Apricot Glazed Pork

Serves 2 People (Double recipe for every two people you are serving)

Ingredients:
Butterfly pork chops
Salt & Pepper to taste
Olive Oil
1/2 bag of No Yolk Noodles

For the Glaze:
3 Tablespoons of apricot preserves
1/2 teaspoon of grated fresh ginger
1/4 cup carrots finely grated
2 tablespoons soy sauce
2 cloves garlic, grated
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Directions:

Bring large pot of salted water to a boil to cook noodles according to package directions. Drain noodles and set aside.

Salt and pepper pork. In a large skillet, heat olive oil over medium heat. Cook pork in skillet approximately 5 minutes on each side.

Whisk together all ingredients for the glaze over medium heat until well combined. Pour half the glaze over pork as it cooks. Reserve other half of glaze.

Serve pork over noodles. Pour remaining glaze over pork. Garnish with parsley.

Date Night Chicken

Chicken Thighs 

Olive oil

Salt & pepper

1/2 large onions sliced

1 green pepper sliced

1 cup chicken stock

1/2 cup white wine

1 can diced tomatoes 

lemon pepper

thyme

rosemary

parsley to garnish

1 box cous cous 

Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. 

Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.

Bring a small pot of salted water to a boil and cook cous cous according to package directions.

Serve chicken over cous cous. Garnish with parsley.

Homemade Fruit & Veggie Muffins

I cup shredded carrots
2 cups flour
1 small box of raisins
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ginger grated
1/2 tsp. salt
3/4 cup oil
1/3 cup sugar
2 eggs
1 8 oz. can crushed pineapple drained

Whisk flour, baking soda, baking powder, cinnamon, ginger and salt. In separate bowl, whisk eggs, sugar and oil. Mix in carrots, raisins and pineapple. Gradually stir in dry ingredients until well combined. Spoon into muffin cups. Bake at 350 for 25 minutes for regular sized muffins, 15 minutes for mini muffins.

Steak Kabobs

1 1/2 lbs beef round chunks
1 yellow squash sliced
1 zucchini sliced
1 red pepper sliced
Cherry tomatoes for ends
Salt & Pepper
Lea & Perrins Worcestershire Sauce

Cut all veggies into same size chunks, approximately 1/2 inch thick. Marinade in worcestershire sauce, salt and pepper for at least one hour or more. Grill until meat is cooked through. Serve over rice or couscous.

Homemade BBQ Sauce

Saute the following over medium heat in medium pot, until onions and tender:

1 large onion chopped

3 cloves garlic crushed

1 tsp cumin

1/2 tsp cayenne pepper

olive oil

Add in:

1 cup dark brown sugar

40 oz bottle ketchup

1/2 cup apple cider vinegar

2 tablespoons mustard

Dash of hot sauce

2 tablespoons worchestershire sauce

2 tablespoons honey

Simmer for one hour or more.

BBQ Chicken Pizza

See above for pizza dough recipe or use store bought.

1 1/2 lbs grilled chicken shredded
2 cups bbq sauce (homemade or Jack Daniels)
1 red pepper chopped
scallions chopped
2 tablespoons duck sauce
sesame seeds
2 cups shredded mexican blend cheese

Bake pizza dough for at least 10 minutes and remove from oven.

Whisk together bbq sauce, duck sauce and sesame seeds. Spread sauce and toppings over pizza. Bake for 20 to 25 minutes at 400 degrees

Homemade Pizza Dough

1 ½ cups of warm water

1 teaspoon of Sugar

3 Tablespoons Olive Oil & more for brushing

2 Tablespoons of Salt

1 Package of Active Dry Yeast

4 Cups of Flour

1) In bowl mix ¼ cups of warm water, sugar and yeast. Stir and let sit for at least five minutes.

2) Stir in remaining water, olive oil, salt and 1 ½ cups of flour until smooth. Gradually add remaining cups of flour and continue to stir.

3) On a large flour surface, knead dough for 10 minutes. Grease a bowl with butter. Shape dough into a ball and place in greased bowl. Cover with plastic wrap and let stand for one hour.

4) Punch and turn dough down on a lightly floured surface. Cut in half and let rest for 15 minutes. Dough can be refrigerated for up to 24 hours. Dough can also be frozen for future meals.

