Grilled Veggie & Bacon Omelet

You will need:

6 eggs – beaten well with a splash of water
½ lb. of bacon – sliced into about 1 inch pieces
½ cup of fresh cilantro – chopped
1 cup of button mushrooms – sliced
½ yellow onion – sliced
½ red onion – sliced
2 cloves garlic – chopped
1 hot pepper – chopped
1 vine ripe tomato – chopped
Grated Romano cheese
Olives marinated in olive oil with red pepper flakes
Olive oil for drizzling

Prepare bacon and set aside.

Heat the griddle with a drizzle of olive oil. Place all of the veggies on the griddle and let the veggies grill until the onion become golden.

Heat a medium sized frying pan and place a drizzle of olive oil in the pan. Move the olive oil around and pour in some of the beaten eggs. Let the eggs become solid and carefully lift with a spatula and gently flip, leave only for a second and plate.

Cover the omelet with the grated cheese and fill half of the omelet with grilled veggies and bacon. Cover the veggies with the other half of the omelet and top with the olives marinated in olive oil and red pepper flakes.

This is a delicious breakfast, lunch or dinner, served with a side salad or fruit. How wonderful.

Enjoy with Love,

Catherine

Grilled Veggie & Bacon Omelet

Brined Pork Spare Ribs

Ingredients:

3 lbs. pork spare ribs

Brine:
½ cup of salt
1 tsp. mustard seeds
1 tsp. cinnamon
1 tsp. cayenne
1 tsp. paprika
3 bay leaves
3 cloves garlic – crushed

In a large bowl that has a cover or a pot that has a cover, place the rack of spare ribs. Add the ingredients for the brine and cover with water. Cover the container and place in the refrigerator for a few hours or overnight.

Preheat the oven to 325 degrees.

In a baking pan place the ribs and add about an inch one inch of the brine water. Place in the oven and bake for about 2 - 2 ½ hours, do not replace the brine it should evaporate whle the ribs bake.

These were some of the most tender and tasty spare ribs.2 ½ They were delicious…. (if I must say so myself.)

I hope you enjoy them. These ribs are definitely worth the time to make.

Enjoy with Lots of Love,

Catherine

Brined Pork Spare Ribs

Wasabi Marinated Chicken Strips

Ingredients:

2 lbs. Chicken Breast – sliced into strips

Marinade:

1 tsp. - Wasabi paste
1 tablespoon - Soy Sauce
1 tablespoon Marinated Ginger (sliced) – plus 1 tablespoon of the Marinated Ginger juice
1 tablespoon - Rice Wine vinegar
1 tsp. – Chili Garlic Sauce
1 tablespoon – Sesame Seeds
1 tsp. - Sesame Oil
4 cloves of garlic – crushed & chopped

In a container place all of the ingredients for the marinade and add chicken strips. Toss the chicken so all of the pieces are covered with the marinade. Cover and place in the refrigerator for at least 1 hour to overnight.

Place the chicken on a heated griddle, turning once. Let the chicken become a beautiful healthy, golden color. This should take about 3-4 minutes per side, depending on how thick you sliced the chicken.

This chicken has a wonderful authentic, pleasant taste. I hope you will love it.

Enjoy with Much Love,

Catherine

I have just entered into Mixing Bowl's Jam & Chicken Recipe Contest as well as The Standout Sandwich Contest!
I would very much appreciate if you could vote for me daily!
My recipes are: Sausage & Pepper Hero & Oven Baked Chicken with Veggies, both by LadyGourmet!
Thank you so much!

Wasabi Marinated Chicken Strips

Mixing Bowl Challenges!

Hello everyone!

I have just entered into Mixing Bowl's Jam & Chicken Recipe Contest as well as The Standout Sandwich Contest!

I would very much appreciate if you could vote for me daily!

My recipes are: Sausage & Pepper Hero & Oven Baked Chicken with Veggies, both by LadyGourmet!

Thank you so much!

Have a lovely weekend!

Cheers,

Catherine

Grilled Chicken Cubes with Cilantro

Ingredients:

2 lbs. boneless chicken breast – cut into cubes

Marinade:

Juice of 1 lemon
2 tablespoons of balsamic vinegar
½ bunch of fresh cilantro – chopped
Dashes of black pepper
Dashes of cumin
Dashes of paprika
Dashes of cayenne
Dashes of curry
Dash of nutmeg
Handful of grape tomatoes – halved
1 – Tablespoon of Capers – plus a tablespoon of caper juice
¼ cup of olive oil

Sour Cream Topping:

16 oz. of Sour Cream
Juice of ½ Lemon
Dashes of Nutmeg

Combine all of the ingredients for the marinade and place the cubes of chicken in the marinade. Marinade the chicken for ½ an hour to overnight.

Place the chicken with the marinade on a heated griddle. Depending on how thick you cut the chicken, it should take about 3-4 minutes on each side. The chicken cubes should be a healthy golden color.

Combine the ingredients for the sour cream topping and mix well.

Plate the chicken and top with the sour cream.

What an easy and delightful meal. I hope you like it.

Love and keep a smile in your heart,

Catherine

Grilled Chicken Cubes with Cilantro

Egg & Bean Omelet

Ingredients:

6 eggs – beaten
½ cup cooked rice
1 – 15.5 oz. can of red kidney beans – drained
1 red onion – sliced
3 cloves garlic – chopped
1 medium jalapeño – chopped with seeds
Handful of fresh basil – chopped
Mozzarella – shredded
Dashes of paprika
Dashes of cayenne
Dashes of cumin
Dashes of black pepper
Olive oil

On a heated griddle drizzle a little olive oil and spread it with a spatula. Place the onions, garlic, jalapeño, fresh basil. Let the onions become slightly clear and caramelized. Add the rice and the drained beans all of the spices and continue to grill on medium low heat.


