Pork Taco

Ingredients:

2 cups sliced cooked pork
1 tablespoon capers
4 cloves garlic – chopped
1 medium onion – sliced
1 stalk celery – chopped
½ cup chopped cilantro
1 jalapeño – sliced – with or without seeds
½ cup grape tomatoes – halved
Juice of ½ lime
3 tablespoons olive oil
½ tsp cumin
½ tsp chili powder
½ tsp cinnamon

Combine all of the above ingredients in a large bowl and toss.

In a heated frying pan place these ingredients and toss until the onions are slightly soft and the meat is heated through.

Heat the taco shells on the griddle and fill with fresh shredded lettuce a little shredded cheddar cheese and the tossed pork.

This is a great tasty way to use up your leftover pork and have a fun, tasty, anytime meal.

Enjoy with Love,

Catherine

Easy Cinnamon Rolls

Adapted from: Family Circle Recipes

Ingredients:

2 cups all-purpose flour
4 tsp baking powder
½ tsp cream of tartar
¼ cup shortening
¾ cup low-fat milk
3 tablespoons sugar
1 tablespoon cinnamon

Preheat oven 350 degrees:
Prepare 12 muffin cups:

In a large bowl stir together flour, baking powder and cream of tartar.
Cut in the shortening until mixture is course crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10-12 strokes or until dough is nearly smooth. Divide dough in half. Roll each dough half out into a rectangle. In a small bowl stir together sugar and cinnamon. Sprinkle the sugar mixture over the rectangle, and roll.

Cut into 2 or 3 inch pieces and place in the muffin cups.

Bake for about 12-15 minutes.

These are easy and figure friendly cinnamon rolls.

Enjoy with Love,

Catherine

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Spicy Chicken Soup

Ingredients:

2 cups chopped leftover chicken breast - shredded
1 stalk celery – chopped
½ cup carrots – chopped
1 medium onion – sliced
2 cloves garlic – chopped
½ bunch parsley – chopped
1 vine ripe tomato – chopped
½ jalapeño – chopped with seeds
2 cups leftover mashed potatoes
5 cups chicken broth
Olive oil
Few dashes of ground turmeric
Grated Romano cheese

In a soup pot place 3 tablespoons of olive oil and the celery, carrots, onion, garlic, parsley, tomato and jalapeño. Let the veggies sauté for a few minutes until the onion is clear. Add the chicken broth and the mashed potatoes and let simmer for a few minutes.

Carefully, with a hand masher, mash the veggies in the soup. Add the chicken and let simmer for a few more minutes on low. Add a few dashes of turmeric.

Garnish with grated Romano cheese.

This soup is easy and a great way to use your leftovers.

Enjoy with Love,

Catherine

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Chicken Breast with Fresh Spinach

Ingredients:

2 ½ lbs. boneless chicken breast
1 bunch fresh baby spinach

Marinade:

4 cloves garlic – crushed & chopped
2 tablespoons Worcestershire sauce
2 tablespoons Teriyaki sauce
2 tablespoons Soy sauce
Juice of ½ lemon
2 tablespoons olive oil
2 tablespoons ketchup
Dash of garlic powder
Dash of Paprika

In a bowl combine all of the ingredients for the marinade and place the chicken breast in it. This can be used immediately or refrigerated for a few hours.

In a large heated frying pan place the chicken breast and let cook on one side for about 12 minutes and then flip and complete the cooking process on the other side.

Remove the chicken breast and add the spinach and toss just until wilted. Add the chicken back in and let the spinach cook another minute.

This chicken has a great flavor and is so easy.

Enjoy with Love,

Catherine

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Warm Chicken Salad

Ingredients:

2 lbs cooked chicken breast - diced
1 stalk celery – chopped
1 small red onion – chopped
1 jalapeño – chopped (with or without seeds)
1 tablespoon of fresh Rosemary - chopped
1 bunch of fresh watercress

Dressing:

2 tablespoons mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon lemon juice

On a heated griddle place diced chicken and drizzle with olive oil. Heat chickens gently, do not overheat.

In small frying pan drizzle a little olive oil and place celery, onion, rosemary and jalapeño, toss until onion is soft.

In a bowl place the heated chicken and add the onion, jalapeño, rosemary, celery and toss.

Prepare the dressing and add to the chicken. Place this over a bed of watercress.

