BONAPPETITMOM RECIPES

0 Comments | February 18, 2013

JANE’S CREAMED SPINACH

INGREDIENTS

1 package frozen spinach

1 onion diced small

¼ c. half and half

1 tbsp. butter

1 tbsp. evoo

1tsp. salt

1 tsp. pepper

½ tsp. allspice

½ tsp. fresh nutmeg

DIRECTIONS

In a skillet sauté the onion in the butter and evoo. Once the onion is translucent, add the spinach, salt, pepper, allspice and nutmeg. Cook for a minute or two. Add the half and half and stir till combined. Cook for an additional 5 minutes. Enjoy with baked chicken. Bon Appetit.

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CHALLAH BREAD PUDDING

INGREDIENTS

1 large Challahs sliced horizontally and diced into cubes

3 Extra large whole eggs

8 Extra large egg yolks

5 c. half and half

1 ½ c. sugar

1 ½ c. vanilla extract

1c. craisins

Pinch of salt

DIRECTIONS

Preheat oven to 350° F. In a large bowl whisk together the whole eggs, egg yolks, half and half, sugar, salt and vanilla. Set aside. In a 9×13 baking dish distribute the bottom half of the challah and add the craisins, then top the challah with the tops. Make sure the crasins are covered or they will burn. Pour the custard mixture on top and push down the challah down into the custard. Bake covered in a water bath for 45 minutes and then bake uncovered for another 45 minutes. Remove and cool slightly. Serve warm. Serve with sliced strawberries. Bon Appetit.

 

 

EGG FRITTATA WITH POTATO AND SUN-DRIED TOMATO

INGREDIENTS

8 Extra large eggs beaten

½ c. half and half

½ c. red potato diced small

½ c. mirepoix (celery, carrot, onion) small dice

½ c. red and yellow pepper small dice

3 garlic cloves minced

½ c. sun dried tomato small dice

½ c. basil minced

½ c. parsley minced

½ c. Munster cheese (grated or sliced thin)

Salt and pepper

evoo

Clarified Butter

DIRECTIONS

In a sauté pan add a little evoo and clarified butter. Saute the potatoes, mirepoix, peppers and garlic until tender but firm. In a large bowl add the eggs, half and half, cheese, basil, parsley, and sundried tomatoes. Mix well. Add to the sauté mix. Cook for about a minute. Place in a preheated 350° F oven and bake for 50 minutes. Enjoy with a side salad. Bon Appetit.

 

SPINACH-BASIL PESTO

INGREDIENTS

3 c. Fresh Baby Spinach

3 c. Fresh Basil

¾ c. Parmesan cheese grated

½ c. pecans

½ c. evoo

Pinch of salt and pepper

2 Tbsp. fresh mint

6 cloves garlic

 

DIRECTIONS

Put all the ingredients into the food processor and puree. Check for seasoning. Serve over pasta or spread it on pizza dough for a delicious pizza with fresh mozzarella cheese. Bon Appetit.

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MOM’S CHICKEN WITH ARTICHOKE AND TOMATOES AND ROASTED RED PEPPERS

INGREDIENTS

2 lbs. chicken breasts cut into cubes

1 33 oz. Jar marinated artichoke hearts

2 cans stewed tomatoes

1 24 oz jar Red Roasted Peppers

Salt and pepper

2 tbsp. evoo

DIRECTIONS

In a large pot sear the chicken cubes on all sides. Do not crow the pot with the chicken.After the chicken is seared, place all the chicken in a pot. Add the entire jar of artichokes, the stewed tomatoes and roasted red peppers. Cook on the stovetop for an hour and a half. Serve over fetticune. Bon Appetit.

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MOM’S CHICKEN WITH ARTICHOKE AND TOMATOES

INGREDIENTS

2 lbs. chicken breasts cut into cubes

1 24 oz. Jar marinated artichoke hearts

2 cans stewed tomatoes

Salt and pepper

2 tbsp. evoo

DIRECTIONS

In a large pot sear the chicken cubes on all sides. Do not crow the pot with the chicken.

After the chicken is seared, place all the chicken in a pot. Add the entire jar of artichokes and the stewed tomatoes. Cook on the stovetop for an hour and a half. Serve over fetticune. Bon Appetit.

 

 

 

 

 

 

 

GUACAMOLE

INGREDIENTS

3 Avocados (ripe)

½ red onion diced

3 garlic cloves minced

½ c. lemon/lime juice (fresh squeezed)

1 tsp. salt

1 tsp. pepper

5 dashes hot sauce

DIRECTIONS

Peel and chop the ripe avocados. Add the rest of the ingredients. Check for seasoning. Serve with Tequilla Citrus Chicken. Bon Appetit.

BEET SALAD

INGREDIENTS

2 cans cut beets drained

1 onion sliced in half moons

2 tbsp. dried oregano

1tsp. salt

1tsp. pepper

4 tbsp. evoo

2 tbsp. red wine vinegar

DIRECTIONS

Mix all of the above ingredients together. Chill in the fridge for about 30 minutes. Serve with grilled chicken cutlets. Bon Appetit.

JANE’S MATZOH ZUCCHINI LASAGNA

INGREDIENTS

1 Box Matzoh

6 zucchini sliced very thin

3 onions chopped

1 jar Good Quality Tomato Sauce

1 to 2 tbsp. oregano

1 to 2 tbsp. garlic powder

Salt and Pepper to taste

evoo

DIRECTIONS

In a large pot sauté the onion in evoo until tender. Add the zucchini and sauté till soft. Set aside. In a lasagna tin start to layer the ingredients. Start with some sauce on the bottom. Then place a layer of matzoh. On top of the matzoh place a layer of zucchini. Then place a layer of sauce. Then repeat the the layering until you run out of zucchini, making sure the matzoh is the top layer. If you have a few pieces of zucchini, you can place on top of the matzoh. Bake in a preheated 350° F oven for 45 minutes. Enjoy with brisket or chicken. Bon Appetit.

MATZOH BREI WITH HOMADE STRAWBERRY SAUCE

INGREDIENTS

1 matzoh

1 egg

Pinch of salt

2 tbsp. butter (optional)

1 lb. fresh strawberries

¼ c. sugar

2 to 3 tbsp. water

DIRECTIONS

Break the matzoh into pieces. Soak the matzoh in water for a few seconds. Drain and add an egg. Place it in a non-stick skillet with or without butter and cook for 2 to 3 minutes. Flip it and cook on the other side for another minute or two. Place the strawberries into a blender with the sugar and water, Blend until smooth. Enjoy with a cup of coffee. Bon Appetit.

 

 

JANE’S LEMON CURD

INGREDIENTS

4 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

 

Directions

 

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. Serve over fresh strawberries. Bon Appetit.

 

IRISH SODA BREAD

INGREDIENTS

4 c. all purpose flour

6 tbsp. white sugar

1 tsp. baking soda

1 tbsp. baking powder

½ tsp. salt

½ c. butter room temperature (1 stick)

1 c. buttermilk

1 egg

¼ c. raisins

*1/4 c. buttermilk &1/4 c. melted butter

DIRECTIONS

Preheat oven to 375°F. Light grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, craisins and butter. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on baking sheet. In a small bowl combine melted butter and extra buttermilk and brush over the bread. Use a sharp knife to make an “X” into the top of the loaf. Bake for 45 to 50 minutes or a knife comes out clean. Enjoy with corned beef and cabbage. Bon Appetit.

Jenna’s Springtime Smoothie

INGREDIENTS

(All ingredients are raw)

1/3 of an apple (chopped Granny Smith)

1 orange (peeled)

1/2 cup of kale

1/2 cup of spinach

1/3 cup of peach iced tea

DIRECTIONS

Put ingredients in a blender. Start it on low, but move it to high after a few seconds. If some ingredients aren’t being blended, stop the blender, and push the ingredients further down either with your hands or a utensil. Serve in a glass. Enjoy. Bon Appetit.

 

Makes about 2 servings. For a less powerful taste, blend in ice after the ingredients are blended.

JANE’S HAMANTASCHEN

INGREDIENTS

3 c. all purpose flour

¼ tsp. salt

1 ½ sticks unsalted butter (softened)

½ c. sugar

2 extra large eggs

1tbsp. orange zest

1 tsp. vanilla extract

½ tsp. baking powder

1-2 tbsp. water or orange juice if dough is dry

To Assemble Cookie

1 egg

2 tbsp. milk or water

1 ½ c. filling such as fruit jam, Nutella, poppy seed filling or thick compote

DIRECTIONS

Stir together the flour and salt, and set aside. With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, zest, and vanilla, and mix until well combined. Add the flour, a half a cup at a time, mixing gently. The dough should look crumbly, but stay together. Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours. Preheat the oven to 375°F and line several baking sheets with parchment paper. In a small bowl, use a fork to whisk together the egg and milk, then set aside.On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.) Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.On each round, spoon a 1/2 teaspoon of your desired filling. Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If you’re having trouble, you can moisten the surface of the dough lightly with the egg mixture.Bake for 15 minutes. Enjoy with a cup of coffee. Bon Appetit.

 

TORTELLINI SALAD WITH BROCOLLI

INGREDIENTS

1 package Trader Joe’s tortellini

1lb. broccoli florets

1 can black olives (pitted)

3 scallions sliced thin

Salt and pepper to taste

Lemon Vinaigrette *

DIRECTIONS

Prepare the Trader Joe’s tortellini according to the directions. Prepare the florets according to the kind you purchased (fresh or frozen). Combine all the ingredients while warm. Pour the lemon vinaigrette over the warm salad. Enjoy with oven roasted chicken. Bon Appetit.

* The recipe for the lemon vinaigrette is posted on my website in the bonappetitmom recipes page.

CARMELIZED ONIONS

INGREDIENTS

5 large onions sliced into thin moons

2 tbsp. evoo

2 tbsp. clarified butter

Pinch of salt

DIRECTIONS

Heat a skillet on high. Add the onions. Add a pinch of salt. Reduce the heat to medium low. Keep stirring until you get the darkness you desire. You need to watch these onions or they can burn. Cook them low and slow. Enjoy with pulled chicken on a soft roll. Bon Appetit.

CHEESY SHRIMP AND BROCCOLI BAKE

INGREDIENTS

1lb. short pasta

16 oz. ricotta cheese

2 eggs

½ c. Parmesan cheese

4 oz. shredded mozzarella cheese (low-fat)

10 oz. broccoli florets

8 oz. shrimp

1 to 2 c. marinara sauce

¼ c. half and half

½ tsp. salt

1 tsp. pepper

DIRECTIONS

Prepare the pasta according to the directions on the box. In a large bowl mix the ricotta cheese, eggs, and parmesan cheese. Add salt and pepper. Add the cooked shrimp and broccoli. Add the marinara sauce and half and half. When the pasta is ready drain, and add to the mixture. Place in a baking dish, and bake for 30 minutes in a preheated 350° F oven. Enjoy with a tossed salad. Bon Appetit.

