Jersey Meets Black Eyed Peas...

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you.  Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner?   No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl

Coq au Vin

Croissant, Souffle,  Coq au Vin - who dose not love the sounds of french words in their kitchen?!?  I love to prepare Coq au Vin it is so elegant, rich and seeped with flavor.  It sounds so up scale but the literal translation is "rooster in red wine"  not so appetizing but when Julia Child says it there is an aire of excitement behind the dish.


The classic Coq au Vin is made in a red wine, bacon and onions - so vibrant in color and flavor.  A little different version of this classic french dish is made with white wine or Riesling wine depending on the region of France it is being prepared.  I prefer the Riesling version of this spectacular meal.


Right about now your thinking a Riesling Coq au Vin that sounds so complicated and involved but trust me it is one of the easiest meals to prepare and the bonus is it tastes better the next day when reheated.  It is the perfect holiday dish that is gauranteed to impress.
So practice your best Bon Appetit to compliment your presentation of 
Coq au Vin!

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
8 oz. Oyster Mushrooms (torn)
4 oz. Baby Bella mushrooms (sliced)
1 Bottle Riesling Wine
Salt/Pepper
In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks, season with pepper and cook for 1 minute
Season both sides of the chicken liberally with salt/pepper 
Add the seasoned chicken, bay leaves, mushrooms and the whole bottle of wine
Season mixture with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread and buttered egg noodles 
***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe

Happy Thanksgiving...

Happy Thanksgiving To All...

I hope That Your Kitchen Is Filled With Lots Of 

Love, Family, Friends, 

Turkey, Vegetables, Pies & Drinks

Enjoy Every Minute Of The Holiday And Eat Well

Oreo Truffles Anyone...

Surprise...I made a dessert item!  

If you have been following this blog or know anything about me you know that baking is not my favorite activity in the kitchen.  By all means I can do it if I have to or if the mood strikes me.  This mood usually happens when there is two feet of snow predicted and I know I will be housebound until someone plows me out.  Since it is November and still unseasonably warm in New Jersey the Oreo cookie truffles were because I had to.   At first it seemed like a great idea suggested by my lovely sister, Nicole (she and I were hosting a dinner party).   I was all for it up until the day I actually had to make them and that is when I began dreading the Oreo cookie project.  I am at the store thinking how is this going to work, the directions for the recipe seem too easy and this Almond Bark is uncharted territory.   At this point I am convinced the kitchen, my husband and the greyhounds will all be covered in some type of chocolate goop.  

Here goes -  I pulverize the cookies...that went well.  Mix in the cream cheese...so far so good.  I roll the mix into balls without a sweat.  I set the timer to make sure my little gems set in the fridge.  10 long minutes pass and now its time for the dipping process.  I melt the Almond Bark in the microwave and at this point I think well I can always buy a little sweet treat tomorrow.  It melts like a dream, its like lava in the bowl and I go in for the first dip...with a spoon I roll the cold Oreo ball and the Almond Bark coats its perfectly.  What?!?  Why is my arm not covered in Almond Bark and why didn't my Oreo ball fall apart.  Let's keep going before something happens and something did happen...my Oreo creations turned into beautiful, chocolate covered truffles that tasted amazing. 


Total Time: About 1 hour

1 lb. Package of Oreo Cookies (minus 8 cookies)
1 (8oz.) Package of Cream Cheese (softened)
12 oz. Almond Bark Chocolate Coating 
Special Equipment...
Parchment Paper and a Non-Stick Cookie Sheet


Place the cookies in the food processor or blender and pulverize into a powder
Take cookie crumbs and place in a large bowl
Mix in the cream cheese until no white is showing
Roll into balls and place on parchment paper covered cookie sheet
Place in refrigerator for 10 minutes
Place Almond Bark in microwave safe bowl 
Melt in 30 second increment, stirring after each increment until warm and smooth
Remove Oreo balls from fridge 
Carefully roll each Oreo ball in melted Almond Bark and place back on parchment paper to set 
Make about 36 Oreo truffles 

***Place Oreo ball on a tablespoon to gently coat with chocolate

Red Pasta Take II

Do we have to fight for the right to eat healthy...I think not.  With a little imagination and some great flavor a dish is born.  I am always experimenting with flavor and adding something new to the food rotation in my kitchen and my latest and greatest, of course, has a story.

Once upon a Saturday night I sit quietly with my glass red wine and my new lap top computer.  I decide to scour the Internet in search of recipe contests.  I figure why not a recipe contest I wrote a cookbook.  So I begin the hunt.   To my amazement there just under a million recipe contests.  Tuna, wine, vegetables, cakes, turkey - where to begin.  I click on vegetable side dishes something I love to make and I successfully submit a recipe to Food 52 for my Onion Sage Tart- which if you were wondering I did not win.  Onward to the next recipe contest.  The Aetna Healthy Food Fight.  Interesting...heart healthy, low sodium....Ok let's give this a whirl.

I begin putting in the ingredients for my Red Pasta dish and it bounces back saying too much of this, too little of that, no protein, etc. etc. etc.  The parameters of this contest are very specific.  Ok I amened the recipe maybe I should say I totally revamp the recipe and create something new.   It has the basic idea of my original recipe but it is completely different.  Here goes...

Ingredients:
1 lb. of Whole Wheat Pasta
3 Garlic Cloves (peeled)
1 (12oz.) Jar of Roasted Red Peppers
1/2 Cup Shredded Rotisserie Chicken (dark meat preferred)
2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoon of Fresh Ground Pepper
1 Tablespoon of Parmesan Reggiano Grated Cheese
Extra Virgin Olive Oil for Drizzling

Well it sounds pretty good despite the fact it has whole wheat pasta as the main ingredient - as you can tell by now whole wheat pasta is not a favorite among my kitchen.  The recipe passes the test and it gets posted to the Aetna Healthy Food Fight website among the other recipe submissions.  I vote on it and so does my husband.  Watch out 2 total votes for the imaginary Red Pasta dish.

