FEEDS: 2

WHAT YOU'LL NEED:

• 2 Boneless skinless chicken breasts
• 1/4 cup flour
• 4 T. olive oil
• 2 slices prosciutto
• 2 slices Swiss cheese
• 1 C. chicken stock or broth
• 1/2 C. red wine
• 1 T. tomato paste

LET'S COOK

Flatten the chicken, between 2 sheets of waxed paper, until they are about a 1/2”thick. Heat the olive oil in a saute pan of appropriate size over a medium high burner.

Dredge both sides of the chicken in the flour, then slide into the hot oil and sauté a couple of minutes on each side until lightly golden brown and almost cooked through. Remove it to an oven proof pan or dish.

Leave the sauté pan on the medium high burner and sprinkle the inside of the pan with about a tablespoon or so of the leftover flour you dredged the chicken in. Stir the flour into the cooking oils in the pan using a wooden spoon creating a roux, scraping up the bits from the bottom of the pan. Add and whip in the cup of chicken stock or broth. Then whip in the red wine and tomato paste. Allow the sauce to simmer for a couple of minutes to reduce and for the flavors to combine well.

Meanwhile, top each cooked chicken breast with a slice of the prosciutto and top that with a slice of the Swiss cheese. Next, spoon the red wine sauce around the chicken breasts. Pop into a 400 degree preheated oven, uncovered and bake for 10 minutes. Remove from the oven, plate it up and serve.

MORE IDEAS:

This dish is great served with mashed potatoes and a quick saute of mixed vegetables. Use any type of red wine you have in house. Chianti is a nice choice and perfect at the table with dinner.

Tomato paste is now available in a toothpaste like tube. Having one on hand in your refrigerator makes perfect sense when you just need a small amount in a recipe like this.

This food formula is perfect for entertaining since it can be done in advance, refrigerated and then simply finished off in the oven when guests arrive.

FEEDS: 4

WHAT YOU'LL NEED:

• 1 pork tenderloin
• 3 cloves garlic - minced or chopped
• 3-4 T fresh chopped rosemary
• 1 T olive oil
• 1/2 t. seasoned salt

LET'S COOK

Preheat your oven to 400˚. Mix garlic, rosemary and salt together on a small tray. Rub oil all over the tenderloin. Roll oiled tenderloin in herb mix until well covered. Roast for 25-30 minutes.

Let sit for 5-6 minutes. Slice and serve.

MORE IDEAS:

Grill on medium high heat turning often for about 20 minutes depending on the heat of your fire.

FEEDS: 2

WHAT YOU'LL NEED:

• 4 slices bread, your choice
• 4 slices Swiss cheese
• 4-5 T. baked beans
• 4 slices American cheese
• olive oil

LET'S COOK

Place two slices of the bread on a cutting board. Place a slice of the Swiss on the bread slices and a slice of the American cheese on the Swiss.

Using a fork, so extra sauce is left behind, divide the baked beans and spread on the American cheese on the sandwiches you've started. Lay another slice of American on the beans, then cover that with the remaining Swiss slices. Top with the last 2 slices of bread.

Place a heavy gauge saute pan on a medium high burner. Drizzle with some olive oil to lightly wet the surface. Lay the two sandwiches in the oil, lightly drizzle more oil on the sandwich tops and cook until both sides are nicely browned. Remove from the pan, cut in half and serve.

MORE IDEAS:

I prefer using B&M Baked Beans. They're whole beans in a nice sauce, real New England style.

For additional punch, slip some cooked bacon strips on top of the baked beans before laying on the last Swiss and American slices. Ham isn't a bad addition either.

Serve this sandwich with sweet pickle wedges or Bread and Butter pickles.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 3 chicken breasts, skinless and boneless
• 3 T. canola oil
• 3-5 cloves fresh chopped garlic
• 1 t. seasoned salt
• 2-3 T. Hoisin sauce
• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• 1/2 each red and orange pepper, seeded and sliced
• 6-8 white mushrooms, sliced
• 2 C. fresh snow peas, cleaned and steamed just till tender
• 1/2 c. frozen peas
• 2-3 T. soy sauce
• 2-3 C. cooked rice or wheat pilaf

LET'S COOK

Slice the chicken breast into small finger strips. Toss in a bowl with the 3 T. canola oil, chopped garlic, seasoned salt and a few grinds of black pepper.

Heat a large saute pan over a high flame. Drop in the chicken, stirring it frequently until it’s almost all cooked thorough. Add the Hoisin, toss to combine, then remove the pan from the stove and spoon the cooked, seasoned chicken into a clean bowl. Set it aside.

Rinse out the saute pan, then place back on the high burner. Add the 2-3 T. of canola oil and when it’s hot, drop in the sliced onion and peppers. Stir it around, cooking just until the vegetables are el dente.

Now add the fresh mushrooms and saute a few more minutes. Drop in the cooked snow peas, frozen peas and cooked chicken, toss it together, then pour in the soy sauce and combine it all together. Now add the cooked rice or wheat pilaf and heat through. Serve right away.

MORE IDEAS:

You can substitute an equal amount of sliced pork tenderloin in place of the chicken breasts.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 3 T. canola oil
• 3 lbs. onions, peeled and sliced
• 1 T. paprika
• 2 t. dried thyme
• 3 bay leaves
• 8 cloves garlic, crushed
• 32 oz. beef broth
• 3 T. canola oil
• 5-6 lb. beef brisket
• Kosher salt and pepper
• 1 c. orange juice

LET'S COOK

Heat the first 3 T. of canola oil in a large saute pan, add the sliced onions and cook over a high burner until they soften. Add the paprika, thyme,bay leaves and garlic. Toss it all together and then add a cup of the beef broth. Turn off the burner and set the pan aside.

Heat the remaining canola oil in a heavy pan that can eventually be covered and placed in the oven. Liberally salt and pepper the beef on both sides. Gently place the brisket in the hot oil and brown on both sides.

Next, pour the onion mix over the brisket, add the remaining broth and the O.J. Gently combine the ingredients together well.

Cover the pan loosely and place into a preheated 375˚ oven. Cook for 3 hours, turning the brisket over at least twice. Remove the pan from the oven and allow the meat to cool in the pan liquids for at least 35 minutes. Then, remove the brisket, wrap it in foil and refrigerate overnight.

Pour the roasting pan liquids into a container and refrigerate overnight as well. The next day, unwrap the brisket, slice it and arrange the slices in a baking dish of appropriate size. Spoon off and discard the coagulated fat on the top of the refrigerated pan liquids. Also remove the bay leaves. Blend the liquid and onions to a smooth consistency. Heat gently and pour the sauce over the sliced brisket. Cover, place in a preheated 350˚ oven and heat for 25-30 minutes.

MORE IDEAS:

Serve the brisket slices with mashed potatoes and some dilled green beans.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and diced
• 1 1/2 c. fresh cabbage, sliced
• 1 lb. good quality ground beef
• 5-6 garlic cloves, crushed
• 14 oz. can petite diced tomatoes
• 15 oz. can cannellini beans, partially drained
• 2 c. Dry pasta, bowties are good
• 1 T. capers, drained

LET'S COOK

Put a pot of salted water on to boil for the pasta.

Meanwhile, heat the canola oil in a large saute pan over a medium high burner. Drop in and saute the onion until it takes on some color. Season with a dash of seasoned salt and ground pepper.

Add the cabbage, stir it all up and continue to cook. After a few minutes, crumble in the ground beef, turn the heat down to a medium setting and cook, stirring often.

Drop the pasta into the boiling water and cook until el dente.

Season the meat with some additional seasoned salt and pepper, stir in the crushed garlic and cook a few more minutes.

Add the tomatoes, capers and the partially drained beans. Mix it together gently and cook a few more minutes.

As soon as the pasta is just el dente, drain it and then add it to the saute pan, folding it into the other ingredients. Allow to simmer a few minutes longer, plate it up and serve.

MORE IDEAS:

A sprinkle of parmesan cheese is a nice compliment. Chopped parsley or chives adds color and an additional fresh flavor lift.

FEEDS: 6-8

WHAT YOU'LL NEED:

• 3 T. vegetable oil
• 5 T. flour
• 1/2 qt. whole milk
• 1 lb. sharp cheddar cheese, grated
• 1 t. dry mustard
• 2-3 T. parmesan cheese
• 2-3 drops Tabasco sauce
• 1 lb. bowtie pasta, cooked el dente

LET'S COOK

In a sauce pot, heat the oil over a medium flame. Add and stir in the flour to create a roux. Next, add the milk. Using a whip, blend together the roux and milk to create a cream sauce. Add the grated cheese and whip into the sauce. Add the mustard, parmesan and Tabasco. Whip to blend the ingredients well.

Cook the pasta, drain and add directly to the cheese sauce while the pasta is still hot. Oil a 3 quart baking dish well, then pour in the macaroni and cheese. Dust the top with a couple tablespoons of bread crumbs and some additional Parmesan cheese. Bake in a preheated 350 degree oven for 25-30 minutes on the top rack or until the top is browned and bubbly.

MORE IDEAS:

Almost any type of firm cheese works well. Also consider that this recipe will make use of small pieces of firm cheese that may be left over in your refrigerator. Grating the cheese helps them to melt down easier in your cream sauce.

When boiling your pasta, use garlic salt to season the water. It adds a touch of flavor.

Get crazy and sprinkle a can of fried onion rings on top just before you bake this dish. Boom!

FEEDS: 2

WHAT YOU'LL NEED:

• 2 lamb shoulder chops
• 2-3 T. tomato paste
• 2 T. fresh rosemary, chopped

LET'S COOK

Smear the tomato paste on all four sides of the lamb shoulder chops and sprinkle with the chopped rosemary. Then, using a sharp fork, poke the lamb repeatedly on all sides. Doing so helps to distribute the flavors and tenderize the meat. Cover and refrigerate for at least 3 hours to allow the lamb to marinate.

