Grilled Portabella Mushrooms with Grilled Vegatables

4 large Portabella Mushrooms
1 med onion  cut up
1 large red pepper cut up
1 med. green pepper cut up
! small zucchini  cut up
1 tbs of garlic powder
 salt and pepper
2 cloves of garlic chopped or sliced
about 1/4 cup of olive oil
about 1 tbs  of balsamic vinegar
about 1/2 cup of mozzarella(for topping)
1 tbs of grated cheese

Drizzle half the oil, 1tbs of the vinegar,garlic powder, salt and pepper over the mushrooms. Let them sit for a little bit , while you get the veggies ready.
Take the cut up veggies and put into a bowl with 1 tbs of the grated cheese and the rest of the ingredients Except the mozzarella.
Heat up your grill either outside, you can do this in the oven at 425 or on top of the stove with a grill pan
If you are using your oven put the mushrooms on a cookie sheet and the veggies on another,
If grilling outside put mushrooms right on grill use a veggie basket for the veggies

The mushrooms should take about 5- 10 minutes turning once When done put on a cookie sheet.
with the cap side down.
Take cooked veggies and top each mushrooms, sprinkle the rest of the grated cheeses  and the mozzarella on
each mushroom. I f you like you can also drizzle a little more olive oil on top of each one .
Put mushrooms under broiler till the cheese is melted.
Serve on a nice multi grain bun if you like and a mixed green salad
You can also make some baked french fries .

Chicken Pot Pie?Vegetarian Pot Pie

Chicken Pot Pie or if you are a Vegetarian skip the chicken

9 inch pie deep dish pie plate
2 pie crust pastries either homemade or refrigerated






2 tbs of butter
1 tea oil
1 onion chopped
1 cup of mushrooms sliced
2 carrots cubed
1 stalk of celery shopped
2 potatoes cubed and boiled till tender  , under cook them
1 package of frozen mixed vegetables  (peas, carrots, string beans and corn)
1 large chicken breast , poached or you can use left over chicken., cubed
about 2 tabs of flour
2 cups of chicken or vege broth
optional: 1/4 cup of Marsala wine  and extra veges if you like
 about 1/2 half cup whole milk
salt and pepper

Prepare one pie crust in plate
heat oil and butter
Saute onions, mushrooms carrots  and celery in oil till tender
Add flour and stir cook for another minute
to the vege mixture add the wine and broth , stir
Add milk if too thick add more broth or milk
Add the rest of the ingredients and cook for about 5 minute     your mixture should be the consistency
of a creamy soup but not  to thick.(make sure there is enough of broth)
Remove mixture to a bowl and cool for about 10 minutes before pouring into the pie shell (do not bake pie shell before adding the mixture)
Pour mixture mixture into pie shell  top with other crust and flute the edges
Make some slits on top crust to let the steam out while cooking
to make the pie look really nice make an egg wash buy mixing one egg with a little water and brushing the top shell.
Sprinkle a little salt and pepper on top.
Bake 350 for about 45 minutes to an hour on a cookie sheet.

Hint: if you are using a glass pie dish you can check the bottom of the pie to see when it is nice and golden.
Another hint: you can also use a cream soup to make the base of the mixture.

Serve with a salad.

                                               Enjoy!!!!

Spaghetti Pie

This is great for left over spaghetti but don't wait till you have left over spaghetti  try it!!

About 1lb package of spaghetti
2 eggs
1- 2 tbls of Italian bread crumbs
1 onion chopped
2 cloves of crushed garlic
mushrooms, carrots,peas, red or green peppers( or both) any kind of vegetable you want to use ( sauted)

1/2 -1 cup of mozzarella
a few tbls of parmigiana  cheese
1/2c tomato sauce
1 tbls olive oil

tomato sauce
olive oil

Cook spaghetti according to package, except cut the cooking time down to about 3 minutes less
Drain Spaghetti and put into a big mixing bowl
 Add the rest of the ingredients to the spaghetti
mix well
If you have a large oven proof fry pan  use it.
Pour a little more oil in the pan swirl it around and heat pan
when pan is ready add the mixture and flatten it down cook on medium heat for about 5 minutes

Heat oven to 350
Transfer pan into oven and cook for about 20 minutes
If you do not have a oven proof skillet put mixture into a pie dish

When finished you can flip the spaghetti pie onto a serving platter and add more sauce,swirl of olive oil,cheese and Italian parsley for garnish.

Slice and eat.
Serve with garlic bread and a salad or saute broccoli with garlic (or both)

ENJOY!!!

Chicken BBQ

Yes BBQ in October, it's quick,easy and taste great!!

4- 6 chicken boneless breasts
2 tbls of canola oil
1 sliced onion
1 med to large green pepper
2 cloves of garlic chopped
1/4-1/2 cup of either homeade or  your favorite bottled BBQ sauce
salt and pepper to taste

Clean chicken, if they are too thick pound them  down
Take a large enough fry pan that will fit all the chicken in it , preferably a pan that you can transfer right from the stove top into the oven. If not have a cookie sheet ready to transfer the chicken on to.

Preheat oven to 400
Heat oil in the fry pan
salt and pepper the chicken breasts
 
when oil is hot saute onions and pepper for about 3 minute
put them to the side add chicken cook for about 2 minutes

Pour BBQ sauce, peppers and onions over chicken
Sprinkle the garlic on top
Transfer into oven and back for about 10 minutes or until done
to crisp the top you can, if you want put the chicken under the broiler for a minute or so depending on how you like it. (if you think it needs more sauce add it, its a matter of taste)

Serve with a baked sweet potato, broccoli and a salad.
*To keep with the BBQ ,serve with potato or macaroni salad.

