Stacey's Savory & Sweet Home Cooking

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Caramelized Pears & Honey Goat Cheese w/ Prosciutto Pizza

Posted by Stacey @ Savory & Sweet on June 26, 2015 at 11:45 AM Comments comments (0)

Sweet caramelized pears mixed with tangy honey goat cheese and salty prosciutto proves to be an excellent mix for the taste buds and hits all the right notes.

Recipe Makes for 2 Individual Pizzas:

2 Pieces Naan Bread

3oz Honey Goat Cheese

2 Tablespoons Light Brown Sugar

4 Tablespoons Butter

1/2 of a Pear, sliced thin. (I used Anjou, but use any that are handy)

2 thin slices of Prosciutto

  Preheat oven to 375.


  In a small sauce pan, melt butter and brown sugar. Meanwhile, slice pears as thin as you can.

  Once butter is melted, add in sliced pears and let mixture come to boil then simmer until pears are soft.


   Using a knife, spread the honey goat cheese (about 1.5 oz or more to each piece), to cover the Naan bread. Once the pears are done, spread on top and drizzle some of the butter/sugar syrup all over.

  Tear small pieces of the prosciutto length-wise and lay on top of the pears.

  Bake for about 10 mins until the prosciutto gets crispy and everything gets warmed through.



The Perfect Bite. YUM!

Italian Sausage & Spinach Stuffed Shells in a Tomato Cream Sauce

Posted by Stacey @ Savory & Sweet on August 20, 2013 at 8:55 AM Comments comments (0)

(Photo Credit for above: Amy Florentino & Tina Baron)

Makes 6 servings

For Shells

1lb (about 6 small links) Sweet Italian Sausage. (Or ground sausage if available).

 1 Tablespoon of EV Olive Oil

1 Box of Jumbo Shells

1 14oz Container Ricotta Cheese

2 Cups Baby Spinach Leaves

1 Cup Shredded Mozzarella Cheese

1/4 Cup Grated Parmesan Cheese

1 Egg

Salt & Pepper

For Tomato Cream Sauce

1 Can of Whole Peeled Tomatoes

1/2 med Yellow Onion, chopped

2 Cloves of Garlic, minced

4 Tablespoons Butter

2 Tablespoons of Flour

1 Pint Heavy Cream

2 Tablespoons Grated Parmesan Cheese

1 Tablespoon of Garlic Powder

Salt & Pepper to taste


Preheat oven to 375 degrees.

Preheat large (fairly deep, if you're using it for sauce as well), skillet on medium heat for sausages. If you have sausage links; using a small knife, carefully remove outside casing. Add oil to heated pan. Brown sausage and beak down into smaller pieces as it's cooking. A few minutes before they're done, add in spinach and let wilt.

Set the browned sausage into a large bowl. I left about 1/4 of it aside on a plate to add into the sauce later. To the bowl, add the ricotta cheese, 3/4 cup of  the mozzarella, parmesan, egg and sprinkle salt & pepper. Mix to incorporate ingredients well.

Start a pot of water to boil for the pasta.

For the sauce, I used the same large skillet that I cooked the sausage in. (As long as there aren't any really burnt pieces on the bottom.)

Chop the whole tomatoes into bite size pieces. Save the sauce from the can. Add butter to the pan on medium heat and let melt. Once the butter is half-way melted, add the onions and cook until butter is completely melted. Add in minced garlic and let cook for another minute. Sprinkle in flour and whisk well. After cooking for about 2 mins, whisk in heavy cream. Let the sauce thicken for another 3-4 minutes while continuing to whisk. Once sauce is thick enough to cover the back of a spoon, mix in the chopped tomatoes, sauce, parmesan cheese and left over sausage. Season with garlic poweder and salt & pepper to taste. You can also add a squeeze of lemon juice or a bit of lemon zest if you have it handy. I didn't do it here, but I love the hint of lemon in a cream sauce! You can leave sauce on a low heat until ready to use and serve.

