Green Salad with Mustard Dressing

Ingredients:

1 12-ounce package mixed greens salad

½ cup Greek feta cheese

½ cup seasoned croutons

1 cup balsamic vinegar

⅓ cup olive oil

⅓ cup honey

½ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dry mustard

⅛ teaspoon cayenne pepper

Preparation:

Rinse mixed greens.

Dry them by giving pats and then using paper towel.

 Place them on paper towel and wrapped with the paper towell in the refrigerator until ready to 

prepare.

In a tight lid jar combine ingredients for the dressing: vinegar, oil, honey, garlic powder, basil, 

mustard and cayenne pepper. Close lid and shake well to mix.

Using a large serving bowl place the mixed greens salad.

Drizzle over the dressing.

Toss to mix well.

Crumble Greek feta cheese by hand and sprinkle over the salad.

Sprinkle the croutons on top.

Serve immediately.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

Ossobuco

Ingredients:

½ cup unbleached all-purpose flour

4 veal shanks, about 1lb each, 2" thick

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

½ cup yellow onion, chopped

½ cup celery, diced

½ cup carrots, peeled and diced

 ⅓ cup fennel, diced

1 teaspoon garlic, minced

2 teaspoons fresh marjoram leaves

2 teaspoons fresh thyme leaves

1 bay leaf

1 ¼ cups tomatoes, peeled, seeded and chopped

1 cup dry Italian white wine

½ cup fresh Italian flat-leafed parsley (for Gremolata), chopped

½ teaspoons lemon zest (for Gremolata), minced

½ teaspoon garlic (for Gremolata), minced

Preparation:

To prepare the veal shanks, spread the flour on a plate and evenly coat every side of the veal 

shanks with the flour, shaking off any excess. 

Tie the shanks with kitchen twine so they hold together during the cooking process.

 In a large frying pan or pot over medium-high heat, melt the butter with the olive oil. 

When hot, add the veal shanks and lightly brown on both sides, about 4 minutes per side. 

Remove the veal shanks from the pan and set aside. Keep them warm.

Reduce the heat to medium-low and add the onion, carrot, celery and fennel. 

Sauté until the edges of the onion are translucent, 3-4 minutes, do not allow to brown. 

Add the garlic, marjoram, thyme and bay leaf and stir until blended.

Add the tomatoes and bring to a boil. 

Return the veal to the pan and cook for 1 minute.

Raise the heat to high, pour in the wine and deglaze the pan by stirring to dislodge any 

browned bits from the bottom of the pan.

When the mixture boils add about 2 cups of the meat stock; the liquid should reach three-

fourths the way up the sides of the veal shanks. 

Reduce the heat to medium-low and cover partially and simmer, turning the shanks over 

occasionally. 

Continue cooking, adding more stock as needed to keep the mixture moist, until the veal is 

tender when pierced with a fork and there are about 2 cups of liquid and vegetables remaining, about 2 ½  hours. 

If there is too much liquid, uncover and boil gently to concentrate the broth.  Season to taste with salt and pepper. Set aside and keep warm.

Toss together all the ingredients for the Gremolata, parsley, lemon zest and minced garlic until evenly mixed.

Discard the bay leaf. 

Place 1 veal shank on each plate and spoon the broth and vegetables on top. 

Sprinkle with the gremolata and serve immediately.

Serve 4.

You can combine this delicious plate with our recipe of Risotto Milanese.

Risotto Milanese

Ingredients:

2 tablespoons olive oil

6 tablespoons butter

1 medium yellow onion, chopped fine

1 teaspoon saffron threads

2 cups “arborio” rice

½ cup white wine

4 cups beef broth

½ cup freshly grated Parmagiano-Reggiano cheese

 Preparation:

In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat.

Add the onion and cook until softened and translucent, 3 or 5 minutes.

Add the saffron and cook, stirring, for 1 minute.

Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 

minutes.

Add the wine to the rice, and then add a 4 to 6 ounce of simmering broth and cook, stirring 

occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the 

liquid is absorbed.

Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed 

before adding more.

After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.

Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed.

Transfer to serving plates and serve hot.

Serve 4.

Note:

A successful risotto can only be made using a particular type of Italian rice. The rice must be 

able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vialone nano, and carnaroli.

As it's name suggests, this preparation is from Milan in the Lombardy region of Italy. It pairs especially well with our Ossobuco recipe, another specialty of the region.

