Veal Scallopini in a Sweet Red Pepper Sauce
This Italian-inspired dish features tender veal cutlets that are pan-fried in a coating of seasoned bread crumbs and simmered in a red bell pepper and tomato sauce.

If desired, tenderize veal cutlets by hitting them with a meat mallet a few times.

In a small bowl, whisk together the egg and milk.

In a different bowl, combine the bread crumbs, parsley, garlic powder, salt, and black pepper.

Over medium heat, warm 2 tablespoons of vegetable oil, or enough to coat the bottom of a skillet.

Each cutlet is dipped in egg mixture, then coated with crumb mixture.

The cutlets should be browned after 3 minutes of frying in the hot oil on each side.

Place cutlets on paper towels to drain.

ArnoldGreg January 9, 2025

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Grilled Shrimp and Chicken Pasta
A wonderful dish of creamy shrimp and chicken pasta in a delectable wine sauce, stuffed with succulent grilled shrimp and chicken.

Mix together garlic powder poultry seasoning cayenne pepper white pepper and onion powder in a small bowl.

Divide spice mixture in half.

Melt butter over low heat in a small skillet.

Slowly stir in cream milk and 1/2 of the spice mixture.

Continue cooking over low heat stirring frequently until slightly reduced and thickened to desired sauce consistency.

Remove from heat and set aside.

Preheat a grill to high heat.

Meanwhile bring a large pot of lightly salted water to a boil.

Cook pasta in boiling water until al dente 8 to 10 minutes.

Drain and set aside.

ArnoldGreg January 8, 2025

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Chard Lentil Soup, Lebanese-Style
Find an easy-to-prepare recipe for a Lebanese-style lentil soup with Swiss chard, potatoes, and plenty of garlic and lemon juice right here.

Bring water to a boil in a large pot.

Cook lentils in boiling water until beginning to soften 8 to 10 minutes.

Add chard; continue cooking until wilted about 5 minutes.

Add potatoes to the boiling water reduce heat to medium-low cover the pot and cook until the potatoes are completely cooked about 12 minutes.

Mix lemon juice crushed garlic and salt together in a bowl; add to the pot.

Continue to cook at a simmer another 5 minutes.

Stir olive oil into the mixture.

Increase heat to high and cook another 1 to 2 minutes.

ArnoldGreg January 7, 2025

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Breakfast Banana Green Smoothie
When adjusting to your back-to-school schedule, this smoothie recipe from spinach, banana, and carrot offers a wealth of nutrients.

Put spinach banana carrot yogurt ice and honey in a blender; blend until smooth.

ArnoldGreg January 6, 2025

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Cheesy Chicken and Potato Soup
Everyone enjoys cheese, potato, and chicken soup, right? Why not incorporate them into this recipe for cheesy chicken potato soup?

In a stockpot, heat the bacon grease over medium-high heat.

Cook onion for four minutes or until soft in hot oil.

Toss the onion and potato pieces together.

Over the potato mixture, add water and chicken broth.

About 15 minutes after bringing the liquid to a boil, the potatoes should be tender but not mushy.

In a small pan over medium heat, melt the butter.

The butter and flour should be combined, and the mixture should be cooked for about a minute while constantly stirring.

While stirring, pour milk into the pan; cook for an additional 3 minutes or until thickened.

Sprinkle cheese over the milk mixture, and cook and stir for an additional 2 to 3 minutes, or until the cheese is completely melted.

ArnoldGreg January 5, 2025

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Quick Camping Pineapple Cakes
Each foil packet contains a miniature sponge cake filled with pineapple and topped with brown sugar and maraschino cherries, making it a fun kid’s treat for a camping trip or picnic. They are directly baked over the campfire.

Spray the aluminum sheets with cooking spray and place a sponge cake shell in the center of each sheet.

Spoon the crushed pineapple into the cakes dividing it equally and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts.

Top each cake with 3 maraschino cherries and drizzle 1 to 2 teaspoons of the pineapple juice over each cake.

Wrap the cakes in the foil leaving some room at the top for air circulation.

Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling about 10 minutes.

ArnoldGreg January 4, 2025

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Wendy’s Indian Butter Chicken
This recipe resembles a dish from an Indian restaurant in my town. I love it. It’s got a great unique flavor to it; garam masala is the spice used. Creamy – a favorite! Serve over rice.

Heat the oil in a skillet over medium heat.

Finely chop the onions and garlic in a blender or food processor and cook in the skillet until tender.

Puree the tomatoes and green bell pepper in the blender or food processor and mix into the skillet.

Season with salt garam masala and chili powder.

Stir in the cream and butter and continue cooking until heated through.

Mix the chicken into the skillet.

Cover and simmer 20 minutes or until chicken juices run clear.

ArnoldGreg January 3, 2025

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Char Siu (Chinese BBQ Pork)
It’s simple to make char sui using pork tenderloin on a charcoal grill, and it tastes just as good as takeout from your preferred Chinese restaurant!

In a saucepan over medium-low heat, combine the soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder.

Cook and stir for 2 to 3 minutes, or until the mixture is barely combined and warm.

Meanwhile, cut each pork tenderloin into 1 1/2 to 2-inch-thick strips by slicing it lengthwise.

Put pork strips in a sizable plastic bag that can be sealed.

Put the pork in a bag and add the marinade.

To ensure the pork is thoroughly coated, squeeze air out of the bag seal and turn the bag a few times.

Refrigerate the marinade for two to eight hours.

When ready to cook, heat a charcoal grill to medium-high and coat the grates with a little cooking oil.

Shake the pork after removing it from the marinade to remove extra liquid.

Keep the leftover marinade aside to use for basting.

ArnoldGreg January 2, 2025

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Turkish Chicken Kebabs
Use Chef John’s chicken kebab recipe all summer long for juicy, tender grilled chicken skewers that feature a hot, yogurt-based marinade!

In a big bowl, combine yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon.

Half the chicken thighs and add them to the yogurt marinade.

Coat them well on all sides.

Place the bowl in the refrigerator for two to eight hours with the lid on.

Set an outdoor grill to medium-high heat and give the grates a quick oiling.

Each kebab should have two skewers, with half of the chicken thighs threaded onto each pair to form a fairly thick “log” shape.

ArnoldGreg January 1, 2025

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