         ENJOY!!!!

Vegetable Bean Chili

   Chop 

1 med. onion
1 carrot

1 large red bell pepper
one large green pepper
1 small zucchini
1 stalk of celery
2 cloves of garlic
In a med/large pot saute all the above with about 2 tbls of canola oil
Sprinkle about 2 tbls of chili powder and 1 tbls of cumin over the veg, stir
Drain two cans of beans of your choice (black beans, small white beans, pink beans etc).
pour into pot with vegetables.
Add one large can of crushed tomatoes and about 1/2 can of water, if the chili is too thick add either more water or some broth to it.
Now add another 2 tbls of chili powder and 1/2 tea more of cumin.Taste it to see if the spices are what you
want.
salt and pepper to taste.
Bring to a boil
Lower the heat  down to a simmer cover and cook for about 45- 60 minutes
Taste make sure all the seasonings are in balance .

Serve with grated cheddar cheese, sour cream, sliced avocado,some tortilla chips and you can even make corn bread
or corn muffins(from that little blue box)

     Enjoy!!!!!

Back to the Autum Stew

I forgot  some ingredients ;
1 sweet potatoe
2 cups of butter nut squash
 these two veges add a nice touch!!

Autum Stew

You can use beef, chicken or just vegetables

              Beef Stew

11/2 lbs of stew meat (chuck) cut  into the size you like
1 stalk of celery cut up
1 large onion cut in chunks
1 lbs of  baby carrots , frozen or fresh
1 lbs of string beans frozen or fresh by the way I used frozen veges it makes it easier
1 cup of frozen corn
1 cup of frozen peas
1 bag of frozen baby Brussels sprouts
2 cloves of garlic chopped

1 tb of flour
salt
pepper
2tbls of canola oil or olive oli

2 tbss of beef  bouillon  (if using chicken , use chick boulion,for vege use vege bouillon
(Better than Bouillon is what I use)
1 can of tomato soup
Water

Dredge meat in flour, salt and pepper
Heat oil in a pan
add meat in batches to brown
transfer meat to a dutch oven or a crock pot
Add onions and celery to pan and cook for a few minutes, brown a little
put onions and celery with the beef
Add the rest of the vegetables to the beef and onion mixture
Stir together
Add tomato soup and two cans of water into mixture
dissolve the bouillon in about 1 cup of water and add to the mixture
add the garlic
Stir together 
Put into a slow over 325 for  at least three hours
If using a slow cooker follow their directions
***About a half hour before the stew is done take it out of the oven and stir it. Remove about 1/2 cup of the broth put into a bowl and add 1-1/2tbs of flour and stir till smooth, pour it into the pot,stir and put back into oven  to finish cooking.This will thicken the mixture  up.Do the same if you are making it in the crock pot

When finished cooking check to see if you need more salt  and pepper.

Serve with egg noodles,mashed potatoes or crusty Italian Bread.
**This is great made the day before the flavors really marry nicely!!
 
                          Enjoy!!









.

Chicken Cutlets and mashed Potatoes

 A bout 4 boneless chicken breast sliced thin (I like to pound them down a little)
!/2 cup milk
1/2 tbs of paprika  
After cleaning and pounding the chicken and cutting into pieces about the size of your palm
put the chicken in a bowl add the milk and paprika, put in the refrigerator for at least an hour.
about 1 cup of onions
1 cup of sliced mushrooms (white, portabella etc.)

2 cloves of crushed garlic
1/4 cup of Marsala wine
1/2 cup - 1 cup of chicken broth
1/2 tbs of butter
1 Tb of olive oil
1/2 tbs of flour
fresh chopped  Italian parsley
salt and pepper



Get you potatoes ready by peeling and placing them in cold water with asalt.

Chicken
Take chicken out of the fridge , shake off excess milk dip into a bread crumb mixture
set aside
you can either fry the cutlets or bake them

FRY Heat: about 1/2 inch of canola oil in a pan
Add cutlets to pan do not over crowd the pan
cook on one side and then flip over
drain on a paper towel

BAKE: Oil a cookie sheet with about 1- tbs of oil
place chicken on sheet and bake on 400 for about 25- 20 minutes turning once
make sure chicken is brown.

Boil your Potatoes use your favorite recipe

Keep Chicken on the paper towels while preparing the Gravy

Sauce::
In a fry pan (use the same one if you fried the chicken in)
Heat up the oil and butrter
add onions cook for a few minutes
add slice mushrooms stir and cook for another few minutes
add garlic
add flour and stir and cook for about i minute
add wine carefully stir
add broth
Put chicken back into pan and heat through for about 5 minutes on low heat
If sauce is too thick add a little more borth
salt and pepper to taste
Put chicken on serving plate and garnish with parsley

Serve with mashed potatoes, fresh green beans, roasted beets and a green  salad!!

ENJOY!!

Lentil Soup

Now that Fall is here it's a great time for Soup!!



! cup of dry  lentils, rinsed
about 2 carrots slice 
1 stalk of celery sliced
about 1/2 cup of onion chopped in med chunks
clove of chopped garlic
1 10 oz box of frozen mixed veggies (peas, carrots, corn, sting beans)
either 4-6 cups of broth or bouillon mixed to equal about 4- 6 cups of broth
I use Better then Bouillon veggie 
1 Tbls olive oil

Now this part you can do or not:, but I tell you not only is it good for you, but it tastes great too!

