“Damn, These Beans are Good!”

That is exactly what I said when I tasted them!

Ingredients:

1-large can of pork and beans or vegetarian beans
1-can of kidney beans - drained
1 sweet onion – sliced
4 cloves of garlic – crushed & chopped
1 handful of fresh basil
1 hot pepper – chopped with seeds
1 cup of cherry tomatoes – halved
Olive oil

Sauce for beans:

¼ cup of ketchup
1 tablespoon of Teriyaki Sauce
1 tablespoon of Worcestershire Sauce
Tsp of Tabasco Sauce
2 tablespoons of Molasses

Heat a griddle and place the onions, garlic and hot pepper with a drizzle of olive oil. Let the onions become golden. Add the basil and let it crisp a little.

In a large frying pan heat a drizzle of olive oil and place the beans. Add the onions, garlic, basil and hot pepper. Add the tomatoes and let simmer.

Prepare the sauce and add to the beans and let simmer for a few minutes.

This is so simple and a get way to “kick” up your bean dish!

Enjoy with Lots of Love,

Catherine

“Damn, These Beans are Good!”

BBQ Chicken Thighs with a Living the Gourmet Twist by Catherine’s daughter

Hello Everyone!!

I came up with this marinade after mom (Catherine) and I made a trip to the butcher’s shop the other day.

There was a wide variety of prepared meats like baby back ribs and steak kabobs. Needless to say, I was inspired to make my own mouthwatering marinade. Mom bought chicken thighs and I eagerly volunteered to prepare dinner for the family.

I started out with the basics, but as I began searching through the shelves of the refrigerator I found many other flavorings. Soon, I was kitchen brainstorming- just like mom.

So, I hope you enjoy this marinade as much as we did!

Tammy
(Proud daughter of Catherine & part of Living the Gourmet crew!)

Here is what you will need:

2 packages of Chicken thighs (approximately twenty pieces)

For chicken marinade:

2 ½ cups of ketchup
1 cup of honey
½ cup of molasses
1 heaping tablespoon of Fresh Ground Chili Paste
Juice of ½ a lemon
Palm size amount of Living the Gourmet Dry Herb Rub
2 tablespoons of horseradish mustard
About 2 cap full white vinegar
4 cloves of garlic (minced)
2 tablespoons of Teriyaki sauce

Directions:

In a large bowl, combine all the ingredients for the marinade.

Then remove the skin of the chicken thighs. If you wish, you can also remove the bone of the thighs.

Place the thighs in marinade and let sit in refrigerate for one hour or more. You may also let them marinate overnight.

Heat frying pan and griddle. Drizzle olive oil in frying pan and place marinated chicken in it. Cook chicken for about 8-10 minutes on each side.

After cooking in frying pan, place chicken on griddle on medium heat until golden or slightly charred. And vua-lah!

Cook, Eat, Bon Appetit!

BBQ Chicken Thighs with a Living the Gourmet Twist

Grilled Peppers with Anchovies, Feta Cheese and Spaghetti

Ingredients:

4 bell peppers – sliced
5 cloves of garlic – crushed and sliced
½ red onion – sliced
1bunch of basil
8 oz. of feta – crumbled
1 can of anchovies – in olive oil
Red pepper flakes
Olive oil
1 box of your favorite spaghetti

On a heated griddle place the peppers, onions and garlic and allow them to become slightly charred. Heat a large frying pan with a little olive oil and add the grilled peppers, garlic and onions and sauté on low. Grill the basil with a little olive oil next and add to the peppers. Add the anchovies with the oil to the peppers toss and set aside.

Prepare the spaghetti and toss with the peppers. Add the feta cheese, red pepper flakes, a drizzle of olive oil and toss.

You will be amazed at the flavor of this dish.

Enjoy with Lots of Love,

Catherine

Grilled Peppers with Anchovies, Feta Cheese and Spaghetti

Fresh Tomato Sauce with Red Wine

Ingredients:

About a quart of fresh cherry tomatoes – halved
1 Sweet Onion – sliced
5 cloves of garlic – crushed and sliced
Quart of fresh button mushrooms – sliced
1 Hot Italian Cherry Pepper – sliced
About a cup of fresh basil
Red pepper flakes
Olive oil
¼ cup red wine
1 box of your favorite spaghetti

Heat a griddle and grill the onion and garlic until the onion and garlic are golden. While the onion and garlic are grilling, heat a large frying pan, drizzle some olive oil and add the tomatoes. Gently smash the tomatoes while they are simmering. Add the onion and garlic to the tomatoes and continue to simmer.

Place the sliced mushrooms on the griddle and let them become golden and then add them to the tomatoes. Place the basil on the griddle and drizzle with a little olive oil and let grill for a second or two and then add to the tomatoes. Add a few dashes of red pepper flakes to the tomatoes and the quarter cup of wine. Simmer on low for about 5 minutes and then set aside.

Prepare the spaghetti and toss with the tomatoes topping this with some more red pepper flakes, olive oil and grated Romano cheese.

You have just created a most memorable meal.

Enjoy with Lots of Love,

Catherine

Fresh Tomato Sauce with Red Wine

Spaghetti with Honey and Balsamic Vinegar

Ingredients:

1 lb. of your favorite spaghetti
2 lbs. of chicken or pork sausage with cheese & parsley
1 bunch of fresh basil – ripped
About 5 vine ripe tomatoes – quartered
5 cloves garlic – crushed & chopped
1 Jalapeño – sliced with seeds
¼ cup of balsamic vinegar
2 tablespoons honey
Dashes of red pepper flakes
Olive oil – for drizzling
Grated Romano cheese

On a heated griddle prepare sausage and cut into pieces.

