Frank Ponzo's "Frankly Delicious" Photo and Recipe page

Again, I haven't posted in a while because I have been on a weight loss journey. So far I am down 45 pounds, and am loving my new life, re-learning how to cook for me to take off weight and maintain. But this meal I had last night was meant to "shock my system" so today I can get back to it, and lose more weight.
So....I give you this recipe of:
BEEF AND BROCCOLI RAMEN STIR FRY

Ingredients:

For Beef and Broccoli:
6 Oz Instant Ramen Noodles (2 3oz packages with seasoning discarded
1 lb Broccoli, cut into Florets
2 Tbs Olive Oil, divided
1 lb Flank Steak, or Top Sirloin, thinly sliced
2 tsp Sesame Seeds (optional for garnish)
2 Tbsp Chives (optional for garnish)

For Stir Fry Sauce:
1 tsp fresh ginger, peeled and grated
3 cloves Garlic (grated)
6 Tbsp Low Sodium Soy Sauce
1/2 cup warm water
3 Tbsp light brown sugar
1 1/2 Tbsp Corn Starch
1/2 tsp black pepper

Directions:
1) Start by cooking the ramen so it is ready when you need it. Fill a medium saucepan with water and bring it to a boil. Add ramen noodles and cook 3 minutes, breaking then up with a spatula. Drain and rinse in cold water. Set Aside.
2) In a large measuring cup or bowl, combine all sauce ingredients and stir to dissolve the sugar.
3) Place a large heavy skillet over medium heat. Once skillet is hot, add 1 Tbsp olive oil, broccoli and 2 Tbsp of water. Cover with lid and saute for 4 minutes, stirring occasionally until tender crisp. Transfer broccoli to a separate dish.
4) Increase heat to medium high and add 1 Tbsp of olive oil. Add beef in a single layer and saute for 2 minutes per side or just until the cooked thru then reduce heat to medium low.
5) Re-stir the sauce if it has separated and add it to the pan with the beef and simmer for 3-4 minutes, stirring occasionally. It will thicken. Return broccoli to the pan along with the cooked noodles and stir or toss to combine and coat the noodles in the sauce. Add 1 to 2 Tbsp of water to the sauce to thin it out if desired. Serve garnished with sesame and chives.

Haven't posted in a while...well...because, I Have been Dieting.
But here's a very cool Weight Watchers recipe that I found for Lemon-Herb Chicken, Broccoli, and Potato Sheet Pan Dinner

Ingredients:
Cooking spray 4spray(s)
Uncooked Yukon gold potato(es) 1 1⁄4pound(s), cut into chunks
Olive oil 2Tbsp, divided
Kosher salt 1tsp, divided
Black pepper 3⁄4tsp, divided
Uncooked boneless skinless chicken breast(s) 20oz(4 [5-oz] breasts)
Fresh parsley 2Tbsp, chopped
Rosemary 1Tbsp, chopped
Garlic powder 1⁄2tsp
Lemon(s) 2, divided
Uncooked broccoli 1pound(s), floret

Instructions:
Place a large sheet pan in the oven. Preheat the oven to 425°F (leave the pan in the oven).
In a large bowl, toss the potatoes with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the potatoes onto the hot pan. Roast at 425°F for 15 minutes.
In another large bowl, combine the chicken, 1 tsp oil, ¼ tsp salt, ¼ tsp black pepper, parsley, rosemary, and garlic powder, tossing well to coat. Grate the zest and squeeze the juice from 1 lemon and toss with the chicken. Thinly slice the other lemon. In the bowl used for the potatoes, combine the broccoli and the remaining 2 tsp oil, ¼ tsp salt, and ¼ tsp black pepper.
After the potatoes have roasted for 15 minutes, carefully remove the pan from the oven. Add the broccoli to the pan and stir to combine with the potatoes. Clear 4 spots on the pan for the chicken and add the chicken breasts to the pan. Scatter the lemon slices over the pan. Roast for 30 minutes or until when an instant thermometer is inserted, the Temperature is 165.
Serving size: 1 chicken breast and about 1½ cups vegetables

