Zucchini Bread Parmesan!! Sooo! Good!!

Ingredients:

6 zucchini – sliced lengthwise – about ¼ inch thickness

8 oz. Monterey Jack cheese – shredded

7 slices of bread – soaked in milk

Grated Romano cheese

Olive Oil

For the Sauce:

7 Cloves of garlic – crushed & chopped

1 Large sweet onion – sliced

1 Healthy handful of fresh cilantro – chopped

1 - 28oz. can of whole or crushed tomatoes

¼ cup of wine

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of oregano

Dashes of red pepper flakes

Olive Oil

Heat a griddle with a drizzle of olive oil and place the zucchini slices on the hot griddle. Grill until the slices are golden and then set aside.

For the Sauce:

Heat a large frying pan with a drizzle of olive oil and add the onion, garlic and cilantro. Sauté until the onion is a beautiful golden color. Add the tomatoes and the wine and continue to simmer on low. Add the seasonings and continue to simmer on low.

To Build the Parmesan:

Preheat the Oven to 350 degrees:

Drizzle a little olive oil at the bottom of a baking dish. Place a large spoonful of the sauce at the bottom of the dish and begin to build the parmesan. Start with the zucchini topped with the sauce, followed by the cheeses and then the bread. Repeat this process until all is used up.

Bake for about 25-30 minutes.

This dish is easy and delicious. I know you will love it.

Enjoy with Love and Laughter!

Ciao Bella,

Catherine

xo

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View the videos to this recipe on Youtube!!! Part 1, Part 2, Part 3 & Part 4!!!

Quick & Easy Sausage & Peppers

Ingredients:

4 sweet sausages

4 hot sausages

3 bell peppers – sliced

1 Jalapeño – sliced

1 large sweet onion – sliced

7 cloves of garlic – crushed & chopped

3 tablespoons of salsa

1 handful of fresh Italian parsley – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil – for drizzling

Bake the sausages in the oven and set aside.

Heat a large frying pan with a drizzle of olive oil and add the peppers. Add the onions, garlic and parsley and let this sauté for a few minutes while slicing the sausages lengthwise. Add the sausages to the peppers along with the tablespoons of salsa and toss.

Add the dashes of salt and pepper to taste.

Serve on your favorite bread with your favorite cheese topping or over rice or spaghetti.

This dish is easy and so delicious!

Enjoy with Lots of Love,

Catherine

xo

~

View the recipes to this recipe on Youtube! Part 1, Part 2 & Part 3!

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I am so proud to announce that my son and daughter have started a writing blog!!!


Quick & Easy Sausage & Peppers

Pork Tortilla with Grilled Onions

Ingredients:

3 lbs. pork loin – sliced thin

Flour or Corn tortillas

Marinade for Pork:

1 tablespoon brown sugar

¼ cup Worcestershire sauce

Juice of 1 lime plus zest

5 cloves of garlic – chopped

1 tablespoon balsamic vinegar

1 fresh bunch of cilantro – chopped

Dashes of cinnamon

Dashes of cumin

Dashes of fresh ground black pepper

Dashes of garlic pepper

Dashes of sea salt

Dashes of garlic powder

Sautéed Onions:

2 large sweet onions - sliced

1 bunch fresh parsley - chopped

¼ cup balsamic vinegar

Dashes of sea salt

Dashes of fresh ground black pepper

5 cloves of garlic – chopped

1 Jalapeño – chopped

3 - 4 squeezes of honey

1 tablespoon brown sugar

½ cup ketchup

Place the sliced pork in a large and add all of the ingredients for the marinade and toss. Use immediately or refrigerate for an hour or longer.

Heat a griddle with a drizzle of olive oil and place the slices of pork on the hot griddle. The pork will cook quickly if it is sliced thin enough. Turn the pork once when golden.

Onions:

In a large bowl combine the onions, garlic, parsley, jalapeño, brown sugar, salt and pepper.

Heat a large frying pan with a drizzle of olive oil and place onion mixture in the frying pan. Toss and sauté until the onions soften then add the honey, ketchup and balsamic vinegar. Toss and let continue to sauté until the pork is ready.

Heat the tortillas and top with the pork and onions.

This is delicious and easy to make. It will transport you to a fiesta!

