Pork Saltimbocca

 4 servings

8 Pork Cutlets (about 2 ounces each)

8 Fresh Sage Leaves

8 slices Prosciutto di Parma

Salt

Using a meat mallet, pound each pork cutlet slice to about 1/8-inch thick. Salt the meat lightly.  Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet. Press lightly with the meat mallet.

Cook the pork:

2 Tablespoons Olive Oil

Flour for dusting

Salt and Freshly Ground Pepper

Juice of half a lemon.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of olive oil over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Add lemon juice.  Transfer to a platter and keep warm.

Finishing sauce:

1/2 Cup Dry White Wine

2 Tablespoons Unsalted Butter

Salt and Freshly Ground Pepper

Pour the wine into the pan and bring to a boil, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter and season the sauce with salt and pepper.

1/4 Cup Chives (freshly chopped)

Lemon Wedges

Return the cutlets to the pan just to reheat. Sprinkle with lemon and chives

Roasted Onions and Potatoes

4 SERVINGS

NGREDIENTS

2 onions, cut into 1/2-inch-thick slices

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds

1/4 cup chopped fresh sage leaves

Directions

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to the prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in the same bowl; season with salt and pepper and toss to coat. Place potatoes on the sheet, tucking in among the onions.

Roast the onion-potato mixture until potatoes are beginning to brown around the edges, about 40 minutes, until tender and light brown.

Spinach White Pizza

 Ingredients

1 tablespoon extra-virgin olive oil

1 small garlic clove, grated 

2 teaspoons Greek seasoning 

1/8 teaspoon table salt

1/8 teaspoon black pepper

5 oz package  baby spinach

1 pound prepared pizza dough, at room temperature

1/2 cup Bertolli white pizza sauce 

8 ounces of mozzarella cheese, sliced

½ cup shredded mozzarella cheese 

4 ounces of crumbled feta cheese

Pinch red pepper flake

Directions: Preheat oven to 450°F

Oil a large pizza pan and spread the dough on the pan to the edges.

Distribute the sliced mozzarella evenly over the dough.

Spread the pizza sauce over the dough and cheese. Arrange all the spinach leaves on top of the sauce.

Sprinkle the seasonings over the spinach.

Sprinkle shredded mozzarella and feta cheese.

Bake until the crust is christy and the filling is cooked, about 20 minutes.

Greek Chicken Kebabs Greek Chickpea Salad

 Ingredients

1/2 large lemon juiced

1/2 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon Greek seasoning 

1 clove of crushed fresh garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large chicken boneless breast cut into 8 1-inch cubes

8-1-inch pieces of Red onion slices 

4 pepperoni peppers, cut in half 

Directions 

Combine marinade ingredients (Lemon juice, honey, Greek seasoning, garlic powder, salt, and pepper in a large bowl or Ziploc bag. Add chicken cubes. Ref onion and pepper slices.

Transfer to a refrigerator for at least 30 minutes. It can also marinate overnight.

Preheat the Air Fryer to 400 degrees or heat a broiler after the chicken has marinated.

While the Air Fryer is preheating, prepare the chicken skewers. Add approximately four chicken cubes to each skewer.

Add slices of onion and pepper between the chicken cubes.

When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip, and cook for five more minutes.

If using a broiler, cook the Kebabs for 10 minutes on each side.

Serve with the chickpea salad and warm pita bread.

Greek Chickpea Salad

Ingredients:

1 15-oz can garbanzo beans, preferably organic

2 cloves garlic, grated 

sea salt and pepper to taste

2/3 cup chopped onion

10 cherry tomatoes, diced

3 TBS parsley, minced

2 TBS extra virgin olive oil

1 TBS fresh lemon juice

1/4 cup feta cheese

1/ cup sliced kalamata olives

Lettuce 

Directions: Drain liquid from garbanzo beans and rinse under cold running water

Combine all ingredients and serve over a bed of lettuce.

Serves 2 367 calories

Make Ahead Chicken Cacciatore

 Ingredients:

4 lbs chicken thighs, skin removed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

3 tablespoons extra-virgin olive oil (divided)

1 large onion, diced (about 1-1/2 cups)

1 large carrot, peeled and diced (about 3/4 cups)

1 large bell pepper, seeded and diced (about 1-1/2 cups)

1 large clove of garlic, finely chopped

1 (26-oz.) container Italian crushed tomatoes

Directions:

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with salt and pepper. 

