- MADE WITH LOVE -

RECIPES

Enjoy these easy-to-follow recipes in the comfort of your own home.  Every cooking recipe that I have on my website has a recipe with the ingredients and instructions.  I hope you have as much fun cooking as I always do.  Cheers!

COOKING Recipes

baked parmesan zucchini

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INGREDIENTS

  • 4 large Zucchini
  • High quality Olive Oil
  • Salt and Pepper
  • 1 TBSP chopped garlic cloves (about 3 cloves)
  • 2 TBSP mixed Italian Parsley
  • 2 TBSP minced Basil Leaves
  • 1/4 Cup grated Parmesan
  • 3/4 Cup Panko Bread Crumbs

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DIRECTIONS

Prep Time:  15 – 20 Minutes

  • Preheat oven to 425 degrees
  • Take stems off Zucchini, cut each in half and scoop out all seeds
  • Place Zucchini on cookie sheet then Brush generously with Extra Virgin Olive Oil
  • Put Zucchini cut side down and sprinkle with salt and pepper
  • Put in oven and roast for 15 minutes until soft but not limp
  • Mix Garlic, Basil, Parsley & Parmesan then Add Panko bread crumbs
  • MIX MIX MIX
  • Take Zucchini out of oven & turn cut side up 
  • Spread heaping TBSP mixture evenly on each Zucchini
  • Bake for 10 Minutes until Panko is crispy 
  • Serve hot or warm

chicken parmesan 2.0

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Ingredients

  • 2 Large Boneless Chicken Breasts
  • Salt & Pepper to taste
  • 1 Large Egg
  • 3/4 Cup Panko Bread Crumbs
  • 3/4 Grated Parmesan Cheese
  • 1/2 Cup Flour
  • 3 TBSP Olive Oil
  • 1/2 Cup Tomato Sauce (Recommended: Costco Brand – Victoria White Linen Marinara Sauce)
  • 4 Slices Provolone Cheese
  • 4 Slices Mozzarella Cheese
  • 1/4 Cup Chopped Fresh Basil

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Directions

  • Preheat oven to 450 degrees
  • Meal prepared for 4 people
  • Cut Chicken Breasts in half, down middle
  • Beat Egg in bowl, then set aside
  • Mix Bread Crumbs & Parmesan Cheese, then set aside
  • Add Flour to separate bowl
  • Dip Seasoned Chicken Breasts in Egg
  • Dip Seasoned Chicken Breasts in Flour
  • Dip Seasoned Chicken Breasts in Bread Crumb Mix
  • Let sit in refrigerator for 10 minutes
  • Add Olive Oil to skillet and heat
  • Cook Chicken Breasts until golden brown, for 3 minutes per side
  • Transfer Chicken to baking dish
  • Top with 2 TBSP Tomato Sauce
  • Add 1 slice of Provolone Cheese to top of Chicken and Sauce
  • Add 1 slice of Mozzarella Cheese to top of Chicken and Sauce
  • Sprinkle with fresh Basil & dust Parmesan Cheese
  • Bake until Cheese is brown and starts to bubble – no more than 10-15 minutes
  • Serve over Spaghetti or Bucatini Pasta

Chicken Marsala

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INGREDIENTS

  • 1/4 cup of flour
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground oregano
  • 4 skinless chicken breast halves – pounded 1/4 inch thick
  • 4 tbs butter
  • 4 tbs extra virgin olive oil
  • 1 cup sliced mushrooms
  • 2 shallots – chopped
  • 3/4 cup marsala wine – sweet marsala preferred
  • Optional – splash of chicken stock & splash of half and half

 

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DIRECTIONS

  • In shallow dish or bowl, mix together flour, salt, pepper & oregano
  • Drench chicken in flour mixture (coat)
  • in large skillet, melt butter & oil over medium heat
  • place chicken in pan & brown lightly
  • put chicken in over at 200 degrees, to keep warm for a few minutes
  • using oil & butter left in pan, saute shallots lightly – add more butter if needed
  • add mushrooms until soft
  • add marsala wine and mix thoroughly
  • put chicken back into sauce – make sure sauce covers chicken
  • cook about 10 minutes or until flavors are blended together
  • if chicken looks dry, add chicken stock to the mixture
  • FANCY OPTION – add a splash of half and half to mixture
  • REMINDER – I cook to taste, so feel free to do the same – taste, taste, taste

