Grilled Sage and Basil - Chicken Salad!

Ingredients:

2 lbs. cooked - boneless chicken breast – diced

For the Salad:

2 Compari tomatoes (or vine ripe tomatoes) – diced

Healthy handful of fresh sage leaves

Healthy handful of fresh basil leaves

6 cloves of garlic – crushed

Tblspn of capers – plus a tblspn of the caper marinade

3 slices of marinated red peppers– plus, 2 tblspns of the marinade

Dashes of sea salt

Dashes of fresh ground black pepper

Juice of ½ lemon

Drizzle of olive oil

Heat a griddle with a drizzle of olive oil and place the crushed garlic to get a little golden color. Add the fresh sage leaves and the basil leaves to crisp up a little.

Place the diced chicken in a bowl add the crisp basil and sage and the golden garlic. Add the slices of marinated peppers, plus a little of the marinade. Add the capers, plus the caper marinade. Drizzle the olive oil and add the lemon juice, plus the salt and pepper to taste.

This is a simple chicken salad which goes great with a good piece of Italian bread.

Enjoy with Love,

Catherine

xo

My kids are the authors of the blog ~ TMP Literary

Go ahead inspire your senses!!! and check it out!!!

Grilled Sage and Basil - Chicken Salad!

Easy & Tasty Red Fish Sauce with Spaghetti

Ingredients:

6 cloves of garlic – crushed & chopped

2 vine ripe tomatoes – chopped

½ red onion – chopped

1 Jalapeño – chopped (with seeds)

1 bunch scallions – chopped

Healthy handful of fresh basil – chopped

Juice of ½ lemon

2 – 5 oz. cans - solid white tuna – drained and separated

1 – 28 oz. can - crushed tomatoes

Dashes of sea salt to taste

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of dried oregano

Olive oil for drizzling

Fresh grated Romano cheese

1 box of your favorite spaghetti

Heat a large frying pan with a few drizzles of olive oil. Add the garlic, Jalapeño, red onion, scallions and vine ripe tomatoes. Sauté until the onions are slightly soft. Add the drained and separated tuna and incorporate. Add the crushed tomatoes, seasonings and lemon juice. Continue to simmer on low.

Prepare the spaghetti as directed and set aside.

Drizzle a little olive oil at the bottom of a serving dish and place the drained spaghetti on the dish and toss. Slowly place the sauce on top and toss, adding more sauce each time.

Drizzle a little olive oil on top and finish with grated Romano cheese.

This dish is easy and delicious! A perfect Friday night meal to bring a smile to your day!

Enjoy with Love and Laughter!!

Ciao Bella!

Catherine

xo

~

Easy & Tasty Red Fish Sauce with Spaghetti!!

Macaroni with Chopped Spinach, Zucchini & Chickpeas!

Ingredients:

6 zucchini – sliced fairly thin

7 cloves of garlic – crushed & chopped

2 vine ripe tomatoes – chopped

1 medium red onion - chopped

1 healthy handful of Italian parsley – chopped

1 – 9oz. box of frozen chopped spinach

1 – 29 oz. can of chick peas – drained

1 – 8 oz. chunk of feta cheese – crumbled

Juice of 1 lemon

Dashes of sea salt

Dashes of fresh ground black pepper

Grated Romano cheese

Olive oil – for drizzling

1 box of your favorite macaroni

Heat a large frying with a drizzle of olive oil and add the zucchini, garlic and onion. Let this sauté until the zucchini start to become transparent. Make room in the middle of the pan and place the frozen spinach and let this melt. Add the tomatoes. Let this continue to sauté until the spinach is completely incorporated. Add the drained chick peas and the lemon juice and toss

Prepare the macaroni as directed on box, drain, add to the pan and toss.

Drizzle olive oil over and grate fresh Romano cheese.

This will be a delicious main course or a great side dish.

Enjoy with Lots and Lots of Love,

Ciao Bella,

Catherine

xo

Macaroni with Chopped Spinach, Zucchini & Chick Peas!

Sliced Pork with Warm Mango Salsa!

Ingredients:

3 lb. boneless pork loin – sliced thin

5 cloves of garlic - crushed & chopped

Juice of 1 lime

Zest of 1 lime

Healthy handful of fresh Italian parsley - chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of Living the Gourmet Dry Herb Rub

Dashes of sea salt

Dashes of fresh ground black pepper

Drizzle of olive oil

Warm Mango Salsa:

2 mangos – cut up

1 bunch of scallions – chopped

1 medium sweet onion - chopped

Healthy handful of cilantro – chopped

5 cloves of garlic – chopped

1 pint of grape tomatoes – halved

1 Jalapeño – sliced

1 tablespoon of brown sugar

Dashes of ground cumin

Dashes of ground cinnamon

Dashes of salt

Dashes of fresh ground black pepper

Drizzle of olive oil 

Slice the pork and combine all of the ingredients in a a large bowl and let sit for ½ hour to an hour in the refrigerator. 