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon of oil and brown the remainder of the chicken.

Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

Remove pot from heat and cool. Move chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. Cover with foil and refrigerate overnight.

The next day, heat the oven to 350 degrees F and heat the chicken covered for one hour

Serve over pasta.

Tortellini with Cherry Tomatoes, Zucchini, and Roasted Red Peppers

  Ingredients

1container of cherry tomatoes, halved 

1 zucchini, diced

1 jarred roasted red pepper, sliced thin

2 garlic cloves, minced, teaspoons kosher salt

1 teaspoon dried Italian seasoning 

1 small red chile, seeded and minced1/3 cup extra-virgin olive oil

1 pkg cheese tortellini

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving.

Copped parsley for garnish. 

Directions 

Heat the oil in a large deep skillet. Add the tomatoes, zucchini, roasted red peppers, and seasonings. Cook over low heat for 10 minutes.

Cook the tortellini for ⅘ minutes. As they rise to the top of the boiling water, scoop them out with a spoon and add them to the vegetables in the skillet. Cook for 3-4 minutes. Add the cheese and parsley.

Mix well and serve in pasta bowls.

Easy Veggie-Stuffed Cabbage

 An easy way to prepare the cabbage leaves:

Place the head of cabbage in a ziplock bag and freeze it. When ready to make the stuffed rolls, defrost the cabbage and peel off the leaves. You can chop the small leaves that are left and bake them with the rolls, or save them for another recipe.

Ingredients

Makes about 16 rolls. They freeze well.

1 large cabbage 

(2-3pounds)

1 cup vegetable or chicken stock 

Filling 

12 oz pkg frozen brown rice, defrosted 

16 oz pkg frozen mixed vegetables, defrosted(I used a Mediterranean blend, (any blend you like works)

14 oz container Italian chopped tomatoes 

1 tablespoon 

dried Italian seasoning 

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper 

½ tablespoon garlic powder

½ tablespoon onion powder 

Directions

Combine the filling ingredients in a large bowl and mix well.

Take as many leaves off the cabbage as are large enough to hold a filling.

Place the leaves on kitchen towels.

Cut the hard core out of each leaf.

Preheat the oven to 375 degrees F.

Use about ½ cup of filling and place it at the bottom of each leaf. Fold in the sides and roll up the cabbage from the core end into a roll (burrito style).

Place rolls in a large baking dish. Pour the stock over the rolls and cover the dish with foil.  Bake for 45 minutes. Remove the foil and bang 15 minutes more.

Serve with Italian sausage or any protein you like.

You can also top the hot cabbage rolls with heated marinara sauce.

EasyStuffed Mushrooms

These healthy stuffed mushrooms make a delicious appetizer or side dish for any protein entrée.

INGREDIENTS

8 cremini mushrooms, scrubbed clean, stems removed, and stems chopped 

1Tbsp chopped onion

1 garlic clove, minced

1 Tbsp chopped walnuts

Salt and black pepper to taste

½ teaspoon dried thyme

1Tbsp Italian  breadcrumbs

1 Tbsp chicken stock

3 Tbsp olive oil

1 Tbsp shredded cheddar cheese

Directions 

1 Preheat oven to 375°F.

Place all the stuffing ingredients except the cheese in a microwave bowl. Heat on high for 2 minutes.

Stir in the cheese and distribute the filling evenly in the mushroom caps.

Place in an oiled baking dish and bake for 20 minutes.

2 Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the onions and mushroom stems for 2-3 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the stock, breadcrumbs, parsley, and thyme. Mix well and set aside.

3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Serves 4-6 as an appetizer.

Mustard Chicken Dinner

Mustard Chicken 

4 servings

Ingredients 

4 medium bone-in, skin-on or skin-off chicken thighs 

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon chicken broth

4 ounces sour cream 

2 tablespoons Dijon  mustard 

Directions

Place the chicken thighs on a plate,  skin side up, and pat them dry with paper towels. Sprinkle the chicken with salt and pepper to taste. Turn them over and sprinkle them with more salt and pepper

Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until golden brown. Turn the chicken pieces with tongs, and cook over medium heat for 15 minutes, or until the thighs are cooked to 155 to 160 degrees. Turn the chicken to skin side up.

