Category Archives: Dinner Time

Chicken Parmigiano

Posted on December 2, 2010 by Sandy

“I feel like Italian food tonight.”  This is one of those quick dinners you can make in 30 minutes.  If you are going to serve with pasta or rice, get those started, then move on to pounding your chicken breasts.  … Continue reading →

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Eggplant Parmesan – Parmigiana di Melanzani

Posted on February 4, 2010 by Sandy

1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices Salt Flout 1/4 to 1/2 cup olive oil 2 cups your favorite pasta sauce 8 ounces mozzarella cheese, thinly sliced 1/2 cup freshly greated Parmesan cheese Preheat oven to … Continue reading →

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Pork Chops with Cardamon Pear Sauce

Posted on November 29, 2009 by Sandy

Pan fry pork chops and to brown and finish baking in the oven for 10 minutes at 350 degrees. Mix Cardamon Pear Butter with Pork Gravy and serve with mashed potatoes. So, so good. If you are out of Cardamom Pear … Continue reading →

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Butter Chicken (Murgh Makhani)

Posted on April 2, 2009 by Sandy

2 T peanut oil 2 pounds chicken thighs (boned and quartered) 2 oz butter or ghee 2 tsp garam masala 2 tsp paprika 2 tsp coriander 1 T chopped fresh ginger 1/4 tsp chili powder 6 cardamon pods bruised 1/2 … Continue reading →

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Green Pasta – al verde pasta

Posted on February 5, 2009 by Sandy

My mom didn’t have a food processor when I was kid, so all this would have been hand chopped.  I loved green spaghetti night.  I didn’t have the original recipe, so I kept trying to find a recipe that came close.  This … Continue reading →

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Sauted Lobster and Spinach Salad

Posted on January 9, 2009 by Sandy

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Double Pork Chops and Apple Gravy

Posted on December 3, 2008 by Sandy

2 double cut thick pork chops Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven.  Make pork gravy with apple juice instead of water or broth.  Serve with hot … Continue reading →

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Roast Lamb with Pinot Noir Sauce

Posted on November 3, 2008 by Sandy

If you don’t have time to grill, go for the roast. Servings: 6 People Ingredients 3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched. 2 tablespoons honey Pinot Noir Marinade: 2 cups Pinot Noir Wine … Continue reading →

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