Combine all of the ingredients for the salsa in a bowl and let sit while grilling the pork.

Heat a griddle. Place the pork on the hot griddle and let the pork become a beautiful golden color on both sides. Set in a platter.

Heat a frying pan with a drizzle of olive oil. Place the salsa in the pan and toss until the onion is almost clear. Remove from the heat and place in a serving bowl.

This is a great combination of flavors and quick to whip up. 

Enjoy with Lots of Love,

Ciao Bella,

Catherine

xo

Sliced Pork with Warm Mango Salsa

What a Macaroni Dish!! I Don’t Know What to Call It, But Really Good!!

Ingredients:

2 lbs. chopped fresh chicken

9 oz. frozen creamed spinach

1 bunch of fresh cilantro – chopped

5 cloves of garlic – crushed & chopped

½ red onion - chopped

2 vine ripe tomatoes – chopped

1 tsp. chicken bouillon – (such as Vegeta) plus ½ cup of water

½ cup of sour cream

½ cup of milk

4 slices of Italian bread rubbed with a garlic clove

Olive oil

Romano cheese for grating

1 box of your favorite macaroni

Heat a griddle. Rub the Italian bread with a sliced garlic clove and drizzle with olive oil and let it become a beautiful golden.

Prepare the macaroni as directed and set aside.

Heat a large frying pan with a drizzle of olive oil and place the chopped chicken meat in the pan to sauté. When the meat is almost cooked add the cilantro, frozen creamed spinach, onion and garlic to sauté with the meat. Add the tomatoes and continue to sauté. Add the ½ cup of chicken broth and toss.

Break up the bread, add it to the pan and toss.

Combine the sour cream with the milk and stir, add to the pan and toss.

Add the macaroni and a drizzle of olive oil and grated Romano cheese and toss.

My kids loved this; I hope that you will too. Imagination is funny!

Enjoy with Love and Laughter,

Ciao Bella,

Catherine

xo

Ground Chicken Macaroni

Review of Joy Bauer's Cookbooks

I am pleased to have had the opportunity to review Joy Bauer’s newly released healthy cook book, Slim & Scrumptious, as well as her yet to be released nutrition book, Joy Bauer’s Food Cures. Thank you!

Chopped Chicken Salad with Apples and Walnuts

Adapted from Joy Bauer’s Food Cures

Original Recipe:

1 -2 chopped romaine lettuce

4-5 oz. Chicken breast, cooked, and chopped

½ cup canned chickpeas

½ medium Fuji or McIntosh apple (with skin) chopped

¼ cup cucumber (with peel)

½ cup chopped tomato

¼ cup chopped avocado

¼ cup chopped celery

2 scallion, finely chopped

1 tablespoon chopped walnuts

1 to 4 tablespoons reduced-calorie raspberry vinaigrette

Adapted Version by Catherine:

1 lb. boneless chicken breast

Sprigs of fresh rosemary

Handful of fresh basil

4 cloves of garlic

1 head romaine lettuce – chopped

½ red onion – sliced

1 red bell pepper – sliced

1- 29 oz. can chickpeas – drained

Dashes of paprika

Dashes of fresh ground black pepper

Dashes of garlic powder

1 vine ripe tomato – sliced

1 cucumber – sliced

1 avocado – sliced

1 celery stalk – chopped

Olive oil

Dressing:

3 tablespoons balsamic vinegar

Juice of ½ lemon

1 large clove garlic – grilled

1 tablespoon honey

1 tablespoon olive oil

Heat a large frying pan with a drizzle of olive oil. Place the rosemary, basil and garlic in the pan and top with the chicken breast. Sauté on both sides to a beautiful golden color and until the chicken is cooked. Set aside when the chicken has finished cooking. When the chicken has cooled slice into long strips.

Drizzle a little olive oil on a heated griddle and place the drained chickpeas on the griddle. Season the chickpeas with the paprika, garlic powder and fresh ground black pepper. Grill until the chickpeas are toasty and slightly golden. Remove from the griddle and set aside.

On the same heated griddle place the slices of red bell pepper and drizzle a little olive oil over the peppers. Grill until slightly charred and remove.

Place the crushed garlic clove on the heated griddle and grill until slightly fragrant for the dressing.

Dressing:

Combine all of the ingredients for the dressing and stir.

