Monthly Archives: February 2013

To serve 4..

1# ground beef ( or a combo of Beef, pork, and or lamb),

Lots of crushed Garlic

4 potatoes mashed with butter and a little milk

frozen green beans

Cheddar cheese for the topping

Salt and pepper to taste

Cook the ground meat with the garlic and season with salt and/or pepper to taste.  Put in the bottom of a casserole dish, layer the green beans on top, and cover the whole casserole pan with the mashed potatoes.  Liberally sprinkle with Cheddar Cheese..  Bake in the oven at 350 degrees until the cheese is melted and the potatoes have browned a little..  Serve with a side of Broccoli or a salad..

This recipe is for 3 servings… you can easily adjust to fit your family…

1.5  pounds cod fish

a few tablespoons of Cannelloni Bean flour see recipe on this blog..

2 Tablespoons lemon pepper seasoning

Lightly rinse the cod fish fillets then dredge in the flour, and put on a platter, sprinkle one half of the lemon pepper seasoning to the top of the fillets.

Heat 2 T butter in a skillet, when melted and the pan is hot, add fish fillets then sprinkle with the remaining lemon pepper seasoning…

Cook until browned on the first side, now flip and brown second side…  About 3 -6  minutes each side..

Cut  2.5  pounds of carrots in quarters and then  into 4″ or shorter sections,

Lightly coat the bottom of a large baking pan or cookie sheet with  Extra Virgin  Olive Oil,

sprinkle about 1/4 t Kosher Salt over the carrots.. I use David’s…

Bake at 400 degrees F… for 5-12 minutes depending on how well done you like them.

These can be eaten right from the pan, served on a plate with dinner, or dip them in your favorite sauce or dip..

If you’re eating them with dinner or fresh from the pan cook more well done, if using them with dip or sauce they should be a little more  al dente…

Happy Cooking and Eating!!!

6 Boneless, skinless chicken breasts

Marinade mixture for meat..

1/2 C Balsamic vinegar

2 T. Olive oil

1/4 t fresh ground black peppercorns

3 t Oregano

1/2 t Tuscan Sunset, or other Italian seasoning of your choice..

Mix  in a jar and pour over the chicken breasts.. put aside to marinade for an hour

Then put all into baking pans.

Marinade for vegetables..

1/4 C Balsamic vinegar

1/8 t fresh ground black peppercorns

1 t Oregano

1/4 t Tuscan Sunset spice , or other  Italian spices of your choice

Pour into a plastic bag add vegetables and shake..

1 tomato chopped

1/2 each of green, yellow, orange and red peppers

1 large onion sliced

3  large cloves of garlic, cut small

2 mushrooms sliced

1/2 bunch of celery cut into 2″ pieces

5 carrots sliced into 1/4 ths the long way then cut in halves

Pour vegetables into a  pan that you have drizzled with Olive oil..

Bake the meat and the vegetables separately, mix when serving.. roast for 25 – 40 minutes or until done..

I covered the vegetables but did not cover the meat while cooking..