Ingredients
8 ounces of short pasta
3 cups fresh broccoli florets (about 1-2 heads)
3 tablespoons butter
½ yellow onion, finely chopped
2 cups cooked chicken cut into bite-size pieces
2 garlic cloves, minced
¼ cup flour
1 cup chicken broth, homemade recipe below, or use store-bought
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
½ cup parmesan cheese, shredded
1 cup cheddar cheese, shredded
1 ½ cups mozzarella cheese, shredded
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil, then add the pasta. Once the pasta is about 4 minutes from al dente, add the broccoli and cook another 2 minutes. Drain and transfer to baking dish.
Heat a large skillet over medium-high heat. Add the butter and onion. Cook until the chicken is lightly browned, about 3 minutes. Mix in the flour and cook for another minute. While mixing, slowly pour in the chicken broth and then milk. Simmer for 3-4 minutes, until thickened to gravy consistency.
Remove the skillet from the heat and mix in the chicken, salt, pepper, parmesan, 1/2 cup cheddar, and ½ cup mozzarella cheese. Pour the pasta and broccoli into the baking dish and mix them together. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/2 cup of cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for 10 minutes until the cheese is lightly golden brown and the sauce bubbles around the edges.
Homemade Chicken Broth
This recipe gives you plenty of chicken and broth for several recipes.
Ingredients
1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head of garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
Directions
To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cover about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities that rises to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set it aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.
Prosciutto-Wrapped HFish fillets with Lemon Herb Butter
Ingredients
Lemon Garlic Butter
1 stick unsalted butter softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
Zest of 1 small lemon
2 teaspoons lemon juice
2 cloves garlic minced
Salt to taste
Freshly ground black pepper to taste
Fish fillets
2 (6-8 ounce) white fish fillets such as haddock, halibut, cod, etc. fillets skin removed
1 jarred roasted red bell pepper, cut in half
4 slices of thinly sliced prosciutto
1 tablespoon olive oil
Directions
Combine the Lemon garlic butter ingredients in a small bowl.
Spread a piece of plastic wrap out on the counter or on a cutting board.
Place the butter in the center and roll it into a cylinder. Refrigerate until needed.
Season the fish with salt and black pepper.
Place a slice of roasted red pepper on each fillet.
Place 2 slices of prosciutto over each fillet and wrap around the fish.
Heat oil over medium-high heat in a nonstick skillet or saute pan.
Place the fish, top down in the skillet.
Reduce heat to medium. Cook for 4 minutes or until you can see the edges of the fish turn opaque.
Carefully turn the fish and continue cooking for another 3 minutes or until the fish is cooked through. Place the fish on serving plates
Add 4 tablespoons of the butter sauce to the skillet. Heat until melted. Pour the sauce over the fish fillets and serve with Basil Pesto spaghetti and sliced tomatoes.
Ingredients
3 tablespoons extra virgin olive oil
4 ounces of guanciale, pancetta or thick-cut bacon), diced
1 whole clove of garlic, smashed lightly
1 pound of spaghetti
4 large eggs
1 cup of grated Pecorino Romano cheese
1 tablespoon of black peppercorns, crushed
Additional grated cheese for serving
Directions
Beat the eggs and cheese together in a mixing bowl.
Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until firm (al dente). Reserve about 1/2 cup of the pasta water to thin the sauce. Drain the pasta well.
At the same time, heat the olive oil in the large skillet over medium heat. Add in the diced meat and the whole clove of garlic and cook, stirring occasionally, until the pancetta is browned and the fat is rendered. Remove the garlic clove. Add the crushed black pepper.
Immediately add the hot, drained pasta to the pancetta/garlic sauce. Toss to coat the pasta with the reserved pasta cooking water.
Remove the pan from the heat and stir in the egg mixture tossing quickly so the eggs thicken but do not scramble. (It is very important to do this off the heat.) Serve the pasta with lots of extra cheese
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Potato Wedges
Scrub 1 medium baking potato and cut it in half. Cut each half into 3 wedges. Place on the baking sheet. Brush with olive oil and sprinkle with salt and pepper to taste. Bake 20 minutes, then turn the wedges over and bake 20 minutes.
