One Pan Chicken & Spinach

One Pan Healthy Meal!

4 chicken cutlets
1/4 cup extra virgin olive oil
1 cup bread crumb mixture
1 bunch of baby spinach
2 garlic cloves minced and separated
Pinch of red pepper flake
Small onion chopped
1/4 cup basil
4 fresh Organic Roma Tomatoes; seeded and diced
Balsamic vinegar


Preheat a large skillet with 2 in sides with a drizzle of olive oil
In a shallow bowl pour EVOO
In another shallow bowl place bread crumbs in it
Place chicken breast in EVOO & roll in bread crumbs
Place in pan and don’t move for 3-4 minutes
Flip for another 2 minutes
Place on paper towels to drain.
Add more olive oil in pan
Add one garlic clove
Add spinach and toss with olive oil and garlic and sprinkle a pinch of red pepper flake.
Place in bowl
Add more olive oil
Add chopped onion; sauté till soft
Add last garlic clove & pinch of red pepper flake
Stir for one minute
Add tomatoes and basil
A splash of balsamic vinegar
Stir till soft and saucy
To Plate:
Place spinach on plate
A chicken cutlet on top of spinach
And top with tomato mixture

Happy Holidays!

The holidays are here and what better way than to spend it with family, friends and fellow neighbors than over cooking?

This is my favorite time of year and its not because of presents... the tree... the lights... hot chocolate and 'Meet Me In St Louie'. It's the food that we celebrate with!

Most of my memories are the cookies my Great Grandmother Prida would make; Kolaczki's. 

She also used this nut filling and the brand SOLO for the fruit filling.  You can use fruit preserves as well but SOLO is tradition in my family.

COOKIES:

1 lb. Butter softened
1 lb. Cream cheese
4 cups Flour
1/4 tsp. Vanilla
Mix all ingredients and refrigerate for at least two hours or overnight. Keep cold through whole preparation. Roll out dough on a surface coated with confectioners' sugar. Cut squares from dough approximately 1 1/2 inches.
NUT FILLING:
2 cups chopped walnuts
1/4 cup sugar
1 egg white
1 tsp. vanilla
Beat egg white until frothy, add the rest of the ingredients. Use 1/2 teaspoon of filling to each square. Roll filled cookie starting at one corner to the next. Sprinkle filled cookies in confectioners' sugar before baking. Place on cookie sheet seam side down. Bake at 350 degrees for 10 minutes. Sprinkle baked cookies again in confectioners' sugar.

Pancetta & Peas

PANCETTA & PEAS

A simple dish with simple ingredients!

What you need:

1/4 lb. Panchetta - small cubes

Half Package Frozen Peas

Half Box Whole Wheat Angel Hair Pasta

(I Prefer Gia Russa Whole Wheat Angel Hair; great texture)

2 Cloves Garlic Minced

Red Pepper Flake to Tasting

1 tsp. Oregano or Italian Seasoning

Salt

1 tbs. Olive Oil

3 tbs. Extra Virgin Olive oil

Parmesan Cheese

Start heating water for pasta; cook and reserve 1 cup.

In a large skillet heat panchetta with the plain olive oil until browned.

Add garlic saute over low.

Add peas and reserved pasta water.

Scape up bits on bottom of pan.

Once peas are tender and water has reduced to almost less than half add pasta.

Add extra virgin olive oil and seasoning.

Season with salt and red pepper flake.

Toss pasta till well coated.

Plate and top with grated Parmesan.

Simply Delicioso!



My infamous bread crumb mixture

Life has been super busy and I recently decided to major in Health and Wellness. Im super excited about it and am very anxious to get my degree so I can work in the field. In a lot of my recipes I use this bread mixture for many purposes. I make the mixture and freeze and when I want to use it I take it out before I leave for work and by dinner time there ready to use.
HAPPY EATING!

My infamous bread crumb mixture:

2 cloves of garlic
1 bunch fresh parsley
4 slices 365 Everyday Value Organic Touch of Honey Whole Wheat Bread
2 oz or 1/2 cup Parm Reggiano

In a food processor place all ingredients in and turn on until it turns in to crumbs.

