Savory Roast Chicken

My kids love chicken, especially roast chicken.  This a simple and yet easy recipe.  We used a large roasting chicken which weighed about 8 pounds which will give you a nice meal with leftovers for sandwiches or salads.  Also, it can be a great alternative for a small Thanksgiving- a huge feast for two.  To make it extra special, we stuffed the bird with a savory sausage and Lizabetti's bread crumb stuffing.  It was absolutely delicious.  All you need to complete the meal is a vegetable and a side of rice or potatoes. 

Ingredients:

• 1 roasting chicken, about 8-10 lbs.
  
• 2 tbsp of sweet paprika
• 2 tbsp of garlic powder
  
• 2 tbsp of onion powder
  
• 1 tbsp of salt
  
• 1 tbsp of dried, minced oregano
  
• 2 tbsp of minced fresh garlic
  
• 2 tbsp of olive oil
  
• 2 tbsp of unsalted butter
  
• Lizabetti's sausage stuffing
  
• 1 portabello mushroom, sliced
• 1 medium onion, sliced

Directions:

1. Trim the chicken, if necessary.  I like to trim some of the fat around the neck and cavity opening.  I also give the bird a rinse and pat it dry.
2. Gently, pry the skin on the breast loose.  You don't have to loosen the whole thing, just enough to get some of the seasoning mix between the meat and skin.
3. Mix all the dry ingredients together.   I like to use a whisk.
4. Sprinkle the mix all over the chicken.  Make sure you coat the inside cavity of the bird.
5. Coat the area between the breast and skin with the dry mix.
6. Coat the inside cavity as well as the section between the skin and the breast meat with the fresh minced garlic.
7. Drizzle the olive oil over the chicken which will help the seasoning to adhere to the chicken.
8. Cover the chicken with plastic or foil and let it marinade overnight or for a few hours in the refrigerator.  Make sure take the chicken out about an hour before you are going to start roasting it.  Its best if the chicken is not ice cold.
9. Preheat the oven to 400 F.
   
10. Soak about 2 feet of cooking twine in warm water.
    
11. Place the sliced portabello and onion on the roasting rack and set the bird on top of the mixture.
    
12. Stuff the bird with the stuffing.  I find that you need to really stuff the cavity tightly.  It might look small, but you will be surprised as to how much stuffing you can get into the chicken.  Just keep pressing and adding the stuffing, until the entire cavity is tightly stuffed.  I know that there are many camps on whether to cook the stuffing in the bird or not.  For this recipe, I like the stuffing cooked in the chicken.
    
13. In order to keep the stuffing in the bird, I use a big sewing needle and the twine to "sew" the cavity shut.  You may not be able to get the opening completely closed, but just having a bit of twine across the opening will help to keep the stuffing from completely falling out.  Wrap some of the twine around the drumsticks and trim the twine.
14. Take the 2 tbsp of butter and slather them between the breast meat and the skin.
    
15. Roast the bird at 400 F for about 30 minutes.  Then turn the temperature down to 375 F and continue to roast for another 2.5 to 3 hours.
    
16. Let the bird rest for about 15 minutes and then its ready to be carved.  

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.

Ingredients:

• 3/4 lb Fresh Italian Sausage, buy it loose if available
  
• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 cup Lizabetti Bread Crumbs
• 1 cup diced mushrooms
  
• 1 tbs garlic, chopped
• 1 tsp dry oregano
• 1 tsp Hungarian paprika
• 1/2 bunch Italian parsley, chopped
  

Directions:

1. Remove the sausage from its skin and break up
   
2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
   
3. Slide the sausage to one side of the skillet and add the onions to the open side.
4. Brown the onion in the rendered sausage fat.
   
5. Mix the onions and sausage and slide to the side of the pan.
6. Add the mushrooms and cook until soft.
   
7. Mix the mushrooms with the sausage and onions.
8. Stir in the celery, cook for 3 m.
9. Stir in the garlic, oregano, and paprika.
10. Cook 2 more minutes and remove from the heat.
11. Mix in the parsley and let the mixture cool to room temperature.
12. Stir in the bread crumbs.
13. You are now ready to stuff your bird.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Wholesome and Delicious Apple Crisp

I am not usually a fruit dessert sort of person, but I have come to absolutely love this sweet dish. Not only does it satisfy your sweet tooth , it is good for you as well. I first tried to make apple crisp when someone sent me a recipe. I don't know why, but that recipe did not work for me, there was just not enough crisp in the whole thing. So I went about trying to get just the right texture and taste for me. This is a great dessert to make ahead of time since it can be refrigerated for at least 2 days and then reheated when you are ready to serve. It can also be served at room temperature, but I really like mine warm. A scoop of vanilla ice cream adds the final touch to the whole thing. This is a great alternative to the apple pie for Thanksgiving.

