A Simple And Healthy Dinner

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Lipton Onion Soup Turkey Meatloaf

8-10 servings

Ingredients

2 pounds lean ground turkey

1 packet dry onion soup mix

2 eggs (beaten)

1/3 cup ketchup, plus extra for glazing the meat

3/4 cup water

1 1/2 cups breadcrumbs

Directions

Preheat the oven to 350 degrees F.

Oil a 13 x 9 baking pan or roasting pan and set aside.

In a large bowl, combine the eggs, ketchup, water, and soup mix. Mix until combined.

Add the breadcrumbs and ground beef. Mix well.

Form into a loaf in a baking dish and brush the top of the meatloaf with ketchup.

Bake for 1 hour 30 minutes. Serve with Mushroom gravy, it you would like to have a sauce. 

Roasted Carrots and Potatoes

Ingredients

2 tablespoons of olive oil

3 baking potatoes, quartered

6 whale carrots, carrot tops removed/

1 teaspoon granulated garlic

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme/

Directions

Pour the oil into a baking dish. Arrange the potatoes and carrots in the dish and sprinkle with the seasonings. Bake along with the meatloaf for 1 1.2 hours.

Springtime Pasta

 

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Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese 

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked broccoli florets

Cooked green beans, cut into one-inch pieces

Shredded carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.

Baha California Style Fish Tacos

 

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Tacos

 Serves 2

 Ingredients 

PICKLED ONIONS

½ small red onion, sliced thin

1 small poblano pepper, stemmed and sliced into thin strips 

1/2 cup white wine vinegar

1 tablespoon lime juice

1/2 tablespoon honey

1/2 teaspoon sal

Lime Crema

¼ cup mayonnaise

¼!cup of sour cream

1 tablespoon

lime juice

1 teaspoon honey

¼ teaspoon salt

FISH

1-pound skinless white fish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

¼ cup all-purpose flour

2 tablespoons cornstarch

½ teaspoon baking powder

½ cup beer

¼ cup peanut or vegetable oil

4 (6-inch) crispy taco shells, warmed

Shredded Iceberg lettuce 

Directions

FOR THE PICKLED ONIONS: Combine onion and poblano in a medium bowl. Combine vinegar, lime juice, honey, and salt. Pour the vinegar mixture over the onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

FOR THE Lime Creama Whisk all ingredients together in a bowl. (Sauce can be made and refrigerated up to 2 days in advance.)

FOR THE FISH: 

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and salt together in a shallow bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to a large skillet and heat over medium. Add fish to the skillet. Fry fish, until golden brown and crispy, about 2 minutes. Turn the fish over and fry for 2 more minutes.

Drain on paper towels.

Place a heaping tablespoon of Crema in each taco shell.

Divide the fish evenly among the taco shells. Top with pickled onions, and lettuce.

Southwestern Black Beans and Cprn

Ingredients

4 ears corn, shucked and kernels removed

1 small red bell pepper, diced

¼ cup chopped red onion

1 large jalapeno pepper, seeded and minced

1 tablespoon lime juice

2 teaspoons chili powder

salt and freshly ground black pepper to taste

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped cilantro

Directions

Mix corn kernels, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl until well combined.

Heat a large skillet over medium-high heat. Add corn mixture and cook until onion is translucent, 5 to 6 minutes. Stir in black beans and cook until heated through about 2 minutes. Remove from the heat and sprinkle cilantro over top.

Mediterreanean Smoked Salmon Plate For Dinner

  

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Smoked Salmon Plate

2 servings, double the ingredients for 4 servings

Ingredients

2 eggs, hard-boiled

Kosher salt

Red pepper flakes or Aleppo pepper  to taste

6 oz sliced smoked salmon

1 ½ oz Feta cheese, sliced into slabs

½ cup canned chickpeas, drained and rinsed

⅓ of an English cucumber, thinly sliced into rounds

⅓ of a  bell pepper (any color), thinly sliced into t5hin strips

6 grape tomatoes, cut in half

2 radishes, thinly sliced into rounds

¼ cup assorted olives

1 cup cooked green beans

⅓ of a small red onion, thinly sliced 

Your favorite bread for serving 

Lemon Dressing, see the recipe below

Directions

To assemble the smoked salmon plates:

Line two shallow bowls with lettuce leaves. Divide the plate ingredients evenly over the lettuce in each bowl in an attractive arrangement. Drizzle with some of the lemon dressing and serve with your favorite bread.

