Grilled Chicken with Fresh Garden Tomatoes!!!

Ingredients:

2 ½ lbs. of boneless chicken breast – sliced

4 tablespoons of butter – softened

Dashes of salt

Dashes of fresh ground black pepper

Drizzle of Olive oil

Bunch of fresh basil

4 vine ripe tomatoes sliced

Fresh grated Romano cheese

In a bowl combine the sliced chicken and the butter, drizzle of olive oil and seasonings and toss.

Heat a large frying pan with a drizzle of olive oil and place the chicken breast in the heated pan to sauté.

Heat a griddle with a drizzle of olive oil and place the tomatoes on to grill. Add the fresh basil to crisp and top with the grilled tomatoes and basil.

This is easy, delicious and pretty.

Enjoy with Love,

Catherine

xo

Chinese Cabbage with Cannellini Beans & Tomatoes!!

Ingredients:

1 head of Chinese cabbage – sliced

4 cloves of garlic – chopped

1 bunch of cilantro – chopped

1 – 14.5 oz. can of stewed tomatoes

1 29 oz. can of cannellini beans - drained

1 Jalapeño – grilled & chopped

Olive oil – for drizzling

Dashes of sea salt

Dashes of fresh ground black pepper

Heat a sauce pot with a drizzle of olive oil and add the garlic and cabbage. Cover and let the cabbage cook down. Add the tomatoes, grilled Jalapeño and the cilantro and continue to simmer on low for another few minutes.

Drain the cannellini beans and add to the cabbage. Continue to simmer on low for a few minutes. Add the seasonings and another drizzle of olive oil.

This can be served as is or over rice or macaroni. It is a delicious and healthy dish!

Enjoy with Much Love,

Catherine

xo

Chinese Cabbage with Cannellini Beans & Tomatoes!!

Almond Shortbread Cookies!!!

Inspired by: James Beard’s American Cookery

Ingredients:

2 cups butter

½ cup ground almonds

1 cup powdered or granulated sugar

4 cups sifted all-purpose flour

Cream the butter until almost like whipped cream. Gradually cream in the sugar and continue beating until very light. Stir in the flour, then turn onto a lightly floured board or counter. Knead the mixture until it is very smooth. Traditionally this is pressed into shallow pie pans, the dough being about ½ inch thick. The edges are fluted as on a pie crust, and serving portions are stippled across the dough with a fork so that the shortbread can be broken easily into small pieces.

Preheat the Oven 350 degrees:

The length of time will depend upon the thickness of the dough and the size of the pan used. Allow to become golden on the edges and slightly golden in the middle.

This is a delicious cookie for coffee or tea.

Enjoy with Love,

Catherine

xo

Almond Shortbread Cookies!!!

Fried Chicken Strips with Onion Salsa!!

Ingredients:

Chicken Strips:

2 ½ lbs. boneless chicken breast – sliced

1 cup flour

1 cup milk

1 cup cornmeal – plus 1 tablespoon brown sugar

2 cloves of garlic - sliced

Vegetable oil for frying

Dip chicken strips first in the flour then the milk and finally in the cornmeal.

Heat a large frying pan with about 1 inch of vegetable oil plus the garlic slices and carefully place the chicken in the pan. Do Not Overcrowd the pan. When the chicken is a beautiful golden color, remove and place on a platter lined with paper towels.

For the Onion Salsa:

8 oz. of your favorite salsa

1 large red onion – sliced

3 cloves of garlic – chopped

Healthy handful of Italian parsley – chopped

2 tablespoons of balsamic vinegar

2 tablespoons of honey

Olive oil for drizzling

Heat a frying pan with a drizzle of olive oil and add the onion and garlic. Let the onion sauté until slightly soft. Add the parsley and salsa. Continue to sauté on low.

Combine the honey and vinegar in a small bowl and then add to the pan and toss.

Plate the chicken strips on a platter and top with the onion salsa.

This dish is easy and delicious and will please your taste for fun!!

Enjoy with Much Love,

Catherine

xo

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Apple Tart!!!

