If you do not have an air fryer use the broiler. You may need a few more minutes for cooking depending on how well you like your fish cooked. Salmon and swordfish also work in this recipe.
Air Fryer Tuna Kabobs
1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon fennel seeds, crushed
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
2 fresh tuna fillets, about 6 oz each cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
½ red onion, cut into 1-inch cubes
Bamboo sticks soaked in hot water or metal skewers that fit your fryer
4 oz cooked thin spaghetti
Combine the sauce ingredients in a mixing bowl and set aside.
Thread the tuna on two long skewers. Thread the vegetables on 4 skewers, alternating the vegetables. Place the skewers on a platter and brush with some of the sauce. Let the skewers rest at room temperature for 15 minutes.
Preheat your air fryer to 350 degrees F and heat for 5 minutes.
Place the prepared skewers into the air fryer basket for 4 minutes. Brush with the sauce and turn the kabobs over. Brush that side with sauce. Cook for 4 to 6 minutes more depending on how well cooked you like your fish.
spread the cooked spaghetti on a platter. Place the kabobs on top of the spaghetti and pour the remaining sauce over the kabobs. Swerve immediately.
Kosher salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 2-inch lengths
1 lb short pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano, plus more for serving
1/2 cup chopped fresh parsley
½ lb shrimp peeled, deveined, and cut in half crosswise
Prepare a bowl of ice water and set it aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Keep the water boiling in the pot.
Add the pasta to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Save ½ cup pasta water. Drain the pasta.
Heat the olive oil in the pot over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest, lemon juice, and pasta water.
Add the butter and shrimp. Stir for 2 minutes. Add drained pasta and blanched green beans, and cook, tossing, until well combined about 3 minutes more. Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among serving bowls and garnish with parsley, more cheese, and a drizzle of olive oil.
Chinese Chicken Stock
3-4 lb chicken
10 cups water (cold)
3 slices fresh ginger
2 scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)
Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.
Chinese Chicken Noodle Soup
8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional
Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.
Cook noodles according to the package.
Cut vegetables as needed.
Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.
Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.
Serve with hot sauce, optional.
Ginger Pork in Lettuce Leaves
3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves
In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.
In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.
Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,
For the topping
3 slices bacon, diced
1/2 cup plain panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon black pepper
For the roasted cauliflower sauce
4 cloves garlic, minced
1 shallot, minced
3 tablespoons olive oil
1 large head cauliflower, cored, cut into florets
1 teaspoon dried Italian herb blend
1 teaspoon salt
¼ teaspoon red chili flakes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
12-oz box spinach linguine (DeCecco)
For the cauliflower
Preheat oven to 450°F. Cover a baking sheet with foil.
In a bowl toss together the cauliflower florets, shallots, garlic, seasoning, salt, red pepper, and olive oil. Spread on the pan and bake for 15-20 minutes or until cauliflower is tender and browned.
For the topping
Cook bacon in a small skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and stir in cheese.
For the pasta
Cook pasta in boiling salted water until al dente. Drain. Reserve ½ cup pasta cooking water.
Return the pot to low heat and add the cream, roasted cauliflower, pasta water, and cheese. Stir until heated through. Add cooked pasta and mix well. Turn the mixture out into a serving bowl and sprinkle with the bacon panko topping. Serve immediately.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
Stroganoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce. It dates back to the mid 19th century and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners in Tsarist Russia. The first known recipe is found in a mid-1800s Russian cookbook. The dish probably goes back to much earlier peasant fare but is now commonly attributed to the household of Count Pavel Stroganoff (1774-1817). Tolstoy’s War and Peace novel paints a picture of Russian society of that time which was fascinated with French culture and language. The interest in all things French extended to food, with chefs of the great households striving to create dishes in a more elegant and refined style.
After the fall of Tsarist Russia, the dish found popularity in China. Then, during WWII, Russian and Chinese immigrants, as well as US servicemen, brought the dish to the US. The first English language recipe for Beef Stroganoff appeared in a cookbook in 1932, but its popularity didn’t blossom until after World War II. Servicemen who’d served overseas were open to new tastes and flavors. Some went on to become the food editors, writers, and chefs who redefined American cuisine. At the same time, families moved to the suburbs, and dinner parties became more fashionable than ever. Beef Stroganoff, luxurious yet easy to prepare, became a signature dish with countless hostesses, and a headline entrée in upscale restaurants. New York’s Russian Tea Room, founded by former members of the Imperial Ballet, was famous for this dish.
