French Beans With Turkey Sausage

Ingredients:

• 2 lbs. smoked turkey sausage cut into quartered pieces
• 1 tablespoon vegetable oil
• 1/3 cup minced shallots
• 3 garlic cloves, minced
• 2 cups dried tiny white beans
• 6 cups chicken broth
• 1 tablespoon dried thyme
• 1 teaspoon celery seeds
• Pepper to taste

Sort and wash beans. In a metal skillet, heat oil over medium-high heat. Add sausage and brown. Add shallots and garlic for 1 minute more; stirring constantly. Add about a cup of the chicken broth to the pan to remove all the wonderful bits of browned flavor stuck to the bottom of the pan. Place all ingredients into a Crockpot and cook on high for about 8 hours or until beans are tender. Serves 8 or more.

Janice Stompro & Brett Stompro, MD

Pork Chops With Pepper Jelly Sauce

Ingredients:

• 4 bone-in pork loin chops
• ¾ teaspoon freshly ground pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 teaspoon flour
• 1 cup chicken broth
• 1 large jalapeño pepper, seeded and minced
• 1/3 cup dry white wine
• 1 teaspoon salt
• ½ cup red pepper jelly
• 2 cups cooked jasmine rice

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12-inch metal skillet over medium high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet and keep warm. Add flour and jalapeño to skillet. Cook 1-2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced. Add chicken broth; cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 -4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper. Return pork to skillet; turn to coat. Serve pork with sauce over rice. Return pork to skillet; turn to coat. Serve pork with sauce over rice.

Janice Stompro & Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Ingredients:

• 1 box of fusilli noodles
• 1 bunch broccoli, cut into flowerettes
• 1 roasted chicken, deboned
• 1 red pepper, diced
• 1 ¼ cups Italian dressing
• ½ cup pesto sauce
• 1 garlic clove, minced
• 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro, MD

Breakfast Berry Pudding

Breakfast Berry Pudding

Ingredients:

• 4 slices of sturdy white bread, like buttermilk bread
• 4 ozs. cream cheese softened, so that it is easily spreadable
• 1 tablespoon granulated sugar and ¼ teaspoon cinnamon combined
• together
• 1 cup fresh berries, like
• strawberry, blueberry, etc.
• ¼ cup brown sugar, divided
• 2 tablespoons butter, melted
• 4 eggs
• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Preheat oven to 350 degrees. Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture. Cube bread and place in bottom of greased 8 x 8 baking dish. Distribute berries evenly over bread. Sprinkle half the brown sugar and all the butter over the cubes. Beat together eggs, cream, and vanilla; pour over cubes. Press down using your fingers to make sure the eggs are evenly distributed throughout. Set pan on a cookie sheet and place in the oven. Add water to the cookie sheet to measure 1 inch deep. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool pudding before cutting into squares. Option: Cut up all the extra strawberries you may have and blend with some sugar and serve over top custard. You may also serve with maple syrup. Serves 6.


Janice Stompro & Dr. Brett Stompro

Banana Praline Overnight French Toast

Banana Praline Overnight French Toast

Ingredients:

Bread

• 1 loaf Challah (21 oz. cut into small pieces)

Banana Praline

• 1 stick butter
• ½ cup packed light brown sugar
• ¼ cup honey
• 4 ripe bananas, sliced

Custard

• 6 eggs
• 2 cups milk
• 4 tablespoons butter, melted
• 1 tablespoon sugar
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg

Nut Topping

• ½ cup chopped pecans
• 2 tablespoons brown sugar,
• 1 teaspoon cinnamon

Butter a 13 x 9 inch baking dish. For banana praline, melt butter, sugar, honey in a small saucepan over low-medium heat; stirring constantly until sugar dissolves. Remove from heat and pour into baking dish. Spread evenly. Make one layer of banana slices in even rows. Add challah bread on top of bananas, evenly. For custard, combine eggs, milk, butter, sugar, vanilla, cinnamon, and nutmeg. Whisk briskly to mix. Pour mixture over challah. Using a spatula, press bread into baking dish. Press a few times until evenly soaked through. Top with pecans and refrigerate over night. Preheat oven to 350 degrees. Sprinkle with cinnamon and sugar. Bake for 45 - 55 minutes until knife inserted in center comes out clean. Serve with maple syrup. You can also serve with your favorite heated jelly with fresh fruit.

Janice Stompro & Brett Stompro

Jackie's Fabulous Salsa

Jackie's Fabulous Salsa

Ingredients:

• 8 roma tomatoes, pulsed in food processor
• 2 bunches green onions, pulsed
• 2 jalapeño peppers, pulsed
• 2 yellow chile peppers, pulsed
• 1 bunch cilantro, stems cut off, pulsed
• 1 small (8 oz.) can tomato sauce
• 2 heaping tablespoons, jarred garlic
• ½ cup water
• 1 teaspoon garlic salt
• Juice of 3 limes
• Salt to taste

Mix everything together in a large bowl and refrigerate for about an hour so that the flavors meld. Serve with tortilla chips.

