Lea & Perrins Shine at Dinnertime Challenge

I am happy to announce that I have entered the Shine at Dinnertime Challenge hosted by Lea & Perrins. I am also happy to announce that one of my videos is part of the top viewed!

Starting December 3, 2010- December 13, 2010 I need all my foodie friends and followers to vote for me daily!

I would greatly appreciate it if you could just take a quick second to give me one click a day!

View my Lea & Perrins Marinated Pork Loin video here. And just follow this link when voting begins!!

Thank you so very much,

Catherine

Happy Thanksgiving!

I would like to wish a very happy and blessed Thanksgiving holiday to all of my followers and foodie friends!!!

Cheers,

Catherine

Delicious Sausage Soup

Ingredients:

2 lbs. of Kielbasa Sausage
1 – 29 oz. can of Chick Peas – drained
1 box of your favorite macaroni
1 pint of cherry tomatoes – halved
½ cup of fresh parsley – chopped
1 onion – sliced
1 cup of baby carrots – sliced
5 cloves of garlic – chopped
5 stalks of celery – chopped
2 Jalapeño’s – chopped with seeds
½ cup of crushed tomatoes
4 cups of chicken broth
Olive oil
Grated Romano cheese

Heat griddle and grill the Kielbasa Sausage then cut into pieces and set aside.

In a large sauce pot heat olive oil and add the onion, garlic and celery. Sauté until the onion is clear. Add the halved tomatoes, Jalapeño and carrots and continue to sauté for two or three minutes. Add the crushed tomatoes, parsley and sausage and toss. Add the chicken broth and the chick peas and simmer on low for about 10-12 minutes.

While the soup is simmering prepare the macaroni as directed.

In a soup bowl place some macaroni and top with the soup. Add a drizzle of olive oil and grating cheese.

This soup, some crusty bread and a side salad make a wonderful meal for a cold winter night.

Enjoy with so much love,

Catherine

Delicious Sausage Soup

Grilled Sliced Chicken Breast with Veggies

Ingredients: 

 3 lbs. boneless chicken breast – sliced thin 

 Marinade for chicken: 

 1 tablespoon – Sesame oil 

1 tablespoon – Teriyaki Sauce 

1 tablespoon – Soy Sauce 

1 tablespoon – Worcestershire Sauce 

Dashes of Paprika 

Dashes of Cumin 

1 tsp. – Brown Sugar 

 Veggies for Sauteing: 

 2 bell peppers – sliced 

1 quart of button mushrooms – sliced 

1 pint of cherry tomatoes – given a few chops in the food processor 

7 cloves of garlic – chopped 

2 jalapeño – sliced with seeds 

1 onion – sliced 

 Seasoning for Veggies: 

 1 tsp. – Brown sugar 

1 tablespoon – honey 

2 tablespoons – balsamic vinegar 

Dash of paprika 

Dash of cumin 

 Place the sliced chicken in a bowl and add all of the ingredients for the marinade and toss well. Either use immediately, or refrigerate and marinate the chicken for an hour or overnight. In a large frying pan sauté the mushrooms and set aside. 

In the same pan place the rest of the veggies and sauté until the veggies softened. When the veggies are ready add the mushrooms, seasonings and toss. While the veggies are cooking, heat the griddle and grill the chicken until it is beautiful and golden. 

 When the chicken is grilled place it on your favorite bread or buns and top with the veggies. 

 What a great and simple meal for any night of the week! 

 Enjoy with Lots of Love, 

 Catherine

xoxo

Escarole Soup

Ingredients: 

1 head of fresh escarole – cleaned and ripped 

10 cloves of garlic – chopped 

1 cup of baby carrots – sliced 

1 onion – diced 

4 stalks of celery – chopped

 Handful of sun dried tomatoes – sliced

 (1) 29 oz. can of cannellini beans – drained and rinsed 

4 cups of chicken broth 

Dashes of red pepper flakes 

Dashes of paprika 

Grated Romano cheese 

1 box of your favorite macaroni 

Olive oil 

 Heat a large frying pan with a few drizzles of olive oil and place the veggies in the pan to sauté. As the veggies cook down add the escarole in the pan a little at a time and cook it down along with the veggies. 

