Piquillo Pepper Chicken with Spanish Rice

Piquillo Pepper Chicken with Spanish Rice

 

3 C. chicken broth

1 small handful golden raisins

3 T. extra-virgin olive oil (EVOO)

1/2 tsp. turmeric

1 pinch saffron threads or 1 envelope saffron powder

1 1/2 C. white rice

4 skinless, boneless chicken breast halves (about 1 3/4 pounds)

 Salt and freshly ground pepper

4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced

1/2 C. dry sherry

2 T. butter, chilled and cut into pieces

1/2 C. chopped flat-leaf parsley (a generous handful)

1/2 C. sliced almonds, lightly toasted (a generous handful)

 

In a small saucepan, bring the broth, raisins, 1 T. EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes. While the rice cooks, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

Just Ducky Tub Cake

Just Ducky Tub Cake

2 3-ounce boxes of Berry Blue Jell-O gelatin

2 9- by 13-inch cakes

2 16-ounce tubs of white frosting

Licorice pipe

2 large marshmallows and 8 mini marshmallows

Decorators’ gel

1 or 2 small rubber ducks

 

Prepare both boxes of gelatin according to the Jiggler recipe on the packages. Pour the mixture into an 8-inch square pan and chill it. Halfway through the chilling time (about 45 to 50 minutes), whisk the gelatin vigorously to create ripples and bubbles, then let it finish chilling. Stack the cakes, spreading a thin coating of icing between them. Trim the corners to create more of a rounded tub shape. Next, carve out a 1 1/2-inch-deep basin, using a knife to first outline it and a spoon to scoop out the cake. Leave a 2-inch-wide border around the sides and end of the tub and a slightly wider border where the faucets will go. Frost the tub, including the walls but not the floor of the basin. Now, for a faucet, turn the licorice pipe upside down and insert the thin portion of the stem into the wall of the basin, as shown. For each faucet knob, use kitchen scissors to snip 4 V-shaped notches in the top of a regular-size marshmallow, then gently press a mini marshmallow into each notch, as shown. The freshly cut marshmallow surface will be sticky enough to keep the pieces in place. Place the knobs atop the cake and use decorators’ gel to label them H and C. and outline the bases. Spoon the Jiggler water into the basin and set the duck or ducks afloat.

 

Balsamic Chicken with Pesto Gravy & Bitter Greens

Balsamic Chicken with Pesto Gravy & Bitter Greens

 

2 chicken breasts

2 T. balsamic vinegar

2 T. extra-virgin olive oil (EVOO)

Salt and freshly ground black pepper

3 bunches arugula, thoroughly washed

Juice of 1/2 lemon

Parmigiano Reggiano shavings

2 T. butter

1 T. all-purpose flour

1 1/2 C. chicken stock

1/3 C. heavy cream or half-and-half

1/4 C. homemade or store-bought pesto

 

Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper. Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes. While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce. To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

 

1 loaf semolina or chewy bread, torn into large pieces

1/2 C. extra-virgin olive oil, divided

2 tsp. anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 tsp. crushed red pepper flakes

Salt and freshly ground black pepper

3 T. capers

1/2 C. dry white wine, eyeball it

1 C. seafood stock, clam juice or chicken stock

1 lemon, juiced

2 T. cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 C. store-bought olive tapenade

1/4 C. store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced

 

Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 C. extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

Mongolian Beef

Mongolian Beef

2 lbs Beef Roast sliced thinly

1/4 C. soy sauce

1 T. sugar

1 T. corn starch

1 tsp ground pepper

 

The rest of the ingredients for cooking

1 large onion (preferably vidalia), halved and sliced thin

6 scallions cut in 2in length

1 garlic clove, peeled and minced

2 slices ginger, sliced in strips

4 T. vegetable oil

2 T. oyster sauce

2 T. light brown sugar

Salt

 

 

