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Mar 22, 2018

Chicken Feta Corvo Wine Sauce

 Serving for 4


5 - 6 Skinless Boneless Chicken Thighs                                                            2 Jumbo Portabella Mushrooms                                                                        1/4 cup Olive oil                                                                                            1/4 cup sliced GarlicSeasonings - 1/4 tsp Salt, pepper and garlic Powder1/4 cup fresh Parsley4 Slices of Munster Cheese4 Tbs Salted Butter1/4 cup Chicken Broth1/4 cup of Corvo White Wine2 oz crumbled Feta cheese

Prep Chicken

 Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides - crispy
Don't worry about it being raw.  it will be completely cooked by the end.
Place cooked chicken in a pan

Using the same frying pan
Add Sliced Garlic,  2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then

Add Corvo Wine
Saute for another 1 - 2 minutes.

(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily.  Opps! but it made the meal delicious.  I always believe if you use
good wine your dish will taste delicious!  Corvo is now my new favorite wine. )

Add in chicken Broth and Munster cheese cook until cheese is melted. 
Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.


Add in Feta Cheese.  If you want it crispy place frying pan in broiler for 1-2 minutes.
Make sure your frying pan is made to go into oven! if not, place in pan and broil.
Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.

Mar 20, 2018

Stuffed Beef Stroganoff


Beef Round Top Steak Boneless - Giant Size
4 Slices of Virginia Ham
4 Slices of  Munster Cheese

 Cream  Sauce Ingredients

Prepare Stroganoff Cream Sauce



Prepare Meat


Bolognese Sauce




3 packages of  Ground Beef, Pork & Veal for meatloaf. Approx total of 6 pounds
1 cup Olive Oil, 1/4 cup chopped Garlic, 1 cup of chopped Onions
1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
Tomato Puree:  Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)
2 Cups Water
2 cups finely chopped Celery and Carrots
1 1/2 quarts of Heavy Cream
1 package of Frozen Sweet Green Peas
1 cup grated cheese

For Bariatric Friendly serve with Banza Chickpea pasta approx 25 Rotini.
or Bolognese Sauce can be a sauce topping for Stuffed Mushroom pizza cups, Recipe on this site.

Prepare Meat

Cook each meat type separately in frying pan with a little bit of Olive Oil. 
Don't mince up meat. Place in a flat small shape like a burger. 
 (they will break up when cooking with the sauce)
Once cooked, Strain out oil and leave meat on side in a large bowl.

 Prepare Sauce:

In large Sauce Pot:  Saute 1 cup Olive Oil, 1/4 cup chopped Garlic and 1 cup chopped onions

When onions are lightly golden add chopped celery and chopped carrots.
Cook for 2 minutes

 Tomato Puree:  Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)
1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
2 Cups water.  enough for sauce to still be thick.
 Stir and cook over medium for  5 minutes.

Place in all the cooked ground chop meats. Stir and add Heavy Cream
Cook on Medium high until 1st boil then lower to medium - add Sweet Green Peas and cook for additional 10 minutes.  Take off of hot stove surface and add 1 cup of grated cheese.

 Serve over Pasta. top with grated cheese.

Can be Frozen in plastic containers for 6 months.
Makes approx. 15 - 16 oz containers.

Reheat: You can also after defrosting the Bolognese sauce place in frying pan
add cooked pasta and saute, mixing constantly for 2 minutes.

Mar 19, 2018

Stuffed Portabella Mushroom Pizza Cups

Stuffed Portabella Mushroom Pizza 

Take off Stems, Wash with water - inside and outside and Pat dry with paper towel . 
Leave sitting face down for 5 minutes

2.  In small Bowl -  3/4 cup Olive Oil,  a dash of  Salt, Pepper, Garlic Powder, Oregano and
tsp Grated Cheese, mix well.   The mushrooms will absorb a lot of  the oil mixture.  

3.  Brush outside of caps with a lot of  Olive Oil mixture.                         The mushrooms will absorb a lot of the oil mixture.
  Let sit for 2 min.

4.  Sprinkle Grated Cheese on inside of caps.
5.  Add 1 slice of Munster Cheese or Provolone Cheese

6.  Add your choice of Sauce.  On my site you can find
cooking Sauce, Bolognese Sauce, chili, marinara sauce
7.  Add your choice of toppings, ex. bacon, pepperoni etc

8.      Add more cheese on top.                                                                           Spray bottom of  non stick pan with Pam Olive Oil.                                      Place uncovered in 400 degree oven for 8 -9 minutes. 

        Until cheese is melted.  

9. Broil until crispy. 1  to 2 minutes.

             10.  Can be placed in container in fridge for about 4 days.
                 Microwave to warm up.