 

6 INCHES OF SNOW MONSTER COOKIES

INGREDIENTS

1 package oatmeal cookie mix

¼ c. peanut butter candy chopped fine

¼ c. chocolate chips

¼ c. chopped pecans

¼ c. craisins

2 tbsps. Trader Joe’s cookie butter

DIRECTIONS

In an electric mixer with the paddle attachment, prepare the cookies according to directions. Add all the other ingredients until well blended. Scoop with a small ice cream scoop and place on a baking sheet lined with parchment paper. Bake in a preheated 350° F for 13 minutes. Enjoy with a cup of hot cocoa. Bon Appetit.

PULLED CHICKEN

INGREDIENTS

8 boneless, skinless chicken thighs

½ c. chicken stock

1 tsp. liquid smoke

Secret Blend of Seasonings

DIRECTIONS

Place all ingredients in a slower cooker. Set it according to the directions of your food processor. Enjoy with nacho chips or on a roll with a side salad. Bon Appetit.

 

HEALTHY BAKED ZITI WITH SHRIMP

INGREDIENTS

1 box healthy ziti

1 8oz. part skim ricotta cheese

1 egg

1 lb. broccoli florets

1 jar vodka sauce

2 tbsp. half and half

1 small fresh mozzarella cheese

½ lb. cooked shrimp

Directions

Prepare the ziti according to the cooking directions in the box. In a large bowl mix the ricotta cheese, egg and half and half. Next add the sauce and broccoli florets. Add the macaroni and place in a sheet pan. Slice the mozzarella cheese and place on the ziti. Bake in a preheated 350° F for 30 minutes. Add the shrimp and broil for 4 to 5 minutes to warm the shrimp. Serve with a tossed salad. Bon Appetit.

 

 

JANE’S CAULIFLOWER CHICKEN SAUSAGE PIZZA

INGREDIENTS

1 small head cauliflower (5 cups) grinded very fine

2 oz. (1 cup) shredded mozzarella cheese

1 large egg

½ tsp. oregano

2 cloves garlic minced fine

evoo for brushing

1 ½ c. shredded mozzarella cheese

½ c. pizza sauce

2 cooked chicken sausage sliced thin

DIRECTIONS

Add the cauliflower to a food processor and pulse until finely ground, like the consistency of couscous. You should have 4 or 5 cups. Transfer the cauliflower into a large bowl. Add the 1 cup mozzarella cheese, egg, oregano, garlic, salt and pepper. Pour into a kitchen towel and wring out as much moisture that you can. Preheat the oven to 475°F. Invert a sheet tray and put parchment paper on top. Press it out into a circle til it is about 1/4 inch thick. Brush it with evoo. Bake for 15 minutes. Take out of the oven coat with cheese, then sauce then sausage. But back in the oven for another for 4 to 5 minutes. Sprinkle with parsley. Serve with a side salad. Bon Appetit.

 

 

JANE’S RANCH DRESSING

INGREDIENTS

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 cloves garlic minced fine

¼ tsp. salt

½ tsp. pepper

½ tsp. Dijon mustard

2 tsp. fresh lemon juice

1 ½ tsp. dried dill

¼ c. chopped chives

Few dashes Tabasco sauce

DIRECTIONS

In a medium bowl whisk together the mayonnaise, sour cream, and buttermilk. Add the garlic cloves, parsley, chives, dill, lemon juice and hot sauce. Give it a stir and well mixed. Add a pinch of salt and freshly ground pepper. Taste it and check for seasoning. Enjoy on a tossed salad for a healthy lunch. Bon Appetit.

 

BANANA BREAD WITH BLUEBERRIES

INGREDIENTS

2 eggs beaten

1/3 c. buttermilk

½ c. vegetable oil

1 c. mashed bananas (2 bananas)

1 ½ c. white sugar

1 ¾ c. all purpose flour

1 tsp. baking powder

½ tsp. salt

½ tsp. vanilla extract

½ c. pecans

½c .blueberries

DIRECTIONS

Preheat oven to 325°F. Spray a loaf pan with non-stick spray. Blend together the eggs, buttermilk, oil, bananas and vanilla. Sift together the sugar, flour, baking powder and salt. Add to banana mixture and stir in pecans and blueberries. Pour into the prepared loaf pan and bake 1 hour and 20 minutes or until a toothpick comes out clean. Enjoy with a cup of coffee. Bon Appetit.

 

BANANA BREAD

INGREDIENTS

2 eggs beaten

1/3 c. buttermilk

½ c. vegetable oil

1 c. mashed bananas (2 bananas)

1 ½ c. white sugar

1 ¾ c. all purpose flour

1 tsp. baking powder

½ tsp. salt

½ tsp. vanilla extract

½ c. pecans (optional)

DIRECTIONS

Preheat oven to 325°F. Spray a loaf pan with non-stick spray. Blend together the eggs, buttermilk, oil, bananas and vanilla. Sift together the sugar, flour, baking powder and salt. Add to banana mixture and stir in pecans. Pour into the prepared loaf pan and bake 1 hour and 20 minutes or until a toothpick comes out clean. Enjoy with a cup of coffee. Bon Appetit.

 

 

OATMEAL WITH GOODIES

INGREDIENTS

Oatmeal (prepare according to directions )

Pecans

Blueberries

Banana

Craisins

 

DIRECTIONS

Prepare your oatmeal according to directions. Add blueberries,pecans,banana, and craisins. Enjoy on a cold winter day with a cup of tea. Bon Appetit.

ROASTED MIX VEGETABLE

INGREDIENTS

2 red peppers (cut in strips)

½ lb. mushrooms sliced

½ lb. broccoli florets

2 to 3 tbsp. evoo

1 tsp. salt

1 tsp. pepper

DIRECTIONS

Preheat oven to 425°F. On a sheet pan lined with tin foil, place your vegetables. Coat the veggies in evoo, salt and pepper. Toss until all the veggies are coated. Roast for 30 to 35 minutes. Serve with shrimp scampi. Bon Appetit.

CHESSY CAULIFLOWE PIE ALA ANGELA

INGREDIENTS

2 heads of cauliflower or 2 packages frozen

3 eggs

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

3 oz. shredded 4 cheese Italian style

2 oz. blue cheese

½ c. grated cheese

2 tbsps. Butter

½ c. breadcrumbs (for topping)

 

DIRECTIONS

Boil the cauliflower in a large pot of salted boiling water until very soft. Drain and mash the cauliflower and put aside. In a large bowl add the eggs, cheeses, salt, pepper,butter, and the garlic powder. Mix together. Add the mashed cauliflower. Lay in a 9×13 pan. Sprinkle with the breadcrumbs. Bake in a preheated 350°F for 45 to 50 minutes. Enjoy with chicken and a tossed salad. Bon Appetit.

 

SHRIMP SCAMPI

INGREDIENTS

1 lb. peeled and deveined shrimp

4 tbsp. evoo

4 tbsp. butter

4 cloves of garlic minced fined

1 lemon zest and juiced

½ c. white wine

1tsp. salt

1 tsp.pepper

¼ tsp. red pepper flakes

1lb. linguine

DIRECTIONS

Heat in a large sauce pan the evoo and butter. Cook for a few minutes. Add the shrimp and cook about 2 minutes until pink. Add the lemon zest, juice and wine. Season with salt pepper and red pepper flakes and cook for a minute. Cook the pasta according to directions. Strain and add to shrimp. Enjoy with roasted vegetables. Bon Appetit.

 

ANGELA’S CAULIFLOWER PIE

INGREDIENTS

2 heads of cauliflower or 2 packages frozen

3 eggs

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

3 slices yellow cheese (break in strips)

½ c. grated cheese

2 tbsps. Butter

½ c. breadcrumbs (for topping)

DIRECTIONS

Boil the cauliflower in a large pot of salted boiling water until very soft. Drain and mash the cauliflower and put aside. In a large bowl add the eggs, cheeses, salt, pepper,butter, and the garlic powder. Mix together. Add the mashed cauliflower. Lay in a 9×13 pan. Sprinkle with the breadcrumbs. Bake in a preheated 350°F for 45 to 50 minutes. Enjoy with chicken and a tossed salad. Bon Appetit.

SALMON IN A DIJON PANKO TOPPING

INGREDIENTS

2 4oz Salmon filets

2 tbsp. Dijon mustard

2 tbsp. mayonnaise

½ c. panko breadcrumbs

1 ½tsp. salt

1 ½ tsp. pepper

DIRECTIONS

Preheat oven to 375°F. In a small bowl add the mustard and mayonnaise with half of the salt and pepper. In another bowl add the panko breadcrumb. Season the salmon with the remaining salt and pepper. Coat in the mustard and mayonnaise bowl. Then coat the salmon in the panko breadcrumbs. Place on a sheet pan lined with foil. Bake for 12 minutes. If the fish is not brown put it under the broiler for 3 minutes. Enjoy with lentils and veggies. Bon Appetit.

ZUCCHINI AND LINGUINE

INGREDIENTS

4 zucchinis

4 garlic cloves

1 tbsp. evoo

½ lb. linguine

½ c. white wine

¼ c. pasta water (reserved)

DIRECTIONS

In a food processor with the grating blade, grate the zucchini and the garlic cloves. In a sauté place the evoo and sauté the zucchini and garlic. Add the wine and cook for a few more minutes. In another pot prepare the linguine according to the directions. Before you drain the linguine reserve ½ to 1c. of the pasta water. Combine the linguine and pasta. Add the pasta water starting with half. If the pasta looks dry add more pasta water. Enjoy with turkey meatballs. Bon Appetit.

LENTILS WITH VEGGIES

INGREDIENTS

1 package Trader Joe’s lentils

2 carrots diced

2 celery ribs diced

1 onion diced

2 garlic cloves minced

¼ c. red wine

2 tbsp. balsamic vinegar

evoo

DIRECTIONS

In a large sauté pan, place a few tablespoons of evoo. Add the carrot, celery, onion and garlic. Saute for a few minutes. Add the lentils and red wine. Before you serve, add the balsamic vinegar. Enjoy with panko salmon. Bon Appetit.

 

SWEET POTATO FRIES EXTRA SWEET

INGREDIENTS

1lb. sweet potato fries

1 tbsp. evoo

1 tsp. salt

1tsp. pepper

1 tsp. cinnamon

1tsp. sugar

1 tsp. allspice

DIRECTIONS

In a large bowl mix all the ingredients. Place on a sheet pan lined with tin foil. Bake in a preheated 400° F oven for 30 to 40 minutes turning once. Enjoy with beef stew. Bon Appetit.

