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Chicken Cutlets With Pecan Sauce



8 chicken cutlets

3 large zucchini (cut into small pieces)

1 package small baby carrots

1/2 cup pecans

1 stick of butter plus 1 tbsp


2 tbsp. brown sugar

1 cup vegetable stock

sea salt and black pepper

2 tbsp. olive oil


*Note: At one point, you will have two skillets working at the same time.

  1. Boil carrots until tender and drain. (about 10-12 minutes)
  2. In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
  3.  Flour cutlets. Sprinkle with sea salt and black pepper.
  4.  In another skillet, put 1 tbsp. butter.  Add pecans. Melt butter. Stir pecans for about a minute and remove.
  5.  Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
  6.  Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
  7. Add carrots to zucchini skillet. Heat through.
  8. Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.

Serve hot.


1 lb. linguine
1/3 cup olive oil
3 large cloves garlic, chopped
2/3 cup dry white wine
1/2 tsp. dried thyme
dried red-pepper flakes ( a pinch)
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 cup bottled clam juice
1 tsp. sea salt
1/4 tsp. fresh-ground black pepper
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/4 cup chopped fresh parsley
1. In a large frying pan, heat oil over a low heat. Add garlic and cook for 1 minute.
2. Add the wine, thyme, and red-pepper flakes and bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
3. Add the tomatoes, clam juice, and salt. Raise to a medium and bring to a simmer. Stir occasionally, until thickened, about 10 minutes.
4. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer.
5.Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
6. In a large pot of boiling, salted water, cook the linguine for about 10 minutes. Give a taste test for your desired taste. Drain well and toss with the sauce.

Shrimp and Sweet Red Peppers



1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper


  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot.

Homemade Zucchini Bread



3 cups grated zucchini
2 cups sugar
1 cup vegetable oil
3 eggs, beaten
1 tbsp. vanilla extract
3 cups flour
1 tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup golden raisins (regular raisins are good also)
1⁄3 cup walnuts (optional)


Preheat oven to 350 degrees.

1. Cream sugar and oil together. Add eggs, zucchini and vanilla, mix well.
2. Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
Combine wet and dry ingredients and mix well.
3. Pour into two greased and floured 9 x 5 inch loaf pans.
4. Bake for 1 hour or until tests done.
5. Let stand 5 minutes before turning out onto wire racks to cool.

*Recipe makes two loaves. Jelly and preserves are nice on top.



8 chicken cutlets

2 large green tomatoes (thinly sliced)

1 large jar of B&G Sweet Red Peppers (sliced)

1/2 cup chopped leeks

olive oil

black pepper

sea salt


  1. In a large skillet, put 2 tbsp. of olive oil. Sauté leeks for about a minute. Add green tomatoes. Sauté for about 2 minutes. Add sweet red peppers. Sprinkle with a pinch of black pepper.  After about a minute, put mixture into a bowl and set to the side.
  2. In the same pan, on a high heat, start cooking chicken cutlets. Sprinkle with sea salt.
  3. Cook cutlets on both sides. Make sure they are well cooked.
  4. Add pepper mixture back in the pan on the top of the cooked cutlets.
  5. Heat through and serve.

*Firm red tomatoes can be used, if you don’t have green ones left over from your garden.


1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp.  Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp.  Cook for another minute. Serve warm.
Serves 4.

Grilled Butter Garlic Corn On The Cob



4 ears of fresh corn (cut into pieces)

1/2 cup butter

2 tbsp. garlic (minced)

1 tsp. sea salt

1 tsp. black pepper


  1. In a small pot, melt butter. Add garlic, sea salt and black pepper.
  2. On a grill, add ears of corn. Baste corn well.
  3. Turn corn frequently and keep basting throughout.
  4. Cook for a total of 5-7 minutes.

*You want the kernels tender.



Focaccia or Pizza Bread

1/2 lb. shrimp (uncooked)

1/2 lb. bay scallops (uncooked)

3 large red onions (sliced)

1 large vidalia onion (sliced)

2 cups fresh arugula

1 tsp. sea salt

1/2 tsp. black pepper

3 tbsp. balsamic oil

2 tsp. white sugar

olive oil


  1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
  2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
  3. Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
  4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
  5. Return to the oven for about 6-8 minutes.

*Serve hot and crispy.



3 Heirloom Tomatoes (different colors if you want)

1/2 cup plain bread crumbs

3/4 cup parmesan cheese

olive oil

basil leaves (cut into pieces, about 8 leaves)


Preheat oven to 350 degrees.

  1. Slice all tomatoes. (about 1/4 inch thick)
  2. In a large baking dish, put 2 tbsp. of olive oil.
  3. Place tomatoes in baking dish.
  4. Sprinkle bread crumbs evenly on top.
  5. Sprinkle parmesan cheese on top.
  6. Sprinkle basil leaves on top.
  7. Drizzle olive oil on top evenly.
  8. Bake in oven for about 15-17 minutes.

Serve hot.


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