Chicken Broccoli Alfredo Penne Pasta

 Ingredients 

▢1 large chicken breast or

▢½ teaspoon Salt and pepper to season the chicken

▢3 cups broccoli florets

▢8 oz short pasta 

▢1 teaspoon salt for cooking pasta

▢4 tablespoons butter, divided

▢3 cloves garlic minced or grated

▢1 cup cream 

▢1 cup Parmesan grated

▢½ teaspoon salt

▢¼ teaspoon white pepper

Directions

In a large pot of salted water, cook the pasta as per instructions, to al dente texture. When straining the pasta, make sure to reserve ¼-½ cups of the pasta water for the sauce.

Place a sieve or a steamer basket over the pasta pot and add the broccoli florets. Cover with a lid and steam for 6-7 minutes. Set aside. Alternatively, pre-cook the broccoli by blanching it in a pot of boiling water for 1-2 minutes, then drain and place in icy cold water to retain its vibrant green color. Strain and set aside.

Cut chicken in 4 strips and season with a little salt and pepper. Pan-fry in a little olive oil over medium-high heat for 4-5 minutes each side, until golden brown. Remove to a cutting board and rest for a few minutes. Then, slice the chicken into bite-size pieces.

Using the pan from the chicken, melt the butter and garlic and cook for 1.5 minutes over medium heat, stirring frequently, until fragrant. Be careful not to burn the garlic.

Pour in the cream and add the Parmesan cheese. Heat through and cook for about 4 minutes over medium heat, stirring frequently. It will simmer and bubble away gently and the sauce should thicken enough to leave a coating on the spatula.

Taste and add pepper and salt, adjusting the amount to your taste. Remember that the Parmesan cheese is already salty, so you may not need to add too much additional salt.

Combine the dishes. Add the sliced chicken, pre-cooked broccoli, and penne pasta. Add about ¼ cup of the pasta water and toss everything through the sauce until well coated.

Garnish with extra Parmesan and parsley.

Chinese Beef and Peppers

4 servings 

Ingredients

Marinade

12 ounces flank steak 

1 1/2 tablespoons water

2 teaspoons soy sauce 

2 teaspoons cornstarch

2 teaspoons sesame oil

2 teaspoons oyster sauce

2 teaspoons Shaoxing wine

1/4 teaspoon baking soda

For the stir-fry:

Saucr

1 cup low-sodium chicken stock

2 tablespoons cornstarch

4 tablespoons oyster sauce

2 tablespoons Shaoxing wine

4 tablespoons soy sauce

2 teaspoons honey

2 teaspoons sesame oil

¼ teaspoon white pepper

Stir-fry 

2 medium green bell peppers

1 medium red bell pepper

1 medium orange or yellow bell pepper

1 medium onion

3 tablespoons peanut oil

1 teaspoon ginger, grated

3 cloves garlic, grated 

Directions

Slice the beef into 3-inch long strips, about ¼” thick. To make slicing easier, do it when the beef is still slightly frozen and firm. 

in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator. 

Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, soy sauce, honey, sesame oil, and white pepper. Set aside.

For the Stir-Fry:

Cut the bell peppers and onion into thin strips.

Heat a wok or deep skillet over high heat until smoking. Add 2 tablespoons of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer to a bowl, and set aside. 

Reduce the heat to medium-high. Add the remaining tablespoon of oil. Add in the ginger and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 2 minutes.

Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.

Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. Once the sauce is simmering and thick transfer to a serving plate, and serve with steamed rice.

Pecan Crusted Salmon Fillet Fall Dinner

 

Salmon Fillets 

2 salmon filets (4-6 oz. each)

Salt and pepper to taste 

2 tablespoons honey mustard

2 tablespoons Italian seasoned breadcrumbs

4 tablespoons finely chopped pecans

Preparation:

Sprinkle salmon with salt and pepper. Place the skin side down on the baking sheet.

brush honey mustard over the salmon.

Mix breadcrumbs and pecans together and press on the salmon.

4. Bake at 400°F 12-15 minutes or until flaky. 

Yield:

2 servings

Simple Roasted Acorn Squash 

Heat the oven to 400° F. With a very sharp knife, cut a thin sliver off of both ends of the acorn squash, and then cut it in half crosswise. (Cutting the slivers off the ends will help each half sit flat in the baking vessel, rather than rolling around.) 