About 2 weeks pass and I get an e-mail that this recipe has been chosen to compete At the Apple Festival in Bucks County Pennsylvania and I have 24 hours to respond if I will be competing or not.  This is all very exciting but the big question remains what in the world does this recipe taste like?  So my husband and I decide to go ahead and respond "Yes" to the invite and take the recipe for a test kitchen run the following night for dinner. I follow my recipe exactly and WOW it is so delicious even with whole wheat pasta.  We decide to take it to the Aetna Healthy Food Fight Challenge  - Apple Festival in Bucks County!

So after a week long of e-mailing back and forth with mt representative at Healthy Food Fight we are a go.  Time slot secured, ingredients on the shopping list, directions, etc.  I get another e-mail...unfortunately we cannot provide you with a Rotisserie Chicken it is considered a pre-cooked item and not an ingredient.  I am now disqualified from the Healthy Food Fight Challenge.  I send back a polite e-mail and decide it was not meant to be but was meant to be was the creation of Red Pasta Take II.

So I challenge all of you to make this recipe and know that this dish is heart healthy and delicious.  We do not ever have to settle for healthy eating.  Healthy eating comes from great, fresh ingredients and it can be done with or without a Rotisserie Chicken.

Directions:

Cook the pasta according to directions and drain well
In the meantime place garlic cloves and roasted red peppers (with the juice)
In a food processor/blender and process or blend on slow until garlic and peppers are minced
In a small skillet, heat Extra Virgin Olive Oil and season with pepper
Add chicken and garlic/pepper mixture to skillet and cook till warmed
Toss mixture with hot pasta and drizzle with Extra Virgin Olive Oil
Top with cheese
Serve alongside a garden salad

Vote, Vote, Vote

A Tall Glass of Santa Margherita Chianti Please...

To Compliment A Big Delicious Bowl Of   

A&T Veal Pasta

It Is With Great Excitement That I Announce My Recipe For Veal Pasta Has Been Chosen In The 

Santa Margherita Pour and Pair Challenge!  

A&T Veal Pasta Is 1 of 6 Finalists 

I Am Asking You To Please Vote By Clicking On 

http://www.santamargherita.us/content/pour-pair-challenge

Vote EVERYDAY Till Monday, October 31st! 

Many, Many, Many Thanks For the Many, Many, Many Votes...

What Do You Call That Italian Broccoli???

Raab, Rapa, Rapine, Rappi, Rappone, Broccoli de Rabe.  Which ever name you prefer it all comes down to the same thing...deliciousness.  Albeit it is an acquired taste of mild bitterness and garlic goodness that I find irresistible.  


Broccoli raab was not always my favorite leafy selection growing up.  When my Nana would make it for my Pop she would say "Toni Ann try it it isn't bitter at all" as she walked toward me with a big steamy forkful of the stuff.  I would turn my nose up each time but forcefully swallow it just not to disappoint her.  But when your say 8 years old your palate for broccoli raab has not developed but when you realize this leafy, flowery, garlicky bite tastes so good with some fresh Italian bread and a slice of sharp provolone your whole world changes.   


I learned how to make broccoli raab from watching my Nana.  It was an all day long production which began in the early morning.  She would stand at the sink and soak it, wring it out, strip the leaves from the stems taking care to save the stems which she later carefully peeled and added to the salad.  Once this part of the preparation was over she would fire up the stove, add the garlic and olive oil and in went the raab.  Overflowing from the pot she would smash it in and cover it tight.  After what seemed to be a sea of green leaves in the pot she would uncover it to find it all shrunk down.  She would then repeat the process for the other 15 heads she had to prepare.  


This is what I knew and this is how I always prepared my broccoli raab until I decided one day I want to try something different...I want to roast my broccoli raab.  I love to roast vegetables so I figured this might enhance the flavor.  Well not only does it enhance the flavor but it takes the broccoli raab to another level of love.  Some of the leaves get crispy and crunchy while some of the leaves get soft and tender. The garlic is so pronounced and the olive oil coats it perfectly.  One bite and my taste buds crave more and then I cannot decide how to eat it...my favorite is the classic broccoli raab sandwich but I also enjoy it in pasta and just out of the Tupperware for that matter.  How ever you like your pronounce your name for broccoli raab and how ever you might like to enjoy it give it a little change and try this recipe.  

Roasted Broccoli Raab

2 Large Heads Broccoli Raab 

8 Cloves of Garlic (sliced thin)

Salt/Pepper 

Olive Oil 

Preheat the oven to 350 degrees 

Rinse and dry the top of the broccoli raab 

Carefully cut the broccoli raab above the twist tie and discard the bottom stems 

Separate the broccoli raab evenly among two non-stick cookie sheets

Sprinkle the garlic over the two pans of broccoli raab 

Season with salt/pepper 

Coat with olive oil and toss with your hands 

Place in oven for 15 minutes 

Remove from oven and re-season with a pinch of salt and toss 

Allow it to cool and transfer to a bowl for serving 

To Eat Vegetables Or To Only Eat Vegetables...

What is a vegetarian?  The interpretation of a vegetarian is pretty liberal these days...is it a person who strictly eats vegetables and consumes no animal protein at all - not even honey?  Is it the person who eats only vegetables but still consumes eggs?  Is it the person who eats no red meat but enjoys fish?  Am I a veg head because I only eat red meat about every 4 - 6 weeks?  For what it is worth my interpretation of a vegetarian is whatever you decide you want it to be.  So go out and celebrate vegetarian month which ever way you please but try this veggie recipe for Lentil Stuffed Peppers along the way.

Lentil Stuffed Peppers

4 Large Green Bell Peppers (halved / seeded and tops chopped)
1 Cup Lentils
1 Cup Low Sodium Chicken Broth
3 Cups Water
2 Tablespoons Olive Oil
1 Medium Onion (chopped)
Salt/Pepper
1 Teaspoon Hot Red Pepper Flakes
1 Glass Red Wine
1 28 oz. Can Diced Tomatoes
1 Lemon  (zested)
***5 oz. Four Cheese Shred - Asiago, Fontina, Parmesan, Provolone
Panko Bread Crumbs

Preheat oven to 350 degrees
In a glass dish place the peppers cut side down. Pour a tad of water around peppers so that they can steam.
Place in oven for 40 minutes.

