Salisbury Steak
2 servings
Ingredients
2 tablespoons butter
Steak
12 oz lean ground beef
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
2 cloves garlic minced
¼ teaspoon garlic powder
1 teaspoon dried minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons water
Gravy
1/2 large onion sliced
4 oz sliced mushrooms
¼ cup flour
2 tablespoons butter
2 cups beef broth
Salt to taste
Ground pepper to taste
Directions
Crumble all the steak ingredients into a medium bowl.
Once well combined, form the mixture into two patties.
Heat 2 tablespoons butter in a medium skillet and add the patties.
Cook until a brown crust forms, then turn the patties over and repeat. Remove the patties from the skillet before they are completely cooked through.
Add onion slices and mushrooms to the drippings in the skillet and saute until tender. Then remove to a bowl and set aside.
Turn the heat to low and prepare the gravy by melting butter into the skillet and sprinkling in flour. Continue to whisk this mixture for 5 minutes.
Slowly add the beef broth to the mixture while continuing to stir.
Once all beef broth has been added return the onion, mushrooms, and patties to the skillet. Let simmer until patties are cooked through and gravy has thickened about 10 minutes.
Serve the cooked patties with mashed potatoes and a green vegetable.
Sugar snap Peas
2 servings
Ingredients
2 cups sugar snaps
2 tablespoon olive oil
2 whole garlic cloves
½ teaspoon salt
1/4 teaspoon black pepper
Directions
Remove the ends and strings from the peas. Combine all the ingredients in a small saucepan. Cook, stirring several times, over low heat until tender, about 5-6 minutes. Remove the garlic and serve.
Simple Mashed Potatoes
ingredients
2 pounds russet or Yukon Gold potatoes, peeled
1/2 cup buttermilk or whole milk
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
Directions
Place the potatoes in a saucepan and cover with cold water. Add ½ teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes until very soft. Darin and return the potatoes to the pot. Mash the potatoes with a potato masher. Turn the heat to very low and add the remaining ingredients. Stir until the mixture is smooth and fluffy.
Ingredients
16 oz. pizza dough homemade or store-bought
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon garlic powder
8 oz. container of ricotta cheese
16 oz pkg. mozzarella cheese, sliced thin
10 oz. pkg. frozen chopped spinach thawed, drained, and squeezed dry
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 450°F.
Combine spinach with the salt, oregano, and garlic powder in a mixing bowl
Press pizza dough into a greased 16-16” round pizza pan.
Lay slices of mozzarella over the dough. Spread the ricotta cheese evenly over the mozzarella.
Top the ricotta with the spinach using a tablespoon to distribute evenly. Sprinkle the Parmesan cheese over the spinach.
Drizzle the top of the pizza with the olive oil.
Bake for 15-18 minutes, or until the pizza crust is golden brown in color. Let rest for 5 minutes before cutting into 8 slices.
I served this pizza with a Greek Salad.
Having Mexican cuisine for dinner, then you will want to make these Mexican Brownies. Dulce de Leche is a Mexican caramel sauce.
Ingredients
¼ cup butter
1 (1 ounce) square unsweetened dark chocolate, chopped
½ cup white sugar
½ cup brown sugar
½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
¼ teaspoon salt
2 eggs
1 cup dulce de leche
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 7×11-inch or 8-inch square baking dish with parchment paper cut to fit. Spray the pan with cooking spray. with cooking spray.
Place butter and chocolate in a large microwave-safe bowl. Heat on high for 1 minute.
Add white and brown sugars and mix with a spatula. Add eggs, one at a time. Add vanilla. Add cocoa, flour, and salt. Fold the ingredients into the mixture with the spatula just until the flour is incorporated. Do not over-mix.
Pour the brownie batter into the prepared pan.
Drop tablespoons of the de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls.
Bake in the preheated oven until edges start pulling away from the sides of the pan, 30 minutes. Let the brownies cool completely before cutting them into squares.
4 seervings
Ingredients
2 tablespoons olive oil
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
2 garlic cloves, finely grated
½ teaspoon dried thyme leaves
Kosher salt and black pepper to taste
¼ cup dry white wine
1 1/2 cups chicken stock
1 lb pkg potato gnocchi (fresh, frozen, or shelf-stable all work)
¼ teaspoon red pepper flakes
Grated Parmesan cheese for serving
4 sweet Italian sausage links
Directions
Wash chard well, remove stems, and cut leaves into smaller pieces. Place in a colander and set aside.
