Giuseppepaolo

Today's Sunday Supper is all about heart healthy dishes. Whether it's a way of life, a new choice, a "sometimes" choice, or you're just trying to maintain that New Year resolution, we have some wonderful options for you. The dish I've prepared is a Greek dish called Lemonatie Kota sta Karvouna aka Lemony Grilled Chicken using boneless, skinless chicken breasts, marinated and grilled then served with a delightful sauce of your choice. The recommendations are Summer Peach Salsa or Tzatziki. Peaches aren't in season right now and since I drooled over all of the ingredients in Tzatziki, well....that's what my taste buds forced me to use. Now let me confess a little something about my grilling skills. I'm learning. I know how to start the charcoal but I never really know how many coals to use. This chicken only grilled for about 10 minutes and I really felt guilty using all those coals. Is that typical? A starter full of coals for a 10 - 20 minute grill...

Today is the 1st of October. For me, it's a meaningful day this year. I'm taking a challenge by participating in October Unprocessed 2014 I am going to try to stay on track and not eat processed foods for the whole month. This is a challenge that's been going on every October since 2010. Andrew Wilder is the brains behind this wonderful madness. You too can participate in October Unprocessed 2014. Just visit Eating Rules and join in....the experience. I have a feeling your body will thank you. What does unprocessed mean? I think people have a wide range of how far unprocessed can and cannot go. I personally like Andrew's definition.... " Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients" A lot of foods undergo some level of processing. It's just a matter of whether or not it can be done without all of the added junk. Not that you have to do it yourself (unless you want to) but y...

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow. But soon enough, it all comes to an end. (boo-hoo) No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors. I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year! Savory Fig and Sweet Onion Freezer Jam makes about 10 cups of jam Printable Version 1 tsp light olive oil 1 1/2 cups thinly sliced sweet onions 2 tsps white balsamic...