Combine the broth, sour cream, and Dijon mustard in a small bowl, and then spread ¼ of the sauce on each thigh.

Cover the pan and heat over low heat for 2-4 minutes to warm the sauce, and serve immediately.

Garlic, Lemon Potatoes, and Carrots 

Ingredients

1 ½ pounds Idaho potatoes, medium-sized, peeled, then halved lengthwise and quartered in wedges

5 carrots cut to the same length as the potatoes.

⅓ cup chicken broth 

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

2 large garlic cloves, minced

½ tablespoon dried oregano

½ tablespoon kosher salt

Directions

Heat the oven to 425 degrees F.

Put the potato wedges and carrots in a baking dish. Combine the chicken broth, olive oil, lemon juice, garlic, oregano, and salt in a measuring cup. Mix.

Pour the mixture over the potatoes and toss to coat. Spread the potatoes and carrots into an even layer and roast them for 45 minutes, turning them halfway through baking or until the potatoes are golden brown and crisp on the edges and tender inside.

Remove them from the oven and serve with the chicken.

Saucy Pasta and Vegetables

 I

Ingredients


¼ cup extra virgin olive oil

4 cloves garlic, chopped

Half of a small red onion, diced

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon red pepper flakes

9 oz package of fresh rigatoni pasta or penne pasta

14 pz can of snipped Italian tomatoes

1cup of chicken or vegetable broth

1 cup grated Parmesan cheese

1/2  cup heavy cream

Vegetables:

About 1 cup of each

Cut into one-inch pieces:

Carrots

Broccoli florets

Red bell pepper

A dozen and defrosted artichoke hearts

Grape tomatoes



Directions

Heat the oil in a Large skillet and add the garlic. Cook 2 minutes. Add the vegetables, Italian tomatoes, broth, and seasonings. Cook over low heat for 15 minutes.

Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions, and drain the pasta in a colander.

Transfer the vegetables and sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add cream and cheese. Stir well, and adjust the seasoning. serve in individual pasta bowls with Italian bread.

Easy Three-Bean Chili

 

Ingredients

1 pound lean ground beef or turkey

2 tablespoons vegetable oil     

1 medium onion, chopped 

1bell pepper, chopped

 1 tablespoon  chilli powder

1 teaspoon  ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

½ teaspoon cayenne pepper

3 (15-ounce) cans of beans, red kidney, pinto, and black, drained and rinsed

2 (28-ounce) cans diced tomatoes, with juice

Table salt toTaste

Directions

Heat oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 

Add the beef and cook until brown.

Add onions, bell pepper, garlic, chili powder, cumin, coriander, cayenne pepper, oregano, and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half. 

Add beans, tomatoes, and 1 tablespoon salt; bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. 

Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt.

Serve with shredded cheese, chips, or coenbraffd.

Try Something New With Cauliflower

 Vary the topping  (see below) that will complement the other ingredients in your meal. In this recipe, I topped the stalks with cheddar cheese to go with turkey cutlets and sweet potatoes. Cauliflower comes in different colors, so I chose orange for fall.

Ingredients

yields 4 servings

1 large head of cauliflower, sliced lengthwise through the core into 4 steaks

¼ cup olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried  thyme

1 pinch red pepper flakes, or to taste

⅓ teaspoon each of salt and ground black pepper to taste

1cup shredded cheddar cheese

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet. Whisk olive oil and spices together in a bowl. Brush the tops of the cauliflower steaks with 1/2 of the olive oil mixture.

Roast cauliflower steaks in the preheated oven for 15 minutes. Turn the steaks over and brush the tops with the remaining olive oil mixture

Continue roasting for 15 minutes more.

Top steaks with cheddar cheese and return the pan to the oven for 5 minutes more.

