Grilled Chickpeas with Bacon and Rice

Ingredients:

½ lb. of fresh bacon
1 large can of chickpeas – drained
1 long hot pepper – diced with seeds
5 cloves of garlic – crushed & chopped
½ cup of fresh parsley – chopped
Dashes of curry
Juice of 1 lemon
Olive oil
1 cup of uncooked rice

Drain the chickpeas and place on a hot griddle and drizzle with olive oil. Add a few dashes of curry to the chickpeas. Add the chopped garlic and the hot pepper to the griddle and let the chickpeas grill until they become slightly golden and healthy looking. Take the chickpes off the griddle and set aside.

Prepare the rice as directed and set aside.

Slice the bacon strips into three’s and cook in a large frying pan. Place the bacon on paper towels to drain the fat and set aside. Reserve two tablespoons of bacon fat to add to the dressing.

Dressing:

Combine:

juice of 1 lemon

¼ cup of olive oil

2 tablespoons bacon fat.

Plate the rice and top with the grilled chickpeas. Top the chickpeas with the fresh parsley add the bacon and drizzle with the dressing and toss.

This is spicy and so tasty. It is a great side dish or a light main course.

Enjoy with So Much Love,

Catherine

Grilled Chickpeas with Bacon and Rice

Garlicky Lentil Salad with Macaroni

Adapted from: Saveur Magazine - my brother was so thoughtful and sent me a subscription to this magazine. I wish I could make everything in it! This is my first post from this magazine...stay tuned I hope to have more.....with my own twist and take to each recipe.....of course.....

Ingredients:

1 cup lentils, rinsed
Olive oil
12 cloves of garlic – crushed & chopped
Juice of 1 lemon
Dash of cumin
¼ tsp ground allspice
Dashes of black pepper
Handful of fresh parsley – chopped
Handful of fresh mint – chopped
Box of your favorite macaroni

Bring lentils and 3 cups of water to a boil. Reduce heat to a simmer until the lentils are tender, about 30-35 minutes. Drain lentils and set aside.

Heat about 2 tablespoons of olive oil in a large frying pan. Add garlic and sauté until it is slightly golden. Remove pan from heat and whisk in ¼ cup of olive oil and the lemon juice, dash of cumin, allspice and black pepper. Pour this over the lentils. Add the parsley and the mint and toss.

Prepare the macaroni as directed and toss in with the lentils. Drizzle with a little more olive oil and a little more black pepper.

If you love lentils as I do, you will love this dish. I hope you give this dish a try.

Enjoy with Love,

Catherine

Garlicky Lentil Salad with Macaroni

Meatballs with Fresh Sautéed Tomatoes

Ingredients:

2 lbs. ground sirloin
2 slices of white bread – crumbled
¼ cup of milk
2 eggs – beaten
¼ cup grated Romano cheese
3 cloves of garlic - crushed & chopped
Dashes of black pepper
Dash of cinnamon
Handful of fresh basil – chopped
Vegetable Oil - for frying

In a large bowl place the crumbled white bread and pour the milk over it to soak. Add the meat, garlic, basil, cheese, black pepper and cinnamon and mix well. Form into small to medium meatballs.

In a large frying pan heat about one inch of vegetable oil and gently place the meatballs in the pan to sauté. DO NOT try to turn the meatballs until they are firm and have formed a bit of a crispy crust. Turn the meatballs only once in the cooking process. About 4 minutes on each side, according to how big you made the meatballs.

Fresh Sautéed Tomatoes

Ingredients:

1 pint of cherry tomatoes – halved
4-5 cloves of garlic – crushed & chopped
½ sweet onion – sliced
Sprigs of fresh oregano
Handful of fresh basil – chopped
Dashes of black pepper
Olive oil

In a large frying pan heat a few drizzles of olive oil and then add all of the above ingredients. Sauté until the onions are clear and slightly caramelized.

