Season chicken with salt and pepper. Add oil to a hot frying pan and sear chicken on both sides, skin side first. Remove from heat and brush chicken with mustard and crust with breadcrumb & dried herb mixture. Place chicken in a shallow dish and bake in pre-heated oven (375F) until it reaches an internal temperature of 165F. Brush red pepper with oil and season with pepper. Add to chicken and cook until tender.
Clean and remove stems from mushrooms. In a separate pan sautÈ mushrooms in a little oil until tender, about 5 minutes, and season with salt and pepper. Place a slice of goat cheese in between two mushroom caps and place in a 375F oven for about5 minutes or until cheese is melted.
Steam asparagus until tender.
Once chicken & peppers are done, remove from the oven and let rest for about 5minutes.
To serve, arrange asparagus, mushrooms, red pepper and herb crusted chicken and garnish with rosemary.
Rinse the lentils and place in a large saucepan with bay leaves, garlic cloves and oregano. Cover with water and bring to a boil, reduce heat to low, and simmer until lentils are tender about 20 minutes. Drain and cool.
For the vinaigrette, whisk olive oil, vinegar, minced garlic, salt and pepper, in a small bowl. Mix the lentils with the red pepper and onion. Add the vinaigrette and mix well. Set aside for at least 30 minutes. Season with salt and pepper, if needed. Toss the lentil salad with chopped mint and serve on a platter. Garnish with crumbled feta, olives and mint sprigs.
Serving option. To create light bite sized appetizers, scoop salad into small Romaine lettuce leaves. Garnish with feta cheese and olives and arrange on a serving platter.
SautÈ the onion and garlic in olive oil for 5 minutes. Add celery, carrot, herbs, and pepper. Cover and simmer for about 10 minutes, stirring occasionally.
Add zucchini and vegetable stock, cover and simmer for an additional 15 minutes.
Add beans and simmer for 5 minutes. Bring soup to a boil, add pasta and stir occasionally until pasta is tender (7-10 minutes). Stir in the tomatoes, salt to taste and serve. Top with parsley and shaved Parmesan cheese.
Place lamb chops in a glass or ceramic dish. In a small bowl, mix all other ingredients. Rub mixture on both sides of the meat.
Place lamb in a shallow dish and cover with plastic wrap. Marinate for 1-2 hours at room temperature or up to 24 hours in the refrigerator. On a hot, well-oiled grill, cook the lamb chops for about 15 minutes, turning once until browned on both sides.
Serve with your favorite grilled vegetables or a salad.
1 cup whipping cream (add about 1/4 cup sugar while whipping)
1/2 cup sugar
1/4 cup water
3 egg whites
1 cup Kahlua or coffee liquor
Espresso coffee for dipping cookies
Cocoa for topping
Combine powdered sugar and mascarpone in a bowl and beat at high speed until well blended. Gently fold in 1 cup of whipped cream.
Combine1/2 cup sugar, 1/4 cup water, and 3 egg whites, and beat at high speed until stiff peaks form. Gently fold egg white mixture into mascarpone mixture. In a bowl combine espresso coffee and Kahlua or coffee liquor.
Dip Saviardi cookies into espresso mixture and line a bottom of 8-inch square baking dish. Spread 1/3 of mascarpone mixture over it. Repeat layering, you should finish with a layer of mascarpone mixture.
Gently spread whipped cream over the top layer of mascarpone and sprinkle with cocoa. Cover with plastic wrap and refrigerate for at least 24 hours before serving.
1 lb new potatoes (approximately 1 ¼ inch in diameter), quartered
1 clove garlic, crushed
¼ cup olive oil
2 tbsp chopped flat leave parsley
salt and pepper
For pork chops:
Combine chili peppers, olive oil, wine vinegar, Dijon mustard, crushed garlic, chopped oregano, chopped thyme, and salt. Place chops in single layer in marinade, turning once to coat both sides. Marinade meat in a refrigerator for 4 hours, or overnight. Drain off marinade. Grill chops on direct high heat for about 8minutes, turning once halfway through grilling.
