Chicken Recipes/ One Dish Meals

Sauteed Chicken Cutlets with Cherry Tomatoes, Olives, Feta, and Basil

Sautéed Chicken Cutlets with Cherry Tomatoes, Olives, Feta and Basil ~ this recipe definitely transforms everyday chicken cutlets into something spectacular!  A simple and healthy dish with a Mediterranean flair and amazing flavors that won’t disappoint!

 

One package of thin skinless chicken cutlets, one pint of cherry tomatoes, some kalamata olives, garlic, fresh basil, and olive oil is all you need to make this chicken into a FABULOUS dish and it’s perfect every time!  This is an outstanding chicken dish because the flavors are bold, the colors are vibrant and it’s ready in less than 30 minutes!

This chicken dish is always satisfying and even a little addicting.

We’re always looking for ways to turn a simple package of thin chicken cutlets into something interesting and fabulous for dinner!  This happens to be one of them.

First, the chicken cutlets are lightly dredged with some flour, coating both sides evenly.  Then they are sauteed in a large skillet with some olive oil and butter for a few minutes, until they are fully cooked and transferred to a serving plate nearby.

 

Using the same skillet, we added in some fresh garlic, cherry tomatoes and kalamata olives, and sautéd them with olive oil for about 2 minutes.  Then spooned the entire mixture over the chicken and topped with crumbled feta cheese and fresh basil.

Simple, fresh tasting and delicious!

My favorite part of this dinner?  Is that it’s entirely made in ONE skillet – for easy clean up!   This is one of those quick and easy skillet dinners; the only difference being it offers a very light and refreshing taste to the chicken.  Trust me, it is truly FABULOUS!

NO need to add a lot of seasonings with this recipe, since the key ingredients are the kalamata olives and feta cheese that add enough flavors to make this dish so outstanding!  My family really LOVE it!

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Casseroles/ Vegetable Sides/ Vegetarian Recipes

Creamy Potato and Zucchini Au Gratin – Italian Style!

Creamy Potato and Zucchini Au Gratin ~ is a creamy version and a twist on our Mom’s recipe for her roasted potatoes and zucchini side dish.  Since everyone loves potatoes, I wanted to turn her recipe into a creamy version, making this the ultimate creamy potatoes and zucchini au gratin super easy!  The best part is, I cut the time in half than most recipes out there!

This recipe was posted a few years ago and I wanted to revive this one since it’s one of our all time favorite! I even updated the photos as well. I don’t know about you, but if you have an abundance of zucchini in your garden, I thought this would be a great way to use up some of that zucchini with this recipe.

Creamy potato and zucchini au gratin is so fast and easy all you need is potatoes, zucchini, some cream, parmigiano cheese and fresh herbs. Then bake it to perfection!  This a delicious side dish that pairs very nicely with any meat or fish entrée!

When I get home, I have about an hour (if I’m lucky) to get dinner on the table. So instead of layering the potatoes and zucchini, I just mix all the ingredients together and pour it into the baking dish.  Nothing fancy, but it works very well and you get the same creamy and tender texture results!

Also, to cut the time in half, I recommend to use a handheld mandolin slicer for slicing the potatoes and zucchini. It’s faster, easier and it rinses off clean in seconds.

Here’s a Tip: I buy fresh herbs and after a few days, I put them into a zip lock bag and place them into the freezer. This allows me to have fresh herbs anytime I need them.  They last in your freezer for about 1 month.

The ingredients and full instructions are listed in our “new recipe card” below and you can easily print this recipe without the photos.  

First, preheat your oven to 375 degrees.  Slice the potatoes and zucchini thinly.
In a large mixing bowl, using your hands or large spoons, mix together all the rest of the ingredients until well coated.

Spray lightly with cooking oil in a 13″x 9″x 3″ or  8″ x 12″ deep baking dish.  Pour the entire mixture into baking dish.  Flatten the mixture with the back of a spoon.

Sprinkle on top 2 tablespoons of parmigiana cheese and 2 tablespoons of bread crumbs.

Bake uncovered for 40 minutes, until potatoes are tender and bubbly.

 Remove from oven and allow the casserole to settle and sit for 10 minutes before serving.  Then slice into desired portions and serve!
Try this recipe and let me know what you think.  Enjoy!

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Salads and Sides

Italian Cauliflower Salad

This Cauliflower Salad is incredibly delicious and incredibly light and couldn’t be more Italian.  It’s loaded with tender cauliflower florets, kalamata olives, capers, lemon juice, extra virgin olive oil, garlic and red pepper flakes to give it some heat. Then it’s chilled for at least 2 hours before serving.  An old recipe from our mom, only this time we added a few more ingredients to make it a little more flavorful and spicy. Continue Reading…

Vegetable Sides/ Vegetarian Recipes

Broccoli Rabe Steamed and Sauteed

Broccoli Rabe Steamed and Sauteed ~ is a healthy green vegetable that has a nutty and bitter taste to it, but when you saute broccoli rabe in olive oil, garlic and red pepper flakes with a little salt, it becomes delicious! There’s a secret to minimizing the bitter taste with this green vegetable, and it’s so simple you’ll be amazed next time you make broccoli rabe.

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Salads and Sides/ Seafood Recipes

Zesty Lemon Shrimp and Mango Salad

Zesty Lemon Shrimp and Mango Salad ~ is made with sweet mango, cooked shrimp, crunchy jicama and yummy avocado then tossed with a zesty lemon vinaigrette with a generous amount of cilantro! This salad is ideal for a warm summer evening.  Shrimp and Mango Salad is super healthy, flavorful and… is vegan, gluten free, works perfectly for low-calorie and even low-carb diets.

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Appetizers/ Sauces/ Seafood Recipes

Grilled Shrimp Kabobs with Arugula-Walnut Pesto

Grilled Shrimp Kabobs with Arugula-Walnut Pesto. Easy bite-size shrimps on skewers are grilled until they are lightly brown, then topped with a fresh pesto sauce made with fresh arugula and walnuts.  So good, the arugula-walnut pesto is what enhances the flavors of the grilled shrimp making these the best tasting shrimp kabobs! And, it makes a terrific appetizer to serve your guests on any weekend!

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