Regional desserts include pan forte (prepared with honey, fruits and nuts,) ricciarelli (biscuits made using an almond based with sugar, honey and egg white,) and cavallucci (cookies made with almonds, candied fruits, coriander, flour and honey.)

Here’s an easy Ribollita Recipe.

Ingredients:

3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup olive oil
1 – 15 ounce can whole peeled tomatoes
3 – 15 ounce cans cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary, roughly chopped
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
Grated parmesan

Directions:

In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. 
Add the tomatoes and their juices, along with the beans, broth and rosemary.
Simmer, covered, until the beans break apart, which takes about an hour.
Add the kale and cook for 5 to 7 minutes more.
Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkle with the cheese.

Ribollita Recipe is a post from: TasteForCooking

Ingredients

2 1/2 cups chickpeas
1/2 cup macadamia nuts
6 tsp tahini (this is a paste made from ground sesame seeds) Whole Foods carries it if you are having trouble finding it
4 tsp cumin
4 garlic cloves
1/2 cup lemon juice
8 tbsp olive oil

Pineapple Relish

1 lb pineapple, cut into 1/4-inch cubes
10 oz olive oil
2 garlic cloves, chopped
1 cup parsley, chopped
4 oz onion, finely diced
4 oz green bell pepper, finely diced
4 oz red bell pepper, finely diced
2 oz cucumber, finely diced
1 tbsp chili, finely diced
4 oz lime juice

Directions:

Preheat over to 400 degrees.  Place all hummus ingredients in a food processor and blend to a smooth paste; season to taste with salt and pepper. Refrigerate while making your relish.  Pour 4 ounces of the olive oil, garlic and 1/2 cup of the parsley onto pineapple. Mix and spread evenly onto baking trays. Cook in over for 20 minutes.  Let cool. Do not discard the juices released from the pineapple.  Mix remaining 6 ounces of olive oil, 1/2 cup of parsley and all other ingredients in large bowl. Add pineapple and juice.  Season to taste with salt and pepper.  Serve as a topping to the hummus.

Macadamia Nut Hummus With Roasted Pineapple Relish is a post from: TasteForCooking

Ingredients:

2  teaspoons paprika
1  teaspoons of garlic powder
1  teaspoon of onion powder
1  teaspoon of chill flakes

1  tablespoon olive oil

2  cups of your BBQ sauce
salt to taste

Preheat oven to 350.  Mix the first four ingredients to make your dry rub. Add a little salt if desired, although it tastes fine without it. Wash and pat down the chicken wings.  Coat evenly with the dry rub.  Lay the chicken wings on a pan and drizzle with olive oil.  Cook for 15 minutes.  Brush on BBQ sauce and cook for 3 to 5 more minutes.  You can also deep fry the wings for extra crispyness once you have applied the bbq sauce.

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See other popular cruise line recipes

Spice Island Chicken Wings from Parrot Cay, Disney Cruises is a post from: TasteForCooking

• 12 oz. ahi tuna block
• 4 oz. English cucumber, peeled and diced
• 1 Tbsp. scallions (green part only), sliced thin
• ¾  tsp. toasted sesame seeds
• 10 wonton skins
• 2 c. vegetable oil
• 1 tsp. olive oil
• 1¼  Tbsp. orange soy sauce (see recipe)
• Spicy lime mayo (see recipe)
• Cilantro leaves, no stems

Recipe of the Day: Tuna Taki Crisps is a post from: TasteForCooking

Ingredients:

2 cans refrigerated buttermilk biscuits
1 egg
8 ounces of shredded swiss cheese
3/4 cups ham chopped into small pieces
3/4 cups cooked chicken chopped into small pieces
1/4 cup sliced green onions
Sesame or poppy seads
2 tablespoons honey mustard

Directions:

1.  Heat oven to 375 degrees. Coat baking pan with non-stick spray.
2.  Comine cheese, ham, chicken, onions and mustard…mix well.
3.  Open biscuits and seperate.  Biscuits are usually thick, so cut in half, and then press each biscuit to form 3 inch rounds.  Place 1 tablespoon of filling on each piece of dough. Lift sides and close over the filling to make a ball. Repeat until you have used all the mixture.
4.  Brush with beaten egg wash and sprinkle with sesame seeds.  Bake for 18 to 22 minutes until golden brown.

Tips:

For the holidays, you can put the balls side by side in a circle and make a wreath when baking. Top with diced colorful peppers and scallions for added color and you have a great presentation.
Leave the honey mustard out of the mixture and serve as a dipping sauce instead.
We use low sodium ham and it does not change the taste.

