Category Archives: Lower Carb Recipe

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Caponata Sicilian Eggplant Appetizer

This Caponata eggplant appetizer originates from Sicily and is very popular.  Serve it with bread or crackers as your holiday guests arrive.

Caponata
Caponata Sicilian Eggplant Appetizer

Easy to make and if you follow my jam recipes for canning you can enjoy Caponata Sicilian Eggplant Appetizer all year long.  Just keep the jars in the pantry, once opened refrigerate them.

Caponata mixture
Caponata mixture

Ingredients;
4 cups cubed fresh eggplant, with the skin on
4 TBLS extra virgin olive oil
2 med onions, chopped
3-4 ribs of celery, cubed
1/4 cup capers, drained
2/3 cup pitted olives, green Sicilian are preferred
1 TBLS red wine vinegar
3-4 leaves sliced fresh basil
1 cup plum tomatoes, canned and rough chopped with their juice

These are my favorite brand of tomatoes. They are from Italy and have no additives
These are my favorite brand of tomatoes. They are from Italy and have no additives

Directions;
Heat the oil in a pan large enough to accommodate all the ingredients. Saute the celery and onion until nearly soft but not brown. Add the eggplant a saute a few minutes more. Add all the other ingredients and simmer on low uncovered for about 45 minutes until the excess juices are nearly gone. Serve at room temperature. It can be store in the refrigerator for about 4 days. You can also can at this point with the mixture hot and going into hot boiled mason jars.
Serve with a crusty Italian or French bread.

Vegetable Appetizer Platter

I made this Vegetable Appetizer Platter to pick on before a family meal or its great to serve while guests arrive for a holiday get together.

Vegetable Appetizer Platter
Vegetable Appetizer Platter

It contains; Stuffed Zucchini, Stuffed Mushrooms and fried Yellow Squash. The zucchini and mushroom recipes are listed in the pantry. Below is the fried squash recipe.

Ingredients;
1/2 cup or so combination vegetable oil and olive oil
2 yellow squash, sliced 1/4″ slices
1 egg, beaten
1 cup Italian bread crumbs
2 TBLS grated Parmesan or Romano cheese
dash of garlic powder, not salt

Directions;
In a large non stick frying pan heat the oil to med/hot.
Combine the bread crumbs, garlic powder and cheese in a 1 gallon bag. Egg wash the squash and place it in the bag. Shake the bag until the squash is coated. Fry for 2-3 minutes on each side. Drain on a paper towel and serve warm. Serve as is or dip in your fav dressing.

Mushrooms Sauteed with Marsala

This Mushrooms Sauteed with Marsala recipe is a great side dish.
I love it with steak, but it goes well with poultry too.

sauteed mushrooms
Mushrooms Sauteed with Marsala

16oz pkg of fresh mushrooms, button or any type you like
1/2 cup Marsala wine
2 TBLS butter **
Dash of pepper

Clean the mushrooms. I say that because I like to rinse them and brush with a soft mushroom brush. I just can’t get over the grown in substance and not wash them. Some people like to just dust them off.

cleaned mushrooms
cleaned mushrooms

Slice them or leave them whole. Place the butter in a saute pan large enough to loosely fit the mushrooms. Saute the mushrooms on a fairly high heat until the juices come out and then absorb again. Add the Marsala wine and saute for a minute or two as the wine sizzles and deglazes the pan. Add pepper to taste and serve warm.

** replace the butter with olive oil to make this more heath friendly.

Grilled Veal Chops

A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.

Grilled Veal chops
Grilled Veal chops

Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.

Ingredients;
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary

Veal chop
Veal chop

Directions;
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.

Roasted Spaghetti Squash

Spaghetti squash is nutritious and can be a good substitute for pasta. By itself roasted spaghetti squash does not have much flavor so its important to use a sauce with it that has an abundance of flavor.
I like to make something similar to a Puttanesca sauce.
Rich with olives, capers, tomatoes and herbs.

Roasted spaghetti squash
Roasted spaghetti squash

Ingredients;
1 whole spaghetti squash, cut in half lengthwise, seeds removed
3 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole plum tomatoes in juice or 6 plum tomatoes, diced
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
4 fresh basil leaves, chopped

Directions;
Preheat the oven to 375.
Drizzle a little of the olive oil on the cut side of the squash.
Bake the squash in a roasting pan cut side down for about 45-55 minutes, unit a knife inserts easily. Set aside.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Scrap the squash out of its skin and add it to the frying pan tomato mixture. Toss to mix.
Lightly grate Parmesan cheese over the top and serve.

