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Friday, April 17, 2015

Chicken Vesuvio

(Adapted from Harry Caray's Restaurant in Chicago)
What you need: ~ 4-6 chicken quarters
~ 4-6 russet or red potatoes, cut into wedges or chunks
~ Equal parts white wine and chicken stock (about ½ cup each)
~ 10-12 whole garlic cloves (or several teaspoons of minced garlic – I don’t really measure)
~ Package of frozen peas
Here’s how to make it:Season your chicken pieces on both sides with salt, pepper, oregano (or Italian seasoning) and some powdered garlic.

Using a large, heavy skillet, coat with olive oil and brown your chicken and potato wedges until nicely browned (I do this separately – first chicken, then potatos). Remove and place in roasting pan.

Throw your garlic cloves into the skillet and cook until golden. Add garlic to the roasting pan.

Deglaze your pan with wine and add your chicken broth.

After it has cooked for a couple of minutes, add frozen peas, heat a little more then pour it all into the roasting pan with the chicken and potatoes.

Bake at 375F degrees until chicken is cooked through – about an hour and 15 minutes.

Grilled Italian Quesadillas

Early Summer 2010
By: Eshun Mott

This recipe makes about twice as much vegetable filling as you need for this hors d’oeuvre, but leftovers are great on sandwiches or pizza and are definitely preferable to being stuck with half an eggplant, pepper and onion. You can prepare the quesadillas several days in advance and keep them well wrapped in the refrigerator, grilling just before serving.

1 medium eggplant, cut into
½-inch (1-cm) thick slices
1 red pepper, seeded and quartered
1 red onion, peeled and quartered
¼ cup (50 mL) olive oil
Salt and freshly ground pepper
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) red wine vinegar
3 tbsp (45 mL) tomato paste
2 tbsp (25 mL) basil pesto
6 small flour tortillas
½ cup (125 mL) grated Parmesan cheese

1. Toss eggplant, pepper and onion with olive oil and season with salt and pepper. Heat barbeque on high heat. Grill vegetables for 5 to 7 minutes a side or until they are very tender and onions are slightly charred. Place red pepper in a plastic bag until cool enough to handle, and peel off skin. Chop grilled vegetables, place in a bowl, drizzle with vinegars and toss to combine. Adjust seasoning as necessary. Set aside.

2. Combine tomato paste and pesto and spread a very thin layer over 1 side of each tortilla. Spread a scant ¼ cup (50 mL) of vegetable mixture over half of each tortilla and sprinkle about 1 tbsp (15 mL) Parmesan over vegetable mixture. (Warning: though it’s tempting to do so, if you put too much vegetable fi lling into the tortillas they will be harder to cut, serve and eat without filling falling out). Fold all tortillas in half to enclose fillings.

3. Heat barbecue on high heat and grill tortillas for 3 minutes a side or until grill-marked on the outside, cheese is melted and fillings are hot. Cut each tortilla into 4 triangles and serve.

Makes 24 pieces

Shirley Temple Milkshake

2 scoops vanilla ice cream
ginger ale soda
1/4 cup of grenadine
1/4 cup of maraschino cherry juice ( and some cherries too)

Pour 1/4 cup of Grenadines syrup plus 1/4 cup of maraschino cherry juice in a tall ice cream soda glass or a mason jar. Whisk with a fork, ( or if you'd prefer, stick everything in a blender)then slowly, while still whisking, add ginger-ale soda until the glass is three-quarters full. Add 2 scoops of vanilla ice cream, add soda to the top of the glass, and serve with a spoon and a straw stacked with maraschino cherries. I added a few red sprinkles just to add a little more pretty, and an extra scoop of vanilla ice cream but they are totally up to you!


1 1/2 c. diced pears
1/2 c. peach yogurt
1/2 c. pear nectar
1 tsp. lemon juice
1/4 tsp. grated fresh ginger
3-5 ice cubes

Mix all together in blender.


In a blender, combine 1/2 banana, 1/2 cup yogurt ( I like vanilla flavored), 1/2 cup fruit juice (i.e. orange, cranberry, etc.). For added nutrition I use 1 Tbls. soy protein powder, 1 Tbls. molasses, and 1 tsp. wheat germ.

Blend until smooth. Then add frozen fruit, i.e. strawberries, raspberries, etc., one at a time, until smoothie is consistency you desire.

The basic recipe is: ice, fruit, yoghurt, juice and/or milk. (I usually stick to juice, but sometimes add just a splash of milk to smooth it out.)

Thursday, April 16, 2015

Creamy Pesto Shrimp

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Original Recipe Yield 8 servings

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Amount Per Serving Calories: 646 | Total Fat: 42.5g | Cholesterol: 211mg Powered by ESHA Nutrient Database


(4 servings)
2-3 eggplants
3 tsp. salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 oz. can tomatoes
1 tsp. dried basil
1/2 tsp. oregano, dried
1 tsp. sugar
1/4 tsp. black pepper
8 oz. mozzarella cheese
1/4 cup parmesan cheese
1/4 cup tomato paste

Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.
Roll slices, moistened, in flour. Fry slices in heated oil, in
skillet until brown on each side. Drain. Add onions, tomatoes,
remaining salt, tomato paste, basil, oregano, sugar and pepper
to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in
greased baking dish. Add a layer of eggplant slices and a layer
of cheese slices. Top with remaining tomato mixture and sprinkle
top with cheese. Bake at 400 degrees for 20 minutes.