Grilled Peppers with Anchovies, Feta Cheese and Spaghetti

Ingredients:

4 bell peppers – sliced
5 cloves of garlic – crushed and sliced
½ red onion – sliced
1bunch of basil
8 oz. of feta – crumbled
1 can of anchovies – in olive oil
Red pepper flakes
Olive oil
1 box of your favorite spaghetti

On a heated griddle place the peppers, onions and garlic and allow them to become slightly charred. Heat a large frying pan with a little olive oil and add the grilled peppers, garlic and onions and sauté on low. Grill the basil with a little olive oil next and add to the peppers. Add the anchovies with the oil to the peppers toss and set aside.

Prepare the spaghetti and toss with the peppers. Add the feta cheese, red pepper flakes, a drizzle of olive oil and toss.

You will be amazed at the flavor of this dish.

Enjoy with Lots of Love,

Catherine

Grilled Peppers with Anchovies, Feta Cheese and Spaghetti

Fresh Tomato Sauce with Red Wine

Ingredients:

About a quart of fresh cherry tomatoes – halved
1 Sweet Onion – sliced
5 cloves of garlic – crushed and sliced
Quart of fresh button mushrooms – sliced
1 Hot Italian Cherry Pepper – sliced
About a cup of fresh basil
Red pepper flakes
Olive oil
¼ cup red wine
1 box of your favorite spaghetti

Heat a griddle and grill the onion and garlic until the onion and garlic are golden. While the onion and garlic are grilling, heat a large frying pan, drizzle some olive oil and add the tomatoes. Gently smash the tomatoes while they are simmering. Add the onion and garlic to the tomatoes and continue to simmer.

Place the sliced mushrooms on the griddle and let them become golden and then add them to the tomatoes. Place the basil on the griddle and drizzle with a little olive oil and let grill for a second or two and then add to the tomatoes. Add a few dashes of red pepper flakes to the tomatoes and the quarter cup of wine. Simmer on low for about 5 minutes and then set aside.

Prepare the spaghetti and toss with the tomatoes topping this with some more red pepper flakes, olive oil and grated Romano cheese.

You have just created a most memorable meal.

Enjoy with Lots of Love,

Catherine

Fresh Tomato Sauce with Red Wine

Spaghetti with Honey and Balsamic Vinegar

Ingredients:

1 lb. of your favorite spaghetti
2 lbs. of chicken or pork sausage with cheese & parsley
1 bunch of fresh basil – ripped
About 5 vine ripe tomatoes – quartered
5 cloves garlic – crushed & chopped
1 Jalapeño – sliced with seeds
¼ cup of balsamic vinegar
2 tablespoons honey
Dashes of red pepper flakes
Olive oil – for drizzling
Grated Romano cheese

On a heated griddle prepare sausage and cut into pieces.

In a heated frying pan drizzle olive oil and place the tomatoes, basil, jalapeño and garlic and sauté until the garlic is a beautiful golden color and the tomatoes are soft. Add the sausage to the tomatoes

Mix the vinegar and honey together and add a few dashes of red pepper flakes to this.

Prepare the spaghetti as directed and lift into the sausage and tomatoes. Pour the vinegar and honey over this and toss. Top with the grated cheese and a drizzle of olive oil.

This dish has a delicious and unique flavor that will delight you.

Enjoy with Lots of Love,

Catherine

Spaghetti with Honey and Balsamic Vinegar

Escarole with Spaghetti

Ingredients:

1 lb. of your favorite spaghetti
1 head of escarole – cut
4 cloves of garlic – crushed & chopped
½ red onion – sliced
Handful of sun dried tomatoes – sliced
Piece of provolone – sliced in small chunks
Romano cheese – for grating
Dashes of red pepper flakes
1 Jalapeño – sliced with seeds
1 can of artichoke hearts – drained and halved
Olive oil for drizzling

In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeño carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to sauté until the escarole is softened but crisp.

Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.

You have just created a gourmet dish that is sure to please.

