Fresh Corn Salsa

Because corn is so affordable and fresh right now, I am wanting to use in different ways so I decided to make a fresh salsa with it.   If you are going to make fresh salsa, you will have extra, so always keep some mason jars on hand and share with your friends and family!  This recipe takes some time for the all the ingredients to come together BUT it is worth it in the long run because it is delicious and there is plenty to spare.

Ingredients
4 Ears Corn (cooked)
6 Tomatillos (remove husk and blanch for 5 minutes in boiling water)
4 Red Vine Ripened Tomatoes
4 Yellow Vine Ripened Tomatoes
1 Anaheim Chili Pepper(Roasted:  Place in oven on broil until skin blisters on all sides, turn as it blisters)
1 Jalapeno Pepper
1 Can Black Beans (Drained)
4 Limes (Juiced)
1 Bunch Fresh Cilantro
1 Bunch Green Onions
1/2 Lbs. Fresh Queso Fresco Cheese
Salt

Preparation

1. In blender, combine blanched tomatillos, cilantro, onions and lime juice.  Puree.
2. Rough chop tomatoes, Anaheim and Jalapeno Peppers
3. Remove corn from ears
4. Combine all ingredients except queso fresco cheese.  Mix thoroughly
5. Add salt to taste
6. Add queso fresco cheese and combine

Enjoy!

Asian Turkey Burger

It has been hectic in our house since school let out for the summer so my blog unfortunately has suffered, but I am back!  It's summer and sometimes there is nothing better than a good ole' burger.  There are so many things you can do to make your burger different and tasty.  Here is version of an Asian Turkey Burger that is one my list as one of my favorites.   Enjoy!

Ingredients
1 Lbs. Ground Turkey
1/2 Cup Green Onions
1/2 Cup Panko Bread Crumbs
2 Tablespoons Ginger Sesame Dressing (Found in the Salad Dressing Aisle)
1 Tablespoon Soy Sauce
1/2 Cup Red Cabbage (Shredded)
1/2 Cup Carrot (Shredded)
1/2 Cup Mayo
2 Tablespoons Sriracha
1 Lime Juiced
Bun Optional
Additional Cheese Optional (I used Provolone)

Preparation

1. In small bowl, combine mayo, sriracha and lime (set aside)
2. In small bowl, combine cabbage and carrots (set aside)
3. In small bowl, combine ginger/sesame dressing and soy sauce (set aside)
4. In medium bowl, combine ground turkey, green onions and panko. 
5. Add 3/4 of the ginger/sesame and soy sauce mixture to the meat mixture.  Mix thoroughly.
6. Add the remaining ginger/sesame and soy mixture to the cabbage and carrots.  Mix thoroughly and set aside
7. Grill burger until completely cooked (approximately 3-5 minutes per side)
8. Optional (Heat buns and add cheese until melted)
9. Top with cabbage/carrot mixture and drizzle to taste with mayo/sriracha condiment

Enjoy!

Asian Barbequed Chicken Lettuce Wraps

When we lived in Arizona and we had a craving for lettuce wraps, we would go to one of our favorite restaurants The Bamboo Club.   But now that we live in Maryland, the closest "Bamboo Club" like restaurant is a 45 minute drive.  So instead of making the drive, I decided to experiment and this recipe was born.  The prep work takes a little bit of time but the dish comes together quickly.   It is definitely a keeper, oh and it is easy!

Ingredients
1 Lbs. Boneless Skinless Chicken Breasts (Chopped)
3 Cloves Garlic (Chopped)
1 Inch Fresh Ginger Root (Grated)
1 Red Pepper (Diced)
1 Package Shitake Mushrooms (Chopped) equates to roughly 2 Cups
1 Orange (Juiced and Zested)
1 6 Oz Can Water Chestnuts (Drained and Chopped)
3 Green Onions (Chopped)
1 Jar Hoisin Sauce
1/4 Cup Chicken Broth
1/4 Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Head Iceberg Lettuce (Core Removed and Quartered)
Canola Oil
Salt and Pepper

Preparation

1. In bowl, combine hoisin, chicken broth, rice vinegar, juice from orange and soy sauce.  Whisk thoroughly.
2. In a large saute pan or wok, add enough oil to coat the bottom.  Once hot, add garlic and ginger.  Season with salt and pepper.  Saute for approximately 1 minute.
3. Add chicken and cook for approximately 2 minutes.
4. Add mushroom and saute for approximately 2 minutes.
5. Add red pepper and water chestnuts, saute for approximately 1 minute
6. Add sauce and allow to simmer for 2-3 minutes.
7. Add orange zest and combine ingredients
8. Remove from heat.  Serve in a bowl or platter with the lettuce on the side
9. Fill the lettuce with the mixture, wrap and enjoy!!!

