For all you working moms and women out there (well dads too) who need something new for the week night repertoire to shake things up a little, here are some delicious decisions meals I'm sure you and your family will enjoy. It's hard coming home from an arduous days work thinking what am I going to serve for dinner? I don't want the same ole thing, week after week, but you do want delicious and nutritious meals. For quick ideas; how about turkey chili, chicken, pork or steak quesadillas, hearty soups, entree salads or grilled fish for some easy items to prepare. When I was working as an executive chef and culinary arts instructor, the last thing even I wanted to do was prepare food when I got home. However, you can't go out to dinner all the time that gets old, so I had a lineup of great easy delicious meals that I could put together within usually 30 to 45 minutes and many of those recipes are listed below. When I was working corporate in S. CA my commute to work was usually 2 hours and on the way home, oh my goodness I usually left at 5:00 p.m. and wouldn't get back until 8 or 8:30 p.m. due to all that wonderful (haha) S. CA traffic. By then I didn't care if I ate, but I still had a husband and daughter to feed. One of the best things you can do as a mother is teach your husband, boys and girls how to cook and wash the dishes. After all, someone has to clean up while you are soaking in that nice hot bubble bath!
I hope you enjoy the recipes listed below and remember all eggs are large unless otherwise listed. Relax, there are some great recipes when everyone is screaming "Mom, what's for dinner?" Turn on the calming music, change into some comfy clothing and have fun cooking. Get the kids involved, because in my opinion they are never too young, well maybe, but start them early.
Spicy Cheese Dip - let us start off with an appetizer to keep everyone content until dinner - you can make this the night before and reheat
2 garlic cloves, grated
5 scallions, thinly sliced including green part, save a few for garnish
1 lb. lump crab meat or medium cleaned cooked shrimp, chopped
4 cups American or cheddar cheese, shredded
2 (10 oz.) cans diced tomatoes with green chilies, drained
salt and freshly ground black pepper
Tabasco
Into a large saucepan add 1 Tbl. butter saute the garlic and scallions to soften. Add cheese and tomatoes to pot and mix to melt and combine. Season with Tabasco, salt and pepper and gently mix in the crab or shrimp. Pour into a serving bowl and garnish with scallions. Serve with crudités, crackers or baguette slices.
Delicious and Easy Corn and Pea Salad
2 1/2 cups fresh peas (or you can use good quality frozen, defrost)
3 ears corn on the cob, sliced from cob
3 stalks celery, thinly sliced
1 green bell pepper, seeded and finely chopped
1 medium red onion, finely chopped
1 (4 oz.) jar diced pimientos, drained
Dressing
1/2 cup apple cider vinegar
1 Tbl. sugar
1/4 cup canola oil
salt and freshly ground black pepper
Tabasco, just a splash
Into a jar with lid add vinegar, sugar, oil, salt, pepper and Tabasco shaking well to combine, taste and adjust flavorings. If using fresh peas, bring a saucepan of water to a boil and add peas cooking about 1 to 2 minutes, drain and add to a water bath to chill. Drain well again and pat dry with paper towels. Pour into a bowl. Add remaining ingredients to bowl and toss with some dressing. The dressing makes enough for a tossed salad on another evening.
Orange and Date Salad - I had a similar salad in Newport Beach, CA and loved it. This is great with grilled chops or fish
5 juicy naval oranges
8 large Medjool dates (nice, fresh and soft), pitted and sliced
1/4 cup feta cheese, crumbled
pistachios
Dressing
1/4 cup seasoned rice vinegar
1 Tbl. orange marmalade
1 tsp. honey
3 Tbl. extra virgin olive oil
salt and freshly ground black pepper
pinch of cumin
Oranges; remove peel and pith with a sharp paring knife. Slice into thin rounds, making sure to remove seeds. Arrange on a platter with the dates and cheese. Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Drizzle over salad and top with pistachios.
Perfect Roasted Broccoli - kids love this
1 large head fresh broccoli, broken up into florets
3 Tbl. olive oil
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
salt and freshly ground black pepper
1 1/2 tsp. garlic powder
Preheat oven to 450 degrees. Place the broccoli into a bowl with oil, lemon juice, salt, pepper and garlic powder tossing with your hands to combine. Place onto a rimmed baking sheet and roast about 15 minutes until done and lightly charred. Remove to a bowl and sprinkle with zest.
Mashed Potatoes with Bacon, Cheddar and Scallions - serve with meatloaf or grilled steaks. I can just eat these with a salad and be happy!
3 lbs. Yukon Gold potatoes, peeled and cut into chunks
6 slices thick cut bacon, sliced
1/2 stick butter
2 cups sharp cheddar cheese, shredded
4 to 5 scallions, thinly sliced including green part
1/4 cup milk
1/4 cup heavy whipping cream
salt and freshly ground black pepper
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Into a pot of boiling salted water add potatoes and cook about 20 to 25 minutes until tender, drain well. Add potatoes back to pot, add butter, salt, pepper and cream mashing with a potato masher to combine, add enough milk to get a thick creamy consistency. I don't like my potatoes too wet. Stir in scallions, cheese and bacon to combine. mmmmm
Leek Gratin - mmmmm, great served with grilled fish, poultry or meat
2 lbs. small leeks
3 Tbl. butter
3 Tbl. all purpose flour
1 1/4 cups milk
1/4 cup whipping cream
4 oz. Gruyere, shredded
salt and freshly ground black pepper
Preheat oven to 400 degrees. Cut off the ends of the leeks and keep only the white part down to the light green part. Into a large saucepan, add water and salt bring to a boil add leeks and cook to tender about 5 minutes. Remove carefully and drain well. Place into a smaller baking pan. Into a saucepan, add butter and melt, whisk in flour cooking and stirring about 1 minute. Whisk in milk an season with salt and pepper, whisking to thicken, stir in cream and cook about 8 minutes, remove from heat and stir in cheese, taste and adjust flavorings. Pour sauce over leeks and bake to bubbly and lightly browned.
Thai Chicken Salad
1 large deli rotisserie chicken - shredded, skin and bones discarded - or you can use them to make a chicken stock which is what I do. (see below)
16 oz. package sobo or lo mein noodles
3/4 cup creamy peanut butter
1/2 cup coconut milk
2 tsp. soy
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1 Tbl. brown sugar
salt and freshly ground black pepper
Sriracha sauce, to taste
1 English cucumber, sliced in half lengthwise, lightly seeded and sliced into moons
6 scallions, thinly sliced on diagonal including green part
Cook noodles according to package directions, but don't overcook you don't want mushy noodles. Into a large bowl whisk the peanut butter, coconut milk, soy, lime juice, brown sugar, salt, pepper and Sriracha. If your sauce appears to thick, add just a touch of boiling hot water to thin out. Drain cooked noodles and refresh in ice water, drain well and pat lightly with paper towels to remove any excess moisture. Add noodles to dressing and toss gently to combine, stir in chicken, cucumber, cilantro and scallions. Taste and adjust flavorings. Note; if you are going to use skin and bones of chicken for stock add them to a saucepan, with 1 quartered peeled onion, 1 carrot, 2 celery stalks, and cover with cold water. Bring to a boil then reduce to simmer. Strain through a fine mesh sieve. Taste and season with salt and pepper. You can pour into a covered container and freeze or use the next day for maybe chicken noodle soup.
