Category Archives: Recipes

Turkey Cutlets Milanese with Salad

12 Monday Dec 2011

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Ingredients:

3/4 c Fine fresh bread crumbs

3/4 c Finely-shredded Parmesan
1 1/2 tb olive oil
1 ts Fresh Lemon Juice
1/2 pt Red cherry tomatoes; halved
Lemon wedges
Discarded; leaves washed

=== FOR SALAD ===

Salt; and also

1 bn Arugula; coarse stems
1/4 c Thinly-sliced red onion
1/8 ts Salt
All-purpose flour; seasoned
2 tb olive oil
3/4 lb Turkey cutlets -; (abt 1/4″
Black Pepper freshly ground

=== FOR TURKEY CUTLETS ===

2 lg EGGS

=== ACCOMPANIMENT ===

Preparation:

Make turkey cutlets: Pat turkey dry and spread seasoned flour on a plate.  In a small shallow bowl beat eggs lightly and in another small shallow bowl  stir together bread crumbs and Parmesan. Dredge cutlets in flour, shaking  off excess, and dip in egg, letting excess drip off. Coat cutlets with  bread crumb mixture and put on a waxed paper-lined tray. Chill cutlets 15  minutes. In a 12-inch non-stick skillet heat oil over moderately-high heat  until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each  side, or until golden and just cooked through. Remove skillet from heat.  Make salad: In a bowl combine arugula, onion and cherry tomato halves and  drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.  Transfer cutlets with a slotted spatula to paper towels to drain briefly  and arrange on plates. Top cutlets with salad and serve with lemon wedge.  This recipe yields 2 servings.   

Microwave Lemon Curd

12 Monday Dec 2011

Posted by in Desert, Recipes

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“This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.”
Original Recipe Yield 2 cups 

Ingredients

  • 1 cup white sugar
  • 3 eggs
  • 1 cup fresh lemon juice
  • 3 lemons, zested
  • 1/2 cup unsalted butter, melted

Directions

  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Tips
If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.

CHICKEN YUMSTICKS

12 Monday Dec 2011

Posted by in Dinner, Kids Lunches, Recipes

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These drumsticks, which have a flavorful coating of spiced bread crumbs and grated Parmesan cheese, are perfect lunch-box finger food. You can make sure the chicken stays cold until lunchtime rolls around by packing it with a frozen juice box or a freezer “blue ice.”

Ingredients
1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. black pepper
8 chicken drumsticks
1/3 cup plain yogurt

Directions
Preheat the oven to 375 degrees and lightly butter a baking sheet. In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese and pepper.

Using a pastry brush, carefully coat each drumstick with the plain yogurt. Next, roll the drumsticks in the bread crumb mixture until evenly coated. Arrange the drumsticks on the prepared sheet.

Bake for about 60 minutes or until the juices run clear when the meat is pierced with a fork.
Cover the drumsticks with aluminum foil or plastic wrap and refrigerate for up to 2 days. Makes 8 drumsticks.

PIZZA IN A PITA

12 Monday Dec 2011

Posted by in Kids Lunches, Recipes

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Few foods have a higher lunchtime approval rating than pizza. This one, with the main attractions packed inside pita bread, can be served plain for finicky types or loaded with extras, such as pepperoni, olives, or peppers, for daredevils.

Ingredients

1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce

Directions

Preheat the oven or toaster oven to 350 degrees. Split the pita bread halfway around the edge and spoon in the cheese, tomato sauce, and any toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes or until the cheese melts. Makes 1 serving.

FOUR-CHEESE PITA POCKET

12 Monday Dec 2011

Posted by in Kids Lunches, Recipes

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FOUR-CHEESE PITA POCKET

This pocket sandwich is packed with an Italian-seasoned blend of four cheeses. If you want to add a little extra oomph, spread on some of your child’s favorite spicy mustard.

Ingredients

1/4 cup ricotta cheese
2 tbsp. grated mozzarella cheese
2 tbsp. grated provolone cheese
2 tsp. grated Parmesan cheese
1/8 tsp. dried basil
Pinch of dried oregano
Dash of black pepper
1 pita bread pocket

Directions

Preheat the oven to 350 degrees. In a bowl, stir together the cheeses, herbs, and pepper. Split the bread halfway around the edge and fill it with the cheese mixture. Wrap the sandwich in aluminum foil and bake for about 10 minutes or until heated through. Makes 1 serving.

