Philly-Style Steak Sandwiches
2 sandwiches
Ingredients
1 medium yellow onion, thinly sliced
1 small bell pepper, thinly sliced
1 garlic clove, grated
1/2 teaspoon dried oregano
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1 boneless rib eye steak, about 10 ounces and about 1 inch thick, trimmed of all fat
2 hoagie (Italian sub) rolls, split
2 thin slices white American cheese, each folded in half
2 thin slices provolone cheese, each folded in half
Directions
Cut the steak into paper-thin slices.
In a medium bowl combine the onion, peppers, garlic, olive oil, and oregano. Season with salt and pepper and toss to coat evenly. Set aside.
Heat a skillet (with a cover) and add the butter. Add the steak slices and cook quickly, about a minute on each side. Remove the steak to a plate and add the vegetables to the skillet.
Cook the vegetables until they are soft and tender, about 5 minutes, stirring occasionally. While still in the pan, divide the vegetable mixture into two long piles. Divide the steak slices in half and place on top of the vegetables. Place a folded slice of provolone cheese and a folded slice of American cheese on top of each steak mound. Cover the pan and heat on low just until the cheese begins to melt.
Brush the cut sides of the rolls with a little olive oil and toast under the broiler just until lightly brown. Place one steak mound on each role and serve.
Mixed Green Salad With Homemade Ranch Dressing
Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tablespoons. fresh lemon juice
1 clove garlic, grated
1/4 teaspoon Louisiana-style hot sauce
¼ teaspoon black pepper
1 tablespoon chopped chives
Salad
1 head Boston or Bibb lettuce
1 bunch arugula
8 cherry tomatoes, sliced
1/2 cucumber, peeled and sliced into half moons
¼ of a red onion sliced thin
Directions
In a small bowl, whisk together the sour cream, buttermilk, lemon juice, garlic, hot sauce, and pepper; stir in the chives.
In a large bowl, toss together the lettuce, arugula, tomatoes, red onion, and cucumbers. Drizzle with some of the dressing and serve the remaining dressing on the side.
Sicilian Style Codfish Cakes
Makes 8-10 cakes
Ingredients
1 pound fresh cod fish fillets, poached (see directions below)
1 pound potatoes, peeled, boiled and mashed (about 3 medium)
1/2 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 garlic clove, grated
1 large egg
1/4 cup chopped fresh parsley
Flour
1 egg beaten with 1 tablespoon water for coating the patties
1 cup breadcrumbs
Salt and pepper
Vegetable oil for shallow frying
Directions for making fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Cook the potatoes in salted water and mash with the olive oil. Add the Parmesan cheese, chopped onion, garlic, 1 egg, the flaked codfish, parsley, salt and pepper to taste.
Divide the fish mixture into eight equal portions, then, with floured hands form each into a flat cake, about 3-inch rounds; 1/2 inch thick.
Beat the egg with the water. Dip each fish cake into the beaten egg and then into the breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden
Drain on paper towels and serve with a remoulade or tzatziki sauce.
Poached Cod Fish
3 cups cold water
1/4 cup dry white wine
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
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).
Low Carb Codfish Cakes
Makes 4 cakes
For this version, I made mashed cauliflower and mixed it with butter and sour cream for a previous dinner side. I reserved a ½ cup of the mixture for the codfish cakes.
Ingredients
Cakes
1 lb poached cod fillets
1/2 cup leftover mashed cauliflower mixed with sour cream
1/2 medium shallot, minced
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Coating
Arrowroot powder
1 egg beaten with 1 tablespoon water for coating the patties
1 cup store-bought Low Carb panko bread crumbs or homemade, recipe below
Vegetable oil for shallow frying
Directions for making low carb fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Add the leftover cauliflower, chopped shallots, garlic powder, Parmesan cheese, flaked codfish, parsley, salt, and pepper.
Chill the mixture in the refrigerator for several hours.
Divide the fish mixture into four equal portions, then, with arrowroot powder floured hands form each into a flat cake.
Dip each fish cake into the beaten egg mixture and then into the low carb breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden.