Building the Salad:

Place the romaine in a large bowl and top with the celery, onion, cucumber, tomato, avocado, roasted pepper, chickpeas and chicken. Drizzle the dressing over the salad and serve.

This is a hearty and satisfying meal.

Enjoy with Lots of Love,

Catherine

~

Asian Noodle Soup

Adapted from Joy Bauer ~ Slim & Scrumptious

Original Recipe:

6-8 oz. whole wheat thin spaghetti (about ½ standard box)

8 cups low-fat beef broth (or substitute chicken or vegetable broth)

3 tablespoons reduced sodium soy sauce

2 teaspoons grated or finely minced fresh ginger

3 cloves garlic, finely minced

2 cups shelled edamame, fresh or frozen

1 (8to 10 once) package cremini mushrooms, trimmed and sliced

1 large red bell pepper, seeded and thinly sliced

8-12 ounces bok choy, trimmed and cut into 1 inch pieces

4 scallions (white and green parts), thinly sliced

1 tablespoon Asian sesame oil

1 teaspoon hot chili paste, such as Sriracha (or more to taste)

Bean sprouts, for garnish

Adapted Version by Catherine:

1 lb. boneless chicken breast

4 cloves garlic - chopped

1 quart button mushrooms – sliced

1 small heat of Bok Choy – sliced

1 ½ cups of baby sweet peas

1 red bell pepper – chopped

½ sweet onion – sliced

8 cups of water – plus 1 tsp. chicken bouillon

1 tablespoon of Sriracha sauce

3 tablespoons – low sodium soy sauce

1 tablespoon grated fresh ginger

1 tablespoon Asian sesame oil

Healthy handful of fresh cilantro – chopped

Box of your favorite spaghetti or noodles

Olive Oil – for drizzling

Heat a saucepot with a drizzle of olive oil and place the chicken breast to sauté to a golden color on both sides. Add the chopped garlic, sweet onion and bell pepper. Continue to sauté for a few minutes and then add the mushrooms, sweet peas and bok choy.

Combine the chicken bouillon with a cup of water and add to the saucepot. Combine the

Sriracha sauce with a cup of water and add to the saucepot along with the rest of the water. Add the soy sauce, sesame oil and fresh ginger.

Remove the chicken, shred it and place it back in the soup.

Prepare the spaghetti or noodles as directed on the box.

Add the cilantro just before serving.

Place the noodles or spaghetti in a soup bowl and top with the soup.

This soup is very tasty and has a nice “kick” to it.

Enjoy with Lots of Love,

Catherine

Easy & Delish! ~ Apple Crumble!

Ingredients:

Filling:

3 apples – sliced

Zest of 1 lemon

Dash of ground cloves

½ cup of sugar

Topping:

1 cup of flour

½ cup of sugar

½ cup of brown sugar

¾ stick of butter

Preheat Oven 350 degrees:

Combine sliced apples, lemon zest, dash of ground cloves and sugar in a bowl and toss. Place in a deep dish buttered baking dish.

In a smaller bowl combine the flour, sugar, brown sugar and butter. Mix this together with your fingers until it becomes crumbly. Place this mixture on top of the apples.

Bake about 40-45 minutes, until the topping gets a little golden color.

This is a delicious and easy dessert to prepare, and a great compliment to a good cup of coffee!

Enjoy with Lots of Love,

Ciao Bella!!

Catherine

xo

Easy & Delish! ~ Apple Crumble!

Boneless Chicken Breast with Fresh Tomatoes and Sage!!

Ingredients:

For the chicken:

3 lbs. boneless chicken breast – sliced thin

Dashes of paprika

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil – for drizzling

For the Sauce:

4 vine ripe tomatoes – cut up

5 cloves of garlic – chopped

Handful of fresh sage

Sprigs of fresh oregano – or dashes of dried

Zest of 1 lemon

Juice of l lemon

Grated Romano cheese

In a bowl combine the chicken slices, paprika, sea salt and fresh ground black pepper. Drizzle olive oil over the chicken and toss.

In a separate bowl combine the chopped tomatoes, lemon zest, chopped garlic, fresh sage and fresh oregano. Set aside while sautéing the chicken.

Heat a large frying pan with a drizzle of olive oil and place the chicken slices and sauté. Set the chicken in a platter and set aside.

When finished sautéing the chicken place the all the ingredients the bowl with the tomatoes in the frying pan and sauté until the tomatoes are soft and the sauce is fragrant. Season the sauce to taste with salt and pepper.

Place the chicken back in the pan with the tomatoes and toss. Place on a serving platter. Drizzle the top with a little olive oil, squeeze the zested lemon over the top and grate fresh Romano cheese.

