Filet of Flounder Cutlets with a Twist!

Filet of Flounder cutlets are so tasty, crispy on the outside yet light and delicious on the inside. Serve it with a finishing touch of tangy squeezed lemon. Yum!  The filets are so yummy your family won't believe they are eating fish.

 

As children, our Mom had a way of making us kids believing we were eating her chicken cutlets. She knew how we would turn away every time the word "fish" was mentioned. So she used the same ingredients in her recipe as she would for her chicken cutlets and called this dish her "chicken of the sea cutlets."

She would add a little sprinkle of lemon juice, and as kids we thought we were eating chicken cutlets with lemon,  when in fact, they were flounder filet of fish cutlets. Her idea certainly worked!

Still today, her uses her  "chicken of the sea cutlets" on all her grandchildren, and over the years all the grand kids have acquired a taste for flounder filet. What a strategy Mom!  


Filet of Flounder Cutlets 

• 1+ 1/2 pounds fresh Flounder Filet
• 2 eggs - lightly beaten
• 1 cup plain bread crumbs
• 1/2 cup grated Romano Percorino Cheese
• 1 Tbsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 cup canola oil
• 1 lemon- cut into wedges 

In a mixing bowl, mix bread crumbs, dried parsley, garlic powder and percorino grated cheese.
Gently dip each  Flounder Filets into the egg mixture.
Then into the bread crumb mixture, gently press to coat on each side. Place each cutlet into a plate and set aside.

In a non stick skillet, heat canola oil on medium heat.
When the oil is very hot,  gently place 2- 3 fish cutlets into the oil. Gently fry the fish for 2 to 3 minutes per side, or until they are golden brown.  Remove and drain on paper towels.

Place filet of flounder cutlets onto a serving platter, squeeze one lemon wedge over the cutlets. Serve with extra lemon wedges on the side.

Serves 4 -6

 

Leftover Turkey Soup for the Soul !

Leftover Turkey soup is perfect for a light lunch or dinner after the holiday!  It's our favorite way to use leftover turkey.  You know what they say, "Soup is good for the soul" and it's good for my soul if I can make it under 10 minutes!  You know me,  quick and easy is my motto!

I just grabbed a large soup pot, sauteed some shallots and garlic, then added chicken stock,  some water, fresh vegetables, seasonings and our leftover shredded turkey meat.  It was so fast and easy and perfect after Thanksgiving.

The day after Thanksgiving,  Mom always made a large pot of turkey soup for us to enjoy for days.  To help speed up the time, I prefer to use store bought chicken stock.  However, you can make your own turkey stock by using the carcass of the turkey, simmer in water with vegetables and herbs for about 1- 2 hours.  Then remove all the bones and vegetables and you have your own turkey broth. Wonderful!
But for me, that's very time consuming, so I prefer the store bought stock - its just as good if not better.

Leftover Turkey soup is good for the whole family.  Its very light, tasty and terrific to eat for a few days after the holiday.  Enjoy!





Leftover Turkey Soup

• 2 to 3 cups leftover Turkey meat
• 32 ounce chicken stock
• 2 cups water
• 3 Tbsp. olive oil
• 1 large shallot- chopped
• 2 garlic cloves
• 3 carrots - chopped
• 3 celery stalks - chopped
• 1/8 tsp. cayenne pepper
• 2 bay leaves
• 1/2 tsp. salt
• 1/4 cup fresh parsley- chopped
• Optional: add some noodles

In a medium or large soup pot, heat olive oil. 
Add the chopped shallot and garlic cloves.
Saute for 3 minutes. Add remaining ingredients.
Cover with a lid. Bring to a boil.  Reduce heat and simmer for half hour. Remove bay leaves before serving.

Serves 6

Quinoa with Peas and Marinara Sauce

Quinoa with peas and marinara sauce is an easy protein dish you can whip up in under 20 minutes. A delicious high protein grain that is so tasty, made with an easy marinara sauce and peas that give a nice crunch.  We used our Mom's Marinara Sauce, which you can find under "Sauces."   You can't go wrong with this one! Delicious healthy and gluten-free dish everyone will love!