This is amazing on top of pastas; baked pastas, bread meats (especially Chicken), broiled veggies and sprinkle on top (especially broccoli), top soups with it... etc.

Brussle Sprout Casserole

I love this in the fall/winter months. Its really good with diced greenbeans as well. Just use two pounds cut in half and add those yummy crunchy onions on top instead of bread crumbs.

1.5 Lb. brussel sprouts
1/4 cup chopped bacon; reserve 1 tbs. fat
2 tbs. butter
1/4 tsp. nutmeg
1 clove garlic
2 cups milk
5oz (1 cup) grated Gruyere Cheese

1/4 cup Parm grated
2 slices of bread
1 clove garlic
Handfull fresh parsley chopped
2 tbs olive oil
Sprinkle Paprika

Preheat oven to 400

Bring large pot to boil; salt
Trim sprouts and clean
Drop in boiling water
Place in pot of ice water to shock
When cooled slice in half

In sauce pot cook bacon
Place on paper towel and reserve oil

Place oil back in pan with butter
When butter melts add garlic and saute till soft
Then add flour
Wisk 1 min until incorporated
Slowly with wisk add milk
Cook 2-3 minutes then take off heat
In the meantime; in food processor add parm, bread, garlic and parsley; grate till sandy
Add olive oil

In sauce add cheese and reserved bacon; stir to combine does not need to be melted

In a 2 quart baking dish add sprouts, top with sauce then bread crumbs

Sprinkle with paprika

Bake for 15-20 min till golden

Coconut Shrimp Cakes

Like you all know, I am obsessed with the Food Network and now the magazine. They have this Chairman Challenge in each issue where you have to create a dish with the secret ingredient. Coconut was the ingredient.

What to do with coconut? Only thing I could think of was Coconut Shrimp which my favorite is from Red Lobster because it comes with this yummy Pina Colada Sauce.

Coconut Macaroons which you can’t really make that any better...

Then a light went off in my head.

I’ve been going on a crab cake craving and I thought Coconut Shrimp Cakes!!!

Coconut shrimp cakes &
Spicy Cilantro Colada Sauce

1 Package Coconut - Divided
1/2 Cup Macadamia Nuts
1 Cup Panko Bread Crumbs
1 Shallot Finely Chopped
1 Can Pineapple w/ Juice Reserved - Divided
¼ Cup Yellow Pepper Finely Diced
¼ Cup Red Pepper Finely Diced
2 Small Carrots peeled and chopped in chunks
1 Lime & Zest
1 Can Coconut milk
½ Cup Coconut Cream – Divided in ¼ Cups
¼ in Piece Ginger
14 Med Sized Shrimp (26-30 count per lb.)
1 Egg
2 Slices Fresh Bread Crumbs
½ Cup Greek Yogurt
¼ tsp. Cayenne Pepper
¼ cup Cilantro, plus some sprigs

- Take ½ cup coconut and place in low broil and toast
- Zest lime (put to side) and juice
- In a med size stock pot add lime juice, 1 can coconut milk, ½ cup coconut cream, juice from pineapple, ginger, and a sprig of cilantro
- Place on med/low heat and bring to low simmer
- Add shrimp and simmer; about 6 min. (Shrimp will be bright and pink)
- Drain and set aside to cool reserve ginger and ¼ cup stock
- In food processor take ½ cup of macadamia nuts and chop
- Put half on baking sheet and toast – cool
- Mix Panko with the toasted coconut, and toasted nuts place aside
- In a sauté pan add shallots, cook till soft
- Add peppers, cook till soft
- In a food processor place carrots and half of the reserved ginger chop fine
- Add carrots to pepper mixture, chopped ginger, lime zest, and chopped non toasted nuts
- Take ¼ cup of pineapple and chop very fine, add to veg mixture
- Cook for 5 min. then cool
- In food processor take bread slices and chop
- Mix bread crumbs and one egg to veg mixture
- Take cooled shrimp and place in food processor and chop till med fine
- Add to veg mix
- Place in fridge for at least an hour, make sauce (recipe below)
- Form into patties and place in med/high preheated pan with oil and 1 tsp butter
- Cook 3 min on each side, repeat by adding more butter and oil


Spicy Cilantro Colada Sauce
- Mix yogurt, cilantro, cayenne, ¼ cup pineapple finely chopped, ¼ cup coconut cream, and ¼ cup coconut in food processor
- Chill and serve drizzled on top

Summer Veggie Pasta

 Flavorful, Easy & Healthy!

