What can be easier than pasta? The next few recipes are packed with flavor, texture and are always a crowd pleaser so even the picky kids will love them.
Pasta with Cheese and Sun-Dried Tomatoes
1 lb. large elbow macaroni, penne or gemelli pasta
1 cup sun-dried tomatoes in oil, chopped
2/3 cup fresh parsley, chopped
salt and freshly ground black pepper
4 Tbl. butter
3 Tbl. all purpose flour
2 cups sharp cheddar cheese, shredded
1 1/2 cup Fontina cheese, shredded
1/2 cup Parmesan cheese, shredded
1/4 cup whipping cream
1 1/2 cups milk
1/2 cup Panco breadcrumbs
2 Tbl. butter, melted
2 scallions, chopped including green part
Preheat oven to 375 degrees. In a large pot, add salted water and bring to a boil, add pasta and cook al dente, drain and drizzle with a little olive oil. Place breadcrumbs into a small pan and turn heat on cooking to a light golden brown color, stir in butter and toss. In a large saute pan, add butter and melt, stir in flour and cook about 1 minute. Whisk in milk, cream and add cheeses stirring to melt. Add sun dried tomatoes, parsley and season with salt and pepper. Pour in pasta, stirring to coat. In a large baking dish spray pan with non stick cooking spray and pour in cheesy pasta. Sprinkle on the toasted bread crumbs and add scallions. Place into oven for about 15 minutes, then turn on broiler and place pan under broiler for abut 4 minutes or until golden and bubbly, being careful so it doesn't burn. Serve with a crisp garden salad. Note: you can also add roasted chicken to this dish. Make it easy on yourself and purchase a roasted chicken at the grocer and use some of the meat. You can use the leftover meat for a nice soup or chicken salad sandwich's later in the week.
Rigatoni with Beans and Sausage
1 lb. rigatoni
4 whole Italian sausage, remove from casings
1 bunch of spinach
2 tsp. Italian seasonings
1/4 cup white wine
1/4 cup olive oil
4 garlic cloves, minced
1 medium onion, julienned
1 red bell pepper, seeded and julienned
1/4 cup fresh parsley, chopped
1 (15 oz.) can cannellini beans, drained
1/2 cup Parmesan cheese
salt and freshly ground black pepper
pinch of red pepper flakes
In a large pot of boiling salted water, add pasta and cook al dente, drain saving about 1/2 cup of pasta water; set aside. In a large saute pan, add some olive oil. Add sausage, sprinkle on Italian seasonings and cook until browned, drain and set aside. In the same pan, add a little more oil, add onion and bell pepper, cooking until soft, add garlic and saute about 2 more minutes, add wine and stir cooking for about 1 minute more to reduce. Toss in spinach and cook for about 3 minutes. Add in 1/4 cup olive oil on medium heat. Add cooked drained pasta, salt, pepper, cooked sausage, beans, red pepper flakes, some of the pasta water if needed and Parmesan, stirring to incorporate and cooking about 1 minute. Pour mixture onto platter and serve with crusty Italian bread and a tossed salad.
Ravioli with Sauce
1 lb. homemade cheese ravioli or good quality store bought
8 pieces thick cut bacon, sliced
1 small box mushrooms, sliced
1 sweet onion, chopped
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Fresh basil leaves, torn
2 cups Cento whole tomatoes with juice (cut tomatoes into large pieces)
In a large saute pan, add bacon and cook until just crisp, remove to paper towels. Remove all but 2 Tbl. of fat and add onion and mushrooms and cook until onions are soft, and mushrooms have browned, add garlic and cook 2 more minutes. Add the tomatoes and the juice, season with salt and pepper, reduce heat to simmer. In a pot of boiling salted water add pasta and cook until it floats to top, drain. Add pasta to sauce, stirring gently, add bacon and 1/4 cup Parmesan cheese. Pour onto a serving platter and sprinkle on parsley, basil leaves and some more Parmesan. Serve with a spinach or arugula salad, nice glass of wine and some crusty bread.
