Oven Fried Fillet of Flounder

A delicious idea for New Year’s dinner is oven fried fillet of Flounder. So simple and so good!

You will need:

1½ lb. fresh Flounder fillet

1 cup Italian Style bread crumbs

1 cup flour

2-3 eggs
1 tsp. Living the Gourmet Signature Spice Mix
1 tsp. Living the Gourmet Dry Herb Rub

Pre-heat oven to 350 degrees.

In a medium size bowl combine flour, Signature Spice Mix, and Dry Herb Rub.

In seperate bowl beat eggs.

In another bowl, place bread crumbs.
Dip fish first in flour mixture, then egg, and then bread crumbs.
Place in baking pan and drizzle with olive oil.

Place in oven and bake for about twenty to twenty-five minutes or until golden.

Enjoy!

Wishing you a happy, healthy New Year!

Catherine and the Crew of Living the Gourmet~

Spicy Jalapeño Baked Clams-

There is nothing better than starting the New Year off with baked clams. I hope you enjoy this simple and delectable recipe~

You will need:

2 cups Italian Style bread crumbs
1½ cups parsley
Juice of whole lemon
4 cloves garlic
About 18 fresh whole clams
½ of medium size jalapeño pepper (without seeds)
¼ cup olive oil
1 tsp. Living the Gourmet Signature Spice Mix
½ cup grated Romano cheese

Pre-heat oven to 350 degrees.

In food processor, combine all of above and give a few good chops.
Fill clam shells with mixture and drizzle with olive oil.
Place in baking pan.

Bake for about twenty minutes.

I wish you and your family a happy, healthy, New Year!

Signature Spice Baked Salmon

You will need:

2 lbs. fresh Salmon
1 tablespoon Teriyaki sauce
1 tablespoon soy sauce
1 tsp. Sesame oil
1 tsp. Living the Gourmet Signature Spice Mix
¼ tsp. smoked black pepper

Pre-heat oven 350 degrees

Combine Teriyaki sauce, soy sauce, Sesame oil, Signature Spice Rub, and smoked black pepper in a small bowl.

Rub mixture onto fish, place in baking dish and bake for about 20 - 25 minutes.

Enjoy!

Baked Jumbo Shrimp with Cilantro and Parsley

When the winter gets bitter cold, your mind begins to wonder back to those summer days.

As you sit out in the sun, the waves crashing against the shore, the sea breeze blowing...unfortunately, it'll be some time until those days come around again.

But who said, you can't cook in the mood of Summer? I have cooked up a simply delicious recipe-Baked Jumbo Shrimp!

You will need:

1 1/2 lb. Jumbo Shrimp

1/2 cup parsley (chopped)

1/2 cup cilantro (chopped)

3 cloves garlic (chopped)

1 tablespoon Living the Gourmet Dry Herb Rub

1 teaspoon Living the Gourmet Signature Spice Mix

Juice of 1/2 lemon

3-4 tablespoons olive oil

1/4 cup Romano cheese

Pre-heat oven 350 degrees.

Combine parsley, cilantro, garlic, Living the Gourmet Dry Herb Rub, Living the Gourmet Signature Spice Mix, olive oil, and lemon juice in medium bowl.

Pour mixture over Shrimp and bake until the shrimp turn white.

When the shrimp come out of the oven, grate cheese over shrimp, if desired.

I hope you enjoy this simple, yet delicious recipe.

Enjoy!

Crab Meat Salad~

How about a cool, refreshing, tasty crab meat salad? Agree? Then here is a wonderful recipe to try:

1 package imitation crab meat (2 1/2 lbs.)
1 lemon and its juice
4 cloves of garlic (chopped)
4 oz. jar sweet roasted peppers and a little bit of its juice
1/2 medium red onion (chopped)
1 cup parsley (chopped)
2 tablespoons capers and a little of its juice
4-5 tablespoons olive oil
1 tablespoons Living the Gourmet Dry Herb Rub
1/2 teaspoon crushed red pepper flakes

Crumble imitation crab meat and place in medium size bowl.
Combine lemon juice, chopped garlic, sweet roasted peppers with a little bit of its juice, chopped red onion, capers with a little bit of its juice, olive oil, dry herb rub, and crushed red pepper flakes. Mix well.
Combine mixture with crab meat and mix well.
For decoration, slice lemon wedges thin and place on top of salad.

I hope you enjoy this recipe as my family and I have!
Happy Holidays!