Bloody Mary

Bloody Mary
Bloody Mary

Bloody Mary is a great brunch beverage with or without alcohol. Tasty and many variations. Make it as spicy as you like.
Here is my favorite recipe.

4 cups tomato juice (I prefer Sacramento)
2 celery stalks with leaves and extra for garnish
4-5 dashes of Tabasco sauce, adjust to your taste
1 TSP prepared horseradish, adjust to your taste
1/2 TSP celery salt
1 TBLS grated onion, Vidalia if it’s available
1 TBLS Worcester sauce
1 cup vodka (optional)
the juice of one whole lemon, extra for garnish
Spanish stuffed olives for garnish
Rub the rim of the glass with lemon and dip into a spicy dry seasoning such as Prudhommes Magic or Emerils spices, optional

Place all ingredients, except the garnish, into a blender and puree.
Pour into a tall glass with ice and garnish as desired.

Classic Chicken Salad

This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.

Classic chicken salad
Classic chicken salad

Ingredients;
2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy  buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, use depends on your preference
Salt & pepper to taste

Directions;
Mix the chicken with all other ingredients.
Chill and serve.

Stuffed Zucchini

This stuffed zucchini recipe can be made with many different ingredients.

Stuffed zucchini
Stuffed zucchini

I used mushrooms, onion, tomato and bread crumbs. Just about anything can be used; peppers of any kind, sausage, ham, beef, olives, capers etc…..

Stuffed zucchini mix
Stuffed zucchini mix

Ingredients;

4 long thin zucchini
2 TBLS butter or extra virgin olive oil
1/2 a small onion, chopped
4 oz fresh mushrooms, chopped
1 plum tomato, chopped
dash of garlic powder, not salt
Salt & pepper to taste
1 TBLS grated Romano cheese
2 TBLS bread crumbs, any kind you like

Directions;
Preheat oven to 350.
Wash the zucchini thoroughly. Leaving the stem in tact make a “V” shaped  cut in them and remove the cut zucchini.  Use a small melon baller to make a canal in the zucchini.

hollowed out zucchini
hollowed out zucchini

Chop the removed zucchini and add it to the stuffing. In a frying pan add the butter/oil and the onion.  Saute for a few minutes and then add all the other ingredients, except the bread crumbs.  Stir and let simmer for 5 minutes or so. If you use salty ingredients you might not want to add salt. Add the bread crumbs, this will tighten up the stuffing from being too watery. Stuff the cooked mixture into the zucchini canal as pictured.  Place in a covered baking dish and bake for about  30 minutes or until the zucchini are soft but not falling over and mushy.

If you have extra mushrooms and stuffing make stuffed mushrooms with it…

 

Heirloom Tomato and Fresh Mozzarella Salad

An assortment of tomatoes are in abundance in the summer months.
This Heirloom tomato recipe mixes all types of tomatoes.
I bought these from the local farmers market picked at their peak of flavor.

Heirloom Tomato and Fresh Mozzarella Salad
Heirloom Tomato Mozzarella Salad

Fresh mozzarella is key also. It’s from my local market but the store brand BelGioioso is good too.

ingredients for Heirloom Tomato Mozzarella Salad

1 LB fresh mozzarella
1 LB Heirloom tomatoes, mixed types
2 TBLS extra virgin oil oil
4-6 fresh basil leaves, sliced
A bottle of Balsamic glaze, check the label to be sure it doesn’t have corn syrup
Salt and pepper to taste

Slice the tomatoes, mozzarella and basil. Mix and assemble in a dish. Pour the olive oil over them and add the salt and pepper. Decorate with the Balsamic glaze and the basil. Serve just slightly chilled with a good crusty slice of Italian bread.
Add a glass of wine and opera music and you could drift off into Italy!!

Green Beans with Tomato and Potatoes

This is a green bean with tomato and potato one pan wonder.
Quick and fresh vegetables all together. Great for a family meal.

