Here are the easy steps to surprise and delight your mom, grandmother and all the special women in your life!
Apple-Cherry Crepe Purse
2 Kontos French-Style Traditional Crepes
3 Granny Smith apples, cubed and stewed with a dash of cinnamon
2 cans of cherry pie filling
½ teaspoon of butter
Navel orange peel
¼ cup confectioner’s sugar
Mint leaves for garnish
- Cut the apples into small cubes, stew lightly with a dash of cinnamon.
- Drain stewed apples, mix with one can of cherry pie filling.
- Warm the mixture in a saucepan or in the microwave.
- Open your second can of cherry pie filling and lift out cherries. Set the cherries aside for garnish.
- Cut a thin orange peel strip from your navel orange peel – making the strip as long as possible – set aside.
- Warm your Kontos French-style crepes in a lightly buttered skillet for one minute each side.
- Lay each crepe flat. Arrange apple-cherry filling in center of crepe and bring up edges of crepe to center.
- Pick up edges of crepe, twist gently to enclose filling.
- Tie the orange peel strip around the crepe to form a purse.
- Sprinkle with powdered sugar; garnish with four or five cherries and mint leaves.
Note: Double or triple the recipe for larger parties. For an extra-special treat, try drizzling with caramel sauce or top with a dollop of whipped cream.
Even the kids can pitch in to make this simple recipe that will delight mom with a touch of French elegance.
Courtesy of the Kontos Cookbook
Tagged: Crepes, dessert, fruit, Kontos
1 lb. frozen peeled/clean shrimp – thawed
1 pkg. (16 oz.) frozen broccoli/cauliflower florets – cooked and drained according to package
1 lb pasta – cooked and drained
3 garlic cloves, minced
1⁄4 cup chopped onion
3 Tbsp. olive oil
1 can 28 oz crushed tomatoes in puree
1/4 cup red or white wine
Salt/ Pepper to taste
Hand full parsley – chopped
1⁄4 cup grated Parmesan cheese
Cook pasta and drain. In a large pot, sauté garlic and onion in olive oil salt/pepper until tender. Add tomatoes and red wine cover bring to a slow boil and simmer 15-20 minutes.
Add shrimp – simmer additional 5-6 minutes, or until shrimp is pink. Stir in minced parsley. Serve with broccoli/cauliflower florets over cooked pasta. Sprinkle cheese – pour the wine, pass the bread and enjoy!
Tagged: Broccoli, cauliflower, pasta, shrimp
Easy Peasy – 10 minutes to your table any way you serve them
Peas Five Ways
1 tbsp vegetable oil
2 cans (15oz.ea.) Del Monte sweet peas drained
½ cup bagged shredded carrots
⅓ cup chopped fresh mint leaves
- Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.
- Stir in mint and season to taste with salt and black pepper, if desired.
VARIATIONS: Prepare recipe as directed, except:
-For PEAS WITH THYME & LEMON ZEST, cook peas with 2 tsp. fresh thyme leaves instead of carrots in Step 1. Stir in 1 tsp. grated lemon zest instead of mint in Step 2.
-For PEAS WITH MUSHROOMS, cook peas with 1 cup thinly sliced fresh mushrooms instead of carrots in Step 1. Stir in 1 tsp. chopped fresh rosemary instead of mint in Step 2.
-For PEAS WITH BASIL AND GARLIC CRUMBS, cook peas with 1/2 tsp. dried basil instead of carrots in Step 1. Omit mint and sprinkle with 1/4 cup crushed garlic croutons in Step 2.
-For ASIAN-STYLE SWEET PEAS, cook peas with 2 to 3 Tbsp. teriyaki sauce instead of carrots in Step 1. Omit mint and stir in 1/4 cup toasted slivered almonds in Step 2, if desired.
TIP: To toast almonds, place almonds in a heavy ungreased skillet. Cook over medium heat about 5 to 6 minutes, stirring frequently, until fragrant and golden brown.
for more ideas click here
Tagged: Del Monte Peas
Whenever I have cooked left over chicken cutlets I like to make a easy and quick home style Chicken Parmesan.
I slice up the cooked chicken cutlet and lay in a dish.
Cover with marinara sauce, bottled or home-made and sprinkle with rough grated Parmesan cheese.
Cover and bake in a pre-heated 400 oven for about 10-15 minutes or until sauce is just bubbly and cheese is melted. Serve with rice, pasta or a salad. Easy, peasy.
Tagged: chicken, home style, Parmesan cheese
Chicken Cuban Style is a stew. It was a very dear friend who gave me this recipe she gave it to me about 40 years ago. Long time…I use to make it a lot for my family but then I just stopped making it and forgot that I had the recipe. I was amazed when I found the recipe and could not believe that I had stopped making this dish.
So this Sunday it was Chicken Cuban Style Sunday and it was going to be yummy. I was going to bring back the past.
And I did!
Here is the ingredients you need. Please excuse the format but this is exactly how I had it written down.
Put enough oil to cover bottom of pot, place chicken pieces ( I liked to use chicken thighs) in pot, add potatoes, sliced onions, green pepper cut into long thin strands, 2 pimentos, cut into 4 pieces, about 10 green olives, you know the olives with the pimento stuffed in the center, a 1/2 cup cooking wine (red), one small can tomatoes sauce and one cup water. Add bay leaf, teaspoon of salt, pepper, oregano. Mix and cook over low heat for 1/2 hour, turn chicken over and cook another 1/2 hour.
We all enjoyed another blast from the past.