Inspired by: Food and Wine Annual Cookbook

Ingredients:

4 medium to large apples – peeled & sliced

Zest of 1 lemon – plus juice of ½ lemon

½ cup sugar

1 inch piece fresh ginger – grated

2 tablespoons raisins

1 egg white

2 tablespoons of chopped almonds plus 2 tablespoons sugar – for dusting

Standard Pastry Crust:

2 cups all-purpose flour

4 tablespoons lard or Crisco – all-vegetable shortening

4 tablespoons unsalted butter

3-4 tablespoons cold water

Sift the flour into a bowl. Rub the flour using your fingers until the mixture resembles fine bread crumbs. Gradually add the water. Mix the dough lightly. Gather and form into a ball. Don’t knead the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll the pastry out, using short light strokes.

Preheat Oven 350 degrees:

In a bowl combine the sliced apples plus the lemon zest, lemon juice, sugar and raisins. Toss this all together.

Roll out dough to a large circle and arrange the apples in the center of the circle. Do not add the juice from the bottom of the bowl. Fold the edge of the dough over the apples. Overlap the dough where needed and pinch the dough together. Brush the rim with the egg white and sprinkle with the almond and sugar combination.

Carefully place on a non-stick cookie sheet.

Bake about 50-55 minutes or until the crust is golden and the apples are tender.

Remove from cookie sheet to a rack or plate to cool.

This is such a pretty presentation and so delicious!!

Enjoy with Lots of Love,

Catherine

xo

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Grilled Basil & Garlic Chicken Strips with Fettuccine!!!

Ingredients:

3 lbs. boneless chicken breast – sliced

Marinade:

Juice of 1 lemon

1 bunch of fresh basil – ripped

4 cloves of garlic – sliced

1 cup of chicken broth – (I used Vegeta)

Dashes of sea salt

Dashes of fresh ground black pepper

Drizzles of Olive oil

Combine all of the ingredients for the marinade and place the sliced chicken in the bowl to marinade for about 1 hour or more.

Heat a griddle with a drizzle of olive oil and place the chicken strips to grill, turning only once.

This is delicious!

For the Fettuccine:

Ingredients:

1 cup milk

½ cup sour cream

½ cup chicken broth

2 bunches of scallions – chopped

5 cloves of garlic – chopped

1 bunch of basil – ripped

1 tablespoon of butter

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil – for drizzling

Freshly Grated Romano cheese

One lb. of your favorite fettuccine

In a saucepan heat a drizzle of olive oil and the tablespoon of butter. Add the scallions and the garlic to sauté until the garlic is slightly golden.

In a food processor combine the milk, sour cream and the cup of chicken. Add to the sautéed garlic and heat on low. Do Not Simmer!

Prepare the fettuccine as directed, drain and plate in a serving platter. Top with the sauce and grate fresh Romano cheese on top and tear the fresh basil over the fettuccine. Top with the basil chicken.

This is a fresh and delicious meal.

Enjoy with Much Love,

Catherine

xo

Stuffed Pork Loin Rib End Roast!!

Ingredients:

5 lb. pork loin rib end roast

Stuffing:

1 bunch of fresh Italian parsley – chopped

6 cloves of garlic – chopped

Zest of ½ lemon

Juice of 1 lemon

¼ cup of grated Romano cheese

2 tablespoons of honey

3 vine ripe tomatoes – diced

Dashes of fresh ground black pepper

Olive oil

Rub for the top of the pork:

Drizzle of olive oil

Dashes of dried oregano

Dashes of paprika

Preheat Oven 350 degrees:

Combine all of the ingredients for the stuffing and mix.

Find the seam in the pork roast and make a pocket for the stuffing. Fill the pocket with the stuffing.

Rub the top of the pork with the olive oil, paprika and oregano.

Place in a baking dish and bake for about 20 minutes per pound.

This is very delicious treat for the family.

Enjoy with Love,

Catherine

xo

Broccoli Rabe with Lemon!