Marinate beef.  Combine all marinate ingredients in a bowl.  Marinate for 15-30 minutes.  Cook dish.  In a large wok, heat 2 T. of oil in medium high heat.  Slowly add beef and stir until some browning starts on each side, 5-7 mins.  Remove and transfer to a bowl, set aside.  Add remaining vegetable oil.  When oil is hot, add onion and stir until translucent, 3 minutes.  Add scallions leaving some for garnishing and stir for 1 minute.  add ginger and garlic stir until fragrant, 30 seconds.  Stir in oyster sauce and brown sugar allowing it to sit for about 30 seconds.  Slowly add beef and any juices that accumulated in a bowl.  Stir for 3 minutes making sure that everything is coated with sauce.  Add salt to taste.  Serve with steamed rice and your favorite veggies.

Roasted Summer Vegetables

Roasted Summer Vegetables

3 zucchini

3 yellow squash

1 ½ tablespoon kosher salt

½ black pepper

2 tablespoon extra virgin olive oil

 

Heat oven to 400 degrees F.  Peel vegetables and slice into ¼ inch thick slices.  Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.

Pancetta-Wrapped Garlic

Pancetta-Wrapped Garlic

 

18 large garlic cloves (unpeeled)

1 T. salt

4 thin slices pancetta or thin-cut bacon

 

Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic. Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool. Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

Fennel-Spiced Wild Salmon

Fennel-Spiced Wild Salmon

2  teaspoons  fennel seeds

1  teaspoon  coarse sea salt or kosher salt

1/2  teaspoon  freshly ground black pepper

8  skinless wild Alaska salmon fillets (each 5 oz. and 1 in. thick)

2  tablespoons  canola oil

 

In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground. Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets. Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.

 

Yield: 8 servings

Calories 255

Fat: 14g

Fiber: 0g

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

 

12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms

6 ounces slab pancetta or thick-cut bacon, diced

3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)

4 medium cloves garlic, minced

2 tsp. fresh thyme leaves

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 T. butter

1 medium shallot, minced

1/3 C. Chardonnay or other white wine

2 T. chopped fresh tarragon

1 T. chopped chives

1/2 C. White-Wine Vinaigrette

 

Preheat oven to 375°. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces. Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes. Transfer with a slotted spoon to paper towels, reserving drippings. Toss potatoes with 3 T.. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes. Remove from oven and keep warm. Melt butter in a large frying pan over medium-high heat. Add shallot and cook until soft, 1 minute. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Add Chardonnay, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes. In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.

Shaved Brussels Sprouts With Pancetta

Shaved Brussels Sprouts With Pancetta

 

2 lbs Brussels sprouts

1 T. vegetable oil

8 ounces pancetta, cut crosswise into 1/4-inch wide strips

Salt, to taste

Fresh ground black pepper, to taste

Crushed red pepper flakes, to taste

3-4 T. toasted & chopped cashews

1/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese

 

Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot.

Meatballs Any Night

Meatballs Any Night

Take 1 pkg. (12.5 oz.) frozen prepared meatballs and mix & match your recipe from these options.

sauce options

add-in choices

simple side possiblities

Cheeseburger

1/4 C. ketchup, 1/2 C. Cheez Whiz Cheese Dip, 1/2 C. milk or water

1 small onion, chopped

2 C. hot cooked instant white rice

Polynesian

1/2 C. Kraft or Bull’s-Eye Barbecue Sauce, 1 can (20 oz.) pineapple chunks in juice

2 C. chopped green pepper

2 C. hot cooked instant brown bice

Stroganoff

1 can (10 oz.) condensed beef broth, 1/4 C. water, 1/2 C. (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread

1 jar (7.3 oz.) sliced mushrooms, drained

2 C. hot cooked egg noodles

Italian

2 C. spaghetti sauce

1/2 C. Kraft Shredded Mozzarella Cheese

2 C. hot cooked spaghetti

MIX sauce ingredients in large skillet. Bring to boil on medium heat. STIR in add-ins and meatballs. Reduce heat to medium-low. Simmer 15 min., stirring occasionally or until vegetables are crisp-tender, meatballs are heated through and sauce is thickened. SERVE over simple sides.

