Leave The Crust Out Of This...

I guess I have a small obsession lately with reinventing the recipes for classic egg dishes...last week was my take on eggs benedict and this week quiche.  Quiche - who messes with quiche...I do!  I really love this versatile delight.  A delicious, fluffy egg mix of goodness is really what I believe quiche to be.  I read that a quiche is really just 4 eggs and a 1 1/2 of milk, heavy cream or half and half.  So having said that the possibilities are endless.  We can take the classic quiche Lorraine to a whole new level, a healthier level at that!  While I was dreaming of new filling creations for my quiche I dared to take it a step further and leave out the crust.  I know all these bold moves lately, no holladaise on the egg benedict and now no crust for the quiche, what's next?  Who needs the crust when you can have the custard filling all by itself, which in my opinion, is the best part.  So switch it up with me and make this oh so easy crustless quiche.  Serve it for brunch, lunch or even dinner!  It goes perfect with the traditional tossed salad or a salad with artichoke hearts, mozzarella and balsamic dressing - I just can't help myself I even have to tweak the side salad!  Enjoy...

Crustless Eggplant Quiche
1 Medium Eggplant (diced)
1 Medium Onion (diced)
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
1 Medium Eggplant (diced)
4 Roasted Red Peppers (sliced)
Salt/Pepper
1/2 Teaspoon Red Pepper Flake
1 Teaspoon Dried Basil
1/4 Cup Grated Parmesan Cheese
4 Eggs
1/2 Cup Heavy Cream, Whole Milk or Half & Half

In a medium size pan add olive oil
Warm over medium heat
Add onions and garlic and cook for 4 minutes
Stirring often so garlic does not burn
Add eggplant and roasted red peppers and season with salt/pepper
Turn to incorporate eggplant and peppers with onions/garlic
Season with red pepper flake and basil
Add a touch more olive oil and mix
Cook for 8 minutes or until eggplant is soft
Remove from flame and set aside to cool
Once cooled add Parmesan cheese and mix well

Preheat oven to 375 degrees

In a medium size bowl
Whisk eggs with heavy cream, milk or half& half
Season with a few grinds of black pepper

Spread eggplant mixture evenly inside of a 9 x13 inch oven proof baking dish or pie plate
Pour egg mixture on top
Bake for 30 minutes
Remove from oven and slice into squares
Serve alongside a tossed salad

Side Salad
1 Head Romaine Lettuce (rinsed, dried and cut)
1 Can Artichoke Hearts (drained and diced)
8oz. Part Skim Mozzarella (diced)
Salt/Pepper
Creamy Balsamic Dressing

In a bowl add lettuce, artichokes and mozzarella
Season with salt/pepper
Toss with desired amount of salad dressing

Tony's Benedict...

Who does not like eggs benedict?  Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin.  It is the perfect combination of everything wonderful.  It is an indulgent meal, something we cannot eat all of the time but we want to.  We want to sink that fork into the egg and see the yolk pour out all over the plate.  We want that yummy, creamy, salty bite of delight.  But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple!  Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be.  Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me.  It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
4 Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Water
1 Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

Artichokie Pasta...

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Lentils As A Salad...

So you have been invited to a BBQ and you were asked to bring a salad.  Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on.  Or do you want to be different and bring something new, delicious and refreshing?  I think you want new and exciting so how about a lentil salad?!? 

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish.  Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad

1 Cup Lentils (picked over) 

4 Cups of Water 

3 Tablespoons Red Wine Vinegar 

Salt/Pepper

3 Tablespoons Extra Virgin Olive Oil 

3 Tablespoons Parsley

3 Carrots (finely diced)

2 Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil

Add the lentils and cook for 30 minutes 

Drain lentils and discard cooking liquid

Gently toss lentils with red wine vinegar

Season with salt/pepper and gently toss again 

Let lentils sit for 5 minutes

Add olive oil, parsley, carrots and celery 

Gently toss to incorporate

Taste to adjust seasoning 

Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve.  Taste to adjust seasoning and add a little more olive oil if needed* 

Martini's For Everyone...

Not too much more to say than Bikini Martini's for the Summer Season...Enjoy!  

1 oz. Coconut Rum 

3/4 oz. Vodka

1 oz. Pineapple Juice 

1 Dash Grenadine Syrup 

Combine rum, vodka, pineapple juice in a drink shaker 

Shake firmly until frothy

Pour in a Martini glass

Add a touch of grenadine in the middle 

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

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
Low fat 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
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***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.

Meatless Monday Shrimp...

As promised here is a Meatless Monday recipe for tonight...It is fragrant with garlic and pairs so nice with a crisp glass of white wine!  This dish is simple to prepare and so delicious to eat Enjoy...

Shrimp Oreganata
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 20-25 minutes or until shrimp are pink and cooked through

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's 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

Let's Celebrate Soup Season...

With a slight flurry of snow yesterday in the great Garden State the temperature, I thought, was going to stay cold which means one thing to me...it is officially Soup Season.  Much to my dismay it is going to be 50 degrees tomorrow!  


Nonetheless I am celebrating soup season in my kitchen which happens to be one one my favorite seasons of the year.  I often get carried away and make soup in an over abundance.  So much so that I could swim in it till spring.  With the endless possibilities of chicken, lentil, broccoli, split pea, black eyed peas, potato, corn, creamy soups, chowders, vegetable soups how could you not get washed up in a great big bowl of soup. So join me in celebrating soup season with one of my favorites...

Potato & Leek Soup

2 Tablespoons Butter
***2 Large Leeks (sliced)
2 Russet Potatoes (peeled and diced)
1 Quart Low Sodium Chicken Broth
1/2 Cup Heavy Cream
Salt/Pepper


In a large stock pot melt butter over medium heat
Add leeks and saute for about 5-7 minutes
Add potatoes and stock
Season with salt/pepper
Cover pot and cook for 20 minutes
Allow mixture to cool (be careful when blending hot foods - make sure soup is
cool enough to handle before pureeing)
Puree until smooth with either the blender (two batches is recommended) or with an immersion blender
Stir in heavy cream
Re-season with salt/pepper if necessary
Serve warm and topped with croutons


***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***

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

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

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 

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!

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!   

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

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!  

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