Tortellini with Ham, Peas and Creamy Tomato Sauce - I had this in a restaurant in San Diego and loved the taste and simplicity
1 lb. cheese tortellini
1/2 lb. ham, cut into pieces (good quality)
1 1/2 cups frozen peas
1 onion, chopped
2 cups diced tomatoes with juice (once again, I like Cento)
1/4 cup heavy whipping cream
1/4 cup fresh parsley, chopped
fresh basil, torn
pinch of red pepper flakes
salt and freshly ground black pepper
1 Tbl. butter
olive oil
In a large saute pan, add butter and olive oil. Add onion and cook until softened, add ham and cook for about 3 minutes. Stir in tomatoes and juice, season with salt, pepper and red pepper flakes, cooking for about 15 minutes. Stir in whipping cream and cook for about 10 minutes. In a large pot of boiling salted water add pasta and cook al dente. Drain pasta and add to sauce, stir in parsley and peas and cook about 3 more minutes, taste and adjust seasonings. Pour pasta into a serving bowl or on a platter and scatter on basil pieces. Serve with a salad and bread if desired.
Risotto (love) with Asparagus and Crab
1 bunch of asparagus, cut into 1-inch pieces (be sure to remove tough ends)
1/2 lb. of lump crab meat
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
1 large leek, washed, and sliced to just the light green part
2 Tbl. butter
1/2 cup dry white wine
1 1/2 cups arborio rice
4 to 6 cups chicken stock (good quality) I have also used seafood stock too
1/2 cup Parmesan cheese, shredded
Fresh chives, leave whole (garnish)
Bring the stock to a simmer and toss in asparagus cooking for about 3 minutes, remove asparagus and set aside. Do not discard stock. In a large saute pan, add 1 Tbl. of butter and a drizzle of olive oil add leeks and cook for a couple of minutes. Add rice and stir about 2 minutes. Add wine and cook stirring until almost absorbed. Start adding 1/2 cup of stock and bring rice and stock to a bubbling simmer cooking until most of the stock is absorbed. Continue adding 1/2 cup of warm stock, stirring, etc. You will end up doing this for about 30 to 40 minutes until the rice starts getting creamy and when you add the stock it won't continue getting absorbed. Gently stir in 1 Tbl. butter, asparagus, salt, pepper, parsley, Parmesan and crab. Place risotto onto a platter and garnish with chives.
Dirty Rice with a Twist (my love of dirty rice grew when I lived in Louisiana)
1/2 lb. ground pork
1 large onion, chopped
3 celery stalks, sliced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
Tabasco, to taste
1 tsp. oregano
1/2 tsp. paprika
1 bay leaf
salt and freshly ground black pepper
1 1/2 cups long grain rice
3 cups chicken stock, good quality (I like Kitchen Basics or homemade)
1 1/2 lbs. medium to large shrimp, cleaned and shelled
4 scallions, sliced including green part
In a large saute pan, add pork and cook until nicely browned, drain excess moisture and add pork back to pan. Drizzle in a little olive oil and add onion, celery, garlic and bell pepper, cover and cook stirring occasionally for about 6 minutes. Stir in Tabasco, paprika, oregano, salt, pepper, bay leaf and rice. Cook stirring for about 2 minutes. Stir in stock and bring to a boil, cover turn down to simmer and cook for about 20 minutes. Remove lid after 20 minutes, turn up heat and add shrimp, cooking until shrimp turn pink. Taste and adjust seasonings, remove bay leaf. Place rice onto serving platter and garnish with scallions.
Thai Style Rice
1 green bell pepper, seeded and sliced into julienne
1 red bell pepper, seeded and sliced into julienne
1 box of cremini mushrooms, sliced
2 garlic cloves, minced
salt and freshly ground black pepper
1 lb. ground pork
1 cup rice
2 1/2 cups chicken stock
3 Tbl. low sodium soy sauce (I like the gluten free)
pinch of red pepper flakes
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 tsp. hot chili sauce
4 scallions, sliced on diagonal including green part
1 cup bean sprouts
In a large saute pan, add a little oil and add bell peppers, mushrooms and garlic, cooking until softened and mushrooms are lightly browned, remove and set aside. Add pork and cook for about 10 minutes. Drain off excess moisture and add all ingredients back to pan. Stir in rice, stock, soy sauce, chili sauce, red pepper flakes, salt and pepper. Bring to a simmer and cover reducing heat to simmer and cooking about 20 minutes. Remove from heat, uncover stir in bean sprouts, scallions, cilantro and lime juice. Taste and adjust seasonings. Pour mixture onto serving platter and serve with a nice crispy Asian coleslaw with shredded cabbage, red radishes, jicama, scallions, cashews, carrots, cilantro tossed with a vinaigrette.
