Pork Chops with Rice

• 4 medium size pork Chops

• 2 tablespoons butter

• 1 cup uncooked white or brown rice

• 1 16 ounce can tomatoes 

• 1 medium onion slice

• 1 can beef stock

• 1 teaspoon of Mrs Dash Italian melody

• Salt and pepper optional
•  
•  
• Brown the pork in a small butter, then place the uncooked rice in a greased 1-1/2 quart casserole then lay your pork chops over rice, now add the rest of the ingredients and cool at 350 degrees for 45minutes to an hour.  This serves 4

Blueberry-Blue Cheese Salad

• 2 tablespoons of balsamic vinegar
• 1 tablespoons of blueberry preserves
• 1 teaspoon of  Dijon mustard
• 1/8 teaspoon of pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of chives
• 10 cups of baby spinach
• 2 cups of blueberries
• 3/4 cups of walnuts chopped and roasted (optional)
• 1/2 cup of crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserve, mustard and pepper, then slowly add in the extra-virgin olive oil mix together well, now add in your chives and set this bowl to one side.

In a medium bowl toss together spinach, blueberries, walnuts and blue cheese, sprinkle  dressing over salad or serve salad with dressing on the side.



You could also serve this salad with the Strawberry salsa as a dressing alone, or add the strawberry salsa to the above dressing, and serve over the salad.

Italian Cucumber Salad

• 1/2 cup of plain yogurt or (sour cream)
• 1 tablespoon vinegar
• 1/4 teaspoon of dry dill
• 1/8 teaspoon of black pepper
• 1 large cucumber peeled (you can also serve it unpeeled) slice thinly lengthwise about 3 cups
• 1/3 cup of thinly sliced red onion 

Combine in a medium size bowl yogurt or sour cream, vinegar, dill and pepper, slowly add cucumber slices and red onion, and toss well to coat.  Chill the cucumber salad for 3-4 hours and before eating mix well again.  Great for a cool summer side dish or a great cool lunch meal.

You can also add tomato to this great salad as a cucumber and tomato salad just add another 1/4 cup of yogurt or sour cream to the mix, and extra season to taste as you like.

Moms Fried Zucchini Blossoms

• Washed Zucchini Blossoms
• 2/3 cup of flour
• 3/4 cup of club soda or beer (yes beer)
• Canola oil

Mix your flour and beer together to make a nice batter,  less lumps the better, then dip your blossoms until they are well coated.  Fry your zucchini blossoms 3 to 4 at a time, in about 1 to 1 1/2 inch hot oil, making sure not to burn the oil.  Cook your zucchini blossoms until they are golden in color.  Drain them on a paper towel, then move to a plate and season with salt & pepper if desired.  Enjoy!!!  

The male zucchini blossoms are the best to use, and are the one's that do not produce fruit, but my mom used either. 

Strawberry Salsa

• 1 pound of strawberries , hulled and diced
• 1/2 cup of scallions, sliced thinly
• 1/4 cilantro chopped
• 2 tablespoons fresh lime juice
• 1 tablespoons honey
•  1/8 teaspoon salt

Mix together in a bowel and serve with tortilla chips of over fish or chicken or even over a salad .  I Found this recipe and wanted to share it with you all, thought it was a great summer treat it makes enough for six servings.

Salmon in Sauce

• 12 sprays of parsley, washed and chopped finely 
• 1teaspoon of dried oregano
• 1/2 medium size red onion, finely diced
• 1 pound of salmon fillet
• Extra Virgin olive oil
• 3 medium size cloves of garlic minced
• 1/3 of a cup of lemon juice
• Pepper
• Salt (optional)   

Sprinkle your salmon fillets with salt and freshly black pepper on both sides, then sprinkle olive on top of the Salmon.  In a large baking dish, sprinkle more olive oil and spread it over entire baking dish. Place you salmon in a preheated oven at 375 degree. baking for about 20 minutes, do not overcook your fish.  While fish is cooking, in a medium size bowl mix 1/2 of extra virgin oil, and pepper , red onion, parsley and lemon juice and oregano.  Once salmon is cooked, and your ready to serve, spoon this sauce over the salmon. Or about 5 minutes before taking the fish out of the oven, pour the sauce over the salmon and cook for 5 minutes more.