5) Roll dough on floured surface into desired shape. Prick center of pizza dough with a fork to prevent rising. Place on pizza stone or cookie sheet and fold edges to create the pizza crust. Brush dough with olive oil.

6) Bake at 400 degrees for 10 minutes. Put on desired toppings and bake for another 10 to 15 minutes.

Crab Dip

3 packages 1/3 less fat Philly cream cheese
3 cans crab meat, drained
1/2 onion chopped
2 cloves garlic crushed
Salt & pepper to taste

Using an electric mixer, beat together all ingredients. Spread into baking dish and bake uncovered at 350 for 25 minutes. Serve with crackers and/or veggies.

Taco Dip

1 8 ounce cream cheese
1 16 ounce sour cream
1 package of taco mix
1 cup shredded lettuce
1 cup diced tomatoes
1 cup green peppers, chopped
2 cups shredded cheese, Mexican blend

With electric mixer, beat cream cheese, sour cream and taco mix. Spread on bottom of dish. Layer lettuce, tomatoes, green pepper and cheese. Refrigerate until ready to serve.

Red, White & Blue

For lemon syrup:

1/4 cup sugar
1/4 cup water
1/4 cup fresh lemon juice

Combine above ingredients in small sauce pan over medium heat. Stir until sugar dissolves. Set aside.

1/3 cup sugar
2 Entenmann's pound cakes
1 8 oz. package of Philly cream cheese
1 cup heavy cream
1 package of strawberries cut in quarters
1 package of blueberries

Using an electric mixer, beat sugar and cream cheese until well combined. Gradually mix in heavy cream until the mixture becomes whipped cream.

Slice pound cake. Brush lemon syrup over each side and cut pound cake slices into quarters.

Layer pound cake, whipped cream, strawberries, blueberries and repeat.

Refrigerate for at least 3 hours or more. Best if refrigerated overnight.

Grilled Chicken with Cucumber Peach Salsa

1 1/2 lb. chicken breast grilled
1/2 cucumber diced
1 peach skinned and diced
1/3 cup peach preserves
1 tablespoon fresh parsley

Mix together diced cucumber, diced peach, parsley and 2 tablespoons of preserves. Can be made ahead of time so flavors can blend. While grilling, brush remaining preserves on chicken. Spoon cucumber peach salsa over chicken and serve.

Nonna’s Pasta E Fagioli

2 cup water

4 garlic cloves minced

4 tablespoons olive oil

2 8-oz. can tomato sauce

2 16-oz. can cannellini beans

1 pound of ditalini or elbow macaroni

1 tablespoon parsley

grated cheese

Gently fry garlic in oil 

Add tomato sauce and water, and simmer 10 minutes

Add beans, stir gently, simmer

Cook pasta al dente, drain, and add to bean mixture

Add parsley, stir entire mixture gently

Simmer for a few minutes longer, and serve with grated cheese

Serves 8

Variations:

brown 1/2 lb ground turkey or beef, drain, and add to mixture before you add pasta

Substitute cannellini beans for sweet peas, lima beans, blackeyed peas

Chicken Quesadillas with Pineapple Salsa

1 package soft tortillas
Shredded cheddar cheese
Scallions chopped
1 1/2 lbs baked chicken breast shredded
1 jar pineapple salsa

*Newman's Own makes a great pineapple salsa. Or you can take a regular jar of salsa and mix in some crushed pineapple.

On tortilla, layer chicken, salsa, cheddar cheese and scallions. Place tortilla on top and press down lightly. Bake at 350 for 20 minutes. Cool for five minutes. Cut with a pizza cutter. Serve with remaining salsa, sour cream, guacamole and tortilla chips. 

Grilled Chicken Salad

1 1/2 lbs grilled chicken breast sliced
1 small package of spring mix lettuce
Chopped walnuts
Craisins
Raspberry vinaigrette dressing

Homemade Chocolate Chip Cookies

2 1/4 cups of flour
1 tsp baking powder
1 tsp salt
2 sticks butter softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups of chocolate chips

Mix flour, baking powder and salt. Beat butter, vanilla and sugar. Add eggs one at a time. Gradually add flour until well combined, scraping sides of bowl with rubber spatula. Stir in chocolate chips. Bake at 350 for 5 minutes, switch trays from top to bottom, bake another five minutes. Let cool.