Swordfish with Tomato Vinaigrette
2 lbs. swordfish
2 scallions, sliced including green part
4 plum tomatoes (blanched)
2 tsp. red wine vinegar
3 Tbl. olive oil
1/2 tsp. oregano
salt and freshly ground black pepper
fresh parsley, chopped (garnish)
Blanch tomatoes; score a small x on bottom of tomato, not too deep. Bring pot of water to a boil, add tomatoes and leave about 30 seconds. Remove to ice bath for about 5 minutes. Remove from ice and start peeling off skins. Slice in half and squeeze out most of seeds. In a food processor add tomatoes, vinegar salt, pepper, oregano and pulse to combine, drizzle in olive oil, pulsing you want it a little chunky. Taste and adjust seasonings, set aside.
Season swordfish steaks with salt and pepper. Place steaks in large saute pan with a drizzle of olive oil or on the grill. Cook until nicely browned on each side and cooked through. Place steaks onto a serving platter and pour over vinaigrette, sprinkle with scallions and parsley. You can serve these with roasted red potatoes, drizzled with olive oil, salt, pepper and fresh Parmesan cheese, or couscous, or baked potato.
Frittata - easy and I love them
1 medium russet potato, (I like to microwave them or use leftover baked potatoes)
8 eggs
salt and freshly ground black pepper
3 Tbl. whipping cream
1/2 cup cheese (I like goat cheese, sharp cheddar or pepper jack, but use what you enjoy)
1/4 cup fresh parsley, chopped
6 slices thick cut bacon*
2 scallions sliced including green part or fresh chives
In a 12-inch nonstick ovenproof skillet, fry bacon until browned and crisp. Remove to paper towels and set aside. Remove all but 2 Tbl. bacon fat, add potatoes, season with salt and pepper and cook until nice and golden brown, turning only once in pan. Beat the eggs with cream, season with salt and pepper and add cheese. Add bacon on top of potatoes and pour over egg mixture. On low heat let eggs cook until almost set about 6 minutes. I take a spatula and lift up around edges to let wet part run to bottom of pan. Heat the broiler, sprinkle on a little more cheese and place frittata about 6-inches from heat and let cook about 3 minutes. Remove from oven and loosen the frittata with a spatula and slide out onto a serving plate or just cut slices in pan and sprinkle on scallions or chives. *Note: I also like adding cooked leeks or shallots, other meats you can use are smoked salmon, ground sausage, ham, cooked chicken, salami, etc. You can also top with fresh salsa if desired.
Flank Steak over Grits (my daughter, Brittany and son-in-law, Derek love this)
2 lbs. flank steak
2 garlic cloves, minced
1/2 tsp. thyme
1/4 cup bourbon
1/2 cup dry white wine
salt and freshly ground black pepper
olive oil
1 Tbl. butter
Fresh parsley, chopped (for garnish)
In a large saute pan, add drizzle of olive oil and butter. Season the steak with salt and pepper. Add meat to pan and cook for about 6 minutes, with tongs, turn meat and cook browning on the other side. Remove to cutting board and cover loosely with foil. Reduce the heat in pan and add garlic cooking for about 1 minute. Add 1/2 tsp. thyme, the wine and brandy stirring up the bottom of pan to get all those delicious browned bits leftover from cooking the meat. Bring to a boil and reduce about 4 minutes. With a sharp knife, slice the meat across the grain on diagonal into pieces. Place the cooked grits on a platter, add slices of meat on top and pour over that delicious sauce. Sprinkle with chopped parsley.
