Welcome to my Kissed By An Italian Blog. I am Chef Mary Ann & I plan on providing you a monthly update.

My Monthly updates will include –

 Timely holiday & seasonal ideas along with my favorite recipes
 Upcoming Classes & Events – “What is Chef Mary Ann up to?”
 “Stump the Chef” - This section invites you to contact me with any food or recipe related questions that you have. I especially would enjoy for you to send me your most “fat-laden” recipes. I will help you “slim them down” without compromising the taste!

As you browse my blog, please send me your comments and suggestions. I want to hear from all of you!

October 2008 Edition

Featured Topics
 It’s Fall in Tucson!
 A personal invitation to cook with Chef Mary Ann
 This month’s “Stump the Chef”


It’s Fall in Tucson!
I’m originally from Colorado. By October, we already had our first snowfall and the leaves on the trees were long gone. It was easy to get in the spirit of the fall harvest season. Here in Tucson, we’re still experiencing daily temperatures in the 80s & 90s! So, how does this chef get in the spirit of the fall harvest season? Well, let me share with you a couple of “fall inspired” recipes that are perfect for this time of year. I have served these recipes to my friends over the years with rave reviews. Both are “heart-healthy” – low on fat but full of flavor. But don’t tell your friends – they’ll never know the difference!


Autumn Grains – Serves 5 (3/4cup servings)
Wild rice, brown rice and barley merge with butternut squash for a tasty mix of complex carbohydrates. This recipe has only 4.5 grams of fat and 5 grams of fiber! Only 249 calories.

1 ¾ cups canned low sodium chicken broth
1 cup unsweetened orange juice
1 ½ cups peeled, seeded and cubed butternut squash
1/2 cup chopped onion
1/3 cup wild rice
1/3 cup brown rice
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon curry powder
1/8 teaspoon cardamom
1/8 teaspoon ground ginger
½ cup raisins (optional)
1/3 cup pearl barley
¼ cup chopped and toasted pecans (optional)

Combine chicken broth and orange juice in a large saucepan; bring to a boil. Add squash and next 8 ingredients. Cover; reduce heat and simmer 20 minutes. Add raisins and barley. Cover and cook an additional 35-40 minutes or until grains are tender and liquid is absorbed. Stir in pecans and serve immediately.

Grandma Mary’s Chili (Serves 4-6)
(I’ve lightened up my grandma’s recipe by using lean ground turkey or lean ground buffalo meat. You could also use the leanest ground beef available from your local grocer.)
2 lbs of your favorite lean ground meat
1 large onion chopped
2 cloves garlic chopped
2 tablespoons chili powder or to taste
1 tablespoon cumin or to taste
1 teaspoon cinnamon
Salt to taste
1 large can diced tomatoes
1 jar of your favorite salsa
1 large can chili beans
2 cups (approx) low sodium beef broth

Spray one large soup pot with cooking spray. Be generous. Cook onions and garlic for 3-5 minutes. Add ground meat and all seasonings. Cook until meat is browned. Add the rest of the ingredients. Bring to boil and then simmer for approximately 45 minutes. To thicken the chili, take 2 tablespoons of flour with enough water to make a watery paste. Pour in the chili mixture and cook an extra 5-10 minutes.
Eat this chili as is or top with light sour cream and light cheddar cheese. I personally like to add chopped jalapeños for an extra kick!


You are personally invited to cook with Chef Mary Ann
If you live in Tucson, I hope you will join me at my cooking class on October 15 from 4-5pm at Ike’s Market in Oro Valley. Contact Ike’s to sign up for class – 818-9664. Here’s a description of this month’s class.
"Cook Healthy, Eat Well!"
During the first part of this course, Chef Mary Ann will help you "demystify" how to read food labels and talk about the "good, bad & ugly of various fats and also talk about "good and bad" carbohydrates. Then Chef Mary Ann will prepare one of her great tasting healthy recipes for you to sample. She is also encouraging students to bring their favorite "fat full" recipes and she will give you tips on how to "slim them down". This is a fun, interactive class!







Stump the Chef!
I love to cook a variety of foods and cuisine. When I cook for myself and my husband, I lean towards heart-healthy recipes – high on flavor but low on fat!
Over the years, I have enjoyed cooking healthy versions of usually high fat recipes – think Mac & Cheese, cheesecake, cream sauces, etc. So, if you have a favorite family recipe that is high in fat, email me and I will help you maintain the flavor but cut the fat. As an example, here is an old family favorite recipe that a friend gave us a number of years ago. This crowd pleaser uses sour cream and a lot of cheddar cheese. Take a look on how I “slimmed it down”. Enjoy

Mexi-Chicken Casserole

4-6 skinless and boneless chicken breast (cooked and diced)
1 large jar of your favorite salsa
1 large container of light sour cream mixed together with 1 large can of low sodium cream of mushroom soup
1 package of reduced- carb wheat tortillas torn in pieces
1 package of shredded low-fat cheese or ½ package of shredded Mexican cheese blend.

Preheat oven to 375 degrees. Spray a round or oblong casserole dish with cooking spray. Starting with the tortillas, make a layer at the bottom of pan. Next add a layer of the sour cream and mushroom soup blend; a layer of diced chicken; a layer of salsa and a layer of cheese. Repeat. Bake for 45 minutes or until the cheese is melted and the casserole is bubbling.