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As I had to work until 7 last evening, I defrosted some boneless chicken breasts for a quick supper. However, I was at a loss as to what recipe to use. I went through a few websites, but finally found something interesting on Lidia's Italy. It was a recipe for chicken breasts with orange and Gaeta olives. The recipe looked very easy to prepare. The ingredients made it sound perfect for summer evening meal. The dish had both orange zest and fresh orange juice for nice fresh flavor, fennel powder for bit of anise taste, olives for a briny tang and fresh parsley at the end to brighten the flavors.
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I have had in my possession for awhile, a recipe for slower cooker beef sliders from the September 2013 issue of South Living Magazine. This recipe was part of an article which also featured the Buffalo chicken meatball sliders that I prepared earlier in the week. Both of these recipes would be great during football and soccer season as both can be prepared ahead then finished up with minimal time.

I also like them for an upcoming summer party I'm planning. It will be different from the standard hot dogs and hamburgers and everyone can help themselves. To go along with either sandwich you can prepare coleslaw, tomatoes and mozzarella (once the Jersey tomatoes start appearing in the market)  or Jersey corn. 
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​Every Friday night, Brandls Restaurant in Belmar has Fresh Catch Friday. Brandls prepares a special seafood dinner for two for $39. Recently, the special was beer battered cod with smashed cucumber, avocado and Brussels sprouts salad, finished off with a sweet chili sauce. The salad ingredients sounded a bit peculiar, but amazingly enough it was tasty. Perhaps it was the way the chef dressed the ingredients which  didn't let just one be  highlighted, but had them all blended together for a wonderful accompaniment. 
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On Tuesday of this week, our dog Daisy, crossed over the rainbow bridge to be reunited with our other Brittany Spaniel, Rose.  Daisy was with us for 16 years and as my husband would like to say, "she hit the doggie lottery." Daisy was very shy when we rescued her through NBRAN. The pictures of Daisy showed a dog quivering under a tree trying to hide from people. We don't know what kind of life Daisy had before us, but she came to love life at the Jersey shore. 
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When my daughter first started living in Manhattan after graduating from college, my sister-in-law and I met her after work. She took us to Redhead Tavern in the East Village. While doing a bit of research for this post, I come to find that the Redhead Tavern closed last December. However, prior to closing it was featured on one of the earlier seasons of the Food Network's Diners, Drive-ins and Dives.
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My husband adores his pasta. Sadly to say, we have it once a week and some times, not always, we can finish a pound of pasta between the both of us. Back in April 1991, Gourmet Magazine published a recipe for pasta with spring vegetables and prosciutto. This recipe is loaded with asparagus, broccoli, zucchini, fresh or frozen petits pois (tiny peas), and snow peas. At this late date in the spring, you can still find New Jersey asparagus in the food markets. Although trenette pasta (fettuccine with one ruffled edge) may be difficult to find, Wegmans carries mafaldine (fettuccine with two ruffled edges) pasta for just under $5 for 17.6 ounce package.
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Many years ago, a neighbor or ours, Ann,  use to make scarola and beans. I recall her soup being laden with dark leaf greens and white cannellini beans. We would dunk our Italian bread into the broth to sop up the juices.

I purchased one too many heads of escarole when I was making stuffed escarole. I dug out my Naples at Table cookbook, by Arthur Schwartz, to find a recipe for bean and escarole soup.  The recipe could use either dried cannellini beans or canned, plus 3-4 plum tomatoes, celery and parsley. No unusual ingredients here, but a bit of time is required. 
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During Lent, I wanted to try something different for a meatless Friday meal. For whatever reason, I didn't get a chance to stuff escarole. Recently, I had the time and thought this would be something different for supper. In the cookbook, "Lidia's Italy," by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, there is a Neapolitan recipe for stuffed escarole. I thought of it as an Italian version of stuffed cabbage. For those who are vegetarian, this is a wonderful dish to try as it's very satisfying. Escarole is high in fiber, contains vitamins A and B, which have antioxidant properties, and contains essential B complex groups of vitamins to name a few benefits.
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The other night I was at a loss as to what to make for supper. I wasn't in the mood for chicken or pork, but I did have some frozen shrimp that I purchased from Wegmans that is farm raised in Belize. I found the taste and quality excellent as well as the price, under $20 for two pounds. 

In had in my folder a recipe for grilled New Orleans-style shrimp from the July 2003 issue of Gourmet Magazine. There's an easy marinade for the shrimp, which is just olive oil, garlic and salt. However, what makes this dish so incredible is the sauce which has butter, chili powder, black pepper, Worcestershire sauce and some fresh lemon juice. It has kick and is, as they say, finger lickin' good! Make sure you have plenty of crusty bread on hand to soak up the sauce.
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Yup, I dug in my recipe file archives and found more delicious and easy pork recipes for those nights you’re going to baseball, lacrosse, softball or working the closing shift. I’m combining two nights of suppers here in this post. I hate to kvetch, but working an erratic work schedule throws your time management skills into overdrive. I can't imagine if I had young children, worked and had schlep kids around to their various activities while trying to get a healthy supper on the table.


​meet donna

A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.

​If you have questions or comments, click on the envelope icon above to contact me directly. 

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