If you have some mixed salad green and or spinach that you can not really use for salad and thinking about  tossing them  DON'T, Steam them in a little bit of water till wilted, cool them down and then whirl them in  your blender.
Add to the soup

how to put the soup together
Heat olive, add onion ,garlic, carrots,& celery cook for a few minutes
Add broth and lentils and greens, bring to a boil
Add the rest of the ingredients
Lower the heat and simmer with lid on till lentils and veggies are cooked
Taste to adjust seasonings salt, pepper and any other spices you want to put in.

Serve with homemade croutons or a slice of Italian bread on top with a sprinkle of parmigiano cheese .

Enjoy!!

Piza Pizza

Pizza night tonight , homemade that is

You will need Pizza dough either homemade or you can get it at your local Pizzeria or grocery store.
I like making my own, it's fun! Find a recipe on line.

You will need to have your oven on a high temperature 500 will do
Preheat oven while you are putting the pizza together.


 Toppings for two Pizzas:
Pizza #1
Marinara sauce, mozzarella , grated parmigiano cheese, fresh and powdered garlic, fresh chopped basil,olive oil, dried oregano, salt and pepper
.

Spread dough on a very lightly greased pizza pan or cookie sheet. Here is a little hint dust the bottom of the pan with a little corn meal too.
Spread marinara sauce and  all the other ingredients on the pizza dough, ending  by drizzling the olive oil on top of pie.




Pizza #2

About 3 cups of fresh spinach saute in garlic and olive oil(after cooking squeeze out any water)
1 cup of sauted  mushrooms sliced
1/2 cup of sauted red onions sliced
3 plum tomatoes sliced thin
2 garlic cloves  crushed
olive oil
mozzarella  , grated parmigiano , cheese,oregano, fresh chopped basil, salt and pepper

Spread dough on lightly greased  pan and corn flour,  lay tomatoes on top add some garlic and some mozzarella, then the rest of the toppings ending by drizzling the olive oil over the pie

Bake in hot oven for about 10 minutes or until the crust is nice and golden
Let pizza pie sit   for a minute or two before cutting.

Enjoy with a tossed salad and a glass of Wine.

Rice and Black Bean Pie

Yes you read right, a Rice Pie!

1 1/2 cups of brown rice cooked, according to directions 
1 can of black beans, rinsed
1/2 small onion chopped
1/2 red or what ever color pepper you have chopped
1/2 cup shredded  zucchini
1/2 c  chopped mushrooms
2 cloves of chapped garlic
2 tbl of Parmigiano cheese
2 tbl of salsa
1/2 c of shredded cheddar cheese, divided

 1/2 c bread crumbs
salt and pepper to taste
about 1 tbl of olive oil
one 9 inch pie plate  or a square baking dish (9x12)

Mix all  the ingredients together in a mixing bowl except 1/ 4 c of the cheddar cheese.
Spray the baking dish, pat down


Sprinkle the rest of the cheddar chees on top and bake in the oven at 325 for about 30 minutes.

Take out of over cool for 5 minutes or so
cut up like a pie or in square pieces

Serve with a salad and vegetable ( broccoli rabe,  was my choice)

*you can use any vegetables you want in this rice, you can also make it with an Italian flare:
use tomato sauce, mozzarella, and Italian seasons.

*You can use this as a side dish with grilled chicken or any meat of your choice.

Good Old Meat Loaf

Meat Loaf a good old standy by Here we go:


1 lb of ground turkey, chicken or beef  ( I prefer turkey)
 1 egg
about 1/2 cup of oats (old fashioned of quick)
about 1/4 cup of bred crumbs
1- 2- carrots peeled and grated
1 small zucchini  grated
1 small onion grated
1/2 cup ketchup
1 8z can of tomato sauce
about 4 tbls of Worcestershire sauce
about 2-3 teas of garlic powder
black pepper to taste
salt optional

Mix ground meat, egg, oats, bread crumbs, 1/4 cup of the ketchup, 1/4 cup to tomato sauce 2 tbls of the Worcestershire sauce, all the grated vegetables, 1 tea of the garlic powder and pepper in a bowl . With your hands form  a loaf and put on a cookie sheet or  a Pyrex square pan. Top with some raw onion rings   a little drizzle of olive oil and sauce sauce. Here is how you make the sauce: Take the remaining ketchup, tomato sauce Worcestershire sauce, garlic powder and black pepper, mix it all together (right in the can) and pour about 1/4 of a cup on top before baking the loaf.. Heat the rest up and use on the cooked loaf when serving. Cook the loaf on350 for about 45 minutes check to see when it is done.

I am serving this with Roasted vegetables (you can go back and find that recipe)
And  an arugla salad.

Roasted Vegetables and Quinoa

You can use any vegetables you like

 2 red peppers 
2 onions 
1 12 oz   package of portabella mushrooms
2 mes zucchini
1 s med butternut squash or 1 package already cut up
1 bunch of broccoli
 2 cloves  garlic
!/2 -1 cup of either chicken broth or vege broth heate up
1 cup of quinoa  cooked according to directions (one cup of quinoa to 2 cups of water 

Chop all veges into chunks
Place on sheet pan toss with olive oil ,salt, pepper and  2 cloves of chopped garlic
When veges are done toss with Quinoa  and hot  broth
Put into a 400 degree oven for about 25 minutes or until tender not mushy!!