More and more people are seeking great tasting and nutritious gluten-free options. Quinoa is extremely versatile and easy to prepare.  You can use quinoa for everything, from soups to salads. No need to presoak or rinse. 

Marinara sauce is great to have on hand. It allows you to whip up so many dishes.  Just follow the directions for cooking the Quinoa, then add some of Mom's marinara sauce, some frozen peas, Parmesan cheese and Vuola!  It's that easy!  Serve as a side dish or as the first course.  Its an amazing and healthy way to substitute for pasta or rice!  Enjoy!





Quinoa with Peas and Marinara Sauce

• 1 cup Quinoa -  Organic 100% whole grain
• 4 cups Water (for the quinoa)
• 1/2 cup of Frozen Peas - rinsed
• 2 cups Mom's Marinara Sauce
• 1/2 cup of Parmesan cheese

Cook Quinoa with water in a 4 quart sauce pot.
Simmer until the Quinoa is fully cooked, about 15 minutes.
Add the marinara sauce and frozen peas. Mix well and heat until sauce is heated through.
Add Parmesan cheese,  mix again. Serve immediately.

Serves 4

EASY Beets, Goat Cheese and Walnut Salad

Beets, Goat Cheese and Walnut Salad is another light and refreshing salad to serve anytime!  An easy and healthy salad with fresh beets topped with walnuts and crumbled goat cheese tossed with a light balsamic vinaigrette. A salad that is so sweet and delicious!

We usually keep this vegetable, along with walnuts on our weekly shopping list. Beets and walnuts have lots of health benefits, they provide lots of vitamins, minerals, omega 3's and they are rich in antioxidants! 

Beets are very versatile,  you can roast or boil them in advance.  Eat them warm or cold,  terrific for adding color to green salads, and they are low in calories and low in fat too! 

Great salad for family and friends! Enjoy!

 EASY Beets, Goat Cheese and Walnut Salad

•  One bunch of Beets ( about 4, medium or large size)
•   1/4 cup extra-virgin olive oil
•   1/4 cup of balsamic vinegar
•   crumbled goat cheese
•   1/2 cup of walnuts
•   salt & pepper to taste

Cut off  the stems and discard.  On stove top, and in a medium pot, add water enough to cover the beets. Cover with a lid.  Bring to boil and simmer for about 45 minutes or  until beets are tender. I prefer when a fork slides through easily.

Drain the beets and allow to cool for a few minutes.  Peel off skins.  Slice beets  1/4 inch thick. In a mixing bowl,  add beets, salt, pepper, walnuts, olive oil and balsamic vinegar.  Gently mix.  Just before serving, sprinkle crumbled goat cheese on top and serve!

 Serves 6

Hearty Vegetable and Rice Soup

A hearty vegetable and rice soup will fill your stomach and warm you up! It's very chunky and full of flavor!  It's a vegetable soup made with carrots, celery, sweet potato, tomato, green beans, corn and rice.

Chilly weather is moving in and there's nothing better than having a bowl of hearty soup, and this one is a winner! We even added some steamed green beans and rice from last nights dinner to the recipe, which made it very easy to make.

Cooking healthy meals for the family is our goal.  We hope you enjoy this hearty vegetable and rice soup, from our table to yours!  Bon Appetite!


Hearty Low Calorie Vegetable Rice Soup

• 3 Tbsp. olive oil
• 1 large onion - peeled, chopped
• 4 garlic cloves
• 3 carrots- peeled, chopped
• 2 celery stalks - chopped
• 1 ripe tomato - chopped
• 1 cup frozen corn
• 2 cups green beans - steamed, chopped
• 1 sweet potato- peeled, chopped
• 32 ounces All Natural vegetable stock
• 2 cups water
• 1+ 1/2  cups already cooked rice
• salt and black pepper

In a large soup pot, heat olive oil.
Add the chopped onion and garlic cloves.
Saute for about 5 minutes, until the onion is translucent.
Add the vegetable stock, water, rice and all the vegetables.
Add some salt and pepper. Cover.