APPLE-BLUEBERRY CAKE

INGREDIENTS

4 c. sliced apples

1c. Blueberries

1 c. all purpose flour

1 c. sugar

2 tsp. baking powder

3 eggs

2 tbsp. brown sugar

1 tsp. vanilla extract

1 tsp. lemon zest

1 tbsp. lemon juice

¼ c. butter melted

DIRECTIONS

Line a 9×9 cake pan with apples and blueberries. Mix all the ingredients except the butter. Pour the batter over the apples and blueberries. Pour the melted butter over the batter. Bake in a 350°F for 40 to 45 minutes. Serve warm with whipped cream or vanilla ice cream. Bon Appetit

 

JANE’S BEEF STEW

INGREDIENTS

2 lbs. stew beef

2 sweet potato peeled and cubed

2 onions cut in cubes

3 carrots peeled and chopped

3 garlic cloves minced

1 lb. mushrooms sliced

1 pkg. frozen peas

2 tbsp. Worcestershire sauce

24 oz. beef broth

16 oz. burgundy wine

Evoo

Salt and pepper

Cornstarch

DIRECTIONS

Prepare your vegetables and put aside. In a large pot, sauté the beef in about a tbsp. of evoo. When browned on all sides, remove and place aside. In the same pot sauté the vegetables and sauté for about 8 minutes. Add the beef broth, burgundy wine and the Worcestershire sauce. Add salt and pepper to taste. Add the beef back to the pot. Remove from the stovetop and place in a 350° F oven for 20 minutes a lb. On the stove top bring the beef stew to a boil. Add the frozen peas. Add the slurry of cornstarch, according to the directions on the box. Enjoy with organic mashed potatoes. Bon Appetit.

 

 

CELERY, MUSHROOM, AND BRUSSEL SPOUTS SALAD WITH LEMON VINAIGRETTE

INGREDIENTS

4 stalks celery sliced thin

2 c. sliced brussel sprouts

2 c. sliced mushroom (any variety)

INGREDIENTS FOR LEMON VINAIGRETTE

¼ c. fresh lemon juice

½ c. evoo

1tsp. Dijon mustard

1 tsp. sugar

Salt and pepper

DIRECTIONS

In a large bowl mix the salad ingredients. In a measuring cup whisk the ingredients for the lemon vinaigrette. Pour some of the salad dressing on the salad until moist. Do not drown the salad. Enjoy with roast turkey. Bon Appetit.

 HEALTHY BAKED ZITI

INGREDIENTS

1 box healthy ziti

1 8oz. part skim ricotta cheese

1 egg

1 lb. broccoli florets

1 jar vodka sauce

2 tbsp. half and half

1 small fresh mozzarella cheese

Directions

Prepare the ziti according to the cooking directions in the box. In a large bowl mix the ricotta cheese, egg and half and half. Next add the sauce and broccoli florets. Add the macaroni and place in a sheet pan. Slice the mozzarella cheese and place on the ziti. Bake in a preheated 350° F for 30 minutes. Serve with a tossed salad. Bon Appetit.

 

HEALTHY BANANA OATMEAL COOKIES

INGREDIENTS

3 Mashed bananas

1/3c. Applesauce

2c. Oats

¼ c. Milk (any variety)

½ c. raisins

¼ c. chocolate chips

1 tsp. vanilla

1 tsp. cinnamon

DIRECTIONS

Preheat oven to 350° F. In a large bowl mix all the ingredients till combined. Form small cookies and bake for 12 to 15 minutes. Enjoy with a cup of coffee. Bon Appetit.

ZUCCHINI COUS COUS WITH VEGGIES

INGREDIENTS

1 large zucchini chopped

½ c. carrots small dice

½ c. celery small dice

½ c. onion small dice

½ c. mushrooms chopped

2 red peppers diced

1 c. low fat, low sodium chicken stock

½ c. craisins

¼ c. chopped pecans

2 tbsp. evoo

1 c. cous cous

Salt and pepper

DIRECTIONS

In a sauté pot, place evoo. Saute vegetables starting with the carrots, onion, red pepper and celery. Add a pinch of salt and pepper. Add the zucchini and a pinch of salt and pepper. Once soft add the mushrooms. Cook for a minute. Add the cous cous and the chicken stock. Add the craisins and the chopped pecans. If the cous cous looks dry add more chicken stock or water. Remove from heat and let stand. Check for seasoning. Serve with turkey chili. Bon Appetit.

KALE, SAUSAGE, AND WHITE BEAN SOUP

INGREDIENTS

1 large bag cut and washed kale

½ c. carrots small dice

½ c. celery small dice

½ c. onion small dice

3 cloves garlic minced

1 can small white beans drained

5 chicken sausage links cut in bite size pieces

2 quarts low sodium chicken broth

1 to 2 tsp. salt

1 to 2 tsp. evoo

DIRECTIONS

In a large stockpot sear the chicken sausage in a teaspoon of evoo. Remove from pot and set aside. In the same pot sauté the onion, carrot and celery. Cook for 5 minutes. Add the garlic. Cook for another minute. Add the kale. It might not all fit in the pot. Just add more kale as the soup progresses and the kale shrinks. Add the chicken stock. Add the chicken stock and mix. Add the white beans and stir it around. Salt and pepper to taste. Cook the soup for 20 minutes until you have all the kale in the pot and it is withered. Cook for another 20 minutes until it begins to boil. Serve with garlic bread. Bon Appetit.

CHICKEN ROLLATINI

INGREDIENTS

2 Chicken breasts split and flattened

½ c. drained frozen spinach

½ c. butter crackers crushed

½ c. Parmesan cheese grated

1 egg

2 tbsp. half and half

½ c. drained spinach

1 tbsp. garlic oil

Salt and pepper

DIRECTIONS

Take the frozen spinach and place a micro safe bowl sprinkled with salt and pepper. Add a little garlic oil and microwave for 3 minutes. Put the spinach aside. Take the chicken breasts and butterfly them like a book, not cutting all the way through. Take saran wrap and put it below and above the chicken breast. Flatten the chicken breast with a rolling pin. Set aside. Make a breading station of the bread crumbs and parmesan cheese in one bowl. In another bowl add the egg and half and half. Whisk them together. On a sheet pan lined in foil and spray it with vegetable spray. Take the chicken cutlets and lay them flat. Top it with the spinach and roll it tight. Next dip it in the crumb mixture. Then dip it in the egg mixture and again in the crumb mixture. Place on the sheet pan. Bake at 350° F for 40 minutes. Enjoy with sautéed veggies. Bon Appetit.

OATMEAL CRAISIN CHOCOLATE CHIP COOKIES

INGREDIENTS

1 Package Oatmeal Cookie Mix

¼ c. craisins

¼ c. chocolate chips

DIRECTIONS

Prepare the cookie mix as directed on the package. Add the craisins and the chocolate chips. Bake the chips according to the directions. Enjoy with a cup of coffee. Bon Appetit

ZUCCHINI WITH TOMATOES ITALIAN STYLE

INGREDIENTS

4 to 5 small zucchinis sliced thin

1 28 oz. Whole Tomatoes

2 onions chopped

2 tbsp. Oregano

Salt and Pepper

DIRECTIONS

In a large pot coat the bottom with a small amount of evoo. Add salt and pepper. Sauté until translucent. Add the zucchini and cook until it is starting to wilt. Add the tomatoes and crush the tomatoes with your hands. Add the spices and cook until it bubbles. Enjoy with chicken cutlets. Bon Appetit.

WHOLE WHEAT COUS COUS WITH ROASTED VEGGIES

INGREDIENTS

1 c. whole-wheat cous cous

1 c. chicken stock or any liquid of choice

1 onion chopped

1 red pepper chopped

1 yellow pepper chopped

1 c. frozen spinach

1 c. frozen brussel sprouts

1 c. frozen green beans

¼ c. sliced almonds

¼ c. dried craisins

2cloves garlic minced

½ c. fresh basil

evoo

2 tbsp. garlic oil

2 tbsp. wine

DIRECTIONS

On a sheet pan place the spinach, green beans and brussel sprouts. Drizzle them with evoo, salt and pepper. Roast them in a 375° F oven for 40 minutes. On the stove top sauté the onions, peppers, for about 5 minutes. Add the almonds and crasins. Mix together. Add the cous cous. Add the chicken stock and wine. Stir and remove from heat. Add the roasted veggies and stir together. Enjoy with lemon thyme cod in a pouch. Bon Appetit.

 

 

LEMON THYME COD IN A POUCH

INGREDIENTS

1 lb. Cod Filet

1 tbsp. garlic oil

1 lemon sliced

2 tbsp. panko breadcrumbs

Salt and pepper

Sprigs of Thyme

DIRECTIONS

Preheat oven to 375° F. Make a pouch of tin foil or parchment paper. Rub cod in garlic oil and place in pouch. Sprinkle with salt and pepper. Coat the cod with panko breadcrumbs. Put the lemon slices on the fish. Put a few sprigs of thyme on the fish. Seal up the pouch and place on a sheet pan. Bake for 20 minutes. If the fish is not golden on top, put it in the broiler for 3 minutes. Enjoy with whole-wheat cous cous with roasted veggies. Bon Appetit.

JANE’S NEW COCKTAIL

INGREDIENTS

3 oz. Diet Cranberry Juice

3 oz. Barefoot Pink Moscato

 

DIRECTIONS

In an 8-ounce tumbler glass place your ice cubes. Pour in the cranberry juice and then the moscato wine. Stir and serve chilled.

*Note: My cocktails are prepared to my liking. You may definitely change them to the way you like them.

TRULY SWEET SWEET POTATOES

INGREDIENTS

Sweet Potato Mix

5 medium sweet potatoes (large can of yams)

½. lb. butter (2 sticks) unsalted and softened

½ c. maple syrup

½ c. brown sugar

½ tsp. vanilla

Pinch of salt

Topping

1 stick butter unsalted and softened

1 cup brown sugar

½ c. AP flour

1c. chopped pecans.

DIRECTIONS

In an electric mixer combine all the ingredients for the sweet potato mix. In a separate bowl, using your fingers combine the topping ingredients to a coarse crumble. Pour the sweet poato mix in a baking dish, Sprinkle over the crumble topping and bake in a 350°F for 20 minutes or golden brown. Enjoy with turkey or ham. Bon Appetit.

 

 

OVER THE TOP STUFFING

INGREDIENTS

Grandma Hilda’s Traditional Stuffing

1 cornbread 8×8 (Homemade or store bought)

2 granny smith apples peeled and diced small

¼ c. chopped pecans

¼ c. dried cranberries

DIRECTIONS

Follow the recipe for Grandma Hilda’s stuffing recipe. Add the apple, cranberries and pecans to the sauté vegetables. Add the cornbread with the dry bread cubes. You might need additional chicken broth or water to make it moist. Enjoy with turkey. Bon Appetit.

 

GRANDMA HILDA’S TRADITIONAL STUFFING

INGREDIENTS

1c. celery chopped fine

1 c. chopped onion

1c. green pepper chopped

1 c. mushrooms chopped

8 c. dry bread cubes

¾ to 1 c. chicken stock or water

1 tsp. poultry seasoning

2 tbsp. white wine

½ c. butter plus 2 tbsp. evoo

DIRECTIONS

In a saucepan sauté the celery, onion, green pepper and mushrooms till tender, but not brown. Remove from heat and stir in poultry seasoning, salt and pepper. Add the wine and stir. Place dry bread in a large mixing bowl. Add the vegetable mixture. Drizzle with enough broth or water to moisten. Bake in a 350° F oven for 1 hour. Enjoy with turkey. Bon Appetit.

