One year when my parents and Jerry's mom were still alive and our daughter was young we rented a nice large cabin up in Julian, CA in the winter (4-days) when there was actually snow on the ground. We also invited a couple we have been friends with for years and they brought their feisty little dog. Our daughter, being an only child was always allowed to bring along a friend too. We all had the best time, walking around the little town of Julian, eating their world famous apple pies (well maybe not world famous, but at least S. CA famous.) Going to the local Christmas craft sale. We would sit by the roaring fire in the evening playing board games (no TV in this place), reading, drinking wine, listening to music and dancing. Of course there was lots of freshly popped popcorn too. The girls made some Christmas crafts from items they found, such as pine cones. The cabin had numerous bedrooms, a large living room with a huge stone fireplace, good size kitchen, etc. We all contributed to the meals and wow did we create some delicious cozy dining experiences. My mom, Dorothy was always a fantastic cook! I will always cherish those memories when we were able to have my parents/Jerry's mom with us.
I dedicate this blog post to all the amazing outstanding doctors, nurses and staff at Scripps La Jolla (Anderson Building)
I hope you enjoy the recipes listed below and remember all eggs will be large unless otherwise noted. Also, in some of the recipes where I say use chicken breasts (my favorite) if you don't like them as much as I do, feel free to substitute bone-in, skin-on or boneless, skinless chicken thighs.
Wishing you a very Merry Christmas and a Blessed Happy New Year!
2020, can you believe it's almost here, how time does fly!
Louisiana Red Beans and Rice - both my husband and I love to eat this meal!! I'm making myself hungry just thinking about it. Note: before making beans have to soak overnight
1 lb. dried red kidney beans, rinsed and sorted over
3 Tbl. bacon grease
1/4 cup ham, chopped (good quality ham)
1 large yellow onion, chopped
4 celery stalks, chopped
1 large green bell pepper, seeded and chopped
salt and freshly ground black pepper
Tabasco
3 bay leaves
3 Tbl. fresh parsley, chopped
2 tsp. fresh thyme
1 lb. smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 lb. smoked ham hocks
5 garlic cloves, chopped
10 cups rich chicken stock
4 cups cooked white rice
4 scallions, thinly sliced including green part
Place the dried beans into a large pot and cover with water by 2-inches. Let soak overnight. Drain and set aside. Into a large Dutch oven heat bacon grease and add ham cooking and stirring about 1 minute. Add onions, celery and bell peppers. Season with salt, pepper and Tabasco cooking and stirring to soften veggies. Add bay leaves, parsley, thyme, sausage and ham hocks, cooking and stirring to brown sausage and hocks, about 5 minutes. Add garlic and cook about 1 minutes. Add soaked drained beans and chicken stock, stir to combine and bring to a boil. Reduce to simmer, cook uncovered stirring occasionally cooking about 2 1/2 hours until beans are tender. If at any time beans become too thick and dry add more stock about 1/4 cup at a time. Remove from heat and with back of a heavy spoon mash about 1/4 of the beans against side of pot. Continue cooking about 20 more minutes until creamy. Remove from heat and remove bay leaves. Remove ham hock and take off any meat, discard hock and place ham meat back into pot, stir. To serve; add ladles to serving bowl, top with good scoop of rice and garnish with scallions. Serve with Tabasco on side, hot crusty French bread and a salad.
Creamy Rich Loaded Potato Soup
1/2 lb. thick cut bacon, sliced
1 large sweet onion, chopped
1 garlic clove, minced
3 Tbl. all purpose flour
32 oz. rich chicken stock
3 lbs. Yukon Gold potatoes, large chunks, peeled
2 cups sharp Cheddar cheese, shredded
2 cups whole milk
1/2 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, to taste
6 Scallions, chopped including green part (divided)
Into a large Dutch oven add bacon and cook to browned and crisp, remove to paper towels. Leave a couple of tablespoonfuls of bacon fat in pan. Add onions and cook stirring a few minutes, add garlic and cook stirring about 1 minute. Whisk in flour and cook whisking 1 minute. Whisk in stock to smooth, add potatoes bring to a boil and simmer to soften about 25 minutes. Using a potato masher crush some of the potatoes. Stir in cheese to melt, add milk, cream, Tabasco. Taste and season with salt and pepper. Stir in half of the scallions and bacon, garnish bowls with remaining scallions and bacon.
Croque Monsieur - one of my all-time favorite sandwiches!! (this makes one sandwich on two slices of bread, but if you increase amounts you can make as many as desired)
1 Tbl. butter
1 Tbl. all purpose flour
1 cup warm milk
salt and freshly ground black pepper
tiny pinch of freshly ground nutmeg
1 cup Gruyere cheese, grated
Country style bread, sliced thickly into 2 pieces
3 Tbl. Dijon
6 oz. black forest ham, thinly slice (what I like)
1/3 cup freshly grated Parmesan cheese
fresh chopped parsley (garnish)
Into a saucepan melt butter and whisk in flour cooking and stirring about 2 minutes. Slowly whisk in milk and continue whisking to thicken sauce, remove from heat and stir in salt, pepper, nutmeg and Gruyere to melt cheese. Heat the broiler 6-inches from flame. Place the bread on baking sheet and lightly brush half of the bread with mustard, layer on ham. Spoon cheese sauce over bread and sprinkle on Parmesan. Broil until bubbly and lightly browned about 3 minutes. Sprinkle on a touch of fresh parsley and serve. A glass of nice white wine goes well with this sandwich.
Yogurt and Coconut Chicken
6 cups ruby red tomatoes, rough chopped
1 large red bell pepper, seeded and rough chopped
2 jalapenos, seeded and minced
1/2 cup extra virgin olive oil
2 large onions, chopped
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, minced
1 Tbl. red curry powder or curry paste
1 Tbl. ground cumin
1 tsp. turmeric
1/4 tsp. ground cardamon
salt and freshly ground black pepper
1 Tbl. tomato paste
1 cup plain Greek yogurt
2 large Yukon Gold potato, peeled and cut into 1-inch cubes
1 large carrot, peeled and sliced 1/4-inch thick rounds
2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
1 (14 oz.) can coconut milk
1 cup fresh cilantro, rough chopped (plus more for garnish)
Steamed rice, for serving
Into a blender add tomatoes, bell pepper and jalapenos and blend to almost smooth. Into a large Dutch oven add oil over medium heat. Add onion and cook stirring to soften, add garlic and cook stirring a minute. Add ginger, cumin, curry, turmeric and cardamon, season with salt and pepper, cooking and stirring about 1 minute. Add blended tomato mixture to pot and stir to combine. Stir in yogurt and tomato paste, cover and simmer 10 minutes. Add potato and carrot and cook stirring about 18 minutes. Add chicken, coconut milk and 1 cup cilantro stirring to combine, simmer about 20 minutes until chicken is done. Taste and season again with salt and pepper. Serve over rice and garnish with extra cilantro.
Gooey Chicken Enchiladas
2 Tbl. olive oil
1 medium white onion, diced
2 garlic cloves, finely minced
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1 (4 oz.) can diced green chiles
salt and freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
8 large flour tortillas
4 cups Mexican blend shredded cheese
Red enchilada sauce (homemade or good store brand)
Toppings; fresh cilantro chopped, red onions chopped, diced avocado, sour cream
Preheat oven to 350 degrees. Into a large saute pan add oil and onion cooking and stirring to soften, add garlic and cook a few minutes. Add chicken and chiles, season with salt and pepper cooking and stirring until chicken is cooked through. Add beans and stir to combine. Remove from heat. Place tortillas onto work surface, add sauce, chicken mixture and cheese. Roll up and place into a greased 13x9 baking dish. Continue making enchiladas and place into pan, pour over some more sauce and sprinkle on more cheese. Bake uncovered about 25 minutes until hot and bubbly. Remove from pan and add toppings.
