Recipes

Roasted Red Pepper and Asparagus Sauce

September 8, 2012

This summer has been crazy busy! The sad part is I'm not even sure what we did that made it so busy, I just know that between our 3-year-old, our garden, housework, cookouts, trips to the park, playing in the pool or sprinkler, and a minor addiction to Song Pop I just haven't had any time to sit down and write a new recipe to share with you all! As a matter of fact, I made this recipe weeks ago and didn't write anything down, so I'm going off of memory here because this recipe was requested. So I hope it's right!

Some of you may know that my daughter's Godmother stayed with us for most of the summer. She has a metabolic disorder called PKU that severely limits her diet, which is mostly vegan with several other restrictions. I did a post covering PKU a few months ago, which you can view here. I made this sauce for all of us, using low protein pasta for her, and regular pasta for us. My daughter WILL NOT eat tomato sauce, but she loved this!

Roasted Red Pepper and Asparagus Sauce

4 red peppers

1-2 bunches asparagus (I used one, but my husband said it could have used more. You could always roast two and then if you don't think you need all of it freeze it for later use.)

2 cups vegetable broth

4 cloves garlic

6 teaspoons olive oil

3 teaspoons thyme

salt and fresh ground pepper to taste

Preheat oven to 500 degrees. On a large sheet pan roast peppers and asparagus for 10 minutes. Remove asparagus and turn the peppers. Continue to roast the peppers for 10-15 minutes more. Slice asparagus into 1-2 inch pieces. When peppers are cool enough to handle remove the skins and seeds. Blend peppers, olive oil, vegetable broth, garlic, thyme, salt and pepper either in a large pot using an immersion blender or in a blender working in two batches. Pour sauce over pasta and stir in asparagus.

So there you have it! My first new post in weeks! There will be more coming really soon, with my daughter in preschool 3 days a weeks now I have more time to catch up on everything, and I'd much rather share yummy recipes than do dishes!! Oh, wait, it's the yummy recipes that cause the dishes...right... See you soon!

Concord Grape Pie Review

August 17, 2012

It took me FOREVER to make this pie! I think I first mentioned it on Facebook three weeks ago when one of my readers shared the link to a recipe to help me use up all the Concord grapes from my grapevine. Well, I still have TONS of grapes and I'm just hoping they, and all my tomatoes, don't go bad before I get a chance to use them or freeze them. How did I get so busy this summer?!

This is the link to the recipe I used: http://foodandspice.blogspot.com/2007/09/concord-grape-pie.html

I didn't make the crust, however. I just used a Pillsbury Pie Crust I had frozen, if you do that just make sure to give yourself about an hour and a half to thaw the crust on your counter. But you can get that done while you're squeezing the peels off the grapes. That took longer than I thought it would. By the time I was done with that I had to get my daughter from her grandmother's next door and get her ready for bed. Then while she was reading stories with her dad, I cut up a mango for her godmother Chelsea to try (the one on the PKU diet, if you're a regular follower) and sliced my finger in the process! Not bad, just needed a Band Aid, but then Chelsea broke a glass in the kitchen and had to sweep and wipe up the floor and then I still had to get my daughter in bed. By the time she was in bed I went out on my porch and had a beer and stayed there all night! So, I put everything in the refrigerator until the next day.

Putting it together it looked nothing like the nice picture on the post I linked to, so I was a bit worried. While the liquid from the grapes look purple in her picture, my liquid was green. Were my grapes not ripe enough? They had to be, they are dark purple. Most of them, anyway. No need to worry though, after it baked it looked great!

I didn't let it cool completely before cutting a slice out to try, and it is very good but I did notice a bit of a sour taste from some of the grape skins. Some parts seemed more sweet than others, not sure if that was from my not mixing the filling well enough ( I thought I did) or some of the grapes being riper than others. I did have the idea that maybe if I boiled the skins in just a bit of water with a tablespoon or two of sugar maybe that would help. I think I'll try it next time.

Have you ever tried grape pie?

Homemade Tomato Basil Pasta Sauce {Vegan}

August 8, 2012

What's the best part of growing a summer garden? If you ask me, it's the tomatoes and basil used to make fresh, homemade tomato basil pasta sauce!

