Chicken Cutlet Parmesan

Ingredients;

6- thin chicken cutlet

1- cup olive oil (for frying)

2- cups bread crumbs

3-4eggs (beat well)

1-cup Parmesan cheese

2- cups mozzarella graded

2- cups of your best tomato sauce

4- garlic cloves chopped

Directions;

Oven-375

serving-4-5

In a pot add 1-tbsp. Olive oil and add your garlic brown lightly then add you sauce and 1-tsp. Basil...in a large skillet start heating your oil on low, Meanwhile place two bowls one with bread crumbs and 4 eggs in the other bowl beat eggs well start dredging your chicken one at a time in egg and then bread crum, place in skillet brown on each side for two minutes, once all are done heat oven at 375 degrees place all cutlets in a baking pan add on each one Parmesan cheese, mozzarella cheese, and sauce on top bake for 8-10 minutes till cheese has turned to a golden brown, once done place on a platter and serve with anything of your choice. Pasta, salad, or vegetable. Enjoy my Recipe

Portobello Mushroom Stuffed

Portobello Mushroom Stuffed

🍴 All Vegetarian's Ready to go in the oven!! Breaded and grilled Portobello Mushroom Topped & stuffed w/ slice #tomato, #sauce, #redonion #Avacado  #mozzarella #freshbasil  #OliveOil  #garlic-#powder  #basil  #Healthy #Homemade  #portobello  #mushroom Enjoy!! 

Directions;

Oven at 375 degrees 

place two bowls one with bread crumbs & one with 3 eggs dredge each mushroom one at a time in egg and then bread crumb have a skillet with olive oil heating up place mushrooms in pan and cook for 1 minute & 1/2 on each side till lightly brown take out and place on paper towel to drain, then start adding all ingredients, tomato, sauce, red-onion,,avocado, garlic powder, parsley, hot pepper flakes, mozzarella, fresh basil.. Drizzle olive oil salt & pepper for taste..Place on a baking tray and put in a heated over at 375 degrees 10/12 minutes till top as turned to a golden brown  Enjoy my Recipe

Roasted. Boneless Leg Of Lamb/w/Potatoes

Roasted Boneless Leg Of Lamb/w/Potatoes

Cook time: 1Hr/55minutes
Oven temp: 375

Ingredients;
1/4 cup olive oil 
1/2 up water
2-lemons/2more for garnish 
1-Small onion chopped
3-garlic cloves sliced  for stuffing /2 for garnish
2-Tbsp. Rosemary
2-tbsp. Parsley
2-tbsp. Garlic powder
10- medium  potatoes cut in half
Salt /pepper for taste

Directions;
In a large roasting pan put oil, & water and place your lamb, toss it around a few times. Place your potatoes around the lamb toss them a few times also. Now start putting some slits in your lamb and stuff some slice garlic cloves in side, you have to really saturate the lamb with flavor, now adding your ingredients, on the lamb and the potatoes, garlic powder,parsley, rosemary, garlic clove,onion, salt pepper and squeeze  the 2 lemons all over, now slice the other two lemons and lay them across the lamb place in oven and bake, in 20 minutes see if you need to add more water once done slice and serve.

Pasta Premiere

Pasta Premiera

Ingredients;
1 lb pasta
1 cup fresh parsley (chopped well)
2 garlic cloves minced
1-8 oz Polly-o mozzarella cheese(cut in very small squares)
1- cup Bella Sun Luci Sun Dried Tomatoes (chopped well)
2 tbsp. Capers
1 tsp. Basil
3-4 tbsp. Olive oil
1 cup black pitted olives(shopped lightly)
Pepper for taste

Directions;
In a pot of boiling water add your pasta cook as directed: meanwhile start preparing all your ingredients, once pasta is done place in a very large bowl start adding your ingredients tossing freak quaintly as you add each ingredient so the flavors mix well through the pasta, place and serve.

