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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!
If you love fresh tomatoes, you must try this sweet, tangy, juicy and amazingly healthy Italian garlic tomato salad recipe!
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!
Do not settle for just any hamburger soup recipe! I promise you, Michele Romano's Italian recipe for hamburger soup is the best of the best.
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.
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?
Michele Romano is pleased to share this stuffed avocado recipe with Balsamic vinegar drizzle! So healthy and so good.
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.
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!
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.
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!
When you prepare one of Michele Romano's stuffed mushroom recipes, be ready for a battle royale trying to save these irresistable morsels until the guests arrive!
Compliments of Michele Romano Recipes, Luigi Toscano's top secret crispy Italian salad topped with his famous artichoke dressing!
Crispy and Spicy chicken wings. My husband just can’t stop at 10! NOTE: For crispy chicken wings and way less mess, it is imperative to use parchment paper!
2 - lbs chicken wings and drumettes. (I get butcher to cut them this way if they are not already)2 tbsp olive oil or coconut oil
Approximately 1/3 cup Sriracha hot chili sauce (Its personal preference, how spicy you like them)3/4 tsp garlic powder1 tsp sea salt or seasoning salt1 tsp Italian seasoningPepper
Preheat oven to 450 degrees.In a large bowl, coat the chicken wings with extra virgin olive oil or coconut oil.In a measuring cup, mix sriracha sauce with rest of ingredients.Pour mixture on wings and mix well coating all wings.Place on large cookie sheet covered with parchment paper.Bake at 450 degrees for 15 minutes, using tongs turn wings over and bake at 400 degrees for 40 minutes or until wings are golden and desired crispiness. Serve hot with lots of napkins!
Prep time: 15 minutesCook time: 60 minutesLive Long and Mangia!
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.
Are you ready for this incredible Italian Meatloaf Recipe? You better be! One taste and your family will be wanting you to make it everyday!
The best Tiramisu recipe and one of the most sought after Italian dessert recipes on the planet! Rich and velvety this is the ultimate tiramisu recipe!
This delicious apricot cookie recipe comes from an Old Italian cookbook handed down to my father, Joeseph Romano many years ago.
I have been raised on this sensational Pasta Fagioli Soup Recipe all of my life! I still can't get enough of it.
Joey's Italian zucchini soup is quick, easy and delicious! A perfect dinner idea at the end of a busy day. Timeless I might add, because it always pleases and always will! To add a little zest to this soup, simply add a pinch of chilis. Top it off with a sprinkle of Romano or Parmesan cheese.Note- Fresh tomatoes and basil can be added when in season.
2 small zucchini1/4 cup olive oil1 small onion, diced4 cups canned tomatoes, chopped or blended3 cups water2 heaping tbsp. basil1/4 lb. vermicelli noodles broken into 2-3 inch pieces1 1/2 tsp saltFresh grated pepper
Wash zucchini and scrape lightly with a knife.Cut into 1 inch cubes.Using a soup pot,saute onions in oil until lightly browned, add tomatoes,(pinch of chilis here if desired) simmer for 5-7 minutes.Add water and bring to low boil.Add zucchini and basil, salt and pepper.Simmer for 7 more minutes and add vermicelli, cook on low heat, just until pasta is tender.Serve hot, sprinkle with Romano or Parmesan cheese.Enjoy!!Prep Time: 10 minutesCook Time: 20 minutesServes: 6Live Long and Mangia!
Warning! Michele Romano's Layered Taco Dip Recipes are Addicting!
This recipe for Wine Garlic Prawns and Pasta is hands down “Numero Uno”! The culinary info many people have been searching for and googling to find.
One serving is never enough of Michele Romano's incredible Recipe for Risotto! A tasty Italian side dish, Creamy Mushroom Pea Risotto will accompany any kind of meat entree you may be preparing.
A fabulous Italian pasta recipe! Michele Romano's Chicken tetrazzini recipe is easy to make and quite delicious.
WOW is the only word to describe this amazing Italian Chicken Chili Recipe.
I acquired this absolutely exceptional recipe a couple of years ago from Penny, a childhood friend of mine. Even though I have a huge soup recipe collection, this has definitely become one of my favorites! It is one of most healthy, savoury soups with so much flavour, that I have ever tasted! Good news is that many gardens are full of fresh kale right now, I know mine is. Tis the kale season, thus a good time to share this beautiful recipe with you!Note: This recipe makes a large pot of soup!
Ingredients:1 1/2 lbs bratwurst sausage, out of casings (We are fortunate in our little town that the local meat shop supplies this delicious sausage ground in packages without casings, if not, you can purchase from your local supermarket and remove from casings yourself.)2 tbsp. oil (olive, coconut, grapeseed or canola)2 900 ml. cartons organic chicken broth1 cup water3-4 stalks organic celery, sliced5-6 organic carrots, peeled and sliced1 large onion, diced1 28 oz. (796 ml) diced tomatoes1 1/2 tsp. salt1 cup pot barley1 bunch organic kale, chopped2 (398ml) cans organic pinto beans (if not available you can sub for other similar beans)3/4 cup fresh sage, chopped2 tbsp. fresh rosemary, chopped fineFresh grated pepper to taste
Preparation:Using a large pot, scramble fry bratwurst sausage in oil.Add in onions, celery and carrots, saute for 6 minutes.Next, stir in, chicken broth, water, tomatoes and salt, bring to simmering.Add in kale, barley, and simmer 10 more minutes.Stir in pinto beans, fresh sage, rosemary and pepper.Cover and simmer on medium heat for 15 minutes.Mangia!!Prep time: 30 minutesCook time: 30 minutesServes: 8-10
Ange Toscano's mouth watering Shediac lobster pasta recipe is devine.