Pasta Premiere

Ingredients;

1 pound mixed* pasta

3 tablespoons of olive oil

2 cloves garlic (minced)

1 cup dried tomatoes (chopped)

2 tbsp. capers

4 red roasted peppers (sliced)

1 cup black pitted olives (cut in half)

3 cups cherry tomatoes, cut in half (about 1 1/2 pints)

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1/2 cup of packed fresh basil leaves, torn

8 ounces fresh mozzarella, cheese cut into squares (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil. Add in the pasta and cook until soft but still firm to the bite, stirring occasionally for about 8 to 10 minutes. Drain the pasta and put it into a large fancy bowl, let it cool for 5 minutes, and then start adding your olive oil, garlic, capers, roasted peppers, olives, tomatoes, salt, black pepper, and basil, and mix well. Then lastly throw in your cubed mozzarella squares!

Toss to combine. And serve!

Fusilli Pasta with Black Beans

Ingredients;

1 pound fusilli (spiral pasta)

1- 15.5 oz. can Frijoles black beans (rinsed and drained)

¼ cup olive oil

1 tsp. cumin

3 cloves garlic, chopped

1 onion chopped

1 cup parmesan cheese

5 fresh basil leaves (chopped)

Fresh thyme to taste

Salt and pepper to taste

Directions;

In a large pot cook pasta in salted boiling water until “al dente.” In a large pan add olive oil, garlic, onion, cumin, thyme, basil, and sauté for 2 – 3 minutes. Once sautéed add in your black beans and mix well and cook for another 5 minutes on low heat. Now drain pasta and add it to the sautéed beans and sprinkle with a grated cheese of your choice. Mix everything together well and you can drizzle a little olive oil on top when done. This dish also pairs nicely with a side of green salad if you like.

Perfect Meatballs

Ingredients;

4 slices white bread, cut into small pieces, crusts removed

½ cup grated onion

¼ pound of each; ground beef, ground pork, and ground veal

1 egg

¼ cup fresh parsley (finely chopped)

2 garlic cloves (minced)

¼ cup Parmigiano-Reggiano (or parmesan) (finely grated)

¾ tsp salt

¼ tsp black pepper

1½ tbsp. olive oil

Directions:

Place the bread and onion in a large bowl and mix well. Add in all the meatball ingredients except the olive oil. With a clean set of hands mix everything together. Measure out a heaping tablespoon of the meatball mixture and roll lightly to form a ball. Repeat with remaining mixture. Heat up 1½ tbsp. of olive oil in a large nonstick frying pan over medium-high heat. Add the meatballs and brown all sides for about 5 minutes. Now add in the minced garlic and sauté for 2 to 3 minutes until the garlic is translucent. Now add your sauce and bring it to a simmer, Cook everything for 20 minutes while occasionally stirring gently every 5-10 minutes. While the meatballs are cooking, you can start to cook your pasta of choice. You can serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and fresh parsley.

Lite Beefy Hamburger Sliders

Lite Beef Sliders~

For all of you dieting now for that great summer look here is one of my 7 point recipe!

What a fun and tasty way to get more bang for your buck in these mini cheeseburger sliders. Juicy, delicious and just 7 Points + for two of them. They make a great Recipe idea, or a fun weeknight dinner recipe.

Ingredients

8oz extra lean ground beef (94% lean, 6% fat)

8oz fresh mushrooms, finely diced

1 tbsp whole wheat flour

1 tsp garlic powder

1 tbsp reduced sodium soy sauce

1 tsp salt

1/2 tsp black pepper

12 mini hamburger buns

6 slices reduced fat Swiss cheese, cut in half

Instructions

In a medium sized bowl, combine ground beef, diced mushrooms, flour, soy sauce, garlic powder, and salt & pepper.

Form mixture into 12 mini hamburger patties.

Set a large non-stick skillet over medium high heat and spray with nonfat cooking spray. Place patties in the pan in batches of about 4, and cook until meat is thoroughly cooked through. About 4 minutes on each side.

Then, top each patty with the cheese slice half, place a tablespoon of water into the pan, and cover with a lid until cheese melts, about 30 seconds.

Place each patty inside a mini hamburger bun and top with condiments of choice.

Enjoy my recipe, more point recipes coming soon!

Fried Calamari

Ingredients;

 2-cup flour

 2-cup bread crumbs

 4-eggs

 2-cups olive oil

 2 lbs. Calamari~ (cleaned & Cut in circles)

 Directions;

 Lay out 3 dishes each one for flour, bread crumbs, eggs. Then each circle dredge through eggs, bread crumbs, and flour do this with each one then place on a dish. Put oil in a pot 1/2 way let oil get hot then (carefully) place 5 to 6 circles in oil at a time till golden brown (keep an eye on it cause it cooks fast) when you remove them wait till oil heats up again 2 to 3 minutes before putting in more, Because cold Calamari brings down the temperature of the oil and you need the oil to be hot for it to come out perfect, do this each time you put more. Drain Calamari on a paper towel before placing it on a nice dish.