Pan SEared and oven roasted pork chops

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INGREDIENTS

  • Pre Heat Oven to 375 degrees
  • 1⁄2 tsp Onion Powder
  • 1⁄2 tsp Garlic Powder
  • 1⁄2 tsp Finely Ground Pepper
  • Lawry’s Seasoned Salt
  • Sea Salt – From Grinder
  • 3 Bone In – Thick Porkchops
  • Olive Oil 6 tbs – divided into two services
  • 2 slices of Butter (salted recommended)
  • 3 finely chopped cloves of garlic
  • 1 – 1.5 tbs chopped Italian Parsley
  • Always adjust seasoning to taste

 

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Directions

Prep Time:  About 10 Minutes

  • Put garlic powder, onion powder, pepper & 5 shakes of Lawry’s Salt (then taste seasoning ) in small Bowl.
  • Dry Porkchops with paper towel & spread seasoning on both sides, then taste – if need more salt, add a few shakes of Sea Salt
  • Chop up garlic finely & add 2-3 tbs of Olive Oil
  • add 2 slices of butter
  • microwave for 1 minute until oils & garlic are slightly cooked & ready to marinate
  • Put 3 tbs of Extra Virgin Olive Oil in Cast Iron Skillet – (other skillets will work) & set stove to medium-high, then heat until oil simmers
  • Once done, add pork chops
  • large Skillet will take 3 chops – if cooking more chops, you will need to prepare in 2 batches (Don’t want skillet super crowded)
  • Sear chops until slightly brown on each side for about 3 minutes
  • Watch to make sure not getting too brown; just golden.
  • Take off stove & cover with 1/2 oil & butter mixture with seasonings
  • Use other 1/2 for continuous basting (Sounds rich but it’s sooo good!!)
  • Put into pre-heated stove & cook about 5-10 minutes, per side
  • IMPORTANT – USE FOOD THERMOMETER & LET CHOPS GET TO ABOUT 135 DEGREES, NOT MORE THAN 140 DEGREES, TO MAINTAIN MOISTNESS AS THEY SHOULD BE SLIGHTLY PINK INSIDE
  • TIP: Take out of oven & make tiny slice in middle of chop (nobody cares) & if slightly undercooked take out & let sit in pan for 5 minutes
  • If getting too pink, take out of pan and let sit in platter for couple of minutes. Pork keeps cooking, especially in cast iron pan
  • best way to serve pork is to keep chop PINK
  • Cooks are afraid of cooking pork; in the “old days” it was suggested that it cook thru (grey-ish) meat which is NO longer recommended
  • Once you get the pink- ish down by using thermometer you will be a “Rock Star”
  • this meal is amazing when pared with a freshly baked apple & baked potatoes

pork loin roast

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INGREDIENTS

  • 1 loin pork roast (size should depend on amount of people eating meal)
  • 4-5 chopped garlic cloves
  • fresh rosemary
  • pork seasoning (if available – if none, mix garlic salt, onion powder, fresh pepper and thyme in a bowl for personal seasoning)
  • Seasoning salt/sea salt
  • 2 TBLS olive oil (1 for rubbing over pork roast, 1 for inserting into slices) see below

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DIRECTIONS

  • Preheat oven to 450 degrees
  • Make pork paste with chopped garlic, olive oil, smidge of rosemary & either pork seasoning or your own blend (see above)
  • A shake of Lawry’s salt – a shake and 
  • A shake of black pepper 
  • Lightly sear pork roast in olive oil until slightly brown
  • Put on rack in roasting pan
  • Make tiny slices in the roast (large enough to insert the garlic & olive oil paste)
  • Insert the paste into slices on the roast
  • Cook at 450 degrees, until pork temperature is about 160 degrees.
  • Pork will be “pinkish” – really need to watch, so you don’t overcook it.  Slightly pink makes the roast delicious.

trout almadine

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INGREDIENTS

  • 2 trout filets
  • All purpose flour – ½ cup or so
  • 1 Lemon
  • Seasoning salt – or salt and pepper
  • Olive oil – 2 tablespoons
  • Unsalted butter – 1/3 stick

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DIRECTIONS

  • Heat olive oil over medium heat
  • Toast the almonds in a bit of the butter – set aside
  • Season trout in seasoning salt or salt and pepper
  • Dredge the trout in the flour
  • In about 2 tablespoons of butter and 1 tablespoon of olive oil, saute the fish, skin side up
  • Then flip to other side
  • Keep warm and add almonds and the juice of one lemon to the fish to make sauce
  • Cook for about 5 minutes and season to taste
  • Serve over rice or lightly buttered noodles – both will pick up the sauce