Fresh Beet and Orange Salad

One of the most beautiful and tasty ingredients this time of year is fresh beets.  I was watching Alex Guarnaschelli the other day and she was preparing a pasta salad with fresh beets.   It looked amazing, but it was also a vegetarian dish and my husband and son would both say where is the meat?  So instead of simply adding a meat to Alex's recipe I came up with my own and can once again say thank you to Chef Guarnaschelli for inspiring me!

Ingredients
1 Bunch Fresh Beets
2 Large Oranges
1 Cups Water
1/4 Cup Red Vinegar
1 Tablespoon Orange Marmalade
1 Tablespoon Olive Oil
Salt and Pepper

Preparation

1. Clean and peel beats thoroughly.  If the beets you purchased came with the greens, set aside a few leaves for later
2. Cut beets into bite sized pieces
3. On stovetop, place beets in a sauce pan with the water.  Allow to boil and when the beets are fork tender, remove the beets from the liquid and set aside.  Allow the now beautifully colored beet infused water to reduce by approximately 1/2.  Remove from heat. 
4. In small bowl, combine beet infused water, vinegar, orange marmalade and olive oil.  Whisk thoroughly and set aside
5. Peel orange and cut into bite sized pieces
6. Wash beet leaves thoroughly and rough chop.  The beet leaves are on the bitter side so use them at your discretion.  I like the color and the bitterness they add to the dish.  If you don't like the taste, simply don't use them.
7. In bowl, combine beets, oranges and beet leaves.   
8. Season with salt and pepper
9. Dress with vinegarette

Enjoy!
  

Chicken Fried Steak

I have yearned to be a Southern belle for years and constantly pleaded with my husband to please move to the South.  Well, little did I know that because Maryland is located South of the Mason Dixon line, I now live in the South.  I have always loved Southern food so here is a recipe for Chicken Fried Steak.  Y'all enjoy! I keep catching myself saying y'all and my son said fixin' the other day, I am bound and determined to embrace my new life and everything it has to offer!

Ingredients
2 Lbs Cube Steak
1/2 Lemon Juiced
1 Cup Flour  
2 Cups Chicken Broth
1/2 Cup Whole Milk
1 Tablespoon Fresh Thyme Leaves
1/4 Cup Canola Oil
3 Eggs (beaten)
Salt and Pepper

Preparation

1. Preheat Oven to 250 Degrees
2. Cut Cube Steak into portions
3. Place flour and eggs into two separate bowls or shallow containers
4. Season flour heavily (when you think you have too much, add a little more)
5. Dredge meat with flour on both sides, then into the flour and then again into the flour.  
6. Season the meat again and allow to rest for approximately 10 minutes
7. On medium-high heat, place a large saute pan add enough oil to cover the bottom of the pan.  Make sure the pan is hot before you add the meat, if it doesn't sizzle the pan is not hot enough.  Brown each side of the meat (approximately 3-5 minutes each side).  If need be, work in batches and place the meat that is already browned on a sheet pan in the oven.  Continue until all meat is browned and place in the  oven, season again. 
8. In the same pan with the drippings from meat, whisk in the flour.  Add the chicken stock and lemon juice and deglaze the pan.   Allow to come to a boil and the liquid begins to thicken, add milk and thyme and whisk until desired thickness has occured.    Season with salt and pepper AGAIN
9. Serve the steaks topped with the gravy

Enjoy!