Red & Green Slaw

This is a special recipe of mine. The red and green colors are perfect for the holidays and it's simply delicious.

1 small head of green cabbage
1 small head of red cabbage
About 10 baby carrots (sliced)
Juice of 1 lemon
1/4 cup vinegar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
3-4 tablespoons mayonaise
1 cup milk
3 tablespoons olive oil

Chop red and green cabbage in food processor.
Then slice carotts.
In a medium size bowl combine carrots and cabbage.

Dressing:
Combine lemon juice, mayonaise, milk, olive oil, vinegar, salt, pepper and paprika. Mix well.
Pour over cabbage and carrots, toss well, and you're done!

I hope you enjoy this healthy and delicious recipe as much as I do!
Happy Holidays!

Not too sweet, so Santa can be light on his feet, Chocolate Chunk Cookies

What would be a perfect little treat to have with that hot chocolate you're sipping right now? Chocolate chip cookies of course!

These little treats are very healthy- And with just the right amount of sweetness, it's sure to please your sweet tooth.

~Makes about 24 cookies~

2 cups all-pupose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick of butter (softened)

1 1/2 cup dark brown sugar

2 eggs

1 cup apple sauce

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chunks

Pre-heat oven to 350 degrees-

In Kitchen-Aid mixer, combine flour, baking powder, baking soda, and salt. Then in medium bowl combine butter and sugar and mix well. When done, add two well beaten eggs, apple sauce, and vanilla extract to butter and sugar mixture.

Combine all wet ingredients with all dry ingredients and mix until smooth, starting at medium speed gradually to high.

Add the chocolate chunks while mixing at slowest speed.

On two none stick pans, spoon cookie dough onto cookie sheet. Place cookies three across and four down.

Place in oven and bake until golden, about fifteen-twenty minutes.

I hope you enjoy these tasty little treats. They're wonderful with tea or coffee.

Enjoy!

Mediterranean Style Bean Salad

1 can 1lb.13oz.Pink Beans
1 can 19 oz. Black Beans
1 can 15.5oz Great Northern Beans (white beans)
1 cup cilantro
1 cup parsley
4 cloves garlic
½ medium red onion
2 stalks celery
about 7 baby carrots
1 cup (pitted) Sicilian olives
½ tsp red pepper flakes
½ tsp cumin
1 tablespoon vinegar
juice of ½ lemon
¼ cup olive oil

Open and drain and rinse the beans, then combine in bowl.

In the food processor combine the cilantro, parsley, garlic, onion, celery, carrots and olives, chop to course consistency and add to beans.

In a cup combine lemon juice, vinegar and olive oil, add to beans.

Add red pepper flakes and cumin and toss gently.

Serve by itself or over rice.

Enjoy!

Baked Chicken with Living the Gourmet Dry Herb Rub and Signature Spice Mix

Ingredients:

1- 3 lb. whole chicken
1 tablespoon Sesame Oil
1 tablespoon Living the Gourmet Dry Herb Rub
1 tablespoon Signature Spice Mix
1 tablespoon vinegar
2 tablespoons olive oil

 Preheat oven 350 degrees F.

Clean chicken as usual. Combine Sesame Oil, Living the Gourmet Dry Herb Rub, Signature Spice Mix, olive oil and vinegar - this will be a thick paste.

Rub chicken down with this paste and place in baking dish and bake for about 45-50 minutes.

Enjoy!

Farfalle with Fresh Spinach and Barley

1 box Farfalle macaroni
2 bunches fresh spinach
4 cloves garlic (chopped)
2 large white mushrooms (sliced)
3-4 tablespoons olive oil
1 pouch instant barley
¼ tsp red pepper flakes

In large frying pan heat olive oil and add spinach, mushrooms, garlic and sauté.

Prepare barley as directed, drain and add to frying pan.

Prepare Farfalle as directed on box, drain and add to frying pan.

Toss everything – add red pepper flakes and serve.

Enjoy!

Asian Style Ribs

You will need:

About 5 lbs pork ribs 

3-4 cloves garlic 

l tablespoon whole cloves 

1 tablespoon Dry Herb Rub 

1 tablespoon Signature Spice Rub 

1 tablespoon whole black pepper 

1 tsp salt 

 Combine all of above in large in large pot and simmer for about 1 hour. 