In the meantime bring the chicken soup and water to a boil. Add lentils and cook till tender about 15 minutes
Drain and season with salt/pepper and lemon zest, set aside.

At the same time as the lentils are boiling, in a separate skillet, over medium heat add olive oil and onions.
Season onions with salt/pepper and red pepper flakes for 5 minutes. Add the red wine and cook for another 5 minutes. Add chopped pepper tops and tomatoes. Re-season with salt/pepper. Cover with a lid and cook for 20 minutes.

Remove peppers from oven and cool slightly. Add the lentils and cheese to tomato mixture. Stir to incorporate. Take each halved pepper and fill with lentil mixture. Place filled pepper back in glass dish and repeat till all pepper halves are filled. Top with a sprinkle of Panko Bread Crumbs. Add a tad of water around peppers. Return to oven for 20 minutes. Serve alongside a salad and garlic bread.

***Your choice of shredded cheese may be used

Fall Into Our New Look...

Fall is in the air.  This beautiful season of change is upon us.  The leaves are changing shades of orange like pumpkins, the air temperature is getting crisp just like apples and the smell of fall surrounds us especially in the kitchen.  So savor the season with me as we discover the treasures of fall together.  


Where to begin...Apple crisps, pies, soups...No let's go with pasta! 


Pumpkin Pasta


***1 lb. Pasta (ziti or penne) 
Olive Oil 
3 Shallots (minced) 
4 Cloves Garlic (minced) 
Salt/Pepper
2 Cups Chicken Stock 
1 (15oz.) Can Pumpkin Puree 
1/2 Cup Light Cream 
2 Pinches Nutmeg
1 Pinch Cinnamon 
8 Sage Leaves (thinly sliced)
Grated Parmesan Cheese 


Cook the pasta according to directions and drain well.
Meanwhile warm a large skillet over medium heat and coat the bottom with olive oil (about 2 tablespoons). Add the shallots and garlic season with salt/pepper.  Cook till the shallots are translucent and the garlic is slightly browned about 3-4 minutes.  Take good care not to burn the garlic.  Next add the chicken stock, pumpkin puree and cream.  Stir to mix well and season with nutmeg, cinnamon and add sage leaves.  Cook on medium low heat for 8-10 minutes. Taste and re-season with salt/pepper if needed. Toss hot pasta with sauce and serve with grated cheese on the side.  


***Whole wheat pasta can be substituted 

Breast Cancer Awareness...

As you all know October is 

Breast Cancer Awareness Month   

My sister and I (along with some of our Breast of Friends) 

have decided to participate in the 

Susan G. Komen Fund Breast Cancer Walk on 

October 2, 2011 at Six Flags Great Adventure in Jackson, New Jersey.  

So...I have decided to go one step further...

For any of my Forkful of Simplicity Cookbooks 

purchased from today until October 1, 2011 

I will donate a portion of the sale to the 

Susan G. Komen Fund  

So let's raise some money for an amazing cause

  Cookbooks can be purchased from my website:  http://forkfulofsimplicity.blogspot.com.  

Thank you for all of your support and for your donation!  

Happy Labor Day Chicken...

So Savory...

4-6 Boneless/Skinless Chicken Breasts
Salt/Pepper
5 Cloves Garlic (minced)
1 Cup BBQ Sauce (your choice)
1 12 oz. Jar Preserves (your choice...apricot, peach, etc.)

Preheat oven to 350 degrees
Place chicken in a glass dish
Season chicken with salt/pepper
Top chicken with minced garlic
In a separate bowl mix together BBQ sauce and preserves till well blended
Pour over chicken
Bake for 20-30 minutes or until the juices run clear and the chicken is no longer pink
Enjoy alongside corn or rice and veggies

Happy Labor Day Everyone...Be Safe And Enjoy Time With Family And Friends!

Cookbooks for Greyhounds...

That is correct Cookbooks for Greyhounds...

Greyhound Friends of New Jersey in an organization that I hold near and dear to my heart

I have rescued, from Greyhound Friends of New Jersey, 

three of the most 

beautiful, precious, wonderful, lovable greyhounds

-Walker, Franny & Gracie-

Greyhound Friends of New Jersey selflessly rescues greyhounds from the dreadful environment of the track 

once they have been deemed "retired" and 

treats them as the gifts that they are.  

The rescued greyhounds often need medical attention, grooming, shelter, food and 

loads and loads of love before they can be 

placed in their forever homes.

In an effort to help raise money for Greyhound Friends of New Jersey I have decided that with each cookbook sale I will donate a portion of the proceeds to Greyhound Friends.

We have joined efforts and Greyhound Friends has linked my website http://forkfulofsimplicity.blogspot.com 

to their main website

http://www.greyhoundfriendsnj.org

Scroll all of the way down to the bottom and 

look for us on the left side.

While you are there take a look at the 

greyhounds available for adoption.

Having a greyhound is so amazing - trust me you will fall in love!  

If you have any questions about greyhound rescue or would like to adopt a greyhound please contact me or visit http://www.greyhoundfriendsnj.org for more information

Sample Menu....

Summer Selections From

Forkful of Simplicity Cookbook...

Start Off With A...

Bikini Martini And Some 

Jersey Shore Crab Dip

Then Grill Up Some...

Garlic Shrimp And Zucchini 

Served Alongside Some 

Lemon Kissed Orzo 

Finish Up With...

A Key Lime Pie And A Twisted Expresso

OR 

Start Off With A...

Senorita Sangria And A Taste Of Italy Mozzarella & Tomato 

Then Grill Up Some...

Wine & Dine Mussels Served Alongside A 
Hail Caesar Salad 

Finish Up With...

A Very Berry Tart And Lime Licor 43 Drink

ENJOY...Always With Love!  

