Friday, September 16, 2016

Fish in Cilantro Sauce

Fish as a regular part of the diet provides a fabulous balance for healthy heart health.

You'll Need
  • 2 pounds red snapper or similar fish
  • 1 small onion sliced
  • 1 garlic clove minced
  • 1 Tablespoon olive oil
  • ¼ cup toasted almonds, ground
  • 2 Tablespoons lime juice
  • ½ teaspoon salt (and a pinch more for sprinkling on the fish)
  • 1 dash pepper
  • ½ cup cilantro, chopped
  • Thaw the fish fillets if frozen. When thawed cut into 8 fillets
  • Cook onion and garlic in hot oil until tender but not brown.
  • Add the almonds, lime juice, the ½ teaspoon of salt, and pepper.
  • Heat through.
  • In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt.
  • Top with the onion mixture.
  • Sprinkle evenly with the cilantro, (or with parsley).
  • Bake, covered, in a preheated 350 degree F oven for about 35 minutes, or until the fish flakes easily when tested with a fork.

Thursday, September 15, 2016

Chinese Chicken Salad

 A great way to prevent cancer is to know what you are eating. The more you cook in the home the better. Mirin is a Japanese cooking wine. It is a great base for many dressings, sauces and Asian inspired dishes. Give this chicken salad a try. 

You’ll Need

  • 2 teaspoons grated fresh ginger
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 skinless, boneless chicken breast half
  • 1/2 red or yellow bell pepper, cut into thin strips
  • 1 1/2 - 2 cups mixed greens torn into pieces
  • 1 teaspoon vegetable oil

  • Place ginger and garlic in a 1-quart re-sealable plastic bag.
  • Measure the mirin, soy sauce and sesame oil into the bag.
  • Massage the bag lightly to mix the ingredients.

  • Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
  • Put the chicken inside of the bag and seal it, forcing out the air.
  • Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

Ten Minutes Before Eating
  • Scatter the salad greens on a dinner plate.
  • Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
  • Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

For the Chicken
  • Brown the chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
  • Transfer the filet to a clean cutting board and let rest for several minutes.
  • Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

  • Slice the chicken on an angle into strips and place in the center of the greens.
  • Drizzle the pan juices on the meat and scatter the pepper strips on top.


For more information: Click here to visit Will Clower's website.

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Wednesday, September 14, 2016

Basil Pesto Sauce

Making herbs a regular part of the diet is a super idea as many are a great source of antioxidants. 

Yields approximately 1 ½ cups

You’ll Need
  • 1 cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • ½ cup Parmesan Cheese
  • 1/3 cup olive oil
  • Salt to taste
  • Pepper to taste

  • Mix all in a blender or food processor until an even consistency is reached.

  • You can add more garlic if you would like. You may want to mix it, have a taste and then decide.
  • This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley.
  • Serve over top of pastas, grilled vegetables, and fish. Or turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
  • Leave out the parmesan cheese for a vegan pesto sauce.

For more information: Click here to visit Will Clower's website.
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Tuesday, September 13, 2016

Baked Honey Tomatoes

 Jazz up a meal with this fancy but easy to make appetizer or side dish. 

You’ll Need
  • 8 medium tomatoes
  • ½ cup bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon tarragon, dried
  • 4 teaspoons honey
  • 4 teaspoons butter
  • Preheat oven to 350F.
  • Slice off stem ends of tomatoes and carefully scrape out seeds.
  • Place open side up in buttered baking dish.
  • Mix bread crumbs, salt, pepper and tarragon.
  • Drizzle honey over tomatoes, rubbing it down into cavities.
  • Sprinkle tomatoes with crumb mixture and dot with butter.
  • Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
  • Place under broiler for another 5 minutes or till crumbs begin to brown.
  • Serve hot or at room temperature.

For more information: Click here to visit Will Clower's website.

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Monday, September 12, 2016

Tortellini Soup

This Mediterranean inspired recipe is so easy to make and will easily become a staple in your kitchen. It can easily be made in bulk so invite the friends and family over.

You’ll Need:
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1, 10 ounce package frozen chopped spinach
  • 29 ounces of chicken or vegetable broth
  • 14.5 ounce can of diced tomato or 1 fresh tomato, diced
  • 9 ounces of packaged of tortellini of choice
  • ½ Tablespoon dried basil
  • Pinch of crushed red pepper
  • Salt and Pepper to taste
  • Freshly grated Parmesan or Romano cheese 
  • In a large pot heat olive oil over medium heat.
  •  Slightly lower heat. Add crushed red pepper to your liking, the onion and garlic sauté until garlic is infused (approximately 5 minutes).
  • Next add the spinach, tomato and broth.
  • Heat to boiling and then reduce heat to low.
  • Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.
  • Season with the basil, salt and pepper.
  • If you would like you can serve topped with some freshly grated Parmesan, or Romano cheese.