In a heated frying pan drizzle olive oil and place the tomatoes, basil, jalapeño and garlic and sauté until the garlic is a beautiful golden color and the tomatoes are soft. Add the sausage to the tomatoes

Mix the vinegar and honey together and add a few dashes of red pepper flakes to this.

Prepare the spaghetti as directed and lift into the sausage and tomatoes. Pour the vinegar and honey over this and toss. Top with the grated cheese and a drizzle of olive oil.

This dish has a delicious and unique flavor that will delight you.

Enjoy with Lots of Love,

Catherine

Spaghetti with Honey and Balsamic Vinegar

Escarole with Spaghetti

Ingredients:

1 lb. of your favorite spaghetti
1 head of escarole – cut
4 cloves of garlic – crushed & chopped
½ red onion – sliced
Handful of sun dried tomatoes – sliced
Piece of provolone – sliced in small chunks
Romano cheese – for grating
Dashes of red pepper flakes
1 Jalapeño – sliced with seeds
1 can of artichoke hearts – drained and halved
Olive oil for drizzling

In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeño carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to sauté until the escarole is softened but crisp.

Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.

You have just created a gourmet dish that is sure to please.

Enjoy with Lots of Love,

Catherine

Escarole with Spaghetti

Grilled Stuffed Bell Peppers

Ingredients:

4 red bell peppers – halved
1 ½ lbs. - lean ground beef
Handful of cherry tomatoes - halved

4 cloves garlic – crushed & chopped
Handful of fresh parsley – chopped
Handful of fresh basil – chopped
½ cup fresh grated – Romano cheese
½ cup - shredded Mozzarella cheese
½ cup - Italian seasoned breadcrumbs
Dashes of Red Pepper flakes
Olive oil for drizzling

In a large frying pan drizzle olive oil and brown the chop meat and then set aside.

On a heated griddle place the bell peppers. In a bowl combine the garlic, tomatoes, parsley, basil, Romano cheese, breadcrumbs, red pepper flakes and a few drizzles of olive oil.

In a large frying pan heat a drizzle of olive oil and place the ingredients of the bowl and toss. Add the cooked chop meat and continue to toss for a minute. Fill the pepper halves and continue to heat on the griddle. Top with the mozzarella cheese and continue to cook until the pepper is soft and the mozzarella is melted.

Drizzle with a touch more olive oil and serve.

These are simple to make and delicious to serve as an appetizer or light meal with a salad.

Enjoy with Lots of Love,

Catherine

Grilled Stuffed Bell Peppers

Garden Fresh Tomato Sauce & Spaghetti

Ingredients:

About 7 Vine Ripe Tomatoes - quartered
1 bunch of fresh basil
4 – 5 cloves of garlic – crushed & chopped
1 Italian hot cherry pepper – sliced with seeds
Dashes of Dried Oregano
Olive oil – for drizzling
Romano cheese for grating
1 lb. of - Your favorite Spaghetti

In a large frying pan heat the olive oil and add the garlic, tomatoes and cherry pepper. When the tomatoes have softened add the basil and the dried oregano. Simmer for a few minutes then set aside.

Prepare the spaghetti as directed. Lift the spaghetti out of the water and into the sauce. Drizzle with a little more olive oil and toss.

Top with grated Romano cheese and serve with a salad and some delicious Italian bread.

This is so fresh and delicious!

Enjoy with Love,

Catherine

Garden Fresh Tomato Sauce & Spaghetti

Deep Dish Blueberry Pie

Adapted from: Reader’s Digest Creative Cooking

Ingredients:

Pastry:

2 ¼ cups flour
½ cup water
¼ cup butter
¼ cup vegetable shortening
Ice water

Filling:

2-2 ½ quarts blueberries
3 tablespoons flour
Sugar to taste (about 1 cup)
6 tablespoons butter
1 egg yolk, beaten

Sift the flour into a mound on a flat surface. Add the two fats and quickly rub it into the flour with the fingers. Then add just enough ice water to hold the pastry together (3-4 tablespoons). Pull off small bits, flatten with the heel of your hand and form these pieces into one ball. Chill in the refrigerator for 1 hour.

Butter a deep-dish pie plate lightly. Pour in the blueberries, mounding them slightly in the center. Sprinkle them with the flour, then add the sugar and dot with butter. Roll out the crust and place it over the berries. Flute the edges and cut a vent in the top. Brush the crust with the beaten egg yolk. Bake at 350 degrees F until the crust is golden.

If you like blueberries this will be on your list of favorite things to make.

Enjoy with Love,

Catherine

Deep Dish Blueberry Pie

Chicken Wings with Sage & Mint

Ingredients:

Chicken wings (about 2 lbs.)
Handful of fresh Sage
Sprigs of Mint
Dashes of Curry
Olive oil

Honey Mustard Dressing:

3 tablespoons of Honey
3 tablespoons of Mustard-(your favorite)
Juice of ½ lemon

In a large frying pan heat a few drizzles of olive oil. Place the chicken in the pan and let it get golden on side before turning. Add a few dashes of curry and the sage and mint sprigs to the pan after turning the chicken once.

Halfway through the cooking, after the chicken has been turned once, combine the ingredients for the dressing and pour it over the chicken and finish the cooking process.

This chicken is easy and delicious. Give it a try for some new flavors.

Enjoy with Love,

Catherine

Chicken Wings with Sage & Mint