I love my garden! I really do, except I hate finding the time to weed it, water it, pick everything, repeat with a little girl who wants to play and has every right to enjoy summer. She is starting preschool in just three weeks and then I'll have time for more cooking, blogging, cleaning ( yeah, that never ends!), but the garden is bursting now! So with plenty of tomatoes ( Celebrity and Big Boy), basil, parsley, and garlic it was time to make a delicious homemade tomato basil pasta sauce!

You'll need a lot of tomatoes to make homemade sauce, but it is worth it! The flavor can't be beat. I also use a lot of garlic in this, but if you're not so much a fan ( why wouldn't you be?!) you can just cut it back. I wouldn't, but that's just me 🙂

I plan on using the sauce tomorrow to make eggplant Parmesan, but I imagine it would be great with thin pastas! Enjoy!

Note that you may have to adjust the amounts of everything else if your tomatoes are particularly small or large.

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Homemade Tomato Basil Pasta Sauce {Vegan}

Fresh tomatoes and basil are used to create this delicious vegan tomato sauce.

Prep Time15

Cook Time1 45

Total Time2

Course: Sauce

Cuisine: Italian

Servings:

Calories: 145kcal

Author: Bernadette

Ingredients

20 tomatoes various sizes
1 ⅓ cup chopped Vidalia onion
6 cloves garlic minced
½ cup parsley chopped
½ cup chopped fresh basil
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon table salt
1 teaspoon seasoned salt
fresh ground black pepper to taste
2 tablespoons olive oil

Instructions

Remove the tops from the tomatoes with a knife, then blanch in boiling water for about 1 minute. Remove to a large bowl filled with ice water, then peel as soon as cool enough to handle. Seed the tomatoes by squeezing them, then opening them up and removing the excess seeds ( there may be a few seeds left, that's fine!) This part is a little messy, but it's the easiest way I've found to do it.
Saute the diced onions in the olive oil for about 5 minutes, stirring, then add the garlic and saute for one minute more.
The next step depends on whether you want a chunky sauce or a smooth one. This recipe is for a smooth one, but if you would prefer chunky, at this point add in all the remaining ingredients except the fresh herbs, adding them about 15 minutes before serving. Bring to a boil, reduce heat and simmer, stirring occasionally for about 1 hour 15 minutes. If you would prefer a smooth sauce, after sauteing the onions and garlic continue with the steps below:
Add in the tomatoes, bring to a boil, reduce heat, cover and simmer for about 45 minutes.
After 45 minutes pour into a blender or food processor ( I had to do this in two batches, didn't even think to use my immersion blender).
Puree until smooth, then pour back into the pot and add the spices, salts, pepper, tomato paste and sugar. Cover and bring back to a simmer for another ½ hour.

Nutrition

Vegan Eggplant Dinner in Tomato Sauce

July 25, 2012

We planted three eggplant plants this spring. I love eggplant Parmesan, and I must say I make a really good one, but it takes a while to make and as most of you already know, I haven't had much time to cook this summer. I was looking for something different, so I asked on a cooking group I belong to on Facebook called RecFoodCooking for different ideas. One of the ideas that appealed to me was for an Eggplant Caponata, but I needed to change a few things for it to make it PKU-friendly, so I made this vegan eggplant dinner in tomato sauce.

I should explain this whole PKU-friendly thing. My daughter's godmother ( one of the girls with PKU) is living with us now, at least temporarily. You can find my post describing their diet here if you haven't already seen it or heard me talk about it. If you really don't care to read it (which I really suggest that you do) right now, the best I can easily explain it is their diet is STRICT vegan, but there is A LOT more to it.

Ok, back to the eggplant. The Caponata recipe suggested to me called for capers, which I would not be able to use. It was also to be served cold, but I was looking for a hot meal to serve the girls. So, I adapted it into this vegan eggplant dinner instead.

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Vegan Eggplant Dinner in tomato sauce

Eggplant is pan fried and then simmered in a flavorful tomato sauce for a delicious vegan dinner.

Prep Time35

Cook Time25

Total Time1

Course: Main

Cuisine: vegan

Servings:

Calories: 55kcal

Author: Bernadette

Ingredients

1 eggplant sliced into rounds about ½ inch thick
table salt
1 small red onion , sliced
¼ cup pitted and sliced black olives
1 jar tomato sauce I used Ragu Chunky Vegetable Primavera
sea salt and fresh ground pepper to taste
1 tablespoon olive oil for sauteing

Instructions

Slice the eggplant and sprinkle all over with salt. Cover with paper towels and weigh down with something heavy and let sit for at least ½ hour. Pat eggplant dry.
Pour 1 tablespoon olive oil into a high rimmed frying pan over medium heat. Add the sliced, dried eggplant and sliced onion and saute for a few minutes until the onions begin to soften.
Pour in tomato sauce and sliced black olives, season with salt and pepper and bring to a boil. Reduce heat and simmer for about 20 minutes.

