Zesty Chicken with Lemon and Capers
French Toast Strata
Pork with Paprika
Chicken with Balsamic Vinegar
"The Casserole"
Quick Quesadillas with Chicken Sausage and Two Cheeses
Spicy Chicken Strips
Lisa's Three Cheese Chicken Florentine
Stayabed Stew
Layered Chicken Casserole
Elephant Stew
Spinach and Cheese Strata **New!
Cheese Strata
Brett's Favorite Crock Pot Chili **New!
Chilighetti
Mexican Casserole
Beef en Daube in a Sauce of Red Wine and Olives
Layered Salad
Dressy Chicken Salad
Turkey and Stuffing
Garlic and Rosemary Roasted Pork (aka Dana's Pork)
Arroz con Pollo with Shrimp and Artichokes
Pam's Chicken Mustard Breasts
Pam's Pasta
Roasted Chicken Stuffed with Calamata Olives
Seafood Stew with Tomatoes and Basil
Low(er) Fat Macaroni and Cheese
Crab Cakes
Zesty Braised Chicken with Lemon and Capers
ACTIVE TIME: 25 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 4
Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.
INGREDIENTS
· 8 bone-in chicken thighs with skin (6 ounces each)
· Salt and freshly ground pepper
· All-purpose flour, for dusting
· 2 tablespoons unsalted butter
· 2 tablespoons extra-virgin olive oil
· 4 large peeled garlic cloves
· 1 1/2 cups Sauvignon Blanc
· 1 1/2 cups chicken stock, preferably homemade
· Four 1-inch strips of lemon zest
· 4 thyme sprigs
· 1 tablespoon capers, drained
· 1 bay leaf
·
DIRECTIONS
1. Preheat the oven to 350°. Season the chicken with salt and pepper and dust with
flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down,
and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken
to a large plate and pour off all but 1 tablespoon of the fat.
2. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes.
Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock,
lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan,
skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat
is tender.
3. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5
minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
French Toast Strata with Apple Cider Syrup
Adapted from "The Swan's Palate" from the Forward Arts Foundation of Atlanta
French Toast Strata
1 1-lb loaf of French bread, cut into cubes
8 oz cream cheese (can use reduced fat but not no-fat)
8 eggs
2 1/2 cups milk (again reduced fat ok but not skim)
6 Tbs butter, melted
1/4 real maple syrup
Layer half the bread in a 9x13-inch pan (spray with non-stick stuff first)
Dot the cream cheese around the bread cubes, then top with remaining bread.
Blend eggs, milk, butter and syrup in the blender-- and let butter cool first before you add it.
Pour over bread layers. Press layers down with a spatula. Cover and refrigerate 2 to 24 hours.
Bake at 325 degrees for 35 to 40 minutes or until center is set and edges are golden brown. Let
stand 10 minutes before you serve.
Apple Cider Syrup
1/2 tsp cinnamon
4 tsps cornstarch
1/2 cup sugar
1 Tbs lemon juice
1 cup apple cider or apple juice
2 Tbs butter
Combine cinnamon, cornstarch and sugar in a small saucepan and mix well.
Stir in lemon juice and apple juice/cider.
Cook over medium heat until mixture thickens and boils, stirring constantly. Cook another 2
minutes. Remove form heat and stir in butter. Serve in a small pitcher with the strata.
Pork with Paprika from Janeen
4 Servings
1 1/2 lbs pork tenderloin
2 tsp paprika
1/4 cup olive oil
1 onion, minced
3 garlic cloves, minced
4 fresh thyme sprigs or 1 tsp dried (crumbled)
1 bay leaf
pinch of cayenne pepper
3/4 cup chicken broth
1/4 cup red wine vinegar
2 Tbs minced fresh parsley
Cut pork crosswise into 1/2 or 3/4-inch thick slices. Sprinkle with paprika, season generously
with salt and pepper.
Heat oil in a large skillet over med-high heat. Add pork in batches and saute until cooked
through, about 6 minutes per batch. Transfer pork to platter using slotted spoon. Add onion and
next 4 ingredients and saute until onion softens, about 5 minutes. Add broth and vinegar to
skillet, bring to boil, scraping up brown bits. Boil until reduced to sauce consistency. stirring
often, about 8 minutes. Remove thyme sprigs and bay leaf. Return pork to skillet, stir until
heated. Transfer to plates, sprinkle with parsley.