Ingredients:
Crust

• 1 cup of whole wheat flour
• 1 tsp of cinnamon
  
• 1 tsp of baking soda
  
• 1 cup of packed brown sugar
  
• 1 stick of cold, unsalted butter
  
• 1/4 cup of chopped nuts

Filling

• 3 tbsp of white flour
• 1/4 cup of brown sugar
  
• 1 tsp of cinnamon
  
• juice of one lemon
  

Directions:

1. Preheat oven to 350 F.
2. Whisk the oatmeal, whole wheat flour, cinnamon, baking soda, brown sugar together.
3. Unwrap the butter and use the wrapper to grease a 9 X 12 baking dish. There is enough butter left on the wrapper that it will give the baking dish enough butter so that the crisp will not stick to the baking dish. I would recommend using a nice baking dish since this is a dessert that goes from the oven to the serving table. I like using my Le Creuset cast iron dish.
   
4. Cut the butter into small pats and add to the oatmeal mixture. This makes incorporating the butter into the dry mix a lot easier.
   
5. Using a pastry blender, work the crust until the butter is incorporated into the oatmeal mixture. It will probably take about 5 minutes of blending. The crust should be crumbly.
   
6. Press about 1 to 1 1/2 cups into the bottom of the baking dish and bake for 10 minutes. Remove from the oven and set aside.
   
7. Add the chopped nuts to the remaining crust.
   
   
   
   
8. In the meantime, peel and cut the apples using an apple cutter. You will have 8 slices at this point.
   
9. Cut each slice in half. Each apple will give you 16 slices.
   
10. In a container mix the flour, brown sugar and cinammon together. Add the apple slices. Make sure all the slices are well coated.
    
11. Using a slotted spoon, carefully place the apple mixture over the baked crust.
    
12. Sprinkle the remaining crust over the apple mixture.
    
13. Bake for about 40-45 minutes. The crust will be a golden brown and you will see some bubbling of the apple mix.
    
14. Let it cool for about 20 minutes before cutting.
    
15. Serve with a scoop of ice cream. Will generously serve 8-10 people.
    
16. The entire dish can be prepared up to 2 days in advance of serving. Cover and refrigerate until you are ready to serve. To serve, just warm in a 300 F oven for about 10-15 minutes or serve at room temperature. Don't forget the scoop of vanilla ice cream and a cup of hot tea.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

New England Lobster Grill

Summertime in New England is very under rated. We have some great weather. Hot, but not for long. While we have had lots of rain this year, it has been a spectacular season for lobster. Prices are good, the shells are thin and the meat is buttery tender this time of year. Ti's the season. I have have enjoyed making boiled lobster for many years, but a few years ago I began to grill it. Let me tell you, I may never go back. Not to worry though, this technique is totally humane and the little dears never feel a thing.

I got this idea several years ago when I was in Japan. Among my favorite meals is Japanese grill, where you sit near the chef at the bar and he grills stuff and serves it to you. One of the great dishes I enjoyed was the grilled lobster. However, the Japanese chef had no qualms about bisecting the poor thing live, but the fire was so hot that it was not alive for long. Watching this was fascinating and the meal was delicious, but I came up with a tamer, more humane way to do this. I basically boil the lobsters for 1 minute prior to processing them. I cooked this dish on an apple wood fire in the Stone Pony, my outdoor stone oven, but you can use a good kettle grill or a gas grill too. If you want to experiment with cooking it on an open fire, I recommend you dig a pit for safety, also have a hose handy.

Ingredients:

• Lobster
  • 1 Live Lobster per person, I find that 1.5-2 pound lobsters are ideal. I prefer them bigger.
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped garlic
  • 1 handful fresh chives
  • 1 pinch fresh oregano
  • 1 pinch fresh parsley
  • substitute your favorite fresh herbs, these are what I grow in the garden
• Sides
  • 1 ear of fresh corn per person (leave the husk on)
  • 1 medium Yukon Gold potato per person
  • 1/2 bunch of mustard greens, Swiss chard, or Chinese broccoli
  • 1 stick of butter

Directions:

1. Soak the corn, husk and all in cold water and wash the potatoes thoroughly.
2. Light the grill. Place the corn and potatoes on the warming rack at least one hour before cooking the lobster, cover the grill. Flip after half an hour.
3. Mix the olive oil, herbs, and garlic in a bowl.
4. Boil a large pot of water.
5. Boil each lobster for 1 minute, not enough to cook them, but long enough to kill them.
6. Drain the lobster and cut down the middle of the front from the head through the tail.
7. Spoon the herb mixture into the crevice. Don't forget to remove the rubber bands off the claws.
8. brush the remaining herb mixture onto the mustard greens
9. Turn up the heat of the grill and place the lobsters stomach side up on the grill. Cook for 3-5 minutes.
10. Flip the lobsters, place the vegetable on the grill. Cook an additional 3-5 minutes.
11. Place the butter in a bowl, add some olive oil and microwave for 30 seconds. Add some chives to the butter. The olive oil helps make the butter more liquid and tastes good too!
12. Serve the lobster over the vegetable with the corn and potatoes on the side.
13. You are now in heaven.
14. For those of us who like to have seafood chowder, don't toss out the lobster shells when you are done indulging. The shells make a fine stock which can then be used to make any seafood sauce or chowder.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Smokey Swordfish Salad