 

 

 

JENNA’S CHICKEN THIGHS

INGREDIENTS

8 skinless or boneless/skinless chicken thighs

1 to 2 tsp. salt

1 tsp. pepper

2 tbsp. garlic powder

2 tbsp. ground cumin

DIRECTIONS

Preheat oven to 350°F. On a sheet pan lined with tin foil. Place the chicken thighs, meat side up. Sprinkle with all the spices. Bake for 45 to 60 minutes. The top should look like a crust. Enjoy with roasted vegetables and oven baked sweet potato fries. Bon Appetit.

CRANBERRY SAUCE WITH CALVADOS(APPLE BRANDY)

INGREDIENTS

1bag fresh cranberries (12 oz.)

¾ c. sugar

¾ c. brown sugar

½ c. water

½ c. calvados

1 granny smith apple peeled, cored small dice

1 lemon zested and juiced

1 orange zested and juiced

¾ c. raisins

¾ c. chopped walnuts or pecans

 

DIRECTIONS

Cook cranberries, sugars and liquids for 5 minutes or until the skin pops on the cranberries. Add apples, zest and juices. Cook for 15 minutes. Remove from heat. Add nuts and raisins. Cool Serve chilled. Enjoy with turkey as a side or on a sandwich. Bon Appetit.

 

COUS COUS WITH TRUFFLE BUTTER

INGREDIENTS

1c. cous cous

1 ½ c. chicken stock

1 onion chopped

2 c. brussel sprouts (roasted)

2 c. chopped spinach (roasted

¼ c. sliced almonds

¼ c. dried cranberries

2 cubes Dorot frozen basil

2 cubes Dorot frozen garlic

2 cubes Dorot frozen ginger

2 tbsps. Truffle butter (white)

2 tbsp. evoo

½ to 1 tsp. salt

1 tsp. pepper

DIRECTIONS

On a sheet tray lined with foil, place the brussel sprouts and spinach. Drizzle with olive oil, salt and pepper. Roast in a preheated 375°F for 45 minutes. In a sauce pan sauté the onions. Add the nuts and cranberries. Add the cous cous and chicken stock, and craisins. Once the roasted vegetables are done add to the cous cous. Add the Dorsot garlic, basil and ginger. Add the white truffle butter. Serve with roast chicken. Bon Appetit.

 

 

HORSERADISH COD IN A POUCH

INGREDIENTS

1 lb. cod filet

1 tbsp. horseradish

1 tbsp. mustard

2 to 3 tbsp. plain breadcrumbs

½ tsp. salt

¾ tsp. pepper

2 tbsp. white wine

1 tsp. garlic powder

DIRECTIONS

On a sheet pan lined with tin foil, take another piece of tin foil and make a boat. Place the cod in the tin foil and set aside. In a separate bowl combine the remaining ingredients except the wine. Make a paste and spread it on the fish. Pour the wine over the fish. Bake in a preheated 350°F for 40 minutes. Enjoy with roasted vegetable cous cous. Bon Appetit.

 

SKIRT STEAK IN WINE

 INGREDIENTS

1 ½ lb. skirt steak

1 c. red wine

1tsp.minced garlic

1tsp. salt

1 tsp. pepper

DIRECTIONS

Marinate steak in a Ziploc bag with red wine, garlic, salt and pepper for 20 minutes or more. Grill on each side for 7 minutes. Let rest for 5 minutes. Serve with stewed zucchini and mashed potatoes. Bon Appetit

MASHED POTATOES

INGREDIENTS

1 lb. Yukon potatoes

3 to 4 tbsp. unsalted butter

¼ to ½ c. half and half

1 tsp. salt

1 tsp. pepper

DIRECTIONS

Cut the Yukon potatoes in small pieces. Place in cold water and cook till fork tender. Drain the potatoes and return it to the hot pot. Mash the potatoes. Add butter, half and half, salt and pepper until you get the consistency that you like. Add more half and half if you want them creamier. Check the seasoning for salt and pepper. Enjoy with stewed zucchini and skirt steak. Bon Appetit,

STEWED ZUCCHINI

INGREDIENTS

2 zucchinis sliced thin

2 small onions chopped

1 28oz. can plum tomatoes (I used San Marzano.)

2 tbsp. evoo

1 ½ tsp. salt

1 ½ tsp. pepper

DIRECTIONS

In a large pot sauté onions till soft. Add the zucchini and cook until it becomes soft. Add salt and pepper. Add the tomatoes and squish the tomatoes with your hands. I used San Marzano tomatoes. They are sweeter than other brands. If you use another brand and you find the stewed zucchini too acidic, add 1 tbsp. of sugar.  Stir and cook for about 15 to 20 minutes on low. Check for seasoning. Enjoy with skirt steaks and mashed potatoes. Bon Appetit.

SWEET POTATOES WITH THYME

INGREDIENTS

2 sweet potatoes cut into sticks

2 tbsp. evoo

1 tsp. salt

1tsp. pepper

2 tbsp. minced fresh thyme leaves

DIRECTIONS

Preheat oven to 375° F. Line a sheet pan with tin foil or parchment paper. Spray lightly with cooking spray. I use Pam. In a large mixing bowl mix all the ingredients. Lay them flat on a sheet pan. Bake for 45 minutes. Enjoy with turkey meatballs and a mixed salad. Bon Appetit.

EGGPLANT AND MUSHROOM COUSCOUS

 

INGREDIENTS

½ medium eggplant diced

1 small onion diced

3 cloves garlic minced

½ lb. mushrooms sliced

1 roasted red pepper diced

1 c. cous cous

1 c. low sodium chicken stock

¼ c. white wine

¼ c. craisins

¼ c. sliced almonds

4 tbsp. evoo

2 tsp. salt

2 tsp. pepper

DIRECTIONS

In a skillet sauté the eggplant, and onion in about a tsp. of evoo. Add the mushrooms and garlic and the almonds. Salt and pepper the vegetables to taste. Add the wine and stir. In a separate pot cook the cous cous according to directions in the low sodium chicken stock. Add the craisins to the cous cous. Mix the cooked cous cous with the vegetables and serve with oven roasted chicken. Bon appetite.

 

JANE’S CHOPPED LIVER

INGREDIENTS

1 lb. store bought chopped liver

1 onion diced fine

2 tbsp. evoo

1-2 tsp. madeira wine

Salt and pepper to taste

DIRECTIONS

In a sauté pan cook the onions till translucent. Add the liver. Stir and add the madeira wine. Salt and pepper to taste. Serve warm or room temperature. Serve with challah. Bon Appetit.

GEFILTE FISH

INGREDIENTS

1 Jar Gefilte Fish

2 carrots sliced thin

1onion sliced in half moons

1 to 2 tsp. pepper

1 to 2 tsp. sugar

pinch of salt

DIRECTIONS

Take the fish out of the jar and set it aside. Pour the gel into a saucepan with the carrot and onion. Add the salt, pepper and sugar. Bring to a boil. Add the fish and cook for an additional 10 minutes. Check for seasoning. Serve with horseradish. Bon Appetit.

 

 BAKED COD FILLET

INGREDIENTS

1 lb. cod fillet

1 clove garlic minced

½ tsp. salt

½ tsp. pepper

½ tsp. oregano

1tbsp olive oil

½ c. panko bread crumbs

¼ tsp lemon zest

½ lemon squeezed

2tsp. chopped parsley

 

DIRECTIONS

Pre heat oven to 400°F. Use 1tsp of the olive oil and rub it on the fish. Place on a sheet pan lined with parchment paper.

In a small bowl mix the bread crumb, spices, and half the olive oil. Add the lemon zest and a squeeze of fresh lemon juice. Place on top of fish. Bake for 15 to 20 minutes. Serve with fresh lemon and tartar sauce. Bon Appetit.

BEEF CHILI

INGREDIENTS

8 oz. prime beef cubed

1 large onion chopped

3 cloves garlic minced

2 carrots diced

3 peppers chopped

2 cans white beans

1 can black beans

1c. niblet corn

1 can crushed tomatoes

1 c. reed wine

1 c. chicken stock

2 tsp. salt

2tsp pepper

2tsp chili powder

2tsp cumin

2tsp-dried oregano

1tsp cinnamon

1tsp cocoa powder

DIRECTIONS

In a large pot sear the beef on all sides until brown. Remove and place on side. In the same pot, sauté the onion until translucent. Add the other vegetables and cook for about 5 minutes. Add back the meat. Add the spices and cook for about 2 minutes. Add the wine, chopped tomatoes and chicken stock. Cook on a simmer for 1 hour. Serve with macaroni, rice or chips. You may also add hot sauce, sour cream and cheese. Bon Appetit

GREAT GRANDMA HELEN’S

CUCUMBER SALAD

INGREDIENTS

2 CUCUMBERS

1 LARGE ONION

1 TBSP SUGAR

2 TBSP WHITE VINEGAR

 

DIRECTIONS

Slice cucumbers into thin circles.  Slice onion into thin half rings. Put them in a colander n the sink. Cover them with salt and toss them.  Leave in the sink to drain out the water for 30 minutes. In a separate small bowl mix the white vinegar, sugar and pepper.  Drain the cucumber and onion. Place in a jar with the dressing.  Put the cucumber salad in the fridge for at least an hour to chill. Serve with crusty bread. Bon Appetit

CHICKEN MARSALA

 INGREDIENTS

1lb chicken tenderloins

1lb baby portabella mushrooms sliced

1 small onion or 2 shallots minced

2 cloves garlic minced

1cup Marsala wine

2 tsp. salt

2 tsp. pepper

½ c. pancake mix or flour

2 to 3 tbsp. olive oil

2 tbsp. butter

DIRECTIONS

Dredge the chicken tenders in the dry pancake mix. In a large heavy skillet heat half the oil and brown the chicken on both sides until golden on all sides. Remove the chicken and set aside. In the same pan place the oil and butter. Add the onion, garlic and mushrooms. Saute till they are brown about 5 to 6 minutes. Add the wine and scrape up the bottom of the pan. Return the chicken and cook for another 5 minutes. Serve with pasta.

Bon Appetit.

EASY AND QUICK BROILED SALMON

INGREDIENTS

6 OZ. FILET OF SALMON

2 TBSP OLIVE OIL

1/8 TSP SALT

½ TSP PEPPER

½ TSP GARLIG POWDER

3 TBSP ITALIAN FLAVORED BREAD CRUMBS

DIRECTIONS

PREHEAT OVEN TO 400°F.  Rub 1 tbsp of the olive on the salmon filet. Sprinkle on salt, pepper and garlic powder. On a sheet pan lined in parchment paper, put on the filet. Sprinkle the breadcrumbs over the fish. Drizzle the remaining olive oil over the breadcrumbs.  Bake for 10 minutes. Broil for the last 3 minutes until brown.  If you don’t have a broiler increase the bake time to 15 minutes. Serve with roasted vegetables for a light fast and easy dinner. Bon Appetit.