2 Pints Cherry Tomatoes; Sliced
1 Small Bell Pepper Red or Yellow; Chopped
1 Large Zucchini, Chopped
2 Cloves Garlic, Chopped
Couple Sprigs of Thyme
Olive Oil
Salt and Red Pepper Flakes
Butter

3 slices bread
1 Bunch Fresh Parsley
1/4 Cup Grated Parm
1 Clove Garlic
Smidgen of Red Pepper Flakes

1 Package (1 Lb.) Rotini Pasta Reserve Some Pasta Water
Salt and Olive Oil

Preheat oven to 350
In a 8x8 dish butter the bottom and sides
Place tomatoes, pepper, zucchini and garlic in bowl
Toss with good amount of olive oil to coat and sprinkle with salt and some red pepper flakes
Place in buttered dish

In a food processor add bread, garlic, parm, and parsley and pulse until combined and made into bread crumbs.
Place on top veggies and drizzle with more olive oil.
Place in oven for 30 min.

In the mean time boil 4 quarts of water and salt and drizzle olive oil
Add pasta
Cook till al dente
Reserve Pasta Water

When the veggies are ready place drained pasta in large dish and toss with the veggie mixture
You may want to add some pasta water to make a sauce I usually add about 1/4 - 1/2 cup depending how dry it is. Sprinkle with more parm.
Serve with crusty bread becuase you may want to lick the bowl!

It does make a lot for David and I. The left overs are even better. Its delish hot and cold. Even better heated up and tossed with some sauted chicken for a quick meal.

Polish Pork Ragu

A year ago I had my grandparents come to my place for the first time and whenever I think of them I think of my Pop's great wine and bbq sauce (the southern in us) and gnocchi, galombkis, kelbasi and sourkraut (the polish in us)...  I wanted something really special to share with them... So, I decided to make homemade gnocchi and pork ragu. Needless to say; it was a hit!

- Pork - Ragu -

1 Pork Tenderloin (around 1.5 lbs)

1/4 lb. Pancetta

1 med Spanish Onion finely chopped

2 cloves Garlic minced

1 cup Red Wine

1 bunch fresh Parsley chopped 

1 tsp. dried Basil chopped

1 tsp. dried Thyme

      2 cans diced Tomato

2 cans Tomato Sauce

     Olive Oil

     Salt and Pepper

- Take a stock pot and place oil to lightly coat and place on med/high heat

- Salt and pepper tenderloin

- Once pot gets hot place add the tenderloin; sear on all sides

- Take out once seared and set aside

- Add onion and stir, cook til tender

- Add garlic and stir for one min. careful not to burn

- Add wine and deglaze

- Add canned tomatoes and herbs

- Replace with tenderloin and turn to simmer 

- Simmer about 2 hours or until tenderlion is fork tender

- Once tender take tenderloin out

- Let tenderloin cool to touch and flake

- Place back in sauce and reheat about another 30 min.

* Note: if sauce is thick either add some pasta water from gnocchi or some more wine to get to correct consitency

- Gnocchi -

1.5 lbs peeled potatoes (about 3 medium sized potatoes)
1 cup flour
1 egg, well beaten
Salt
*Special equiptment: Potato Ricer

- Peel and slice potatoes cover with cold water and place on high

- Once it starts to boil; boil for10 min or untill you poke with a fork & they fall off (don't over boil; causes sticky gnocchi)

- Pour in colendar; reserve 2 cups water to place in sauce if need to thin

- Take a cooke sheet and rice potatoes

- Spread out and sprinkle with salt; let cool for 20 min.