Bring soup to boil. Lower the heat and simmer for 20 minutes, or until the carrots are tender.
Taste for salt.
Remove the garlic cloves before serving.
Ladle into bowls and serve.

Serves 6

The Perfect Filet Mignon Roast

The perfect Filet Mignon Roast is crusty on the outside, but also moist, juicy and tender on the inside and seasoned to perfection! The meat is so unbelievably moist, its like butter! We gave this roast its full flavor by adding prosciutto, onions and seasonings.  But the secret to making a perfect roast is keeping water at the bottom of the pan while roasting in the oven. This helps keep the roast moist while cooking.  It's also the reason why it's so tender. 
 

Not everyone prefers poultry, turkey or glazed ham for the holidays. A Filet Mignon roast is a nice alternative.  Serve this as your main course with your favorite side dishes. Don't forget the wine! Definitely a red, we like to pair it with Chianti.  Enjoy this fantastic feast! 

 

Today is Regis last day on his show " LIVE with Regis and Kelly" and he will be missed very much. We love you Regis, you make everyone smile all these years!   Best of Luck!

Strawberry and Blood Orange Crostata, Re-created Recipe

Crostata is really a simple Italian tart with jam.  I created a light and simple pastry for the crostata using only 4 basic ingredients;  butter, flour, cream cheese and salt. I also wanted to create an easier pastry for the crostata using one of my holiday cookie recipes as the pastry while experimenting with different flavored jams.

I chose strawberry preserves for the kids, and blood orange marmalade with walnuts for my husband, and sprinkled them with powdered sugar,  and they both turned out terrific!

Well, this is one of those test recipes that exceeded my expectations!  You can pretty much use any flavored jam you would like for this recipe, just try your own variations and favorite jams to make a delicious Italian tart for the holidays!  Enjoy!





Strawberry and Blood Orange Crostata

• 1 cup of unsalted butter, (2 sticks)
• 1 (8oz) package of cream cheese, softened
• 1/4 tsp. salt
• 2 cups of all-purpose flour
• 1/2 cup blood orange marmalade
• 1/2 cup strawberry preserves
• 1/2 cup walnuts, chopped
• some powdered sugar

In a large mixing bowl, beat butter,  cream cheese and salt until smooth.  Using a fork, work in flour until blended, then use your hands until form a smooth dough. On wax paper, flatten  the pastry ball with a rolling pin.  Wrap and chill for up to two hours or overnight.

On a cutting board, cut dough in half.  Scatter some flour on the board and rolling pin.  Roll until flattened to about 1/4" thickness.

Fill center with jam.  Leave about a one inch boarder around the edges.  Fold outer edges inwards towards jam, pinching dough down.  Grease 2 cookie sheets, or line them with parchment paper.   Bake at 350 degrees for 15-20 minutes, or until golden.  When baked, remove from oven, wait until cooled, add powdered sugar. Cut into slices.

Serves many!

Sweet Potatoes with Mascarpone Cheese

Sweet potatoes mashed with mascarpone cheese, and a hint of sour cream, makes this a heavenly,  healthy dish that is also high in fiber for the whole family.  Quick and easy recipe for smooth sweet potatoes as a side dish is wonderful to serve for this upcoming holiday! 

 I was inspired to create this side dish after I had dinner with my family at the Ritz Carlton in Westchester, New York.  I was so amazed at how light and fluffy these whipped sweet potatoes were, that I just had to ask for the recipe.  Well,  the reluctant waiter would only tell me that it had mascarpone cheese,  and I would have to figure out the rest.  So, after making a few batches and testing the flavors to my best ability,  I think I finally got it! 