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

 

1½ pounds firm white fish, such as mahi-mahi or halibut, cut into 1½-inch pieces

Salt and pepper

2 tsp. (â…” palmful), ground chipotle powder

2 tsp. (â…” palmful), ground coriander

1 bottle Mexican beer (1½ cups), such as Dos Equis or I used whatever we had in the fridge.

1 C. flour

3 T. sesame seeds

2 T. hot sauce (eyeball it)

1 tsp. sugar

½ tsp. baking powder

Vegetable oil or other light oil, for frying, plus 2 T., divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

½ C. sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

 

Pat the fish dry and season with salt and pepper, chipotle powder and coriander. In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 tsp. salt and baking powder. Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat. Pour and heat about 2 T. of oil in a second nonstick skillet over high heat. Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil. Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes. Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain. Douse the cabbage with the juice of one lime. Turn off the heat. Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce. Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.

Tilapia Club Stacks

Tilapia Club Stacks

 

8 bacon slices; center cut

2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)

Salt and Pepper

1 C. flour

1 C. cornmeal

1tsp chili powder

2 tsp group coriander

2 tsp dried dill

5 tsp EVOO (extra virgin olive oil)

Romaine Lettuce (I substituted with Kale–finely chopped)

2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)

Juice of 1 lemon

 

Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves. Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere. Heat 3 T. EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside. Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 T. more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted. Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.

Marinated Cauliflower

Marinated Cauliflower

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

 

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.  Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.  Cover and refrigerate overnight.  Serve chilled or at room temperature.

 

Crispy Prosciutto-Wrapped Cod and Asparagus Salad

Crispy Prosciutto-Wrapped Cod and Asparagus Salad

 

6 T. extra-virgin olive oil (EVOO)

1 large onion, chopped

Salt and pepper

1 T. chopped fresh thyme

2 tsp. Dijon mustard

Four 6- to 8-ounce cod fillets

4 slices prosciutto

1 pound asparagus, trimmed and cut on an angle into bite-size pieces

1 plum tomato, seeded and chopped

Lemon wedges, for serving

 

In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside. Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish. Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato. Serve the cod and lemon wedges alongside the salad.

Scallops Bonne Femme and Spinach with Crispy Prosciutto

Scallops Bonne Femme and Spinach with Crispy Prosciutto

 

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 pound triple washed spinach, stems removed

 

Place oven rack at center of oven and preheat broiler. Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

 

1/4 C. extra virgin olive oil (EVOO), (eyeball it)

5-6 cloves garlic, finely chopped

1 T. chili powder

1 T. grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)

1 large head broccoli, cut into thin, long spears

 

Pre-heat oven to 425°F. Place EVOO, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Kamut Salad

Kamut Salad

 

 

Cook in chicken broth:

 

1 1/2 Cups Kamut or Wheat Berries

 

Drain and cool completely.  If using Kamut, cook at least 2 hours on low.

 

In large mixing bowl combine kamut along with:

 

1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts

1 Cup assorted Dried Fruits cut small – I used a quarter cup of each:  Currants, Craisins, Dates and Figs

1/2 Cup Chopped Parsley

1/2 Cup Thin Sliced Green Onions

1-2 T. Minced Garlic

1 T. Oregano.

 

In separate mixingb owl or in a small cuisinart combine

 

2 T. Balsamic Vinegar

2 T. Soy Sauce

2 T. Worcestershire

1 T. Honey

2 tsp Dijon Mustard

Fresh Ground Black Pepper

 

Start whisking or turn on blender and slowly pour in

 

3 T. Olive Oil

 

Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.