Make ahead.

Lemon Dressing

 Makes 3/4 c

Ingredients

2 small lemons

3/4 cup extra-virgin olive oil

2 minced garlic cloves

Two 3- to 4-inch sprigs of fresh chives

3 tablespoons finely chopped fresh flat-leaf parsley

Directions

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Baked Cod Recipe with Lemon Garlic Sauce

 { always make extra cod, so I have leftovers to make codfish cakes. A family favorite.

Ingredients

1.5 lb Cod fillet pieces, 4-6 pieces

1/4 cup chopped fresh parsley leaves

Lemon Sauce

5 tablespoons fresh lemon juice

2 tablespoons  extra virgin olive oil

5 tablespoons  melted butter

5 garlic cloves, grated

For Fish Coating

1/3 cup all-purpose flour

1 teaspoon ground coriander

3/4 teaspoon  sweet Spanish paprika

3/4 teaspoon ground cumin

3/4 tsp black pepper

2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

Mix the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.

In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.

Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

Heat 2 tablespoons olive oil in a cast iron skillet or an oven-safe pan over medium-high heat (watch the oil to be sure it is shimmering but not smoking). 

Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.

To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven until the fish flakes easily with a fork ( about 10 minutes, but begin checking earlier). 

Remove from the heat and sprinkle chopped parsley. Serve with roasted potato wedges and a green vegetable.

Salisbury Steak with Mushroom Gravy

 

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2 large servings or 4 medium 

Steak Ingredients

1 lb lean ground beef

1 large onion, diced

½ cup plus 2 tablespoons panko breadcrumbs

1 egg

1 tablespoon  butter

1 tablespoon olive oil

¼ teaspoon garlic powder

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 tablespoon Dijon mustard

2 tablespoons ketchup

Steak Directions 

Heat a skillet over medium heat and add the butter, oil, and diced onion. Saute until translucent. Reserve half for the gravy.

In a large bowl add all of the remaining steak ingredients and half the sautéed onion. Mix until incorporated. Shape into 2-8 oz patties or 4-4 oz patties.

Using the same skillet, heat the pan and add the steaks. After one side gets brown approximately 5 minutes, turn them over and reduce the heat to low. Cook until the internal steak temp reaches 145 degrees. Remove the steak patties to a plate.

Gravy Ingredients

4 oz baby bella mushrooms, sliced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon cornstarch + 1 tablespoon water for a slurry

1/4 teaspoon  garlic powder

1¼ cups beef stock

½ tablespoon Dijon mustard

½ teaspoon kosher salt

1/4 teaspoon black pepper

½ teaspoon browning sauce, such as Kitchen Bouquet or Worcestershire sauce as a sub

Reserved onion

Gravy Directions 

Hear the skillet over medium heat and add the olive oil, butter, and mushrooms. Brown the mushrooms, for 8-10 minutes and add the reserved onion, seasonings, beef stock, browning sauce, and Dijon mustard. Mix well and once it comes to a slow boil mix in the slurry (cornstarch and water mixed well). This will thicken the gravy.

Add the steaks and cook over low for 10 minutes.

Serve with mashed potatoes and a green vegetable.

Easy Lemon-Blueberry Coffee Cake

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 Ingredients

Streusel

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

3 tablespoons whole-wheat pastry flour

2 tablespoons unsalted butter, softened

2 teaspoons ground cinnamon

1/4 teaspoon salt

Cake

Cooking spray 

1/2 cup granulated sugar

6 tablespoons unsalted butter, softened

1 large egg

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup water

2 cups fresh or frozen blueberries

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Prepare streusel: Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon, and 1/4 teaspoon salt together in a medium bowl until crumbly.