My Version of Eggplant Casserole

Ingredients:
For Eggplant:
2 or 3 Eggplants, sliced about 1/8 inch thin
Olive Oil for frying
For Simple Sauce:
olive oil
2 Cans of Crushed Tomatoes
1/2 diced Onion
3 cloves garlic diced
Salt and Pepper to taste
Italian Seasoning to taste
5 or 6 leaves of Basil, chopped
Grated Parmesan Cheese

To prepare sauce:
Turn on burner heat to medium
In bottom of a sauce pot, add olive oil
Let Olive Oil heat up and add the onion.
Cook onion 2 minutes
Add Garlic and mix.
Add Crushed tomatoes, mix
Add salt and pepper
Add Italian Seasoning
Add chopped Basil
Cook on medium for about 1 hour.

To prepare Eggplant:
Turn on burner heat to medium
In a frying pan, add olive oil and fry eggplant 2 or 3 pieces at a time until golden brown (about 3 minutes).
When golden brown, turn eggplant over and fry for another 2 or 3 minutes until golden brown.
Remove eggplant to a plate lined with paper towels.
When all eggplant is friend, prepare to assemble casserole.

To Prepare Casserole:
Pre Heat Oven to 450
In a 8x8 or 9x9 casserole dish, add a thin layer of sauce to the bottom.
Add eggplant flat on the sauce so they overlap at the ends and fill the casserole dish with 1 layer.
Add another thin layer of sauce, then another layer of eggplant.
Repeat steps until all the eggplant is used.
Top with layer of sauce.
When casserole is complete, put casserole in oven and cook for 45 minutes (until the sauce is bubbling on the sides.)
Top with Parmesan Cheese
When done, take casserole out of oven, and slice into 9 even pieces.

In Honor of St. Joseph's Day (and my Father), I present to you, Zeppole di San Guiseppi.

INGREDIENTS:

Ingredients for pastry
1/2 cup butter
1 ½ teaspoons of sugar
1 cup water
1 cup flour
4 eggs at room temperature

Filling
2 egg yolks
2/3 cup milk at room temperature
1/2 cup plus 1 tbsp sugar
2 ¼ tbsp corn starch or potato starch
pinch of salt
1 tsp vanilla extract
powdered sugar to sprinkle
Fabbri cherries (optional) use an organic maraschino or omit

DIRECTIONS:
1)Heat oven to 400ºF.
2) First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
3) Remove from heat, add an egg, and beat well, until well incorporated, before adding the next egg. Repeat with remaining eggs, until. the batter is smooth and satiny.
4) Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3" apart. 5) Pipe the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.
6) Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack.
7) While the cream puffs are baking, make the filling. Place the egg yolks, sugar, corn or potato starch, salt and vanilla into a pot and whisk together. Begin pouring in the warm milk, then turn the burner on a low heat. Continue whisking and pouring, and gradually increase the heat. Cook until the mixture thickens and is cooked (it will be a few minutes.)
8) Make a hole with a skewer, into the side of the choux pastry and fill with pastry cream using a piping bag. Pipe more filling into the indentation on top and dust with powdered sugar.
9) Top with a cherry, or whatever you want to use. Repeat with remaining pastries.

If anyone has tried any of my recipes, I would appreciate you share your results, and maybe even write a review of my page.
Thank you!

Homemade Orange Sherbet

Ingredients;
6-8 LARGE Oranges
1 Cup Half and Half
1 Cup Heavy Cream
3/4 cup of Sugar
1 Tbs Grated Orange Peel
1 tsp Vanilla Extract
1 tsp Lemon Juice
pinch of salt
Ice Cream Maker

Directions:
1) Cut oranges in half
2) Squeeze juice from oranges using your hands, or a juicer. Make sure you have at least 2 cups of Orange Juice. Discard all pulp and seeds.
3) In a medium bowl, mix together the orange juice, zest, and sugar until the sugar has dissolved.
4) Add remaining ingredients to the Orange Juice/Sugar mix and stir. This is your sherbet base.
5) Refrigerate the sherbet base for at least 1 hour until chilled.
6) After the sherbet base has been chilled for an hour, churn according to the directions for your ice-cream maker. The churned sherbet will have the texture of soft-serve ice cream. Eat immediately, or Freeze the sherbet in an airtight plastic container for a firmer texture, if you do not plan on eating it right away.
Enjoy.

