She make look “a little” different today, but here I am with Joan Rivers in Atlantic City, many years ago.
Archive for January, 2014
Ingredients:
1 lb. prosciutto (sliced thin)
1 lb. fresh mozzarella (sliced)
3 tbs. olive oil
1 tsp. sea salt
1/2 tsp. black pepper
8 rolls (of your choice)
Directions:
1. In a bowl, mix olive oil, sea salt and black pepper. Stir well.
2. Cut open rolls. On the inside of the roll, brush a little olive oil.
3. Place prosciutto on roll and a slice of mozzarella on top.
4. You can drizzle a little olive oil on top of the mozzarella, if you wish.
*Suggestion: Serve sandwiches with a variety of different olives.
Ingredients:
2 cans red kidney beans
5 boneless chicken breasts (cut into bite size pieces)
1 green pepper (seeds removed and diced)
1 small sweet onion (chopped)
2 tbs. olive oil
1 clove of garlic (chopped)
1 tsp. chili powder
1 (28 oz). can of crushed tomatoes
1 (6 oz.) can of tomato paste
1 cup of water
1 tsp. of sugar
Directions:
1. In a deep pot, put olive oil. Cook chicken pieces on all sides. Stir frequently and cook for 4-5 minutes until cooked. Remove chicken and refrigerate. In the same pot, add another tbs. of olive oil. Cook peppers, onions and garlic until soft.
2. Add chili powder and stir. Add beans, crushed tomatoes, tomato paste, water and sugar. Over a high heat, bring to a boil. Reduce heat to a low simmer. Leave pot uncovered for 25 minutes. Stir occasionally. Add the chicken. Let simmer for an additional 5 minutes for chicken to heat through.
Serve hot. Serves 4 people.
It was an interview my students wanted. This morning their dream came true when they interviewed television journalist and talk show host Katie Couric, via Skype. She had a wonderful rapport with the class while answering all of their questions. It was a wonderful way to start off the week.
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.
Comedic actor Paul Rudd use to do plenty of theatre, but nowadays you can find him mostly on the big screen. He can currently be seen in Anchorman 2. He we are backstage at Lincoln Center.
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.
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.
Ingredients:
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 lb. fresh mozzarella (sliced thin)
tomato sauce
olive oil
Directions:
1. Mix all the ingredients (except mozzarella, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
Preheat oven to 350 degrees.
4. In a baking pan, coat the bottom with sauce. Put meatballs in pan. Put sauce on top of meatballs.
5. Layer slices of mozzarella on top.
6. Bake in oven for about 10 minutes until cheese is melted.
*Serve on Italian bread as a hero if you like.
*You can use ground turkey or chicken instead of the beef.
Every time I get the opportunity to meet comedian Jackie Mason, I always find it amusing that he continuously talks. As you can see in the photos, he never stops.