Delicious Chicken and Herb Dumplings
1 Tbl. olive oil
6 bone-in, skin-on chicken thighs
salt and freshly ground black pepper
4 large celery stalks with tops
4 large carrots, peeled and chopped
2 onions, chopped
2 Tbl. fresh thyme leaves
2 garlic cloves, chopped
2 bay leaves
Dumplings
2 1/2 cups all purpose
1 Tbl. baking powder
1/2 tsp. baking soda
6 Tbl. unsalted butter, melted
3/4 cup buttermilk
2 Tbl. fresh parsley, chopped
1 Tbl. fresh chives, minced
2 scallions, finely chopped including green part
Into a large Dutch oven over medium high add oil. Season chicken with salt and pepper and place in pan browning on each side. Transfer to a plate. To the pot add the celery, carrots, onions, thyme and garlic cooking and stirring to soften. Add back chicken, bay leaves and 10 cups cold water. Bring to simmer and cook about 30 minutes, remove bay leaves and transfer chicken to a plate to cool. Shred the chicken and return to pot, discarding skin and bones (obviously.) Into a bowl whisk 1/2 cup flour, 2 cups of cooking liquid and some salt and pepper. Slowly whisk the flour mixture back into pot and simmer and slightly thickened about 10 minutes. Dumplings; into a bowl whisk the remaining 2 cups flour, baking powder, baking soda and some salt and pepper. Whisk in the butter, buttermilk, parsley, chives and scallions. Reduce heat to low and drop the dumplings into the broth in 8 large spoonfuls. simmer covered about 15 minutes. Serve with remaining parsley and yes you can serve right from the Dutch oven. Note; if you don't care for chicken thighs, use bone in, skin on chicken breasts or you a combo of both.
My Husband Jerry's Favorite Navy Bean Soup - Note: beans need to soak overnight
1 (16 oz.) package dried navy beans
4 cups cold water
2 cups rich chicken stock
1 large yellow onion, diced
2 carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 bay leaf
1/2 tsp. dried thyme
salt and freshly ground black pepper
Tabasco, to taste
1 Tbl. tomato paste
1 large meaty ham bone
Fresh parsley, chopped (garnish)
Soak beans overnight (see package instructions), drain and rinse in cold water, drain again. Add a drizzle of oil to pan and add onions, carrots and celery, cooking and stirring about 5 minutes, add garlic and cook 1 more minute. Stir in tomato paste and cook stirring 1 minute. Stir in stock, water, drained beans, thyme and some Tabasco to taste Bring to a boil, reduce to simmer and cook about 1 1/2 hours. Remove ham bone and shred any of the meat off bone and place back in pot, discard bone. Taste and season with salt and pepper. Garnish with parsley. Note; if at any time you feel the liquid is getting to dry add a little more water.
Creamy Chicken Lemon Picatta
1 lb. bucattini or spaghetti
1 lb. boneless, skinless chicken breasts, cut crosswise in half
salt and freshly ground black pepper
1/2 cup all purpose flour
4 Tbl. butter, divided
3 garlic cloves, minced
2 shallots, minced
3/4 cup rich chicken stock
1/4 cup dry white wine
1 large lemon, juiced and zested
1/2 cup heavy whipping cream
1/4 cup capers, drained
3 Tbl. freshly parsley, chopped
Into a large pot of boiling salted water add pasta and cook al dente, drain well. Season chicken with salt and pepper and dredge in flour. Into a large saute pan, add 2 Tbl. butter and drizzle of oil. Add chicken and cook to brown on each side, flipping once. Melt remaining 2 Tbl. butter and add garlic and shallots, cooking and stirring about 2 minutes. Stir in stock, wine, lemon juice and zest. Cook stirring until slightly reduced. Whisk in cream to slightly thickened about 4 minutes, taste and season with salt and pepper. Stir in capers. Pour pasta onto large serving platter, top with chicken and pour over sauce, garnish with parsley. Serve with hot crusty bread and a tossed salad, wine, well of course!
Quick Coq Au Vin
5 slices thick cut bacon, sliced
4 Tbl. olive oil
salt and freshly ground black pepper
1 large onion, diced
4 garlic cloves, minced
1 large sweet potato, peeled and cubed
2 medium carrots, peeled and chopped
2 Tbl. tomato paste
1 1/2 lbs. bone-in, skin-on chicken breasts
1 package cremini mushrooms, sliced in half
2 cups dry red wine
2 cups rich chicken stock
2 bay leaves
4 sprigs fresh thyme
1/2 cup fresh parsley, chopped
Mashed Potatoes
3 lbs. Yukon Gold potatoes, peeled and chopped
1 stick butter
3 garlic cloves, minced
salt and freshly ground black pepper
heavy whipping cream
Into a large Dutch oven add bacon and cook to browned, add onions, garlic, carrots and sweet potatoes. Cook stirring about 5 minutes, stir in tomato paste cook stirring for 1 minute. Remove veggies to a plate and add chicken, add more oil if needed. Season chicken with salt and pepper and cook on both sides to nicely brown. Remove chicken, add a touch more oil if needed add mushrooms and cook stirring a couple more minutes. Add red wine and stock, along with bay leaves and thyme, season with salt and pepper. Add veggies/bacon and chicken back to pot. Stir to combine, bring to boil, reduce to simmer for about 45 minutes. Remove bay leaves and thyme sprigs. Potatoes; while chicken is simmering, into a pot of boiling salted water add potatoes/garlic and cook about 20 minutes until tender, drain well. Pour back into pot. Add butter and mash well, season with salt and pepper, pour in enough cream to mash again. I don't like my potatoes too wet, so I use less cream then you might. Taste and adjust flavorings. I like to serve this meal on a large rimmed serving platter, add potatoes on one side and add chicken and some of the sauce on the other side, sprinkle with parsley. Pour any extra sauce into a bowl and serve alongside. Red wine, rolls and a tossed salad make a nice addition.
Simple and Satisfying Gooey Baked Mac and Cheese - who doesn't love this??
1 lb. package large elbow macaroni
1/2 stick unsalted butter
2 (12 oz.) cans evaporated milk
1/3 cup whipping cream
2 eggs
salt and freshly ground black pepper
Tabasco, to taste
2 cups Velveeta, cut into small pieces (e-gads you say, but yes, yes, yes)
2 cups Gruyere, grated
2 cups sharp Cheddar cheese, grated
3 scallions, minced including green part
8 slices thick cut bacon, sliced
Preheat oven to 375 degrees. If using the bacon add it to a saute pan and brown, remove to paper towels. Into a large pot of boiling salted water add pasta and cook al dente, drain well and return back to pot, add butter tossing to melt. Whisk together the milk, cream, eggs, salt, pepper, Tabasco into a bowl. Into a 13x9 baking pan spread 1/3 of the cooked pasta and top with a combo of 1/3 of all the cheeses and half of the bacon and scallions. Repeat with remaining pasta, cheese, bacon and scallions, then pour the milk mixture over the top. Bake about 30 minutes until bubbly, melted and golden.