Once water comes to a boil, salt, and add pasta. Cook about 9-10 minutes. Drain out water from shells and put back into pot. I added a bit of oil and left a little bit of the pasta water in with the shells to prevent them from sticking.

To assemble shells, take a 9X10 (or larger) glass dish and add a layer of sauce to the bottom, just enough to cover. Spoon filling into each shell and place on top of sauce. Once dish is filled, sprinkle the tops with the left over 1/4 cup of mozzrella cheese. You can add more or less depending on your desired cheesiness

Bake for 20-25 minutes uncovered. Serve with the left over sauce and crusty bread to soak up the tasty sauce! Enjoy! :)

Grilled Bruschetta Burger w/ Toasted Garlic Bun

Posted by Stacey @ Savory & Sweet on July 30, 2013 at 8:55 AM Comments comments (0)

Makes 4 Burgers

For Bruschetta

3 Small Tomatoes, chopped small

2 Cloves of Garlic, minced

1/2 Small Red Onion, minced,

6-8 Leaves of Basil, chiffonade

1 Tablespoon EV Olive Oil

Salt & Freshly Ground Pepper to taste

For Burgers

1lb Ground Beef (80% lean)

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1/2 Tablespoon Dried Basil

1 Tablespoon Grated Parmesan Cheese

1 Cup Shredded Mozarella Cheese

Sprinkle of Salt & Fresh Ground Pepper

For Toasted Garlic Buns

4 Hearty Burger Buns

4 Tablespoons of Butter

1 Clove of Garlic, minced

1 Pinch of Salt


Place ground beef in a large bowl. Add all the seasonings; garlic powder, onion powder, dried basil, parmesan cheese and salt & pepper. Gently combine beef to make sure seasoning distributes evenly. 

Divide beef in bowl into 4 equal sections. Take each section and gently roll into a meatball shape. Flatten out ball into burger patties. Press in the middle of pattie to make it a bit shallow, (to prevent shrinking while grilling.). Place burgers aside.

Slice tomatoes into quarters. Cut off the corner with the green part from the stem. Take out pulp of tomato and throw away. Slice quarters into long sticks, then chop into small pieces. Place all chopped pieces into a small bowl. Add minced garlic, finely chopped red onion and the chiffonade of basil. Drizzle with EV Olive Oil and season with salt & pepper to taste.

Grill burgers 6 minutes on each side, depending on desired wellness. When there's about 2-3 minutes left, sprinkle with Mozzarella cheese to melt. When done, let rest for 5 minutes.

While burgers are grilling, work on the buns.

Take 4 Tablespoons of butter and minced garlic in a small bowl. Microwave for about 1 minute, untill butter is completely melted. Add a pinch of salt.

Using a brush, butter the top & bottom buns, on the inside and toast until lightly golden brown.

To assemble, place burger on bun, and spoon bruschetta on top of burger. You may need to mold it down with the spoon so it doesn't all fall out.


*You can upscale this burger by using goat cheese instead of mozzarella! Delish! :)

**If you have extra bruschetta left over, it would go well in a pasta dish!

Pork Carnitas

Posted by Stacey @ Savory & Sweet on June 25, 2013 at 9:00 AM Comments comments (0)



2.5 lb Pork Loin, (usually comes as 2 pieces of loin per package)

1 Large White Onion, roughly chopped

1 Whole Orange

1 Whole Lime

1 Jalapeno, deseeded and finely chopped

4 Cloves of Garlic, smashed

2 Tablespoons Extra Virgin Olive Oil

2 Packages of 12 Flour Tortillas


1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1/2 Tablespoon Dried Oregano

2 Teaspoons Paprika

1/2 Tablespoon Cumin

2 Teaspoons Salt

1-1/2 Teaspoons Freshly Ground Pepper


Pour 2 tablespoons of EVO oil to cover the bottom of the crock pot.

Combine ingredients for dry rub in a small bowl. Add more or less of any ingredient per your taste.

Sprinkle rub all over pork and rub in so it is completely covered. Place in crock pot. 