Remove the lamb from the refrigerator at least 30 minutes before cooking, allowing it to rest at room temperature. Preheat a broiler or grill, cook on both sides until it’s done to a medium state, allow it to rest a few minutes and then serve.

MORE IDEAS:

You can use finely chopped onion or garlic in place of the rosemary.

This dish is great with broiled or grilled potato wedges and asparagus spears.

FEEDS: 6-8

WHAT YOU'LL NEED:

• 3 lb. chuck roast
• 1/2 C. flour
• 3 T. canola oil
• salt & pepper
• 3 medium onions, sliced
• 6 carrots, peeled and cut into discs
• 14 oz. can diced tomatoes
• 20 oz. beef stock
• 1 T. chopped garlic
• 1/4 c. red wine
• 4 medium potatoes, peeled and diced the same size as the beef

LET'S COOK

Begin by cutting the beef into pieces no larger than a small walnut. Place in a plastic bag, add the flour and some salt and pepper, close the bag and shake to evenly coat the meat.

Heat the canola oil in a heavy gauged pot on the stove, drop in the floured beef and stir, cooking over a medium high burner until the meat is nicely browned on all sides.

Add the rest of the ingredients, mix to combine it all well, bring to a gentle boil, lower to a nice simmer and cook, uncovered, for about an hour and a half, stirring occasionally.

When that time has lapsed, check the meat to see if it’s as tender as you like. If not, simmer an additional 20-30 minutes.

MORE IDEAS:

You can use chicken stock if you don’t have the beef stock.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 2-3 lb. fresh corned beef brisket
• 2-3 C. beef or chicken stock
• 1 carrot, rough cut
• 1 onion, rough cut
• 5 cloves fresh garlic
• 1 T. pickling spices
• 2-3 bay leaves
• water to cover all

LET'S COOK

Place all the ingredients in a suitable sized pot and cover generously with water. Bring to a boil, lower the burner to a gentle boil and simmer for at least 3 hours, partially covered. You may have to add more water half way through the cooking period to keep the items covered.

When the time is up, test a slice of the meat for tenderness and if it’s not what you desire, cook an additional 30 minutes. Remove the meat, strain the broth, add it and the meat back to the pot, add a few peeled potatoes, some carrots and a couple wedges of fresh cabbage. Bring back to a medium boil, cook until the vegetables are tender. Then remove and slice the meat and serve it on the vegetables you spoon from the pot to serving plates.

MORE IDEAS:

The next day, use the left-over meat for a Reuben salad.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 3/4 C. mayonnaise
• 2 T. sweet pickle relish
• 1 T. finely grated onion

LET'S COOK

Combine the ingredients well in a mixing bowl.

Chill, then serve with any form of fish that has been breaded and sauteed until crispy.

MORE IDEAS:

The onion is essential in this quick recipe. It serves to temper the sweetness of the pickle relish.

Some chopped chives can be added for color and additional flavor.

FEEDS: 4

WHAT YOU'LL NEED:

• 5 hard cooked eggs, peeled
• 2 heaping Tablespoons mayonnaise
• 2 t. Nance’s Sharp and Creamy Mustard
• Freshly ground black pepper
• 5 black pitted olives, chopped
• 1-2 T, chopped fresh chives
• 8-10 slices bacon, cooked
• 8 slices whole wheat bread

LET'S COOK

Chop the eggs into a bowl using a wire egg slicer. Slice the egg one direction, turn the whole, then slice again. Add the mayonnaise, mustard, pepper, olives and chives. Mix it together well.

Toast the bread slices, then divide and evenly spread the egg salad on the 8 slices of bread. Evenly distribute the bacon on 4 slices, then top with the four remaining bread and egg salad slices. Cut, plate and serve.

MORE IDEAS:

You can use Gulden’s Spicy Mustard or your favorite brand in place of the Nance’s.

Chopped, stuffed green olives also work well in this recipe.

FEEDS: 3 dozen

WHAT YOU'LL NEED:

Dough:

• 2 1/2 cups all purpose flour
• 1 egg
• 2 1/2 T butter
• 2/3 cup milk

Filling:

• 4 Idaho potatoes
• 1/4 # sharp cheddar cheese, grated
• 1 medium onion, diced and sauteed in 1 T olive oil and 1 t. butter until caramelized

LET'S COOK

Dough:

Warm the milk and melt butter together. Beat the egg well and combine with the melted butter & milk. Add flour a little at a time and mix in.

When it starts to hold together put flour on the counter and knead until it’s no longer sticky. Wrap with plastic wrap or place in a plastic bag and refrigerate overnight.

Filling:

Peel and cube potatoes, then cook in chicken stock. Drain stock, add grated cheese, cover and let it melt. Mash the potatoes, add the onions and salt and pepper to taste. Cool and refrigerate overnight.

Assembly & Cooking:

Cut dough into quarters, using one quarter at a time and putting the rest back in the refrigerator. Roll out on floured surface or between wax paper or put in pasta machine, start at 3 setting and then again with the 5 setting. Cut out circles about 3 inches in diameter.

Roll potato mixture into balls about the size of a large walnut. Place a potato ball in the center of the dough, fold it over and pinch it closed. Drop each one in gently boiling salted water and boil until they float to the surface (about 5 minutes). Place on platter and blot with towel.

MORE IDEAS:

For more flavor, saute some sliced onions in oil, add the cooked pierogis and fry on both sides until crispy brown. Serve as an appetizer or with some broiled steak or pork chops.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 1/4 C. apricot preserves
• 1/4 C. Nance’s Sharp and Creamy Mustard
• 2 each chicken thighs, drumsticks and boneless breasts, all skinless

LET'S COOK

Mix the apricot preserves and mustard together well in a bowl. Place the chicken in another bowl and pour half the sauce mix over it all. Toss it all together well to evenly coat the chicken. Cover and refrigerate for an hour or so.

Preheat an oven to 400 degrees. Oil a roasting pan, arrange the chicken in it and bake for 20 minutes, turning once half way through the cooking process.

Baste the chicken with half of the remaining sauce and broil for 5-6 minutes.

Turn the chicken again, baste with the remaining sauce and broil an additional 5-6 minutes. Plate it up and serve with rice and a green vegetable.

MORE IDEAS:

This recipe works fine with a sugar-free apricot preserve product, or, with regular apricot preserves.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 small, boneless, skinless chicken breasts (10-12 oz. total)
• 2 t. flour
• 1 t. seasoned salt
• freshly ground pepper
• 1 T. crushed garlic
• 1 T. olive oil
• 1 each red and orange pepper, cleaned and sliced
• 6-8 baby bella mushrooms, sliced
• 1 T. flour
• 1/2 C. chicken stock
• 1/4 C. white wine , Pinot Grigio is great

LET'S COOK

Slice the chicken into finger size pieces and toss in a bowl with the 2 teaspoons of flour, salt, pepper and crushed garlic.

Heat the olive oil in a saute pan over a medium high burner. Drop in the seasoned chicken and cook, stirring often, just until the chicken is cooked. Remove the cooked chicken to a plate and set aside.

With the pan back on the burner, add the sliced peppers and mushrooms and cook, stirring often, until the vegetables are limp or el dente. Season with a pinch of salt and pepper and sprinkle the tablespoon of flour over it all. Mix the ingredients well.

Pour in the chicken stock, the white wine, stir it all up and allow to simmer for about 4-5 minutes until the sauce thickens. Stir in the chicken, heat it through and serve over rice.

MORE IDEAS:

You can substitute thin sliced pork tenderloin or veal cutlets in this recipe.

FEEDS: 2

WHAT YOU'LL NEED:

• 6 slices great bacon, cooked perfectly
• 1/2 tomato, sliced and drained on a paper towel
• 1-2 C. shredded lettuce
• 1 ripe avocado, sliced
• Mayonnaise
• 2 large wraps, (I like Toufayan Bakeries brand Garlic Pesto Wraps)

LET'S COOK

Place the wraps on your clean counter. Smear with a thin swipe of the mayonnaise, being sure to get to the very edges of the wraps.

Starting at the end closet to you, divide the shredded lettuce between the two, covering about a third of the wrap, horizontally.

Next, lay slices of tomato, end to end, across the wraps on the lettuce. Arranging away from you, from left to right, assemble a row of avocado slices, then a row of the bacon slices.

Beginning at the end closet to you, gently, but tightly, roll the wrap to a compact cylinder. Cut in half, plate it up and serve.

MORE IDEAS:

This is a simple rendition of the classic B.L.T. The avocado donates another texture while the wraps lend a distinctive chew to this creation.

FEEDS: 4-5

WHAT YOU'LL NEED:

• 1 lb. good quality ground beef
• 1/2 lb. ground pork
• 1 egg yolk
• 2 T. chopped fresh parsley
• 1/2 C. seasoned bread crumbs
• 1/2 C. grated parmesan cheese
• 1/2 t. seasoned salt
• 1 small onion, diced fine and sautéed in 1 T. of olive oil until just cooked
• 1 T. ketchup

LET'S COOK

Mix all the ingredients well in a large bowl. Using a small ice cream scoop or a soupspoon as a rough measure, portion out the mixture. Wet your hands with a bit of cold water, and then roll each portion into a small meatball.

Place on a lightly greased baking tray and cook for 20 minutes in a 350-degree oven. Allow to cool, then use in your favorite tomato sauce for pasta.

MORE IDEAS:

If your supermarket doesn't have ground pork, use a full pound and a half of just the ground beef.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 racks baby back ribs, cut in half
• chicken or beef stock
• 1/2 C. Hoisin Sauce
• 1/2 C. Duck Sauce

LET'S COOK

Place the ribs in a pot of appropriate size, cover with the stock of your choice and bring to a boil. Lower the burner to a simmer and cook for 20 minutes. At this point, slice a bit of meat off a rib and test it for tenderness. If you like it more tender, cook an additional 10 minutes.

