Tag Archives: tips and tricks

Cocktail Hour:: Warm Old Fashioned

The Warm Old Fashioned recipe | http://annettejosephstyle.com/

Since we could all use a stiff drink, I’m sharing my recipe for a Warm Old Fashioned. No ice in this one. It goes straight from a warm pan to your chic cocktail glass. I love caramel color liquors, and I love the core warming effect of this Warm Old Fashioned. The Frangelico gives this Old Fashioned a sweet nutty flavor, and with a flamed orange peel as garnish, it’s pretty perfect.

The Warm Old Fashioned
Serves 2

You will need:

– 2 oz. of Frangelico
– 2 oz. of Bourbon
– 1/2 oz. of Triple Sec
– 8 dashes of Angostura Bitters
– Flamed Orange Peel

To prepare:

In a small sauce pan, combine and warm all ingredients on low for 2 minutes.
Divide and pour into 2 highball glasses and garnish with flamed orange peel.
Serve warm.

Cheers and stay warm y’all.

xx, Annette

Photo credit: Moi

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Spaghetti and Meatballs with Mutti

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As most of you already know, I am super picky when it comes to ingredients. That’s why I work with Mutti, the best tomatoes in the world. Besides perfection in a can, I know exactly where these tomatoes come from. I drive past the tomato fields regularly outside Modena, not far from Parma.

Last Sunday while still in quarantine, I made my husband’s favorite meal: spaghetti and meatballs. It’s the perfect Sunday supper. Mutti is available at World Market,  and are the perfect pantry addition. They are truly the most delicious tomatoes in a can you’ll find anywhere. So delicious you can eat them right out of the can; they taste so fresh. Trust me, try them from the can and let me know if you do! Here’s my recipe for spaghetti and meatballs. Let me know what you think! If you have not yet tried Mutti, I highly suggest you do.

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Spaghetti and Meatballs
Serves 4-6

For the sauce, you will need:
– 1 small onion chopped
– 3 tablespoons olive oil
– 1 14 oz can Mutti chopped tomatoes
– 1 28 oz, can Mutti chopped tomatoes
– 3 cloves minced garlic
– 3 tablespoons dried oregano1/2 teaspoon salt

To prepare:

In a saucepan, add oil and onions cook until onions are translucent. Add tomatoes and garlic oregano, salt and stir. Simmer on low for at least 3 hours.* Note you will be adding the meatballs into the sauce.

For the meatballs, you will need:
– 1½ pound ground beef
– 3 garlic cloves, minced
– ¼ red onion, diced fine
– 1/2 cup grated Parmesan cheese
– 3 tablespoons bread crumbs
– 1 egg
– ½ teaspoon salt
– 1 teaspoon chopped fresh rosemary
– 1 cup olive oil for frying

* One box of spaghetti

To prepare meatballs:

In a large bowl combine, beef, 3 cloves of garlic, onion, Parmesan cheese, breadcrumbs, egg, and 1 teaspoon salt and rosemary. Mix ingredients by hand until completely combined. Form 2-3″ balls place on a cookie sheet and into the freezer for 1 hour. While meatballs are in the freezer put together the tomato sauce. Pull the meatballs out of the freezer Fry the meatballs. Place oil into a large frying pan, heat over medium heat, place meatballs into the hot oil, make sure to fry in batches, and they will need room to roll and fry evenly. Fry until golden, remove with a slotted spoon, drain on paper towel. Add the meatballs to the sauce, simmer for at least 3 hours. Serve with spaghetti, follow cooking instructions on the pasta box. Serve in bowls with grated Parmesan cheese.

To redeem a coupon from Mutti please click here!

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xx Annette

Thanks to Mutti for sponsoring this post!

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My Pantry Staples

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It. has. been. a crazy week. Well for me, it’s been a crazy few weeks. As most of you know by now from following me on Instagram, Frank and I went to Italy only to return a few days later. We immediately went into self-quarantine and have been at home ever since.

While it’s not entirely what we had in mind, it has given me time to work on recipe testing for the new La Fortezza cookbook. It’s also inspired me to think creatively about meal planning.

A few years ago, I posted my pantry staples, and I cannot think of a better time to repost that post than right now. Use this guide to order your groceries to be delivered. I even include a few recipe ideas at the bottom!

Over the next few weeks, I’ll be bringing you more Easter ideas along with a few faithful recipes to get us all through this difficult time. We’re all in this together.

