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Potato Packets


INGREDIENTS
4 or 6 baking potatoes
1 large onion, sliced
1 large green or red pepper, sliced
8 tablespoons butter
Salt and pepper
Paprika
Foil

DIRECTIONS
Slice potatoes lengthwise. Place potatoes separately on top of a piece of foil. Top with onion, green pepper and 2 tablespoons of butter. Sprinkle with salt, pepper and paprika.

Do this for each potato. Wrap potatoes into packets with foil.

Grill for about 30 minutes.

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Gorgonzola Hamburgers


DIRECTIONS
2 pounds ground round
¼ cup onion, chopped
3 tablespoons red hot sauce
2 tablespoons honey
1 tablespoon garlic salt
1 teaspoon crushed red pepper flakes
¼ cup parsley, cut into pieces
Salt and pepper
½ pound Gorgonzola cheese
8 hamburger buns
8 portabella mushrooms
Roasted red pepper (from a jar)
Olive oil
INGREDIENTS
Preheat the grill to medium high. 

Combine ground beef, onion, hot sauce, honey, garlic, salt, red pepper flakes, parsley, salt and pepper in a large bowl. Mix well.

Divide into portions. Form into patties around pieces of Gorgonzola.

Sprinkle hamburgers with salt and pepper. Grill on each side until done. 

Brush olive oil on mushrooms. Season with salt and pepper. Grill on both sides. 

Place burger on bun and top with roasted red pepper and mushrooms and lettuce. Top with ketchup and mustard. 

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Watermelon Salad


Watermelon Salad

INGREDIENTS
8 bibb lettuce leaves, torn
3 cups watermelon, chopped
¼ cup lime juice
3 tablespoons honey
1 tablespoon mint, chopped
2 tablespoons olive oil

Salt and pepper


DIRECTIONS
Place lettuce and watermelon into bowl. Combine lime juice, honey and mint in a small bowl. Whisk until honey is dissolved. Whisk in the olive oil.

Pour over salad and gently toss. 

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Quinoa with Spring Vegetables


*Quinoa is a grain, and may be found in gourmet food markets"
INGREDIENTS
1 cup quinoa (or pastina), rinsed and drained 3 times
1 ¾ cup  low-salt chicken broth
½ teaspoon coarse sea salt, plus additional for seasoning
3 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
2 cloves garlic, mined
¾ cup red or yellow bell peppers or a combination, diced
1 medium zucchini, diced
3 tablespoons fresh parsley, chopped
1 tablespoon oregano
¼ cup romano cheese, grated

DIRECTIONS
Cook quinoa (can be found at Salvaggio’s) in a pot with chicken broth that has come to a boil. Add the sea salt. Cover. 

Reduce heat to low and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat. Fluff with fork.

Heat olive oil in skillet. Add the carrot and onion. Cook for about 8 minutes. Add the garlic, peppers, and zucchini and season with salt. Sauté for another 5 minutes. The vegetables should be tender, not mushy.

Sprinkle with salt and pepper.

Add the vegetables to the quinoa. Toss adding the parsley, oregano and cheese.
(You may need a little more oil.)

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Grilled Swordfish


INGREDIENTS
½ cup olive oil
Juice of 2 lemons
2 cloves garlic, crushed
3 tablespoons capers
3 tablespoons oregano, chopped
1 4-ounce swordfish steaks (thin)
Salt and pepper


DIRECTIONS
Combine olive oil, lemon juice, garlic, capers and oregano for marinade.

Clean and dry swordfish. Pour marinade over fish that has been placed in shallow dish. Turn the steaks to coat evenly. Season both sides with salt and pepper.

Prepare grill pan and grill 4 minutes on each side. Top with tomato mixture (recipe follows).


Tomato Sauce
½ cup olive oil
1 cup yellow onion, minced
3 tablespoons capers, chopped
6 anchovy filets
1 tablespoon garlic, minced
3 pints cherry tomatoes, halved
½ cup olive, hot or stuffed with chiles
3 tablespoons oregano, chopped
½ teaspoon salt 
¼ teaspoon pepper

DIRECTIONS
Heat the olive oil over medium heat. Add the onion, capers, anchovy filets and garlic. Sauté until onion is very lightly golden brown.

Add the tomatoes and continue to sauté, tossing frequently until tomatoes are soft. Add the olives, oregano, salt and pepper. Sauté for another 2 to 3 minutes. Adjust the seasonings to taste with salt and pepper.

Pour on top of swordfish. 