If you are using a whole butternut squash , cut in half  and in half again spoon out seeds , drizzle with olive oil and salt put  on a sheet pan face down and roast for about 20 minutes until a knife can easily go through.
Take off of sheet and let cool before removing the skin and cut into chunks set aside until all vegsges are done.
or use tow sheets and cook all at the same time

***
Note: Quinoa is a grain that is high in protein, it contains all eight  essential amino acids!!!
***

Broccoli Rabe with Beans and Pasta

This is quick nutritious and delicious.

One-Two bunches of Broccoli Rabe
Large pot of boiling water
One  half box of whole wheat pasta whatever you prefer
One can of your favorite white beans (rinsed)
Three cloves of garlic, chopped finely (or more)
About  1-2 tbls  olive oil
About 1/2 tea of red pepper flakes (optional)

Put pot of water on to boil with  salt
Trim and rinse Broccoli Rabe
When the water begins to boil put in the Broccoli but only for about 2 minutes
Take out the Broccoli  with a slotted spoon or tongs. Drain the Broccoli. Keep the water in the pot
Plaace the pasta into the pot of water make sure it has come to a boil again.

In the mean time saute the garlic in the olive oil  and red pepper flakes for a few seconds
Put Beans in and saute for a few minutes , add broccoli
Drain pasta, reserving about one cup  of the pasta water. ( you can also use chicken broth)
Add pasta to the pan and stir gently
Add the reserved water,  some salt and pepper to taste.
Put in serving  platter whirl a little more extra virgin olive oil and some parm cheese on top before  serving.

Serve with a fresh tomato salad and some Italian bread if you want or just have it as is.


ENJOY!!!

Presto Pesto Sauce

Summer is coming to an end so if you had a garden and grew basil, you probably have a bunch left.
So make some Pesto, use it tonight and freeze the rest..
When freezing the Pesto I use small freezer bags it's a lot better then putting the Pesto in ice trays. The bags take up less space

Here is my recipe you can adjust it any way you wan.  You will notice there are no nuts because of allergies.
 Double or triple to freeze

At least 4 large clover of garlic
2-3 cups of basil
about 1/2 cup extra virgin olive oil
about 12 /cup of  grated Italian Parm Cheese
about 1/4 te of red  crushed pepper
salt and pepper to taste  

Use  a food processor or blender
 Pulse garlic until it is chopped finely
Add Basil and pepper and chop
Add 1/2 the oil slowly into food processor or blender

Now add the cheese only blend and whirl for a few seconds


Add the remaining oil, salt and pepper
(Hint if it is too thick you add a splash of water or a little more oil)

Use a spatula  to get every drop out

Grill up some shrimp, chicken, or vegetables
Boil up some Fettuccine
Combine the Pesto with the pasta and chicken , shrimp. or vegetables

ENJOY!!!

Pita Pizza

OK it's Labor Day, so lets make it easy!!

Buy a good Whole Wheat Pita
Preheat oven to 400
Grated Parm Cheese
Mozzarella , shredded
Marinara sauce
Any other topping you would like (onions , peppers mushrooms, etc.)
Fresh chopped basil
Olive oil (virgin)

Place pita on oven rack and crisp up for about 2-3 minutes do both sides.
Place pita on a cookie sheet.
Spread on sauce 
Sprinkle on parm cheese then mozzarella
Top with toppings
Sprinkle basil and a little olive oil.
Place back into oven and cook for about 8 minutes or until cheese melts.


Serve with  a salad.

Easy, Easy!!!!

Eggplant Parm

This is a labor of love because it does take a little time. So if you  are having a special occasion or for a special
someone it is worth it. My girls love this, so today as I am making my eggplant, I will be thinking of them and missing them.

Three small to medium eggplants peeled and sliced thin
In two separate bowls put::
about 6 eggs scrambled seasoned with salt, pepper and about 1 tbls of Italian parm cheese ( please no green can)
two cups of flour seasoned with salt , pepper,garlic powder
A colinder with paper towels in it
A wire cookie cooler lined with paper towels
Heat a Heavy fry pan with about 1 inch of oil( canola)
1 lb of mozzarella
4tbls of Italian parm cheese ( please no green can)
Your favorite marinara sauce


Take sliced eggplant and dredge in seasoned flour and then into egg mixture put into hot fr pan.
Make sure your oil is hot or else the eggplant will be greasy.
Brown on both sides.
When cooked put into colinder , cool for a minute then transfer to wire rack make single layers
you can also blot the eggplant with another paper towel after laying them down on rack
Contunue the process until finished.

A fee hints you may have to change the oil if it foams up too much, this means it is dirty
Also you may need to make more egg mixture (maybe two more eggs)

Layer eggplant, sauce, parm chees, mozzarella until finished.
Top with mozzerela  and bake 350 covered for about 15 minutes
Take cover off and bake another 10 minutes
Let sit about 10 minutes before serving

Make some pasta, garlic bread and salad or fresh broccoli .
Enjoy!!!

Grilled Chicken Parmigiano

This recipe is from Rocco Dispirito book " Now Eat This"
I love Rocco and his book is wonderful you should check it out.

4 boneless skinless chicken breast
salt and pepper
2 cups of marinara sauce plus 1 cup of drained canned whole
plum tomatoes, roughly chopped

1 cup of roughly chopped fresh basil

1 cup shredded reduced fat mozzarella
about 6 tbls of parmigiano cheese
1/2 cup whole wheat panko breadcrumbs

Preheat oven 400
Spray 9x13 inch glass baking dish

Heat a grill pan or the grill on inch. Season the chicken with salt and pepper to taste.
Grill about 1/1/2 minutes per side.

Spread little less than half of marinara sauce .over the bottom of the baking dish
Lay the chicken on top of the sauce.Spoon  the remaining marinara sauce over the chicken
Sprinkle with 1/2 cup basil the mozzarella, and the parmigiano cheese.

Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes.
Sprinkle the panko and remaining basil on top and serve

Serve with a salad and 1/2 cup of whole grain pasta.

Check this out Regular Chic Parm  calories 1,090.   Fat  332g
                                   Grilled Parm             332     Fat    9.3g

ENJOY THIS ONE WITHOUT ALL THE GUILT!!
 
Some day I will post my version of Chic Parm I make that on a special occasion or when
someone requests it.

Quiche

Quiche can be an elegant dinner or a wway to get rid of some things in your fridge,whatever you prefer.

Start by meking your crust or you can buy it  already made.

Homemade Crust: 
11/4 cups of Flour
1/4 teas salt
1/2 cup cold butter (cubed)
1/4 cup cold water

I use a food processor. Put flour and salt in food processor bowl and give it quick pulse,
add the cubed,cold butter to the flour and salt , pulse until it resembles small peas,
Add cold water and pulse till the dough forms a ball. Take it out of the bowl and flatten
into a small dish and wrap in plastic. Put in fridge for about 4 hours.
When you are ready to use the dough to make your crust take it out of the fridge and let it sit on your counter
for about 15 minutes before rolling it out. Roll it out with a floured rolling pin and lightly flour your working
surface. Roll to fit a 8-9 inch pie plate. Prick the bottom of crust before filling.
:
Filling :
You can use any type of vegetable (and meat) of your choice.
My Filling
about 11/2 cups of zucchini sliced thin and cut again in half
1 red pepper diced in small squares
about 1/2 onion dice
I sauted the veges a little and then let them cool.
2 cups of whole milk (no cream)
3 eggs or egg subs. to equal 3 eggs
about 1/2 cup cheddar cheese ( or  any cheese you prefer)
fresh Italian parsley chopped
a little fresh rosemary , chopped
or a little dried Italian seasoning
salt an pepper to taste
Have crust ready in plate

Saute veges and let cool. Whisk Mix eggs and milk till foamy, then add seasonings
Add half the cheese into milk and egg mixture and stir
Place cooled veges on the bottom of crust then add liquid mixture to veges.
Put the rest of the cheese on top of Quiche.

Place Quiche on a cookie sheet and bake  at 400. for about 40 minutes or till set.

Server with a salad.

This recipe is not low  fat, however you can adjust it to be.
Use low fat cheese  half skim milk  you can ever make it without the crust.

Spinach Stuffed Lasagne Roll Ups

My girls really like this!

This recipe with make about 14 roll ups so you change the amounts to make less or more.
You will need:
1 lb box of Lasagne  noodles ( I use Barilla)
32 oz of ricotti cheese
1 10oz box of chopped frozen spinach (drained)
2 eggs
 1tbl of fresh Italian parsley, chopped
about 1/4 cup of good grated Italian cheese of your choice 
1/2 cup of shredded zucchini or frozen chopped broccoli, this is optional
1/4 cup sauted onions
about 1/2 cup to a cup of mozzarella
salt and pepper to taste
pinch of nutmeg, optional

Your favorite homemade or jarred tomato sauce
or you can  even try a  creamy white sauce,yum!!

Bring a big pot of salted water to a boil and add noodles  follow directions on package

Meanwhile put all ingedients into a mixing bowl (except the sauce) but you knew that!!
Stir them together well
set them aside

When noodles are cooked, pour int a collinder.
Seperate noodles be careful thtey are hot you can run them under a little cold water, but you don't want them
to be very wet, they will become slippery.
I drape them over the pot and the collinder so the water runs off them, I know this sounds like a lot of work
 but it really isn't,

Now for the fun part: :
Lay the noodle flat on your work surface
Take about 2 heaping tbls of the ricotti mixture and spread onto noodle, but not all the way to the ends
Roll up and place in a baking dish that has some sauce on the bottom. continue till finished

When finished spread sauce on top of roll ups enough to cover them
Sprinkle some shredded mozzarella on top and a little grated cheese.

Bake 325 for about 25-0 30 minutes

Serve with a tossed green salad and steamed broccoli .

*You can put sauted mushrooms chopped peppers or whatever you want in these roll ups
  Have fun creating  your own spin on this!!

Tofu (mock ) Crab Cakes

I've made this several time,even for guests on Christmas Eve, who were vegaeterians . My one daughter is a vegeterian  so I know she will like this. Now don't be afraid of the tofu , you may be surprised and like it , so give a try.

You will 1 package of firm tofu, mashed with a potato masher
Old Bay seasoning
1/2 green and 1/2 red pepper diced, saute
about 1/2 of a small onion diced, saute
1/2 celery sitck, chopped, saute
1 clove of garlic crushed
3-4 dro
of hot sauce
1/2 tea of cayanne pepper
3 egg whites
1 tea lemon juice
about 1/2 cup of bread crumbs (panko or regular)
salt and pepper to taste
1 tea of garlic powder

Mash tofu.
In a sm
all pan saute peppers, onions and celery till tender
cool.

Add all other ingredients into mashed tofu
When the veggie mixture is cooled  mix into tofu.
Take a cookie sheet and either spray it or spread 1 tbl of canola oil on sheet.
Place some bread crumbs in a dish you will need them for your hands
Take mixture and form a ball and then flatten to the thickness you want put some bread crumbs in your hands
while doing this.
Place cakes on sheet pan (you should get about 6-7) Shake on a little paprika on them,gives it good color
Place in fridge for at least an hour before cooking. You can make these ahead of time if you'd like.

