Every region of Italy has a different version of Easter Pie, or as my family calls it, Easter Pizza.  These pizzas are traditionally made with a sweet homemade pie crust.  Some families use ricotta cheese or vegetables. Others use sausage and rice.  In my extended family, everyone makes their own version but they all include ham and some kind of cheese.  This “pizza” is an easy, versatile dish that can be enjoyed at any time of the day, whether it be for Easter brunch or as an appetizer before your Easter dinner.  We usually serve ours as a hot appetizer but we eat it throughout the week.  My mother’s version of Easter Pizza is savory and easy, and is a hit every year.  No one makes this delicious Easter better than my beloved mother!  And this Easter, I am sharing this secret family recipe with you!
Fairytale Easter Pizza
(Serves 8)
Ingredients:
1 package of Pillsbury refrigerated pie crusts (2 crusts)
12-14 large eggs
3/4 cup of milk
1 cup of freshly grated Parmesan cheese
1 handful of chopped curly Italian parsley
1/2 pound of thin-sliced Munster cheese
1/2 pound of thin-sliced pepper ham
Salt + pepper
Directions:
1) Roll out one Pillsbury pie crust and fit into a 9 or 10 inch pie pan.

2) Crack all eggs into a bowl. Add milk. Beat with an electric mixer until the mixture becomes frothy and light.

3) Add the Parmesan cheese and parsley. Lightly beat again until combined.

4) Layer the bottom of the crust with a thin layer of the pepper ham.

 5) Add a layer of the Munster cheese on top of the ham.

6)  Top the ham and cheese layers with about 1/3 of the egg mixture, or just enough that the ham and cheese layers are covered.

7) Repeat step numbers 3 through 5 two or three times, laying the ham, cheese and egg mixture until the pie is filled. 

8) Once the pie is filled, roll out the second Pillsbury pie crust and gently lay on top of the pie, squeezing the ends of the two crusts together. Brush the top of the crust with an egg yolk.

9) Bake in a 350 degree oven for 45 minutes, or until a toothpick is inserted into the center and comes out dry.

10) Serve and enjoy! This pie tastes wonderful at room temperature, but I also enjoy it reheated in an oven. Can be made ahead of time.

Enjoy!
Hope everyone has a magical and happy Easter holiday!
For last years Easter blog, the Bunny Cake recipe, click here.
My French Onion Soup Haiku 
hot bubbling crock
onions, beef broth, Gruyere cheese
melting down the sides …
When I am craving classic comfort food, a signature lunchtime staple comes to mind: French Onion Soup.
The origin of onion soups can be traced all the way back to ancient Roman times.  (Reinforcing my belief that all good food originates in Italy!)  “French Onion Soup,” the version that combined beef broth with caramelized onions, originated in France in the 8th Century.  This soup became popular in the United States in the 1960s, when the nation experienced a surge in French cooking.  This trend was due to the publishing of Julia Child’s “Mastering the Art of French Cooking” in 1962.  
French Onion Soup is still wildly popular in restaurants across the U.S. today.  It is usually served with croutons or bread and melted Gruyere cheese, which is to many people, the best part. Authentic Gruyere cheese, however, is not really French. It is Swiss, named after the town of Gruyeres in Switzerland. The French versions of Gruyere cheese are Comte and Beauford. A notable difference between the two is that in accordance with French law, French Gruyere cheese has holes in it, whereas Swiss Gruyere does not.  Gruyere cheese has a salty, nutty flavor and is oven creamy.
I love to order French onion soup for lunch in restaurants on snowy days. There’s nothing like breaking open that golden cheesy crust that engulfs the crock of the hot onion broth. What’s even better is the little slice of heaven that is tucked under the cheese: the baguette. It’s love at first bite.
 