Cracking Corn

So Simple...

1 Can Corn (drained and rinsed)
1 Small Green Bell Pepper (diced)
Salt/Pepper
Olive Oil
Frank's Red Hot Sauce

Add corn and pepper to a bowl
Season with salt/pepper
Drizzle with olive oil
Add 15-20 shakes (or to your liking) of Frank's Red Hot Sauce
Mix well
Let stand 5 minutes
Serve alongside chicken or steak

***If you like this recipe..check out our cookbook Forkful of Simplicity.  They are available for purchase at http://forkfulofsimplicity.blogspot.com...Enjoy!   

Forkful of Simplicity Cookbook...

Looking for something different to cook, having some company over this weekend, need some fresh ideas for food...then check out our cookbook...Forkful of Simplicity...they are now available to purchase at http://forkfulofsimplicity.blogspot.com

Just Peachy Chicken

So Lite but Oh So Delicious...

4 Boneless/Skinless Chicken Cutlets
Salt/Pepper
4 Peaches (sliced thin)
1 Lime (zested and juiced)
8 Basil leaves
Olive Oil

Preheat oven to 350 degrees
In a glass dish place chicken cutlets
Season both sides with salt/pepper
Top chicken with peach slices
Top with lime zest and juice
Place two basil leaves per piece of chicken
Drizzle with olive oil
Bake for 20-30 minutes until chicken is cooked through and juices run clear

Steak Fajitas

Packed With So Much Flavor...

1 Top Round Thin Cut Steak
Tequila
1 Lime (juiced)
Salt / Pepper
Vegetable Oil
1 Medium Onion (sliced)
2 Red Bell Peppers (sliced)
Handful of Cilantro (minced)
Flour Tortillas
Sour Cream
Cheddar Cheese (shredded)

Place the steak  Zip Lock Bag
Add one jigger of Tequila, lime juice, a few grinds of pepper, and
vegetable oil to coat the steak
Refrigerate for 4 hours

In a grill pan heat 2 tablespoons of vegetable oil
Add onions and peppers
Season with salt / pepper
Cook till soft about 5-8 minutes
Place cooked vegetables in a bowl and add cilantro
Re-season with salt/pepper if necessary
Cover to keep warm

Remove steak from Zip Lock Bag and place in grill pan
Season with salt
Cook 3-4 minutes on each side
***Remove meat from grill pan and allow it to rest for 2 minutes then thinly slice
Serve with onions, peppers, flour tortillas, sour cream, cheddar cheese

***Meat will continue to cook while resting.

Forkful of Simplicity Cookbook

If you love this blog you will love our NEW cookbook even more...


Forkful of Simplicity is now available to purchase.  It is filled with the same type of simple & delicious recipes featured on this blog.  


Check it out at http://forkfulofsimplicicty.blogspot.com 


Enjoy...

Grilled Zucchini

Great Alongside Grilled Fish or Steak...

4 Zucchini (sliced medium longways)
Salt/Pepper
Hot Pepper Flakes
Vegetable Oil
1 Lemon (juiced)

In a Zip Lock Bag add zucchini, salt/pepper,  hot pepper flakes and lemon juice
Coat with vegetable oil
Refrigerate for 20 minutes to 1 hour
Remove from refrigerator and allow to come to room temperature
Remove zucchini slices from Zip Lock Bag (reserve marinade)
Place zucchini slices on grill for 4-5 each side
Place reserved marinade in a bowl
Once zucchini is done add to reserved marinade, toss and serve warm or cold

Red Wine Chicken

One Pan...So Easy...So Tasty

4 Boneless/Skinless Chicken Cutlets
6 Roma Tomatoes (pureed in blender)
1 Medium Onion (thinly sliced)
Salt/Pepper
Dried Basil
1 Glass Red Wine
Bread Crumbs
Olive Oil

Preheat oven to 350 degrees
In an oven proof dish add pureed tomatoes and onion
Season with salt/pepper and basil
Add red wine and stir to incorporate
Place chicken cutlets on top of mixture
Season with salt/pepper
Spoon at little of the mixture on top each chicken cutlet
Sprinkle with bread crumbs
Lightly drizzle with olive oil
Bake 25-30 minutes or until chicken is no longer pink inside and juices run clear
Serve alongside mushrooms and rice!  

Oregano Chicken

Greek Flavor...

8-10 Boneless / Skinless Chicken Thighs

Salt / Pepper

Olive Oil

2 Cloves Garlic (Minced)

1 Cup Water 

1/2 Cup White Wine 

1/2 Lemon (Juiced)

Oregano

8-10 Pats of Butter (One Pat per Piece of Chicken)

Preheat Oven to 350 Degrees

Arrange chicken in a baking dish

Toss with olive oil and garlic

Season each side with salt / pepper

Pour water, wine and lemon juice over chicken

Generously sprinkle each piece of chicken with oregano (or to taste)

Place a pat of butter on top of each piece of chicken

Bake for 1 hour or until juices run clear and chicken is cooked through

Baste occasionally while chicken is cooking

Jersey Shore Crab Spread

Great Appetizer...

***1 Can Crab Meat (drained and picked over)
1 Can Artichoke Hearts (drained and chopped)
1 Clove Garlic (minced)
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise
1 Package Cream Cheese (softened)
1 Cup Asiago Cheese (shredded)

In a microwave safe bowl combine all of the ingredients
Place in microwave for 3-4 minutes until hot
Serve with crackers or bread pieces

***Crab claw meat is less expensive than lump crab meat and it is a little sweeter tasting

Pork with Apples and Onions

Very Tasty...

4 Precooked Pork Chops (Smithfield)
2 Apples (seeded and diced)
1 Medium Onion (diced)
Olive Oil
Salt / Pepper

In a large skillet coat the bottom of the pan with olive oil
Heat pan on medium heat and add onions
Season with salt / pepper
Cook onions until translucent
Add apples and cook for 6-8 minutes
Add pork chops to pan underneath the apple onion mixture
Reduce heat, cover pan and cook till pork is warmed through about 10 -12 minutes

Clams Drinking Beer

Great Flavor...