 In a soup pot heat a few drizzles of olive oil and add the sautéed veggies. Add the beans, a few dashes of red pepper flakes and a few dashes of paprika. Add the chicken broth to the veggies and simmer for about 15 minutes. While the soup is simmering you may prepare the macaroni.

 Place some macaroni in a bowl, add the soup along with a drizzle of olive oil and some grated Romano cheese. 

 It is so welcome to have a nice bowl of soup. 

 Enjoy with Love, 

 Catherine

xoxo

FOLLOW THE LINKS TO VIEW THIS RECIPE ON YOUTUBE!!

PRT. 1

PRT. 2

PRT. 3

Stuffed Cabbage

Ingredients:

1 head of cabbage

Ground Beef Stuffing:

2 lbs. of ground beef
1 onion - diced
4 cloves of garlic – chopped
½ cup of parsley – chopped
About 10 baby carrots - chopped
1 quart of button mushrooms – chopped
1 cup of cherry tomatoes – chopped in the food processor
¼ cup of grated Romano cheese
2 eggs - beaten
1 cup of bread crumbs

Bell Pepper Topping:

3 green bell peppers – sliced
½ cup parsley
4 cloves garlic – chopped
1 quart of button mushrooms - halved
1 jalapeño – sliced
1 large onion – sliced
1 quart of cherry tomatoes – halved
About 10 baby carrots – sliced

Dashes of red pepper flakes
Grated mozzarella or cheddar cheese for topping
Grated Romano cheese for topping

In a large pot boil water and put the whole head of cabbage in the water and cover. Simmer for about 5 minutes until the leaves become tender. Remove the cabbage from the water and let the cabbage cool.

In a large frying pan place the ground and cook the chop meat separating it. When the meat is cooked remove the meat from the pan and place in a large bowl.

In the same pan, drizzle a little olive oil and place the parsley, garlic, onions, carrots and mushrooms and sauté until the onions become slightly golden. Place these veggies in the bowl with the ground beef and toss. Add the tomatoes that were chopped in the food processor and the bread crumbs and toss. Wait a few minutes to let everything cool down and then add the beaten eggs and toss.

In the same frying pan drizzle a little olive oil and add all of the ingredients for the bell pepper topping EXCEPT the cheeses. Let this sauté while you begin stuffing the cabbage.

Preheat Oven 350:

To stuff the cabbage gently peel back the leaves one at a time. Peel as many leaves as you want to stuff. Place the leaf on a flat surface and using a large spoon place the stuffing in the middle of the leaf. Close with a tooth pick.

Drizzle a little olive oil in a backing dish and place the cabbage in the pan.
Top with the peppers and top the peppers the mozzarella and grating cheese and a drizzle of olive oil.

Bake about 30-35 minutes.

This is an old fashioned recipe that needs to be made more often!

Enjoy and Love,

Catherine

Stuffed Cabbage

Spinach & Feta Cheese Burgers, with Grilled Onions, Garlic and Tomatoes

Ingredients: 

 2 lbs. Ground Sirloin 

10 oz. steamed spinach – squeeze all of the moisture out 

4 oz. feta cheese – crumbled 

2 tablespoons Worcestershire Sauce 

1 cup of bread crumbs 

1 onion – sliced 

1 quart tomatoes – halved 

4 cloves garlic – crushed and chopped 

Drizzles of olive oil 

¼ lb. bacon – cooked and drained on a paper towel 

 Prepare the bacon and set aside. In a medium bowl combine the ground beef, spinach, feta cheese and Worcestershire Sauce. Mix the ingredients together well and form into burgers. Coat the burgers with the bread crumbs. Heat the griddle and place the veggies on the griddle with a drizzle of olive oil and let them become golden. 

 Heat a large frying pan and drizzle with olive oil. Place the burgers in the frying pan and only turn once. Plate the burger on your choice of bread and top with the grilled veggies and bacon. 

 This is a great way to serve up burger night!

 Enjoy with much Love, 

 Catherine
xoxo

FOLLOW THE LINKS TO FIND THIS RECIPE ON YOUTUBE!!
PRT. 1
PRT. 2

“Kinda”~ Like a Chili Tomato Sauce

Ingredients:

1 box of lasagna noodles – broken into threes
2 lbs. of chicken sausage – cut into pieces
1 ½ - cans of crushed tomatoes – 29 oz. size
1 large jalapeño – chopped with seeds
1 onion – diced
½ cup cilantro – chopped
½ cup parsley – chopped
5 cloves garlic – chopped
1 - tsp. of Living the Gourmet Dry Herb Rub1 – tsp. of Living the Gourmet Signature Spice Rub
1 – 29 oz. can of Black Beans – drained and rinsed
Drizzles of Olive Oil
Drizzles of Honey
Dashes of red pepper flakes
Grated Romano Cheese

Heat griddle and grill the chicken sausage.