Variations 

Chili powder

Shredded Mexican blend cheese

Garlic, capers, Parmesan cheese 

Rosemary and Gruyere cheese

Seafood Stir-fry In Orange Sauc

 I

ngredients

1 tablespoon peanut oil

1 cup bay scallops

8 large shrimp 

½ cup orange juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon cornstarch

½ teaspoon ground ginger

¼ teaspoon crushed red pepper

2 cups sugar snap peas trimmed and halved

1 carrot sliced thin 

1 celery stalk, diced 

1 teaspoon finely shredded fresh ginger

1 large clove of garlic, minced

1 cup mushrooms, stemmed and sliced

4 Scallions, chopped 

 hot cooked rice

Directions

In a small bowl, combine orange juice, soy sauce, cornstarch, ground ginger, and crushed red pepper

Coat a large nonstick skillet or wok with oil and heat over high heat until hot. Stir-fry the sugar snap peas, celery, and carrots for 2 minutes. Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, scallions, scallops, shrimp, and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately with hot cooked rice.

Turkey Scallopini

 

4 servins

Ingredients

1 1/2 pounds (1/4-inch thick) sliced raw turkey cutlets

Salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons olive oil

2 garlic cloves, minced

1 cup chicken broth

1 to 1 1/2 tablespoons fresh lemon juice

2 tablespoons capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons unsalted butter

Fresh sage and rosemary leaves, for garnish, optional

Directions

Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey with another 1 1/2 tablespoons oil in same manner.

Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. 

Serve with spaghetti.

Pear & Celery Salad-Fall Favorite

 Ingredients

2 servings 

2 stalks of celery, trimmed and cut in half crosswise

1 tablespoon lemon juice 

2 tablespoons olive oil 

1 tablespoon of honey

1/4 teaspoon salt

1 ripe pear red Bartlett or Anjou, diced

½?cup finely diced Cheddar cheese

¼ cup chopped pecans, toasted 

Freshly ground pepper, to taste

6 large leaves butterhead or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

Whisk lemon juice, oil, honey, and salt in a mixing bowl until blended. Add the celery, cheese, and pecans and combine. Season with pepper. 

Divide the lettuce leaves among 2 plates and top with a portion of salad. Serve at room temperature or chilled.

Easy Split Pea Soup

 

INGREDIENTS

1 large onion, chopped fine (about 1 1/2 cups)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

8 cups vegetable broth, chicken broth or water

1 ham  hock

1 pound green split peas (about 2 cups), picked through and rinsed

2 sprigs fresh thyme

2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)

1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)

Ground black pepper and salt to taste

Croutons for garnish

Directions

Place all the infredioents in a Dutch Oven and bring the mixture to a voulo.

Lower the heat to a simmer. Partially cover the pot and cook until the sauce has thickened, about 90 minutes. Discard the ham hock. With a hand blender puree the soup.

Serve in soup bowls with croutons. We like grilled cheese sandwiches with this soup

Italian Night

 

Baked Pasta with Herbed Ricotta &  Sausage

Ingredients:

6 servings

1 box of Penne pasta

1 tablespoon olive oil

2 large shallots, thinly sliced

6 cloves garlic, chopped

1-1/4 pounds Italian-style sausage (casing removed)

1 can (28 ounces) diced tomatoes, undrained

1/4 teaspoon crushed red pepper flakes

Herbed Ricotta (see recipe below)

3/4 cup shredded part-skim mozzarella cheese

Salt and pepper

Directions:

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.

Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.

Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375°F for 30 minutes or until heated through.

Herbed Ricotta

Combine all ingredients in a large bowl; mix well.

1 container (15 ounces) part-skim ricotta

1 cup shredded part-skim mozzarella cheese

1/2 cup minced fresh parsley

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

Italian Baked Chicken Casserole

 

Ingredients 

4 bone-in chicken thighs

1 lb hot Italian sausage links

1 medium sweet onion, cut into quarters

2 medium potatoes, cut into quarters

2 bell peppers, seeded and cut into quarters

2 teaspoons dried Italian seasoning

½ teaspoon red chili flakes

3 garlic cloves, minced

¼ cup lemon juice 

4 tablespoons olive oil 

Sea salt &  coarse black pepper 

Directions

Preheat oven to 400 degrees F. 

Arrange the cut vegetables in an oiled 9x13-inch oven-proof baking dish. Sprinkle all the vegetables with salt and pepper.

Sprinkle the garlic over all. Place chicken and sausage on top of the vegetables. Sprinkle the Italian seasoning and red pepper over all the chicken and sausage. Drizzle with the olive oil and lemon juice.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and cook for an additional 45 minutes. 

Remove from the oven and serve with Italian bread.

