The Guardian

Tuesday, November 4, 2014

Lagostini Primavera

Lagostini Primavera 

So last night I made this scrumptious little dinner. It was extremely fast and super easy. I'll go out on a limb and assume that most the of the ingredients are in your fridge because they are the basic staples of all fridges. Because I hate throwing out food and love using leftovers for "new" dinners, I'll tell you a little secret .... When I make asparagus as a side dish, during preparation I do not throw out the ends. I cut them into tiny pieces. Then I freeze them for when I need to use them. In this recipe you will see them because I used them as a base for the Primavera. I also will use them in Minestrone soup...Fyi. This is an easy meal...I hope you enjoy and Bon Appetite. 


1 Medium Sweet Onion chopped
2 Cups Asparagus chopped
2 Cups Cherry Tomatoes chopped
1 Cup Scallions chopped
2 Carrots Chopped
2 Cups Escarole cleaned and chopped (not cooked) 
Fresh Chopped Parsley
1 TBLS Mrs. Dash 
3 Whole garlic 
4 Large White Mushrooms Chopped
3 Lbs Cooked Chopped Logostini (I bought mine at Costco) 
1/4 Cup White wine (if you won't drink it, don't cook with it)
1 Cups Chicken Broth
1 Cup Tomato Broth 
1 Pound Capellini Pasta 


On med-low heat and in a non stick pan add the EVOO and whole garlic. After a couple of minutes, add the onions, mushrooms, asparagus, scallions, escarole, cherry tomatoes, salt and pepper, and carrots. Sautee everything until all the veggies are cooked through and onions are transparent. Allow to simmer 10 minutes. Add Mrs. Dash seasoning. Then add fresh chopped parsley. Allow to simmer another ten minutes. Then add Chicken broth, white wine, and tomato broth and Lagostini. Allow ten more minutes to simmer. Afterwards start the pasta water to boil, once boiling add salt. Then add pasta and cook until al dente. Once pasta is cooked, scoop pasta out with a strainer and place in a pasta bowl. Then add Lagostini Primavera. If pasta seems dry...add salted pasta water to dish. This dish is scrumptious and so easy to make. Enjoy Friends. 

Monday, November 3, 2014

Sicilian Pizza


OH MY GOD!!! I am back people...So I got a new phone and a new computer and so I am able to upload new pics and recipes. I got this pizza recipe from my mom who got it from her this is not an original but a copy. I always said that if I was on death row, this would be my last meal. be the Judge!!


2 lbs- Homemade Pizza dough (my recipe or store bought)
6 Medium potatoes cleaned and shredded with a grater and ringed dry
Escarole cleaned, chopped and dried
Lowery's garlic salt (to taste)
1/4 cup - grated Parma Cheese
1- Cup Mozzarella Cheese (Freshly Grated or store bought already grated)
1- Can diced tomatoes
1- lb Lombardi's mild pork sausage (Or whatever brand you love)


Prepare dough as mentioned in previous recipe (or store bought). Precook dough 15 minutes with EVOO around edges for and extra crispy crunch. Then layer grated potatoes on dough and sprinkle with salt and pepper. Then add escarole. Then add raw sausage out of the casing and add diced tomatoes on top of sausage. Sprinkle with salt, pepper and oregano. Add Lowery's garlic salt and parma cheese. Then top with Mozzarella cheese. Bake at 375 for 35-40 minutes.

Wednesday, September 4, 2013

Chicken Pot Pie- Ala Tina

Chicken Pot Pie
Hello Everyone!!! Lord it's been a long, long, long, time!!! For whoever doesn't know I have been writing a novel this past year, which took up so much of my time that I had to focus on that instead of Blogging HOWEVER!!! I AM FINISHED MY BOOK!!! WHOO-HOO!! hahaha...So I am in the process of having it self-published..ANYHOW...I can now start my food blog again...Yippie!! So this morning was my kids first day back to school and my Kristan asked me to make him Chicken Pot Pie...So this is what I came up with. It's pretty much traditional with a bit of Tina-Touch added to it!! haha!! Enjoy!!
3 boneless chicken breasts cleaned and diced and boiled until cooked
1 large Family sized Cream of Chicken Soup- any brand will do
1 package of Cheddar Cheese Shredded
1 Cup of Low Fat Sour Cream
1 32 ounce container of Chicken Broth- any brand will do
3/4 bag of thawed Mixed Vegetables from the Frozen food section
1 Cup of Milk
2 cups of Jiffy baking mix
3 eggs
Salt and Pepper to taste
non-stick spray for glass baking dish
In a mixing bowl, add Chicken Soup, Chicken Broth, Sour Cream, Cheese, Chicken, Vegetables and salt and pepper. Mix well and set aside. To prepare biscuit mix, add Jiffy mix, Milk and eggs to a separate bowl and mix well. Add a bit more of salt and pepper. Place Vegetable and Chicken mix in a glass casserole dish that has been sprayed with a non-stick spray.  Then add Biscuit mix on top to evenly cover Chicken base mixture. Cover with Aluminum Foil and bake at 350 for 1 hour...or until golden brown.
Enjoy this meal!! It's hearty and served best with French Fries!! If your gonna over do it, over do it good!!