Chicken Frances W/ Mushroom

Chicken Frances W/ Mushroom

 Ingredients

 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

 All-purpose flour, for dredging

 Kosher salt and freshly ground black pepper 

 4 large eggs

 1/4 cup extra-virgin olive oil

 1/2 lemon, with rind, cut in thin rounds 

 1/2 cup dry white wine, such as Pinot Grigio

 1 cup chicken broth

 1/2 lemon, juiced

 2 tablespoons unsalted butter

 1/4 cup chopped flat-leaf parsley

 1/2 cup Mushrooms

Directions

 Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts 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 and fresh chopped Parsley mix with a fork to distribute evenly. In a wide bowl, beat the eggs Heat the oil over medium-high flame in a large skillet.

 Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm. 

 Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, and mushrooms simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Broiled Lemon Salmon

Cooking With Catherine~ Broiled Lemon Salmon****

****Ingredients

1 1/2 lbs. salmon (steak cut)

2 cups coconut cream (kakang gata)

3 cloves crushed garlic

1 tablespoon minced ginger

3 pieces long green chili

3 pieces red Thai chili

1 medium yellow onion, sliced

1/4 cup cane vinegar

1 tablespoon fish sauce

1/4 teaspoon ground black pepper

1/2 cup water

Directions;

Arrange the salmon flat in a pan.

Put-in the red and green chilies, garlic, ginger, onion, lemon, ground black pepper, fish sauce and water.

Turn-on the heat and let boil.

Pour-in the vinegar. Let it cook for 2 minutes.

Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or until the liquid reduces to half.

Transfer to a serving plate.

Serve and enjoy!

Vegetable Lo Main

Ingredients;

8 ounces Linguine

3 Tbsp. Asian stir fry oil

2 cloves garlic, minced

2 cups whole sliced mushrooms, (I used Giorgio Mushrooms)

1 red bell pepper, julienned

1 carrot, julienned

1/2 cup baby peas

2 cups French string beans

3 cups baby spinach

For THE SAUCE

4 Tbsp. reduced sodium soy sauce (feel free to add more to your liking)

2 teaspoons sugar

1 Tbsp. stir fry oil

1/2 teaspoon ground ginger

1 Tbsp.  Sirach, or more, if you like it hot!

Directions;

          In a small bowl whisk together soy sauce, sugar, oil, ginger and Sriracha and set aside. In a large pot of boiling water cook your linguine according to package instructions and drain well and set aside. Heat stir fry oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper and carrots. Continue to cook while stirring frequently, until tender, about 3-4 minutes. Stir in baby peas and spinach until the spinach has wilted about 2-3 minutes. Stir in linguine and soy sauce mixture, and gently toss to combine.

Serve immediately.

Orange 🍊 Shrimp KaBobs

Ingredients;

Ingredients

1/4 cup lemon juice

1-tablespoon chopped fresh thyme leaves

1 tablespoon olive oil

1/4teaspoon pepper

1/4 teaspoon salt

1- Pound uncooked large shrimp (deveined & deshelled) 

1 Lb. Color Bell peppers cut in squares 

1 large onion peeled 

2 cups orange slices

Directions;

Heat gas grill for direct heat. In a bowl mix together your lemon juice, oil, thyme, salt and pepper. Now start to thread shrimp, peppers, onion and oranges alternately on each of 12 10-inch wooden skewers. Brush with lemon juice mixture.

Grill uncovered on medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once done remove and serve 

Bow tie Pasta Peas & Garlic

Ingredients;

1 pound bow tie pasta (cook as instructed

1/4 cup olive oil

4 cups of fresh peas

4 garlic cloves chopped

1/2 stick sweet butt

handful of fresh parsley chopped

parmesan cheese for topping

Directions;

boil pasta as directed: meanwhile in a large skillet add olive oil & garlic brown lightly then add the peas simmer peas for 5 to 10 minutes till they get a little soft, now once Pasta is done strain pasta and add to the skillet with the peas mix well and add the butter mix again till all incorporated and flavor is all mixed together now serve with fresh parsley & graded Parmesan cheese

Linguine with Clams

1 pound linguine

• 1/4 cup extra-virgin olive oil, plus more for drizzling (optional)

• 4 cloves garlic, sliced

• 4 pounds littleneck clams, scrubbed and rinsed in cold water

• 1/2 cup clam juice

• 1/4 cup dry white wine

• 1 cup fresh parsley, chopped, plus more for serving (optional)

• 1/4 teaspoon salt

• 2 tbsp. Fresh basil chopped

Hot pepper flakes (Optoonal)

Bring a large pot of salted water to a boil. Add linguine and cook 9 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Place pasta in a large bowl.

