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Here is the Springtime asparagus pasta primavera recipe you have been looking for. A rich and creamy vegetarian pasta. The perfect, light and simple dish for springtime cooking.
I created this recipe for the first time a few weeks ago and I can’t wait to make it again soon!! Very delicious! I served it with a Insalata Caprese salad or you could serve it with Joeys tomato and garlic salad!
1 lb. Nova Scotian or bay scallops (if very large, cut in bite size pieces)2 tbsp butter1/4 cup extra virgin olive oil2 shallots, chopped fine6 cloves garlic, sliced2 tbsp salted capers (if you can’t find them, use regular capers)1/4 tsp dried red pepper flakes1/2 squeezed lemon1/2 cup whipping cream454-gram pkg vermicelli1/4 cup fresh grated Italian parsleySalt to taste (depending on if you used salted capers)Fresh grated pepperFresh grated Parmesan or Romano cheese.
Boil pasta water.Melt butter and olive oil together in a large skillet.Add capers, shallots, garlic and chilis, sauté lightly for 1 minute, add lemon juice, turn on very low.Cook vermicelli until el dente.Add Scallops to skillet and stir for 2 minutes more, (do not overcook as they will become rubbery)Add whipping cream and heat just until bubbling.Serve on top of a bed of hot vermicelli noodles with salt, fresh grated pepper, grated cheese and Italian Parsley.Prep Time: 20 minutes
My beautiful lifelong friend, Penny, gave me this recipe when my daughters were little. It became a family favorite and I recently pulled it out of the archives and is now a favorite of my husband and grandchildren!! Penny is in heaven now, but her love in the recipes she has shared with me and I am sure many others over the years will always be with me! These cookies are a little more time consuming than the average cookie, but I guarantee you, well worth the time!!
2 cups apples, chopped small3/4 cup raisins2/3 cup of cane sugar, brown sugar or coconut palm sugar1/4 cup walnuts, chopped4 tbsp water
Place all above ingredients in a saucepan and simmer, stirring occasionally until thickened.Set aside to cool.
COOKIE INGREDIENTS:1 cup softened butter1 cup brown sugar2 eggs1/2 cup milk2 cups flour2 tsp baking powder1/2 tsp salt1 tsp cinnamon 1/2 tsp nutmeg2 cups rolled oats
Preheat oven to 350 degrees.Beat butter and sugar together until fluffy.Add eggs and milk then beat until smooth.Next, add in all dry ingredients except oats.Stir oats into mixture.Drop 1 tbsp dough onto cookie sheet and make a small hole using your finger in each cookie.Fill each cookie hole with apple filling. (As much as you can fit in hole)Take 1 tsp of dough and spread over top of cookie making sure to seal all the sides.Bake at 350 for 12-15 minutes or until golden brown on bottom.Place on cookie rack to cool.
ICING RECIPE:2 Tbsp butter2 tbsp brown sugar3/4 cup icing sugar4 tbsp milk
PREPARATION:Simmer butter and sugar in small saucepan for 2 minutes, while stirring.Add in icing sugar and milk.Let icing cool until it becomes thickened.Ice cookies when they are cooled, and icing is thickened.
PREP TIME: 45 MinutesCOOK TIME: 12 to 15 minutes
Absolutely the best pasta carbonara recipe on the web! This creamy pasta carbonara is my healthier version of the famous Italian creation, Pasta all carbonara.
Looking for a delicious easy healthy sausage soup recipe? Michele Romano makes the best Italian sausage soup ever! Very unique and very addicting.
Compliments of Michele Romano Recipes, Luigi Toscano's top secret crispy Italian salad topped with his famous artichoke dressing!
Looking for the best deviled egg recipe? Michele Romano's recipe for deviled eggs is the best! Try it for yourself, let your taste buds decide.
Deluxe Zucchini Egg Bake, the melt in your mouth baked zucchini recipe everyone is looking for, not just italians! When you consider the outstanding health benefits of zucchini as well, you have a definite winner.
Michele Romano's Italian Ricotta pancakes recipe. Fresh, quick, healthy and oooh sooo good! They have a fine, tender texture and make a high protein breakfast or brunch for a lucky hungry bunch.
Wow! Geeg Toscano's Italian broccoli salad recipe is not only addicting but very very healhty. Broccoli packs the most nutritional punch of any vegetable.