 Asian Style Sauce:

 1 tablespoons Sesame oil 

2 tablespoons Teriyaki Sauce 

3 tablespoons Soy Sauce 

½-cup ketchup 

4 tablespoons honey 

2 tablespoons vinegar 

 Preheat oven to 350 F.

  Drain ribs and let cool cut ribs into individual pieces and rub with sauce Place in baking dish and bake for about 1 hour.

Dipping Sauce:

  ½ cup ketchup 

2 tablespoons vinegar

 juice of ½ lemon 

½ tsp Ground Chile Paste 

¼ cup honey 

2 tablespoons Teriyaki Sauce 

 Enjoy!

Asian Dumplings with Sausage and Veggies

3 -8 ½ oz. packages of frozen Asian Style Dumplings (crab, veggie and pork and chicken)
1 cup jasmine rice
1 -1lb bag frozen peas
3 large white mushrooms (sliced)
1 red pepper (sliced)
1 lb. Italian style loose sausage
about 10 baby carrots (sliced thin)
1 -15 ½ oz can chickpeas(drained)
1 bunch scallions (sliced thin)
4 cloves garlic (chopped)
2 vine ripe tomatoes (chopped)
1 cup fresh basil (chopped)

Asian Style Sauce:

2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
½ tsp fresh ground chili paste

Prepare rice in rice cooker and steam dumplings in steamer part of rice cooker.

In large frying pan, place loose sausage and sauté.

Add peas, mushrooms, red pepper, scallions, garlic, tomatoes, basil, carrots and chickpeas to frying pan with sausage and toss.

Plate rice and dumplings, top with sausage and veggies and top with Asian Sauce.

Enjoy!

Banana Pear Cake

1 box of yellow cake mix
4 ripe bananas
3 ripe pears
3 cups flour
1 tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
juice of ½ lemon
zest of 1 orange
4 oz. apple sauce
¼ stick of butter (softened)
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 tsp rum extract
½ cup milk

Preheat oven 350 degrees

In bowl combine bananas, pears, lemon juice, apple sauce, butter, milk, vanilla, rum extract, orange zest and eggs and beat with electric mixer

In a large bowl combine cake mix, flour, baking soda, cinnamon, nutmeg, sugar and brown sugar and mix

Combine both bowls together and mix well with electric mixer.

Grease two 10 inch baking pans and fill with cake batter.

Bake about 40 – 45 minutes – do not over cook

Glaze middle and top with vanilla icing.

Enjoy!

Bok Choy with Sausage, Fettuccini and Red Sauce

1 lb. loose Italian Sausage
1 small bunch of Bok Choy (chopped)
2 large white mushrooms (sliced)
3 cloves garlic (chopped)
1 box Fettuccini noodles
1 small red onion (sliced)
1 26 oz jar tomato and garlic sauce
8 oz water
2 -3 tablespoons olive oil

In separate cup combine:
1 tsp Sesame oil
2 tablespoons Teriyaki sauce
2 tablespoons Soy sauce
¾ ground chili paste

In large frying pan cook sausage

Add to frying pan with sausage bok choy, mushrooms, garlic, red onion, tomato sauce, water, and olive oil - toss and let simmer for about 10 minutes

Add cup with sauce mixture to frying pan and stir

Cook fettuccini noodles as directed on box - add to frying pan and toss.

Enjoy!

Mashed Potatoes with Sour Cream and Garlic

5 lb. bag potatoes
½ cup sour cream
3 cloves garlic (chopped)
½ stick butter
1 cup milk
¼ tsp slat
¼ tsp pepper

Peal and boil potatoes whole

Pre- heat oven 350 degrees

Drain potatoes and combine with milk, sour cream, butter and chopped garlic in bowl and mash, then use electric mixer to get potatoes smooth.

Place in oven safe bowl and place a few pats of butter on top and place in oven for about 30 minutes.

Enjoy!

Spicy Asian Style Veggies and Ham

 1 Japanese Eggplant - peeled and cubed 

1 red pepper – sliced thin 

2 large white mushrooms – sliced 

1 cup chopped parsley 

1 bunch sliced scallions 

2 cups cooked ham (chopped) 

1 bunch fresh picked spinach

 ½ large red onion – sliced

 3 cloves garlic- chopped 

2 oz. packages Japanese Thick Noodles 

2-3 tablespoons olive oil

 In large frying pan place olive oil, veggies and ham – stir until veggies for a few minutes – do not let veggies become wilted. 