For the cake

In separate bowls combine the wet cake ingredients in one bowl and the dry ingredients in another.

Combine the wet and dry ingredients. Pour into the prepared baking dish.

Sprinkle the blueberries over the top of the batter. Sprinkle streusel over the berries.

Bake until a wooden pick inserted in the center comes out clean, 50-60 minutes. Let cool slightly on a wire rack, for about 30 minutes. Cut into 9 pieces for serving.

Pork Chops alla Pizzaiola

 Ingredients

2 tablespoons olive oil

2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)

¼ cup all-purpose flour

Salt and freshly ground black pepper

1 medium onion, thinly sliced

1 large bell pepper, sliced

1 (15-ounce) can of diced tomatoes, in juice

1 teaspoon dried Italian seasoning 

1/4 teaspoon dried red pepper flakes, or more to taste

1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the sliced bell pepper and cook for 4 minutes. Remove the onions and peppers to a bowl.

Sprinkle the pork chops with salt and pepper. Dredge in the flour. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. 

Add the tomatoes with their juices, peppers and onions, Italian seasoning, and 1/4 teaspoon red pepper flakes. 

Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Sprinkle with the parsley and serve.

Serve this entree with mashed potatoes and sauteed zucchini.

Chicken Shawarma

 Ingredients

For the chicken marinade

6 boneless, skinless chicken thighs

¼ cup whole-milk plain yogurt

1 small onion, finely chopped

1 tablespoon lemon juice

2 cloves garlic, pressed or finely grated

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt, divided

½ teaspoon ground turmeric

For The Sauce

½ cup whole-milk plain yogurt

1 tablespoon lemon juice

1 clove garlic, pressed or finely grated

½ cup finely chopped seeded cucumber

2 tablespoons chopped fresh mint  and parsley

For serving

Lettuce leaves, sliced tomato, and warm pita bread halves

Directions

Combine the marinade ingredients in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.

Position the oven racks in the upper third and center of the oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.

Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. 

Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

Combine the sauce ingredients in a small bowl. Serve the chicken in pita bread halves with yogurt sauce.

Serve with a Greek salad.

Greek Salad

Serve warm pita bread on the side.

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.

Lemon Sole Francese And Lemin Pasta

 

Lemon Sole Francese

2 servings

Ingredients

2 large lemon sole fillets or any white fish fillets

1/2 cup all-purpose flour

2 eggs

1 handful of fresh chopped parsley

½ cup grated Parmesan cheese

½ teaspoon garlic powder

2 tablespoons lemon juice 

Salt and pepper to taste.

2 tablespoons olive oil

2 tablespoons butter 

Directions

In a shallow dish, place the flour and salt and pepper to taste. 

In a second shallow dish, beat the egg and add the lemon juice, cheese, parsley, and salt and pepper to taste.

In a large skillet, heat the butter and olive oil.

Dredge the fish in the flour and then in the egg mixture. Place the fish in the skillet and cook until light brown, about 2 minutes. With a wide spatula, turn the fish over and cook for 2 more minutes. Place on individual dinner plates with the Lemon Pasta.

Lemon Pasta

I make the whole recipe because the leftovers are delicious.

Ingredients

2/3 cup olive oil

2/3 cup freshly grated Parmesan cheese

½ cup fresh lemon juice from about 2 lemons

3/4 teaspoon salt plus more to taste

½ teaspoon freshly ground black pepper plus more to taste

1 pound dried linguine

1/3 cup chopped fresh parsley 

1 tablespoon grated lemon zest 

Directions 

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. 

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Reserve 1 cup of the cooking liquid and then drain the pasta in a colander.

Add the pasta to the lemon sauce, and toss with the parsley and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Serve the pasta.

Serve with a green vegetable, such as spinach

(Copycat Panera Bread) Black Bean Soup And Chicken Quesadillas

 

(Copycat Panera Bread) Black Bean Soup

Serves 4 -6

Ingredients

1 onion, finely chopped

2 garlic cloves, minced

2 celery ribs, finely chopped

1/4 large red or green bell pepper, finely chopped

2 small chicken bouillon cubes

1-1 1/2 cup boiling water

2 (15 ounce) cans black beans, undrained

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 lemon, juice of

1 1/2 tablespoons cornstarch

Directions

In a soup pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt, and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.

