The Best Ever Carrot Cake with Toasted Pecans

Today we are sharing the best carrot cake I have ever eaten or made.  It is moist, wholesome, flavorful, beautiful, and so incredibly delicious!  Oh and did I mention it is easy to make?  I made it beautiful for a birthday cake, but you can cut the frosting in half and bake it in a sheet pan, as an everyday cake.  It is soooo good!!!

Mocha Express Cocktail

 Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian!

Tonight's feature cocktail is the Mocha Express.  A cocktail that makes me think of smooth jazz, coffee houses and a great book.  A combination of your favorite espresso blend, enhanced by the fine flavors of Mexican coffee beans provided by Kahlua.  Bailey's Irish cream adds a luxurious smooth flavor from the Irish whiskey, cream and fine spirits and your best vodka for a kick!

So bring the house lights down, turn on your favorite sounds, pour yourself a Mocha Express and lose yourself in your own story.

Mocha Express
2 ounces Grey Goose vodka
3/4 ounce Bailey's Irish Cream
3/4 ounce Kahlua
1 ounce Espresso (prepared)

Shake with ice and strain into a chilled cocktail glass.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Red Robin Seasoned Oven Baked Fries

It's The Happy Hour here at The Slow Roasted Italian!  Happy Hump Day!

Here is a fantastic Happy Hour treat to get you through the mid-week blahs!!!

We have made these fries several times, the first was for a barbecue we hosted a couple months ago and my friend YaYa helped with the fries!  Thanks so much!  Today, just so happens to be her Birthday.   Happy Birthday Auntie YaYa!  She is 29 {wink wink} we love you!  These fries were an even bigger hit with the crowd than the Oven Baked Garlic Potato Fries.  I myself am partial to the garlic fries, but then again...  I am Italian and a garlic fanatic!

Red Robin is my favorite gourmet burger restaurant to go to.  The prices are a little high for my taste (about $40 per couple for appetizer, drinks, burgers, etc).  Yeah, I am cheap when it comes to eating out.  If I can prepare it, I don't want to pay high prices to have someone else do it for me.  This is a more frugal mindset than I have had in the past.  I have been a bit of a spendthrift most of my adult life.  I want what I want when I want it.  Since I retired from working outside the home and we became a 1 income household and added Em (our daughter) to the family, I have changed my thinking.  So, now we go to Red Robin for special occasions, like birthdays.  They have a program where you can get a free burger on your birthday.  I like free stuff. A LOT!  So, that is the plan this weekend - I have my free burger and only Mr W has to pay.  I am really excited and it is quite fitting that I am blogging these fries this week.  Anyway...  I was saying about the fries I made...

The Red Robin seasoning that we used on these fries adds such an incredible blend of flavors, it is no wonder they were so popular.  The bottle of seasoning is 16 ounces and very well priced.  It has 20 unique spices and ingredients including; salt, black pepper, celery seed, cumin, oregano, sage, garlic, onion, paprika, tomato and smoke flavor.  It is a fantastic combination of flavors.  And the fries are so incredibly simple to make!

The fries are crispy on the outside and soft inside, flavor that makes my mouth water.  They do not need any dipping sauce, they are perfect just the way they are.  Mr. W ate them with ketchup, a must have for him.  If you prefer you can use your favorite seasoning blend on these fries, but I would get this one if you can!!!

Enjoy!  I know you will.


Red Robin Seasoned Oven Baked Fries
4 tablespoons vegetable oil
2 pounds russet potatoes, cut into wedges
1 tablespoon Red Robin seasoning, divided

Preheat oven to 400° F.

Place the potatoes in a large bowl.  Toss with vegetable oil.  Sprinkle in 1/2 tablespoon seasoning, toss well to coat.

On 2 baking sheets, lay fries out in a single layer (not touching).  Sprinkle the remaining 1/2 tablespoon (more or less to taste) over fries.

Bake for approximately 40 minutes, flip fries half way through.  I also rotated the baking sheets, top to bottom and bottom to top.

Serve and enjoy!!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

How to: Honey Vanilla Almond Nut Butter

Happy Tuesday everyone!  It's Simply Delicious here at The Slow Roasted Italian.  

