Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

A sandwich to savor. A delectable, perfect combination of baby arugula salad and sliced steak, grilled to perfection, sliced, on a toasted, grilled baguette with tasty lemon vinaigrette and topped with shaved parmesan… Who ever said some of the best meals are… fresh simple ingredients that combine together ~oh so well!???? ME! All that’s required is your skillful grilling, 2 pieces of bread, and your hands to hold it together while consuming! Use the baby arugula as the leaves are tender, sweet and peppery. Look for crispy green baby leaves; they are milder than the mature leaf that can sometimes be bitter. 

To serve 4
2 ~1” boneless rib eye steaks
1/3 cup olive oil for brushing 
    both sides of steaks
Fresh ground pepper and sea salt 
    (pressing onto both sides of steak to 
    adhere) let sit to marinate for 15 minutes.
8-oz bag of baby arugula 
    (washed, drained and patted dry)
4 oz chunk of good Parmesan cheese
½ teaspoon of Dijon mustard
1/3 cup fresh squeezed lemon juice whisked
    together with ¼ cup olive oil, salt 
    and pepper
2 French banquettes ~cut open and grill to
    crisp & golden
 
Get your grill hot and then turn down to medium heat. Grill steaks to desired 
doneness. Let rest for 5 minutes and slice.
    In a bowl whisk the oil, Dijon mustard, lemon juice, shaved Parmesan cheese, salt and pepper. Toss with arugula.  Taste for seasonings. Mound onto crispy grilled bread, add sliced steak and additional shaved cheese. Pour a glass of wine and enjoy the succulent, juicy taste of this truly delicious steak sandwich!  XO Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Slippery, slimey, ghoulishly… green… “Spinach Soup”

Fresh tasting green soup is befitting this Halloween Season, packed with nutrition and taste. The potatoes help to thicken the base and add texture. The combination of  blending together the caramelized onions and leeks with the smokey sautéed bacon really creates a delicious comforting soup. As the days get shorter and the temperature starts to dip we are in full swing of the fall season and with it – the orange pumpkins,  colorful mums,  dried out cornstalks and the seasons spooky festivities. Have fun with your children this Halloween. Participate in all the anticipation and excitement of “trick or treating” …and then serve those hard working, tired little ones a nutritious, vitamin packed meal to warm them after all the candy tasting! A trick? Or treat? …a meal that’s complete! 

Ingredients: 
1 Vidalia onion diced
1 leek diced 
¼ cup extra virgin olive oil
Pinch of red pepper flakes
Sea salt and fresh ground pepper to taste
½ t herbs de Provence
1 large can of College Inn Chicken broth
10-12 strips bacon diced small
1 bag (32 oz) frozen Ore Ida Hash Browns (diced potatoes)
1 large bag fresh washed baby spinach (Costco, 2.5 lb bag)
Directions: 
Sauté chopped onion and leek in olive oil until soft and lightly golden. Add bacon and sauté until brown, add frozen or fresh-diced potatoes, and spices, sauteé
together. Add chicken broth and simmer until potatoes aresoft. Add spinach and cook until wilted. Top with croutons.
Hopefully…????
You did the tricking!….

Happy Halloween! xo Denise

As we cozy up for weekend football games we can t forget that all the excitement gets us pretty hungry. If you spend a bit of time earlier in the day~ this can be a great sit on the couch satisfying, comforting, meal. Relax and indulge with Shepherds Pie and enjoy the fluffy topping made with creamy mashed potatoes covering the succulent hot browned beef and vegetables, as you cheer on your favorite team to the goal line.

Ingredients: 
Pie crust  (Pillsbury in box prepared)
2 T or more extra virgin olive oil
1 Vidalia onion diced
½ cup leeks minced 
1 t kosher salt
1 t fresh ground pepper
1 can san marzano tomato crushed
2 T tomato paste
2 lbs of browned ground beef, drained
3 carrots, diced small
3 celery stalks diced small
1 bag (16 oz) frozen petite peas
½ t nutmeg
1 T fresh chopped parsley
1 t chopped fresh thyme
6 cups mashed creamy potatoes 
   (boil potatoes, drain and using electric
   mixer ~ whip with butter and ½ & ½ 
1/3 cup grated cheese

Directions: 
For one 9” pie (I double, using both crusts to cover bottom of a pan)

1 package of Pillsbury piecrust. Press the dough into the bottom of the pie plate or casserole dish. Prick the bottom of the crust with a fork and flute your top edges. Bake the crust until golden, 10 minutes. Set aside.

Heat oil in pan; add onions and all vegetables except frozen peas. Sauté until soft, add spices. Set aside. Add ground beef to pan and brown, drain liquid and add tomatoes and paste and cook 
together for about 20 minutes, add fresh herbs, add peas, and remove from heat. 

Mix vegetables into chop meat mixture and blend thoroughly. Now start layering piecrust, using a clean spatula, add meat layer, then layer-mashed potatoes, meat, ending with mashed potato top.  Season with additional salt and pepper, and bake in hot 375 degree oven~ until top is crusty. Let set 5 minutes, cut servings and head to couch…you’ll break for another serving…trust me. 
­
Enjoy! XO Denise

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

I’m not talking about snow~ OH NO! Here’s a white bean and chicken chili (with sausage) We have done beef chili before but since were not that far from all those New Year resolutions… to eat a little healthier, to eat a little less red meat…etc. (you know!) I think you’ll agree this a healthy delicious alternative.  As the big game day approaches~ remember we have choices~ me? I’m going with the winning team and this winning, kickin’ chili. …loaded with flavor! Nothing is easier than having a pot on the stove during the big GAME DAY, either serving as a warm cozy meal or along side other tasty super bowl pickins'.  I make an easy corn bread mix and add some frozen yellow corn to mix. Served as a wonderful accompaniment to this chili. Your choice. Put out a variety of toppings and let everyone make their own choices. Have an exciting Super Bowl Sunday! May your choice Team WIN!!!

Ingredients:

2 Vidalia onions chopped
2 large cloves garlic (minced)
1/3-cup olive oil
1 tsp ground white pepper
Salt to taste
2 tsp cumin
1 ½ tsp herb de Provence
¼ tsp cayenne pepper (use more for a hot kick)
¼ tsp chili powder
*1 tsp arrowroot powder (thickening agent) 
*½ cup chicken broth
1 chili pepper diced fine
4 tender stalks of celery diced with leaves (center stalks)
8 orange or red cherry tomatoes diced small
1-½ lbs of Italian sweet sausage (approx 8 links~ decased) can use hot sausage for a hotter chili
2 ½ Lbs of Perdue chicken tenders (cut into small bite size pieces)
12- 16-0unces beer
5-6 cans (15.5 oz) of small white beans 
(Habichuelas Blancas)
1 8z bag of frozen petite white corn

Sauté chopped onion in olive oil in frying pan till soft and light golden. Add chopped celery, chili pepper and sauté till soft. Add garlic for 3 minutes. Add chopped tomatoes, add spices and remove from stove. In large pot put decased sausage meat breaking up into bite size pieces, then add chicken and sauté until cooked. Add back onion mixture, beer and cook for 10 –15 minutes. Add corn, and arrowroot mixed well in chicken broth. Cook for 10 more minutes until it thickens a bit. (If becomes too thick~ thin with more chicken broth and taste for salt.

Topping suggestions: 

Jalapeno pepper slices • Dollop of sour cream
Shredded Monterey Jack cheese • Hot sauce
Fresh chopped cilantro • Hot or mild salsa
Green tomatillo sauce • Diced cherry tomatoes