Zucchini Bread Parmesan!! Sooo! Good!!
Ingredients:6 zucchini – sliced lengthwise – about ¼ inch thickness8 oz. Monterey Jack cheese – shredded7 slices of bread – soaked in milkGrated Romano cheeseOlive OilFor the Sauce:7 Cloves of garlic – crushed & chopped1 Large sweet onion – sliced1 Healthy handful of fresh cilantro – chopped1 - 28oz. can of whole or crushed tomatoes¼ cup of wineDashes of sea saltDashes of fresh ground black pepperDashes of oreganoDashes of red pepper flakesOlive OilHeat 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~
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
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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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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
~
Enjoy!
Wok–N-Roll Soup!!
Almost Three
I stumbled on this oh-so-true quote on another blog recently: "Anyone who thinks the art of conversation is dead ought to tell a child to go to bed." -- Robert Gallagher"
I find myself blown away each day by how much a little two-year-old brain can process. We visited storytime at the library and for the first part, Cecelia snuggled up close with her bear watching the story leader and the other children. In the second half, she put her bear down and got up to dance and take part in the finger plays. As she relayed the experience to her dad, she told him she was shy but was able to recall the motions and words of the entire time there.
She's trying to figure out her place in this big world, making tons of connections with the things around her.
Like this bell pepper scrap "flower" that she presented to her daddy:
or this slightly scary snack of blueberries that her baby doll needed:
One day while brushing our teeth together, she told me that when she got big she would get a button on her Dora brush-teeth (aka toothbrush) like mommy.
This awareness of the world is sobering, though, when she picks up on my not-so-loving tone to my husband and tells me to speak nicely.
Or latches onto snippets of conversation she heard of a friend's grandmother passing.
When I start to think about how quickly she's growing up, I need a reminder of how little she still is.
She's happy to provide this, of course. She can't even look at a baby carrot anymore without sticking it up her nose, telling me that it's "discusting," and bursting into laughter.
Yes, we still have lots of growing up time left with this one :)
Feeling Like a Mouse
This mouse...
I'm sure you know the feeling. You change one thing for the better around your house and turn around thinking "Wow that new table would look even better next to a new dishwasher." Or you buy a cute dress on clearance and realize it would look so much better with a new pair of sandals. By the way, searching for sandals on Google is dangerous because you end up perusing websites with photos like this:
And then all of the sudden you are on a travel website checking out how much it would cost for a last minute deal to the Caribbean. (although, it does make a single pair of shoes seem like less of a splurge).
See what I mean about feeling like the mouse?
Over at Clover Lane, I once saw Sarah write: "Clean and everything will look better to you."
I remembered this advice and pulled out the can of Bon Ami to scrub everything I could get my hands on in the kitchen. That stuff is truly amazing if you haven't tried it. Biodegradable too!
After my cleaning binge in the kitchen, I feel I can add an addendum to Sarah's little rule to live by. Not only will everything look better, but it will definitely help you stick to your shopping list next time you're killing time at Target. You aren't going to want one more thing around to have to scrub.
Take that, Le Crueset.
I don't want you anymore! (At least not today.)
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 tomatoes5 large cloves of garlic – chopped1 red onion – slicedHealthy handful of parsley – choppedHandful of fresh oregano – choppedPinch of sugarDashes of fresh ground black pepperDashes of sea saltDash of red pepper flakesOlive oil for drizzlingIn 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, Catherinexo
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
16 miles is a long way
This past winter was a long, cold one. I suppose I should have remembered that Spring in Chicago tends to hide. After being cooped up so long this winter, we were thrilled at the chance to take a 16-mile bike ride through Chicago.
My younger brother Sean is biking 4000 miles this summer across the country to raise money for cancer research. The team of 28 riders has raised over $120,000 so far! Check out the official Illini 4000 website for more info. I'm a bit jealous but mostly very proud of my little brother for being part of it. It sounds like a truly life-changing experience.
In true Chicago fashion, that June morning began unseasonably chilly and rainy. I wasn't sure how our 2-year-old would do with the weather, but she was very excited to get started:
After getting together with my brother, we left Millenium Park to began the ride.
See how happy and excited we look? I wasn't looking so great 6 miles in. Let's just say that didn't know how long it would take to bike one mile... let alone 16! Despite my lack of preparedness, the rain cleared and we had lots of fun exploring the city in a new way. I have plans to ride more often, but I think I'm going to need a new bike. My hand-me-down 15-year-old bike just might not make it another 16 miles ;)
I love allrecipes.com
In my adolescent years, I found that baking was a huge stress relief for me, but cooking meals never seemed to hold the same appeal. It might be that my family loved eating my cakes twice a week, but when I tried making Coq au Vin (which ended up tasting fine, despite its vibrant purple color) my oldest sister was the only one to eat it without complaining. My family is semi-notorious for unadventurous eating habits, but I digress.
I'm no chef, but sometimes I get a little ahead of myself at the grocery store. When I came home with fresh catfish, I turned to allrecipes and found this simple Crispy Catfish recipe. I used flour instead of bread crumbs or crackers, cooked it on my cast iron griddle, and it was perfect.
We had some fresh spinach to use up, so I quickly cooked it with some marinated sun dried tomatoes (from Costco, another food favorite of mine).
Yum!
I overbought on catfish, so the next day I used the leftovers to make fish tacos.
2 cups of black beans, a cup of fresh salsa, a fish fillet, and a few leaves of Boston lettuce later....
My favorite summer lunch so far.
I really love allrecipes not only for the endless collection of great recipes but also for the ratings and reviews by thousands of contributers. Never try a recipe without reading them!
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