Tuesday, September 24, 2013

Easy Chicken Parmesan

  • boneless chicken breasts
  • 1 egg
  • 1/2 cup milk
  • seasoned all purpose flour
  • 1/2 cup of vegetable oil
  • 1 jar of spaghetti sauce
  • Parmesan cheese
  • basil
  • spaghetti noodles, cooked
  • Whisk together the egg and milk. 
  • Dip the chicken breasts in milk and egg mixture and then in flour.
  • Heat oil in a large skillet over medium-high heat.
  • Fry the chicken breast. Set chicken aside.
  • Heat sauce in separate pan
  • Place chicken breast over prepared spaghetti, top with tomato sauce, mozzarella cheese and basil. 

Lobster and Shrimp Over Stuffed Baked Potatoes

  • 2 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork
  • Vegetable oil, to coat potatoes
  • 2 Maine Lobster Tails (cooked), meat removed and cut into pieces
  • 1 pound large shrimp, peeled and de-veined, tails removed
  • old bay
  • salt and pepper
  • 1/2 yellow onion, chopped
  • green onions, chopped
  • Bella mushrooms, (about a handful), chopped small
  • 1 cup shredded Colby Jack cheese
  • butter, softened
  • 1/3 cup sour cream

  • Preheat the oven to 450 degrees F.
  • Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
  • Cut the shrimp into thirds. Heat butter over medium-high heat. Add the lobster and onions, sautee for 4 min. Add shrimp, mushrooms, old bay, and a pinch of salt. 
  • Cook until the shrimp are done, stirring constantly, 2 to 3 minutes.
  • When the potatoes are done, let them cool slightly (leave the oven on). 
  • Slice off the top third of each potato and carefully scoop out the flesh into a bowl. 
  • Scoop out the potato from the top third, and add that to the bowl, then discard the skin.
  •  Leave about 1/4-inch border of potato inside the skin. 
  • Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, and black pepper. Mix in lobster, shrimp, mushrooms and onions.
  • Stuff the potato skins with the filling, mounding any extra on top. Sprinkle with cheese.
  • Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve. 
-Adapted from

Sunday, April 28, 2013

Chicken and Shrimp Stuffed Peppers


  • Olive oil
  • Rice bran oil (my preference for sautéing, not a must have)
  • 1 yellow and 1 orange pepper (finely chopped) 
  • 2 red and 2 green peppers for stuffing (tops off and pitted) 
  • 1 yellow onion, chopped 
  • 2 lb. of thin sliced chicken breast
  • 2 lbs. of jumbo shrimp 
  • 8 ounces cream cheese, softened
  • ½ cup of shredded cheddar cheese
  • 2 cups of cooked brown rice
  • 1 tablespoon hot sauce 
  • 1/4 cup plain bread crumbs
  • Mozzarella cheese for topping


  • In a saute pan (I used a wok) over high heat, add the rice bran oil (or olive oil if you don’t have it).
  • Once heated add the peppers, onions, shrimp, chicken and rice.
  •  When all cooked through, remove from heat.
  • Add cream cheese, cheddar cheese, bread crumbs and hot sauce stir until melted.
    Preheat oven to 400 degrees F.  oil pan.
    rub peppers (inside and out) with olive oil.
  • Stuff peppers with the mixture, top with mozzarella cheese and bake for 15 minutes

Wednesday, March 6, 2013

Tilapia Taco's with Chipotle Cream Sauce


  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 pound white flaky fish fillet, like tilapia or halibut

Chipotle Cream Sauce:

  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons chipotle pepper, in adobo sauce


  • small soft corn tortillas 
  • shredded lettuce 
  • 1 can of sweet yellow corn kernels, drained well & heated.
  • Shredded Monterey Jack cheese
  • Peach-Pineapple Salsa


  • In a small bowl, whisk together the oil, lime juice, salt and pepper.
  • Pour over the fish fillets and let marinate for 20 minutes.
  • Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes. 
  • Remove the fish from the marinade and grill in pre-heated pan with olive oil over a medium-high heat until cooked through, about 3 minutes per side.
  • Set the fish aside on a plate for 5 minutes. 
  • In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper. 
  • Heat the tortillas according to package directions (I used the microwave way, less oil use).
  • Break fish apart with your hands or a fork.
  • Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, lettuce, corn, and cheese and serve with salsa on top or on the side.  