Mediterranean Pasta W/ Rosemary Chicken

Cook Time; 50-60 mins 

Ingredients;

4 thin chicken cutlets

1-1 lb bag Fusilli Pasta

3-tbsp. canola oi

1/2 cup bread crumbs

2-tbsp. black pepper

2-tbsp. fresh basil chopped

2-eggs

4- bay leaves

1- 8 oz can mushroom

1- 15 oz can peas

1- slice bacon (diced)

2- tbsp. rosemary

For The Pasta- ( cook time: 45 min low heat) 

Masala Marinara  Ingredients:

2- cans tomato sauce, 1/2 cup-coconut milk, 3-tbsp. canola oil, 1-tsp. ginger, 3-4 cloves garlic,  2-tbsp. lime juice, 2-tsp.rice vinegar, 1/2 cup minced onions, 1- can peas, 1/2 cup sliced mushroom, 1- slice bacon chopped 1-tsp.salt , lemon grass, (optional)

Directions;

In a large skillet coat the pan with canola oil, add peas, mushrooms, bacon let simmer for half an hour, now for the chicken I dipped each piece in egg, bread crumb, Rosemary, black pepper,parsley place in pan over olive oil and fresh basil cook in oven for 20 minutes till golden brown. Place sauce in skillet and mix all ingredients well for about 10 minutes drain pasta place on platter add sauce from skillet and chicken. Enjoy Catherine

Cook pasta as directed:

Fresh Tuna Salad On Our "Rustic Bread"

This sandwich was made with our garden tomatoes, lettuce, onion, tuna fish, olive oil, & lemon, salt and pepper. on our Rustic Bread Something light and cool on these hot hazy days of Summer! try it you'll like it. Thanks For Viewing My Page I

Marinated Squid Salad

Serve: 6-8

 looking for something lite to eat when those "Hot" days arrive!
My Squid Salad nice and cold and crunchy will satisfy your taste!

Ingredients
2 lbs. squid, gutted and cleaned
7 tbsp olive oil
2 tbsp white wine vinegar
3 garlic cloves, crushed
1 tsp paprika
1 handful fresh flat-leaf parsley, finely chopped
1 pinch salt
1 pinch black pepper

Instructions;
Cut the squid into pieces – a mixture of strips and rings and brush with a little of the oil and season well.
Heat 1 tablespoon of the oil in a frying pan, add the squid, and cook over medium heat, stirring constantly, for 2–3 minutes, or until the squid is cooked. Remove from the heat and transfer to a serving bowl.
Mix the remaining oil with the vinegar, garlic, paprika, and parsley, then season with salt and black pepper. Pour over the squid, combine well, and leave to marinate for at least 30 minutes. Serve with fresh crusty bread and a green salad. Enjoy my recipe, please share. Thank you for viewing my site. Catherine*

Pasta Puttanesca

Serve: 6-8

Ingredients;
2- anchovy's sliced to substitute you can use anchovy paste
1lb. spaghetti
1/3 cup extra virgin olive oil 
1 tablespoon minced garlic (about 5-6 cloves)
1/2 - 1 teaspoon hot pepper flakes (depending on your spice tolerance)
7- small fresh tomatoes chopped 
1/2 cup pitted Kalamata olives
2 tablespoons capers, drained
Pinch of sugar
Basil, chiffonier
Shredded Parmesan cheese

Cook spaghetti according to package directions.

While spaghetti is cooking, heat olive oil in a large skillet on medium heat. When oil is shimmering, add in garlic, anchovy and red pepper flakes. Cook for about 2 minutes, stirring occasionally, and then add your tomatoes, olives, and capers.

Let simmer, stirring occasionally while pasta is cooking. Add sugar to taste, to cut the acidity of the tomatoes. Add in salt and pepper if desired. (I felt like the sauce was salty enough from the capers and olives, and did not add any extra seasoning.)

Drain the pasta, and combine with the sauce. Sprinkle with basil and Parmesan just before serving. Enjoy my recipe! Thank you for viewing my page please share it!

Italian Style Meat Balls

Serve-8-10

Using the right ingredients makes the flavor jump!
Ingredients;

3 tbsp, good olive oil
I use 3 meats to make my meatballs
(Veal, Beef, Pork) 1/2 pound of each
I mix it all together with 3-4 eggs to get a soft texture I add fresh Parsley shopped well garlic powder, fresh basil, salt and pepper and some hot pepper flakes, 1- cup graded Parmesan cheese. Mix it well roll them, fry them and Enjoy my recipe

Italian Style Egg & Peppers On Naan Bread

Cook Time-15-20 mins

Ingredients;

2-naan Bread

4- cups red & grean peppers sliced

2-tbsp. fresh parsley chopped

2-tbsp. garlic powder

salt & Pepper for taste

3-tbsp. olive oil

1- tbsp. hot sauce

In a skillet heat the olive oil then add the peppers saute them till soft, add garlic powder, parsley, salt & pepper. Once mixed well and peppers are soft scramble your eggs and pour on top of the peppers once one side is done flip egg omelet over to cook other side once done place on the side now take your Naan bread and toast it in the broiler a minute on each side make sure it don't burn place egg omelet on Naan add hot sauce fold over and cut in half and place on a dish. Enjoy