Meanwhile, mix the Hoisin and Duck sauce together in a small bowl. When the ribs are done, remove them to a pan and spread the sauce on the meaty side while they’re still warm. Allow to cool, cover and refrigerate.

When it’s time to cook, preheat a grill to a medium high setting. Place the ribs on the hot tines, meaty side up. Cover and allow to cook for about 5-8 minutes.

Turn them over, cover and cook an additional 6- 8 minutes. Turn them over again, slater with any leftover sauce, turn up the grill and cook another 4-5 minutes. Turn them over one last time. This time, the meaty side should be down.

Grill just until the meat shows grill marks. Remove to a cutting board, slice into individual rib sections and serve.

MORE IDEAS:

You can broil these ribs. Start by broiling with the meaty side down. Always broil the side you want to present last.

Save the stock for a soup or stew base. It freezes really well.

Serve with some Duck Sauce jazzed up with a bit of hot Chinese mustard mixed in.

FEEDS: 2

WHAT YOU'LL NEED:

• 1 tangerine, a Clementine is great
• 2 T. Dijon mustard
• 1 scallion, finely chopped
• 2 salmon filets, single portion each

LET'S COOK

Wash the tangerine well and dry it. Use a fine grater to grate the rind of the tangerine into a small bowl. Cut it in half and juice it. Add the juice to the grated rind. Stir in 2 tablespoons of Dijon mustard and the chopped scallion. Pour the mix over the salmon filets and completely slather the fish with the sauce. Cover the dish and refrigerate for at least an hour. During that time, be sure to smear the salmon in the sauce and turn over once or twice.

This salmon is great grilled. Be sure to preheat the grill, scrape it clean and then to spray with a bit of aerosol oil. Place the salmon on the grill skin side down. Spoon with the remaining sauce on the filets and cook about 4-5 minutes. Turn the salmon over and cook until it’s done to your taste. Normal cooking time is 4-6 minutes per side depending on the thickness of the salmon and the intensity of your fire.

This can also be broiled. Just be sure to broil the skin side up first.That way, the fleshy side is broiled to perfection last, then served with the nice side up.

Serve with some rice pilaf, a few asparagus spears and a garnish of a slice of tangerine and a parsley bud.

MORE IDEAS:

A small orange will work in place of the tangerine.

FEEDS: 2

WHAT YOU'LL NEED:

• 3-4 T. flour
• 1 egg, whipped with a dash of lemon juice
• 1/2 C. bread crumbs
• 2 fresh tilapia filets
• 3 T. canola oil
• 1 medium tomato, diced
• 2-3 oz. tomato juice
• salt and pepper
• 2-3 T. chopped fresh cilantro

LET'S COOK

Place the flour on a plate,whip the egg and lemon juice in a shallow bowl and spread the bread crumbs on another plate. One by one, dust each fish filet completely in the flour on both sides, then dip in the egg wash and finally, coat in the bread crumbs on both sides. Place on a clean plate, separate from each other.

Heat the oil in a saute pan over a medium high burner. Slide in the two filets and cook about 2-3 minutes on each side until golden brown. Remove the cooked fish to serving plates and keep in a warm oven.

With the pan still on the stove, stir in the diced fresh tomato and cook for a minute or two. Pour in the tomato juice, season with the salt and pepper and then scatter it all with the chopped fresh cilantro. Mix it together well, spoon over the fish filets and serve right away.

MORE IDEAS:

If you don’t have access to fresh cilantro, use parsley. The herbs will donate a fresh, light flavor enhancement to the fish filets.

Use tomato juice from a small, 5 1/2 oz. can. It’s a good idea to have them on hand.

If you like hot sauce, a few drops in the sauce while still in the pan is a nice addition.

FEEDS: 4

WHAT YOU'LL NEED:

• 1/4 C. Teriyaki Sauce
• 3 cloves crushed garlic
• 2 T. grated ginger
• 1/2 lime, rind grated
• 1/2 lime, juiced
• 3 T. sesame oil
• 2-3 shots hot sauce, your favorite
• 1 t. honey
• 4 salmon filets, skin on

LET'S COOK

Mix together all the ingredients, except the salmon, in a dish that will eventually accommodate the salmon in a single layer. When the ingredients are well combined, lay the salmon in the dish, skin side up. Cover, refrigerate and marinate at least an hour. Longer is always better. It’s also good to turn the salmon over so the skin side can marinate at least half the time you’ve alloted for this part of the recipe.

When you’re ready to cook dinner, preheat a broiler pan for 6-8 minutes on the level closest to the heat source. Spray it with an aerosol oil and then lay the salmon on it, skin side up. Cook for about 6 minutes.

Turn the salmon over, drizzle with the excess marinade and broil an additional 6 minutes or until the fish is just firm to the touch. Remove to a plate and serve.

MORE IDEAS:

This salmon is great when served cold, flaked on a tossed green salad.

You might also try grilling this salmon. If you do, grill the skin side last.

FEEDS: 4

WHAT YOU'LL NEED:

• 1/4 C. flour seasoned with salt and pepper
• 1 egg whipped with salt, pepper and a tablespoon of water
• 1/2 C. seasoned bread crumbs
• 4 veal cutlets, each a single portion size
• 3-4 T. olive oil
• 3-4 cloves sliced garlic
• 6-7 fresh sliced mushrooms
• 1/4 C. red wine
• 1 8 oz. can petite diced tomatoes
• 2-3 T. chopped fresh basil
• 1/3 C. Grated Asiago cheese

LET'S COOK

Place the flour on a plate. Whip the egg salt, pepper and water in a shallow bowl and then place the bread crumbs on another plate. One by one, dust each veal cutlet in the flour, then into the egg wash and finally into the breadcrumbs, coating thoroughly. Place the breaded veal on a plate, individually.

Heat the oil in a saute pan over a medium high burner, slide in the veal and cook on both sides until just golden brown. Remove the veal to an oven proof tray. Preheat your broiler.

With the saute pan still on the medium high burner, drop in and quickly saute the garlic, then add the mushrooms. You may need to add additional oil. When the mushrooms are wilted, pour in the red wine and reduce by half. Next, add the tomatoes and allow to simmer for at least 5-6 minutes.

Scatter and mix in the basil. Spoon the mixture over the veal cutlets, evenly distribute the grated cheese on them, pop under the preheated broiler and cook just until the cheese melts and bubbles nicely. Plate and serve.

MORE IDEAS:

This recipe will also work with flattened boneless, skinless chicken breasts.

Chianti is a fine wine for this application. Merlot or even Cabernet Sauvignon will also do nicely.

FEEDS: 4-5

WHAT YOUíLL NEED:

• 3 fresh, boneless, skinless chicken breasts
• 1 T. olive oil
• seasoned salt and pepper
• 1 C. Presto Pesto, from the Food Guy file under SALADS
• 1 lb. pasta, your choice of shape
• 1 tomato, diced
• 1-2 t. balsamic vinegar or Italian dressing

LET'S COOK

Trim and then slice the chicken breasts into bite size pieces. Toss in a bowl with the olive oil and a pinch of salt and pepper. Put a pot of salted water on the stove and bring to a boil.

Dice the tomato into small pieces and toss with either the balsamic vinegar or Italian dressing and simply set aside. Now drop the pasta in the pot of boiling water, stir and cook.

Heat a saute pan over a medium high burner. When the pan is hot, drop in the chicken and stir it around. When the chicken is just cooked, stir in the pesto, turn down the burner to the lowest setting and allow to simmer for one minute and then turn the burner off.

When the pasta is el dente, drain it and then combine it with the chicken and pesto. Simmer for a minute so the flavors can do their thing.

When it’s time to serve, create a nest with the cooked pasta on a plate, then spoon some chicken in the center of it all. Ring the plate with some of the diced tomatoes and serve.

MORE IDEAS:

You might try this recipe using a like amount of pork tenderloin in place of the chicken.

FEEDS: 4-5

WHAT YOU’LL NEED:

• 3 boneless, skinless chicken breasts, sliced thin
• 1/2 t. garlic powder
• salt and pepper
• 2-3 T. olive oil
• 4 cloves fresh crushed garlic
• 1 medium onion, sliced
• 2 small zucchini, sliced
• 1 green pepper, chopped
• 15 oz. jar tomato sauce
• 12 oz. pasta
• 1/3 C. grated parmesan cheese

LET'S COOK

Mix the sliced chicken, garlic powder and some salt and pepper and olive oil in a bowl. Heat a saute pan over a medium high burner, drop in the chicken, toss and cook just until the chicken is almost done.

Stir in the crushed garlic and cook just another minute or so to finish cooking the chicken. Remove the cooked chicken to a plate and reserve.

Place the pasta in a pot of boiling salted water and cook just until el dente.

With the saute pan back on the burner, add the zucchini, onion and pepper, toss and cook until the vegetables are just cooked and have taken on some color. Add the chicken and any juices back to the pan. Now add the sauce to the pan.

When the pasta is cooked, drain it and also add it to the pan. Stir in the parmesan cheese well, plate and serve.

This dish looks and tastes great when ringed with steamed broccoli buds.

MORE IDEAS:

The addition of 1 tablespoon of balsamic vinegar will bolster the sauce.

Also consider adding a few sliced mushrooms to the vegetable mix for additional flavor and color.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 small pork tenderloins, fresh
• olive oil
• salt and pepper
• 1/3 C. red wine
• juice of 1 fresh pomegranate
• 1 t. Sugar
• 1/2 C. cleaned pomegranate pieces

LET'S COOK

Slice the pork into medallions about 1/2 inch thick. Use the palm of your hand to flatten them out so they’re all about the same thickness. They’ll cook faster and evenly as a result.

