Crab Cake Balls!

2 ½ lbs. of imitation crabmeat

10 eggs – beaten

2 cups breadcrumbs – plain or Italian style

2 cups cornmeal

1 cup buttermilk

3 tablespoons rice wine vinegar

1 bunch Italian parsley – chopped

6 cloves garlic – chopped – plus 2 extra for the oil

4 stalks celery – chopped

Dashes of red pepper flakes

Dashes of fresh ground black pepper

Dashes of sea salt

1 medium onion – chopped

Cornmeal for rolling the balls in

Vegetable oil for frying

Dipping Sauce:

½ cup ketchup

2 tablespoons horseradish

½ tsp. garlic chili paste or 1 tsp. desired hot sauce

1 tsp. teriyaki sauce

Juice of ½ lemon

Shred the crabmeat in a large bowl. Add the celery, onions, garlic, parsley and seasonings and mix together well.

In a separate bowl combine the eggs, bread crumbs, 1 cup of cornmeal, buttermilk and the rice wine vinegar combine this together and then combine this with the crabmeat.

Set the other cup of cornmeal in a dish. Roll the crabmeat mixture into desired size balls and then coat the crab balls in the cornmeal.

Heat a large frying pan with about 1 inch of vegetable oil and 2 cloves of garlic. Carefully place the crab balls in the hot oil. When the balls become golden on one side, carefully turn them to become golden on the other side.

Prepare a plate with paper towels to drain the crab balls.

To Prepare the Dipping Sauce:

Combine all of the ingredients and mix.

These are very good for a Friday dinner or to serve as appetizers.

Enjoy with Love,

Catherine

~

I was recently contacted by Karen, contributor to a Wiki project called

MyCityCuisine.org - A Traveler's Guide to Local Cuisine.

Karen has asked me to inform my Living the Gourmet readers that MyCityCuisine.org is looking for more contributors.

Please visit MyCityCuisine.org to find out more about this growing project!

Blessings,

Catherine

Crab Cake Balls

Pork Parmesan

Ingredients:

2 ½ lbs. thinly sliced boneless pork loin

1 cup flour

3 eggs – beaten – plus a dash of water

2 cup shredded mozzarella

Oil for frying

2 cloves of garlic - halved

Sauce:

1 - 29 oz. can of crushed tomatoes

6 cloves of garlic – chopped

Healthy handful of cilantro – chopped

1 – 6 oz. can of pitted black olives - chopped

¼ cup – Fried long hot marinated peppers – chopped

Olive oil

Pork preparation:

Prepare the pork by dipping first in flour then egg wash and then flour again.

Heat a large frying pan with vegetable oil and halved garlic. Carefully place the prepared pork in the oil. Cooking time depends on how thick the pork is sliced. Turn the pork only once.

Set the pork on a platter prepared with paper towels to drain the excess oil.

Preparing the Sauce:

Heat a large frying pan with a few drizzles of olive oil. Add the garlic and cilantro and let the garlic turn golden. When this is accomplished add the crushed tomatoes, chopped olives and marinated long hot peppers. Continue to simmer on low for about 10-15 minutes.

Preheat oven 350:

In a medium baking pan drizzle a little olive oil and place the pork. Top the pork with spoonfuls of the sauce and the shredded mozzarella. Repeat this with another layer of pork, sauce and mozzarella.

Bake for about 20 minutes.

This dish is simply delicious served with a salad and of course some Italian bread.

Enjoy with Lots of Love,

Catherine

Panko Crusted Chicken Strips

Ingredients:

2 lbs. boneless chicken breast – sliced thin

Crust:

1 cup all-purpose flour

3 eggs – beaten with a splash of water

2 cups Panko crumbs

Vegetable oil – for frying – plus 2 garlic cloves - halved

Dip the chicken first in the flour then the egg wash and then in the Panko. Repeat this process until all of the chicken is coated.

In a large frying pan heat about ½ inch deep with vegetable oil plus the garlic cloves. Place the chicken strips in the hot oil carefully and turn only once. Cooking time depends on how thin the chicken breast is sliced.

These chicken strips will make a big hit at your table. Make enough!

Enjoy with much Love and Happiness!