These sweet potatoes mashed with mascarpone cheese  were so incredibly light, and yet they had lots of flavor.  You will be amazed!  Try this as one of your side dishes for this thanksgiving, you will be glad you did!

Sweet Potatoes with Mascarpone Cheese

• 4 large sweet potatoes
• 2 ounces of Mascarpone Cheese -(you can find in any gourmet or Italian specialty market)
• 2 tablespoons of sour cream
• 1/2 tsp. salt

Using a potato peeler,  peel  skins off from sweet potatoes.
Cut into small chunks and add to large pot of water.
Bring to boil.  Boil potatoes for about 20 minutes, or until they are soft.
Drain all potatoes from pot using a colander.
Add Mascarpone cheese, sour cream and salt.
Use a hand mixer on high speed to blend and puree.

Serves 4-6

Beef Stew in Half the Time ! Served with Rice

A delicious beef stew made in half the time and served over a bed of rice is a hearty meal to serve during the winter months. There are so many recipes for beef stew, and everyone has a family favorite, and our favorite is Mom's recipe. Easy and delicious, no need to spend hours.  It only takes about an hour of prep and cooking time, and its a wonderful dish to make for dinner on any chilly night.

A fabulous stew with tender chunks of meat and vegetables cooked in a red wine and beef stock then served over some rice.

You won't need any side dishes for sure. This meal will fill you up, serve with toasted bread for dipping into the savory flavorful gravy.  Oh yeah,  beef stew has always been a great comfort food for us.   It reminds us so much of our childhood,  and it makes the whole house smell like HEAVEN!

When you buy the beef for this recipe,  we recommend buying good quality beef chuck. It makes a difference how tender the meat will cook.  She always cooks her stews stove-top and this one takes about an hour. However, if you own a crock pot then this recipe will definitely be a slow-cook success. Enjoy!

Beef Stew served over Rice!

• 1+1/2 pound beef chuck for stew- cut into 1+1/2 " 
• 3 Tbsp. olive oil
• 2 tbsp. butter
• 1/4 cup all-purpose flour
• 1/2 cup red wine
• 1 onion- peeled,chopped
• 3 carrots - peeled, chopped
• 3 celery stalks - chopped
• 1 - 2 pounds fingerling potatoes - rinsed
• 4 cups All Natural Beef Stock
• 1 sprig fresh rosemary
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup fresh parley-chopped

In a large soup pot. Heat olive oil and butter.
Open your package of beef chunks and cut each piece in half.  They usually come in large pieces.
Sprinkle some salt and pepper lightly over the meat.
In a small dish, place some flour.
Dip each piece of meat into the flour and coat all sides.

Drop the meat into the pot one by one.
Using a wooden spoon, and on medium heat,  brown and stir the meat for about 5 minutes.

Add the red wine and simmer for 2 minutes.
Add all the vegetables, seasonings, herbs and beef stock.
Bring to boil, then lower the heat and simmer for about 45 minutes, uncovered.
Taste the gravy for salt.
Remove the rosemary sprig before serving.

Add 1 or 2 teaspoons of cornstarch or flour to thicken the gravy, if needed.
In the meantime, in a small pot, make the rice.
Just spoon some rice into pasta bowls, form a well in the center and add the beef stew.  Serve!  Bon Appetite!


Cooked Rice

• 4 cups water
• 2 cups long grain white rice
• 1 tsp. salt
• 2 tbsp.butter

In a medium pot, bring 4 cups of water to boil.
Add the rice, salt and butter.
Cover. Lower heat and simmer for 20 minutes.
Stir before serving.

Serves 6

Pasta with Italian Squash or Calabaza Squash

 

Pasta with Italian squash is commonly known in Italy as "Pasta con Zucca," or in the south of Italy it's called "Pasta con Cocozza."  It has a smooth texture and sweet taste. It's really a delicious comfort food pasta dish!