***2 Dozen Littleneck Clams
1 Bottle of Beer (try not to use a light beer)
1 Stick of Butter (sliced in pats)
2 Tablespoons of Old Bay Seasoning
Water

Pour beer into an aluminium tin, add butter and Old Bay Seasoning
Let stand for 15 minutes
After 15 minutes place clams in tin
Add water to ensure clams are completely covered with liquid
Place tin on grill and close the grill lid
Let clams steam for 8-10 minutes or until they open
Discard any unopened clams

This recipe can be done on the stove top also
Simply follow directions substituting the aluminum tin for a large skillet and steam on the stove top, covered, until clams open, discard any unopened clams.

***Clams can be soaked in fresh water for 15 minutes maximum or rinsed lightly

Pesto Pizza

A Different Pizza...

1 Prepared Pizza Crust (We like Mama Mia Thin Crust)
Olive Oil
1 Small Container of Buitoni Pesto Sauce
1 Can Artichoke Hearts (drained and quartered)
Mozzarella Cheese

Preheat oven according to directions of pizza crust
Gently and lightly brush the crust with olive oil
Evenly spread prepared pesto sauce on crust
Place artichokes on top of pesto
Top with mozzarella cheese
Bake according to directions of crust

Garden Corn

Delicious Anytime Of The Year...

3 Cups Cooked Corn (fresh or frozen)
Vegetable Oil
2 Small Zucchini (diced)
3 Cloves Garlic (minced)
Handful of Basil (torn into pieces)
2 Chives (sliced small)
Handful of Parsley (chopped)
1 1/2 Teaspoon Lemon Juice
Salt/Pepper

Coat the bottom of a pan with vegetable oil
Add zucchini and garlic
Cook for 3-4 minutes
Add corn and cook for 2 minutes or until warmed
Remove from heat add basil, chives, parsley and lemon juice
Season with salt/pepper
Serve warm or cold

If serving cold allow to cool in the refrigerator for 1 hour

Tomato Pie

So Different From Traditional Pizza...

1 Pie Shell (9 inch size)
4 Tomatoes (sliced)
10 Basil Leaves
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Cheddar Cheese
1 Cup Mayonnaise
Salt / Pepper

Preheat Oven to 350 degrees
Prick the bottom of the pie shell with a fork
Layer the tomatoes and basil around the pie shell
Season with salt / pepper
In a separate bowl mix mozzarella cheese, cheddar cheese and mayo together
Spread mixture on top of layered tomatoes
Bake for 30 minutes or until top is golden brown
Cool pie, cut into slices and serve warm

Riesling Chicken

Another One Pot Meal...

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
10 oz. Oyster Mushrooms (torn)
1 Bottle Riesling Wine
Salt/Pepper

In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks and cook for 1 minute
Add chicken, bay leaves, mushrooms and wine
Season with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread

***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe

Anthony's Island Mango Salsa and Grilled Cod

Light, Clean, Summer Flavor...

1 Mango (diced)
1/2 Red Onion (diced)
1 Jalapeno Pepper (minced)
3 Tablespoons Fresh Lime Juice
1 Teaspoon Honey
2 Tablespoons Vegetable Oil
Salt/Pepper
2 Cod Fillets

In a glass bowl add mango, onion, jalapeno and lime juice
In a separate bowl whisk together the honey and vegetable oil
Pour over mango mixture
Toss and season with salt/pepper
Refrigerate for at least 1 hour

Preheat grill
Place one Cod fillet per piece of tin foil
Season each side of Cod with salt/pepper
Spoon mango salsa over Cod fillets (about 3 tablespoons per Cod fillet)
Place Cod on grill and cook for 8-10 minutes or until the fish turns opaque
Eat right off of tin foil or serve on dishes

Serve alongside rice and grilled squash - trust us no left overs with this dinner!  

Memorial Day Roasted Tomato Pasta

So Perfect For Memorial Day...

1 lb. Pasta (your choice)
1 Pint Grape Tomatoes
Salt/Pepper
Olive Oil
10 Cloves Garlic (peeled)
1 Handful Fresh Basil (torn into bit size pieces)
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 350 degrees
Spread tomatoes on baking sheet
Season with salt/pepper
Coat with olive oil
Place garlic cloves on top of tomatoes (this will ensure garlic will not burn during roasting)
Roast for 20 minutes
Meanwhile cook and drain pasta
Season pasta with salt/pepper
Remove tomatoes and garlic from oven
Cool for 5 minutes
Scoop out garlic and chop
Toss pasta with roasted tomatoes and garlic
Add basil and drizzle with extra virgin olive oil
Toss and serve warm with Parmesan cheese

Portabella Sandwich

Clean Flavor...

2 Portabella Mushrooms (cleaned with gills removed) 

1 Small Eggplant (sliced thick) 

Vegetable Oil 

Salt/Pepper 

Olive Oil 

Fresh Sliced Italian Bread 

Pam Spray  

Provolone Cheese 

Preheat oven to 350 degrees 

Place eggplant rounds on a non stick cookie sheet

Coat with vegetable oil 

Season with salt/pepper 

Place in oven and cook for 20 minutes 

In the meantime, coat the bottom of a grill pan with olive oil 

Season portabella mushrooms with salt/pepper 

Place mushrooms in hot grill pan and grill for 8-10 minutes till tender 

Remove mushrooms from grill pan and set aside 

Remove eggplant from oven and allow to cool for 5 minutes 

Assemble sandwiches:  

Spray Italian bread with Pam spray (inside and outside of sandwich) 

Add 1 sliced portabella, provolone cheese and 2 eggplant rounds to bread 

Place sandwich on grill pan and press for 3-4 minutes on each side 

Slice sandwich in half and enjoy with some grilled Romain hearts on the side 

Grilled Romaine

So So So Delicious...