Green bean with tomato and potatoes
Green bean with tomato and potatoes

Ingredients;
1 TBLS extra virgin olive oil
2 cloves garlic, chopped fine
1 LB fresh green beans, tips cut off
5 Plum tomatoes, rough diced
4 small red potatoes, cut into 1″ pieces
2-3 fresh basil leaves, rough cut
Salt & pepper

Directions;
In a saute pan large enough to cover and hold all the ingredients. Saute the garlic in the oil for 2 minutes. Add the tomatoes, cover and cook 4 minutes. Add the green beans and potatoes, stir and cover on a low simmer for 10 minutes. Sprinkle with the basil and add salt & pepper to taste.

Lobster and Shrimp Fra Diavolo

This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. You can adjust the spiciness to your liking. You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.

Lobster and shrimp Fra Diavolo
Lobster and shrimp Fra Diavolo

Ingredients;
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped

Directions;
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.

Corned Beef Dinner

This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Corned beef
Corned beef dinner

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

Ingredients;
3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces

Directions;
The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.

 

Green Bean and Wax Bean Saute

This Green Bean and Wax Bean Saute makes a colorful easy side dish to any meal. If you can’t find fresh wax/yellow beans use frozen as a second choice.

french bean and wax bean saute
green bean and wax bean saute

For Christmas add a few thin slices of red bell pepper for extra holiday color.

1/2 LB fresh green beans, ends nipped off
1/2 LB fresh yellow wax beans, ends nipped off
3 slices of Pancetta (Italian non smoked bacon) minced fine
3 TBLS butter
2 TBLS virgin olive oil
1 medium shallot, sliced thin
Salt and Pepper to taste

Steam the beans until just soft. Set aside. In fry pan add the Pancetta and saute until the fat begins to melt. Add the butter, oil and shallot. Saute for about 5 minutes. Add the beans and toss. Add salt and pepper to your liking.

**Omit the butter and reduce the pancetta to make this health friendly

Mashed Cauliflower

Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.

Mashed cauliflower
Mashed cauliflower

Ingredients;
One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste

cauliflower
cauliflower

Directions;
Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.

**use low fat milk to make it more health friendly

Ground Beef Chili

Ground beef chili is a simple easy work night meal and leftovers freeze well.  Feel free to change out the tomato sauce for diced tomatoes if that’s what you like. This is a mild recipe, just add hot sauce or red pepper flakes to heat it up to your liking.

Ground beef chili
Ground beef chili

Ingredients;
1 LB Lean ground beef
1/2 Large onion, chopped
1 TBLS olive oil
Two 8oz cans tomato sauce
One 16oz can red kidney beans, drained and rinsed
1 TBLS chili powder
1 TBLS Worcestershire sauce
1 TSP ground cumin
1/2 TSP garlic powder
1/4 TSP salt
1/4 TSP black pepper
Garnish with cheddar cheese and avocado slices
Serve with tortillas if you like

Directions;
In a large frying pan saute the onion in the oil until soft. Add the ground beef and cook while chopping the meat up until the pink is gone and the beef is all crumbled in the pan. Add the balance of ingredients stir and cover. Simmer for 20 minutes and serve.

**use 93%+ lean beef or change to ground turkey and low fat cheese to make this health friendly

Pork Chops Braised with Marsala and Red Wine

This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.

pork braised with marsala
pork braised with marsala

Ingredients;
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1/2 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/3 cup of water

Directions;
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.

Vegetable Mosaic Casserole

I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.

Vegetable casserole
Vegetable casserole

Ingredients;
4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste

Directions:
Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.

Baked Stuffed Shrimp

This Baked Stuffed Shrimp recipe is easy and impressive.
Start off by making my crab cake recipe for the stuffing.
You can freeze these too.

baked stuffed shrimp
baked stuffed shrimp

Ingredients;
Eighteen 16-20 count or larger raw peeled and deveined shrimp
Make my crab cake recipe
Paprika
2 TBLS of each, Olive oil and butter
Lemon wedges

Directions;
Preheat oven 375.
You can stuff the shrimp laying on their side or stand them up flatting them and pile the stuffing on the opposite side of where they were cut and cleaned. Place them into an open baking dish.
Drizzle with the oil and place pieces of butter around the shrimp. Sprinkle with paprika.
Bake at 375 for 10-12 mins until the shrimp are pink and firm up. Serve with lemon wedges.

Cucumber Hummus Appetizer

The summer usually means you get so much of one vegetable all at once you run out of things to do with them. Here is a tasty appetizer, side dish or snack to use up all those cucumbers. Cucumber Hummus Appetizer is a great cook out take along since its not sensitive to the summer heat.