Enjoy with Love,

Catherine

xo

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Watch the video to this recipe on YouTube- Part 1, Part 2, & Part 3!!

Pork Tortilla with Grilled Onions

Wok–N-Roll Soup!!

Ingredients:

Healthy handful of Cilantro - chopped

4 inner stalks of celery - chopped

5 cloves of garlic – chopped

2 bunches of scallions – chopped

1/8 lb. of bacon – cut up

6 strips of left over chicken breast – chopped

1 tablespoon of Vegeta chicken bullion or your favorite bullion

8 cups of water

1 egg

½ tsp of corn starch

Dash of cinnamon

Dash of curry powder

Dash of sea salt

Dash of red pepper flakes

Dash of fresh ground black pepper

1 tsp. sesame oil

Drizzle of olive oil

In a wok or saucepan heat a drizzle of olive oil with the spices and add the cilantro, celery, garlic, scallions and bacon. Sauté the veggies for a minute or two and let them cook down. Mix the Vegeta with a cup of water and add it to the veggies along with the rest of the cups of water. Add the sesame oil and continue to simmer.

Beat the egg with the corn starch and a dash of water. When the soup is good and hot stir in the egg. Add a dash of sea salt and fresh ground black pepper to taste.

Serve with your favorite bread. It is a delicious and healthy soup to serve.

Enjoy with Love,

Catherine

xo

~

Check out my video for this recipe on YouTube!!! Click for Part 1 & Part 2!!!

Enjoy!

Wok–N-Roll Soup!!

Grilled Marinated Pork Loin with Wine

Ingredients:

3 lb. pork loin – sliced thin

Slices of fresh lemon

Romano cheese for grating

Marinade:

6 cloves of garlic – chopped

Handful of parsley – chopped

1 tablespoon of orange marmalade

1 tablespoon of caper juice

1 tablespoon of capers – chopped

½ cup of wine

4 tablespoons of olive oil

Dashes of Sea salt

Dashes of Fresh ground black pepper

In a large bowl combine all of the ingredients for the marinade and place the slices of pork in the marinade. Place in the refrigerator for at least 1 hour or up to overnight.

Heat a griddle and place the slices of pork on the griddle. Grill until the pork is a beautiful golden color.

After the pork has grilled, place the slices of lemon on the grill with a drizzle of olive oil and let the skin get slightly golden. Top the lemon over the pork. Garnish with fresh parsley and grated Romano cheese.

This pork will please is excellent and will bring a smile to your table.

Enjoy with Love and Laughter,

Catherine

xo

Grilled Marinated Pork Loin with Wine

Peanut Butter Crisscrosses

This recipe is from a cookbook that was written by Buck Bannister, the author of www.sugarpiesfood.com. It is a collaboration of recipes from his mother, a traditional Southern cook. The recipes are straightforward and delicious. The book was sent to me by my dear friend Theresa Hall of www.Halfhourmeals.com.

Here is a sample of the recipes to be found in this delightful cookbook:

Sugar Pies Presents ~ Sweet Decadence: 101 Favorite Recipes by Buck Bannister

Peanut Butter Crisscrosses

Adapted from: Sugar Pies Presents

I tweaked the recipe just a bit

Tweaked Recipe:

½ cup shortening

½ cup unsalted butter

½ cup brown sugar

½ cup granulated sugar

2 eggs

1 tsp Vanilla

1 cup creamy Peanut Butter

2½ cups sifted all-purpose flour

2 tsp. baking soda

Zest of 1 lemon

Untweaked:

1 cup shortening

2 cups brown sugar

2 eggs

1 tsp. Vanilla

1 cup Peanut Butter

2 ½ cups sifted all-purpose flour

2 tsp. baking soda

½ tsp. salt

Preheat oven 350 degrees:

Cream together the shortening, butter, sugar, eggs, lemon zest and vanilla. Stir in peanut butter. Soft together dry ingredients and mix into creamed ingredients.

Drop by rounded teaspoon onto ungreased cookie sheet.

Dip a fork in flour and press cookie with a crisscross shape.

Bake 10-12 minutes.

These cookies were delicious! Thank you!!

Enjoy with Love,

Catherine

xoxo

Peanut Butter Crisscrosses

Italian Bread Pizza!!