The weather is getting hot and it is time for some cool dishes. One of the thing I really love in hot weather are fresh fish salads. You may have used my Salad Nicoise Recipe, or my Seared Salmon Salad Recipe. This dish however is different in that it is a bit more sultry in flavor because I use pesto as one of the main ingredients in the flavoring. I also use grilled swordfish and potatoes , which give the dish a delicious smokey taste. I also incorporate lots of greens into the salad, which makes it light and healthy.

The other great thing about this salad is that is made from leftovers. When I grill fish on the weekend I always have leftovers. This dish provides me with at least two lunches early in the week, when I need it most.

Ingredients:

• One medium size grilled or baked potato. Can be omitted if you want to go low carb.
  
• 3 oz of pesto. I will show you how to make it when my basil grows in.
• 1 tbs dijon mustard.
• 1 tbs mayonnaise.
  
• 2 Limes.
• 1 tbs fresh chopped garlic
• 1 tbs extra virgin olive oil
  
• 1 tsp Hungarian paprika
  
• 1 carrot, shredded.
• 2 scallions, sliced.
• 1-2 stalks of celery, chopped.
• 1/2 Lb grilled swordfish. You may substitute salmon, arctic char, shark, or any full bodied fish.
• Salt to taste (about 1/4 tsp)

Serves: 4 people.

Directions:

Grilling:

1. Wash the fish in cold water and pat dry.
2. Salt the fish, coat with garlic, sprinkle with paprika.
3. Brush the fish with olive oil and set aside until it comes to room temperature.
   
4. Wash the potato and place on the warming rack of your grill, if your grill does not have a warming rack, put the potato off to the side in a cooler spot. I used the Stone Pony, my stone oven to bake it, but any covered grill will do.
   
5. Bake for about 1 hour. To speed up cooking, you can insert a metal skewer into the potato to help it cook faster.
6. Just before cooking the fish, turn the heat up on your grill.
7. Cook the fish about 5 minutes on each side. If the fish is thicker than 2 inches (5 cm) add 2 minutes to each side.
8. To judge if the fish is cooked, pierce with a fork. The fork go in without resistance and come out easily.
9. Take the the fish out and immediately squeeze half a lime onto it.

Salad:

1. In a mixing bowl, break up the fish with a fork and squeeze the rest of the lime onto it and add a shake of salt.
2. Add the pesto, dijon mustard, and mayonnaise. Mix thoroughly.
3. Cube and peel the potato. Mix in with the fish.
4. Add the carrots, scallions and celery. Mix thoroughly.
5. Drizzle a little olive oil over the mixture.
6. If you are not serving right away, store in the refrigerator.
   

Serving Suggestions:

My favorite way to eat this dish is a sandwich on toasted French bread with tomato and white cheddar cheese. This is how you see it pictured at the head of this article.

Alternatively, you may want to try a lower carb version. Roll up the salad with some tomato in a leaf of Romain lettuce. If you want to go low carb, you may also omit the potato.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Hearty Chicken in a Light Mushroom Wine Sauce

Hearty Chicken in a Light Mushroom Wine Sauce

This is a tasty and quick dish that is great served over noodles or rice. While it can be made with either the white or dark meat portion of the chicken; I think that the dark meat works best. I like to use skinless thighs and drumsticks. Even with the drumsticks I remove most of the skin. So, even though it has a creamy texture, it is still low fat.

Ingredients:

• 4 skinless chicken thighs
• 4 drumsticks with most of the skin removed
• 1 tbsp of minced garlic
• 1 tbsp of minced oregano
• 1 tbsp of paprika
• 2 tsp of salt
• pepper to taste
• 2 tbsp of flour
• 1 large onion
• 10 oz of white and Cremini mushrooms thickly sliced
• 2 tsp of butter
• 3 cups of white zinfandel wine
• 1 shot (2 tbsp) of bourbon
• 3/4 cup of skim milk or buttermilk
• 2 tbsp of flour
• 1/4 cup of low fat sour cream (optional)
• olive oil

Directions:

1. Pat the chicken dry with a paper towel.
2. Season the chicken with paprika, salt and pepper.
3. Using a small strainer, lightly sprinkle the flour over the chicken, ensuring that the pieces have a light even coat of flour
4. Heat a large heavy bottom pan on medium.
5. Generously coat the bottom of a pan with olive oil, it will probably take about 2 tablespoon or so depending on the width of your pan.
6. When the pan is hot, add the chicken pieces and brown each side. It should take about 5 minutes or so per side.
7. Remove the chicken and set aside.
8. Add the butter to the pan.
9. Saute' the mushrooms until they are nicely brown and started to wilt. Salt the mushrooms.
10. Push the mushrooms off to one side of the pan.
11. Add the onions and saute until lightly brown.
12. Add the garlic and oregano. Saute with the mushrooms and onions until fragrant.
13. Return the chicken to the pan.
14. Pour the bourbon over the contents of the pan. Mix it in. It will quickly evaporate. I think that the bourbon gives the sauce just a bit of a zing that is why I like to use it in this dish.
15. Add the wine and bring to a light simmer.
16. Turn the heat down and continue to simmer for about 20-30 minutes or until the chicken is cooked.
17. Taste the sauce and add additional salt if necessary.
18. To thicken the sauce, I use a small mason jar with a lid to put the milk and flour in. Close the jar tightly and shake it until the flour has mix in.
19. Turn the heat back up to medium and when the sauce starts to bubble, pour the milk in. Mix it thoroughly.
20. Continue to cook until the sauce thickens. It should take about 5 minutes or so.
21. For an even creamier sauce, fold the sour cream into the dish and mix it in.
22. The dish is ready to serve with noodles or rice.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Whole Wheat Banana Nut Bread Yummy and Healthy Too !

This is a great recipe to use up some of those bananas that we meant to eat, but just didn't get around to it. Its a great breakfast alternative either as is or with a flavored cream cheese. I make my own honey nut flavored low fat cream cheese.

The other benefit of using up the bananas is that if you are a gardener and have roses, the peels are great food for the roses. I Just chop them up small and spread around the base of the roses and work them into the soil. The peels provide nutrients that will help the roses to grow strong.

Ingredients

• 1 3/4 cup of whole wheat flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/2 tsp of ground nutmeg
• 1 stick soft butter
• 1/2 cup of sugar
• 1/2 cup of dark brown sugar
• 2 eggs
• 1/2 cup of low fat sour cream
• 1 1/2 cup of mashed ripened banana or about 3 large bananas
• 1 cup of chopped walnuts

Instructions

1. Heat oven to 350^oF.
2. Spray a 9X12 loaf pan with nonstick or coat with a thin layer of butter. I like to use butter to coat the pan. I microwave a very thin piece of butter for about 20 seconds and use a silicone brush to spread the butter. I find that this method work well and you use a very tiny amount of butter. I like to cover the bottom of the pan with parchment paper because it makes taking the out bread a lot easier.
3. Mash the bananas and mix with one tsp of sugar.
4. Sift flour, baking soda, baking powder, salt and nutmeg together. Mix well using a whisk.
5. Using a stand mixer on medium speed, beat soft butter and sugars until creamy, about 2 minutes.
6. Add one egg at a time and mix thoroughly.
7. Add the bananas and mix thoroughly.
8. Add 1/3 of the flour mixture and stir in.
9. Add 1/2 of the sour cream and stir in.
10. Add 1/2 of the remaining flour and stir in. Do not over mix.
11. Add the remaining sour cream, stir in.
12. Add the rest of the flour and stir in. Do not over mix.
13. Reserve about 1/4 cup of the walnuts and mix with 1 tsp of brown sugar.
14. With the rest of the walnuts and fold them gently with a spatula into the batter.
15. Pour the batter into the pan.
16. Sprinkle the walnut/sugar mix on top of the bread.
17. Bake for about an hour or until the center is done.
18. Cool bread for about 10 minutes and remove from the pan. Cool completely and its ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Healthy Mashed Potatoes with Meatballs and Gravy

Healthy Mashed Potatoes with Meatballs and Gravy

This home style comfort food is as delicious as Mom's, but much lower in fat. It makes a great dinner with a salad, and it can be packed up for lunch because it microwaves very well.

For the meatballs I used the Wild Turkey Recipe , but I substituted chicken breast for turkey. If you follow the instructions, this is a great way to feed chicken and vegetables to a meat and potatoes man. You won't miss the beef at all.