Orange Marmalade Cupcakes

Cupcakes
1 8 oz package of cream cheese softened
1 box white cake mix
1 cup + 2 tablespoons orange juice for brushing
1/3 cup orange marmalade
1/3 cup vegetable oil
3 egg whites
1 1/2 tsp orange zest

Directions: Combine cake mix and above ingredients on a low speed until well combined. Spoon mixture into muffin cups, making the 2/3 of the way full. Bake 18 to 22 minutes at 350 degrees. After taken out of the oven, brush with additional 2 tablespoons of orange juice. Cool cupcakes completely before frosting.

Frosting
1 tablespoon orange marmalade
1 stick butter softened
2 1/2 cups sifted powdered sugar
3 tablespoons orange juice
1 8 oz package of cream cheese softened

Mix above ingredients on a low setting until well combined.

*Because this recipe uses cream cheese, cupcakes should be refrigerated until served.

Chicken Francaise

Ingredients:

•  4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 3 lemons

                                                                         Directions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrapover them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add thewine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Lemon Garlic Shrimp with Capers and Parmesan Cous Cous

Ingredients:

1 lb of raw jumbo shrimp, peeled and deveined

olive oil

3 shallots chopped

1/2 cup of butter

1/2 of capers

3 chopped garlic cloves

3 lemons, juiced and zest needed

sea salt and pepper to taste

1/2-1 cup of dry white wine

1 box of instant parmasean cous cous

Directions:

 Put olive oil and butter in pan on medium heat. Place chopped shallots, capers salt and pepper. Saute until shallots soften. Add garlic, but do not let it brown.  Add in shrimp and when shrimp is almost pink and opaque, add in more butter, lemon zest, lemon juice, and white wine.  Let everything simmer together. In a separate pot, cook couscous as directed.  When couscous is finished, plate and put shrimp and juices from pan on top

Aunt Joanne's Eggplant Parmesan

2 eggplants, skinned and sliced thin
3 eggs
2 cups bread crumbs
Parmesan cheese
4 Cups mozzarella cheese
Olive oil
Marinara sauce

Heat olive oil in large skillet over medium heat. Create a breading station, dipping eggplant in egg, bread crumbs, then place in skillet. Brown eggplant on both sides.

In large glass baking dish, layer sauce, eggplant, mozzarella and parmesan cheese. Repeat until you have layered all of the eggplant. Bake at 350 degrees for 30 minutes.

Turkey Tenderloins

I stopped to chit chat with an elderly lady in the grocery store this week, and she gave me this recipe that sounded so easy, I had to try it. I served it with baked potatoes and veggies.

1 1/2 lbs turkey tenderloins
1 stick of butter melted
1/4 cup bread crumbs
Salt & pepper

Arrange turkey in glass baking dish. Pour half the melted butter over the turkey. Generously salt and pepper the meat. Mix remaining butter and breadcrumbs in a small bowl. Spoon bread crumbs over the turkey. Bake at 400 degrees for 35 minutes.

Homemade Oatmeal Chocolate Chip Cookies

Makes 24 + small cookies
*Use an ice cream scoop to make cookies all a similar size

1 stick of butter
1 1/2 cups brown sugar
1 tsp vanilla
1 egg
2 cups oats
1 1/2 cups flour
1/4 tsp salt
1 cup chocolate chips
1 tsp baking soda
cooking spray

In large mixing bowl, combine butter, sugar, vanilla and egg. In seperate bowl. mix flour, oats, salt and baking soda. Slowly add flour and oat mixture to butter and sugar mixture until well combined. Stir in chocolate chips. Roll into balls and arrange on cookie sheets sprayed with cooking spray. Bake at 350 for 6 minutes. Switch cookie sheets from top to bottom racks, and bake for an additional 6 minutes.

Fruit Salad

1/2 Watermelon

Honeydew

Canteloupe

Grapes

1/2 cup white grape juice

2 tsp cinnamon

Cut all fruit into similar size slices or chunks. Mix in juice and cinnamon. Chill in fridge for one hour or more.

Fruity Chicken Salad

Fruity Chicken Salad

1 lb. chicken breasts shredded

1/2 cup red onion chopped

1/2 cup celery chopped

1/2 cup red seedless grapes sliced in half

2 to 3 Tablespoons Mayo

Salt & Pepper

Mix together all ingredients. Refrigerate for one hour. Serve on bread of choice or salad greens.