Enjoy with Lots of Love,

Catherine

Escarole with Spaghetti

Grilled Stuffed Bell Peppers

Ingredients:

4 red bell peppers – halved
1 ½ lbs. - lean ground beef
Handful of cherry tomatoes - halved

4 cloves garlic – crushed & chopped
Handful of fresh parsley – chopped
Handful of fresh basil – chopped
½ cup fresh grated – Romano cheese
½ cup - shredded Mozzarella cheese
½ cup - Italian seasoned breadcrumbs
Dashes of Red Pepper flakes
Olive oil for drizzling

In a large frying pan drizzle olive oil and brown the chop meat and then set aside.

On a heated griddle place the bell peppers. In a bowl combine the garlic, tomatoes, parsley, basil, Romano cheese, breadcrumbs, red pepper flakes and a few drizzles of olive oil.

In a large frying pan heat a drizzle of olive oil and place the ingredients of the bowl and toss. Add the cooked chop meat and continue to toss for a minute. Fill the pepper halves and continue to heat on the griddle. Top with the mozzarella cheese and continue to cook until the pepper is soft and the mozzarella is melted.

Drizzle with a touch more olive oil and serve.

These are simple to make and delicious to serve as an appetizer or light meal with a salad.

Enjoy with Lots of Love,

Catherine

Grilled Stuffed Bell Peppers

Garden Fresh Tomato Sauce & Spaghetti

Ingredients:

About 7 Vine Ripe Tomatoes - quartered
1 bunch of fresh basil
4 – 5 cloves of garlic – crushed & chopped
1 Italian hot cherry pepper – sliced with seeds
Dashes of Dried Oregano
Olive oil – for drizzling
Romano cheese for grating
1 lb. of - Your favorite Spaghetti

In a large frying pan heat the olive oil and add the garlic, tomatoes and cherry pepper. When the tomatoes have softened add the basil and the dried oregano. Simmer for a few minutes then set aside.

Prepare the spaghetti as directed. Lift the spaghetti out of the water and into the sauce. Drizzle with a little more olive oil and toss.

Top with grated Romano cheese and serve with a salad and some delicious Italian bread.

This is so fresh and delicious!

Enjoy with Love,

Catherine

Garden Fresh Tomato Sauce & Spaghetti

Deep Dish Blueberry Pie

Adapted from: Reader’s Digest Creative Cooking

Ingredients:

Pastry:

2 ¼ cups flour
½ cup water
¼ cup butter
¼ cup vegetable shortening
Ice water

Filling:

2-2 ½ quarts blueberries
3 tablespoons flour
Sugar to taste (about 1 cup)
6 tablespoons butter
1 egg yolk, beaten

Sift the flour into a mound on a flat surface. Add the two fats and quickly rub it into the flour with the fingers. Then add just enough ice water to hold the pastry together (3-4 tablespoons). Pull off small bits, flatten with the heel of your hand and form these pieces into one ball. Chill in the refrigerator for 1 hour.

Butter a deep-dish pie plate lightly. Pour in the blueberries, mounding them slightly in the center. Sprinkle them with the flour, then add the sugar and dot with butter. Roll out the crust and place it over the berries. Flute the edges and cut a vent in the top. Brush the crust with the beaten egg yolk. Bake at 350 degrees F until the crust is golden.

If you like blueberries this will be on your list of favorite things to make.

Enjoy with Love,

Catherine

Deep Dish Blueberry Pie

Chicken Wings with Sage & Mint

Ingredients:

Chicken wings (about 2 lbs.)
Handful of fresh Sage
Sprigs of Mint
Dashes of Curry
Olive oil

Honey Mustard Dressing:

3 tablespoons of Honey
3 tablespoons of Mustard-(your favorite)
Juice of ½ lemon

In a large frying pan heat a few drizzles of olive oil. Place the chicken in the pan and let it get golden on side before turning. Add a few dashes of curry and the sage and mint sprigs to the pan after turning the chicken once.

Halfway through the cooking, after the chicken has been turned once, combine the ingredients for the dressing and pour it over the chicken and finish the cooking process.

This chicken is easy and delicious. Give it a try for some new flavors.

Enjoy with Love,

Catherine

Chicken Wings with Sage & Mint

Zesty Rice & Barley

Ingredients:

1 cup of uncooked rice
½ cup of uncooked barley
2 medium zucchini – sliced
1 Jalapeño – sliced with seeds
handful of fresh Parsley – chopped
½ red onion – sliced
4 cloves of garlic – crushed & chopped
1 large can of chick peas – drained
½ cup of shredded cheddar cheese
Olive oil

Prepare rice and barley together in a rice cooker.

