Flashback Friday: John Contratti and Joan Rivers

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She make look “a little” different today, but here I am with Joan Rivers in Atlantic City, many years ago.

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A Special Morning With Katie Couric

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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.

Baked Filet Of Sole

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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.

 

Flavored Brown Rice

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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

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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.