Black Beans with Rice

Ingredients:

1-29 oz. can of black beans – drained
4 Jalapeños – sliced with seed
1-29 oz. can crushed tomatoes
½ onion – sliced
¼ cup pimento olives – sliced
½ yellow onion – sliced
2 stalks celery – chopped
8 cloves garlic – crushed & chopped
Olive oil
Dash of dried oregano
Dash of Sea Salt
Dash of black pepper
Salt & Pepper croutons – crushed
2 cups of cooked rice
Grated Mozzarella cheese

In a heated saucepan drizzle olive oil and add 4 cloves of garlic, onion, 2 jalapeños and the celery and sauté until the onion is clear. Add the black beans and olives continue to simmer on low for a minute or two. Add the crushed tomatoes and the seasonings and simmer on low while you prepare the rice.

Heat the griddle or a medium frying pan and drizzle a little olive oil and add the remaining garlic and the remaining jalapeños and grill or sauté until they are golden.

Remove the beans from the heat and plate the rice. Top with the beans, crushed croutons and some the grilled jalapeños, garlic, grated mozzarella and a drizzle of olive oil.

You have just kicked up the evening with this dish!

Enjoy with Love,

Catherine

Black Beans with Rice

Grilled Zucchini with Chick Peas

Ingredients:

3 zucchini – sliced (with or without skin)
4 cloves of garlic – chopped
Healthy handful of Italian parsley
2 or 3 flat anchovies
1-29oz. can of chick peas drained
Olive oil
Dashes of sea salt
Dashes of black pepper
Grated Romano cheese

In a large frying pan drizzle olive oil and heat the pan. Place the zucchini and the garlic. Cook until the zucchini is golden and the garlic is golden. Add the parsley and the anchovies and continue to sauté. Add the chick peas and continue to sauté another minute or two.

Place in a serving dish and drizzle a little more olive oil on top and season with a dash of sea salt, black pepper and a little grated Romano cheese to taste. Serve over rice if desired or macaroni.

That is all that is to this delicious side dish!

Enjoy with So Much Love,

Catherine

Grilled Zucchini with Chick Peas

Eggplant & Mushroom Parmesan

Ingredients:

1 large eggplant – sliced
1 quart of large button mushrooms – halved
16 oz. of mozzarella cheese – grated
5 eggs – beaten
Italian style bread crumbs
Romano cheese for grating
Olive oil for drizzling
1 quart of marinara sauce

Preheat Oven 350 degrees:

Dip the eggplant first in the egg, then the breadcrumbs and then in the egg again and then in the breadcrumbs again, a “Double Dip”! Place them on a baking sheet and drizzle a little olive oil over them. Repeat this process with the mushrooms.

Bake the eggplant and mushrooms until they are golden.

In a large baking dish drizzle a little olive oil on the bottom, then layer the eggplant first, then some sauce, then mozzarella cheese, some grating cheese and then repeat using the mushrooms. Repeat this process until everything is used up. Topping the dish with a generous serving of mozzarella and grating cheese on top.
Bake for about 25-30 minutes.

This is delicious and no frying!

Enjoy with Love,

Catherine

Eggplant & Mushroom Parmesan

Scallion & Potato Soup

Ingredients:

1 bunch of scallions – chopped
1 large handful of fresh Italian parsley – shopped
4 cloves of garlic – chopped
½ yellow onion – sliced thin
2 stalks of celery - chopped
2 pats of butter
1 cup of potato buds
1 cup of milk
4 cups of chicken broth
Drizzles of olive oil

In a medium sized sauce pot place a few drizzles of olive oil and the pats of butter and heat. Add the scallions, parsley, garlic, onion and celery and sauté until the onion is clear.

Add the chicken broth and continue to simmer on low for a few minutes.

Add the milk and stir and then while gently stirring add the potato buds. Simmer on low for another few minutes.

A delicious and elegant soup has just been created! What a welcome treat with all of this cold weather!

Enjoy with Love,

Catherine

Scallion & Potato Soup

Quick & Easy Sausage & Peppers

Ingredients:

10 hot sausage links (or mixed sweet & hot)
2 large Spanish onions
8 cloves of garlic – chopped
1 large handful of Italian parsley – chopped
3 green bell peppers – sliced
1 Jalapeño – sliced (with seeds)
Dashes of black pepper flakes
Dashes of sea salt
Dashes of dried oregano
Olive oil for drizzling
Romano Cheese for grating

Preheat Oven 350 degrees:

Place all of the sausage in a baking dish and place in oven. Bake until the sausage is fully cooked about 30-35 minutes.

In a separate baking dish place all of the veggies and seasonings. Drizzle the veggies with olive oil and bake about 35 minutes.

Cut the sausage in half and mix with the veggies. Season again to taste and drizzle with a little more olive oil and grate with the Romano Cheese.

Serve with a nice piece of crusty Italian bread and a beautiful meal has been created.