Nutrition

Can I just take a minute to explain why I named this My Crazy Kitchen? In the middle of writing this post I had to stop and get my daughter from her grandmother's next door. Then she needed her pajamas and chocolate milk that I allow her every night ( I know, I'm an awesome mom!). While I was trying to get the chocolate milk for her I was talking with her godmother about how she didn't want to load the dishwasher, she would do anything else, sweep and mop the floor, put laundry away, garbage, she doesn't care. At which point I promptly dropped a bottle of lime juice out of the refrigerator and all over the floor. So, yeah, she got her way, she's doing the floor instead. Only not yet, she's driving me nuts because she wants to go on Facebook on my laptop and I'm on it!

This recipe is now featured on www.foodiefriendsfriday.com

Mushroom Risotto, and where did I go.

July 19, 2012

I've kind of been missing in action most of the summer from here. I've been trying to keep up on my Facebook page My Crazy Kitchen, but I haven't really been cooking much. It's been nice out most of this summer, and yes, I love it HOT and consider 90 degrees plus nice! It's also the last summer before my daughter starts school. Ok, she's three and it's 3 day a week preschool, but still, my baby really isn't a baby at all anymore.

So, what have I been doing, if anybody even cares: I've been spending time in the yard with her, gardening, weeding the garden, swimming, weeding the garden, going to friend's houses and parties, having her birthday party, did I mention weeding the garden?? We haven't even had as many cookouts at our house as we have other summers. Just hanging out in the yard in the kiddie pool!

Today I finally had a chance to cook. My husband had bought a beef fillet intending to grill it, but didn't get to it and told me to use it. It was pre-seasoned, though, and not that great. But, the risotto I made to go with it was fabulous! I've made risotto a few times before, but usually just a basic one. I wanted to attempt a good mushroom risotto and boy, did I! Now part of the reason I haven't made any in a while, and you need to know this if you have never made it before, is it's time-consuming. You can't really walk away from the stove for over half an hour. But, trust me, it's worth it!

Mushroom Risotto

Mushroom Risotto: note, printable version below

2 ½-3 cups finely chopped baby bella (portabella) mushrooms

½ cup chopped red onion

1 clove garlic, minced

1 ½ cups arborio rice

5 cups chicken stock ( I used my home-made)

4 tablespoons olive oil

4 tablespoons butter

¾ cup white wine ( mine was literally out of reach above my cabinets, and my husband wasn't home, so I used white cooking wine and omitted any more salt)

⅓ cup grated Parmesan cheese

salt and fresh ground black pepper

Chop the mushrooms fine, like this:

Chop the onions and mince the garlic. Put the chicken stock in a saucepan and bring to a simmer. In a large rimmed pan over medium heat melt the butter with the olive oil, then add the mushrooms and onions and saute for a few minutes, stirring, until the onions are just beginning to soften. Add the rice, and stir well.

Then add the white wine and stir until the liquid is absorbed. Add ½ cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another ½ cup of stock.

Cook, stir, and add additional stock ½ cup full at a time, waiting until most of the stock is absorbed before adding more, until the rice is tender, about 25-30 minutes. Stir in the Parmesan cheese, and serve.

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Mushroom Risotto

Perfect Mushroom Risotto makes a great starter course for an exquisite dinner

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Servings:

Calories: 689kcal

Author: Bernadette

Ingredients

2 ½-3 cups baby portabella mushrooms, finely chopped
½ cup chopped red onion
1 clove garlic minced
1 ½ cups arborio rice
5 cups chicken stock
4 tablespoons olive oil
4 tablespoons butter
¾ cup white wine
⅓ cup grated Parmesan cheese
salt and fresh ground black pepper

Instructions

Chop the mushrooms fine. Chop the onions and mince the garlic.
Put the chicken stock in a saucepan and bring to a simmer.
In a large rimmed pan over medium heat melt the butter with the olive oil, then add the mushrooms and onions and saute for a few minutes, stirring, until the onions are just beginning to soften. Add the rice, and stir well, then add the white wine and stir until the liquid is absorbed. Add ½ cup simmered stock to the mixture and cook and stir until most of the liquid is absorbed, then add another ½ cup of stock.
Cook, stir, and add additional stock ½ cup full at a time, waiting until most of the stock is absorbed before adding more, until the rice is tender, about 25-30 minutes. Stir in the Parmesan cheese, and serve.