Ingredients:

Sauce:

28 oz. can of crushed tomatoes

5 large cloves of garlic – chopped

1 red onion – sliced

Healthy handful of parsley – chopped

Handful of fresh oregano – chopped

Pinch of sugar

Dashes of fresh ground black pepper

Dashes of sea salt

Dash of red pepper flakes

Olive oil for drizzling

In a large frying pan heat a few drizzles of olive oil and add the garlic, onion, parsley and fresh oregano and let sauté until the onion is clear. Add the crushed tomatoes, pinch of sugar and all or the seasonings. Let the sauce simmer while preparing the bread.

Preheat the Oven to 350 degrees:

Slice the bread to desired thickness. Rub each slice with a piece of raw garlic. Place on a baking sheet and put it in the oven for about 3-4 minutes just to give it a little crispiness.

Remove the bread from the oven and drizzle a little olive oil over the bread. Spoon the sauce on the bread. Top with the shredded mozzarella cheese and the grated Romano cheese. Drizzle a touch of olive oil on top and place in the oven long enough to melt the cheeses.

Serve with a delicious side salad and you are ready for a treat!!

Enjoy with Lots of Love,

Catherine

xo

Italian Bread Pizza!!

Flour & Cornmeal Meat “Ravioli” with a “Kick”

Ingredients:

1 lb. lean chop meat

2 bunches of scallions – chopped

3 cloves of garlic - chopped

1 Jalapeño – chopped with seeds

1 healthy handful of fresh cilantro – chopped

½ sweet onion – chopped

2-3 pieces of marinated sweet peppers – chopped

2 Tablespoons of ketchup

Olive oil for drizzling

Vegetable for sautéing – as needed

Dashes of seasonings for the meat:

1 tsp. brown sugar

Ground cumin

Paprika

Garlic powder

Sea Salt

Fresh ground black pepper

Pocket Dough:

2 cups of corn meal

2 cups of all-purpose flour

2 tsp. brown sugar

Water – as needed

Dipping Sauce:

1 healthy handful of fresh cilantro

1 peach

1 Jalapeño

2 tablespoons of honey

2 cloves of garlic

1 tsp brown sugar

Juice of 1 lime

For the Filling:

In a large frying pan sauté the chop meat and drain the fat. Set the meat aside. Drizzle a little olive oil in a frying pan and place the garlic, scallions, onions, jalapeño, marinated peppers and cilantro, sauté until the onion is clear. Add the chop meat, all of the seasonings and the ketchup. Toss until well combined.

For the Dough:

Combine both the cornmeal and the flour and add the water slowly until a dough is formed. If you add too much water the dough will be too sticky and you will need more flour. Knead the dough for a minute. Pat the dough with flour after you form a ball. Dust flour on a clean surface and roll out the dough to about a ¼ inch in thickness. Take the cover of a large jar and cut out circles. In the middle of the circle place a little of the chop meat mixture and fold over and pinch the sides down with a fork. Take the dough that is left and form a ball again. Roll out the dough again and repeat the process until you use up the dough. Place the little pockets in the hot vegetable oil and sauté on both sides until golden.

For the Dipping Sauce:

Combine all of the ingredients in a food processor and give a few good chops.

This is a great appetizer or a simple dinner with a side salad. It is something different and well worth the time.

Enjoy with Love,

Catherine

xo

Flour & Cornmeal Meat “Ravioli” with a “Kick”

Crispy ~ Oven Fried Chicken

Ingredients:

6 chicken legs and thighs

2 cups potato buds

2 cups milk

Healthy handful of fresh parsley – chopped

6 cloves of garlic – chopped

Juice of 1 lemon

Drizzles of olive oil

Dashes of paprika

Dashes of sea

Dashes of fresh ground black pepper

Preheat Oven 350 degrees:

Place the two cups of milk in a shallow dish. Place the two cups of potato buds in a shallow dish plus a few dashes of paprika.

Combine the garlic, parsley, lemon juice a few drizzles of olive oil in a small bowl.

Dip the chicken in the milk and then coat with the potato buds and place in a baking dish.