Easy Mediterranean Roasted Salmon - so quick and delicious and one of my go to meals
4 (6 to 8 oz.) salmon fillets, skin on
1 cup grape tomatoes, sliced in half
1/2 small red onion, slivered
Pesto (prepare you own or purchase a good quality store bought)
1/4 cup Kalamata olives, pitted and rough chopped
1/2 cup feta cheese, crumbled
salt and freshly ground black pepper
extra virgin olive oil
Preheat oven to 350 degrees. Place some parchment paper onto a baking sheet. Place salmon fillets skin side down onto baking sheet. Season lightly with salt and pepper. Smear some pesto all over each piece of fish and top with scattering of red onion, tomatoes if some tomatoes tumble onto baking sheet that is ok. Top with olives and feta cheese, drizzle with just a touch of olive oil. Bake about 25 minutes. Serve with grilled asparagus or sauteed zucchini and roasted red potatoes with salt, pepper and fresh lemon juice. You can start roasting the potatoes about 15 minutes before you start the salmon.
Banh Mi Sandwiches - one of my favorites (using grocer rotisserie chicken)
4 soft French style rolls, halved
1/3 cup mayonnaise
2 tsp. Asian chili sauce
1 cup English cucumber, thinly sliced
1/2 cup crisp red radishes, thinly sliced
3 cups deli rotisserie chicken, bones and skin removed, shredded
2 carrots, peeled and shredded
1/4 cup fresh cilantro, chopped
2 jalapenos, thinly sliced
1/3 cup seasoned rice vinegar
1 Tbl. toasted sesame oil
2 tsp. sugar
1/4 tsp. red pepper flakes
Into a bowl add mayonnaise and chili sauce stirring to combine. Into another small bowl or jar with lid whisk the vinegar, sesame oil, sugar and red pepper flakes. Smear the mayo mixture onto the rolls, the top with the cucumber, radishes, chicken, carrots, cilantro and jalapenos, drizzle over the dressing and add top part of roll. mmmmm, absolutely love these. Serve with a crisp tossed salad, or Asian coleslaw.
Chili Rellenos Casserole
2 cans whole green chilies, drained
7 eggs
3/4 cup milk
1/4 cup heavy whipping cream
1/2 cup pico de gallo, drained
3 Tbl. all purpose flour
Tabasco
salt and freely ground black pepper
4 scallions, sliced including green part
2 cups sharp Cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
1/4 cup fresh cilantro, chopped
Accompaniments; sour cream, white onions chopped, fresh diced tomatoes, pico de gallo, shredded lettuce
Spray a 13x9 baking pan with cooking spray. Preheat oven to 350 degrees. Into a bowl whisk the eggs, milk, cream, pico, flour, Tabasco, salt and pepper. In a bowl mix the cheeses together. Slice the whole chilies in half to lay flat and layer some on bottom of dish. Top with half of the cheese, add another layer of chilies, more cheese, scallions, and finally the egg mixture topped with more cheese. Bake for about 40 to 45 minutes or until set and golden brown on top. Remove and let rest before cutting into. Garnish with cilantro. Serve with fresh warmed tortillas and refried or black beans.
Adult Sausage and Beans - but kids love this too
3/4 cup barbecue sauce (homemade is best, but a good quality grocer variety is fine)
2 Tbl. tomato paste
1/2 cup water
1 Tbl. molasses
salt and freshly ground black pepper
1 sweet white onion, chopped
1 red bell pepper, seeded and chopped
8 chicken sausages
2 (15 oz.) cans navy beans, rinsed and drained
Into a large bowl add barbecue sauce, water, tomato paste, molasses, salt and pepper mixing to combine. Into a saute pan, add sausages and cover with cold water, bring to a boil and reduce to simmer cooking until done. Drain well and pat sausages dry with paper towels. Wipe out pan and add a good drizzle of oil, add sausages and brown on all sides remove to cutting board. Slice sausages about 1-inch thick on diagonal. Add some oil to the saute pan, add onions and cook to soften, add bell peppers and garlic cooking to soften. Add beans and barbecue sauce mixture heating to cook through. Stir in cooked sliced sausage to heat through. Serve with macaroni and cheese, or potato salad.
Shredded Barbecued Chicken Sandwiches - serve with delicious potato salad and baked beans
1 large deli rotisserie chicken, skin and bones removed, shredded
1 sweet white onion, julienned
1 red bell pepper, seeded and julienned
Barbecue sauce
salt and freshly ground black pepper
Sliced pickles
Buns, buttered and lightly toasted
Quick slaw
1 prepackaged coleslaw mix with carrots (I always rinse mine and pat dry with paper towels)
3 scallions, thinly sliced including green part
1/2 cup mayonnaise
3 Tbl. sour cream
2 Tbl. sugar
2 Tbl. white wine vinegar
1/2 tsp. celery seeds
1 jalapeno, seeded and minced (optional)
salt and freshly ground black pepper
Into a saute pan add drizzle of oil, add onions and bell peppers cooking to soften, stir in chicken and enough barbecue sauce to coat loosely. Heat chicken. Slaw; into a bowl add the slaw mix, scallions and jalapeno. Into a bowl whisk the mayonnaise, sour cream, sugar, vinegar, salt, pepper and celery seeds, taste and adjust flavorings. Add more mayo if you like it wetter. Pile the chicken mixture onto buttered toasted buns, add pickles, slaw and top bun. Dig into these easy and delicious sandwiches.
A Really Good Cod Sandwich - serve with hot crispy fries and crisp coleslaw
4 (6 oz.) fillets cod
1/2 cup milk
1/2 cup all purpose flour
20 saltine crackers, crushed well
4 ciabatta rolls
butter, soft
Sauce
1 cup mayonnaise
2 Tbl. capers, rough chopped
4 cornichon pickles, chopped
1 Tbl. fresh lemon juice
1/2 red onion, finely diced
freshly ground black pepper
Tabasco
Accompaniments; fresh lemon wedges, shredded lettuce, ruby red tomatoes thinly sliced, slivered red onions
Sauce; into a bowl add ingredients and mix to combine, taste and adjust flavorings. Fish; into a bowl whisk the flour and cracker crumbs. Into a bowl add milk, add cod fillets to milk. Remove from milk and dredge into flour/cracker mixture. Into a large saute pan, add good drizzle of oil and then add fillets cooking to done and golden brown on each side. Brush the rolls with butter and place onto a baking sheet under broiler for just a minute or so to get lightly golden brown. Remove rolls and smear on sauce. On one side, add some accompaniments then a fish fillet with a squeeze of fresh lemon juice, add top roll.