Shrimp with Tarragon and Tomato Sauce

Shrimp with Tarragon and Tomato Sauce

 

3 T. extra virgin olive oil (EVOO), plus more for drizzling

2 carrots, finely chopped

2 ribs celery, finely chopped

3 shallots, thinly sliced

6 white mushrooms, chopped

2 pounds large shrimp, peeled and deveined

Salt and freshly ground pepper

1/2 C. dry white wine

One 15-ounce can tomato sauce (15-ounce)

5 to 6 sprigs fresh tarragon, leaves chopped

1 loaf peasant bread, thickly sliced

2 cloves garlic—smashed, peeled and halved

 

Pre-heat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7-8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1-2 minutes; remove from the heat. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.

Shrimp Scampi Verde Pasta

Shrimp Scampi Verde Pasta

 

1 C. fresh basil leaf

1/2 C. fresh flat-leaf parsley

1 C. arugula leaf, packed

12-15 fresh chives, coarsely chopped

1/2 C. chicken stock

1 lemon, juice and zest of

6 T. extra-virgin olive oil, divided

1 1/2 lbs medium shrimp, shelled and deveined

4 large garlic cloves, grated

1/2 tsp. crushed red pepper flakes

salt and pepper

1 lb fresh linguine

1/2 C. dry white wine

2 T. butter

 

Place a large pot of water over high heat to cook the pasta until al dente. While pasta is cooking, place the basil, parsley, arugula, chives, chicken stock, lemon zest and 2 T. olive oil in a food processor or blender, pulse to grind into a rough paste. Reserve. Place a large skillet over medium-high heat with 4 T. of oil. Add the shrimp and spread them out in an even layer. While the shrimp are cooking, add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes. Add the white wine to the skillet, cook for 1 minute, then add the reserved ground herb mixture, cold butter and all juice from the lemon to the shrimp skillet. Before draining the pasta remove about a half a C. cooking water and add to the shrimp skillet. Add the drained pasta and toss to combine with the shrimp and the sauce, stirring until the butter has melted. Serve immediately.

Berry Raspberry Icebox Cookies

Berry Raspberry Icebox Cookies

2/3 cup butter, nearly melted and cooled slightly

2 eggs

2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix

Red food or icing dye

Blue food or icing dye

1 tablespoon raspberry Jell-O

1 tablespoon berry blue Jell-O

 

Line an 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In a stand mixer beat butter and eggs together. Add the sugar cookie mixes and beat until just combined. Divide the dough into three equal parts and place in bowls. Set one part aside. Add raspberry Jell-O and red dye for color (You’ll need quite a bit or they’ll be pink) to one part. Knead with your hands in the bowl until the Jell-O is mixed in then pick the dough up and finished kneading folding the dough over with your hands until combined. Repeat with berry blue Jell-O and blue dye. Divide the doughs in half again to make 6 layers. Pat a red dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, pat a plain dough between your hands to form nearly the size of the pan. Press the plain dough into the pan over the red layer. Repeat with blue, red, white and blue. Fold the wax paper over the cookie dough and cover with foil. Refrigerate for several hours until firm. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees. Once chilled, dump the dough out into a cutting surface. Remove dough from pan and trim edges. Cut log into ¼” thick slices. Then cut slices in half to form squares. Place cookies on sheets 1 1/2 inches apart. Freeze sheets for 10 minutes to retain shapes if desired. Bake 8-10 minutes or until cookies are no longer wet looking and are very lightly golden on the sides. Let cookies firm up on the cookie sheets for a couple of minutes then move to a cooling rack.  Makes about 4 dozen cookies.

Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto

 

1/2 C. lightly packed chopped fresh dill weed

1/3 C. Light Olive Oil

1/4 C. Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded parmesan cheese

Salt and pepper, if desired

3/4 pound salmon fillet, thawed if frozen and patted dry

1 package (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Guacamole Salad

Guacamole Salad

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 C. small diced red onion

2 T. minced jalapeno peppers, seeded (2 peppers)

1/2 tsp. freshly grated lime zest

1/4 C. freshly squeezed lime juice (2 limes)

1/4 C. good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

 

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

4 C. chicken or vegetable stock, divided

1 bay leaf

2 C. white rice

4 large poblano peppers

6 ears corn on the cob or 3 C. frozen corn kernels

3 T. corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 tsp. ground cumin, 1/2 palm full

1/2 tsp. dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 C. fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 C. shredded Chihuahua cheese, Asadero or Monterey Jack

 

Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Two slabs of baby back ribs (between 6-7 lbs), cut into three rib pieces (each slab divided into about 3 or 4 pieces)

 

1/2 cup of sugar

1/2 cup soy sauce

1/2 cup sake

1/2 cup water

1/4 cup sesame oil

1 whole onion grated or finely chopped

3 tablespoons garlic

3 tablespoons ginger

1 teaspoon black pepper

 

Mix all ingredients, except for pork ribs, together.  Make sure sugar is dissolved.  Take each rib section and dip it into the marinade coating it fully, and then placing it into a flat pan where it will marinate, meaty side down.  (the ribs will curve upward – the logic is trying to put the meatiest side in the marinade)  Continue until all the ribs have been coated, and then pour remaining marinade over the ribs.  Cover and marinate for at least 8 hours, if not overnight.  Preheat oven to 275.  On a foil lined roasting pan, place ribs without marinade, arranging in a single layer.  Cook for  3-3 1/2 hours, until ribs are tender.  (Watch carefully the last hour or so, as they could burn.)  Cut into individual rib pieces and enjoy!

Broccoli Rabe and Salami Pasta

Broccoli Rabe and Salami Pasta

 

Salt

2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 C. extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 tsp. crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 C. ricotta cheese

1/2 C. grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper

 

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

Chicken, Mushroom and Leek Crepes

Chicken, Mushroom and Leek Crepes

 

4 leftover pancakes/crepes

1 tbsp olive oil

1 tbsp butter

2 chicken fillets, diced

1 pkg/8 oz sliced button/chestnut mushrooms

1/2 large Spanish onion, diced

1 large leek, chopped, light green and white parts only

Small glass good white wine

1/2 C. cream

3 tbsp fresh chopped parsley

1 tsp thyme (fresh ideally, but dried is fine)

1/4 C. shredded mozzarella cheese

Salt and Pepper to season

 

Pre-heat oven to 180C/350F. Melt butter and heat oil in large skillet. Sauté the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Sauté for a few minutes shaking pan to mix. Add mushrooms and sauté until tender, add the leeks and sauté until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat. Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9×9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

1 garlic clove

3 oil cured anchovies

1 oz lemon juice

1.5 oz Fonterutoli extra virgin olive oil

salt and freshly ground pepper to taste

 

8 oz green zucchini (whole)

8 oz yellow zucchini (or yellow crookneck squash) (whole)

2.5 oz arugula

 

Crush the garlic in a mortar and pestle. Add the anchovies and crush them too. Add the lemon juice and combine with the garlic and anchovies and then add the olive oil, stirring it all together to emulsify the dressing.  If you have a mandoline slicer, (I particularly like the Benriner Japanese Mandoline Slicer), now is the time to use it. Wash and dry the zucchini and cut off the ends. If the zucchini is less than 7″ or 8″ leave it whole, otherwise cut it in half, making two shorter pieces.  Using the medium tooth slicer for the mandoline, cut julienned strips of zucchini, down to the center portion where the seeds are. Discard the centers or use for something else. When you are done with both squash, you should have approximately 3 cups of julienned zucchini. If you don’t have a mandoline, cut the zucchini into very thin strips and then julienne (matchstick) slices.  In a large bowl, toss together the julienned green and yellow zucchini and the arugula. Whisk the dressing if it has separated and then dress the salad with all of it. Season to taste with salt and pepper.