Chicken with Balsamic Vinegar from Janeen
4 Servings. Writes Janeen: This is delicious and low-fat, low-calorie!"
2 Tbs olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/4 lbs boneless chicken breast cut into 1-inch pieces
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1/4 cup chopped fresh basil
Heat oil in large skillet over med-high heat. Add onion and garlic and saute until just tender,
about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 min.
Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through,
stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil.
“The Casserole”
• 2 lbs burger meat (lean)
• Garlic salt to taste
• Salt and pepper to taste
• 1 tsp sugar
• Two 8-oz cans tomato sauce
• One 8-oz package noodles
• 6 scallions (preferred) or 1 med. Onion
• 1/2 pint sour cream
• 1/2 cup grated sharp cheddar (more if you want!)
Writes Bunny: “Everyone loves it, except David, and you can fiddle with the ingredients
and still comes out edible. Often use leftover spaghetti sauce with lots of meat, or
substitute Monterey Jack or Mozzarella for the cheddar. Have been known to sneak in
some cottage cheese instead of cream cheese, too!
Combine first three ingredients and sauté until burger meat is done. Add tomato sauce and
simmer on low for about 15-20 minutes. Combine softened cream cheese, scallions, and
sour cream.
Layer in casserole dish-- 1/3 noodles, 1/3 cheese, 1/3 meat sauce etc. (two layers will do
it if your dish isn’t deep). Top with grated cheese.
Bake at 350 for about 45 minutes or until brown and bubbly on top.
Serves 8, supposedly, but people eat lots of this so be prepared.
P.S. Can be made up, uncooked and frozen, for an undetermined period but add the grated
cheese fresh before baking.
Spicy Chicken Strips
Writes Dana-Amy: My first submission... and it comes with a cooking tip too: whenever I
cook chicken breasts, I put them in a salt water bath for about 20 minutes before doing
whatever it is I am going to do. This helps keep them really moist and is particularly
helpful with this recipe.
Anyway, this is a great dish for guests because you can marinade the
chicken as long as the night before and then just a few minutes under the broiler and
voila! I serve it with rice and a green salad.
Marinade:
• 1 medium onion
• 1 whole head of garlic (peeled)
• 5 Tbs. Peanut oil (can be replaced with another oil if there is an
allergy issue)
• 1/4 c. red wine vinegar
• 3 Tbls. catsup
• 2 Tbls. fennel seed
• 2 Tbls. ground cumin
• 2 Tbls. paprika
• 20 whole pepper corns
• 1 1-inch piece of fresh ginger
• seeds from 8 cardamom pods (or 1/4 tsp. ground cardamom)
• 8 whole cloves (or 1/4 tsp. ground cloves)
• 2 tsp. ground coriander
• 2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp ground red pepper
Put all above ingredients into the blender and blend into a paste.
• 3 lbs. Boneless chicken breasts, cut into 2-inch-long strips
Place the chicken strips in the marinade and stir to coat thoroughly.
Cover to chill 4-6 hours (can be more or less if necessary).
Pre-heat broiler on high and set rack about 6 " from heat source.
Place chicken on a foil-lined baking sheet in a single layer.
Broil 3 minutes.
Take out chicken and turn all the pieces.
Broil about 4 more minutes or until pieces are firm to the touch.
Serve over rice and with a green salad.
* this recipe makes a lot but it is great as leftovers too!
Quick Quesadillas with Chicken Sausage and Two Cheeses
A favorite week night dinner
Shredded Monterey Jack and Sharp Cheddar
Chopped fresh tomatoes
Sauteed chicken sausage
Chopped romaine lettuce
(could also try thin-sliced sauteed zucchini or broccoli)
Multi-grain tortillas
Guacamole or sliced avocados
Sour cream
Salsa
Heat a skillet with a spray of Pam or other cooking spray. Heat tortilla in pan with cheese,
sausage, tomato and other veggies until cheese is melted and tortilla is crisp. Slide tortilla
onto plate and sprinkle with lettuce. Fold over tortilla and use pizza cutter to slice into three
parts. Garnish with salsa, sour cream and guac.