Pork Tenderloin and Party Rice

Pork Tenderloin

Ingredients:

2 Pork Tenderloins

1 cup of Country Dijon Mustard

2 tablespoons of rosemary

salt and pepper

1 cup dry white wine

Olive oil

Directions:

Pre-heat oven 350 degrees. Rinse and pat tenderloins dry.  Drizzle with olive oil and season with salt and pepper. Rub dijon mustard all over meat.  Sprinkle Rosemary over meat. Place in pan and pour in white whine. Roast at 350 for about 45 minutes, basting with pan juices.

Party Rice

Ingredients:

1 Cup of Basmati Rice

Chicken Broth

2 tablespoons of butter

Golden raisins soaked in white whine

1 cup of sliced almonds

salt to taste

In small pot, boil 1/2 cup of white wine, turn of heat and put in 1 cup of golden raisins, let them sit and plump up. Cook Rice in chicken broth according to directions.  When it is finished stir in butter, raisins, and almonds. Fluff with fork.

Strawberry Oatmeal Bars

I'm always looking for a healthier alternative to give my little girl a special treat. I feel good about giving her these bars because I know exactly what goes into them.

2 cups old fashioned oats

1 1/2 sticks of butter

1 1/4 cups of flour

1/2 cup of sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1 cup strawberry jelly

cooking spray

Combine oats, flour, sugar, salt, cinnamon and vanilla in a large bowl. With two knives, cut in butter until mixture is no longer a powder. Spray 8 x 8 pan with cooking spray. Press half the mixture down into baking pan. Bake for 12 minutes at 375 degrees. Spread strawberry jelly and add the remaining mixture to the top. Bake for an additional 25 minutes until golden. Cool before cutting

Double Chocolate Cupcakes

Frosting

3 oz unsweetened chocolate

1 1/2 Tablespoons cocoa powder

3 sticks of butter

1 tsp vanilla extract

2 1/2 cups powdered sugar

1/2 cup whipping cream at room temperature

Put chocolate in microwave safe bowl. Heat for 30 seconds and stir. Continue for additional 30 seconds and stir until completely melted and set aside.

Sift powdered sugar and cocoa into a mixing bowl. Add butter and mix on a low speed. One at a time, mix in chocolate, vanilla and cream. Mix at medium speed for 3 minutes or more until frosting is creamy and the color lightens.

Cupcakes

3 oz unsweetened chocolate

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

2 eggs

1/2 cup sour cream

1/2 cup water

Put chocolate in microwave safe bowl. Heat for 30 seconds and stir. Continue for additional 30 seconds and stir until completely melted and set aside.

Sift flour, baking soda, baking powder and salt in bowl and set aside.

In mixing bowl, beat butter and sugar until smooth. Mix in melted chocolate. Add in eggs one at a time. Add vanilla and sour cream and mix until smooth. 

Add in half flour mixture and mix until combined. Add water and remaining flour mixture. Mix until batter looks smooth, spoon into paper cups and bake at 350 for 20 minutes for regular sized cupcakes, 10 to 15 minutes for mini cupcakes.

Apple Cinnamon Muffins

2 apples peeled and chopped

1/3 cup of milk

1 1/2 cups of flour

2 tsp baking powder

1/3 cup vegetable oil

1 egg

3/4 cups of sugar

1 tsp cinnamon

1/2 tsp salt

Mix all ingredients in a large bowl until well combined. Arrange baking cups in muffin pan and spoon in mixture so each muffin cup is about 2/3 full. Sprinkle extra cinnamon on top. For mini muffins, bake at 400 for 12 minutes. For regular sized muffins, bake for 17 to 20 minutes.

Grilled Sesame Chicken

1 1/2 lbs thin chicken breast

1/2 cup bbq sauce

1/2 cup soy sauce

2 tablespoons asian sweet red chili sauce

Dash of hot sauce

2 cloves garlic crushed

2 tablespoons of honey

Sesame seeds

Salt & pepper

Combine all ingredients, marinate for at least two hours and grill. 