Italian Beam Stew

 Serves 6-8

Ingredients 

4 Tablespoons Olive Oil

 

1 large  Onion, Peeled And Chopped

3 Stalks Celery, Chopped

3 large Carrots, Stem Ends Removed And Chopped

4 Cloves Garlic, Peeled And Finely Minced

1/2 teaspoon Crushed Red Pepper flakes

2 (28 Ounce) Cans Chopped Italian Tomatoes

4 (15 Ounce) Cans Beans (Cannellini, Northern, Kidney, and Black)drained  and rinsed

1 (6 Ounce) Can Tomato Paste

2 Cups  Vegetable  or Chicken Broth (Or Water)

1 Tablespoon Dried Italian Seasoning

Salt & Pepper to taste 

1/4 Cup Chopped Fresh Parsley

¼ Cup Chopped Fresh Basil

Parmesan Cheese rind

Directions 

In a large heavy saucepan, heat the olive oil. Add the onions, celery, and carrots, and continue to cook until the vegetables begin to soften. Add the garlic and hot pepper and cook for an additional minute or two. Add the tomatoes, tomato paste, broth, seasonings, and herbs, and mix well. Cook until the mixture begins to boil, then reduce the heat and cook for an hour until thick. Add the beans and simmer for 30 minutes. If the stew thickens too much, add additional water as needed. Taste, and adjust seasonings as needed. Serve in individual bowls with grated Parmesan cheese and bread.

 

 

New Twist On An Old Dish

 

Seafood Stuffed Shells

Ingredients

2 garlic cloves, grated, divided

1 tablespoon of olive oil

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 box of jumbo shells, cooked al dente and drained 

2 tablespoons  of butter, divided, plus extra for the baking dish

3 scallions, finely chopped

1 large jar, roasted red  bell pepper

finely chopped

2 cups

raw shrimp, peeled and chopped

1 teaspoon Old Bay seasoning

1- 8-oz can of lump crab, drained

2 cups shredded  Mozzarella cheese, divided

1/3 cup grated Parmesan cheese 

1 egg, beaten 

1/2 teaspoon fresh ground pepper

½ cup chopped parsley 

White Sauce

2 cups heavy cream

1 cup milk

1 tablespoon flour

1/4 cup grated  Parmesan chees

Directions

Preheat the oven to

350°F.

Butter a 9x13-inch baking pan.

In a skillet, melt 1 tablespoon butter over medium heat. Add in oil, half the garlic, and the scallions, and cook 3 minutes. Add in shrimp and Old Bay seasoning. Cook until shrimp becomes light pink, about 2-3minutes. Remove from the skillet and let cool.

In a mixing bowl, combine the crab meat, roasted red pepper,

⅓ cup parmesan, 1 cup mozzarella, egg, and 1/2 teaspoon fresh ground pepper. Stir in the cooled shrimp mixture and 1 cup of the white sauce. Set aside.

See sauce recipe below. 

Fill each pasta shell with 1 heaping tablespoon of filling and place in the baking dish. Repeat until all shells have been filled.

Pour the remaining white sauce over the filled shells. Sprinkle with remaining Mozzarella.

For the White Sauce

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce the heat and simmer for 10 minutes.

Add in the 1 tablespoon of butter,  the remaining garlic, salt, and pepper to taste.

Remove from heat and whisk in the flour and  1/4 cup Parmesan cheese. Return to a simmer, and cook until the sauce has thickened, about 5 minutes.

Pour the remaining sauce over the filled pasta shells in the baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, until the top begins to brown. 

Quick, No Fuss Chicken Noodle Soup

 

6-8 servings

Ingredients

3- 32 oz cartons of low-sodium  chicken broth 

1 lb chicken tenders, cut into small pieces 

2 tablespoons olive oil

1/4 of an onion, diced

2 carrots, diced 

2 stalks celery, diced 

Kosher salt

Freshly ground black pepper

1 garlic clove, minced

1/4 teaspoon dried thyme

8 oz broad egg noodles

2 tablespoons finely chopped dill

Directions

Poheat the oil in a soup pot over medium heat and add in the onion, carrots, celery, and chicken.