Lay them out on a plate, drizzle with a touch of the olive oil on both sides and season with salt and pepper. Cover and refrigerate.

When it’s time to cook, heat a large saute pan over a medium high burner. Slide in the pork medallions one at a time. Cook on both sides till lightly browned and just cooked. Place the cooked pork on serving plates and keep in a low oven.

Place the pan back on the medium high burner and add the wine, deglazing the pan. Then add the pomegranate juice and sugar. Let the juice simmer in the pan, reducing just a bit, then add the pomegranate pieces. Stir to just heat them through. Spoon the sauce over the portions of plated pork medallions and serve immediately.

MORE IDEAS:

Juicing a pomegranate is easy. Just cut it in half and juice it like you would an orange.

Fresh pomegranate juice works best in this recipe. Keep in mind that there are commercial brands of pomegranate glaze available in grocery store. If you use it, eliminate the granulated sugar and also use the juice of just half a fresh pomegranate and an equal amount of the glaze.

FEEDS: 4

WHAT YOU’LL NEED:

• 4 fresh, center cut loin lamb chops
• 1 T crushed garlic
• 2 T chopped fresh rosemary
• 3 T olive oil

LET'S COOK

Begin by purchasing good quality loin lamb chops. Have them cut an inch thick.

Mix the crushed garlic, chopped rosemary and olive oil and let it sit for 10 minutes or so, allowing the flavors to blend.

Lay out the chops, evenly distribute half the paste on the chops and spread it over the meat. Next, use a sharp and sturdy fork to poke the seasoning into the meat repeatedly. Do the same to the other side of the chops with the rest of the seasoning paste. Cover and allow to sit out at room temperature for about 45 minutes.

Grill or broil just until the meat is pink. This will take between 6 and 8 minutes per side, depending on your fire intensity and the distance from the heat source to the rack.

Allow the cooked chops to rest for 3-4 minutes before serving so the juices set.

MORE IDEAS:

We developed this recipe while visiting with old friends John and Cathy Bramhall in Bend, Oregon. The chops were from Anderson Farms in Oregon and the flavor was superb. There’s no beating fresh, domestic lamb.

Serve these chops with slices of grilled sweet potato and steamed broccoli buds.

FEEDS: 4

WHAT YOU’LL NEED:

• 1 T. olive oil
• 1 T. good ground beef
• 1 t. seasoned salt
• 7 cloves crushed garlic
• 1 medium onion, diced
• 1/4 small head of cabbage, sliced
• 15 oz. can fire roasted, diced tomatoes w/green chilies
• 15 oz. can black beans, partially drained
• 1/2 C. green enchiladas sauce

LET'S COOK

Heat the oil in a saute pan over a medium high burner. Crumble in the ground beef, dust with the seasoned salt and fry it up until the meat is just cooked.

Stir in the garlic and allow to cook for about a minute more. Use a slotted spoon to remove the meat mix to a dish and set it aside.

Add the onion and cabbage and saute until it’s el dente. Return the beef mix to the pan, then stir in the tomatoes, beans and enchiladas sauce.

Bring to a gentle boil, lower the flame and simmer for about 15 minutes, stirring occasionally. Serve with toasted tortillas.

MORE IDEAS:

For dinner-time variety, serve this Colorado Chili with side dishes of guacamole, your favorite salsa and another of grated Jack cheese.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 lb. stew beef, cut into pieces the size of the end of your thumb
• 3 T. paprika
• 1 t. seasoned salt
• 3 T. canola oil
• 1 medium onion, large dice
• 2 T. paprika
• 7 cloves garlic, sliced
• 2 C. beef broth
• 2-3 russet potatoes, peeled and diced small

LET'S COOK

Toss the stew beef with the 3 tablespoons of paprika and the seasoned salt.

Heat the oil in a heavy gauge pot, add the seasoned beef and cook until the meat is rich in color and begins to release it's own juices.

Toss the onion cuts with 2 tablespoon of paprika and add to the beef. Toss and cook until the onion begins to get limp.

Add the garlic and potato, mix it up, and then pour in the broth. Bring it all to a boil, lower to a simmer, cover and cook about an hour and a half, stirring occasionally. Serve with a great mixed salad.

MORE IDEAS:

This is great the next day. Warm garlic bread is a natural compliment.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 3 lbs. ground beef
• 1 onion; small, chopped and sautéed in olive oil
• 3 eggs
• 1/2 t. garlic powder
• 1 t. seasoned salt
• 1/2 t. freshly grated black pepper
• 3 T. parmesan cheese
• 1 C. Cheez-It cracker crumbs
• 1/2 C. Cheez-It cracker crumbs
• ketchup in a squeeze bottle

LET'S COOK

Place the ground beef in a mixing bowl and add the eggs, seasonings, Parmesan cheese and the single cup of cracker crumbs. Mix well and then shape into a loaf.

Place the 1/2-cup of crumbs on a tray and roll the loaf in them to evenly coat the exterior. Place the loaf on a baking dish, squirt a design on top with the ketchup and then bake in a 375 degree preheated oven for about an hour and 15 minutes.

Transfer the meatloaf to a serving platter, slice and serve immediately.

MORE IDEAS:

Make cracker crumbs by placing them in a zip style bag and then crush with a rolling pin. You could use any flavored cracker that strikes your fancy to impart a different flavor in the meatloaf.

The cooking times will vary depending on the thickness of the loaf you create.

Cold meatloaf makes an excellent sandwich when sliced and placed between slices of seeded rye bread. Slather one side of the bread with ketchup, the other with mayonnaise.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1/2 lb. Italian hot sausage, sliced into discs
• 1/2 lb. chicken things, boneless and skinless, cut into strips
• 1 small onion, diced
• 1 small zucchini, sliced
• 1 small yellow squash, sliced into strips
• 5 cloves garlic, sliced thin
• 1 dz. crimini mushrooms, sliced
• 28 oz. can diced tomatoes, (Muir Glen fire roasted are great!)
• 1/2 t. hot chili sauce
• 1 T. capers
• 14 oz. can artichoke hearts, drained and cut in half
• 1/2 lb. shrimps, 21-25 count, peeled and sliced in half, lengthwise
• 8 oz. package cheese tortellini
• 1 bunch fresh basil, cleaned and chopped
• freshly grated parmesan cheese

LET'S COOK

Put a pot of salted water on to boil. Heat the oil in a large saute pan over a medium high burner, drop in the sausage and fry just until it’s cooked. Use a slotted spoon to remove it to a bowl. Leave the pan on the stove and add the chicken, using the rendered oils to saute it in. When the chicken is done, remove it to the bowl with the sausage and simply set it aside.

With the pan still on the stove, add and cook the onions, zucchini and summer squash. About half way through the cooking process, add the mushrooms and the garlic. Stir and saute until the vegetables are limp. Drop the tortellini in the boiling salted water and stir.

Now add the tomatoes, chili sauce, capers, and artichokes to the saute pan. Stir it all in and allow to simmer for a few minutes. Add the cooked sausage and chicken, stir it in, then spread the raw shrimp on the top. Use a spoon to fold in the shrimps, cooking them gently in the mixture for at least 5-6 minutes.

Check the tortellini to be sure it’s el dente, drain it and add it to the saute pan as well. Mix all the items gently to evenly incorporate it all together. Lastly, fold in two thirds of the chopped fresh basil. Let the whole simmer another minute or two.

Plate it up, ring each serving with some grated parmesan cheese and top with a final garnish of the remaining basil

MORE IDEAS:

Chicken breast is fine, use any type of mushrooms you favor. It’s O.K. To add a bit of diced green pepper with the other vegetables. A teaspoon of chopped fresh parsley, oregano or even thyme adds more character to this dish. And finally, when you add the shrimps, add a few fresh scallops that you’re sliced in half for even more seafood personality.

FEEDS: Lots

WHAT YOU’LL NEED:

• 5 cups rolled oats
• 1 cup raw slivered almonds
• 1 cup pecans
• 1 cup walnuts
• ½ cup sesame seeds
• ½ cup sunflower seeds
• 1 cup pumpkin seeds
• ½ teaspoon sea salt
• 1/3 cup real maple syrup
• 1/3 cup honey
• 1/3 cup canola oil
• 1 1/2 cups total, raisins & apricots

LET'S COOK

Combine all ingredients except for the dried fruit. Spread out on a 2 baking sheets.

Bake at 300 degrees for 45 minutes stirring after the first 25.

Let cool and then chop the apricots and mix in the dried fruit.

Stores well in a container for weeks.

MORE IDEAS:

This recipe is best when made with organic ingredients. You may want to rough chop the nut meats you use. Use other dried fruits like dried apples, peaches or prunes.

This granola is wonderful sprinkled over yogurt and fresh fruits at breakfast. It’s also good as a snack on trips or whenever hunger strikes.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 cooked chicken breast, shredded or pulled
• 2 T. finely diced onion, red or sweet white
• 1/4 - 1/3 C. sliced black pitted olives
• 5 oz. chevre (goat) cheese
• 6 oz. jar marinated artichoke hearts, drained and chopped
• 8 medium tortilla shells
• canola oil

LET'S COOK

Mix the chicken meat, onions, olives, chevre and artichoke hearts in a bowl. Heat a saute pan over a medium high burner and drizzle with about a tablespoon of oil.

Slide in a tortilla and spread with a quarter of the chicken mix. Place another tortilla on top and press it down gently. Fry on both sides until crispy brown.

Do these one at a time, ending up with four quesadillas. Keep them warm in a low oven and when they’re all done, cut into wedges and serve.

MORE IDEAS:

The possibilities for additional ingredients include finely diced bell or jalapeno peppers, cheddar cheese instead of chevre and pulled pork in place of the chicken.

A small bag of sliced almonds adds great texture.

You might consider serving these with dipping bowls of salsa, sour cream and guacamole. Always make lots of these, they go fast.