1 Romaine Lettuce Heart
Salt/Pepper
Olive Oil

Preheat grill
Cut romaine heart in half lengthwise
Season each cut side with salt/pepper
Drizzle with olive oil
Place romaine heart on grill cut side down
Grill both sides for 2 minutes on each side
Chop romaine in toss with your favorite dressing

Dressing (Optional)
1/4 Cup Balsamic Vinegar
1/2 Cup Extra Virgin Olive Oil
Salt/Pepper
Whisk all ingredients together till incorporated
Drizzle over lettuce
Store the remaining dressing in an air tight container
And place in the refrigerator for a few days

Peas and Pasta

Another Favorite Recipe...

1 lb. Pasta (ziti, penne, rigatoni)

6 Slices of Bacon

1 Frozen Bag of Peas (thawed)

1 Medium Onion (minced)

Salt/Pepper

Extra Virgin Olive Oil

Cook pasta according to directions and drain well

In the meantime, cook bacon a large pan until crisp 

Remove bacon from pan onto paper towel lined plate 

Cool and crumble

Drain the pan of bacon grease leaving about half 

Add the onions to the pan of bacon grease 

Cook on medium heat till translucent 

Add the peas and season with salt/pepper 

Cook peas till warmed about 5-8 minutes 

Toss pasta with peas and onions

Drizzle with Extra Virgin Olive Oil 

Top with crumbled bacon  

Express Flat Bread

No Simple...So Delicious

1 Prepared Thin Crust Pizza
Olive Oil
5 Cloves Garlic (minced)
5 Small Tomatoes (sliced medium)
5 Basil Leaves (torn into small pieces)
Salt/Pepper

Preheat oven to 375 degrees
Lightly coat pizza crust with olive oil
Evenly scatter garlic over pizza crust
Evenly scatter tomatoes over pizza crust
Season with salt/pepper
Bake for 8 minutes
Remove from oven
Evenly scatter basil over pizza crust
Cool and cut into squares
Serve along side pasta, chicken, steak, or fish for a refreshing and light side  

W. D. 's Chickpea Dip

A Little Bit Like Humus...

1 Can Chickpeas (rinsed and drained)
1 Small Jar Green Olives (drained)
1/2 Cup Extra Virgin Olive Oil
Salt/Pepper

In a food processor add chickpeas, olives and olive oil
Blend slowly till smooth
Remove dip from food processor
Season with salt/pepper
Serve with pita chips or bread pieces

Spinach and Feta Pie (Spanakopita)

A Greek Dish...One of Our Our Favorites

This is a simple and delicious dish that can be served with a salad for lunch or dinner!

Pam Spray
2 Sheets Puff Pastry (Thawed at room temperature)
1 Box Frozen Spinach (Thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Feta Cheese (Crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Crab Cakes

Not a Traditional Crab Cake...So Much Flavor...No Filler

1/2 Red onion (diced)
1 Clove Garlic (minced)
1 Jalepeno Pepper (minced)
Salt/Pepper
3 Tablespoons Vegetable Oil (1 tablespoon for saute / 2 tablespoons for pan frying)
1 Can of Crab Meat (lump or crab claw meat, cleaned and picked over)
1 Tablespoon Dijon Mustard
1 Tablespoon Mayonnaise
2 Tablespoons Wondra Flour
Panko Bread Crumb

Coat the bottom of a small sauce pan with 1 tablespoon of vegetable oil
Over medium heat saute onion,garlic and jalapeno pepper till soft (about 4-5 minutes)
Season with salt/pepper
Remove from heat and cool
In a bowl combine crab meat, mustard, mayonnaise and cooled onion mixture
***Mix well and add Wondra flour one tablespoon at a time
Form into 8 cakes
Lightly coat crab cakes in Panko bread crumb
Place in refrigerator for at least 1 hour to set
Remove cakes from refrigerator and allow to come to room temperature
Heat a frying pan with 2 tablespoons of vegetable oil
Pan fry each side of the crab cake till Panko is golden brown (about 3-4 minutes per side)

***Wondra flour is an instant flour and can be found in any Supermarket.

Peanut Chicken

Great Combination of Flavor...

1lb. Boneless/ Skinless Chicken Tenders
1/4 Cup Catalina Dressing
3 Tablespoons of Peanut Butter
1 Tablespoon of Low Sodium Soy Sauce
Peanuts
Wooden Soaked Skewers or metal Skewers

Mix Catalina dressing, peanut butter and soy sauce in a bowl
Add chicken to marinade
Refrigerate for at least 15 minutes
Preheat Broiler
Remove chicken from marinade and thread onto skewers (two pieces of chicken per skewer)
Place chicken skewers on cookie sheet
Broil chicken 6 inches from heat for 4 -5 minutes on each side or until cooked through
Remove from broiler and sprinkle with peanuts

Spaghetti Squash

Simple Side Dish...or Main Dish

This Looks Like Spaghetti After It Is Shredded

1 Spaghetti Squash 

Salt / Pepper 

Extra Virgin Olive Oil

Parmesan Cheese

Bring a large pot of water to a boil 

In the meantime cut the squash in half 

Scrape out the seeds

Place squash in boiling water, cut side down

Boil till tender about 15- 20 minutes

Once squash is tender remove from the water 

Let it cool for a few minutes (enough to be able to handle it) 

Shred the squash with a fork into a bowl

Season with salt / pepper to taste 

Toss with extra virgin olive oil 

Generously top with Parmesan cheese and a few extra grinds of pepper

  

Steak Sicilian

Great Name...Great Taste

2 Filet Mignons
Vegetable Oil
Fresh Ground Pepper
Bread Crumb

Preheat Oven to Broil
Lightly coat steaks with vegetable oil
Season steaks with pepper
Press breadcrumbs onto both sides of steak
Brush nonstick cookie sheet with vegetable oil
Place steaks on cookie sheet
Broil each side of steak 5-6 minutes for medium rare
Broil longer for desired doneness

Grilled Asparagus

Perfect Alongside Grilled Chicken or Fish....