Catherine

Spaghetti with an Asian Flare

Ingredients:

One box of your favorite spaghetti

1 head of Bok Choy – sliced

5 cloves of garlic – chopped

1 bunch of scallions - chopped

1 grilled Jalapeño – sliced with seeds

Handful of baby carrots – sliced

2 stalks of celery – chopped

1 onion – sliced

1 – 29 oz can of chick peas – drained

Dash of Sesame seeds

Olive oil for drizzling

Marinade:

1 tablespoon of sesame oil

½ tsp. garlic chili paste

1 squeeze of ketchup

2 tsp. Teriyaki sauce

3 tsp. soy sauce

1 tsp. orange marmalade

1 tsp. corn starch

¼ cup chicken broth

Heat a griddle and grill the Jalapeño on all sides until slightly charred – remove end and slice and add to the veggies.

Heat a large frying pan with a few drizzles of olive oil and add all the veggies. Sauté the veggies until the onions start to become transparent. DO NOT over cook the veggies!

When the veggies are done add the chick peas and a dash or two of sesame seeds and toss then remove the pan from the heat.

Cook the spaghetti as directed.

Combine the ingredients for the marinade and toss with the veggies over a low heat for a minute or two.

Drain the spaghetti and toss with the veggies.

This is so easy, delicious and a great way to get your veggies in!

Enjoy with Love,

Catherine

Pineapple & Cilantro Pizza with Gorgonzola Cheese

Ingredients:

1 fresh pizza dough – you can purchase at your local pizza parlor or Italian bakery

Topping:

1 cup of pineapple – drained

1 – Healthy handful of fresh cilantro – chopped

3 cloves of garlic – chopped

¼ of red onion – sliced

¼ cup crumbled Gorgonzola cheese

Grated Romano cheese

Dashes of Fresh Ground Black Pepper

Dashes of red pepper flakes

Olive oil – drizzling

Cornmeal – for dusting pan

Preheat Oven 350 degrees:

Dust pizza pan with cornmeal. Work out dough to fit on pizza pan. (Work the Dough with your fists not a rolling pin!). Top the pizza dough with cilantro, garlic, onion, Gorgonzola cheese, Romano cheese, red pepper flakes and black pepper. Drizzle the pizza with olive oil and bake until the crust is a beautiful golden. About 20-25 minutes.

This is easy, delicious and sweet to the wallet.

Enjoy with Lots of Love and Smiles!

Catherine

Pineapple & Cilantro Pizza with Gorgonzola Cheese

Beans with Sausage, White Onions, Tomatoes & Spaghetti

Ingredients:

1 ½ lbs. white onions – left whole
6 cloves garlic – chopped
1- 28 oz. can whole peeled tomatoes
1 – 29 oz. can of pink beans - drained
2 lbs. chicken sausage
1 tablespoon Balsamic vinegar
Red pepper flakes
Dried oregano
Crushed black pepper
Dash of sea salt
Dash of sugar
Grated Romano cheese
Olive oil
Box of your favorite spaghetti

Heat a large frying pan with a few drizzles of olive oil. Place the onions in the heated olive oil and let the onions become golden on one side. When the onions become golden on one side add the garlic and let the garlic become golden along with the other side of the onions.

When this is accomplished add the tomatoes and the seasonings along with the vinegar and the beans.

Bake the sausage in the oven at 350 degrees while the tomatoes are simmering on low.

When the sausage is cooked, cut it and add it to the sauce. Continue to simmer the sauce on low.

Prepare the spaghetti as directed.

Prepare a large platter with a drizzle of olive oil. Place the spaghetti on the platter and top with the sauce. Drizzle a little more olive oil over the sauce, some red pepper flakes and some grated Romano cheese.

You will be very happy you tried this. It is very good and very rustic and hearty.

Enjoy with Lots of Love,

Catherine

Beans with Sausage, White Onions, Tomatoes & Spaghetti

Grilled BBQ Style Chicken Breast

Ingredients:

3 lbs. boneless chicken breast – sliced thin

Marinade:

Juice of 1 lemon
Juice of 1 lime
5 cloves of garlic - chopped
1 tablespoon of sesame oil
¼ cup of Worcestershire Sauce
1 tablespoon Soy sauce
1 tablespoon Teriyaki sauce
1 tsp cinnamon
1 tablespoon balsamic vinegar
¼ cup ketchup
¼ cup olive oil
Dashes of sea salt
Dashes of ground black pepper

In a large bowl combine all of the ingredients for the marinade. Add the sliced chicken and let marinade for one hour or up to overnight in the refrigerator.

Place the sliced chicken on a heated griddle. Let the chicken grill on one side and then turn over. Let the chicken become a beautiful golden color.

This grilled chicken is easy and so delicious. It is an indoor picnic!