 

 

Maria's Italian Tuna Salad

• 1 can of Italian tuna in olive oil
• 1/2 teaspoon of black pepper 
• Salt (optional) 
• 1 teaspoon Extra virgin olive oil
• Oregano (dried)
• Fresh parsley, minced (optional)
• Onion finely chopped 1 small red (optional)
• Pitted Black olives (10) chopped
• 1 medium vine ripe tomato  
• Mix the above in a medium size bowl.  This can be eaten as is, or on an Italian roll.

Anna's Calamari Salad

• 2 pounds  squid cleaned
• 1/3 cup  olives, finely chopped (Used your favorite type)
• 1/3 cup chopped celery (finely chopped)
• 1/3 cup chopped celery leaves
• 1 1/2 teaspoons grated lemon zest
• 1 tablespoon fresh lemon juice (optional)
• 1/4 cup extra-virgin olive oil

Wash and the rinse squad under cold water. Divide the tentacle lengthwise and cut

bodies crosswise into wide rings, about 1/8 inch wide.

Cook in a pot of salted boiling water, do not cover. cooking at a boil for about 50 seconds, now drain hot water.  Once drained rinse in very cold water.  Once the squid is cold and well drained,  pour squid into a large bowl and add olives,celery, lemon zest, and oil, mixing well.       Serve Chill.

Anna's Sliced Tomatoes & Cucumbers Salad

• 5 small  vine-ripened tomatoes sliced
• 2 large cucumbers, peeled and sliced 
• Black pepper & Salt to taste
• 2 tablespoon of Extra Virgin oil

 Arrange the tomatoes & cucumber on a plate, then season with salt, pepper and olive oil.  The veggies  can also be sliced and tossed into a large bowel and served like a tossed salad. 

 This is a healthy and cool salad for the summer months.  Great for lunches for work and anytime.

Baked Scallops

• 2 tablespoons unsalted butter
• 2 tablespoons of white wine
• 12 ounces bay scallops or sea scallops
• 2/3 cup of Seasoned Italian breadcrumbs
• 1 medium garlic clove, minced
• 2 1/2 tablespoons of chopped fresh parsley
• 1 teaspoon Mrs Dash Italian melody 
• Salt and paper to season (optional)                   
• Preheat  your oven to 450°F. 
  
  
  
  
  Melt butter in size pan or skillet, then brush some of the butter into a medium size baking dish, add 2 tablespoons of white wine to remaining butter.
  
  
  Mix together your breadcrumbs, garlic, parsley, and Mrs Dash seasoning and parsley then add scallops and mix together well to coat.. Now place your scallops single layer in the buttered baking dish, then sprinkle the remaining crumb mixture over the scallops, as well as sprinkling the remaining butter and white wine, season with salt and pepper if desired. 
  Bake the scallops at 450 degrees until they turn golden in color.  Bake for 15-20 minutes.
  Serve with lemon or orange wedges and a nice salad.
  
  

Tomato Salad Mom's Way with a Smile

When most think of salad, lettuce always comes to mind.  But I have learned that salad is more than lettuce.  My Mom would make it out of just about anything and it was called salad.  I will slowly introduce some of her favorite ingredients that went into her summer salads that go beyond the lettuce leaf.


3 1/2 minced shallots
3 tablespoons of red wine vinegar
1 teaspoon of salt (optional)
1 1/2 teaspoons of sugar
1/2 cup of extra virgin olive oil

5 large tomatoes cut into 1/2 inch slices ( Mom used beefsteak type tomatoes that are ripe)
2 tablespoons of capers
Pepper to taste
Fresh Basil (12 leaves cut in half)


Mix together your shallots, vinegar and salt and sugar. Slowly whisk in oil to  blend and set this vinaigrette dressing aside.

