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Recipes
This one is definitely inspired from my trip to Italy!

FETTUCCINE CARBONARA


Serves 6-9 people

Ingredients:

4 1/2 teas. olive oil
1 1/2 yellow onions, chopped
3 garlic cloves, crushed (can use minced)
1-lb smokey bacon, chopped
16 oz. frozen. peas
4 cups light cream ( half & half)
6 eggs
1 cup parmesan cheese, shredded
1 1/2 teas.. salt
black pepper
26 1/2 oz. fettuccine pasta
1 teas. salt for boiling pasta
1 teas. oil for boiling pasta
parmesan cheese, extra for topping


1. Cook bacon crispy ...crispy. I prefer to use the microwave because it has less grease.  when cooked break up into bite size pieces and put aside.
2. steam frozen peas in microwave for 3 min. Do not overcook, want them a little firm.
3. Place water in a large pot with designated oil & salt. Bring to boil then add pasta. Gently stir for a few minutes to prevent pasta from sticking together.
4. While waiting for water to boil, heat oil in a saucepan and gently cook onion, garlic. After a couple of minutes add the bacon pieces & peas. Cook until onion is transparent and lightly golden. Do not burn.
5. In a bowl beat the eggs, fluffy.
6. Pour in cream with eggs then whisk together.
7. Add salt & pepper and mix well.
8. Mix onion,garlic,bacon mixture with cream mixture in a bowl or pan "OFF THE HEAT" 
9. When pasta is cooked, drain into large serving bowl and stir in the carbonara sauce & combine well.
10. The heat of the pasta will cook the sauce and slightly thicken it.
11. Serve immediately with some extra parmesan cheese.

Mama Mia’s Chicken

Created by: Gina (Mama) & Dakota Johns

July 19, 2008

 

Serves: 4

Ingredients:

4 – skinless/boneless chicken breasts

¾ – bottle Wishbone “Bountifuls …Tuscan Romano Basil” dressing

¼ - bottle Drew’s all Natural …”Thai Sesame Lime” dressing

8 oz - bag of Kroger’s frozen …3 pepper & onion blend (red, green & yellow peppers + onion)

1 – Zucchini … (cut into 1 x 1 inch strips)

1 – Yellow squash … (cut into 1 x 1 inch strips)

1 – Mexican squash … (cut into 1 x 1 inch strips) *can sub. with yellow or zucchini if cannot find*

 

Directions:

1.      Preheat oven to 450*

2.      Spray bottom & sides of Pyrex baking dish (11x7x1) with olive oil

3.      Rinse of chicken in warm water

4.      Place chicken in Pyrex

5.      On top of the chicken boarder it with the cut up zucchini & squash

6.      Put the 3-pepper & onion blend on top of the chicken completely cover

7.      Pour ¾ bottle of Tuscan Romano Basil dressing all over chicken & veggies

8.      Pour ¼ bottle of Thai Sesame Lime dressing all over chicken & veggies

9.      Cover with tinfoil

10.   Bake at 450* for 1 hour or until chicken is fork tender

11.   When chicken is tender can remove tinfoil and brown up under broiler for 1 minute (IF NEEDED)

 

*This one will make your mouth VERY HAPPY J *

 

Tacos in a Bag

browned hamburger with taco seasoning
individual bags of Doritos (or your favorite chip)
shredded cheese
shredded & chopped lettuce
chopped tomatoes
sour cream
salsa

Take an individual bag of Doritos and smash them up without opening bag. Then open bag and put in what you like on a taco from the ingredients above. Hold the bag closed and mix up. Eat right out of the bag.


Citrus Fish with Bell Pepper Couscous



Serves 4

Ingredients:
3-TBL. extra virgin olive oil (EVOO)
1/3 cup chopped flat-leaf parsley (generous handful)
Juice of 1-lemon + 2 teas. grated peel
Juice of 1-lime + 2 teas. grated peel
Segments of 1-orange, chopped + 2 teas. grated peel
1-TBL. hot pepper sauce (eyeball it to your taste)
1-Tbl. chopped fresh thyme
Salt & pepper
Four: 6-8 oz. pieces of mahi mahi, halibut or orange roughy
1-red bell pepper, chopped
4-scallions, chopped
2 1/2 cups chicken broth
1 1/2 cups couscous

1. In a shallow dish, combine 2 tablespoons EVOO, parsley, lemon juice & peel, lime juice & peel, orange peel, hot sauce and thyme; season with salt & pepper. Add the fish and let marinate for 15 minutes.

2. Meanwhile, preheat a grill or grill pan to medium heat. In a medium saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt & pepper and cook until softened, 3-4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in couscous, cover and keep warm.

3. Grill the fish until cooked through, about 3-minutes on each side.

4. Fluff the couscous, then mix in the chopped orange. Serve with the fish.
Stuffed Mushrooms


*Makes about 70 bite size mushrooms*

Ingredients:

1 1/2 lbs. Italian Sweet Sausage (ground)
1 lb. Italian Hot Sausage (ground)
1-16oz frozen bag "3-pepper/onion blend"
1-16oz frozen bag "Mirepoix Blend" (carrots,onions & celery)
2-1/4 cup Parmesan Cheese
3-1/4 cup Italian Bread Crumbs - Seasoned
70-Mushrooms ... your choice of type...appetizer size
Mozzarella Cheese

Seasonings:

Lawyer's, Pepper, Onion Powder, Garlic Powder, Greek Seasoning  & EVOO (extra virgin olive oil)

Cut off stems and chop finely. Sauté' in EVOO all of the above ingredients except parmi cheese, bread crumbs & mozzarella cheese. Let H2O (water) dissipate about 1/2 hour.

When all the liquid is cooked out remove from burner and add in parmi cheese and bread crumbs. Stuff mushrooms. Arrange mushrooms in a single layer on a cookie sheet. Lightly drizzle EVOO over the top of mushrooms after stuffed. Cover and bake in oven for 25 minutes. Then uncover and top with mozzarella cheese...broil till cheese is melted.

Greek Flounder

4 servings
approx. 30 min. / 15 min. prep time

1/4 - cup lemon juice
1 1/2 - tbl. balsamic vinegar
1 - teas. dried oregano
1 1/2 - teas. olive oil
1/4 - teas. salt
1/8 - teas. pepper
4 (4-oz.) flounder fillets
3 - tbl. chopped fresh parsley (optional)
*vegetable oil cooking spray*

1. Combine first 6 ingredients in a small bowl.
2. Place fish in a 13 x 9 x 2 inch baking dish: coated with cooking spray.
3. Pour lemon juice mixture over fish.
4. Bake at 350* degrees for 13-15 minutes or until fish flakes easily with a fork.
5.May use broiler to brown up fish if you wish.
6. Sprinkle with parsley (optional)

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