Nutrition

Yummy, Yummy, Yummy!!

This recipe is now featured on http://www.wifeofthecolonel.blogspot.com and http://www.foodiefriendsfriday.com.

Caramelized Onion Pork Chops with Potato Pancakes - Guest Post

July 8, 2012

I took several days off from any cooking and even really posting on my Facebook page for my now 3 year old daughter's birthday and party at an amusement park called Knoebels. We had a blast! While I was so busy, my friend offered to fill in for me for a day and share her pork chops recipe with you.

Hello Everyone 🙂 When Bernadette needed someone to do a guest blog I was eager to do it. Things have finally calmed down for me, so I had a few days of extra "free time" 🙂 I guess I should first start out with an introduction 🙂 My real name is Alyssa, but I have several nicknames. I am 27 years old, and live in MA. I live with my Dearest, and our two daughters Meghan (4) and Karina (2). They keep me busy, but when I am not busy I love cooking. I am the Creator/writer/owner of CookingFromASAHM Facebook Page, and Cooking From A SAHM blog. I enjoy cooking and creating for my family, and when I'm stressed out I turn to cooking. It's a nice out, especially if pounding a chicken is necessary 🙂 I created my page as a way to get my creativity out, and share my passion of cooking with others. The recipe that I am sharing with you all today is Seared Pork Chops covered in BBQ Sauce, Caramelized Onions, and potato pancakes.

Here's where else you can find me on social media:

Facebook Page: https://www.facebook.com/CookingFromASAHM

Blog: http://cookingfromasahm.blogspot.com

I hope you like this pork chops recipe.

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Caramelized Onion Pork Chops with Potato Pancakes

Boneless pork chops are baked up and served with BBQ sauce, caramelized onions, and potato pancakes.

Prep Time15

Cook Time30

Total Time45

Course: Main

Servings:

Calories: 525kcal

Author: Lysska

Ingredients

6 boneless pork chops
BBQ Sauce
1 ½ Cups Sweet Baby Rays Honey BBQ
1 t of finely chopped onion
1 ½ t of minced garlic
2 T of Molasses
Just cap full of apple cider vinegar
A splash of apple juice
1 T of brown sugar
Caramelized Onions
1 ½ cups onion cut in wedges
Drizzle of olive oil in the pan
1 tsp of sugar
Dash of white cooking wine
Potato Pancakes
4 medium potatoes grated
½ cup of flour
1 egg
Salt and Pepper
Oil for frying

Instructions

BBQ Sauce
Add all ingredients to a bowl and whisk until combined.
Caramelized Onions
In a pan, drizzle olive oil and turn the pan on medium to heat the oil. Throw in the onions and cook for about 6 minutes. I then added a 1 tsp of sugar and started caramelizing till they were a nice golden color. I put in just a little cooking wine, and cooked for a few minutes longer.
Potato Pancakes
Put grated potato in a bowl. Add in flour, salt, pepper and egg. Now make little pancakes and put them in a pan of hot oil. Fry till they are golden brown.
Cook the Pork Chops
I took the pork chops and each side I rubbed it with Extra Virgin olive oil, salt and pepper. Then I put it on a hot pan on medium high heat for 3 minutes each side. Till you have a golden brown color. We then put them in a baking dish.
Brush BBQ sauce on to each pork chop. Put chops in a pan and wrap with aluminum foil and bake till done. I'd probably cook them for half hour to an hour...depending on how thick they are.

Nutrition

Cajun Catfish, My Way!

June 26, 2012

Now I'm sure if you live in New Orleans, this isn't even close to the best Cajun catfish you have ever had. It may, if fact, be nothing like it is made there. Alas, I've never even had the chance to visit New Orleans. I would love to visit! So, I guess the first time I had Cajun catfish was at a restaurant, but I have no idea what one. Some time after that I started making my own using McCormick Cajun Seafood Mix but I didn't think it was spicy enough, so I played around with it and I've been making it this way ever since.