1 Bunch Asparagus (rinsed and tough stem removed)
Fresh, Ground Pepper
Vegetable Oil
Zip Lock Bag

Place asparagus in zip lock bag
Season with pepper
Coat with vegetable oil
Zip Bag and shake to coat asparagus with pepper and oil
Place asparagus in a grill basket or grill pan
Grill on medium heat till tender about 10-15 minutes
Asparagus should have a charred outside when they are done

Crabby Portabellas

So Delicious...

4 Portabella Mushrooms
*1 Can of Claw Crab or Lump /Crab Meat (from seafood department of your grocery store) 
1 Package of Cream Cheese (softened)
4 Scallions (white part cut off and sliced small)
1 Tablespoon Old Bay Seasoning
Ritz Crackers (about half a sleeve crushed)
1/2 cup chicken broth
Salt / Pepper

Preheat oven to 350 degrees
Remove gills from portabella mushrooms.  This can be done easily with a spoon taking care not to break the mushroom sides
Season the inside of each mushroom with with salt / pepper

In a separate bowl combine cream cheese, scallions and Old Bay seasoning.  Mix until well blended

With a tablespoon, gently, stuff each portabella mushroom with the cream cheese filling
In a baking dish pour in chicken broth
Place stuffed mushrooms in the dish close together
Top each mushroom with crushed Ritz crackers
Bake for 30 - 35 minutes or until the center of the mushroom is hot
Broil 1-2 minutes to brown cracker top

Note:  *Crab claw meat is less expensive than lump crab meat and it is a little sweeter tasting.

Chicken Soup

Simplified Chicken Soup...

Rotisserie Chicken (shredded)
1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)
2 Cloves Garlic (chopped)
1 Bag of Frozen Peas, Carrots, Corn
2 Tablespoons Dried Tarragon
32 Ounces of Low Sodium Chicken Broth
1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic
Season with salt and pepper and cook over medium heat for 5 minutes
Add frozen vegetables and cook with onions and garlic for 5-7 minutes
Add the chicken and tarragon incorporating the chicken with the vegetables
Re-season with salt and pepper
Add chicken broth bring to a boil
Cover and reduce heat to medium low for 30 minutes
In the meantime in a separate pot cook pasta according to directions
Drain pasta and set aside
Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed
Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot

Biscuit Pizza

Little Pizzas...Great Weeknight Meal

1 Can of Large Biscuits
***About a 1/2 Cup of Shredded Rotisserie Chicken
Italian Salad Dressing
2 Small Tomatoes (sliced)
Shredded Mozzarella Cheese

Preheat oven to 350 degrees
Remove biscuits from can
Place biscuits on a non stick cookie sheet
With a teaspoon gently press the center of each biscuit creating the pizza
Add one teaspoon of Italian dressing to the center of each biscuit
Add one tablespoon of chicken on top of Italian dressing
Add one slice of tomato on top of chicken
Top with mozzarella cheese
Bake for 13-17 minutes or until golden brown
Serve warm with soup or salad

***Save remaining chicken for chicken soup

Plum Pork

Perfect For Dinner...

8 Pre-Cooked Boneless Pork Chops (Smithfield Brand)
Pepper
1 Cup Plum Preserves
3-4 Cloves Garlic (minced)
2 Tablespoons Low Sodium Soy Sauce
1/3 Cup Pistachios (chopped)

Preheat oven to 350 degrees
Place pork chops in a baking dish
Season with fresh ground pepper
In a small bowl mix together the preserves, garlic and soy sauce
Spread evenly over pork chops
Bake pork chops for 20 minutes or until warmed through
Remove pork from oven and top with pistachios
Serve warm
This dish goes great with roasted brussels sprouts and rice

***Make it ahead of time...prepare sauce as directed, spread sauce on pork chops, cover and refrigerate till ready to bake***

No Fuss Pasta Sauce

Great Dish...So Flavorful         

1 lb. Pasta (Your Choice)

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Dry Red Wine

1/2 Cup Crushed Tomatoes

2-4 Garlic Cloves (Minced)

2 Tablespoons Parsley

8 Sliced Cooked and Crumbed Bacon

Salt/ Pepper

Grated Parmesan Cheese

Combine olive oil, wine, crushed tomatoes

Mix in garlic, parsley, salt and pepper

Let sauce rest for at least 1 hour in the refrigerator

Bring a large pot of water to a boil for pasta

While water is coming up to a boil take sauce out of refrigerator 

Allow it to come to room temperature

Cook pasta according to directions

Drain pasta

Combine pasta with sauce and toss with bacon

Sprinkle with Parmesan cheese

This is quick weeknight sauce, weekend sauce for guests - however you serve it enjoy even if it is for two!

Coconut Shrimp

This Dish Has A Very Island Like Flavor...

1 lb. Shrimp (peeled and cleaned)
3 Cloves of Garlic (minced)
1 Tablespoon of Ginger (minced)
2 Tablespoons Dark Brown Sugar
2 Tablespoons of Low Sodium Soy Sauce
1/2 Lime (zested)
1/4 Cup Coconut Milk
Basil Leaves (a handful, torn)
2 Tablespoons Vegetable Oil
Salt / Pepper

In a large bowl add shrimp, garlic, ginger, brown sugar, soy sauce,
lime juice, coconut milk, basil, vegetable oil and salt / pepper
Toss to coat
Cover and refrigerate for 1 hour
Remove shrimp from marinade
Reserve marinade
Place shrimp in large non stick pan
Cook over medium heat till pink, remove from pan and keep warm
Add reserved marinade to pan and bring to a boil
Cook until slightly thickened
***Serve over rice

***For extra coconut flavor in the dish use the remaining coconut milk in place of the water used to cook the rice (i.e. 2 cups water use 2 cups coconut milk or 1 cup coconut milk 1 cup water)

Kicked Up Black Bean Cakes

Great Side Dish or Main Dish...