FEEDS: 2

WHAT YOU’LL NEED:

• 2-3 strips bacon
• 1 T. olive oil
• 1 small onion, diced
• 5-6 fresh mushrooms, sliced
• 1/2 C. cooked, diced potatoes
• salt and pepper
• 4 eggs

LET'S COOK

Preheat your oven to 400 degrees. Dice the bacon into small pieces while it’s raw. Cook it in a heavy gauge saute pan over a medium high burner just until it’s done. Remove it, using a slotted spoon, to a paper towel to drain it. Pour off the rendered bacon fat to discard it.

Place the pan back on the burner, add the olive oil and then slide in the diced onions and the mushrooms. Cook it up until they take on some color or caramelize. Add the diced potatoes, season with salt and pepper and cook to heat it all through and give the potatoes some color as well.

Crack the eggs onto the top of the bacon and vegetable saute. Slide the whole pan into the oven and set your timer for 3 minutes. When the time elapses, remove from the oven, divide onto two plates and serve with a muffin or your favorite toast.

MORE IDEAS:

If you like more variety in a dish like this, consider slicing and cooking some peppers, even some cooked broccoli in the mix.

Also, if you like your egg yolks a bit more firm, cook an additional 2 minutes in the oven.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 lb. bow tie or other pasta shape
• 3-4 T. olive oil
• 5-6 cloves sliced fresh garlic
• salt and freshly ground black pepper
• 2 C. fresh tomatoes, peeled and diced
• 1/2 C. sliced fresh basil
• 1-2 T. olive oil (additional)
• 2-3 T. grated parmesan cheese

LET'S COOK

Put a large pot of water on the stove, salt it well and bring to a boil. When it reaches a rolling boil, drop in the pasta, stir and allow to cook.

Meanwhile, heat the 3-4 T. of oil in a saute pan, add the garlic, season with some salt and pepper and stir it up. Be careful not to brown it, just sizzle it for 20 or 30 seconds. Drop in the tomatoes and stir gently, then add the basil. Mix it together well and then turn off the burner.

Stir the pasta occasionally and when it’s just firm to the bite, drain it. Pour the additional 1-2 T. of oil into the pot the pasta was cooked in, add the drained pasta, stir it up, then add the tomato saute. Stir to combine well, then add the parmesan cheese. Serve right away with additional cheese for personal tastes.

MORE IDEAS:

For best results in this formula, use fresh, vine ripened tomatoes that are very meaty.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. flour
• salt and pepper
• 2-3 fresh turbot filets
• 2-3 T. olive oil
• 1/2 lemon, juiced
• 1 small tomato, diced
• 1-2 T. fresh chopped parsley

LET'S COOK

Place the flour in a shallow dish and season it with a pinch of salt and pepper. Place the oil in a saute pan and heat it over a medium high burner. Dust each fish filet in the flour mix, then place them in the hot oil.

Cook on both sides just until lightly browned, about 2-3 minutes per side. During the last minute of cooking, drizzle the lemon juice over the filets. When the fish is just firm and just cooked, remove to warm serving plates.

Place the pan back on the burner and throw in the diced tomato and the chopped parsley. An additional tablespoon of olive oil is O.K. to add now if the pan seems dry. Toss the mixture together just to combine it and warm the diced tomato through. Divide the pan sauce over the fish filets and serve without hesitation.

MORE IDEAS:

You can apply this recipe to filets of sole, haddock, halibut or even tilapia with great results.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1/2 lb. thin pasta
• 1/3 C. olive oil
• 4-5 cloves fresh garlic, sliced
• 1/3 C. black, pitted olives, sliced
• 1 medium size tomato, diced
• 1 T. basil pesto
• 1/3 C. grated parmesan cheese

LET'S COOK

Place a large pot of salted water on the stove and bring to a boil. Add the pasta, stir and cook.

Meanwhile, heat the olive oil in a saute pan over a medium high burner. Add the sliced garlic and allow to sizzle just until it begins to become fragrant. Be careful not to brown it. Add the olives, stir it up, then add the pesto. After mixing in the pesto, stir in the tomato and mix it gently together.

When the pasta is el dente, drain it and immediately mix it into the olive mix, fold in the parmesan cheese and serve.

MORE IDEAS:

Use any sort of pasta shape that you like. It’s O.K. to get creative with the olives, use a variety that appeals to your palate.

Tossing in a handful of fresh basil or parsley at the last minute extends the flavor factor.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 fresh pork tenderloin
• 1/2 C. flour
• salt and pepper
• 1 egg
• 1/3 C. seasoned bread crumbs
• 1/3 C. yellow corn meal
• 1/3 C. matzo meal
• 3-4 T. canola oil

LET'S COOK

Cut the fresh pork tenderloin into 1/4 inch thick slices. Use the palm of your hand to flatten them to a uniform thickness.

Blend the flour with a pinch of salt and pepper in a shallow bowl. Whip the egg with a tablespoon of water in another bowl. Finally, mix the breadcrumbs, corn meal and matzo meal in another bowl.

One by one, dust each piece of flattened pork in the flour mix, then evenly coat in the egg wash and finally, pat each one evenly in the breadcrumb mixture. Lay them, not touching or overlapping, on a platter.

Heat the oil in a saute pan and slide in the breaded pork. Saute on both sides to an even, golden brown. Plate up and serve with a side of rice and any green vegetable.

MORE IDEAS:

This breading recipe renders a crispy and crunchy crust. Try it on a flattened, boneless,skinless chicken breast. Or, simply pat a fresh filet of fish directly in the breadcrumb mix, then saute in hot oil and serve with a wedge of fresh lemon or lime.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3 chicken breasts, boneless and skinless
• salt and pepper
• 5-6 slices Swiss cheese
• 5-6 slices prosciutto or good ham
• 1/3 C. flour
• 1 egg whipped with 1 T. Water
• 3/4 C seasoned bread crumbs
• 3-4 T. olive oil

LET'S COOK

Using a sharp knife, gently butterfly the chicken breasts and lay them out flat. Season with salt and pepper. Lay a slice of Swiss cheese on each one, completely covering the exposed chicken. On that, lay the slices of prosciutto, then more cheese. Fold the chicken breasts to their original shape.

Place the flour in a shallow plate, whip the egg and water in a shallow bowl and finally, place the bread crumbs in a pie plate. Dust the stuffed breasts, one at a time, in the flour first, then the egg wash and finally in the seasoned bread crumbs. Place on a plate, separately so they don’t touch or lay on top of each other. Cover and refrigerate.

To cook, set your oven at 400 degrees. Heat the oil in a saute pan, slide in the prepared chicken breasts and cook on both sides to a nice golden brown. Place them on an oven proof tray, place in the preheated oven and set your timer for 8 minutes.

When the time is up, remove the cooked, stuffed breasts to a cutting board. Slice in 3/4 inch thick slices, plate them up and serve with a green vegetable and some carrots.

MORE IDEAS:

These can be done up hours in advance, refrigerated and cooked just before serving.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 pork chops
• 1 T. canola oil
• salt and pepper
• 5 cloves chopped garlic
• 3 T. honey
• 1 T. soy sauce

LET'S COOK

Season both sides of the pork with some salt and pepper. Heat a saute pan on a medium high burner, add the oil and drop in the chops. Cook on both sides until almost done.

Add the garlic to the pan and move around the chops to cook it slightly. Then pour in the honey and soy sauce. Mix all the ingredients together, turn the chops a time or two and allow it to glaze them over.

Remove the chops to a serving plate and then reduce, or boil down, the pan sauce for 1-2 minutes. Pour the reduced sauce over the chops and serve.

MORE IDEAS:

You could use pork steaks in place of the chops. Cooking time for the pork will depend on their thickness and intensity of your burner.

FEEDS: 2-10

WHAT YOU’LL NEED:

• large burrito tortillas
• whipped cream cheese, flavored with chives and onion
• roast beef or turkey breast, sliced deli thin
• sliced ripe avocado
• sliced tomatoes, laid out on paper towels to absorb excess moisture
• Mixed greens

LET'S COOK

Place a tortilla on the cutting board. Spread with an even, thin layer of the whipped cream cheese. Starting at the edge closest to you, lay on a couple slices of the roast beef.

Next, line up some ripe avocado, then the tomato slices and finally the lettuce. Starting closest to you, roll the whole thing like a jelly roll.

Cut them in half and eat right away or reserve in a plastic bag in the refrigerator.

MORE IDEAS:

You could do this with ham and Swiss cheese, tuna fish and chives, even smoked trout pate' and scallions. Once you master the procedure, let your imagination run wild.

Try herbed chevre instead of the cream cheese. And, thin sliced red onion is a nice addition.

For a fun canapé, simply slice the roll-ups into 3/4 inch slices and serve on a tray with drinks before dinner.

Kids love these as lunch sandwiches.

FEEDS: 2

WHAT YOU’LL NEED:

• 4 slices raisin bread
• 1 banana, sliced
• 2 eggs
• 1/2 C. milk
• 1 t. vanilla
• 1/2 t. ground cinnamon

LET'S COOK

Lay out 2 slices of the raisin bread in a baking dish of appropriate size, place the sliced bananas on them and make banana sandwiches with the remaining slices.

Whip the remaining ingredients together in a bowl, then pour over the banana sandwiches, allow to sit a 1/2 hour, then turn them over and allow to sit another 10 minutes.

Preheat an oven to 350 degrees and bake for 30 minutes. Turn off the oven and allow to sit for 5 more minutes. Serve with warm maple syrup.

MORE IDEAS:

Make this the night before, simply pour the mix over the sandwiches, cover and refrigerate.