Spread the garlic and parsley combo over the chicken. Put a few dashes of sea salt and fresh ground black pepper over the chicken. Place in the oven to bake for about 45-50 minutes or until a beautiful golden and the juices are clear.

This chicken is simply delicious and will bring smiles to your table.

Enjoy with much love,

Catherine

xo

Crispy ~ Oven Fried Chicken

Creamy Mushroom Soup ~ with a “Kick”!!

Ingredients:

1 quart of button mushrooms – sliced

½ sweet onion – chopped

4 large cloves of garlic – chopped

1 long hot pepper – chopped with seeds

1 tablespoon of Vegeta bouillon – (or your favorite bouillon) plus 6 cups of water

3 cups of milk

1 cup of potato buds

¼ lb. bacon – cut into pieces

Juice of ½ lime

Shredded cheddar cheese – for garnish

Cilantro – chopped - for garnish

Olive oil for drizzling

Heat a large saucepot with a drizzle of olive oil. Place the garlic, long hot pepper, onion and mushrooms in the pot to sauté until the onion is clear.

Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.

Add the tablespoon of bouillon and the cups of water to the pot and simmer. Add the cup of potato buds, stir and continue to simmer on low. Add the cups of milk and simmer on low for a few more minutes.

When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.

This soup is a great version of creamy mushroom soup. It is fresh and delicious!

Enjoy with Much Love,

Catherine

xo

Creamy Mushroom Soup ~ with a “Kick”!!

Chicken Chunks with Grilled Veggies, Grilled Bananas & Rice

Ingredients:

3 Boneless chicken breasts – cut into chunks

1 Cup uncooked rice

2 Bell peppers – sliced

2 Jalapeño peppers

8 Cloves garlic

1 Bunch scallions

½ Sweet onion – sliced

3 Bananas – sliced

1 pint grape tomatoes

1 tablespoon brown sugar

1 tablespoon lime juice

Juice of ½ lime

1 handful of cilantro – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of cinnamon

Dash of turmeric

Olive oil for drizzling

Prepare the rice as directed adding a dash of cinnamon and turmeric in the water. When the rice is cooked set it aside.

Heat a griddle with a drizzle of olive oil and place the two Jalapeños on the griddle plus the bell peppers, 4 cloves of garlic, the scallions and sweet onions to grill to a golden color. When the Jalapeños are finished grilling, slice them. Place the sliced bananas on the griddle last, let each side of the banana get golden.

Place the grape tomatoes in a food processor and give a few chops, to do not over process, leave a little chunky.

While the veggies are grilling heat a separate frying pan with a drizzle of olive oil and place the other 4 cloves of garlic in the pan. Place the chicken in the pan and season with few dashes of sea salt and fresh ground black pepper. When the chicken is a beautiful golden color and cooked through, place in the bowl with the veggies.

Place the grape tomatoes in a food processor and give a few chops, to do not over process, leave a little chunky.

Drizzle a little olive oil in the pan the chicken was cooked in. Add the tomatoes to the pan. Combine 1 tablespoon of lime juice and 1 tablespoon of brown sugar and add to the tomatoes to simmer for a minute or two.

Add the rice to the bowl.

Top the veggies with the tomatoes and add the rice. Add the freshly chopped cilantro and the squeeze the juice of ½ a lime over the dish.

This is a different and delicious way to cook up some chicken.

Enjoy with Lots of Love,

Catherine

xo

Chicken Chunks with Grilled Veggies, Grilled Bananas & Rice

Lentils with Macaroni! Yes!

Ingredients:

1 cup uncooked lentils

6 cloves garlic – crushed & chopped

Handful of cilantro – chopped

Handful of fresh oregano – chopped

Handful of fresh mint – chopped

1 sweet onion – chopped

Long hot pepper – chopped

1 bell pepper – chopped

1 - 35 oz. can - crushed tomatoes

Juice of 1 lemon

1 tsp. brown sugar

1 tsp. curry powder

1 tablespoon balsamic vinegar

Olive oil for drizzling

1 box of your favorite macaroni

Romano cheese for grating

Place the lentils in a cup and cover with water. Soak the lentils until the water is absorbed.