Aunt Joanne's Potato Salad

1 1/2 lb bag small red potatoes cut in eighths 

4 hard boiled eggs, chopped

1 cup baby carrots chopped

1 cup celery chopped

2 tablespoons onion powder

1 tablespoon rice vinegar

1 teaspoon celery seed

2 tablespoons pickle juice

1 cup of mayo

Salt & pepper to taste

In a large pot of salted water, boil potatoes until tender, about 10 to 12 minutes. Combine all ingredients in large mixing bowl. Chill for at least 2 hours before serving.

Asparagus & Cheddar Cheese Quiche

My girlfriend Becky makes quiche for our play-dates with the kids. Its a delicious and easy lunch or dinner, and a meal the whole family can enjoy!

4 eggs + 1 egg white beaten for brushing

1/2 bundle of asparagus sliced into bite size pieces

1 1/2 cups of cream

2 cups shredded cheddar cheese

Sprinkle of nutmeg

Salt & pepper to taste

Refrigerated/frozen pie crust

Cooking Spray

Spray glass pie dish with cooking spray. Arrange pie crust in dish and pinch edges with your fingers all the way around to make the crust. Brush the crust with egg white. Prick the center with a fork a few times so that it doesn’t rise.

In a large bowl whisk eggs, cream, salt, pepper and nutmeg. Arrange asparagus on pie crust and cover with cheddar cheese. Pour egg mixture over asparagus and cheese. Sprinkle some cheddar cheese on top. Bake at 400 degrees for 35 minutes. Let cool before cutting and serving.

*Don’t be alarmed if the quiche puffs up in the oven. When you take it out of the oven, it will flatten out.

Date Night Chicken

Chicken Thighs 

Olive oil

Salt & pepper

1/2 large onions sliced

1 green pepper sliced

1 cup chicken stock

1/2 cup white wine

1 can diced tomatoes 

1 tsp lemon pepper

thyme

rosemary

parsley to garnish

1 box cous cous 

Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. 

Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.

Bring a small pot of salted water to a boil and cook cous cous according to package directions.

Serve chicken over cous cous. Garnish with parsley.

Rotisserie Chicken & Veggies Over Macaroni

Rotisserie chicken shredded

1/2 box of pasta

1/2 bundle of asparagus cut in thirds on an angle

2 yellow squash sliced on a diagonal 

1 can diced tomatoes

1/2 onion chopped

2 cloves garlic crushed

olive oil

1/2 cup parmesan cheese, plus more for topping

salt & pepper

Bring large pot of salted water to a boil and cook pasta according to package directions. Reserve a 1/2 cup of the pasta water. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking about 3 to 5 minutes. Add in asparagus, squash, diced tomatoes, and 1/2 cup of pasta water, sauteing for about 5 to 7 minutes. Stir in chicken. Drain pasta and return to large pot. Add chicken and veggies to pot and stir. Mix in parmesan cheese. Top with extra parmesan cheese.

Grilled Lemon & Garlic Pork Chops

My cousin Danielle gave me this recipe. It is easy and fabulous...a great combination! Thanks Danielle!

Pork Chops

1/2 cup soy sauce

2 cloves garlic, crushed

Zest and juice of 1 lemon

Salt & pepper to taste

Chopped parsley to garnish

In a small bowl combine soy sauce, garlic, zest and juice of a lemon and mix well. Marinate for 2 to 4 hours or more. Grill for 7 to 10 minutes on each side. Garnish with chopped parsley.

Rock Shrimp Tempura & BBQ Veggie Stir-Fry

For tempura batter, whisk together:

1 egg yolk beaten
3/4 cup ice water
1/3 cup flour

1-1 1/2 lb frozen shrimp, thawed, tails off
Olive oil

For the sauce, whisk together:
1/4 cup of mayo
2 tablespoons sweet red chili sauce


Heat olive oil over medium heat in large skillet. Dip shrimp in tempura batter, add to skillet, and cook 5 to 7 minutes on each side. Toss cooked tempura shrimp and sauce together. Serve immediately.

BBQ Veggie Stir-Fry

1 red bell pepper sliced
1 green bell pepper sliced
1/2 medium onion sliced
1/2 box spaghetti broken in half
1/2 cup barbeque sauce
1/4 cup soy sauce
2 tsp. chinese five spice
2 tablespoons sesame seeds
2-3 tablespoons sesame oil

In large pot of salted water, cook spaghetti until tender. In wok or large skillet, heat sesame oil over medium heat. Add peppers and onions, cover and cook 3 minutes covered. Add in five spice, soy sauce, stir and cook for another 3 minutes covered. Stir in spaghetti, barbeque sauce and sesame seeds. Stir, cover and cook for 5 minutes. Serve immediately.