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Friday, September 9, 2016

Vegetable Frittata

Frittatas are a great way to use up veggies that are almost out the door. Give this one a try but experiment with your own veggies too.

You’ll Need:
  • 1/3 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 ½ cups scrubbed, chopped zucchini
  • 2 minced garlic cloves
  • 2 teaspoons salt
  • ¼ cup peeled, seeded and chopped tomatoes
  • 6 large eggs, beaten
  • In skillet, cook onions and green pepper in butter and 1 tablespoon olive oil stirring, 5 minutes.
  • Add zucchini, cook covered 4 minutes.
  • Add garlic, salt and tomato, cook stirring, 5 minutes.
  • Transfer to bowl.
  • Cool.
  • Add eggs.
  • Over medium heat, heat 1 tablespoon olive oil in 10" ovenproof skillet.
  • Add egg mixture, cook 3-5 minutes till underside is set.
  • Bake preheated 400 F degrees oven for 1 to 2 minutes till puffed and golden.
  • Cut into wedges.

Wednesday, September 7, 2016

Ginger-Citrus Chicken

The more we cook in the home the more we have control over quality of ingredients used. Give this recipe made with basic ingredients try.

You’ll Need
  • 6 chicken thighs, boned and skinned
  • 1 cup orange juice
  • 1 orange, peeled and sectioned
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 Tablespoons butter
  • Juice of one lemon
  • 2-inch piece fresh ginger, peeled and cut into strips
  • Season the chicken with the salt and pepper and marinate in a ½ cup of the orange juice for 10 minutes.
  • Drain and set aside.
  • Heat the butter in a large skillet and sauté the ginger over medium-high heat until lightly browned.
  • Add the chicken and cook until lightly browned on both sides. Add the orange sections, the remaining orange juice and lemon juice. Simmer for 10 more minutes.

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Monday, September 5, 2016

Honey Pecan Pork Chops

Submitted by Jesse from Westinghouse. Thank you, Jesse! Got a recipe you'd like to share? Please email it to We'd like to share your favorites with our community.

  • 1 1/4 pounds boneless pork loin, pounded thin
  • 1/2 cup all- purpose flour for coating
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1/4 cup chopped pecans
  • In a shallow dish, mix together flour, salt and pepper.
  • Dredge pork cutlets in the flour mixture.
  • In a large skillet, melt butter over medium-heat.
  • Add chops, and brown both sides.
  • Transfer to a warm plate.
  • Mix honey and pecans into the pan drippings.
  • Heat through, stirring constantly.
  • Pour sauce over cutlets.
  • Don’t overcook pork or sauce.

Friday, September 2, 2016

Endive Beet and Red Onion Salad

Ever wondering what to do with Belgian Endives? Give this unique and colorful salad a try....

You’ll Need
  • ½ pound raw beets, trimmed
  • 3 heads of Belgian Endives, medium
  • 1 red onion
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon red wine vinegar
  • salt and pepper
  • 3 Tablespoons olive oil
  • 4 Tablespoons finely chopped parsley
  • Place the beets in a saucepan and add water to cover.
  • Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
  • Drain and let cool.
  • Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
  • Drop the pieces into cold water.
  • Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl.
  • Add the oil and blend well with a wire whisk.
  • Add the beets, endive, onion and parsley.
  • Toss well and serve.

Friday, August 5, 2016

Smoked Salmon Pasta

Salmon is a good source of omega 3 fatty acids which aid in cholesterol control and overall heart health.

You'll Need
  • 8 ounce smoked salmon
  • 1/2 cup sundried tomatoes
  • 1 small onion, chopped
  • 2 cups green beans or chopped broccoli
  • 1/2 pound pasta, cooked
  • Capers, optional
  • Salt and pepper
  • Chop onion and sauté in olive oil until caramelized (low, slow heat)
  • Add chopped sundried tomatoes and continue cooking
  • Add green vegetable of choice and cook to your liking
  • Chop smoked salmon into small pieces, add to mix.
  • When all ingredients are cooked, toss with cooked pasta
  • Salt and pepper to taste.
  • A few capers add an extra boost of flavor!