Plate the meatballs and pour the tomatoes over with a generous topping of grated Romano cheese.

This is a great appetizer or a simple dinner with a loaf of Italian bread. Who could ask for anything more?!

Enjoy with Lots and Lots of Love,

Catherine

Meatballs with Fresh Sautéed Tomatoes

Warm Romaine Salad

Ingredients:

1 head of romaine – wash and pat dry
½ of red onion – sliced
3 cloves of garlic – crushed & chopped
Handful of sun dried tomatoes – sliced
1 cup of favorite croutons
1 cup of pitted prunes – whole or sliced
Dashes of red pepper flakes
Grated Romano cheese
Olive oil
Favorite type of vinegar

In a large frying pan heat a few drizzles of olive oil add the garlic and let it become slightly golden. Add the romaine leaves and let the romaine turn a beautiful green color about 1 to 2 minutes add the rest of the salad ingredients, EXCEPT the grated cheese and the vinegar, and toss in the pan for a minute to two.

Drizzle with a little more olive oil and add a tablespoon or two of vinegar, according to your taste. Grate lots of cheese on top and red pepper flakes and toss.

This is a delightful side dish to any meal or great over rice.

Enjoy with Lots and Lots of Love,

Catherine

Warm Romaine Salad

Chicken Strips with Tasty Rice!

This recipe is a bit of a twist on traditional chicken strips. I hope you like it.

Ingredients:

2 lbs. Boneless Chicken Breast – sliced into strips

Marinade:

Juice of 1 lemon
5 cloves of garlic – crushed and chopped
Handful of cherry tomatoes – halved
Handful of fresh basil - chopped
Handful of fresh parsley – chopped
Sprig or two of fresh rosemary
1 Long Hot pepper – chopped with seeds
¼ cup of olive oil

Place chicken in the marinade and leave it covered in the refrigerator for one hour to overnight.

Coating:

Flour – about 2 cups
Egg wash – about 4 eggs beaten well
Breadcrumbs – 2-3 cups - seasoned with dashes of paprika, cayenne, garlic pepper and dash of cumin
Vegetable Oil - for frying

Remove the chicken from the marinade and set the marinade aside for the rice.

Dip the marinated chicken in the flour then the egg wash and then the breadcrumbs.

In a large frying pan heat about 1 inch deep of vegetable oil. Carefully place the chicken in the oil and let it fry to a golden color before carefully turning over. Only turn the chicken once! It will take about 3-4 minutes on each side, depending on how thick you sliced the chicken.

Place the chicken on paper towels as it is finished cooking.

Rice:

1 cup rice
Dash or two of turmeric
½ red onion – sliced

Prepare the rice as directed and add a dash or two of turmeric to the water to give the rice a beautiful color.

Place the left over marinade with the tomato, basil, parsley, garlic, rosemary and hot pepper, plus the sliced red onion in a frying pan with a drizzle of olive oil and sauté until the onion is soft.

Add the rice and toss. Serve with the chicken strips.

This is a great treat for everyone and really is very easy. Go ahead and try this you will love it.

Enjoy with Lots of Love,

Catherine

Chicken Strips with Tasty Rice!

Spaghetti with Cabbage & Smoked Chicken Sausage

Ingredients:

1 box of your favorite spaghetti
2 lbs. of Smoked Chicken Sausage
5 cloves of garlic – crushed & chopped
2 stalks of celery – diced
½ cup of diced carrots
2 Bay Leaves
1 onion – sliced thin
½ head of cabbage – sliced thin
½ cup of chicken broth
1 vine ripe tomato – sliced
1 long hot pepper with seeds - chopped
Olive oil
Red Pepper flakes
Handful of fresh basil – chopped
Handful of fresh parsley – chopped
Sprigs of fresh rosemary
Sprigs of fresh oregano

In a sauce pot heat a drizzle of olive oil and add the onion, garlic, tomato, celery, carrots, hot pepper, bay leaves and cabbage. Let everything cook down for a few minutes on a simmer until the onions become clear.

