Butter Basted Rib Eyes
Salt
Two 1-inch thick boneless rib eye filet {petet} steaks
4 tablespoons) unsalted butter
1 large clove of garlic, grated
½ teaspoon dried thyme
Mushroom Sauce
4 oz can of sliced mushrooms, drained
¼ cup red wine
Coarse black pepper to taste
Directions
Heat a medium skillet over high heat.
Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 3 minutes. Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes.
Add the butter to the pan and allow it to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping after 2 minutes and continuing to baste until desired internal temperature is reached, about 2 more minutes for medium rare.
Remove steaks to a platter and cover lightly with foil.
Add the mushrooms and wine to the skillet and simmer on low heat, for about 5 minutes. Add pepper and pour over stacks to serve.
Green Salad With Dried Cranberries And Nuts
Salad
4 cups torn Romaine lettuce
1 tomato, diced
¼ of red onion, diced
¼ cup crumbled blue cheese
½ cup dried cranberries
½ cup toasted walnuts
1cup croutons
Dressing
¼ cup raspberry vinegar
1tablespoon honey
1teadpoon dried Italian seasoning
¼ teaspoon salt
1garlic clove, grated
½ cup avocado oil
Directions
Make the dressing in a jar, Shake well, and set aside.
Arrange salad ingredients in a salad bowl and drizzle with some of the dressing. Toss until well combined and serve with the steaks.
This sauce has many versions that originated in the Emilia-Romagna province in Italy in the 18 h century. To me, the most authentic recipe comes from Marcella Hazen and that is the version I make.
Classic Bolognese Sauce
Ingredients
1 tablespoon olive oil
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound ground beef chuck, not too lean
Salt
Freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
For serving: cooked pasta and grated Parmesan cheese
Directions
Put the oil, 3 tablespoons of butter, and chopped onion in a heavy-bottomed pot and turn the heat to medium. Cook and stir until the onion is translucent. Add the celery and carrot and cook for about 2 minutes, stirring to coat the vegetables with fat.
Add the meat, a large pinch of salt, and some freshly ground pepper. Break the meat up with a fork, stir well, and cook until the meat has lost its raw color.
Add the milk and let it simmer gently, stirring frequently until it bubbles.
Add the wine and let it simmer. When the wine has evaporated, stir in the tomatoes.
(Cooking the meat in milk before adding the wine and tomatoes protects it from the acidic bite of the latter.) When they begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
Cook, uncovered, for 3 hours (or more—she says more is better), stirring from time to time. If the sauce begins to dry out, add 1/2 cup of water whenever necessary to keep it from sticking. In the end, there should be no water left, and the fat must separate from the sauce. Taste for salt.
Toss with cooked, drained pasta and the remaining tablespoon of butter. Serve freshly grated cheese at the table.
I
ngredients
1 cup white granulated sugar
1 cup packed light brown sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons grated orange zest
2 eggs
2 cups milk
8 tablespoons melted butter and cooled slightly
1 pkg cranberries, about 12 oz
Glaze
Juice and zest of one orange
2 cups powdered sugar
Directions
Preheat oven to 350°F. Spray two 9×5 loaf pans with cooking spray and lines the bottoms with parchment paper. loaf pans.
In a large mixing bowl, combine sugars, flour, baking powder, orange zest, and salt. Set aside.
In a medium mixing bowl, combine melted butter, eggs, and milk.
Add the wet ingredients to the dry mixture and stir until combined.
Divide the mixture evenly between the two pans.
bake for 60 minutes or until a toothpick inserted in the bread comes out clean.
Cool for 30 minutes on a wire rack and then remove the bread from the pans to cool completely.
Make the glaze and spread it over each cake. Allow the glaze to set.
Ingredients
2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste
Directions
In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes
Top each serving with grated cheese.
Cannoli Cake
Ingredients
Cake Batter
2 sticks (8 ounces) plus 2 tablespoons unsalted butter at room temperature
2 cups granulated sugar
6 large eggs at room temperature
Zest and juice of 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
Ricotta Cream
2 cups ricotta cheese, preferably whole-milk
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/2 cup mini semisweet chocolate chips
¼ cup toasted, slivered almonds
1/4 cup rum
Directions
For the cake: Preheat the oven to 350 degrees F.
Grease the bottom and sides of two 9-inch round cake pan with 2 tablespoons of butter. Line the bottom of each pan with a circle of parchment paper and grease the paper.
Make the cake batter: In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice.
In a medium bowl, sift together the flour, baking powder, and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean for 30 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners’ sugar and cinnamon Mix to blend.
In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
Using a rubber spatula, gently fold the cream into the ricotta mixture.
Assemble the cake: Place one layer of the cake on a dessert platter.
Brush some of the rum on the first layer and top with a third of the ricotta filling. Sprinkle half of the chocolate chips evenly over the ricotta cream.
Place the second cake squarely on top and gently press the two layers together.
Brush the second cake with rum and spread the remaining ricotta over the sides and top of the cake..
Sprinkle the chocolate chips and almonds evenly over the top of the cake. Refrigerate until serving time.
Ingredients
¼ cup olive oil
3 garlic cloves smashed
1 lb Italian sausage links
2 medium onions, quartered
2 bell peppers, slices
8 medium Yukon gold potatoes, peeled and cut in half
½ teaspoon dried oregano
¼ teaspoon red chili flakes
Salt to taste
Directions
Preheat oven to 425° F (220° C).