Vegetarian Pad Thai - my husband and I eat lots of vegetarian and this is very good
12 oz. rice Pad Thai noodles
3 small zucchini
1 large red bell pepper
1 large yellow onion
2 large carrots, peeled
2 Tbl. vegetable oil
2 eggs, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs; cilantro and basil
4 scallions, thinly sliced on diagonal including green part
Sauce
3 Tbl. fish sauce
3 Tbl. brown sugar
3 Tbl. chicken stock or veggie stock
1 Tbl. soy sauce
1 tsp. chili paste (I like Sambal Oelek) or more to your taste
12 oz. rice Pad Thai noodles
3 small zucchini
1 large red bell pepper
1 large yellow onion
2 large carrots, peeled
2 Tbl. vegetable oil
2 eggs, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs; cilantro and basil
4 scallions, thinly sliced on diagonal including green part
Sauce
3 Tbl. fish sauce
3 Tbl. brown sugar
3 Tbl. chicken stock or veggie stock
1 Tbl. soy sauce
1 tsp. chili paste (I like Sambal Oelek) or more to your taste
Place uncooked noodles into a bowl of cold water to soak. Julienne the zucchini, bell pepper, onion and carrots. Into a bowl add sauce ingredients and whisk well to combine. Into a large wok or deep sided saute pan, add oil over medium high and add veggies stir frying about 3 minutes. Transfer to a plate. Add a splash more oil to pan and drain noodles. Add the noodles to hot pan and stir for for 1 minute, tossing with tongs. Add sauce and stir fry for about 2 minutes. Push pasta aside and pour in egg, let set for about 30 seconds then toss with tongs. Add back the vegetables and toss together, remove from heat stir in peanuts, herbs and half of scallions tossing to combine. Pour onto serving platter and garnish with remaining scallions.
Slow Cooker Pasta Sauce for Tagliatelle
2 Tbl. olive oil
4 lbs. bone in short ribs
salt and freshly ground black pepper
6 Tbl. butter
1/2 cup dry red wine
2 (28 oz.) cans whole tomatoes with juice, crushed with your hands
3/4 cup oil packed sun dried tomatoes, drain the oil
1 (6 oz.) can tomato paste
1 large sweet onion, finely chopped
5 garlic cloves, minced
1 large carrot, peeled and diced
good pinch red pepper flakes
2 tsp. dried basil
2 Tbl. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried thyme
4 Tbl. freshly grated Parmesan cheese
Fresh basil, rough chopped (garnish)
Into a large saute pan add oil along with the ribs you have sprinkled with salt and pepper. Sear on all sides and remove to slow cooker bowl. Into the same pan, add butter to melt, whisk butter and remove browned bits from bottom of pan. Pour all this over the ribs. To the slow cooker add the wine, tomatoes with juice, onions, garlic, carrot, basil, pepper flakes, parsley, all the dried herbs and season with salt and pepper. Cover and cook on low 8 hours stirring occasionally. Remove the ribs and shred with two forks. Return shredded meat to slow cooker with sauce. Stir in Parmesan cheese and fresh basil, taste and season again with salt and pepper if needed. Pasta; into a large pot of boiling salted water add pasta and cook al dente. Drain well. Pour pasta onto large rimmed serving platter and spoon over sauce, garnish with more basil and serve with Parmesan cheese. Hot crusty bread and a salad make great additions.
Cajun Chicken/Shrimp and Rice
Rice
1/2 cup wild rice
3/4 cup basmati rice
2 1/2 cups chicken stock
Chicken
1 1/2 lbs. boneless, skinless chicken breasts, cut into chunks
1 lb. large shrimp, cleaned and shelled
2 Tbl. olive oil
1 Tbl. Cajun seasoning
1 Tbl. creole seasoning
1/2 Tbl. brown sugar
1 tsp. sweet paprika
salt and freshly ground black pepper
Tabasco, to taste
1/2 tsp. dried thyme
2 Tbl. tamari
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium onion, chopped
3 garlic cloves, minced
1 (14 oz.) can whole tomatoes with juice, hand crushed
1/4 cup fresh parsley, chopped
Rice; into a saucepan add water and bring to a boil, add rice and some salt. Cover and turn to simmer cooking for about 20 minutes, remove lid and fluff rice with folk. Into a large saute pan, add 1 Tbl. oil. Into a small bowl combine Cajun seasonings, creole seasonings, brown sugar, salt, pepper, paprika and dried thyme. Add chicken to spice mixture and toss to coat. Place the chicken in pan in even layer and cook without stirring for about 4 minutes. Stir chicken, add Tamari and Tabasco, continue cooking about 5 more minutes so chicken is browned and cooked through. Remove chicken and set aside. Add remaining oil along with bell peppers, onion and garlic and shrimp cooking and stirring about 8 minutes to soften. Add chicken back and mix to combine. Stir in tomatoes and juice and simmer until most of the liquid is evaporated. Remove from heat and add the chicken to rice, toss to combine, taste and adjust flavorings. Pour onto serving platter and garnish with parsley. I usually need more Tabasco in mine and serve with hot crusty bread.
Rustic and Simple Slow Cooker Pork Stew
2 lbs. boneless pork shoulder, cut into 1-inch pieces
4 cups rich chicken stock
1 (28 oz.) can whole tomatoes, chopped (save juice)
6 garlic cloves, sliced
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
6 oz. small pasta
4 oz. baby spinach
1/2 cup freshly grated Parmesan cheese
Into a large saute pan, add good drizzle of oil. Season pork pieces with some salt and pepper and add to pan cooking and stirring to brown on all sides, remove from pan. Into a slow cooker bowl add browned pork pieces, stock, tomatoes and liquid, garlic, pepper flakes, cover and cook on high for 6 hours. Add the pasta, cover and cook about 10 minutes, add spinach, cover and cook about 2 minutes. Serve topped with Parmesan cheese and parsley. Also great served with some creamy mashed potatoes.
Delicious Indian Butter Chicken
1 1/2 sticks butter, divided
1 large sweet onion, diced
1 1/2 lbs. boneless skinless chicken breasts, cut into chunks
4 garlic cloves, minced
2 Tbl. garam masala
1 Tbl. cumin
1 Tbl. turmeric
1 Tbl. fresh ginger, finely chopped
salt and freshly ground black pepper
pinch of red pepper flakes
1 cup heavy whipping cream
1 (8 oz.) can tomato sauce
Basmati rice, cooked for serving
1/3 cup fresh cilantro, rough chop
To a large saute pan add 1/4 cup butter, onion and saute over medium high to soften, stirring occasionally. Add chicken and cook until done. Add garlic and cook stirring about 1 minute. Add garam masala, cumin, turmeric, ginger, salt, pepper and pepper flakes stirring to combine and spices become fragrant. Add 1 stick butter and melt stirring frequently. Add cream, tomato sauce and stir to combine cooking about 10 minutes and slightly thickened. Taste and adjust flavorings. Add cooked rice to serving platter and top with chicken and sauce. Garnish with cilantro. Serve with warm naan bread.