Crab Cakes
Ingredients
1/2 small onion, finely chopped
1/4 small red bell pepper, finely chopped
3/4 teaspoon Old Bay Seasoning
1/4 teaspoon salt
3 tablespoons mayonnaise
1 cup Saltine crackers crushed
8 oz. crab meat
3 teaspoons chopped parsley
Directions
Gently combine the crab cake ingredients and shape them into 2 patties. Brush lightly with olive oil. Place the patties on the baking sheet after the potatoes have cooked for 20 minutes.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Spinach Stuffed Tomatoes
Ingredients
1 large tomato
½ cup cooked, chopped spinach
2 tablespoons chopped onion
2 tablespoons greeted Parmesan cheese
Salt and Pepper to taste
Directions
Cut the tomato in half and scoop out the seeds and center flesh creating two shells. Mix the spinach with the onion and add salt and pepper to taste. Divide the mixture in half and fill the tomato halves. Top each with a tablespoon of cheese. Place on the baking sheet with the crab cakes and bake for 2o minutes.
Spicy Tomato Sauce
3 tablespoons extra virgin olive oil
1/2 yellow onion finely diced
4 garlic cloves minced
1/2 tablespoon crushed red pepper flakes
2 tablespoons tomato paste
28 ounces whole peeled tomatoes
15 ounces crushed tomatoes
1/4 cup minced fresh basil leaves
1 1/2 tablespoons minced fresh oregano
Salt and pepper to taste
Seafood Pasta
Use any combination of fish that you like
1 pound bucatini or fettuccini
3 tablespoons extra virgin olive oil
2 thinly sliced garlic cloves
1 pound black mussels, scrubbed and beards removed or small clams
1/4 cup fresh squeezed lemon juice
1/2 pound extra large shrimp, peeled, deveined with tails intact
1/4 pound bay scallops
1/4 pound squid bodies (thinly sliced)
1 recipe Spicy Tomaro sauce
Salt and pepper to taste
Garnish: fresh basil leaves
Directions for the sauce
Place a pot over medium heat and add oil. Add onions and sauté for about 5 minutes or until the onions start to get translucent. Season with salt and pepper.
Add garlic and crushed red pepper flakes and continue to sauté for about 1 to 2 minutes.
Stir in tomato paste and cook for about 2 minutes, while stirring, until the paste turns a deep red color.
Add whole tomatoes and break each tomato apart with a wooden spoon. Season with salt and pepper.
Lower heat to medium-low, stir in the crushed tomato and simmer for about 25 minutes.
Directions for Seafood Pasta
Place a high-sided sauté pan over medium heat. Add oil and sliced garlic and cook for 1 minute.
Add mussels or clams and toss together with oil and garlic.
Increase heat to medium-high, add lemon juice and cover the pan with a lid.
Keep the pan covered for about 2 minutes or until mussels open up.
Remove lid, add shrimp and cover again for about 2 to 3 minutes or until shrimp turns opaque.
Remove the lid once again, and add bay scallops and squid bodies and tentacles. Cover one last time for about 30 seconds to 1 minute or until tentacles curl.
Season with salt and pepper and toss together.
Remove the lid and stir the sauce into the seafood mixture.
Lower heat to medium and simmer sauce for about 2 minutes.
Fill a large pot with water and bring to a boil. Add a small handful of salt and add pasta. Boil pasta, stirring occasionally until al dente.
Strain pasta and pour it into a large serving dish. Add the seafood sauce and stir gently. Serve in individual pasta bowls.
2 servings
Ingredients
Cooking spray
2 salmon fillets, skin removed
Salt and freshly ground black pepper
1 orange, peeled and cut into segments
2 sweet potatoes, peeled
1/2 cup Teriyaki sauce, store-bought or see recipe below
Directions
Preheat the oven to 400 degrees F.
Coat a large baking pan with cooking spray.
Cut the sweet potatoes into 1/4-inch slices. Place them in a single layer in the baking dish. Sprinkle with salt and pepper.
Season salmon with salt and pepper and place on top of the potatoes.
Spoon the teriyaki sauce over the salmon in the pan. Arrange oranges on top of the salmon.
Roast salmon for 25 to 30 minutes, until fish and potatoes are fork-tender. Remove from the oven and serve immediately.
Quick Teriyaki Sauce
Ingredients
¼ cup soy sauce
1 cup water
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
¼ cup cold water
Directions
Mix all but the cornstarch and 1/4 cup of water in a saucepan and begin heating.
Whisk the cornstarch and cold water in a cup to dissolve. Add to sauce in the pan.
Heat until sauce thickens to desired thickness.