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Thursday, August 4, 2016

Spicy Kale and Rice

Kale is a great source of calcium. Calcium is a mineral that your body needs to maintain good health. When you cook with foods that contain calcium, calcium is not lost in the cooking process.

You'll Need
  • 2 ¼ cups chicken broth or vegetable broth
  • 1 ½ teaspoons Cajun seasoning
  • 1 cup white rice
  • 4 ounces kale (about ½ large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)
Bring broth and Cajun seasoning to a boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

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Wednesday, August 3, 2016

Vegetable Dip

This works as a nice appetizer for a summer afternoon. 

You’ll Need
  • 1 ¼ cup plain yogurt
  • ¾ cup sour cream
  • 3 garlic cloves, minced
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tablespoon fresh mint, chopped
  • Salt and Pepper to taste
  • Assorted raw veggies

  • Put all ingredients into a food processor or blender and process until well combined.
  • Chill.
  • Serve with raw vegetables.

Tuesday, August 2, 2016

Cilantro and Carrot Rice

 This recipe works well to complement some shrimp or fish. 

You'll Need
  • 3 Tablespoons butter
  • 4 medium carrots, peeled, chopped
  • 2 large red bell peppers, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups long-grain white rice
  • 6 ¾ cups chicken or vegetable broth
  • ½ cup chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Diced tomato


  • Melt butter in heavy, large pot over medium-high heat.
  • Add the next 4 ingredients; sauté 5 minutes. 
  • Add rice; stir for 2 minutes. 
  • Add broth; bring to boil.
  • Reduce heat to low, cover and cook until rice is tender, about 20 minutes. 
  • Mix in the green onions and cilantro.
  • Season with salt and pepper.
  • Garnish with diced tomato

For more information: Click here to visit Will Clower's website.
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Monday, August 1, 2016

Quinoa with Herbs

Talk about a nutrition powerhouse... Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!

You’ll Need
  • 1 cup quinoa
  • 14.5 ounces chicken stock
  • 3 tablespoons water
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Salt to taste

  • Combine stock, water and pepper in a saucepan and bring to a boil.
  • Stir in quinoa, reduce heat to low, and cook, covered, about 12 minutes or until all liquid has been absorbed.
  • Remove from heat and stir in olive oil, oregano and thyme. Cover again and allow to stand 5 more minutes before serving. Salt to taste.

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Friday, July 29, 2016

Strawberry Smoothie

 One simple word sums up this recipe... YUM! It's easy to make and is a crowd-pleaser! Take advantage of strawberry season by enjoying them in smoothie form.

You’ll Need
  • 1 cup frozen strawberries
  • 1 teaspoon chopped mint
  • ½ cup orange juice
  • ¼ teaspoon vanilla
  • ½ cup plain yogurt


Place everything in a blender and blend until smooth.
Add some crushed ice if you would like.

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Thursday, July 28, 2016

Black-Eyed Peas and Rice Salad

Let's prevent cancers! Beans are a super food and this is one of the many bonuses they may offer our health.

You’ll Need
  • 1 1/2 cups cooked black-eyed peas
  • 3 cups hot cooked rice
  • 1 Tablespoon Dijon-style mustard
  • 1 teaspoon salt
  • Fresh ground pepper
  • 3 Tablespoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 1 large carrot, peeled and grated
  • ¼ cup minced parsley

  • In a bowl, whisk the mustard, salt, pepper and vinegar until dissolved.
  • Dribble in the oil while whisking.
  • Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
  • Mix in the onion, garlic, carrot and parsley.
  • Adjust the salt if needed.
  • Bring to room temperature before serving.
  • This dish can be prepared a day ahead and refrigerated, covered.

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Wednesday, July 27, 2016


This recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

  • Place all ingredients in a blender and mix until smooth but thick.
  • Put on a plate and decorate with spices, herbs and a bit of olive oil. Enjoy with raw vegetables such as carrots, celery, and bell pepper or with pita bread or crackers

Will Clower Health Articles

Tuesday, July 26, 2016


It's summertime and nothing complements a picnic as much as a good dish of guacamole. 

You’ll Need
  • 2 avocados
  • 1/3 cup chopped red onion
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice or lime juice
  • 2 tablespoons chopped cilantro
  • Chili powder to taste – optional

  • Slice avocado in half, remove, and save seed.
  • Scoop out the inside of the avocados and place in a bowl.
  • Mash up with a fork, add all other ingredients and mix.
  • Adjust salt as needed
  • Serve with corn chips, on top of a salad or as part of a wrap.