Today we are featuring Honey Vanilla Almond Nut Butter.  I just started making my own nut butters, starting with peanut and now almond.  The peanut came out so well that I decided to send it to my peanut butter loving Dad for his birthday (I love homemade gifts, given with love!).

Almond Nut Butter is super simple to make, just requires some patience.  The first step is all about creaming the almonds.

Once you complete the first step and the Almond Nut Butter is creamy, you can stop at this point and have an all natural no sweeteners or flavors added Almond Nut Butter.  I was sending this batch to my Dad for a birthday gift. He is a peanut butter lover, but is trying to eat healthier (Aren't we all?). So, I thought making this special gift would be fantastic!  I did send him Honey Roasted Peanut Butter too and he loves them both!


Enjoy and have fun changing up the flavors!

Honey Vanilla Almond Nut Butter
4 cups roasted almonds
1 teaspoon salt
1 teaspoon vanilla
3 tablespoons honey


Blend almonds in food processor until creamy.  This may take scraping the bowl down several times.  They will get grainy and very dry first, but then the natural oils will be released and it will be fantastically creamy.

Add salt, vanilla, and honey.  Process until smooth.

Serve on bread, fruit, or eat straight out of the jar!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Pear and Arugula Salad with Parmesan Cheese

Happy Monday everyone.  We had an amazing weekend, filled with family time!  Today is "On the Lighter Side" here at The Slow Roasted Italian.  Every Monday we feature a dish that is low calorie.

Today I bring you an amazing salad.  A great combination of flavors and textures that make my mouth sing.  The salad starts with a bed of arugula, a peppery green.  Laid on top of the arugula is your favorite pear, sweet and soft sliced thinly with a spritz of olive oil over the salad.  A sprinkle of toasted walnuts, give a nutty flavor and crunch.  Lemon juice squeezed over top, gives it an incredible fresh flavor, with parmesan shavings for a delightful creamy, nutty twist.  Topped with fresh ground black pepper.

This salad is amazing, great as a side or add your favorite protein and call it a meal!!!  This is fantastic with some grilled chicken!!  A great salad to play with the toppings, goat cheese or blue cheese would be great here too.   Enjoy!

Pear and Arugula Salad with Parmesan Cheese
2 cups Arugula, washed and dried (stems trimmed)
1/2 pear, sliced thinly (I used Bartlett)
olive oil in sprayer
1 tablespoon toasted walnuts, chopped
4 Parmesan cheese shavings
1/2 medium lemon
black pepper, to taste
salt, to taste

Arrange arugula on a medium plate.  Lay pear on top.  Squeeze lemon over lettuce and pear, sprinkle with salt and spritz with olive oil.  Sprinkle walnuts over top.  Add Parmesan cheese.  Sprinkle with fresh ground black pepper.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

Mexican Food Party - Taco Bar

Happy Satuday and welcome to Date Night and Dinner Parties.

At our last get together we had a Mexican food night.  We had a Taco Bar, 7 Layer Mexican Bean Dip, Pico De Gallo, chips and beer.  It was amazing and so much fun.  It was all laid out on the table and served family style. Perfect evening!

So, I made the taco's with 93% lean beef and the Taco Seasoning I posted here.  The beef was amazing.  Mr W pointed out that it had great flavor and perfect color.

We laid out all the topping, lettuce, tomato, onion, pico de gallo, cheese, sour cream, refried beans, spicy rice, salsa verde and red chili sauce.  It was so much fun and such great food.  Hope you enjoy!

Taco Bar
Taco meat (recipe follows)
Taco seasoning
Lettuce, shredded
Tomatoes, diced
Onions, diced
Sour cream
Pico de gallo
Shredded Mexican cheese blend
Rice
Refried bean
Taco shells
Tostada shells
Tortilla chips

Place all toppings in 1 cup bowls with spoons to serve them with.  Place taco meat in an appropriate bowl. 

Serve and enjoy!

