Our Chicken Piccata is a great choice for your next meal. The sauce in this recipe is very versatile as it is equally delicious when paired with salmon and other seafood. Or try it over your favorite side dish like broccoli , asparagus, or boiled potatoes.

Chicken Piccata
Ingredients
• 1 pinch salt
• ½ cup all-purpose flour
• Ό cup parmesan cheese
• 2 eggs
• 2 (6 ounce) skinless, boneless chicken breasts
• 2 tablespoons olive oil
• Ό cup dry white wine
• Ό cup lemon juice
• Ό cup heavy cream
• Ό cup of cubed butter
• 2 tablespoons capers, drained
• 2 lemon wedges
Directions
1. Mix together salt and flour in a small pan, then coat chicken breasts and shake off excess. Mix together egg and parmesan cheese. Dip floured chicken breasts into the egg and cheese mixture. Heat olive oil in a skillet over medium-high heat. Brown chicken in the hot oil until both sides are golden-brown and the insides have turned white and firm, reaching an internal temperature of 165 degrees. This process should take about 3 to 4 minutes per side. If the chicken has not reached 165 degrees after it has browned, finish the chicken in the oven at 350 degrees.
2. Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and heat until simmering. Add the lemon juice & heavy cream. Allow mixture to come to a boil, then reduce heat and continue cooking until sauce is reduced by half.
3. Sprinkle the cubed butter into the simmering sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. Do not allow the butter to come to a boil, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from the heat and stir in capers.
4. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Tuscan Chicken dish is very popular. I use boneless chicken breasts with the skin on while cooking. This provides extra flavor and keeps the chicken moist. Avoid using salt on the raw chicken, as the salt draws moisture out of the chicken during cooking.

Ingredients:
• 6 - boneless chicken breasts, skin on
For Tuscan Marinade:
• 1/4 cup olive oil
• 1/4 tsp Italian seasoning (oregano, thyme, basil, and black pepper)

• 1 clove garlic, chopped
For Topping:

• 1 Tbsp capers

• 1 cup of fresh tomatoes, chopped

• 2 Tbsp black olives, chopped
• 1/2 tsp Italian seasoning
• 1 Tbsp olive oil

Directions:
1. Blend Tuscan Marinade ingredients listed above by whisking in seasonings and garlic into olive oil.
2. Brush the chicken with the marinade at least 3 hours before cooking, preferably the night before.
3. Prepare the topping for the chicken mixing all of the ingredients listed above.
4. Preheat oven to 350 degrees.
5. Cook chicken breast for about 30 minutes (depending on size and your oven) or until the internal temp reaches 160 degrees.
6. Add salt and pepper to taste.
7. Serve the chicken with your favorite starch and vegetables. We usually serve this dish with risotto and grilled zucchini and yellow squash with mushrooms.


*There are many other items you can add to the topping to personalize the recipe. Try adding artichokes to make it more colorful or use different types of olives and/or diced peppers.

Pumpkin Bread
This recipe will make about one loaf, so it can be doubled or tripled.

Ingredients:
2 whole beaten eggs ½ tsp of salt 1 ½ cup flour
½ tsp of cinnamon ½ tsp of allspice 1 cup sugar
1 tsp baking soda ½ tsp of nutmeg ½ cup olive oil
1 cup pumpkin puree ½ cup of chopped walnuts

1. Pre-heat the oven to 350; sift together all the dry ingredients.
2. Mix the pumpkin, oil, eggs & Ό cup of water with the dry
ingredients. Do not over mix. Stir in the nuts.
3. Pour into a well-oiled, or buttered loaf pan (9x5x3). Bake for 50-
60 minutes or until a tooth pick poked in the center comes out
clean.

Toasted Pumpkin Seeds

Ingredients:
1 Pumpkin 2 Tablespoons of salt ½ Tablespoon of olive oil

1. Preheat oven to 400 degrees. Separate seeds from stringy core,
then rinse seeds in cold water.
2. In a pan, add seeds to about 2 cups of water. Add salt. Bring to a
boil, then reduce heat and simmer for several minutes. Drain the
water from the seeds.
3. Put about a ½ tablespoon of olive oil on the bottom of a roasting
pan. Spread the seeds out on the roasting pan in one layer. Bake
on the top rack of your oven until the seeds begin to brown,
about 10-15 minutes. When they are browned to your
satisfaction, remove from the oven and cool.