Enjoy with Lots of Love,

Catherine

Grilled BBQ Style Chicken Breast

Rice and Barley Side Dish

Ingredients:
2 cups uncooked rice
1 cup instant barley
2 bunches Italian parsley - chopped
3 stalks celery - chopped with leaves
4 cloves garlic – chopped
6 marinated cherry peppers – sliced
1 large sweet onion – chopped
Olive oil

Marinade:

¼ cup olive oil
½ tsp. chili garlic sauce
1 tsp. sesame oil
Juice of ½ lemon
1 tablespoon soy sauce
1 tablespoon teriyaki sauce

Combine uncooked rice and barley in a rice cooker and cook as directed.

Heat a large sauce pan with a drizzle of olive oil and add the garlic, parsley, celery, peppers and onion and sauté until the onion is clear.

Remove the pan from the heat and add the rice and barley, toss until the rice and veggies are completely incorporated.

Place the rice in a large bowl. Pour the marinade over the rice and toss.

This is an excellent side dish and so very tasty!

Enjoy with Lots of Love,

Catherine

Rice and Barley Side Dish

Spaghetti with Spinach, Tuna & Feta Cheese

Ingredients:

1 box of your favorite spaghetti
5 cloves of garlic – chopped
1 box of frozen creamed spinach
½ cup chicken broth
1 can of tuna - drained
8 oz. of feta cheese - crumbled
1 29oz. can of chick peas – drained
Dashes of red pepper flakes
Olive oil

Heat a large frying pan with a few drizzles of olive oil. Add the garlic and the frozen creamed spinach. Sauté until the spinach is thawed and the garlic is a beautiful golden.

Add the drained chick peas and the chicken broth and continue to simmer on low. Add the drained tuna and toss. Remove from the heat and set aside.

Prepare the spaghetti as directed. Lift the spaghetti out of the water and place it in the spinach and chick peas. Add the crumbled feta cheese and toss. Drizzle a little olive oil over the top and add a few dashes of red pepper flakes.

This dish is very delicious! It is easy and has a gourmet taste!

Enjoy with Lots of Love,

Catherine

Spaghetti with Spinach, Tuna & Feta Cheese

Marinated Boneless Pork Loin with Sautéed Onion & Capers

1-5 lb. boneless pork loin – sliced to about ¼ inch in thickness

Marinade:
Juice of l lemon
¼ cup olive oil
1 tsp. sugar
Dashes of fresh ground black pepper
Dashes of sea salt
1 healthy handful of Italian parsley –chopped
5 cloves of garlic – chopped

Veggies for Sautéing:
1 red onion – sliced
4 cloves of garlic – chopped
1 tablespoon of capers
1 healthy handful of Italian parsley – chopped

In a large bowl place the sliced pork. Combine all of the ingredients for the marinade and pour over the pork and toss. Let the pork marinade for at least 1 hour or overnight.

Heat a large frying pan with a drizzle of olive oil and sauté the pork. Place the sautéed pork on a large platter. In the same frying pan sauté the veggies and place over the pork. Drizzle olive oil over the finished platter.

Serve with a beautiful colorful salad and some crusty Italian bread.

This is delicious and easy and makes a beautiful plate.
Enjoy with Love,
Catherine

Marinated Boneless Pork Loin with Sautéed Onion & Capers

Brined Spareribs with Zesty Tomato Sauce

1-3lb. package of spareribs

Dashes of cumin

Dashes of Paprika

Dashes of Chili Powder

Dashes Dried Oregano

Juice of ½ lemon

4 tablespoons of olive oil

Brine for Spare Ribs:

1 cup of salt

2 tablespoons of vinegar

Dashes of black pepper

2 bay leaves

Zesty Tomato Sauce:

1 – 29oz. can of crushed tomatoes

1 Jalapeño – chopped with seeds

5 cloves of garlic – chopped

1 healthy handful of cilantro – chopped

1 sweet onion – chopped

Dashes of fresh ground black pepper

1 tablespoon of brown sugar

Dashes of dried oregano

Olive oil

Place the spareribs in a large sauce pot and cover with water. Add all of the ingredients for the brine and place in the refrigerator for a few hours or up to overnight.

Preheat oven 300 degrees:

Remove the ribs from the brine. Separate the ribs and remove any excess fat. Place the ribs in a baking dish and sprinkle all of the spices over the ribs. Bake the ribs for 2-3 hours.