Taco Meat
1 pound 93% lean beef
Taco Seasoning
1/4 cup water
Extra virgin olive oil, for drizzling

In a medium size skillet over medium-high heat, drizzle olive oil, once pan is warm.  Brown beef in pan.

Once done browning add taco seasoning and water.  Stir until thickened.  Remove to a bowl.  Serve along side toppings for a fantastic Taco Bar!!!

 

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

How To: Make Your Own Homemade Taco Seasoning

Excellent Taco Seasoning!  It gave our taco's great flavor that you don't get from a packet!  So easy to make. 

Recipe from Back to Her Roots 

Taco Seasoning
1 tablespoon New Mexico chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper

Stir all ingredients together.   This recipe doubles and triples perfectly.  Consider making a quadruple batch and using 1 tablespoon at a time to season dishes or individual portions.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

Salted Caramel Milk Chocolate Cake

Well ladies and gentlemen, its finally Friday!  HAPPY FRIDAY!!!  That means its time to bring in the weekend with another edition of "Diving into Decadence".

I made this Salted Caramel Milk Chocolate Cake for a get together a few weeks ago.  It was absolutely divine!  It received rave reviews from everyone, kids to picky adults.

Urban Twilight Cocktail

Happy Thursday and welcome to Ladies Night at The Slow Roasted Italian.

It is my pleasure to introduce you to the love of my life, Chad (I call him Mr. W - short for Mr Wonderful).  My Mr. W has been working on perfecting the most fabulous cocktail for me.  I have it say it is amazing!!!

Have an incredible Thursday and I will see you tomorrow!

{turning the music on}

Hi to all the readers of The Slow Roasted Italian, I am really excited to share this drink with you.  My cocktails tell a story and reach all of your senses, this one is no exception.

This drink resides where the daylight ends and the darkness begins.  In that one hour… the hour of possibilities, where is it not day or night…where anything could happen.

Urban Twilight lets you know you’ve arrived on the scene, that you’re now part of something greater than yourself; you are part of the city. Dressed to the nines, headed to that exclusive club, where unknown adventures await you, the night is just beginning.

This sultry and seductive drink boldly caresses your palette as it fills you with the warm glow and anticipation of a first meeting. The spiced and dark rums mingle with the bright amaretto energy, mixing day and night in one inviting drink.

Urban Twilight tastes and sounds like Whitesnake’s “Still of the Night”, a classic that will leave you begging for more.

Urban Twilight 
2 ounces spiced rum (I used Capt Morgans Spiced Rum)
1 1/2 ounces amaretto (I used Disarrono)
1/2 ounce dark rum (I used Myers Dark Rum)
Coke
2-3 ice cubes

Add the first 3 ingredients and fill the rest of the glass with Coke (or Pepsi - we use Pepsi One) within 1 inch of the top.  Add ice cubes and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Caramelized Onions in the Crockpot

Good morning and Happy Tuesday!  Today is "Simply Delicious".

Today is actually my Mommy's birthday and since we can't be together I am hosting a virtual birthday party.  I am bring caramelized onions, what are you bringing?  I love you Mommy!  Happy Birthday and I wish I could be with you in person today.  You are a gift to our family (and everyone you know - you have touched so many lives), we love you and count you as a blessing every day.  Thank you for helping me become the woman, wife and mother I am today!  Have a beautiful Birthday!  XOXO

I am so excited to share today's recipe with you.  I love love love onions!!!  Much like butter, caramelizing makes everything better.  I did 2 crockpots of onions to finish off the last of the crate of onions that I got from a friend.  I have to admit, I ate them all myself in about two weeks.  I smothered them on everything.  Toast, sausage, hamburgers, burritos with chicken, burritos with cheese, just a caramelized onion burrito were all incredible with the caramelized onions.

I made these two different ways, just a minor change made such a huge difference.  The first batch I added 1 tablespoon of sugar (to get the caramelizing going) they were sooooo sweet.  Almost sickly sweet.  I contemplated making a corn bread to serve them with, I told my friend Mary that I thought they should go on a cake or something.

The second batch I omitted the sugar completely and they were perfect!  They were perfectly sweet and incredibly delicious.  Mr. W and Em did not partake in these delightful onions, partially because Chad doesn't like onions, but mostly because I WAS NOT SHARING.