In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were poured over noodles or rice and served in cafeterias. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name. Beef Stroganoff is so much more than the 50s and 60s made it out to be. Authentic Russian Beef Stroganoff combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
The best beef to use in beef stroganoff is a cut that works well with quick-cooking. That means you need something that is tender in its own rights, such as beef tenderloin or ribeye steak. The important thing is to cut the steak into thin slices by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking.
In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, egg noodles are the most common accompaniment to beef stroganoff.
TRADITIONAL BEEF STROGANOFF
2 tablespoons salted butter
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb beef tenderloin, sliced thinly, against the grain
2 tablespoons instant Wondra flour or all-purpose
1 cup beef broth
½ teaspoon ground mustard seed
1 tablespoon tomato paste
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
8 oz egg noodles, cooked
In a large skillet, heat the butter. Add the beef to the saute pan. Cook until lightly browned, 2 minutes. Add the onion and mushrooms, cook until the mushrooms are tender. Stir the flour into the beef broth and mix well.
Add the beef broth, salt, pepper, mustard powder, and tomato paste to the saute pan scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 10 minutes.
Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine. Warm over very low heat,
Adjust the seasoning to taste.
Serve the stroganoff over the cooked noodles.
2 tablespoons olive oil
1/4 cup panko breadcrumbs
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
8 oz bucatini or spaghetti
1 tablespoon olive oil, plus more for serving
4 slices applewood-smoked bacon, diced
2 large cloves garlic, peeled and smashed
1/2 teaspoon red pepper flakes
2 Roma tomatoes, seeded and diced
¼ cup finely diced red onion
1/2 cup white wine
(1 pound or 1 bag or 30) small clams, cleaned
1/4 cup chopped fresh Italian parsley
For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with salt. Set aside to cool. Stir in the Parmesan.
For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/4 cup pasta water.
Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook an additional minute. Add the tomatoes and red onion; toss to coat. Deglaze with the white wine and add the clams. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to four individual pasta bowls, discarding any unopened clams.
Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Scoop equal amounts of pasta and sauce over the clams in the pasta bowls.
Sprinkle each with the breadcrumb topping. Serve with a drizzle of olive oil and ciabatta br+ead.
1 bunch udon noodles
1 lb boneless skinless chicken breasts or thighs
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 whole stalk of broccoli, cut into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup toasted walnuts
3 scallions sliced
Slice the chicken into thin bite-size pieces, no thicker than 1/4”, transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and most of the water evaporates about 40 to 50 seconds. Transfer the broccoli to a plate.
Boil the udon noodles per the manufacturer’s instructions in the same pan. Drain the water. Set aside.
Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Turn the chicken and stir and cook until the surface is lightly charred.
Add the garlic and ginger. Stir a few times to release the flavor.
Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thicken about 1 minute. Stir in the broccoli, walnuts, and noodles and heat gently. Sprinkle the scallions over the top of the mixture.
Transfer to individual bowls and serve immediately.
I made a baked ham over the holidays and of course, that meant leftovers. Here are some of the recipes I made with some of the leftover meat.
You can make your own ham broth for soup using a leftover ham bone:
Simmer the ham bone in a stockpot filled with 12 cups of water.
Bring to a boil, reduce heat, cover with a lid, and let simmer for one hour.
1/4 cup unsalted butter
1 onion finely chopped
2 carrots diced
1/2 cup diced celery with leaves
4 cups peeled and diced baking potatoes, about 3 large baking potatoes
3 cloves garlic minced or finely chopped
1 1/2 cups cooked ham, diced (add more if desired)
1/3 cup all-purpose flour
4 cups ham broth
3 cups of milk
1 pinch of salt (adjust to your taste)
Fresh cracked black pepper
Chopped fresh chives
Heat the butter in a large pot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the ham bone used for the broth and potatoes, cook for 2 minutes, then add the garlic and sauté 30 seconds.
Stir in broth mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork-tender, about 10-12 minutes. Remove ham bone and pick off meat to add to the completed soup.
Puree soup with an immersion blender.
