Brisket Grilled Cheese Sandwich

 

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Ingredients

4 slices leftover roasted beef brisket

4 slices deli rhy bread

2 tablespoons butter, at room temperature

 2 tablespoons Dijon mustard

4 slices deli Swiss cheese

Directions

Warm the leftover Brisket: Heat a medium skillet and add the brisket to the skillet to warm up for about 3-5 minutes. Once warm, remove and set aside. Place the pan back on the burner and warm to medium heat. 

Prep Sandwich: Spread each slice of bread with mustard. Place a slice of cheese on two pieces of bread. Add 2 slices of beed on top of the cheese. Place a slice of cheese on top of the brisket. Place the second mustard-covered bread on the sandwich, mustard side down. 

Grill Sandwich: Melt the butter in the skillet and add the sandwiched. Cook until well brown on one side and turn the sandwiches over. Cook until well browned and the cheese is melting.

Serve with pickles, coleslaw, and onion rings.

Spinach Ricotta Pizza

 

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Ingredients

1 lb of your favorite pizza dough at room temperature

Olive oil

1 teaspoon garlic powder

Salt to taste

2 cups fresh baby spinach leaves

8 oz whole milk ricotta cheese

1/2 cup grated Parmesan cheese

1 lb mozzarella, sliced

½ teaspoon dried oregano

Freshly grated coarse black pepper

Directions

Preheat the oven to 450 degrees F.

Spread the dough in an oiled large pizza pan. 

Top the dough with the sliced mozzarella. Spread the ricotta cheese over the cheese slices. Sprinkle the ricotta layer with garlic powder, salt, pepper, and oregano.

Scatter the spinach leaves on top. Drizzle olive oil over the spinach leaves. Sprinkle the parmesan evenly over the spinach.

Bake the pizza for about 15-20 minutes until lightly brown and crispy. Cool 5 minutes before cutting/

Chicken Parmesan And Spaghetti With Zucchini Sauce

 

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Chicken Parmesan

Ingredients

4  (8-ounce) boneless, skinless chicken breast halves

2  eggs

1  tablespoon milk

1  cup plain panko breadcrumbs

1/2  cup freshly grated Parmesan cheese

1/2  cup all-purpose flour

1/2  teaspoon kosher salt

1/2  teaspoon garlic powder

½ teaspoon dried Italian seasoning

5  tablespoons olive oil

 Freshly ground black pepper

For the topping

2 cups marinara sauce

2 cups shredded mozzarella cheese

Grated Parmesan cheese

Directions

Place chicken cutlets between pieces of plastic wrap and pound to about 1⁄4-inch thickness. 

Heat the oven to 350 degrees F. Oil a baking dish that will fit your chicken cutlets.

Place the flour in a large shallow dish and add a pinch of salt and pepper.

Combine panko, dried Italian seasoning, ½ teaspoon salt, garlic powder, and Parmesan, and place in a second dish. 

Beat eggs with milk, add a pinch of salt and pepper, and place in a third dish. 

Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a foil-lined baking sheet and refrigerate for at least 30 minutes or until ready to cook.

Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook for 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. 

Transfer to a paper-lined plate.

Add 2 remaining tablespoons oil (or more as needed), and cook the remaining 2 cutlets. 

Place the cutlets in the prepared baking dish. Top each with 1.2 cups of Marinara sauce, a sprinkle of parmesan cheese, and ½ cup of shredded mozzarella cheese.

Bake until heated through and the cheese has melted.

Spaghetti with Zucchini Sauce

Ingredients

1 large clove garlic, smashed

1 lb  zucchini, diced

6 fresh basil leaves, torn

1/2 cup grated parmigiano-reggiano cheese, plus more for topping

Kosher salt

8 ounces spaghetti

3 tablespoons extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.

Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. 

Remove from the heat and add the parmigiano, and the remaining basil; toss. Top with more Parmesan.

Summertime Meal

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 Crispy Air-Fryer Chicken Thighs 

Ingredients 

1 lb bone-in chicken thighs 

2 cups buttermilk 

1 tablespoon hot sauce 

½ cup self-rising flour

¼ cup cornstarch 

1 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon dried thyme 

1/2 teaspoon smoked paprika 

1 teaspoon salt

½ teaspoon black pepper

1 cup panko crumbs

Olive oil cooking spray

Directions

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

The next day combine the salt, black pepper, cornstarch, and flour in a shallow dish. In another shallow dish combine the panko with the remaining 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.

Serve with cut-up vegetables and Potato Salad.

Potato Salad

Ingredients

1 ½ lbs small whole red-skinned potatoes

1 teaspoon salt

2 tablespoons pickle juice

¼ cup minced bread and butter pickles.

½ cup finely chopped sweet onion or scallions

2 celery stalks, finely chopped

½ cup mayonnaise

Salt and black pepper to taste

Directions

Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.