Lisa's Three Cheese Chicken Florentine
I'm working on some "new" things; you know, the cookbook says use
"x" and I'm out of it (no big surprise) so I use "y" and see what
happens...
So, last night I tried a Cooking Light recipe for Three Cheese Chicken
Florentine (which is a stepped up version of mac and cheese for
adults). I didn't have cottage cheese or cream of chicken soup or a red
pepper as called for, but my substitutions worked great. Here's my version, great on a
gray or soggy day. This would be great without the chicken, too, and the spinach and
pepper give really nice color.
2 cups shredded, roasted chicken breast
1 package sliced mushrooms (8-10 oz)
3 cups fresh spinach leaves
1 cup (about 2) chopped onions
1 red, orange or yellow pepper, chopped
1 tsp olive oil
1/2 tsp. dried oregano (1 tsp. fresh)
1/2 tsp. black pepper
8 oz. whole wheat penne or fusilli (Barilla is great)
3-4 oz. shredded cheddar cheese
16 oz. low fat ricotta cheese
1/4 to 1/2 c. grated parmesan cheese
1 can Campbell's condensed cheddar cheese soup
1/2 c. lowfat milk
Bring water to boil for cooking pasta. By the time the vegetables are
almost cooked your water should be ready to cook the pasta.
Preheat over to 425.
Meanwhile, spray a large pan with cooking spray and heat the olive oil
on medium high heat. Add onions, pepper and mushrooms and saute until tender, about 5
minutes. Add spinach, oregano and pepper. Stir to mix and remove from heat.
Cook pasta and drain.
Mix together chicken, ricotta cheese, vegetable mixture, condensed
soup, cheddar cheese and 1/2 of parmesan cheese in large bowl. Add cooked and drained
pasta and milk. Stir all ingredients together. Pour into 2 quart casserole sprayed with
cooking spray. Sprinkle remaining
parmesan over top of casserole and bake in oven for approximately 20
minutes, until mixture is bubbly and cheese has melted.
Serve with a salad - enjoy!
Stayabed Stew
• 2 lbs stew beef
• Frozen peas
• 1 cup sliced carrots or whole baby carrots
• 2 chopped onions
• 1 tsp salt, dash of pepper
• 1 can cream of tomato soup thinned with 1/2 can water (or red wine)
• 1 big, raw potato, sliced (optional)
• bay leaf
Note from cookbook that originally printed this recipe:
This is for those days when you’re en negligee, en bed, with a murder mystery and a box
of bon bons, or possibly a good case of the flu
Mix the above things (except frozen peas) up in a casserole dish that has a tight lid.
Add frozen peas about 1/2 hour before serving, so they don’t get mushy.
Put the lid on and put the casserole in a 275 oven.
Now go back to bed. It will cook happily all by itself and be done in about five hours.
Layered Chicken Casserole
• 2 boxes frozen chopped broccoli
• 2 cans cream of mushroom soup (or cream of broccoli)
• 1 cup mayo
• Curry powder to taste
• Lemon juice
• 8 oz grated cheddar cheese
• Sliced and sautéed mushrooms
• Bread crumbs
• 6 large boneless chicken breasts
Perfect for ladies’ luncheons or casual dinners. Hope there are leftovers!
In a casserole dish, place broccoli, then chicken (can be in small pieces).
Prepare a mixture of soup, mayo, curry, cheese and lemon.
Spread on chicken.
Sprinkle mushrooms on top.
Cover with bread crumbs, drizzle butter over this.
Bake at 350 for 45 minutes until brown and bubbly
Elephant Stew
(Serves 3,800 people)
• 1 med. sized elephant
• Seasoned brown gravy
• 2 rabbits (optional)
Cut the elephant into bite-sized pieces. This should take about 2 months.
Cover with brown gravy and cook over a kerosene fire about 4 weeks at 265 degrees.
This will serve about 3,800. If more are expected, add 2 rabbits.
Do this only if necessary, as most people don’t like to find hare in their stew.
Spinach and Cheese Strata
Thanks Dana-Amy! You can never have too many really yummy, make ahead brunch
recipes!
