Spinach and Cheese Stuffed Shells

 

Ingredients

16 jumbo pasta shells

Extra-virgin olive oil, for drizzling

5 ounces fresh spinach

2 cups ricotta cheese, 16 ounces

¼ cup grated Parmesan cheese, plus more for sprinkling

2 garlic cloves, grated

1 teaspoon dried oregano

1 teaspoon lemon zest

¼ teaspoon red pepper flakes

¾ teaspoon sea salt, plus more for the pasta water

Freshly ground black pepper

2 cups Marinara Sauce

Directions

Preheat the oven to 425°F.

Place the spinach in a steamer basket and set it over a pot with 1 inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

Christmas Morning Coffeecale

 Almond Cream Cheese Coffee Cake

Dough

1/2 cup sugar

1/2 cup butter, room temperature

1/2 teaspoon salt

2 packages (1/4 ounce each or 4 ½ teaspoons) instant yeast

1/2 cup warm water (110° to 115°)

2 eggs, lightly beaten

3 1/2 cups Ultra Grain all-purpose flour (or 2 cups all-purpose flour and 1 ½ cups white whole wheat flour)

FILLING:

1 package (8 ounces each) cream cheese, softened

8 ounces almond paste

GLAZE:

2 cups confectioners' sugar

2 to 4 tablespoons milk

1/2 teaspoon almond extract

Di+rections

Dough: Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled in bulk).

Filling: While the dough is rising, prepare the filling by mixing all of the ingredients together till smooth. Chill till ready to use.

Assembly: 

Cover two baking pans with parchment paper. 

Transfer the dough to a lightly floured work surface, and divide it in half. Roll each half into a 15 x 10-inch rectangle. 

Spread half of the filling on the dough, leaving a half-inch border all around the dough. Fold ⅓ of the dough towards the center and fold the other side on top of the folded side.  See photo.

Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Seal edges.

Place bread on the prepared pan.

Preheat oven to 350 degrees F.

Baking: Allow the braids to rise, and cover with plastic wrap or a kitchen towel for 1 hour, until almost doubled in size. 

Bake the braids for 22 minutes rotating pans halfway through the baking time. 

Remove from the oven, and cool on a wire rack. Yield: 2 braids.

You can also shape the dough into one large wreath.

Neditereannean Sablefish Dinner With Sage Butter Gnocchi

 Sablefish {Black Cod}

Ingredients

2 servings

1 pound sablefish fillets

2 cloves garlic crushed

1.2 cup each of diced red onion, Kalamata olives, red onion, and feta cheese

1 tablespoon olive oil1 tablespoon butter

1/2 teaspoon Italian seasoning

Salt & pepper to taste

½ cup all-purpose flour

Directions

Add salt and pepper to the flour.

Heat butter and oil in a medium skillet.

Dredge the fillets in the flout. Place in the skillet skin side up.

Cook for about 5 minutes over low heat until brown.

Tuen the filets over. Add the remaining ingredients and cook for  5-6 minutes.

Gnocchi with Sage-Butter Sauce

1 (12 ounces) package of gnocchi

¼ cup butter

1 clove garlic, minced

1 fresh sage stem, leaves chopped

¼ teaspoon salt

¼ teaspoon ground black pepper 

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain.

Melt butter in the pan over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes.

Stir in sage and salt. Add cooked gnocchi and pepper; toss gently to combine.

Serve with the fish.

Chicken Scarpariello

 

4 servings

Ingredients

1 pound, two large, bone-in, skin-on chicken breasts, each cut in  half

Kosher salt and freshly ground black pepper to taste

¼ cup olive oil

4 links of sweet or hot Italian sausage about 1 pound

1 medium onion, thinly sliced

1 large red bell pepper, thinly sliced

1 sprig each of fresh sage and rosemary 

1 tablespoon granulated garlic

8 hot or sweet pickled cherry peppers, thinly sliced, optimal

Directions

Adjust oven rack to center position and preheat oven to 400 degrees. Season chicken generously with salt and pepper. 

Spray a 9x13-inch baking dish with cooking spray.

Add the potatoes, onions, and peppers to the baking dish. Add the herbs. Place the sausage and chicken pieces on top of the vegetables.

Sprinkle the garlic evenly over the mixture. Drizzle the oil over the mixture. Squeeze the lemon over the chicken.

Bake uncovered for one hour. Stir mixture after 30 minutes.

Serve with crispy Italian bread.

