Ingredients:

  • 1 pound boneless, skinless chicken breasts thinly sliced (4 pieces)
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup balsamic vinegar
  • 3 cloves minced garlic
  • 1 pint of grape tomatoes, halved
  • 2 teaspoons fresh basil, torn
  • 4 slices mozzarella (I used shredded)

 Directions:

In a large skillet over medium high heat, heat the oil. Season cutlets with salt and pepper. Cook until golden brown, approximately 6 minutes per side. Remove to a plate.

Add balsamic vinegar and garlic and cook for a minute. Add the tomatoes and season with salt. Let simmer until soft approximately 5-7 minutes. Stir in the basil.

Return the chicken to pan and nestle in the tomatoes. Top with mozzarella cheese and cover until cheese melts.

Spoon

 A little different from my other one.

 Serves: 4

Ingredients:

  • *1 package (16 ounces) dried split peas (I split ½ green, ½ yellow)
  • 4 cups of water
  • Leftover cooked ham, diced and sauteed (or use diced pancetta)
  • 1 teaspoon dried onion
  • 1 teaspoon celery seed
  • ½ - 1 teaspoon ground black pepper
  • ½ teaspoon dried basil
  • Croutons

 

Directions:

Sautee ham (or other meat you chose) until slightly browned. Put to the side. In the Dutch oven, bring 4 cups of water to a boil. Add the peas

 Serves: 6

Ingredients:

  • 2 pounds bone-in chicken thighs, skin removed
  • 4 small onions, quartered
  • 6-8 cloves of peeled garlic
  • 1 pound carrots, peeled and cut into 2” pieces
  • Salt and Pepper
  • 1-1/2 pounds red bliss potatoes, washed and quartered
  • 2 handful of green beans, trimmed
  • Handful of thyme sprigs (or uses a combination of dried herbs)
  • ** Hot pepper sauce to taste

Directions:

In a large pot, combine chicken, onions, garlic, carrots and thyme (or seasonings). Season with salt and

 Serves: 4

 Ingredients:

  • 2 (8 ounce) skirt steaks (or you can hanger steak or flank steak)
  • ½ cup balsamic vinegar
  • 5 cloves garlic, smashed
  • 4 teaspoons honey
  • 2 teaspoons olive oil
  • ½ teaspoon chili flakes
  • Salt and pepper to taste

 

Directions:

Season steak liberally with salt and pepper. Put in a zip lock bag.

In a small bowl, combine balsamic vinegar, garlic, honey, chili flakes and olive oil. Whisk together. Pour over the steak and let it marinade in the refrigerator for at

 Serves: 4

Ingredients:

  • 1 package mussel meats (1lb)
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 6 cloves garlic, chopped
  • ½ stick unsalted butter
  • handful of black olives, chopped
  • 2 cups fish stock or water
  • ¼ cup white wine
  • Parsley, chopped, 1 tablespoon
  • Salt & pepper to taste

 

Directions:

Heat the oil and butter in a large pan over medium heat.

 

Add the onion and sauté for 2-3 minutes until softened. Add the garlic and stir for a minute. Add the olives and sauté another

Serves: 2

Ingredients:

  • 2 pieces Chipotle marinated sturgeon fillet
  • 1 large clove of garlic, minced
  • 1 cup fresh corn (or frozen, defrosted)
  • 2 red bell peppers (fresh or roasted)
  • 1 tablespoon butter or olive oil
  • 1 teaspoon apple cider vinegar (optional)
  • Salt and pepper to taste
  • 1 cup salsa verde (optional)

Directions:

Roast red bell pepper: Heat oven to 500 degrees, cut peppers into quarters. Remove seeds and membrane. Place skin side up on baking sheet lined with foil and roast

Still have leftover turkey? Try this.

 Serves: 2

Ingredients:

  • 1 Roll Pillsbury Crescent rolls
  • ½ pound low sodium sliced cooked turkey (or your leftover turkey)
  • ¼ pound pepper jack cheese (or any cheese you like)
  • 1 small can of cranberry sauce
  •  

Directions:

Preheat oven 375 degrees. Open crescent rolls. Separate the triangles. Spread cranberry sauce on each triangle. Add one slice of turkey and one slice of cheese. Roll from the wide part. Either spray butter spray or melted butter

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