Ingredients:

• 2 lb Yukon gold potatoes (about 4-6 medium size)
• 1 pat of butter
• 2 tbsp olive oil
• 1 to 1 1/2 cup fat free buttermilk
• Meatballs and gravy from my Wild Turkey Balls Recipe
  

Directions:

1. When choosing the potatoes, you want to make sure that they aren't too big or it will take forever to steam them. So, even if you don't have a food scale use potatoes that are about the size of a fist. They should all be about the same size. Clean them and put them in a steamer that will hold enough water to steam the potatoes for about 30-45 minutes. I like to steam the potatoes because this ensures that they will be cooked without absorbing any water during the cooking process. I think you get the full rich flavor of the potatoes.
2. Once you can easily poke the largest potato with a fork, the potatoes are done or about 45 minutes. Remove from the heat.
3. You can wait till the potatoes cool a bit to peel them. The peel can be left on the potatoes and you will still be able to rice the potato. You will just have to throw out the peel that is left inside the ricer each time a potato is riced. We have made the mashed potatoes both ways, its just personal preference.
4. Using a potato ricer, push the potato through the ricer. Repeat until all the potatoes have been riced.
5. Add the butter and olive oil. Mix it into the potatoes.
6. Slowly drizzle in the buttermilk and incorporate into the potatoes. Use enough milk so that the potatoes have the desired smooth consistency.
7. Salt to taste and the mashed potatoes are ready to serve.
8. To reheat any leftovers, you can add a small quantity of buttermilk if needed. Otherwise, they can be microwaved or heated on low/medium.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Herb Crusted Dover Sole

This simple dish can make a Friday night seem seem special without a lot of effort. The cooking time is just a few minutes and then you will have a delicious and healthy repast.

The dinner shown takes less than 30 minutes to cook, and most of that is just to make the Red Rice, everything else takes five minutes. You can't even order take-out that fast.

Ingredients:

• 8 oz. fresh Sole, about 2 fillets
• 1 oz Fontina Cheese, shredded
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped cilantro
• 1 teaspoon dry oregano
• Enough fine cornmeal to cover a plate (about 1/4 cup)
• 1/2 pat of butter
• 1 tablespoon extra virgin olive oil
• 1/2 Fresh Lime
• Fresh ground pepper to taste
• Paprika to taste
• 1 tablespoon chopped garlic

Directions:

1. Mix the shredded cheese, herbs, and ground pepper. Set aside.
   
2. Salt the fish fillets, cover with garlic, sprinkle with paprika and pepper.
3. Let the fish stand at room temperature for a few minutes. You can also cover it and store in the fridge overnight, that way it can be ready to go when you cook it.
4. Pat the fillets in the cornmeal on both sides, shake off the excess. The cornmeal helps create a coating that holds the sole together as sole is somewhat fragile.
5. Melt the butter in a skillet over medium heat, stir in the olive oil and bring the mixture to a light simmer.
6. Lay the fillets in the pan, cook for two minutes, flip.
7. Apply a squeeze of lime to the top of the fillets
8. Layer the cheese/herb mixture over the fillets. Cook for 1-2 minutes more.
   
9. Serve with rice and stir fried vegetables.
   
   
   

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Fresh Spinach Salad

Light and Fresh Spinach Salad

This tangy salad makes a great offset for fish and meat dishes. It is a welcome change from lettuce salads and is rich in iron and other nutrients. If you want to make a meal out of it, just add some fresh bread and make a larger quantity of salad, or combine it with Lizabetti's hearty chicken soup or mushroom beef barley soup for a healthy and satisfying meal.

Ingredients

Salad

• 3 cups of fresh spinach or baby spinach
• 1/4 cup of crumbled gorganzola cheese
• 1 tbsp of toasted pine nuts
• 1-2 pieces of crispy cooked bacon, crumbled
• salt and pepper to taste
• 3 thinly slices of red onion
• 6 cherry tomatoes (optional)

Dressing

• the juice of one lime or lemon (will probably measure to less than a 1/4 cup)
• 1 tsp of dijon mustard
• 1/4 c of first press olive oil
• salt and pepper

INSTRUCTIONS

Dressing

1. In a small mixing bowl, squeeze all the juice out of the lime.
2. Add the mustard and wisk it into the lime juice.
3. Slowly drizzle the olive oil whiling wisking it into the lime juice
4. Salt and pepper to taste.

   

Salad

1. Trim spinach if necessary.
2. Soak and wash spinach, making sure that all the dirt has been thoroughly removed. The best method is to soak the spinach in cold water for a few minutes. Repeat this at least twice.
3. Spin the spinach dry. Plate the spinach in individual plates or in a large salad bowl.
4. If the pine nuts are raw, roast them in a toaster oven at 350F until golden brown . You know they are ready when you can smell the fragrance of the pine nuts or about 5 minutes. No toaster oven, use a small fry pan on medium/high and brown the pine nuts. It should take just a few minutes and you need to keep the pine nuts moving constantly or they will burn and taste awful.
5. Add pine nuts to the salad.
6. Add the bacon and cheese.
7. Salt and pepper.
8. Just prior to serving, drizzle the dressing over the entire salad and toss. Will serve 2-3 people.
9. Serve before or after the main course.

