• Acorn Squash
• Beef Brisket with Pancetta and Roasted Plum Tomatoes
• Sauteed Chicken Breasts with Pomegranate Sauce
• Chicken with Artichoke Hearts in Amontillado
• Chicken Pot Pie With A Twist
• Crab Cakes
• Empanadas with Yellow & Red Tomato Salsa
• Fettucini Alfredo with Shrimp Scampi
• Green Mashed Potatoes
• Ham Loaf With Sweet & Sour Glaze
• Montreal Chicken Roulades with Rice
• Pasta (Homemade)
• Poached Turkey
• Pork Chops (grilled) with Spicy Orange Sauce
• Porterhouse Steak (grilled) with Roasted Peppers
• Prime Rib & Yorkshire Pudding
• Roasted Lemon & thyme Chicken
• Spaghetti & Meatballs
• Spinach and Rice Au Gratin
• Spinach Quiche
• Stacia’s Apricot Chicken
• Pork Chops With White Cranberry Sauce
• Summer Tuna Casserole
• Tabbouleh
• Tuna Croquettes with Spicy Remoulade

Featured Entree

4 8oz. Boneless skinless breasts
salt and pepper
1 cup flour
4 tbsp. Vegetable oil
1 cup white wine
1 large shallot minced
2 cups pomegranate juice
1 Tbsp. Sugar
1 Tbsp. Corn Starch
1 Tbsp. Cold water

In a large skillet heat oil over a medium/high flame. Meanwhile, season chicken breast with salt and pepper. Flour the breasts patting away any excess flour. Sauté the breasts in the hot oil, until golden brown. Transfer them to a baking dish and place them, uncovered into a preheated 350 degree oven to finish cooking for 10-15 minutes.

In the same skillet deglaze the pan with the wine and add the minced shallot. Cook the shallot and the wine until the wine is reduced by one half to one fourth. Add the pomegranate juice and sugar and bring the mixture to a boil. Mix the cornstarch with the water and add it to the boiling juice. Reduce the heat and simmer briefly. Strain the sauce through a chinois or a fine sieve. Cover with plastic wrap and keep warm until ready to serve.

Barley Pilaf with Pistachios
Makes 6 ½ cup servings

1 cup raw barley prepared according to package
2 tbsp. oil
1 shallot minced
1 half yellow pepper small diced
1 half orange pepper small diced
½ cup shelled pistachios
salt and pepper to taste

In a large sauté pan, sauté the vegetables in hot oil until tender. Add the barley and the pistachio, and season.

Wilted Spinach

In a large skillet place 1/4 cup water. Add 12 oz. Fresh spinach. Over a low heat cook spinach for a minute tossing consistently until the leaves just start to wilt. Remove from the heat and lightly season with melted butter, salt, pepper and a dash of nutmeg.