Heat oven to 400 and bake for about 20 minutes or until they get brown and are firm.
Serve how you would a real crab cake. On a bun with lettuce, tomato, tarter sauce or with cocktail sauce
Put them over a nice green salad.

Key Lime Pie, It's What's for Desert, not What's for Dinner today!!!!

The reason why I am posting a desert tody is that I was at a party  and I brought a Key Lime Pie.
Every one asked for the recipe so I said I would put it on my blog today. So here it is.

9 inch graham cracker crust now you can buy it already made but it tastes better if you make it youself:
1 package of graham crackers
1/3 c of sugar
6tbls sugar

Crush crackers in food processor, add sugar whirl it then add the melted butter and whirl a little bit more.
Pour crust into a 9 inch pie plate and press down and up the side.
Bake for 7 minutes at 350.
Cool for about 10 minutes before  filling..

Key Lime Filling:
You can use key limes if you can find them.  I use Nellie and Joe's
Key West Lime Juice.
14 oz sweetened condensed milk
!/2 cup of the lime juice(and may be a bit more nice and tangy)
3 egg yolks plus one whole egg
Separate eggs put into bowl and eat for about  2minutes
pour in milk and beat for another minute or so
Add juice and beat another 2 minutes.
Pour into pie shell.

Bake 15 minute at 350
Cool on baking rack for at least 10 minutes
Put into fridge
Before serving you must put a topping on it!!

Topping

8 oz of heavy cream or whipping cream (cold)
2 tbls  of confectionary sugar
1 tea of vannilia
Pour all ingredients into bowl and beat on high till thick.
DO NOT OVER BEAT  or you will have sweet butter(which would not
be bad if you were having toast)

By the way the recipe is on the bottle of key lime juice but I just tweak it a little.

                       ENJOY !!

Grilled Sirloin Steak

Tonight we are having Steak on the grill. I know it's not very exciting but for me itis.
I seldom eat a steak
I prepare it by giving it a dry rub of paprika, montreal steak seasoning and garlic powder.
After I put all the dry seasonings on the steaks I drizzle a little olive oil over them and rub all in with my hands.
Turn over and do the other side
Place them in the fridge for an hour or two.

Take them out tof the fridge about 20 minutes before you are going to grill them.
Fire up your grill and cook to your liking ( I like mine med. rare)

I served them with a cesar salad and farm fresh Jersey corn.

*Steaks were free range.

Mango Black Bean and Rice Salad

This is a great summer or any time salad. You can make it the night before or  the same day .
Here  I go:
1 ripe mango, diced in cubes ( take the skin off)
2 limes juiced
about 1/ c red wine vinegar
about 1/4 c of extra virgin olive
1- 15oz can black beans,rinse the beans
2 cups of cooked long grain rice (i used basmatti, I love the texture and the smell it gives off while cooking)
1 c of cherry or grape tomatoes sliced in half (grape tomatoes are
much sweeter)
1 clove of crushed garlic
1/2 small red onion chopped
1/4 c chopped fresh cilantro
1/2 jalapeno pepper seeded and chopped, optional
salt and pepper to taste

Toss all ingredients together in a bowl. Stir Well. Taste it to make any adjustments.
Place in fridge for at least an hour before serving.
Stir before serving.

You can serve this with a nice piece of grilled fish, chicken ,a steak, tacos or whatever you like.
It makes for a great lunch the next day , if you have any left

ENJOY!!

Baked Split Chicken Breast

Split the Chicken down the middle through the bone.

Rub the breasts with a little olive oil , paprika, garlic powder,about 1tbls of balsamic vinegar, salt and pepper
If you have the time, let the chicken marinate for about 30 minutes or so. You can even do this the night before, then you would be ready to go..
Spray the bottom of a baking dish
Place breasts in a baking dish, I use my cast iron pan , I love the way it comes out.
Bake on 400 for about 25 minutes depends on how big the breasts are.

While you are baking the chicken, why not bake a few sweet potatoes?
There you have it baked chicken and a nice sweet potato.
Add some nice veges. I am making broccoli rabe with  garlic and extra virgin olive oil,also a fresh mixed green
salad.

Zucchinni and Brown Ricer

You will need zucchini onions,carrots, garlic,chicken broth (or vege broth) white wine of course olive oil.

Chop zucchini in small cubes,dice carrots,onions and garlic.
Boil water for Brown Rice. Follow directions to cook rice.

Heat oil in a saute pan., add onions, cook fo about three minute,. add zucchini and carrots garlic,and cook till desired
tenderness. Add  1/4 cup of white wine let  it cook off.  Take about 1/2 cup of chicken broth, warm it up a little, and about 1/2 tbls. of flour and stir it together till smooth, add it to the vege mixture.If to thick add more broth Ad some fresh herbs like Italian parsley or basil,salt and pepper to taste.
Serve over the Brown Rice, and a fresh green salad.

*You can add grilled Chicken to this dish  or white beans.

Cuban Style Pork Chops and Sofrito Mashed Potatoes

I made this tonight (Fri) it was GREAT!! I used less salt, in the spice mixture, then it called for, I am not a big fan of a lot of salt so I do think two tablespoons is too much. I used one.

Try this recipe. You will not be disappointed!!!!

Cuban Style Pork Chops and Sofrito Mashed Potatoes

Well, I am not going to take the time to write this recipe because it is from the Food Network.
Go to foodnetwork.com and look up Guy Fieri and plug in the recipe title . I am sure you will not be disappointed with it. I am making it tonight and looking forward to it.

