Broiled Zucchini and Potatoes with Parmesan Crust

4 small new potatoes
2 T butter
1 clove garlic minced
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
2 small zucchini, cut in 1/2 lengthwise and then into 2 inch pieces
kosher salt
pepper
1/4 cup parmesan cheese

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the parmesan. Place under the broiler until the cheese is golden brown, about 4 min. Transfer to a plate and serve.

Herb Roasted Chicken

1 5-6 lb. roasting chicken
2 T soy sauce
salt
pepper
olive oil
5-6 garlic cloves
1-2 lemons
3 T minced fresh Thyme (or 1 T dried)
2 T minced fresh Rosemary (or 2 tsp dried)
2 T minced fresh Sage (or 2 tsp dried)

Rub chicken skin with soy sauce and season with salt and pepper. Rub olive oil over the skin and inside the cavity. Fill cavity with whole garlic cloves and lemons (quartered).

Generously sprinkle the skin with herbs and roast uncovered for 10 min at 375 degrees. Reduce heat to 350 and cook, basting with pan drippings every 15 min. (you can also add chicken stock to pan to have more drippings). Roast 1 hr 40 min util juices run clear.

French Bread

2 1/2 cups warm water
2 pkgs. yeast (2 Tbs.)
5 Tbsp. oil
3 Tbsp. sugar
1 Tbsp. salt
6 cups flour

In a large mixing bowl combine warm water and sugar. sprinkle yeast over top; allow to soften. Add salt, oil and half of the flour. Beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12. Roll dough up, starting from the long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. With a very sharp knife, cut three gashes at an angle on top of each loaf. Brush with slightly beaten egg white. If desired, sprinkle with sesame or poppy seeds. Allow to rise for 30 minutes. Bake at 400 for 30 minutes or until brown. Cool on rack. Makes 2 loaves.

Spinach Salad

1 pkg. spinach
1 head lettuce, chopped
Grated Swiss Cheese, as much as desired
Sliced Mushrooms, as much as desired
5 strips bacon, fried crisp and crumbled
1/4 small purple onion

Dressing:
1 Tbs. poppy seeds
1 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. grated onion
1 tsp. salt
1/2 tsp. dry mustard

Put all dressing ingredients except poppy seeds in blender. Blend until thoroughly mixed. Add seeds. Serve over greens.

Chocolate Bundt Cake

1 chocolate cake mix
8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant chocolate pudding
3 eggs
1 12 oz. pkg. chocolate chips (optional)

Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well. Add chips. Pour into greased bundt pan. Bake at 350 for 50 minutes.

Pumpkin Pie Dessert

1 pkg. yellow cake mix (reserve 1 cup)
1 egg, beaten
1 cube butter (melted)

Mix together and press into a 9X13 pan sprayed with Pam.

30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 c. evaporated milk

Mix together and pour over cake mixture.

1c. remaining cake mix
1/4 cup sugar
1 tsp. cinnamon
3 Tbs. margarine

Mix together and sprinkle on top. Bake at 350 for 1 hour. Serve warm with whipped cream.

Chicken Pita Sandwiches

2 cups cooked chicken breasts, cubed
1 1/2 cups grapes, halved
2 cups celery, chopped
1/2 cup cashews or almonds
1/3 cup light mayo

3/4 cup light miracle whip

1/2 tsp. onera seasoning (origional flavor)
1/8 tsp. garlic powder
1/8 tsp. salt

Combine all ingredients in a large bowl and refrigerate. Serve in pita bread pockets or on croissants. Serves 5-6.

Grilled Basil Marinated Chicken

1 Tbs. olive oil
1 Tbs. red wine vinegar
1 Tbs. chopped basil leaves
1 Tbs. finely chopped red onion
2 tsp. kosher salt
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breast halves (about 2 pounds)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate at least 3 hours and up to 12 hours. Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side.

Pork Tenderloin with Apricot Sauce

1 1/2 lbs. pork tenderloin

Sauce:
1/2 cup olive oil
1/2 cup dry vermouth
1/4 cup tarragon vinegar
3/4 cup apricot preserves
2 Tbs. soy sauce
2 tsp. dry mustard
2 tsp. regular mustard
1 medium onion, diced
1 tsp. salt
1 tsp. pepper

Yields: 4 Servings

Preparation:
Mix sauce ingredients in a blender, processing until not quite smooth. Rub tenderloins with a small amount of olive oil and sprinkle with salt and pepper. Tie the tails of the tenderloins back on themselves, with cooking twine, for more even cooking. Place pork in a single layer, ina baking pan and bake at 350 for 1/2 hour. Baste with apricot sauce, a few times during the last 30 minutes of baking before tenderloin is done. allow sauce to brown on tip of the meat. Make sure to use enough sauce to prevent it from burning on bottom of pan. Total bake time is 1 hour.

Chicken with Apple Cream Sauce

6 boneless, skinless chicken breasts (thin)
Salt and pepper to taste
1-2 T. oil
3/4 c. apple juice concentrate
2 t. lemon juice
1/2 t. dried rosemary, crushed
2 t. cornstarch
1 1/2 c. whipping cream
2 T. chopped fresh parsley or 2 t. dried parsley flakes
1 medium unpeeled red apple, chopped
Hot cooked wild rice

Season chicken with salt and pepper. In a large skillet over medium heat, cook chicken in hot oil about 4 minutes per side, or until browned. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10 minutes, or until internal chicken juices run clear (170 degrees). Remove chicken from skillet; set aside and keep warm. In a small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir until thickened, about 1-2 minutes. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spponed over top. Top with apples. Serve with wild rice.

Maurilio's Artichoke Chicken

4-5 chicken breasts
1 cup flour
Poultry seasoning, to taste
Salt & pepper, to taste
1/8 cup sherry wine
1/8 cup olive oil
1 clove garlic, minced
3/4 cup artichoke hearts
3/4 cup mushrooms
1/2 cup heavy cream
Basil, to taste
1/2 cup grated parmesan cheese


Pound chicken then batter in flour with salt and pepper prior to grilling. (I like to add a little poultry seasoning to the flour as well. Instead of grilling I sautee the chicken in a frying pan with a small amount of olive oil until golden brown.

Parmesan Cream Sauce: Heat olive oil and pinch of salt, pepper & garlic in pan, add mushrooms and artichoke hearts and sautee a few minutes. Add basil, sherry and cream. While stirring constantly add parmesan cheese. Heat sauce until combined and thickened. Serve over chicken.