Moroccan Tagine Chicken

This is a delicious North African chicken recipe that I tweaked to my liking.  Try it, you might like it!

Ingredients:

2 chicken breasts
2 carrots
2 stalks of celery
1 bell pepper
dried apricots (10-12)
prunes (6-8)
1/4 cup raisins
2 cloves of garlic
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ginger powder
1/4 tsp cinnamon
1/4 tsp garlic salt
1/4 tsp thyme

Directions:

Cut up all of the vegetables and add put into a Tagine or a baking dish.  Rub the spices all over the chicken and add to the vegetables.  Add a 1/2 cup of water and a couple tablespoons of live olive oil.  Bake at 350 for about an hour.  Serve with couscous or Italian polenta.  You will love this easy to make chicken recipe! So, transport yourself to the land of fez wearing snake charmers!

Pasta Bolognese

This is a delicious and classical Northern Italian sauce.  The distinct "pinkness" of this sauce comes from the cream and red wine, which sets it apart from the traditional "red" sauce from Southern Italy.  I know you will come to enjoy this sauce as much as I have!

Ingredients:

1 pound of lean chopped beef
2 carrots finely chopped
2 celery stalks finely chopped
1 small onion
1 small package of mushrooms (optional)
1 large can tomato puree
1 small can of tomato paste
1/2 cup red wine
3/4 cup heavy cream
1/2 tsp dried Italian/Greek oregano
1/2 tsp dried thyme
1/2 tsp dried basil
pinch of nutmeg
1 tblspn of finely chopped Italian parsley
salt and pepper to taste

Directions:

Saute onions, carrots, celery and mushrooms in a large pan.  Once the onions become translucent, add the hamburger meat.  Brown the meat and add the wine, tomato puree, tomato paste and simmer for about an hour.  Add the heavy cream and let simmer another 1/2 to 45 minutes.  Serve over type of pasta.  Add a nice salad, some steamed vegetables and a glass of red wine for a delightful, easy and enjoyable dinner!

Buon Appetito

Betania's Lasagna

Betania's Lasagna

This is a very basic Lasagna.  You can add Italian Sausage or meatballs to your sauce and to the Lasagna.  This is one of my favorites!  It also has a "special" name!

Ingredients:

1 Pound of Lasagna noodles

Basic Tomato Sauce (recipe on blog)

1 Large container of Ricotta Cheese (DO NOT USE COTTAGE CHEESE!!)

1 Large container of fresh Mozzarella cheese (packed in water)

1 egg

1 Tablespoon of chopped Parsley

2 Cups Basic Bechamel Sauce

Romano or Parmesan Cheese

Boil the noodles until "al dente," drain well but do not rinse.  Mix the Ricotta Cheese with 1 egg, add parsley.

Add a layer of Basic Tomato Sauce on the bottom of a casserole dish.  Layer the noodles.  Spread a layer of Ricotta Cheese mix onto the noodles.  Add 1/3 of the Bechamel Sauce, add Tomato Sauce, add 1/2 of the Mozzarella, add a handful of Parmesan or Romano Cheese.  Continue layering all of the ingredients are used. Put in oven at 350 degrees for 30 minutes.  Watch carefully and make sure the cheese on the top does not burn.

Buon Appetito!

Macaroni and Cheese

Ingredients:

1 box of Elbow macaroni
4 tblspns of butter
4 tblspns of flour
3 1/2 cups of milk of Half and Half
5 1/2-6 cups of Cheddar cheese
1 cup of Panko crumbs.

Boil 1 box of Elbow Macaroni to the "al dente" state.  Rinse in cold water and set aside.

In a large sauce pan, melt 4 tablespoons of butter, add 4 tablespoons of flour and cook until golden brown, then add 3 1/2 cups of milk or Half and Half, stir until it thickens, then add 5-5 1/2 cups of Cheddar or a mixture of Cheddar and Fontina cheese.  In a separate bowl, beat 1 egg, add some of the cheese mixture into the egg to temper then add the to the milk/cheese mixture.  Stir well and add the macaroni.  Stir well and put into a greased baking dish.  Add Panko crumb topping and some cheese to the top and bake for about 35-40 minutes.  It is creamy and delicious!

Panko crumb mixture:  melt 2 tablespoons of butter and add to 1 cup of Panko crumbs.

I add fresh bacon bits and sauteed onions on the top when served.

This is always a crowd pleaser. ENJOY!

Stephanie's Insalata Italiana!

Ingredients:

Butter lettuce

Red leaf lettuce

Romaine lettuce

1/2 finely sliced red onion

3 roughly chopped green onions

2 diced ripe tomatoes

1/2 diced cucumber

1/2 cup blackberries

1 cup mandarin orange slices

1/2 cup of feta or blue cheese

Olive oil

Red wine or Balsamic vinegar

1/4 teaspoon oregano

Pinch of garlic salt and pepper

Mix a combination of lettuce ( as desired), add all other ingredients.  In a separate bowl, mix about 1/4 cup of Olive oil with 2 tablespoons of vinegar (add more or less oil and/or figure for your own taste),  garlic salt, oregano and pepper.  Mix well and pour over salad.

Add some roasted chicken for a delicious protein rich meal!

Add some Tuna or freshly cooked Salmon and make into a meal!

NOTE:  This is dedicated to Stephanie who fell in love with this salad at an office 

pot-luck.  She even texted me on a weekend to get the recipe!  So, Stephanie----this is for you!!

Wild Salmon vs Farm Raised Salmon

Although Farm Raised Salmon is cheaper, it is not as healthy!  Farm Raised Salmon is injected with a dye to give it the orange-red color.  Wild Salmon, on the other hand, is naturally red and much better for you.  Although Farm Raised Salmon contains Omega 3 Fatty Acids, you get more of the Omega 3 Fatty Acids in Wild Salmon.  So, shell out the extra cash and eat the good stuff!

Eat your Wild Salmon!

Paulette's Chicken

Ingredients:

1 Chicken (cut up)

1/2 cube of butter

1/4 tablespoon fresh or dried thyme

1 teaspoon finely chopped parsley

1/4 cup wine or brandy

Salt and pepper to taste

4-5 medium red potatoes

In a small pan, melt the butter and add the wine and herbs.  Place the potatoes around the chicken, add the butter/wine mixture, cover and bake at 350 for 1/2 hour, then uncover and bake for about an additional 1/2 hour.  Serve with green beans and a salad for a simple, yet delicious dinner!

Buon Appetito!

NOTE:  This is always a favorite and very easy to make.  It is a nice classic Northern Italian dish that I learned from a friend of the family who was from Southern France.   This is memory of Paulette Mastro.