Enjoy with Lots of Love,

Catherine

Quick & Easy Sausage & Peppers

Lemon & Garlic Marinated Chicken Breast

Ingredients:

3 lbs. boneless chicken breast – sliced thin or whole

Marinade:

Juice of 1 lemon
¼ cup of olive oil
1 hearty handful of fresh Italian parsley – chopped
7 cloves of garlic – chopped
½ cup of instant chicken broth
Dashes of black pepper
Dash of sea salt

Combine all of the ingredients for the marinade and place the chicken breast in the marinade. Refrigerate for 1 hour to overnight.

Heat a large frying pan with a little olive oil and place the chicken pieces in the pan. Sauté until the chicken is a beautiful golden color on both sides. The cooking time depends on the thickness of the chicken.

This is very delicious and simple recipe to prepare.

Enjoy with much love,

Catherine

Lemon & Garlic Marinated Chicken Breast

Ginger & Mushroom Chicken Soup

Ingredients:

1 – 2lb. whole chicken
5 cloves garlic – chopped
2 stalks celery – chopped
1 big handful of fresh parsley – chopped
2 inch piece of fresh ginger – cut into 4 pieces
½ red onion – sliced
1 bunch of scallions – chopped
1 quart of fresh button mushrooms – sliced
4 cups of chicken broth
Olive oil
Romano cheese for grating
Dashes of black pepper
Dashes of sea salt
1 box of your favorite noodles

In a large pot place a few drizzles of olive oil and place the chicken in to begin to brown. Place the lid on the pot slightly to the side. (Not fully on), for about 20 minutes.

Add all of the veggies and the broth and continue to simmer slowly for about 1 hour.

Remove the chicken from the pot and remove the meat from the bone.

Season the broth to taste.

Prepare the noodles.

Place the noodles in a bowl; add chicken, broth and grating cheese.

This soup is well worth the while to make. It will warm the whole family.

Enjoy with Love,

Catherine

Ginger & Mushroom Chicken Soup

Broccoli Rabe with Spaghetti

Ingredients:

1 bunch of broccoli rabe
5 cloves of garlic – chopped
½ cup of chicken broth
Dashes of red pepper flakes
Dashes of black pepper
Dashes of sea salt
Olive oil
Fresh grated Romano cheese
1 box of your favorite spaghetti

Cut about 1 inch off of the stems of the broccoli rabe and place in boiling water to blanche the broccoli. Let the broccoli rabe simmer about 1-2 minutes and then remove from the water and cut the broccoli rabe into about 2 inch pieces.

In a large heated frying pan drizzle olive oil and place the chopped garlic and add a few dashes of red pepper flakes and the broccoli rabe and let the broccoli sauté, while you prepare the spaghetti, al-dente.

Add the ½ cup of chicken broth to the broccoli rabe and continue to simmer on low.

Add the drained spaghetti to the broccoli rabe along with a drizzle of olive oil a few more dashes of red pepper flakes some fresh ground black pepper and a dash of sea salt to taste. Grate some fresh Romano cheese and toss.

A simple and delicious plate has just been created!

Enjoy with Much Love,

Catherine

Broccoli Rabe with Spaghetti

Easy Meat Sauce with Grilled Zucchini & Spaghetti

Ingredients:

4 Zucchini’s – sliced with skin
1 lb. fresh ground chop meat
2 – 29oz. cans of crushed tomatoes
About 10 cloves of garlic – chopped
1 large handful of fresh Italian parsley – chopped
½ of a red onion - sliced
Dashes of fresh ground black pepper
Dashes of dried oregano
Dashes of Sea Salt
Olive oil for drizzling
Fresh grated Romano cheese
1 box of your favorite spaghetti

In a large heated frying pan drizzle olive oil and place the parsley, half of the garlic and the onion. Let this sauté until the garlic becomes slightly golden. In the meantime heat the griddle with a drizzle of olive oil and place the medallions of zucchini with the other half of the garlic to grill to a beautiful golden color.

Add the tomatoes to the sautéed garlic, parsley and onion and let this slowly simmer. Add a few dashes of all of the seasonings.

In a small separate frying pan sauté the chop meat and then add this to the tomato sauce.

When the zucchini and the rest of the garlic are grilled to a beautiful golden color remove them from the griddle and set them aside.

Prepare the spaghetti as directed. Place the spaghetti in a bowl and drizzle a little olive oil over it, a few dashes of fresh ground black pepper and some grated cheese. Top with the meat sauce and then top with the zucchini and some more grated cheese and another little drizzle of olive oil.

This is a treat with a loaf of Italian bread and a colorful side salad.

Enjoy with Love,

Catherine

Easy Meat Sauce with Grilled Zucchini & Spaghetti

Fettuccine with Beans & Broccoli

Ingredients:

1 box of fettuccini
1- 29oz. can of cannelloni beans - drained
1 quart of button mushrooms – sliced
4 cloves of garlic – crushed & chopped
1 small handful of sun-dried tomatoes – sliced
1 head of broccoli – steamed or gently boiled
½ cup of chicken broth
Dashes of red pepper flakes
Dashes of black pepper
Romano Cheese for grating
Olive oil

Steam or gently boil the broccoli and set aside.