While this is simmering heat the griddle and cook the sausage. Let it become slightly charred, cut into pieces and set aside.

Add the basil, parsley, oregano and rosemary to the onions and cabbage and simmer for another minute or two, then add the chicken broth, simmer for a minute or two and set aside.

Prepare the spaghetti, drain and add to the cabbage. Add the sausage and a drizzle of olive oil and a few dashes of red pepper flakes.

This dish is slightly different and will add a little variety and spice to your table. I hope you like it.

Enjoy with Love,

Catherine

Spaghetti with Cabbage & Smoked Chicken Sausage

Spareribs

Ingredients:

2 lbs. fresh spare ribs
3-4 cloves garlic
1 tablespoon – peppercorns
3-4 bay leaves

Sparerib Marinade:

½ cup chicken broth
½ cup black coffee
3 tablespoons brown sugar
1 tablespoon cumin
1tablespoon cayenne
1 tablespoon paprika
3 tablespoons Apricot preserves
1 tsp garlic pepper
1 onion – sliced
4 cloves garlic – crushed & chopped

Simmer spareribs in a large pot with garlic, peppercorns and bay leaves. Let them simmer for about 5-10 minutes. Drain the spareribs, cool and separate into individual ribs with a cooking scissor.

Preheat Oven 350 degrees:

Prepare marinade and in a deep pan and cover the spareribs with the marinade. Cover the pan with aluminum foil and place a few slits on top. Place in the oven covered for about 1 hour.

Uncover the ribs and continue to bake at 300 degrees for another hour or so.

These ribs will be tender and tasty. They got a good review at my table.

Enjoy with Lots of Love,

Catherine

Spareribs

“Wow! This is the Best Icing! You have to make this Again!” is a quote from my son Michael when he tasted these cupcakes.

Chocolate Cupcakes

Ingredients:

1 box of chocolate cake mix
2 cups all purpose flour
1 cup coco
1 cup milk
¼ cup brewed coffee
1 tablespoon vanilla
3 tablespoons orange marmalade
5 eggs
1/3 stick sweet butter – softened
½ cup applesauce

Icing:

8 oz. package cream cheese

1/2 stick of sweet softened butter
1 cup powdered sugar
½ cup coco
1 tablespoons instant coffee
1 tsp rum extract

Preheat Oven 350 degrees:

In large bowl combine all of the dry ingredients for the cake and mix. In a smaller bowl combine all of the wet ingredients for the cake and mix with an electric mixer.

Combine both bowls and mix well with an electric mixer. Place in cup cake trays and bake until the toothpick test comes clean. About 15-20 minutes

Combine all of the ingredients for the icing in a medium bowl and mix with an electric mixer. When the cupcakes have cooled top the cupcakes with the icing as you seerve them.

This is a gourmet tasting cupcake that you would pay big bucks for in the fancy coffee houses! You made them for pennies and know what went in them!

Enjoy with Lots of Love,

Catherine

Wow! This is the Best Icing! You have to make this Again!

Fresh Tomatoes with Beans and Macaroni

Ingredients:

1 lb. of your favorite macaroni
About a pint of fresh cherry tomatoes - halved
1 large can of cannellini beans – drained
1 cup of chicken broth
Handful of sun dried tomatoes – sliced
5 cloves of garlic – crushed & chopped
Handful of fresh parsley – chopped
Handful of fresh basil – chopped
About 2 tablespoons of marinated peppers – sliced
2 slices of fresh lemon
Olive oil
Grated Romano cheese
Dashes of red pepper flakes

In a large frying pan heat a few drizzles of olive oil and add the tomatoes, garlic, parsley and basil. Sauté and add the sun dried tomatoes and the peppers continue to sauté and add the beans and chicken broth. Add a few dashes of red pepper flakes and another drizzle of olive oil. Continue to simmer for another minute and then remove from the heat and add the slices of lemon.