This dish is easy, quick and delicious for any night of the week.

Enjoy with Lots of Love,

Ciao Bella!

Catherine

xo

Boneless Chicken Breast with Fresh Tomatoes and Sage!!

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti!!

Ingredients:

1 bunch of fresh Broccoli Rabe

1 box of your favorite spaghetti

For the Sauce:

2 tomatoes – chopped

6 cloves of garlic – chopped

Dashes of red pepper flakes

2 oz. can of anchovies in oil

Juice of 1 lemon

Fresh Grated Romano cheese

Cut the stems of the broccoli off, about 1 inch.

Place the broccoli in a saucepot of boiling water for about 3-4 minutes. Drain and set aside.

Heat a large frying pan with a few drizzles of olive oil and place the garlic, red pepper flakes and tomatoes in the pan to sauté until the tomatoes are soft and the garlic fragrant. Add the broccoli rabe and continue to sauté for a few more minutes. Add the anchovies and toss. Continue to sauté on low while preparing the spaghetti.

When preparing the spaghetti, add a ½ cup of the water from the spaghetti to the broccoli rabe.

Drain the spaghetti. In a serving plate drizzle olive oil and grate Romano cheese at the bottom of the plate. Add the spaghetti, top with the broccoli rabe. Drizzle a little olive oil over the top, squeeze the juice of 1 lemon over the top and finish with freshly grated Romano cheese.

What a nice Friday night dinner!

Enjoy with Lots and Lots of Love,

Ciao Bella!!

Catherine

xo

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti!!

Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!!

Ingredients:

29 oz. can of chick peas – drained

16 oz. package of baby carrots

5 cloves of garlic - chopped

1 bunch of fresh cilantro – chopped

Sprigs of fresh oregano (or dashes of dried if you don’t have fresh) – chopped

Handful of fresh sage (or dashes of dried) – chopped

2 vine ripe tomatoes – quartered

1 grilled Jalapeño - chopped

½ cup of instant potato buds

6 cups of water

1 tablespoon of instant chicken broth – (I used Vegeta)

Dashes of ground curry

Dashes of ground cumin

Dashes of Living the Gourmet Dry Spice Rub

Olive oil – for drizzling

Squeeze of lime juice – for garnish

Heat a griddle with a drizzle of olive oil and place the drained chick peas on the griddle with dashes if the dried curry, dried cumin and the Living the Gourmet Dry Spice Rub.

Place the carrots in a food processor and give a few good chops.

Heat a saucepan with a drizzle of olive oil and add the cilantro, garlic, fresh sage, Jalapeño and fresh oregano. Sauté for a minute or two then add the carrots and stir. When the chick peas are grilled add to the carrots and mash down with a masher.

Combine the potato buds with water and stir into the carrots and chick peas. Combine the instant chicken broth with water and add to the carrots and chick peas. Add the rest of the water and stir.

Continue to simmer a few more minutes. Serve with a squeeze of lemon.

This is delicious!! Serve alone or with rice or noodles.

Enjoy with Love and Laughter,

Ciao Bella,

Catherine

xo

~

VIEW THE VIDEOS TO THIS RECIPE ON YOUTUBE!!!

PART 1 - PART 2

Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!!

Ole'! Macaroni & Creamy Cheese Sauce!

Ingredients:

1 box of your favorite macaroni

Sauce:

1 ½ cups of milk

1 tablespoon of butter

2 cups of cheddar cheese – shredded

16 oz. of cottage cheese

4 cloves of garlic

1 bunch of scallions – coarsely chopped

Healthy handful of cilantro

2 grilled Jalapeños – chopped with seeds

2 vine ripe tomatoes – quartered

Dashes of ground cumin

Dashes of garlic pepper

Dashes of red pepper flakes

1 tablespoon of brown sugar

Olive oil for drizzling

Lime juice for garnish

In a food processor place the garlic, scallions, tomatoes, Jalapeños and cilantro and give a few good chops. Heat a saucepan with a drizzle of olive oil and add the chopped veggies from the food processor. Add the seasonings.

Let the veggies sauté, while placing the cottage in the food processor and give a few good chops until the cottage cheese is smooth. Add the cottage cheese to the sautéing veggies along with the milk and butter and continue to simmer on medium - low heat.

Drain and add the macaroni to the sauce, along with the cedar cheese and stir.

Garnish each serving with a drizzle of lime juice.

This dish is very delicious with a burst of flavors!

Enjoy with Lots and Lots of Love!!

Ciao Bella,

Catherine

xo

Ole'! Macaroni & Creamy Cheese Sauce!

Pork Burgers!!!

