Chicken with Artichokes

© "So Easy, So Delicious"

1 lb boneless chicken breasts, cut into 1½ pieces
2 to 3 T flour
Black pepper, to taste
1 to 2 T olive oil
2 cloves garlic, minced
1 tsp oregano
13¾ oz can artichoke hearts, drained and cut in half
3 T lemon juice
¾ C white wine or chicken broth
3 T parsley, chopped

Combine flour and black pepper on a piece of wax paper or in a shallow bowl. Dredge chicken pieces in this mixture. Heat the oil and garlic in a fry pan and cook until the pan is hot. Add the chicken and oregano and stir-fry for 3 to 4 minutes. Add the artichoke halves, lemon juice and wine or broth. Cover the pan and simmer for 5 to 7 minutes, or until the chicken is tender. Sprinkle with parsley.

Hint: This tastes great over linguine or spaghetti.

Private cooking lesson

"In preparation, we were in constant communication about cooking supplies and what we hoped to achieve during our lesson. We were well prepared when Ellie arrived, but she had exceeded our expectations with consistent coaching and the results! The food was amazing! Her passion and enthusiasm for cooking motivated us throughout and we plan on having her back again to take our cooking to another level. Thank you, Ellie"

Katie G. & Nick T., Watertown, Massachusetts

"We very much enjoyed the lesson and finally got through the remaining left overs last night!"

Nick T., Watertown, Massachusetts

Kid's cooking birthday party

"Lily and the girls had a blast. She said on a scale of 1-10 it was an 11!"

Nancy A., Pembroke, MA

Mini-Reuben and Mini-Rachel Sandwiches

Mini-Reuben Sandwiches
© "From Ellie's Kitchen to Yours"

2 loaves cocktail rye bread
¾ lb Swiss cheese, thinly sliced
1½ lbs corned beef
16 to 24 oz sauerkraut, well drained
6 to 8 oz Thousand Island or Russian salad dressing
Butter or margarine

Spread several pieces of bread on counter at a time. Spread one side of each sandwich with salad dressing. Top with cheese, sauerkraut and corned beef. Place other half of sandwich on top. Place in frying pan or on grill and cook in butter or margarine until cheese melts and sandwich is crispy. Instead of grilling these, they may be baked at 400° for 5 to 7 minutes, or until sandwiches are hot and the cheese melted.
..................................Yield: 42 to 44 mini sandwiches


Mini-Rachel Sandwiches
© "From Ellie's Kitchen to Yours"

Make these the same way as the Reubens except substitute turkey breast for corned beef. To make the Rachels lower in cholesterol, fat and sodium, substitute low fat Swiss cheese, low salt turkey breast and low calorie or fat free Thousand Island or Russian salad dressing.

Hint: The sauerkraut that is packed in jars or Cryovac, usually kosher or deli style, is much tastier to use in this recipe than canned sauerkraut. Use coleslaw as an alternative to sauerkraut.

Kid's cooking birthday party

"We had alot of fun yesterday. Caroline and her friends really enjoyed it and hopefully learned a few things.....how to separate an egg etc.
Thanks again for everything."

Nancy B., Clinton, MA

Private cooking lesson

"Thanks for the wonderful lesson. We learned some great recipes and helpful tips and definitely had a lot of fun doing so!"

Greg & Beth S., Charlestown, Massachusetts

Cooking birthday party for a 9-year old and her friends

"Hi Ellie it’s Francesca, I just wanted to thank you for my party. I think it’s the best party I ever had. At one point in the party some of my friends came over to me and said “Francesca this is awesome!” Making the salad dressing, and chicken was a blast! It also came out delicious! The chef hats and sushi hats were cool. The cookie cake was awesome! I love those kinds of cakes. It was a pleasure meeting you. Maybe I will get to see you if my little sister chooses a cooking party, and if she does I just know we will call you. Thanks again and have a wonderful rest of the weekend!"

Francesca C., Braintree, Mass.

Temple Beth Avodah Preschool Parents' Group

"It was so nice to meet you too!! I think it was the perfect amount of items for the event and we all learned a great deal. I especially enjoyed the microwaveable items. Everyone commented that they were going to try and make a few of the dishes. Thank you so much!!"

Susan W., Newton, Mass.

"Wanted to let you know how much I thoroughly enjoyed the evening. Your recipes were simple and easy, I wish I had a chance to taste the recipes but they all looked delicious! It was a pleasure to see you in action!"

Rebecca B., Newton, Mass.

Culinary Team Buidling Event

"We all had a wonderful time. It’s nice to get to see everyone in a more relaxed environment since we are always so busy and in the “work mode” most of the time."

Karen D., Lexington, Mass.

Private cooking lesson

"We had a great time! Thanks so much. We've been eating our gourmet meals throughout the week. We had so much fun and how easy it all was."

Barbra B., Tewksbury, Mass.

Vegetarian Chili

© "So Easy, So Delicious"

1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.

Culinary Team Building

"The EMD Serono US Regulatory team had a great cooking and team building experience with Ellie. Ellie was well prepared, matched preparation and cooking tasks to our capabilities, and was very engaging. The cooking tips and recipes will carry-on! The meal was great and there was plenty left over to share with others who also enjoyed them."

Rosann R., Marshfield, Mass.

Kid's cooking birthday party

"Thanks, Ellie, we had a lot of fun! She absolutely loved the party. The cooking aspect was a big hit!"

Clair B., Boston, MA

Bachelorette party

Amanda and her friends had fun had cooking dinner during her bachelorette party.

Cheese Pocket Topper

1 pt mayonnaise
1 lb Swiss cheese, shredded
1/4 C fresh parsley, finely chopped
1/2 C Parmesan cheese, or to taste
1 onion, finely chopped
Garlic powder, to taste
(2) 9 oz pkgs pita bread

Combine all ingredients except pita bread. Split and cut pita bread into triangles. Spread cheese mixture on bread and broil until cheese melts and gets bubbly and golden.

Hint: The mixture may be made a few days in advance and kept in a jar in the refrigerator. This recipe uses a large quantity of triangles so you may want to cut it in half. Just spread the mixture on pita bread or English muffins and broil.