Bite Size Chicken Cordon Blue Appetizer is a post from: TasteForCooking

Just heat your oven to 375 degrees and place thin slices of deli sliced salami in a single layer and bake for 12 to 15 minutes until crip. This way you can use them as a cracker or chip, or you can put the 1 salami slice in each compartment of a muffin pan and crips them so that they look like a small basket.  Transfer to a paper towel to remove excess grease.

Add a variety of toppings such as your favorite cheeses, Dijon Mustard and fresh herbs or combine a few toppings such as sour cream & fresh basil or fresh jalapenos & pepper jack cheese.

Crispy Salami Chips is a post from: TasteForCooking

INGREDIENTS

3 large egg yolks
3/4 cup whole milk
3 tablespoons butter
3 tablespoons all purpose flour
2 3 ounce logs soft fresh goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
1/3 cup chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon ground pepper
5 large egg whites

DIRECTIONS

Preheat oven to 375. Butter four 1 1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup parmesan, chives, salt, and pepper into souffle base. Beat egg whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

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Celebrity Cruises Goat Cheese & Chive Souffle Recipe is a post from: TasteForCooking

Ingredients:

1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste

1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)

Instructions:

Preheat over to 375°  Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.

Enjoy!

Princess Cruises Double Baked Goat Cheese Souffle Recipe is a post from: TasteForCooking

This recipe is VERY close in taste to the cheddar cheese soup found at Le Cellier Steahouse in Canada, Epcot, Orlando.

1/2 pound bacon
5 tablespoons butter
5 cloves minced garlic
1 red onion finely chopped
1 cup diced celery
1 1/2 cups all-purpose flour
5 cups whole milk
1 quart chicken stock
2 pound shredded cheddar cheese (I like to blend white & yellow)
2 teaspoons Worcestershire sauce
3/4 cup Ale or your favorite beer at room temperature
Tabasco (1 tsp.), salt, and pepper to taste
Chopped parsley or chives

Directions:

Cook the bacon about half way.  Add onions, celery and cook for 3 to 4 minutes.
Add in butter and melt. 
Sprinkle in flour and stir to form a roux.
Stir in milk and stock, stirring constantly as you pour in to ensure there are no lumps. If you have an immersion blender then use that.
Bring to a boil.
Cover and simmer for 15 minutes.
Remove from heat and whisk in cheese, Worcestershire, tobacco sauce and beer.
Season with salt and pepper to taste.
Top with bacon bits.
Serve with your favorite bread, croutons and chopped chives or parsley.

Beer Cheese Soup Recipe is a post from: TasteForCooking

Chicken Quesadilla with Black Bean Mango Salsa

Ingredients (Black Bean Mango Salsa)
1 can black beans (rinsed) or make your own from scratch!
1 mango (chopped)
1 handful of cilantro (chopped)
1 lime (freshly squeezed)

Directions (Black Bean Mango Salsa)
1. You’ll want to have this prepared ahead of time so it will be cool and refreshing.
2. Rinse black beans.  Place in bowl.
3. Peel and chop mango.  Add to bowl.
4. Chop handful of cilantro.  Add to bowl.
5. Squeeze lime into bowl.
6. Mix all together and then place in refrigerator to chill.

Ingredients (Quesadilla)
Tortillas of your choice
Chicken meat of your choice (I used dark) ~ for this dish I used 2 chicken thighs and chopped finely
1/2 of a red, orange, yellow pepper (chopped finely)
1/4 of an onion (chopped finely)
1 to 2 handfuls of spinach (chopped)
1 to 2 cloves of garlic (minced)
1 avocado (sliced)
1 to 2 tablespoons sour cream
1 to 2 tablespoons olive oil
dash of salt and pepper

Directions (Quesadilla)
1. Heat pot to medium heat.  Add olive oil.
2. Add chicken (cook for 5 to 10 minutes).  Then place on the side.
3. Add onion, peppers, garlic, salt and pepper.  Saute for 5 minutes or so.
4.  Add chicken back to veggie mix.
5. Heat another skillet to medium heat for tortilla’s.
6. Add a touch olive oil to skillet.  Spread around so it covers entire skillet.
7.  Once heated enough, place tortilla in skillet.
8. Add cheese to one side.
9. Add spinach on top of cheese.
10. Add chicken and veggie mixture on top of cheese.
11. Add some more spinach to that (if you’d like).
12. Add some more cheese on top.
13. Fold over the tortilla with spatula.  Press down once folded.
14. Let it cook for about 5 minutes.  Flip.  Cook other side for same amount of time.
15. Place onto your most lovely serving dish.  Add black bean mango salsa to top.  Add avocado and sour cream to the side, and then place at your lovely seat to be eaten.
16. Turn off all distractions, sit down by yourself or with your family, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Chicken Quesadilla with Black Bean Mango Salsa is a post from: TasteForCooking