  • It has been shown that adding the seed of the avocado to the completed guacamole helps decrease the browning (oxidation) of the guacamole. The lime and lemon juice also help will also help to decrease the browning.
  • Also make sure when scooping out the avocado you include the outer dark green layer that is located close to the skin. This is where all the fiber is found.

For more information: Click here to visit Will Clower's website.
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Monday, July 25, 2016

Sweet Potato Egg Hash

A wonderful dish for the fabulous food of a sweet potato. This dish also makes the perfect side to a breakfast meal. 

You'll Need
  • 2 Tbsp butter
  • A quarter cup (ish) of diced onion
  • A quarter cup (ish) of diced sweet potato
  • A quarter cup (ish) of diced tomato
  • Salt and Pepper to taste
  • Cumin to taste
  • The number of eggs you want
  • One half of a lime
  • Tobasco hot sauce (optional)


Make the Hash
  • Put the butter into a skillet over a medium-high flame until it melts.
  • Throw in all of the diced veggies.
  • Add the Salt/Pepper/Cumin, mix these around. Let it sit for a minute, taste and correct the seasonings if necessary.
  • Add any sprinkles of Tobasco (based on your own spice tolerance).
  • Cook to desired doneness, add the juice of one-half lime, turn off the flame, and let it coast while you make your eggs.
Make the Eggs
  • As this is cooking, make your eggs to your preference.
To Serve
  • Put egg on top of the hash, and you are set.

For more information: Click here to visit Will Clower's website.

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Friday, July 22, 2016

Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You'll Need
  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric 
  • ½ teaspoon coriander 
  • 1 cup eggplant, diced 
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • Heat the oil in a saucepan, add onions, turmeric, coriander, eggplant, salt and pepper.
  • Cook over medium-high heat, stirring, until wilted, but do not brown.
  • Add the water, bring to a boil, add the couscous and blend well.
  • Cover tightly, remove from the heat and let stand for 5 minutes.
  • Add the butter and lemon juice, stir and blend with a fork to separate the grains.
  • Keep warm.
  • Adjust salt and pepper.

Thursday, July 21, 2016

Fresh Tomatillo Salsa

The herbs and veggies in this dish are great cancer fighters. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

For the freshest taste prepare the salsa just before serving. It pairs well with blue corn chips. Recipe yields 6 ¼ cups.

You'll Need:
  • 8 Tomatillos
  • 1 Medium-Sized Onion chopped
  • 2 Cloves Garlic
  • 1 Serrano Chili seeded and chopped
  • ½ tsp. Salt
  • 1 Cup Cilantro Leaves (Parsley in a pinch)
  • Boil in a large saucepan over high heat.
  • Add tomatillos and boil for 1 minute.
  • Drain; rinse in cold water.
  • Grind the garlic and salt in a food processor using a metal blade (course chop, do not puree).
  • Add the onion, Serrano chili and cilantro; pulse lightly.
  • Add tomatillos (a few at a time), pulsing slightly after each addition.
  • Taste and adjust the seasonings to your preferences.

For more information: Click here to visit Will Clower's website.
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Wednesday, July 20, 2016

Garlic and Cilantro Sauce

Whenever you can, incorporate garlic and herbs into your cooking. Try this this dressing recipe, it incorporates both garlic and herbs which are super cancer preventers. 

You’ll Need

  • 1 garlic head peeled and minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 bunches cilantro, finely chopped
  • ½ cup lime juice
  •  ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Toss all of the ingredients together. Spoon over freshly grilled or sautéed fish, or use as a salad dressing.

The sauce will keep in refrigerator for up to a week.

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Monday, July 18, 2016

Fish topped with Salsa

You'll Need
  • Four 6 ounce fillets red snapper
  • 1/4 teaspoon garlic powder
  • Salt and ground black pepper to taste
  • 1/4 cup salsa
  • 1 Tablespoon finely chopped white onion
  • 1/2 lime, juiced
  • 1 Tablespoon chopped cilantro

  • Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
  • Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper.
  • Spoon salsa and onion over fillets, and squeeze lime juice over the top.
  • Bring the sides of the foil together, and fold the seam to seal in the fish.
  • Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.
  • Garnish with cilantro.


Friday, July 15, 2016

Vegetable Dip

Enjoy veggies alongside this fabulous veggie dip. In addition you get to enjoy yogurt which is a healthy food for your gut too.