2 Cans Black Beans (drained and rinsed)
2 Tablespoons Olive Oil
6 Cloves Garlic (pressed)
1 Jalapeno (minced)
1 Tablespoon Ground Cumin
Salt/Pepper
1 Large Sweet Potato (peeled and coarsely grated into 2 cups)
1 Egg (beaten)
1/2 Cup Breadcrumb
Lime Sour Cream (recipe below)
Special Equipment...Fork or Potato Masher

Heat oven broiler
In a medium skillet heat 1 tablespoon of olive oil and add garlic, jalapeno and cumin
Cook till fragrant about 30 seconds
Transfer mixture to a large bowl
Add beans to mixture and mash with a fork or masher, leaving 1/4 of beans whole
Season generously with salt/pepper
Fold in sweet potato, egg and breadcrumb
Brush baking sheet with remaining olive oil
Divide into 10-12 balls of equal size and flatten into patties
Place patties on baking sheet
Broil 4 inches from heat until golden brown about 8-10 minutes
Carefully turn patties and broil for an additional 2-3 minutes
Remove from oven and cool slightly
Top with Lime Sour Cream

Lime Sour Cream
1/2 Cup Reduced Fat Sour Cream
2 Teaspoons Fresh Lime Juice
Salt/Pepper

In a bowl combine sour cream and lime juice
Season with salt

Ravioli with Balsamic Butter Sauce

So Elegant...

1 Bag of Frozen Cheese Ravioli
1 Stick of Unsalted butter
2 Tablespoons of Balsamic Vinegar
1/3 Cup Toasted Walnuts (optional)
Parmesan Cheese

Cook ravioli according to directions
Meanwhile melt butter over medium heat stirring occasionally
Once melted let it cook for 3-4 minutes or until golden brown
Turn off the heat and let it cool for 1-2 minutes
Add balsamic vinegar, salt, pepper and walnuts
Pour sauce over cooked ravioli and top with Parmesan cheese

Ham and Rice Casserole

A Great Tasting Casserole...

24 oz Cooked Ham (diced)
1 Bag Frozen Peas
2 Cups Instant Rice (uncooked)
1 Can Campbell's Cheese Soup (warmed)
1/2 Cup Miracle Whip
2 Cups of Milk
2 Cups Cheddar Cheese (shredded)

Preheat Oven to 425
In a large casserole dish mix the ham, peas, rice,
Miracle Whip, milk, cheese soup, and 1/2 of the cheddar cheese until well blended
Top mixture with remaining cheddar cheese
Place in oven for 30 minutes
Check casserole after 20 minutes - if it looks too dry then add a little bit of milk to the corners and return to oven

***For extra layer of flavor, mix remaining cheddar cheese with crushed Ritz crackers and sprinkle over top of casserole before placing in the oven

Greek Pizza

So So Delicious...

1 Thin Pillsbury Pizza Crust
1 Pint Cherry Tomatoes (halved)
1 Medium Red Onion (sliced)
1 Red Pepper (sliced)
Black Pepper (freshly ground)
Olive Oil
1 Container of Regular Humus
Pam Spray
Crumbled Feta Cheese
A Handful Basil (julienned)

Preheat oven to 375 degrees
On a large non-stick cookie sheet toss tomatoes, onion and red pepper with olive oil
Season with black pepper
Place in oven for 15 minutes
Remove from oven and cool
Turn oven up to 400 degrees
Place pizza crust on Pam sprayed non-stick cookie sheet
Bake for 8 minutes
Remove from oven and cool 3 minutes
Spread humus onto pizza crust
Top evenly with tomatoes, onion and red peppers
Top with Feta Cheese and basil
Slice into squares
Serve with a large side salad

Great Garlic Grilled Shrimp

Perfect For The Grill...

1 lb. Shrimp (cleaned and peeled)
5 Cloves Garlic (minced)
Salt/Pepper
Vegetable Oil
Special Equipment...1 Gallon Zip Lock Bag

Place shrimp in a Zip Lock Bag
Add garlic and enough vegetable oil to coat
Season with salt/pepper
Place in refrigerator for 1-4 hours
Remove shrimp from refrigerator
Place shrimp on the grill
Base with contents of Zip Lock Bag
Grill till shrimp is pink

Creamy Cucumber Soup

Serve It Hot...Or Cold

4 Cups Cumber (diced)
Olive Oil
2 Cloves Garlic (minced)
1 Small Onion (diced)
1 Tablespoon Lemon Juice
12 oz. Low Sodium Chicken Broth
Salt/Pepper
Pinch of Cayenne Pepper
1 Avocado (diced)
Handful of Parsley (chopped)
1/2 Cup Low Fat Yogurt

Coat the bottom of a large pot with olive oil
Add garlic and onion
Season with salt/pepper
Cook for 4-5 minutes
Add lemon juice and cook for 1 minute
Add cucumber, broth and cayenne pepper
Bring to a boil then simmer for 8 minutes
***Remove soup from heat and allow to cool
In a blender add avocado, parsley and cooled soup
Blend till smooth
Return soup to pot and stir in yogurt
Serve warm or cold

If serving cold allow to cool for 4 hours in the refrigerator
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Lightened Lasaga

This is a fast, easy and healthier version of an old classic...

8 No Cook Lasagna Pieces
5 Cloves Garlic
3 Ripe Tomatoes
1 Can San Marzano Tomatoes
1 Glass Red Wine
Salt/Pepper
Parsley
Parmesan Reggiano Cheese
Fresh Basil
Shredded Mozzarella Cheese

Preheat oven to 350 degrees
In a blender add the garlic, fresh tomatoes and San Marzano Tomatoes
Puree till smooth
Add the red wine, salt/pepper and parsley to tomatoes
Stir to incorporate
Add a handful of Parmesan Reggiano cheese to tomatoes
Stir and check flavors
Re-season if necessary
Coat the bottom of a baking dish with tomato mixture
Place two lasagna pieces next to each other (do not over lap lasagna pieces - they will expand while baking)
Top lasagna pieces with more tomatoes, some basil and mozzarella cheese
Repeat layers end with mozzarella on the top
Place in oven and bake 45 minutes
Remove from oven, cool and cut into sections
Serve with a tossed salad and bread