American Goulash Recipe:

INGREDIENTS:
2 onions chopped
2 pounds lean ground beef
2 cloves garlic minced
1 jar tomato based pasta sauce approx. 26 oz.
2 14.5 oz cans diced tomatoes, undrained
1 can 6 oz tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
1 green bell pepper optional
salt & black pepper to taste
2 cups macaroni noodles uncooked
1 cup cheddar cheese

INSTRUCTIONS:
1) Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
2) Add pasta sauce, diced tomatoes, tomato paste, water, seasonings, bay leaves and green pepper. Simmer covered for 15 minutes.
3) Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).
4) Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.

Lemon Chicken Risotto with Peas

Ingredients:
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups Arborio rice
1 Yellow Onion, finely chopped
3 garlic cloves, minced
1 cup dry white wine
5 to 6 cups chicken stock, warmed
1 Bag frozen Peas
1 teaspoon freshly grated lemon zest
1/4 cup freshly grated parmesan cheese
1 tablespoon fresh chopped basil, plus extra for topping
1 tablespoon fresh chopped parsley, plus extra for topping
salt and pepper for seasoning
lemon wedges for serving

Instructions:

1) Pat the chicken completely dry with paper towels. Cut into 1 inch squares. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook until golden brown and cooked through, about 7 to 8 minutes. Remove the chicken and set aside.
2) While you are working on the chicken, heat the chicken stock in a separate pot. Do NOT bring it to a boil....you don't want it to overcook and evaporate. Cut open the bag of peas and empty the bag of peas into the chicken stock. The peas will cook in the stock.
3) With the saucepan still hot, add the butter. After butter has melted, add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the onion and garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, and the chicken, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 3 to 4 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
3) Stir in the lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don’t be afraid to add more. Serve immediately with extra chopped herbs on top and lemon wedges on the side.

Ricotta Gnocchi Recipe:

Ingredients:
1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
3 egg yolks
1 cup (about 4 ounces) ‘00’ flour or all-purpose flour*
3/4 cup (about 1 ounce) freshly-grated Parmesan
3/4 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Directions:
1) Prep the water: Bring a large stockpot of generously-salted water to a boil over high heat.
2) Drain the ricotta: While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible.
3) Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.
4) Mix your dough ingredients. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
5) Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour.
6) Using a knife or a bench scraper, cut the dough into eight even pie wedges.
7) Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide.
8) Cut each log into individual bite-sized little gnocchi squares.
9) Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
10) Boil the gnocchi. Carefully transfer the gnocchi to the boiling water to cook. Then once they float — usually after 30 seconds or so — drain the gnocchi.
11) Serve. Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!

Shrimp Scampi Pasta

Ingredients:
1 (16 ounce) package linguine pasta
1 stick butter
2 Tbs of extra-virgin olive oil
1/2 Cup of extra virgin olive oil
6-10 cloves garlic, minced
1 Tbs red pepper flakes (Optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine (Cabernet is a good choice)
1 lemon, juiced
¼ cup finely chopped fresh parsley leaves

Directions:

1) Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
While you're doing that...
2) Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
3) Dry the shrimp and season with salt and black pepper
4) Add the shrimp to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes.
5) Remove shrimp from skillet and keep warm.
6) Add rest of butter, 1/2 cup of olive oil, wine, and lemon juice to the skillet, scraping the bottom with a wooden spoon to get the brown bits.
7) Bring to a boil to let the wine cook down.
8) Reduce heat to low
9) Add Garlic and let simmer
10) Add shrimp back to the skillet.
11) Add Parsley and stir
12) Add Pasta to this mixture and toss until coated.
ENJOY!!!