In a Dutch oven or large deep skillet with a cover, heat oil over medium-high heat. Add sausage links and brown on all sides. Remove to a plate and set aside.
Add shallots and cook until tender about 3 minutes.
Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté about 1 minute longer.
Add wine, scraping up the brown bits at the bottom of the pot, and let the wine reduce by half, 2 minutes.
Pour in stock and 1/2 teaspoon salt, and bring to a simmer.
Stir in gnocchi, browned sausage links, and chard leaves. Cook, partly covered, for 15 minutes, over low heat until the chard is soft. Stir several times to keep the gnocchi from sticking to the pan.
Stir in the red pepper flakes, remove from the heat.
Taste and add more salt, if needed. Serve in pasta bowls with grated cheese on the side.
Baked Cod
2 servings
Ingredients
12 oz Cod fillet, cut into 2 equal pieces
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced
Fish Coating
3 tablespoons all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
¼ teaspoon ground cumin
½ teaspoon salt
1/4 teas[oon black pepper
Directions
Preheat oven to 400 degrees F.
For the sauce
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl. Set aside. Do not add the garlic yet.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Heat 1 tablespoon olive oil in a medium oven-proof skillet over low heat.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Place the fish in the skillet, turn up the heat to medium, and sear the cod on each side to give it some color, but do not fully cook (about 2 minutes on each side).
Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the preheated oven until the fish flakes easily with a fork (8 minutes). Remove from the oven and sprinkle chopped parsley. Serve immediately.
Fresh spaghetti with Artichokes and Zucchini
4 servings
Ingredients
1 medium zucchini, diced
1/4 cup extra virgin olive oil
1 clove garlic, minced
½ cup grape tomatoes, halved
½ cup jarred marinated artichoke hearts, drained and sliced
12 oz fresh spaghetti pasta
Salt
1 tablespoon fresh parsley, chopped
1/2 cup Parmigiano Reggiano cheese, freshly grated
½ teaspoon coarse crushed black pepper
Directions
Season zucchini with salt. Drain in a colander for 30 minutes.
Cook pasta according to package directions. Drain. Add pasta to the skillet
Heat olive oil in an empty pasta pot.
Add zucchini and saute until tender, about 2 minutes.
Add artichokes and tomatoes and cook 2 minutes.
Add garlic and saute for 1 additional minute. Add cooked pasta and mix gently while heating pasta.
Add parsley and Parmigiano cheese and toss gently.. Serve.
Pepper-Crusted Filet Mignon
Serves 2
Ingredients
2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Wine Sauce, recipe bel0w
Directions
Season filets very generously on both sides with salt and pepper (especially pepper), patting it firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
serve with Wine Sauce
Wine Sauce
Ingredients
½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 cup red wine
2 tablespoons cold salted butter, cut up
Directions
Melt 1 tablespoon butter in a saucepan and cook the mushrooms and shallots until tender. Remove to a bowl.
Place 1 cup red wine in the same saucepan; boil until reduced to ½ cup, 8 to 10 minutes.
Remove from heat; add the 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened about 2 minutes. Add the mushrooms mixture Derve over Pepper-Crusted Filet Mignon.
Twice-Baked Potato
This recipe can be prepared early in the day, refrigerated, and reheated at 400 degrees F. for 20-26 minutes.
2 servings
Ingredients
1 large russet potato (about 10 ounces}
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 400 degrees F. Prick the potato all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool for about 30 minutes.
While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper.
To the bowl with the potatoes, add the sour cream, cream, and butter. Use a potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in cheese, and the Mound into the potato shells. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes.
Caesar Salad
2 servings
Ingredients
Salad
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Chicken Piccata With Gnocchi
Serves 2
Ingredients
2 – 6 to 8 oz boneless, skinless chicken breasts
1 teaspoon Kosher salt and ½ teaspoon black pepper
1/4 cup all-purpose flour
¼ cup olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
¼ cup white wine, or dry vermouth
2 lemons, each cut in half, 3 halves juiced and 1 half thinly sliced, crosswise
1 cup chicken broth
2 tablespoons capers, rinsed and
drained
3 tablespoons minced fresh parsley
Gnocchi
1 pkg shelf-stable potato gnocchi
Salt
1 tablespoon of butter
½ cup greeted Parmesan cheese.
