If you have been following me for a while you know how much I LOVE my friend Karen Schultz’s tomato sauce affectionately known as Gramma Napoli. Soon after launching her sauce business, Karen decided to bottle her amazing Lemon Vinaigrette. I have known people all around Rye and beyond not only using this for salads but it also makes the best marinade for fish and chicken. AND I could never ever forget her Yummy crumb cake. My husband’s personal favorite ( and he will be getting one for Valentine’s). Karen also gives the best cooking classes. So if you get a group of friends together, Karen will put together a really great customized menu of 3 easy family-friendly dinners. It is AWESOME!! But honestly, everything Karen makes is “made with love” and every now and then she shares a recipe with us. I am dying to make her mom’s Chicken Scallopini. OMG! It looks delicious..Check out Karen’s website to learn more and shop all of her treats. She offers free home delivery to lower Westchester and Greenwich as well as shipping across the US.
Here is a special tip from Karen for you..The trick is to keep a couple of dozen pounded chicken cutlets shrink wrapped in your freezer for quick de-thawing. Karen’s favorite place to stock up is at Pete’s Meat Market on Arthur Ave! All you need to do is add rice and a green veggie for the perfect dinner!!!
Ingredients
6 pounded chicken breasts
¼ cup of flour
1 ½ tsp garlic salt
¼ tsp paprika
¼ cup butter
3 T water
1 T lemon juice
¼ tsp instant chicken bouillon
4 thin lemon slices
parsley
Directions
Mix flour, garlic salt and paprika.
Coat chicken with flour mixture. Brown chicken in butter in 10 inch skillet.
Remove chicken from skillet to serving platter and keep warm.
Stir water, lemon juice and bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat over low heat 1 minute. Pour broth on chicken garnish with lemon and parsley.
serves 4
Here is
I am still in the soup making mode here. I have been dying for a really good pea soup recipe. The other day I found Ina’s recipe and was so intrigued since people said that it is the best version yet! If pea soup is not your thing, I am including my Chicken and Dumplings recipe…it is a staple in our house and a favorite for everyone who makes it. Back to the pea soup, it is so easy to make. It’s quick and comes out so thick and hearty. The secret is letting it simmer nice and slow. Bon Appetit!!!
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
I saw this recipe on my friend Aricia Puckett Style and really was dying to try it for a month or so now. My family LOVES chicken pot pie but I really could not find one that we loved the filling. This recipe was so easy and came out delicious. It makes a perfect comfort food dinner for a cold winter night.
Ingredients:
1 Pillsbury pie crusts frozen
1 Pillsbury pie crusts in box (for pie top)
2 grilled chicken breasts shredded
2 cans cream of chicken soup
1 heaping tablespoon sour cream
1 package Frozen peas and carrots (or whatever frozen vegetables you like)
salt and pepper to taste
Preheat oven to 350
Mix the chicken breasts, chicken soup, sour cream and frozen peas and carrots in a bowl
Spoon into frozen pie crust
Unroll box pie mix and cover, seal and flute
Cut slits on the top of the pie crust
Bake for 40 minutes until the crust is golden brown
I was first introduced to Cutco by a friend’s son years ago. I ordered a few things to support his business but I never expected to become a fan. I try to buy something from Cutco a couple of times a year. My husband swears they are the best knives we have in our kitchen. In fact he particularly loves the “trimmer”. In case you did not know about Cutco, they are all American made knives that come in 3 colors, classic black, pearl white and red. They are 100% GUARANTEED FOREVER: Forever Performance Guarantee, Forever Sharpness Guarantee. Every purchase comes with a 15 Day Unconditional Money Back Guarantee so you can try it out for 3 weeks risk free. All products are dishwasher safe and are made with an exclusive Double D Edge, which will stay shart for a minimum of 7 to 10 years.
Cutco also sells gift sets, like steak knives and awesome gadgets too
A friend’s daughter Caroline Neave is selling Cutco and has recently launched her business. She has great sales calls via Zoom and I loved hearing about all the new and most popular products from last year. You can contact here at cneave@stanford.edu.
Here are some of her best selling picks…..And don’t forget to scroll to the end for an awesome recipe from Cutco…..
The Petite Chef
The Santoku-Style Trimmer (this is next on my list).
The Handy Knife
The Petite Slicer
The Vegetable Knife
The Trimmer
The Spreader
The Cheese Knife
I asked Caroline for one of Cutco’s best recipes and she shared this with us. I love Stuffed Peppers and never thought of making them with Orzo. I also love that Carolin shared what Cutco tools she used.
STUFFED PEPPERS WITH ORZO
Ingredients
Recipe:
- 3 bell peppers, (one each of red, green and yellow) halved, seeded and stem removed
- 3 tablespoons olive oil, divided
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups shredded rotisserie chicken
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 cup orzo
- 1 (16-ounce) can chicken broth
- 3 tablespoons grated Pecorino Romano cheese
Topping:
- 12 grape tomatoes, halved
- 1 teaspoon olive oil
- 2 teaspoons fresh chopped basil
- Salt and pepper to taste
Directions
- Heat oven to 375 F.