Italian Pot Roast (Stracotto)

 

I ingredients

1 tablespoon olive oil

3-4 lb chuck roast

½ onion, chopped

1 large carrot chopped

1 large celery stalk chopped

2 garlic cloves, chopped

2 cups dry red wine

1/4 cup flat-leaf parsley leaves, chopped

1 sprig each of fresh sage, rosemary, and thyme tied together with kitchen string 

2 cups beef stock

1 container Italian plum   tomatoes (26-28 ounces)

1 tablespoon tomato paste

5--6 large carrots, quartered 

Serve with 

Polenta, Spaghetti or mashed potatoes 

Directions

Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides. Remove to a plate.

Sauté the vegetables in the oil that remains until they’re soft and a little browned. Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes. 

sm Add the herbs, tomato paste, tomatoes and herbs, and beef stock. Put the roast back in the pot. Bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours. If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.

When the meat is tender, remove and slice thin.  Remove carrots to a serving plate.

Boil the sauce for 5 minutes to reduce and thicken it.

Place sauce in a serving bowl.

Getting Ready For Christmas-Cookie Baking Time

 

Rainbow/Venetians/Neapolitan/Tri-Color Cookies

Ingredients

4-ounce can of almond paste

3/4 cup unsalted butter, at room temperature

1/2 cup sugar

2 eggs, separated

1/2 teaspoon almond extract

1 cup sifted all-purpose flour

1/8 teaspoon salt

10 drops of green food coloring

8 drops of red food coloring

6-ounce jar of apricot preserves

4 ounces of semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 9-inch baking dishes; line with waxed paper; grease paper.

Break up paste in large mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.

Beat egg whites in a separate bowl until stiff peaks form. Stir into the almond mixture with a wooden spoon, using a turning motion similar to folding.

Remove 1-1/2 cups batter; spread evenly into one of the prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into the second pan. Tint remaining 1-1/2 cups batter red. Spread in remaining pan.

Bake 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper. Cool.

Place red layer on upturned jelly roll pan or large platter. Heat preserves; strain; reserve chunks in a strainer for other uses. Spread half of the strained preserves over red layer. Top with a white layer. Spread with remaining preserves. Cover with a green layer, top side up.

Cover with plastic wrap. Weigh down with a large wooden cutting board, heavy flat tray, or large book. Refrigerate overnight.

Melt chocolate on top of a double boiler over hot water.

Trim off the uneven cake edges with a sharp knife. Frost the top layer with half of the melted chocolate. Let the chocolate dry. Turn the rectangle over and frost with the remaining chocolate. Cut cake crosswise into 1-inch-wide strips. Cut each strip into 1-inch squares, Srite in an airtight container in the refrigerator or in the freezer.

Oven-Baked Fall Dinner

 

Cook the pork chops and the cabbage slices on the same parchment-covered baking sheet.

Crusty Oven-Baked PORK CHOPS

Ingredients

 

2 tablespoons honey mustard mustard

1 teaspoon crumbled dried thyme

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dry bread crumbs

Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat

2 tablespoons olive oil

Directions:

Combine the bread crumbs with the thyme, salt and pepper.

Coat the chops on both sides with the mustard.

Firmly dredge each chop in bread crumb mixture to coat both sides.  Refrigerate chops in a single layer on a platter lined with wax paper for at least 1 hour. (chilling prevents the coating from coming off during cooking)

Preheat to 400 degrees F.  Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon of oil over the surface of the paper.

Place chops in prepared pan 2 inches apart.  Lightly drizzle the remaining 1 tablespoon oil over the chops and bake in a preheated oven until the underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula). 

 Remove from oven and carefully turn chops with a metal spatula.  Return to oven and continue cooking until the second side is slightly crispy about 15 minutes.  Transfer to a platter, garnish with thyme, and serve.

Roasted Cabbage Slices

Ingredients

  

2-1 inch cabbage slices from the center of a large head of cabbage

2 tablespoons olive oil

½ teaspoon sea salt or to taste

1 teaspoon p paprika

1 teaspoon garlic powder

½ teaspoon red pepper flakes

Directions

Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking.

Brush the cabbage with olive oil, being sure to coat them thoroughly. 

Then generously sprinkle the salt, garlic powder, and paprika on top.

Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pepper flakes to each one.

Bake them at 400°F for about 25-35 minutes, until the leaves become browned andthe center is nice and tender. Serve these Cabbage Steaks hot out of theoven.

Three Bean Salad

Ingredients

1 cup canned chickpeas, rinsed and drained

1 cup canned Great Northern beans, rinsed and drained

1 cup canned kidney or red beans, rinsed and drained

1/2 cup finely chopped red onion

1 small red bell pepper, diced 

1 small green bell pepper, diced 

2 tablespoons Greek yogurt or sour cream

1 Tablespoon mayonnaise

1 Tablespoon coarse seed mustard

1 tsp. lemon juice

2 dashes of hot pepper sauce

1/2 tsp. salt

1/4 teaspoon ground black pepper

2 teaspoons extra virgin olive oil

1/2 cup chopped fresh dill

1/4 cup chopped flat-leaf parsley

Directions

In a mixing bowl, combine beans with onion and peppers, if using.