Ingredients:

2 bunches of fresh broccoli rabe – tough stems cut off

8 cloves of garlic - chopped

1 lemon – cut into wedges

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Olive oil

Fresh Grated Romano cheese

Heat a large frying pan with a few drizzles of olive oil and the chopped garlic. Carefully add the broccoli rabe and the lemon wedges. Add the seasonings and cover loosely. Sauté until the broccoli rabe has cooked down and is tender.

Serve with fresh grated Romano cheese.

This is a perfect side dish.

Enjoy with Love,

Catherine

xo

~

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Broccoli Rabe with Lemon!Broccoli Rabe with Lemon!

Creamed Spinach & Cream Cheese Stuffed Portobello Mushrooms!!!

Ingredients:

6 Portobello mushrooms

5 cloves of garlic – chopped

4 oz. of cream cheese

9 oz. of frozen creamed spinach

2 tablespoons of lemon juice

Dashes of fresh ground black pepper

Olive oil

Gently clean the Portobello mushrooms and remove the stems.

Heat a griddle with a few drizzles of olive oil and place the mushrooms on the griddle to grill for about 3-4 minutes on each side.

Remove the mushrooms and set aside.

Heat a frying pan with a drizzle of olive oil. Place the chopped garlic and the frozen creamed spinach. When the creamed spinach has melted add the lemon juice and the creamed cheese. Stir until the cream cheese is well incorporated into the spinach.

Spoon the mixture into the mushrooms evenly and top with fresh ground black pepper.

Heat the griddle with another drizzle of olive oil and place the stuffed mushrooms back on the griddle. Cover the mushrooms loosely and grill for 3-4 minutes.

These mushrooms are easy to prepare and taste so very gourmet.

Enjoy with Love,

Catherine

xo

~

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Creamed Spinach & Cream Cheese Stuffed Portobello Mushrooms!!!Creamed Spinach & Cream Cheese Stuffed Portobello Mushrooms!!!

Seven Links

Claudia, from the wonderful site, What's Cookin' Italian Style Cuisine tagged me today to participate in blogger game called seven links.

The theme of the game is to answer seven questions using seven of your posts as answers.

Afterwards, I tag five of my blogger friends to recreate their wonderful posts!

So, let the games begin!!

1. Most Beautiful Post - Fried Calamari & Clams with Red Sauce!!

This picture did come out nice.

2. Most Popular Post - My Birthday Posts I am so

grateful for all my foodie friends and their kind comments and birthday wishes. They provided me the energy I needed to start a new fresh year!!

3. Most Controversial Post - None that I can think of.

4. Most Helpful Post - Fresh Figs with Honey & Chopped Nuts because it's a new way to serve up figs for a holiday!

5. Post that was surprisingly successful - Easy & Delish Apple Crumble

6. Post that did not get the attention is deserved - Steak Tidbits

7. Post I am most proud of - Homemade Sweet Ravioli with Fresh Tomato Sauce!! Go for it!!! I know my father and mother would love this.

The five foodie bloggers I am tagging are:

Gina at Gina's Italian Kitchen

Mimi at Mimi's Kitchen

Lucia at So What Are Your Making For Dinner?

Kathy at Are You Hungry?

Joanne at Eats Well With Others

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Salsa Pizza!!

Ingredients:

1 pizza dough

Topping:

8 oz. of your favorite salsa

½ cup shredded cheddar cheese

4 garlic cloves – chopped

1 grilled Jalapeño – chopped with seeds

¼ red onion – chopped

Dashes of ground cumin

Dashes of red pepper flakes

Olive oil for drizzling

Cornmeal for dusting

Heat Oven 350 degrees:

Dust a pizza pan with cornmeal.

Work pizza dough with your fists to stretch out. Do Not Roll Out Pizza Dough! Do Not Stretch Out Too Thin!

Place pizza dough on pizza pan dusted with cornmeal.

Grill Jalapeño on griddle until charred and then slice. Spoon the salsa on the pizza dough. Top with the garlic, onions and Jalapeño followed by the shredded cheddar cheese.

