Avocado Dressing

Refreshing and Delicious...

2 Ripe Avocados
1 Small Onion (quartered)
2 Garlic Cloves (peeled)
Salt/Pepper
3 Tablespoons Franks Red Hot (or to taste)
Sour Cream (1 small 8 oz. container)
1/2 Cup Vegetable Oil

Slice the avocado in half and remove the pit
Scoop the avocado inside out into a blender
Add onion and garlic
Season with salt and pepper
Add Franks Red Hot, sour cream and vegetable oil
Blend till smooth

***Serve as a salad dressing or a a dip

Oven Cooked Roast

Very Delicious...

3 lb. Roast
5 Cloves Garlic (peeled)
1 Medium Onion (sliced)
3 Cups Baby Carrots (halved)
4 Stalks of Celery (sliced)
1 Red Bell Pepper (sliced)
12 Small Red Bliss Potatoes (quartered)
Garlic Powder
Pepper
1 Beef Bullion Cube (dissolved in 1 1/2 cups of hot water)
4 Tablespoons of Butter

Preheat oven to 375 degrees
Make 5 small slits in the various places of the roast and place a clove
of garlic in each slit
Season roast with pepper and set aside
In an oven proof baking dish add potatoes and vegetables
Season with garlic powder and pepper
Toss to coat
Pour beef broth over potatoes and vegetables and toss again
Place roast in the center of dish fat side up
Arrange potatoes and vegetables around roast
***Cook in oven till desired doneness
Remove roast from dish and allow to rest for 5-8 minutes
Add butter to vegetables put back in oven cook for additional 10 minutes

***20 minutes per pound
Rare = Internal Temperature 130 degrees
Medium = Internal Temperature 140 degrees
Well Done = Internal Temperature 160 degrees

Stuffed Eggplant

Something A Little Different...

1 Large Eggplant
Olive Oil
1 Medium Onion (diced)
4 Tomatoes (chopped)
3 Tablespoons Balsamic Vinegar
Salt/Pepper
1 Cup Part Skim Ricotta
1 Cup Mozzarella
1 Egg
Basil
Extra Virgin Olive Oil

Preheat oven to 350 degrees
Slice Eggplant lengthwise
Hollow out the eggplant leaving a 1 inch boarder around the skin
Reserve the inside of the eggplant
Over medium heat coat the bottom of a pan with olive oil
Add onions and cook till soft about 4-5 minutes
Add eggplant and season with salt and pepper
Cook eggplant for 5 minutes
Add tomatoes and re-season with salt and pepper
Add Balsamic Vinegar and cook till eggplant is tender
Meanwhile in a bowl combine ricotta cheese, mozzarella cheese,
salt, pepper, basil and egg
Allow eggplant mixture to cool before incorporating into ricotta mixture
Spray a baking dish with Pam Spray and place eggplant halves on dish
Stir all ingredients together and evenly place mixture inside of each half of eggplant
Top with bread crumb
Bake for 30-40 minutes
Let cool for 5 minutes
Drizzle with Extra Virgin Olive Oil and serve warm

Prosciutto String Bean Bundles

Perfect Side Dish...

String Beans (cleaned with stem removed)
Prosciutto (sliced thin)
Salt/ Pepper
Extra Virgin Olive Oil

Bring a large pot of water to a boil
Once boiling add salt and string  beans return to a boil
Cook for 8 minutes
Remove from water and rinse under cold water for 3-4 minutes
Pat string beans dry
Take four string beans and wrap with a slice of prosciutto
Place bundle on serving dish
Continue until all string beans are wrapped with prosciutto
Lightly drizzle all bundles with Extra Virgin Olive Oil and a few grinds of pepper

***This dish can be made ahead of time.  The bundles can be placed in the refrigerator without the Extra Virgin Olive Oil and pepper - do this step right before serving.

Homemade Bread Crumbs

Delicious in So Many Dishes...