Line a shallow baking dish or small heavy sheet pan with foil or parchment paper and arrange the halves in it. Sprinkle them with salt. For each acorn squash you are baking, combine 1 ½ tablespoons of unsalted butter with 1 ½ tablespoons of maple syrup and a small squeeze of lemon (or dash of balsamic vinegar or soy sauce) in a small saucepan. Heat until the butter melts, stir, and brush all over the squash halves. 

Most of the liquid will pool in the center of the squash; that’s okay—just be sure that you’ve brushed the tops. Bake until very tender and nicely browned, about 1 hour and 10 minutes for a small acorn squash, and 10 to 15 minutes more for a larger squash.

Copycat Velveeta Shells and Cheese.

Ingredients

1 pound small shell ll past

1 tablespoon butter 

4 oz Cream Cheese

1/2 cup Evaporated Milk

2 cups, shredded Cheddar Cheese

Salt, to taste

Optional topping

½ cup panko crumbs

2 tablespoons 

Butter 

Directions

1Cook pasta according to package directions in a large pot

of boiling, salted water. Drain.

Place the empty pot over low heat.

Add the butter, cream cheese, and evaporated milk, stirring to combine.

Once the cream cheese is melted, add the cheddar cheese and stir until melted and well combined. Stir in pasta and heat.

Add salt to taste. 

If you like a crunchy topping 

Pour the mixture into a greased baking dish.  Combine butter and Pablo. Sprinkle over the top of the pasta.  Place under the broiler for a few minutes until golden brown.

Creamy Gnocchi and Garlic Lemon Cutyet Chicken cutlets

 Chicken Cutlets with Lemon Garlic Butter Sauce

Ingredients 

2 chicken cutlets 

3 tablespoons

butter, divided

1 tablespoon olive oil

Salt and pepper to taste

All-purpose flour

½ teaspoon dried thyme

2 garlic cloves, grated 

¼ cup lemon juice

¼ cup chopped fresh parsley

Directions 

Heat the oven to 200 degrees F.

Sprinkle each cutlet with salt, pepper, and thyme.

Then coat lightly with flour.

Heat a medium skillet and add the olive oil and 1 tablespoon butter. Cook the cutlets for 4 minutes on each side. Transfer the chicken to the oven. Return the skillet to the heat. Add the remaining butter and the garlic. Cook for a minute then add the lemon juice. Cook for another minute.

Place the chicken on serving plates pour the lemon sauce over the cutlets and sprinkle each with parsley.

Creamy Gnocchi

ingredients

1 lb shelf-stable potato gnocchi ( I use the DeCecco brand)

Salt

2 grated garlic cloves

4 tablespoons butter 

1cup heavy cream 

½ cup grated Parmesan Cheese 

Directions

Heat a large pot of water to boiling. Add salt and gnocchi. Cook until the gnocchi float to the top. Drain.

In the same pot, heat the cream and butter until the butter melts and the cream is hot. Add the drained gnocchi. Cook 2 minutes. Add the cheese and serve.

Caprese Salad

Ingredients 

2 tomatoes, sliced thin

6 oz fresh mozzarella 

12 black olives 

Olive oil

Salt and pepper

Shredded bas leaves to taste

Directions

Arrange the tomatoes, cheese, and olives in a deep serving dish. Sprinkle with salt and pepper. Drizzle olive oil over the salad and top with basil.

Fall Dinner

 Breaded  Pork Chops with Applesauce

Ingredients

2 bone-in pork chops, each ½ inch thick

1 tablespoon honey mustard

1 tablespoon mayonnaise

1 tablespoon all-purpose seasoning

1 cup cornflake crumbs

Homemade Applesauce, see the recipe below

Directions

Air-Fryer Directions

Combine the mustard and mayonnaise in a small bowl. Mix the all-purpose seasoning with the cornflake crumbs. Spread the mustard sauce on each side of the pork chops and dredge in cornflake crumbs.

Chill in the refrigerator for an hour or two.