Enjoy!!! 

Caramelized Onions in the Crockpot
8 large onions
4 tablespoons butter, unsalted
4 tablespoons extra virgin olive oil
pinch salt

Slice onions 1/4-1/2" thick.

 Add salt, butter and olive oil to crock pot.

Add as many onions to crock pot as you can fit.  I could only fit about 3/4 of my onions originally, but added the rest as the onions reduced.  Stir to combine.  Keep crock pot uncovered as onions cook and reduce. Stir onions often scraping the sides.

After several hours onions are reduced, but still not caramelized.

Total cook time is approximately 6-8 hours.  Remove onions once they are caramelized to your preferred taste, remove from crock pot.  If they start burning and become incredibly aromatic, be sure to check them.  Enjoy, they are so incredibly delicious.  I am going to make another batch.  Each batch makes approximately a pint of caramelized onions.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

Tex-Mex Mini-Frittatas (Low Calorie)

These Tex-Mex Mini-Frittatas are amazing.  approximately 112 calories for 2 frittatas.  Served along side turkey sausage and a glass of orange juice or a bowl of berries and you have a fabulously healthy low-calorie breakfast.

I love these, they are fast and simple.  They reheat VERY well.  I make enough for several breakfasts and then heat them up in the morning. I have been feeding a hunkering for spicy Mexican food and this hit the spot, served on a bed of pico de gallo it is amazing (calorie count only includes mini-frittatas).  Buon Appetito!

Tex-Mex Mini-Frittatas (Low Calorie)
Olive Oil Spray
16 egg whites
2 ounces 2% Mexican cheese blend (I used Lucerne brand)
1/4 cup drained canned diced green chilis
salt and pepper, to taste

Preheat oven to 350°.  Lightly mist 8 cups of a non-stick muffin pan with the olive oil spray.


Put 2 egg whites in each muffin cup, sprinkle with pinch of salt and pepper.  Bake for 8-10 minutes, or until almost set.

In a small mixing bowl, mix the cheese and chiles.  Spoon the mixture evenly over the tops of the frittatas.  Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted.  Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Banana Bread Pancakes with Toasted Pecans

 Its Sunday and at The Slow Roasted Italian that means its "Family Time".  Every Sunday I post dishes that you would likely find or serve for a Sunday family get together.  Picture the family gathered around the table with casserole dishes all over the center.  Lots of laughter, stories and love...  That is Sunday Dinner and that is "Family Time".

The Best Ever Vanilla Ice Cream

The Best Vanilla Ice Cream lives up to its name.  It is rich, creamy and luxurious!  The recipe has to be my favorite ever from culinary scientist Alton Brown.  No adaptations, no substitutions, this recipe is PERFECT and is our go to ice cream. 

Enjoy!  Plan on this not last long.  I have yet to find someone who didn't like this...  It is THAT good!!!

Recipe adapted from Alton Brown

Voluptuous Vanilla Ice Cream
3 cups half and half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 tablespoon vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

  In a medium mixing bowl whisk the egg yolks until they lighten in color.

Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.

Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Heidi's Comet Cocktail

Happy Happy Thursday!!  I have to admit I have a little Kool & The Gang jamming in the background while I am enjoying my Heidi's Comet Cocktail.

Oh, yes, it's ladies night
And the feeling's right
Oh, yes, it's ladies night
Oh, what a night
(Oh, what a night)

 What a fabulous cocktail, perfect for the upcoming fall.  The apple cider blends with the almond flavor of the amaretto and the apple cider and cinnamon warms up the cocktail.  A fantastic combination, I hope you love it as much as I do!

This is your night, tonight
(Come on let's all celebrate)
Everything is gonna be alright

Heidi's Comet Cocktail

2 ounces DiSaronno (amaretto liqueur)
2 ounces Absolut vodka
2 ounces apple cider
1 cinnamon stick
ice


Pour all ingredients into a mixing glass, and stir well.  Pour into a cocktail glass. Add a cinnamon stick, and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Fiery Salsa

Happy Hump Day!  Its "The Happy Hour" here at The Slow Roasted Italian every Wednesday we bring you fantastic dishes you would find at happy hour.