Stale Bread (example...Italian Bread, Rolls, Semolina Bread, Seasoned or Flavored Bread)
Salt/Pepper
Dried Basil
Dried Parsley

Break bread into small pieces
Place into the blender or food processor
***Grind to desired consistency (not too powdery)
Remove crumbs and place in air tight container
Season with salt, pepper, basil and parsley
Cover and place in a cool dry place until ready to use

***If a recipe calls for powdery bread crumbs then re-process the amount needed for the recipe not the whole batch.  Powdery bread crumbs tend to melt away while cooking.

Chicken Cutlets

Much Easier and Healthier...

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside

Lentil Soup

So Heart Warming...

5 Slices of Bacon
1 Medium Onion (chopped)
3 Cloves of Garlic (minced)
4 Carrots (peeled and chopped)
4 Stalks of Celery (washed and chopped)
1 Bag Lentils (picked over and rinsed)
1 Large Can Diced Tomatoes
1 32 oz. Can of Low Sodium Chicken Broth
Salt/Pepper

In a large pot cook bacon until crisp
Remove bacon and crumble, set aside
Drain off 1/2 of bacon grease and add onion and garlic
Cook over medium heat for 4-5 minutes
Add in carrots and celery season with salt/pepper
Cook for about 5-8 minutes or until vegetables are softened (stirring frequently)
Add lentils and stir
Add tomatoes and chicken broth
Re-season with salt/pepper
Bring to a boil, then cover and simmer till lentils are tender about 1 to 1 1/2 hours
Serve warm with a sprinkle of Parmesan Cheese

***Lentils tend to absorb liquid - more chicken broth or water may be added to maintain soup consistency during the simmering stage

Asparagus Risotto

Oven Baked...No More Stirring

1 Bunch Asparagus (cleaned and cut into 1/2 inch pieces)
1 Small Onion (diced)
Olive Oil
3/4 Cup Arborio Rice
1/4 Cup White Wine
1 1/2 Cup Hot Water
1 Cup Low Sodium Chicken Broth
Salt/Pepper
2 Tablespoon Unsalted Butter
Parmesan Cheese
Handful of Parsley (chopped)

Preheat Oven to 400 Degrees
Coat the bottom of Dutch Oven (or oven proof pot) with olive oil
Over medium heat add onions and cook till softened about 5 minutes
Add asparagus season with salt / pepper
Cook till softened about 3-4 minutes
Add the rice stirring to coat the grains with olive oil (add a tad more olive oil if needed)
Stir in the wine and cook till evaporated about 1 minute
Stir in water and broth
Reason with salt/pepper
Bring to a boil then cover with lid and transfer to oven
Bake for 15 minutes
After 15 minutes stir in remaining chicken broth and 1 tablespoon of butter
Re-cover and bake additional 10 minutes
Remove from oven
Cool for 5 minutes then stir in remaining butter, cheese and parsley

Corn Bread Panzanella Salad

An Excellent Side Dish For Any Dinner...

2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

Salad Dressing

Aunt Debbie's Famous Dressing...

3 Tablespoons of  Olive Oil
1 Tablespoon of White Vinegar
Salt/Pepper
1/2 Tablespoon Parmesan Cheese
1 Head Romain Lettuce (chopped)

In a small bowl whisk olive oil and vinegar together
Season with salt/pepper
Whisk in Parmesan cheese
Serve over romaine lettuce

Corn Chowder

Soup For the Soul...

1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)

Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon

***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing

Sweet Potato Pie

Thanksgiving Traditional...

1/2 Stick Unsalted Butter (softened)
2 Cups Sweet Potatoes (cooked and mashed)
2 Cups of Sugar
1 Small Can Evaporated Milk
1 Teaspoon Vanilla
3 Eggs (beaten)
1 1/2 Teaspoon Cinnamon
2 Prepared Pie Shells (unbaked)

Preheat Oven to 350 degrees
Mix butter, potatoes, sugar and milk till well blended
Add vanilla, eggs and cinnamon mix well
Evenly distribute among pie shells
Bake for 1 hour or until set

Tilapia with Beans

Love Tilapia...