Chicken Cacciatore Recipe

INGREDIENTS
3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs
Salt and pepper, to season
1 medium onion, diced
2 tablespoons minced garlic, (or 6 cloves)
1 small yellow bell pepper (capsicum), diced
1 small red bell pepper (capsicum), diced
1 large carrot, peeled and sliced
10 oz (300g) mushrooms, sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
150 ml red wine
28 oz (820g) crushed tomatoes
2 tablespoons tomato paste
7 oz (200g) Roma tomatoes, halved
1/2 teaspoon red pepper flakes

INSTRUCTIONS
1) Season chicken with salt and pepper.
2) Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
3) Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
4) Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
5) Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

Chicken and Broccoli Pasta with Lemon Cream Sauce

Ingredients:
1/2 lb frozen broccoli
1/2 lb Bow Tie Pasta
2 boneless skinless chicken breast
Seasoning salt and pepper
1 tbs olive oil
2 cloves garlic
1 lemon
1/2 cup chicken broth
1 cup heavy cream

Directions:
Bring a large pot of water to a boil
When boiling add pasta and broccoli and cook until pasta is al dente. Strain and set aside.
While water is boiling, season both sides of chicken with seasoning salt and pepper
Heat a skillet over a medium flame and add the olive oil
Coat the entire surface of the skillet and when hot, add the chicken and cook on both sides about 5 minutes each side. When done, take chicken out and let rest.
Turn heat down to medium low.
Mince the garlic and zest the lemon.
Add the garlic to the pan and let cook for about 2 minutes.
Add the chicken stock to the pan and scrape up all of the bits on bottom of pan
Add the heavy cream and as much of the lemon zest as you like. Squeeze as much lemon juice as you like. (always taste)
Stir to combine and allow the cream to come to a gentle boil and let thicken a little. Add more salt/pepper/lemon as needed.
Chop the cooked chicken and add to the sauce along with the chicken juices. Cook for about 5 minutes on low heat, still simmering.
Add the pasta and broccoli to the pan and mix all together. Continue cooking for about 5 minutes.
(Serve with your favorite parmigiana or pecorino Romano cheese or you can add it to the sauce as it’s cooking.)

Time to make the sauce. It usually takes me anywhere from 7 - 9 hours to make this, and trust me, the time is well worth it.
The below recipe makes a very big batch...enough for plenty of leftovers which I usually jar, seal and store for another time.

Ingredients:
1/4 cup of Extra Virgin Olive Oil
10 Garlic Cloves
2 small yellow onions
1 12oz Can of Tomato Paste
8 28oz Cans of Diced Tomatoes
2 28oz Cans of Tomato Sauce
2 28oz Cans of Tomato Puree
Salt and Pepper to taste
Italian Seasoning to taste
5 or 6 Basil Leaves
Browned Mild or Hot Italian Sausage
Browned Pork Butt
Meatballs

Directions:
Finely chop the garlic and onion.
On medium heat, add olive oil to pot large enough to hold all ingredients including the meat.
Heat olive oil until just hot
Add Garlic and Onion.
Cook until Translucent.
Add Tomato Paste, mix in with Garlic and Onion and cook for about 3 minutes
Add all of the Diced Tomatoes, Tomato Sauce and Tomato Puree.
Mix everything in the pot together.
Add salt, pepper, Italian Seasoning and Basil and stir everything together.
Cook sauce for about 1 hour then add the Pork Butt.
Cook for an additional hour and add the Cooked Sausage
Cook for another hour and add the RAW meatballs. (Yes...RAW meatballs....the hot sauce will actually cook the meatballs).
Cook for an additional 4 to 5 hours.
Remove all meat from sauce.
Ladle Sauce over your favorite pasta.
(You can halve this recipe if you don't want to make a huge pot like I do.)
ENJOY!!!

I received this really cool gift for Christmas

With Christmas coming up in a few days, I know a lot of people might want a good Prime Rib Roast recipe....
This is what I use:

Ingredients:
2 tablespoons salt
5 pounds boneless ribeye roast, trimmed
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon pepper
2 tablespoons flour
2 cups beef stock

Instructions:
Coat the prime rib with salt, and let it rest for 30 minutes.
Preheat the oven to 500°F.
In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
Spread the butter mixture evenly over the ribeye roast.
Bake for 25 minutes.
Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour.
Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
Heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
Remove from the heat and strain out any clumps.
Slice the prime rib and serve with gravy.

