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Sometimes at the end of the day you just need to NOT eat Italian!  This recipe though it has all the Mediterranean goodness that we love on a daily basis – has a “bit” of French in it and came out wonderful!  I’m “all about the sauce”!  And I serve it over brown rice – but obviously can be white or basmati.  Whatever makes you happy!  I can tell you the CHICKEN was happy! With that 1/4 cup of Flaming Cognac!!!


  • 2 LARGE CHICKEN BREASTS – CUT IN HALF – I — USED ORGANIC-  I swear I can tell the difference
  • 1/4 CUP OF COGNAC-  You can buy fairly inexpensive one — it’s for cooking!  YES you can take drink!
  • BALSAMIC DRIZZLE –  in gourmet section of store— just keep on hand- great over Burrata cheese


1.  In deep skillet heat the oil and butter over high heat.  Season with Lawry’s Salt and Pepper.  when fats

are hot but not smoking add the chicken and cook on one side till even golden brown.  About 5 minutes.

Flip to other side and again brown till golden.  Another 5 minutes.

2.     Reduce heat to medium high.  Add shallots and garlic burying them under the chicken at the bottom

of the skillet.  Saute covered, shake pan a bit until shallots are brown and chicken cooked.  About

20 minutes.

3.      Heat the Cognac in small pan over medium heat for about 30 seconds.  Ignite with LONG match and

pour oven chicken,  Shake pan till flames subside.  It will flame like crazy and Chicken is SO very


4.       Stir in tomatoes and  continue cooking until sauce is nicely blended.

5.        Drizzle a bit of the Balsamic Glaze on top.  Do not mix!

6.        Serve over rice.

YUMALICIOUS!  .  I promise – simple yet great dinner party dish!

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  • Organic Chicken Breast – 2 Breasts- POUNDED thin
  • Salt and Pepper
  • 1 Egg – beaten
  • 1/4 cup white flour
  • `  1/4 cup Panko Bread Crumbs
  • Olive Oil
  • Eight or so slices Fresh Mozzarella – thinly sliced
  • Fresh Parmesan
  • Jar of White Linen VICTORIA Marinara Sauce – Cosco- AMAZING I swear!!  And I’m a fresh ingredients cook all the way — this is a savior for quick, easy and yummy!


Preheat Oven to 400 degrees

Season chicken on both sides – I use LAWRY’ Seasoning Sauce and Pepper

Dredge each breast in the flour – top off excess

Dredge the breast on both sides with PANKO

Add couple of tablespoons of Olive Oil to bottom of pan and add 2 chicken breasts and cook until golden brown on each side.  ( 2 minutes or so)

Transfer to baking sheet or lasagna pan and top each breast with some tomato sauce, few slices of mozzarella, salt and pepper and a tablespoon of Parmasean.

Bake in the oven 5 – 7 minutes until chicken is cooked and cheesed brown and crusty.  Decide how crusty you want it.


I served over wheat spaghetti with some sauteed eggplant that I topped with again THE SAUCE!

Couldn’t be easier!  I don’t have any idea WHO makes that Cosco sauce but they are my NEW best friend!!!  I guess I should ready ingredients and make sure its not full of anything scary but it tastes amazing!  THANKS Steve… my friend who loves it!

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Corn Pudding Creamy and Delicious

Seriously this is the most delicious thing that I have made in a long time and it takes MINUTES of your time!!  I served it with Crown Roast of Pork and everyone raved about it.  Even made it the day before believe it or not and it stayed really well.  Just took it out and had it at room temperature and then put it in oven for few minutes.


  • 1/2 Cup Butter, melted  ( one stick)
  • 2 eggs beaten
  • 1 (8.5 ounce) dry corn bread mix
  • 1 – 15 oz can whole kernel corn – drained
  • 1- 15 oz can cream corn – NOT drained – duh!
  • 1 cup Sour Cream – I used the FULL fat kind


  1.  Preheat oven to 350 degrees and lightly grease baking dish – smaller lasagna dish works- or 9 x 9 baking dish.
  2. In medium bowl, combine butter, eggs, corn bread mix, both corns and sour cream.  Mix well and spoon into baking dish.
  3. Bake for 45 minutes in the preheated over until top is golden brown.  Stick tooth pick or sharp knife in the middle to make sure it is cooked thru and not runny.

I promise it is light as a soufflé and just yummy.  Serve with pork, beef, BBQ and I will serve this one with turkey chili on New Years Day.  Enjoy and the very best of 2016!!!  I’ll have this on you tube shortly!

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Empanadas de Pavo or Turkey Picadillo Empanadas are both fairly easy to make and yet different and super tasty!  I had an inkling for Sunday dinner to make something out of the ordinary for the weekly video.  I am Spanish and grew up with Spanish style food and for some reason these came to mind.  Basically Empanadas are from Spain, Portugal, South America, Cuba – all the “tasty food” countries!  Well my taste anyway!  I think you will enjoy these and as they can be made small for appetizers or larger for entrée they are yummy and versatile!   You can actually stuff these guys with cheese, fruit, meat, anything that you would put in a turn over.  You can also freeze them for a week or so if they are wrapped individually.  Just throw in oven don’t even have to defrost.

INGREDIENTS –  made about 10 appetizer size Empanadas

  •  2 hard boiled eggs
  • 1/2  medium onion – chopped
  • 5 garlic cloves – chopped – if huge use 4
  • 1/2 tsp Cumin
  • 12 tsp Oregano
  • 1/2 tsp Cuban Seasoning
  • 1 lb Lean Ground Turkey
  • Stuffed Pimento Olives- large ones – about 10- chopped
  • 14 Oz Can Italian Tomatoes – chopped
  • 1 package Pillsbury Frozen Pie Crust Dough – BOTH crusts


FIXINGS – Heat oven – 425 degrees

Cook onion and garlic in heavy skillet – stir till soften.  Add Cumin, Oregano and Cuban Spices — IF you can’t find or don’t have Cuban Spices – and you have a lemon – just grate a little bit in with seasonings.  I cook by taste and improvisation!  Cook about 1 minute and stir in turkey!  You can totally use Beef-  we are just to use to turkey in our kitchen that if someone tells us it’s going to kill us we are DEAD!  Death by ground turkey!  News alert!

Cook until turkey has no lumps – stir stir stir!  It should be as fine as you can get it.  Add the raisins and the olives, Lawry’s seasoning salt, pepper and tomatoes with juice.     DON’T be SCARED!  Taste the sauce – if you want to add more olives or raisins GO for it!  It’s all about what it taste like to you – this is not exact science!!  Stir occasionally and cook until liquid is reduced but still MOIST.  Spread on large dish to cool!

THIS IS VERY IMPORTANT!  If meat is warm it will MELT the dough.  That is NOT pretty!

Take large sheet of wax paper- if its slippery use dampened towel underneath.  Roll out pie dough –  I only had a 4″ disk so my Empanadas were appetizer size.  It you want to use the tomato can as a disk you can make larger entrée size.  Actually you would have to use larger tomato can! Or very large wine glass.

Place a couple of tablespoons of the Empanada Picadillo mixture in the dough disk and top with slice of boiled egg.  Moisten edge of disk with water and fold over to form a semicircle, then crimp with fork.  See photo!

These can be fried — but then they are fried.  I find that putting them in the oven until they are brown and crispy works JUST fine for us that would like to stay in their skinny jeans!

SERVE WITH – Black beans, a little brown rice (or white if you prefer) and I fry some NORMAL bananas – not Plantains – in a little vegetable oil and top with dab of Pure Maple Syrup.  These bananas are to “die for”–and in my opinion much tastier than Plantains!


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