Prepare Grilled Frog Legs

Recipe type: Seafood

Serves: 4 Pax

Ingredients
- 12 frog legs

- 1/2 Cup vegetable oil

- 1 Tablespoon instant minced onion

- 2 Tablespoons chopped parsley

- Grated lemon peel and lemon juice 1/2 lemon

- 1 teaspoon salt

- 1 teaspoon dry mustard

- 1 teaspoon sweet basil

- 1/4 Cup butter

- 1 garlic clove; minced

Instructions

Marinate the frog legs for three hours in a mixture of the oil, onion, parsley, lemon peel and juice, salt, mustard and basil. Drain well, reserving marinade.

Broil legs over a medium fire three to four minutes on each side or till tender.

Heat the remaining marinade with the butter and garlic, and pour over the frog legs.

PREPARE: Sacred Heart Meatballs, Enjoy With Pasta

Makes: 4 servings

Prep 30 mins

Cook 38 mins to 40 mins

Ingredients

- 2 -3 3/4-inch thick slices Italian bread

- 1/4 cup water

- 1 egg

- 1/3 cup finely chopped onion

- 1/4 cup fine dry bread crumbs

- 1/4 cup grated Romano or Parmesan cheese (or a blend of both)

- 2 tablespoons water

- 2 tablespoons snipped fresh Italian (flat-leaf) parsley

- 2 teaspoons olive oil

- 1/2 teaspoon garlic salt

- 1/2 teaspoon Italian seasoning, crushed

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon crushed red pepper

- 1 pound lean ground beef

- 8 ounces lean ground pork

- 1 tablespoon cooking oil

- 2 26 - ounce jar LaRosa's Family Recipe Original Pasta Sauce or meatless pasta sauce (about 6-2/3 cups)

- 8 ounces dried spaghetti or linguine

- Finely shredded Romano or Parmesan cheese (optional)

Directions

- In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).

- In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper.

- Add beef and pork to egg mixture; mix well.

- Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.

- In a large skillet, heat cooking oil over medium heat.

- Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.

- Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)

- In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce.

- Simmer, covered, for 30 minutes, stirring occasionally.

- Meanwhile, cook pasta according to package directions.

- Serve meatballs and sauce over hot cooked pasta.

- If you like, sprinkle with shredded Romano cheese.

- Makes 4 servings.

Nutrition Facts Of Sacred Heart Meatballs

Servings Per Recipe 4, Fat, total (g) 36, Thiamin (mg) 0, vit. C (mg) 6, carb. (g) 115, sat. fat (g) 11, Niacin (mg) 2, Riboflavin (mg) 0, chol. (mg) 156, Folate (µg) 6, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 11, fiber (g) 12, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 196, sodium (mg) 2312, sugar (g) 36, pro. (g) 46, iron (mg) 8, vit. A (IU) 870, calcium (mg) 172, vit. A (RE) 36, cal. (kcal) 989



Tourism Observer

PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal

PREPARE: A Delicious Irish Stew

6 Servings • 20 Min. Prep Time • 2 1/2 Hrs. Cook Time

Ingredients

- 2 lbs. boneless blade steaks (6 lamb shoulder chops can be substituted)

- 2 lbs. Irish Potatoes (4 med. potatoes) peeled and sliced 1/4-inch thick

- 3 c. onions, peeled, cut in half and thinly sliced

- 2 c. carrots, peeled and cut into 1-inch lengths

- 12 sprigs fresh thyme, or 1 1/2 tsp. dry thyme

- salt to taste

- fresh ground black pepper to taste

- 12 oz. prepared beef broth

- 3 Tbsp. flour

- fresh chopped parsley

Directions:

1. Preheat the oven to 350° F.

2. On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.

Top with 6 sprigs of fresh thyme or 3/4 tsp. of dry thyme.

Place the blade steaks or chops on top of the vegetables. Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper.

Top with remaining dry thyme.

3. Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot.

Place the lid on the pot and cook for 2 1/2 hrs. until the meat and potatoes are fork tender.

4. To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.

5. In a small bowl, blend 3 Tbsp. of flour with enough water to make a smooth paste.

With a wire whisk, blend the flour mixture into the hot broth. Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil.

Cook the sauce for 3 to 4 min. until thickened. Season with salt and pepper.

6. To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls.

Top with sauce and garnish with fresh chopped parsley.

Nutrition:

Calories: 472; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 112mg; Total Carbs: 42g; Protein: 38g; Sodium: 492mg;


Serve And Enjoy Your Meal



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PREPARE: Greek Chicken Pasta

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients

1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish

Add all ingredients to list


Directions

Preparation 15 minutes

Cook 15 minutes

Ready In 30 minutes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.

Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.

Cook and stir until heated through, about 2 to 3 minutes.

Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Preparation of Baked Chicken Drumsticks

Cover the legs with olive oil and seasoned well with Cavender's All Purpose Greek Seasoning and let marinate while my toaster oven iss pre-heating.

Baked for 30 minutes at the recommended 375°F then turn them over and bake.

Ingredients

Nutrition

- Servings 2-3

- Yield 3 drumsticks

- 9 -12 chicken drumsticks

- garlic powder

- pepper

- salt

- olive oil

- rosemary

- parsley

Directions

- Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).

- Add drumsticks (space enough apart so they aren't touching each other).

- Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.

- Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
- Bake another half an hour, or until cooked until 160°F.

- Serve