Chicken Penne Arrabiata

Chicken Penne Arrabiata 

Chicken Penne Arrabiata

Ingredients

TT olive oil

2 garlic cloves, sliced

TT red pepper flakes

¼ cup diced tomatoes

1/2 (cup) Marinara sauce

TT Basil Oregano

½ cup uncooked pasta pasta

1 eggs

1 (cup) bread crumbs

TT garlic powder

TT salt

TT pepper

1 boneless  chicken breast, pounded into thin cutlet

Directions

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Chick Pea Fritters (Revithokeftedes)

Chick Pea Fritters (Revithokeftedes)

Yia Ya APPROVED

Serves / Yields:

INGREDIENTS

·         1 cup chick peas

·         ¼ cup onions, chopped

·         Salt,

·         Pepper

·         Parsley,

·         Dill,

·         Oregano

·         1 skinned smashed tomato

·         Dry breadcrumb

·         Flour for binding the mixture and for coating

·         Some crumbled feta cheese or any grated cheese (optional)

·         1 egg

·         Veggie Oil for frying

METHOD
Drain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

Serve with sour cream 

Oven Roasted Chicken Wings

Oven Roasted Chicken Wings

 This dish was prepared with Saffron Rice

with Dijon honey, teryaki and BBQ sauces

5 pieces chicken wings, wing tips removed, separated at the joints

Juice form ½ Fresh lemon

TT ground black pepper

TT garlic powder

TT onion powder

TT salt

TT thyme

TT cayenne

2 tablespoons butter, melted

INSTRUCTIONS

Preheat the oven to 425* F.

Use handles skillet. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. While crushing between your fingers, add thyme. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

Serve on rice or Pasta 

SAUTEED EGGPLANT IN SPICY GARLIC SAUCE  

INGREDIENTS

·         1 cup eggplant diced

·         TT salt

·         TT sesame oil

·         TT vegetable oil

·         TT black pepper

·         1 clove minced garlic

·         TT red pepper flakes

·         TT dry sherry

·         TT soy sauce

·         TT Balsamic Vinegar

·         TT ginger

·         1teaspoon granulated sugar

·         TT fresh chopped parsley

·         2 tablespoons thin-sliced scallions

PROCEDURE:

1.     Peel eggplant, and dice

2.   Put in microwave for 4 mins and let them aside and cool

3.   In a heavy-bottomed 12-inch skillet, heat sesame oil and peanut oil until mixture shimmers. Add eggplant strips; sauté until they begin to brown, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 5-10 minutes.

4.   While eggplant cooks, in a cup stir sherry, dark soy sauce, vinegar, and sugar together until sugar dissolves.

5.    When eggplant is fully tender and lightly browned, stir in black pepper, garlic, ginger, and red pepper flakes; cook to blend flavors, 1 minute. Add sherry mixture and simmer until liquid is absorbed into eggplant, about 1 minute.

6.    

Remove pan from heat, stir in cilantro and scallions, and serve.

Place on top of  Pasta!!!

Greek Festival Friday Roseland, NJ

Items being demonstrated this evening, hope to see you all there!
www.roselandgreekfest.com

FETA HUMMUS

2 15 ounce cans garbanzo beans

1/2 cup of olive oil

1/2 cup of tahini

1/4 cup of lemon juice

1 tablespoon of minced garlic

1/4 cup of feta cheese crumbles

TT of paprika

TT Salt & pepper

PROCEDURE:

In blender, put in olive oil, tahini, garlic, lemon juice and feta.

Drain both cans of beans and put drained beans in blender.

Sprinkle paprika, salt and pepper on top.

Blend until you get desired grainy consistency

Pour into serving dish, drizzle olive oil over and sprinkle paprika.

Serve with sliced zucchini, pita, crudité, bread, or all!

Panzanella Salad

6 cups Italian bread, cubed and roasted in oven                                               1 bag double washed baby spinach                               

 1/3 cup olive oil                                                                                                                       TT grated Parmesan Cheese                                               

 salt and pepper to taste                                                                                              3 cloves garlic, minced

 1/4 cup olive oil                                                                                                             2 tablespoons balsamic vinegar

 4 medium ripe tomatoes cut into wedges                                                               3/4 cup sliced red onion

 5 basil leaves, shredded                                                                                              1/2 cup pitted and halved green olives

 1 cup fresh mozzarella, cut into bite-size pieces

Makes enough for 4

Procedure:

In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.

Whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese, add  together the bread, tomatoes, onion, basil, olives, and mozzarella cheese.  Top with grated cheese and olive oil to finish

Chicken Mango

 

4 boneless chicken breasts Pounded

1 cup mango diced

1/3 cup balsamic vinegar

2 tablespoons olive oil

TT red green yellow peppers diced

TT diced red onion

TT cooked white corn

TT Dijon Mustard

Fresh chopped parsley (garnish)

TT lemon juice

Kosher salt and freshly ground black pepper

Directions:

1. Marinate Chicken in olive oil, Dijon lemon and balsamic vinegar, overnight.

2. Grill and make some nice marks

3. Topping, add peppers, onions, corn & mangoes in vinaigrette mixture and toss well

4. Slice chicken on the bias, and top with  pepper mango, corn mixture, finish with lemon and fresh parsley.

5. Goes great with pasta or rice

Fresh Berries with Greek Yogurt and Balsamic

Mise en place serves 4

2 cups strawberries, blueberries, rasberries

2 tablespoons real maple syrup

2 teaspoons aged balsamic vinegar

15 ounces Greek yogurt

2 tablespoons honey

A few mint leaves

Fresh ground pepper

Procedure:

1 Wash the strawberries and slice them. In a small bowl, mix the berries with 2 tablespoons maple syrup and 2 teaspoons balsamic vinegar. Let macerate for about 30 minutes, stirring occasionally. Prior to serving, add a few grinds of fresh pepper.

2  In a small bowl, combine Greek yogurt and about 2 tablespoons honey, or more or less to taste.

3 Garnish with fresh mint leaf.

4  To serve, place a dollop of the yogurt in a bowl. Top with berries and mint.

Open Faced Grilled Reuben

Open Faced Grilled Reuben

Ingredients:

2 -3 tablespoons oil        

1 small onion, chopped

1 (16 ounce) can sauerkraut, rinsed and well drained

1/4 cup ketchup

1/4 cup mayonnaise

Relish    (use as much as desired)

2 slices white or whole wheat bread

4-5 oz sliced corned beef or pastrami

2 slices Swiss cheese

PROCEDURE:

1 Heat oil in a skillet.

2 Add in onion; sauté over medium heat until tender (about 7-8 minutes).

3  Add in sauerkraut; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned).

4  Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).

5  Place pastrami down the center, dividing evenly between slices.

6 Top with sauerkraut/onion mixture, then the sauce, then top with cheese.

7 Place in 425* oven.

8 Heat until cheese has melted.

9  Place on plate cutting one slice in diagonal for display, whole slice in middle two sliced pieces on the ends

10 Serve with potato salad, pasta salad or cole slaw

Cornbread Pancakes

Cornbread Pancakes Nice on a cool early Fall Morning!! Ingredients  1/3 cup all-purpose flour 1/3 cup cornmeal 1 tablespoons white sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1 large egg 1.5 tablespoons butter, melted and cooled Directions Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter Serve with butter and syrup!!!