CHICKEN SCARPIELLO

CHICKEN SCARPIELLO

4 boneless chix tenders cubed

¼ cup    Large Green Bell Pepper, julienned

¼ cup    Large Red Bell Pepper, julienned

¼ cup Onion, sliced

1 clove  Minced Garlic

TT           Chicken Broth

TT           Dry White Wine

TT           Pickled Sweet Bell Peppers (red ones in jar)

½ cup    Vinegar Juice from the Pickled Sweet Bell Peppers, or use balsamic vinegar

TT red pepper flakes

TT           Dried Oregano

Salt & Pepper, to taste

Procedure:

Sauté chicken and until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done.

Serve with Potatoes or pasta!

Stuffed Peppers with Ground Beef

Stuffed Peppers        

with Ground Beef

1  bell pepper 

1 tablespoons butter

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped celery

¼ cup diced tomatoes

TT marinara sauce

1 clove garlic, crushed

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

TT salt & pepper

1 egg, lightly beaten

1 1/2 teaspoons Worcestershire sauce

8 oz   lean ground beef

 1/2 cups cooked long-grain rice

TT shredded mild Cheddar cheese

Procedure:

Cut tops off pepper; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.  Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.  In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 25 to 30 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Sea Bass Marengo

Sea Bass Marengo

1 pc Sea Bass

TT olive oil

TT Fish Stock

¼ cup onion diced

¼ cup mushrooms cubed

1 clove -- garlic (crushed)

TT white wine

½ cup Tomatoes (peeled and chopped)

TT green red yellow peppers cubed

TT Salt & Pepper

TT fresh thyme

TT Kalamata olives

TT Sherry

TT tomato paste

Procedure:

In pan sear sea bass remove, in pan add garlic, onions, peppers mush, tomatoes olives add wine, stock, seasonings and simmer add paste to adjust thickening. Add fish back in to finish

Serve with Rice, potatoes or pasta!

Greek Meze Sharing Platter

Greek Meze Sharing  Platter

Spanikopita
Kefalograviera Cheese
Kalamata Olives
Tzatziki Sauce
Feta Cheese
Kasseri Cheese
Grilled Pita Bread

Salmon 

with Honey Dijon Sauce

1 salmon steak

¼ cup dry white wine

TT minced shallots

TT   chopped parsley

      1/4  cup   mayonnaise

      1/4  cup   Dijon mustard

1     TT honey

TT Fresh lemon juice

 1. Preheat oven to 400 degrees F. Place salmon steaks in a large, deep baking

pan and cover with wine. Sprinkle with shallots. Bake for 12 to 15 minutes,

basting often with wine.

 2. While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.   Spoon over salmon.

Serve with rice, risotto or pasta!

NICCHIO-RISTORANTE

NICCHIO-RISTORANTE
Belmar NJ
Great Dinning at The Jersey Shore
https://www.facebook.com/NicchioRistorante
1/2 off Pasta Night!

 Boston Lettuce Salad
With poached Pears and Mustard Vinaigrette

 Orrechiette With sweet sausage & broccoli rabe for Kathy, I went with the Ravioli pomodoro with spinach:-))

 Finished up with Chocolate Gelato! <3

Greek Tilapia with Spinach & Feta Cheese

Greek Tilapia with Spinach & Feta Cheese

Ingredients

1       tilapia fillet

1/4    tomatoes, diced

1 clove       garlic, thinly sliced

TT      chopped fresh parsley

TT      fresh lemon juice

1 clove minced garlic

TT olive oil

8 oz baby spinach

¼ cup feta cheese, keep TT reserved for garnish

    TT fresh ground black pepper

TT sea salt

Procedure:

1 Preheat oven 350* Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.

2 In a skillet over medium-high heat, sauté garlic in oil for 1 minute. Reduce heat to medium and add spinach, about 2-3 minutes. Stir in feta and heat until melted and evenly distributed.

3 To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, fresh parsley and sprinkle on reserved feta.

Best serves on Rice, Couscous, or Pasta!!!