Stuffed Zucchini For Dinner

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Stuffed Zucchini

2 servings

Ingredients

1 large zucchini (about 16 oz}

Kosher salt

For the filling:

1 tablespoon extra-virgin olive oil

4 ounces lean ground beef, ground turkey, or ground pork 

2 tablespoons minced onion

2 tablespoons minced bell pepper

Freshly ground black pepper

½ cup Marinara Sauce

1 teaspoon minced garlic

1 tablespoon freshly chopped basil leaves

1 teaspoon freshly chopped thyme leaves

2 tablespoons fine dry bread crumbs

1/4 cup finely grated Parmesan

Directions

Lay the zucchini down on a flat work surface and, using a sharp knife, cut the zucchini in half lengthwise. Using a small melon baller or serrated spoon remove the inner flesh from the zucchini to form a small boat shape, leaving a thin shell on the sides and bottom.

Cut the trimmings into 1/4-inch dice and reserve. Lightly salt the inside of each zucchini and set aside.

For the filling:

In a small skillet, heat 1 tablespoon of the olive oil and, when hot, add the beef and saute until brown, using a spoon to break it into small pieces, about 6 minutes. 

Add the onion and bell pepper; cook until soft, 3 to 4 minutes. Add the chopped zucchini flesh season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 3 minutes. Add the Marinara Sauce and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and the bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.

Preheat the oven to 400 degrees F and lightly grease a baking dish with cooking spray.

Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheese. Bake for 45! minutes or until golden brown and crispy on top.

Green Bean Salad

Ingredients 

1 lb green beans, ends trimmed

Salt

¼ red onion, thinly sliced

¼ cup Italian salad dressing

A few shredded basil leaves 

Directions 

Cook the green beans in boiling salted water until tender but firm. Drain.

Place the beans in a bowl with a cover. Add the remaining ingredients while the beans are hot. Stir and cover the dish. Keep at room temperature until cool. Refrigerate until serving.

A “Very Banana” Banana Bread

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Banana Bread

 A super easy recipe with fantastic results. A great recipe for when you have too many ripe bananas.

Ingredients 

  

2 cups self-rising flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup unsalted butter at room temp

3/4 cup brown sugar

2 eggs beaten

1 teaspoon vanilla extract

5 large bananas extra ripe, mashed with a fork

1 /4 cup finely chopped walnuts 

Directions

 

Preheat oven to 350°F

Grease/spray a loaf pan and line it with parchment paper. Spray with cooking spray.

In a bowl, whisk together flour, baking soda, and cinnamon.

In a large mixing bowl, cream together butter and brown sugar with a hand-electric mixer.

Add the eggs, vanilla, and mashed bananas. Beat until well blended.

With a spatula, fold the flour mixture into the banana mixture just until combined. Do not over-mix.

Pour/spoon batter into the prepared loaf pan.

Sprinkle walnuts on top of the batter.

Bake for 60 to 70 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread rest in a loaf pan for 10 minutes, then turn it out onto a wire rack to cool.

Chicken Milanese

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 An Italian classic, perfect for warm-weather dining.

4 servings

Ingredients

4  (8-ounce) boneless, skinless chicken breast halves

2  eggs

1  tablespoon milk

1  cup plain panko breadcrumbs

1/2  cup freshly grated Parmesan cheese

1/2  cup all-purpose flour

1/2  teaspoon kosher salt

1/2  teaspoon garlic powder

½ teaspoon dried Italian seasoning

5  tablespoons olive oil

 Freshly ground black pepper

For the salad

2 cups multi-colored grape tomatoes, cut in half

1 clove garlic, minced

3 tablespoons freshly squeezed lemon juice

kosher salt and freshly cracked black pepper to taste

½ cup extra virgin olive oil

8 ounces fresh arugula, cleaned and dried

¼ teaspoon dried basil leaves

4 ounces Parmigiano Reggiano shredded

Directions

Place chicken cutlets between pieces of plastic wrap and pound to about 1⁄4-inch thickness. 

Heat the oven to 200 degrees F.

Place the flour in a large shallow dish and add a pinch of salt and pepper.

Combine panko, dried Italian seasoning, ½ teaspoon salt, garlic powder, and Parmesan, and place in a second dish. 

Beat eggs with milk, add a pinch of salt and pepper, and place in a third dish. 

Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a foil-lined baking sheet and refrigerate for at least 30 minutes or until ready to cook.

Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook for 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. 

Transfer to an ovenproof plate and keep warm in the oven. 

Add 2 remaining tablespoons oil (or more as needed), and cook the remaining 2 cutlets. 

For serving

Add the tomatoes, garlic clove, lemon juice, olive oil, salt, dried basil, and pepper to a bowl and mix to combine. Right before serving, 

Spoon a little bit of the tomato juices over the arugula and toss to combine. Place a chicken cutlet on a plate and add a mound of arugula over top. Spoon the tomatoes over then sprinkle with shaved parmesan, drizzle with more olive oil, and serve immediately with extra lemon on the side.