Cut the orange and lime in half, and squeeze the juice of both over the meat. Leave the orange & lime on top of the meat. Also add in the smashed garlic, finely chopped jalapeno and roughly chopped onions.

Cook on High for 5-6 hours. (Low heat 8-9 hours)

You can tell they are done when you try to pull them out and the just fall apart in your tongs. (I forgot to take a picture of the finished pork, my tummy was distracting me! :))

Place pork on plate and pull apart with a fork. Put pulled pork back into liquid in crock pot for another few minutes to soak in the juices.

You can serve with any toppings you desire. I topped mine with fresh pico de gallo, sliced avocado, cheese and sour cream.


Baked Stuffed Eggplant

Posted by Stacey @ Savory & Sweet on June 11, 2013 at 9:55 AM Comments comments (7)

Recipe Makes 8 Halves.

4 Graffiti Eggplants, cut in half length wise

1 Pint of Golden Cherry Tomatoes

1 Pint of Cherry Tomatoes

1/2 Half Small Yellow Onion, chopped

2 Cups Shredded Mozzarella Cheese

1/4 Cup Parmesan Cheese

2 Cloves of Garlic, minced

1 Tablespoon Fresh Basil

2 Tablespoons EV Olive Oil

Salt & Pepper

Preheat oven to 350 degrees.

Wash & dry eggpplant and tomatoes. Cut both ends of the eggplant off, and cut in half length wise. If you do not like the skin, you can peel it off.

(I used graffiti eggplant just because it was longer and skinnier than the normal purple eggplant. If you use the other kind, you may need to adjust recipe for more filling.)

Using a spoon, scoop out the middle part of the seeds. Set that 'meatier' part aside (to be used in filling), and scrap the rest of the seeds out making a little boat for the filling. Thow away the scrapped out seeds.

Oil  the bottom of a casserole dish. Place the scooped out eggplants in dish, and season with salt and pepper liberally.

Chop up the 'meatier' part of the eggplant that was spooned out into smaller than bite size pieces. Put in bowl. Cut both kinds of  tomatoes in half, chop the onion, mince the garlic and add to the bowl as well. Sprinkle with 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese. Chiffonade the basil and add to filling mixture. Season with salt and pepper.

Spoon enough filling into each eggplant and lightly press it in so it doesn't fall out. Once filled, sprinkle the top of them with the remaining mozzarella cheese.

Bake for 20-25 minutes, until cheese is melted and eggplant is soft.

I served mine with bow tie pasta w/ butter and lemon.


Chicken Stuffed w/ Prosciutto & Mozzarella in a Lemon Garlic Sauce

Posted by Stacey @ Savory & Sweet on January 29, 2013 at 8:30 AM Comments comments (0)

Serving Size - 6 people

For Stuffed Chicken

6- Chicken Breasts, butterflied and pounded

1/4lb - Sliced Proscuitto

2 Cups - Shredded Mozzarella

2 Tablespoons of Italian Seasoning

12 Toothpicks

For Sauce

3 Tablespoons of Butter

1 Tablespoon of EV Olive Oil

1/2 Shallot, minced

3 Cloves of Garlic, minced

2 Tablespoons of Flour

1 Tablespoon Parsley

 32oz - Organic Chicken Broth

3/4 Cup Grated Parmesan Cheese

Juice of 2 Lemons

Salt & Pepper for seasoning

Preheat oven to 350 degrees.

Take chicken breasts and butterfly, slicing from thicker side towards the thinner side. Once all are butterflied, lay out on cutting board, and place a sheet of plastic wrap on top, (cut side of breast facing up). Lightly pound chicken until it's flattened to the same thickeness all around.

Season both sides of chicken with salt & pepper. Season the outside of the chicken breast with a sprinkle of the Italian seasoning.

To stuff the chicken, lay out the breast cut side up. Place about 3 slices of proscuitto (depending on size) on top to cover. Sprinkle enough mozzarella cheese on top of proscuitto to cover, making an even layer.

