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.

2-11-14: Cajun Scallops on a bed of Capellini.

If you are in the mood for a light dinner with some “zest” and some seafood, you are going to love eating this dish.  It is really quite simple to prepare and only takes a few ingredients.  The recipe below feeds only 2, so just add to the scallops & pasta if feeding more…

To start, you’ll need a small 9x9 glass baking dish (any bake-ware will work), add in the wine, EVOO and the minced garlic.  Wisk to spread out the garlic.  Add in the scallops, sprinkle in some parsley, oregano and finally some dry Cajun seasoning blend.  We use Zatarain’s, but use what you can find.

Bake at 400 degrees for 20 minutes, flipping the scallops once.  You know they are done when you see the base start to boil.  Start to cook your Pasta about ten minutes after tossing the scallops in the oven.

Ingredients:

·         ½ pound Sea Scallops (quartered).

·         ¼ cup of White Wine (we use N/A  FRE Brand).

·         6 TBSP.  Extra Virgin Olive Oil.

·         6 Ounces of Angel Hair Pasta or Capellini.

·         1 TBSP.  Fresh Oregano (finely cut).

·         1 TBSP.  Creole Spice Blend.

·         2 TBSP.  Flat leaf Parsley (finely cut).

Plate the Pasta.  Place Scallops on the bed, and cover with the juices from the baking dish.  Sprinkle with some more parsley to add a splash of color.  Serve with Bread, which your guests will devour as they soak up the juices.  A Glass of white wine tops it off.

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1-25-14 Kim's Minestrone Soup.

Great "warm" soup that will make anyone's day a little bit better. This is the kind of soup that Kim's Grandma (Virginia Simmons) would feed her when she was a young child visiting California during a school break. It is quite simple to make, you just have to have some patience to get the "taste' just the way your palate likes.  Get your medium size Soup Pot out for this one.  Prep equals 10 minutes.  Cook equals around 2 hours.

INGREDIENTS:

• (2) 32oz. Boxes of Beef Stock  (or 4 can equivalent).
• (1) 15.5oz. Can of Dark Red Kidney Beans (drained & rinsed).
• (1) 27oz. Can of Seasoned Southern Style Collard Greens (drained).
• (1) 2.25oz. Can of Sliced Ripe Olives.
• (1) 4oz. Can of Diced Jalapenos.
• (1) 28oz. Can of Whole Peeled Tomatoes.
• (1) large yellow onion, rough chopped.
• (3) cloves of garlic, minced.
• 2 TBSP Italian Seasoning.
• 2 TBSP Dried Parsley.
• 2 TBSP Dried Oregano.
• (1) Box or 16oz. of Medium Pasta Shells.



Start with a small bowl, it is very filling !

• Shredded Romano or Parmesan to top soup at plating.

Place all ingredients, except Pasta & Cheese into your soup pot (start with the Beef Stock).  Bring to a low boil on Medium heat.  Turn down and let soup simmer.  Play with the dry spices till it tastes right for you, your family or guests.  Add the pasta 15 minutes before serving.  Top with cheese at Plating. 


1-14-14 Chipotle Chicken & Black Bean Burrito

This version of our homemade burrito was inspired when my father visited us years ago while we lived in Oakdale, CA.  He came up from Lake Isabella for a couple days to do some fishing and just see the area.  We went for dinner one evening at a Mexican Taqueria around the corner from our townhome complex and we had our fill of Carne Asada "Pura" Burrito's packed only with beef, onion & cilantro. Time to get the Food Processor out of the cupboard. This recipe takes 2 days to complete. Day 1 is for the making of the marinade for the chicken, and Day 2 will be for the cooking & assembly....oh, and the eating. We paired this recipe down, so it only makes TWO burritos. We added the Black Beans to give it more of a Protein boost while adding a little moisture.

Marinade Assembly (place all ingredients in Food Processor and run till smooth consistency is met):

• 4 Chipotle Peppers (we used GOYA 7oz Chipotle Peppers in Adobo Sauce).
• 1 tsp black pepper.
• 2 tbs ground cumin.
• 4 tbs fresh oregano, chopped.
• 6 cloves of garlic.
• 1/2 red onion, rough cut.
• 1/4 cup Extra Virgin Olive Oil.

Place marinade in Zip-Loc Gallon size bag.  Add in the following chicken:

• 2 boned/skinless chicken breasts.
• 4 skinless chicken thighs.

We double bagged ours (concerned with leakage) and let sit it the refrigerator for 24 hours, shaking twice.