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

 

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

 

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Roman Style Chicken

Roman Style Chicken

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/2 teaspoon garlic powder

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 slices bacon, chopped

2 cloves garlic, chopped

1 cup artichoke hearts

1 (15-ounce) can diced tomatoes, undrained

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

 

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. In a heavy, cast iron skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.  Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Just before serving, add the capers and parsley; stir to combine and serve.

 

Green with Envy Orecchiette and Red Wine Braised Sausages

Green with Envy Orecchiette and Red Wine Braised Sausages

 

2 pounds – 8 short links or 4 large, hot or sweet Italian sausages

2 C. dry red wine

1/2 C. extra virgin olive oil (EVOO), divided

Salt

1 pound orecchiette pasta

1/2 C. hazelnuts

1 package or bunch chives, coarsely chopped or torn by hand

2 cloves garlic, popped from skin, 1 clove minced, divided

12 stems tarragon, 1 package or small bunch, leaves stripped from stems

Salt and freshly ground black pepper

1/2 C. grated Parmigiano Reggiano, plus more to pass at table

1 bunch green Swiss chard, stems removed and roughly chopped

A little freshly grated nutmeg, to taste

 

Place sausages in a skillet and add wine and 1 T. EVOO to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15-18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings. Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette. Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes. Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 T. EVOO and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce. Heat remaining 2 T. EVOO in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3-4 minutes. Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute. Serve 2 braised sausages with lots of greens alongside.

Homemade Ranch Dressing

Homemade Ranch Dressing

Buttermilk Ranch

1/2 cup buttermilk

1/2 cup mayonnaise

1/3 cup sour cream

1 Tablespoon minced parsley

1 Tablespoon minced dill

1 teaspoon garlic, minced

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white sugar (pinch)

 

Add all ingredient to a bowl.  Whisk well until smooth.  If your parsley or dill are not minced enough you can use a blender.  Refrigerate until ready to use.

Ranch I

1 cup light sour cream

1 cup reduced-fat buttermilk

1/2 tsp onion powder

1/2 – 3/4 tsp garlic powder

1 tsp parsley flakes

1 tsp. dill weed

1/4 tsp black pepper

3/4 tsp salt

Mix all of the ingredients in a bowl until a smooth dressing is formed. Store it in the refrigerator in a sealed container.

Ranch Dressing II

3/4 cup mayonnaise

3/4 cup sour cream

1 T. olive oil

1 T. lemon juice

1/4 to 1 cup buttermilk

1 small bunch of chives

Small handful of parsley

Dill Weed

1 clove garlic

1/2 tsp. salt

1/4 tsp. white pepper

 

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing. Store in an air-tight jar in the fridge.

 

Jalapeno Lime Chicken

Jalapeno Lime Chicken

1 whole fryer chicken cut into 8 pieces

kosher salt and fresh cracked pepper

1 jalapeno, chopped

2 cloves garlic, minced

2 teaspoons honey

2 tablespoons olive oil

juice from 1 lime

 

Preheat oven to 400 degrees. Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet. Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine. Brush jalapeno lime mixture over the top of the chicken. Bake in preheated oven for 45 – 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top. Transfer to a serving platter. Serve.

 

Grilled Queso Fresco Cheese Sandwich with Green Chiles

Grilled Queso Fresco Cheese Sandwich with Green Chiles

 

 

4 T. olive oil, divided

1 can green chiles, chopped

1 medium onion, diced

Bread – 8 slices – I did use some great chiabatta bread but use what you have

1 package Queso Fresco cheese; ours was 12 oz.

Chipotle aioli

1/4 cup Mayonnaise

Adobo chile sauce
Combine sauce with mayonnaise to taste…some like it hot!