- Pour egg over potatoes

- Sprinkle with flour and kneed

- Kneed and add more flour by the tablespoons if needed

- Once it colds a cooke dough like consistency roll in a ball & cut in fours & fours again

- Put in corner of pan and sprinkle flour on the remaining surface

- Make a floured surface to roll (This is a good time to take a large pot and place to boil *Remember to add salt

- Take a triangle and gently roll out to a long rope; 1/4in thickness

- Take a paring knife and cut 1/4in peices

- Place on baking sheet

- Once all are rolled and cut add to boiling water in batches (about 12-15 at a time)

- Once they start to float let boil another 1-2 min.

- Take a strainer and gently remove

(If your making just the gnocchi add to a sheet with papertowels.  Once all batches are done remove paper towels and place in freezer.  Once frozen place in a bag and when you want to use them boil like above)

- Add to sauce

- Once all are added to sauce stir and cook 10 min.

- Serve with a sprinkle or parm

Southern Fish Stew

Southern Style Fish Stew

****Enjoy with some crusty bread on a rainy night!****

1/4 Ib. Pancetta cubed
3 cloves Garlic
1 Onion chopped fine
4 cups milk
1/2 cup clam juice
3 Potatoes cubed
1 Can Creamed Corn
Salt and Pepper
1. lb. White Fish of choice (I like Haddock)
4 eggs


* In stock pot add tsp oil over med/high and add pancetta - cook till done
* Add onion - cook till soft and add garlic stirring not to burn for one min.
* Add milk and clam juice
* Add potatoes and cook on simmer until potatoes are tender
* Add 1 can Creamed Corn and stir to combine adding salt and pepper to taste
* Add White fish cook additional 15-20 min until no longer clear
* Crack Eggs on top and top with salt and pepper simmer 10 min until eggs are cooked

A New Staple!

I have found a new staple item in my kitchen. Mayo made out of olive oil. It's amazing! On the package it has a recipe for roasting veggies which I practically make every night. I would have never thought to mix my potatoes and other root vegetables with mayo and roast. But it gives such a subtle flavor and is so yummy. AND ITS GOOD FOR YOU!

Im sure there is going to be many other ways to use this but I just wanted to share with the foodies. You should get it and experiment with it!



Ok! I love Pillsbury... you can do so many things with their products. So one way to spice up your crescent rolls. Sprinkle with parm, parsley, and garlic... roll and bake and Viola! A whole new way to eat a crescent! Yum!






Well, I hope some of these ideas inspired someone to experiment in the kitchen!




Happy Eating!

Meatloaf

This is my version of a meatloaf. It has an Italian twist which is moist and flavorful. No eggs here! Ricotta cheese acts as the binder. Great served with mashed potatoes infused with garlic. (As I boil my potatoes I add 2 cloves of garlic to the water and mash it into the potatoes..thanks mom!)

1 lb ground beef

½ Zucchini; chopped

½ large green pepper; chopped

1/2 large red pepper; chopped

4 slices pancetta; diced

1 med onion; chopped

2 gloves roasted garlic smashed

4 tbs + 4tbs Balsamic Vinegar

1/4 + 1/4 cup Ketchup

½ tsp Garlic powder

½ tsp Onion powder

Pinch Red pepper flakes

2 tsp Italian seasoning

½ Cup Bread Crumbs

¼ cup Ricotta Cheese

• Heat oven to 350
• In saute' pan dizzle with olive oil over med heat and pancetta and cook till crisp
• Add onion; saute till soft and almost caramelized
• Add zuchinni and peppers; saute about 5 - 10min; until soft
• Add garlic and stir one min
• Let cool
• In mixing bowl add ground beef, veggie mixture, 4tbs balsamic vinegar, 1/4 cup ketchup, seasonings, bread crumbs, and ricotta cheese
• Mold into loaf pan
• Mix remaning 4 tbs balsamic vinegar with 1/4 cup ketchup and pour over loaf
• Bake 40 min and let cool before slicing

Thank you Cabernet Sauvignon!