Finish off with the dashes of seasonings and a drizzle of olive oil.

Bake the pizza for 20-25 minutes or until the edges are a beautiful golden color.

This pizza is so delicious and so very easy to make ! Serve it with a colorful salad for a delicious meal.

Enjoy with Love,

Catherine

xo

~

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Salsa Pizza!!Salsa Pizza!!

Split Peas with Anchovies, Bacon and Macaroni!! Yeah!

Ingredients:

16 oz. package of dried split peas

2 oz. can of anchovies – in oil

1 bunch of fresh Italian parsley – chopped

5 cloves of garlic – chopped

4 stalks of celery – chopped

1 red onion – sliced

28 oz. can - crushed tomatoes

½ lb of bacon – sliced

1 cup water

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of dried oregano

Grated Romano cheese

Olive oil – for drizzling

1 lb. of your favorite macaroni

Heat a sauce pan with a drizzle of olive oil. Add the garlic, parsley, onion, celery and anchovies. Mash the anchovies with a fork in the pan. Sauté until the onion is slightly soft and add the crushed tomatoes. Add the split peas and simmer. As the split peas absorb the sauce, add the water as needed.

Heat a frying pan, add the sliced bacon and cook the bacon until slightly crispy. Add the bacon to the split peas.

Simmer on low for about 1 ½ hours or until the split peas are tender.

When the split peas are tender, prepare the macaroni as directed.

In a serving dish drizzle a little olive oil and add the macaroni. Add the split peas and toss. Grate the Romano cheese on top and a little more olive oil and serve.

This is delicious and perfect with a beautiful side salad.

Enjoy with Love,

Catherine

xo

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Homemade Sweet Ravioli with Fresh Tomato Sauce!! Go For It!!!

Inspired by: Reader’s Digest ~ Creative Cooking

Ingredients:

2 cups sifted flour

6 egg yolks

Dash of salt

Dash of fresh ground black pepper

Dash of nutmeg

¼ cup warm water

16 oz. ricotta cheese

½ cup grated Romano cheese

Handful of fresh Italian parsley – chopped

Zest of ½ orange

1 tablespoon of sugar

Sift the flour onto a board or counter top. Make a well in the center and add 3 egg yolks. Add a dash of salt and 3 tablespoons of water. Combine into the flour and continue to knead the dough until a firm dough is formed, adding a little more water as needed to the dough. Cover the dough and let it stand for at least 15 minutes.

Divide the dough in half and roll out one of the halves as thin as possible.

In a mixing bowl combine the remaining 3 egg yolks, orange zest, sugar, parsley, nutmeg and Romano cheese. Place a teaspoon of the mixture on the center of the dough; repeat spacing teaspoonfuls about 2 inches apart.

Roll out the remaining dough and carefully position it as a top layer, brushing the edges lightly with water to seal the layers. Press the 2 layers of dough together around the edge mound of the cheese mixture.

Cut into squares with a pastry wheel or a sharp knife. Press the edges down with a fork. Drop into boiling salted water. Simmer for about 10 minutes. The ravioli will float to the top. Drain Well!

For the Sauce:

6 Vine ripe tomatoes – quartered and halved

7 cloves of garlic – chopped

Healthy handful of fresh basil – ripped

1 tsp. of capers

1 red onion – sliced

Dashes of fresh ground black pepper

Dashes of sea salt

Dashes of red pepper flakes

Dashes of dried oregano

Pinch of sugar

Drizzles of olive oil

Heat a large frying pan with olive oil. Add the onion, tomatoes, basil and capers and sauté. Add the seasonings and a pinch of sugar and continue to simmer until the tomatoes are soft and incorporated.

This dish is easier than you think to make. It is worth the effort to see the smiles it will bring to your table. I know you will make it again. The filling for the ravioli is the way my Dad liked his ravioli.

This is for you Dad.

Enjoy with Lots of Love,

Catherine

xo

Homemade Sweet Ravioli with Fresh Tomato Sauce!! Go For It!!!
Homemade Sweet Ravioli with Fresh Tomato Sauce!! Go For It!!!