Quesadillas In The Oven

4 servings

Ingredients

½ cup cooked chicken, shredded

1/4 cup salsa

¼ teaspoon each cumin, garlic powder, onion powder, and kosher salt

1 large or 2 small green onions

1 cup shredded cheddar cheese

8 6” flour tortillas 

Olive oil

For the topping: Guacamole, sour cream, or salsa.

Directions

Preheat the oven to 425 degrees Fahrenheit.

Combine the chicken with the salsa, and seasonings. Thinly slice the green onion. 

Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 

On each tortilla, place 4 tablespoons of cheddar cheese, 2 tablespoons of the chicken mixture, 1 tablespoon of green onion, and 1 pinch of kosher salt. Press a tortilla on top of the filled tortilla.

Complete each tortilla, then brush the tops with oil. 

Bake for 8 minutes. Then turn the tortillas over with a wide spatula and bake for 6 to 7 minutes more until browned and crisp on the outside. 

Cut into wedges and serve topped with cilantro and sour cream, and with guacamole and extra salsa for dipping.

Chinese Pepper Steak

 Ingredients 

1 pound tender steak (I used the tail end of a beef tenderloin 

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons cornstarch

1/2 cup beef broth

1 tablespoon brown sugar

1 teaspoon black pepper

2 teaspoons minced fresh ginger

4 cloves crushed garlic

2 large green bell peppers cut into 1-inch squares

1 large red bell pepper cut into 1-inch squares

1 large white onion sliced

4 tablespoons peanut oil divided

1/4 cup sliced green onions 

Directions 

Slice beef into 1/4-inch strips. Set aside.

In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, and black pepper. Whisk to combine. Set aside.

Heat 2 tablespoons of peanut oil in a wok over high heat. Add in beef and toss until seared about 2-3 minutes. Remove from wok and set aside.

Add another 2 tablespoons of peanut oil. Add in peppers and onions. Cook in the wok until tender and crisp, about 3 minutes.

Add meat back into the wok along with the ginger and garlic. Stir-fry for a minute. Add in stir-fry sauce. Stir and cook for about 1 minute until mixture thickens.

Serve over rice.

Lamb chops and Greek Salad for Dinner

 

LAMB CHOPS

YOU CAN COOK THESE CHOIPOS ON THE STOVE, THE GRILL OR THE AIR-FRYER. /dIRECTIONS BELOW.

2 servings

Ingredients

4 loin lamb chops, cut ¾” thick

kosher salt, for seasoning

black pepper, for seasoning

1 tablespoon minced garlic

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

½ teaspoon chopped parsley

¼ cup extra-virgin olive oil, divided

Directions

Season both sides of the lamb chop generously with salt and pepper.

Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.

Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.

To cook on the stovetop

Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.

Sear until the surface is browned, about 2 to 3 minutes.

Turn and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes. 

Rest lamb chops for 10 minutes before serving.

Air Fryer  or Grill Directions

Turn on the air fryer to 390° to preheat.

Place lamb chops into a basket with some room in between. Cook for 14 minutes, turning the chops over halfway through the cooking time. Let rest 5 minutes before serving

Lamb Doneness temperatures:

125 Rare

145 Medium Rare

155 Medium

Greek Salad

Serve warm pita bread on the side.

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.

Crispy Air-Fryer Chicken Thighs

 

Ingredients 

1 lb bone-in chicken thighs 

2 cups buttermilk 

1 tablespoon hot sauce 

1cup all-purpose flour

1 teaspoon salt

2 cups panko crumbs

¼ cup Smokehouse seasoning or your favorite chicken seasoning 

Olive oil cooking spray

Directions

In a large bowl with a cover, combine the buttermilk and hot sauce. Cover the bowl and refrigerate overnight.

The next day combine the salt and flour in a shallow dish. In another shallow dish combine the panko with the seasoning.