Here is my recipe for Fried Zeppole:

Ingredients:
▢1 packet active dry yeast (2-1/4 teaspoons)
▢1/4 teaspoon granulated sugar
▢1-1/2 teaspoons table salt
▢1-3/4 cups warm water , 100-110 degrees F
▢3 cups all purpose flour
▢vegetable oil , for frying
▢powdered sugar, granulated sugar, or cinnamon-sugar , for dusting the fried zeppole
▢chocolate hazelnut spread , for serving (optional)

Instructions:
In a large bowl, stir together yeast, granulated sugar, salt, and warm water, until dissolved. Let stand 5-10 minutes until yeast is foamy. Stir in flour until well combined. Cover bowl with plastic wrap and let dough rise until doubled in volume, about 2 hours. Risen dough will be very sticky and elastic in texture.
Heat 2-3 inches of oil in a large, heavy-bottomed pot (I use 1 gallon of oil for my 7-quart Dutch oven) to 350-375 degrees F on a candy thermometer. Carefully drop rounded tablespoonfuls of the risen dough into the hot oil, using a second spoon to help ease the dough into the oil. (A small, lightly-oiled cookie scoop also works well.) Fry the zeppole, about 4-6 at a time depending on the size of your pot, until the dough is cooked through and golden, 5-8 minutes. Regulate the heat to maintain oil temperature. Transfer to a paper towel-lined rack or pan.
While warm, roll fried zeppole in granulated sugar or dust liberally with powdered sugar. Alternatively, you can place either of the sugars in a brown paper bag, add the warm, fried zeppole, and shake to coat. Serve immediately.

French Onion Soup Recipe

Ingredients:
1 tablespoon olive oil
4 tablespoons unsalted butter
2 large yellow onions (about 2 pounds), halved and thinly sliced
1/2 teaspoon salt
1 bay leaf
2 sprigs fresh thyme
4 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry red wine
4 cups beef broth or stock
1 to 2 tablespoons dry white wine or dry sherry
Freshly ground black pepper, to taste
1 small sourdough baguette, sliced into 4 thick pieces, ends discarded
1/4 pound grated Gruyere cheese

Instructions
Heat a Dutch oven or another heavy pan over medium-high heat.
Add the olive oil and butter; when the butter has melted, add the onions, stirring to coat with the fat. Reduce heat to medium, cover and cook about 10 minutes to soften them and to help bring out some of the moisture, stirring several times.
Add the salt, bay leaf and fresh thyme. Leave uncovered, reduce heat to medium-low and continue cooking, stirring often so the onions brown evenly until the onions are a rich brown color, about 35 to 45 minutes more.
Add the garlic and cook 1 minute. Discard bay leaf and thyme sprigs.
Add the wine, bring to a boil and cook until almost evaporated. Stir in the flour and cook 2 to 3 minutes.
Add the beef broth, bring to a boil, reduce heat and simmer until reduced slightly, about 5 minutes.
Adjust seasoning with salt and black pepper. Add the white wine or sherry. Keep warm.
Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 3 to 5 minutes.
To serve, ladle into bowls and top with cheesy croutons. Alternately, toast the bread at 325 degrees for 15 to 20 minutes, turning once. Place the croutons over the soup, sprinkle with cheese and bake at 350 degrees for 20 to 25 minutes or until the cheese is melted and bubbly, then broil briefly to brown the cheese. Serve immediately.

Here is a recipe for some Spicy Olive Spread....great for an appetizer:

INGREDIENTS
1/2 Cup Green Olives, Pitted
1/2 Cup Kalamata Olives, Pitted
1/2 Cup Black Olives
1/2 Roasted Red Pepper
1 Tablespoon Capers, Drained
3 Large Garlic Clove, Peeled
Dash of Red Pepper Flakes
2 to 3 Tablespoons Extra Virgin Olive Oil
(Depending on YOUR taste, you can doctor this recipe up any way you desire....but these are the staples.)

INSTRUCTIONS
Place all ingredients into a food processor, and pulse until your desired chunkiness.
Store in an airtight container until ready to use.
Serve with your favorite cracker, or bread.