Fast and Quick Chicken Parmesan
4 to 6 chicken breasts, boneless and skinless - pounded thin
1 cup Panko breadcrumbs
2 eggs, beaten
2/3 cup Parmesan cheese, grated
1/2 tsp. dried oregano
1 tsp. Italian seasonings
pinch of crushed red pepper flakes
8 oz. fresh mozzarella cheese, shredded
Marinara sauce - make your own or purchase a good brand
Preheat oven to 475 degrees. Onto a large plate add Panko, Parmesan, oregano, Italian seasonings, red pepper flakes mixing to combine. Into a large bowl add the beaten eggs. Season the pounded chicken with salt and pepper, dip into the egg mixture and dredge into the Panko mixture on both sides. Add the sauce to a pan and heat through. Heat a large saute pan and add good drizzle of olive oil. Fry the chicken to golden on each side and remove to a baking sheet lined with a cooling rack. Add the chicken to the cooling rack. When all chicken is cooked, add a good amount of the sauce on top of each piece topping with mozzarella cheese. Place in oven baking about 12 minutes. Serve with cooked pasta or polenta. Add a salad and garlic bread.
Steak Salad
1 lb. steak of your choice
salt and freshly found black pepper
2 head romaine hearts, chopped
1 small red onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 English cucumber, sliced
1 cup black olives
1/4 cup fresh parsley, chopped
croutons, homemade are best
My All Time Favorite Blue Cheese Dressing
1 cup sour cream
1/2 tsp. dry mustard, such as Coleman's
salt and fresh ground black pepper
1 to 2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
1/2 cup or more of blue cheese, crumbled (I like Maytag)
Dressing; into a bowl of electric mixer add sour cream, mustard, salt, pepper, garlic powder and Worcestershire sauce, beating about 2 minutes on low. Add mayonnaise and beat about 1 minute on medium. Crumble the blue cheese and mix with a spatula, taste and adjust flavorings. Cover and refrigerate overnight, taste and adjust flavorings again. Note; you can marinate the steak if desired, then add to grill and cooked to desired doneness. Remove and let rest on cutting board for about 10 minutes, then slice thinly on diagonal. Onto a large serving platter; arrange greens, parsley, red onion, pepper, cucumber, olives and steak on top. Pour over some dressing and serve remaining on side. Top with croutons. Serve with rolls and maybe some soup. Note; if you want you can use the blue cheese salad dressing for a perfect wedge salad. Many people think these salads just came into the limelight a few years ago, but I had them many times as a child. Salad; 1 head iceberg lettuce rinsed and quartered (pat dry with paper towels), cooked sliced bacon, grape tomatoes halved, red onion slivered and of course blue cheese dressing with extra blue cheese for topping. I also like some chopped fresh parsley. Arrange lettuce wedges onto salad plates, top with dressing, bacon, tomatoes, onion, bacon and extra blue cheese finishing with a sprinkle of parsley. mmmmm
Spaghetti with Anchovy and Garlic Sauce - anchovy paste adds a perfect flavor enhancement to this delicious meal.
1/2 cup olive oil
4 garlic cloves, mashed into a paste
2 Tbl. anchovy paste
4 Tbl. butter
pinch of red pepper flakes
1 lb. spaghetti
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
Fresh Parmesan cheese, grated
Into a large saute pan, add oil and garlic cooking to soften about 3 minutes, do not brown. Add anchovy paste and pepper flakes cooking and stirring for a few minutes, then stir in butter to melt. Bring a large pot of salted water to a boil add pasta and cook al dente. Drain well and place into saute pan with garlic mixture, tossing to combine, season with salt and pepper. Stir in parsley and pour onto a platter and garnish with cheese. Serve with a tossed garden salad and hot crunchy garlic bread.
Creamy Cheddar Soup - serve with grilled ham sandwiches or my famous open faced tuna sandwich (see below)
1 white onion, chopped
2 garlic cloves, finely minced
1 large carrot, peeled and diced
3 cups chicken stock (good quality)
1 1/2 cups whole milk
1 cup heavy whipping cream
1/4 cup all purpose flour
4 Tbl. butter
4 cups sharp cheddar cheese, shredded
salt and freshly ground black pepper
Tabasco
Fresh parsley, chopped
Accompaniments; cooked crumbled bacon, croutons, thinly sliced scallions or fresh minced chives
Into a large Dutch oven add a drizzle of oil along with onion cooking a few minutes to soften, add garlic and cook stirring a couple of minutes to soften. Add carrot and stir to combine, pour in stock and cook carrots to soften. Into a small saute pan add butter and whisk in flour cooking a minute, season with salt and pepper. After carrots are tender, add milk and cream stirring, then whisk in the roux to thicken, stir in Tabasco. Lower heat and stir in cheese and continue stirring to melt. Taste and adjust flavorings. When ready to serve stir in parsley. Serve in bowls and top with croutons. Note; you can replace some of the chicken stock with beer for a beer cheese soup.
Dijon Chicken - one of my favorites
4 to 6 boneless skinless chicken breasts
1/2 cup all purpose flour
2 Tbl. butter
salt and freshly ground black pepper
1/3 cup heavy whipping cream
1/4 cup dry white wine
3 Tbl. Dijon
Fresh thyme
1 scallion, minced
Pound out the chicken slightly between plastic wrap. Add flour to a large plate. Season chicken with salt and pepper and dredge into flour on both sides, shaking off excess. Into a large saute pan add butter and drizzle of olive oil. Add chicken to pan cooking about 6 minutes and turning once. Transfer chicken to a plate, cover and keep warmed. Into the saute pan add scallion and cook stirring about 1 minute. Stir in wine and cook for a minute, add whipping cream and Dijon, stirring for about 2 minutes. Place chicken back into pan with dripping and warm. Transfer to a platter and garnish with the fresh chopped thyme.
Southwest Cobb Salad
2 heads romaine hearts, chopped
4 chicken breasts, boneless skinless
salt and freshly ground black pepper
2 tsp. chili powder
5 hard boiled eggs, chilled and sliced
1 (15 oz.) can black beans, rinsed and drained
2 cups sharp cheddar cheese or pepper jack, shredded (or mix them up)
12 slices thick cut bacon, sliced
2 large avocados, peeled, pitted and chopped (spritz with fresh lime juice)
1 small container cherry tomatoes, sliced in half
4 scallions, sliced including green part or you can use red onion diced
1/2 cup fresh cilantro, chopped
Ranch dressing
1/4 cup pico de gallo, drained
1 tsp. fresh lime juice
Dressing; into a bowl add some prepared Ranch dressing, mix in pico and lime juice. Bacon; into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Chicken; season with, chili powder, salt and pepper on both sides. Into a saute pan add a touch of oil or you can also grill. Add chicken and cook to browned on both sides and cooked through. Remove to cutting board and let rest about 10 minutes, then thinly slice on diagonal. Onto a large serving platter, add lettuce, then on a diagonal add each of the ingredients including sliced chicken. Drizzle with some dressing and serve remaining on the side. Serve salad with cheese/jalapeno quesadillas or warmed flour tortillas with butter and salsa.