4 Pieces of Tilapia (rinsed and patted dry)
1 Can of Cannellini Beans (drained and rinsed)
Salt/Pepper
Olive Oil
White Wine
***Sauteed Spinach

In a large skillet, over medium heat,  add olive oil and tilapia
Season with salt/pepper
Turn heat down and add wine
Cover and cook for 10 minutes
Uncover pan and add beans
Re-cover and cook for additional 10 minutes or until fish is opaque and no longer pink inside
Serve over sauteed spinach

***Sauteed Spinach
1 Bag of Fresh, Prewashed Spinach
3 Cloves of Garlic (minced)
Olive Oil
Salt/Pepper

In a large skillet, over medium heat, add olive oil, garlic, salt/pepper
Cook garlic till soft and fragrant (2-3 Minutes)
Add spinach and re-season with salt/pepper
Cover and cook till spinach is wilted (3-4 minutes)

Artichoke Parmesean

We Love Artichokes...

2 Packages of Frozen Artichokes
2 Tablespoons of Olive Oil
Salt/Pepper
Pinch of Hot Pepper Flake (optional)
1/2 Cup Parmesan Cheese

Preheat oven to 450 degrees
In an oven proof baking dish toss artichokes with oil, salt/pepper, hot pepper flake
Top evenly with Parmesan Cheese
Bake for 30 minutes

Shrimp Oreganata

Another Classic Dish...

1 lb. Shrimp (cleaned and peeled)
Salt/Pepper
1 Cup Bread Crumbs
3 Garlic Cloves (minced)
1/2 Teaspoon Hot Pepper Flake
1 Tablespoon Parsley
1/2 Lemon (juiced)
1/2 Cup Parmesan Cheese
Olive Oil

Preheat Oven to 350 Degrees
Place shrimp, in a single layer, in oven proof dish
Season shrimp with salt/pepper
In a medium size bowl add bread crumbs, garlic, hot pepper flakes,
parsley, lemon and cheese
Mixing slowly add olive oil to bread crumb mixture for the consistency of wet sand
Evenly top shrimp with bread crumb mixture
Place in oven for 15-20 minutes or until shrimp are pink and cooked through

Turkey Chili

Quick Meal...

1.30 lb. Ground Turkey
1 Stick Unsalted Butter
Garlic Powder
Salt/Pepper
1 Bottle Beer
1 Can Black Beans (rinsed and drained)
Shredded Cheddar Cheese

Over medium heat melt butter
Once butter is melted add ground turkey and season generously with garlic powder
Cook for 2 minutes
Season salt/pepper
Add 1/4 cup of beer and stir
Cook ground turkey for 10 minutes or until no longer pink inside
Add beans and cheddar cheese
Stir till cheese is melted
Serve with warm tortilla wraps

Spinach

 Can Be Made Into Balls For Appetizers or Cakes As a Side Dish

***1 Box Frozen Spinach (thawed and squeezed dry)
1 Medium Onion (diced)
1 Cup Parmesan Cheese
4 Eggs
Salt / Pepper
2 Cups Seasoned Bread Crumbs or Ritz Crackers

Preheat oven to 350 degrees
Mix together spinach, onion, Parmesan cheese
In a separate bowl beat eggs slightly then add to spinach mixture
Season with salt/pepper
Mix in bread crumbs or crackers
Form mixture into balls (about the size of a golf ball)
Place on non-stick cookie sheet
Bake for 15 minutes or until golden brown

If you prefer a spinach cake:
Make larger size balls
Flatten out in the palm of your hand
Bake for 30 minutes

***Make sure the spinach is completely dry - if not mixture will not bind

BBQ Pulled Turkey

Something a Little Different...

2 lb. Turkey London Broil
Garlic Powder

Salt / Pepper 

1 Medium Onion (sliced)
1 Bottle of BBQ Sauce
1 Bottle of Beer (Preferably a Wheat Beer Such as Sam Adams)

Place turkey in crock pot and season with garlic powder, salt / pepper
Top turkey with sliced onions
Pour entire bottle of bbq sauce over turkey
Pour in 3/4 of the bottle of beer
Cover and cook for 4 hours on high
After 4 hours uncover and add remaining beer
Cover and cook for an additional 30 minutes or until the turkey is cooked
through and the juices run clear
Remove from crock pot and shred
Serve on a biscuit with thinly sliced cheddar cheese melted over top

Crockpot Broccoli

So Cheesy...Nicole's Favorite

This crowd pleasing dish can be made and kept warm in the crockpot for hours!