Grits
2 cups milk
2 cups water
1 cup yellow corn grits
Tabasco, to taste
3 Tbl. butter
salt and freshly ground black pepper
1/4 cup whipping cream
1/4 cup fresh parsley, chopped
Heat milk and water to a boil. Shake in grits and bring to a boil whisking constantly. Lower heat and grits will thicken. Stir in butter, cream, Tabasco, salt and pepper, taste and adjust seasonings. Continue whisking occasionally and cook for about 15 to 20 minutes, stir in parsley.
Tortilla Soup - always a favorite
2 lbs. boneless, skinless chicken breasts, sliced in half (they will be raw)
4 garlic cloves, chopped
1 large onion, chopped
2 tsp. cumin
2 tsp. chili powder
1 cup salsa
1 lime, juiced
Tabasco
5 cups chicken stock (good quality)
2 cups Cento whole tomatoes, cut into pieces use juice too
2 bay leaves
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped (divided) part for garnish
2 large Haas avocado, chopped
2 scallions, sliced thinly on diagonal including green part (optional, but I like them)
2 1/2 cups Pepper Jack cheese, shredded
lime wedges, garnish
6 corn tortilla, halved and cut into crosswise into 1/4-inch strips
vegetable oil
In a large Dutch oven, add some vegetable oil and get oil hot, fry tortilla strips until golden brown, remove with slotted spoon to paper towels and sprinkle with salt. You might have to fry in batches. Remove most of the oil from pan and add onion, garlic and spices cooking and stirring until vegetables are soft. Add stock, tomatoes with juice, salsa, Tabasco, bay leaves, lime juice, salt, pepper and chicken breasts. Bring to a simmer and cook for about 30 minutes or until chicken is cooked through. Remove chicken and place on cutting board, when cool enough to handle pull chicken and place back into pot. Continue simmering soup for another 15 minutes and remove bay leaves. Place soup directly onto table in Dutch oven and sprinkle with cilantro and scallions. Place condiments; cheese, avocados, limes, tortillas strips into bowls. In each individual serving bowl add tortilla strips, avocados, cilantro, cheese and ladle soup on top, serve with lime wedges. Serve with cheese quesadillas if desired.
Hungarian Pork with Egg Noodles (love this)
2 lbs. pork tenderloin cut into 1 or 2 inch cubes or into thick strips
1 large onion, cut into julienne slices
2 large green bell peppers, seeded and cut into julienne
4 tsp. paprika (get a good quality)
1 1/2 cups chicken stock (good quality)
3 Tbl. sherry (good quality)
1/2 cup sour cream or creme fraiche
1 lb. wide egg noodles
salt and freshly ground black pepper
2 Tbl. all purpose flour
1/4 cup fresh parsley, chopped
cooking oil
In a large saute pan, add oil, onions, and green peppers cooking until just slightly soft, remove and set aside. Add more oil if needed, season pork with salt and pepper and cook pork until browned, you will need to cook in batches add back to pan. Stir in paprika and cook for about 30 seconds stirring. Add flour and cook about 1 minute. Pour in chicken stock and sherry and bring to a boil, then reduce heat cooking for about 15 minutes until thickened. Reduce heat to simmer and stir in sour cream or creme fraiche. Place onions and green peppers back into pan, taste and adjust seasonings. In a large pot of boiling salted water add egg noodles and cook about 10 minutes, drain and add about 1 Tbl. of butter and mix noodles. Place noodles onto large serving platter and pour over pork mixture. Garnish with parsley.
Steak with Chimichurri Sauce
2 lbs. sirloin steak, about 1-inch thick
salt and freshly ground black pepper
olive oil
Sauce
1 1/4 cups fresh parsley leaves
2 large garlic cloves,
1 tsp. dried thyme
pinch red pepper flakes
1/2 cup water
1/4 cup red wine vinegar
1/4 cup olive oil
salt and freshly ground black pepper
Place all sauce ingredients into blender and puree, taste and adjust salt and pepper; set aside. For steak; rub steaks with olive oil and season steaks with salt and pepper. Heat grill and rub grill with oil. Add steaks and cook to desired doneness making sure you get those wonderful grill marks. Turn only once during cooking. Remove steak to cutting board and let rest for about 10 minutes. With a very sharp knife, slice steak on diagonal into slices. Place on serving platter and drizzle over sauce. Serve with garlic mashed potatoes and grilled asparagus. I personally like this sauce over grilled chicken, and grilled halibut.