Season generously with salt and pepper and cook until the vegetables are tender, about 5 -8 minutes. Stir in the garlic and thyme and cook for 30 seconds before pouring in the chicken broth. Turn the heat up to high, bring to a boil. Add in the egg noodles. Reduce the heat to medium-low and 

Onion, Bacon, and Spinach Tart

 Makes: 6 servings

 Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from the top edge of the tart pan; refrigerate while preparing filling.

Ingredients

1  refrigerated rolled piecrust (from a 15-ounce package)

4  slices of bacon, cooked

6  cups baby spinach, cooked and squeezed dry

1/2  cup onions, diced 

3/4  teaspoon salt

1/4  teaspoon dried thyme

3  eggs

3/4  cup half-and-half

1/4  teaspoon black pepper

1 cup shredded cheese

Directions

 Combine the spinach and onion in a mixing bowl and add salt and pepper to taste.

In another bowl, combine eggs and half and half.

Sprinkle ½ cup of shredded cheese over the bottom of the pie crust. Spread the spinach mixture over the cheese. Pour in the egg mixture. Sprinkle the top with the remaining cheese and the bacon.

Place the pie on a baking sheet and cook for 50 to 60 minutes until the top is set and the filling is golden. Let it rest 10 minutes before cutting 

Serve with a hearty salad and biscuits.

Creamy Pasta And Shrimp

 2-3 servings

Ingredients

▢8 oz. cavatelli pqw6a

▢lemon wedges

▢1 tablespoon parsley leaves, chopped

Sauce:

▢2 tablespoons olive oil

▢2 cloves garlic, minced

▢6 oz. (170g) shrimp, peeled and deveined, seasoned with a pinch of salt and black pepper

▢3 oz. (80g) sun-dried tomatoes in oil, plus 1 tablespoon of sun-dried tomato oil

▢1/3 cup white wine

▢1/2 cup heavy cream

▢1/2 teaspoon salt, or more to taste

Directions

Cook the pasta according to the package instructions, then drain and set aside.

Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the pasta.

Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges.

Sicilian Style Swordfish

 

Sicilian Style Swordfish

ingredients

For 2 servings

2 swordfish steaks, 1 1/4 inch thick, about 4-5 oz each

¼ cup extra-virgin olive oil

1 lemon, thinly sliced

2 tablespoons small capers, drained

2 plump garlic cloves, peeled and thinly sliced

½ teaspoon kosher salt

½ tablespoon dried oregano

Panko crumbs 

2 tablespoons fresh Italian parsley, chopped

Directions

Heat the oven to 425 degrees. 

Pour the olive oil into the baking dish, and scatter in the lemon slices, capers, and garlic. Turn the lemon slices over to coat them with oil. Season the swordfish pieces on both sides with salt, lay them in the dish in one layer, and turn each one over several times to coat it with oil on all the surfaces. place them on top of the lemon slices.

Sprinkle with Panko crumbs 

Cover dish with aluminum foil. 

Carefully set the covered pan in the oven, and bake for 8 minutes. 

Remove the foil and cook another 8 minutes.

Place the fish on a dinner plate. Remove the lemon slices and pour the sauce over the fish.

Sprinkle with parsley.

Serve with spinach and sautéed potatoes

Summer Cookimg

 

For a refreshing dinner on a hot day, I like to make a plate with chicken salad, melon, and cheese on top

Chicken Salad

Preheat the oven to 350 degrees F.

Place bone-in chicken breasts in a baking dish and rub the skin with olive oil. Sprinkle lightly with salt and pepper. Roast for 40-45 minutes, until the chicken an instant-read thermometer registers 165 degrees. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.

For every 1 1/2 pounds of bone-in chicken breasts

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup good mayonnaise

1 teaspoon Dijon mustard

1 cup grapes, cut in half

1/2 cup chopped pecans, toasted

Salt and pepper to taste

Mix the mayonnaise and Dijon mustard in a mixing bowl. Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill. 

Cut the cantaloupe into one-inch rings. Remove the rind and the seeds. Place the rings on dinner plates and fill the rings with chicken salad.

 Serve with dinner rolls.

Microwave Corn On The Cob

Waxed paper

Paper towel

Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper; place on paper towels in the microwave. Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.