Drain on paper towel and serve with the tzatziki sauce.
Low Carb Panko Crumbs
I buy low carb bread, such as Smart Buns, and turn them into homemade croutons or panko crumbs.
Slice the bread into cubes.
Place cubes on a sheet pan and toast, in a single layer in a 350 F degree oven. Store the croutons in a zip-top bag in the freezer.
To make breadcrumbs: Place the toasted cubes in a food processor and pulse to create course breadcrumbs.
Store the remainder in an air-tight, zip-seal bag in the freezer.
Tzatziki Topping (cucumber yogurt sauce)
Mix 1/2 cup plain whole milk Greek-style yogurt with ¼ of a cucumber (seeds removed, grated and squeezed to remove extra liquid), 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup crumbled feta cheese and 1 tablespoon chopped dill.
Spiralized Carrot & Beet Salad
Servings 4-6 servings
Ingredients
2 carrots spiralized or one 12 oz package of frozen Green Giant carrot spirals, defrosted
2 beets spiralized or one 12 oz package of frozen Green Giant beet spirals, defrosted
1/2 of a shallot, minced
2 tablespoons chopped chives
1/2 cup slivered almonds, toasted
A generous handful of chopped parsley
Dressing
1/4 cup lemon juice
1/4 cup olive oil
A couple of dashes of hot sauce
Directions
Peel and spiralize the carrots and beets or defrost the frozen spirals in a colander and dry on paper towels.
Cut the spirals into shorter strands for the salad and place in large salad bowl. Salt and pepper to taste. Add the shallots, chives, parsley, and almonds.
In a separate small bowl whisk together lemon and olive oil with a couple dashes of hot sauce.
Pour dressing over veggies and mix well. Serve with the codfish cakes.
When you cook steak and chicken, make extra. The leftovers easily make quick weeknight meals.
Steak & Bean Tacos
I like to serve this dish with a green mixed salad and ranch dressing.
2 servings
Ingredients
Half of a leftover grilled flank steak, sliced thin
Original recipe for the grilled steak
2 cups cooked black beans
1 cup medium spicy salsa
2 cups shredded cheddar cheese
4 flour tortillas
Directions
Any leftover steak will work in this recipe, just slice it very thin. Reheat the steak in the microwave or in foil in a moderate oven temperature until warm. Heat the beans and warm the tortillas. Assemble the tacos with beef, beans, salsa, and cheddar cheese.
Greek Salad With Leftover Grilled Chicken
2 servings
Ingredients
8 oz leftover grilled chicken that had been marinated in 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 sliced garlic clove, ½ teaspoon dried oregano, salt, and pepper to taste.
Grilled chicken directions
2 Pita breads, warmed
Greek Salad Ingredients
Romaine lettuce, torn into small pieces
Bell peppers, seeded and cut into one-inch squares
Red onions, sliced thin
Cucumbers, peeled and sliced into half moons
Tomatoes, cut into one-inch pieces
Kalamata olives
Pepperoncini
Crumbled Feta cheese
Greek Salad Dressing, recipe below
Directions
I always grill more chicken than I need for dinner because there are so many dishes you can make with the leftovers. Like this one – a family favorite.
Assemble the salad ingredients in individual bowls. (I use pasta bowls.) Mix with some of the dressing. Slice the leftover chicken and place on top of the salad. Serve additional dressing on the side along with the warm pita bread.
Greek Salad Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Pour the Greek dressing over the salad ingredients as directed above.
Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the table in Italy.
No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.
Parmigiana in Italy is made with eggplant, tomato, caciocavallo cheese, and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.
Below is a classic recipe for chicken that I grew up on and it is still a big favorite in my family.
Chicken Parmigiana
2 servings
Ingredients
1 cup plain breadcrumbs
3 tablespoons fresh flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten lightly
2 chicken breast halves
2 tablespoons olive oil
2 cups Homemade Marinara, see recipe
1/2 cup grated Parmigiano-Reggiano cheese
4 slices of mozzarella cheese
4 oz thin Spaghetti, cooked al dente
Directions
Preheat the oven to 375˚F.
Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour, and egg in three separate dishes.
First, dredge the chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.
Heat olive oil in an ovenproof skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side.
Top each breast with Marinara, covering each piece, place the skillet in the oven and bake for 15 minutes, or until bubbling.
Place two slices of mozzarella on each piece of chicken and bake for another 5 minutes or until the cheese melts.
Serve with the cooked spaghetti mixed with the remaining marinara sauce.
Marinara Sauce
Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish and olives. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.
Ingredients
3 garlic cloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 tablespoon olive oil
One 6 oz can tomato paste
Four 28 oz containers Italian chopped tomatoes
1 teaspoon each dried oregano, dried basil, crushed red pepper, and dried thyme.
Salt and pepper
Directions
Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.
Add tomatoes. Simmer, uncovered, for 1 hour.
Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper, and dried thyme.
Simmer, uncovered, for another hour or until the sauce thickens.
Italian Leaf Salad
Ingredients
1 small head of lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste
Italian Dressing
2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Dipping Sauce: To Accompany Wraps
Ingredients
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
Pinch of red pepper flakes
Pinch granulated garlic
Directions
Mix together and let sit at room temperature for several hours to allow the flavors to combine.
Homemade Egg Rolls
6 rolls
Ingredients
2 tablespoons toasted sesame oil
1/2 pound ground pork
1 tablespoon fresh grated ginger
1 garlic clove, grated
1 cup finely shredded green cabbage
1/4 cup chopped red bell pepper
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
6 large wonton wrappers or medium low carb tortillas
1 egg, beaten
Vegetable oil
Directions
Place a skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic.
Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, bell pepper, green onions, honey, oyster sauce, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Remove from the heat and let cool for 10 minutes.
Lay each wonton or tortilla out on a kitchen towel and scoop 1/6 of the pork filling on one end of each wrap. Brush the edges with egg to seal. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the wrap, tucking in the edges to fully enclose the filling. Brown on all sides in hot vegetable oil and drain on paper towels. Serve with Chinese mustard or dipping sauce.
Cabbage Pot Stickers
Serves 8
Ingredients
8 outer cabbage leaves from a medium head
1/2 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger
Directions
Bring a large pot of salted water to a boil. Cut the core off each of the cabbage leaves and add to boiling water. Boil for 5 minutes, until the cabbage is soft and tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.
Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a skillet and cook until the pork is brown. Place ⅛ of the filling on each cabbage leal and fold in the sides and then roll up the cabbage to enclose the filling.
Brush the skillet with vegetable oil and place the cabbage rolls in the pan. Cover the pan and cook the rolls over low heat for 5 minutes. Turn the rolls over, cover and cook for another 5 minutes. Serve with a dipping sauce.
Lettuce Wraps
4 servings
Ingredients:
1 tablespoon peanut oil or vegetable oil
1 pound chicken tenders
2 cloves garlic, minced
1 celery stalk, finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
2 green onions, thinly sliced
Large lettuce leaves
Directions:
Heat the peanut oil in a large skillet over medium-high heat. Add the chicken tenders and cook until browned on both sides, about 5-6 minutes. Remove to a plate to cool. Then cut the tender into small pieces.
Mix together the garlic, celery, green onions, hoisin sauce, soy sauce, sesame oil, rice wine vinegar, ginger and Sriracha in the skillet the chicken was cooked in. Cook 2 minutes and then add the chopped chicken. Cook until hot.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and roll up.
Asian Broccoli Salad
Side dish for Asian wraps.
2 servings
Ingredients
Half a head of broccoli cut into small florets
1 garlic clove, grated
1 teaspoon sesame oil
¼ cup Teriyaki sauce
Large pinch crushed red pepper flakes
Directions
In a large bowl, stir together the ingredients including the uncooked broccoli florets. Toss to combine.
Let sit for several hours at room temperature. Toss again before serving.