Easy Roasted Rosemary Lemon Chicken Breasts with Potatoes and Carrots
1 1/2 lbs. red potatoes, halved
7 garlic cloves
1 cup frozen pearl onions, thawed
6 bone-in chicken breasts with skin
2 Tbl. fresh lemon juice
zest of 1 lemon (garnish)
1/4 cup fresh parsley, chopped (garnish)
salt and freshly ground black pepper
8 whole carrots, peeled and halved
1 Tbl. butter
Olive oil
3 fresh rosemary sprigs
Preheat oven to 450 degrees. In a large Dutch oven or roasting pan add potatoes and garlic with 2 Tbl. olive oil, season with salt and pepper. Place in oven and cook about 20 minutes, stirring once. Rub the chicken breasts with olive oil, and season with salt, and pepper. Remove roasting pan from oven and add chicken breasts skin side down, arrange potatoes and garlic around chicken. Cook for about 15 minutes, then add carrots and place back into oven covered loosely with foil for about 45 minutes. About half way through cooking time, toss in onions, lemon juice, and mix with olive oil. Add rosemary sprigs and season again with salt and pepper. When cooked remove to serving platter, adding chicken breasts, arranging onions, potatoes, carrots and garlic around chicken. Sprinkle on lemon zest, parsley and serve. Note: if desired you can make a pan sauce by after removing all the ingredients to a platter add 1/4 cup of dry white wine to pan and turn to high scraping up the flavorful bits on bottom of pan. Add 1/2 cup chicken stock and continue cook until reduced. Stir in 1 Tbl. of softened butter and continue cooking about 2 minutes, stirring, taste and adjust seasonings. You can either strain the sauce or just directly spoon over chicken and vegetables.
Spicy Shrimp
2 lbs. large shrimp, peeled and cleaned
2 large red bell peppers, seeded and cut into chunks
5 garlic cloves, minced
1 Tbl. fresh ginger, minced
4 scallions, thinly sliced on diagonal including green part
pinch red pepper flakes
1/2 cup chicken stock (good quality)
3 Tbl. ketchup
2 Tbl. low sodium soy sauce
1 Tbl. oyster sauce
salt and freshly ground black pepper
3 Tbl. sherry (good quality)
1 tsp. toasted sesame oil
2 tsp. cornstarch
cooking oil
Cooked white rice
1/4 cup fresh cilantro, chopped (garnish)
In a bowl, combine chicken stock, ketchup, soy sauce, oyster sauce, salt, pepper, 1 Tbl. sherry, mix to combine. In a large saute pan or wok add a small amount of oil and add bell peppers, cooking about 6 minutes. Remove and set aside. In a large bowl, add 2 Tbl. sherry and cornstarch, mix well and add shrimp tossing to coat. Heat oil in pan and add shrimp and cook quickly stirring about 4 minutes. Remove shrimp. Add to the pan the garlic, ginger, scallions, red pepper flakes and cooked red peppers, cooking about 3 minutes. Increase heat and add stock mixture you combined above and boil about 2 minutes, add shrimp, scallions and sesame oil mixing well. Place cooked rice onto serving platter, pour over shrimp mixture and sprinkle with cilantro.
Fish with Curry Sauce
2 lbs. cod or halibut fillets
2 cloves garlic, minced
1 onion, julienne slices
1 1/2 cups chicken stock (good quality)
1 cup coconut milk
2 Tbl. fish sauce
1 Tbl. Thai red curry paste (you can add a little more if you like it stronger)
2 Tbl. brown sugar
salt and freshly ground black pepper
1/4 cup fresh cilantro leaves
Cooked rice
Lime wedges
In a saute pan, add a drizzle of oil and then add onions and garlic cooking until lightly browned and soft. Place these into a blender with chicken stock and puree. Add back to pan and add in coconut milk, fish sauce, curry, brown sugar, salt and pepper bring to a simmer and cooking about 20 minutes to reduce. In a large saute pan, add some oil and heat to medium high. Season fish with salt and pepper and cook until nicely browned on each side, turning only once. Place the rice on a platter, add fish on top and pour over sauce, sprinkling with cilantro and add lime wedges for garnish.
