Ingredients
Pesto
1-28 oz can of fire-roasted red bell pepper strips, drained
4 garlic cloves
¼ cup fresh basil
4 tablespoons extra virgin olive oil
¼ cup grated Parmesan chees
Salt and pepper to taste
Pasta
1 cup ricotta cheese
1 tablespoon olive oil
1 large shallot, minced
4 spicy Italian sausage links, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 lb or 500 gr. Pacheri pasta {pasta rings}
Grated Parmesan cheese for garnish
Directions
Place the pesto ingredients in a food processor. Pulse until a smooth sauce forms. Pour into a bowl and fold in the ricotta cheese.
Cook the pasta in boiling salted water until al dente according to ing to the package instructions.
While the pasta is cooking heat the oil in a large skillet and brown the sausage pieces. Add the shallots and zucchini and cook until the zucchini is tender and the sausage is cooked.
With a large spider, scoop the pasta rings out of the cooking water and place them directly into the skillet. Mix well. Then add the creamy pesto and heat gently until hot. Serve in pasta bowls with grated cheese for a garnish.
Ingredients
1 cup of each of the following vegetables cut into small pieces
Onion
Carrots
Celery
Zucchini
Green Beans
Peas
Corn
Potatoes
Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Directions
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
It may be February, but here on the Gulf Coast, the temperatures are in the low 80’s. This dinner is perfect for this type of weather.
The skewers can be cooked on a grill, in the broiler, or in the air-fryer.
Shrimp And Scallop Skewers
2 servings
Ingredients
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
12 large shrimp
12 sea scallops
3-8 inch wooden skewers, soaked in water
Directions
Thread skewers with 4 shrimp and 4 scallops per skewer. Sprinkle lightly with salt and pepper.
Combine the melted butter with the seasonings and brush on both sides of the seafood.
Heat a grill, grill pan, broiler, or air-fryer.
For a grill or grill pan, heat over medium heat or place 4 inches away from broiler elements. Cook for 3-4 minutes per side.
Air-Fryer Instructions
Set the temperature to 400 degrees F for 3 minutes on one side, turn the skewers over, and cook for 2 minutes.
Brush with the sauce again before serving
I served the skewers with sliced tomato and Russian dressing and homemade potato salad.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
1 hard-boiled egg, optional
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
For the tomatoes
Russian Dressing
Ingredients
3/4 cups mayonnaise
1/4 cup plus
2 to 3 tablespoons of chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine everything; makes 2 cups.
Ingredients
6 cups frozen blueberries
3/4 cup brown sugar
1/3 cup cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon salt
Lemon zest from a Meyer lemon plus ¼ cup juice from the lemon
2 store-bought rolled 8-inch pie crusts, at room temperature
2 tablespoons melted butter, plus extra for grading the pie plate
Directions
Preheat the oven to 425 degrees F. Butter a deep dish 9-inch pie pan.
In a large bowl, combine the sugar, cornstarch, salt, cinnamon, and lemon zest. Mix very well and be sure the cornstarch is completely mixed into the sugar. Add the blueberries and lemon juice and mix well. Set aside.
Unroll one pie crust and fit it into the pie pan. Brush the pastry with some melted butter. Pour the blueberry filling into the pan and spread evenly. Place the second crust on a pastry board and cut it into strips/ Place the strips in a lattice formation over the pie filling. Flute the edges of the pie. Brush with the remaining butter.
Place the pie on a parchment-lined cookie sheet and place it in the oven. Bake for 15 minutes. Lower the oven temperature to 375 d3r33w F. Bake for 50 minutes. Cool the pie on a wire rack.
For 2 servings
Ingredients
2 large bell peppers
½ lb green beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to taste
Filling
4 oz ground beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Combine the filling ingredients in a medium bowl. Set aside.
Cut a thin slice off the top of the peppers. Remove seeds and set aside.
Cut green beans into 1-inch pieces.
Place the green beans, grape tomatoes, and canned tomatoes in a large casserole dish. Mix well.