From Gourmet Magazine February 2003
Serves 6-8
Active time: 30 minutes
Start to finish: 10 hrs. (includes chilling)
1 (10 onz) package frozen chopped spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 Tbls. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. freshly grated nutmeg
8 cups cubed (1-inch) French or Italian bread (1/2 lb.)
6 onz. coarsely grated Grùyere (2 cups)
2 onz. finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups whole milk
9 large eggs
2 Tbls. Dijon mustard
a few splashes of Worcester Sauce (Mom & I added this)
Squeeze spinach to remove as much liqued as possible (I took layers of paper towel and
rolled it up and gently squeezed it out – seemed to be less messy that way).
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5
minutes. Add 1/2 tsp. salt, 1/4 tsp. pepper, and nutmeg… cook, stirring, 1 minute. Stir in
Spinach and remove from heat.
Spread 1/3 of the bread cubes in a buttered 3-quart gratin dish or other shallow ceramic
baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese.
Repeat layering twice (ending with cheeses).
Wisk together milk, eggs, mustard, Worcester sauce, and remaining salt and pepper in a
large bowl. Pour evenly over strata. Chill strata at least 8 hours (for bread to absorb
custard).
Preheat oven to 350F. Let strata stand at room temperature for 30 minutes.
Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked
through, 45 to 55 minutes.
Let stand 5 minutes before serving.
Cook’s notes:
Strata can be chilled for up to 1 day. Let stand at room temperature for 30 minutes
before baking.
Cheese Strata
6 servings
• 2 cups bread crumbs
• 1/2/ lb sharp cheddar
• 1/2 lb cooked bacon or ham, crumbled or cubed
• 1/4 cup butter, melted
• 1/2 cup fresh mushroom, sliced thin and sautéed with butter (optional)
• 3 large eggs
• 2 cups milk
• 1 tsp prepared mustard
• 1/4 tsp salt
No Christmas brunch is complete without this. It can be doubled, tripled, made ahead of
time, and is never left over (or at least not for long).
Place 1/2 bread in 1 1/2 qt casserole.
Layer 1/2 cheese, bacon, butter.
Repeat.
Place mushrooms on top.
Beat eggs, milk, mustard, salt. Pour over layers.
Set in pan of hot water.
Bake at 300 for 1 1/2 hours
Brett's Favorite Crock-Pot Chili
Writes Dana-Amy: This is an annual favorite in our house... every SuperBowl Sunday, like
clock work, Brett busts out the crock pot and here is the yummy chili that has evolved...
2 15-ounce cans Kidney Beans, drained & rinsed
2 15-ounce cans whole tomatoes
1 1/2 lb. ground beef, browned & drained
1 small chopped onion
1/2 red or green pepper
2 cloves garlic, crushed
3 Tbls. hot mexican style chili powder (could substitute with mild
chili powder)
1 tsp. pepper
1 tsp. cumin
Salt to taste
Put all ingredients in crock-pot. Stir to combine. Cover and cook on
low for 8 to 10 hours (or High 3-4 hours).
Serve with grated "Mexican Blend" cheese, chopped red onion or
scallions, tabasco, tortilla chips, and cold beer.
Touchdown!
Chilighetti
10-12 servings
• 2 tsp butter
• 1 clove garlic
• 3/4 cup chopped onion
• 1 lb ground beef
• 2 1/2 cups tomatoes
• 4 cups chili with meat (original recipe calls for canned)
• 3 cups shredded cheddar
• 1 cup sour cream
• 1/4 cup grated Parmesan
The best casserole ever. Next to tuna noodle, can be eaten almost as often and for very
little money. Becomes even better when you’re old enough to appreciate what you had to
eat as a kid.
In large skillet, melt butter. Brown garlic, onions, beef. Drain.
Add tomatoes, chili, then simmer 45 minutes.
Cook spaghetti.
Remove skillet from stove, stir in Parmesan cheese till melted.
Fold in sour cream.
Combine with spaghetti.
Turn into 2 qt casserole
Top with Cheddar cheese.
Bake 45 minutes at 350
Mexican Casserole
• Cooked spaghetti or noodles
• Ricotta mixed with sour cream, 1 egg, caned green chilies (if not in the chili, see below)
and crispy corn
• Chili with beans and meat, homemade
• Shredded cheddar or Monterey jack cheese
Who needs amounts for ingredients. This casserole is a marvel: includes all food groups
(if you count chilies and beans as vegetables) and tastes great, too!