Janice Stompro & Dr. Brett Stompro

Mini Salmon Cakes

Mini Salmon Cakes

Ingredients:

• 2 (14.75 oz.) cans pink salmon
• ½ cup finely chopped yellow onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 large eggs, lightly beaten
• ½ cup unsalted matzo meal
• ¾ cup olive oil
• Mixed baby salad greens

Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.

Janice Stompro & Brett Stompro

Haricot Verts With Warm Bacon Vinaigrette

Don’t be afraid of the term Haricot Verts, they are fresh French green beans. If you can’t find them, substitute for regular green beans and just cook a little longer.

Haricot Verts With Warm Bacon Vinaigrette

Ingredients:

• 2 lbs. haricots verts, trimmed
• 3 slices bacon, chopped
• ¾ cup thinly sliced shallots
• 1 ½ tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender.

Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley. Serves 8.

Janice Stompro & Dr. Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Chicken Broccoli With Creamy Pesto Dressing

Ingredients:

• 1 box of fusilli noodles
• 1 bunch broccoli, cut into flowerettes
• 1 roasted chicken, deboned
• 1 red pepper, diced
• 1 ¼ cups Italian dressing
• ½ cup pesto sauce
• 1 garlic clove, minced
• 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro

Spinach Apple Salad With Maple Cider Vinaigrette

Spinach Apple Salad With Maple Cider Vinaigrette

Ingredients:

Sugared curried pecans

• 1 (6 oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• ¼ teaspoon ground ginger
• 1/8 teaspoon curry powder
• Salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil lined pan. Bake 10 to 13 minutes until light browned. Cool in pan on a wire rack 20 minutes.

Maple Cider Vinaigrette

• 1/3 cup cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil
• Salt and pepper to taste

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Salad

• 1 (10 oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• ½ small red onion, thinly sliced
• 1 (4 oz.) package crumbled goat cheese

Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with remaining vinaigrette.

Janice Stompro & Brett Stompro

Pumpkin Spiced Clafouti (Baked Pancake)

Pumpkin Spiced Clafouti (Baked Pancake)

Ingredients:

• 2 tablespoons butter, melted
• 4 eggs
• 1 cup milk
• ¾ cup flour
• 1 teaspoon vanilla
• ½ cup sugar
• ¼ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• Powdered sugar
• Maple syrup

Heat oven to 350 degrees. Lightly butter a round 9-inch oven skillet with 1 tablespoon of butter. In a blender combine, 1 tablespoon melted butter, eggs, milk, flour, vanilla, sugar, cinnamon and pumpkin pie spice. Blend until smooth. Pour batter into pan. Bake 55 - 65 minutes until puffed and golden brown or until knife inserted in center comes out clean. Cool 3 minutes. Dust with powered sugar and serve with maple syrup. Serves 6.

Janice Stompro & Dr. Brett Stompro

Teriyaki Beef Skewers

Teriyaki Beef Skewers

Ingredients:

• 1 3/4 lbs. top round steak
• (1 inch thick)
• ¼ cup soy sauce
• ¼ cup vegetable oil
• 2 tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 6 garlic cloves, minced

Partially freeze steak; slice diagonally across the grain into ¼-inch thick slices. Place steak in a zip lock freezer bag or shallow dish. Combine soy sauce and next 5 ingredients; pour over steak. Seal or cover and marinate in refrigerator 1 hour. Remove steak from marinade, discarding marinade. Thread steak onto 8 (10-inch) bamboo skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 ½ inches from heat 5 to 6 minutes, turning once. Serves 4.

Janice Stompro & Brett Stompro

Asparagus With Herbs & Lemon Dijon

I loved the goat cheese, cilantro and Dijon that is mixed with this recipe. This will be your best recipe to take to a barbecue.

Asparagus With Herbs & Lemon Dijon

Ingredients:

• 1 lb. asparagus
• 3 tablespoons fresh lemon juice
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• ¼ cup fresh basil
• ¼ cup fresh chives
• ¼ cup fresh cilantro
• ½ cup sliced red onion
• ¾ cup toasted pine nuts
• 2 - 4 ozs. Goat cheese
• Salt and pepper

Cook asparagus in a pot of boiling water until crisp-tender. Rinse in cold water to stop the cooking process. Whisk together lemon, Dijon and olive oil. Rub asparagus with Dijon mixture. Arrange on a beautiful platter. Salt and pepper to taste. Top with basil, chives, cilantro, red onions, pine nuts and cheese.

Enjoy!

