Barattasta :) I don't know what to call it Chicken Zucchini Mushroom Pasta

3 chicken breasts
1 large zucchini, cut into half moons
8oz white mushrooms, sliced
1-15oz can of diced tomatoes, mostly drained (the juice becomes sauce)
2cups Rotini Pasta
1 "handful" of shredded mild cheese (Provalone is good)
white wine or cooking wine
olive oil
feta (for sprinkling)
crushed red pepper
garlic salt
marjoram
black pepper

HEAT up the olive oil (once around the pan) in a deep skillet. Add the chicken (chopped cooks faster). Sprinkle black pepper and marjoram over the chicken and let it cook for a few minutes.
ADD the wine to taste (once around the pan), set the heat at medium and add the mushrooms and the zucchini half moons. Stir frequently to prevent sticking to the pan.

Begin cooking the pasta.

While the pasta cooks, add the drained tomatoes to the veggie/chicken mixture and turn the heat to low and cover. Let simmer for 5 minutes and then add garlic, crushed red pepper and salt and pepper to taste. The shredded cheese just makes the sauce a little creamier, it is optional, but add it while the mixture is on low so that it doesn't burn or crisp.

Drain the pasta and add to the mixture in the skillet, turn off the heat. Toss pasta with the mixture so it is thoroughly jumbled up to a delicious mix! :) Add the feta, toss, remove from heat and serve.

Cheap and quick, perfect for Monda post-work dinner. And AWESOME for next-day lunches.

Grandma’s Chocolate Sheet Cake

This is a delicious, old fashioned family recipe. Very fattening, but so yummy. Feeds a lot of people - so make sure you don't make it just for yourself. Because you will eat it all! Invite over some friends. Also a great BBQ potluck contribution...

Mix: 2 cups of flour and 2 cups of sugar in big bowl

Bring to boil: 1 stick of butter, 3.5 tablespoons of cocoa, ½ cup of crisco, 1 cup of water

Pour over dry ingredients. Add: 2 eggs, ½ cup of buttermilk, 1 teaspoon baking soda, 1 teaspoon vanilla. Mix well.

Bake in a greased and floured bar pan (approx. 10x14 in size). Bake at 350 degrees for 20 minutes.

Frost immediately with the following frosting:

Bring to boil: 1 stick of butter, 3.5 tablespoons cocoa, 1/3 cup of milk

Add: 1 teaspoon vanilla, 1 box of powdered sugar, 1 cup of pecans

Spread frosting to the edges, let cool and serve alone or with vanilla ice cream!

Mujadara (moo-jha-dra)

Moms, don't be afraid to make this yummy, healthy dish for your kiddos. They will like it. Add a few carrots and maybe a few other veggies into the mix if you want!

The key to this dish is the onions: they must be browned well, and with patience. Caramelize them to within an inch of their lives. Heck, burn them a little, even. In cases like this, it’s almost impossible to overcook them. Their intense, deeply toasty flavor is the main player here, so don’t rush it.

As for serving, mujadara is often presented with a green salad. I like mine with a chopped romaine salad, something similar to this one. It would also be nice with some labneh on the side, and flatbread.

¼ cup olive oil
2 medium yellow onions (about 1 ½ lb.), finely chopped
1 cup brown or green lentils, picked over for stones and other debris
½ cup basmati rice
Water
1 tsp. salt, plus more for serving

In a large (12-inch) sauté pan or skillet or a Dutch oven, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are deeply caramelized, a rich shade of amber. If they’re burnt and blackened in spots, even better. This is a fairly slow process. Depending on your pan and your stove, this could take between 30 minutes and 1 hour in total. On my stove, it takes about 50 minutes.

While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch, and bring to a boil over medium-high heat.

Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside.

When the onions are ready, stir in the rice. Then add the cooked lentils, along with 2 cups of water and the salt. Stir to mix well, and bring the pan to a boil. Reduce the heat to keep the pan at a slow simmer, cover, and cook. Depending on the size and shape of your pan, this last stage – cooking the onions, rice, and lentils together – could take from 20 to 40 minutes. Basically, the dish is done when the rice is done. I use a 5-quart sauté pan, which is wide and flat, so the rice cooks pretty quickly, in about 25 minutes. I used to use a Dutch oven, however, which was narrower, and the rice took 30-40 minutes to cook.

After about 20 minutes, remove the lid, and give the pot a gentle stir. If there is still some liquid visible, replace the lid and keep cooking until it is fully absorbed. On the other hand, if there is no obvious liquid, take a taste. If the rice is tender, the mujadara is ready. If the rice is not yet ready, add another splash of water, replace the lid, and cook until the liquid is absorbed and the rice is cooked. The mujadara is ready to eat when the rice is tender and there is no liquid left in the pan.

Serve, with additional salt, if needed.

Easy Beef Stroganoff

This is an easy, inexpensive recipe that can feed a crowd!

1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

8 ounces sliced mushrooms

1 can mushroom soup (can use reduced fat if desired)

1 cup sour cream (can use reduced fat if desired)

¼ cup Worchester sauce

¼ cup ketchup

Salt and pepper

1 pound egg noodles

Cook egg noodles al dente. Meanwhile, brown beef, onion, garlic, and mushrooms. Drain fat. Add mushroom soup, Worcester sauce, ketchup and sour cream. Add salt and pepper to taste. Bring to simmer for 10 minutes. Serve over noodles.

Salmon Cakes

Ever wonder what to do with left over Salmon? It is too expensive to throw away and it just doesn't taste as good the next day. Well, here is your solution!