With all of the construction going on at my house, I have not had a chance to cook much. I'll be back soon with more deliciousness!!

Here is my take on Pot Roast:

Ingredients:
1 3 to 5 pound beef roast chuck, round, or brisket
Salt and pepper to taste
2 cups beef broth
1 package Liptons Onion Soup Mix
1 can Cream of Mushroom Soup
2 large onions cut into 2 inch chunks
1 pound baby carrots
1 pound red potatoes cut into bite-sized chunks
3 or 4 stalks of celery, cut into large pieces

Directions:
1) Preheat oven to 350 degrees F.
2) Season both sides of chuck roast with salt and pepper.
3) Add roast to the pot.
4) Place the onion chunks, carrots, and potatoes and celery around the meat.
5) Empty Contents of Cream of Mushroom Soup on top of roast
6) Add onion soup mix on top of mushroom soup.
7) Pour Beef Broth over everything in to the pot
8) Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 to 4 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Here is my Eggplant Rollatini:

Ingredients
1 large eggplant
1 tablespoon salt
SAUCE:
Use your favorite Sauce. Make it homemade, or use it out of a Jar. Mine is homemade. (Recipe will come at a later time)
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

Directions:
1) Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices.
2) Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
3) Meanwhile, heat your sauce
4) In a large bowl, combine filling ingredients; set aside.
5) Place eggs in a shallow bowl.
6) In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper.
7) Dip eggplant in eggs, then bread crumb mixture.
In a large skillet, heat 1/2 in. of oil to 375°.
8) Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
9) Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish.
10)Spread 2 rounded tablespoons filling over each eggplant slice. 11) Carefully roll up and place seam side down in baking dish. 12) Spoon remaining sauce over roll-ups.
12) Sprinkle with remaining Parmesan cheese and mozzarella cheese.
13) Cover and bake until bubbly, 30-35 minutes.
ENJOY!!!

Here is my take on Pasta with Olive Oil, Garlic and Broccoli...

Ingredients:
1 pound broccoli, cut into bite-size pieces (You can use a bag of Frozen Broccoli if you like also)
1 pound pasta (I like Linguine)
1 cup olive oil (a light EVO is good)
6 cloves garlic, thinly sliced (or chopped...whichever you prefer)
1/4 teaspoon crushed red pepper flakes, optional
1 cup white wine or chicken broth (a combination of the 2 is very tasty!)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, finely grated
3 Tablespoons lemon juice

Instructions:
1) Fill a large pot with water and bring to a boil over high heat.
2) Add a dash of salt, then add the broccoli florets and cook until tender, about 6 minutes.
3) Drain the broccoli and set aside until needed.
4) Bring a large pot of water to boil over high heat.
5) Add a dash of salt, then add the pasta and cook until al dente, about 9 minutes for most pasta brands.
6) While the pasta cooks, make your sauce. In a large saute pan, warm the olive oil over medium heat.
7) Add in the garlic and pepper flakes (if using) and cook for 1 minute, or until the garlic is fragrant and starts to shimmer.
8) Add in the broccoli and wine (or chicken broth).
9) Season with salt and pepper and simmer on medium-low for 8 minutes.
10) Drain the pasta and return it to the pot.
11) Increase heat to medium-high and stir in the broccoli sauce.
12) Add the cheese and lemon juice and toss until well combined. Taste and add more salt and pepper if needed.

Chicken Piccata Recipe:
INGREDIENTS
2 large boneless and skinless chicken breasts halved horizontally to make 4
2 tablespoons flour (all purpose or plain, add more if needed)
2 tablespoons fresh Parmesan cheese finely grated
3 eggs
1 teaspoon salt
1/4 teaspoon black cracked pepper
4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
4 large cloves garlic minced
1/4 cup dry white wine (can be omitted, but don't do it...it adds to the flavor)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1/4 cup brined capers rinsed
1/4 cup fresh parsley chopped
Parmesan Cheese to serve

INSTRUCTIONS:
In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the eggs, then flour mixture; shake off excess and set aside.
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
Garnish with parsley and serve immediately with parmesan cheese, if desired.