For dressing, place in mini food processor the yogurt, mayonnaise, mustard, lemon juice, hot sauce, salt and pepper and whirl to combine.

With the motor running, drizzle in oil.

Add dressing to beans and mix to combine.

If serving immediately, mix in dill and parsley. Or, cover the dressed beans and refrigerate for up to 8 hours, adding herbs just before serving.

Spinach-Stuffed Sole For Dinner

 Spinach-Stuffed Sole 

Serves 2

Ingredients

Stuffing

1/2 cup cooked, chopped spinach 

2 tablespoons cream cheese 

1/2 teaspoon dried minced garlic1

½ teaspoon dried minced onion

/2 cup shredded mozzarella cheese

Ground black pepper, to taste

Fish 

2 lemon sole or  flounder) fillets, each 5 -6 ounces

2 teaspoons butter

Directions

Preheat the oven to 400 F. Lightly coat a baking dish with olive oil.

Combine the stuffing ingredients in a mall mixing bowl.

Place the sole fillets in the prepared baking dish. 

Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolled fillets seam-side down in the baking dish.

Top each fillet with a teaspoon of butter. Bake until the fish is opaque throughout when tested with the tip of a knife,12-15 minutes.

Transfer to individual plates and serve immediately.

Serve with Mac & Cheese and Baked Zucchini 

Easy Baked Zucchini 

Ingredients

1 zucchini trimmed and cut lengthwise into 8 sticks

Extra virgin olive oil 

Topping:

2 tablespoons grated Parmesan cheese

¼ teaspoon thyme leaves 

¼ teaspoon  garlic powder 

¼ teaspoon dried oregano

¼ teaspoon sweet paprika 

¼ black pepper

pinch  of salt

½ teaspoons. kosher salt

Directions 

Heat oven to 400 degrees F.

In a bowl, mix together the grated Parmesan, thyme, and spices until well combined.

Prepare a baking sheet by lining it with foil. Lightly brush with olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive 

Sprinkle the Parmesan-thyme topping on each zucchini stick

Bake in heated oven for 15 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more.

Easy Stone Top Macaroni & Cheese

6-8 servings

Ingredients

16 oz elbow or shell macaroni

5 cups whole milk [reconstituted powdered whole milk also works well]

2 cups shredded cheddar cheese

1 cup diced Velveeta cheese

½ cup butter, unsalted 

½ teaspoon dried  ground mustard

Salt to taste

Directions

 

In a Dutch oven add milk and bring to a simmer over medium heat.

Add dried macaroni and 1 teaspoon salt. cook until al dente.  Most of the milk will be absorbed by the pasta.

Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.

Add butter and mustard. Mix everything together until the butter has completely melted. Add the Velveeta cheese and stir gently until melted. Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix. Then, remove it from the heat source. Season with salt & pepper to taste.

Beef Stroganoff For Dinner

 Ingredients

1 pound beef tenderloin or boneless sirloin steak, silver skin, and all visible fat discarded

1/8 teaspoon pepper

1 teaspoon canola or corn oil

8 ounces button mushrooms, sliced

1 medium onion, sliced

2 cups fat-free, no-salt-added beef broth, heated

3 tablespoons all-purpose flour

2 tablespoons no-salt-added tomato paste

2 tablespoons dry sherry

1 teaspoon dry mustard

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon dried dillweed, crumbled

1/4 cup fat-free or light sour cream

Directions

Cut the meat into thin strips about 2 inches long. Sprinkle with the pepper.

Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.

Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.

In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.

In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Simmer, covered, for 5 to 10 minutes, or until the beef is tender.

Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.

Roasted Broccoli

Ingredients

Florets from 2 stalks  of broccoli

2 garlic cloves, peeled and thinly sliced

Extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons lemon zest

Juice from one fresh lemon

1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 F.

In a plastic zip-lock bag combine all the ingredients except the cheese. Shake well.

Line a baking sheet with foil and oil the surface.

Pour the contents of the zip-lock bag and spread evenly.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Sprinkle with Parmesan and serve hot.

Scallop Piccata For Dinner

 

Scallops

2-3 servings

12 oz medium sea scallops 

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, chopped

1 small shallot, minced 

⅓ cup white wine

3 tablespoons chopped fresh parsley

Juice  And zest of one fresh lemon 

2 tablespoons butter

4 teaspoons capers

Directions 

Heat a large skillet over medium-high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon of butter to the pan; swirl to coat. Add scallops; cook for 2 minutes on each side. Remove from pan; keep warm.

