Olive Oil

PENNE PASTA IN CHICKEN PAPRIKA SAUCE Pasta : 12 oz. Penne pasta (Cooked al dente in boiling, salted water ]with 1 teaspoon olive oil) Sauce : 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons minced shallots 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces 2 tablespoons paprika Pinch cayenne pepper 8 oz. chicken stock, or more if necessary 8 oz. heavy cream ¼ teaspoon salt 3 green onions, chopped 6 oz. grated Parmesan cheese 3 diced tomatoes 8 oz. sun dried tomatoes, drained and chopped 2 tablespoons fresh, chopped basil 1 tablespoons fresh, chopped oregano Cook chicken pieces in olive oil until just about done (be careful not to overcook)

by Sossi Cook time: 30 minutes Prep time: 15 minutes Serves 6 Shrimp Cream: 2 Tablespoons olive oil 1/2 pound raw shrimp, peeled and deveined 1/2 cup heavy cream 1 cup canned tomatoes Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque and pink, about 2 minutes. In a food processor puree the shrimp, heavy cream and tomatoes until smooth. Risotto: 5 cups shrimp stock 2 Tablespoons unsalted butter, plus 2 teaspoons 1/2 cup finely minced shallots 1 cup arborio rice 1/2 cup white wine 4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 Tablespoons fresh basil leaves 2 Tablespoons fresh Italian parsley, plus 1/4 cup for garnish 2 Tablespoons grated Parmesan cheese 1 teaspoon minced garlic 12 shrimp, peeled and deveined 1 Tablespoon olive oil In a small pot bring the shrimp stock to a boil over high heat.

Xiomara Restaurants 1/2 tablespoon unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 1 pound whole shrimp, peeled and deveined 1/2 cup fine yellow corn meal 1 1/2 cups fresh yellow corn kernels (raw) 1/2 tablespoon extra virgin olive oil 1 1/4 cups heavy cream salt and pepper to taste 1 tablespoon chopped chives 1/2 lb. shrimp, peeled, deveined, and diced 6 corn husks 1. Sweat the shallots and garlic in butter; do not brown.

That "crazy time of year" is upon us. It's not quite spring, but it's sort of winter. It's not exactly the time you have fresh fruits and vegetables on your mind but remember the wonders of Mother Nature and all she has to offer right now. Fresh fruits and vegetables grown in season are natural to the body because they, like you, are part of the cycle of life. Your energy level will perk up and your digestive system will be happy when you are in harmony with the seasons. Here are a few tasty ideas: Honeybells or Minneola tangelos are only available for few weeks and hurry because they are available right now!

It was a hot Saturday afternoon in Downtown Burbank. I could have been sitting in my air-conditioned living room, ice-cold diet root beer in hand watching the Yankees make another pitching change. Instead, my cousin Ron and I were trying desperately to make par on the back nine. Our score cards always determine who buys dinner, which, in our case, really comes down to which one of us admits taking the most mulligans. We really had no plans on where to eat. We parked the car and started walking down San Fernando Boulevard from the mall.

Healthy BitesAmong the world's cuisines, a Mediterranean diet is often cited as one of the healthiest. With an emphasis on fresh ingredients, savory herbs and spices, citrus juices and olive oil, it's also one of the most delicious. At Healthy Bites, you can sample these wonderful flavors and know you're treating your body right too. The restaurant occupies a narrow storefront where everything is made to go, a fact made plain by the obvious lack of seating. Healthy Bites opens early and offers a variety of espresso drinks, coffee, tea, pastries, bagels and croissants.

The room already smelled of a freshly home-cooked meal when Cherie Mercer Twohy’s students arrived to learn how to prepare a six-course meal. This particular class would use only Trader Joe’s products to make “Meatball Minestra,” “Gorgeous-and-Good-For-Ya-Salad,” “Fab, Fast Frittata,” “Chicken with Leeks and Mushrooms,” “Roasted Butternut Squash with Chiles” and “Puff Pastry Pillows.” Twenty students, mostly couples and cliques of girlfriends, faced Twohy’s kitchen, which is equipped with a mirror and television monitor for a bird’s-eye countertop view.

The day was perfect. A late-July afternoon in mid-May. Happy children playing happily with friends on the block, defining what Saturdays are all about. The sun descending behind shade trees, but promising to keep daylight around a few more hours. So I sent out the call to the neighbors: “DOTL” Texted it, actually. Feel free to guess what it means. On our block it's the Batman light in the night sky - a call to action. Minutes later I'm at Monte Carlo Deli, the closest Burbank has to Mario's Deli in Glendale.