CHICKEN WITH SPINACH AND MACARONI

 INGREDIENTS

2 COOKED CHICKEN BREASTS

1 10 OZ BOX FROZEN CHOPPED SPINACH

½ LB SHORT PASTA

¼ C. HALF AND HALF

¼ C.PARMESAN CHEESE

1 LEMON ZESTED AND ½ JUICED

1TSP SALT

½ TSP PEPPER

DIRECTIONS

Prepare pasta and spinach according to the directions on the package. In a large bowl shred the chicken.  Add the warm pasta and spinach. Add the rest of the ingredients. Mix well and serve a tossed green salad.  Bon Appetit

PORK CHOP WITH SAUTE APPLE AND ONION

INGREDIENTS

2 1” CENTER CUT PORK CHOP

1  APPLE PEELED CORED AND DICED

1 ORANGE PEPPER SMALL DICE

1 LARGE ONION DICED

¼ C MEDEIRA WINE

2 TBSP OLIVE OL

2 CLOVES GARLIC FINELY MINCED

2TSP SALT

2 TSP PEPPER

2 TSP CUMIN

DIRECTIONS

Preheat oven to 375° F. In a oven ready large sauté pan, place the chopped vegetables and olive oil. Use half of the seasoning. Sear the pork chop in that pan using the remaining of the seasoning for each side of the chop. Sear on each side for 2 to 3 minutes per side. Add the wine off heat. Put the pan back on heat and work the pan with a wooden spoon, and get up all the brown bits. When all the brown bits are up transfer the pan from the stove to the oven. Cook for 25 minutes. Serve with roasted vegetables and mashed potato. Bon Appetit

EASY BLUEBERRY PANCAKES

 INGREDIENTS

Pancake mix

½ c. sour cream

¾ c. fresh or frozen blueberries

1 tsp. lemon zest

1 tsp. vanilla

1 tsp. fresh lemon juice

DIRECTIONS

Prepare the pancake mix according to directions. Add the remaining ingredients.  Refrigerate for 5 minutes. On a hot griddle spray with a non stick spray. Ladle ¼ c. of pancake batter on the griddle. When it starts to bubble, flip the pancake. Watch the pancake, they cook very quickly. Enjoy with maple syrup.

Bon Appetit

COFFEE COCOA CHICKEN

 INGREDIENTS

1lb. skinless boneless chicken thighs

1 c. Trader Joes chili cocoa

1c. Brewed coffee

2 tbsp. brown sugar

2 tbsp Dijon mustard

2 tbsp. cumin

2 tbsp. garlic

2 tsp. salt

2 tsp. pepper

1large onion chopped

2 cloves garlic minced

2 tbsp. madeira wine + a splash

¼ c. slivered almonds

DIRECTIONS

In a large bowl whisk together all the ingredients except the chicken. When the mixture is dissolved place the chicken and the marinade in a plastic bag and set in the refrigerator for a few hours to marinate. Pre heat oven to 350°F.

On a sheet pan roast the almonds for 5 minutes. Remove and cool. In an oven proof skillet sauté onion and garlic. Add a splash of madeira wine to the onion and garlic.  Add the chicken from the marinade. Brown on both sides and transfer to the oven for 30 minutes. Serve with potatoes and a green vegetable.     Bon Appetit.

JANE’S BLUEBERRY CAKE

INGREDIENTS

4 c. blueberries

1 c. all purpose flour

1 c. sugar

2 tsp. baking powder

3 eggs

2 tbsp. brown sugar

1 tsp. vanilla extract

1 tsp. lemon zest

1 tbsp. lemon juice

¼ c. butter melted

DIRECTIONS

Line a 9×9 cake pan with blueberries. Mix all the ingredients except the butter. Pour the batter over the blueberries. Pour the melted butter over the batter. Bake in a 350°F for 40 to 45 minutes. Serve warm with whipped cream or vanilla ice cream. Bon Appetit

                                                 ZUCCHINI WITH TOMATOES
INGREDIENTS
3 SMALL OR 2 LARGE ZUCCHINI
1 MED ONION DICED
4 PLUM TOMATOES BLANCHED AND DICED
2TBLS OLIVE OIL
1TSP SALT
1TSP PEPPER
1TSP DRIED OREGANO
1TSP DRIED OR 1TBLS FRESH BASIL
DIRECTIONS
In a non stick pan saute zucchini and onion in the olive oil until translucent.  Add the tomatoes and seasonings and cook till tender.
To make a sauce add 1/2 cup wine and 1/2 cup water.  You substitute chicken stock for either. One note on stock try to use a reduced fat and sodium brand if it is not homemade stock.
BON APPETIT

                                                                                                                 AN OLD FAVORITE VINAIGRETTE
1/2 C OLIVE OIL
1/4 C RED WINE VINEGAR
1/2 TSP SALT
1/4 TSP PEPPER
1/4 TSP DIJON MUSTARD
DIRECTIONS
Whisk all of the above ingredients together.
BON APPETIT

                  SCRAMBLED EGGS WITH FRESH CHIVES

INGREDIENTS
2 EGGS XL
2TBLS WATER
1TBLS FRESH CHOPPED CHIVE
1TSP BUTTER
1/8 TSP SALT
1/8 TSP PEPPER

DIRESTIONS
In a small bowl beat the 2 eggs and water.  Add the fresh chives.  Ina small non stick skillet add the butter.  Once melted add the eggs. Begin to softly stir the eggs with a wooden spoon. When you see the eggs softly come together they are ready. If you like your eggs more  well done continue to cook.    BON APPETIT

CHICKEN SAUSAGE AND PASTA

INGREDIENTS

2 large onions chopped

4 cloves garlic minced

5 links chicken sausage sliced

½ c. reduced sodium chicken stock

½ c. sherry wine

2 tbsp. olive oil

1lb. pasta

DIRECTIONS

In a large skillet brown up the sausage. Remove and set aside. Place 2 tbsp. olive oil and add the onions. Saute for  5 minutes and add the garlic. Saute for another two minutes. Add back the chicken sausage and add the chicken stock and wine. Bring to a simmer. Prepare any pasta according to the directions on the box.  Serve with roasted vegetables. Bon Appetit.

DAD’S MEATLOAF

INGREDIENTS

2 lbs. ground chuck

1 64 oz. V8 hot tomato juice

1 onion grated

1tbsp. chopped garlic

1 egg

½ c. dried Italian style breadcrumbs

½ lb. fingerlake potatoes sliced thin

2 tsp. salt

2 tsp. pepper

DIRECTIONS

In a large bowl mix chopped meat with the other ingredients except the potatoes and ½ of the tomato juice. Add  between ¼ and ½ of the tomato juice to moisten the meat. Form the meat into a loaf and put on a sheet pan lined with tin foil. Place the sliced potatoes around the loaf and pour the remainder of the juice over the meatloaf and the potatoes. Bake in a 350°F oven for 1hour and 30 minutes. Serve with roasted sting beans.                 Bon Appetit.

BANANA CHOCOLATE CHIP PANCAKES

INGREDIENTS

Pancake mix

½ c. sour cream

¼ c. semi sweet chocolate chips

1 sm banana

1 tsp. vanilla

 

DIRECTIONS

Prepare the pancake mix according to directions. Add the remaining ingredients.  Refrigerate for 5 minutes. On a hot griddle spray with a non stick spray. Ladle ¼ c. of pancake batter on the griddle. When it starts to bubble, flip the pancake. Watch the pancake, they cook very quickly. Enjoy with maple syrup.

Bon Appetit

PIGS IN A BLANKET

INGREDIENTS

1 box frozen puff pastry

1lb. Hebrew National hotdogs

¼ c. dijon mustard

DIRECTIONS

Place one sheet of pastry on a cold surface. Roll out to the shape of a rectangle. Place a hot dog on the dough and cut out a square around the hot dog. Spread a small amount of Dijon mustard on the puff pastry and roll the hot dog up. Cut in thirds. Place on sheet pan lined with parchment paper. Keep cold until ready to bake. Preheat an oven to 400° F. Bake for 20 minutes turning once during cooking. Serve with a sweet dipping sauce. Bon Appetit.

ROASTED YUKON POTATOES

INGREDIENTS

1lb Yukon potato

¼ c. olive oil

1 onion chopped

3 cloves garlic minced

2 tsp. salt

2 tsp. pepper

DIRECTIONS

Preheat oven to 400° F. On a sheet pan lined with tin foil toss all the ingredients and spread them out on the baking sheet. Bake for 1 hour tossing once during the cooking process. Potatoes will be crisp on the outside and soft on the inside. This makes a wonderful side to fish, chicken, beef or pork dish. Bon Appetit.

JANE’S CABBAGE SOUP

INGREDIENTS

1 large head cabbage cored and sliced

1 onion sliced into half rings

3 beef ribs

1 14 oz. V8 spicy tomato juice

½ 14 oz. Sacramento tomato juice

2 tsp. salt

2 tsp. pepper

2 tsp. granulated garlic

2 tsp. lemon juice

DIRECTIONS

Place all the ingredients in a slow cooker. Let it cook for about 6 to 8 hours. You can make the soup on the stovetop. It will probably cook for about 2 to 3 hours. Enjoy with a sandwich or a salad for a comforting lunch on a cold winter day. Bon Appetit

GRANDMA HILDA’S APPLE CAKE

INGREDIENTS

1c.flour

1c sugar

¼ tsp. salt

1 tbsp. baking powder

3 eggs

4c. sliced apples

¼ c. unsalted butter

1 tsp. vanilla

1tsp. lemon zest

½ tsp. cinnamon

½ tsp. allspice

DIRECTIONS

Preheat oven to 350°F. Peel, core and slice the apples. Any variety you like is good. Line a cake pan with the apples.  Mix all the ingredients in a bowl except the butter. Pour the batter over the apples.   Pour the melted butter over the batter. Bake for 35 to 40 minutes. Check with a toothpick comes out clean.

Bon appetit

BBQ SIRLON STEAK

INGREDIENTS

1 ½ lb. Sirlon Steak

2tbls olive oil

1 tsp. salt

½ tsp. pepper

DIRECTIONS

Preheat your grill according to the directions on your gas grill. If you are using a charcoal grill, wait until the coals turn white. Coat the meat with olive oil, salt and pepper. Sear the meat and cook for about 7 minutes on each side for medium. You should only turn the meat once. Serve with a sweet potato and roasted vegetables. Bon Appetit.

EASY BBQ SWEET POTATO

INGREDIENTS

2 medium sweet potatoes

1 tsp. sea salt

DIRECTIONS

Microwave the sweet potato according to the directions on your microwave. Wrap the potatoes in tin foil. Place them on your grill were there is indirect heat. Serve with sea salt.  Serves two. Bon Appetit

COUS COUS WITH ZUCCHINI

INGREDIENTS

2 medium zucchinis chopped

1 onion diced

2 garlic cloves minced fine

1 c. low sodium chicken stock

¼ c. marsala wine

¼ c. craisins

¼ c. chopped walnuts

½ to 1 tsp. kosher salt

½ tsp. pepper

DIRECTIONS

In a saucepan sauté the onion and zucchini. Once soft add the garlic. Cook for a minute. Add the stock and the wine along with the craisins. Bring to a boil. Turn off the heat. Add the cous cous. Cover and let stand. Fluff after 5 minutes and add the walnuts.  Serve along with Cod Oreganata as a delicious side dish. Bon Appetit.