Reduce heat to medium-low. Add chopped garlic to the pan; cook for 10 seconds. Add wine scraping pan for 2 minutes. Add shallots, fresh lemon juice, zest, remaining butter, and capers, stirring until butter melts. Return scallops and chopped parsley to the pan and warm the scallops. Serve immediately.

Sautéed spinach 

Baked potatoes 

Tortilla Soup

 

Ingredients

3 tablespoons vegetable oil, divided

6 burrito-sized tortillas, halved and cut crosswise into 1/4-inch strips

 1 onion, chopped 

2 carrots, diced 

1 celery stalk, diced 

1 jalapeno pepper, diced 

1 cup fresh corn 

4 large cloves garlic, smashed 

1 tablespoon paprika 

2 teaspoons ground cumin 

1 teaspoon ground coriander

 1 teaspoon chili powder

 1/4 teaspoon cayenne

 6 cups low-sodium chicken broth 

28 oz canned crushed tomatoes 

1 tablespoon Tomato paste 

1-2 teaspoons salt or to taste

1- 8 oz boneless, skinless chicken breast, cooked and shredded 

1/4 pound cheddar, grated 

Sour cream for serving.

Directions 

Preheat the oven to 400 degrees f.

Line 2 large

Baking sheets with parchment paper.

Place the oil, 1 teaspoon salt, and tortilla strips in a plastic bag.

Shake well and distribute the strips evenly on the two baking sheets. Bake 10-12 minutes until golden. Set aside.

Hear the remaining oil in a Dutch Oven. Add the onion, carrot, celery, jam, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, and remaining salt.

Bring to a simmer. Cook, uncovered, for 30 minutes.

Add the chicken and cheese. Bring the soup back to a simmer, and simmer until hot.

To serve, put some tortilla strips in bowls and pour in the soup. Top with sour cream.

I like to serve a grilled cheese sandwich with soup for a light dinner.

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.

Healthy Fish and Chips Dinner

 

I include directions for baking in the oven or cooking in the air-fryer.

Ingredients

CHIPS 

1pound (about 2 medium) potatoes

2 tablespoons olive oil

¼ teaspoon freshly ground black pepper

FISH:

⅓ cup all-purpose flour

¼ teaspoon freshly ground black pepper

1 large egg

2 tablespoons water

⅔ cup crushed cornflakes

1 tablespoon grated Parmesan cheese

¼ teaspoon ground cayenne pepper

1 pound haddock or cod fillets

For serving;

tartar sauce, for serving

lemon wedges, for serving

Directions

Oven Method

Preheat the oven to 425℉.

Peel and cut the potatoes lengthwise into ½-inch thick slices; cut the slices into ½-inch-thick sticks.

In a large bowl, toss the potatoes with oil and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, 25 to 30 minutes or until golden brown and crisp, stirring once.

In a shallow bowl, mix the flour and pepper. In another shallow bowl, whisk the egg with water. In a third bowl, toss the cornflakes with cheese and cayenne. Dip the fish in the flour mixture to coat both sides; shake off the excess. Dip in the egg mixture, then in the cornflake mixture, patting to help the coating adhere.

Place the coated fish on a baking sheet coated with nonstick spray. Bake for 10 to 12 minutes or until the fish just begins to flake easily with a fork. Serve with fries, tartar sauce, and lemon wedges.

Air Fryer Directions

Preheat the air fryer to 400 degrees F. In batches, place the potatoes in a single layer on a greased tray in the air-fryer basket; cook until just tender, 5 to 10 minutes. Toss the potatoes to redistribute; cook until lightly browned and crisp, 5 to 10 minutes longer. season and coat the fish.

Remove the fries from the basket; keep warm in the lowest setting of your oven.

Place the fish in a single layer on a greased tray in the air-fryer basket. Cook until the fish is lightly browned and just beginning to flake easily with a fork, 8 to 10 minutes, turning once halfway through cooking. Do not overcook. Return the fries to the basket to heat through if necessary.

Homemade Coleslaw

Ingredients

16 oz package of coleslaw mix

1 cup shredded carrots

2 scallions finely chopped

Dressing

1 tablespoon honey or another sweetener

1 teaspoon salt and ½ teaspoon pepper

1/4 teaspoon celery seed

2 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons heavy cream

1 tablespoon white wine vinegar

1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.

Add the shredded cabbage, carrot, and scallions and stir gently to mix.