You’ll Need
  • 1 ¼ cup plain yogurt
  • ¾ cup sour cream
  • 3 garlic cloves, minced
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tablespoon fresh mint, chopped
  • Salt and Pepper to taste
  • Assorted raw veggies (extra for serving)
  • Put all ingredients into a food processor or blender and process until well combined.
  • Chill.
  • Serve with raw vegetables.

Will Clower Articles

Friday, July 8, 2016

Italian White Beans

Beans are great cancer fighters. Try this easy and tasty recipe. This recipe is an all around winner. Enjoy! The is an easy recipe to help us swing into the new year!

You'll Need
  • 2 cups cooked great northern beans
  • ½ cup chopped, drained, marinated sun-dried tomatoes
  • ¼ cup sliced ripe olives
  • 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed 
  • Salt and pepper as needed
  • Add cooked beans to a pot and stir in the remaining ingredients.
  • Cook and stir until mixture is hot.

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Thursday, July 7, 2016

Shrimp Broccoli Pasta

 This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!

You'll Need:
  • 1 pound dry pasta
  • 1 pound shrimp (fresh or frozen)
  • 1 pound of broccoli (cut in large florets)
  • 1/2 cup olive oil
  • 1/2 cup parmigiano reggiano (grated)
  • Salt
  • Put water in a large pot and place over high heat.
  • When the water boils, throw in a tablespoon of salt, throw in the pasta, followed by the broccoli.
  • Add the shrimp to the boiling water about 3-4 minutes before draining the pasta.
  • When the pasta is cooked, drain everything in a colander.
  • Put it back in the pot or place it in a large serving bowl.
  • Add the olive oil and the grated cheese.
  • Mix thoroughly and serve warm.

Wednesday, July 6, 2016

Tarragon Chicken

Serves: 6

You’ll Need
  • ½ cup grated Parmesan cheese
  • 1 Tablespoon dried tarragon
  • ½ teaspoon paprika
  • 1/8 teaspoon  pepper
  • 1/8 teaspoon garlic powder
  • ¾ pound chicken pieces, skin and bone removed
  • Olive oil

  • In a small bowl, combine Parmesan cheese, tarragon, paprika, pepper, garlic powder and onion powder.
  • Preheat oven to 350 F (175 C).
  • Coat a baking dish with olive oil.
  • Lightly coat chicken with olive oil and then roll in Parmesan cheese mixture.
  • Place coated pieces in baking dish.
  • Cover with foil and bake about 20 minutes.
  • Uncover and continue baking 10 minutes until lightly browned.

Will Clower Health Articles

Thursday, June 30, 2016

Sun-Dried Tomato Pasta w Vodka Cream Sauce

Hi everyone, this recipe is a staple in our home, and it is so dirt-simple to make that you end up looking like a cooking superstar when it actually takes you no time at all ... bonus!! this recipe is published in The Fat Fallacy
Sundried tomato pasta with vodka cream sauce
I borrowed this pasta recipe from my dear friend Debbie, although she’s won’t tell me how to make her incredible, and now famous, chocolate chip cookie recipe. Don’t worry, I’ll wear her down.

This is one of those recipes that sets a new standard for delicious. Although it’s simple to throw together, it really ups the ante on flavor. But remember to eat it slowly. You’ll want this one to last a long time. By the way, this makes a bunch. But the good part is that it’s just as good reheated. Stir in a touch of milk and warm it up when you are having leftovers.
The broccoli adds a wonderful touch of greenery to the pasta and is super simple to make.

You’ll need:
2/3 cup vodka
1 real good pinch of crushed red pepper or cayenne
6 tbsp butter
1 small box of penne pasta
1 cup tomatoes, blenderized
1 jar sundried tomatoes in oil
1 good handful mushrooms, sliced
1 cup whipping cream
1 cup fresh Parmesan 

Sundried tomato pasta in 4 easy steps.
Begin the water boiling for the pasta. Don’t forget to cook the pasta with some salt and olive oil.
Stir the amount of red pepper you choose (depending on your spice tolerance) into the vodka and butter. Melt the butter into the vodka-pepper mixture over a medium flame, and then bring it up to a simmer. Add the blenderized tomatoes and cream. Return to boil, lower heat, and let it work the flavors into each other at a simmer for 10 minutes.
Meanwhile, chop the sundried tomatoes into small pieces. Sauté the mushrooms with the tomatoes in their own oil. Add to the sauce. 
When the pasta is done, add it to the whole batch, and mix in the Parmesan cheese. It’s incredible.

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