Easy One-Pot Summer Pasta

Ingredients 

¼ cup olive oil 

3 large garlic cloves, grated

1lb short pasta

1 teaspoon salt

4 cups chicken broth

1small zucchini, diced

¼ teaspoon red pepper flakes 

1 pint of cherry tomatoes on the vine

1/2cup heavy cream 

1cup grated Parmesan cheese 

A few basil leaves

1 container of mini mozzarella balls

Ground black pepper 

Directions

Heat the oil in a large, deep skillet with a cover, add the garlic, and cook for 2 minutes. Add the pasta and salt: cook and stir until the pasta is toasted, about 3-4 minutes. Add the broth, cover the pan, and simmer the pasta until al dente, about 10 minutes, depending on the pasta you use. Most of the broth will be absorbed.

Add the zucchini, red pepper flakes, and tomatoes, and cook for about 3 minutes. Add the cream, Parmesan, and basil, cook until the cream is absorbed.

Add the mini mozzarella balls, stir, and heat for a minute. Top with freshly ground black pepper.

Serve on pasta bowls with Italian bread.

Air Fryer Tuna Kabobs For Dinner

 Marinade

¼ cup olive oil

2 tablespoons lemon juice

2 minced garlic cloves

1 tablespoon Greek seasoning

1 teaspoon salt

1/2 teaspoon black pepper

Kabobs

2 fresh tuna fillets, snout 6 oz, 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 enough so that the skewers fit in the fryer.

Directions

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

Thread the tuna and onion 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 Greek Salad and pita bread.

Greek Salad

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced into half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes, and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Salisbury Steak with Mushroom Gravy

 2 servings 

Ingredients

1 lb lean ground beef

1 tablespoon of oil

¼ teaspoon garlic powder

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

For the gravy 

2 packages of brown gravy mix

1 medium onion, sliced

8 oz mushrooms, sliced

¼ teaspoon dried thyme 

Salt and pepper to taste

Directions 

Confine the seasonings and mix with the beef.

Form into two equal patties.

Place a skillet over medium heat and add the olive oil. Add the beef patties and brown on both sides. Remove from the skillet and set aside.

Add the onion and the mushrooms and cook until tender, about 5 minutes.

Add the powdered gravy mix, thyme, and 2 cups of water. Bring to a boil. Stir until thickened. Lower the heat and return the patties to the skillet, cover the pan, and simmer the patties until tender, about 10 minutes.

Serve the patties and gravy with mashed potatoes and spinach.

Saute until translucent. 

In a large bowl, add all of the remaining steak ingredients and the sautéed onion. Mix until incorporated. Shape into 2 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 teaspoon cornstarch + 1 tablespoon water for a slurry

1/4 teaspoon  garlic powder

½ onion diced

1¼ cups beef stock

½ tablespoon Dijon mustard

½ teaspoon kosher salt

1/4 teaspoon black pepper

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

Gravy Directions 

In the skillet over medium heat, add the olive oil and

onion. Cook for 5 minutes until the onion is translucent, and add the mushrooms. Brown the mushrooms for 8-10 minutes and add the 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 heat for 10 minutes.

Serve with mashed potatoes and a green vegetable.

An Easy Way To Make A Ravioli Dinner

 

Creamy Herb Ravioli

Ingredients

Two 9-oz packages of fresh CheeseRavioli

4 tablespoons butter

2 garlic cloves grated 

¼ cup pasta cooking  water

Salt and cracked black pepper to taste 

1 cup Parmesan or Pecorino Romano cheese, grated

½ cup heavy cream

2 tablespoons chopped fresh sage leaves or any combination of herbs you like

Directions

In a large, deep skillet, cook ravioli in lightly salted boiling water until just al dente, about 5 minutes. Remove a ¼ cup of pasta cooking water and set aside. Drain the pasta into a colander.

Melt the butter in the empty skillet and add the remaining ingredients. Bring to a low boil and reduce to a simmer. Return the ravioli to the skillet and heat gently.

Serve immediately,

Air-fryer Asparagus

Ingredients

1 bunch of asparagus, trimmed

Salt and pepper to taste 

1 1tablepoon of Olive oil 

½ teaspoon garlic powder

½ teaspoon dried Italian seasoning

Directions

Combine the asparagus with the remaining ingredients in a large ziplock bag. Marinate for an hour.

Preheat the air fryer 

to 375 degrees F and heat the fryer for 5 minutes.