On a large serving plate arrange your  tomatoes add your capers and season with salt Top with basil, whisk your vinaigrette dressing and drizzle over your salad.

You can also add slices of mozzarella to this dish to add more color and taste.  This makes a wonderful summer salad to eat alone or with sandwich or make for a summer outing.

Potato/Egg Salad & Pickles

2 pounds of medium red skinned potatoes peeled (about 8-9)

1/2 cup of your favorite mayonnaise 

1/4 cup of pickle juice from a jar and 10 sweet pickle chips from that jar

1-1/12 tablespoons of Dijon mustard

1 1/2 teaspoon of sugar

1/2 teaspoon of pepper

5 large hard boiled egg yolks

2 tablespoons of red onion

2 tablespoons of parsley dried is fine (I recommend fresh to give it that special flavor

Paprika to color

Salt teaspoon (optional)

Place potatoes in a large pot and add water covering by about 2-3 inches.  Bring to a boil, them reduce to slow boil at medium heat, cooking the potatoes until tender for about 25-30 minutes. once cooked drain and place your potatoes into a large bowl and let cool until slightly cold.

Make dressing, while potatoes are cooling whisk mayonnaise, your pickle juice, mustard, sugar pepper, salt (optional) in a small bowl which

Use a wooded spoon, and mash your potatoes kind of coarsely, making sure to leave a mixture of small and large size potatoes as well as some that are mashed.  Now its time to add your dressing and egg yolks (that have been hard boiled and separated from the egg white) coarsely smash your egg yolks into your potatoes and toss all well to coat.  Add onion and parley, slowly and gently mixing to incorporate all. Now season to your favorite taste with salt and pepper.  Sprinkle with paprika to add color and add the sweet pickle chips to decorate.

This can be made a day ahead.  This is great for a summer outing or a side dish summer dinner.

Roasted Vegetables

1 pound of spring and summer veggies (asparagus, carrots, radishes, small baby onions, snap peas, yellow squash)  use any of your favorites.

5 medium size unpeeled garlic cloves
3 tablespoons of extra virgin olive oil
Salt (optional)  and pepper for flavor

Preheat you oven at 450 degrees

Combine all your veggies garlic and olive oil in a large bowl. Season with salt and pepper. Toss well to coat, then spread  single layer on a baking sheet.  Roast stirring halfway through, until tender and golden brown for about 20-25 minutes.  Serve at room temperature or warm. Makes 4 servings


This is great to serve for a summer barbecue or a dinner 

Tuna Steaks Italian on the Grill

Fish marinade

1/4 cup of oil
1 teaspoon of oregano
1 tablespoon of Mrs Dash Italian
2 teaspoon of fresh lemon juice 

1 large cloves garlic

Mix above in a deep bowl, then marinade your fish for 45 minutes in refrigerator.  Cook for 10 minutes on each side. Serve with a salad and a glass of your favorite white wine. Serves 2

Eggplant Parm

1 large eggplant, sliced lengthwise into 1/2-inch-slices

2 eggs beaten well

1 1/2 cups Italian bread crumbs

3 tablespoons virgin olive oil

1 Jar of your favorite sauce, or homemade sauce, or hunts sauce

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

 pepper

 parsley

 Mrs Dash (Italian)

Put a baking sheet in oven and heat oven at 350 degrees.  Dip eggplant into beaten eggs, then dip in breadcrumbs.  Sprinkle the olive oil on the baking sheet and place the eggplant on it. (Single layer) Baking for 15-20 minutes, then turn and bake other side for another 10-15 minutes.  Then turn oven up to 375 degrees.

Prepare a baking dish, layer it with pasta sauce, then eggplant, top with cheese, sprinkle with pepper, parsley, and Mrs Dash.  Repeat until all eggplant is covered. Bake for 20 minutes, until golden and cheese is melted.