Posts Tagged ‘robert j. morrow’
Creamy Tuscan Shrimp and Scallops – 366 Cal
There is no better way to eat cocktail shrimp and pre-packaged sea scallops this dish. It’s even better the next day when leftovers are mixed with pasta. And even with a creamy sauce, this dish comes in well under 400 calories, so you can top it off with a little paremsan or even dip a…
Read MoreChicken Cordon Bleu & Scalloped Potatoes – 398 Cal
When I tell people they can have Cordon Bleu on a diet, they usually laugh. The secret is portion size and a little cheating. In this version, each piece is 1/2 a chicken breast flattened; a small piece of off-the-bone ham (not processed); shredded cheese; and an amazing sauce. It’s not only delicious but a…
Read MoreChicken and Grapes in White Wine Sauce served with Mixed Green Salad and Oranges (250 Cal)
As promised, the recipes from now on will be those suitable for a man on the “Dad’s Diet” (copyright 2021). The chicken is coated in a sexy mixture of herbs and flour and is light but tasty. The grapes are put in at the last minute so they still hold their texture and body. The…
Read MoreExcerpt from upcoming thriller “Dare to Breathe”
The following is an excerpt from my upcoming thriller, “Dare to Breathe”, to be released February 2021. Prologue PAST Though struggling to maintain control of the airplane, Captain Jason Samuels focused on the swerving line of concrete wall some two thousand feet below him. Meandering across the open fields like a miniature version of…
Read MoreA lighter taste of France: Mushroom Monsieur
Normally, this dish would be served in a classic French restaurant as a luncheon entree, but it is equally as good for a dinner if you’ve also indulged earlier in the day. By making everything from scratch (especially the Bechamel) and not scrimping on the oil and butter you are guaranteed mouth-watering explosion of both…
Read MoreChuck’s Ultimate Summer Tomato Appetizer
Chuck is my brother-in-law, and although we have a lot of fun discussing recipes and how “Artichoke Hart” would cook things, I am obviously not the only chef in the family. This summer appetizer, served on one of the last hot days of summer, was so excrutiatingly tasty, I had to bow down to his…
Read MoreNectarine & Tomato Salad with Fried Halloumi and Basil
I’m always looking for a new salad, and when it includes Tomato–and my favourite cheese, Halloumi–then I’m in. This one is based on nectarines, but they must be very ripe. The combination of sweet nectarines with juicy tomatoes, combined with the salty, squeaky pan-seared halloumi is remarkable to the taste buds. Be sure to have…
Read MoreSausage in Red Wine
Once again, Artichoke Hart found himself with an excess of non-drinkable red wine. And so, searching for recipes that utilized other excess-purchased products–like sausage–he came across this simple dish that was perfect for a late afternoon barbeque on the terrace at the Complex in Oswego. (New York Fried, Sunao Publishing). Though simple, if patient with…
Read MoreDrunken Pasta
I can’t think of a better dish during self-isolation (Covid-19). With all that extra wine sitting around, and not wanting to drink all day, I came up with a plan for dinner: drunken pasta. Now, despite using 2 cups of wine, don’t be alarmed. You won’t get drunk off this dish. It is, however, decadent,…
Read MoreOrange Chicken
During the COVID crisis, takeout became the main source of income for the Artichoke Hart restaurant in Baltimore (other than Hart’s CIA income, of course). Simple dishes were both popular, easy and quick to make, and were low cost: perfect for the situation where gourmet-style dishes were required but needed to be simple enough to…
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