Pan Seared Chicken Breast over Whole Wheat Pasta & Spinach


  • ·        Salt
  • ·        1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
  • ·        1 1/2 tablespoons chopped garlic
  • ·        5 cups chopped fresh tomatoes
  • ·        1 pound whole wheat pasta (I used linguine)
  • ·        1/2 cup shredded basil leaves
  • ·        ground black pepper
  • ·        3/4 pound fresh salted mozzarella, sliced or cubed
  • ·        1/2 cup grated Parmesan cheese


  • ·        Put a large pot of salted water on for the pasta.
  • ·        Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil.
  • ·        Add the garlic and cook until just fragrant, about 1 minute or less.
  • ·        Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • ·        Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta.
  • ·        Add the pasta and basil to the pan with the tomatoes and toss.
  • ·        Season, to taste, with salt and freshly ground black pepper.
  • ·        Add Mozzarella and Parmesan and let sit for 3 min before putting on the plate.

Pan Seared Chicken

  • ·        olive oil
  • ·        two boneless, skinless chicken breasts;
  • ·        salt, pepper, garlic powder, cayenne pepper


  • ·        Pour enough olive oil into the frying pan to generously coat the bottom.
  • ·        Heat on the stove top over medium heat until the oil shimmers, about three to four minutes.
  • ·        While the oil heats up, generously season both sides of the chicken breasts with salt and pepper and cayenne pepper.
  • ·        Carefully place the chicken breasts in the pan
  • ·        After about six to seven minutes, flip the chicken. (If the chicken sticks to the pan, it’s not ready to be flipped yet. Wait about one more minute and then it should release, but don’t force it.)
  • ·        Cook the second side for about six to seven minutes, remove from pan, drain on paper towel for a min

Spinach and Mushrooms:

  • Saute spinach and mushrooms separately in olive oil, drain and set aside.

Plate dish as its pictured: pasta on the bottom, spinach next, then chicken and top with mushrooms. Can also add some more Parmesan cheese to the top.

Saturday, February 9, 2013

Homemade Spinach Dip

  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Preheat oven to 425 degrees.
  • In a Dutch oven or large pot, heat oil over medium.
  • Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  • Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes.
  • Transfer to a colander; drain, pressing to release all excess liquid.
  • In the same pot, warm milk over high heat.
  • Whisk in cream cheese until melted, about 3 minutes.
  • Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine.
  • Season with salt and pepper.
  • Pour into a lightly oiled pan (I use a 9 or 10 inch round pie pan); sprinkle with remaining 1/2 cup mozzarella.
  • Bake until bubbly and golden brown, 20 to 25 minutes. 


Seafood in Creamy Garlic Parmesan Sauce over Penne Noodles

1. 1 pound jumbo lump crab meat, picked for shells
2. 1 pound of extra-large shrimp, peeled (you can buy any size)
3. 2 medium sized, boneless skinless chicken breasts
4. ½ box of mini penne noodles
5. 2 cups of heavy whipping cream
6. 1 cup of milk
7. 8 oz. of cream cheese, softened
8. ¼ stick of butter
9. 2 teaspoons of minced garlic
10. 1 teaspoon of lemon juice
11. 3 cups of shredded Parmesan cheese
12. Salt, pepper, garlic powder, old bay, paprika.
13. ½ cup chopped green onions
14. Olive oil 

1. Prepare ½ box of mini penne noodles according to package instructions. Drain, toss in olive oil and set aside.
2. Season chicken breasts with above seasoning. Heat olive oil in frying pan. Cook chicken on low until cooked completely, turning twice. About 10 min on each side.
3. Remove chicken from pan, slice into strips and set aside.
4. In the same pan, add shrimp, crab meat, lemon juice and garlic. Cover and cook until shrimp are completely pink, stirring often. Then remove from heat.(Do not overcook or shrimp will be rubbery.)
5. In a separate large sauce pan (I used a wok or you can use a pot if you don’t have a large sauce pan), heat 1 teaspoon of olive oil in pan on LOW. Add cream cheese. Stir until completely melted.
6. Once cream cheese is completely melted, whisk in heavy cream slowly, followed by milk and butter. Whisk until completely smooth. Season with old bay, salt, pepper, paprika and garlic powder.
7. Add shredded parmesan cheese and stir until completely melted and smooth.
8. Add shrimp and crabmeat mixture with a slotted spoon. (You don’t want the excess juice in the cream sauce).
9. Add chicken and green onions.
10. Heat stirring often until everything is heated through.
11. Serve over mini penne noodles.
12. Enjoy!