Teriyaki Chicken & Noodles ~ “Take-Out” Only I Didn't !!!!

Ingredients:

3 lbs. boneless chicken breast – sliced thin

Chicken Marinade:

½ cup Teriyaki Sauce

5 cloves garlic – halved

1 tablespoon honey mustard

1 tsp. sesame oil

½ cup white vinegar

Fresh bunch of Italian parsley – chopped

Drizzles of olive oil

Place all of the ingredients for the marinade in a bowl. Add the sliced chicken and let the chicken marinade for an hour or more.

Heat a griddle and place the chicken slices on the heated griddle. Let the chicken become a golden color on one side and then flip and finish grilling.

For the Noodles:

Ingredients:

1 box of your favorite spaghetti

Veggies:

2 bunches of scallions – chopped

4 cloves of garlic – sliced

1 bunch of Italian parsley – chopped

¼ cup of dried cranberries

1 quart of button mushrooms – sliced

1 red onion - sliced

Zest of 1 lemon

Drizzles of olive oil

Marinade:

Juice of 1 lemon

1 tablespoon of sesame oil

½ cup of soy sauce

½ tsp. chili garlic sauce

Prepare the spaghetti as directed. Set aside.

Heat a frying pan with a few drizzles of olive oil. Add the veggies to the heated oil and let sauté. When the onion is slightly soft add the spaghetti and toss. Add a drizzle of olive oil if needed. Combine the ingredients for the marinade and add to the spaghetti and toss.

This dish is a wonderful and healthy alternative to “take out” and it is delicious!

Enjoy with Love,

Catherine

xo

Teriyaki Chicken & Noodles ~ “Take-Out” Only I Didn't !!!!Teriyaki Chicken & Noodles ~ “Take-Out” Only I Didn't !!!!

Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!

Ingredients:

For the Escarole:

2 heads of fresh escarole – cleaned and ripped

8 cloves of garlic – crushed & chopped

½ cup of marinated red peppers – sliced – plus 3 tablespoons of marinade

1 – 6 oz. can of black olives – drained & chopped

1 red onion – sliced

Grated Romano cheese

Olive oil

In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion, olives, red peppers (plus the marinade) and sauté. When the onion is softened add the escarole and place a loose fitting lid on top. The escarole will overflow the pan, that is o.k., it will cook down. Simmer the escarole until it is tender then , set aside.

For the Corn Muffin Chicken Thighs:

3 lbs. boneless chicken thighs

4-6 corn muffins

Flour

Milk

Corn oil

Carefully remove the bone from the chicken thighs.

Place the corn muffins in a food processor and process to a bread crumb like consistency.

In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.

Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.

Heat the corn oil, about 1 ½ inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.

When the thighs are golden on one side, carefully turn over, and finish frying on the other side.

These chicken thighs are very delicious! And a perfect compliment with the sautéed escarole.

Enjoy with Love,

Catherine

xo

~

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Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!

Fresh Peach Pie

Inspired by: James Beard’s American Cookery

Ingredients:

4or 5 cups of fresh fruit

2 tablespoons lemon juice

¾ cup sugar

4 tablespoons flour

2 tablespoons butter

Pastry for 2 crust pie

Peel, pit and slice peaches about ½ inch thick. Place peaches in bowl, add the lemon juice. Combine the flour with the sugar. Add the butter and toss.

Pastry for Two-Crust Pie:

(9 inch)

2 cups sifted flour

2/3 cups shortening or 1/3 cup buyer and ½ cup vegetable shortening

¼ cup cold water, approximately

Sift the flour. Stir together with a fork. Add the butter and shortening and cut it through the flour with a fork: or rub between the fingers until the mixture is in pieces about the size of a pea. Add water a few drops at a time and toss the mixture with a fork to combine the water evenly. The dough should not be wet, but just moistened enough to hold together in a ball. Chill the dough in the refrigerator 15 to 30 minutes if it seems too soft.