Seafood Casserole
1/2 cup cremini mushrooms, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, finely minced
1 large leek, sliced use only white and up to light green part
1/2 cup dry white wine
4 Tbl. all purpose flour
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups cooked lobster meat, rough chopped
1 (10 oz.) halibut fillet, cut into 1-inch pieces (make sure there are no bones)
1/2 lb. large scallops, sliced in half
1 Tbl. fresh lemon juice
pinch of dry mustard
salt and freshly ground black pepper
1/3 cup breadcrumbs, I like Panko
3 Tbl. Parmesan cheese, grated
1/2 tsp. paprika
Parsley, chopped (garnish)
Fresh chives, minced (garnish)
Preheat oven to 400 degrees. Into a saute pan melt 3 Tbl. butter and drizzle of olive oil add mushrooms and cook a few minutes, then stir in garlic, bell pepper and leek cooking to soften. Whisk in flour and cook stirring about 1 minute. Add wine and whisk into flour. Whisk in milk and cream, bring to a boil, reduce to simmer to slightly thicken. Stir in lobster, halibut, scallops, lemon juice, salt, pepper and mustard. Divide evenly into large ramekins and place onto a baking sheet. Into a bowl add bread crumbs, Parmesan and paprika, mixing to combine. Top each ramekin with the bread crumb mixture and dot with a couple Tbl. of butter you have cut into small pieces. Bake about 20 minutes until bubbly and golden brown, remove from oven and sprinkle on parsley and chives.
Blue Cheese Stuffed Burgers - for some reason I really love stuffed burgers
1 1/2 lbs. ground beef or ground turkey
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
2/3 cup blue cheese, crumbled (I like Maytag)
1 red onion, sliced
burger buns, buttered and lightly toasted
Bacon slices, cooked to brown and crisp
Accompaniments; fresh Boston lettuce leaves, thinly sliced ruby red tomatoes, mayonnaise, pickles or whatever you like on your burgers
Into a bowl combine the meat, Worcestershire sauce, little salt and pepper mixing to combine. Form each patty into two thin patties, add blue cheese to each and top with remaining patty pinching sides together well. Cook on grill or saute pan (iron skillet works perfect). Cook to desired doneness, I like about 160 degrees. Place buns onto grill or in oven to lightly toast. Serve with crisp fries or baked potatoes, a tossed salad or vegetable.
Spicy Pasta - this comes together very quickly and is delicious
1 lb. penne or similar pasta
1/4 cup olive oil
3 to 4 garlic cloves, chopped
1 (28 oz.) can chopped tomatoes (do not drain) I like Cento
good pinch of red pepper flakes
1/2 tsp. Italian seasonings
salt and freshly ground black pepper
Fresh basil, chiffonade
Parmesan cheese, shredded
Into a pot of boiling salted water add pasta and cook al dente. Drain well and drizzle with a touch of olive oil tossing to combine. Into a large saute pan add the olive oil and then the garlic cooking and stirring a couple of minutes, do not brown or burn, stir in the Italian seasonings. Add the tomatoes with juice, red pepper flakes and stir to combine. Stir in pasta and toss to combine, taste and adjust flavorings. Pour on to serving platter, garnish with fresh basil and Parmesan. Serve with Italian crusty bread, a garden salad tossed with tangy vinaigrette and grilled asparagus if desired.
One of My Favorite Meals - Fettuccine Alfredo
1 lb. fettuccine pasta - fresh or dried
2 1/4 cups heavy whipping cream
3 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
3 Tbl. butter
2 cups fresh Parmesan cheese, grated
salt and freshly ground black pepper
pinch of fresh nutmeg
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook al dente, drain well, place back into pot and drizzle with a touch of olive oil tossing to combine. Into a large saute pan add 2 cups cream and the butter bring to a boil, then reduce to medium cooking to slightly reduce. Add the cooked pasta and toss to combine. Add the remaining 1/4 cup cream, the lemon juice, zest, salt, pepper and nutmeg tossing to combine and cooking about 4 more minutes. Stir in 1 1/2 cups of the cheese and toss. Remove to large serving platter and top with remaining cheese and fresh parsley. Note; you can also add cooked chicken breast pieces, large pieces of smoked salmon, sauteed shrimp, sauteed red bell peppers, sauteed zucchini, canned drained artichokes, steamed broccoli or steamed asparagus. I also like the addition of a couple tablespoonfuls of pesto stirred in. mmmmm, I just love fettuccine alfredo! Serve with rustic Italian bread and a tossed garden salad.
Italian Muffuletta Sandwich
1 large round rustic loaf of Italian crusty bread (about 7 to 8-inch)
1 or 2 large cans albacore tuna, drained and rinsed (I like a lot of tuna)
2 large ruby red tomatoes, thinly sliced (place on some paper towels)
4 scallions, thinly sliced including green part
3 roasted red peppers from a jar, drained and sliced into strips
1/3 cup extra virgin olive oil
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1 Tbl. Dijon
1 English cucumber, thinly sliced (I leave peel on)
2 Tbl. capers, rinsed, drained and rough chopped
3 hard boiled eggs, thinly sliced
1/2 cup kalamata olives, pitted and chopped
salt and freshly ground black pepper
With a sharp serrated knife slice off the top of bread and set aside. Scoop out most of the bread and save for another use (freeze for bread crumbs). With a pastry brush, brush the inside of the bread. Line the bottom and sides with the drained tomatoes and cucumbers. Into a bowl whisk the oil, lemon juice, zest and Dijon together, season with salt and pepper. Into a bowl add the drained tuna, scallions, red pepper, and capers mixing to combine with just a touch of the dressing. Pour this over the cucumbers. Top with sliced egg and olives. Pour the dressing over the mixture and add bread top you sliced off pressing to compact. Wrap the sandwich in plastic wrap tightly and place into refrigerator for a couple of hours. Remove and with a sharp serrated knife slice into wedges.