When warming the maple syrup, add sliced strawberries, blueberries or even raspberries for additional color and flavor.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 3 C. fresh arugula
• 1/2 C. herbed chevre cheese
• 2 pork tenderloins
• 4 strips bacon

LET'S COOK

Heat the oil in a saute pan, add the arugula, season with a pinch of salt and pepper and cook, tossing frequently, just until it’s wilted. Turn off the heat and stir in the herbed chevre. Set it aside.

Next, lay out the pork tenderloins and butterfly them from end to end. Season a bit with salt and pepper. Divide the chevre mix between the two pieces of pork, then spread the mix from end to end in the very center. Close up the pork, enclosing the chevre mix.

Lay out the bacon and stretch it, pressing and pushing it as you go. Wrap the pork tenders with two strips of bacon each. Secure on either end with toothpicks.

Grill the pork, laying it on it’s side so the open end is not facing down. Cook about 10 minutes per side on a medium high flame. Time depends on your flame and your grill height from the fire. Stay with the items, don’t cover and venture away. When it’s done, remove to a cutting board and allow to sit for at least 5 minutes before slic-ing. Then, remove the toothpick, slice and serve.

MORE IDEAS:

You can substitute baby spinach for the arugula with excellent results.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. canola oil
• 2 t. Five Spice Powder
• 1 T. Soy sauce
• 2 chicken legs and thighs
• 2 chicken wings

LET'S COOK

Mix the oil, five spice powder and soy sauce in a bowl. Add the chicken, toss it all together well to evenly coat the chicken, cover and allow to sit for at least 3 hours. Overnight is certainly best for better flavor distribution.

When it’s time to cook, heat a grill to a medium setting. Cook the chicken low and slow, turning frequently to insure even cooking and less burning. This will take about 15 - 20 minutes. Serve hot or cold.

MORE IDEAS:

This flavor formula will also work well with chicken breasts.

FEEDS: 4

WHAT YOU’LL NEED:

• 4 fresh tilapia filets
• 1/4 C. flour
• 1/4 C. yellow corn meal
• 1/4 C. flavored bread crumbs
• 3-4 T. canola oil

LET'S COOK

Mix the flour, cornmeal and bread crumbs in a pie plate. One by one, press the fresh fish filets, on both sides, in the mixture. Be sure to firmly press the mix into the sur-face of the fish. Do not stack them or let them overlap as you bread them.

Heat the oil in a saute pan over a medium high burner. Slide the fish filets into the hot oil and cook on both sides to a nice golden brown.

Serve with a lemon wedge, a dollop of your favorite cocktail sauce or some Remou-lade sauce.

MORE IDEAS:

Consider using Panko in place of the bread crumbs. This formula works well for thin fish filets such as sole. Be sure the oil is hot before you slide in the breaded fish fi-lets.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3/4 C. ketchup
• 1/3 C. brown sugar
• 2 T. molasses
• 3-4 drops Tabasco
• 2 T. horseradish
• 3-4 drops Worcestershire Sauce
• 2-3 T water
• 1 T. dry mustard
• 1 T. olive oil
• 3 1/2 lb. rack pork spare ribs
• 1 box chicken or beef stock

LET'S COOK

Begin by cutting the ribs into 2 rib pieces for easy handling. Place them in a pot, cover with the stock and gently boil for 20-30 minutes. Check the meat to determine how tender it is. Remove the meat from the stock, then freeze the liquid for a soup or stew later on.

Meanwhile, mix together the remaining ingredients well, then smear it over the ribs. Cover them and refrigerate for at least a couple of hours for the flavors to set. Over-night is best. When it’s time to cook, heat your grill, cook the ribs, turning a few times and basting with any remaining sauce during the process, and serve right away.

MORE IDEAS:

The inspiration for this sauce is from my Mom, who always taught me that some ketchup, a bit of brown sugar and horseradish was a flavor good base to build on.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 chicken breasts, boned and skinned
• waxed paper
• salt and pepper
• 1 T. olive oil
• 1 T. butter
• 1/2 lemon, juiced
• 1/4 C. white wine like sauvignon blanc or pinot grigio
• 1 T. capers

LET'S COOK

Place each chicken breast between sheets of waxed paper then pound them gently to a consistent thickness. Season each side of the chicken with some salt and pepper.

Heat the oil and butter in a saute pan, over a medium high burner and slide in the chicken. Cook for about a minute on one side. Turn the chicken over and cook an-other minute.

Add the lemon juice, wine and capers. Cook the chicken completely, which will take another minute or so. Remove the chicken to serving plates and keep warm.

Leave the saute pan on the burner and cook down or reduce the liquids to about half their original volume. Spoon the reduced sauce over the chicken and serve right away.

MORE IDEAS:

Veal is a nice substitute in this recipe. You might even try a filet of sole, which, by the way, will not need to be pounded prior.

FEEDS: 2

WHAT YOU’LL NEED:

• 3/4 lb. good quality ground beef
• 2-3 T. Stilton cheese
• 1 t. Montreal Steak Seasoning

LET'S COOK

Separate the ground beef into 4 equal portions. Work each mound into a thin, round burger shape. Be sure that all four are of equal size and thickness. Distribute the crumbled Stilton cheese on just two of the patties.

Top each one with another ground beef patty, crimp the edges to seal in the cheese, then pat between your hands to compress the burgers and the cheese.

Preheat your grill and cook on both sides just until the meat is cooked and the cheese begins to melt inside. This will take 6-8 minutes per side, depending on your fire.

Serve on toasted buns as a sandwich or on a pile of well sauteed, caramelized onions and a side of mixed vegetables.

MORE IDEAS:

Any sort of crumbled bleu cheese will work in this recipe.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1/2 C. soy sauce
• 2 T. ketchup
• 1 heaping tablespoon fresh chopped oregano
• 2 T. olive oil
• 3 cloves fresh crushed garlic
• Several grinds black pepper
• 1 t. horseradish
• 2 fresh pork tenderloins

LET'S COOK

Mix all ingredients, save for the tenderloins, in a shallow dish. Drop in the pork, turn them to coat both sides, cover and refrigerate at least 3 hours. Overnight is best. Turning them occasionally.

Preheat an oven to 375 degrees and roast 30-35 minutes, basting occasionally with remaining liquids. Allow to rest for 5 minutes, slice and serve.

Or, for excellent results, grill these marinated pork tenderloins, basting during the first few minutes with leftover marinade.

MORE IDEAS:

You can make this marinade in advance and keep in a covered jar in the refrigerator for up to 2 weeks.

This dish was created in honor of some dear friends in Rochester, New York.

FEEDS: This is a hearty dinner for two

WHAT YOU’LL NEED:

• 3 T. olive oil
• 1 medium red onion, peeled and sliced
• Salt and pepper
• 5 cloves fresh crushed garlic
• 1 small portabello mushroom, sliced thin and cut into small pieces
• 12-16 oz. fresh baby spinach
• 1 t. balsamic vinegar
• 1 10 oz. package Soy Boy Tofu and Roasted Red Pepper Ravioli
• 1 additional tablespoon olive oil
• 1 T. grated Locatelli cheese
• 1-2 T. crumbled Chevre (goat) cheese

LET'S COOK

Heat the oil in a large sauté pan over a medium high flame. Add the onions, season with some salt and pepper and begin to sauté. When the onions take on some light brown color, add the gar-lic, then the mushroom slices, toss and continue to cook.

Bring about 3 quarts of water to a boil and cook the ravioli. Meanwhile, add the spinach to the sauté pan and toss using tongs to combine the ingredients. Pour in the balsamic vinegar, toss and simmer just until the spinach is well wilted.

When the ravioli are cooked, drain them, then toss with the additional olive oil and the grated cheese. To serve, divide the spinach sauté onto two serving plates. Top with the ravioli and garnish with the crumbled goat cheese. Serve immediately.

MORE IDEAS:

Any variety of mushrooms will be well suited for this recipe. Almost any type of stuffed ravioli is acceptable in the formula.

For additional color, garnish the final dish with finely diced red pepper or even some diced toma-toes tossed with a bit of balsamic vinegar.

Consider jazzing up your chevre by mixing in a clove of crushed garlic and some chopped fresh chives and thyme.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. Dijon style mustard
• 1 T. Dry mint
• 4 lamb chops (about 1 lb. total)

LET'S COOK

Mix the mustard and mint together in a small bowl. Drop in the chops and smear the mix evenly over the entire surface of the chops. Cover and refrigerate for at least 3-4 hours. Overnight is always best.

About 45 minutes before cooking, remove the chops from the refrigerator and allow to come to room temperature. Preheat a broiler pan for about 6 minutes or so, then place the chops on the hot pan and broil for about 3 minutes. Turn them over and broil another 4 minutes. Close the oven, turn off the broiler and let the chops stand in the heat for 3 more minutes. Plate them up and serve right away.

MORE IDEAS:

This dish is wonderful with some mashed sweet potatoes and asparagus.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 2 T. canola oil
• 3/4-1 lb. fresh Polish sausage
• 1 onion, diced
• 4 oz. mushrooms, sliced
• 1 C. sauerkraut
• 1 lg. Idaho potato, diced and cooked

LET'S COOK

Heat the oil in a heavy gauge pan over a medium high burner, then add the sausage, which you have cut into 2 inch lengths. Stir and fry until the sausage takes on some color. Stir in the onions and cook until they get limp. Add the mushrooms and do the same.

Then, drain and lightly rinse the sauerkraut, then stir into the sausage mix. Finally, add the cooked and drained potatoes along with 1 or 2 tablespoons of the broth they were cooked in. Combine all the ingredients well, lower the flame to a simmer, cover and allow to steam for about 4 or 5 minutes. Serve with a crust of bread and some great mustard.

MORE IDEAS:

Try this recipe using kielbasa cuts.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 4 boneless, skinless chicken thighs
• 4-5 T. honey mustard
• 1/3 C seasoned bread crumbs
• 1/3 C. yellow cornmeal
• 3-4 T. canola oil

LET'S COOK

Place each piece of chicken between slices of waxed paper and pound with a small pot or pan just until it’s a uniform thickness. This will ensure even cooking. Place the chicken in a mixing bowl, drop in the mustard and smear it all over the meat.