Heat a large saucepan with a drizzle of olive oil and add the garlic, onion, cilantro, oregano, mint, sweet onion, bell pepper and long hot pepper. Sauté on medium heat until the onion is clear. Add the tomatoes and the lentils and simmer on low until the lentils are tender, but not mushy.

Combine the lemon juice with the brown sugar and curry powder and add to the lentils and continue to simmer on low while preparing the macaroni.

Add the tablespoon of balsamic vinegar to the lentils and stir.

Add the macaroni to the lentils and serve with grated cheese.

This dish has a unique and delicious flavor.

Enjoy with Lots of Love,

Catherine

xo

Lentils with Macaroni! Yes!

Hummus & Ham Tortilla

Ingredients:

For the Tortilla:

Your favorite tortillas

Slices of deli ham

Shredded cheddar cheese

Red onion - grilled

For the hummus:

1 – 29oz. can chick peas – drained

4 – Large cloves of garlic

Zest of 1 lime – plus juice of lime

1 marinated jalapeño – with seeds

½ tsp. ground cumin

3 – Tablespoons of olive oil

Combine all of the ingredients for the hummus in the food processor. Process the chick peas until smooth.

Grill the sliced onion on a heated griddle and set aside for the tortilla.

Heat a griddle and place the tortilla on the heated griddle. Top the heated tortilla with the shredded cheese first, then the ham, followed by the hummus and finally the grilled onions.

Fold the tortilla and enjoy with lots of love.

Catherine

xo

Hummus & Ham Tortilla

“Salad” ~ Spaghetti!

Ingredients:

1 lb. of your favorite spaghetti

4 oz. Ricotta Salada cheese – cut into chunks

1 head of Romaine lettuce – sliced

7 cloves of garlic – crushed & chopped

½ red onion – sliced

½ lb. of bacon – cut in pieces

Dash of red pepper flakes

Olive oil for drizzling

Dressing:

2 tablespoons of balsamic vinegar

2 tablespoons honey

2 tablespoons of olive oil

½ tsp. garlic powder

½ tsp. fresh ground black pepper

Prepare the bacon on a griddle and set aside.

Heat a large frying pan with a few drizzles of olive oil. Add the garlic, red onion and a few dashes of red pepper flakes. Let the garlic get slightly golden and let the onion soften. Add the Romaine lettuce. Be Careful! If the Romaine is wet the oil will splatter, so gently add the Romaine and let it cook down. Do not let it become mushy! Let it remain slightly crisp.

Prepare the spaghetti as directed, drain and add to the frying pan with the Romaine and toss.

Prepare the dressing. Add the dressing and the Ricotta Salada cheese to the spaghetti and toss.

This dish is easy to prepare and is delicious and unique to serve with a nice crusty piece of Italian bread.

Enjoy with Much Love,

Catherine

xo

“Salad” ~ Spaghetti!

Oven Fried Corn Flake Chicken & Sweet ~ Garlic Broccoli

Adapted from the box of: Kellogg’s Corn Flakes

Ingredients:

3 lbs. Chicken breast

7 cups corn flakes

1 egg

1 cup milk

1 cup all-purpose flour

1 tsp. paprika

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. fresh ground black pepper

Olive oil – drizzling

Corn Flake Chicken Preparation:

Preheat Oven 350 degrees:

Place the corn flakes in a food processor and add the spices. Give a few chops. Do Not over process the corn flakes and make them too fine.

Combine the egg, milk and flour in a bowl and mix until smooth. Dip the chicken in the batter and then coat with the cereal.

Drizzle a little olive oil in the bottom of a baking dish and place the chicken in the baking dish. Drizzle a little olive oil on top of the chicken and bake for about 45–50 minutes or until the juices run clear. Let the chicken rest, before serving, for about 5-10 minutes after taking it out of the oven.

Sweet Garlic Broccoli

Ingredients:

1 bunch of fresh broccoli

7 cloves of garlic – chopped

1 tablespoon brown sugar

1 tablespoon lemon juice

1 cup of water

Heat a saucepan with a drizzle of olive oil and place the broccoli in the pan. Add a cup of water and cover. In a small bowl combine the brown sugar, lemon juice and garlic. Add to the broccoli and steam for about 5-6 minutes. Do not overcook the broccoli. Let it remain a beautiful green.

This chicken and sweet broccoli is delicious. I guarantee that you will be asked to make it again!