Variations to the salad

The spinach salad as described above is tasty and a healthy change to your typical salad. You can also change it up and add other ingredients. A tasty addition is grilled portabello mushroom. To prepare the portabello, clean it of any visible dirt and trim the stem down. Drizzle it with olive oil. Slather it with about 1 tbsp of minced garlic. Salt and pepper it to taste. Set it aside to marinade for about 30 minutes. Grill it at medium heat or 375F for about 5 minutes on each side. Slice it into about 6 pieces and added to your salad.

You can also thinly sliced cremini mushrooms. You don't need many, about 2 mushroom per person.

This salad is also great prepared with the mesclyn mix greens.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick Country Omelet

Quick Country Omelet

This is a favorite of my kids. It is a quick and easy fare to make and can be served any time of the day. The onion is a very important ingredient. It adds a lot of flavor to the omelet. Serve it with a slice of country bread and fruit. Big kids love it too.

INGREDIENTS ( serves 2)

• 2-3 eggs
  
• 1 medium size Yukon gold potato
  
• 1 small yellow onion
  
• salt and pepper
  
• 1/4 c of canola oil

INSTRUCTIONS

1. Scramble the eggs and set aside.
   
2. Wash the potato and coarsely chop it into small bite size pieces.
   
3. Coarsely chop the onion.
   
4. Heat the oil in a medium size skillet over medium/high heat. When the oil is hot, careful add the potato.
   
5. Cook the potato until all the sides are a golden brown. Stir frequently to ensure the potato doesn't burn.
   
6. Add the chopped onion and cook until the edges start to brown. The onion will be very fragrant.
   
   
7. Pour off the excess oil. Turn the heat down to medium/low.
   
8. Carefully fold the scrambled eggs, making sure they cover the potatoes and onions.
   
9. Once the eggs set, turn the omelet over and finish cooking

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

SCRUMPTIOUS, HEARTY MUSHROOM, BEEF AND BARLEY SOUP

SCRUMPTIOUS, HEARTY MUSHROOM, BEEF AND BARLEY SOUP

Its cold, windy and nothing warms you like a hot bowl of soup. I use the different types of mushrooms because they all have different and rich flavors that make the soup really tasty. If you don't have all these mushrooms on hand, then just use what you have. The dried shittake mushrooms will add a lot of flavor to the soup, so if you can don't do without. You can substitute onions for leeks. While, I use beef in the soup, this is one soup that can be made totally vegetarian and still be very hearty and tasty. I would increase the amount of portabello mushrooms since they have rich meaty taste that can fool the most discerning of meat taste buds. Use a vegetable stock instead of beef.

INGREDIENTS

• 8oz of lean beef
• 10 medium size dried shittake mushrooms.
• 3 cups of sliced portabello, crimini and white mushrooms
• 1 cup of thinly sliced celery including the tops
• 1 cup of thinly sliced leeks
• 1 tbsp of minced garlic
• 1 tbsp of minced parsley
• 1 cup of red wine
• 6 cups of beef stock
• 3/4 cup of barley
• 1 tsp of salt
• pepper to taste
• olive oil
• 1 pat of butter (optional)

INSTRUCTIONS

1. Soak the dried mushrooms in the stock until they are soft which should be about 30 minutes or so.Squeeze the stock out of the mushrooms and slice the mushrooms thinly.
2. Cut the beef into small bite size and pat dry with a paper towel. Salt and pepper the meat.Coat the bottom of a large pot with olive oil and heat until oil begins to shimmer
3. Place beef in the pot and sear all sides, about 1-2 minutes. Remove from pot and set aside.
4. Coat the bottom of pot with olive oil and add pat of butter. When the oil start to shimmer and butter is melted, add mushrooms except for the shittake and saute until wilted.
5. Add the leeks and garlic and saute until they are fragrant and wilted.
6. Add the shittake mushrooms and saute for a few minutes.
7. Add parsley and salt, continue to cook for a few minutes.
8. Add the wine and bring to a simmer. Simmer for about 5 minutes.
9. Add the beef stock and simmer until beef is tender, about 1 hour.
10. Add the barley and cook until tender, about 30 minutes.

Serve with sandwich, salad or thick slice of rustic bread. When you re-heat the soup, you may need to add additional stock as the barley will continue to soak up some of the liquid in the soup.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Superbowl Game Day Brunch : Pastrami Hash

This earthy dish will help you fortify for the big game. Let's face it, you don't want to just start eating at game time. You need to take it one meal at a time leading up to kick-off. Nothing helps you prep your stomach for the extravaganza ahead like a nice pastrami hash.

Ingredients

• 1 Large Egg
• 4 Oz Lean Shaved Pastrami
  
• 1 Medium Potato
• 4 Crimini Mushrooms, sliced
  
• 1/4 of a red onion, diced
• 1 Tbs Olive oil
• 1 pat of butter
• 2 Oz Sharp Cheddar Cheese, shredded.
  