Sugar Snap Peas
Ingredients
1 tablespoon olive oil
1 lb fresh sugar snap peas, ends trimmed
1 large garlic clove, sliced
1/2 teaspoon sea salt
1/4 tsp ground black pepper
Directions
Heat oil in a skillet over medium-high heat.
Add the snap peas and garlic, and toss to coat. Cook snap peas for 2 minutes, stirring frequently.
Add the salt, and pepper and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.
Serve immediately.
Skillet Ravioli
Ingredients
9 oz pkg fresh deli spinach ravioli
2 cups Marinara sauce
¼ cup freshly grated Parmesan cheese
Directions
Heat the marinara sauce in a medium skillet. Gently place the ravioli on top of the sauce. Cover the pan, turn the heat down to low and simmer the ravioli until tender, about 20 minutes. Sprinkle with cheese and serve.
Zucchini Sausage Saute
Ingredients
1 tablespoon olive oil
1/4 cup finely chopped onion
¼ cup finely chopped bell pepper
1 small zucchini, sliced thin
2 Italian sausage links, cooked and sliced thin
½ teaspoon dried Italian seasoning
¼ teaspoon salt
Directions
Heat the oil in a small skillet. Ass the onion and bell pepper. Cook until tender about 5 minutes. Add the zucchini and cook for about 3 minutes. Add the sausage slices and seasonings. Saute until all the ingredients are hot. Serve with the ravioli.
For 2 servings
Avocado Salsa
¼ of red onion, finely chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1/4 teaspoon kosher salt
2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon lime juice
Shrimp
1 tablespoon olive oil
1/2 teaspoon chipotle or blended chili powder
2 tablespoons jarred salsa
1/2 pound larg3 shrimp (about 8) peeled and deveined
4 -6-inch tortillas, heated
1 lime, cut into wedges
Shredded lettuce
Chipotle Lime Sour Cream
¼ cup sour cream
1 teaspoon lime juice
14 teaspoon salt
¼ teaspoon chipotle powder
Directions
Combine the salsa ingredients in a medium-serving bowl. Cover and refrigerate until serving time.
Mix the sour cream sauce ingredients together and refrigerate until serving.
Season the shrimp with chipotle powder and salsa. Cook in the oil in a medium skillet just until pink.
Serve in heated tortillas of your choice. With the Avocado Salsa, cheese, and shredded lettuce.
Pork Chops
Ingredients
2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt
Directions
In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.
Air-Fryer Directions
Preheat your air fryer to 400 degrees F.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer.
Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.
Panfried Potatoes
Ingredients
¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving
Directions
Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.
Zucchini Tomato Saute
Ingredients
1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese
Directions
Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.
First Step
Poached Cod Fish
3 cups cold water
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Tomato Pesto Sauce for serving
Directions
Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF). Let cool in the poaching liquid off the heat.
Shred the cod.
Step Two
Cakes
1lb cod, poached and shredded
4 cups of mashed potatoes
1/2 cup of finely chopped onion
2Garlic cloves, minced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup chopped parsley
For cooking
White rice flour
4 tablespoons butter
Directions
Combine the cake ingredients in a mixing bowl.
Coat a large piece of waxed paper lightly with white rice flour. Measure the cakes with a 1/4 measuring scoop and drop them on the floured paper. With floured hands shape into little patties. Coat highly in a little flour to remove any sticky areas. Makes about 18
Heat the butter in a large skillet and lightly brown the patties on both sides. About a minute on each side until light gold.
Cover a baking sheet with parchment and place the patties on the pan. Bake in a 400-degree oven for about 20 minutes until hot.
Serve with 2 cups marinara sauce and add 2 tablespoons of basil pesto to the sauce.
Creamy Orzo With Spinach
Ingredients
11/2 cups uncooked whole wheat orzo pasta
3 cups chicken or vegetable broth
2 tablespoons butter
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/2 cup grated Italian Fontina cheese
10 oz pkg frozen chopped spinach, defrosted and drained
Salt & pepper to taste
Directions
Bring the broth to a boil in a medium saucepan with a cover. Add the orzo, lower the heat, and cover the pan. Simmer the orzo until the broth is absorbed, about 30 minutes. Set aside in a bowl.
Melt the butter in the empty saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the spinach and cook for 3 minutes. Stir in the cream, Fontina cheese, seasoning, salt, and pepper to taste. Add the orzo and cook over low heat until all the ingredients are hot.