Challah French Toast / W/ Blueberries & Strawberrys (Recipe)****

Cook Time; 20 mins

Serve;4-6

Ingredients;
5 extra-large eggs
2 extra-large egg yolks
2 1/2 cups half-and-half 
2 teaspoons grated orange zest
1 1/2 teaspoon pure vanilla extract
1/3 cup of good honey
where using 1 large loaf challah bread
1 cup blueberries 

Directions;
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey. Slice the challah in 1/2 inch thick slices. Using a Casserole tray lay challah bread pour liquid over challah bread to Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat butter in a very large pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. Serve hot. Our Family Recipe

To serve:
add- Blueberry's
or try slices of orange
sprinkle -confectioner's Sugar 
Pure maple syrup (optional ) ENJOY!

Greek Style Chicken & Lemon Potatoes (Recipe)

Cook Time;45 minutes to an hour

Serving; 4-5

Potato Ingredients;

6 medium yellow potatoes, quartered
1 teaspoon salt
¼ teaspoon pepper (or to taste)
1 teaspoon garlic salt
2 teaspoons oregano
½ cup lemon juice

Chicken Ingredients;
1 whole chicken, quartered
¾ teaspoon salt
¼ teaspoon pepper
1 teaspoon oregano
¾ garlic salt
2 t butter melted
1/4 cup lemon juice

Directions;  Preheat oven 375 degree
Peel and quarter the potatoes. Place in a bowl and combine with all ingredients. Let marinate, mixing it every so often so that potatoes do not discolor or turn brown.

Now!
Combine all of your dry seasonings together in a bowl and rub all over both sides of your chicken pieces. Place chicken, skin side up, in roasting pan that you've sprayed with non-stick spray and drizzle with olive oil and lemon juice over the top. Add potatoes all around the sides of the chicken, juices included. Roast, uncovered, in preheated, 375 degree oven for 45 minutes to an hour.And you're done! A delicious dinner for all! 
Enjoy my recipe.Thank you

Stuffed Fillet Recipe

Cook Time: 40-50 mins

Serving; 4-6 people 

Ingredients;

4- pieces of fillet 

1- large can crab meat

2- tbsp. fresh parsley chopped

1- cup bread crumbs 

2- tbsp. Goya adobe seasoning  

1- tbsp, garlic powder

1- lemon juiced & zest ( save some for over the fish once its prepared )

1- tsp. hot pepper flakes

1- egg

2- tbsp. olive oil

Directions;

Preheat oven at 350 degrees. In a large bowl add crab meat and break it all up with your fingers, then add bread crumbs, parsley, Goya seasoning, garlic powder, some lemon juice and zest, hot pepper flakes and one egg  continue mixing it together with your hands making a soft consistency. Now lay a piece of fillet  on a dish and scoop 2 tbsp full of the crab meat and place it in the center of the fish pull one side over the crab meat then put the other side around so its packed in nice and tight,  just like in the picture! place all in a baking pan and cook 40-50 mins once cooked place under broiler just a minute to brown the top a little once done place on a clean platter over rice.

We used Goya Rice as directed on box!

Marvelous Marsala Chicken (Recipe)

Ingredients;
4 skinless, boneless, chicken breasts (pounded thin)...

1 lb. Maccheroni (Pasta)
1 can Tuttorosso Sauce (Crushed Tomatoes)
1 tbsp. butter
1/2 cup chicken stock
4 ounces prosciutto, thinly sliced
5-garlic cloves sliced
1/4 cup olive oil
1-small onion chopped well
1 tbsp. fresh oregano 
1 tbsp. fresh parsley 
5 fresh basil leaves shopped 
1/2 cup Marsala wine
salt & pepper (for taste) 
NOTE; you can use dry ingredients as well if you don't have fresh they work well also!

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium add a little olive oil to the skillet and add all fresh parsley, Garlic, Oregano, onion in the pan, sauté for 1 minute, Then pour the Marsala wine and boil it down for a few seconds to cook out the alcohol. then add the prosciutto, Now, add the mushrooms and your sauce; season with salt and pepper.
Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
NOTE;Cook pasta as instructed on box..