Preheat the air fryer to 400 degrees. Place breaded pork chops into the air fryer in one layer and cook f0 minutes, carefully turning  over halfway through cooking. If cooking 1 inch thick pork chops, cook for 14-15 minutes.

Conventional Oven Directions

Bake, in a preheated oven at 375 degrees F uncovered, for 15 minutes. Turn the chops. Bake for 10 more minutes, or until the chops are tender and just slightly pink in the center.

Homemade Applesauce

4 apples - peeled, cored and chopped

¾ cup water

¼ cup white sugar

½ teaspoon ground cinnamon

Directions

Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, about 15 to 20 minutes.

Allow the apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Roasted Sweet Potatoes 

Ingredients

  

2 small sweet potatoes, peeled

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon kosher salt

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Directions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

With a sharp knife, cut each potato lengthwise into quarters. 

Place the wedges in a medium bowl or plastic bag and the olive oil. Toss to evenly coat. Add seasonings and toss.

Place the wedges on the prepared baking sheet, in a single layer, and bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 10-15 minutes, or until wedges are lightly browned and tender.

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Roasted Broccoli Florets

Ingredients

12 ounces broccoli florets

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Red pepper flakes

Directions

Cook with the sweet potatoes above if using.

Preheat the oven to and line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.

Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.

Pizza Pozza

 

Ingredients

1 lb pizza dough at room temperature

½ cup Quick Pizza Sauce, see recipe below

1 pint grape tomatoes, halved

½ cup sliced black olives

8 oz fresh mozzarella pearls {tinmy balls of cheese}

Salt and pepper to taste

Dried oregano

Grated Parmesan cheese

Olive oil

Quick Pizza Sauce

15 oz can of chopped Italian tomatoes

1 tablespoon olive oil

1/2 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried Italian seasoning

½ teas[oon chili tomato paste

1 teaspoon honey

Wqlt and pepper to taste

Directions

For the sauce

Combine all the ingredients in a small saucepan. Being to a boil. Reduce the heat, place a cover ajar on the pan, and simmer until thickened about 30 minutes,

I used half for this pizza and saved the remainder for another pizza. If you like your pizza sauce then use the entire recipe.

For the pizza

Preheat the oven to 450 degrees F.

Oil a large pizza pan and, with your hands, stretch the dough to cover the bottom of the pan.

Spread the sauce over the dough. 

Distribute the grape tomatoes, olives, and cheese evenly over the dough. Sprinkle the oregano and Parmesan cheese. Drizzle with olive oil.

Bake for 15-20 minutes until the crust is golden. Rest for 5 minutes before cutting into serving pieces.

Air Fryer Tuna Kabobs For Dinner

 

Kabob Marinade

1/2 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon fennel seeds, crushed

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon black pepper

Kabobs

2 fresh tuna fillets snout 6 oz each cut into 1-inch cubes

1 small bell pepper, cut into 1-inch cubes

¼ cup red onion cut into 1-inch cubes

Bamboo sticks soaked in hot water or metal skewers, about 4-6 in. Long so that the skewers fit in the fryer.

Directions

Combine the sauce ingredients in a ziplock plastic bag and set aside.

Thread the tuna and vegetables on 4 or 5 skewers. Thread the vegetables on 4 skewers, Place the skewers in the plastic bag and refrigerate for several hours.

Preheat your air fryer to 350 degrees F and heat for 5 minutes.

Place the prepared skewers into the air fryer basket for 4 minutes and turn the kabobs over. Cook for 4-5 minutes more depending on how well cooked you like your fish.

Serve with twice-baked potatoes, S coleslaw, or tomato salad.

Twice-Baked Potatoes

large russet potatoes (about 10 to 12 ounces each)

Extra-virgin olive oil, for brushing 

Kosher salt and freshly ground black pepper 

1/2 cup sour cream 

1/4 cup cream

4 tablespoons unsalted butter, at room temperature 

1 1/2 cups shredded cheese  

Paprika, for sprinkling  

Directions

Special equipment: an electric hand mixer or potato masher

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.

While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. 

To the bowl with the potatoes, add the sour cream, half-and-half, and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos, and scallions. Mound into the potato shells. 

Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.