Clean and quarter new potatoes. Combine olive oil, crushed garlic, salt and pepper. Coat potatoes well. Place potatoes in a grilling basket. Grill potatoes on medium heat for about 15 minutes, turning occasionally.
Place one pork chops on a serving plate with a side of grilled potatoes. Garnish potatoes with parsley.
In a mixing bowl combine the lamb with the herbs, lemon juice, bread crumbs, egg and season well with salt and pepper. Mix well with your hands. Divide mixture into 8 portions and shape into patties.
Cook burgers on a hot grill for 5 to 10 minutes on each side or until cooked through.
Yogourt garlic sauce
Combine Greek yogourt and minced garlic in a bowl. Season with salt and pepper to taste. Cut pita bread in half. Open pocket and spread yogourt mixture on the inside. Insert a burger and garnish with lettuce leaves and tomatoes.
Mix chopped garlic and salt and crush it with a knife until you create a paste.
Add all the herbs and mix well until evenly distributed. Add 2 tbsp of oil and mix well.
Trim excess fat from the lamb chops. Coat both sided of the lamb chops with the garlic herb mixture. Grill lamb chops over direct medium heat 10 to 12 minutes (for medium rare), turning once halfway through the grilling time.
Place raspberries in a greased baking dish. Mix together 2 tbsp of sugar, corn starch, grape juice and lemon juice. Pour over fruit. In a large mixing bowl combine oats, flour, brown sugar and cinnamon. Cut in butter until mixture has a crumbly texture. Sprinkle over fruit mixture. Bake in preheated oven (375 degrees) for 20 to 25 minutes or until filling bubbles.
Remove from the oven and let cool. Serve warm with a scoop of vanilla ice cream.
1½ cup of strawberries, cleaned and cut in quarters
1½ cup raspberries
2 cups blueberries
¾ cup brown sugar or equivalent in sweetener for no sugar recipe
¼ cup all purpose flour
2cups all purpose flour
1 tsp salt2/3 cup butter
2 tbsp butter
4 tbsp ice water
1 tbsp melted butter
2 tbsp cream
2 tbsp sugar
In a medium bowl, combine berries. In a separate bowl mix together ¾ cup brown sugar and ¼ cup flour.
Sprinkle over berry mixture and stir gently. Set aside.
To make crust: In a large bowl, mix 2 cups of flour with salt. Cut in 2 tbsp of butter until texture resembles coarse cornmeal. Remove 1/3 of the mixture and place in a separate bowl. Add water to the smaller portion of the mixture and mix to form a paste. Add to the rest of the flour mixture and stir until dough forms a ball. Let rest for 20 minutes.
Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degree C)
Mix 1 tablespoon melted butter and lemon juice into fruit filling. Spoon berry mixture into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges. With a knife make incisions in the top layer to create vents. Brush lightly with cream and sprinkle with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, until crust is golden.
Sterilize 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
In a medium saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to boil. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.
Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.
Alternately, ladle mixture into clean jars, cover and refrigerate for up to 3 weeks.
Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
Peal, core and cut apples in 8 pieces. Combine apples and 1 cup of water in a large stainless steel saucepan. Bring to boil. Cover and simmer for about 10 minutes or until apples are tender. Remove from heat. Place apples and liquid in a blender and puree until smooth. Pour applesauce into a clean, large stainless steel saucepan.
Lightly crush blackberries and add to applesauce. Add juice of one lemon and sugar. Stir in ¾ cup of water. Gradually stir 1 pkg of liquid pectin. Stirring constantly, bring to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
Skim any foam from the top. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not over tighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.
Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
Wash, hull and crush strawberries. Place strawberries into a large stainless steel saucepan. Add maple syrup, apple juice, lemon juice and sugar. Bring to a rolling boil. Turn the heat to medium high and boil for 10 minutes stirring to prevent mixture from sticking to the bottom of saucepan. Gradually stir Fruit pectin into fruit. Return mixture to rolling boil and stirring constantly boil hard for 1 minute. Remove from heat and skim foam. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.