COD OREGANATA

INGREDIENTS

1 lb. cod fillet

4 tbsp. evoo

¼ c. panko breadcrumbs

¼ c. Italian seasoned bread crumbs

2 garlic cloves minced very fine

½ tsp. kosher salt

½ tsp. pepper

DIRECTIONS

Preheat oven to 400° F. In a small bowl combine about 3tbsp of the evoo with the breadcrumbs, salt, pepper and garlic. Mix until it forms a crumb. You may need to add a little more oil.  On a sheet tray lined with foil, place the fish. Using a smear of the leftover evoo, coat the fish. Press the bread mixture onto the fish firmly. Place the fish in the oven for 20 minutes. Serve with a lemon wedge and tartar sauce if desired. Bon Appetit.

HALIBUT SALAD

INGREDIENTS

1lb. halibut fillet

¼ c. mayonnaise

2tsp. onion powder

2tsp. garlic powder

1 ½ tsp. salt

1 ½ tsp. sugar

2 tbsp. celery minced

2 tbsp. scallion minced

DIRECTIONS

Poach halibut in a skillet covered in water with about 2 tbsp. of salt. Cook for 10 minutes. In a medium bowl combine the remaining ingredients. When the fish is finished and still a little warm, flake it and add it to the other ingredients. Check for seasoning. Enjoy this salad on crackers or on top of a fresh green salad. Bon Appetit.

ASIAN  CRUSTED COD

INGREDIENTS

1 lb. cod fillet

¼ c. panko breadcrumbs

1 tsp. Hoisin sauce

1tsp. Tamari sauce

1tsp. apple cider vinegar

2 tsp. dark sesame oil

1 tsp. EVOO

1 tsp. sugar

1 tsp. garlic powder

2 tbsp. celery minced

2 tbsp. scallion minced

DIRECTIONS

Preheat oven too 400° F. On a sheet pan lined with tin foil, place the fish. Rub the fish with a little EVOO, salt and pepper. Mix all of the above ingredients in a bowl. It should be the consistency of a crumb. Pack it on the fish. Bake for 20 minutes. Serve with sesame noodles and roasted vegetables. Bon Appetit.

GRILLED LEMON CHICKEN

INGREDIENTS

2lbs. boneless chicken breast

2 lemons zested and juice

2 cloves garlic minced

2 tbsp. EVOO

1 tsp. salt

1 tsp. pepper

DIRECTIONS

In a Ziploc bag combine all the ingredients, including the shells from the lemon. Marinate in the refrigerator for 24 to 48 hours. Heat the grill and sear the chicken.  Cook for 8 to 10 minutes on each side depending on the size of the breast. Enjoy with a salad and baked potato. Bon Appetit.

BRUSCHETTA WITH HEIRLOOM TOMATO SALAD

 INGREDIENTS

 Good bread sliced

 1lb. heirloom tomatoes

 2tbsp. evoo

 1 tsp. salt

 1 tsp. pepper

 ½ tsp. balsamic vinegar

 2 garlic cloves (1 minced)

 DIRECTIONS

Preheat your grill. Brush evoo on both sides of the bread. In a separate bowl mix the cut tomatoes, evoo, minced garlic salt and pepper. Grill the bread and rub the clove of garlic on the hot bread. Top with the heirloom tomato salad. Serve as a side dish with bbq strip steak. Bon Appetit.

OVEN ROASTED ZUCCHINI

INGREDIENTS

 1 lb. zucchini sliced

 1 tbsp. evoo

 1tsp. salt

1 tsp. pepper

DIRECTIONS

Preheat oven to 400° F. Line a sheet pan with tin foil. Line the pan with the sliced zucchini. Coat the zucchini with the evoo, salt and pepper. Roast for 20 to 25 minutes. Serve with bbq strip steak, and bruschetta with heirloom tomato salad. Bon Appetit.

SIMPLE BBQ STRIP STEAK

 INGREDIENTS

1 lb. strip steak

1tbsp. good evoo

1 tsp. kosher salt

1 tsp. pepper

 DIRECTIONS

Preheat your grill to the appropriate temperature for grilling. Coat your steak with evoo, salt and pepper. Sear the meat on each side for 3 minutes. Cook for 5 minutes on each side for medium well. Serve with roasted vegetables and bruschetta. Bon Appetit.

ROASTED RED PEPPER HUMUS

 

INGREDIENTS

1can small white beans drained

1 can chickpeas drained

1/3 c. tahini

1 ½ tsp. salt

1 lemon zested

6 tbsp. fresh lemon juice

8 dashes hot sauce

2 fire roasted pepper

4 garlic cloves

 

DIRECTIONS

In a food processor mince the garlic. Add the remaining ingredients and process until it is a coarse puree. Enjoy with sweet potato chips. Bon Appetit.

SCRAMBLED EGGS WITH HERB GOAT CHEESE AND SCALLIONS

INGREDIENTS

2 eggs

1tbsp. evoo

1tbsp. scallions sliced

1tbsp. herb goat cheese crumbled

1 tsp. water

1/8 tsp. salt

DIRECTIONS

In a bowl beat 2 eggs. Add the water, scallions and salt. Heat a nonstick skillet. Add the evoo. Place the eggs in the middle of the pan and start to scramble them by moving them around the pan with a wooden spoon, for about a minute or two. Add the crumbled herb goat cheese and cook for another minute. Enjoy with toast and fresh fruit salad. Bon Appetit.

ROASTED ROMA TOMATOES

 INGREDIENTS

6 Roma Tomatoes

2 tbsp. evoo

1 tsp. salt

1 tsp. pepper

½ tsp. sugar

1 tbsp. Parmesan cheese

DIRECTIONS

Preheat oven to 400° F. Slice the roma tomatoes vertically and remove the seeds. Place on a sheet tray lined with tin foil. Drizzle the tomatoes with the evoo, salt pepper and sugar. Bake for 25 minutes. Remove and drizzle with the Parmesan cheese. Bake for 5 minutes more. Enjoy with steak or chicken as a wonderful side dish.     Bon Appetit.

OVEN ROASTED RAMPS

INGREDIENTS

1 Bunch Ramps (about 1 cup)

2 tbsp. evoo

1 tsp. salt

1tsp. pepper

DIRECTIONS

Rinse the ramps. Chop the ramps or julienne them. Place on a sheet pan lined with foil. Coat with evoo, salt and pepper. Bake for 20 minutes. Enjoy as a side with fish or chicken. Bon Appetit.

RAMP ROASTED COD

 

INGREDIENTS

1 lb. cod

¼ c. panko breadcrumb

¼ c. Italian seasoned breadcrumb

¼ c. evoo plus 2 tbsp.

6 Ramp leaves

½ tsp. salt

½ tsp. pepper

 

DIRECTIONS

Preheat oven to 400° F. In a small mixing bowl combine the panko breadcrumb, Italian breadcrumb and ¼ c. evoo. Mix until it becomes a crumble. On a sheet pan lined with foil, place the cod. Use the 2 tbsp. of evoo to rub on the cod. Top with salt and pepper. Press the breadcrumb crumble onto the fish. Place the ramp leaves on top of the fish. Bake for 20 minutes. Enjoy with roasted purple kale. Bon Appetit.

COUS COUS WITH TOMATOES

 

INGREDIENTS

1 c. cous cous

1 small onion chopped

1 red pepper diced

1 yellow pepper diced

1 small zucchini diced

2 tbsp. evoo

1 can San Marzano whole peeled tomatoes

2 tbsp. dried cranberries

2 tbsp. sliced roasted almonds

¼ c. madeira wine

¼ c. marsala wine

¼ c. water

1 tsp. salt

1 tsp. pepper

 

DIRECTIONS

In a skillet, sauté the vegetables in evoo until tender and translucent.  Add the salt and pepper.  Add the cous cous,  madeira wine, marsala wine and water.  Cover and let stand 5 minutes. Fork the cous cous. Add the cranberries and almonds. Enjoy as a side with BBQ chicken and salad. Bon Appetit.

TOMATO COUS COUS WITH RAMPS

 

 

 

INGREDIENTS

 

1 c. cous cous

 

1 small onion chopped

 

1 red pepper diced

 

1 yellow pepper diced

 

1 small zucchini diced

 

2 tbsp. evoo

 

1 can San Marzano whole peeled tomatoes

 

2 tbsp. dried cranberries

 

2 tbsp. sliced roasted almonds

 

¼ c. ramps julienned

 

¼ c. madeira wine

 

¼ c. marsala wine

 

¼ c. water

1 tsp. salt

1 tsp. pepper

DIRECTIONS

In a skillet, sauté the vegetables in evoo until tender and translucent.  Add the salt and pepper.  Add the cous cous,  madeira wine, marsala wine and water.  Cover and let stand 5 minutes. Fork the cous cous. Add the cranberries, ramps and almonds. Enjoy as a side with BBQ chicken and salad. Bon Appetit.

JANE’S GREAT BURGER

 

INGREDIENTS

1lb prepared prime sirloin beef patties

        (4 oz. each) Beef 80%/20%

 

DIRECTIONS

Preheat a skillet until it is hot. Place each of the patties in the skillet. Sear the beef on both sides. Cook for about 2 minutes per side. Place on a hamburger bun or a roll. Serve with or without condiments of your choice. Enjoy with a tossed salad. Bon Appetit.

BERRIES WITH BALSAMIC

 

INGREDIENTS

1-pint strawberries

1-pint blueberries

1 tbsp. sugar

1 tbsp. balsamic vinegar

Pinch of salt

 

DIRECTIONS

Clean the fruit. Slice the strawberries and place in a large bowl. Add the blueberries and the other ingredients. Let the berries sit for about 15 minutes or longer. The longer they sit, the better they taste. Serve plain or with whipped cream or ice cream. Bon Appetit.

BERRY BERRY PANCAKES

 

 

INGREDIENTS

Pancake mix

½ c. sour cream

½ c. blueberries

½ c. strawberries sliced

½ tsp. vanilla

Pinch of salt

Vegetable spray

DIRECTIONS

Prepare the pancake batter according to the directions on the box. Add the sour cream, vanilla and salt. Heat a griddle and spray with the vegetable spray. Put about ¼ c. of batter for each pancake. Place the sliced strawberries on the cake as they are cooking. Flip and cook on the other side. Pancake batter is very forgiving. If the batter is too thick add more milk. Enjoy with maple syrup or powdered sugar. Bon Appetit.

