Archive for February, 2018


Grilled Greek Feta Pork Chops

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Ingredients:
4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
olive oil
sea salt
black pepper
Directions:
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
Serve warm.

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Ingredients:
1 lb. cooked spaghetti
1 1/2 cups fresh ricotta
1 1/2 cup fresh mozzarella (shredded)
1 cup thinly sliced pepperoni
2 eggs (beaten)
4 tbs. olive oil
salt and pepper
Directions:
1, Boil spaghetti to desired tatse. Drain, pour cold water over spaghetti. Drain well.
2. In a large bowl mix ricotta, mozzarella, pepperoni, a pinch of salt and pepper. Mix well.
3. Mix the beaten egg into the cooled spaghetti. In a large frying pan, put olive oil. Put half the spaghetti in pan. Put all ricotta, mozarella, pepperoni mixture on top. Spread it out.
4. Put remaining spaghetti on top.
5. On a medium heat, cook on one side for 10-12 minutes. After 8-10 minutes, using a dish, flip over and put back in pan. Cook on other side for another 8-10 minutes. You want it to be crispy on the outside. (See picture) Serve hot.
Optional: If you have a cast iron pan, you can bake it in the oven. 350 degrees for about 35-40 minutes.

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Ingredients:
1 dozen stemmed strawberries
1/2 cup dark chocolate (chopped) (milk chocolate if you want)
1/2 cup white chocolate (chopped)
Directions:
1. Rinse strawberries in cold water. Let thoroughly dry on paper towels. Leave 2 inches of the stem on the strawberry.
2. Melt chocolate and white chocolate separately. Once melted dip strawberries.
3. Let strawberries dry on wax paper and then refrigerate.
* If you have food coloring, you can add a few drops to melted white chocolate for extra designs on the strawberries.

Ingredients:

4 slices of tilapia

2 cups cherry tomatoes (sliced in half)

1 cup of chick peas (rinsed and drained)

1 celery stalk (chopped) *optional

bread crumbs (flavored)

1 egg beaten

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven 400 degrees.

  1. Dip tilapia in egg and then in bread crumbs.
  2. In a coated ( a drop of olive oil) baking pan, put tilapia slices.
  3. Bake in oven for about 20 minutes.
  4. While tilapia is baking, get a large bowl.
  5. In a large bowl, add tomatoes. chick peas, celery, garlic, 2 tbsp. of olive oil, sprinkle sea salt and black pepper. Mix well.
  6. About 3 minutes before tilapia is done, pour tomato mixture on top of fish and return to oven. Let stay in oven for 3 minutes. Serve hot.

 

Ingredients:

1 lb. medium shrimp (uncooked/thawed if frozen)

2 bulbs of endive

1/2 cup pignoli nuts

2 cloves of garlic (chopped)

2 cups bread crumbs (flavored)

2 large eggs (beaten)

olive oil

sea salt and black pepper

Directions:

  1. Dip shrimp in egg and then bread crumbs.
  2. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for a minute.
  3. Add 2 tbsp. of olive oil to skillet. Add  shrimp. Cook on both sides for 2 minutes each.
  4. Add pieces of endive and pignoli nuts.
  5. Sprinkle sea salt and black pepper. You can also drizzle a little olive oil over the endive. (just a little)
  6. Turn endive over with a fork. Cook for about 2 minutes. Serve hot.

 

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Ingredients:
16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
Directions:
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.