Spicy Seafood Chowder
1 large yellow onion, chopped
5 garlic cloves, minced
2 large ancho chiles, seeded and sliced
1 cup dry white wine
1 (28 oz.) can crushed tomatoes
1/2 cup whole milk
1/2 cup whipping cream
2 dozen small clams, scrubbed
salt and freshly ground black pepper
1 Tbl. smoked paprika
pinch of red pepper flakes
1 lb. Yukon Gold potatoes, peeled and cut into chunks
2 celery stalks, finely chopped
1 (10 oz.) package frozen corn (or you can use fresh off the cob)
1 lb. skinless halibut fillet cut into chunks
1 1/2 lbs. large cleaned shrimp
1/4 cup fresh parsley, chopped
Into a large Dutch oven add good drizzle of oil, along with onion and chiles, cooking and stirring a few minutes, add garlic and cook stirring. Add wine and cook to reduce by half. Add crushed tomatoes and 4 cups cold water, bring to a boil. Cook about 15 minutes, then stir in milk/cream. Working in batches, puree the soup in blender or you can keep on stove and use an immersion blender. Strain the soup into a heatproof bowl and rinse out the pot. Add 1 cup of water to pot along with clams, cover and cook on high about 8 minutes until clams open. Transfer clams to bowl, remove from shells. Pour the clam stock through a fine mesh sieve with some cheesecloth to remove any grit. Add the clam stock to soup in large bowl. Season soup with salt and pepper. Add another splash of oil to pot and add potatoes cooking and stirring a few minutes, stir in celery and corn. Add the paprika, red pepper flakes and cook stirring a few minutes. Add the soup and bring to a boil. Add the halibut and shrimp along with cooked shelled clams to soup and cook about 5 minutes, taste and add more salt and pepper if needed, add Tabasco to taste. Stir in fresh parsley. Serve with crusty bread.
Baked Chicken Zita
12 oz. zita pasta
3 boneless, skinless chicken breasts
1 1/2 cups mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves, rough chop, divided
3 Tbl. fresh parsley, chopped (garnish)
Sauce
2 Tbl. olive oil
1 medium yellow onion, finely chopped
1 small carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 Tbl. fresh parsley, chopped
3 garlic cloves, finely chopped
1 Tbl. Italian seasonings
pinch red pepper flakes
1/2 cup dry red wine
1 (28 oz.) can whole tomatoes with juice, hand crushed
1 tsp. tomato paste
salt and freshly ground black pepper
Sauce; into a Dutch oven add oil along with onion and cook stirring to soften, add garlic and cook stirring a few minutes, add carrot and celery, cook stirring a few minutes. Add tomato paste and cook stirring 1 minute, add red wine bring to a boil and let reduce about 2 minutes, turn to simmer add tomatoes and juice, taste and add salt and pepper. Chicken; season chicken with salt and pepper, add to a saute pan with a good drizzle of olive oil and cook chicken browning on each side and cooking through. Remove to cutting board and when cool enough, cut into pieces. Preheat oven to 350 degrees. Pasta; into a pot of boiling salted water add pasta and cook al dente. Drain well and return back to pot add cooked chicken and sauce, tossing to combine. Into a greased 13x9 baking dish add half of the mixture and sprinkle with 1 cup of mozzarella cheese and half of the Parmesan and half of basil. Layer remaining half of pasta mixture evenly on top and sprinkle with remaining 1/2 cup mozzarella cheese. Bake about 30 to 40 minutes until cheese is melting and lightly golden brown. Remove and sprinkle with remaining Parmesan, basil and parsley. Serve with hot crusty garlic bread and a salad.
Asian Spicy and Sweet Pork Meatballs
1 1/2 lbs. ground pork (I like the natural type with no added salt, etc.)
1/2 cup Panko breadcrumbs (heaping 1/2 cup)
1 egg, lightly beaten
salt and freshly ground black pepper
2 Tbl. toasted sesame oil
2 tsp. fresh ginger, finely chopped, divided
1 cup hoisin sauce
3 Tbl. Sambal Oelek
2 Tbl. rice vinegar
2 Tbl soy sauce
2 tsp. sesame seeds, lightly toasted
3 scallions, minced including green part
Steamed rice (for serving)
Into a large bowl add pork, panko, egg, 1/4 cup scallions, 1 Tbl. oil, 1 tsp. ginger. Gently mix with hands to combine. Form into 32 (1-inch) meatballs. Into a large Dutch oven add some vegetable oil along with some of the meatballs (cook in batches) until browned on all sides, remove to plate and continue cooking all the meatballs. Add all browned meatballs back to pot. Into a bowl whisk the hoisin, Sambal Oelek, vinegar, soy and 1 Tbl. sesame oil and 1 tsp. ginger. Pour the sauce over meatballs and cook on medium covered for about 20 minutes. Pour the cooked rice onto large serving platter and with a slotted spoon place meatballs on top of cooked rice. Skim any fat from sauce and with a large ladle spoon a little of the sauce over meatballs, garnish with sesame seeds and scallions. Extra sauce, serve in a bowl on side.
Moussaka - one of my very favorite meals!
3 lbs. eggplant
3 Tbl. olive oil
Meat Sauce
2 Tbl. olive oil
1 large onion, diced
4 garlic cloves, chopped
2 lbs. ground lamb or you can use beef, also ground turkey (I use lamb or turkey or combo of both)
1 1/2 cups diced tomatoes with juice
2 Tbl. tomato paste
1/2 cup white wine
3 Tbl. fresh parsley, chopped
1 tsp. sugar
1/2 tsp. ground cinnamon
salt and freshly ground black pepper
Bechamel Sauce
3 Tbl. butter
4 Tbl. all purpose flour (or use GF flour)
2 cups whole milk
1/2 tsp. freshly grated nutmeg
salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Preheat oven to 400 degrees. Cut eggplant into 1/4-inch thick disks and sprinkle with salt, let stand in colander for about 45 minutes. Rinse well and pat dry with paper towels. Brush each side with olive oil. Place on a greased sheet pan and roast about 30 minutes. Reduce oven temperature to 350 degrees. Meat sauce; into a large saute pan, add oil along with onions and cook stirring a few minutes, add garlic and cook for a minute. Add meat and brown stirring to cook through. Drain any fat. Add tomato paste cooking and stirring 1 minute. Add remaining meat sauce ingredients, stir and cover simmering for about 20 minutes. Bechamel; into a saucepan, melt butter whisk in flour and whisk cooking for about 2 minutes. Whisk in 1 cup milk whisking well and whisk in remaining cup stirring constantly, bring to a boil let simmer about 2 minutes. Remove from heat and add nutmeg, 2 Tbl. cheese, salt and pepper. Set aside. Into a bowl beat the egg. Divide eggplant slices. Into a 13x9 baking pan add one layer of eggplant, half of meat sauce, another layer of eggplant and remaining meat sauce. Add the third layer of eggplant. Whisk the beaten egg into bechamel sauce to smooth. Spread sauce over top of eggplant and sprinkle on remaining cheese and place in 350 degree oven for 1 hour. Remove and let rest about 10 minutes before slicing into.
Roasted Stuffed Chicken with Roasted Potatoes
Potatoes
1 1/2 lbs. small red potatoes, halved
4 Tbl. olive oil
salt and freshly ground black pepper
2 garlic cloves, minced
1 fresh lemon, zested
Chicken
6 bone-in, skin-on chicken breasts
1/2 cup walnuts, lightly toasted
1 cup fresh basil
1 garlic clove, minced
1 Tbl. olive oil
6 oz. brie, cubed
2 oz. cream cheese
1 egg
salt and freshly ground black pepper
pinch red pepper flakes
3/4 cup apricot preserves (good quality)
1 Tbl. balsamic vinegar
Preheat oven to 400 degrees. To a sheet pan with sides add potatoes and drizzle with olive oil, season with salt, pepper, garlic and lemon zest, tossing to combine. Roast about 10 minutes. Chicken; place walnuts, basil and garlic into a food processor and slowly add the olive oil until mixture becomes paste like. Add the brie, cream cheese and egg to food processor and pulse to mix well. Season with salt and pepper. Gently pull the skin from chicken and spread about 2 Tbl. of mixture under skin of each breasts. Remove sheet pan with potatoes from oven and push to one side. Place the chicken on pan. Into a bowl mix the apricot preserves, balsamic and 1 Tbl. olive oil. Brush the mixture over the chicken breasts. Place pan back into oven and roast about 40 minutes until chicken is cooked through and potatoes are golden brown. If potatoes are cooking to fast you can remove them to a bowl and tent with fol. To serve; pour potatoes onto serving platter and add chicken, garnish with fresh basil.