Mix the flour and milk together and stir into the soup.
Reduce heat to medium-low and stir over the heat until thickened (about 5 minutes).
Add chopped ham. Adjust seasonings.
Top with chives and serve hot.
1 ½ cups all-purpose flour plus 2 tablespoons, divided
1 ¼ cups whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons cold salted butter, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
1 cup chopped leftover baked ham
¼ cup thinly sliced fresh chives
1 cup buttermilk
1 large egg
Preheat oven to 400 degrees F. Coat two large baking sheets with cooking spray or parchment.
Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients. Stir in cheese, ham, and chives.
Whisk buttermilk and egg in a medium bowl; stir into the dry ingredients until just combined.
Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour.
Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheets.
Bake the scones until firm to the touch, 20 to 24 minutes. Rotate the pans halfway through the baking time
Reheat at 300°F for 10 to 15 minutes.
Ham Macaroni and Cheese Casserole
1 lb whole wheat penne pasta
3 tablespoons butter
½ cup diced onion
½ cup diced bell pepper
1/4 cup flour
½ teaspoon mustard powder
2 cups of milk
12 ounces Velveeta cheese, diced
2 cups diced baked ham
Pinch black pepper
1/2 cup panko crumbs
Salt to taste
Preheat oven to 350°F.
Prepare pasta al dente according to package directions. Drain and set aside.
In the same pot melt butter and add the bell pepper and onion, cook until soft. Stir in the flour, salt to taste, and mustard.
Slowly whisk milk into the roux, whisking constantly to avoid lumps.
Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
Continue to gently whisk the mixture until all the Velveeta has melted, then add a pinch of black pepper. Stir in the ham and pasta.
Transfer the mixture to a greased 9 x 13 baking dish. Sprinkle panko on top.
Cook uncovered for 25-30 minutes or until bubbly.
Sausage Tomato Sauce
1 ½ lbs sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
`/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water
Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours.
Depending on how many ravioli you want to make, you can place the second layer of ravioli over the first layer. This is such an easy way to cook ravioli and makes clean up
easy plus the ravioli don’t come apart in boiling water.
1 lb frozen ravioli
1/2 cup grated Parmesan or Romano cheese
Sausage Tomato Sauce
Preheat oven to 375 degrees F.
Place 1 cup of sauce in an oiled 9 x 13 baking dish.
Make one layer of ravioli, cover completely with sauce and sprinkle with Parmesan cheese.
Continue with the second layer making sure ravioli are completely covered with sauce.
Cover and bake for 30to 40 minutes depending on how many layers are in the dish.
Uncover and sprinkle with additional Parmesan cheese.
Bake an additional 15 minutes. Serve the sausage on the side.
Serve with a leaf lettuce salad with added sliced red onion and Kalamata olives.
½ cup all-purpose flour
1 large egg and ¼ cup water, beaten together
1 ½ cups panko Italian unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 small-medium head cauliflower, trimmed and divided into large floret clusters
½ cup of vegetable oil
1 1/2 cups Marinara Sauce
2 cups shredded mozzarella cheese
Heat the oven to 400 degrees.
Place flour, eggs, and panko into three wide, shallow bowls. Season each with salt and pepper. Dip a cauliflower piece first in flour, then egg, then coat with panko. Repeat with remaining cauliflower.
Fill a large skillet with oil. Place over medium-high heat. When the oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon the marinara sauce over the bottom of an 8-inch baking pan. Place the cauliflower evenly in the baking dish. Transfer pan to oven and bake for 20 minutes. Sprinkle with the shredded mozzarella and return to the oven until the cheese melts.
Lemony Chicken or Turkey Cutlet Piccata
1 lb boneless skinless chicken or turkey breast cutlets
Kosher salt and black pepper
½ cup flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup lemon juice
2 tablespoons capers rinsed and drained
Fresh chopped parsley for garnish
Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a medium skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 2 minutes, then turn over to cook for 3 minutes. Add the butter and capers. Drizzle the lemon juice over the cutlets and let simmer for 2 minutes. Garnish with parsley and serve.
Linguini with Pesto Cream Sauce
Pistachio Basil Pesto Sauce
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil
1 lb linguini
1 cup pistachio basil pesto sauce
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
For the pesto sauce
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.