In a large frying pan drizzle olive oil and heat. Sauté the jalapeño, onion, parsley, cilantro and garlic until the onion is clear. Add the tomatoes and continue to simmer on medium for about 3-4 minutes. Add the spices and stir. Add the beans and continue to simmer. Add a drizzle of honey and stir. When the sausage has completed the grilling, cut into pieces and add to the sauce.

Prepare the lasagna noodles as directed and drain. Add the noodles to the sauce and toss until all of the noodles are incorporated into the sauce.

Prepare a plate with a drizzle of olive oil, plate the noodles and top with a drizzle of olive oil, red pepper flakes and grated Romano cheese.

This recipe is quick, delicious and will please the faces at your table.

Enjoy with so much Love,

Catherine

“Kinda”~ Like a Chili Tomato Sauce

Stuffed Breaded Pork Chops with Tomato Sauce

4 pork chops – with pocket cut to stuff 

2 eggs – beaten 

1 cup of all- purpose flour 

2 cups bread crumbs 

 Stuffing: 1 cup Italian style bread crumbs 

¾ cup parsley – chopped 

3 tablespoons garlic - chopped 

¼ cup grated Romano cheese 

Juice of ½ lemon 

3 tablespoons Olive Oil 

1 tablespoon chopped salami 

¼ cup cooked bacon 

Tomato Sauce: 

 1 cup of cherry tomatoes – halved

 2 cups crushed tomatoes 

3 tablespoons garlic – chopped 

Sprigs of fresh Rosemary 

Few leaves of Sage 

Sprigs of fresh Thyme 

Sprigs of fresh Oregano

 1 tsp. of balsamic vinegar 

Olive oil for drizzling in pan 

 Combine all of the ingredients for the stuffing in a medium size bowl. 

 Take pork chops and dip first in the flour, then in the egg wash and finally in the bread crumbs. Continue this with all of the pork chops then proceed to stuff the pork chops in the pocket made and close with a tooth pick. 

 Heat a large frying pan with a few drizzles of olive oil and place the pork chops in the pan. Sauté the pork chops on each side for about 5-6 minutes. Only turn the pork chops once. 

 Remove the pork chops from the pan and place in a baking dish. 

 Prepare the sauce in the same pan the pork chops were sautéed in (do not clean the pan). Drizzle a little olive oil and place the halved tomatoes, fresh oregano, thyme, sage and rosemary, along with the two cups of crushed tomatoes. Let this heat to a slight simmer and add the tsp. of balsamic vinegar. Top each pork chop with grated cheese then top each pork chop with the tomato sauce and some more grated cheese and a drizzle of olive oil. 

 Place in the oven and let bake for about 15 – 20 minutes depending on how thick the pork chops are. Plate the pork chops with some grated cheese and another drizzle of olive oil. 

 Serve this with a vegetable and you have a delicious and gourmet meal that is sure to please. 

 Enjoy with so much Love, 

 Catherine

xoxo

The Delicious Story with Catherine Pappas

Recently, I was contacted by Sherry & David of The Delicious Story to talk about my blog, Living the Gourmet. Last Saturday, we sat down via web video.

"We so enjoyed visiting with Catherine Pappas of Living the Gourmet. Her authentic love of cooking and sharing her recipes with others is forefront throughout the conversation. In particular, if you are a person who comes from Italian heritage, you'll especially appreciate her memories and explanation of some of the traditions around the holidays.
Note on tech stuff. We had some challenges getting our video working properly. You can see lovely Catherine's face but unfortunately we didn't have the best luck synchronizing skype and video for this show, thus Catherine is there but not moving on the screen. So, as you watch just don't hit refresh your screen thinking it is you . . . because it was us actually. Video aside, Catherine shares great insights and you'll enjoy getting to know her."

- (As posted by The Delicious Story)

This was such an exciting and flattering oppertunity.