Summer will soon be here and these recipes are a perfect way to celebrate this season. First, a recipe for a fresh apple chutney. Chutneys go great with chicken, fish, pork roast, ham, or lamb. Try a little chopped fresh mint in the recipe for a twist or experiment with different fruits: apples for pork roast, cranberries for turkey, pineapple for ham, mangos for fish. Your imagination is your only limit to what can be created. Another great summer dish is the Summer Salsa. It's perfect for dipping chips or serving with chicken, pork, or fish. Again, discover delicious variations of the recipe by adding roasted corn, black beans, or more or less hot peppers.

Apple Chutney
Ingredients:
• 2 limes
• 6 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks
• 2 naval oranges
• 1 jalapeρo chili, seeded and minced
• 1/2 small red onion, finely chopped
• 1 cup dark, seedless raisins
• 3/4 cup packed dark brown sugar
• 1/2 cup cider vinegar
• 2 Tablespoons peeled, minced fresh ginger

Directions:
1. From limes, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
2. In 4-quart saucepan, heat lime peel, lime juice, and remaining ingredients to boiling over medium-high heat, stirring occasionally. Cook, uncovered, about 20 minutes or until thickened, stirring occasionally. Cover and refrigerate chutney until well-chilled, about 6 hours or up to 1 week.

Summer Salsa
Ingredients:
•4 large tomatoes, diced
•1 large yellow or white onion, diced
•2 jalapeno peppers, chopped
•3 serrano chili peppers, chopped
•1/4 yellow bell pepper, diced
•1/4 green bell pepper, diced
•1/4 garlic clove, mined
•1/2 cup finely chopped cilantro
•1/2 cup chopped green onions
•2 tomatillos
•1 lemon, juice only
•1 tsp white vinegar
•Salt, 2 pinches
•Pepper, 2 pinches

Directions:
Combine all vegetables together in a large bowl and squeeze in lemon juice and vinegar, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!

Here is a good recipe for vegetarians


Gardenburger

2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low−fat mozzarella cheese
2 Tbs. shredded low−fat cheddar cheese
2 Tbs. low−fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water
Add the boiling water to the bulgur wheat in a small bowl and let sit for
about an hour. The wheat will swell to about double in size. Steam the
quartered mushrooms for about ten minutes or until tender. Remove and steam
onions for about ten minutes or until they become translucent. Keep these
two ingredients separated and set them aside. Add 1/2 cup water to the oats
and let them soak for about ten minutes. Drain any excess water from the
bulgur wheat and oats, then combine the grains with the mushrooms, rice,
cheeses and spices in a food processor and pulse four or five times until
ingredients are chopped fine but not pureed. Pour the mixture in a bowl and
add the steamed onion and cornstarch, blending well.
Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking
spray and place it over medium−low heat. Measure a 1/2 cup of the patty
mixture at a time into the pan and shape with a spoon into a 3" round patty
that is about 1/2" thick. Cook for two to four minutes per side or until
light brown on the surface. When all of the patties have been browned,
arrange them on a lightly sprayed baking sheet and bake them for 20 to 25
minutes in the oven. Be sure to turn them over halfway through the cooking
time. Patties may be frozen once they have cooled.
Gardenburger

Spinach/artichoke dip


Ingredients
• 1 (14 ounce) can artichoke hearts, drained
• 1/3 cup grated Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon minced garlic
• 1 (10 ounce) package fresh chopped spinach, washed and drained well
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1/3 cup of cream cheese
• 1 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with oil. In food processor, place artichoke hearts, Romano cheese, cream cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside. In a bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted .
This dip can be served with tortilla chips, crackers, or as a vegetable dip.

Apple SPAM Turnover

Ingredients
2 tablespoons cornstarch
1 package cream cheese
1 cup diced apple
1/2 cup frozen cranberries
1 package thawed frozen puff pastry sheets
3/4 cup granulated sugar
1/2 cup diced SPAM
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup water


Heat oven to 350°F.


In medium saucepan, mix apple, granulated sugar, brown sugar, cranberries and water; bring to a low boil over medium heat. Remove from heat; mix in SPAM , cornstarch and vanilla. Return to a boil over medium heat; boil until thickened. Remove from heat; cool 10 minutes.