Side note: Last season on MasterChef Graham Elliot said that "every time someone uses tongs on a piece of fish, a puppy dies!" I used to own fish tongs, which is like a combination spatula/tongs, but they broke and I haven't found a new one yet. So, I'm using tongs and hoping I'm not killing puppies!

Cajun Catfish

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Cajun Catfish, My Way!

Spicy and crunchy catfish. Not authentic Cajun, just my version.

Prep Time15

Cook Time9

Total Time24

Course: Entree

Servings:

Calories: 834kcal

Author: Bernadette

Ingredients

3 catfish fillets cut into serving size pieces
½ cup McCormick Cajun Seafood Fry Mix
2 tablespoons Weber N’Orleans Cajun Seasoning
½ teaspoon ground cayenne red pepper
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 eggs beaten
3 tablespoons milk
vegetable oil for frying

Instructions

Pat catfish fillets dry with paper towels. In a shallow bowl mix together dry ingredients. In another shallow bowl mix together milk and eggs. Dip fish into egg mixture, allowing excess to drip off, then in dry mix. Press mixture into fillets gently, then place on a plate and allow to sit for at least 5 minutes.
Fill a large frying pan with about ½ to 1 inch oil, depending on the thickness of the fish. Heat oil over medium high heat then add catfish fillets, fry for 4-5 minutes on one side, then turn carefully and continue frying for another 4 minutes or until fish flakes easily with a fork.

Nutrition

I always serve this with rice, and usually broccoli. The broccoli in this picture is from our garden. Unfortunately, we planted our broccoli a little too late and it went to seed way to fast, so all of this is just the side shoots.

Have any of you ever been to New Orleans? Or had authentic Cajun cooking?

Chicken Stir Fry with Broccoli

June 22, 2012

One of my friends on my Facebook page last week mentioned that she had made chicken stir fry with broccoli, but she didn't like it because it was too salty. So, I told her I would make it this week and do a post on it. I can't guarantee this is that much less salty though, but I tried!

I think one of the issues is what soy sauce you use. They are not all the same! I know they make a low sodium version, but I've never been a fan of low sodium products and prefer to cut salt in other ways ( tasting food before salting it, not adding much when cooking, etc). I generally use Kikkoman soy sauce.

I hope you'll try this chicken stir fry recipe and let me know what you think of it!

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Chicken Stir Fry with Broccoli

This chicken stir fry is a quick and easy dinner. You can make it healthier than it already is by using low sodium soy sauce.

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Asian

Servings:

Calories: 413kcal

Author: Bernadette

Ingredients

1 pound chicken breast sliced very thin
3 cups cut broccoli
2 cloves garlic
1 cup chicken stock or broth
5-6 tablespoons Kikkoman Stir Fry Sauce
1 tablespoon Kikkoman Soy Sauce
1 tablespoon green onions
1 teaspoon green onions sliced thin
1 tablespoon canola or sesame oil
Rice prepare according to package directions

Instructions

Slice the chicken breast into thin strips, like this.
Chop the broccoli into medium to small florets.
In a wok or large frying pan, saute the broccoli and garlic in the chicken stock over high heat until broccoli is just beginning to soften, about 5 minutes.
Remove broccoli, garlic and stock to a large bowl and set aside. Reduce heat to medium and add oil ( I would have preferred sesame oil, but I was out so I used canola). Add chicken and cook, stirring often, until chicken is no longer pink.
Add broccoli mixture back into the pan and add stir fry sauce, soy sauce, sesame seeds, and green onions. Allow to come to a boil, reduce heat and simmer for about 5 minutes or until the sauce reduces slightly and is absorbed slightly by the chicken.
Serve over cooked rice ( I used brown).

Nutrition

It was still somewhat salty but I've never really had a Chinese chicken stir fry that wasn't. If you would really prefer less salt, use low sodium stir fry sauce and soy sauce.

What do you think?

New England Clam Chowder

June 12, 2012

Creamy New England Clam Chowder perfect for cold nights. This classic recipe for New England Clam Chowder is simple to make and ready to eat in 35 minutes.

You'll have to excuse me if this post is short and to the point. I'd like to get it up or at least written with just the final picture to add and tags to do before Masterchef comes on tonight. My husband is banishing me to the bedroom with our daughter ( since she likely won't be asleep yet) to watch it!