Take out slightly more than half of the dough for the under crust or, if you want a thinner top crust, take nearly two thirds for the under crust. Roll it out, fit it into the pie pan, and trim the edge. Roll out the upper crust. Fill the lower crust, moisten the edge, place the top crust on, cut steam vents, and trim and crimp the edges.

Pre-heat Oven 350 degrees:.

Bake the pie for about 45-50 minutes, until the crust becomes a beautiful color.

This is a delicious seasonal pie. Serve with fresh whip cream, ice cream or just as it is!

Thank you James, for helping me in the kitchen! The pie was delicious!

Enjoy with Love,

Catherine

xo

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Fresh Peach PieFresh Peach Pie

Asian Style Ribs with Oven Fried Potatoes!!

Inspired by: James Beard’s American Cookery

Ingredients:

4 lbs. pork ribs – separated

Marinade:

2/3 cup wine

2/3 cup soy sauce

2/3 cup orange juice

3 inch piece of fresh ginger – grated

6 cloves of garlic – sliced

Dashes of sea salt

Dashes of fresh ground black pepper

Drizzles of olive oil

In a large bowl combine all of the ingredients for the marinade and add the ribs. Place in the refrigerator for a few hours.

Preheat Oven 350 degrees:

Place the ribs in a baking dish and pour the marinade over them. Place in the oven for about 2 hours or until the marinade has absorbed into the ribs.

Remove from oven and sprinkle a teaspoon of sugar over the ribs for a nice glaze.

This is a delicious rib recipe.

Enjoy with Love,

Catherine

xo

The Oven Fried Potatoes

Ingredients:

5 lb. bag of potatoes – peeled and sliced

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of paprika

Dashes of chili powder

Dashes of garlic powder

Drizzles of olive oil

Preheat Oven 350 degrees:

Peel and rinse the potatoes. Pat dry, slice and place the potatoes in a bowl. Drizzle olive oil over the potatoes, add the seasonings and toss. Place the potatoes in a baking pan.

Bake for about 1 hour or until golden.

These potatoes will bring a welcome addition to any meal.

Enjoy with Love,

Catherine

xo

~

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Asian Style Ribs with Oven Fried Potatoes!!
Asian Style Ribs with Oven Fried Potatoes!!

Fried Calamari & Clams with Red Sauce!!

Ingredients:

2 lbs. calamari with tentacles – cut into circles

12 clams – left whole

1 cup of flour

1 cup of cornmeal

1 cup of milk

Dashes of paprika

Dashes of sea salt

Dashes of fresh ground black pepper

Vegetable oil for frying

Fresh grated Romano cheese

For the Sauce:

Juice from the clams – strained

Juice of ½ lemon

1-29 oz. can of crushed tomatoes

1 red onion – sliced

6 cloves of garlic – chopped

Handful of fresh basil – ripped

Dashes of red pepper flakes

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of dried oregano

Olive oil

For the Fish:

Combine the cornmeal with the flour and add the seasonings and grate about a ¼ of a cup of Romano cheese in the cornmeal and flour. Combine well.

Place the milk in a shallow dish and dip the calamari and clams first in the milk and then in the cornmeal and flour mixture.

Heat a frying pan with about 2 inches of vegetable oil and a piece of garlic. Place the pieces of fish in the hot oil, do not overcrowd the pan, fry until the fish becomes slightly golden and takes shape.

Place the fish on paper towels to absorb any excess oil.

For the Sauce:

Heat a large frying pan with a few drizzles of olive oil. Add the garlic and onion. Sauté until the onion becomes soft. Combine the strained clam juice with the lemon juice and add to the pan. Add the crushed tomatoes, seasonings and basil and simmer on low.

Add the fish gently to the sauce and grate Romano cheese on top and a drizzle of olive oil.

Serve this as is or on top of spaghetti, either way it is delicious!!!

Enjoy with Lots and Lots of Love,

Ciao Bella!!

Catherine

xo

~

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Fried Calamari & Clams with Red Sauce!!
Fried Calamari & Clams with Red Sauce!!