I have made several of Guy's recipes in the past and they are very good.!!!

So explore and enjoy!!
  

Tilapia Pesto and Zuchinni Bake

Here is a great fish dish, it's easy and quick. This is how I do it. I go to Costco and in the frozen section
is a box of frozen Tilapia Pesto. It is very good and I am not a big fan of prepared foods. It is also good for anyone who can not eat pesto because of the nuts that are used in making it. This has no nuts of any kind..
Follow the directions on the box.

I am serving it with some fresh veges. a Zucchini Bake. Slice fresh  zucchini (thin)onion a plum tomato and garlic. Saute in olive oil,  zucchini and onion for about five minutes Get an oven proof dish and layer the zucchini onion mixture with the tomato and garlic. Top with some fresh grated Italian cheese ,some fresh Italian parsley, basil, 1/4 cup of bread crumbs and swirl some olive oil on top. Put in oven for about 20 minutes on 350. To brown the top put under broiler..


*Optional, you can add mozzarella in this dish.
**You can make this zucchini dish again and serve it with your favorite pasta for another dinner..

Stuffed Peppers with Orzo (A good Vegeterian Dish)

You will need  about four peppers medium size, green or red, whatever you like. I mix it up with both.One box of Orzo (Orzo is a small pasta) You will only use half a box for the four peppers.One egg, 1/4-1/2 cup of bread crumbs, 1/2 onion , one clove of crushed garlic, some kind of frozen vegges or fresh ,beans if you like, one can of stewed tomatoes, and about 1/2 - 1 cup of either chicken broth of vegge broth. Some grated Italian cheese

Slice peppers in half,length wise, clean out the insides
Boil water for orzo add  1/2 box to boiling water
dice up onion crush garlic,and dice other vegges *for the vegges I used Picksweet frozen mixture of black beans and corn with fresh diced zucchini and onions.


When the pasta  is done, strain.
Pour pasta in a bowl let cool for a few minutes
Drain half of the stewed tomato juice into the pasta.
Chop the remaining tomatoes up and save the rest of the juice.
Add egg , vegges and half of the bread crumbs you can also add a tbl of grated cheese
Stir the mixture well.
Have a baking dish on hand.
Fill each pepper half, place in baking pan
Top with the rest of the stewed tomatoes and juice
Pour the broth around the peppers.
Top with rest of the bread crumbs and drizzle some extra virgin olive oil  over peppers.
Bake at 325 or 350 for about 40minutes or till peppers are tender.

Serve with a nice fresh mixed green salad and fresh carrots.

Oven Baked Chicken Breast

Tonight is another simple dinner, Oven Baked Chicken
You will boneless chicken breast..
To prepare chicken, pound them down with a mallet, if you don not have a mallet use a bottle or a pan.(make sure you put plastic wrap between the chicken and whatever you pound with.
Set up a  station with three, pie like plates, one with an egg,one with flour, salt & pepper. the last one with some
bred crumbs or  crushed corn flakes.

Dip chicken in flour mixture, then egg and lastly crumbs. Lightly grease a baking pan,with  Pam or canola oil.
Place Chicken on pan and bake for about 20 minutes in a 400 degree oven. Serve with your favorite dipping sauce or a nice brown gravy. I opt for the gravy.

Gravy: saute some onions in olive oil , when tender add a little flour (1/2 -! tea) marsala wine some chicken broth, salt, and if you have rosemary (fresh or dried it adds a nice touch.

Grill up some veges: Zucchini, red peppers , onions,carrots and asparagus, sweet  potatoes. Cut all veges toss with a little
olive oil, garlic, salt and pepper. Put into oven with chicken for about 25 or so minutes

 Enjoy!!

Nice and Cool Chunky Gazpacho

Here is a great summertime dish.Don't let all the ingredients scare you, it is really easy, everything in one bowl.

3 cups  chopped fresh tomatoes, ( I used plum about five medium )
1 cup peeled and seeded chopped cucumber, to seed the cucumber peel and slice length wise and scrape seeds out with a spoon.
by the way every thing is chopped!!
 1/2 red pepper
1/2 yellow pepper
2/3 cup sweet onion
1/2 cup celery

1/2 tbl of olive oil
1/2 tbl bottled horseadish
1/2tbl of balsamic vinegar
1/2 tbl of rice vinegar
2-3 cups of low sodium tomato juice or vegetable juice
1 clover crushed garlic
salt and pepper to taste
Put all these ingredients in a large bowl stir, cover and let sit in fridge at least 2 hours.
you make it the night before if you want.
Make sure to taste it before putting in the fridge, you may want a little more vinegar or even horseradish.
Always taste your food before serving it!!

When you are ready to serve the Gazpacho have some Greek plain yogurt, cut up  avocado, and
chopped cilantro.
Serve in bowls with a  some yogurt, avocado and cilantro on top.(hint squeeze a little lime juice over the Gazpacho, it really perks it up. if you like a little cut up a fresh jalapeno.
Some tortilla chips are good with it also.


I am also making some pan fried Telapia  with the Gazpacho.
Now it is a complete dinner!!

 ** For anyone who is interested:
     Per serving 133 calories, it makes about 4-6 servings

I really love this!!

Grilling and Chilling Chicken

Tonight it's summertime easy. I am grilling marinated  chicken legs and thighs.
For the marinade grab a little honey, fresh crushed garlic,a tablespoon or so of balsamic vinegar, tablespoon of
virgin olive oil, teaspoon of dijon mustard, dried Italian seasonings, salt and pepper. Mix in small bowl and put it on the chicken. Let it sit in  the fridge for about an hour. Fire up your grill and GRILL!

