Ingredients
1 pint heavy cream
1 cup Parmesan or Romano cheese
1 TBS butter
2 cloves garlic (crushed)
salt
pepper
To prepare
In medium sauce pan, place all ingredients. Bring to light boil, and simmer. Add salt and pepper to taste.
Serve with 1 pound of your favorite pasta
Serves 4 to 6
Saturday, October 3, 2009
Roasted Red Potatoes
Ingredients
2 lbs red potatoes
1/2 medium red onion (chopped)
2 TBS olive oil
salt
pepper
To prepare
Scrub potatoes and cut into even cubes ( 1/4 by 1/4 inch)
Place cut potatoes in a casserole dish (lined with parchment paper). Add red onion and olive oil. Toss and add salt and pepper to taste.
Bake in oven at 350 degrees for about 1 hour. Pierce with fork to check if they are done.
Serves 4 to 6
2 lbs red potatoes
1/2 medium red onion (chopped)
2 TBS olive oil
salt
pepper
To prepare
Scrub potatoes and cut into even cubes ( 1/4 by 1/4 inch)
Place cut potatoes in a casserole dish (lined with parchment paper). Add red onion and olive oil. Toss and add salt and pepper to taste.
Bake in oven at 350 degrees for about 1 hour. Pierce with fork to check if they are done.
Serves 4 to 6
Garlic Dill Roasted Potatoes
Ingredients
2 lbs small potatoes variety pack (new potatoes are a good substitute)
1 clove of garlic (pressed)
1/4 cup olive oil
1/4 tsp dried dill (1/2 tsp fresh)
salt (to taste)
To prepare
Bake potatoes at 350 degrees for 1 hour to 1 hour - 15 min. Pierce with fork to check if the potatoes are done.
In a small pan, over medium low heat, add olive oil, garlic, dill, and salt. Cook for about 10 min to release flavor and cook the garlic.
Remove potatoes from oven, place in large bowl. Pour oil mixture over and toss. Serve warm.
Serves 4 - 6
2 lbs small potatoes variety pack (new potatoes are a good substitute)
1 clove of garlic (pressed)
1/4 cup olive oil
1/4 tsp dried dill (1/2 tsp fresh)
salt (to taste)
To prepare
Bake potatoes at 350 degrees for 1 hour to 1 hour - 15 min. Pierce with fork to check if the potatoes are done.
In a small pan, over medium low heat, add olive oil, garlic, dill, and salt. Cook for about 10 min to release flavor and cook the garlic.
Remove potatoes from oven, place in large bowl. Pour oil mixture over and toss. Serve warm.
Serves 4 - 6
"Thanksgiving" Spinach Salad
Ingredients
1 bag of spinach
1/2 medium red onion (sliced thinly)
1/3 cup raw almonds
1 tsp sugar
1/2 cup feta cheese
1/3 cup dried crandberries
1 bottle "Annie's Naturals - Raspberry Vinaigrette" (THE BEST!)
To candy the almonds
Slowly roast raw almonds in a frying pan on stove (medium low heat). Once almonds begin to brown, add the 1 tsp of sugar. Stir frequently as sugar melts and carmelizes. Remove from heat once a dark brown, remove from pan and place on plate to cool.
To prepare
Wash spinach, and dry.
Add red onion, candied almonds, feta and cranberries. Add dressing to taste and toss.
Serves 4 - 6
1 bag of spinach
1/2 medium red onion (sliced thinly)
1/3 cup raw almonds
1 tsp sugar
1/2 cup feta cheese
1/3 cup dried crandberries
1 bottle "Annie's Naturals - Raspberry Vinaigrette" (THE BEST!)
To candy the almonds
Slowly roast raw almonds in a frying pan on stove (medium low heat). Once almonds begin to brown, add the 1 tsp of sugar. Stir frequently as sugar melts and carmelizes. Remove from heat once a dark brown, remove from pan and place on plate to cool.
To prepare
Wash spinach, and dry.
Add red onion, candied almonds, feta and cranberries. Add dressing to taste and toss.
Serves 4 - 6
Stuffed Chicken - Feta, Spinach, & Sundried Tomato
Ingredients
4 Chicken Breasts
1 Cup Bread Crumbs
1 Cup Fresh Spinach
1/2 Cup Sundried Tomatoes (chopped)
1/2 Cup Feta Cheese
Salt
Pepper
To prepare
Pound chicken breasts with mallet or rolling pin, to the thickness of 1/4 inch.
Place bread crumbs in a shallow bowl or plate and season with salt and pepper to taste.
Dredge chicken in bread crumbs. Place small handful of spinach, 1 tsp of sundried tomato, and 1 tsp of feta in the middle of the chicken breast. Roll.