***1 Large Bag of Green Giant Broccoli and Cheese
1 Can Condensed Cream of Celery Soup
2 Cups Shredded Cheddar Cheese
1/2 Onion (Chopped)
1 Teaspoon Worcestershire Sauce
Pepper
1/2 Sleeve of Ritz Crackers (Crushed)
2 Tabs of Butter (Cut into Small Pieces)

In a large bowl combine broccoli, soup, cheese,
Onion, Worcestershire sauce and pepper
Pour mixture into a Pam sprayed crockpot
Sprinkle crackers over top
Dot with butter
Cover and cook on High for 2 1/2 - 3 hours
***Frozen chopped broccoli without cheese can be substituted

Sausage and Beans

One Pot Meal...

6-7 Links of Sausage (sweet, hot or mixed)
1 Can of Diced Tomatoes
2 Cloves of Garlic (finely chopped)
2 Tablespoons Olive Oil
Salt / Pepper
Basil
1/2 cup White Wine
1 Can Cannellini Beans (drained and rinsed)

Preheat a large skillet over medium heat
Warm olive oil
Add garlic and season with salt / pepper
Cook garlic for 2 minutes
Add diced tomatoes, re-season with salt/pepper and basil
Add white wine, cook for 3-4 minutes
Reduce heat to medium / low and cook tomatoes for 8-10 minutes
In the meantime take a fork and poke a hole in the center of each sausage
Add sausage and cannellini beans to skillet and cover
Cook for 30 minutes or until sausage is no longer pink inside

***Add more white wine to skillet while sausage is cooking if needed

Stuffed Fryer Peppers

Tony's Specialty...Can be grilled or baked

6-8 Italian Fryer Peppers
6-8 Thin Slices of Prosciutto
6-8 Thin Slices of Provolone Cheese
Vegetable Oil
Garlic Powder
Salt / Pepper

Rinse and dry fryer peppers
Cut the stem off of the top of each pepper (reserving the tops)
Gently clean out the seeds as best as possible
Roll one piece of prosciutto with one piece of provolone cheese
Place roll inside of pepper and top with the reserved stem
Repeat until all peppers are filled
Season with garlic powder, salt / pepper
Coat with vegetable oil
***If grilling, place peppers on grill for 10-12 minutes or until nicely charred, soft, and warmed through
***If baking, place peppers in oven proof dish and bake 350 degree
for 30-35 minutes until soft and warmed through

Shrimp

Perfectly Cooked Every Time...

1 lb. of Shrimp (cleaned and peeled)
1 Lemon (juiced)
Vegetable Oil
Salt / Pepper

Preheat oven to 400 degrees
Toss shrimp with lemon juice, vegetable oil and salt / pepper
Place on non stick cookie sheet
Bake for 6-7 minutes or until shrimp is pink

Cherry Marinated Steak

Not A Sweet Marinade...Compliments Any Type Of Steak

1 lb. Steak
1/3 Cup Dry Red Wine
1/4 Cup Balsamic Vinegar
2 Tablespoons Cherry Preserves
2 Garlic Cloves (minced)
Salt / Pepper
2 Shallots (minced)
Vegetable Oil
2 Teaspoons Butter

In a medium size bowl whisk wine, balsamic vinegar, cherry preserves,
garlic, salt/ pepper
Pour over steak and refrigerate for 20 minutes to 1 hour
Remove meat from marinade
Reserve marinade
Coat steak with vegetable oil
Preheat the grill
Grill steak to desired doneness
While the steak is cooking, in a small sauce pan, add reserved marinade
Add shallots and bring marinade to a boil
Boil for 5-7 minutes
Remove from heat and whisk in butter till melted
Pour over steak

Asparagus with Bread Crumb

Perfect Side Dish...