Springtime Chicken Soup
5 chicken breasts, boneless/skinless, lightly pounded
salt and freshly ground black pepper
1/2 cup dry white wine
4 to 5 cups rich chicken stock
1 bay leaf
1 sprig of fresh thyme
5 carrots, peeled and sliced in half lengthwise, then on diagonal about 2-inches
3 celery stalks, sliced about 2-inches
4 heads baby bok choy cabbage, sliced in half lengthwise
1 tsp. fresh thyme, chopped
5 scallions, sliced on diagonal about 2-inches including green part
1 cup frozen peas
1 Tbl. fresh dill, snipped
1 to 2 Tbl. fresh lemon, juiced
Into a deep sided saute pan, add chicken breasts and cover with a little cold water and some chicken broth, add the bay leaf and fresh thyme sprig. Bring to a boil, then immediately reduce to simmer and cook covered until done, about 15/20 minutes. After chicken is poached, remove to a plate and tent with foil to keep warm. Next, line a fine mesh sieve with some paper towels and pour the poaching liquid through the paper towels into a bowl, discarding bay and thyme. Pour the reserved stock into a large Dutch oven along with wine and chopped thyme simmering about 2 minutes. Add carrots and celery covering with more stock simmering until vegetables are tender. Next, shred the chicken into large pieces and add to pot. Stir in peas, scallions, lemon juice and dill, taste and season with salt and pepper.
Fast Quick and Too Easy Chicken with Biscuits - of course you can always make your own biscuits and sauce, but this is easy and good
1 (4 lb.) rotisserie chicken, shredded (from the grocers) or you can purchase the turkey breast if desired
1 (10 oz) package frozen mixed vegetables
1 small package button mushrooms, sliced
1 yellow onion, chopped
1 (10.75 oz) can condensed cream of chicken soup
3/4 cup chicken stock (good quality) I like Kitchen Basics or homemade
salt and freshly ground black pepper
1 large container refrigerated biscuits (purchase a good quality) or make your own
1/4 cup fresh parsley, chopped
5 scallions, sliced including green part
Preheat oven to 400 degrees. Into a saute pan add drizzle of oil adding mushrooms cooking to golden brown, add onions and cook to soften. Into a large bowl, combine the shredded chicken, mushrooms, onions, vegetables, condensed soup, stock, salt, pepper, scallions and parsley mixing to combine, pour into a baking dish. Note; use salt sparingly as the soup and chicken stock are already salty. Cover with foil and place casserole onto a baking sheet. Bake about 30 minutes, then carefully remove and top with biscuits. Bake another 15 minutes. Remove and serve with a tossed salad.
Chicken Fried Steaks - serve with creamy mashed potatoes, a dinner salad and steamed crisp green beans topped with slivers of almonds
6 (8 oz.) cube steaks
salt and freshly ground black pepper
1/2 tsp. onion powder
pinch of cumin
1/2 cup all purpose flour
2 eggs, whisked
50 saltine crackers, crushed
Tabasco
Cream Gravy
1/4 cup all purpose flour
Tabasco
salt and freshly ground black pepper
1 1/4 cups milk
1/2 cup whipping cream
Season steaks with salt and pepper. Into 3 bowls add flour, eggs, and saltines. Dredge the steaks into the flour, then into the eggs then into the saltines. Let rest about 10 minutes before frying. Into a hot large saute pan, add good drizzle of vegetable oil, then add steaks don't overcrowd and cook in batches until golden brown about 4 minutes per side. Transfer to a baking sheet with a cooling rack on top. Gravy; keep about 4 Tbl of the pan drippings in pan, and whisk in the flour cooking and stirring about 1 minute. Whisk in the milk, Tabasco and cream cooking and stirring to thicken, taste and adjust flavorings adding salt and pepper if needed. If gravy appears to thick add just a touch more milk or chicken stock. Place steaks onto serving platter and serve gravy on side with the mashed potatoes and steamed green beans. You can add a tossed salad too.
Minestrone Soup
1 (28 oz.) can diced tomatoes, do not drain (I like Cento brand)
1 (14 oz.) can garbanzo beans, rinsed and drained
1 (14 oz.) can dark red kidney beans, rinsed and drained
5 cups chicken stock (good rich quality)
1 yellow onion, chopped
4 carrots, peeled and sliced
3 garlic cloves, minced
2 Tbl. tomato paste
1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces
1 yellow bell pepper, seeded and chopped
2 tsp. Italian seasonings
salt and freshly ground black pepper
2 cups baby spinach
1 cup penne pasta
Fresh basil, sliced (garnish)
Fresh Parmesan, shredded (garnish)
Into a large Dutch oven add good drizzle of olive oil and add onions/bell pepper cooking and stirring to soften, add garlic and cook a couple of minutes, add carrots cooking and stirring a couple of minutes, add tomato paste and stir cooking about 1 minute. Add Italian seasonings, white wine, stock, canned tomatoes, green beans, kidney beans and garbanzo beans. Season with salt and pepper. Cover and turn to simmer for about 15 minutes, add pasta and turn up heat cooking pasta about 10 minutes, stir in spinach and just a Tbl. of Parmesan cheese. To serve; add to bowls and garnish with Parmesan and fresh basil. Serve with Italian bread and extra virgin olive oil with a touch of balsamic vinegar mixed in for dipping the bread into.
Salmon Pasta Salad
1 lb. large elbow macaroni or shells
1 lb. boneless skinless salmon, cut in half
5 celery stalks, thinly sliced
1/2 cup black olives, sliced
2 Tbl. capers, rinsed and rough chopped
6 scallions, thinly sliced including green part
1 large red bell pepper, seeded and diced
Fresh parsley, chopped (garnish)
Poaching liquid
1/2 cup dry white wine
1 sprig fresh thyme
cold water
1 shallot, sliced
salt and freshly ground black pepper
Dressing
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tsp. fresh dill, chopped
2 tsp. fresh lemon zest
1 to 2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Tabasco
First poach salmon, this can be done the evening or day before, then chilled. Into a deep sided pan, add wine, cold water to cover, thyme sprig, shallot, salt and pepper. Add salmon pieces and bring to a simmer, covered and cooking about 8 to 10 minutes. Remove and place into refrigerator to chill. Into a bowl whisk the dressing ingredients, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain and place into an ice bath, drain well. Pat dry with paper towels if needed. Remove chilled salmon from refrigerator and chunk into large flakes. Into a large bowl add the cooked and cooled pasta, add the celery, olives, capers, scallions and red bell pepper. Pour over some dressing tossing to combine, gently mix in the salmon and pour onto a serving platter, garnish with parsley. Serve with hot crunchy garlic bread or scallions cheddar biscuits.
