Life Worth Living

Spruce up your breakfast with this delish omelette sandwich. Ingredients: 1 bunch of Red Swiss Chard 4 Garlic Cloves pressed 1/4 Sweet Onion diced thin Salt and Pepper to taste 2 Eggs 4 Tbsp Skim Milk Directions: Saute the onion with olive oil in a large frying pan on medium heat. Add the pressed garlic and saute for 2 more minutes. Add the swiss chard and saute covered or uncovered until tender.  Swiss chard cooks like spinach.    Whip the 2 eggs and milk together and pour over the swiss chard. Cover and cook until the eggs are done. Take a spatula and cut the omelette in half. It's the perfect size for a sandwich.     Enjoy! 

Here is my basic Rice and Bean recipe.  You can use any type of red beans ----pink beans, kidney beans, etc. There are a few basic tips to follow when you are making rice and beans:                                    1. Red beans -- use Red pepper and paprika                                    2. Black beans -- use Green pepper and NO paprika                                    3. Once cup of dry rice takes 1.5 cups of water/ liquid Ingredients: 1/2 bag of dry beans 2-3 cups of dry white rice 6 garlic cloves 1 small sweet onion olive oil 1 tsp. oregano 1 tsp. salt dash of black pepper 1 red pepper 3 tbsp. tomato paste dash of paprika handful of fresh cilantro Directions: ...

This is one of my favorite pasta dishes and it is very easy to make. Ingredients: 1/3 lb ground veal 1/3 lb ground pork 1/3 lb ground beef 4 carrots 4 celery stalks 1 sweet onion 8 garlic cloves 2 boxes of strained or chopped pomi tomatoes 1 tsp basil 1 lb pasta Sauce Directions:  Chop finely carrots, celery, onion and garlic. Saute the chopped ingredients with a dab of olive oil with the ground meat in a large sauce pan until meat is no longer pink. (you can add a little salt and pepper to the ground meat, but it is not necessary)  Add the strained tomatoes and basil. Bring to a boil, then simmer on low for 1 hour partially covered. Pasta Directions:  Bring pot of cold water to a boil, add a pinch of salt and the pasta. Cook for 10-12 minutes. Mix pasta and sauce together well. Enjoy!

I got this recipe out of "Tastes of Italia" magazine. It is one of my favorite magazines. This recipe was another winner!  I changed 2 things.  I used cheese ravioli's instead of tortellini and I used rubbed dry sage instead of fresh sage. The entire recipe takes about 30 minutes from start to finish. It is perfect for a delicious week night meal! Ingredients:  16-24 raviolis olive oil 1/2 cup chopped sweet onion 2 cloves garlic minced 1 tbsp. rubbed dry sage 1 (15oz) can of pumpkin 2 cups chicken broth 1/2 cup grated romano cheese 1/4 cup bread crumbs Directions: In a large skillet saute the onions, garlic and sage in olive oil for about 5 minutes on low heat. Add the can of pumpkin and chicken broth. Cook partially covered for about 15 minutes on medium/ low heat. The sauce will splatter, so make sure you are careful when you take the lid off.   While the sauce is cooking. Boil water in a large pot. Add the raviolis and cook ...

Here is a basic steamed broccoli recipe with lots of flavor! Ingredients: 1 head of fresh broccoli extra virgin olive oil salt and pepper Directions: Steam broccoli until tender. In a bowl, add approximately 4 tbsp of olive oil, salt and pepper to taste. Mix in the broccoli in and toss the broccoli with tongs until it is all coated with the olive oil. Delish!

I always loved my grandma's creamed potatoes. She gave me her recipe and they never quite came out as good as hers. I finally got the recipe just right, and I am excited to share these flavorful potatoes with you! Ingredients: 1/2 pound gold potatoes 2 Tbsp butter 2 Tbsp flour 2 Cups whole milk 1 Tsp garlic powder salt and pepper to taste Directions: Preheat oven to 350 degrees. Peel potatoes and boil until tender. Dice potatoes and place in a casserole dish.  In a medium pot, melt the butter over medium heat. Add the milk, garlic powder, salt, pepper and flour while stirring constantly until it slightly thickens (5 minutes). Pour the mixture over the potatoes. Bake covered for 1 hour.

Ropa Vieja means "Old Clothes" is a popular dish in the Caribbean. Ropa Vieja originated in the Canary Islands. There are many theories of how this dish got its name. There is a story of a man whose family was coming to his house for dinner. He was very poor and couldn't afford to buy them enough food to eat. He went to his closet and grabbed some of  his old clothes and saturated them with his love. When he cooked the clothes, his love for his family turned the old clothes into a delicious beef stew. Sofrito: Blend the following in a food processer. 1 sweet onion 5 garlic cloves 5 olives 1 cup tomato sauce handful parsley handful cilantro 1 tsp. cumin 1 red pepper Flank Steak: 1 1/2 pounds of flank steak Cooking Directions: Sear the flank steak on high with olive oil (2- 3 minutes each side). Transfer the steak to the Crock Pot. Add the Sofrito, and cook on low for 10 hours. The meat will shred on its own. Serve over white rice or potatoes. Enjo...