Broccoli Rabe Pasta

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Ingredients

1 pound cavatelli or orecchiette pasta (a small pasta shape to capture the sauce)

1 pound broccoli rabe (sometimes called rapini), heavy stems removed, remaining stems and leaves cut into 1-inch pieces

1/2 cup olive oil

5 to 6 garlic cloves, finely chopped

1 teaspoon red pepper flakes

1 teaspoon coarse salt

1 cup reserved pasta water

1/2 cup grated Romano cheese

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add broccoli rabe 5 minutes before the end of cooking time.

Stir well. Drain, reserving a cup of pasta water.

Heat olive oil over medium heat in the same pan. Stir in the garlic, red pepper flakes, and salt. Add sauté until garlic becomes golden.

Turn off the heat and stir in the pasta mixture. Toss until the pasta and rabe are coated with oil. Add reserved pasta water, a little at a time, to help loosen and coat

the mixture. Sprinkle cheese over the top and toss.

Serve with Italian bread.

Eggs For Dinner

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This is the Italian version.

 Eggs in Purgatory 

Ingredients

2 tablespoons extra-virgin olive oil

Half of a  small onion, finely chopped

1 garlic clove, grated

Generous pinch of red pepper flakes

Half of a  red bell pepper, finely chopped

Fine salt to taste

1 15-ounce can of chopped tomatoes

4-6 large eggs

Fresh basil leaves, torn

4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Crusty bread (optional), for serving

Directions

 Heat the oil in a medium skillet with a lid set over medium-low heat.

Add onion, garlic, red pepper flakes, and red bell pepper. Cook, stirring often, until the onion and peppers are softened, about 10 minutes. 

Season with a generous pinch of salt.

Add the tomatoes: Stir in the tomatoes and bring the mixture to a simmer over medium heat. Lower the heat to medium-low, cover the skillet partially, and simmer gently until the tomatoes have darkened in color and thickened about 15 minutes. Uncover and cook another 5 minutes until the sauce is nicely thickened.

Poach the eggs: Use the back of a spoon to carve out 4 wide wells in the sauce, making homes for your eggs. Crack the eggs into the wells and season each with a sprinkle of salt. Cover the pan and cook gently until the whites are set and the yolk is still runny about 2-3 minutes.

Remove from the heat and garnish with torn fresh basil leaves and cheese. Serve right away, with good bread on the side and a green salad.

Easy Fish And Chips

 

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Fish Ingredients

  1 lb  boneless white fish fillets

Enough cornstarch to coat the fish with about 1 cup

Canola or vegetable oil for frying

Batter Ingredients

2/3 cup of self-rising flour

4 tablespoons of cornstarch

½ teaspoon baking soda

½ teaspoon of garlic powder

½ teaspoon dried thyme

¼ teaspoon cayenne powder

1 cup of cold beer or seltzer water

Directions 

Combine the batter ingredients in a large shallow dish.

Place the cornstarch in another shallow dish.

Pat the fish dry and cut them in half.

Sprinkle with season with salt & pepper

Heat about 1 inch of oil in a deep skillet/

Dredge the fillets in cornstarch and then in the batter. 

Place fillets in the hot oil.

Fry for about 3 minutes per side/ turn over when golden brown.

Drain on a paper towel-lined plate.

Serve with tartar sauce & your favorite chips or french fries.

I made frozen fries in the air-fryer as directed on the package.

Cucumber Salad

Ingredients

1 English cucumber, sliced thin

¼ finely chopped onion

Coarse salt and ground pepper to taste

1/3 cup sour cream

1 teaspoon dried dill

½ teaspoon honey

1 teaspoon lemon juice

Directions

Mix all the ingredients in a serving bowl and chill in the refrigerator until serving time.

Chicken Puttanesca

 

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Chicken Puttanesca

Ingredients

1 1/2 tablespoons olive oil, divided

4 (4-ounce) skinless, boneless chicken breast cutlets

½ cup instant flour (Wondra)

½ cup minced fresh onion

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 cup sliced green olives

1 tablespoon chopped fresh oregano or ½ teaspoon dried

1 1/2 teaspoons capers, chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 teaspoon anchovy paste

Directions

Salt and pepper cutlets and lightly coat in flour

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic; sauté 1 minute. Add tomato and the remaining ingredients. Bring to a simmer, and cook for 10 minutes or until sauce is slightly thickened, stirring occasionally. Return chicken to the sauce and heat. 

Serve over pasta

Spicy Spanish Garlic Shrimp Over Paella Rice Cakes

 

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Any leftover rice can work in this dish. I had leftover paella rice and that works well with the Spanish shrimp.

