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.

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 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/2 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.

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.

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.

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.

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.

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.

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.

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, deveined, shelled, cooked and then 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

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

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.

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

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

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.

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.

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.

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.

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

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.

tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.

Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper

Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.

Use the tender and flavorful sea scallops for this recipe.

You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.

Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice

1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.

Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.

This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.

Ingredients:

1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.

With so many watching their carbs, this easy Egg Salad Stuffed Celery appetizer recipe fits the bill.

Ingredients:
3 celery stalks cut into 4” pieces
3 hard boiled eggs, chilled
3 TBLS mayo, olive oil type is best
½ TSP dill
½ TSP chives
Dash of dry mustard
Salt and pepper to taste
**OPTIONS*** top with pieces of smoked salmon(pictured), sliced olives, capers or anything you like.

Directions:
Wash and cut the celery stalks and set aside. Mix all other ingredients until smooth. Fill the stalks with the egg mixture and top with my suggestions or anything you like.

My mother made this Green Beans Marinara recipe often.
Simple and something different to do with fresh green beans.

Ingredients:
1LB fresh green beans, ends cut off and cut in half
16oz can of diced tomatoes (if you have fresh Roma use about 6 of them)
1 med onion, diced and sautéed
1 clove garlic, minced
2 TBLS extra virgin olive oil
3 Basil leaves cut up or 1 TSP dried
Salt and pepper to taste

Directions:

Steam the green beans until tender. In a skillet place the oil and sauté the onion until soft. Add the garlic the last minute or so. Add the tomatoes and sauté for 5 minutes. Add the cooked green beans, basil, salt, pepper and toss.

This recipe of Grilled Lamb Chops taste exceptional made on the grill.

4 baby lamb chops, loin or rib cut
2 TBLS virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey feathers on it you see out at Thanksgiving)
1 clove garlic, mashed
splash of lemon juice

Directions:
Mix all the in ingredients and let the lamb marinate 1 hour to over night refrigerated.
Place chops on a hot grill and cook to your liking. Serve with mint jelly on the side.

Summer provides so much fresh ingredients for creative salads.
Here’s one I enjoy!

4 large garden fresh tomatoes, any kind you like, cut into large dice or wedges
1 cucumber, seeded and cubed
1/4 med red onion, sliced very thin
1/2 stalk of celery, diced fine
1/2 cup olives, halved; Kalamata, black canned or any kind you enjoy
2 TBLS fresh basil, chopped
2 TBLS fresh parsley, chopped
1 TSP dried oregano
6oz – 8oz Feta cheese, cubed OR fresh mozzarella pearls(BelGioioso is a brand I use)
2 TBLS to 1/4 cup virgin olive oil
4 TBLS red wine vinegar or any type you prefer
Salt & Pepper to taste

Directions;
Toss all together and serve with a crusty bread or top the bread slices to make a garden bruschetta.

This Beef Marinade recipe can be used on London broil or steaks. Grilling tastes best but it can also be done in a broiler.

1 cup teriyaki sauce (low sodium is fine)
1/2 cup kitchen bouquet or gravy master seasoning sauce
1/2 cup soy sauce (low sodium is fine)
1/2 TSP celery seed
1 large onion, quartered

Directions:
Place all in a blender and puree. Pour over meat and let marinate for 3-24 hours, refrigerated. Grill to your liking.

This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…

4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest

Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.

**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.

Grilled Shrimp on a skewer is a great cook out recipe for a main course or as an appetizer. Add grilled veggies. Use the same marinade but separate skewers, they need to cook longer than the shrimp.

Ingredients:
1 LB 16-20 count raw shrimp, peeled and deveined but the tail shell left on
1/4 cup olive oil
1/4 cup lemon or lime juice
3 cloves garlic, peeled and crushed
1 TSP dried basil
Dash of dried oregano
1/2 TSP ground pepper
1 TSP paprika
Metal or bamboo skewers (soak bamboo skewers in water to prevent them from burning up)

Directions:
Combine all ingredients and marinate refrigerated for 2-8 hours. Place shrimp on skewer and grill on open flame or in broiler for 5-7 mins, basting and turning once just until firm, not translucent but not shrinking in size.

This is great to take along to a cook out or as a side item with a meal.

Recipe Ingredients:

One 14-15 oz can of each:
Yellow Wax Beans
Cut Green Beans
Cannellini Beans OR Chick Peas

Drain beans and rinse with cold water in a colander.

1/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar OR Champagne Vinegar
1/2 Medium Red Onion, sliced very thin
1 Tablespoon Minced Parsley
1/2 Tablespoon Minced Basil
Dash of dried oregano
Dash of garlic powder (not salt)
Salt & Pepper to taste

Mix together in a bowl and add to beans. Serve at room temperature.
Can be stored in refrigerator for up to a week.

RECIPE INGREDIENTS:

1 CUP GRATED CHEESE
(MIX SWISS & CHEDDAR, GRUYERE, GOUDA OR WHATEVER)
1/4LB BACON COOKED AND CRUMBLED
1 MED ONION SLICED AND SAUTEED UNTIL SOFT
1/2 TEASPOON SALT
PEPPER TO TASTE
1 TABLESPOON FLOUR
1/4 TEASPOON DRY MUSTARD
2 EGGS, BEATEN
1/2 CUP WHOLE MILK
1/2 CUP HEAVY CREAM
8″ PIE CRUST, PREPARED FRESH OR FROZEN

DIRECTIONS:
PREHEAT OVEN TO 400.
SCATTER COOKED ONION & BACON ON BOTTOM OF PIE CRUST.
TOSS CHEESE WITH FLOUR, SALT, PEPPER & MUSTARD AND SPRINKLE INTO PIE CRUST.
COMBINE EGGS, MILK AND CREAM AND POUR OVER CHEESE MIXTURE INTO PIE CRUST.
BAKE FOR 10 MINS ON 400 THEN LOWER TEMP TO 350 AND BAKE ANOTHER 30 MINS.

***Lower the carbs by eliminating the crust***

OR
OTHER VARIATIONS ADD:

SLICED COOKED MUSHROOMS
SCALLION INSTEAD OF ONION
COOKED AND DRAINED SPINACH
DICED HAM