Refrigerate for several hours before serving

Oven Roasted Tri-Tip Steak Dinner

 Ingredients

1 beef Tri-Tip Roast (2 pounds)

1 tablespoon olive oil

All-purpose steak seasoning

Directions 

Heat oven to 450°F. 

Rub the steak with olive oil and the steak seasoning.

Place in a roasting pan and bake the steak for 30 minutes. Let rest for 5 minutes and then cut in thin slices against the grain.

Serve with Chimichurri Sauce

Ingredients for the Chimichurri Sauce

1 small jalapeno pepper, finely chopped 

4 garlic cloves, minced

2 tablespoons red wine vinegar

1/2 cup extra Virgin olive oil

1/2 teaspoon salt

1 cup cilantro, chopped

1 cup parsley, chopped

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

¼ teaspoon red crushed pepper flakes

Combine the ingredients in a serving bowl and set aside until serving time.

Potatoes au Gratin

Ingredients

1 1/2 cups cream, full fat 

2 garlic cloves, minced

2 tablespoons unsalted butter, melted

2 lb whole baking  potatoes

1 tsp salt

1/4 tsp pepper

2 cups gruyere cheese

1 teaspoon dried thyme leaves

Directions

Partially boil potatoes, for about 10 minutes. Cool, peel, and cut into thin slices.

Cream Mixture: Place butter, cream, and garlic in a jug. Mix until combined.

Preheat oven to 180°C/350°F.

Spread 1/2 of the potatoes in a greased baking dish, then pour over 1/2 of the Cream Mixture, and scatter with 1/2 of the salt, pepper, and thyme. Sprinkle with ½ the cheese. Repeat with the remaining ingredients for a second layer.

Cover with foil, and bake for 1 hour.

 Remove foil and bake for 15-20 minutes until golden and bubbly. Stand 5 minutes before serving.

Green Beans

Cook 1 lb of trimmed green beans in boiling salted water until tender. Drain and return the beans to the pot. Dss with olive oil, minced garlic, and lemon juice to taste. Heat for a minute or two and serve.

Shrimp Arrabbiata

 Ingredients

Arrabbiata Sauce

½ cup diced red onion 

5! cloves garlic minced

¼ yon1/2 teaspoon red pepper flakes 

1/4 cup extra virgin olive oil

28 oz can Itsliam chopped Tomatoes 

Sea salt to taste

Shrimp and Pasta

Kosher salt and freshly ground black pepper to taste

1 pound large (16 to 20-count) shrimp, peeled and deveined 

1 pound fettuccine 

Directions

Combine all the sauce ingredients except the tomatoes, in a large saucepan and saute the ingredients until the onion is tender, about 10 minutes. Add the tomatoes and simmer the sauce for 30 minutes.

Cook the pasta according to package instructions for al dente. Reserve ½ cup pasta cooking water.

Add shrimp to the Arrabbiata sauce. Poach the shrimp in the sauce until lightly pink, about 5-6 minutes.

Combine the sauce with the shrimp, pasta, and pasta cooking well. 

Stir together gently over very low heat. Serve immediately in individual pasta bowls. Add salad and Italian bread to complete the meal.

Texas Style Brisket Chili

 Ingredients

4 slices thick-cut bacon

3-4 lb. beef brisket, trimmed of large pieces of fat.

Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.

2 cups white onion, diced 

2 jalapeño peppers, seeded and diced

1 red  pepper, seeded and diced

2 chipotles peppers  in adobo sauce

4 garlic cloves, pressed through a garlic press

1 tablespoon paprika

1 tablespoon cumin 

3 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon chipotle chile powder

1 teaspoon ground coriander

¼ teaspoon cayenne

½  teaspoon salt

1-quart beef broth

½ cup strong black coffee- use instant espresso powder to make ½ cup

28 oz. can chopped  tomatoes

Garnish: Sharp cheddar cheese, freshly grated. White onion, hoy sauce, and jalapenos.

Directions

For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. 

In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.

Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.

Season liberally with salt, pepper, and onion powder while browning to season the meat.

Remove the browned meat to a bowl before starting the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.

In the same pot, add the diced white onion, and peppers, and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the vegetables until tender..

Add in all of the spices and stir into the onions. Cook for 2 minutes.

Add the pressed garlic and stir. Cook for 1 minute.

Add the seared meat back into the pan. Add the coffee, tomatoes, and beef broth. Stir well.

Stir well and crumble in the bacon. Place the lid back on the pot, ajar, and cook over low-medium (simmer gently) for 3 hours if you like the chili sauce or 5 hours if you like it thick. 

Serve topped with freshly shredded sharp cheddar cheese and Frito chips.