Divide the filling in half and fill the peppers, pressing the mixture down into the peppers.
Place the filled peppers in the casserole dish. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 25 minutes more.
Walnut Quick Bread
Ingredients
Nut Mixture
⅓ cup packed brown sugar
⅓ cup old-fashioned oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons melte4d butter
2 tablespoons chopped walnuts
Bread
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup granulated sugar
5 tablespoon room temperature butter
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Frosting
1 cup powdered sugar, 1 tablespoon milk
¼ teaspoon vanilla extract
Directions
Combine the nit mixture in a medium bowl and set aside. Combine the dry ingredients in a large bowl. Set aside.
Spray a 9×5-inch loaf pan with cooking spray and line the bottom, of the pan with a piece of parchment paper cut to fit.
Preheat the oven to 350 degrees F.
Place the butter and sugar in the bowl of an electric mixer and mix with the paddle attachment until fluffy, about 5 minutes. Add eggs one at a time and the vanilla. Mix thoroughly. Add the dry ingredients and the buttermilk and mix gently until combined.
Pour half the batter into the prepared batter. Evenly sprinkle the nut mixture over the batter and pour the remaining batter over the nut mixture.
Bake for 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack. Cool for 15 minutes and remove the loaf from the pan to a wire rack to cool completely.
Optional
Combine the frosting ingredients. Frost the top with a powdered frosting, if desired.
Homemade Sandwich Rye Bread
Ingredients
2 teaspoons instant yeast
1 cup warm water
3 tablespoons honey
2 tablespoons room temperature butter
1 egg
1 ¼ cups rye flour
2 ⅔ cups bread flour
2 ¼ teaspoon salt
2 tablespoons caraway seeds
Directions
Combine the yeast, water, honey, butter, and egg in an electric mixer bowl. Mix together with the paddle attachment. Add the flour and mix until the dough gathers around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours
Spray a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit.
Place the dough on a cutting board and shape it into a loaf. Place in the prepared pan. Cover with plastic wrap and let rise until the dough rises above the top of the pan.
Preheat the oven to 400 degrees F/ Bake the loaf for 20 minutes. Cover with a tented sheet of foil and bake for 25 minutes.
Turn the loaf out onto a wire rack to cool;l completely. Cut into thin slices for sandwiches.
Ingredients
For the Noodles
1 tablespoon peanut oil
6-ounce pack of chow mein egg noodles
For the Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons chicken broth
½ cup warm chicken broth
1 egg, beaten
For the Stir-Fry:
2 tablespoons peanut oil
½ pound thin chicken cutlets, about 3, thinly sliced,
Salt and pepper
4 cups shredded cabbage with shredded carrots
1 clove garlic, crushed
14.5 oz can bean spouts, drained
4 oz can sliced water chestmutdrained
1 bunch of scallions, chopped and divided
Directions
Boil the noodles in salted water for 2 minutes, drain, and place on a kitchen towel to dry. Place the noodles in a single layer on the tray of an air fryer and mix with 1 tablespoon of peanut oil. Preheat the air-fryer to 400 degrees. Cook the noodles for 8-10 minutes until crispy, stirring after 5 minutes. Set aside.
For the sauce, combine the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl.
For the stir-fry, heat the oil in a large skillet. Add the beaten egg and scramble. Set aside.
Add the chicken, season with salt and pepper, and cook until no longer pink. Remove to a plate.
Add shredded cabbage mix and garlic, and stir for 1 minute.
Add the bean sprouts, water chestnuts, and half the scallions, toss for 2 minutes, then add sauce, broth, cornstarch slurry, egg, and chicken. Stir-fry until thickened. Place crispy noodles in bowls, top with cabbage mixture, and top each serving with the reserved chopped scallions.