Do you prefer New England or Manhattan Clam Chowder? I love New England, my husband prefers Manhattan. I'll probably post my Manhattan recipe by the fall. Oh, yes it was cloudy and raining here today, perfect weather for this soup, even if it is June!

New England Clam Chowder

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New England Clam Chowder

Creamy New England Clam Chowder perfect for cold nights.

Prep Time15

Cook Time20

Total Time35

Course: Soups

Servings:

Calories: 567kcal

Author: Bernadette

Ingredients

4 6.5 ounce cans chopped clams drained ( save the broth!)
1 8 ounce bottle clam juice
4 cups unpeeled red potatoes scrubbed well and chopped about ½ thick and long
2 cups onions chopped fine
4 slices bacon
1 ½ teaspoons Old Bay seasoning
2 cups light cream
fresh ground pepper to taste

Instructions

Chop potatoes and put in a bowl of cold water to prevent browning.The potatoes aren't peeled to retain nutrients and fiber. You can peel them if you wish.
Cook bacon in a large pot until crisp, remove with tongs to paper towels to drain.
Leave the bacon fat in the pot and add drained potatoes, onions, bottled and reserved clam juice, and Old Bay. Bring to a boil, reduce heat and cover, simmer for 15 minutes.
Crumble bacon and put aside. After 15 minutes check potatoes, they should be soft. Mash some ( not a lot!) of the potatoes in the soup with a potato masher or a fork, pressing against the side of the pot.
Stir in light cream, fresh ground pepper and chopped clams, heat on low heat until heated through but not boiling.

Nutrition

So yummy!! Let me know what you think!

Garlic Tomato Marinara Sauce

June 4, 2012

Quick and easy Garlic Tomato Marinara sauce loaded with freshly chopped garlic, onions, and parsley. It's perfect over pasta or as a pizza sauce.

Okay, I'm starting this post with a disclaimer. If you don't like garlic, well A) Why did you click on a link that started with the word Garlic?? and 2) Step away now!!

We grow garlic in our garden constantly, and then I freeze individual cloves. When needed I just take them out and defrost for a few minutes until I can chop them. Garlic can also be frozen already minced in ice cube trays, about a tablespoon in each, covered with water, then once frozen placed in freezer bags or containers.

I make several different kinds of pasta sauces, so I'm kind of amazed that this is my first blog post on one! I can't wait until we have in-season tomatoes so I can make my completely fresh sauce. I also love cream and butter sauces, my daughter so far will only eat butter sauces, usually with garlic!

Garlic Tomato Marinara Sauce

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Garlic Tomato Marinara Sauce

Quick and easy Garlic Tomato Marinara sauce loaded with big pieces of garlic, perfect over pasta or as a pizza sauce.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Sauces

Cuisine: Italian/American

Servings:

Calories: 146kcal

Author: Bernadette

Ingredients

1 28 ounce can diced tomatoes
1 28 ounce can crushed tomatoes
3 ounces tomato paste ½ of a small can
¾ cup chopped onions
½ cup chopped garlic not minced
1 teaspoon seasoned salt
½ teaspoon black pepper
3 tablespoons chopped fresh parsley
2 tablespoons olive oil

Instructions

Dice onions and garlic.
Heat olive oil in a large pot over medium heat and add onions, sautefor about 3 minutes or until just beginning to soften. Add chopped garlic and saute for 1-2 minutes more.
Add all remaining ingredients except parsley, stir well and bring to a boil.
Reduce heat and simmer, covered, for one hour stirring occasionally. Ten minutes before the end of the cooking time add parsley and stir, recover.

Nutrition

I served this over whole grain spaghetti, with a basic garden salad on the side.

*Note-This recipe is PKU friendly when served with low protein pasta.

This recipe is featured on www.foodiefriendsfriday.com and http://www.wifeofthecolonel.blogspot.com.

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Recipes

Homemade Tomato Basil Pasta Sauce {Vegan}

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Vegan Eggplant Dinner in tomato sauce

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Mushroom Risotto

Mushroom Risotto

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I hope you like this pork chops recipe.

Caramelized Onion Pork Chops with Potato Pancakes

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Instructions

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Cajun Catfish

Cajun Catfish, My Way!

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I hope you'll try this chicken stir fry recipe and let me know what you think of it!

Chicken Stir Fry with Broccoli

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Instructions

Nutrition

New England Clam Chowder

New England Clam Chowder

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Garlic Tomato Marinara Sauce

Garlic Tomato Marinara Sauce

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