3-20-14: Orecchiette Pasta, Sausage & Broccoli Rabe.

Ingredients:

·         ½ pound Hot Italian Sausage.

·         3 TBSP.  Extra Virgin Olive Oil.

·         4 Cloves Garlic, minced.

·         1 TSP.  Fennel, dried.

·         2 Anchovies.

·         1 pound Orecchiette Pasta.

·         1 pound Broccoli Rabe (1 bunch).

·         1 TSP.  Salt.

·         1/3 Cup of Feta Cheese, crumbled.

Bring a large Saute Pan up to medium heat.  Place in the EVOO, once it starts to dance, place in the garlic and anchovies.  Combine together, being careful not to burn the garlic, should only take a few minutes.  Keep Stirring.  Add in the loose Sausage, continue stirring till cooked.  Turn to low and hold.

While the Sausage is cooking, add the salt to a large pot of water and bring to a boil.  Add in the Orecchiette, set the timer for 5 minutes.  Prep the broccoli rabe to small 1.5”x1.5” cuts.  When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes.  When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step).

Turn the Sausage mixture back up to a medium heat.  Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist).  Burn-off the liquid after a few minutes (while turning the mixture) and add and cut in the Feta.

Serves for 4 people.

20 minutes total time.

Enjoy !

3-17-14: Red Curry Paste Marinated Tilapia Tacos.

This is a combination of Asian & Californian cuisine that is healthy and spicy all at the same time.  Provides your body with needed Protein and some great veggies.....

We start with approximately 1/2 pound of Tilapia fish, place in a marinade that is made up of 3 TBSP of Red Curry Paste, 1/4 Cup of Water, 2 TBSP of EVOO, 1 Squeazed Lime and 1 TBSP of Dried Organo.  Let the Fish Marinade for 24 hours.

Bake the Fish at 350 degrees for aproximately 25 minutes.

Makes 4 Tacos.

Ingredients:

• Flour Tortillas.
• Avocado.
• Tomato.
• Spinach.
• Sour Cream.
• Hot Sauce.
• Talapia Fish.

We serve Our's with extra Lime.  Pictured is also a Black Bean & Corn mixture that helps fill you up as you go.  :)

03-01-14: Blackened Chicken with Basil Pesto & Tortellini.

Great combination of Cajun & Italian cuisines that will liven up any dull piece of Boneless Chicken Breast and turn it into an enjoyable meal.  We also added in some Tortellini covered in Basil Pesto to finish out the plate.

Take (2) Boned & Skinned Chicken Breasts and rub in Cajun Blackening Spice, place in a lightly oiled 9x9 inch glass baking pan.  Bake in Oven for 30 minutes at 350 degrees.    Remove from the oven, brush Basil Pesto on both sides and return to oven.  Continue cooking for another 15 to 20 minutes based upon thickness of the breasts.

Preparing the Tortellini:

We used frozen and just followed the directions of placing in Boiling water, reduce heat and cook for 5 minutes.  Drain water, return Tortellini to the pan.  Add in 4 ounces of Jarred Basil Pesto (in the summer we grow our own Basil) and grated Romano cheese.

The first bite will surprise you !  Enjoy !!

Ingredients:

·         2 Chicken Breasts, boneless & skinless.

·         6 oz.  Basil Pesto .

·         2 TBSP.  Cajun Blackening Spice.

·         14 oz.  Frozen Cheese Tortellini.

·         2 TBSP.  Romano Cheese, grated.

02-26-14: Wrapped Asparagus with Cheese Surprise.

This is a great & tasty appetizer that will surprise you !!!  We actually saw this being prepared by Fred Magnotta on WNEP TV Home & Backyard earlier this winter, we modified it down but you’ll still love it.

In a medium sized mixing bowl, place egg, parsley, Ricotta Cheese & Pecorino Romano Cheese.  Blend together with a whisk or fork.  Add Salt & Pepper to taste.

To start, get out a large baking sheet & cover it with parchment paper.  Pre-heat oven to 350 degrees.  Set to the side.

Lay out the Prosciutto flat, to cover a 4” x 6” area.  Wrap 5 to 7 pieces of asparagus down on top (towards one of the ends).  Scoop the cheese & egg mixture on top of the vegetable, wrap the prosciutto tight around the asparagus.  Place on baking sheet.  Should make 5 to 6 pieces.  Bake at 350 for 40 minutes.  Plate & Serve. 

BE READY FOR THE TASTE SURPRISE !!!!

Ingredients:

·         2 Large Spoons of Ricotta Cheese.

·         ½ cup Pecorino Romano cheese (shredded).

·         1 Egg, large.

·         ½ TSPN Dried Parsley.

·         Fresh Asparagus, bunch.

·         ½ pound Prosciutto Ham.

2-25-14: Mushroom Stuffed Zucchini Boats in Marinara.