This recipe is one of my favorite go to lunches. It is healthy, low fat, satisfying and very refreshing! Need I say more? In the hustle and bustle of this upcoming season, we need to keep energized and if you are like me wanting to keep those unwanted pounds at bay, then this is a quick, delicious lunch solution!
2 ripe large avocados
1 can wild sockeye salmon
1 tbsp sweet onion, finely chopped
1/2 stalk celery,finely chopped
1 tbsp dill pickle, finely chopped
1 tbsp plain organic yogurt
2 tbsp mayonnaise
Salt and Pepper to taste
1 lemon for squeezing on top
2 tbsp fresh dill
Optional-Sprinkle of cayenne pepper
Slice avocados in half and using a spoon, remove pit.
Place can of salmon in bowl, I take out bones but that is personal preference.
Mix in rest of ingredients except lemon and dill.
Fill four halves of avocado with prepared salmon.
Squeeze lemon on top of each filled avocado.
Sprinkle each one with fresh dill.
Sprinkle with a little cayenne pepper if desired.
Eat Healthy, Live Long and Mangia!
This side dish is truly like candy! Even those that do not like beets, like these sour cream beets! They just can’t be beat! Hee hee. Just a few simple ingredients and you have a very healthy summer/fall vegetable dish to compliment many of your meals.
5 medium size beets
1 tbsp butter
1 1/2 green onions, sliced
3/4 cup sour cream
1 tbsp sugar
1 tbsp vinegar
Peel, slice and boil beets until tender.
Using a small fry pan or sauce pan, melt butter.
Add green onions, sauté for 1 minute.
Whisk in sour cream, sugar and vinegar.
Just bring sauce to a simmer for 1 minute.
Pour hot sauce over beets and gently coat beets with sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Eat healthy, Live Long and Mangia!
COOL CUCUMBER SALAD
This is my favorite salad recipe when the cucumbers are fresh off the vine! My mom, Dorothy Romano made this all the time when we were growing up. So refreshing, so easy! Delicious with any meal or even by itself!
4-6 medium size fresh garden cucumbers (depends on how big you want salad)
1 or 2 green onions (again depending on how big salad is)
Salt and pepper to taste.
Note-Do not add salt until ready to eat as the salt draws water out of cucumbers.
Peel and slice cucumbers in thin rounds.
Add chopped green onions.
Add sour cream stirring just enough in to coat all the cucumbers.
Add desired amount of salt and pepper to taste.
Keep in fridge until ready to serve.
Prep Time: 10 minutes
Eat healthy, Live Long and Mangia!
It is so important in this world today that we live in to continually try to rid our bodies of toxins! I know some say that this is impossible with all the toxins in the air, food and on the earth period! But we have to do our best, right? Here are seven powerful superstars for detoxification that you can try to incorporate into your diet on a regular basis.
Avocados- Mega protein and monounsturated fats help boost liver function and support cardiovascular health. Avacados are regarded as a very healthy fat!
Beets- Phenomenal phyto-chemicals and many minerals in these sweet treats! Nitrate, folate, manganese and iron help to promote healthy digestion, increased blood flow and lower blood pressure!
Blueberries- Oh yes! Jam packed full of fibre, vitamin C and flavonoids, blueberries are powerful for keeping cells healthy and happy. They also help fight heart disease and diabetes!
Ginger- High levels of antioxidants and gingerols provide anti-inflammatory relief to the gastrointestinal tract! This is very important for all of us, since many studies are showing all disease begins with inflammation!
Green Tea- The more I read about this tea, the more excited I get! It is low in caffeine yet very high in antioxidants called polyphenols. These help to destroy free radicals (those beasts that destroy our cells) stopping oxidative cell damage. Green tea also has anti-cancer and anti-inflamatory benefits! Green tea also makes refreshing ice tea with lemon added in the summer heat!
Seaweed- Yuck, not really a fan, lol, except in some sushi! But....listen to this. Seaweed contains and vitamins lots of fibre, essential amino acids, omega-3 fatty acids (necessary for the brain)Also, vitamins A,B, C and lets not forget E! The soluble fibre content promotes digestive health!
Watercress- Its spicy green leaves are chock full of nutrients and vitamins such as A, B6, C, E and K! Providing a healthy complexion and increased energy. (I am thinking where the heck can I buy some of this? Now! lol) Watercress may also reduce the risk of diabetes and heart disease as well!