Layer each ingredient (as combined above) in a casserole dish.
Bake at 350 until it bubbles and browns.
Beef en Daube in a Sauce of Red Wine and Olives
• 1/2 cup chopped green olives
• 1/2 cup orange juice
• 15 anchovy fillets, chopped (don’t omit!
• 1/2 cup pimientos or roasted peppers, chopped
• 2 cloves garlic, minced
• 1 tbsp shallots, chopped
• 1 cup tomato juice
• 1 cup dry red wine
Combine sauce ingredients in blender until smooth
Daube
• 4 tbsp best olive oil
• 2 lbs lean beef cutin 1-inch pieces
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• chopped parsley
From the Albert Stockli Cookbook. A traditional Provençal dish. Best to make the day
before and re-heat.
The daube may be made on top of the stove or in the oven (crock pot?). Preheat oven to
375 if you prepare it this way.
Heat olive oil in a large ovenproof casserole.
Sauté beef until all sides are brown.
Cover with sauce and add salt, pepper and oregano.
Cover and put in oven for 2 to 2.5 hours or over low simmering heat on top of stove- same
time.
Skim off any fat and sprinkle with chopped parsley before serving.
You can add sautéed mushrooms and/or baby carrots if you wish.
Serve with crusty French bread to dip in the sauce.
Layered Salad
• 1/2 head iceberg lettuce
• 1 10-oz. Bag fresh spinach
• 4 hard boiled eggs, chopped
• Cut green scallions
• 1 lb bacon, crisped and drained
• 1 10.5-oz package frozen petit pois, thawed NOT cooked
• 2 tsp sugar and salt and pepper
• 1 cup grated Swiss cheese
Dressing:
• 1 1/2 cup sour cream
• 1 1/2 cup mayo
• Sugar and salt and pepper
Writes Bunny: Great summer dish with grilled chicken breasts
Tear lettuce and spinach into pieces.
In a glass baking dish (10 x 13) or equivalent round glass bowl (flat bottom), use half of all
the ingredients (except for the cheese) and layer lettuce, spinach, egg, scallions, bacon,
peas.
Frost with half of the dressing.
Repeat all that for the second layer and garnish with the Swiss cheese.
Cover with plastic wrap and refrigerate overnight.
Dressy Chicken Salad
• Tortellini- cooked
• Broccoli tops, cooked
• Chicken breasts, pulled pieces, not cut up
• Pieces of red pepper
• Chopped red onions
You’ll never go hungry showing up at Bunny's Kitchen for lunch. Bunny always has a
tasty salad lurking somewhere in the fridge.
Toss all this with flavored mayo-- your choice
Turkey and Stuffing
• 1/2 package cornbread stuffing
• 1/2 package Pepperidge Farm Herbed Stuffing mix
• Celery, chopped
• Apples, chopped
• Onion, chopped
• Sausage meat, crumbled, sautéed and drained
• Pecans, chopped OR chestnuts (to taste)
• Fresh sage (or dry flakes)
• Poultry seasoning, salt, pepper
Dana remains the master of this meal.
Follow directions on stuffing package, adding extra ingredients and seasoning with lots of
fresh sage. Stuff bird just before cooking.
Dana’s Turkey Tips:
“ Baste, baste, baste!” with innards boiled in water on stove.
If bird becomes too brown too early, cover with foil.
Garlic and Rosemary Roasted Pork (a.k.a Dana’s Pork)
• 1 14 to 16 ounce pork tenderloin
Marinade:
• ½ cup extra virgin olive oil
• ¼ cup Balsamic vinegar
• 2 tablespoons cider vinegar
• 2 tablespoons honey
• 4 large garlic cloves, chopped
• 1 to 2 tablespoons fresh chopped Rosemary
• 1 tablespoon Dijon Mustard
Writes Dana, “Be sure to plan this ahead of time so that it can marinate overnight.
However, from experience I know that it still tastes great when marinated a few hours.
The extra marinade keeps up to three weeks in the fridge and is good on all types of Pork
and Lamb.”