Janice Stompro & Brett Stompro

Lemon Ricotta Pancakes With Blueberries

Lemon Ricotta Pancakes With Blueberries

Ingredients:

• ¾ cup ricotta cheese
• 3 large eggs, separated
• 4 tablespoons butter, melted
• Grated zest of 2 lemons
• ¼ cup flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• Oil for cooking
• 1 pint blueberries, each berry halved
• Maple syrup

Stir together the ricotta, egg yolks, butter and lemon zest until combined. Sift together flour, granulated sugar and salt into ricotta mixture and stir until blended. In another bowl, using an electric mixer set on medium high speed, whip the egg whites until stiff peaks form. Stir one fourth of the whites into the ricotta mixture to lighten it, then fold in the remaining whites.

Make pancakes desired size. While one side is cooking, drop halved berries onto uncooked side, flip pancake when opposite side is browned. Cook pancakes as you normally would. Serve with maple syrup.

Yummy

Dr. Brett Stompro and Janice Stompro

Oatmeal Buckwheat Pancakes

Yummy! Love these pancakes!

Ingredients:

• 1 ¼ to 1 ½ cups milk
• ½ teaspoon baking soda Maple syrup
• ½ cup old-fashioned oats
• 2 teaspoons baking powder
• 1/3 cup buckwheat pancake mix
• 2 ½ tablespoons packed light brown sugar
• 2 tablespoons melted butter
• 1/3 cup finely chopped pecans
• 2/3 cup flour
• Maple syrup
• ¼ teaspoon salt
• 1 egg, beaten

Bring ½ cup milk and two tablespoons butter to a simmer in a small saucepan. Stir in oats. Remove from heat; set aside for 10 minutes. Combine flour, pancake mix, baking soda, baking powder, brown sugar and salt in large bowl; mix well. Stir ¾ cup of milk into flour mixture; mix well. Add oatmeal mixture to flour mixture; mix well. Add egg to mixture. Do not beat. If mixture is too thick, add remaining ¼ cup milk. Add pecans; stir just to combine. In a lightly greased nonstick skillet, cook over medium high heat until golden brown. Makes 10 - 12.

Enjoy!

Enjoy!


Dr. Brett Stompro and Janice Stompro

Mulligatawny Soup

This is amazing! It sounds like there is a lot of green apples in it, but actually when cooked they taste just like potatoes. It's so good!

Mulligatawny Soup

Ingredients:

• 1 whole roasted chicken, deboned
• 1 cup carrots, peeled and diced
• 1 tablespoons curry powder
• 1 tablespoon fresh oregano
• 1/2 tablespoon fresh thyme
• 2 tablespoons rice vinegar
• 1 cup heavy cream
• 2 green apples, peeled, seeded and diced
• 1/2 cup brown rice, cooked
• Salt and pepper to taste
• 1/4 cup peanut oil
• 1 cup celery, diced
• 1 tablespoon fresh basil
• 2 tablespoons flour
• 3 tablespoons sugar
• 3 cups chicken stock
• 1/4 cup peanut oil

Heat a large saucepan and add peanut oil, carrots, celery, onions, curry, basil, oregano and thyme. Saute until vegetables are tender. Add flour and stir until oil is absorbed. Add sugar, vinegar, stock and cream. Lower heat and simmer until roux has cooked out, about 20 minutes. Add chicken, apple, rice and cook an additional 10 minutes. Pour everything into a crock pot and cook on low for two hours or high for one hour until flavors meld.

So Good! Janice Stompro and Brett Stompro

Superfruit & Nut Arugula Salad

Yummy for my tummy!

Superfruit & Nut Arugula Salad with Goat Cheese

Ingredients:

• 6 cups arugula
• 1/2 cup dried cherries
• 1 cup of fresh blackberries
• 3 tablespoons pumpkin seeds
• 3 tablespoons toasted sliced almonds
• Goat Cheese

Dressing:

• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon blackberry jam

Put salad ingredients into a bowl. Combine dressing ingredients and toss with salad. Serve with a scoop of goat cheese on the side.

Yummy, yummy for our tummy; Janice Stompro and Brett Stompro

Baked Parmesan Tomatoes

This is my new favorite appetizer or side dish. It tastes like you are eating a piece of pizza without the bread. I love, love, love it!

Baked Parmesan Tomatoes

Ingredients:

• Heirloom or Beefsteak Tomatoes
• Ground oregano
• Salt
• Shredded Parmesan Cheese
• Olive oil

This is one of those recipes that you don't need to have specific amounts of ingredients.

Slice the tomatoes into thick slices, like you would for a hamburger. Sprinkle with some salt. Sprinkle with some ground oregano. I prefer quite a bit. Top with some Parmesan cheese and then drizzle a little bit of olive oil on top. Bake at 450 degrees for about 10 minutes.