BOLOGNA BOAT

12 Monday Dec 2011

Posted by in Kids Lunches, Recipes

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Bologna may not be included on most parents’ Top Five Sandwich lists, but children recognize the true worth of this lunchtime standby. This version–which comes dressed as a hot dog–tastes great accompanied by a few potato chips and a pickle.

1 tsp. mustard
1 slice bologna (or turkey bologna)
1 slice American cheese
1 hot dog bun

Spread the mustard onto the slice of bologna. Top with a slice of cheese and roll them together. Place the roll in the hot dog bun and wrap it in aluminum foil. Makes 1 serving.

Meatballs in Cream Sauce

12 Monday Dec 2011

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OK you are going to think this is just way to easy for something oh so yummy…

For the Cream sauce…

·        Put some olive oil in the pan

·        Put the meat balls in the pan (after they are cooked) or just dump the frozen ones in from the bag.

·        Then put some beef broth in the pan and cover. Let them get all warmed up and happy.

·        Then put in some heavy cream

·        Sprinkle in some Dill Weed

·        And about 1 -2 tablespoons of butter

  Let them simmer up and things and get all creamy and happy and eat. Enjoy on pasta, potatoes, alone, on creamy polenta.

For the meatball…

·        Frozen meatballs (how ever many you want)

·        Costco has these meatballs in the meat section that are chicken & have pineapple in them they are amazing.

·        You can make your own

  • Extra-virgin olive oil

  • 1 onion, chopped

  • 2 garlic cloves, smashed

  • 2 tablespoons roughly chopped fresh parsley leaves

  • 1 cup milk

  • 4 thick slices firm white bread, crust removed

  • 1 1/2 pounds ground beef

  • 1 1/2 pounds ground pork

  • 1 large egg

  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • Kosher salt and freshly ground black pepper

  • 1/2 pound mozzarella cheese, cut into chunks

Directions

          Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan – you’ll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don’t overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.Preheat the oven to 350 degrees F.Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

White Chicken Chili

10 Saturday Dec 2011

Posted by in Recipes, Soup

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped or 1 cup
  • 1-2 garlic cloves, minced or crushed
  • 1 1/2 cups chopped green chiles (fresh or canned) or 2 jalapeño chili peppers
  • 2 pounds ground chicken or cooked and chopped chicken breast pieces ( I have found most chicken works good)
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2-4 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 4-5 cups chicken stock
  • 1/4 teaspoon crushed red pepper flakes or cayenne pepper
  • Freshly ground black pepper for seasoning
  • Cheese for topping
  • Sour Cream for topping
  • Crackers or bread for topping or dipping
  • Flat leaf parsley for garnish or topping
  • Green onions for topping
  • Serve with Tortilla Chips

Directions

  • In a large heavy bottom pot, dutch oven heat the oil over medium high heat. Add the onion and cook, garlic, and chiles and sauté for 5 min. 
  • Add the chicken, cumin, oregano, and chili powder, red pepper flakes. 
  • Cook, stirring frequently, until the chicken is cooked through, about 8 min. 
  • Stir the flour into the chicken mixture. 
  • Add the beans, corn and chicken stock. 
  • Bring mixture to a simmer, scrapping up the brown bits that cling to the bottom of the pan with a wooden spoon. 
  • Simmer until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper to taste.
  • Combine all in slow cooker cover and cook on low for 6-8 hours. 
  • Ladle into serving bowls. Add toppings Cheese, sour cream, crackers, bread, parsley, green onions. Enjoy!

Olive Garden® Zuppa Toscana

10 Saturday Dec 2011

Posted by in Recipes, Soup

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Makes: 6-8 servings

Ingredients

  • 1 lb ground Italian sausage
  • 11/2 tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces
  • 2 tsp garlic puree
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 1 cup heavy cream
  • 1 lb sliced Russet potatoes, or about 3 large potatoes
  • 1/4 of a bunch of kale

Directions

  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour.
  • Add the heavy cream and just cook until thoroughly heated.
  • Stir in the sausage and the kale, let all heat through and serve. Delicious!