Prepare the Sauce:

Heat a saucepan with a few drizzles of olive oil. Add the garlic, Jalapeño, cilantro, brown sugar and sweet onion. Sauté this until the onion is clear and the garlic slightly golden. Add the crushed tomato and spices. Simmer the sauce on low while the ribs bake.

When the ribs are done remove from the oven and place in the sauce. Continue to simmer on low for at least 40-45 minutes.

Prepare the macaroni as directed. Drain and drizzle with a little olive oil and black pepper. Top the macaroni with the sauce and ribs.

This dish is delicious and well worth the time to make. Enjoy it with a colorful side salad and smiles.

Enjoy with Love,

Catherine

Brined Spareribs with Zesty Tomato Sauce

Kicked Up! Mac & Cheese

Ingredients:

1 box of your favorite macaroni

Tomato Sauce:

6 vine ripe tomatoes

5 cloves of garlic – crushed & chopped

1 sweet onion – chopped

1 handful of cilantro – chopped

1 bunch of scallions – chopped

1 medium Jalapeño – chopped with seeds

Dashes of fresh ground black pepper

Dashes of sea salt

Pinch of sugar

Dashes of dried oregano

Olive Oil for drizzling

Heat a sauce pan with a few drizzles of olive oil and add the garlic, onion, cilantro, scallions and Jalapeño. Sauté until the onions become clear. Add the tomatoes, spices and the pinch of sugar and continue to simmer on low.

Prepare the macaroni as directed on box while the sauce simmers.

Cheese Sauce:

2 ½ cups cubes cheddar cheese

1 cup low-fat or whole milk

In a medium sauce pot heat the milk and add the cheese to melt. When the cheese is melted add two cups of the tomato sauce to the milk and melted cheese.

Preheat Oven 350 degrees:

Drizzle olive oil over the bottom of a large baking dish. Place the drained macaroni over the bottom of the baking dish and pour the cheese sauce over the macaroni. Top with the rest of the tomato sauce. Place the rest of the cheddar cheese over the top and grate some Romano cheese over the top. Finish off with a drizzle of olive oil over the top.

Bake for about 20-25 minutes. Serves about 5 or 6 people, or have some great leftovers!

This is a wonderful Friday night meal with a delicious side salad and don’t forget the crusty loaf of Italian bread!

Enjoy with Lots of Love,

Catherine

Kicked Up! Mac & Cheese

Marmalade Cake

Here is the cake my daughter baked me yesterday for my brithday- a beautifully prepared marmalade cake. It was scrumptious!

Thank you bella! I love you!

*
Marmalade Cake
(Semi-adapted from Cooking Light magazine, 2003)

Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Serves 16

For Marmalade Cake you will need:

3 cups sifted cake flour
1½ teaspoons baking soda
8 tablespoons (1 stick) butter, softened
1¾ cups sugar, plus ¼ cup
grated rind of 1 large orange
1 tablespoons vanilla extract
1 large egg
3 egg whites
1¼ cups buttermilk
1 cup milk
½ cup fresh orange juice

For Jelly Filling & Topping you will need:

1/3 cup total of mixed berry jam and marmalade, plus about ½ cup of marmalade

For Sour Cream Frosting you will need:

½ cup low-fat sour cream
1 cup heavy cream
1 teaspoon vanilla
¼ cup confectioner’s sugar
Preheat oven to 350 degrees F and coat 2 (9-inch) round cake pans with cooking spray or butter.

Lightly spoon sifted cake flour into large bowl with baking soda. Place butter in bowl of electric mixer with paddle attachment. Beat butter first to avoid butter clumps in batter (about 2 minutes). Gradually add in 1¾ cups sugar until well blended. Beat in orange rind and vanilla. Add egg and egg whites, 1 at a time, beating well after each addition.

Combine buttermilk and milk in a small bowl. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared cake pans, and sharply tap pans once on counter to remove air bubbles. Bake for about 25 minutes or until cake tester comes out clean. Cool in pans on wire rack.

After cakes have cooled, combine orange juice and ¼ cup sugar; stir until sugar dissolves. Pierce the cake layers with a wooden pick and slowly drizzle the juice mixture over cake layers. After cake layers are drenched with fresh orange syrup, carefully transfer 1 layer to a serving plate and spread with 1/3 cup mixed berry jam and marmalade. Top with remaining layer and spread ½ cup marmalade on top.

In bowl of electric mixer, beat heavy cream, teaspoon vanilla, and confectioner’s sugar until thick. Fold sour cream into whipped topping and spread over sides of cake. Cover and chill for at least 2 hours.