Directions
Pound chicken breasts between plastic wrap to an even thickness.
Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.
Cook gnocchi and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Remove the chicken to a plate and set aside.
Add butter to the pan and heat on medium until the butter melts. Add the shallot, garlic, and lemon slices. Saute until the shallots are tender and the lemon slices begin to brown. Remove the lemon slices and place them with the chicken. Add the wine and cook for 2 minutes. Add the chicken broth and bring to a simmer. Cook the sauce for 5 minutes at a simmer. Add the capers, chicken, and lemon slices to the pan. Heat and sprinkle with parsley.
Place chicken on serving plates. Top with lemon slices and a few tablespoons of Piccata Sauce.
Add the gnocchi and butter to the skillet and toss the cooked gnocchi in the sauce and add the Parmesan cheese. Serve with the chicken.
Roasted Carrots
Ingredients
8 large carrots, ends removed
2 tablespoons unsalted butter cut into small pieces.
Salt and ground black pepper
1 teaspoon dried thyme
Directions
Adjust the oven rack to the middle position and heat the oven to 425 degrees F. Cut carrots on the diagonal into two-inch pieces and place them in a large baking dish.
dot with butter, and sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover the dish tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, about 30 minutes.
Make this special breakfast for Mother’s Day.
DOUGH
1 cup lukewarm water
3 cups bread Flour
8 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/4 teaspoons salt
1/4 cup nonfat dry milk powder
1/4 cup potato flour
FILLING
1/2 cup orange marmalade
8 oz package of cream cheese, at room temperature
ICING
1 cups confectioners’ sugar
1/2 teaspoon orange extract
3-4 tablespoons heavy cream
Directions
Combine all the dough ingredients in the bowl of an electric mixer. Mix with the paddle attachment until the dough forms a ball around the beater. Switch to the dough hook.
Knead for 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour.
Lightly grease a 9×13-inch baking pan. Combine the marmalade and cream cheese and set aside.
Transfer the risen dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle.
Spread filling evenly over the surface of the dough, leaving one inch on a long side free of marmalade.
Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
Using a serrated knife, slice the log into 12 slices.
Space the rolls evenly in the prepared pan.
Cover the pan, and let the rolls rise until they reach the top of the pan, about 45 minutes to 1 hour.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 30 minutes. Let the rolls cool to room temperature in the baking pan.
Combine the sugar, orange extract, and enough cream to make a spreadable icing. When the rolls are cool, spread the icing over all the rolls and let dry before serving.
4 servings
Ingredients
12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops fresh or frozen
12 large shrimp, peeled and deveined
1 fresh red chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Directions
Boil water in a large pot for pasta and cook the pasta for two minutes less than the package instructions for al dente.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Remove to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Cook for 3 minutes. Add the bay scallops, reduce the heat to low, and cook at a simmer for 1 minute.
Add the shrimp back into the skillet along with the cooked pasta. Toss gently and heat the mixture for 2 minutes. serve in pasta bowels along with crusty Italian bread.
Still have lots of baked jam left over, make this easy soup, and freeze it for a later time when you are not tired of ham.
I like to use instant mashed potatoes in soup to help thicken it instead of using flour.
Ingredients
4 tablespoons butter
1 large baking potato, peeled and diced
2 celery stalks, diced
1/2 of a large onion, diced
2 cups diced cooked ham
4 cups chicken broth
4 servings of instant mashed potato flakes
2 cups milk
Salt to taste
Black pepper to taste
Directions
Melt the butter in a large saucepan or Dutch Oven/ Add the potatoes, onion, and celery. Cook on medium for 5 minutes. Stir frequently. Add the chopped ham and cook for 5 minutes. Add the broth and bring it to a low boil. Lower the heat and simmer until the vegetables are cooked.
Srie in the instant mashed potatoes and stir until thickened, Stir in the milk and chives. Stir frequently until the mixture is incorporated. Season with salt and pepper.