Place a wire cake rack on top of a plate. 

Take a chicken thigh out of the buttermilk and dredge in flour. Coat with buttermilk again and then place in the dish with the panko mix. Press the crumbs onto the chicken on all sides. Place the coated chicken on the wire rack. Repeat the process with the remaining chicken.

Place the chicken on the wire rack plate in the refrigerator for at least one hour.

When ready to cook, set the air-fryer temperature at 400 degrees and preheat for 5 minutes.

Spray the chicken with olive oil cooking spray.

Place the chicken in the air-.fryer basket. Cook for 15 minutes.

Turn the chicken pieces over and spray with cooking spray. Cook for 15 minutes.

I served this entre with leftover Macaroni and Cheese and Green Beans. See recipes with this link:

https://jovinacoughlin.blogspot.com/2024/04/oven-baked-fish-filets-and-stove-top.html

Cheesy Onion Burgers with Air-Fryer Frozen French Fries

 

Cheesy Onion Burgers

Ingredients

2 servings

2-5 oz lean  ground beef burgers

Steak seasoning

Salt and pepper to taste

1 medium onion, sliced into thin rounds 

4 slices American cheese

1 tablespoon Olive oil

2 hamburger bums. toasted

Ketchup or other burger condiments

Directions

In a 10-inch skillet with a cover, heat the oil over medium. Place the onion slices, whole, in the skillet and let brown slowly. Carefully turn the onion slices over keeping them whole and brown the second side. 

Sprinkle the burgers with steak seasoning, salt and pepper.

Lower the heat a little and place the burgers on top of the onion and cover the pan. Let cook for 6 minutes. Carefully turn the burgers over and with a wide spatula press down on the but\rgers to flatten, Cover the pan and cook for 4 minutes. Remove the cover each burger with 2 slices of cheese, cover the pan, and heat until the cheese starts to melt. Place on toasted buns and serve.

Air-Fryer Frozen French Fries

2 servings of fries

Preheat the air fryer to 400 degrees F. Fill the basket with fries and cook for 10-12 minutes until crispy.

Serve with a fresh Tomato Salad and Pickles.

Sausage And Pepper Ragu Over Pappardelle Pasta

 

A delicious easy weeknight dinner.

Ingredients 

3 links of spicy Italian sausage, pork, chicken, or turkey

1/4 cup olive oil

1 medium onion, diced

1 tablespoon minced garlic

1 red bell peppers, diced

1 green bell pepper, diced3 cups prepared marinara sauce

1 large sprig of fresh basil

1 pound pappardelle pasta cooked Al dente

Grated Parmesan cheese

Directions

Cut sausages into 1/2-inch pieces. Heat oil in a large skillet over medium heat. Cook the sausage until browned. 

Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.

Raise the heat to medium and add the peppers. Cook, stirring, for 7 minutes.

Stir in the marinara sauce, and basil, and season with salt and pepper. Simmer, covered, stirring occasionally, for 30 minutes. Add the cooked pasta to the sauce. Heat for a few minutes, stirring to completely cover the pasta.

Serve on pasta bowls sprinkled with Parmesan cheese.

Oven Baked Fish Filets And Stove Top Macaroni and Cheese

 

Fish

2 servings

Ingredients 

2-8 oz sole filets or other white fish filets

1 teaspoon salt, divided

1 teaspoon spicy Cajun seasoning or another spicy seasoning you like, divided

1 teaspoon garlic powder, divided 

1 cup flour

1 cup panko crumbs 

1 egg beaten and mixed with ¼ cup milk

1 tablespoon vegetable oil

Lemon wedges for serving.

Directions

Dry the fish with paper towels.

In three separate shallow dishes, place flour and half the seasonings. In the second dish place the egg mixture and in the third, the panko crumbs with the remaining half of the seasonings.

Line a cookie sheet with foil and spread the oil over the foil. Heat the oven to 400 degrees F.

Dredge each piece of fish in the flour, then the egg, and lastly in the panko. Place the fish on the prepared pan.