Arrange the asparagus in a single layer in the basket and cook for 5-6 minutes

Serve with the ravioli.

Orange Scallops With Veggie Friesd Rice

Scallops In Orange Sauce 

Serves 4

1 tablespoon peanut sauce

2 garlic cloves minced 

1 lb dry-packed sea scallops 

Tempura flour or all-purpose Flour, for dredging

1 tablespoon soy sauce 

1 tablespoon Oyster Sauce 

1tablespoom rice wine

1 teaspoon hot sauce or more if you like it spicy 

1 teaspoon sesame oil

¼ cup fresh orange juice 

1 tablespoon grated orange peel

Directions

In a small bowl, combine orange juice with soy sauce, oyster sauce, rice wine, sesame oil, and hot sauce.

Heat the peanut oil in a large skillet over medium-high heat.

Pat scallops dry with paper towels. Dredge very lightly with flour.

Add Scallops and garlic, cook for 1 minute. Turn the scallops over and cook the other side for 1 minute.

Add the orange sauce and heat until the sauce is hot, 2-3 minutes. Sprinkle with orange peel and serve with fried rice.

Veggie Fried Rice

Ingredients

2 tablespoons sesame oil, divided

1 egg, beaten

1 medium onion, chopped

2 cloves garlic, crushed

2 cups diced raw or cooked vegetables (see suggestions, below)

3 cups cold leftover cooked rice

2 tablespoons soy sauce

4 green onions, sliced

(veggie ideas:

Sliced, diced or shredded, raw or cooked celery, green or red pepper,carrots, bean sprouts, zucchini, green beans, peas or snow peas,

Instructions

In a wok or a large skillet, heat 1 tablespoon of the sesame oil over high heat. Add egg and cook, stirring, until egg is scrambled. Remove scrambled egg to a plate.

Pour the remaining oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last. Now add cooked meat, stirring to mix well and heat through.

Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients and heat thoroughly. Add soy sauce and sesame oil and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.

Dinner Frittata

 

Ingredients 

4 servings

4 Italian sausage links, any type, sliced thin

1 medium onion sliced thin

1cup sliced bell peppers

2 cooked potatoes cut into wedges

1/4 cup olive oil 

1teaspoon garlic powder

Salt and pepper to taste

10 large eggs, beaten

6 slices of your favorite cheese (American, mozzarella, provolone, etc.)

1/4 cup fresh herbs,

Such as parsley, chives, and thyme.

Directions

Preheat the oven to 425°F.

Heat the oil in a large ovenproof skillet,

Add the sliced sausage and cook until brown on all sides.

Add the onion and bell peppers and sauté until tender, about 10 minutes. Add garlic powder, salt and pepper to taste.

Add the potatoes and sauté until hot.

Add the beaten eggs and cook until set on the bottom and sides.

Arrange the cheese slices on top. Put the pan in the preheated oven and bake until the top is set and the cheese has melted about 8-10 minutes.

Heat the Italian bread at the same time the frittata is baking,

Serve with a mixed green salad.

Keeping It Simple Inside When It Is Hot Outside

 Air Fryer Cheesburgers

2 servings

Ingredients

1? 2 lb lean ground beef 80/20

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 teaspoons vegetable  oil

2 buns, any kind

4 cheese slices

Favorite toppings

Directions

Preheat your air fryer to 380°F.

Season the beef with the seasonings..

Form the ground beef into 2 equal-sized patties, about 1/2 inch thick, making a small indent in the middle of the patty with your thumbs. Place the burgers in a single layer in your air fryer basket.

Cook for 8-10 minutes, flipping halfway (after 4- 5 minutes).

At the end, add 2 slices of cheese on each burger & cook for an additional 30 seconds to melt the cheese. Toast the rolls if you like by placing them in the air fryer for a few minutes. Serve the burgers with your favorite toppings.

Easy Wedge Salad

Ingredients

  

1 /2 head iceberg lettuce, outer edges removed, and cut into 2 wedges

1/2 cup cherry tomatoes, quartered1 celery stak, cjpped

4 slices of bacon cooked and chopped

1/2 cup ranch  dressing

1/2 cup blue cheese

2 tablespoons green onions chopped

salt and pepper to taste

Directions

Place lettuce wedges in individual salad bowls.

Tie each equally with all the ingredients and serve.