Ingredients for the Pork Burgers:

2 lbs. ground pork

Healthy handful of fresh cilantro – chopped

5 cloves of garlic – chopped

4 oz. of feta cheese – crumbled

¼ cup of wine plus 1 tbs. sugar

5 sun dried tomatoes – chopped

½ cup breadcrumbs

1 egg

Zest of 1 lime

Garnish:

1 bunch of scallions – sliced down the middle

3 Portobello mushrooms – sliced

Fresh Vine Ripe Tomatoes - sliced

Olive oil for drizzling

Heat a large frying pan with a drizzle of olive oil and heat a griddle.

Drizzle the scallions and mushrooms with olive oil and place on the heated griddle to grill while preparing the burgers.

In a large bowl combine all of the ingredients for the pork burgers and mix well. Shape into burgers and carefully place in the heated frying pan.

Serve with the scallions and mushrooms.

These pork burgers are delicious and so very “gourmet” tasting.

Enjoy with Lots of Love and Laughter,

Ciao Bella,

Catherine

xo

Pork Burgers!!! Yeah!!

Fresh Tomatoes, Zucchini and Artichokes with Macaroni!!

Ingredients:

7 - Vine ripe tomatoes – quartered

2 - Zucchini – diced

5 - Large cloves of garlic – crushed & chopped

1- Bunch of Italian parsley – chopped

1 - Large sweet onion – sliced

1- 9oz. package of frozen artichokes

1 8oz. can of black olives - chopped

1 – 5oz. can of solid white tuna – drained and shredded

A few stems of fresh oregano or a few dashes of dried oregano

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Olive oil for drizzling

Fresh grated Romano cheese

1 box of your favorite macaroni

Heat a large frying pan with a drizzle of olive oil and add the onion, garlic, parsley and zucchini. Let this sauté a minute and then add the tomatoes, artichokes and black olives and continue to sauté until everything cooks down a bit. Add the seasonings to taste.

Prepare the macaroni as directed.

Drizzle a little olive oil on a large serving platter. Grate some Romano cheese on the serving platter and then place the drained macaroni. Top with the sautéed veggies and drained and shredded tuna. Grate some more cheese and another drizzle of olive oil.

This dish is rustic and a delicious way to serve up seasonal veggies.

Enjoy with Love and Lots of Laughter,

Catherine

xo

Fresh Tomatoes, Zucchini and Artichokes with Macaroni!!

Chicken Breast with Stuffed Skin

Ingredients:

1 whole chicken breast

Stuffing:

1 bunch of fresh Italian parsley – chopped

7 cloves of garlic – crushed & chopped

1 heaping tablespoon apricot jam

½ cup of grated Romano cheese

Zest of 1 lime

Juice of 1 lime

Dashes of sea salt

Dashes of whole ground black pepper

Olive oil for drizzling

Preheat Oven 350 degrees:

Drizzle olive oil over the skin of the chicken breast and season with salt and pepper to taste.

Combine all of the ingredients for the stuffing in a small bowl and mix. Loosen the skin from the chicken and fill the stuffing under the skin.

Bake in the oven for 35-40 minutes or until the juices run clear.

This chicken is juicy and delicious!

Enjoy with Lots of Love and Lots of Laughter!

Ciao Bella,

Catherine

xo

Chicken Breast with Stuffed Skin

Boneless Chicken Breast with Tomatoes and Capers!

Ingredients:

3 lbs. boneless chicken breast – sliced thin

For the Sauce:

1 quart of grape tomatoes or 4-5 vine ripe tomatoes

7 cloves of garlic – crushed & chopped

Handful of fresh sage leaves – chopped

1 red onion – sliced

¼ cup of balsamic vinegar

1 good tsp. of brown sugar

1 tablespoon of capers

¼ cup of red wine

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil

Heat a griddle with a drizzle of olive oil and place the chicken breast slices on the heated griddle.

While the chicken is grilling prepare the sauce:

Heat a large frying pan with a drizzle of olive oil and add the garlic, onion, fresh sage and capers. While this is sautéing, place the tomatoes in a food processor and give a few good chops. Leave it a bit chunky. Add the tomatoes to the frying pan along with the vinegar and wine. Add the brown sugar. Add the salt and pepper to taste.

As the chicken becomes a beautiful golden color add it to the sauce and continue to simmer on low.

Serve this over rice, your favorite spaghetti or macaroni or just as is with a colorful side salad

This dish has a unique and delicious flavor that will please!

Enjoy with Love and Laughter!

Ciao Bella!

Catherine

xo

~

Check out the videos to this recipe on YouTube!!! PART 1 & PART 2!!!!

Boneless Chicken Breast with Tomatoes and Capers!