Chicken Parisienne

Ingredients:

4 medium chicken breasts, about 6 ounces each

½ cup dry white wine

1 cans, 8 ounces, cream of mushroom soup

4 ounces mushrooms, sliced

1 cans, 8 ounces, sour cream

¼ cup all-purpose flour

⅛ teaspoon salt

⅛ teaspoon ground black pepper

⅛ teaspoon paprika

2 tablespoon parsley, chopped

Preparation:

Sprinkle chicken breasts lightly with salt, pepper, and paprika.

Place chicken in crock pot.

Mix white wine, soup, and mushrooms in a medium bowl until well combined.

Pour mix over chicken.

Sprinkle with a little more paprika.

Cover and cook on low heat for 7 to 9 hours or on high 3 to 4 hours.

Remove chicken and stir in sour cream mixture during last 30 minutes.

Serve sauce over chicken.

Sprinkle over with the parsley.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

Grilled Filet Mignon

Ingredients:

4 filet mignon, one inch thick and 6 ounces each

 4 tablespoons fresh rosemary, chopped

1 tablespoon black pepper grains, crushed

¼ cup soy sauce

Preparation:

Position the grill 4 to 6 inches of coal.

Preheat the grill.

Mix together in a small bowl the rosemary and pepper.

Rub each filet mignon with rosemary and pepper mixture.

Refrigerate about 3 hours, until adhere the meat.

Brush the filets mignon using a small brush with soy sauce, coating well.

Place the filet mignon on the grill and cook 5 minutes on each side, if you want raw. Or cook 10 

minutes per side if desired medium.

Serve immediately.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

Grilled Salmon in Dill Sauce

Ingredients:

1 salmon fillet, about 1½ pounds, cut into 4 pieces

1 tablespoon olive oil

½ teaspoon dried dill

¼ cup fresh dill

¼ teaspoon ground black pepper

1 cup chicken broth

1 tablespoon cornstarch

1 tablespoon Dijon mustard

⅓ cup evaporated milk

2 teaspoons lemon juice

Preparation:

Preheat the grill.

Place the salmon on a large piece of heavy duty aluminum foil.

Rub both sides of salmon with oil.

Sprinkle with dried dill and pepper.

Fold the foil on top and seal tightly.

Grill the salmon using a medium heat, setting the grill at a distance of 4 inches from heat for 

about 20 minutes.

Combine in a saucepan the chicken broth, cornstarch, mustard, evaporated milk, lemon juice 

and fresh dill.

Mix well.

Cook over medium heat stirring constantly until thickened.

Arrange salmon on serving plates, spreading the sauce over.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

Three Salad Vegetables

Ingredients:

1 cup cut green beans

1 cup wax beans

1 cup red kidney beans

1 stalk of celery

1 medium green bell pepper

1 small yellow onion

½ cup balsamic vinegar

3 tablespoons water

½ cup sugar

1 teaspoon salt

½ teaspoon ground black pepper

3 ½ tablespoons vegetable oil

Preparation:

Drain well green beans, wax beans and the red beans and discard the liquid.

Chop coarse the celery and bell pepper.

Cut the onion into thin slices.

In a large salad serving bowl combine beans and kidney beans.

Add celery, onion and bell pepper.

 Mix together gently.

In a jar with tight lid, combine salt, sugar and pepper.

Shake to mix everything thoroughly. Then add the oil.

Close the lid and shake to mix thoroughly again.

Slowly pour the dressing over the salad, tossing well to get a good mix.

Cover the bowl and place in refrigerator until serving time.

Toss everything one last time before serving.

Serve 4.

You can combine this excellent plate with some other of our awesome recipes.

Bestest-Ever Blueberry Muffins

Ingredients:

1½ cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

4 tablespoon unsalted butter, melted and cooled

1 large egg, beaten

¾ cup plus 2 tablespoon milk

1 cup blueberries

Preparation:

Preheat oven to 400°F.

Line a muffin pan with 10 papers muffin cups or spray with nonstick cooking spray.

Fill empty cups halfway with water.

Sift the flour, baking powder and salt into a large bowl.

Stir in the sugar.

Whisk together the butter, egg and milk in a separate bowl.

Put the wet ingredients over the dry ingredients and whisk until blended, the mixture should be 

slightly lumpy.

Add the blueberry to bowl and stir them in just enough to combine.

Divide the batter evenly among the prepared muffin cups.

Bake the muffins until golden, about 18 or 24 minutes.