Blend the first 7 ingredients in a food processor until the rosemary and garlic are finely
chopped. Place pork in a Ziploc bag and pour half the marinade over it. Seal and
refrigerate overnight, turning occasionally.
Preheat oven to 375. Pour off the extra marinade and roast the pork in a roasting pan about
25 minutes.(150 degrees internal temp.) You can take some of the extra marinade and
bring it to a simmer on the stove and serve it as a sauce with the pork. This dish is great
with roasted new potatoes drizzled with olive oil and kosher salt.
Arroz con Pollo with Shrimp and Artichoke Hearts
• 1 10-oz package of frozen artichoke hearts, thawed
• 15 chicken thighs
• 3 tsp Salt, ¾ tsp Pepper
• 4 tbsp. Olive Oil
• 3 medium Onions, chopped
• 1 ½ pounds Chorizo sausage, cut into 1 inch lengths
• 3 cloves of garlic, finely chopped
• 1 can (35oz) Italian peeled tomatoes with the juice
• 1 ½ bottles of beer
• 1 can of chicken broth
• 2 bay leaves
• 1 ½ tsp oregano, ½ tsp hot pepper, ½ tsp loosely packed saffron threads
• 3 cups converted rice
• 2 pounds of medium shrimp, uncooked, shelled, deveined
• 1 package of frozen peas, thawed.
Writes Dana: “This dish requires lots of ingredients but it is great for a dinner party and
most of it can be done ahead of time. Serve with a nice green salad and bread. This
serves about 10-12 people
• Preheat oven to 350. Season the chicken with some of the salt and pepper. Heat 1
tablespoon of the oil in an 8qt. flameproof casserole and brown the chicken thighs over
medium high heat until lightly browned. Transfer to a plate and set aside.
• Add the onions and sauté until softened and slightly browned,
• In a large skillet heat the remaining oil and cook the Chorizo over med. heat until browned
on all sides.
• Add the garlic to the onions and sauté about 2 minutes. Add the tomatoes and their juice,
the beer, chicken broth, bay leaves, oregano, hot pepper, saffron, salt, and pepper. Bring to
a boil over high heat. Stir in the rice. Add the Chorizo, chicken and any juices from the plate.
• Cover tightly and bake for 25 minutes or until the rice has absorbed most of the liquid.
Add the shrimp and stir to bury. Bake for 5 more minutes then add the peas and artichoke
hearts. Bake 10 minutes longer.
• Serve on a large deep platter. MMMMMMGOOD!
Pam’s Chicken Mustard Breasts
• Chicken breasts
• Mustard seeds
• Dijon mustard
• Fresh basil
• Chicken broth
• Garlic
• Olive oil
Pam has a gift for throwing things together and making them taste great. Here is an
example.
Ok….take your breasts and pound them down. Make a mixture of the Dijon mustard,
mustard seeds, fresh basil. Spread mixture on breasts and roll them up secure with
toothpicks. In a pan on the stove, cook the breasts in olive oil with chicken broth and fresh
garlic, maybe some wine, too. After these babies are done, remove from the pan and slice
them like you would a roast and serve over rice with your choice of vegetable. This is a
pretty dish and tastes delicious!
Pam’s Pasta
• Angel hair pasta or your choice
• Bacon
• Artichoke hearts (canned, quartered, leaves off)
• Heavy cream
• Butter
Says Pam, “This meal was popular when I lived with Sally and Kathy at Ocean Drive
East. As a matter of fact, I think this recipe came from Sally.”
Cook the bacon so it’s crispy. I suggest the old-fashioned way: Stove top
Prepare your hearts
Cook your pasta
Drain your pasta
Return your pasta to the pot, then add bacon, artichoke hearts, cream and butter.
Stir it around and serve it.
Salad tip:
Romaine lettuce, red onion, mandarin oranges with Wishbone Italian dressing. “I don’t
know, it just goes.”
“Oh- and don’t forget the bread.”
Roast Chicken Stuffed with Calamata Olives
• 1 Roasting chicken
• Fresh garlic
• Pitted calamata olives
• Lemon juice
• Olive oil
• Flat leaf parsley
Writes Pam: “This is absolutely delicious!!!!! Very savory!! Serve with a good crusty
bread and salad and wine of your choice.”