I have been sick since NEW YEARS EVE! I even fell asleep before the ball dropped (very disappointing) I started feeling like myself yesterday and sick of eating canned soup; I wanted to cook a comfort meal and even more comforting dessert. My menu planned of pot roast with mashed potatoes, carrots, peas, and brioche berry bread pudding. As I start my pot of oil to sear my pot roast it splatters and about 1/4 cup of oil decides to pop on my arm... (OUCH!!!!) At first I was in shock... then in agonizing pain. I was so upset because I was so looking forward to drinking a glass of the best wine ever (Barefoot Cabernet Sauvignon) listen to my new Dean Martin CD (thanks Grandma) but yet I cooked my arm. (And I thought olive oil was good for your skin) So, instead I freaked out and ran all around my duplex (people below were prob wondering what the heck I was doing. Finally, when my scorching arm 'cooled' down I did cook my delicious comfort meal! (just drank the bottle of wine to ease the pain while I cooked)



Thought I would share the pain (picture of when it happened and day after (Ouch!)


After that heres a pretty site!

Brioche Berry Bread Pudding

• 5 eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tbs vanilla extract
• 1 tsp lemon zest
• 1/2 cup sugar
• 2 cups blueberries (frozen)
• 1 cup dark cherries (frozen)
• 1 loaf brioche bread (or other egg bread)
• Cut bread in 1/2 in cubes and let sit out in oven uncovered overnight to let dry out
• Place bread in 9x13 buttered dish
• Heat oven to 350
• Wisk in medium bowl eggs, milks, vanilla, lemon, and sugar
• Pour over bread
• Sprinkle fruits and push down to soak all pieces of bread
• Let sit 10-15 min
• Place in oven for 35-40 min until set
• During baking make glaze (recipe follows)
• When done pour glaze over and let sit until cooled

Glaze

• 1 cup powdered sugar
• half squeezed lemon (add more if needed)
• 1 lemon zested
• Mix together and top on hot bread pudding

Baked Ziti

For the love of Pasta!

• 2 cups dried ziti
• 1 sweet onion, diced
• 1 garlic clove, crushed
• 1 jar basic tomato sauce ( Don't make it! I prefer marinara with basil)
• 1/2 cup heavy cream
• 2 cups ricotta cheese
• 1 1/2 cup smoked mozzarella
• 1 cup sharp provolone
• 1/2 cup parm
• 1 egg

• Cook ziti in salted boiling water until al dente'

• Heat saute' pan over med heat and add some olive oil; add onion; cook 5 min.
• Add 1 clove garlic and stir one min
• Add tomato sauce and simmer 2 min
• Add cream
• Add 1/2 cup of ricotta
• Add 1/2 mozzarella cheese
• Simmer while preparing the rest

• In medium mixing bowl add cheeses, egg, and touch of salt

• In large mixing bowl add drained ziti and tomato mixture; mix

• In a oiled 9x12 casserole dish fill with half of ziti mixture
• Add all of cheese mixture
• Top with remaining ziti mixture

Topping

• 1 tbs butter
• 1tbs olive oil
• 1/2 cup Italian bread crumbs
• 1/4 cup grated parm cheese

• In small fry pan heat butter and heat until bubbly
• Add garlic while stirring
• Add bread crumbs and oil and stir till coated and moist
• Add grated parm
• Top ziti

• 350 degree oven covered with foil 45 min and uncover and continue another 15 min
• Cool 15 min before serving

Salmon Cakes

I made these the day before Thanksgiving because
I had extra salmon from the night before. I had it over a bed of spinach. There were tons left and because I was hosting Thanksgiving I reheated them in the oven the next day and served them as an appetizer with other finger foods and they were a huge hit.