Cucumber with hummas
Cucumber with hummas

Ingredients;
Cucumbers, peeled leaving a dark green stripe and sliced 1 ” thick
Container of prepared hummus, (10oz size covers 3 cucumbers)any flavor you like
A bunch of fresh dill
Sliced olive rings or small pieces of roasted peppers

Directions;
Peel the cucumber leaving a stripe. Cut the cucumbers into 1 ” thick slices and using a melon ball scoop or the end of a potato peeler, scoop out an indentation of the seeded area of the cucumber. Fill with the hummus and garnish with a dill fern and olive or pepper piece on top too.

Shrimp Salad

You’ve probably noticed I’ve been posting a lot of salads. With the summer here they are light and easy to prepare. You can buy the shrimp already cooked or buy them raw and boil them for a few minutes, removing the shell and back vein.
Here is my take on shrimp salad.

Ingredients;
2 LBS shrimp, cooked and shelled, chilled
1/2 cup scallion, chopped fine including some of the dark green stem
3 TBLS dill, chopped
1 cup mayo
1 TBLS white wine vinegar
1 cup celery, chopped
1/2 TSP Dijon mustard
Salt & pepper to taste
Parsley for garnish

Directions;
Mix all ingredients except shrimp & parsley. Mix the dressing with chilled shrimp. Sprinkle with chopped parsley. Serve over salad greens, in a croissant, stuffed into a cored whole tomato/avocado, or on anything that you like.

**reduce the mayo or use fat free to make this health friendly

Chicken with Vinegar and Peppers

This Chicken with vinegar peppers is an alternative with  a little variation to a previously posted recipe using pork chops and just as tasty !

Chicken with vinegar peppers
Chicken with vinegar peppers

Ingredients:
1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the  balance of ingredients and cover. Simmer 15-20 minutes more.

Stuffed Chicken Cutlets

This Stuffed chicken cutlets recipe is easy and very impressive without a lot of fuss.

Ingredients;
4 chicken cutlets, pounded thin
15oz container ricotta cheese
small bag of fresh baby spinach
garlic powder, not salt
2/3 cup Parmesan cheese, grated
1 cup Italian flavored bread crumbs
1 egg, beaten
Salt & pepper to taste

Stuffed chicken cutlets
Stuffed chicken cutlets

Directions;
Preheat oven 375. Mix the ricotta cheese with salt & pepper to taste. Set aside. Lay the cutlets flat and sprinkle a little garlic powder on each one. Place about 2-3 heaping tablespoons of the ricotta down the middle of each cutlet. Sprinkle the Parmesan cheese evenly over each cutlet. Cover each cutlet with the spinach leaves, packing them down slightly. Roll the sides of the cutlets to the center leaving the only the ends with some of the stuffing exposed. Secure with a tooth pick. Dip the stuffed chicken into the beaten egg and then roll in the bread crumbs. Cut pieces of foil big enough to wrap around each cutlet. Spray the middle of each piece of foil wrap with cooking spray. Lay the cutlet in the middle and loosely wrap the foil closed. Place the wrapped cutlets on a baking sheet and place in the oven for 20 minutes. Open the foil to expose the cutlets and bake another 15 minutes.

**use low fat cheese to make this health friendly

Cheese and Vegetable Antipasto Salad

This Cheese and veggie antipasto salad dish is made with easy things you can have in your pantry-refrigerator and quick to make for a before dinner appetizer or a meal in itself.

Cheese and veggie antipasto salad
Cheese and veggie antipasto salad

Ingredients:
8 oz fresh mozzarella, if you don’t have fresh available the Bel Gioioso brand is available in most markets and even some Wal-Marts
6 oz-8 oz jar of roasted red peppers, drained and rinsed
6 oz-8 oz jar marinated artichoke hearts, drained
1/2 cup country mix pitted olives(assorted)
3-4 fresh basil leaves
extra virgin olive oil
Salt & pepper to taste
Assorted salad greens

Directions:
Cut the mozzarella into slices and place on a plate. Arrange all the other ingredients around the cheese. Sprinkle with the oil and salt-pepper. Serve with crusty Italian bread or bread sticks.

Veal and Peppers

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

veal and peppers
veal and peppers

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

Chicken with artichoke hearts, capers and white wine sauce

This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.

Chicken with artichokes
Chicken with artichokes
Chicken with artichoke hearts
Chicken with artichoke hearts

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

**Change the butter to all olive oil to make this health friendly.