I would like to thank Sherry and David from the bottom of my heart for asking me on their show.

Enjoy with Love,

Catherine

Eight 4 Eight

Nancy Potumuthu at Kitchen Gypsies has tagged me for Eight Questions for Eight Bloggers.
In return, I have to answer Nancy's eight questions and then tag eight of my blogger friends asking them eight questions.

So, let us begin with Nancy's questions and my answers:
1. What is the first dish you ever prepared, would you still fix it the same today?

Italian Style Eggs - I would not change a thing. It is an old family way of making eggs.

2. Are you a strict measurer or do you just throw it in when you cook?

I am not a strict measurer. I mostly “eye ball” my ingredients.

3. In most celebrations food is a central theme, do you feel that serving a dish not traditionally served (such as turkey for Thanksgiving) changes the feel of the celebration?

I feel that if you put your heart into what you are making the celebration will be a success, regardless if you change a turkey to a pork roast for example.

4. Is there any food that makes you cringe just to think about it?

No. I honestly cannot think of any, of course, I am not thinking in terms of, “extreme cuisine”.

5. Someone drops by unexpectedly at dinner time, what would you serve them?

I would serve them whatever I am cooking up that evening.

6. What or who inspired you to write about food?

My kids inspired me to blog about cooking. They are very inspirational to me.

7. Is there a charity or a cause dear to your heart that you would consider incorporating into your blog?

St. Jude Children’s Research Hospital.

8. Why is it that there are always more lasagna noodles than sauce?

If there are more lasagna noodles than sauce, make noodle pudding!

Fellow Foodie Bloggers I have tagged:
1. Reeni at Cinnamon, Spice, & Everything Nice
2. Joanne at Eats Well With Others
3. Katerina at Culinary Flavors
4. Claudia at What's Cookin' Italian Style Cuisine
5. Donna at My Tastey Treasures
6. Moogie & Pap at Moogie & Pap
7. Sutapa at Tips for Delicious And Healthy Cooking
8. Victoria at Mission: Cooking

And here are my eight questions for you lovely ladies:

1. What is your favorite fall dish?
2. What is your favorite ingredient to cook with & why?
3. What is your most memorable holiday?
4. What inspired you start blogging about food?
5. Do you like to listen to music when you cook? If so what do you like to listen to?
6. Chocolate or Vanilla?
7. What is your favorite holiday dessert?
8. What is your favorite cook book or magazine?

Ok girls, now it is your turn. Answer these eight questions, then tag eight of your foodie friends. Make sure to come up with your own eight questions and don't forget to leave a comment letting your eight bloggers know they have been tagged!

Broccoli Rabe with Bacon & Anchovies

Ingredients:

1 head of Broccoli Rabe – rinsed and cut
1 lb. of your favorite spaghetti
¼ lb. bacon – sliced
¼ cup sun dried tomatoes – sliced
About 10 cloves of garlic – chopped
1 cup of bread crumbs
Dashes of red pepper flakes
2 lemon wedges
Olive oil
1 can of anchovies – in olive oil
Romano cheese for grating

In a medium size pot heat water and when the water comes to a boil add the broccoli rabe to blanch for about 3-4 minutes to tenderize it.

In a large heated frying pan drizzle a little olive oil and add the bacon, sun dried tomatoes and half of the garlic. Allow the bacon to crisp a little and the garlic to get a little golden.

After the broccoli has blanched lift it out of the water and carefully place it in the pan with the bacon, sun dried tomatoes and the garlic. Toss and squeeze a little lemon over the broccoli.

Bring to a boil the same water the broccoli was cooked in, and cook the spaghetti in it as directed. When the spaghetti is done lift it out of the water and put it in the pan with the broccoli rabe and toss.

Gently toast the bread crumbs in a small frying pan. In a little larger frying pan heat a drizzle of olive oil and add the rest of the garlic and allow it to become golden. Add the bread crumbs, a few red pepper flakes, grated cheese and toss.

Add this to the spaghetti and toss.

In a serving plate place a drizzle of olive oil, red pepper flakes and grated cheese plate the broccoli rabe and spaghetti. Drizzle a little more olive oil, some red pepper flakes a squeeze of lemon, place the anchovies on top and some grated cheese.

This is a delicious meal to place on any table.

Enjoy with much Love,

Catherine

Broccoli Rabe with Bacon & Anchovies