Pour the oil into a 9×13-inch baking dish and add the smashed garlic. Place the potatoes and onions in the baking dish first/ Aff the papers and then the sausage. Sprinkle the mixture with the Oregon, chili flakes, and salt to taste. Bake in the preheated oven for about 1 ½ hours, stirring the ingredients twice during the baking time. When done the sausage and potatoes should be golden brown. Serve in individual bowls.
ingredients
2 tablespoons extra virgin olive oil
1/2 medium onion diced
2 ribs celery diced
2 medium carrots diced
½ bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
14 ounces canned diced tomatoes
4 cups chicken or vegetable broth
1 cup brown or green lentils
1 rind Parmigiano Reggiano optional, see notes below
1 teaspoon kosher salt
¼ teaspoon crushed red chili flakes
Directions
Heat a large saucepan to medium-low and add the olive oil, carrots, celery, bell peppers, and onion. Cook until soft and translucent (about 10 minutes).
Add in the tomato paste and cook, stirring frequently for 5 minutes.
Next, add in the chicken broth and tomatoes, Bring to a boil, then lower the heat. Add the remaining ingredients and stir well. . Cok the pan to a simmer until the lentils are soft (about 60-900 minutes).
Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese.
4 servings
Ingredients
2 teaspoons minced garlic, divided
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
1 lb medium potatoes, halved
Cooking spray
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
Half of the red onion, sliced
3/4 cup low-sodium chicken broth
1/4 cup chopped pepperoncini peppers
1/4 cup green olives
1 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 (14-ounce) can of artichoke hearts, drained and quartered
1/2 cup feta cheese
Directions
Preheat oven to 400°F.
For the potatoes
Combine 1 teaspoon garlic, oil, 1/2 teaspoon salt, thyme, 1/2 teaspoon black pepper, and potatoes in a baking pan coated with cooking spray. Bake at 400degrees F° for 45 minutes or until tender.
For the chicken
In a large ovenproof skill, heat 1 tablespoon olive oil over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Coat in flour, shaking any excess off the chicken cutlets.
Add chicken to pan; sauté 3-4 minutes or until lightly browned. Remove chicken from pan.
Add onion to pan; sauté 5 minutes. Stir in broth and bring to a boil. Stir in 1 teaspoon of garlic, 1/4 teaspoon salt, tomato, basil, pepperoncini, olives, and artichokes. Simmer for a minute or two. Place browned chicken cutlets on top. Place the skillet in the oven and bake for 20 minutes along with the potatoes.
Sprinkle with feta cheese and serve with the potatoes.
Braised Pork Chops
2 servings
Ingredients
2 boneless loin pork chops (about 1/2 inch thick)
1/4 cup of flour
1/2 onion sliced thin
½ bell pepper sliced thin
1/4 cup of sliced white mushrooms
1 cup. can of diced Italian tomatoes ( no salt added)
1 clove crushed garlic
1 teaspoon of dried Italian seasoning
2 tablespoons olive oil
salt and pepper to taste
Directions
Sprinkle chops with salt and pepper.
Dredge chops in flour.
Heat oil in a large skillet with ca over.
Brown chops on both sides. Remove from the skillet and set aside.
Add onions, bell peppers, garlic, and mushrooms, and cook for about 10 minutes.
Add tomatoes and seasoning and stir well. Add the pork back into the mixture. Cover and let simmer for about 10 minutes or until the pork is tender.
Serve the pork with spaghetti squash and spoon the pan sauce over the pork and squash.
Baked Spaghetti Squash
Ingredients
1 medium spaghetti squash
Olive oil
Kosher or salt and fresh pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat the oven to 375° F.
Cut the squash in half lengthwise, and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, drizzle lightly with the non-fat olive oil and sprinkle with salt, and pepper,.
Bake for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and toss with the seasonings..
Baked Egg Rolls
Ingredients
1 egg, beaten with 1 teaspoon of water
16 egg roll wrappers
Filling
1 lb chicken breast half, cooked and shredded
4 cups loosely packed shredded cabbage and carrot coleslaw mix (not with red cabbage)
4 green onions, sliced
1 celery stalk, sliced thin
½ cup sliced water chestnuts
1 tablespoon peanut oil
Seasoning sauce
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon honey
1⁄4 cup soy sauce
1 teaspoon sesame oil
SPICY SOY DIPPING SAUCE
1/2 cup soy sauce
3 teaspoons chili sauce, more or less depending on how spicy you like it
2 teaspoons honey
Chopped scallion/ spring onion for garnish
Directions
Heat the oven to 425 degrees F. Place parchment on two baking sheets.
Heat the peanut oil in a deep skillet or wok. Add the coleslaw mix, scallions, and remaining vegetables. Stir fry until the cabbage is softened. Add the seasoning sauce and shredded chicken. Stir fry for 2 minutes. Set aside to cool.
Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically.
Spoon 3 tablespoons of filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling.
Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheets. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
Transfer the egg rolls to the oven and bake for 15 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
Allow cooling for 5 minutes before serving.
SPICY SOY DIPPING SAUCE
To a small mixing bowl, add the soy sauce, chili sauce, and honey. Whisk until combined.
Pour into the serving bowl and top with green onions.
Fried Rice
Ingredients
2 eggs, lightly beaten
1 teaspoon sesame oil
4 cups cold cooked white rice
2 teaspoons peanut oil
4 thick bacon slices, diced
2 celery stalks, sliced thin
½ cup sliced water chestnuts
4 green onions, sliced thin
1 tablespoon peanut oil
Seasoning Sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
Directions
Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the sesame oil. Add the eggs and scramble them. Set aside.
In the same skillet heat the peanut oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the scallions, water chestnuts,
Add celery, and sauté together for 3 minutes more, turning down the heat slightly if too much browning occurs.
Add the rice and stir fry until hot and separated. Add the seasonings and scrabbled eggs. Cook on low until warm.