In a large frying pan heat a few drizzles of olive oil and add the garlic, onion, zucchini and jalapeño.

Let these vegetables sauté until the zucchini is a little soft. Add the drained chick peas and the rice and barley. Add the fresh parsley, toss and top with the shredded cheddar cheese.

This dish is easy and very impressive in taste.

Enjoy with Love,

Catherine

Zesty Rice & Barley

Girard's Salad Dressing Giveaway- Winners

Thank you to everyone who entered the Girard's Salad Dressing Giveaway! I received some wonderful Summer Salad Dishes.

Here are the entries that will receive a Girard's Salad Dressing Prize Package:

1) Martha Cheves- Pina Colada Salad

2) Drick- Cucumber, Corn and Tomato Salad

3) Melanie- Goat Cheese & Beet Salad

4) Sandi- Golden Sunshine Quinoa Salad
5) Angie- Chicken Medallions and Fruit Salad & Watermelon Leaf Lettuce Salad

Martha and Melanie did not have a link to submit, so here are their fabulous recipes:

Martha Cheves- Pina Colada Salad (from Martha's 1st cookbook)

PinaColada Salad3 cans chunk pineapple (WELL DRAINED)
1 cup chunk coconut
3-4 Kiwis, peeled and chopped
1 can BacardiPinaColada mix (frozen section of grocery)

Place fruit in a large container with a lid. Pour pinacolada over fruit. Cover and refrigerate at least a couple of hours before serving. I use Bacardi because it's the thickest. You can also add other fruits to this such as grapes, strawberries, etc. You can also use fresh pineapple and coconut. The above version is the simple version.

------------------------------------------
Melanie- Goat Cheese & Beet Salad:

Baby spinach and mixed greens

Sliced pickled beets

Red onion rings

Goat cheese, crumbled

Home-made garlic croutons

Sea salt to taste

Ranch dressing

Combine all ingredients listed above.

Congratulations to all the winners & their winning entries!

Escarole with Cannellini Beans and Macaroni

Ingredients:

1 head of escarole – cut up
4 cloves of garlic – crushed & chopped
Handful of sun dried tomatoes – sliced
1 can of cannellini beans - rinsed
1 sweet onion – sliced
Few slices of salami – sliced
Dashes of red pepper flakes
Juice of ½ a lemon
Grated Romano cheese
Olive oil – for drizzling
1 lb. of your favorite macaroni

In a large frying pan heat a few drizzles of olive oil and place the onion. Let the onion turn a beautiful golden color. Add the garlic and continue to sauté. Gently add the escarole to the pan and let the escarole cook down. Let the escarole remain a beautiful green color and slightly crisp. Do not overcook the escarole. Add the sun dried tomatoes, cannellini beans and a few dashes of red pepper flakes.

Prepare the macaroni and then lift from the water and add to the pan. Drizzle some more olive oil over the top, add the lemon juice, salami and grated Romano cheese and toss.

This is simple, delicious and so beautiful.

I have submitted this dish in to Ruth over at Presto Pasta Nights! Send her your pasta dishes!

Enjoy with Love,

Catherine

Veggie & Sausage Crustini

Ingredients:

Italian Bread
Shredded Mozzarella
Grated Romano Cheese
2 small eggplants – cubed
1 yellow squash – cubed
½ red onion – sliced
4 cloves garlic – crushed & chopped
1 Jalapeño – sliced with seeds
Sicilian Olives – pitted
Dashes of Oregano
1 bunch of Fresh basil
2 pints grape tomatoes – halved
1 pound of basil & parsley sausage
Olive oil

Cook the sausage first and set aside. In a large frying pan heat the olive oil with the eggplant and let it become soft. Add the yellow squash, onion, Jalapeño and garlic and continue to cook until the squash is soft. Add the tomatoes, basil, oregano and sausage and once again continue simmer on low.

Slice the bread and rub the bread with a garlic clove and some olive oil and heat the bread on the griddle. Top the bread with the veggies and sausage, mozzarella, grated Romano cheese and a drizzle of olive oil.

This is so delicious you are bound to hear, “umm”.

Enjoy with Love,

Catherine

Veggie & Sausage Crustini