Annette’s Pantry Must-haves

– Tomatoes, crushed and sundried
– Organic Marinara Sauce
– Pimientos
– Olives
– Beans, white, black and pinto
– Artichokes
– Capers
– Dijon mustard
– Salsa
– Pasta
– Soba noodles
– Rice
– Couscous
– Polenta
– Broth, veggie and chicken
– Flavored oils, garlic, sesame and lemon
– Balsamic vinegar
– Soy Sauce
– Salts, truffle and garlic
– Dried spices, parsley, basil, curry powder
– Honey, flavored with truffles
– Jam, raspberry, fig, apricot, lemon curds
– Nuts, walnuts and almonds
– Crackers
– Popcorn, microwavable
– Tortilla chipa
– Flour
– Sugar
– Baking powder
– Corn starch
– Vanilla
– Spices such as cinnamon
– Chocolate chips
– Graham crackers

Fridge and Freezer:
– Eggs
– Parm cheese
– Soft cheese
– Fresh garlic
– Onion
– Lettuce
– White wine
– Veggies
– Chicken
– Ground beef, turkey or buffalo
– Salmon
– Tuna

Quick Appetizers
– Olives
– Popcorn with truffle flavored salt
– Baked artichoke spread, artichoke, parm cheese, garlic salt, Dijon mustard, olive oil serve w/crackers
– White and black bean salad, with pimento, stir in salsa
– Salsa and chips
– Parm cheese with honey and crackers or jam and crackers
– Salmon with capers with dried parsley, and lemon oil and crackers
– Artichoke and egg, frittata
– Soft cheese with salsa ( pineapple or mango) and crackers

Quick Dinners
*I serve all of these with a salad with balsamic, olive oil and salt and pepper*

– Pasta with lemon-flavored olive oil, and crushed nuts, with dried basil
– Pasta, sun-dried tomato and chopped olives, and parm
– 3 Bean soup with balsamic vinegar reduction.
– Couscous with tomato and artichoke and pimento, almonds, with dried basil, with a pinch of cinnamon, served with baked basil, garlic salt and mustard rubbed chicken.
– Chicken with rice, sliced almonds, dried basil and chicken stock.
– Chicken and tortilla chips with salsa and rice, chicken broth
– Curry Chicken and rice soup
– Soba noodles and sesame sauce, frozen edamame
– Baked Polenta, with marinara sauce, parm cheese
– Chili, with turkey, beans, tomatoes, garlic, and chicken stock. serve with tortilla chips and salsa

xx Annette

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Winter Staple: Chicken Noodle Soup

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While spring is just around the corner, we are still receiving our fair share of cold, blustery and rainy days in Atlanta. I mean, I have seriously never seen so much rain! This chicken noodle soup recipe is the perfect exclamation point for a chilly winter day. It’s bound to warm you up from the inside out.

This recipe is an oldie but a goodie. In fact, it’s from my first book, Picture Perfect Parties. Can you believe that I’m actually in Italy as we speak working on my third cookbook and my fourth book overall? Life is a dream.

Chicken Noodle Soup
Serves  8
 You will need:

– 3 tablespoons olive oil
– 1 clove garlic minced
– 1 small yellow onion chopped
– 1 cup celery chopped
– 2 cups peeled carrots cut into coins
– 1 cup chopped parsley
– 1 teaspoon salt
– 1 teaspoon pepper
– 6 cups chicken stock
– 2 cups of water
– 1 3-4 lb roasted chicken (speed up this recipe and use a rotisserie chicken!)
– 2 cups egg noodles

To prepare:

In a large stockpot, place olive oil, garlic, onion, celery, carrots, parsley and salt and pepper. Sauté on medium heat until translucent. Add stock, water, and entire chicken.

Simmer over low heat for 3 hours. Once the broth is golden, remove the pot from heat, and with a slotted spoon pull the chicken out of the soup. Pull all the meat off with a fork and tongs (careful not to burn yourself on the hot meat) place all the meat into the soup, add more stock if needed. Simmer for another 10 minutes with noodles.

Serve warm

*This can be made a couple of days ahead and store in an airtight container in the refrigerator.

Photograph from Picture Perfect Parties Rizzoli NY

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Homemade Bloody Mary for Mardi Gras

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Hi everyone! It’s Nicole, Annette’s web manager and friend. I am sharing an excellent recipe of Annette’s, of course, that’s perfect for Mardi Gras festivities tomorrow: a classic bloody mary!

I grew up in Atlanta, but my grandparents lived in Mobile, Alabama which if you don’t know, is actually the birthplace of Mardi Gras in the U.S. Yes, you read that right; Mobile not New Orleans. As a result, I spent my childhood watching many parades and eating scores of moon pies and king cake. Now that I’m older, I like to enjoy Mardi Gras a little differently, and that’s with a Bloody Mary in hand!

As a Bloody Mary connoisseur, I am always on the hunt for the next great Bloody Mary mix, but being around Annette and learning from her has encouraged me to try my hand at making my own mix. She has an awesome recipe that I’m sharing with you guys today. Add your inebriant of choice (for me, it’s GIN!), and laissez les bons temps rouler!

Bloody Mary
Serves 1

You will need:
– 1 cup tomato
– 1 carrot
– small sliver of beet (mostly for color)
– 1/2 tablespoon Worcestershire sauce
– 1/2 teaspoon sea salt
– 1/4 teaspoon cracked pepper
– 1/4 cup water + 1/4 cup ice
– 1/4 cup spinach
– 1 tablespoon parsley
– 1 oz gin or vodka

Place all ingredients into your blender, process for 30 seconds, and serve with your choice of accouterments.

xo, Nicole

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