Chicken Rollatini a la Dee What you’ll need: 8 Chicken cutlets or 4 chicken breasts, sliced horizontally Re-sealable food storage bag Mallet or small heavy pan for pounding chicken Small amount white wine, chicken broth or water Filling 1 cup ricotta cheese, full fat (Polly-O or homemade preferred) ½ […]
Recipes
Dee’s Original Fajitas with Espresso-Cocoa Rub
Dee’s Original Fajitas with Espresso-Cocoa Rub Serves 6 This unique and full flavored rub will work equally well on beef or chicken. If you are vegan, try the rub on cubes or slices of tofu that has been drained and is very dry. Fajitas originated in Northeastern Mexico and Northern […]
Dee’s Easy Mexican Style Pinto Beans
Dee’s Easy Mexican Style Pinto Beans Serves 4-6 What you’ll need: 1 32 oz. can pinto beans 1 large onion, chopped 1 large clove garlic, finely minced ½ Jalapeno or other mild chili, halved (optional) Salt to taste Olive oil for frying For serving, all optional: Queso fresco […]
Soupe au Pistou
Soupe Au Pistou (French Vegetable-Leek Soup) What you’ll need: For the soup 1 leek, washed carefully and diced 1 onion, peeled and cut into 1 inch pieces 2 stalks celery, sliced 2 cups uncooked fresh green beans 2 cups large-diced potatoes 2 cups sliced carrots 2 cups seeded, diced […]
Spinach Salad with Blueberries, Oranges and Almonds
Spinach Salad with Blueberries, Almonds and Oranges Serves 6 What you’ll need: For the salad: 12 oz. organic baby spinach leaves, washed thoroughly You can use baby kale or mix kale and spinach together, if preferred 8 oz. fresh blueberries 2 Persian cucumbers, halved lengthwise and sliced 1/2 inch thick, […]
Fettuccini Alfredo Romano
Pasta Alfredo Romano Fettuccini Alfredo is something most of us have heard of or eaten. When served in most restaurants, it is a heavily-cheesed, cream-laden pasta, which is actually a bastardization of the original dish. This recipe is simple and delicious and will show you how to make pasta […]
Panzanella
Panzanella is a surprisingly simple salad made from cubed bread, which can be fried, baked or simply torn up and mixed with tomatoes and basil, dressed with a red wine vinaigrette and served. You can add whatever you like to your salad, including red onion, cucumbers, capers, olives (as I […]
Dee’s Gratin de Chou or Cabbage Gratin
Everything sounds better in French! For example the lowly cabbage is elevated to new heights solely by calling it “chou”. I was surprised to learn that there many variations of this dish. Unfortunately, most of them use heavy cream. I decided to make mine with a lighter béchamel (white sauce). […]
Dee’s Seafood Louis
This is my take on a very old favorite. Louis was once the ultimate in fine cuisine. I decided to add my own twist to this ageless classic. Dee’s Seafood Louis Serves 4 What you’ll need: For the dressing: 1/3 cup Best Foods or homemade mayonnaise 2/3 cup low […]