Enjoy with Much Love,

Catherine

xo

Oven Fried Corn Flake Chicken & Sweet ~ Garlic Broccoli

Awesome! No Bake ~ Macaroni and Cheese!

Ingredients:

½ sweet onion – chopped

6 cloves garlic – crushed & chopped

1 bell pepper – chopped

10 oz. package frozen creamed spinach

Handful cilantro – chopped

½ cup ketchup

16 oz. container cottage cheese

½ cup milk

8 oz. cheddar cheese - shredded

1 lb. of you favorite macaroni

Olive oil for drizzling

Heat a large saucepot with a drizzle of olive oil and add the onion, garlic, bell pepper and cilantro and let sauté until the onion is clear. Add the frozen creamed spinach and continue to sauté until the spinach is thawed. Add the ketchup and stir, continuing to sauté on low.

In a food processor combine the cottage cheese, milk and 4 oz. of the shredded cheddar cheese. Process until the cottage is smooth.

Prepare the macaroni as directed.

Add the cooked macaroni to the saucepot with the sautéing spinach and toss add the processed cottage cheese mixture and toss. Turn off heat. Top with the remaining 4 oz. of cheddar cheese. Cover and let the cheddar cheese melt. This takes only a second or two.

This is a great way to kick up macaroni and cheese. Serve as a side dish or just a simple main dish with a colorful side salad.

Enjoy with Lots and Lots of Love,

Catherine

xox

Awesome! No Bake ~ Macaroni and Cheese!

What! Another Banana Cake!

Ingredients:

3 cups of all-purpose flour – sifted

5 ripe medium sized bananas

3 tsp. baking powder

2 cups sugar – sifted

4 eggs

6 tablespoons unsalted butter – room temperature

1 tsp. raspberry jam – or your favorite flavor

1 tsp orange marmalade

½ cup sour cream

½ cup buttermilk

1 tablespoon vanilla

7 cookies – crumbled (coconut or vanilla)

Topping:

½ stick butter – 5-6 tablespoons

2 tablespoons brown sugar

2 tablespoons flour

Preheat Oven 350 degrees:

Grease a bundt pan with butter.

In a large mixing bowl combine the bananas, eggs, sour cream, buttermilk, vanilla, butter, raspberry jam and orange marmalade and mix well with an electric mixer. In a separate mixing bowl combine flour, sugar and baking powder. Combine with the wet ingredients and mix well with an electric mixer.

Topping:

Heat a small saucepan on low and add the butter, brown sugar and flour and combine well.

Pour half of the butter and brown sugar on the bottom of the bundt pan. Pour half of the cake batter on top of the butter and brown sugar mixture. Pour the other half of the butter and brown sugar and then pour the rest of the cake batter.

Crumble the cookies over the batter and bake for 45-50 minutes or until the toothpick test comes out clean.

This cake is a great way to use up the ripe bananas! It goes great with a cup of coffee or tea.

Enjoy with So Much Love,

Catherine

xo

What! Another Banana Cake!

Quick & Easy ~ Black Beans & Rice!

Ingredients:

1 cup of uncooked rice

1 pint of grape tomatoes – halved

3 bunches scallions – chopped

1 head of garlic – crushed & chopped

1 bell pepper – chopped

1 bunch of cilantro – chopped

1 Jalapeño – chopped with seeds

1 29oz. can of black beans - rinsed & drained

Olive oil – for drizzling

Seasoning Mix:

1 tablespoon – LivingtheGourmet Spice Rub

1 tsp. – cumin

1 tsp. brown sugar

Juice of 1 lime

Prepare the rice as directed.

Heat a large frying pan with a few drizzles of olive oil. Add the tomatoes, scallions, garlic, bell pepper, cilantro and Jalapeño. Sauté for a minute or two or until the garlic is fragrant.

Add the cooked rice to the sautéed veggies and toss. Add the beans, toss and continue to cook on low until everything is evenly heated.

Combine the ingredients for the seasoning. Add to the rice and beans and again toss.

This dish makes a great side dish or as a meal with a beautiful colorful salad.

Enjoy with Lots of Love,

Catherine

xo

Quick & Easy ~ Black Beans & Rice!