Tuesday, September 22, 2015

Creamy Rosemary Chicken

Creamy Rosemary Chicken

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

  • 1-2 boneless chicken breasts
  • Sliced eggplant
  • Sliced zucchini
  • Sliced squash
  • Sliced peppers
  • 1 clove garlic
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1 sprig rosemary or 1 tsp dried rosemary
  • Olive oil
  • Salt/pepper
1. In a large saute pan drizzle some olive oil.
2. Salt and pepper your chicken and brown on both sides. Remove
3. In same skillet saute the eggplant, zucchini, squash, and peppers.
4. Add in diced garlic and white wine. Simmer until the wine has begun to half.
5. Place chicken back in. Pour in heavy cream and rosemary.
6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.
7. Salt and pepper to taste and serve over rice or pasta.
     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 2-4

Thursday, September 17, 2015

Italian Roma Beans

Roma Beans

     Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.
  • 1/2 - 1 lb Roma Beans
  • Olive Oil
  • Water
  • 1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4


Wednesday, September 9, 2015

Simple Bolognese


     Bolognese, or ragu' alla Bolognese, is a traditional meat based sauce from the Bologna area of Italy. In the United States most people typically think of this sauce as a standard sauce to put on spaghetti. Typically we just call it “spaghetti sauce” or “meat sauce”, however in Italy and in any typical Italian American home there is no such thing. Any sauce you place on spaghetti can be called spaghetti sauce. Sauces are made specifically without the name of the pasta you are placing it on. In Italy Bolognese is typically served with a thick wide noodle called Tagliatelle. However in this recipe I just used simple rigatoni pasta and made a quick and simple Bolognese sauce with some already made from fresh tomatoes marinara. The dish is not one of my favorite, I typically do not chose a meat sauce, however is good in its own right. I hope this clears up the differences to sauces in Italy. I hate seeing in the stores marinara labeled as “Spaghetti sauce” or one labeled “Meat sauce”. It burns me badly. LOL. So anyways here is a quick and delicious take on Bolognese sauce.

  • 1/2 lb ground beef
  • 1/2 lb ground sausage
  • 2 cups marinara
  • 1/2 diced onion
  • 1 stalk finely diced celery
  • 1 clove garlic
  • 1 bay leaf
1. In large skillet brown both beef and sausage until cooked through. Sit aside to drain.
2. In same skillet in a bit of olive oil saute the onion and celery until translucent.
3. Toss in garlic and saute until fragrant.
4. Place meat mixture back in and stir in the marinara.
5. Toss in the bay leaf and simmer covered on low for about 15 minutes.
6. Serve with tagliatelle or any pasta of your choice.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 2-4


Wednesday, September 2, 2015


     What is ratatouille? Have you seen that cartoon movie with the little rat? Well, they end up making this famous traditional French stewed vegetable side dish. Beautifully presented as layers and packed full of flavor, this dish is so easy and delicious that you will make it as much as possible. Especially if you have a garden full of fresh vegetables, this dish is easy to make and will feed a lot of your family. I was surprised how quick and easy this dish was. I was also surprised it turned out so pretty too. Ratatouille.
  • 2 small zucchini
  • 2 small yellow squash
  • 2 orange bell peppers
  • 1 small eggplant
  • 2-3 small tomatoes
  • 1/2 12 oz can tomato sauce
  • Garlic
  • Onion powder
  • Olive oil
  • Herb de Provence
  • Goat cheese


1.       Slice all vegetables into ½ inch thick slices. Slice pepper into ½ slice rings. You can even cut them in half if they do not fit the same size.

2.       Take half can of tomato sauce and pour into 9x13 pan.

3.       Sprinkle some garlic and onion powder

4.       Begin layering each vegetable in a sequence until all has been used up or no more room. (See picture)

5.       Drizzle with some olive oil and sprinkle some Herb de Provence.

6.       Cover with parchment paper or tinfoil.
7.       Bake covered for 45 minutes in 375 degree oven.

8.       Sprinkle with some fresh goat cheese and serve.

     That is it! Simple delicious and full of flavor. A simple French dish that anyone can make and will not be intimidating to do.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4+