Ingredients:
4 boneless skinless chicken breasts, approximately 2 pounds
2 t ground garlic
1/8 t ground black pepper
2 cups Buttermilk
1 1/2 cup panko
1 cup Pecorino Romano, shredded
1 1/2 t ground garlic
1/2 t smoky Paprika
1/4 t ground black pepper
1/8 t cayenne
Pinch of salt
Optional: 1/4 t Tabasco sauce, added to the marinade Read More
Ingredients:
6 (1 inch thick) bone-in pork chops
Salt and pepper to taste
2 T vegetable or your favorite high heat oil
1 red bell pepper, deseeded and sliced
1 yellow (or orange) bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 large sweet onion, thickly sliced
1 lb cremini or button mushrooms, rinsed, dried, and thickly sliced
2 T soy sauce, low sodium
1/4 cup unsalted vegetable stock or white wine
1/2 t ground black pepper
1/4 t ground rosemary
6 sprigs fresh thyme Read More
Vaccinara thickened and served with spaghetti
A wonderful recipe from The Art of Cooking, According to Me, by Benny the Chef.
Vaccinara (Roman Oxtail Stew)
Ingredients:
2 1/2 lbs of oxtail (already cut)
2 lbs of peeled tomatoes
5 ribs of celery
3 carrots
2 onions
1 cup of white wine
extra virgin olive oil
bay leaves
Marjoram
Crushed red pepper
All-purpose flour
Salt Read More
Ingredients:
2 t garlic powder
1 t onion powder
1 t rosemary
1 t paprika
1/4 t black pepper
1 T olive oil
8 lamb chops
2 T olive oil
8 Frenched lamb rib chops
2 T high heat oil such as vegetable, peanut, or grapeseed oil
1 T butter
Optional: herbs such as chocolate mint and rosemary mixed in with the butter Read More
Serves 8-10 as a side dish or 4-5 as the main in a multi-course meal
Ingredients:
3 bell peppers, assorted colors, de-seeded and sliced
1 onion, sliced
2 zucchini, sliced
1 T olive oil
2 cups orzo, uncooked
Dressing:
4 T olive oil
5 cloves garlic, chopped
1 t dried rosemary, or 1 T chopped fresh rosemary
1 T flat Italian parsley, chopped
1/4 t ground black pepper
2 T fresh lemon juice Read More
This is the quick to fix lower fat variation of a seriously wonderful family Tex-Mex meal that I have made for about 30 years. Enjoy.
Ingredients:
1 lb lean ground turkey
1/2 onion, chopped
2 (15 oz) cans Ranch Style Beans – drain a little liquid from each can
1/2 cup salsa – use the kind you like, mild, medium, or hot.
1 T plus 1 t chili powder
2 t cumin powder
10 corn tortillas
2 T butter, softened
1 (8 oz) package 2% cheddar cheese, shredded
Optional: sliced fresh or pickled jalapenos Read More
Healthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.
Rosemary’s Veggie Moussaka
Serves 4
Ingredients:
1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced
2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed
1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg
1/2 cup shredded Asiago or Jack cheese Read More
Makes two pizzas.
Ingredients:
1 recipe bread flour pizza dough
1/4 cup corn meal
Sauce Ingredients:
1 cup salsa, hot or mild
1 cup tomato puree
1 T chili powder
1 t cumin
Optional sauce ingredient: 2 t chopped cilantro
Pizza Toppings:
2 cups leftovers from Pork Carnitas
2 large poblano peppers, roasted (see below)
1 large onion, sliced
1 T vegetable oil
1 lb queso manchego, grated
2 cup Monterey jack, grated
2 t olive oil
Optional toppings: sliced jalapenos, pineapple chunks, or hot red pepper flakes Read More
Ingredients:
2 portobello mushrooms
2 t extra-virgin olive oil
2 T onion, minced
4 garlic cloves, minced
2 T Italian flat parsley, chopped
1 jalapeno (or 1 T bell pepper), deseeded and chopped
2 T green onion, minced
6 sun-dried tomato halves, chopped
6-8 basil leaves, rinsed and torn
3/4 cup low-fat ricotta cheese
1/4 t fresh cracked black Pepper
Pinch nutmeg
2 T parmigiano reggiano cheese
6-8 spinach leaves
Optional: pinch of salt added at the table Read More
Ingredients:
1/2 cup vegetable stock, low sodium
2 T plus 1 t soy sauce, low sodium (divided use)
2 T plus 1 t sesame oil (divided use)
1 T rice wine vinegar
1 T cornstarch
1 t honey
3 eggs
1 small red onion, thinly sliced
2 T fresh ginger, grated or finely minced (from a jar is fine)
1 1/2 cup shitake mushrooms, sliced into strips
1 T garlic, minced (from a jar is fine)
4 cups cabbage, thinly sliced, (about half a large head of cabbage)
2 cups snow peas, cut on the diagonal
2 cups carrots, shredded (a small bag of pre-shredded carrots is fine)
2-3 green onions, sliced
2 T neutral high heat wok oil (divided use)
1 jar Hoisin sauce
20 lettuce leaves, rinsed and patted dry
20 thin whole wheat flour tortillas or moo shu wrappers
Sriracha Sauce or Asian Chili Garlic Sauce
Mindful Palate 