Bake for 10 minutes. With a wide spatula carefully turn the fish over and bake for another 10 minutes. Serve with the lemon wedges.

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 but

ter 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.

Serve from the pot.

I made green beans as a side dish for this meal.

Baking With Strawberries

 Strawberry Cream Scones

Ingredients

1 cup fresh strawberries, hulled and chopped

¾ cup heavy cream

2 1/3 cups self-rising flour

1/2 cup granulated sugar

1 teaspoon vanilla extract

6 tablespoons cold unsalted butter

Directions 

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 

Combine the strawberries, vanilla, and cream in a bowl and set aside

In a large bowl, whisk together the flour and granulated sugar. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas. 

Add strawberry-cream mixture and stir together with a fork, just until combined. 

Turn the dough out onto a floured surface and gently pat it into an 8-inch circle. Cut into 8 triangles. Transfer wedges to the prepared baking sheet. Bake until golden brown, 25-30 minutes. Set aside to let cool completely. 

Strawberry Swirl Sweet Rolls

Makes 12 rolls

Dough Ingredients

2 envelopes (4 1/2 teaspoons) of active dry yeast

1 1/4 cup warm water

5 cups bread flour

1 teaspoon kosher salt

1/2 cup sugar

1/2 cup (1 stick) very soft unsalted butter

1 egg

1 teaspoon pure vanilla extract

1/2 cup heavy cream, at room temperature

For The Filling:

½ cup sugar 

3 cups chopped strawberries 

1 -8 oz pkg cream cheese, room temperature 

1 teaspoon vanilla

 

For The Icing:

2 cups powdered sugar

Milk to make a spreadable icing 

Dough

In the bowl of an electric mixer combine all the ingredients until a ball falls around the paddle. Place on the mixer with a dough hook and kneed for 10 minutes or until the dough pull is still soft and silky. Cover with plastic wrap and set aside to double in size, about 1 hour.

In a bowl, mix together the cream cheese sugar, and vanilla.. Dust the counter lightly with flour. Pour the dough out onto the surface and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 18 inches by 12 inches. 

Spread the filling evenly over the dough leaving a 1/4 inch border around the edge. Sprinkle the chopped strawberries over the cream cheese.

Starting at the shorter side, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into 12 rolls.

Butter the inside of a 9 x 13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes.

Preheat the oven to 350 degrees F.

Bake the rolls for 30 to 35 minutes or until golden brown and puffed. Allow to cool slightly while preparing the glaze.

In a small bowl, whisk together the powdered sugar and milk. Drizzle the glaze over the rolls and serve warm.

How To Make Italian Sunday Spaghetti Sauce [Gravy]

 Since I started blogging in 2012, this recipe has been my most popular. This classic recipe is worth all the preparation.

 I saved all my recipes from the previous site, Jovina Cooks Italian and I will be posting many of the recipes along with new ones on this site in the future. If you have a favorite recipe, let me know and I will post it.

Italian Gravy

Ingredients

1 tablespoon olive oil

1 lb sweet Italian fennel sausage, cut into links

12 ounces boneless.pork ribs

Meatballs, recipe below

Braciole, recipe below

3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar added

2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar added

2 - 6 oz cans of tomato paste

Water

3 whole garlic cloves

1 large yellow onion, minced

1 teaspoon crushed red pepper

1 bay leaf

2 tablespoons dried basil

1 tablespoon dried oregano

! tablespoon each salt and black pepper

½ cup chopped fresh flat-leaf parsley

Meatballs

1 pound grass-fed ground beef

1 pound pasture-raised ground pork

1 onion, finely chopped

2 garlic cloves, minced

1 cup dried Italian seasoned bread crumbs

½ cup water

1/3 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh, flat-leaf parsley

2 large eggs, lightly beaten

1 teaspoon each salt and black pepper

Braciole

1 lb beef top round, flank steak or strip steak, pounded thin

2 teaspoons olive oil

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon chopped shallots

1/2 cup Italian bread crumbs

1/2 cup grated Parmigiano-Reggiano cheese

1 large clove garlic chopped finely

1/4 cup pignolias – toasted and chopped, optional

Salt and Pepper to taste

String (butcher’s twine) to secure the rolls

Pasta

1 pound of pasta

1/2 cup grated Parmigiano-Reggiano cheese

7-8 fresh basil leaves, thinly sliced

To make the meatballs

To make the meatballs

In a large bowl mix all the ingredients together with your hands. Roll into 2-inch balls and set aside on a sheet of waxed paper.