Sausage, Peppers and Potatoes

Ingredients:  One large package of sweet Italian sausage

3 large red peppers

3 large green peppers

2 large Sweet Vidalia onions

10 large white potatoes, peeled and cleaned

2 cups of extra virgin olive oil

salt and pepper to taste

Adobo to taste

2 cups of water

2 cups of pinot grigio or chardonnay

Directions: Pre-heat oven to 400.   Cut up sausage into 2 inch chunks. Slice up peppers, onions and potatoes.  Place into deep baking dish. Toss with a generous amount of olive oil, salt, pepper and adobo and add in your sausage. Mix and coat everything. Pour white wine and water into bottom of pan.  Bake for 2 hours, or until potatoes are soft.  Serve on warm Italian bread.

Greek Grilled Shrimp Kabobs with Parmesan Couscous

Ingredients: 1 lb. raw jumbo shrimp, cleaned and deveined

1 large red onion

2 large green peppers

1 box of cherry tomatoes

1 container of crumbled feta cheese

1 box of instant parmesan couscous

For the Marinade:

2 cups of a good olive oil

The juice and zest of 3 lemons

Sea Salt and Pepper to taste

Oregano to taste

Directions:  Place wooden skewers in cold water and leave off to side. Cut up all vegetables into bite size pieces.  Prepare marinade in a separate bowl. Place veggies and shrimp into a shallow baking dish. Pour marinade over everything.  Let it sit in refrigerator about 4 hours (or longer).  Skewer everything, alternating between vegetables and shrimp.  Grill over medium flame until shrimp are pink and opaque. Serve over warm couscous, with crumbled feta and a drizzle of olive oil on top.

Linguine with Shrimp and Lemon Oil

Ingredients

For the lemon oil:

• 1/2 cup extra-virgin olive oil

• 1 lemon, zested

For the pasta:

• 1 pound linguine pasta

• 2 tablespoons olive oil

• 2 shallots, diced

• 2 garlic cloves, minced

• 16 ounces frozen shrimp

• 1/4 cup lemon juice (about 2 lemons)

• 1 lemon, zested

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 3 ounces arugula (about 3 packed cups)

• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Tilapia with Roasted Asparagus

Ingredients:

4 Tilapia Filets

2 cups of Milk

1 cup of Flour

Salt and Pepper

1 1/2 cups of Bread Crumbs

3 Eggs

1 Lemon

Extra Virgin Olive Oil

Asparagus

2 Tablespoons of Butter

Cooking Spray

Tilapia:

1) Preheat oven to 425 degrees. Soak tilapia filets in 2 cups of milk and a cup of ice for 15 minutes.

2) Create a breading station...

*Mix flour salt and pepper in a dish

*Lightly beat eggs in a separate dish

*Place bread crumbs in a separate dish

One at a time, dip tilapia in flour mixture, coating both sides, egg mixture and bread crumbs. Transfer to a large plate.

3) Heat olive oil and 2 tablespoons of butter on medium heat. Add filets and cook until slightly brown, approximately 3 minutes per side.

4) Line a baking sheet with foil and spray lightly with cooking spray. Place tilapia on baking sheet and bake approximately 8 minutes.

Roasted Asparagus:

1) Cut or snap off the ends of asparagus (while most cooks suggest to snap off, it is time consuming so I just cut them). Wash and dry thoroughly.

2) Place asparagus, enough olive oil to coat asparagus, salt and pepper in a zip lock bag. Work the bag with your hands until the asparagus is fully coated with olive oil.

3) Prepare another baking sheet, lined with foil and sprayed with cooking spray. Empty the asparagus bag onto baking sheet. Make sure that the asparagus is evenly distributed throughout the baking sheet, and that none of the pieces are overlapping. This will ensure it cooks evenly.

4) Roast the asparagus at 425 degrees for 20 minutes.

*When the Tilapia and Asparagus are finished, I like to squeeze the juice of a lemon over both the fish and the asparagus.