Tag Archives: Free Version

Pan Seared Chicken Napolitano

Want rich, comfort food that will not make you feel guilty?  Thy this quick and easy an seared dish. It takes 30 minutes to make and only uses one pan. But don’t let that fool you:  the rich, meaty tomatoes and fresh garlic flavor the chicken as in Napoli and pack a quite satisfying punch.

Serve over a bed  whole wheat pasta for a wholesome treat. Serve over roasted potatoes or brown rice for a gluten- free version of this meal. Enjoy!

Ingredients: (for 2)

2 boneless, skinless chicken breasts
1 large paste tomato, or 2 Roma tomatoes coarsely chopped
1 large garlic clove, minced
3 Tbls olive oil
1 Tbls red chile oil
2 Tbls balsamic vinegar

In a large sauté pan, heat the oils and the vinegar. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Turn the heat off and add the garlic, stir and let cook for 30 seconds add the tomatoes. Stir to coat the chicken well and serve immediately.

This dish serves well atop of Fettuccini Alfredo.

*Cooking Tip: You can use frozen chicken tenderloins for this recipe.

Super Chocolate Decadence Cookies


Believe it or not, there is soy in all commercially produced chocolate cookies, even the gourmet ones! So months ago we set out on a mission to create delicious soy-free chocolate cookies.  After many many tries and many sampled batches here they are!

The secret is in the double chocolate. If a loved one has nut allergies replace the almonds with raisins. Leave these out for Santa and you’ll be sure to get all your goodies

Ingredients: (for 4 dozen cookies)

2 oz 100% Cocoa baking chocolate, finely chopped
1 Tbls powdered chocolate ( not chocolate milk type)
6 Tbls butter, softened
1 cup sugar
1 egg
1 3/4 cups of all purpose flour (use 100% wheat for barley free)
2 tsp baking powder
1/2 cup chopped almonds ( for nut free version replace with raisins)
1/4 cup milk
 cherries for decoration(if desired)

In a large mixer bowl, beat butter, powdered chocolate and sugar till creamy. Add egg and beat well. Add chopped chocolate and blend. In a separate bowl, mix the flour with the chopped almonds ( or raisins) and the baking powder. Add the flour mixture to the butter mixture gradually alternating with the milk. Cover the dough and let refrigerate for 2 hours or till firm enough to handle.

Heat the oven to 375 degrees. Shape dough into 3/4 inch balls, place on ungreased cooking sheet. If desired ,press on an almond or a cherry for decoration. Place in oven and let bake for 8 to 10 minutes.

Let cool completely ( if you can wait)   and enjoy with Christmas Toddy or , if you are a grown kid with homemade spiced red wine.

Mediterranean Potatoes & Tomatoes

So you are hungry as a goat, it’s late at night and you have a craving for JUNK food like french fries or chips. But no, you will not cave in.  How about trying his Mediterranean country classic? It’s delicious and easy to make!   If done the traditional way, it will only take 30 minutes and  it’s well worth it! But we also tried the faster version  using  a microwave to cook the potatoes and it was just as good!

You will have tender potatoes and flavorful tomatoes in each bite . We found it makes a great side dish for roasted meat instead of mashed potatoes.


  • 1 lb new white potatoes, thoroughly washed
  • 2 very ripe tomatoes, sliced into strips.
  • 1 Tbsp butter; use 1 TBSP olive oil if you need a milk free version
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • salt & fresh ground black pepper to taste
  • 1 tsp “herbs de Province” (or the herbs of your choice)


Place the whole potatoes with skin on in an 8-qt pot with enough water to cover  Add salt and boil till the potatoes are tender (approx 15 to 20 minutes).   Remove from water and let cool. Carefully cut into 1/4 inch slices, discard first and last slices. If you are in a tremendous hurry, pinch potatoes with a fork and microwave for 5 minutes or till tender.
Heat the butter in a sauté pan and add the garlic and the shallot. Let cook for 2-3 minutes over medium heat. Add the tomatoes, let cook for 2-3 more minutes and add the potatoes. Carefully mix, add olive oil or butter if the mix is too dry. Add the herbs, salt & pepper to taste and serve.