Tag Archive: garlic


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.

 

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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.

 

Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. Next, add 2 tbs. of olive oil to the skillet. Cook garlic for a minute and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, remove from skillet.  Add shrimp to same skillet. Stir and cook for about 3 minutes. Return chicken and vegetables to skillet and cook for an additional  minute to heat through.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.

New Year’s Day Cold Antipasto

Happy New Year 2018

Ingredients:
2 large eggplants (slices 1/4 inch thick)
2 large yellow peppers (sliced and seeds removed)
2 large beefsteak tomatoes (sliced)
1 lb. piece fresh mozzarella (thinly sliced)
1/2 cup fresh basil (pieces)
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
Directions:
1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.
2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.
Serve cold. *Serves 6

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Ingredients:
1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

Ingredients:

8 chicken cutlets (thinly sliced)

1/2 lb. string beans (ends trimmed and rinsed)

1 cup sundried tomatoes in olive oil (chopped)

1 (8 0z.) can of artichoke hearts (chopped)

1/3 cup olive oil plus 1 tbsp.

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

  1. In a large pot, boil string beans in boiling water for 12 minutes. Drain well.
  2. In a large skillet, put olive oil. Add garlic. Brown for a minute and then add string beans, artichoke hearts and sundered tomatoes. Stir well. Sprinkle with sea salt and black pepper. Cook for about 5 minutes (keep stirring) and remove from heat. Keep covered in a bowl.
  3. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
  4. When all cutlets are cooked add string bean mixture back to the skillet. Make sure all is heated well. Serve hot.

Cold Zucchini and Shrimp Salad

Ingredients:

1/2 lb. medium shrimp (boiled and cooled)
3 large zucchini (sliced thin)
2 cloves of garlic chopped
1 tbs. fresh mint (chopped)
4 tbs. of olive oil
3 tbs. red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.
2. In a deep serving dish, put zucchini and shrimp. Sprinkle sea salt and black pepper.
3. Drizzle red wine vinegar on top.
4. Put chopped garlic and mint on top.
5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)
Serve cold.

Crispy Garlic Eggplant and Cashews

Ingredients:

2 large whole eggplants (peeled and cubed)

1 cup cashews

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

  1. In a large skillet, put a 1/4 cup of olive oil. Add garlic.  Heat for a minute and then add cubed eggplant. Stir well. Sprinkle with sea salt and black pepper.
  2. *The eggplant will absorb the olive oil quickly. Stir frequently. Add another tbsp. of olive oil if you feel the eggplant is dry.
  3. After about 8 minutes, add cashews. Mix them with the eggplant. When the eggplant is soft and crispy remove and serve. *Some people like a little lemon squeezed over it.

Grilled Butter and Garlic Prawns

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Ingredients:

2 lbs. prawns

1/2 cup butter (softened)

3 cloves of garlic (chopped)

1 tsp. sea salt

1 tsp. black pepper

bamboo skewer sticks

Directions:

1. Put bamboo skewer through each prawn.

2. In a small bowl, mix butter, garlic, sea salt and black pepper.

3. Put prawns on grill. Brush with butter while grilling. Turn over after 4 minutes and butter the other side.

4. Cook for a total of about 8 minutes.

*You can use any type of marinade, if you don’t want to use butter and garlic.

Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.