4 large chicken breasts (boneless and skinless)
4 slices Swiss Cheese
2 cups of eggplant (peeled and cut into cubes)
4 cloves of garlic (chopped)
salt and pepper
1. In a large Ziploc bag, add chicken breasts with olive oil and balsamic vinegar. Take half of the chopped garlic and add it to the bag. Refrigerate for at least 2 hours.
2. In a very hot skillet, remove chicken breasts from Ziploc bag and brown chicken breasts on both sides for a total of 5 minutes.
Preheat oven to 350 degrees.
3. Coat a large deep baking dish with 2 tbs. of olive oil. Add chicken breasts and bake for 40 minutes.
4. Meanwhile in a large skillet, add 3 tbs. of olive oil. Brown remaining garlic and add eggplant. Stir frequently. Cook until eggplant is crispy. When done, remove and set to the side.
5. After 40 minutes, remove chicken from oven. Put a slice of cheese on top of each chicken breast. Spoon eggplant on top of each chicken breast.
6. Return to oven for 3 minutes or until cheese has melted. Remove and serve hot.
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2 ripe tomatoes (diced)
1/4 cup red onion (diced)
1/2 cup pitted kalamata olives (chopped)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
pinch of sea salt
Italian bread sliced thin or thin crispy toast crackers
In a large bowl, put tomatoes, olives, red onion, vinegar, olive oil and sea salt. Stir gently.
If you’re using Italian bread, slice it thin.
Put bread on a baking tray and rub a little olive oil on top of each slice.
In a preheated oven, 350 degrees, let bread crisp in the oven. (about 5 minutes)
Let bread cool for 5 minutes and put bruschetta on each slice.
8 eggs (poached)
1 lb. lump crabmeat
3 cups plain bread crumbs
1/2 cup mayonnnaise
1 tbs. dijon mustard
1 large egg (beaten)
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce (optional)
1. In a bowl, mix egg, mayonnaise, mustard, lemon juice, salt and pepper. (Adding hot sauce is optional.) Add crab meat to the mixture and stir. Refrigerate for an hour or two to chill.
2. After an hour or two, remove crabmeat from refrigerator. Put bread crumbs on a separate dish. Depending how large you want your crab cake, take 2 tbs. of crabmeat an roll into a ball. Then roll the ball in the bread crumbs until fully covered. Using your hand, press down to flatten. (about 1/2 inch thick) Repeat the process with the rest of the crabmeat.
3. You have two cooking options. You can fry them in a pan with olive oil, 4 minutes on each side until golden brown. You can also bake them in a 400 degree oven for 20-25 minutes. Brush a little olive oil on the baking pan before putting crab cakes in the oven.
4. In a deep pan, fill with water. Bring to a boil. Crack eggs into water. With a tablespoon, keep lifting white of the egg over the yolk. Let stay for about 3 minutes, until white of the egg becomes firm.
5. Place poached eggs over the crab cakes.
Serves 4 people.
1 cooked Rotisserie chicken cut into bite size pieces (no skin or bones)
2 cups brown rice
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup pitted salad olives (Goya)
1 8 oz. can Del Monte Sauce
3 cups water
1/2 cup olive oil
2 cups chicken broth
1 tsp. sea salt
1/2 tsp. oregano
pepper (to taste)
1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.
2. Add water, chicken broth and rice. The liquids should cover the rice.
3. Cook at a medium flame for about 40 minutes or until rice starts to dry and become fluffy.
4. 5 minutes before rice is done, add cooked chicken to rice. Make sure chicken is heated through.
2 cups all-purpose flour
1/2 cup butter (room temperature)
2/3 cup unsweetened cocoa powder
1 cup sugar
2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 large eggs
3/4 cup whole milk
1/3 cup sour cream (regular)
1 1/2 cups mini chocolate chips
Preheat oven to 350 degrees.
1. Lightly grease (a little butter) a 12 cup muffin pan or use cup cake papers.
2. In a large bowl, beat butter, sugar, cocoa powder, baking powder and vanilla.
3. Beat in eggs, then stir in milk and sour cream.
4. Mix in flour and chocolate chips. Mix until creamy.
5. Divide batter evenly between the muffin cups, they should be fully filled.
6. Bake for about 25-28 minutes. Use a toothpick to insert in center. It should comes out clean. It’s okay if chocolate from the morsels is on the toothpick.
Let cool for at least 15 minutes before removing from pan.
*For bigger muffins, use a 6 cup muffin pan.
1 lb. frozen or fresh tortellini (tricolor is nice)
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly drizzle in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine.
- Boil tortellini according to directions. Drain well when done.
- Pour pesto sauce on top and mix well. Serve warm.
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4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.