Stacked Chicken and Black Bean Enchiladas Casserole
5 cups shredded cooked chicken - a rotisserie chicken is great for this
1 (15.5 oz.) can black beans, drained and rinsed
12 (6-inch) corn tortillas
2 cups pico de gallo
2 cups pepper jack cheese, shredded
2 cups cheddar cheese, shredded
salt and freshly ground black pepper
1 tsp. chili powder
1 tsp. cumin
Tabasco
1 large white onion, chopped
3 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained (I like Cento)
3 Tbl. fresh lime juice
1/4 cup fresh cilantro, chopped (garnish)
4 scallions, thinly sliced on diagonal including green part
Preheat oven to 425 degrees. Into a saute pan add drizzle of oil and add onions cooking and stirring for a few minutes, add garlic and cook for a few minutes, stir in tomatoes with juice and continue cooking about 10 minutes, stir in chili powder, Tabasco, salt, pepper, cumin, taste and adjust flavorings. Stir in shredded chicken and black beans. Into a saute pan add drizzle of oil and with tongs add tortillas cooking on both sides for a few seconds, drain on paper towels. Into bottom of 13x9 baking pan add 1/2 of the pico mixed with 1/2 of the lime juice. Top with 6 tortillas overlapping, then top with half of the chicken mixture, half of the cheese, and repeat layers. Bake for about 20/30 minutes to bubbly and lightly browned. Remove and garnish with scallions and cilantro. Serve with a crisp vinaigrette based Mexican coleslaw. Note: sometimes I poach some eggs to add on top of each portion, breaking the yolk and having all that delicious yellow running down the enchiladas.
Delicious Maple Glazed Salmon
4 (6 to 8 oz.) skinless salmon fillets
salt and freshly ground black pepper
1/3 cup pure maple syrup
1/3 cup fresh orange juice
3 Tbl. bourbon
1/4 cup pecans, rough chopped
Fresh parsley, chopped (garnish)
Into a saucepan add maple syrup, orange juice and bourbon and cook on medium heat. Sprinkle salmon fillets with salt and pepper. Place onto grill or under broiler for about 6 minutes. Note; if using broiler have pan about 4-inches from heat source. Baste the salmon with the sauce and then turn over and baste cooking about 4 more minutes or until done. Stir pecans into sauce and bring to a boil for about 5 minutes to thicken. Remove salmon to serving platter and spoon over sauce with pecans in it. Garnish with parsley. Serve with au gratin potatoes, or roasted red potatoes and a salad.
Asian Chicken Stir Fry
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
5 Tbl. cornstarch
2 Tbl. soy sauce
2 Tbl. dry sherry
1 egg white, whisked
3/4 cup cold water
2 Tbl. hoisin sauce
1 Tbl. seasoned rice vinegar
4 scallions, thinly sliced on diagonal including green part
2 garlic cloves, minced
1 Tbl. fresh ginger, peeled and minced
1 Tbl. sesame oil
4 cups snow peas
Hot cooked rice (keep warmed)
Fresh cilantro, chopped (garnish)
1 Tbl. sesame seeds, lightly toasted
Into a large bowl combine 4 Tbl. cornstarch, 1 Tbl. soy and 1 Tbl. sherry and egg white. Add chicken pieces and toss to coat. Into another bowl combine the remaining 1 Tbl. cornstarch, soy, hoisin, water and rice vinegar stirring to combine. Into a large wok or deep sided saute pan, add 2 Tbl. vegetable oil over high heat and add chicken cooking without turning, but breaking up pieces stuck together for 2 minutes. Stir and continue cooking about 2 to 3 more minutes until golden brown. Transfer to a plate. Add 1 Tbl. sesame oil, scallions and garlic cooking and stirring a minute. Stir in snow peas cooking and stirring about 3 minutes. Stir in the reserved sauce mixture and cooking and stirring about 1 minute, then stir back in cooked chicken with any juices that have accumulate on plate. Pour onto a serving platter and garnish with some cilantro and sesame seeds and serve with rice.
Springtime Shrimp and Pasta
1 lb. fettuccine
1 lb. medium to large shrimp, cleaned and peeled
1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
salt and freshly ground black pepper
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
2 Tbl. butter
3 garlic cloves, minced
1/4 cup dry white wine
pinch of red pepper flakes
1/2 cup Parmesan cheese grated
3/4 cup heavy whipping cream
2 Tbl. fresh chives, chopped
Fresh parsley, chopped (garnish)
Into a pot of boiling salted water add pasta and cook al dente, just before pasta is done, add asparagus and cook about 4 to 5 minutes, drain well. Into a saute pan, add drizzle of oil and add shrimp, seasoning with salt and pepper cooking and stirring about 4 minutes. Remove from heat. Into a large saute pan add butter and drizzle of olive, add garlic and cook stirring a couple of minutes to soften. Add wine and reduce by half, stir in cream and bring to a boil cooking about 6 minutes to thicken, stir in cooked pasta, cooked shrimp, asparagus, zest and lemon juice, season with salt, pepper and red pepper flakes. Remove from heat and stir in cheese and parsley. Pour onto serving platter and garnish with chives and extra cheese. Serve with hot French bread and a tossed salad.
My Perfect Tuna Sandwiches - not what you are used to
5 thick cut ahi tuna cut about 1/2 inch thick
1 fresh lemon, sliced
salt and freshly ground black pepper
2 fresh rosemary sprigs
extra virgin olive oil
Crusty Italian bread, sliced
Gruyere cheese, shredded
Sauce
1 cup mayonnaise
1 tsp. fresh lemon juice
1/2 red onion, minced
3 Tbl. capers, rinsed and chopped
4 cornichons, minced
Into a large saucepan add lemon slices, salt, pepper, rosemary sprigs then layer in tuna and pour enough olive oil over to cover. Gently simmer tuna until cooked through. Carefully remove tuna from oil and place into a large bowl gently pulling into pieces (not too small). Sauce; into a bowl add sauce ingredients, and mix to combine, taste and adjust flavorings. Lightly brush bread pieces with some olive oil and lightly grill on one side. Into the bowl of cooked tuna mix in the sauce to combine. Spread the tuna onto pieces of grilled bread and top with shredded cheese, place onto baking sheet and place under broiler to melt and get bubbly. Now, I bet this is like no tuna sandwich you ever eaten. Serve with pasta salad, or garden salad, or creamy tomato basil soup and you have a delicious meal.
Easy Meat Sauce with Pasta
1 lb. penne pasta
1 1/2 lbs. ground beef or turkey
1/4 lb. ground pork
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. dried oregano
2 tsp. Italian seasonings
3 Tbl. tomato paste
1 (15 oz.) can tomato sauce
1/4 cup whipping cream for a cream sauce (optional)
1 (14.5 oz.) can diced tomatoes with juice (I like Cento brand)
Parmesan cheese
Fresh basil, chopped (garnish)
Into a saute pan, add drizzle of oil and add meats cooking and stirring to brown, add onion and garlic cooking to soften. Pour off any excess liquid and return to pan. To pan with meats add seasonings, and tomato paste cooking paste for about 1 minute. Stir in tomatoes with juice and sauce. If adding cream add in now and stir to combine. Reduce heat and simmer sauce, taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain well. Pour cooked pasta onto large serving platter and pour over sauce, garnish with cheese and fresh basil. Serve with hot crunchy garlic cheese bread and a salad.