In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.

Plate the eggs and cover with the mozzarella and the beans and rice from the griddle. Top with a little more mozzarella.

Wow, what a great way to start the day, have lunch or end the day. Take your pick.

Lots of Love to you,

Catherine

Egg & Bean Omelet

Please don't forget to vote for my 'Sausage & Pepper Hero by Lady Gourmet' on Mixing Bowl's Outstanding Sandwich Contest! You can vote daily- deadline is November 5, 2010. Thank you so much!

Pork Tortilla

Ingredients:

Left over roast pork – sliced
1 red onion – sliced
3 tablespoons balsamic vinegar
1 tsp brown sugar
2 tablespoons olive oil
Cheddar Cheese – shredded
Flour tortillas

Heat griddle and place the sliced onion on the griddle and let the onion become caramelized. Add the sliced pork and continue to grill on low.

Combine the balsamic vinegar, brown sugar and olive oil and mix well. Pour this mixture over the pork and onions.

In a large frying pan heat the tortillas on both sides. Plate the tortillas and sprinkle with cheddar cheese. Top the tortilla with the pork and onions and more cheddar cheese.

This is a tasty, delicious and festive lunch or easy dinner served with a side salad. So Good!

Love and Laugh,

Catherine

Pork Tortilla

Juicy & Tender ~ Pork Loin Roast

3 lb. Pork Loin Roast
4 cloves of fresh garlic
½ bunch of fresh parsley
1 cup of grape tomatoes
¼ cup of olive oil
Dashes of black pepper
½ cup of chicken broth
2 bay leaves

Preheat oven 350 degrees:

Place the garlic, parsley, tomatoes, olive oil and black pepper in the food processor and give a few good chops.

Place the pork in a baking pan and top with the chopped veggies. Add the chicken broth to the pan with the bay leaves and roast in the oven. You may add more broth to the pan as the broth dries.

Bake about 20 minutes per pound ~ about 1 hour.

This is simple, looks beautiful and is delicious. It also makes great left over tacos. Stay tuned.

Lots of Love,

Catherine

I submitted this recipe to Girlichef for Hearth n' Soul!

Juicy & Tender ~ Pork Loin Roast

Macaroni & Cheese

Ingredients:

1 lb. of your favorite macaroni
3-4 tablespoons of butter
3 tsp. flour
2 cups milk
1 cup chicken broth
1 cup cheddar cheese – shredded
1 cup seasoned bread crumbs
Dashes of black pepper
½ cup grated Romano cheese

Prepare macaroni as directed and drain.

Preheat oven 350 degrees.

In a small pan melt butter and stir in flour until smooth. Slowly add the milk and then the chicken broth. Stir over low heat until well blended and then slowly add the cheddar cheese, stir over low heat until the cheese is melted.

Butter a casserole dish and add the macaroni. Pour the cheese mixture over the macaroni. Top with the bread crumbs and grated cheese. Top with a few pats of butter and dashes of black pepper.

Bake about 25-30 minutes.

This is true comfort food.

Enjoy with Love,

Catherine

Macaroni & Cheese

Greek Style Chicken

Marinade:

Juice of 1 lemon
2 tablespoons of balsamic vinegar
Dash or two of allspice
Dash or two of nutmeg
¼ cup of olive oil
Sprig of Fresh Rosemary

Place the chicken pieces in the marinade for 1 hour to overnight.

Heat a griddle and place the chicken pieces on the griddle when the chicken becomes golden on one side turn over and finish cooking. You may also do this in a large frying pan, but a cast iron griddle is best.

Heat the remaining marinade with a sprig of fresh rosemary in the frying pan until it sizzles and then pour it over the grilled chicken.

Serve with a salad and you have a great meal.

Enjoy with Love,

Catherine

Greek Style Chicken

Tomato Leek Soup

(Yes, I meant to say tomato leek soup. Potato leek soup is for another day.)

Ingredients:

1 bunch of leeks – cleaned thoroughly and chopped
1 pint of button mushrooms – sliced
6-7 cloves of garlic – crushed & chopped
Juice of one lemon
½ pint of grape tomatoes – halved
1 - 28oz. can of plum tomatoes
2 ½ cups of chicken broth
1 bunch of fresh parsley – chopped
Dashes of red pepper flakes
¼ cup of Olive oil
1 cup of uncooked rice
1 cup of uncooked barley
Dash of turmeric

Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand.

Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix.

Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté. When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two. Add the chicken broth and bring to a low simmer.

While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric.

Add rice and barley to a bowl and top with the soup. For a garnish you can top with grated Romano Cheese or a drizzle of honey.

This is a hearty and delicious soup, just perfect for the fall weather.

Enjoy with Love,

Catherine

Tomato Leek Soup

Corn Bread Stuffing

Adapted from: James Beard’s ~ American Cookery

Ingredients:

½ stick of Sweet Cream Butter
1 ½ cups Sweet Onions – chopped
1 lb. seasoned sausage meat
About 8 cups coarsely crumbled corn bread
2 tsps ground pepper 1 tsp thyme
½ tsp sage
½ cup fresh parsley – chopped
½ cup red wine
Grated Romano Cheese

In a large frying pan sauté the onions in butter until they are just pale gold. Remove to a mixing bowl. Add the sausage to the frying pan, break it up with a fork, and let it cook several minutes over medium heat. When it is cooked add the onions in the bowl. Add the corn bread crumbs and the all of the seasonings. Mix well and add the wine.

Preheat Oven 350 degrees:

Butter a casserole dish and place the stuffing in the dish. Top with the grated cheese and bake for about 45 minutes.

I love to try different dishes and this side dish came out a winner.

Enjoy with Love,

Catherine

Corn Bread Stuffing