February 13, 2007
3 cloves garlic, minced 1 tablespoon olive oil 8 large whole chicken wings 1 tablespoon paprika 1/4 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 lime, cut in wedges Mix garlic with olive oil, and let mixture sit for at least 10 minutes so the flavor of the garlic infuses the oil. Then brush wings with the oil. In a large bowl, combine the paprika, cayenne, oregano, salt and pepper, and...
January 2, 2001
Quick Cooking: Go for Fish The Associated Press Tuna steak stays moist and flavorful when it's cooked quickly. Pan-searing over high heat is ideal. This method seals juices inside, and gives the outside an appetizing, caramel-colored crust. continued Searing is key to the following recipe, which takes about 20 minutes to prepare and 6 minutes to cook. The fish is served with a grapefruit-orange relish, which adds a bright, fresh flavor. The recipe is among the practical selections of about 266 in Better Homes and Gardens "Dinnertime Express" (Meredith Books, $24.95)
May 23, 2004
1 (8.9-ounce) bag ricotta and spinach tortellini (in the pasta aisle, not frozen foods section of the grocery store) 1/3 cup extra virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons minced garlic 1/4 cup crumbled feta cheese (plain or flavored) 2 small yellow tomatoes, cut in eighths (or 1 cup halved pear tomatoes) 1/4 cup sliced red pepper (about 1/4-inch wide and 1-inch long)
September 3, 2006
For the bouillon: 1 teaspoon chicken or vegetable bouillon granules 1/4 cup water 1 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1 teaspoon olive oil For the vegetables: 1 1/2 tablespoons olive oil or canola oil 2 cups broccoli florets 2 large carrots, sliced thinly 1 large onion, thickly sliced and quartered 1 cup celery, sliced 1 cup of 2-inch pieces of asparagus 1 medium zucchini, sliced...
January 14, 2007
(Start to finish: 35 minutes,10 minutes active) Olive oil cooking spray 8 slices prosciutto 4 tilapia fillets (about 4 to 5 ounces each) Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 roasted red peppers from the jar, drained, patted dry and finely diced 4 toothpicks Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. Arrange four slices of prosciutto evenly spaced on the baking sheet. Place a second slice over each of the first four.
May 11, 2008
1 pound asparagus, trimmed 5 tablespoons olive oil Sea salt and freshly ground black pepper 4 ounces Roquefort or other blue cheese 1 to 2 tablespoons water 1 tablespoon Dijon mustard 2 tablespoons cider vinegar 3 tablespoons walnut oil 7 ounces baby spinach leaves 1/2 cup walnut halves, toasted Peel the lower half of the asparagus stems. In a medium bowl, toss the asparagus with 2 tablespoons of the olive oil and the salt and pepper. Heat a grill pan over medium-high.
February 20, 2008
12-inch baguette 15-ounce can chickpeas, drained 1 carrot, cut into small chunks 1 small onion, quartered 2 celery stalks, cut into small pieces 2 sprigs flat Italian parsley 4 sprigs fresh thyme 1 tablespoon salt 2 cups chicken stock Extra-virgin olive oil Balsamic vinegar Cut the baguette into 10 slices. In the oven or on a grill (or grill pan) toast the bread. Set aside. In a medium saucepan, combine the chickpeas, carrot, onion, celery, parsley, thyme, salt and chicken stock.
April 12, 2013
This week we continue with the different types of muffuletta. This is a mouth-watering version without scooping out the delicious soft innards of bread. Allow the olive salad and extra virgin olive oil to drench every nook and cranny to give you deep flavor and delicious combinations. This recipe will also lend itself to my spicier side of life. I enjoy a little heat in my sandwich and this recipe will showcase just that. To me, heat is a wonderful addition to anything I create but to many my level of heat is often way too hot for others to handle. In any case, experiment a little to see what heat index is right for you and begin to build from there.
July 9, 2003
1 pound medium-size shrimp, peeled and deveined 5 to 6 cups mixed fresh greens, washed and drained 3/4 cup olive oil Salt 8 ounces green pea pods, trimmed 4 artichoke hearts, quartered 8 Kalamata olives, halved 1/4 teaspoon dried red pepper flakes 4 thin slices of red onion, broken into rings 1/4 cup red wine vinegar 2 tablespoons fresh...