mix back into the chili.
  • Stir and serve!
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Sausage and Sweet Potato Soup

Sausage and Sweet Potato Soup

The key to achieving success in anything in life is planning. So, we’re giving you this recipe now, so when you have leftover sweet potato casserole (or not!) you have another meal in your back pocket! Enjoy this recipe for Sausage and Sweet Potato Soup provided by the man himself, Frank Bolognino!

Roma FB 9-24-18-01

 

Ingredients:

  • 1 lb. Roma hot sausage, sliced
  • 1 medium-sized yellow onion, thinly sliced
  • 3 garlic cloves, sliced
  • 6 cups chicken broth
  • 2 cups leftover sweet potato casserole (without marshmallow topping)
  • 1 medium-sized red bell pepper, chopped
  • 1 teas. fresh thyme leaves
  • 1 (5oz) package of baby spinach
  • Italian bread

Directions:

  • Cook sausage in Dutch oven over medium heat, stirring occasionally, 7-8 minutes or until browned. Remove sausage from Dutch oven, using a slotted spoon. Reserve 2 tbsp. drippings into Dutch oven.
  • Sauté onion in hot drippings in Dutch oven over medium-high heat 5-6 minutes or until tender. Add garlic, and sauté 2 minutes.
  • Add broth, next 3 ingredients, and cooked sausage; bring to a boil. Reduce heat to medium and simmer for 20 minutes.
  • Add spinach and simmer for 5 minutes. Add salt and pepper to taste.
  • Serve with toasted Italian bread.
  • Buon appetito!
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Panna Cotta with Strawberries

Panna Cotta with Strawberries

The perfect dessert for hot August nights.

Roma August 28 2018

Ingredients:

Serves 12

  • 1 envelop (1 tbsp.) unflavored gelatin
  • ½ c milk
  • 4 c heavy cream
  • 1 c sugar, divided
  • 1 (2-inch) piece of vanilla bean, split lengthwise
  • 3 tbsp. light rum
  • 4 c strawberries

Directions:

  • Sprinkle gelatin over the milk and let stand 5 minutes to soften.
  • Combine cream and ¾ c sugar. Using tip of a sharp knife, scrape the seeds from the vanilla bean into the cream, then add the pod.
  • Place over medium heat and stir until the cream is just starting to simmer.
  • Remove from heat, add gelatin mixture, and stir to dissolve completely,
  • Cool for 10 minutes.
  • Remove vanilla pod.
  • Stir in the rum.
  • Divide mixture among ½ c ramekins and cover with plastic wrap.
  • Chill until set (about 8 hours).

1 Hour Before Serving:

  • Combine ½ of the berries with remaining ¼ c sugar and crush with a fork.
  • Slice remaining strawberries and add to bowl. Toss to combine.
  • Taste and add sugar if needed. Cover and chill until serving.
  • To unmold, set each ramekin in enough water to reach halfway up its sides. Let stand 20 seconds, remove from water, wipe dry, then place a serving plate on top and invert.
  • Shake ramekin gently until custard comes loose— you may need to run a small knife around edges of the cup.
  • Spoon berries around the cream and serve.
  • Enjoy!

 

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Insalata Caprese

There are still a couple weeks of summer left! Enjoy it with friends, family, and of course, food! We love this recipe sent in by Adrienne Brauch, and we think you will too!

Roma August 17 2018

Ingredients:

  • 2 ½ lbs. plum tomatoes (about 10) cut into 1 inch pieces
  • 8 oz. fresh mozzarella cut into 1/2 inch cubes
  • ½ cup pitted ripe olives
  • 3 Tbsp. olive oil
  • ¼ cup thinly sliced fresh basil
  • 2 tsp. minced fresh oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Balsamic vinegar (optional)

Directions:

  • In a large bowl, mix the tomatoes, mozzarella and olives.
  • Drizzle with olive oil
  • Sprinkle with basil, oregano, salt and pepper
  • Toss to coat.
  • Let stand 10 minutes

*Note from Author: If desired, drizzle with balsamic vinegar; you can also add chickpeas to this if you like.

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Minestrone Salad Recipe

Whether you’re picnicking at Saratoga Race Course or throwing a fete in your own backyard, the key to any celebration is the food. We’re here to ensure that you eat well, regardless of who is making it. That’s why we had to share this recipe for Minestrone Salad, one of our favorite side dishes!

Roma July 2018 (5)

Ingredients:

  • 8 oz. pasta of your choice
  • 4 tbsp. EVOO
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced (½ inch cubes)
  • 1 zucchini, diced (½ inch cubes)
  • 4 oz. green beans cut into 1-inch pieces
  • 1 ¼ c corn kernels
  • 2 tbsp. Balsamic vinegar
  • 15 oz. can of cannellini beans, rinsed and drained
  • 1 lb. assorted tomatoes, roughly chopped
  • 1 tsp coarse salt, plus additional for seasoning
  • Freshly ground pepper


Directions:

  • Bring a pot of salted water to a boil and cook pasta until al dente.
  • Rinse pasta under cold water and set aside.
  • Heat 2 tbsp. EVOO in large skillet and add onion and garlic.
  • Cook until they begin to soften (about 2 minutes).
  • Add carrot and cook about 4 minutes, until softened.
  • Add zucchini, green beans, and corn.
  • Cook until vegetables are tender (about 10-15 minutes), stirring occasionally.
  • Season vegetables with salt and pepper and transfer to a medium bowl to cool.
  • Stir in 2 tbsp EVOO, vinegar, tomatoes, cannellini beans, and reserved pasta. Serve chilled or at room temperature.
  • Enjoy!
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