With the grilled chicken I will have an Italian tomato salad( you know by now they are Jersey fresh) and a mixed green and arugula salad. Enjoy with a piece of good crusty Italian bread .

Cavatelli with broccoli,* chicken and white beans

I know everyone knows about Cavatelli  and broccoli  it's fast, simple and tastes great, a lovely combination.
Well I am going to add a little spin on it. A few  more ingredients can make it a little more exciting.

* Grill some boneless chicken breast .Drain and rinse  one can of white beans of your choice .
 Bring a large pot of water, with a little salt, to a boil, drop in your cavarelli (frozen or homeade) cook till almost done, then add the broccoi when the caatelli are done drain, the broccoli should be al dente. Save a 1/4 cup or so of the pasta water

Heat  some olive oil in a saute pan, add some sliced garlica,at least two to three cloves, (do not  let it burn) toss in cavatelli and broccoli  add a little chicken or vege brooth. Cut up chicken breast, add it to pan with beans, gently stir. Top with some grated cheese and the pasta water salt, pepper and chopped fresh  Italian parsley. Heat through. Put into a serving platter and top wtih more cheese. Serve in bowls.

A nice green salad goes well with this. Use baby mixed grrens and your favorite dressing.

*omit chicken if your are a vegeterian!

Easy Summer Dinner

Since it is summertime and the Jersey tomatoes are in full swing we will fully enjoy them for an easy dinner
Italian tomato salad: slice tomatoes, arrange on a nice platter ,crush some garlic, salt, pepper, drizzle extra virgin olive oil and a little balsamic vinegar over tomatoes and of course don not forger the fresh basil, chopped  up.

I will also serve an arugla  salad (arugla is a lettuce that has a peppery bit to it) put your favorite dressing on it, something light, like a lemon based dressing  would be really nice.

A little cheese is great  with this meal. A nice sharp imported provolone will be served with some good Italian crusty bread, and  a must have some red wine. Enjoy!

Sunday Gravy/Sauce

Well I know it's not Sunday,but when I growing up we would have Sunday Gravy(or sauce which ever way you want to say it) on Thursdays too. So once in a  while I will make it during the week. You will need imported canned tomatoes both crushed and whole,I  put the cam of whole tomatoes in the blender and give them a whir, yes they become crushed tomatoes, but they are not as thick and make the gravy a little looser. I make my meatballs with organic turkey and use organic Italian turkey sausage. You can use whatever meat you'd like and also any favorite meatball recipe  you know. {I will to be sharing mine, family secret)

However here are some hints: fresh garlic, fresh grated cheese, fresh Italian parsley, eggs,  bread either white or Italian (no crusts) whirled in a blender, to soak it or not soak in milk is up to you and of course salt and pepper to taste. I bake them in the oven. Gravy or sauce: In a soup like pot. heat a little olive oil add some chopped of crushed garlic Do not Burn Garlic. Add tomatoes a little sugar ( about 1 tea or to your taste) black pepper. Bring to a boil cook uncovered for about 10-15 minutes. When sausage and  balls are finished baking add to sauce. Hint: put sausage in first, then balls.

Stir gently,( cover but keep the lid a little open) put the burner on very low. Cook at least for three hours. Do stir the pot every once in while to prevent the gravy from sticking to the bottom of the pot.Toward the last 15 minutes or so chop up some fresh basil and stir it in to the gravy.Serve with nice whole wheat Pasta or what you like a nice fresh salad and some fresh broccoli with garlic. Now make enough for Sunday I did.

Tofu stir-fry with Indian spices and Basmiti rice

Yes tofu, we like it a lot! You can use any veges you want, I use red peppers, onions, cauliflower,and peas.
Cut veges any way you want. Heat a little canola oil in a pan,stir-fry onions and peppers. Boil cauliflower till tender, drain, cut into small pieces add to pan Now for the spices: you will need curry powder about 1 tea., clove of garlic (or more to your taste) smashed some gran masala (you can buy in specialty store or can make it yourself. It is a mixture of spices like cardamon, cumin coriander,turmeric,curry(goggle it) You will use about 1-2 tea. Slice the tofu(buy firm tofu) into cubes add it to the mixture with the spices add about a cup of frozen peas about 1/2 cup or more of vege broth or chicken broth to mixture hit with a half of lime juice and 1/4 cup of chopped cilantro ,fresh of course. Serve over basmati rice  or use pita bread.Get some greek yogert and add some garlic and cilantro mix together and use this as a dressing with the stir-fry, it really is good!!

Fried TIiapia with Vegetables

Pan fried Tilapia with sauted vegetables. dredge fsh first in flour (seasoned with black pepper and salt), dipin egg and then in bread crumbs(homemade of course) heat about 1/2inch of canola oil in pan and fry til golden brown .
Remove fish  onto a plate with a paper towel. Clean pan  and add a little olive oil and saute veges(oninos, mushrooms, zucchini, pepers and of bourse galic. Add a little white wine and  if you like a teaspoon of cappers, a splash of lemon juice. Pour over the fish and enjoy. I also made a few sides. It is Jersey tomato season so I made  a tomato salad: slice tomatoes,crush garlic on top pour a little virgin olive oil,salt pepper and a splash of balsamic vinegar don't forget the fresh basil!!I also made a Chic pea salad (garbonzo beans)Dried beans soaked overnight and then cooked for 2 hours, ddrain add garlic,salt , pepper, red wine vinegar and fresh italian parsley. Almost forgot the Jersy corn Yummy!!