• 1/2 lb. Salmon Fillet; flaked
• lemon
• salt pepper

• 4 tbs Butter
• 3 tbs olive oil
• 3/4 cup finely diced red onion
• 1/2 cup finely diced red pepper
• 1/2 cup finely diced yellow pepper
• 1 cup finely diced celery
• 1 clove crushed garlic

• 6 slices wheat bread

• 1/4 cup chopped fresh parsley
• 1 tbs capers
• 1/4 tsp hot pepper sauce
• 1/2 tsp Worcestershire sauce
• 1/4 cup olive oil mayo
• 3 tbs Dijon mustard
• 1 tbs Old Bay Seasoning
• 1 egg

(Note: I make the salmon for dinner the day before by taking 1 lb and drizzling with olive oil, lemon, and salt and pepper under the broiler until flaky about 30 min.)

-Make sure your salmon is cold so it flakes nicely.
-Place 1 tbs olive oil and 1 tbs butter in a saute' pan over med/med-high heat until butter bubbles. You may need to add more oil and/or butter during cooking the veggies.
-Add onion and cook until translucent about 3 min.
-Add peppers and celery and cook till tender about 5 min.
-Add Garlic and stir for 1 min. Set aside and cool.

- Place bread in toaster to toast nicely where its completely dried out
- Place in food processor and stop when you have fresh bread crumbs

-In medium size mixing bowl whisk parsley, capers, hot pepper sauce, Worcestershire, mayo, mustard, seasoning, and eggs until combined
-Add flaked Salmon, and 1/2 of bread crumbs, and veggie saute' and mix until combined
-Chill in fridge to set about 30 min.
-Make into patties and coat in the rest of bread crumbs
-Chill before ready to make (can be made 1 day ahead)
- Heat skillet over med-high and add 1tbs olive oil and 1 tbs butter until it bubbles
- Add patties and cook on each side about 3 min place on wire rack in warm oven to keep fresh
- Serve with sauce (recipe below)
( I serve over spinach leaves with crusty bread)
Sauce

• 1/2 cup olive oil mayo
• 1/4 cup Dijon mustard
• 2 tbs capers
• 1 tbs creamy horseradish
• Splash hot pepper sauce
• Combine and chill till ready to use

Why Im Blogging!

I can remember spending the summers in North Carolina with my Nana and Papa. My Nana always cooked a huge breakfast with eggs, sausage, toast and would prepare all day for the wonderful southern dinner. My first cooking lessons began in her kitchen.  I loved to flour the meats for frying... as you know you fry everything in the south.


When my family moved to NJ I found a huge passion for Italian. Before I only thought of spaghetti and meatballs and pizza as being Italian. I became best friends with a girl named Christina Barbato.  I loved her Italian family; they all are were wonderful cooks. Her dad owns a catering business! I can still remember eating roasted peppers with crusty Italian bread soaking up the olive oil and balsamic-so simple; yet so delicious.

My biggest cooking tragedy was spending hours and hours of making fresh pasta and filling for ravioli.  When I put them in the pot of water I watched while they separated and fell apart. I was 16 and balled my eyes out because I had worked so hard.




I named my blog Prida Foods because well, Prida is my last name.  But it's Spanish and it means pride.  So, Prida Food's it is as I take much pride in the food I make.Im now 23 and live an hour away from my family. As I don't cook every night; I do cook meals that I can make into other meals. Now, that I have my own kitchen and can buy my own food I have been creating meals one after another. That is why I have decided to start a blog so I can keep all of my recipes together instead of written on manila paper scattered around the house. I then started cooking for family dinners. I'll never forget my first meal. I love using garlic. I use it in everything. I guess I added too much because my mom thought she was having a heart attack but turned out to be heart burn. I started a job as an Nanny for a Jewish and Italian family in NJ at the age of 17. The mother went to culinary school and had the freshest ingredients and I loved going there to eat! We would cook together and she gave me some good pointers that I use today. She also led me to love baking. I became great at sugar cookies. I made them for gifts one Christmas and had people calling me asking if Martha was out of jail.I then began making things in the kitchen at home when I would cook for my brother. I would make simple things but would never follow directions and would always add different ingredients. Sometimes it was awful but my brother still ate it. One of my greatest memories is when I'd act as if I was on a food show by telling my brother how to make what I was making-then he would clap as my audience then sample the dishes!