Cut puff pastry into 3x3-inch pieces. Spread spoonful cream cheese in center of each square. Add spoonful SPAM to center of each square; fold dough to form triangle. Bake 10- 12 minutes

Attachment 6502Southern Pecan Pie


This is one pie that just about everyone enjoys. You may want to try the recipe with some large chocolate chips or fairly large chunks of chocolate (1/2 cup) to make a chocolate pecan pie. Some prefer just some chocolate or caramel sauce and/or whipped cream over the pie. As for myself, nothing can beat a big (and I mean BIG) scoop of vanilla ice cream.
Ingredients
• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 1 cup dark corn syrup
• 1 cup white sugar
• Ό cup melted butter
• 1 teaspoon vanilla extract
• 1 ½ cup pecan halves
Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Beat together the eggs, corn syrup, sugar, butter and vanilla
3. Arrange half (3/4 cup) of the pecans in bottom of pie crust and pour mixture over
4. Arrange the other half (3/4 cup) of the pecans on top
5. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
6. Enjoy with your favorite topping and/or sauce (chocolate, caramel, butterscotch, ice cream, whipped cream…there are many possibilities)

Herb Crusted Halibut Pesto Sauce

Ingredients
• 16 ounce halibut steaks
• 1 cup fresh breadcrumbs, seasoned with herbs de
Provence (thyme, oregano, rosemary, and basil)
• Olive oil flavored cooking spray
• 1 tablespoon olive oil
• 1 shallots finely minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
Directions
1. Lightly rinse the halibut steaks and pat dry with paper towels.
2. Place each steak between two sheets of plastic wrap and flatten to
about 1/2-inch thick.
3. Dip each steak into the breadcrumbs.
4. Set aside.
5. Lightly coat a heavy nonstick skillet with cooking spray.
6. Place over high heat and add the halibut steaks.
7. Cook for 2 to 3 minutes per side, turning once, until golden brown
and fish flakes easily when prodded with a fork.
8. Remove halibut steaks; keep warm.
9. After you sautι the halibut, put shallot into pan you sautιed the
halibut in.
10. Sautι the shallot till soft then add the white wine and lemon juice,
reduce in half
11. Set it aside till you make the pesto sauce, then add it to the pesto
sauce.
Pesto Cream Sauce Ingredients
• Two tablespoons olive oil
• Small onion
• 8 cloves of garlic
• 1/2 cup of butter
• 2 tablespoons flour
• 2 cups milk or half & half
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
Directions
1. 1. Heat olive oil in a large skillet over medium heat. Sautι onion until
tender and translucent.
2. Stir in garlic and butter, and sautι until garlic is soft, about 1
minute.
3. Dissolve flour in hot cooking oil, cook for a minute add milk or
half& half then stir.
4. Season with salt and pepper, and simmer 4 minutes, stirring
constantly.
5. Add cheese, and stir until melted.
6. Stir in pesto, cook 4 minutes, or until heated.
7. Add shallot, white wine and lemon juice sauce from above
8. Top Halibut with sauce.
If you would like to play around with the pesto sauce try adding mushrooms or cooked shrimp, or whatever else you may like.

Cicken Pot Pie 15 servings

3 lbs Chicken breast, cut into 1/2" cubes
1 lb peas, frozen
1 lb carrots, freshly cut
2 c onions, chopped
1 1/2 c mushrooms, sliced
1/2 gal chicken stock
2 sprigs thyme, fresh
3 ea bay leafs
2 c white wine
2 c roux (flour& oil)
to taste salt
to taste pepper
1 qt cream
7 sheets pie dough, cut to fit dish

Put 2 cups of chicken stock & 1 cup of water in sauce pan.
Season chicken with salt & pepper, add to stock.
Simmer chicken for about 15 minutes.
Drain chicken, let cool, reserve stock.
Dice chicken, into 1" cubes.
In a large pan, sautι` leeks & onions until limp, then add mushrooms, .
Add carrots, chicken stock, white wine,& spices.
Simmer until vegetables are tender.
Thicken with roux.
Add peas, just before service.
Put chicken mixture, in a casserole dish.
Cover the casserole dish, with puff pastry, cut to fit the dish.
Bake in hot oven, for about 15 minutes, or until pastry is golden brown.

This is the season to carve pumpkins, but do we do with the little pieces that we cut out???
You can use the cut out pieces, like the eyes noses etc… to make pumpkin puree. To make the pumpkin puree all you have to do is boil, or roast the pieces of pumpkin, then puree it in a food processer, or with a fork. Carving pumpkins are not really grown for flavor, so you are really better off getting a pumpkin grown for cooking…

Pumpkin Bread

1 ½ cup flour
½ teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
½ cup olive oil
2 whole beaten eggs
½ teaspoon of nutmeg
½ teaspoon of cinnamon
½ teaspoon of allspice
½ cup of chopped walnuts


1. Pre-heat the oven to 350; sift together all the dry ingredients
2. Mix the pumpkin, oil, eggs & Ό cup of water with the dry ingredients. Do not over mix, stir in the nuts
3. Pour into a well oiled, or buttered loaf pan (9x5x3) . Bake for 50-60 minutes or until a tooth pick poked in the center comes out clean…this recipe will make about one loaf, so it can be doubled, tripled or what ever you want.