1 tsp. oregano
1/2 tsp. dried thyme
4 Tbl. freshly grated Parmesan cheese
Fresh basil, rough chopped (garnish)
Into a large saute pan add oil along with the ribs you have sprinkled with salt and pepper. Sear on all sides and remove to slow cooker bowl. Into the same pan, add butter to melt, whisk butter and remove browned bits from bottom of pan. Pour all this over the ribs. To the slow cooker add the wine, tomatoes with juice, onions, garlic, carrot, basil, pepper flakes, parsley, all the dried herbs and season with salt and pepper. Cover and cook on low 8 hours stirring occasionally. Remove the ribs and shred with two forks. Return shredded meat to slow cooker with sauce. Stir in Parmesan cheese and fresh basil, taste and season again with salt and pepper if needed. Pasta; into a large pot of boiling salted water add pasta and cook al dente. Drain well. Pour pasta onto large rimmed serving platter and spoon over sauce, garnish with more basil and serve with Parmesan cheese. Hot crusty bread and a salad make great additions.
Cajun Chicken/Shrimp and Rice
Rice
1/2 cup wild rice
3/4 cup basmati rice
2 1/2 cups chicken stock
Chicken
1 1/2 lbs. boneless, skinless chicken breasts, cut into chunks
1 lb. large shrimp, cleaned and shelled
2 Tbl. olive oil
1 Tbl. Cajun seasoning
1 Tbl. creole seasoning
1/2 Tbl. brown sugar
1 tsp. sweet paprika
salt and freshly ground black pepper
Tabasco, to taste
1/2 tsp. dried thyme
2 Tbl. tamari
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium onion, chopped
3 garlic cloves, minced
1 (14 oz.) can whole tomatoes with juice, hand crushed
1/4 cup fresh parsley, chopped
Rice; into a saucepan add water and bring to a boil, add rice and some salt. Cover and turn to simmer cooking for about 20 minutes, remove lid and fluff rice with folk. Into a large saute pan, add 1 Tbl. oil. Into a small bowl combine Cajun seasonings, creole seasonings, brown sugar, salt, pepper, paprika and dried thyme. Add chicken to spice mixture and toss to coat. Place the chicken in pan in even layer and cook without stirring for about 4 minutes. Stir chicken, add Tamari and Tabasco, continue cooking about 5 more minutes so chicken is browned and cooked through. Remove chicken and set aside. Add remaining oil along with bell peppers, onion and garlic and shrimp cooking and stirring about 8 minutes to soften. Add chicken back and mix to combine. Stir in tomatoes and juice and simmer until most of the liquid is evaporated. Remove from heat and add the chicken to rice, toss to combine, taste and adjust flavorings. Pour onto serving platter and garnish with parsley. I usually need more Tabasco in mine and serve with hot crusty bread.
Rustic and Simple Slow Cooker Pork Stew
2 lbs. boneless pork shoulder, cut into 1-inch pieces
4 cups rich chicken stock
1 (28 oz.) can whole tomatoes, chopped (save juice)
6 garlic cloves, sliced
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
6 oz. small pasta
4 oz. baby spinach
1/2 cup freshly grated Parmesan cheese
Into a large saute pan, add good drizzle of oil. Season pork pieces with some salt and pepper and add to pan cooking and stirring to brown on all sides, remove from pan. Into a slow cooker bowl add browned pork pieces, stock, tomatoes and liquid, garlic, pepper flakes, cover and cook on high for 6 hours. Add the pasta, cover and cook about 10 minutes, add spinach, cover and cook about 2 minutes. Serve topped with Parmesan cheese and parsley. Also great served with some creamy mashed potatoes.
Delicious Indian Butter Chicken
1 1/2 sticks butter, divided
1 large sweet onion, diced
1 1/2 lbs. boneless skinless chicken breasts, cut into chunks
4 garlic cloves, minced
2 Tbl. garam masala
1 Tbl. cumin
1 Tbl. turmeric
1 Tbl. fresh ginger, finely chopped
salt and freshly ground black pepper
pinch of red pepper flakes
1 cup heavy whipping cream
1 (8 oz.) can tomato sauce
Basmati rice, cooked for serving
1/3 cup fresh cilantro, rough chop
To a large saute pan add 1/4 cup butter, onion and saute over medium high to soften, stirring occasionally. Add chicken and cook until done. Add garlic and cook stirring about 1 minute. Add garam masala, cumin, turmeric, ginger, salt, pepper and pepper flakes stirring to combine and spices become fragrant. Add 1 stick butter and melt stirring frequently. Add cream, tomato sauce and stir to combine cooking about 10 minutes and slightly thickened. Taste and adjust flavorings. Add cooked rice to serving platter and top with chicken and sauce. Garnish with cilantro. Serve with warm naan bread.
Spicy Seafood Chowder
1 large yellow onion, chopped
5 garlic cloves, minced
2 large ancho chiles, seeded and sliced
1 cup dry white wine
1 (28 oz.) can crushed tomatoes
1/2 cup whole milk
1/2 cup whipping cream
2 dozen small clams, scrubbed
salt and freshly ground black pepper
1 Tbl. smoked paprika
pinch of red pepper flakes
1 lb. Yukon Gold potatoes, peeled and cut into chunks
2 celery stalks, finely chopped
1 (10 oz.) package frozen corn (or you can use fresh off the cob)
1 lb. skinless halibut fillet cut into chunks
1 1/2 lbs. large cleaned shrimp
1/4 cup fresh parsley, chopped
Into a large Dutch oven add good drizzle of oil, along with onion and chiles, cooking and stirring a few minutes, add garlic and cook stirring. Add wine and cook to reduce by half. Add crushed tomatoes and 4 cups cold water, bring to a boil. Cook about 15 minutes, then stir in milk/cream. Working in batches, puree the soup in blender or you can keep on stove and use an immersion blender. Strain the soup into a heatproof bowl and rinse out the pot. Add 1 cup of water to pot along with clams, cover and cook on high about 8 minutes until clams open. Transfer clams to bowl, remove from shells. Pour the clam stock through a fine mesh sieve with some cheesecloth to remove any grit. Add the clam stock to soup in large bowl. Season soup with salt and pepper. Add another splash of oil to pot and add potatoes cooking and stirring a few minutes, stir in celery and corn. Add the paprika, red pepper flakes and cook stirring a few minutes. Add the soup and bring to a boil. Add the halibut and shrimp along with cooked shelled clams to soup and cook about 5 minutes, taste and add more salt and pepper if needed, add Tabasco to taste. Stir in fresh parsley. Serve with crusty bread.