Directions

1. Wash and dry the potato. No need to peel it.
2. Shred the potato with a cheese grater, place in a colander and sprinkle with sea salt. Let stand for about 15 minutes to lose its water.
3. Pre-heat a fry pan over medium high heat, add a thin layer of olive oil. Let the oil get hot.
   
4. Blot the potatoes with a paper towel and add to the hot oil.
   
5. Stir the potatoes thoroughly as they cook. Fry to a golden brown. Remove from the fire and set aside.
6. Fry the chopped onion to a golden brown.
7. Add the mushrooms and cook until the mushrooms are moist, set aside with the potatoes.
8. Chop the pastrami and add to the hot fry pan, cook for 1 minute, stirring often.
9. Throw the potatoes, onions and mushrooms in with the pastrami. Mix thoroughly.
10. Add half the cheese and mix in.
11. Place the mixture on a plate and cover with a pot lid.
12. Fry the egg in the butter sunny side up.
    
13. Coarse Grid fresh black pepper over the egg while it is cooking. Top it with the rest of the cheese.
14. Remove the egg from the pan with a spatula and lay over the hash mixture.
15. Serve with a glass of fresh squeezed orange juice. You need some anti-oxidants with this meal.
    

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Superbowl Munchies : Quick and Easy Piggies in a Blanket

Let's gat back to basics. Piggies are the ultimate party food and you just can't stop eating them. I have not seen them much in parties this century, but back in the 1960's these snacks were king.

I use Italian bread crumbs instead of flour when I roll our the dough. This add extra zing to the taste and complements the taste of the wieners nicely. You can also use smoked sausage links.

The great thing about piggies is that you can eat them hot, luke warm, or room temperature. They also go great in your lunch box if you should have any leftovers. At least once a month I make these for my son to take to school for lunch.

Ingredients:

• 1 lb ball of pizza dough, available in any grocery store
• 1/2 cup of Italian bread crumbs
• 1 package of mini weaners or mini smoked sausage links for more flavor

Directions:

1. Spread bread crumbs on your bread board to kee the dough from sticking
2. Punch the dough down with your fingers, then roll it out with a rolling pin. Continue rolling until the dough is no more than 1/4 inch thick.
3. Cut the dough into long inch wide strips.
4. Roll each wiener in 1 layer of dough. Moisten the dough with a few drops of water along the seam to seal.
5. Place rolled piggies on an oiled cookie sheet.
6. Bake at 350^o for 30 minutes.
7. Serve with Dijon Mustard for dipping.
   

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Superbowl Munchies : Healthy, Tasty Oven Fries

Superbowl Munchies : Healthy, Tasty Oven Fries

Whether you are Tom Brady or just a football fan like me, you probably enjoy the taste of French Fries. But let's face it, fries are a pain to make and they are not good for you.

This treat gives you the taste of spicy fries without the hassle of frying, the fat calories of fried food, and best of all; less mess to clean up. It goes great with a beer when enjoying a game with the great New England Patriots, the exciting Detroit Pistons, or even the New York Giants. Heck, I think even a Laker fan can enjoy these fries.

My huge teenager likes some of the potatoes sprinkled with sharp white cheddar cheese for extra zing.

You can also make variations on this dish by using herbs like rosemary or parsley.

Ingredients

• 1/4 Cup light olive oil
• 1 tsp Chopped Garlic
• 1/4 tsp Hot Hungarian Paprika
• 1/2 tsp Coarse Sea Salt
• 4 Medium Size Yukon Gold Potatoes

Directions

1. Thoroughly mix the oil, garlic, paprika and salt in a bowl. Let stand 5 minutes.
2. Slice the Potatoes into quarter inch slices. If you prefer, they may be cut into French Fry shapes, but that is more work.
3. Lightly salt the potatoes (salt is optional) and leave out for 10 minutes to bleed out some of the water.
4. Blot dry the potatoes with a paper towel.
5. Lay potatoes on a wire rack over a cookie sheet.
6. Brush the potatoes on the both sides with the oil mixture
   
7. Bake in a 400^o oven for 30 minutes. A convection oven works great for this and adds to the crispiness. No need to flip them; the wire rack lets them cook on both sides !
   
8. Optionally, in the last 5 minutes of baking, sprinkle some shredded sharp cheddar cheese on some of the potatoes.

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

YUMMY AND QUICK HEARTY CHICKEN NOODLE SOUP

This is a fast and quick version of chicken noodle soup which should satisfy the soup lover in all of us. The most important ingredient is the chicken stock or broth. I like to use my homemade chicken stock which has a rich taste. Mom's chicken soup is acknowledged world wide as the only cure for the common cold.

