She make look “a little” different today, but here I am with Joan Rivers in Atlantic City, many years ago.
Monthly Archives: January 2014
A Special Morning With Katie Couric
Baked Filet Of Sole
Ingredients:
4 slices of sole
1/4 cup bread crumbs (optional)
1 cup cherry tomatoes (cut in half)
1 cup chick peas
2 celery stalks (chopped)
1/4 cup red onion chopped
olive oil
balsamic vinegar
salt and pepper
Directions:
Preheat oven to 375 degrees
1. Brush each slice of sole with olive oil and sprinkle a pinch of salt and pepper on each side. (optional: you can bread the sole with bread crumbs or leave plain)
2. Brush the bottom of a large baking pan with a little olive oil. Add slices of sole and bake for 15-20 minutes. (depending on how thick the slices are)
3. While sole is baking, put tomatoes, chick peas, celery and onions in a bowl. Add 1 tbs. of olive oil and 1 tbs. of balsamic vinegar. Add a pinch of salt and pepper. and mix well. Put to the side.
4. Place filet of sole on a platter. Spoon tomato mixture on top of each slice.
Serve warm.
Flashback Friday: John Contratti and Paul Rudd
Flavored Brown Rice
This flavored brown rice makes a great side dish, or it’s a meal all by itself.
Ingredients:
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)
Directions:
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 45 minutes until rice starts to dry and become fluffy.
Chicken With Marinated Artichokes, Tomatoes, Onions and Olives
Ingredients:
8 chicken cutlet slices (1/4 in. thick)
2 red vine tomatoes (diced)
1 small sweet onion (chopped)
1 cup pitted green olives (sliced)
1 1/2 cups marinated artichoke hearts (chopped)
2 cloves garlic (chopped)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 375 degrees.
1. On the stove and in a skillet, put 3 tbs. of olive oil and chopped garlic. When garlic is browned, cook chicken cutlet slices 2 minutes on each side until browned. Sprinkle with sea salt and pepper. (Coat the bottom of the baking pan lightly with a little olive oil.) When browned, place chicken cutlets in a baking pan.
2. In a separate skillet, put 2 tbs. of olive oil. Saute onions, tomatoes, olives and artichoke hearts for 3 minutes. Transfer mixture on top of the chicken cutlets. Sprinkle with a little sea salt and pepper.
3. Bake in oven for 15 minutes. Serve warm.