Servings 8
Ingredients
Taco Pie Filling
Ingredients
2 lbs pound lean ground beef
1 tablespoon olive oil
3 tablespoons homemade (see recipe below) or store-bought taco seasoning
1 garlic clove, minced
1 medium onion, diced
2 jalapeno peppers, seeded and minced
16 oz jar of salsa
Salt and pepper to taste
2 cups cheddar cheese or a Mexican cheese blend for the topping
1 package of cornbread mix (ex. Jiffy)
Or For Low Carb/Gluten Free Cornbread Recipe
“Cornbread” Pie Crust
Ingredients
1 cup shredded cheddar or Monterey Jack cheese
2 cups almond flour
1 tablespoon baking powder
½ teaspoon kosher salt
2 ounces cream cheese at room temperature
3 large eggs
1/4 teaspoon Amoretti Sweet Corn Extract
Directions
For The Filling:
In a deep skillet, heat the oil and cook the ground beef until brown.
Add the onion, garlic, and jalapeno and continue to cook until the onion is tender.
Add the taco seasoning and salsa and cook for about 10 minutes or until the liquid is incorporated into the filling.
Taste and adjust seasonings per your liking and allow to cool a little.
Preheat the oven to 350 degrees F. Liberally oil a 12-inch deep dish baking pan or cast iron skillet.
For the Cornbread:
Mix the package according to the directions. Spoon the batter into the prepared pan and gently spread the batter evenly across the bottom and up the sides of the pan.
For the Low Carb/Gluten Free Mix:
Place the cheddar and cream cheese, eggs, almond flour, baking powder and extract in a food processor. Process until a thick batter forms.
Spoon the batter into the prepared pan and gently spread the batter evenly to the sides of the pan.
Top the batter with the taco meat and bake for 40 minutes. Add the cup of cheddar cheese and return to the oven for 5 minutes more..
Let the taco bake cool for 10 minutes before serving.
Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives.
Homemade Taco Seasoning Mix
Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl or jar, mix all the spices together. Store in an airtight container.
Serve with a
Garden Salad With Ranch Dressing: Recipe
Or Creamy Coleslaw: Recipe
Cauliflower Antipasto Salad
Ingredients
For the salad
1 medium cauliflower, cut into small florets
8 ounces fresh small mozzarella balls
1-16 oz jar roasted red peppers, drained and cut into small cubes
4 ounces salami slices
4 ounces pepperoni slices
1 small red onion, diced
2 celery stalks, diced
8 oz pepperoncini, drained and sliced into rings
4-5 oz oil cured olives
For the dressing
1/2 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced
Directions
Place the cauliflower florets in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes or until as tender as you’d like. Drain and dry on paper towels.
Cut the pepperoni and salami slices into quarters.
Add the remaining salad ingredients to the bowl with the cauliflower.
To make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
Pour the dressing over the cauliflower salad and toss to coat.
Cover the bowl and refrigerate for 2 hours to allow the flavors to develop before serving.
Pesto & Fresh Tomato Pizza
Pizza Dough
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water
Topping
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Directions
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.
Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.
Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.
Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.
Mini Cheesecakes
Makes 12 mini cheesecakes
Crust
1 cup almond flour
1/2 tablespoon brown sugar or brown sugar substitute (I use monk fruit)
1/4 cup salted butter, melted
Cake
16 oz cream cheese, room temperature
1/3 cup granular sugar or granular sugar substitute (monk fruit)
2 large eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract
Topping
Sugar-free fruit jelly or jam (I used cherry)
Directions
Preheat oven to 350°F
Line a standard muffin pan with cupcake liners.
In a medium mixing bowl combine the almond flour and the brown sugar. Add the melted butter to the bowl and mix until the almond flour is coated and the mixture is the texture of wet sand. Place about 1 tablespoon of the crust mixture in the bottom of each muffin cup,. Use a spoon to press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.
In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and sweetener and mix until all ingredients are well combined and smooth. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. I use an ice cream scoop to measure equally. If using a silicone muffin pan, place it on top of a baking sheet.
Bake for 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow the cakes to cool in the pan on the counter for 20 minutes. Place a teaspoon of jam on top of each mini cake.
Chill for up to 24 hours before serving.