Enjoy with Love,

Catherine & Tammy

*

I would also like to thank Grampy of Grampys World for linking me to his Recipe Thursday post as the featured cooking blog! Thank you Grampy!

*

Thank you all so much for your birthday wishes!

Blessings,

Catherine

It's My Birthday!

Happy Birthday to me,

Happy Bithday to me,

Happy Birthday dear me,

Happy Birthday to me!

~
“There is a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of people you love. When you learn to tap this source, you will truly have defeated age.”

~Sophia Loren

Chicken Parmesan in Artichoke Marinara Sauce

Ingredients:

3 lbs. boneless chicken breast – sliced thin

2 cups of fresh unseasoned breadcrumbs

2 cups of shredded mozzarella cheese

Olive oil for drizzling

Grated Romano cheese

Artichoke Marinara Sauce

2 – 29oz. cans of crushed tomatoes

5 cloves of garlic – crushed

1 sweet yellow onion – sliced

1 can of artichoke hearts – drained

1 healthy handful of fresh Italian parsley

About 8 sweet marinated cherry tomatoes – sliced – plus 2 tablespoons of the marinade

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of sea salt

Pinch of sugar

Dashes of dried oregano

Olive oil – for drizzling

Marinade for Chicken:

Juice of ½ lemon

2 tablespoons balsamic vinegar

4 tablespoons of olive oil

Let the chicken sit in the marinade, in the refrigerator, for at least 1 hour.

To prepare the sauce:

Heat a sauce pan with a few drizzles of olive oil. Add the garlic, parsley and the onion. Sauté until the onion is clear. Add the cherry tomatoes and the artichokes and continue to sauté for another minute or two. Add the crushed tomatoes, all of the spices and the sugar and simmer on low while sautéing the chicken.

To Sauté the chicken:

Heat a large frying pan and add a few pieces of sliced chicken at a time. Sauté the slices until a beautiful golden color is achieved. The sauté time will depend on how thin you sliced the chicken.

Preheat the oven to 350 degrees:

To build the Chicken Parmesan:

Drizzle olive oil and the bottom of a large baking dish the spread some of the bread crumbs. Place chicken slices on top of the bread crumbs. Next sprinkle mozzarella cheese over the bread crumbs and top with the sauce. Repeat this process. When you finish top the dish with more mozzarella cheese and drizzles of olive oil.

Bake for about 30-35 minutes. This dish will serve about 7 people or just have some great leftovers!

This chicken parmesan has a great rustic flavor and goes perfect with a beautiful side salad and some nice crusty bread.

Enjoy with Much Love,

Catherine

Macaroni with Zucchini & Grilled Mushrooms

Ingredients:
4 zucchini - sliced thin - lengthwise
5 cloves garlic – crushed & chopped
1 quart button mushrooms – sliced
1 healthy handful of Italian parsley – chopped
Juice of ½ lemon
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil – for drizzling
Romano cheese for grating
Box of your favorite macaroni

Heat a large frying pan or griddle with a few drizzles of olive oil and place the sliced mushrooms, garlic and parsley to grill until the mushrooms are slightly golden.

While the mushrooms are grilling, prepare the macaroni as directed. A minute or two before the macaroni is finished cooking add the zucchini to the water to cook along with the macaroni. Drain along with the macaroni.

Place the grilled veggies over the top and toss. Combine a few drizzles of olive oil with the lemon juice and pour over the macaroni and veggies. Add the seasonings and grated Romano cheese and toss.

This dish is simple and delicious.

Enjoy with Love,
Catherine

Macaroni with Zucchini & Grilled Mushrooms

Simmered Lentils

Ingredients:
1 cup of dried lentils – soaked in water for at least 1 hour
1 onion – sliced
5 cloves of garlic – crushed & chopped
1 healthy handful of Italian parsley – chopped
1 vine ripe tomato – chopped
Juice of ½ fresh lemon
½ cup chicken broth
Dashes of fresh ground black pepper
Dash of sea salt
Dashes of ground curry
Dashes of chili powder
Dash of red pepper flakes
Drizzles of olive oil

Heat a medium sauce pan with a drizzle of olive oil and place the onion, garlic and parsley and sauté until the onion is clear on low.

Add the lentils, tomato, chicken broth, lemon juice and seasonings: continue to simmer on low for about 45 – 50 minutes.

Serve this as a side dish with an extra drizzle of olive oil. The flavors are wonderful and hearty.

Enjoy with Lots of Love,

Catherine

Simmered Lentils