Meanwhile, heat 2 tbsp oil in a second large pot. Stir in garlic; cook 1 minute. Add clams, clam juice and wine. Bring to a boil, then reduce to a simmer and cover. Cook 4 to 6 minutes, until clams just open. (Do not overcook or they will become rubbery.)

1. Pour clams and juice, 2 tbsp oil, the parsley, basil and salt into bowl with linguine. Gently toss. If desired, drizzle with more oil and top with more parsley.

Buffalo Chicken Deep Dish Pizza

Pre heat Oven; ; 500 degrees

Bake / 18/20 minutes

Buffalo Chicken;

Ingredients for chicken Place chicken pieces in a zip lock bag and add all ingredients and shake till all mixed then place in a skillet to brown

2 cup bread crumbs

2 tbsp. Garlic powder

2 tbsp. Parsley

2 tbsp. Onion flakes

1/2 cup taco seasoning mix

1 tsp hot pepper flakes (optional)

;Dough;

4 cups flour

1 packet yeast

1 tsp. Salt

1-1/2 cups of warm water

2 tbsp. Olive oil

using a mixer with the hook attachment mix all ingredients and slowly add the water till it forms a ball, then add the olive oil take it out and place on a floured surface and kneed and roll in a ball and place in a greased bowl rubbed with olive oil then place Saran and seal it for 1-2 hours till it rises..

direction;

in a deep pan drizzle olive oil and place dough and press gently with your fingers to the inside edge of the pan now add your sauce and spread it out evenly over the dough now place on top the buffalo chicken arrangeing it all around add the mozzarella all on top drizzle some olive oil and Parmesan cheese! Enjoy

Stuffed Shrimp

Stuffed Shrimp****

(Friday Fish Night)

Ingredients;

1 pound large shrimp, uncooked

3/4 4C Bread Crumbs Seasoned

3 tablespoons butter, melted

1 (6-ounce) Can Crab Meat

2 tablespoons finely-chopped fresh parsley leaves

2 garlic cloves chopped

Salt and pepper

1/3 cup sherry (dry)

Parsley sprigs for garnish

Lemon wedges for garnish

Preheat oven to 350 degrees F.

Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.

In a medium bowl, combine the bread crumbs, butter, crab meat (including liquid), parsley, chopped garlic, salt and pepper to taste. Stuff each of the shrimp with the mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.

Bake approximately 10 to 15 minutes or until shrimp are done in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.

Very easy to prepare and so good! Can be used either as an appetizer or a main course.~

Enjoy 👩‍🍳

Conchiglie Pasta /w Meat Balls

~ Conchiglie Pasta /W/ Meat Balls****

Ingredients;

1-lb. ground Veal

1- lb. ground Beef

1- lb. ground Pork

1/2 onion chopped well

1/4 cup dry bread crumbs

1-tabelspoon parsley chopped

2- cloves garlic chopped

1/2 cup basil chopped well

2- large eggs

1-cup graded Parmesan cheese

Salt and freshly ground pepper

For the Meatballs: Combine all the ingredients in a medium bowl, and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown,

For the Pasta (Conchiglie): Bring salted water to a boil. Add pasta and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.

Marinara Sauce: Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside.

Enjoy

Stuffed Artichoke

Stuffed Artichokes****

Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish.

Ingredients;

2- large, full-size artichokes

1 lemon, halved

1 3⁄4 cups dried bread crumbs

1 cup grated pecorino

1⁄3 cup chopped flat-leaf parsley leaves

2 tsp. kosher salt

1 tsp. freshly ground black pepper

4- cloves garlic, finely chopped

5 tbsp. extra-virgin olive oil

Directions;

Using a serrated knife, cut off artichoke stems to create a flat bottom. pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.

Heat oven to 425°. In a large bowl, combine bread crumbs, 3⁄4 cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking pan. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1". Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around pan with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.