Roll up chicken from wider side to smaller. Place toothpicks in the middle to hold in place.

Preheat large pan on medium heat. Add a sprinkle of EV olive oil to pan. Brown all sides of rolled chicken. About 3-4 mins on each side.

Place browned chicken on aluminum foil covered sheet pan. Cover chicken lightly with another sheet of foil.

Cook in oven for 10 mins, remove the covering foil, and put back in the over for 15 more minutes until cooked through.

While chicken is cooking, start the sauce.

In a medium sauce pan, on medium high heat, melt butter. Once melted, add oil, shallots and garlic. Let them cook for 1-2 minutes. Sprinkle in the flour and whisk. Let the mixture cook for another 2 minutes, then add the chicken broth, lemon juice, parsley and parmesan cheese. Continue to whisk and bring to boil. Once boiling, reduce to simmer. Season with salt & pepper to taste. Once chicken is done, the sauce will have thickened and will be ready.

When serving, remember to remove toothpicks!!

There will be a bit of extra sauce left over. Feel free to use as a pasta sauce the next day!



Bacon Wrapped Green Beans

Posted by Stacey @ Savory & Sweet on June 14, 2012 at 9:35 AM Comments comments (0)

What's a better thing to do with your veggies, than to wrap them in bacon? My thoughts exactly. This recipe came from my sisters' lack of ideas for cooking grean beans, and my brother-in-laws' confidence in talking to strangers. ;) While in the grocery store, with green beans in hand, my brother-in-law decided to ask an innocent by-stander how she cooks her green beans. To both their surprise, she had this delectable recipe at her fingertips, stored in her phone and eager to share! My sister made them that night and immediately informed me to spread this word on this tasty and easy side dish. So, here we are. Make these and enjoy! :)

Recipe courtesy of Monique Seney (and one innocent, informative grocery shopper.)


3/4 pound of fresh grean beans

4 bacon strips

3 tablespoons melted butter

1/4 cup packed brown sugar

1/4 teaspoon minced garlic

1/8 teaspoon soy sauce


Place grean beans in large sauce pan and cover with water. Bring to a boil. Cook uncovered for 8 minutes or until crisp tender. Once cooked, drain beans and set aside.

Meanwhile, in a skillet cook bacon over medium heat until cooked but not crisped, about 3 minutes. Transfer to paper towel.

Place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on ungreased baking sheet.

In small bowl combine the butter, brown sugar, garlic, and soy sauce. Brush over bundles.

Bake at 400 degrees for 10-15 minutes or until bacon is crisp.

Spinach and Artichoke Farfalle

Posted by Stacey @ Savory & Sweet on June 12, 2012 at 9:35 AM Comments comments (0)

Think spinach and artichoke dip as a pasta dish. All those great creamy, cheesey and garlicky flavors mixed with fresh spinach, marinated artichokes and tomatoes. So. Good.

(This recipe was loosely inspired by Lauren's Latest Spinach & Artichoke Lasagna. Recipe:http/


1lb Box Farfalle Pasta

3 Tablespoons Extra Virgin Olive Oil

6oz Jar Marinated Artichoke Hearts, chopped

1 Large Tomato, de-seeded and chopped

1 Medium Onion, chopped

2 Cloves of Garlic, finely chopped

4 Cups of Fresh Spinach

3 Oz Cream Cheese

1/2 Cup Grated Parmesan Cheese

2 Tablespoons Butter

2 Tablespoons Flour

2 Cups of Milk

1 Tablespoon Prepared Pesto (optional)

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1 Teaspoon Fresh Parsley, chopped - garnish


In a large, deep saute pan, on medium heat, add oil and saute artichokes, tomato and onion with salt and pepper. Cook until onion softens and becomes translucent. Add in garlic and cook for a few minutes until fragrent. Lower heat and let veggies simmer together.

