Entries categorized as ‘recipe’

Shrimp With Broccoli/Cauliflower Florets Over Pasta

April 14, 2015 · Leave a Comment

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!

Serves 5-6


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Give Peas A Chance Five Ways

April 4, 2015 · Leave a Comment

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

  1. 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.
  2. 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.
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Categories: recipe

Home Style Chicken Parmesan

March 17, 2015 · Leave a Comment


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.

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Chicken Cuban Style

March 12, 2015 · Leave a Comment

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.

IMG_0602 (1)

 We all  enjoyed another blast from the past.

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Kontos Parlor Crust Veggie Pizza

February 14, 2015 · Leave a Comment

This is a go to dinner idea whenever I babysit for my grandchildren. We always have Kontos breads in the house and  pizza is a great way to use any left over veggies and cooked meats. My grandchildren love preparing their own. I put the pizza in and take it out of the hot oven.


1 7-inch Kontos Foods’ Pizza Parlor Crust
3 Oz. Tomato  Sauce
4 Oz.  Mozzarella  Cheese
2 Oz Grated Cheese
Your favorite veggie or cooked meats


Preheat oven to 400 degrees F. Place pizza crusts on baking sheet. Evenly spread the tomato  sauce over the pizza crust. Spread the Mozzarella and grated cheese over the top of the pizza sauce. Top with your favorite veggie or cooked meat.  Place pan with topped pizza into the oven.  Bake for 8-10 minutes. Remove pan from oven carefully. Let cool for 1-2 minutes. Slice into 4-6 slices. Enjoy!

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