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Showing posts from February, 2011

Clam Digging

I didn't have to dig up any clams or really do much at all for this delicious dinner, thanks to Sprouts, my very favorite farmers market.
In their deli section, they sell stuffed clams all ready to be baked. And to my utter astonishment... They have NO MILK ingredients! So, they became our dinner and were much enjoyed. (At Sprouts they range from 45 cents-$2 each, depending on sales)


Bake the prepared stuffed clams at 350 degrees for about 25-30 minutes. Serve hot with rice and a vegetable.

Italian sausage and asparagus

This is a great addition to pasta or wild rice.
Just fry it up in a little olive oil with seasonings of your choice. I choose garlic salt (of course) and Italian seasonings.

My opinion on asparagus: I chop it into small pieces and discard several inches from the bottom ends because they are more tough. I like asparagus cooked for only a few minutes so it is just barely softened, a few minutes before it starts turning brownish green.

Easy Garlic Bread

Sometimes that pasta dish just needs an Italian friend at the dinner table.
Broiling french bread to make garlic bread is a great addition to any Italian meal.


What you need:
1 loaf French bread (white or wheat)
3 tablespoons olive oil
Italian seasonings
Garlic salt

Slice the french bread at a slight slant creating 1 1/2 inch thick slices. Place the slices of bread flat on a cookie sheet. In a small dish, mix together olive oil and seasonings. Use a small kitchen brush to generously brush on oil/seasoning mixture on each slice.
Broil on HIGH for 1-3 minutes until browned and slightly sizzling. Watch it carefully since broiling browns fast.

Hawaiian BBQ Chicken

Marinating chicken makes it more moist and deeply flavorful. Start marinating 30-45 minutes before you barbeque.

In a shallow dish (I used a Pyrex baking dish), mix the following:
2 Tablespoons soy sauce
1/2 cup brown sugar
pinapple juice from 1 can of pineapple tidbits
2 cloves garlic (I used 2 tablespoons of minced garlic)

Add your chicken thighs or tenderloins. If using chicken breasts, cut into smaller (thin) pieces.
After marinating, grill until completely cooked (medium heat).

I served my chicken with white sticky rice and sauted onion, orange bell pepper, celery and pineapple tidbits.