SIMPLE SAUTEED VEGETABLES

 INGREDIENTS

 2 onions chopped

 2 zucchinis cut into small rings

 1 yellow pepper diced

 1 red pepper diced

 1 orange pepper diced

 2 tsp. garlic minced

 3 to 4 tbsp. evoo

 Salt and pepper to taste

DIRECTIONS

 In a large sauté pan, add 2 tbsp. of evoo. Add the onion and cook for 2 to 3 minutes. Add 1 tsp. of salt and the same of pepper. Add the zucchini peppers and garlic. Add another ½ tsp. of salt and pepper. You might need to add a bit more olive oil if it looks dry from the zucchini, as zucchini will soak up the olive oil. Check for seasoning. Enjoy with pasta or on it’s own as a great side dish to any meal. Bon Appetit.

LEMON CHICKEN THIGHS

INGREDIENTS

2 lbs. boneless, skinless chicken thighs

½ tsp. salt

½ tsp. pepper

 

LEMON SAUCE

1c. fresh lemon juice

½ c. evoo

1 tbsp. red wine vinegar

1 ½ tsp. garlic minced

½ tsp. dried oregano

Salt and pepper to taste

DIRECTIONS

Preheat oven to 400° F. Prepare the lemon sauce as directed and marinate the chicken.  You can marinade the chicken from 20 minutes to overnight. Place the chicken in a skillet and bake in the oven for 35 to 40 minutes.  Make extra marinade and use as a sauce for the chicken. Enjoy with pasta and simple sautéed vegetables. Bon Appetit.

Josh’s Frittata

 

INGREDIENTS

6 eggs

1 onion diced

1 yellow pepper diced

1 red pepper diced

1 scallion minced

1 garlic clove minced

1tsp. rosemary miced

1 tsp. thyme minced

3 oz. herb goat cheese

3-4 tsp. evoo

2 tbsp. water

Salt and pepper

 

DIRECTIONS

In a large oven proof skillet, sauté onion, peppers, garlic and scallion for about 5 minutes. Add a pinch or two of salt and pepper. In a mixing bowl whisk the eggs. Add water, rosemary thyme salt and pepper. Add the egg mixture to the vegetables. Crumble in the herb goat cheese. Transfer from the stove to a preheated 400° F for 45 minutes. Serve with toast and fresh fruit. Bon Appetit.

JANE’S SPICY EGGPLANT DIP

 

 

 

INGREDIENTS

 

1 Eggplant

 

2 onions rough chopped

 

3 peppers (yellow, orange or red)

 

3 garlic cloves

 

2 tbsp. tahini

 

3 tbsp. fresh lemon juice

 

½ tsp. cayenne pepper

 

1tsp. salt

 

1 tsp. pepper

 

 

 

DIRECTIONS

 

Preheat oven to 400° F. Pierce the eggplant with a fork. Place on a sheet tray. Rub it with evoo, salt and pepper. Roast it in the oven for 45 minutes. Rough chop the other vegetables, garlic and put them on another sheet tray. Drizzle with evoo, salt and pepper. Place in the same oven for 45 minutes too. Cool the vegetables and then put everything in the food processor. Check for seasoning. Enjoy with pita chips or as a spread on a sandwich.  Bon Appetit.

JANE’S PESTO

 

INGREDIENTS

1c. Fresh Basil

3 tbsp. sliced almonds

3 tbsp. chopped walnuts

3 tbsp. parmesan cheese

3 garlic cloves.

1/3 to ½ c. evoo

¼ tsp. salt

½ tsp. pepper

 

DIRECTIONS

Place everything in a food processor. Check for seasoning. I do not add a lot of extra salt because the parmesan cheese is salty. Serve over pasta, or vegetables. You can make a sauce using mayo for a sandwich. Bon Appetit.

JANE’S PEA SOUP

 

INGREDIENTS

1c. onion chopped

3 stalks celery chopped

4 scallions sliced thin

3 carrots diced

2 garlic cloves minced

4 c. chicken stock (low sodium)

1 c. white wine

1 c. water

1 package of split peas

3 to 4 tbsp. evoo

Ham bone if available (bacon, ham, beef ribs)

 

DIRECTIONS

In a dutch oven sauté onion, celery, scallion, carrots in evoo till tender. Add the garlic and cook for another minute. Add the ham bone or the suggested meat alternatives. Sear the meat till brown. Add the liquids and bring to a boil. Add the split peas and cook for 1 to 2 hours. For a smoother soup, puree half of the soup and pour it back in the pot. Serve with a sandwich for a nice lunch or crackers for an appetizer. Bon Appetit.

JANE’S SPINACH COUS COUS

 

INGREDIENTS

1 onion chopped

3 cloves of garlic minced

1 yellow pepper diced

1 red pepper diced

2 cups frozen spinach

1 cup cous cous

2 cups water or chicken stock low sodium

1 cup white wine

2 tsp. apple cider vinegar

¼ c. dried cranberries

2 tbsp. evoo

1 to 2 tsp. salt

1 tsp. pepper

 

DIRECTIONS

In a heavy skillet sauté the onion and peppers. Add a portion of the salt and pepper. After a few minutes add the garlic and cook for another minute. Add the frozen spinach and cook for another 3 to 4 minutes. Add the cous cous, water and wine. Add the dried cranberries. Stir turn off the heat and let it rest for 5 to 10 minutes. Fluff with a fork. Enjoy with lamb chops as a wonderful side dish. Bon Appetit.

QUICK LAMB CHOPS

 

INGREDIENTS

2 lbs bone in lamb chops

Evoo enough to coat the pan

2 tsps. Salt

2 tsps. Pepper

 

DIRECTIONS

In a heavy skillet, heat the evoo. Salt and pepper the lamb chops. Sear on both sides.  Cook an additional 4 to 5 minutes on each side for medium. Time might vary, depending on the thickness of the cut. Enjoy with Jane’s spinach cous cous. Bon Appetit.

EGGPLANT PARMESAN ALA DIBIASI

 

 

INGREDIENTS

3 medium eggplants

Kosher salt

Flour

Eggs

Breadcrumbs

Vegetable Oil

Tomato Sauce (Homemade or Jar)

Mozzarella Cheese (packaged)

 

DIRECTIONS

As you can see there are no amounts of the ingredients. This is because of the amount of eggplants that you are preparing. This is one recipe that you need to know the steps and the amount of ingredients are use as you go. Use your best estimates of each ingredient. Peel and slice the eggplant into vertical slices. In a colander, place the eggplant with a good amount of salt.. After 10 minutes rinse with cold water to take out the bitterness of the eggplant. Towel dry the eggplant. Set up a breading station. Use 3 pie pans, or flat plats. The first is for the flour. The second is for the eggs that are beaten. The third is for the breadcrumbs. I would recommend store bought Italian seasoned.  Heat a skillet with any type of clear flavorless oil if available. If not any oil will do. Fry the eggplant for approximately 2 minutes on each side. Place on paper towels to soak up any excess oil. Place in a baking dish and layer your eggplant with your sauce. Top with packaged and sliced mozzarella cheese. I like Polly-O. Bake  in a 350° F oven for an hour. Serve with pasta or a salad. Bon Appetit.

GRANDMA HILDA’S STUFFING

INGREDIENTS

8 cups dried bread (packaged if you desire)

4 carrots peeled and diced

5 stalks of celery with tops diced

1 onion chopped

1 green pepper diced

1 lb. mushrooms chopped

1 box low sodium chicken stock

Fresh thyme

Fresh rosemary

Fresh sage

Dried parsley

Poultry seasoning

Salt and pepper

1 stick unsalted butter

3 tbsp. olive oil

DIRECTIONS

Sauté the vegetables in the butter and olive oil.  When the vegetables are translucent, take off the heat. Add the bread and spices. Add the chicken stock till moist but not mushy. Seasoning is done to taste. Serve with chicken or turkey. It is an easy dish that can be served year round. Bon Appetit.

CRANBERRY FRUIT COMPOTE

INGREDIENTS

1 12oz bag fresh cranberries

1 ¼. c. granulated sugar

½ c. brown sugar packed

½ c. water

½. Apple cider

1 granny smith apple peeled, cored and fine diced

Zest and juice of one orange

Zest and juice of one lemon

¾.c. raisins

¾.c walnuts

2 tbsp. Calvados

DIRECTIONS

In a heavy saucepan add the cranberries, sugars and liquid. Cook until the skin splits (about 6-7 minutes). Add the rest of the ingredients except the calvados and cook for another 15-20 minutes. Take off the heat and add the calvados. Chill and serve cold with turkey,chicken or pork. Bon Appetit.

JANE’S TRUFFLE POPCORN

 

INGREDIENTS

Microwave Popcorn

Truffle Oil

DIRECTIONS

Microwave the popcorn as directed on the package. Drizzle about 2 teaspoons of truffle oil on the popcorn or to taste. Remember a little goes along way. You can use white truffle butter. Melt the butter in a pan and then pour it over the microwaved popcorn. Enjoy with a movie. Bon Appetit.

MUSSELS IN WHITE WINE AND SHERRY

INGREDIENTS

1 lb. cleaned fresh mussels

1 shallot minced

3 cloves of garlic minced

1 tsp. salt

1 tsp. pepper

2 tbsp. unsalted butter

2 tbsp. evoo

½ c.  White wine

½ c. Sherry

DIRECTIONS

In a large skillet sauté pan the shallot in evoo and butter. Add salt and pepper. Cook one to two minutes and add the garlic. Then add the wine and sherry and cook for a minute. Add the mussels and cover. Cook for 8 to10 minutes until all the mussels open. Serve with pasta and crusty Italian bread. Bon Appetit.

TRUFFLE GARLIC SMASHED TURNIPS

 

INGREDIENTS

1 Turnip peeled and diced

3 garlic cloves smashed

2 tbsp. butter

3 -4tbsp. half and half

Salt and pepper to taste

1 tsp. truffle oil

1tsp. chopped chives

 

DIRECTIONS

In a large pot boil water. Add the diced turnip and the garlic to the water. Liberally salt the water. Boil for about 25 minutes or fork tender.  Drain the turnip and garlic. Return them back to the hot pan. Add the half and half, butter, salt and pepper to the pan. Take a masher and mash away. Stir till smooth.  Add the truffle oil and chopped chives. Enjoy with roast chicken meatloaf, Bon Appetit

JANE’S SIRLON STEAK STIR FRY

 

INGREDIENTS

 1 lb sirlon steak

 1 red pepper cut in strips

1 yellow pepper cut in strips

1 lg onion cut in half rings

3 cloves garlic minced

1 head of broccoli florets

1 carrot sliced thin

1 can water chestnuts

2 tbsp.toasted sesame oil

2 tbsp.hoisin

2 carrots sliced thin

2 tbsp.oyster sauce

2 tbsp. white wine vinegar

evoo

salt and pepper

 

DIRECTIONS

In a large non stick skillet or wok, heat it and sear the sliced steak. Place the steak in a separate plate. Add some evoo to the skillet and sauté the onion, carrots and garlic. Add the remaining ingredients and sauté until until crisp yet tender. Add the steak in and cook until medium rare. Serve with spaghetti or rice. Bon Appetit.