Spicy Spanish Garlic Shrimp 

Ingredients

1 lb large shrimp peeled and deveined

Kosher salt

1/4 cup olive oil

5 large garlic cloves, grated

1/2 teaspoon red pepper flakes 

1 teaspoon smoked paprika

2 tablespoons dry sherry 

2 tablespoons fresh lemon juice

Chopped fresh parsley for garnish

Paella Rice Cakes, see the recipe below

Directions

In a large skillet, fry the rice cakes until golden brown on both sides and place on a platter. Use the same skillet to saute the shrimp.

Pat the shrimp dry and season with kosher salt. 

Heat the oil over medium heat until shimmering but not smoking. 

Add the shrimp, garlic, red pepper flakes, and paprika. Cook briefly, and toss regularly until the shrimp are pearly pink.

Cook another minute. Remove the pan from the heat.

Stir in sherry lemon juice. Garnish with parsley and serve the shrimp over the rice cakes.

Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

Paella Rice Cakes

Ingredients

2 cups leftover cooked paella rice, without meat or seafood.

1 tablespoon flour

1.2 cup grated Gruyere cheese

1 egg

Panko breadcrumbs

Olive oil

Directions

Combine the rice flour cheese and egg until well blended. Form into 4 equal patties and coat each patty in panko crumbs. Refrigerate for an hour or longer.

Add enough oil to cover the bottom of a large skillet. Heat until shimmering. Cook the rice cakes until golden brown on both sides. Place on a plate and cook the shrimp in the same skillet.

Tuscan Kale

Ingredients

1 tablespoon olive oil

Salt and pepper to taste

1 garlic clove - minced

1 bunch Tuscan kale, stems removed and leaves coarsely chopped

Directions

Wash well and add to the saucepan with water on the leaves. don;/t drain, just pick up the leaves with your hands from the washing water.

Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, and olive oil. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

AIR FRYER BONE-IN Breaded PORK CHOPS

 

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AIR FRYER BONE-IN Breaded PORK CHOPS

Ingredients

2 bone-in thick pork chops, about 12 oz each

4 teaspoons honey mustard

1 tablespoon all-purpose seasoning

1 cup cornflake crumbs

Directions

Mix the all-purpose seasoning with the cornflake crumbs. Spread 1 teaspoon of honey mustard on each side of the pork chops and dredge in cornflake crumbs.

Chill in the refrigerator for an hour or two.

Preheat your air fryer to 400 degrees.

Place breaded pork chops into the air fryer in one layer and cook for 16 minutes turning the chops over after 8 minutes.

Sauteed Peas

Ingredients

1 tablespoon olive oil

1/4 cup chopped red onion

1 small clove garlic, minced

1 celery stalk including the leaves at the top, finely chopped

10 ounce frozen peas (or 2 cups fresh peas)

1/4 teaspoon salt

1/2 teaspoon pepper

Directions

Heat oil in a medium skillet over medium heat add onions and cook until tender.

Add celery and peas.

Cook until peas are heated through (about 6 minutes).

Stir in salt and pepper.

 

Oven Baked Sweet Potatoes

Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Serve with desired toppings.

 

Pan-Seared Filet Mignon Dinner

 

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Pan-Seared Filet Mignon

2 servings

Ingredients

2 Filet Mignon about 1 ½ inch thick and about 8 oz

1 tablespoon butter or butter

salt and pepper to taste or 7:2:2

Directions

Preheat oven to 400°. Start with 1 ¼ to 1 ½ inch thick filets, about 8 oz each, and trim well. Rest at room temperature for 30-60 minutes if you have time.

Pat dry well with paper towels. Season all sides to taste with the seasoning of your choice. Just kosher salt and black pepper or all-purpose seasoning - 7:2:1 and 7:2:2 are enough.

In a cast iron or other oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and a final flip before going into the oven.

Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°. Medium-rare takes about 8-10 minutes to get an internal temp of about 135°- 140°. Check the internal temperature when the meat goes into the oven if you want it rare. Also, check the temperature a few minutes early to prevent overcooking.

Remove from pan and tent lightly with foil on a plate and rest for 5-8 minutes before cutting.

Braised Mushrooms

Ingredients

2 tablespoons olive oil

1 shallot, finely chopped

1 1/2 teaspoons kosher salt, divided

3 (10-ounce) packages of cremini mushrooms, trimmed and quartered

4 sprigs fresh thyme

2 tablespoons dry Marsala, sherry, or white wine, optional

1/2 cup chicken or vegetable broth

1 tablespoon unsalted butter

Directions

Heat a large straight-sided skillet over medium-high heat. Add the oil and heat for another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.

Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium, and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter, and serve.

Serve this entree with baked potatoes and your favorite salad.