This Wednesday I bring you a "Fiery Salsa" made just for Mr. W and his raging inferno of a palate.  He enjoys things so hot that just the smell of them makes me tear up.  Well, this isn't that hot.  But, it is too hot for me.  I am more of a mild to medium heat kinda girl.

He also enjoys a thin consistency.  You will find jalapenos, chili powder, cayenne, black pepper, onion and garlic.  Just perfect to hit the whole tongue!  Hope you enjoy.

Fiery Salsa

2 medium Roma tomatoes, coarsely chopped
1 14.5 ounce cans diced tomatoes

1 ½ jalapenos, coarsely chopped
1 tablespoons red wine vinegar
½ tablespoon cumin
2 cloves garlic, minced
½ large sweet onion, coarsely chopped

2 tablespoons tomato paste

1 teaspoon chili powder
½ teaspoon salt

¼ teaspoon fresh ground black pepper
¾ teaspoon cayenne

Combine all ingredients in a food processor or blender.  Pulse until well blended.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Strawberry Banana Smoothie

Strawberry Banana Smoothie is our favorite breakfast drink recipe! It is a power-packed shake loaded with protein and fresh fruit.  It is a simple recipe. With just 5 ingredients and a few minutes, you can have this fantastic Strawberry Banana Smoothie at home or on the go.

Strawberry Banana Smoothie

Strawberry Banana Smoothie is our favorite breakfast drink recipe! It is a power-packed shake loaded with protein and fresh fruit.  It is a simple recipe. With just 5 ingredients and a few minutes, you can have this fantastic Strawberry Banana Smoothie at home or on the go.

Low Calorie Mexican Baked Eggs

I am so delighted to be participating in The Secret Recipe Club this month.  It is so exciting, kind of like Christmas.  How it works...  A name is 'drawn' and assigned to you.  "You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified..."

I drew Kitchen Trial and Error.  I clicked on the link and took a look around.  Kitchen Trial and Error is a fabulously delicious blog!!!  It is written by Kate, a twenty-something living in the great state of New York with her husband Jason.  I really enjoyed her down to earth writing.  I was pleasantly surprised  by the occasional recipe post from Jason.  I think I may have given Mr. W (my husband) an idea or two. I highly recommend you check out her blog.  You will not be disappointed!

I started looking for recipes.  You really think that is going to be easy when you start.  I had 3 windows open with about 10 different tabs each...  Oh my, so much fantastic food.  Mr. W had about 5 recipes picked out for me. They are now on my list of things to bake.  I finally settled on something that I though could be "On the Lighter Side" with a few minor adjustments, and that looked absolutely delicious.  And it was!!!

Prepared with egg whites - 189 calories and 14g protein, per serving.

Recipe adapted from Kitchen Trial and Error  

Low Calorie Mexican Baked Eggs
Extra virgin olive oil, (about 1 teaspoon)
1 small onion, grated (or minced)
2 cloves of garlic, minced 
14.5 ounce can diced tomatoes
1 teaspoon Mexican spice mix
1 teaspoon dried oregano
15 ounces black beans, rinsed and drained
8 egg whites (I did a whole egg in 2 of them instead, 2 egg whites or 1 egg per dish)
1/2 cup shredded 2% Mexican cheese blend
1/4 cup fresh parsley, chopped

Lightly rub 4 ramekins with olive oil.  Place them on a small cookie sheet.  Set aside.

In a medium skillet, add olive oil to lightly coat bottom of pan, set over medium heat.  Add the onion and garlic and saute until starting to soften, about five minutes.

Add tomatoes, spices and stir constantly about 2 minutes.

Add the black beans, simmer about 10 minutes, or until thickened.

Preheat oven to 400°.

Divide the tomato mixture among the ramekins.

Crack an egg or 2 egg whites on top of the mixture.

Bake for 15 minutes, remove from oven and sprinkle with cheese.  Place back into oven for 5 minutes.

Garnish with parsley and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com