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Amaretto and Kahlua Iced Smoothie


Ingredients 

½ oz. of Amaretto 
½ oz. of Kahlua 
6 oz. of very chilled espresso 
1 scoop of chocolate or vanilla ice 
cream 

Directions


Whip cream Blend all the ingredients 
together except whip cream. 
Serve immediately with whip cream. 
This is wonderful for a late night snack.
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Chicken Marsala


Ingredients 

8 Chicken cutlets 
1 ½ cups of flour 
½ cup sliced mushrooms 
1 clove of crushed garlic 
¾ cup of Marsala Wine 
¾ cup of chicken stock 
1 teaspoon of Kitchen Bouquet 
¾ stick of butter 

Directions

Dredge chicken in flour 
Melt 2 tablespoons of butter in sauté pan with crushed garlic 
Sauté chicken turning once 
Remove chicken from pan and set aside on warm plate 
Add chicken stock simmer for few minutes 
Add sliced mushrooms salt and pepper and Marsala wine simmer for 3-4 
minutes 
Put chicken back in pan coating with wine mixture 
Remove and pour sauce on top of chicken and place on a warm platter
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Baked Ricotta


Ingredients 
1 pound of fresh ricotta 
Salt 


Directions

Slice ricotta in 4 pieces and place on a greased pan, 
sprinkle with salt—bake at 375 degrees for 25 to 30 minutes
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Sweet Tea


INGREDIENTS
7 tea bags
1 cup sugar
Mint sprigs
Lemon wedges

DIRECTIONS
Bring 4 cups water to a boil in a kettle. Add the tea bags and turn off the heat. Place the lid on kettle and steep the tea for an hour.

Remove teabags. Pour tea into pitcher. Add the sugar and stir and dissolve. Add 4 cups cold water. Serve over ice with mint and lemon wedge. 

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Fruit Cobbler


INGREDIENTS
4 cans fruit (apples, berries, cherries)
4 packages instant oatmeal
Ground cinnamon
1 stick butter
Vanilla ice cream

DIRECTIONS
Preheat oven to 400 degrees. 

Place 2 cans of fruit in a deep casserole dish. Top with 2 packages of oatmeal. Sprinkle with cinnamon. Top with butter. Repeat with 2 more cans of fruit. Sprinkle oatmeal and cinnamon. Top with butter. 

Bake 45 minutes and serve warm with ice cream. 
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Shrimp and Polenta with Pancetta


INGREDIENTS

Polenta
3 cups water
½ cup whole milk
1 cup cornmeal, yellow
1 cup Parmesan cheese, grated
½ teaspoon red pepper
Salt 
Black pepper, freshly ground
Dash hot pepper sauce

DIRECTIONS
Bring water and milk to a boil. Gradually whisk in cornmeal. Cook ,stirring occasionally, for about 30 minutes or according to package. Keep mixture on low and stir in cheese until melted.

Season with salt, black pepper, red pepper and dash hot pepper sauce. 

Shrimp
½ pound pancetta, sliced
1 tablespoon olive oil
2 pounds large shrimp, peeled and deveined
Salt and pepper
1 pound white mushrooms
1 cup shallots (about 4 large), sliced
2 cloves garlic, chopped
1 9-ounce bottle clam juice
2 packages 5-ounce baby spinach
Hot pepper sauce
1 lemon
¼ cup parsley, chopped
DIRECTIONS
Cook the pancetta with 1 tablespoon olive oil in a large sauté pan until crisp. Transfer pancetta to paper towel to drain. 

Add the shrimp to drippings in pan. Sauté until shrimp are pink. Sprinkle shrimp with salt and pepper. Add mushrooms and cook for a minute. Add shallots and garlic. Cook until caramelized, adding more oil if needed. Add clam juice to skillet and bring to a boil, scraping up any browned bits. Add spinach to skillet and cook just until wilted. 

Season with salt and pepper and hot pepper sauce.

Divide polenta among dishes and top with shrimp mixture.  Garnish with lemon wedges squeezing over mixture.

Sprinkle with chopped parsley and pancetta. 

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Chicken Florentine


Ingredients 

8 Chicken cutlets 
1 cup of flour 
½ cup of mushrooms 
1 clove of garlic crushed 
1 stick of butter 
2 boxes of frozen lead spinach 
½ cup of chicken stock 
½ cup of heavy whipping cream 
¼ cup of Fontinella cheese 
Salt and Pepper  

Directions

Dredge Chicken cutlets in flour 
Melt butter in sauté pan leaving 4 tablespoons 
Sauté’ Chicken turning once until brown, remove set aside on warm platter 
Meanwhile in a separate pan sauté spinach in 2 tablespoons of butter 
Add white wine to pan that Chicken was in, reduce add Chicken stock, reduce add 
whipping cream, salt and pepper. Simmer for about 7 minutes 
Add spinach back to pan, shred Fontinella cheese and let melt, when cheese is melted 
Add remaining butter and let the butter melt, place Chicken back in pan 
Serve Chicken with the spinach on top and sauce over the Chicken 

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