Thursday, May 30, 2013

Roasted Pork Loin with Lentils

Roasted Pork Loin with Lentils
Tonight I have school so I decided to make a Roasted Pork Loin because I knew I could make it early and It would still be wonderful tonight when my hubby gets home. Also, my kiddies like it..haha.. It was very easy to make and it could also be cooked in a crock pot for those working moms! Enjoy!!
1 Pork Loin from the Butcher- Mine was about 2 lbs
5 Yukon Gold Potatoes sliced into wedges
1 Large Orange Sweet pepper sliced into long wedges
1 Tub of Button White Mushrooms sliced thick
1/2 Cup Semi cooked Lentils (this could be done the day before)
1/2 cup of White Wine- If you wouldn't drink, don't cook with it!
3 Tablespoons of Olive Oil
Salt and Pepper to taste
Handful Chopped fresh Parsley
1 Tablespoon Lowry's Garlic Salt
2 peeled garlic cubes
1/2 cup of Chicken Broth
Pre-heat oven to 375. Take the Pork Loin from the Butcher or food store and place it into a throw away pan. Add the potatoes, mushrooms, sliced pepper, garlic, and lentils into the pan. Then add wine, oil, Chicken Broth,salt and pepper, Lowry's garlic salt and fresh parsley on top of everything in pan. Cover with Foil and bake at 375 degrees for 1 hour. Then remove foil and let bake for an additional 30 minutes or until Pork is cooked all the way through.  Once finished cooking, take out of oven and leave covered until ready to serve.
PS- I cooked the rest of the lentils into a soup (previously posted) and paired it with this for dinner!!

Wednesday, May 29, 2013

Penne Christina

Penne Christina
Tonight I had only a small window to cook dinner because of work and having to pick up kids who wanted to stay after school to have a Chess match...(again, where do my kids come from??) Anyway, I had a smorgasbord of leftovers in my fridge. Wait until you see what I used to come up with this very awesome dish!! You may be surprised!!! Enjoy!!!
1 box Penne (1 pound)
5 small pieces of BBQ Italian Mild Sausage--(No BBQ Sauce) equals about 1/2 pound
1 cup Low fat Sour Cream
1 large Zucchini diced
1/2 small Squash diced
1 large sweet Onion
4-5 Asparagus boiled, salted and diced.
1 Cup Marinara Sauce
Salt and Pepper to taste
Lowry's garlic salt to flavor
Handful diced fresh parsley
4 tables spoons of Olive Oil or enough to lightly coat a non-stick 10" frying pan.
1/2 cup of cooked and salted Edamame Beans (Boiled Soy Beans)
Handful of Parmigiana Cheese to garnish or serve with
6 Asparagus boiled and seasoned- chopped into 3 pieces
Set a pot of salted water to boil for the pasta. In the meantime, add 1/2 of the oil to a non-stick frying pan and saute the sliced onions with salt and pepper and Lowry's garlic salt. Once onions are transparently cooked and not burned, place on the side in a regular dish. Then saute Zucchini and Squash with salt and pepper to taste. Use the same pan and add a bit more oil if necessary. Once Transparent add Zucchini and Squash to the dish with the onions. Slice up the BBQ'd Sausage and heat up in the same pan. After a couple of minutes add the beans. Once they are all heated up (about 5 Minutes on Medium heat) add the rest of the cooked ingredients back into pan. Add the Marinara sauce to this mixture. In the meantime boil pasta. After the ingredients have simmered for about 10 minutes, add the sour cream and cooked asparagus. Stir constantly until all ingredients are blended properly. Drain pasta but reserve about  1.5 cups of the salted water. Add pasta and reserved water to a serving dish and top with the Christina sauce. Mix everything together and add the Chopped fresh parsley to garnish. I would serve with grated Parmigiana cheese and a nice glass of Pinot Grigio... Enjoy!!!! 

Monday, May 13, 2013

Spinach and Potatoes

Spinach and Potatoes
I was away on a wonderful family vacation with my beautiful husband and children!! I haven't posted in a while, sorry about that! My husband wanted a simple dinner to night so I made Chicken Cutlets, Spinach and Potatoes and Alphabet Soup!! I will post that after this!...hahah.... This side dish is so simple to make and could easily be made into the main dish by adding Fettuccine or Penne!! I hope you enjoy.
2 Bags of Fresh/Cleaned Spinach
3 Tablespoons of Salt for boiling water
5 Small Potatoes (chopped)
2 Garlic cubes
3 Tablespoons Olive Oil
salt and pepper to taste
Garlic Powder (sprinkle)
Parmigiana Cheese (Optional)
Boil a 12 quart pot of water. Once boiled add salt and then add Spinach. Cook for 15 minutes. In the meantime, peel and boil chopped potatoes. Drain spinach and potatoes in separate dishes and add salt and pepper to each. Peel Garlic. Add Olive Oil to a non-stick frying pan until warm. Add garlic. Then add Spinach and Potatoes and saute. After tossing, then add a bit more salt and pepper then place in a serving bowl. Add Parma Cheese to garnish (if you want)...Enjoy!