In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms. Let the mushrooms become slightly golden and then add the garlic and continue to sauté. Add the sun-dried tomatoes and the broccoli. Continue to sauté for another minute or two. Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.

Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli. Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.

This is simple, delicious and so very satisfying.

Enjoy with Love,

Catherine

Fettuccini with Beans & Broccoli

Roast Duck

Ingredients:

1 – 5lb. duck
3-4 celery ribs

Rub for duck:

1 handful of fresh parsley – chopped
1 handful of fresh cilantro – chopped
3 cloves of garlic – chopped
Juice of ½ lemon
¼ cup of olive oil
Dashes of paprika
Dashes of chili powder
Dash of Sea Salt
Dashes of black pepper
¼ tsp of brown sugar

Preheat Oven 350 degrees:

Clean duck with salt and pat dry.

Place celery ribs in a baking pan and place duck on the celery ribs.

In a small bowl combine all of the ingredients for the rub and mix well. Rub the duck down with the entire mixture.

Place in the oven and bake for about 90 minutes, until the duck is golden and the juices run clear.

This is a real treat and so delicious.

Enjoy with lots of love,

Catherine

Roast Duck With Lemon & A Pinch Of Mediterranean Salt

Tomato Sauce with Anchovies & Capers

Ingredients:

1 – 28 oz. can crushed tomatoes
1 bunch of fresh Italian parsley – chopped
1 bunch of fresh basil – chopped
6 cloves of garlic – chopped
½ cup of chicken broth
1 – 2 oz. can of anchovies with capers in olive oil
Pinch of sugar
Few dashes of red pepper flakes
Few dashes of dried oregano
Few dashes of black pepper
Olive oil – for drizzling
1 box of your favorite spaghetti
Romano Cheese for grating

Heat a large frying pan with olive oil and add the parsley, basil and garlic. Sauté until the garlic softens and the basil and parsley wilt.

Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar. Simmer for a few minutes. Add the anchovies with capers and then add all of the seasonings to taste. Simmer a few more minutes.

Prepare the water for the spaghetti and cook the spaghetti al-dente.

Drain the spaghetti and add it to the sauce. Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese. Toss the spaghetti and tomato sauce and grate a little more cheese on top.

This is a simple and yet delicious meal.

Enjoy with much love,

Catherine

Tomato Sauce with Anchovies & Capers

Simple & Delicious Grilled Pork Loin

Ingredients:

2 lb. boneless pork loin – sliced thin

Marinade:

¼ cup olive oil
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon honey
Tsp. of brown sugar
2 cloves garlic – chopped
Juice of ½ lemon
Dashes of cumin
Dashes of paprika
Dashes of black pepper
Dash of sea salt

Place sliced pork in a bowl and let marinade in the refrigerator for half an hour or longer.

Heat a griddle or cast iron frying pan and place the pork on the hot griddle or frying pan and let the pork become a beautiful golden color. The pork will not take long to cook since it is sliced very thin.

This is a delicious way to serve up pork and goes great with a variety of side dishes.

Enjoy with Lots and Lots of Love,

Catherine

Simple & Delicious Grilled Pork Loin

Simple Garlic & Lemon Chicken Strips with Spinach & Sautéed Fresh Bread Crumbs

Ingredients:

2 lbs. boneless chicken breast – cut into thin slices
1 bunch of fresh baby spinach
2 cups of fresh bread crumbs
2 heads of fresh garlic
Olive oil
1 lemon
Romano cheese for grating

Marinade:

Juice of 1 lemon
4 tablespoons olive oil
Dash of kosher salt
Dash of black pepper

Let chicken strips sit in the marinade for ½ hour or more in the refrigerator.

If you have fresh Italian or French bread that has become hard, place it in a food processor and chop. This will stay in a zip-lock in the freezer and is great for so many recipes.

Heat about 5 cloves of chopped garlic in a few drizzles of olive oil and let the garlic become a golden color. Add the bread crumbs and toss with the garlic until they become golden also. You may have to add a little more olive oil as you toss. When a golden color is reached, set the bread crumbs aside and grate Romano cheese on them.

Rinse spinach in a colander and pat dry.

Heat a few drizzles of olive oil and place about 5 cloves of chopped garlic to heat and become a beautiful golden color. Carefully add the spinach and toss until the spinach is wilted, then set aside.

In a large frying pan heat a few drizzles of olive oil and add the chicken strips, not too many at a time, and sauté.

Plate the chicken with the spinach and add the bread crumbs and toss.

This dish is simple, delicious and beautiful!

Lots of Love,

Catherine

Simple Garlic & Lemon Chicken Strips with Spinach & Sautéed Fresh Bread Crumbs