Archive | November, 2014

Garlic Soup

25 Nov

Garlic Soup

This is such a poor mans dish.

My Mom used to  also make this with onions.

I still love the garlic.

2 tablespoons olive oil

8 to 10 cloves crushed garlic

About 8 slices of cubed old bread. You can use whatever kind you like but not a sweet bread.

1/2  teaspoon salt

!/4 teaspoon black pepper

One teaspoon paprika

1/2 cup  dry white wine

One box of chicken or beef  broth about 32 ounces

2 beaten eggs

Heat the garlic and oil till slightly brown

Add the bread, salt, pepper and paprika.

Toast the bread in the oil and spices.

Add the wine and cook for about three minutes

Add the broth and bring to a good simmer.

Add the eggs in a stream while you are whisking the broth.

Adjust your seasoning.

My friend used hot paprika and it was really good.

I ate this with a delicious turkey sandwich.



The Naked Meatball

20 Nov

The naked meatball

This is a sandwich that was born when I was young and stealing meatballs from my Mom’s kitchen.

I had to get in and out of the kitchen fast but since then I  take some time and add some condiments.

Bake your meatballs.

Slice a fresh soft roll.

Spread some mayonnaise and add some hot sauce.

Put a slice of mozzarella cheese on top

Add a hot meatball and go outside to eat this.

Its perfect.

If the tomato sauce is finished cooking DEFINITELY use it as a dipping sauce.

They freeze great.


Orange Mayo Chicken Salad

19 Nov

orange mayo chicken salad

This is a recipe that I found in the Boston Globe magazine.

Then I changed it around  a little.

4 to 5 cups of shredded  cooked chicken because that’s how much I had leftover.

1/2 cup  mayonnaise.

3 tablespoons orange juice

Zest of one entire orange

2 tablespoons honey

3 diced scallions

4 stalks of diced celery

12 chopped plump apricots. If they aren’t plump, soak then in hot water for twenty minutes.

Dry well , then cutup

3 tablespoons diced parsley

3 handfuls of baby spinach

3 handfuls baby arugula

1/4 cup chopped walnuts

1/2 to 1 diced, seeded jalapeno.

The amount of pepper depends on how hot you like it.

Add a small amount at a time. You can always add more.

Mix the mayo, orange juice, orange rind and honey in a large bowl

Add the chicken to the  dressing and mix well.

Add the celery, walnuts, pepper ,apricots,  scallions and parsley and mix well

Add the spinach and arugula.

Toss well

This is a nice change from the regular chicken salad and great for leftover turkey.

I would add the orange segments the next time I make this just because I don’t want the orange to go to waste

Serve with grapes and toasted Italian bread

Ultimate Grilled cheese

17 Nov


My friend Myra and I, went to the Worcester Art Museum and had a fabulous lunch.

I had to make this sandwich my way.

Two slices of any good bread you like.

I used a really nice wheat bread.

One teaspoon of fig preserves

Four slices of Hoffman cheddar cheese

1/2  sliced onion

One tablespoon butter

Two thin slices of a pear

Two slices of crispy cooked  thick cut bacon

Melt the butter in a small frying pan

Add the onions and cook till they are really soft

Spread the fig preserves on each side of the bread

Add the cheese, onions, pears and bacon.

Put the second slice of bread on the sandwich.

Place the sandwich in the same pan that you cooked the onion.

Cook the sandwich slowly because you want the cheese to melt and you don’t want the bread to burn.

I used a sandwich weight or you can use a panini machine.

Serve with the remaining pear slices and a cup of good soup.


Andy’s Garlic Steak Sandwich

13 Nov


I gave my son, Andy, the leftover steak.

He turned it into his new favorite sandwich so I thought I would share it with you.

8  ounces of trimmed, sliced rib eye steak

Whatever amount you have will do, remember this is a leftover sandwich.

Two tablespoons olive oil

One  tablespoon crushed garlic

Three tablespoons sliced hot cherry peppers

Two slices provolone cheese

Three tablespoons guacamole

One pita bread split in half.

Heat the oil and garlic till the garlic is just a little brown.

Add the cherry peppers  and cook for about two minutes

Add the sliced steak just till heated.

Add the provolone on top

Slice the pita in half

Spread the guacamole on both sides

Add the steak  mixture and the other half of the pita.

Great sandwich



Janets’ Chicken

12 Nov

Janet's Chicken

My sister Janet makes this fried boneless chicken you can just die for.

I have watched her make it and mine still doesn’t come out like hers.

This is her recipe.

Cut the boneless chicken all the same size.

I find this impossible to do.

4 boneless chicken breasts. It should be about 10 to 12 pieces after it is cut up.

1 1/2 cups  seasoned bread crumbs

4 tablespoons chopped fresh parsley

2  beaten eggs

1 tablespoon of garlic salt

Mix the bread crumbs with the parsley . Set aside.

Mix the eggs with the garlic salt.

Heat a skillet with about 1/2 cup canola or olive oil on medium high heat.

Dip the chicken breast in the egg mixture then in the breadcrumbs.

Put the chicken in the hot oil and fry till golden brown on both sides.

It is better to keep the heat on medium rather then burn the chicken.

You want a nice golden crust not  brown black.

Do not overcrowd the pan.

Drain on a paper towel so all the excess oil drains off.

A bunch of these can make your week so easy.

Make them the first night with mashed potatoes and fried spinach.

Chicken Parmesan  and pasta for the next night.

If you are lucky enough to have any leftover make a fabulous sandwich with mayo, ketchup, lettuce, tomato, onion, pickle and hot sauce.

Thanks for the recipe Janet.





Roasted Cauliflower

11 Nov


1/3 cup olive oil

10 cloves sliced garlic

1/2 large diced onion

One head of cauliflower

2 teaspoons capers with the brine

zest of one small lemon

3 tablespoons lemon juice

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 cup Romano cheese, cut into thin strips.

Use an oven proof  frying pan

Add the oil, garlic and onion

Roast in the oven for ten minutes

Add the cauliflower, salt  and a drizzle of olive oil

Mix well with the onion and garlic

Add the lemon zest and red pepper flakes

Roast for another 15 minutes

Add the capers and stir around and roast till the cauliflower is  almost soft.

Take out of the oven and add the lemon juice and cheese.

One pot cleanup and so good.

This is delicious over hot pasta or noodles.