 Asian style sauce:

  3 tablespoons Teriyaki Sauce 

3 tablespoons Soy Sauce 

1 tablespoon Sesame oil 

¾ tsp Ground Fresh Chili paste 

 In cup- combine all above ingredients and stir.  Pour over veggies and stir Cook noodles as directed – drain and add to veggies.

This is simple and so delicious! 

Serve and Enjoy!

Strawberry Shortcake Corn Muffin with Fresh Whip Cream

6 flat corn muffins
about 15 medium to large strawberries (washed and quartered)
zest of orange
¼ tspn of nutmeg
¼ tspn cloves
3-4 tablespoons of honey
Maple syrup
Powdered sugar
1 pint heavy cream
1 tablespoon sugar
1 capful vanilla

Wash and quarter strawberries- drizzle with honey, sprinkle with teaspoon of sugar, nutmeg, cloves and orange zest – toss

Heat corn muffins on griddle

Prepare whip cream

In bowl place teaspoon of sugar and capful of vanilla- whip with electric mixer until peaks form

Plate corn muffins sprinkle with powdered sugar and drizzle with Maple syrup – top with prepared strawberries

Top with fresh whip cream

Enjoy!

Oven Baked Chicken Meatballs

Simple and delicious for any occasion!

2 ½ lb fresh ground chicken
½ cup cilantro
1 cup parsley (chopped)
1 cup Italian style seasoned bread crumbs
4 cloves garlic (chopped)
4 eggs
2 cups flour
1 tablespoon Signature Spice Mix
1 tablespoon Living the Gourmet Dry Herb Rub

Preheat oven to 350 degrees F.

In large bowl, combine ground chicken, 2 eggs, parsley, garlic, cilantro, and breadcrumbs. In separate bowl beat remaining 2 eggs.

In another bowl combine Signature Spice Mix and Living the Gourmet Dry Herb Rub in with the flour.

Roll ground chicken into golf ball size balls. Dip these ground chicken balls first in flour then egg wash then in flour again. Place chicken balls in baking pan and drizzle with olive oil.

Place in oven and bake for about 30-35 minutes.

Enjoy!

Fresh Tomato with Capers, Olives, and Feta Cheese

1 pint of grape tomatoes (halved)
4 cloves garlic (chopped)
¼ tsp. red pepper flakes
1 tablespoon Living the Gourmet Dry Herb Rub
1 ½ cups parsley (chopped)
about 10 Sicilian olives (sliced)
1 tablespoon capers
3 tablespoons Olive Oil
¾ cup feta cheese

In large frying pan, place olive oil.

Combine all ingredients, except feta, in the frying pan and heat for about 15 minutes.

Prepare spaghetti as directed on box.

Combine spaghetti into sauce pan and add a little extra olive oil and the feta cheese.

Mix and serve!Enjoy!

Simple Luncheon Salad

1 head Iceberg lettuce
1 15.5oz. can small red beans
1 cup baby cut carrots
1 small red onion
2 kirby cucumbers
1 cup dried cranberries
1 vine ripe tomato
1 chunk Provolone cheese
1 tablespoon Living the Gourmet Dry Herb Rub
3-4 tablespoons Olive Oil
2-3 tablespoons white vinegar

Cut lettuce into thin shreds – then place in salad spinner to wash thoroughly

Slice red onion, carrots, cucumbers, tomato and Provolone cheese

Rinse beans thoroughly and drain

Combine everything in large bowl, place remaining ingredients along with olive oil and vinegar
Garnish with favorite olives.

Enjoy!

Creamed Baby Sweet Pea Soup

Easy and Elegant!

1 lb bag baby sweet peas
1 small sweet onion (chopped)
1 vine ripe tomato (diced)
3 cloves garlic (chopped)
1 cup parsley (chopped)
2 pats butter
3 tablespoons olive oil
¼ tsp black pepper
¼ tsp salt
¼ tsp red pepper flakes
3 cups chicken broth
½ cup milk
juice of ½ lemon

In soup pot place olive oil and butter then sauté onion, tomato, garlic, and parsley until the onion is clear

Add peas, chicken broth, red pepper flakes, black pepper, and lemon juice. Simmer for about 10 minutes

Add milk and let cool down a few minutes then place in blender

Return to soup pot and heat on low for about 10 minutes.

For garnish, serve with a dab of sour cream.

So Simple So Good!

Enjoy!