1 ½ cups cooked salmon (perfect for using left-over salmon), flaked

1 scallion, thinly sliced

2 tablespoons finely chopped parsley

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

2 cups fresh bread crumbs

Salt and pepper to taste

3 tablespoons vegetable oil

In a large bowl stir together salmon, scallion, and parsley. In separate bowl combine the mustard and mayo and season with salt and pepper. Add the mayo mixture to the salmon mixture and gently stir. Add ½ cup of breadcrumbs to help bind cakes. Shape into 4-6 cakes, and chill for one hour. Dip cakes in remaining breadcrumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.

Homemade Granola

6 cups oatmeal

½ cup flax seed meal

1 ½ cups nuts (your favorite: sliced almonds, chopped pecans, walnuts, etc.)

1 ½ cups dried fruit (your favorite: raisins, cranberries, currants, etc.)

2 teaspoons cinnamon

1 stick butter

1 cup honey

Combine first 5 ingredients in large bowl. Heat the butter and honey together until butter is melted. Pour over other ingredients, mix well to combine completely. Spread on baking sheets. Bake for 20 minutes in 325 degree oven or until golden brown. Let cool, place in large Ziploc baggy and enjoy for days. Your family will love this homemade, healthy cereal! Experiment with different nuts and fruits for new alternatives.

Black Bean and Rice Salad

1 package crumbled feta cheese

1 can rinsed and drained black beans

1 cup cooked brown rice

¼ cup chopped green onions

1 cup corn

1 diced red bell pepper

¼ cup chopped cilantro

½ cup italian dressing

Mix above ingredients well. Refrigerate at least 3 hours before serving. Always goes well at a potluck BBQ!

Stuffed Bell Peppers

4 large green bell peppers (you can use other color peppers – they require less cooking time)

1 large chopped onion

1 tablespoon olive oil

1 pound ground beef or ground turkey

¼ cup Worchester sauce

1 large can whole tomatoes, undrained

½ cup water

½ cup brown rice

1 cup diced carrots

1 cup frozen corn

2 cups shredded cheddar cheese

Half peppers and remove core. Place in baking dish with cup side up. If using green peppers, bake for approximately 10 minutes to soften a bit. Meanwhile sauté onion in dash of olive oil along with ground beef or turkey. Once brown add Worchester sauce and can of tomatoes (don’t drain). Gently break up tomatoes, add water and rice, carrots and corn. Bring to boil, turn down to simmer and let simmer until rice is tender – about 30 minutes. Mix ½ cup of cheese into stuffing mixture. Fill bell pepper cups with stuffing mixture. Top with remaining cheese. Bake for additional 20-30 minutes in 350 degree oven. You may choose to make this recipe ahead and refrigerate until dinner. If so, final cooking time will be longer – about 45-60 minutes.

tasty tilapia and roasted veggies. really yummy.

Breaded Tilapia and Roasted Mediterranean Veggies

Ingredients
2 green bell pepper, cut into bite-sized chunks
2 red bell pepper, cut into bite-sized chunks
2 red onion, cut into bite-sized chunks
1 pint red cherry tomatoes, your favorite kind
1 cup pitted kalamata olives, roughly chopped
2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it), plus extra for frying
Salt and ground black pepper
2 cups flour
3 eggs, beaten
2 cups breadcrumbs
Zest of 1 lemon and juice of 1/2, divided
1 tablespoon (a palmful) dried oregano
1 tablespoon seafood seasoning, like “Old Bay”
4 tilapia filets (about 6 to 8 ounces each)
1 cup thick Greek yogurt
1 clove garlic, finely chopped or grated
1 teaspoon cumin
2 to 3 tablespoons dill relish
1/2 cup crumbled feta cheese
1/4 cup (about a handful) flat-leaf parsley leaves, chopped
1 package whole wheat pita, warmed in oven or microwave
Yields: 4 servings

Preparation
Preheat oven to 400°F.

For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with EVOO, salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes.

While the vegetables are cooking, put a large skillet over medium-high heat with 1/2 inch of EVOO in the bottom of the pan. Set up three dishes on the counter: Fill one with flour, one with the beaten eggs, and the last with breadcrumbs, lemon zest, oregano and seafood seasoning, mixed well.
Season the tilapia filets on both sides with salt and pepper, then dip them in the flour, then in the egg, and finally in the breadcrumb mixture.

Once the EVOO is hot, cook the tilapia until golden brown on both sides and cooked through, about 2 minutes on each side.

Once you have the fish working make the topping: In a small bowl, mix together the yogurt, grated garlic, cumin and dill relish, and reserve.

In a large bowl. toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley. Serve tilapia topped with a little of the yogurt sauce and a wedge of lemon from the remaining half.
Serve the fish with the salad and a piece of warm pita bread alongside.

Simple and Quick Mediterrean Dinner .

Delicious and simple recipe that gives a Mediterrean kick to my otherwise tex-mex palette. This is quick and very tasty! You can see the link on Real Simple here.

1 10-ounce box couscous

1 pound ground beef

Kosher salt and pepper

1 1/2 teaspoons ground cumin

1 1/2 tablespoons dried oregano

4 tablespoons extra-virgin olive oil

6 scallions, trimmed and sliced

4 Roma (plum) tomatoes, quartered

1 seedless cucumber, sliced into half-moons

3 tablespoons tablespoons fresh lemon juice

1 8-ounce container hummus

Sprinkle of feta, for good measure

Cook cous cous according to directions. Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with 1 tsp salt, 1/4 tsp pepper, the cumin, and oregano. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 tsp salt, 1/4 tsp pepper, and the remaining oil in a large bowl. Divide among individual plates. Serve with the burgers and hummus, if desired.