Ingredients
Pizza Dough
3 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon salt
Pizza Sauce
1 tablespoon olive oil
1 garlic clove, grated
½ onion, diced
1 bell pepper, diced
¼ teaspoon red chili flakes
14 oz container chopped Italian tomatoes
½ teaspoon salt
Pizza
16 oz whole milk mozzarella cheese, sliced
½ cup grated Parmesan cheese
Directions
For the pizza dough
Combine all the ingredients in an eclectic mixer bowl and mix with the paddle attachment until combined. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled about 60-90 minutes.
For the sauce
Heat the oil in a saucepan, add the garlic, onions, and peppers, and cook until tender, about 10 minutes. Add the remaining ingredients and stir well. Turn the heat down to a simmer and cook the sauce for about 45 minutes or until thickened.
To assemble the pizza
Roll the dough out on a floured surface into an 18-inch by 14-inch rectangle. Cover the dough with the mozzarella cheese slices, and spread the sauce over the cheese, leaving a one-inch border on all sides. Starting on the 18-inch side, roll the dough up into a cylinder. Seal the edges. Cut the roll into 12 one-inch slices and place o the rolls on two parchment-covered cookie sheets. Let rest for 30 minutes and heat the oven to 400 degrees F. Sprinkle the top of each roll with Parmesan cheese.
Bake the rolls for about 15 minutes until crispy and golden brown. Let rest for 5 minutes before serving.
Escarole, Beans and Sauswage Bowl
Ingredients
3 tablespoons olive oil
1 lb. Italian sausage links, any type, cut on the diagonal into ¼-inch pieces
4 cloves garlic, chopped
Half an onion, diced
3 (15-oz.) cans cannellini beans, drained or 3 cups cooked dried beans {see recipe below}
1 teaspoon dried Italian seasoning
1 Large Head Escarole, chopped
1 Cup Chicken Stock
Salt to taste
1 teaspoon Calabrian Chili Paste
Freshly Grated Parmesan Cheese
Directions
Wash the escarole well. Drain in a colander until needed/
Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in the pot.
Reduce heat to medium-low, add onion and garlic, and cook for 3 minutes.
Add beans and their liquid, increase heat to medium-high, and add the chopped escarole. Cook until the greens are wilted and tender, about 10=15 minutes.
Add the browned sausages, chili paste, Italian seasoning, and salt to taste. Reduce heat to medium-low and simmer briefly. Serve with grated cheese and Italian bread.
How I Cook Dried Beans
Ingredients
8 ounces (1 cup) of dried beans
1 tablespoon chicken bouillon powder
1 small onion, cut in half
2 garlic cloves, lightly smashed
3 to 4 fresh thyme sprigs or ½ teaspoon dried
1 bay leaf
½ teaspoon kosher salt, or to taste
Directions
Place the beans in a large saucepan, add enough cool water to cover by 1½ inches, and soak overnight at room temperature. Discard any beans that are broken, off-colored, or floating.
Add the bouillon, onion, garlic, thyme, and bay leaf. Bring to a low boil over moderate heat, then reduce the heat to low. Cook the beans at a bare simmer until they are just tender but not mushy, about 1 hour–they should hold their shape; do not allow them to boil, or they will become tough. Halfway through the cooking time, stir in the salt.
Remove the onion, thyme, and bay leaf. Use the cooked beans and their liquid in your recipes.
Broth
Ingredients
One 4-pound) whole chicken
Or 2 lbs chicken wings and 2 lbs chicken drumsticks
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
14-15 cups water
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 rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 2 hours, skimming as needed.
Remove a wide bowl and cool.
Chicken broth and return it to the soup pot.
Remove the meat from the bones and set aside.
Soup
Ingredients
2 celery stalks, chopped
2 carrots, sliced
1 onion, chopped
Salt and pepper to taste
1 large thyme sprig
½ cup chopped celery
8 9z thin noodles {I use thin spaghetti}
Cooked chicken
Homemade broth.
Directions
Bring the broth to a boil. Add the vegetables and cook for 5 minutes. Add the noodles and cook until al dente.
Add the chicken and seasoning. Heat until the ingredients are hot. Serve or refrigerate until needed.