Baked Chicken Zita
12 oz. zita pasta
3 boneless, skinless chicken breasts
1 1/2 cups mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves, rough chop, divided
3 Tbl. fresh parsley, chopped (garnish)
Sauce
2 Tbl. olive oil
1 medium yellow onion, finely chopped
1 small carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 Tbl. fresh parsley, chopped
3 garlic cloves, finely chopped
1 Tbl. Italian seasonings
pinch red pepper flakes
1/2 cup dry red wine
1 (28 oz.) can whole tomatoes with juice, hand crushed
1 tsp. tomato paste
salt and freshly ground black pepper
Sauce; into a Dutch oven add oil along with onion and cook stirring to soften, add garlic and cook stirring a few minutes, add carrot and celery, cook stirring a few minutes. Add tomato paste and cook stirring 1 minute, add red wine bring to a boil and let reduce about 2 minutes, turn to simmer add tomatoes and juice, taste and add salt and pepper. Chicken; season chicken with salt and pepper, add to a saute pan with a good drizzle of olive oil and cook chicken browning on each side and cooking through. Remove to cutting board and when cool enough, cut into pieces. Preheat oven to 350 degrees. Pasta; into a pot of boiling salted water add pasta and cook al dente. Drain well and return back to pot add cooked chicken and sauce, tossing to combine. Into a greased 13x9 baking dish add half of the mixture and sprinkle with 1 cup of mozzarella cheese and half of the Parmesan and half of basil. Layer remaining half of pasta mixture evenly on top and sprinkle with remaining 1/2 cup mozzarella cheese. Bake about 30 to 40 minutes until cheese is melting and lightly golden brown. Remove and sprinkle with remaining Parmesan, basil and parsley. Serve with hot crusty garlic bread and a salad.
Asian Spicy and Sweet Pork Meatballs
1 1/2 lbs. ground pork (I like the natural type with no added salt, etc.)
1/2 cup Panko breadcrumbs (heaping 1/2 cup)
1 egg, lightly beaten
salt and freshly ground black pepper
2 Tbl. toasted sesame oil
2 tsp. fresh ginger, finely chopped, divided
1 cup hoisin sauce
3 Tbl. Sambal Oelek
2 Tbl. rice vinegar
2 Tbl soy sauce
2 tsp. sesame seeds, lightly toasted
3 scallions, minced including green part
Steamed rice (for serving)
Into a large bowl add pork, panko, egg, 1/4 cup scallions, 1 Tbl. oil, 1 tsp. ginger. Gently mix with hands to combine. Form into 32 (1-inch) meatballs. Into a large Dutch oven add some vegetable oil along with some of the meatballs (cook in batches) until browned on all sides, remove to plate and continue cooking all the meatballs. Add all browned meatballs back to pot. Into a bowl whisk the hoisin, Sambal Oelek, vinegar, soy and 1 Tbl. sesame oil and 1 tsp. ginger. Pour the sauce over meatballs and cook on medium covered for about 20 minutes. Pour the cooked rice onto large serving platter and with a slotted spoon place meatballs on top of cooked rice. Skim any fat from sauce and with a large ladle spoon a little of the sauce over meatballs, garnish with sesame seeds and scallions. Extra sauce, serve in a bowl on side.
Moussaka - one of my very favorite meals!
3 lbs. eggplant
3 Tbl. olive oil
Meat Sauce
2 Tbl. olive oil
1 large onion, diced
4 garlic cloves, chopped
2 lbs. ground lamb or you can use beef, also ground turkey (I use lamb or turkey or combo of both)
1 1/2 cups diced tomatoes with juice
2 Tbl. tomato paste
1/2 cup white wine
3 Tbl. fresh parsley, chopped
1 tsp. sugar
1/2 tsp. ground cinnamon
salt and freshly ground black pepper
Bechamel Sauce
3 Tbl. butter
4 Tbl. all purpose flour (or use GF flour)
2 cups whole milk
1/2 tsp. freshly grated nutmeg
salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Preheat oven to 400 degrees. Cut eggplant into 1/4-inch thick disks and sprinkle with salt, let stand in colander for about 45 minutes. Rinse well and pat dry with paper towels. Brush each side with olive oil. Place on a greased sheet pan and roast about 30 minutes. Reduce oven temperature to 350 degrees. Meat sauce; into a large saute pan, add oil along with onions and cook stirring a few minutes, add garlic and cook for a minute. Add meat and brown stirring to cook through. Drain any fat. Add tomato paste cooking and stirring 1 minute. Add remaining meat sauce ingredients, stir and cover simmering for about 20 minutes. Bechamel; into a saucepan, melt butter whisk in flour and whisk cooking for about 2 minutes. Whisk in 1 cup milk whisking well and whisk in remaining cup stirring constantly, bring to a boil let simmer about 2 minutes. Remove from heat and add nutmeg, 2 Tbl. cheese, salt and pepper. Set aside. Into a bowl beat the egg. Divide eggplant slices. Into a 13x9 baking pan add one layer of eggplant, half of meat sauce, another layer of eggplant and remaining meat sauce. Add the third layer of eggplant. Whisk the beaten egg into bechamel sauce to smooth. Spread sauce over top of eggplant and sprinkle on remaining cheese and place in 350 degree oven for 1 hour. Remove and let rest about 10 minutes before slicing into.
Roasted Stuffed Chicken with Roasted Potatoes
Potatoes
1 1/2 lbs. small red potatoes, halved
4 Tbl. olive oil
salt and freshly ground black pepper
2 garlic cloves, minced
1 fresh lemon, zested
Chicken
6 bone-in, skin-on chicken breasts
1/2 cup walnuts, lightly toasted
1 cup fresh basil
1 garlic clove, minced
1 Tbl. olive oil
6 oz. brie, cubed
2 oz. cream cheese
1 egg
salt and freshly ground black pepper
pinch red pepper flakes
3/4 cup apricot preserves (good quality)
1 Tbl. balsamic vinegar
Preheat oven to 400 degrees. To a sheet pan with sides add potatoes and drizzle with olive oil, season with salt, pepper, garlic and lemon zest, tossing to combine. Roast about 10 minutes. Chicken; place walnuts, basil and garlic into a food processor and slowly add the olive oil until mixture becomes paste like. Add the brie, cream cheese and egg to food processor and pulse to mix well. Season with salt and pepper. Gently pull the skin from chicken and spread about 2 Tbl. of mixture under skin of each breasts. Remove sheet pan with potatoes from oven and push to one side. Place the chicken on pan. Into a bowl mix the apricot preserves, balsamic and 1 Tbl. olive oil. Brush the mixture over the chicken breasts. Place pan back into oven and roast about 40 minutes until chicken is cooked through and potatoes are golden brown. If potatoes are cooking to fast you can remove them to a bowl and tent with fol. To serve; pour potatoes onto serving platter and add chicken, garnish with fresh basil.
Creamy Seafood and Corn Chowder - one of our favorite soups
1 large onion, chopped
3 Tbl. butter
3 garlic cloves, minced
salt and freshly ground black pepper
1/4 cup all purpose flour
1 1/2 lbs. red skinned potatoes, chopped
1 1/2 cups frozen corn (or you can use fresh off the cob)
2 cups clam juice
2 cups milk
1 tsp. dried thyme, crushed
1 lb. scallops
1 1/2 lbs. large cleaned and peeled shrimp
2 cups lump crab meat, picked over
Tabasco
1 cup heavy whipping cream
Fresh parsley, chopped and fresh scallions chopped including green part (garnish)
Into a large pot add butter and drizzle of oil along with onion cooking and stirring to soften, stir in garlic and cook a few minutes. Whisk in flour and cook stirring for 1 minute. Whisk in clam juice, milk, thyme, Tabasco. Stir in potatoes and corn cooking to soften potatoes about 15 minutes, add scallops and cook a few minutes, add shrimp and cook for about 3 minutes until they turn pink, stir in cream and cook about 10 minutes. Taste and adjust flavorings, I always like more Tabasco. Stir in some of the chopped parsley and scallions, stir in crab gently to heat though. To serve; add to bowls and garnish with more parsley and scallions, serve with crusty bread.