 

Dice onion and saute in 2Tbsp of olive oil until translucent, about 5-7 minutes.  Add green chiles, salt and pepper and cook at low temperature for 10 minutes to meld flavors.  Brush bread slices on one side with olive oil. Place four bread slices with olive oil side down in skillet. Layer cheese on top of bread, top with chile/onion mixture.  Slather 2nd piece of bread with Chipotle mayonnaise.  Top cheese and chile mixture with 2nd bread layer, olive oil side facing up. Grill til browned on both sides and cheese is melted.  Note:  I must admit, I did wish I had some bacon on hand…adding a couple of slices of crisp bacon to each sandwich would still make this an easy and delicious dish!

Sorta-Soba Bowls

Sorta-Soba Bowls

 

1 pound whole-wheat spaghetti

2 T. vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 C. shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 C. fresh bean sprouts

2 T. toasted sesame seeds

1 T. ground coriander

1 T. chili powder

½ tsp. cayenne pepper

Tamari (aged soy sauce)

 

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 T. vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat. In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup. To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping. Side note: If your people require meat at every meal (like mine apparently do), then at this point, they’ll start to fuss at you, and you’ll have to go get the leftover turkey out of the fridge so they can satisfy their carnivorous side. I had mine vegetarian and it was still great. For lunch the next day, I just added the leftover noodles to the leftover soup and veggies, added a couple of shakes of soy sauce and some lime juice and reheated.

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

 

Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 C. (a handful) flat-leaf parsley leaves

3 T. of honey

Salt and freshly ground black pepper

1/3 C. extra-virgin olive oil (EVOO)

1 T. poppy seeds

1 clove garlic, crushed

1 seedless cucumber, cut in quarters lengthwise then chopped into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

 

In a blender or food processor combine the lemon zest and juice with the basil, the parsley, honey and some salt and pepper. Turn the machine on and pour in the EVOO in a slow and steady stream. Transfer dressing to a bowl, add the poppy seeds and stir to combine. For the salad, rub a salad bowl with the crushed clove of garlic to give the flavor of garlic without overpowering the salad. Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine.

Gnocchi with Spinach & Gorgonzola

Gnocchi with Spinach & Gorgonzola

 

2 17-ounce packages gnocchi

Salt

3/4 C. walnut halves, roughly chopped

1/4 C. extra-virgin olive oil (EVOO)

4 large cloves garlic, grated

2 10-ounce boxes frozen chopped spinach, defrosted

Freshly ground black pepper

1/2 pound gorgonzola crumbles

1 C. chicken or vegetable stock

 

Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve. While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted. Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve.

Rainbow Jello Recipe

Rainbow Jello Recipe

5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)

4 1/2 tablespoons of unflavoured gelatin

1 can sweetened condensed milk

Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes. Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm. Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!

Cold Chicken Satay Noodles

Cold Chicken Satay Noodles

 

Salt

1 pound whole wheat spaghetti

1/4 to 1/3 C. smooth or chunky peanut butter, softened (eyeball it)

2 T. honey

1/4 C. warm water (eyeball it)

1/4 C. tamari (aged soy sauce)

1 clove garlic, grated with microplane or box grater

Juice of 2 limes, zest of 1

1 tsp. hot sauce (eyeball it)

3 T. vegetable, peanut or sunflower oil (eyeball it)

2 C. store-bought rotisserie chicken meat, skin removed and thinly sliced

A handful of shredded carrots

4 scallions, thinly sliced on an angle

1 C. spinach greens, thinly sliced

1/4 C. chopped peanuts, available in small pouches in the baking aisle

2 T. chopped cilantro or flat-leaf parsley, whichever you prefer

 

Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once they’re combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

 

1 lb. whole wheat Gemelli or Penne Pasta

3 T. EVOO

1/3 lb. Pancetta, chopped into small dice

2 medium Onions, chopped

3 Bay Leaves

4 cloves Garlic, grated or finely chopped

1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)

1 ½ C. Chicken Stock

½ C. grated Pecorino Romano

 

Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.