One by one, put each piece of chicken into a pie plate with the mix of bread crumbs and corn meal. Pat each side of the chicken in the mix, then slide into a saute pan with the canola oil, which you’ve heated prior. Cook on both sides to a golden brown, plate and serve.

MORE IDEAS:

This recipe will also work with pounded chicken breast. Any flavor of mustard works, use what you like. Try using equal parts of seasoned bread crumbs, cornmeal and panko for extra crunch.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 flank steak, about a pound
• 1 T. olive oil
• 1 T. butter
• 3 cloves crushed fresh garlic
• 2 T. chopped stuffed green olives
• 2 T. lemon juice

LET'S COOK

Season the beef with a dash of olive oil and a sprinkling of seasoned salt. Set aside. Preheat a broiler pan for at least 6 minutes. Place the beef on the hot pan and broil on both sides until it reaches the degree of doneness you desire.

Meanwhile, heat and melt the olive oil and butter in a small pan. Add the garlic and stir it around just until it foams. Immediately add the olives and the lemon juice. Stir it all up and keep it warm.

When the beef is done, slice it thin and arrange on dinner plates. Drain any slicing juices into the olive sauce, stir it up, then divide the sauce between the two servings of beef you’ve plated up. Serve without hesitation.

MORE IDEAS:

You could use a top round steak, even a New York strip or Delmonico.

FEEDS: 6-8

WHAT YOU’LL NEED:

Eggplant:

• 1 medium eggplant, peeled and sliced lengthwise 1/2“ thick
• less than 1/8 t. Cayenne pepper
• 3 - 4 T. olive oil

Sauté or broil on both sides after seasoning with the oil and cayenne.

Spinach Filling:

• 1 T.olive oil
• 1/2 C. chopped onion
• 1/8 t. black pepper
• 3 cloves garlic sliced
• 10 oz. box mushrooms, sliced
• 2 bags (apx.1 lb.) baby spinach
• 5 oz. goat cheese (chevre)
• 2 T. fresh basil chopped

Heat the oil in a large sauté pan, add the onions, season with the pepper and sweat them down. Add the garlic and mushrooms and cook them down. Then stir in and wilt the spinach. When that’s done, turn off the burner and mix in the chevre and the basil.

Lasagna:

• 1 lb. box lasagna noodles, cooked and cooled
• 1 ½ C. mozzarella, shredded (12oz.)
• 4 – 5 cups tomato sauce

LET'S COOK

Preheat oven to 375 degrees. To assemble the lasagna: Cover the bottom of a deep baking dish with ½ cup tomato sauce. Lay 3 strips of noodles over the sauce and spoon the spinach filling on next, spread around and then add a little more sauce. Add 3 more noodle strips, then the eggplant. Sprinkle ½ the mozzarella cheese on top. Pour 1 cup of tomato sauce over the cheese. Lay on another 3 noodle strips and cover with remaining sauce. Sprinkle top with remaining mozzarella and parmesan. Cover with foil and cook for 1 ½ hours in the oven. Cool for 20 minutes and serve.

MORE IDEAS:

Use your favorite spaghetti or marinara sauce. It’s O.K. to substitute ricotta cheese for the chevre.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. olive oil
• 1 small onion, diced
• salt and pepper
• 5-6 cloves fresh garlic, crushed
• 6 oz. can tomato paste
• 1 can red wine, Chianti is perfect
• 2 cans water
• 1 T. grated pamesan cheese

LET'S COOK

Heat the oil in a small pot, add the onions, season with salt and pepper and saute over a medium high burner until the onions are limp. Stir in the garlic and cook an additional minute or so.

Then add the paste and use the empty can as a measuring device for the wine and water. Whip it together well, simmer for 10-15 minutes, stir in the parmesan cheese and this sauce is ready for pasta, sliced broiled pork or even a breast of grilled or baked chicken.

MORE IDEAS:

If you don’t have any wine, use chicken or beef stock or just more plain water. Keep in mind that a spoon of pesto, even some olive tapenade stirred into the sauce only serves to add more flavor. Get creative.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 ½ lb. fresh pork shoulder steak
• 1 t. Montreal Steak Seasoning
• 2 t. olive oil
• ½ C. red wine

LET'S COOK

Season each side of the steak with a ½ t. of the Steak Seasoning and a teaspoon of the olive oil. Poke the seasonings into the meat on both sides with a sharp fork. Cover and allow to sit, at room temperature, for about 45 minutes.

Heat a saute pan for a couple of minutes on a high burner, drop in the steak and cook on both sides for about 3-4 minutes each. Pour in the red wine, lower the flame to a medium setting and cook, turning the pork frequently, until almost all of the wine has reduced or evaporated.

Cut the steak in half, plate it up and drizzle with the pan juices. Serve without hesitation.

MORE IDEAS:

This recipe is best suited for a pork shoulder steak, an inexpensive, yet juicy and flavorful cut. McCormicks makes Montreal Steak Seasoning, an excellent enhancement for beef, pork and even chicken. I highly recommend you try it.

FEEDS: 2

WHAT YOU’LL NEED:

• 3 strips great bacon
• 1 T. canola oil
• 5-6 shitake mushrooms, sliced
• salt and pepper
• 3 eggs whip with 1 T. water and 1 T. grated parmesan cheese
• 1-2 T. chopped chives or scallions
• 2 large tortillas or any flavor wrap that appeals to your palate
• ¼ C. grated cheddar cheese

LET'S COOK

Cut the bacon strips in half, fry in a pan and then pat dry on paper towels. Drain the bacon renderings from the pan, add the oil to the hot pan, then slide in the sliced mushrooms. Cook until wilted, season with salt and peper and lower the burner to medium.

Whip the eggs, water and parmesan chese in a small bowl, then pour into the sauteed mushrooms. Add the chives or scallions and scramble the eggs using a spatula. Lay out the wraps on a cutting board.

Divide the eggs between the two wraps, from side to side, horizontally, about a third of the way up from the edge closest to you. Sprinkle the hot eggs with the cheese, lay the bacon on that and then roll up the wraps. Cut in half and serve on warm plates.

MORE IDEAS:

Any vareity of mushrooms works fine. Swiss cheese is great, or use a cheese that you enjoy, try manchango. I like a bit of hot sauce on the side for dipping.

FEEDS: 4

WHAT YOU’LL NEED:

• 1 whole chicken, cut into 8 pieces
• ¼ C. flour
• ½ t. seasoned salt and pepper
• 3 T. canola oil
• 1 medium onion, rough dice
• 5 cloves garlic, sliced
• ½ C. red wine
• 14.5 oz. can diced tomatoes
• 2 bay leaves
• ¼ t. crushed pepper flakes
• ½ t. Italian seasonings
• ½ C. sliced stuffed green olives
• 1 T. drained capers

LET'S COOK

Cut the chicken into breast, leg, thigh and wing pieces. Mix the flour, salt and pepper in a bowl and heat the oil over a medium high burner in a pan that can eventually be put in the oven. Dredge the chicken well in the flour mix, then place in the hot oil and fry on both sides till nicely browned.

Remove the chicken to a plate, drop in the onions and cook until they’re browned. Add remaining flour to the pan, stir it up, and then stir in the wine, tomatoes, bay, red pepper and Italian seasonings. Bring to a boil, nestle in the cooked chicken, spoon some of the sauce on the chicken.

Then slide the pan in a preheated 325 degree oven, uncovered, and bake for 30 minutes. When that time is up, scatter with the olives and capers; stir it in a bit, then serve on cooked pasta, rice or even some mashed potatoes.

MORE IDEAS:

Boned breast and thighs are perfect in this recipe.

FEEDS: 4-6

WHAT YOU’LL NEED:

• bones and skin from 2-3 chickens
• 2 carrots, trimmed and rough cut
• 2 medium onions, trimmed and rough cut
• 2-3 stalks celery, trimmed and rough cut
• 5-6 cloves fresh garlic
• 2-3 stems fresh parsley

LET'S COOK

Place all ingredients in a soup pot, fill with enough water to cover and bring to a boil. Lower the burner to a gentle boil, skim any foam on top and allow to slowly cook, uncovered, for 2-3 hours. Strain the stock, discard the bones, etc. and refrigerate overnight. The next day, skim and discard any congealed fat on top and your stock is now ready as a base for a soup or sauce.

MORE IDEAS:

Whenever you purchase a roasted chicken, save the bones and carcass in a freezer bag in the freezer until you’re ready to make a stock. Never use the liver, it’ll cloud the stock. A gentle boil insures a clear liquid.

If using raw chicken bones, bake them in a shallow pan, with the vegetables, for an hour at 350 to add color and bolster the flavors, or, fry them in the pot before adding the other ingredients. By cooking and browning the bones and skin first, your stock will have a greater depth of flavor in it’s final state.

Never add salt and pepper to a stock in the beginning of the cooking process. Wait and season it when it’s strained.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 ½ C. cooked, diced chicken
• 1 carrot, grated
• 1 scallion, chopped
• 5-6 stuffed green olives, chopped
• 1 T. olive oil
• 3 T. mayonnaise
• apx. 2 C. finely chopped romaine
• 2 wraps, sun dried tomato and basil is great

LET'S COOK

Combine the chicken, carrot, scallion, olives, oil and mayonnaise and mix well. Lay out the two wraps and spread the top half of each one with the chicken mix. Spread the bottom half with the chopped romaine.

Start at the bottom half edge and begin to roll the wrap around the greens, rolling and finishing at the chicken end. Cut in half on an angle, arrange on a plate with the seam side down and serve.

MORE IDEAS:

To best chop the romaine, lay the leaves in a neat pile and then cut with a large chef’s knife into long, thin strips. Wraps are available in all sorts of flavors; see what your favorite store offers.