Clean chicken/Kosher salt and pepper
Pat with olive oil
Stuff under skin the coarsely chopped olives
Also squeeze lemon juice in and out of cavity
Olives in cavity along with chopped garlic and chopped parsley
At the end of roasting throw some white wine on...
Seafood Stew with Tomatoes and Basil
• 2 6.5-oz cans chopped clams, drained- reserve liquid
• 1 lb shrimp peeled/de-veined
• 1 6-oz can crabmeat, drained
• 1/4 cup olive oil
• 1 1/4 cup chopped onion
• 2 tbl chopped garlic
• 4 tsp dried oregano
• 1 1/2 tsp fennel seeds
• 2 1/2 cups crushed tomatoes with added puree
• 1 cup dry white wine
• 1/2 cup fresh basil
Writes Pam: “This is Rick’s favorite dish!! I add more crabmeat than recipe calls for. This
looks long and involved …but, it couldn’t be easier and takes no time at all… great when
entertaining for the masses cause you can make it ahead…it’s very impressive…serve
with a good crusty bred and salad and call it a day!!!”
Heat olive oil in large pot over medium heat.
Add onion, garlic, oregano and fennel seeds and sauté until onion is tender.
Add tomatoes, clam juice, wine and clam liquid.
Increase heat and boil until slightly thickened.
Add clams, shrimp and crabmeat.
Reduce heat and simmer.
Mix in fresh basil and simmer.
Season to taste!
Crab Cakes
• 1 cup dried bread crumbs (unflavored-- not the Italian kind)
• 2 large eggs, lightly beaten
• 2 pounds lump crabmeat, picked over for cartilage
• 1/2 cup fresh cilantro leaves, chopped
• 4 scallions, chopped
• 1 red pepper, 1 yellow pepper; seeded and diced
• 2/3 cup mayo
• kosher salt and freshly ground pepper
• 1 cup vegetable oil for frying
This recipe is adapted from Martha Stewart. Some tips: can add a jalapeno pepper, but I
don’t. Green pepper works, but red looks prettier. Can use fresh crab, but canned is
pretty good, too; I’ve also substituted a mild white fish e.g., cod, haddock for half of the
crab. Could also use chopped clams. These travel if you crisp them in the oven before
serving. I like a Remoulade sauce for dipping, or drizzled on a plate for a sit-down
starter. Can also make bigger cakes and serve on mixed greens with Remoulade or
vinaigrette for lunch.
In a large bowl, gently mix together the bread crumbs, eggs, crab, cilantro, scallions,
peppers, mayo and salt and pepper to taste.
Form the mixture into 24 small, thick cakes, about 2 inches in diameter.
Heat the oil in a skillet over medium-high heat until hot, not smoking.
Cook the cakes for 2 to 3 minutes per side until golden brown, turning them with a spatula.
Drain on a plate lined with paper towel.
Serve hot.
Low(er) Fat Macaroni and Cheese
• 1 1/2 cups low-fat or fat-free cottage cheese
• 1 1/2 cups skim milk or fat-free buttermilk
• 1 tsp dried mustard or 1 tbs prepared mustard
• Salt and pepper
• 1/8 cup sauteed shallots
• 1 cup grated extra-sharp cheddar (low fat is ok)
• 1/2 lb uncooked elbow macaroni or bowtie pasta
• 2 tbs grated Pecorino or Parmesan cheese
• 1/4 cup bread crumbs
Adapted from the Moosewood Low Fat Favorites cookbook; they add a pinch of nutmeg
and cayenne, which I think interferes with the cheese experience, and use regular
onions. This sounds strange but tastes really yummy.
Preheat oven to 375. Prepare 9 or 10-inch square baking disk with cooking spray.
In a blender, combine cottage cheese, milk, mustard, salt and pepper and puree until smooth.
In a large bowl, combine puree with onions, cheddar and uncooked macaroni. Stir well.
Pour mixture into baking pan.
Sprinkle bread crumbs and grated parmesan on top
Bake about 45 minutes, until topping is brown and center is firm; sometimes it helps to broil
for a minute so you don’t overcook.
What's for dinner? Or Lunch?
Try something new. C'mon, why not?
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