 

This particular Italian squash is called "cocozza."   If you can find it, it's dark green on the outside and deep orange on the inside, and the texture and taste is very similar to Calabaza squash which is a Spanish squash you can find in most supermarkets and farm stands. 

 

It's still a popular item in today's food markets in the Bronx, New York where most Italian immigrants first settled and  brought the seeds back from Italy.   If you can't find the Italian squash called "cocozza," then Calabaza squash is a fine substitute and just as delicious!

 

Sometimes its difficult to get kids to eat vegetables,  and this is a great way to "hide" it.  Kids love this pasta dish because of the sweet tender taste.  Change the noodle to something fun, like pin wheel, add a little cheese and see your little ones eat this dish up.  It's a nice change from red sauce.  Enjoy, and let us know how it turns out.

 

 

 

Pasta with Italian Squash or Calabaza Squash

• 1/4 cup of olive oil
• 5 garlic cloves
• 2 pounds Italian squash- peeled, seeded, chopped
• 1/8 crushed red pepper
• 1 tsp. salt
• 1/2 cup fresh parsley - chopped
• 1 cup water
• 1/2 pound of spaghetti
• fresh ground pepper
• parmigiana grated cheese

 

In a medium size pot, heat on medium, add olive oil and garlic.
Saute` garlic until golden brown. Add the crushed red pepper and salt.
Add squash, fresh parsley and 1/2 cup of water.
Lower heat and simmer for 15 minutes.

 

 

 

 

 

 

 

 

Take 1 package of spaghetti, divide in half and grab a few strands of spaghetti at a time.  With your hands, gently break into small pieces.

 

 

Continue until you finish and fill a bowl. 

 

 

 

Remove the garlic cloves just before you add the broken spaghetti into the squash mixture.

Add spaghetti, additional 1/2 cup of water and bring to boil.

 Using a wooden spoon,  stir occasionally.  Add more water if needed.

 

 

 

 

Simmer on low heat for about 7 to 10 minutes, until the pasta is al dente.  (Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth," meaning still firm when bitten.)  Taste for salt. Add some fresh ground pepper to taste!   Turn off heat. Stir again and serve into pasta dishes.  Add some parmigiana cheese on top!

 

Serves 3-4

 

Quinoa Stuffed Zucchini

Zucchini  stuffed with Quinoa, chopped zucchini , Parmesan cheese, caramelized onions, wine and a touch of tomato paste is incredibly delicious!  Flavorful low-cal veggies like zucchini and high protein grain like Quinoa are great alternatives to pasta and rice.  Its becoming more popular these days ever since Dr. Oz mentioned the health benefits on his show. 

Stuffed vegetables are Italian staple dishes, and this one has a twist!  Giving zucchini the robust flavor from full-bodied ingredients that the whole family will enjoy!  Serve this as an antipasto or as a side dish to compliment any poultry or fish.

Since my dear friends, Zeina and Christine introduced me to Quinoa;  I became hooked!  Now I've been incorporating this healthy grain into my recipes ever since!   If you like this recipe, check out more recipes for Quinoa under "Rice and Grains or Gluten Free" on our blog! Enjoy!

EASY Pumpkin Muffins with Icing

Fall is a wonderful time for warm muffins!  And as we approach Halloween,  I can't stop thinking about having some warm and moist Pumpkin Muffins with Icing with our favorite coffee!  A quick and easy recipe I like to share with you!  Making the most flavorful and super moist pumpkin muffins with sweet icing and a sprinkle of ground cinnamon on top! What could be better?  Ohhh Delish!

A few days ago I got to post my home made pumpkin puree and well you know,  after Halloween my pumpkins come back into the kitchen to get worked on. Yep.. I never let a good pumpkin go to waist!

We take the seeds and roast them for a snack. But most of all,  I LOVE making and freezing home-made pumpkin puree, and knowing that I have it on hand for Thanksgiving is even better!   Just in case, I keep in the back of my mind the canned pumpkin, even though it's not my favorite, but it will do if I run out of my own.