Southern Fried Chicken (serve with mashed potatoes and collards) yummm
1 whole chicken, cut into pieces, rinsed in cold water and cleaned
Tabasco, I personally like a lot of in the marinade
4 garlic cloves, crushed
4 cups buttermilk
Coating
3 cups all purpose flour
1 cup cornstarch
1 Tbl. sweet paprika
2 Tbl. garlic powder
2 Tbl. onion powder
1 tsp. cayenne
salt and freshly ground black pepper
4 cups peanut oil (cooks at high temp without chance of burning chicken)
First read all instructions before proceeding. Place chicken into a large bowl, add buttermilk, crushed garlic and Tabasco, stirring to combine and coat chicken. Cover and refrigerate overnight. Next day; into a large bowl whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and pepper. Remove chicken pieces from buttermilk then dredge into flour mixture shaking off any excess flour. Double dip the chicken in remaining buttermilk (add more if needed) then back into flour mixture, shaking off excess. Let the chicken rest on cooling rack over a sheet pan for about 15 minutes. Into a deep cast iron skillet heat oil to 375 degrees. Using tongs carefully and slowly place the chicken into hot oil, do not overcrowd and work in batches. Fry to golden brown turning every 15 minutes, depending on size of pieces. Chicken is done when no longer pink and juices run clear. Drain chicken on paper towels, then transfer to wire rack set over a rimmed baking sheet. Repeat with remaining chicken pieces. Note; you can turn oven on to warm and keep chicken that you have fried in oven while finishing remaining chicken.
Southern Fried Chicken (serve with mashed potatoes and collards) yummm
1 whole chicken, cut into pieces, rinsed in cold water and cleaned
Tabasco, I personally like a lot of in the marinade
4 garlic cloves, crushed
4 cups buttermilk
Coating
3 cups all purpose flour
1 cup cornstarch
1 Tbl. sweet paprika
2 Tbl. garlic powder
2 Tbl. onion powder
1 tsp. cayenne
salt and freshly ground black pepper
4 cups peanut oil (cooks at high temp without chance of burning chicken)
First read all instructions before proceeding. Place chicken into a large bowl, add buttermilk, crushed garlic and Tabasco, stirring to combine and coat chicken. Cover and refrigerate overnight. Next day; into a large bowl whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and pepper. Remove chicken pieces from buttermilk then dredge into flour mixture shaking off any excess flour. Double dip the chicken in remaining buttermilk (add more if needed) then back into flour mixture, shaking off excess. Let the chicken rest on cooling rack over a sheet pan for about 15 minutes. Into a deep cast iron skillet heat oil to 375 degrees. Using tongs carefully and slowly place the chicken into hot oil, do not overcrowd and work in batches. Fry to golden brown turning every 15 minutes, depending on size of pieces. Chicken is done when no longer pink and juices run clear. Drain chicken on paper towels, then transfer to wire rack set over a rimmed baking sheet. Repeat with remaining chicken pieces. Note; you can turn oven on to warm and keep chicken that you have fried in oven while finishing remaining chicken.
Italian Sausage and Tortellini Soup
1 lb. sweet Italian sausage, casings removed
1 large onion, chopped
3 garlic cloves, minced
5 cups rich chicken stock (Note: you can use beef stock, we just don't eat beef)
1 (14 oz.) can diced tomatoes with juice
1 (8 oz.) can tomato sauce
1 large zucchini, sliced
1 large carrot, peeled and thinly sliced
3 celery stalks, sliced
1 large green bell pepper, seeds removed and diced
1/4 cup dry red wine
1 tsp. dried basil
1/2 tsp. dried oregano, crushed
10 oz. cheese tortellini
Freshly grated Parmesan cheese
Into a large Dutch oven add good drizzle of olive oil along with sausage chopping (or you can use a potato masher), add onion cooking and stirring to soften, add garlic and cook a couple of minutes. Add zucchini, carrot, celery, green pepper, wine, basil and oregano stirring to combine. Add stock, tomatoes with juice and bring to a boil, add pasta and cook about 10 minutes until cooked through. Stir in some of the Parmesan cheese. To serve; ladle in bowls and sprinkle on some more cheese. Serve with garlic bread and a tossed salad.
Cajun Shrimp, Sausage and Pasta
1 lb. large shrimp, peeled, cleaned and tails removed
1/2 lb. andouille sausage, sliced
2 Tbl. cajun/creole spice mix
1/2 medium onion, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 tsp. dried thyme
1 tsp. smoked paprika
1 Tbl. Cajun/creole spice mix
1 tsp. brown sugar
2 garlic cloves, minced
1/2 cup crushed tomatoes
3/4 cup rich chicken stock
1 tsp. Worcestershire sauce
3/4 cup heavy whipping cream
12 oz. fettuccine
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 scallions, thinly sliced on diagonal including green part
Fresh parsley, chopped (garnish)
Into a pot of boiling salted water add pasta and cook al dente. Add shrimp to a bowl and toss with 2 Tbl. Cajun seasoning to coat. Heat a large saute pan over medium high and drizzle pan with oil. Add shrimp and cook about 2 minutes. Flip shrimp and cook another two minutes, remove to a plate. Drizzle in a touch more oil, add sausage and brown about 5 minutes. Remove to a plate. Lower heat in pan and add touch more oil along with onion, bell pepper, thyme, paprika, 1 Tbl. Cajun seasoning, brown sugar and a touch of salt. Cook stirring scraping up browned bits, add garlic and cook for about 1 minute. Add crushed tomatoes, stock, and Worcestershire sauce, bring to simmer stirring and scraping up bits from bottom of pan. Add cream and stir, then add in cooked drained pasta and cooked sausage stirring about 3 minutes. Add more stock if you require a touch more liquid. Taste and season with salt and pepper, add shrimp, scallions and half of the Parmesan stirring to combine. Pour onto a large rimmed serving platter add remaining cheese and parsley. Serve with crusty French bread.
Cajun Shrimp, Sausage and Pasta
1 lb. large shrimp, peeled, cleaned and tails removed
1/2 lb. andouille sausage, sliced
2 Tbl. cajun/creole spice mix
1/2 medium onion, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 tsp. dried thyme
1 tsp. smoked paprika
1 Tbl. Cajun/creole spice mix
1 tsp. brown sugar
2 garlic cloves, minced
1/2 cup crushed tomatoes
3/4 cup rich chicken stock
1 tsp. Worcestershire sauce
3/4 cup heavy whipping cream
12 oz. fettuccine
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 scallions, thinly sliced on diagonal including green part
Fresh parsley, chopped (garnish)
Into a pot of boiling salted water add pasta and cook al dente. Add shrimp to a bowl and toss with 2 Tbl. Cajun seasoning to coat. Heat a large saute pan over medium high and drizzle pan with oil. Add shrimp and cook about 2 minutes. Flip shrimp and cook another two minutes, remove to a plate. Drizzle in a touch more oil, add sausage and brown about 5 minutes. Remove to a plate. Lower heat in pan and add touch more oil along with onion, bell pepper, thyme, paprika, 1 Tbl. Cajun seasoning, brown sugar and a touch of salt. Cook stirring scraping up browned bits, add garlic and cook for about 1 minute. Add crushed tomatoes, stock, and Worcestershire sauce, bring to simmer stirring and scraping up bits from bottom of pan. Add cream and stir, then add in cooked drained pasta and cooked sausage stirring about 3 minutes. Add more stock if you require a touch more liquid. Taste and season with salt and pepper, add shrimp, scallions and half of the Parmesan stirring to combine. Pour onto a large rimmed serving platter add remaining cheese and parsley. Serve with crusty French bread.