Not Your Usual Chicken Salad
1 1/2 lbs. small new potatoes, cut into quarters (do not peel)
4 chicken breasts, boneless and skinless
salt and freshly ground black pepper
1/2 cup mayonnaise
1 cup Greek yogurt
1 Tbl. Dijon
2 limes, juiced
3 carrots, grated
2 English cucumbers, halved, seeded and cut into small dice
3 celery stalks, thinly sliced
1 1/2 cups frozen peas
1 red onion, thinly julienned
1/2 cup black olives (good quality)
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chiffonade
Place potatoes in boiling salted water and cook for about 15 minutes. Drain well and let cool. In a large saute pan, add a little oil, season chicken with salt and pepper. Cook until golden brown on each side and remove to let cool. Once cooled slice on diagonal into pieces. In a large bowl, whisk yogurt, mayonnaise, mustard, lime juice, salt and pepper. Add in the cooled potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley and basil tossing gently to incorporate. Place into a serving bowl or onto a platter and serve, or if desired chill briefly then serve. Serve with hot crusty garlic bread.
Italian Chicken Sandwiches
6 boneless skinless chicken breasts, lightly pounded
1 cup Italian style bread crumbs
salt and freshly ground black pepper
1 1/2 cups marinara sauce
3 eggs, lightly beaten
6 ciabatta rolls
6 slices Provolone cheese
Roasted red pepper from a jar, drained and sliced (or roast your own)
Preheat oven to 350 degrees. Split open rolls and lightly brush with butter, place on foil, seal and put in oven to warm through. In a bowl, mix the bread crumbs and salt and pepper. Heat some olive oil in a large saute pan. Dip the pounded chicken into eggs, then into bread crumb mixture. Add chicken breasts to hot pan and cook until crispy golden brown on each side about 15 minutes. Remove and drain on paper towels. Place Marinara sauce into a saucepan and heat through. Remove rolls, add marinara sauce to each side of roll, add chicken breast, roasted red peppers, and provolone cheese. Place sandwiches onto baking sheet and place back into oven for cheese to melt. Remove and place on serving platter. Serve with a vegetable and pasta salad dressed with a robust Italian vinaigrette.
How about a couple of easy desserts, we all love desserts!
Prepare brownies, cool and cut into about 1/2-inch cubes. Take about 2 cups of fresh raspberries, 2 cups of whipping cream whipped with 2 Tbl. of powdered sugar and 1 tsp. pure vanilla extract and 1 cup chocolate sauce. Get a parfait glass, add some brownie pieces, berries, chocolate sauce, whipping cream and layer a second time. Add a mint leaf on top and you have a pretty and easy dessert.
Make an angel food cake or purchase one from your local bakery, slice into serving pieces. 1 cup honey roasted peanuts, 1 cup caramel sauce and some sliced fresh pineapple. Heat up the grill, add your pineapple and grill to get nice grill marks on both sides, remove from grill and cut into pieces. Add cake to each serving plate, top with some pineapple, sprinkle of nuts and drizzle over caramel sauce. If desired add a scoop of your favorite ice cream, I personally like Haagen Dazs Rum Raisin (it's always in my freezer!)
In a bowl add about 1 cup sour cream (yes you can use light) mix in some brown sugar and wash some big beautiful strawberries, leaving green stems attached and pat dry with paper towels. Dip the berries into the sour cream mixture and enjoy
Bon Appetit
"I can do all things through Christ, because he gives me strength." Philippians 4:13
"Trust the Lord with all your heart, and don't depend on your own understanding.
Remember the Lord in all you do, and he will give you success." - Proverbs 3:5-6
"Praise the Lord, God our Savior, who helps us every day." - Psalm 68:19
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