Keep in mind, in the next coming weeks I will be posting some recipes and ideas for Thanksgiving dinner, including desserts. 

We enjoy making our favorite pumpkin desserts all winter long, sometimes right thru March! This recipe is a very old one and was given to me twenty years ago from my sons nursery school teacher.  Only recently,  I modified the recipe a little by omitting some of the sugar and some of the butter from the original recipe ( trying to lower some of the calories and fat).

Anyway,  after making the same muffins all these years, everyone still craves for them this time of year and family and friends always ask for my recipe and now I am happy to share it with all of you!  I hope you enjoy this one as much as we do!

EASY Pumpkin Muffins with Icing

• 3 1/2 cups flour
• 2 cups light brown sugar
• 1 tsp. salt
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 cup melted butter
• 2 eggs
• 2 cups mashed pumpkin
• 2/3 cups water
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 2 tsp. ground cinnamon

Mix all dry ingredients together in a large mixing bowl.
Make a well in the center, add pumpkin puree, eggs, water and butter.

Mix well with a large spoon until well blended.

Using a muffin pan lined with paper,  fill each muffin cup 3/4 with the mixture. Gently sprinkle with some cinnamon on top of each muffin.

Preheat oven 350 degrees. Bake muffins for 25 minutes. Allow to cool before icing the muffins.

Basic Icing:

• 2 cups confectioners sugar
• 2 Tbsp. plus 1 tsp. of milk

Stir together in a mug, and spread icing on muffins using a knife.
Lightly sprinkle some ground cinnamon over the muffins.
Store in an air-tight container or refrigerate.  You can freeze them too!

Yields: 26 Muffins

Creamy Potato and Zucchini Au Gratin - Italian Style!

 

Creamy Potato and Zucchini Au Gratin is a creamy version and a twist on our Mom's recipe for her roasted potatoes and zucchini side dish.  Since everyone loves potatoes,  I wanted to turn her recipe into a creamy version, making this the ultimate creamy potatoes and zucchini au gratin super easy!   The best part is, I cut the time in half than most recipes out there!

My creamy potato and zucchini au gratin is so fast and easy all you need is potatoes, zucchini, some cream, parmigiana cheese and fresh herbs and bake.  This a delicious side dish that pairs very nicely with any meat or fish entree!  

When I get home, I have about an hour (if I'm lucky) to get dinner on the table. So instead of layering the potatoes and zucchini,  I  just mix all the ingredients together and poured it into the baking dish.  Nothing fancy,  but it works very well and you get the same creamy and tender texture results!
Try this recipe and let me know what you think.....

Here's a Tip: I buy fresh herbs and after a few days, I put them into a zip lock bag and place them into the freezer. This allows me to have fresh herbs anytime I need them.  They last in your freezer for about 1 month.


Creamy Potato and Zucchini  Au Gratin- Italian Style!

• 5  Idaho Potatoes - peeled, thinly sliced
• 2  medium Zucchini - rinsed, thinly sliced
• 2 cups  heavy cream
• 1 cup plus 2 Tbsp. parmigiana cheese
• 2 garlic cloves - thinly sliced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. garlic powder
• 5 fresh Thyme sprigs
• 1 fresh Rosemary sprig
• 2 Tbsp. plain bread crumbs
• cooking oil spray

Preheat oven to 375 degrees.
Set aside 2 tablespoons of plain bread crumbs and 2 tablespoons of parmigiana cheese.
In a large mixing bowl, mix together all the rest of the ingredients until well coated.

Spray lightly with cooking oil in a 13"x 9"x 3" deep baking dish.
Pour the entire mixture into baking dish.  Flatten the mixture with the back of a spoon.

 

Sprinkle on top 2 tablespoons of parmigiana cheese and 2 tablespoons of bread crumbs.

 

Bake uncovered for 40 minutes, until potatoes are tender and bubbly.

Remove from oven and let it sit for 10 minutes before serving.  Enjoy!

Serves 6-8