This is delicious way to serve chicken salad.

Enjoy with Love,

Catherine

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Macaroni and Cheese with Grilled Chick Peas

Ingredients:

1- 1 lb. 13oz can of chick peas – drained
3 cloves garlic – crushed and chopped
Olive oil for drizzling
Dash of:
Curry powder
Garlic powder
Paprika
Pepper
1 cup of your favorite grated cheese – example: Monterey jack, mozzarella, cheddar, etc.
1 box of your favorite macaroni

On a heated griddle place the chick peas and sprinkle with the spices, crushed garlic and then drizzle a little olive oil over them. Let them grill while preparing the macaroni.

Prepare the macaroni as directed on box.

Place a little olive oil at the bottom of a large bowl and then place half of the macaroni in the bowl. Sprinkle the grated cheese over the macaroni and half of the chick peas. Top with the other half of the macaroni and the rest of the chick peas.

Drizzle a little more olive oil on top and adjust the seasonings. Cover the bowl for a few minutes to let the heat of the macaroni and chick peas melt the cheese.

This recipe is easy and has a exotic taste that I hope you will like.

Enjoy with Love,

Catherine

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My Guest Post

My dear friend Penny, author of the blog Mimi's Kitchen, asked me to write a guest post for my Broccoli and Cheddar Soup.

I was so excited and was more than happy to do so!

Thank you Penny!

Read my guest post: here

Lemon~Lime Chicken with Veggies

Ingredients:

3 lbs. boneless chicken breast
1 bunch fresh spinach
2 red bell peppers - sliced
5 cloves garlic – crushed & chopped
½ cup pitted prunes – halved
3 tablespoons olive oil
Juice of 1 lemon
Juice of 1 lime
Dash of:
Pepper
Turmeric
Garlic powder
Chili powder
Cumin
Paprika

In a bowl combine the lemon juice, lime juice, garlic, olive oil, and spices. Add the chicken breast and let marinade in the refrigerator for ½ hour or longer.

In a heated frying pan place the chicken breast and add the marinade. Place the peppers on a heated griddle and let char, while the chicken is cooking.

Remove the peppers from the griddle and place in a plate. Place the chicken on the heated griddle to finish cooking and get a beautiful golden color. Place the spinach and prunes in the frying pan with the juices from the chicken. Cook the spinach and prunes just long enough to wilt.

Plate the chicken with the veggies.

This is a beautiful dish and is very delicious.

Enjoy with Love,
Catherine

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Thank You

Thank you for all the beautiful birthday wishes from my friends and followers!

Many Hugs & Blessings,
Catherine

Happy Birthday to me!

Happy Birthday to me,

Happy Birthday to me,

Happy Birthday dear me,

Happy birthday to me!

Sautéed Boneless Chicken Thighs

Ingredients:

About 3 lbs. boneless chicken thighs
½ cup chopped parsley
2 tablespoons light mayonnaise
2 tablespoons balsamic vinegar
Juice of ½ lemon
2 tablespoons olive oil
½ tsp turmeric
½ tsp black pepper

With a sharp cooking scissor remove the skin and the bone from the chicken thigh.

In a bowl combine the parsley, mayonnaise, olive oil, vinegar, lemon juice, turmeric and black pepper. Cover and let the chicken sit in this marinade in the refrigerator for ½ hour or up to over night.

Heat a large frying pan with a little olive oil. Place the chicken thighs in the frying pan and sauté about 10 minutes on both sides. Let them become golden and slightly caramelized.

These are delicious and easy to prepare.

Enjoy with love,

Catherine

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Spare Ribs Roasted with Garlic & Red Pepper Flakes

Adapted from: Lidia’s Italian American Kitchen

Ingredients:

About 4 lbs. pork spare ribs
¼ cup olive oil
6 cloves garlic – crushed and chopped
½ tsp red pepper flakes
3 dried bay leaves
1 ½ cups chicken broth

Preheat oven 350 degrees:

Cut the rack of spare ribs between the bones into single ribs.

Place them in a roasting pan and add the olive oil, garlic, bay leaves and red pepper flakes. Pour in the stock and roast, until the liquid is almost completely evaporated and the ribs are golden brown. About 2 hours.

These ribs are delicious and so tender.

Enjoy with Love,

Catherine

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