FEEDS: 2

WHAT YOU’LL NEED:

• 6 oz. can chunk light tuna in water
• 1 carrot, grated
• 2 T. capers
• 1 T. finely chopped onion
• 1 T. olive oil
• 1 T. lemon juice
• 3 T. mayonnaise
• pinch of salt and pepper
• 2 thick slices of Italian bread
• ½ small tomato, diced
• 2-3 slices cheddar cheese

LET'S COOK

Drain the tuna, place in a mixing bowl and break it up into a fine texture. Add the carrot, capers, onion, oil, lemon juice, mayo, salt and pepper and mix it all together well. Divide the tuna salad between the slices of bread. Drizzle about a tablespoon or so of olive oil into a saute pan over a medium high burner.

Place the two tuna topped bread slices in the oil and saute gently just until it’s lightly browned underneath. Top the two open-faced sandwiches with diced tomato, cover with the cheddar cheese and place under a broiler just until the cheese is melted and lightly browned. Serve right away.

MORE IDEAS:

Use any bread that suits your fancy.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 T. canola or olive oil
• 3-4 T. flour
• salt and pepper
• 2-4 lamb shanks
• 1 small onion, diced
• 5-6 cloves garlic, sliced
• 2 T. fresh rosemary, or 1 T. dry
• 2 C. chicken or beef broth
• 6 oz. can tomato paste
• 2 - 6 oz. cans red wine

LET'S COOK

Heat the oil in a pan that can be covered and eventually placed in the oven. Mix the flour, salt and pepper in a pie plate. Liberally dust the shanks in the flour and fry in the hot oil on all sides to brown them nicely.

While that’s going on, mix together the stock, tomato paste and 2 cans of red wine. Add the onions and garlic to the shanks and saute a bit, then add and mix in the remaining flour. Stir it all up well, add the rosemary, then the stock mixture.

Bring it all to a boil, cover and then slide into a 350 degree preheated oven. Cook for 30 minutes, then drop to 275 and cook an additional 30 minutes. Turn the shanks over, remove the cover and cook an additional hour, turning and basting occassionally. Serve on a base of mashed potatoes, drizzle with additional sauce and serve.

MORE IDEAS:

Save the remaining sauce and serve it over pasta.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 3/4-1 lb. pork tenderloin, fresh
• 1-2 T. olive oil
• 2 T. cilantro, fresh, chopped
• 2 T. coriander seeds, lightly toasted in a sauté pan and then crushed
• Pinch of salt and pepper

LET'S COOK

Begin by trimming any excess fat or silvery skin from the raw pork tenderloin. Place in a bowl and rub with the olive oil. Drop in the fresh chopped cilantro, the toasted and crushed coriander seeds and the pinch of salt and pepper. Smear the pork completely with the ingredients.

Place the pork in a glass-baking dish, wipe any remaining seasonings from the bowl and distribute on the tenderloin. Cover and refrigerate for at least 2 hours, overnight is best.

When it’s time to cook dinner, remove the pork from the refrigerator. Preheat an oven to 375 degrees. When the oven’s ready, unwrap the pork, pop into the oven and roast for about 25 minutes. Remove from the oven; allow to rest for 3-4 minutes, then slice and serve.

MORE IDEAS:

This pork tenderloin is excellent when served on a diminutive pool of Butternut Blast as a sauce.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. olive oil
• 2 medium sweet onions, sliced
• salt and pepper
• 1 10 oz Boboli thin pizza crust
• 1/4 lb. thin sliced prosciutto or capicolla
• 1/3 C. sliced, pitted black olives
• gorgonzola cheese (apx. 1/3-1/2 C.)

LET'S COOK

Heat the oil in a saute pan, add the onions, season with salt and pepper and cook over a medium high burner, stirring frequently, until they’re well cooked and start to show some color or carmelize.

Meanwhile, preheat your oven to 450 degrees. If you own a pizza stone, heat it in the oven also. If not, use a heavy baking tray. When the onions are done, place the Boboli on the hot stone or tray and spread the onions evenly on the crust. Next, distribute the thin sliced prosciutto over the onions. Then dot it all with the black olives and crumbles of the gorgonzola.

Bake for 8-10 minutes, just until the meat gets browned on the edges. Remove from the oven, slide onto a cutting board and cut into wedges and serve.

MORE IDEAS:

A big thank you to our dear friend Barbara Biondo for this culinary inspiration.

FEEDS: 2-4

WHAT YOU’LL NEED:

• ¼ C. breadcrumbs
• ¼ C. matzo meal
• ¼ C. cornmeal (yellow is best)
• 1 T. each onion powder, paprika, garlic powder, seasoned salt and dried basil
• 2 lbs. fresh chicken wings
• large zip style plastic bag

LET'S COOK

Pour the breadcrumbs, matzo meral, cornmeal and spices into the zip style bag. Shake it to combine the ingredients well. Trim the wing tips, or the first joint, from each one and discard them. Place the wings in a colander and rinse well. Shake to release excess moisture.

Then, place 2 or 3 wings in the bag, zip it closed and shake it well to cover the chicken. Put the coated wings on a wire rack placed on an oven-proof tray. Repeat the process till all are breaded.

Bake the wings in a preheated 425 degree oven for 15 minutes. Next, turn the oven down to 400 degree and roast another 30 minutes. Turn the wings half way through the 30 minute time period. Serve with lots of napkins and a bone basket.

MORE IDEAS:

A dipping sauce on the side is a great compliment. And a big thank you to my sister-in-law Fran Singer for the culinary inspiration with this recipe.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. canola oil
• 1 small onion, sliced
• 4-6 mushrooms, sliced
• salt and pepper
• 1/2 - 3/4 C. cooked, diced potato
• 1/2 - 3/4 C. cooked, chopped broccoli
• 2 eggs whipped with 1 T. grated parmesan and 1 T. water
• 1/2 C. grated cheddar cheese

LET'S COOK

Heat the oil in a non-stick surface saute pan. Add the onions and cook until they’re transparent. Add the mushrooms, season with some salt and pepper and continue cooking over a medium high burner. When the mushrooms have wilted, add the cooked potatoes and continue to saute, stirring frequently. Slip in the chopped broccoli and heat it all through.

Turn down the burner to the second lowest setting on your dial and then pour the egg mix in around the edges toward the center. Shake the pan gently, scatter the cheese on top, cover the pan and allow to cook for about 2-3 minutes. Remove the cover from the pan, pop the whole thing under a broiler and cook just until the cheese is melted and lightly browned. Serve right away with toast and some hot chili paste as a condiment.

MORE IDEAS:

Chevre works really well in place of the cheddar cheese.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 1/2 lb. fresh chicken
• 6 cloves crushed garlic
• 1 t. poultry seasoning
• 3 T. canola or olive oil
• 1 t. salt
• freshly grated black pepper

LET'S COOK

Preheat your oven to 450 degrees. Except for the chicken, mix the remaining ingredients in a small bowl and combine well.

Clean and trim your fresh chicken of excess fat, slip your index finger between the breast meat and skin, gently separate the two and create a pocket. Use a spoon to pour the oil mix between the skin and breast meat, massaging the mix over as wide an area as you can. Smear any remaining oil mix over the exterior skin of the chicken.

Place the chicken on a roasting rack in a pan of suitable size and place in the center of your preheated oven. Set the timer for 15 minutes. When that time is up, drop the temperature to 375 degrees and roast an additional 60 minutes.

When that time is up, turn the oven off and open the door to the smallest opening and allow the chicken to rest for 10 minutes. Then, remove from the oven and serve.

MORE IDEAS:

Whenever roasting a chicken, consider making use of the energy and do a pan of Oven Roasted Vegetables as well.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 lb. hot Italian sausage patties
• 1 egg
• ½ C. seasoned bread crumbs
• ¼ C. grated paremsan cheese
• 1-2 T. fresh chopped parsley

LET'S COOK

Combine all the ingredients well in a mixing bowl. Create small meatballs of uniform size.

Fry the meatballs in a touch of oil in a heavy gauge pan. Add about a quart of your favorite spaghetti sauce, let it all simmer for about 20 minutes and then serve over your favorite type of cooked pasta.

MORE IDEAS:

Use a sweet Italian sausage meat and substitute fresh chopped basil or even oregano instead of the parsley.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. pork shoulder blade steak
• 3 T. oil
• seasoned salt and pepper
• 1 medium onion, sliced
• 1 russet potato, peeled and diced
• 2 Granny Smith apples, peeled, cored and sliced
• 3/4 C. German beer
• 1 T. German spicy mustard
• 1 lb. Prepared sauerkraut, drained

LET'S COOK

Begin by slicing the pork into fingerling size pieces. Toss in a bowl with the oil and an ample amount of the salt and pepper. Set it aside.

Drain the sauerkraut over a bowl in a sieve to rid it of the excess acidity. Heat a pan you can eventually cover and place in the oven. Drop the pork in the hot pan and toss and cook it almost through. Remove the pork to a dish and place the pan back on the stove. Add the onions and cook to caramelize them a bit.

Next, drop in the potatoes and apples, toss it around and cook for a few minutes. Then pour in the beer, the mustard, add the sauerkraut and the reserved pork and any juices it rendered. Stir it all together well, cover the pan and pop into a 350 degree preheated oven and cook for 40-45 minutes. Stir it once or twice. Serve it up with some sliced bread and a salad.

MORE IDEAS:

This dish is great the next day, too. Make a double batch and have some great leftovers

FEEDS: 2 nicely

WHAT YOU’LL NEED:

• 2 loin pork chops, bone in
• 1 T. flour
• 1 t. celery seed
• ½ t. seasoned salt
• 2 T. canola oil
• 3 small onions cut in half
• 3-4 small red skinned potatoes cu