We saw this recipe on a Facebook post.  It was shared by Sandy Earnest, a lady that Mark used to work with at the Chef Boyardee plant.  She spent 50 years there, and recently retired so we know she has seen Plenty of Italian dishes made and marketed.  This recipe makes (4) mushroom stuffed zuchinni boats, covered and baked in home-made Marinara sauce.

In a small sauce pan, add a small amount of EVOO and 1 TBSP butter  to a hot pan.  Add in the minced garlic and chopped onion, heat  till the garlic starts to brown.  Add in the Tomato Sauce and fresh Oregano.  Heat till mixture boils, add in the wine and cook at that temperature for 3 minutes.  Add salt & pepper to taste.  Reduce heat to low, stir occasionally.

Sauce Ingredients:

·         (1) 15 oz. Can of Tomato Sauce (we use Hunt’s as it is owned by Mark’s company).

·         Extra Virgin Olive Oil.

·         1 TBSP.  Butter.

·         3 cloves of fresh garlic, minced.

·         ½  Small Yellow Onion, finely diced.

·         1 TBSP.  Fresh Oregano, finely chopped.

·         ¼ cup Red Wine, we used the N.A. version (Fre brand by Sutter Home).

Now it is time to prep the (4) small zucchini’s.  Trim them to length to fit in a 9”x9” baking pan.  Utilize a small paring knife and hollow out the insides (remove seeds & fruit).  Save 1 to 2 large pieces to be used with the mushrooms.  Utilizing a tablespoon, coat the insides of all the zucchini boats with a generous paste of Ricotta Cheese.  Set baking pan & zucchini’s off to the side.

Take 8 ounces of white button mushrooms, clean and dice to approximately ½” cube.  Sautee in pan, add in the left over diced pieces of zucchini, onion, red hot pepper and dried seasonings.

Fill zucchini boats with sautéed mushroom mixture.  Cover with sauce over the four “boats”.   Fill bottom of 9”x9” pam with balance of the Marinara Sauce. 

Top boats with shredded Mozzarella & Pecorino  Romano.  Bake at 350 degrees for 30 minutes.  Plate and enjoy !

Mushroom Stuffed Zucchini in Marinara Ingredients:

·         4 small Zucchini.

·         8 oz White button Mushrooms.

·         1 Red Jalapeno Pepper, rough chopped.

·         ½ small Yellow Onion, rough chopped.

·         1 TBSP.  Dried Italian Seasoning.

·         ¼ Cup Shredded Mozzarella.

·         2 TBSP.  Pecorino Romano cheese.

·         Marinara Sauce.

·         Approximately 4 TBSP. Ricotta Cheese (coat the inside of the squash).

2-19-14: Spicy Chicken Gyro.

Here is a twist on the Traditional Greek Lamb Gyro that so many people eat at County Fairs, Carnivals or at Greek Restaurants.  This recipe makes (4) Gyros that are spicy (has a kick), easy to make and are actually very healthy for you at the same time.

To start, you’ll need 2 medium sized Boneless Chicken Breasts.  Cut into strips that are ½ inch wide, don’t worry about the length as long as they aren’t longer than 6 inches.  Cover and rub the chicken with the Creole Seasoning noted below.  Wrap in Plastic or use a Zip-Loc style bag, place in the refridgerator for 2 hours.  Place chicken, EVOO, Oregano and Lemon Juice in a sealed container to marinade over-night.  Stir or turn twice.

Marinade Ingredients:

·         5 to 6 TBSP.  Creole Spice Blend (rub into chicken pieces).

·         ¼ Cup Extra Virgin Olive Oil.

·         1 TBSP.  Fresh Oregano (finely cut).

·         ½ Lemon Juiced.

On day two, you’ll cook the chicken, assemble the Gyro’s and the best part is the eating.

Cook the Chicken (and the marinade juices) in the oven at 350 degrees for 25 minutes, turn once.

Assemble the Gyro with the following ingredients and douse with the Tzatziki dressing.   Enjoy !!!

Gyro Ingredients:

·         ½ marinated and cooked Boneless Chicken Breast.

·         1 Pita Flat Bread or Gyro Bread.

·         Sliced or Chopped Romaine lettuce.

·         Red Onion, thin sliced.

·         Cucumber, skin on, thin sliced.

·         Tzatziki Dressing.

2-18-14: Tzatziki Dressing.

We are making the Tzatziki dressing or sauce to go with our home-made Spicy Chicken Gyros.  But we thought we would put this simple recipe out on the blog, as it can be used with other dishes that come from your Kitchen.  Total Time = 15 minutes.

Get your Blender or Food Processor out.  Prep all your ingredients, place in vessel and Blend to a smooth consistency.  Let the sauce cool overnight in the refrigerator.  Place in Freezer for ½ hour to thicken before serving.

Ingredients:

·         1 Cup Greek Non-Fat Yogurt.

·         1 Cucumber, skinned, seeded and diced.

·         3 Cloves of Garlic, minced.

·         1 TSP.  lemon zest.

·         1 TBSP.  Fresh Lemon Juice.

·         2 TBSP.  Fresh Chopped Dill.

·         Salt & Pepper.