Archive for August, 2016


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Ingredients:
2 lbs. chicken cutlets (thinly sliced)
1 lb. medium shrimp (tails removed)
1 lb. red roasted potatoes (cut into quarters)
1/2 lb. carrots (sliced thin)
4 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
olive oil
1 tbsp. fresh chopped parsley (optional)
Directions:
Preheat oven to 350 degrees.
1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top. Add parsley.
2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.
3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)
4. In a skillet, put 1 tbsp. of olive oil. Cook chicken cutlets on each side for a total of 6 minutes. (3 minutes on each side.) Sprinkle with a little sea salt and black pepper. (Keep cutlets warm when done.)
5. Boil shrimps for 5 minutes and drain well.
6. On a platter placed grilled cutlets. Put roasted potatoes, carrots and shrimp on top. (See photo)

Fried Eggs In An Avocado

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Ingredients:
1 avocado (cut in half)
2 fried eggs (fried in 1 tbsp. of butter)
tomatoes (optional)
sea salt
Directions:
On a plate, place halved avocados.
Put a fried egg on top of each halve.
Sprinkle with sea salt.
Garnish with sliced tomatoes. *optional

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Ingredients:

2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper

Directions:

  1. Mix dressing ingredients and refrigerate for at least 3 hours.
  2. In a large bowl put all vegetables.
  3. Gradually add dressing to vegetables and mix. (about half)
  4. Adjust to how much dressing you want on your vegetables.    Serve cold.

Roasted Parmesan Pesto Tomatoes

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Ingredients:

2 to 2 1/2 lbs large red tomatoes
3 tbs olive oil
2 tsp dried oregano
sea salt
1/2 tsp freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup  grated Parmesan cheese

Directions:

Preheat the oven to 4oo degrees.
1. Core the tomatoes and then slice them across ( in 1/2 inch-thick slices)

2. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle with the oregano, 1 tsp. sea salt, and black pepper.

3. Bake the tomatoes for 10 minutes. Remove from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese.

4. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Sprinkle with sea salt before serving.

How To Make Pesto:
Place the walnuts, pine nuts, and garlic in the bowl of a food processor . Process for 30 seconds. Add the basil, sea salt, and pepper. With food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately.  You can store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

 

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Ingredients:

1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese

Directions:

  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.