1 Bunch of Asparagus
Salt / Pepper
Bread Crumbs (plain or seasoned Italian)
Parmesan Cheese
Olive Oil

Preheat oven to 350 degrees

Rinse and remove tough ends of asparagus
Arrange asparagus, single layer, on an oven proof dish
Season with salt / pepper
Cover asparagus with bread crumbs
Sprinkle with cheese
Drizzle with olive oil
Bake for 20 minutes

Black Bean and Corn Salad

A No Cook Recipe...My Mother In Law Loved It

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)

In a medium size bowl combine all ingredients
Let stand 15 minutes before serving
Can be served as a side dish or with tortilla chips as an appetizer

***this recipe can be made ahead of time and refrigerated

Fish Tacos

So good...

1 Mahi Mahi Loin
1 Lime (juiced)
2 Tablespoons of Honey
2 Teaspoons Jalapeno Flakes
Vegetable Oil
Salt / Pepper
4 Flour Tortillas

Season Mahi Mai loin with salt / pepper
In a small bowl wisk lime, honey, jalapeno flake and oil season with salt / pepper
Pour over Mahi Mahi and marinate for 20 minutes to an hour


Topping for Tacos
1 Container of Prepared Guacamole

Cabbage Slaw
1 Small Head of Purple Cabbage (shredded)
2 Tablespoons Vegetable Oil
2 Tablespoons Cilantro (chopped)
Salt / Pepper

In a small bowl toss cabbage with oil, cilantro, salt / pepper
Set aside

Grill Mahi Mahi for 10-11 minutes or until white and flaky
Remove Mahi Mahi from grill and slice on a bias into pieces

Assembling the Tacos
Spread guacamole onto each tortilla
Place Mahi Mahi evenly among tortillas
Top with cabbage slaw

Chicken and Olives

So tasty...

6 Boneless and Skinless Chicken Thighs
1 Can Black Olives (olive juice reserved)
1 Medium Onion (sliced thin)
Olive Oil
Salt / Pepper
Bread Crumbs

Preheat oven to 350 degrees
Season chicken thighs with salt and pepper
Place chicken in a baking dish
Lightly drizzle chicken with olive oil
Top with olives, onions and half of reserved olive juice
Place in oven and cook for 30 minutes
After 30 minutes turn chicken over
Spoon some olives and onions back on top of chicken
Top chicken with bread crumbs
Place back in oven and cook an additional 30 minutes or
Until juices run clear and chicken is longer pink

Pasta and Garlic (Aglio e Olio)

So Classic...Nana's Favorite

Pasta (your choice)
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound)
Salt / Pepper
Olive Oil

Cook pasta according to directions
While pasta water is boiling heat olive oil (enough oil to toss with pasta) over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Add more oil if needed
Top with grated cheese

Roasted Broccoli

So easy...

Broccoli (cut into bit size pieces)
Salt / Pepper
Vegetable Oil

Preheat oven to 350 degrees
Place broccoli in a bowl big enough for tossing
Season with salt / pepper
Coat with vegetable oil and toss
Place broccoli on a non stick cookie sheet
Roast in oven  for 30-35 minutes
Broccoli comes out brown and crispy 
For less crisp broccoli roast for 25 minutes

Grilled Turbot (European Flat Fish)

So Lite...So Delicious

Turbot Fillets
1 Small Onion (sliced thin)
Grape Tomatoes (4-5 halved tomatoes per fillet)
1 Lime
Extra Virgin Olive Oil
Salt / Pepper

Rinse and pat dry Turbot fillet
Place one fillet per piece of foil
Season both sides with salt / pepper
Place thin sliced onion on top of fish
Place halved tomatoes on to top of onion

In a separate bowl zest and juice lime
Slowly whisk extra virgin olive oil into lime zest and juice
Season with salt / pepper to taste
Top fish with lime olive oil
Close foil packet leaving a small opening for steam to escape
Place foil packets on grill for 6 minutes or until fish is opaque and flaky

Mozzarella & Tomato

Very simple...Very Beautiful

Tomatos
Wet Mozzarella
Basil
Extra Virgin Olive Oil
Balsamic Vinegar
Salt / Pepper

Slice the tomato in rounds (discarding the top and bottom)
Slice the mozzarella in rounds (taking care to make the tomato and cheese about the same size
On a dish put the tomato down first
Then place a piece of basil on top of the tomato
Then add the slice of mozzarella
Season with a small grind of salt and pepper
Drizzle with balsamic vinegar
Drizzle with extra virgin olive oil