Janice Stompro and Brett Stompro

Whole Kernel Corn Pancakes

This is a recipe I think my dad made up 50 years ago. I just remembered it and made it for my husband and son Bo, and they really liked it. I have always loved it!

Whole Kernel Corn Pancakes

Ingredients:

• 3 cups Bisquick mix
• 1 1/2 cups milk
• 3 eggs
• 1 teaspoon vanilla
• 1 can whole kernel corn, drained

Mix all ingredients, adding corn last. Heat one tablespoon canola oil in a non-stick skillet over medium-high heat. Cook pancakes until golden brown. Serve with butter and syrup.

Janice and Brett Stompro

Indian Cauliflower

I hope you like roasted vegetables as much as we do. I think you are going to enjoy this!

Indian Cauliflower

Ingredients:

• 1 head cauliflower, broken into florettes
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon pepper flakes
• 1 teaspoon cumin
• 4 tablespoons olive oil
• 1/4 cup cilantor, chopped
• Juice of 1/2 lime
• Salt to taste

Mix all ingredients, then toss ingredients with the cauliflower until cauliflower is completely covered. Bake at 400 degrees for about 15 minutes or until cauliflower is lightly browned.

Delicious!

Janice Stompro and Dr. Brett Stompro

Healthy Breakfast Cookies

This cookie has only a small amount of butter and sugar. If you prefer, you can heat the cookie up in the microwave for a nice warm touch. Yummy!

Healthy Breakfast Cookies

Ingredients:

• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup whole wheat flour
• 1/2 cup white chocolate chips
• 2 tablespoons flax seed meal
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup dried blueberries
• 1/2 cup chopped walnuts
• 1 1/2 cup old fashioned oats

Preheat oven to 350 degrees. Beat butter and oil together until blended. Add sugar, vanilla and egg, and beat until smooth. Sift flour, soda and salt, then add to wet ingredients until well blended. Add oatmeal, chips, blueberries, walnuts and flax seed meal. Stir to combine. Batter will be chunky, similar to granola. Drop by tablespoons onto parchment line cookie sheet. Press top with fork. Bake about 10 minutes. Cool on wire rack. Makes about three dozen cookies.

Enjoy!

Dr. Brett Stompro and Janice Stompro

Chicken with Sun-Dried Tomato Cream Sauce

From: DamnDelicious.net

Gluten free

Meat

• 8 Chicken thighs, bone-in skin-on

Produce

• 1/4 tsp Basil, dried
• 1/4 cup Basil, leaves
• 3 cloves Garlic
• 1/4 tsp Oregano, dried
• 1/4 tsp Thyme, dried

Canned Goods

• 1 cup Chicken broth

Baking & Spices

• 1 Kosher salt and freshly ground black pepper
• 1/4 tsp Red pepper flakes

Oils & Vinegars

• 1/3 cup Sun dried tomatoes in olive oil

Dairy

• 3 tbsp Butter, unsalted
• 1/2 cup Heavy cream
• 1/4 cup Parmesan

Instructions

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately, garnished with basil, if desired.

Brett & Janice Stompro

What a Great Tuna Salad!

From the Cozy Apron

(Serves about 4)

Ingredients:

2 (5 ounce) cans no-salt-added solid white tuna in water, drained very well
¼ red onion, finely diced
3 ribs celery, finely diced
2 tablespoons fresh dill, finely chopped
¼ cup plus 1 tablespoon real mayonnaise
¼ teaspoon salt, plus an extra pinch
½ teaspoon freshly cracked black pepper
½ teaspoon yellow mustard
½ teaspoon lemon zest

Preparation:

-In a medium bowl, combine the well-drained tuna with the remainder of the ingredients, and mix well; keep refrigerated until ready to serve.

*Great served on toasted baguette or whole-grain bread, with crackers or over crisp greens.

For a special touch, follow recipe except use 3/4 plain Greek yogurt and 1/4 mayo ratio. Also add a few dashes of Sriracha.

Yum.

Brett & Janice Stompro

Cold-Fighting Couscous Chicken Soup

Recipe from SoupAddict

Ingredients:
8 oz Chicken, cooked

Produce:
1/2 1 cup chopped onions
1/2 cup Carrots
1/2 cup Celery
2 cloves Garlic
1 tbsp Ginger
3/4 cup Leeks
1/2 Lemon
1 tbsp Lemongrass
1 Parsley, fresh
Canned Goods
4 cups Chicken stock
Pasta & Grains
1 1 cup pearl Couscous

Baking & Spices:
1 Salt and pepper
1/2 tsp Turmeric, ground

Cold-fighting couscous chicken soup, filled with all sorts of healthy ingredients, like ginger, turmeric, and lemon. Follow recipe. I also add two organic chicken bullion cubes

Brett & Janice Stompro