Pork Chops with Fruit Sauce
6 thick cut chops
2 cups frozen peaches, thawed
1 sweet white onion, julienned or red onion
1/2 cup peach preserves (I like the fruit juice sweetened kind)
1/2 cup barbecue sauce
1 Tbl. fresh orange zest
salt and freshly ground black pepper
pinch of ground allspice
Brine
1 cup apple cider vinegar
3 cups cold water
1/4 cup brown sugar
salt and freshly ground black pepper
Early in the morning or night before add brine mixture whisking to combine to a covered container, add chops and refrigerate. When ready to cook chops, drain well, rinse quickly in cold water and pat dry with paper towels. Into a large saute pan, add drizzle of oil and add chops cooking to browned on each side about 4 minutes, remove chops to a plate. Add a touch more oil and add onions cooking and stirring to soften. Add remaining ingredients to pan stirring to combine, bring to a boil return chops to pan, cover and simmer for about 10 minutes or until cooked though. Serve with mashed potatoes and a fresh vegetable.
Sweet Potato and Sausage Strata - these are great for breakfast, lunch or dinner
6 cups crusty bread, cut into 1-inch pieces
1 large sweet potato, peeled and cut into small cubes
1 package of ground sausage, or you can use bacon or ham
4 cups fresh mushrooms, sliced
1 tsp. dried thyme
1 large shallot, finely minced
1/4 cup dry white wine
10 eggs
1 1/2 cups milk
1 1/4 cups heavy whipping cream
salt and freshly ground black pepper
fresh parsley, chopped (garnish)
Place the cubed sweet potato onto a baking sheet and drizzle with a little olive oil and season with salt and pepper, tossing to combine. Roast about 15 minutes, remove to paper towels. Into a saute pan add sausage and cook to browned, add shallots and cook to soften, add mushrooms, thyme and cook mushroom to brown. Stir in wine and reduce by half. Into a large bowl whisk the eggs, milk, cream, salt and pepper. Place the bread into bottom of a large baking pan, sprinkle on the cooked sweet potatoes, add the sausage/mushroom mixture and pour over the egg mixture, pressing lightly. Cover and refrigerate about 30 minutes or up to 24 hours. Preheat oven to 425 degrees. Remove strata from refrigerator, remove foil or plastic wrap and let stand for about 15 minutes. Bake for about 50 to 60 minutes or until set. Let stand for about 15 minutes before serving and then garnish with parsley. Serve with a green salad or fresh fruit salad.
Chicken Divan - a recipe I have loved for a long time, I always made this when I first started cooking after college
4 cups fresh broccoli, cut into florets
1/3 cup half and half
2 Tbl. dry sherry
salt and freshly ground black pepper
4 cups poached chicken breasts, cubed
1/2 cup slivered almonds. lightly toasted
3 Tbl. all purpose flour
1/4 cup butter
1/4 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, shredded (divided)
1 1/2 cups chicken stock (good quality)
4 cups cooked long grain white rice
Fresh parsley, chopped (garnish)
Note: make sure you prepare rice in advance, so it's ready, as well as poaching chicken breasts. Preheat oven to 375 degrees. Into a pot of boiling salted water add broccoli and cook to crisp/tender, drain well and pat dry with paper towels. Into a large Dutch oven, add butter to melt and whisk in flour to form a loose roux cooking and stirring 1 minute, season with salt and pepper. Stir in chicken stock, sherry, half and half, Parmesan, 1/2 cup cheddar, cooked broccoli and cooked chicken. Taste and adjust flavorings, sometimes I add a touch more sherry. Into a baking dish you have sprayed with cooking spray add cooked rice and spread evenly, top with chicken mixture. Top with remaining cheddar cheese, sprinkle on almonds and bake covered about 20 minutes, then remove foil and bake about 15 more minutes until bubbly and golden brown. Remove and sprinkle on parsley, serve with a tossed garden salad and rolls.
Squash Casserole - great vegetarian option or serve alongside of grilled chicken, fish or meat
4 lbs. yellow squash, sliced about 1/2-inch
1 large sweet onion, finely chopped
2 garlic cloves, finely minced
1 cup cheddar cheese, shredded
1 cup mayonnaise
salt and freshly ground black pepper
2 tsp. Italian seasonings
Tabasco, just a nice splash
2 eggs, lightly beaten
2 cups soft breadcrumbs, divided
1 1/4 cup Parmesan cheese, shredded and divided
1 cup French fried onions, crushed
2 Tbl. butter, melted
Preheat oven to 350 degrees. Into a large saute pan, add 2 Tbl. butter and drizzle of olive oil. Add onions, cooking and stirring a couple of minutes, stir in garlic and squash and cooking stirring until squash is just tender and lightly browned. Pour this mixture into a colander to drain. Spray a 13x9 baking pan. Into a large bowl combine the mayonnaise, Italian seasonings, cheddar, Tabasco, eggs, 1 cup bread crumbs and 3/4 cup Parmesan cheese mixing to combine. Gently stir in the cooked vegetables and pour into the baking dish. Into a bowl combine the melted butter, French onions, remaining Parmesan and 1 cup breadcrumbs. Sprinkle evenly over mixture in baking dish and cook about 40 to 50 minutes. Serve with a nice tossed salad with a tangy vinaigrette.
Turkey Sausage and Caramelized Onion Pizzas
1 (14-inch) pizza dough (you can make your own or use grocery or pizza restaurant dough
2 large white sweet onions, julienned
pinch of sugar
1 large red bell pepper, seeded and julienned
5 Italian sweet turkey sausages, casings removed
Pizza sauce
Mozzarella cheese, shredded
Italian seasonings
salt and freshly ground black pepper
Preheat oven to 450 degrees. Into a large saute pan, add drizzle of olive oil and add sausages, cooking to browned and large chunks. Remove to paper towels to drain. If there is too much oil in pan remove some and add onion slowly cooking to caramelized, about half way through cooking sprinkle in sugar, stirring to mix into onions. Remove nicely browned onions to a plate. Add peppers and cook stirring a few minutes. Remove to plate. Place the dough onto a baking sheet lined with parchment paper or onto a pizza stone, crime edges of dough and place into oven for just about 5 minutes, remove. Smear sauce all over crust and evenly add onions, peppers, Italian seasonings, and cooked sausage. Sprinkle on salt, pepper and cheese. Place back into oven and cook about 10 minutes. I like to turn on broiler and place pizza under broiler to get cheese bubbly and gooey. Remove and slice into wedges. Serve with a fresh tomato, cucumber and basil salad drizzled with extra virgin olive oil and balsamic vinegar.