Remove the muffins from the pan and transfer to a wire rack to cool, but muffins are best when 

served warm.

Serve 10 muffins.

Crusted Potato Pork chops and Broccoli Casserole

Ingredients:

1 package dry hash brown potatoes, 5 ounces

½ cup all-purpose flour

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

4 bone-in pork sirloin chops, about 6 ounces each

2 large eggs, beaten

¼ cup vegetable oil

1 can beef gravy

1 can mild tomato sauce and green chilies

Hot tap water

12 ounces florets broccoli

1 can fat-free cheese sauce, 8 ounces

1 can fat-free condensed broccoli cheese soup, 8 ounces

½ cup light herb-garlic spreadable cheese

14 round buttery-flavor crackers, crushed

Preparation:

Add hot tap water to potatoes following package instructions.

In a medium shallow bowl place flour.

In a small bowl drop the eggs and beaten them until blended.

In another medium shallow bowl place beaten eggs.

Remove any excess of water from potatoes and place them in another shallow bowl.

Season pork chops with salt and pepper.

Dip each pork chop in flour, coating both sides. Dip into bowl with eggs, allowing to drip off 

excess.

Coat both sides of pork chops with potatoes, press with finger to coat evenly.

Preheat oil in large sauté pan on medium heat, about 3 minutes.

Add 2 pork chops and cook 4 or 5 minutes on each side or until they are at 145°F and 

potatoes are golden and crisp. Place on paper towels to drain. Repeat with the other 2 chops, adding a little more oil if necessary.

Combine gravy and tomato sauce in a medium sauce pan on medium heat. Bring to a simmer.

Serve over pork chops.

Preheat oven to 375°F.

Combine in a medium bowl broccoli, fat-free cheese sauce, fat-free condensed broccoli 

cheese soup and spreadable cheese.

Place this mixture in a 2-quart baking dish.

Sprinkle crushed crackers over broccoli mixture.

Bake around 25 minutes or until golden.

Serve side the pork chops.

Serve 4.

Lamb Chops and Asparagus

Ingredients:

4 lamb boned chops, ¾ inch thick

1 bunch asparagus, fresh

2 cloves garlic, finely minced

2 tablespoon extra virgin olive oil

2 tablespoons Worcestershire sauce

1 ½ teaspoon cornstarch

¼ cup white wine

6 ounces fresh mushrooms, sliced

1 can beef broth

4 shallots, minced

¼ teaspoon thyme

⅛ teaspoon salt

⅛ teaspoon black ground pepper

⅛ teaspoon ginger, grated       

Preparation:

Heat olive oil in a large skillet or wok over medium-high heat.

Add lamb chops to skillet and browned on both sides about 2 or 3 minutes.

Remove chops from skillet, set aside and keep warm.

Combine white wine, garlic, onion, spices and Worcestershire sauce in a medium bowl.

Add the Worcestershire sauce mix to skillet, and stir constantly to avoid stick.

Once onion and garlic are soft, add beef broth and place lamb chops in skillet.

Cook on medium low for approximately 30 minutes covered or until tender.

Add asparagus, shallots and mushrooms, cover and cook 8 or 10 minutes or until veggies are tender.

Thicken sauce with cornstarch and serve immediately.

Serve 4

Awesome Pepperoni Pizza

Ingredients:

2 ½ cups all-purpose flour

½ teaspoon salt

¼ ounce dry yeast

1 teaspoon + more teaspoon olive oil

¾ cup tomato pizza sauce

12 ounces mozzarella cheese, sliced

1 ¾ ounces pepperoni, about 25 slices

½ teaspoon dried oregano

⅛ teaspoon black ground pepper

Preparation:

Preheat oven to 400°F.

Lightly grease a 12 x 9 inch baking sheet.

Sift the flour and salt to a large bowl and stir it the yeast.

Make a well in the center and add the oil and 1 cup of lukewarm water.

Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.

Roll out dough and press into prepared baking sheet.

Cover and allow resting for 10 minutes at room temperature, then bake for 5 or 7 minutes.

Remove the crust form the oven and spread tomato pizza sauce on top, leaving a ¾ inch from border. Arrange de mozzarella on top and the pepperoni.

Sprinkle over with oregano and pepper. Drizzle with olive oil and bake again until golden, more or less 15 minutes.

Slice pizza into 6 square slices, using a pizza cutter or sharp knife. Serve them hot.

Serve 4.

You can combine with one of our salad plates like this one.