SERVES 2 to 4

Enjoy 👩‍🍳

Eggplant Lasagna

Eggplant Lasagna****

Ingredients;

3 small or two large eggplants, skin on

1 cup seasoned breadcrumbs or crushed garlic croutons

Marinara sauce

3 eggs, beaten

2 cups mozzarella

1 cup ricotta

1 bunch fresh sweet basil, chopped

3 long sprigs of fresh Italian oregano, chopped

1/4 cup freshly grated parmesan

frying oil (if frying)

cooking spray (if roasting)

Directions;

Using a mandaline or sharp knife, slice eggplant lengthwise into half-inch slices. Discard the first and last slices as they are mostly skin. Give the remaining sliced a quick egg wash and dredge in seasoned breadcrumbs. From here you can either deep fry, pan fry, or roast on a baking sheet with an oil drizzle (my personal favorite) for about 5-7 minutes at 400º. They should be a nice golden brown using any of the methods. Reserve eggplant and keep oven hot.

In a 13×9 baking pan, spray with cooking oil. Lay out one level of eggplant slices. Top with a smear of ricotta, generous sprinkle of mozzarella, fresh herbs, and layer of marinara. Repeat the same sequence until the remaining ingredients are exhausted, reserving some mozzarella for the final top layer and some chopped basil for garnishing. Cover with foil and bake for 30 minutes.

Turn off your oven and fire up the broiler. Remove the foil and shred parmesan cheese and remaining mozzarella and add to the top layer. Broil for a minute or two until cheese layer begins to bubble and brown. There is something truly magical about caramelized cheese, but be careful not to burn! Garnish with freshly chopped basil and crushed red pepper and serve with a simple spring mix salad with a few sprays of extra-virgin olive oil.

Enjoy

Spinach & Cheese Stuffed Shells

Spinach & Cheese Stuffed Shells

One Of My favorite~

Ingredients

24 jumbo pasta shells,

1 1/2 teaspoons extra-virgin olive oil

2 onions, finely chopped

2 pounds fresh spinach, trimmed and washed, you can use frozen if you like.

2 cups ricotta cheese

2/3 cup plain dry breadcrumbs

1/2 cup freshly grated Parmesan cheese, divided

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

Freshly ground pepper, to taste

1 large egg white, lightly beaten

3 cups prepared marinara sauce

Directions;

1.Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes, Drain and rinse under cold water. Set aside.

2.Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.

3.Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.

4.Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

Mango Avocado Shrimp Salad with Toasted Almonds

For the Salad:

4 cups cut Lettuce (green leaf, romaine, butter, or bronze leaf)

½ cup coarsely chopped Fresh Cilantro

10 fresh Spinach Leaves

1 Avocado – peeled and sliced

1 Mango – peeled and cut into chunks

½ cup Dried Cranberries

½ cup raw Slivered Almonds

 

For the Shrimp:

15 Large Cooked Shrimp (no tail shells)

1 tablespoon Olive Oil

2 teaspoons fresh Lemon Juice

½ teaspoon Chili Powder

½ teaspoon Garlic Powder

¼ teaspoon Ground Pepper

3 dashes Salt

 

 

Divide the lettuce and spinach into equal portions and add them to the serving plates. If the spinach leaves are large you may prefer to cut them in half or quarters. Sprinkle some of the dried cranberries on the lettuce and spinach reserving about half of them for garnish. Then add the avocado, cilantro, and pieces of the mango. Set aside while you brown the shrimp.

 

Heat a non-stick skillet on medium heat and add the olive oil. Next add the shrimp, garlic powder, chili powder, lemon juice, pepper, and salt. Stir the shrimp so that each side turns a light golden color. Continue stirring until all sides of the shrimp have a light golden crust (about 4 or 5 minutes).

 

Next, transfer the shrimp to a bowl or plate to cool while you brown the almonds. Keep the heat on the skillet that the shrimp was cooked in and add the slivered almonds. Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).

 

Transfer the almonds to a small bowl. The almonds get really hot so take care not to handle them until they cool off a bit. Add the shrimp on top of the salad mixture. Next, add the rest of the dried cranberries and top with the toasted almonds. Serve with a drizzle of your favorite dressing.

Italian Tomato Sauce

Ingredients;

2 tbsp. Olive oil

4 garlic cloves chopped

2 tbsp. Of fresh parsley chopped

2 tbsp. Fresh basil chopped

2 28 oz cans of peeled tomatoes 

Directions;

Put olive oil in pot with chopped garlic brown lightly then add basil parsley and simmer 1 to 2 minutes 

Now place peeled tomatoes in a blender for 1 minute remove a pour in pot simmer sauce for 1 hour then serve over pasta!

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Homemade Garlic Knots made from Pillsbury™ Original Crescent Rolls!

Homemade Garlic Knots Made From Pillsbury™ Original Crescent Rolls!

Garlic Knots wow just look at these so simple to make with Pillsbury™ Original Crescent Rolls!! Roll it out pull along the dotted lines twist and make a knot place in a baking dish sprinkle with olive oil add seasoning let rise for 20 minutes before putting it in the oven then bake at 325 till lightly golden brown!