Dinner Party Tri-Tip with a Chipotle Dipping Sauce

This weekend the weather was absolutely beautiful so I wanted to do something on the grill for dinner.  I knew we would be having our dear friend over for dinner as a combination birthday dinner and thank you for helping my husband with a project dinner.  This particular recipe uses my mother's marinade and one of my favorite cuts of beef, tri-tip.  It is absolutely perfect for a dinner party or when you want leftovers for the next day.  Keep in mind when you are planning on serving this dish, that you give yourself enough time to marinate, at minimum you need 4 hours marinating time.  I have also included a Chipotle Dipping Sauce that my son Mason always requests when I serve tri-tip

Ingredients
3 1/2 Lbs Tri-Tip Roast
2 Fresh Lemons (Juiced)
1/4 Cup Dale's Steak Seasoning
1/4 Cup Olive Oil
1/4 Cup Dry White Wine
3 Garlic Cloves Minced

Preparation

1. In bowl, combine lemon juice, Dale's Steak Seasoning, olive oil, wine and garlic.  Mix thoroughly
2. Using a Jaccard or a fork, poke holes on both sides of the tri-tip.  Place meat in a container large enough to hold the meat, pour the marinade over the tri-top cover and refridgerate.  Allow to marinate for a minimum of 4 hours.
3. On a hot grill over high heat, sear the tri-tip on both sides (approximately 3 minutes).  Turn the grill to medium high heat and continue to cook until desired temperature is achieved (approximately 13-15 minutes per side on our grill)
4. Remove from grill, let rest for approximately 3 minutes and slice

Mason's Dipping Sauce
My son is hug fan of dipping sauce whenever I serve tritip.  This time, he requested a somewhat spicy but creamy sauce.  So I used 2 Chipotle Pepper in Adobo Sauce, 1/4 cup Sour Cream, 1/4 Mayonnaise, 1/2 Fresh Lime Juiced.  I chopped the peppers finely, then simply combined the  rest of the ingredients throughly and served as a dipping sauce for those who want a little something spicy on the side. 

Blackberry Cream

On our second stop using fresh seasonal ingredients, the blackberry is the star of this simple dessert.  I never have nor will I ever be a pastry chef nor do I have a particular affinity towards sweets, but my boys do.  So during the weekend, I make an effort to prepare at least one homemade dessert for my family to enjoy.  This particular dish consists of 6 ingredients and took me 10 minutes total to prepare.

Ingredients
1 1/2 Cups Blackberries
1/2 Fresh Lime (Juiced)
2 1/2 Tablespoons Brown Sugar
1 Cup Heavy Cream
1 Tablespoon Confectioners Sugar
1/2 Teaspoon Pure Vanilla Extract (I couldn't find fresh vanilla beans so I used extract instead)

Preparation

1. In a bowl, use the back of a wooden spoon or masher and crush the blackberries.  Add the lime juice and brown sugar, mix thoroughly
2. In another bowl, add cream, confectioners sugar and vanilla.  Blend with a hand mixture (approximately 2 minutes) until you have soft peaks
3. Pour the the blackberry mixture into the cream and swirl to blend. 
4. Top with a few fresh blackberries and serve

Enjoy!

Mascarpone and Watercress Potato Cakes

When I lived in Arizona I guess I took it for granted the availability of fresh products that I could always incorporate into dishes without them negatively impacting my food budget.   I am happy to say that I am starting to see fresh, locally grown products filling the market at reasonable prices which gets my creative culinary juices spinning with ideas for new dishes.   Join me on the journey to cook fresh!  Our first stop utilizes watercress which is a member of the cabbage family that incorporates a somewhat peppery flavor into a dish.  I thought it would be a nice accompaniment to a potato cake.

Ingredients
1 1/2 pound Potatoes (I used Yukon Gold)
1 Sweet Yellow Onion
2 Garlic Cloves
1/2 Lbs Watercress
1/2 Cup Mascarpone
2 Tablespoons Light Cream
1/2 Cup Chicken Stock
Olive Oil
Salt
Pepper