Black Beans:

• (1) 15.0 oz can of Black Beans (we used Ranch Style Brand).
• 1/4 red onion, finely diced.
• 8 oz Amber Beer (we had O'Doul's, use what you have).
• 1 tsp ground cumin.

Wash and rinse beans.  Place all ingredients in small sauce pan, bring to a boil.  Turn down and let simmer for (1) hour.  They are done, when they are a "Little Mushy".


Chicken:

You will need a skillet that can handle all the chicken.  Cover skillet with a light coating of EVOO.  Place chicken & contents of marinade in pan.  Cook on medium-high heat till chicken is cooked to your liking.  Pull and let cool.


Burrito Assembly (it took these East Coaster's a while to get this "art" down, so don't get frustrated).  Place beans, chicken, red onion, hot sauce & cilantro in tortilla in this order.  Final ingredients below:

• (2) 10 inch Flour Tortillas.
• 1/2 bunch of Cilantro, rough chopped.
• 1/4 red onion, finely diced (this is the last part of the red onion).
• Chicken from above (use both white & dark meat).
• Generous splashes of your favorite Hot Sauce (we love Tapatio).
• (4) large "spoonfulls" of black bean mixture.

Enjoy !!!  You will love this.....remember to come up for air once or twice.  We would like to thank all our friends in California for introducing us to some great "Mexican Food" and for introducing us to Tapatio Sauce.

1-7-14 Mexican Quiche

Great simple and easy quiche recipe, that has a nice spicy flavor too it with little preparation time required.  We tend too cheat when we make a quiche, typically follow a pre-set recipe with some modifications to slightly change the flavor level.  Try it, you'll add it to your "favorites" for any meal.

Ingredients:

•  (1) refridgerated pre-mfg pie crust (use a deep dish pie pan).
• 10 oz of Cotija Cheese.  (Check at WalMart if you don't have a local Hispanic store).
•  (1) 10 oz can of Rotel, drained.
•  (1) 4 oz can of diced green chilis, drained.
•  (1) 2.25 oz can of black ripe olives, drained.
•  (3) large eggs.
•  8 oz Sour Cream.  (Pick Lite of you want, we do somedays....but be aware of the other additives).
•  1/2 tspn Mexican Chili Powder.
•  1/2 tspn Oregano.
•  1/2 tspn Sweet Paprika.
•  1/2 tspn Hot Paprika.
•  1/2 tbsp Cumin.  (yes tablespoon).
•  2 cloves of minced Garlic.

Instructions:

1. Arrange pie crust on a greased pie pan.
2. Sprinkle about 1/2 of the diced Cotija cheese on the pie crust.
3. Add Rotel, diced chilis and black olives as the next layer.
4. Follow with the other 1/2 of the cheese.
5. Wisk eggs & Sour Cream in a separate bowl.  Add and wisk in all the spices & minced Garlic.
6. Place the egg mixture into the pie, spreading evenly.
7. Bake at 375 degrees, takes about 50 minutes.  Check with a butter knife to ensure pie is cooked.
8. Cool for 15 minutes and then plate.

Enjoy !!  Thank you California for introducing us to Cotija !!!!

1-6-14 Pistachio crusted Flounder with Brussel Sprouts.

You are going to love this dish.  It really is simple to prepare & cook, literally takes 15 minutes and a couple of good frying pans and two spots on the stove.

Brussel Sprouts, sauteed and splashed with Sweet Hungarian Paprika.
Ingredients:

• 20 Brussel Sprouts.
• 1 small yellow onion (finely diced).
• White Wine (whatever is in the fridge is fine).
• 1 tbsp. Sweet Hungarian Paprika.

 Cut the sprouts in half (on the long side), place cut side down in a hot pan with EVOO and add the diced onion.  Cook till sprouts start to brown (should take 5 minutes), add the wine and sprinkle in the Paprika.  Sautee for another 10 minutes. 


Pistachio crusted Flounder.
Ingredients:

• 2 filets of Flounder.
• 4 oz of shelled and pulverized Pistachio nuts.
• 3 eggs.
• 1/2 cup flour.
• 1/2 cup bread crumbs (we use the generic stuff out of the fibre canister).

Mix the bread crumbs and Pistachios into a zip-loc gallon size bag.  Drench filets into flour, then egg and then let sit in zip-loc for 5 minutes.  Heat 2nd pan, add in EVOO.....heat then add in fish filets.  Turn once, takes about 6 minutes per side.  Pull and place on paper-towels to absorb any residual Olive Oil.  Plate fish and sprouts.....you will love the taste of the two together.  Thank you California for the Pistachios !!!