Prepare the macaroni as directed. Drizzle the bottom of the serving plate with olive oil, a few dashes of red pepper flakes and some grated cheese add the macaroni and toss. Top with the beans and tomatoes and repeat the process of a drizzle of olive oil, red pepper flakes and grated cheese.

You have just created a most delicious and satisfying dish. I hope you like it.

Enjoy with Love,

Catherine

Fresh Tomatoes with Beans and Macaroni

Fried Boneless Chicken Thighs with Rosemary & Oregano

Ingredients:

6 boneless chicken thighs
2 cups all purpose flour
Dash of Paprika
Dash of Curry
Dash of Garlic Powder
Dash of Black Pepper
Vegetable Oil for frying

Marinade:

¼ cup olive oil
2 tablespoons orange juice
Juice of 1 lime
Few sprigs of fresh Rosemary
Few sprigs of fresh Oregano
5 cloves of garlic – crushed and sliced
Dashes of Paprika
Dashes of Cayenne
Dashes of Curry

Marinade the chicken in the refrigerator for at least 1 hour to overnight.

Prepare the flour and coat the chicken in the flour. Heat enough vegetable oil that it will just about cover the chicken.

Gently place the chicken in the hot oil and let cook on one side before turning. When the chicken begins to become firm to the touch it is ready to turn and finish cooking.

When all the chicken is fried, fry up the garlic, rosemary and oregano and use for a garnish.

This chicken is juicy, tender and delicious if I must say so myself.

Enjoy with Love,

Catherine

Fried Boneless Chicken Thighs with Rosemary & Oregano

9/11

Remember 9/11 Prayer

The White House Commission on the National Moment of Remembrance

-(Compiled by a Navy Chaplain)-

Almighty God, the past year will be indelibly inscribed in our memories.
We looked with horror on the terrorist attacks of last September 11th.But we looked with honor on acts of courage by ordinary peoplewho sacrificed themselves to prevent further death and destruction.
We shed our tears in a common bond of grief for those we loved and lost.We journeyed through a dark valley, but your light has led us to a place of hope.You have turned our grief into determination.We are resolved to do what is good, and right, and just.
Help us to remember what it means to be Americans—a people endowed with abundant blessings.Help us to cherish the freedoms we enjoy and inspire us to standwith courage, united as one Nation in the midst of any adversity.
Lord, hear this prayer for our Nation.

Amen.

Chicken Breast with Macaroni and Veggies

Ingredients:

Sprigs of Fresh Rosemary
Sprigs of Fresh Oregano
4 Chicken Breasts
4 cloves of garlic – crushed & chopped
1 Sweet Onion – sliced
1 Bell Pepper – sliced
1 handful of cherry tomatoes – halved
1 hot pepper - sliced
¼ cup of red wine
1 quart of mushrooms - sliced
Olive oil
Box of your favorite macaroni

In a large frying pan heat a few drizzles of olive oil and place the chicken breasts. Place the sprigs of rosemary and oregano on top of the chicken and loosely cover the chicken. When the chicken is halfway through the cooking process flip it and finish cooking.

Heat the griddle and place the mushrooms, onions, garlic and peppers on the griddle. When the veggies look golden and healthy, remove them and place them in a bowl.

When the chicken has finished cooking set it aside. In the pan that the chicken was cooked in place the grilled veggies and the tomatoes. Add the wine and simmer for a few minutes. Set aside and prepare the macaroni.

Add the macaroni to the veggies and serve with the chicken. Garnish with some grated Romano cheese and a few drizzles of olive oil.

This dish is quick, easy and so good. You will think you went to a gourmet Italian restaurant without the expensive bill at the end of the meal.

Enjoy with Lots of Love.

Catherine

Chicken Breast with Macaroni and Veggies

“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