To make the braciole

Lay the meat out on a board. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.

In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignolis, if using, and salt and pepper to taste.

Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.

To make the gravy:

Preheat the oven to 375 degrees F. 

Line two baking sheets with aluminum foil (for easy cleanup). Place the sausage links on one baking sheet. The second baking pan is for the meatballs.

In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook for 4 to 5 minutes on each side or until browned all over. Place on a clean plate.

Add the braciole rolls and brown them on all sides. Transfer to the plate with the pork.

Add the onion and garlic and cook 3 to 5 minutes, until softened. add the tomato paste. Fill the empty cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.

Pour in all the tomatoes fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper - parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a simmer, for about 1 hour, stirring occasionally.

Add the cooked meatballs and braciole to the gravy after it has simmered for about an hour. Simmer for an additional 3 to 4 hours if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.

In the meantime, cook the pasta in salted water until al dente. Once cooked, add the gravy and sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.

To make the meatballs and sausage:

Place the meat in a large bowl. Add the water to the bread crumbs, mix well, and let sit for a few minutes. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with the salt and pepper; add to the meat mixture. add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch balls. It should make about 18 to 20 meatballs. Place the meatballs on a foil-lined baking sheet.

Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking.

Add the cooked meatballs, braciole and sausage to the gravy after it has simmered for about an hour. Simmer for an additional 60 minutes (or up to 3 hours if you want it thicker and richer). If the sauce becomes too thick, then simply add small amounts of water or water mixed with a bit more red wine. Stir in the fresh basil just before adding gravy to the pasta.

In the meantime, cook pasta in salted water until al dente. Once cooked, add the gravy, top with meatballs and sliced sausages, and sprinkle with grated Parmigiano-Reggiano and more fresh basil.

Quick Gourmet Pizza

Make this delicious quick pizza when you don’t have time to make it from scratch.

Ingredients

1-16 inch (large) ready-to-bake, five-cheese pizza from Aldi- not frozen, sold in the produce department]

Veggie additions: I used a few pieces of asparagus cut into one-inch pieces

⅓ cup diced pepperoncini. Sun-dried tomatoes and canned mushrooms (or veggies you like)

Fresh ground black pepper

Olive oil

Directions

Place a pizza stone in the oven and heat the oven to 375 degrees F.

You can also follow the box directions.

Place the unwrapped pizza on a pizza paddle.

While the oven is heating arrange the veggies on the pizza, top with black pepper and a drizzle of oil.

With the paddle shake the pizza into the stone and bake for 20-22 minutes. Cut into 8 slices and serve.

Asparagus Quiche ala Caprese

 

Serves:4

Ingredients

1 (9-inch) frozen pie crust, defrosted and at room temperature 

2 scallions, light green portion chopped

15 thin fresh asparagus, woody stems removed and remaining portion cut in half

12 grape tomatoes, halved

1/2 cup shredded mozzarella cheese

1/2 cup heavy cream 

3 eggs, lightly beaten

¼ teaspoon garlic powder

1/2 teaspoon salt

1/4 freshly ground black pepper

1 1/2 teaspoons chopped fresh basil leaves

Directions

Preheat oven to 375 degrees F.

Place the pie crust in a  9-inch pie pan. 

In a medium bowl whisk together the cream, garlic powder, salt, and eggs. 

Place the mozzarella cheese in the bottom of the pie shell. Sprinkle with chopped scallions and basil. Arrange the asparagus pieces and tomato halves around the top of the cheese layer. Pour the egg mixture over the vegetables.

Place the pie on a foil or parchment-lined baking sheet.

Bake in the preheated oven for 40 to 45 minutes or until the filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.

Serve with a salad.