Toasted pumpkin seeds

Ingredients

One pumpkin, salt, olive oil
1. Preheat oven to 400, separate seeds from stringy core, then rinse seeds in cold water.
2. In a pan add seeds to about 2 cups of water, for every ½ cup of seeds, add ½ tablespoon of salt for every cup of water, bring to a boil and let it simmer for several minutes. Drain the water from the seeds.
3. Put about a ½ table spoon of oil, on the bottom of a roasting pan; Spread the seeds out on the roasting pan, in one layer. Bake on the top rack of your oven until the seeds began to brown (about 10 – 15 minutes…) when they are browned to your satisfaction, remove from the oven and cool. enjoy

Pot Roast

One 3 to 4 pound boneless chuck roast
4 tablespoons vegetable oil
1 whole onions, peeled and quartered
4 garlic cloves, peeled
4 large potatoes, peeled
7 carrots, peeled
7 - stalks of celery
1 cup red wine (optional)
1 cup beef broth
3 tablespoons Worcestershire Sauce
6 sprigs fresh thyme
1/2 cup parsley sprigs
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees. Generously season meat on all sides with salt and pepper. Heat a thin coat of vegetable oil in a heavy bottomed skillet or Dutch oven and add seasoned meat. Over a medium high heat, sear roast on all sides, about 10 minutes. Reduce to medium heat. With the meat in the center, add the onion, whole garlic cloves, carrots and celery. Since I am going to discard these vegetables, I typically select the thinner, less desirable carrots and celery stalks. If all of the carrots are thin, use the thinner half to flavor the dish and the thicker ends to eat. Add stock, red wine, (if you are not using wine, double the amount of beef broth), Worcestershire Sauce, half of the thyme and parsley. Bring to boil, cover, place in oven and roast for 2 1/2 hours or until meat is tender
When the beef is fork tender, remove from oven and discard all of the vegetables, herbs and aromatics
Replace them with the remaining carrots, celery and potatoes
All of the vegetables should be similar in size. Add the remaining thyme and parsley springs and season the vegetables with salt and pepper. There should be at least 1/2 inch of juice at the bottom of the pan. If not, add a little water
Place in oven and continue to cook for another 30 – 40 minutes or until the vegetables are tender and the potatoes cooked through. The cooking time will vary depending on the size of the vegetables

Here is a great way to use fresh product coming from your garden, you can make Ratatouille and freeze for another time, I like to put it in squash boats or add some stuffing to it and serve it with chicken, or turkey whatever you imagination comes up with

Ratatouille
• 2 1/2 lb. tomatoes (4 large)
• 8 large garlic cloves, thinly sliced
• 1 cup chopped fresh flat-leaf parsley
• 20 fresh basil leaves, torn in half
• 1 cup plus 2 tablespoons extra-virgin olive oil
• 2 lb. eggplant, cut into 1-inch cubes
• 2 1/4 teaspoons salt
• 2 large onions (1 1/2 lb. total), quartered lengthwise and thinly sliced crosswise
• 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb. total), cut into 1-inch pieces
• 4 medium zucchini (2 lb.), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
• 1/2 teaspoon black pepper

• Garnish: Parmesan cheese shavings and fresh basil

Beef Kebabs
Ingredients
• 1 (1-pound) beef tenderloin
• 2 teaspoons Worcestershire sauce
• 1 medium-size green bell pepper, cut into 20 squares
• 10 cherry tomatoes
• 10 small mushrooms
• 2 small yellow squash, cut into 10 slices
• 1/8 teaspoon black pepper
• Cooking spray
• 1/4 teaspoon salt
•
Preparation
Prepare grill.
Cut meat into 20 (3/4-inch) cubes. Sprinkle Worcestershire sauce over meat. Thread meat, bell pepper, tomatoes, mushrooms, and squash alternately onto 5 (12-inch) skewers. Sprinkle evenly with black pepper.
Place kebabs on grill rack coated with cooking spray; grill, uncovered, 10 minutes or to desired degree of doneness, turning once. Sprinkle evenly with salt.
Tip: If using wooden skewers, be sure to soak them in water 30 minutes before threading to keep them from burning during grilling.