You don’t have to go to a restaurant to experience this soup – it’s easy to make in the comfort of your own home.  If you have broth, onions, and some red wine in your pantry, you’re all set!   This recipe is rich and flavorful.  I substituted 2% Swiss cheese slices instead of the Gruyere to drastically cut down on the cost of the soup, as well as the calorie and fat content without sacrificing any flavor.  The buttery, cheesy and crunchy comforting goodness of this soup is hard to resist on a cold winter’s night!
Fairytale French Onion Soup
Serves 4-6
Ingredients:
4 large onions
2 tablespoons of butter
6 cups of beef broth (you can use chicken if you don’t have it but beef gives a heartier flavor)
1/2 cup of red wine
2 bay leafs
4-5 sprigs of fresh thyme, tied together.
Pam cooking spray
2 sourdough rolls or French baguette
Kraft 2% Swiss Cheese Slices (8 slices)
Salt and pepper
Directions:
Peel and cut onions in 1/4 inch slices. Melt the butter in a dutch oven. Add the onions, sprinkle with some salt, and cook down over medium-high heat until the onions are soft and have some color, at least 10 minutes. (You want them to be soft and tender, not completely caramelized.) Add the broth, wine, bay leaves, and thyme. Simmer on medium low heat for 30 minutes. 
Meanwhile, slice the rolls into 3/4 inch slices and spray with Pam butter cooking spray.  Place under the broiler and lightly brown each side.
When soup is ready, remove the bay leaves and thyme bundle. Ladle soup into 4 crocks/soup ramekins.  Top with toasted bread and 2 slices of Swiss cheese.  Bake at 425 degrees or until cheese is melted and bubbling. (You can use the broiler if necessary for two minutes.)
 

Today is the holiday Dia de los Muertos (“Day of the Dead”), celebrated in Mexico and by many Mexican Americans.  It is similar to the Catholic holiday of All Saints Day, celebrated on November 1st and/or All Souls Day, celebrated on November 2nd. On this day, Mexican families traditionally gather together to pray for the souls of family and friends who have passed away. It is a celebration of the lives of those who are no longer with us and the traditions to mark the occasion vary by region.  Typically, Mexican people build private altars to the deceased or visit the graves, adorning them with flowers such as marigolds, photos and other memorabilia. Some people dress up on costumes and the skull and bones are very popular symbols of the day. Many families clean their homes and make the favorite food and drinks of the deceased.
In honor of the occasion, here is a new Mexican recipe that I adopted from Cooking Light magazine. It’s a great recipe to feed a crowd. You can make it ahead and it feeds alot of people! 

Fairytale Green-Chili Chicken Tortilla Pie

Ingredients:
1 1/3  cups  fat-free, less-sodium chicken broth
1  cup canned chopped green chiles, drained
1/2 cup finely chopped onion
1  cup fat-free sour cream
3/4  teaspoon salt
1/2  teaspoon ground cumin
1/2  teaspoon freshly ground black pepper
2  (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1  garlic clove, minced
Cooking spray
24  (6-inch) flour tortillas (Authentic Mexican work best because they are thicker)
5  cups shredded cooked chicken breast (about 1.5 pounds)
1 1/2  cups finely shredded sharp cheddar cheese
1 1/2 cups of shredded low fat mexican cheese mix (such as Sargento)

Directions:
Preheat oven to 350°. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.  Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese.  Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until brown and bubbly.  Let sit for about 30 minutes after removing from the oven so it has time to set.

Shred the chicken with a fork.
Cream base for pie layers.
The chicken tortilla pie before baking.
Enjoy! 
Halloween is coming!!! This week I will be posting some of my favorite fall recipes that are perfect to feed a crowd or yourself in celebration of the fall season. I absolutely love this salad! The salad is my own fall concoction using ingredients that are in season. The dressing is a recipe from Southern Living magazine and is so fresh and flavorful. It’s the perfect compliment to fall apples. I added in a little bit of extra basil than called for in the recipe because I wanted to use it up from my herb garden before the REALLY cold weather comes! 
Fall Apple Salad
(Serves 6-8)
Ingredients:
2 heads of Romaine Lettuce, chopped
3/4 -1 bag of spring mixed greens
1 cup of whole pecans
2-3 gala or other sweet apple, cored and sliced
2 granny smith apples, cored and sliced
1 container of crumbled Gorgonzola cheese
Salt and pepper
Directions:
Combine the above ingredients in a large bowl. Add salt and pepper to taste.
Brown Sugar-Cider Vinaigrette
From Southern Living Magazine
(1 Cup)

Ingredients:
2/3 cup canola oil
1/3 cup apple cider vinegar
2 green onions, chopped
3 tablespoons light brown sugar
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
Whisk together all ingredients until blended. Pour entire cup over salad when ready to serve.
Enjoy!