Easy Veggie Tostados - good way to get kids to eat veggies
8 (6-inch) corn or flour tortillas
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
2 (15.5 oz) cans vegetarian refried beans
Monterey Jack cheese, shredded
Cheddar cheese, shredded
Scallions, thinly sliced including green part or sweet white onion, chopped
1 large zucchini, sliced
1 or 2 garlic cloves, finely minced
Handful of button mushrooms, sliced
Black olives, sliced
Fresh corn off the cob or frozen corn, thawed
Red bell pepper, seeded and julienned
Lettuce, shredded
Tomatoes, chopped
Fresh limes, cut into wedges
Fresh Pico de gallo
Fresh cilantro, chopped
Sour cream
Cold spicy Mexican carrots
Into a saute pan, add a little bit of vegetable oil and add tortillas with tongs, cooking to golden on each side, remove to paper towels. Or you can place on baking sheet in oven and cook. Into a saucepan add beans and heat to warmed, stir in Tabasco if desired. Into a large saute pan, add drizzle of oil and add mushrooms, garlic, bell peppers, zucchini and corn cooking and stirring just to heat through or you can caramelize them, however you enjoy. Place the cooked tortillas onto a large serving platter or individual plates. Smear on some beans, then start layering on the veggies, cheeses, scallions, olives, lettuce, tomatoes, pico and sour cream. Top with fresh cilantro and a squeeze of lime juice. Or you can place all the individual components into bowls and serve family style. Serve with spicy carrots.
Delicious Pork Stir-fry
1 lb. pork loin, thinly sliced into 1-inch strips
3 Tbl. cornstarch, plus 2 tsp.
1 medium head napa cabbage, shredded
2 mango's, peeled and sliced
1 Tbl. orange zest
2 Tbl. sesame oil or vegetable oil (or half and half)
1/4 cup soy sauce
2 Tbl. fresh ginger, peeled and minced
2 Tbl. fresh orange juice
3 garlic cloves, minced
4 scallions, thinly sliced on diagonal including green part (divided)
Fresh cilantro, chopped
Cooked white rice (keep warmed)
Place sliced pork into a bowl and toss with 3 Tbl. cornstarch to evenly coat. Into a bowl whisk the soy sauce, orange zest, orange juice and 2 tsp.cornstarch making sure cornstarch dissolves. Into a wok or large deep sided saute pan, add 2 Tbl. oil and add pork stirring frying to browned and cooked through. Add cabbage, garlic, ginger and half of scallions cooking and stirring a couple of minutes, stir in sauce mixture and cooking and stirring about 1 minute. Remove from heat and stir in mango slices. Pile cooked rice onto serving platter and pour pork mixture over top of rice and garnish with cilantro and remaining scallions.
Dorothy's Chicken and Rice Casserole - my mothers recipe
2 boxes long grain and wild rice mix
2 Tbl. butter
4 celery stalks, thinly sliced
1 large yellow, chopped
5 cups cooked chicken or turkey, chopped (this is great for grocery store rotisserie chicken)
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of celery soup
2 (8 oz.) cans water chestnuts, drained and sliced
1 cup sour cream
salt and freshly ground black pepper
4 cups cheddar cheese, shredded
2 cups fresh breadcrumbs
1/4 cup slivered almonds
Preheat oven to 350 degrees. Prepare rice according to package instructions, but use just a little less water than package calls for. Into a large saute pan melt butter and add a drizzle of olive oil, saute the onions for a few minutes, stir in water chestnuts, then stir in celery to soften. Prepare a large baking pan sprayed with cooking spray. Into the onion mixture stir in cooked chopped chicken, rice that you have cooked, soups, sour cream, salt, pepper and 3 cups of cheese mixing to combine. Pour into the baking dish and top with breadcrumbs. Bake for about 35 to 40 minutes, remove and sprinkle on remaining 1 cup cheese spreading evenly and almonds, baking to melt cheese. Place under broiler for just a couple of minutes, watching carefully so as not to burn. Serve with a vegetable and hot rolls.
Asian Style Sweet and Sour Meatballs
2 lbs. ground turkey meat, use the brown not white or you can use ground beef
2 Tbl. toasted sesame oil
1 small red onion, diced
1 small red bell pepper, seeded and diced
2 garlic cloves, minced
2 tsp. fresh ginger, peeled and grated
1/2 cup ketchup
2 Tbl. Hoisin sauce
1 egg, whisked
Panko breadcrumbs
2 Tbl. Sriracha sauce
2 Tbl. oyster sauce
2 tsp. Worcestershire sauce
Into a saute pan add drizzle of oil and add onions cooking and stirring a few minutes, then add garlic, ginger and bell pepper cooking to soften, remove from burner and cool slightly. Into a bowl add ground turkey and cooked onion mixture stirring to combine, stir in sesame oil, egg and breadcrumbs you want a mixture that isn't too wet. Form meat into 1-inch balls. Heat a large saute pan and drizzle in a touch of oil, add meatballs and cook to browned and cooked through about 7 to 8 minutes. Remove meatballs from pan to a plate. Into the pan add 1/4 cup water, ketchup, Sriracha, Hoisin, oyster sauce, Worcestershire sauce bringing to a boil. Return meatballs to pan, cover and reduce to simmer cooking about 5 minutes. You can serve these with steamed rice, Asian pasta, mashed potatoes with scallions mixed in, on a roll for sandwiches.
Easy Fast Savory Fish Curry
2 lbs. boneless, skinless halibut or cod fillets, cut into 1-inch pieces
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and grated
3 tsp. curry powder or paste
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground turmeric
3 Tbl. white wine vinegar
2 small green chilies, thinly sliced
1 can coconut milk
Fresh cilantro, chopped (garnish)
Fresh scallions, thinly sliced on diagonal including green part
Cooked long grain white rice or brown rice if desired (keep warmed)
Into a bowl add fish pieces and toss with lemon juice, cover and refrigerate about 20 minutes. Into a large Dutch oven, add a drizzle of oil and add onion cooking to soften, stir in garlic and ginger cooking a few more minutes. Add spices and cook stirring about 1 minute to fragrant. Add vinegar, coconut milk and chilies simmering about 10 minutes. Add the fish and simmer about 10 minutes, taste and adjust flavorings. Into each serving bowl add some cooked rice and top with fish curry, garnish with cilantro and scallions.
Desserts - very quick, delicious and easy
Take some fresh berries place into a bowl with a little sweeter and toss. Pile into bowls and top with freshly whipped cream or ice cream. Slice pieces of prepared pound cake place into bowls and drizzle with a little honey and add sliced oranges. Cut up chocolate brownies place into bowls, top with prepared cherry pie filling (good quality) add some freshly whipped cream and chocolate shavings. Purchase store bought angel food cake, slice and top with frozen defrosted sweetened strawberries and fresh whipped cream. Place your favorite yogurt into dishes drizzle with honey and add some toasted pecans. Mash some fresh raspberries and stir into prepared applesauce for a refreshing easy dessert.
Bon Appetit
"Stand fast in the Lord." - Philippians 4:1
"Great is the Lord, and greatly to be praised." - Psalm 48:1
"The love of God has been poured out in our hearts by the Holy Spirit
who was given to us." - Romans 5:5
"Every good gift and every perfect gift is from above." - James 1:17
"Let your requests be made known to God; and the peace of God….will guard
your hearts and minds." - Philippians 4:7