These are my new addiction! I make these scrumptious bars on the stove-top all in one pot! Then I pour them in a square glass dish and into the freezer they go!
1 cup coconut oil
1 cup peanut or almond butter
1 cup dark cocao powder
2 tbsp chia seeds
1 tsp vanilla
1/4 tsp sea or himilayan salt
1/3 cup aquave or maple syrup or you can use coconut palm sugar or xylitol
1/3 cup dried cranberries
Optional-1/3 cup sliced almonds
Place on ingredients in order in a saucepan on medium heat until melted.
Do not boil.
Pour ito square dish or pan, place in freezer and cut into squares.
Eat healthy, live long and Mangia!
Note- I like to keep mine in freezer but it is personal preference.
This salad is so delicious, it is hard to believe it is so healthy! All the ingredients in this salad pack a super, duper punch when it comes to healthy eating! This beautiful salad will stay fresh and crunchy in your fridge for 5 days in a covered bowl!
1 bunch organic kale, chopped, no stems
1/2 head organic red cabbage, thinly sliced
2 green onions, chopped
1 cup organic sunflower sprouts (These can be found in some grocery stores and most health food stores)
1/3 cup sunflower seeds
21/2 tbsp. extra virgin olive oil
3 tbsp. fresh squeezed lemon juice
1 tsp apple cider vinegar
Himalayan pink salt
Fresh ground pepper
Options- #1) 1/2 cup fresh blueberries
Or- #2) 1/2 cup chick peas
Place all ingredients in a large bowl. (except blueberries or chickpeas if using)
Toss very well in oil until salad is well coated.
Add lemon juice and apple cider vinegar and toss well again.
Gently toss in blueberries or chickpeas.
Add salt to taste and fresh grated pepper.
Set in fridge and let marinate 1 hour, gently tossing occasionally.
Cover leftover salad and it stays fresh and crunchy in refrigerator for 5 days.
Prep time: 30 minutes
Eat Healthy, Live Long and Mangia!
This yummy Italian bruschetta recipe is so fresh and juicy that every bite bursts in your mouth with flavor.
A rich velvety Homemade Italian Gnocchi Recipe covered with either a dreamy creamy or a zesty tomato based sauce! This is an authentic Michele Romano Italian Pasta recipe.
Leanna Romano's Roasted Garlic Recipe is so good, so healthy, and so popular among my collection of Italian appetizer recipes!
But did you know that there are baking soda uses for helping the body to prevent cancer, as well as it being a tool cancer patients can use to identify and stabilize cancer growth?
The pleasure was all mine over the holidays when I created these super healthy, guilt free, gluten free appetizers (except that I couldn’t stop eating them so it was more like a meal, lol) Very simple to make and simply delicious. Try them yourself and I am sure you will agree!
1 medium sized eggplant2 medium sized organic zucchinis4 Italian Roma tomatoes1 small bunch fresh basil leaves1 small container Italian ricotta cheeseExtra virgin olive oil (for drizzling)Balsamic vinegar (for drizzling)Salt and fresh grated or course ground pepperFresh grated Romano, Parmesan, Grana Padana or Mozzarella cheese. (To sprinkle on top)
Preheat oven to 375 degrees.Prepare a cookie sheet lined with parchment paper. (My best friend!)Peel and slice eggplant in 3/4 inch rounds. Lay out on cookie sheet.Spread 1 tbsp. ricotta cheese on top of each slice of eggplant.Drizzle olive oil overtop of ricotta cheese and sprinkle lightly with salt.Place 1 large basil leaf on top of ricotta cheese on every slice.Slice zucchini into 3/4 inch slices and place on top of each round.Slice Roma tomatoes and place on top zucchini.Generously drizzle each eggplant stack with olive oil and balsamic vinegar.Sprinkle with salt and fresh grated pepper.Next sprinkle each stack with cheese of your choice.Add 1 small basil leaf to the top of each for a nice garnish and incredible flavour.Bake at 375 degrees for 30 minutes or until eggplant is tender and cheese is golden.
Live Long and Mangia!
Michele Romano's Italian stuffed zucchini recipe. I was born to eat this!
Romano Family Top Secret Recipes Revealed for the first time! Marla's Chicken Parmesan Recipe is spectacular!
Michele Romano's Chickpea hummus and Black bean Hummus recipes are not only delicious but very nutritious. Quick and easy, both are Heavenly Scent Recipes!