The day was perfect. A late-July afternoon in mid-May. Happy children playing happily with friends on the block, defining what Saturdays are all about. The sun descending behind shade trees, but promising to keep daylight around a few more hours. So I sent out the call to the neighbors: “DOTL” Texted it, actually. Feel free to guess what it means. On our block it's the Batman light in the night sky - a call to action. Minutes later I'm at Monte Carlo Deli, the closest Burbank has to Mario's Deli in Glendale.

The room already smelled of a freshly home-cooked meal when Cherie Mercer Twohy’s students arrived to learn how to prepare a six-course meal. This particular class would use only Trader Joe’s products to make “Meatball Minestra,” “Gorgeous-and-Good-For-Ya-Salad,” “Fab, Fast Frittata,” “Chicken with Leeks and Mushrooms,” “Roasted Butternut Squash with Chiles” and “Puff Pastry Pillows.” Twenty students, mostly couples and cliques of girlfriends, faced Twohy’s kitchen, which is equipped with a mirror and television monitor for a bird’s-eye countertop view.

Memories of picking olives in the foothills came back to Mike DeSantis of Montrose when he read a Verdugo Views column about the Charles Bathey homestead at the top of Briggs Avenue. ?Here?s my story of that area,? he wrote. ?I think it?s the same property.? He went on to describe a citrus ranch at the top of Briggs where it turns right. Crescenta Valley historian Mike Lawler confirmed DeSantis? memory. ?Yes, this would have been the Bathey ranch,? Lawler said. ?Briggs turns right and becomes Shields Street right at the Bathey property line.

More than twice the number of volunteers are giving time to Bethlehem Village, and several new attractions have been added, organizers said. Last year, about 75 volunteers were involved in the Nativity show and behind the scenes, said Ann-Marie Murrell, director and co-producer. ?This year, I?ve had 175 people,? she said. ?It?s an outreach to the community but something every person in our church can participate in, and all ages, from 9 months to one woman who is pushing 100.?

I was going to start this review by telling you how NYPD Pizza would make a great spot for that pre-Thanksgiving dinner or how a plate of their pasta will definitely keep you going for those day-after-Thanksgiving sales. While that is all true, and I still recommend it, I have to mention the best part of New York is on his way to Southern California. So, if you don’t mind, this review is for Joe Torre, the new manager of the Los Angeles Dodgers. Dear Mr. Torre, if by chance, while you’re checking out your new digs at Dodger Stadium you happen to read this review, I hope you will let a California girl recommend the perfect place for you to unwind when you get a little homesick for New York City pizza and pasta.

It was a hot Saturday afternoon in Downtown Burbank. I could have been sitting in my air-conditioned living room, ice-cold diet root beer in hand watching the Yankees make another pitching change. Instead, my cousin Ron and I were trying desperately to make par on the back nine. Our score cards always determine who buys dinner, which, in our case, really comes down to which one of us admits taking the most mulligans. We really had no plans on where to eat. We parked the car and started walking down San Fernando Boulevard from the mall.

PENNE PASTA IN CHICKEN PAPRIKA SAUCE Pasta : 12 oz. Penne pasta (Cooked al dente in boiling, salted water ]with 1 teaspoon olive oil) Sauce : 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons minced shallots 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces 2 tablespoons paprika Pinch cayenne pepper 8 oz. chicken stock, or more if necessary 8 oz. heavy cream ¼ teaspoon salt 3 green onions, chopped 6 oz. grated Parmesan cheese 3 diced tomatoes 8 oz. sun dried tomatoes, drained and chopped 2 tablespoons fresh, chopped basil 1 tablespoons fresh, chopped oregano Cook chicken pieces in olive oil until just about done (be careful not to overcook)

The ancient Lebanese, known as Phoenicians, were well-known for their maritime expertise as sailors and navigators, and for being adventure-loving merchants. Lebanese cuisine has been around since pre-Biblical times and its popular Mediterranean diet consists of a simple fare that is fresh and flavorful. Close your eyes and picture yourself near the sun-drenched waters of distant shores surrounding the Mediterranean Sea, exotic music playing softly while dancers gently sway to the hypnotic melody.