Place prepared chicken breast in a casserole dish (lined with parchment paper or greased).
Bake at 400 degrees for 2o min, then broil for 5 min to create a golden brown crust.
Allow chicken to rest for 5 min before serving.
Serves 4
4 Chicken Breasts
1 Cup Bread Crumbs
1 Cup Fresh Spinach
1/2 Cup Sundried Tomatoes (chopped)
1/2 Cup Feta Cheese
Salt
Pepper
To prepare
Pound chicken breasts with mallet or rolling pin, to the thickness of 1/4 inch.
Place bread crumbs in a shallow bowl or plate and season with salt and pepper to taste.
Dredge chicken in bread crumbs. Place small handful of spinach, 1 tsp of sundried tomato, and 1 tsp of feta in the middle of the chicken breast. Roll.
Place prepared chicken breast in a casserole dish (lined with parchment paper or greased).
Bake at 400 degrees for 2o min, then broil for 5 min to create a golden brown crust.
Allow chicken to rest for 5 min before serving.
Serves 4
Friday, August 21, 2009
Angel Berry Dessert
Ingredients
One Angel Food Cake (purchased at the local grocery store)
1 can of whipped cream
2 pints - fresh strawberries
1/2 pint - blueberries
1 TBS sugar
To prepare
Slice strawberries into a bowl. Add washed blueberries and sugar. Mix and refrigerate for 30 minutes for sugar to dissolve.
To serve
Cut Angel Food Cake into 1 inch slices. Place one slice on plate, add layer of whipped cream and fruit mix. Place second slice on top and repeat whipped cream and fruit mix.
Serves 4-6 (Depending if the Bornia's are there!)
One Angel Food Cake (purchased at the local grocery store)
1 can of whipped cream
2 pints - fresh strawberries
1/2 pint - blueberries
1 TBS sugar
To prepare
Slice strawberries into a bowl. Add washed blueberries and sugar. Mix and refrigerate for 30 minutes for sugar to dissolve.
To serve
Cut Angel Food Cake into 1 inch slices. Place one slice on plate, add layer of whipped cream and fruit mix. Place second slice on top and repeat whipped cream and fruit mix.
Serves 4-6 (Depending if the Bornia's are there!)
Thursday, August 20, 2009
Galinhada (Chickenzada)
Galinhada is a famous brazilian recipe that mixes chicken and rice. It's really easy to prepare, cheap and very tasteful. The recipe below is recommended for 6 people.
Ingridients:
- 1 1/2 cup of oil
- 3 tbsp of minced garlic
- Chicken thighs or drumsticks (or both), without skin (peel it if necessary)
- 1 onion (chopped in little pieces)
- 2 tomatoes
- 1 cup of chopped parsley
- 2 chicken flavor bouillon cubes (Maggi or Knorr)
- 3 cups of rice
- 2 quarts of water
- 1/2 lemon (the juice)
- 1 grated carrot
How to prepare:
1. Heat the oil in a big pan
2. Fry the minced garlic until it becomes golden
3. Put the chicken pieces and let it fry until it reaches a caramel color (stir if needed). Use salt at this point.
4. Mix the chopped onion, the tomato, the parsley and the chicken falvor builoon cubes. Mix everything and let it stand for 10 minutes.
5. Mix the rice, the lemon juice and the water.
6. When the rice is beginning to dry, add the grated carrot and mix.
7. Turn off when you notice that the rice reached a moistured paste consistency and that there still few water.
8.Let it stand for 10 minutes before serving. It's important that the rice remains moistured.
Ingridients:
- 1 1/2 cup of oil
- 3 tbsp of minced garlic
- Chicken thighs or drumsticks (or both), without skin (peel it if necessary)
- 1 onion (chopped in little pieces)
- 2 tomatoes
- 1 cup of chopped parsley
- 2 chicken flavor bouillon cubes (Maggi or Knorr)
- 3 cups of rice
- 2 quarts of water
- 1/2 lemon (the juice)
- 1 grated carrot
How to prepare:
1. Heat the oil in a big pan
2. Fry the minced garlic until it becomes golden
3. Put the chicken pieces and let it fry until it reaches a caramel color (stir if needed). Use salt at this point.
4. Mix the chopped onion, the tomato, the parsley and the chicken falvor builoon cubes. Mix everything and let it stand for 10 minutes.
5. Mix the rice, the lemon juice and the water.
6. When the rice is beginning to dry, add the grated carrot and mix.
7. Turn off when you notice that the rice reached a moistured paste consistency and that there still few water.
8.Let it stand for 10 minutes before serving. It's important that the rice remains moistured.
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