- Place the pepper halves on a baking sheet and using one tablespoon of olive oil, drizzle it on the inside of the pepper halves.
- Bake peppers for approximately 10 minutes, until tender.
- Heat 2 tablespoons of olive oil in a pan over medium heat, adding the onion and garlic. Cook until tender – approximately 3 minutes.
- Add the shredded chicken, black pepper and cumin and cook until the chicken is warm.
- Add the orzo and chicken broth to the pan, simmering until the orzo is cooked and the broth is absorbed – approximately 12 minutes.
- Spoon the chicken and orzo mixture into your bell pepper halves and sprinkle with your grated cheese.
- Bake in the oven at 375 F for approximately 5-7 minutes until the cheese is melted.
- Mix together the grape tomatoes, olive oil, basil and salt and pepper.
- Spoon the tomato mixture evenly over the top of your peppers and serve.
Recommended Tools
- Santoku-Style Cheese Knife (I have this and it is amazing)
- 7-5/8” Petite Chef
- Stainless Dinner Fork
Cutco Piece Descriptions
1. Paring Knife (2-3/4”):
Cutco’s “Air Knife”
Long handle — comfortable & safe
2. Trimmer:
“Small Utility Knife” Small fruits/veggies Bar knife
Trims fats off of meats Versatile!!!
3. Spatula Spreader:
60-second sandwich maker (cut, spread & serve)!
Great baking tool (e.g. icing cakes)
4. Petite Carver (6-3/4”):
“Large Utility Knife”
Everyday meat knife
Great for large summer fruits (e.g. pineapple)
5. Petite Chef (7-5/8”):
“Hand held food processor” Dicing, mincing, chopping High knuckle clearance
6. Butcher Knife:
“Heavy Duty”
Cut ribs, disjoint chickens Large fruits & vegetables
7. Carver (9”):
Great for larger roasts like turkey, chicken, pork
BBQ season & family occasions
8. Slicer (9-3/4”):
Best bread knife!!!
Long DD edge: great for cutting cakes, shredding lettuce for salad, slicing boneless meats
9. Turning Fork:
Important part of master carving set — picks the food up
10. Carving Fork:
Important part of master carving set — holds food down (so it does not escape
cutting board)
11. Table Knives:
Most important tool! Use for breakfast, lunch & dinner
Wide blade and rounded tip make it safer than traditional steak knife & great for spreading
DD edge — cuts just like a steak knife
Everyone loves to try a new recipe on Christmas morning. I usually make an egg casserole but this year I thought I would switch it up a bit and try a French Toast bake. Most recipes that I found you have to make them well in advance so they sit overnight. This recipe can be made in the morning and it is a cinch. I think I will serve it with an option of powdered sugar as well as the tradition maple syrup. Only 2 more days Fashionistas!!!
Adapted from Dinnerthandessert
- 1 loaf French bread
- 8 eggs
- 2 cups milk
- 1/2 cup half and half
- 1/4 cup sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small squares
Instructions
- Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, 1/2 and 1/2, sugar, 1/2 cup brown sugar, vanilla, 2 tablespoons cinnamon and nutmeg.
- Chop the bread into 1-inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
- Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Pour the bread and egg mixture into the pan, cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center cooked through.
At this point I am sure that you are all almost finished with your cooking but I have a few more AMAZING recipes for you……
For years I always thought that we should channel the First Thanksgiving incorporate corn with our Thanksgiving dinner. Last year I found this really really good Creamed Corn recipe for the Crock Pot. It was such a breeze to make
Slow Cooker Creamed Corn:
adapted by all recipes
Ingredients:
- 1 ¼ (16 ounces) packages frozen corn kernels
- 1 (8 ounces) package cream cheese
- ½ cup butter
- ½ cup milk
- 1 tablespoon white sugar
- salt and pepper to taste
- In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
- Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
And finally….the last recipe of this Thanksgiving Season, one of the most mentioned…The Green Bean Casserole. This one is Amandine….
Katie H’s Green Bean Amandine Casserole
adapted from All Recipes
Ingredients
3/4 cup water
1/8 teaspoon salt
2bags (12 oz each) frozen cut green beans
1tablespoon butter or margarine
1package (8 oz) sliced fresh mushrooms (about 3 cups)
1shallot, finely chopped
1can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 teaspoon salt
1cup freshly grated Parmesan cheese
1/2 cup panko crispy bread crumbs
1/2 cup sliced almonds, toasted
1/4 cup butter or margarine, melted
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In a 3-quart saucepan, heat water, and 1/8 teaspoon salt to boiling over medium-high heat. Add green beans. Cover; cook 5 to 7 minutes or until tender. Drain; set aside.
- In a 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook mushrooms and shallot in butter for 6 to 7 minutes, stirring occasionally, until tender.
- In a large bowl, mix green beans, mushroom mixture, soup, milk, and 1/2 teaspoon salt. Spread in casserole. In a small bowl, mix cheese, bread crumbs, almonds, and 1/4 cup butter. Sprinkle over green bean mixture.
- Bake uncovered 35 minutes or until bubbly and topping is golden.