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Author: Marc Coffey

Recipes 

How to Make Grilled Calamari – Italian Style by Laura Vitale

14th July 2022 Marc Coffey

How to Make Grilled Calamari – Italian Style by Laura Vitale Ingredients     For the Vinaigrette:    ¼ cup Extra

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Recipes 

Seafood Shish Kabob Recipe

14th July 2022 Marc Coffey

Seafood Shish Kabob Recipe Today I will like to share with you my Seafood Shish Kabob recipe. This recipe is

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Recipes 

Skillet Chicken with Vegetables

14th July 2022 Marc Coffey

Skillet Chicken with Vegetables When making Skillet Chicken always brown the chicken pieces first so all the juice remains inside

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Recipes 

Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto

13th July 202213th July 2022 Marc Coffey

Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto Meatloaf: Ingredients 2 lbs ground beef (85/15) 1 cup roasted peppers/capsicum

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Recipes 

Chicken Vegetable Flatbread

13th July 2022 Marc Coffey

Chicken Vegetable Flatbread Crust: Ingredients 2 cups all purpose unbleached flour 1 cup butter, frozen and cut into small cubes

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Recipes 

Roasted Garlic Basil Dipping Oil

13th July 2022 Marc Coffey

Roasted Garlic Basil Dipping Oil Ingredients 1 whole roasted garlic 1 cup extra virgin olive oil 1/2 cup shredded fresh

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Recipes 

Roasted Sweet Pepper Cheddar Cheese Salad

13th July 2022 Marc Coffey

Roasted Sweet Pepper Cheddar Cheese Salad Ingredients 2 pounds mini sweet peppers 3 cups mixed salad greens 10 garlic cloves,

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Recipes 

Creamy Italian Baked Pasta with Kale and Tomatoes

12th July 2022 Marc Coffey

Creamy Italian Baked Pasta with Kale and Tomatoes Ingredients: Yield: 6-8 servings 1 tablespoon olive oil 1 cup (6oz) grape

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Recipes 

Grilled Haddock with Eggplant, Zucchini and Tomatoes

12th July 2022 Marc Coffey

Grilled Haddock with Eggplant, Zucchini and Tomatoes Ingredients: Yield: 2 servings 1 large zucchini, diced 1 small to medium eggplant,

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Recipes 

Pasta Primavera con Polpette

12th July 202212th July 2022 Marc Coffey

Pasta Primavera con Polpette Ingredients Yield: 4 servings    1/2 pound cellentani pasta (Barilla)     3 teaspoons olive oil    

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