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!