In a sauce pan on medium heat, add butter and melt. Whisk in flour, and continue to whisk for 2 minutes. Add in milk and continue whisking until it thickens. Stir in cream cheese, parmesan cheese and pesto (optional). Stir well to combine until cream cheese melts. Add salt & pepper to taste.

Pour sauce into pan w/ veggies. Add in spinach to the same pan and stir until all of the spinach wilts.

Boil water and cook pasta per direction on box, about 12-13 minutes. Drain pasta when done, and add to pan with the sauce/veggies. (Or vice versa if it won't fit.) Mix pasta well to coat with sauce.

Garnish with fresh parsley and/or a sprinkle more of parmesan cheese. Enjoy!!

Pasta Al Fresco

Posted by Stacey @ Savory & Sweet on May 30, 2012 at 9:05 PM Comments comments (1)

Some of the best dinners come from simply walking around the grocery store and picking out the freshest, best looking produce, and then building the dish from there. That's how I ended up here. It started as a vegetarian dish, but I have to refrain from calling it so, due to the chicken broth used. But, feel free to use vegetable broth in it's place. Heck, even switch out the veggies to what looks best or what is on sale at your favorite store. The possiblities are endless! :D

And don't judge. I happen to love Stop & Shop. They happen to have a really great produce section and that chicken broth was only $1.00! For organic! Not everything has to be Gucci and Prada. ;)


1 Box Rotelle Pasta

1lb Asparagus, cut to bite size pieces

1 Cup Cherry Tomatoes, cut in half

2 Portobello Mushroom caps, thinly sliced

1 Shallot, finely chopped

2 Cloves of Garlic, finely chopped

Juice of 1 Lemon

Zest of 1/2 of a Lemon

16oz Chicken Broth

1/4 Cup Grated Parmesan Cheese, plus more for garnish

1 Teaspoon Dried Basil

3 Tablespoons of Butter

1/2 Tablespoon of Extra Virgin Olive Oil

2 Teaspoons Salt, more or less to taste

2 Teaspoons Pepper, more or less to taste


First, chop asparagus, tomatoes, mushrooms, shallots and garlic and leave aside.

In a large skillet, on medium heat, melt butter and add oil. Stir in asparagus, mushrooms, tomatoes, salt & pepper, and saute for about 10-15 minutes.

Once asparagus has slightly softened, add in shallot and garlic. Stir and cook for a few minutes.

Pour in chicken broth and add the zest of half of a lemon and all of the juice. Stir in a 1/4 cup of grated parmesan cheese and stir well. Add in basil and some more salt & pepper to taste. Bring to boil and reduce to simmer. Cover to let asparagus cook until tender.

Meanwhile, In a large pot, boil water for pasta and cook pasta for about 10 minutes.

Drain pasta and combine with the veggies and sauce.

Serve with a sprinkle more of grated parmesan cheese and/or some more lemon zest.

Antipasto Skewers

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 10:50 AM Comments comments (1)

I was introduced to this idea while being served some hors d'oeuvres at a friends wedding, and I was in love. This takes the classic flavors of an antipasto and turns the ingredients into an easy and practical appetizer. You can even add some rolled up slices of capicola and prosciutto for a more heartier skewer.


1 Pint Cherry tomatoes, cut in half (sundried tomatoes would be a great subsitute as well!)

1 Cup Marinated Kalamata Olives, cut in half

4 Medium Size Balls of Fresh Mozzarella, cut into 12 pieces each

1 Small Jar of Marinated Artichoke Hearts, each piece chopped in half

1 Cup Balsamic Vinaigrette Dressing

25-30 8" Wood Skewers


Cut tomatoes, olives and artichokes in half and the fresh mozzarella into 12 pieces (per ball).

Skewer one piece of each ingredient so there are about three pieces of each on one skewer. (My order went tomato, mozzarella, olive, artichoke and ended with a tomato on top)

Place skewers in a container long enough for them to lay down. Pour the balsamaic vinaigrette over all the skewers, and let them marinate for 30 mins to an hour before serving.

*(Optional - you can sprinkle some finely chopped basil before serving.)