 

JANE’S SHRIMP SCAMPI

 

INGREDIENTS

1 lb. fresh cleaned and deveined shrimp

4 cloves garlic minced

1 lemon zested and juiced

1 cup white wine

2 tbsp. butter

2 tbsp. evoo

 

DIRECTIONS

In a non stick pan heat the butter and evoo. Add the garlic and lemon zest. Add the shrimp and cook until the shrimp turns pink and turn them. Add the lemon juice and wine. If the sauce is too thin add a few teaspoons of breadcrumbs. Serve with pasta and garlic bread. Bon Appetit.

JANE’S SAUTED SPINACH

 

INGREDIENTS

3 lbs. fresh, cleaned baby spinach

4 garlic cloves minced

2 tbsp. evoo

2 tsp. salt

2 tsp. pepper

 

DIRECTIONS

In a large nonstick skillet heat the evoo. Add the garlic. Cook for about a minute. Add the spinach. Toss in salt and pepper. Enjoy as a wonderful side dish to roast chicken and sweet potatoes. Bon Appetit.

COUS COUS WITH GRAPE TOMATOES AND PESTO

 

INGREDIENTS

1 c. grape tomatoes [any color]

½ c. frozen spinach

¼ c. sliced almonds

¼ c. craisins

1 c. cous cous

½ c. water

¼ c. sherry

¼ c. marsala wine

2 tbsp. pesto [store made]

1 tsp. salt

1 tsp. pepper

evoo to coat the pan

 

DIRECTIONS

In a saucepan, sauté the grape tomatoes and spinach in evoo for about a minute or two. Add the almonds, and craisins. Cook for another minute. Add the cous cous and the liquids. Cook for a minute. Add the pesto salt and pepper. Remove from heat. Wait 5 minutes and fluff with a fork. Serve with Jane’s Kickin Chicken. Bon Appetit.

JANE’S KICKIN CHICKEN

 

INGREDIENTS

8 boneless, skinless chicken tenders

¾ c. buttermilk

¼ c. hot sauce

1 tsp. salt

1 tsp. pepper

¼ c. flour

½ c. Parmesan cheese

1 c. fiber one cereal with vanilla clusters

evoo for frying

 

DIRECTIONS

Make a breading station, for the flour buttermilk and crumbs. Place the flour in one bowl. In the bowl with the buttermilk add the salt, pepper and hot sauce. Crush the cereal and add the Parmesan Cheese.  Heat a non-stick skillet with the evoo. Dredge the chicken in the flour coat in the buttermilk, the crumb mixture and sauté in the hot oil. Cook for 2 to 3 minutes per side till golden brown.  Serve with vegetable cous cous with pesto. Bon Appetite.

EASY EASY CREAMED SPINACH

 

INGREDIENTS

2 10 oz. packages of frozen spinach thawed and squeezed dried

2tbsp. evoo

2tbsp. butter

½ onion mnced

2 garlic cloves minced

¼ c. flour

salt and pepper

½ tsp. pumpkin pie spice

¼ c. half and half

¼ c. milk

 

DIRECTIONS

In a non stick skillet sauté the onions in the butter and evoo. Add the flour and cook for a minute or two. Add the spinach. Cook for a minute. Add the half and half, milk pumpkin spice, salt and pepper. Cook till it is hot and bubbly. Serve with roast chicken or salmon. Bon Appetit.

JANE’S EASY CHICKEN MARSALA

 

INGREDIENTS

2 chicken breasts cut into 3 lengthwise strips

¼ c. panko breadcrumbs

½ lb. cremini mushrooms sliced

¼ c. chicken stock

¼ c. marsala wine

2 tsp. salt

2 tsp. pepper

2 tbsp. evoo

2 tbsp. butter

 

DIRECTIONS

In a non stick skillet heat the butter and evoo. Sauté the mushrooms until brown yet firm. Salt and pepper the chicken strips and dredge them in the panko breadcrumbs.  Place them in the same skillet and brown on both sides. Add the chicken stock and marsala wine and cook for about 10 minutes. Serve with pasta or garlic mashed potatoes. Bon Appetit.

ZUCCHINI SPAGHETTI

 

INGREDIENTS

1lb package of spaghetti squash (it looks like spaghetti)

3-to4 tbsp. pesto (homemade or store bought)

 

DIRECTIONS

In a large pot bring to a boil about 2 quarts of salted water. Add the spaghetti squash. Cook for approximately 7 or 8 minutes. Cook till soft yet al dente. Strain and toss with the pesto sauce. Serve with roast chicken, salmon or steak. Bon Appetit.

CARROT SPAGHETTI

 

INGREDIENTS

1 lb. carrot spaghetti (home made / store bought)

2 c. Marinara Sauce

DIRECTIONS

In a large pot boil filled with salted water, add the carrot spaghetti. Cook for about 6 minutes until al dente. Drain and add to the marinara sauce that has been heated. Serve it with turkey meatballs. Bon Appetit.

SALMON WITH PANKO AND GARLIC OIL

 

INGREDIENTS

1lb. Salmon Filet cut in 4 pieces

2 tbsp. garlic oil

1 tsp. salt

½ tsp. pepper

2 tbsp. Italian flavored bread crumbs

4 tbsp. panko breadcrumbs

Drizzle evoo

DIRECTIONS

Preheat oven to 375° F. In a sheet pan lined with heavy-duty tin foil line the fish. Coat the salmon with the garlic oil. Sprinkle with salt and pepper. Then sprinkle the Italian breadcrumbs and then the panko breadcrumbs. Drizzle the evoo over the fish and bake for 20 minutes. Serve the fish with fingerling potatoes and kale salad with lemon vinaigrette dressing. Bon Appetit.

JANE’S RAMP PESTO

 

INGREDIENTS

1c. Ramps cut into pieces

½ c. evoo

½ c. Parmesan cheese grated

4 cloves garlic chopped

½ tsp. salt

1 tsp. pepper

½ c. frozen chopped spinach thawed

½ c. chopped walnuts

¼ c. sliced almonds

1 lemon juiced

DIRECTIONS

In a blender or food processer, add the ramps and evoo. Start to add the other ingredients and blend till a smooth paste. Check for seasoning. Serve over pasta or use as a spread for sandwiches. Bon Appetit.

JANE’S BBQ RIBS

 

INGREDIENTS

1 Rack of Pork Spare Ribs (any size)

Special Seasoning Dry Rub

 

DIRECTIONS

In a large pot bring water to a boil. Place the rack of ribs. Cook the ribs for about 20 minutes until the pink is gone. Remove from the water and place on a sheet tray lined with heavy-duty aluminum foil. Rub the special seasoned dry rub over the ribs. At this point you can either bake them in the oven at 375° F for 20 minutes turning them once, or you can grill them for the same length. Enjoy with baked beans and a salad. Bon Appetit.

GRANDMA GUSSIE’S MATZOH BREI

 

INGREDIENTS

1 to 2 pieces of matzoh

1 egg beaten

1 small onion minced

1tbsp. evoo

1tbsp. butter

salt and pepper

 

DIRECTIONS

In a non-stick skillet melt the evoo and the butter. Add the onion, salt and pepper and sauté till brown. In a separate bowl break the matzoh into bite size pieces. Soak the matzoh for a few seconds just until a little moist. Add a beaten egg and mix together. Pour the mixture over the sauted onions and flatten it until it looks like a pancake, and cook until golden brown. Flip the matzoh brei and cook for an additional 1 to 2 minutes. Sprinkle with a pinch of salt and pepper. Serve with sour cream or just plain. Bon Appetit.

CHICKEN CHILI MAC

 

INGREDIENTS

2 chicken breasts cooked and chopped into chunks

2 onions chopped

2 cloves garlic minced

1 pint yellow cherry tomatoes

1 can corn drained and rinsed

1 can black beans rinsed

1 can water chestnuts drained and rinsed

1 can baby peas with mushrooms and pearl onions drained and rinsed

2 fired roasted peppers

1-cup kale salad

Special chili seasoning

½ c. sherry wine

1 c. chicken stock

8 oz. elbow macaroni

2 c. salted boiling water

evoo

Salt and pepper

DIRECTIONS

In a large pot sauté onions in evoo. Add salt and pepper. Add the garlic and cook for a minute. Add the yellow cherry tomatoes and cook till they burst. Then add all the canned vegetables. Cook for an additional minute. Add the fire roasted peppers and the kale salad. Add the special chili seasoning and the sherry. Add the chicken stock and cook for an additional 10 minutes. Add the cooked chicken and chicken stock. In another pot bring water to a boil. Salt the water. Then add the elbow macaroni to the chili and half of the boiling salted water. Cook for another 7 minutes until the pasta is al dente. Serve in a large mug with chili fixings. Bon Appetit.

ZUCCHINI SPAGHETTI ALA VODKA

 

INGREDIENTS

3 large firm zucchini spaghetti (store bought or homemade)

Vodka Sauce (homemade or jar)

DIRECTIONS

In a large pot bring salted water to a boil. Add the zucchini spaghetti. Cooking time will vary depending on the firmness of the zucchini spaghetti. In another saucepan heat up the vodka sauce. Drain the zucchini spaghetti. Pour it into the sauce and heat for a minute or two. You can top it with little pesto or a dollop of ricotta cheese Serve with baked mustard panko cod. Bon Appetit.

CHICKEN SAUSAGE AND PEPPERS MADE VERY VERY EASY

 

INGREDIENTS

1 Bag Frozen peppers and onions (Trader Joe’s)

6 fully cooked chicken sausage links sliced

½ to 1-cup low sodium chicken stock

¼ c. evoo

Salt and pepper

DIRECTIONS

In a sheet pan put the peppers and chicken sausage in the tray. Add the evoo and the chicken stock. Sprinkle with salt and pepper. Bake in a 350° F for 45 minutes. Then broil it for an additional 3 to 5 minutes. Enjoy with angel hair pasta. Bon Appetit.

CHICKEN SALADWITHGRAPES AND SCALLIONS

INGREDIENTS

4 oz. white meat chicken cubed

1 c. grapes halved

¼ c. scallions cut in small pieces

1tsp. salt

1 tsp. pepper

1 tsp. ground cumin

2 tbsp. mayonnaise

1 tbsp. spicy mustard

2 tbsp. milk

1 tbsp. sugar

DIRECTIONS

Assemble all the ingredients. Blend well and check for seasoning. Top with bean sprouts and enjoy on a sesame roll. Bon Appetit.

MANDEL BREAD

INGREDIENTS

1c. Sugar

3 eggs (extra large)

1c. Oil

1 tsp. vanilla extract

3-¼ c. flour

2 tsp. baking powder

¼ c. Chopped walnuts

¼ c. chocolate chips

¼ c. chopped cherries

Pinch of salt

DIRECTIONS

Whisk together the sugar, eggs, and oil. Add the vanilla extract. Switch to a spoon and add the flour, baking powder, and salt. Form into 3 loaves and place on a baking sheet lined with parchment paper. Bake for 35 minutes at 350° F. To twice bake the mandel bread slice it while hot and return it to the oven for 10 minutes. The nuts, chocolate and cherries can be swapped out for other ingredients such as chocolate candies, pecans, and blueberries. Make it your own. Enjoy with coffee. Enjoy with a cup of coffee. Bon Appetit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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