    ANOTHER TASTY AND HEALTHY DISH

Turkey Picadillo

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INGREDIENTS

  • 1 pound ground turkey meat (don’t use the 93% fat free-too dry, in my opinion.
  • Extra Virgin Olive Oil
  • 3/4 cup diced brown onion
  • 3 crushed garlics
  • 1 can of crushed Italian tomatoes – carried at most stores
  • cinnamon powder
  • chili powder
  • cumin powder
  • salt/pepper
  • brown or yellow raisins
  • green olives stuffed with pimentos
  • whiterRice
  • canned black beans

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DIRECTIONS

  • Put olive oil into shallow skillet – needs to cook for a few minutes
  • Saute in about 2 TBSP of olive oil and heat.
  • Add onions until soft and then add garlic for 3 minutes or until soft but NOT brown.
  • Add turkey meat and blend with onions and garlic and saute until cooked
  • When lightly cooked add 2 shakes of the cinnamon, cumin and chili powder
  • Add about 1/2 can of crushed tomatoes and stir stir stir
  • Add salt and pepper to taste
  • Sample the sauce and if needed, shake in more of each spice, to add more flavor
  • Add 1/4 cup diced green olives
  • Add 1/4 cup dried raisins

  • Add juice of tomatoes and a few cubes of tomatoes, if it looks dry

  • Cook on very low heat for 20 minutes & ensure it’s not too dry.  

  • Recommended to serve with white rice and black beans.

  • Enjoy something healthy and delicious – not on many menus!!  It’s a favorite in our home.

homemade dog food

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INGREDIENTS

  • 1 large package of boneless chicken thighs (purchase at any mainstream grocery store)
  • 2 small containers of chicken liver
  • 1 handful of baby spinach (purchase 1 bag – can use  remainder for salad or other dishes
  • 1 handful of baby kale (large kale might not appeal to your pet – it does not appeal to my dog)
  • 1 sweet red apple chopped
  • ‘Just for Dogs’ vitamin powder (use any vitamin powder from a local pet store like Dexter’s Deli in Del Mar, your local grocery store or an online pet retailer like chewy.com or amazon.com)
  • 5 – 10 large plastic “baggies” that can be frozen or re-usable tupperware 

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DIRECTIONS

  • In large pan, add 1 – 2 tablespoons Canola Oil
  • Add all chicken thighs and chicken liver.  
  • Sauté until both are cooked (medium to high heat for 8 – 10 minutes or until cooked)
  • Peel apple & dice into small pieces
  • Chop up half bag of baby spinach
  • Chop up half bag of baby kale (if you can’t find baby kale, just omit)
  • Chop up the cooked chicken livers and thighs into small pieces
  • Add apple, spinach and baby kale
  • Sprinkle with a generous shake of vitamin powder (For reference, I shake the container twice, then mix in the powder)
  • Mix, mix, mix (can do this with your hands or with utensils)
  • Fill each baggie half way to the top and freeze (should make about 10 baggies)
  • To use, decide on appropriate serving size based on size of your pup (1 – 2 cups), then microwave for about 30 seconds, or until Luke warm
  • Serve over kibble or instead of kibble
  • If you serve your pup kibble, I recommend using a small amount of Bone, Beef or Chicken Broth to moisten it (can buy from Petco – large box)  
  • Note: I use Stella and Chewy’s – they have few flavors and “bake” their kibble, plus NO deep frying or strange ingredients included
  • I Hope Your Pup Enjoys The Effort And Love Put Into This Doggy Dish!


Fresh Caesar Salad

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Ingredients

Please note that per the video, this recipe depends on the cook’s personal taste.  therefore, ingredients can be adjusted accordingly, mostly dijon and lemon.

  • 3-4 tbsp Extra Virgin Olive Oil

  • 3 whole garlic cloves

  • ½ tsp Italian Seasoning (I use 2 shakes from container)

  • Pinch of Salt

  • 2 tbsps Light Mayonnaise

  • 4 tsps fresh lemon juice

  • 1 tsp Dijon Mustard (add more according to taste)

  • 1/32 tsp or TWO squirts from Anchovy Paste Tube

  • Pinch of black pepper

  • 6 cups Romaine Lettuce

  • ¼ finely grated Parmesan or Reggiano Cheese

 

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Directions 

Prep Time:  About 20 Minutes

  • In a small pan, add the garlic to the olive oil
  • simmer until the cloves start to darken
  • remove from heat
  • in small bowl, add olive oil and whisk together with mayonnaise, lemon juice, dijon mustard, anchovy past, black pepper and salt
  • add the romaine lettuce & parmesan cheese, drizzle the dressing and toss together
  • delicious and super healthy – ENJOY!