Siracha chicken
2 lbs. boneless, skinless chicken thighs
2 scallions, chopped including green part (garnish)
2 Tbl. sesame seeds, lightly toasted (garnish)
Marinade
4 garlic cloves, minced
2 1/2 Tbl. soy sauce or Tamari
1 1/2 Tbl. honey
3 tsp. Siracha
1 tsp. sugar
1 tsp. toasted sesame oil
pinch of salt
Preheat oven to 400 degrees. Rinse chicken in cold water and pat dry with paper towels. Into a large bowl add all marinade ingredients whisking to combine. Add chicken and toss marinating about 30 minutes. Transfer chicken to a parchment lined baking sheet and drizzle some of the marinade including garlic over chicken. Cover with foil and bake about 20 minutes or until cooked through. Remove foil and spoon the drippings over chicken. Turn on broiler and place pan under broiler to char chicken, being careful to watch so you don't burn. Remove from heat, place on cutting board and slice into pieces. Place onto serving platter, garnish with scallions and sesame seeds.
Marinade
1/4 cup honey
3 garlic cloves, minced
2 Tbl. soy or Tamari
1 Tbl. seasoned rice vinegar
1 Tbl. sesame oil
1 Tbl. freshly grated ginger
1 tsp. Sriracha
freshly ground black pepper
2 lbs. fresh salmon
2 scallions, thinly sliced on diagonal including green part
1 tsp. sesame seeds, lightly toasted
Seamed rice (for serving)
Preheat oven to 375 degrees. Line baking sheet with large piece of foil, top with parchment paper. Into a bowl whisk the marinade ingredients. Place salmon onto baking sheet and fold up all 4 sides of the foil. Spoon marinade mixture over salmon and fold the sides of the foil over the salmon covering completely and sealing the packet closed. Place in oven and bake about 15 to 20 minutes. Open the packed and broil for about 3 minutes until caramelized and slightly charred. Remove to serving platter, garnish with scallions and sesame seeds. Serve with rice.
Creamy Chicken and Noodles - now I don't usually ever cook with canned soup, but my neighbor gave me some of this casserole the other evening and it was very tasty. I made it with a homemade sauce, vs. using canned soup, but for those of you who like canned soup this will work well for you, or do as I did and make a homemade sauce.
1 package thick egg noodles
2 sleeves Ritz buttery crackers, crushed
1 stick butter, melted and divided
1 can condensed cream of chicken soup (I would use low sodium)
1 cup sour cream
1/2 cup rich chicken stock
1 1/2 lbs. boneless, skinless chicken breasts
3 scallions, thinly sliced including green part, divided
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped (garnish)
Into a pot of boiling salted water add noodles and cook al dente, drain well. Into a saute pan add drizzle of oil, season chicken with a little salt and pepper. Add breasts to pan and cook browning on both sides and cook through. Remove to cutting board and cut into pieces. Into a large bowl add the soup, half of the melted butter, sour cream and whisk in the chicken stock. Stir in half of the scallions and the cooked chicken. Gently stir cooked egg noodles into sauce and chicken mixture. Pour into a lightly greased 13x9 casserole dish. Into a small bowl add crushed crackers and mix with remaining butter. Sprinkle the cracker mixture over top of casserole and bake about 40 minutes until lightly browned and bubbly. Remove and sprinkle on remaining scallions and parsley. Serve.
Delicious Beef Stew - now we don't eat beef, but my parents loved this when I made it for them. I make this stew and add pork when we eat it
1 1/2 lbs. beef stew meat, cut into 1-inch chunks (I use 2 1/2 lbs. boneless pork roast)
salt and freshly ground black pepper
6 Tbl. all purpose flour
1/2 tsp. smoked paprika
3 Tbl. tomato paste
3 garlic cloves, minced
2 cups dry red wine
2 cups rich beef stock (I use rich chicken stock)
2 tsp. fresh rosemary, minced and divided
2 bay leaves
4 large Yukon Gold potatoes, peeled and cut into chunks
1 large onion, chopped
4 large carrots, peeled and thickly sliced
1 Tbl. balsamic vinegar
2 Tbl. cold water
1 cup frozen peas
1 package pearl onions
Into a bowl add meat chunks, season with some salt and pepper and combine 4 Tbl. of the flour and paprika. Toss to combine. Into a large Dutch oven add good drizzle of oil along with meat cooking to brown. You will need to do this in batches, remove browned meat to plate and continue cooking. Stir in tomato paste and cook stirring 1 minute, add garlic and cook stirring. Add wine and bring to a boil, turn to simmer and reduce by half. Stir in stock, 1 tsp. rosemary and bay leaves. Bring to a boil, reduce, cover and cook about 1 1/2 hours. Add potatoes, onions, carrots, cover and simmer about 30 minutes. Remove bay leaves. Taste and adjust flavorings, adding more salt and pepper if needed. Into a small bowl add remaining 1/2 tsp. rosemary, 2 Tbl. flour, whisk in cold water and balsamic stirring to smooth. Stir into stew, bring to a boil, add onions cooking a couple of minutes to heat through, stir in peas. Serve with homemade warm dinner rolls.
Bon Appetit
The Word became flesh and made his dwelling among us. We have seen his glory, the glory of the one and only Son, who came from the Father, full of grace and truth. - John 1:14
For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord. - Romans 6:23
Here is a trustworthy saying that deserves full acceptance: Christ Jesus came into the world to save sinners—of whom I am the worst. But for that very reason I was shown mercy so that in me, the worst of sinners, Christ Jesus might display his immense patience as an example for those who would believe in him and receive eternal life.
Now to the King eternal, immortal, invisible, the only God,
be honor and glory forever and ever. Amen. - 1 Timothy 1;15-17
Therefore the Lord himself will give you a sign: The virgin will conceive and give birth to a son, and will call him Immanuel. - Isaiah 7:14
For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. - Isaiah 9:6
At one time we too were foolish, disobedient, deceived and enslaved by all kinds of passions and pleasures. We lived in malice and envy, being hated and hating one another. But when the kindness and love of God our Savior appeared, he saved us, not because of righteous things we had done, but because of his mercy. He saved us through the washing of rebirth and renewal by the Holy Spirit, whom he poured out on us generously through Jesus Christ our Savior, so that, having been justified by his grace, we might become heirs having the hope of eternal life. - Titus 3:3-7
When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them. But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen,
which were just as they had been told. - Luke 2:17-20
Rejoice greatly, Daughter Zion! Shout, Daughter Jerusalem! See, your king comes to you, righteous and victorious, lowly and riding on a donkey, on a colt,
the foal of a donkey. - Zechariah 9:9
For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. - John 3:16
And this is the testimony: God has given us eternal life,
and this life is in his Son. - 1 John 5;11
After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi from the east came to Jerusalem and asked, "Where is the one who has been born king of the Jews? We saw his star when it rose and have come to worship him." - Matthew 2:1-2
When they saw the star, they were overjoyed. - Matthew 2;10
The angel answered, "The Holy Spirit will come on you, and the power of the Most High will overshadow you. So the holy one to be born will be called the Son of God." - Luke 1:35
But the angel said to them, "Do not be afraid. I bring you good news that will cause great joy for all the people." - Luke 2;10
God exalted him to his own right hand as Prince and Savior that he might bring Israel to repentance and forgive their sins. - Acts 5:31
And being found in appearance as a man, he humbled himself by becoming obedient to death—even death on a cross! Therefore God exalted him to the highest place and gave him the name that is above every name, that at the name of Jesus every knee should bow, in heaven and on earth and under the earth. - Philippians 2:8-10
For the wages of sin is death, but the gift of God is eternal
life in Christ Jesus our Lord. - Romans 6;23
May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. - Romans 15:13