INGREDIENTS

• 2 chicken thighs
• 1 cup of diced carrots
• 1 cup of diced celery
• 1 small white onion diced
• 1 tbsp of finely chopped parsley
• salt and pepper to taste
• 1 no salt chicken bouillion (optional)
• 1 cup of white zinfandel wine
• 4 cups of chicken stock
• 1 cup of small noodles such as baby bow ties, chili-mac or alphabets (you can use regular size noodles, but kids like the small sized noodles)
• olive oil

INSTRUCTIONS

1. Salt the chicken thighs.
2. Coat the bottom of a medium size pan with olive oil and heat on medium high. When oil is shimmery, add the chicken thighs and brown them on all sides.
3. Remove the chicken and set aside.
4. Add the onions and saute until just wilted.
5. Add the carrots and celery and saute for a minutes.
6. Add the parsley.
7. Return the chicken to the pan and continue cooking with other ingredients.
8. Add the wine and let is come to a boil, turn the heat down and simmer for about 5 minutes.
9. Add the chicken stock and simmer for about 30 minutes.
10. Add salt to taste.
11. At this point, you may want to add the bouillion. It is a matter of taste. If the stock you used was not robust, you might need the bouillion.
12. Add the noodles. I like to add the noodles uncooked and have them cook in the soup. Again, this is a matter of personal preference. By doing it this way, I think the noodles are tastier since they cook in the soup broth.
13. Once noodles are cooked, soup is ready to serve. For us adults, add a handful of chopped parsley. Some might enjoy a squeeze of fresh lemon. Serve it with a thick slice of French baguette. Serves 4-6.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Home Style Pot Roast

Ingredients

• 1 chuck pot roast (4-5 lbs)
• 3 carrots
• 6 stalks of celery including leaves
• 2 medium onion
• 2 cups of red wine
• 1-2 cups of stock
• 1 tbsp of minced garlic
• 2 tsp of salt
• pepper to taste
• 3 large cloves of garlic
• olive oil

Instructions

1. Slice the large cloves of garlic into 2 long halves. Slice holes in the pot roast and stuff the garlic slices into the roast. Stuff the garlic on both top and bottom side. Pat the roast dry.
2. Wash the celery and carrots. Chopped them into large chunks. Chop the onions.
3. In a large deep pot drizzle olive oil, enough to coat the bottom of the pan. Heat the pot on medium heat until the bottom is nice and hot.
4. Place the roast into the pot and brown the bottom for about 4 minutes, until it has a nice crust.
5. Flip the roast and brown the top for the same amount of time. Brown the sides until they develop a nice crust, probably amount 1 minute per edge.
6. Take the roast out and rest it on a plate.
7. Add addititional olive oil to coat the bottom of the pot. Add the chopped onions and saute them until they are just wilted.
8. Add the celery and carrots and saute them until they begin to release some juice.
9. Add salt and garlic and continue cooking. When the garlic is cooked, add the roast back to the mixture.
10. Add the wine and let it come to a light boil. Add the stock and let the stew come to a light boil again.
11. Turn the heat down and simmer the roast with the vegetables until the roast is tender.
12. Turn the roast periodically. Roast will be done in about 3-4 hours. When the roast in done, remove it from the stew and set aside in a covered dish.
13. Take a handblender and puree the liquid. This will make a really nice thick sauce.
14. The roast can be returned to the pot or served as is.
15. Serve sauce on ziti or wide style noodles. For a change serve with rice or mashed potatoes.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

LIGHT AND SAVORY COLE SLAW--HOLD THE MAYO

We love our version of Cole Slaw because it is light and contains no mayonnaise. It is also a good way to use up left over cabbage. When we make moo-shoo, we usually just use 1/2 of the head of cabbage, now you can use the other half of the cabbage in this recipe.

This is a great way to eat your vegetables and has plenty of fiber and anti-oxidants!

INGREDIENTS

• 1/2 head of cabbage
• 2 carrots
• 1/2 red onion
• (optional) 1 cup of shredded red cabbage
• Salt and pepper to taste
• about a 1/4 cup of Good Seasons Italian dressing.

INSTRUCTIONS

1. Core the cabbage.
2. Thinly chop the cabbage. Wash and rinse in a salad spinner
3. Chop carrots into thin, match stick size.
4. Thinly chop the red onion.
5. Place all the ingredients in a large container with a lid. Mix the ingredients.
6. Add Good Seasons Italian salad dressing and thoroughly mix everything.
7. Salt and pepper to taste.
8. Cover and let it rest in the refrigerator for about an hour. This will help the veggies to wilt a bit and also chilled them, keeping them crunchy.

This a great treat to serve at a tailgate picnic or a barbecue. In winter time it makes a great lunch side dish for the working stiffs in the family.

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