Preparation

1. Peel potatoes and cut into chunks.  Place potatoes in a microwaveable bowl, add the chicken stock, cover bowl with plastic wrap.  Place bowl in microwave and heat until the potatoes are fork tender. Uncover and set aside to cool
2. Peel and dice onion, mince garlic, stem the watercress
3. In saute pan, add enough olive oil to lightly cover the bottom of pan.  Add onions and garlic, salt and pepper to taste and cook until translucent.  Add watercress and cook until it is wilted.  Remove from heat
4. Once potatoes are cooled, with a fork or masher break the potatoes into smaller chunks.  Add the onion, garlic, watercress and mascarpone to the potatoes and mix thoroughly. Season with salt and pepper.
5. Preheat oven to 175 Degrees
6. Shape the potato mixture into cakes.(approximately 1 1/2 -2 inches in diameter)
7. On stovetop on medium high heat, in a large saute pan add enough olive oil to cover the bottom of the pan.  Add potato cakes and cook until they are golden brown on both sides (approximately 3-4 minutes) If need be, work in batches and place the browned potato cakes in the preheated oven on a greased sheet pan
8. Season with salt and pepper and serve

Enjoy!

Chicken, Roasted Pablano Pepper and Jicama Tacos

Last Friday night, I assisted at the local cooking school and the chef made a dish using jicama.  I was reminded of how much I enjoy the flavor and texture of this particular ingredient and I became determined to come up with a dish to highlight my long lost friend jicama.   If you have never had jicama,  it is crisp like an apple but very mild in flavor and takes to spice very well.  It added just the right amount of crunch I was looking for in this dish and paired well with the pablano and queso fresco cheese.

Ingredients
1 Pablano Pepper
1 Red Pepper
1 Small Jicama
1 Lbs Ground Chicken
2 Garlic Cloves
1 Small Yellow Onion
2 Limes
2 Tablespoons Queso Dip
2 Tablespoons Salsa Verde
Queso Fresco
Fresh Cilantro
Olive Oil
Salt and Pepper
Flour Tortillas

Preparation

1. Turn oven to broil. Place pepper on sheet pan and place in oven. Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap. This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes). Peel charred skin from peppers, remove stem and seeds and dice, set aside
3. Peel jicama and dice
4. Deseed red pepper and dice
5. Chop Yellow Onion and mince garlic
6. In small bowl, combine the queso dip and salsa verde until thoroughly combined
7. Turn stovetop to medium high heat, coat bottom of saute pan with olive oil and add onions and garlic.  Season with salt and pepper.   Saute for 2 minutes, add chicken and cook through.
8. Add pablano pepper, red pepper and jicama.  Combine ingredients and saute for 3 minutes
9. Add the queso and salsa verde mixture and fold into other ingredients
10. Squeeze the juice of two limes over ingredients and combine.  Saute for an additional 2 minutes
11. Heat flour tortillas in microwave for 1 minute (just open the package and set them in and let them steam in the plastic)
12. Place your meat mixture on tortillas, top with queso fresco and fresh cilantro, fold and serve.

Enjoy!

Jalapeno and Orange Marmalade Pork

I love experimenting with sweet and spicy flavors in the kitchen.  I have to be careful though because my son and I like more savory flavors but not to spicy but my husband loves sweet and the more fire the better.  I think this dish is a nice combination of both and for those that like more heat, simply add more jalapenos. 

Ingredients
1/4 Cup Honey
1/4 Cup Dijon Mustard
2 Tablespoons Cider Vinegar
3 Tablespoons Orange Marmalade
1 1/2 Cup Chicken Stock
1/2 Cup Pickled Jalapenos
4 Boneless Pork Chops
1/2 Cup Flour
1 Tablespoon Corn Starch
Olive Oil
Salt
Pepper

Preparation

1. In small bowl, combine honey, mustard, cider vinegar, orange marmalade, chicken stock and corn starch
2. Chop jalapenos and add to the honey/mustard sauce
3. Pound pork until thin
4. In another bowl, add flour and season generously with salt and pepper.   Mix thoroughly.  Dredge pork in flour mixture
5. In a saute pan, add enough olive oil to coat the bottom of the pan.  Turn heat to medium high.  Wait for the pan to be hot, add pork and cook each side until golden brown (approximately 3-5 minutes)
6. Once pork is browned, add the honey/mustard sauce.   Cook until the sauce has thickened and the pork is cooked to your taste (approximately 3-5 minutes)
7. Serve

Fresh Dilled Red Potatoes

My dill was growing like mad so I needed to use some of it in a dish.  I love the combination of potatoes and fresh herbs so hence the birth of my husband's new favorite side.  It's fresh, easy and can be done in 15 minutes!

Ingredients
10-15 Red Potatoes
Handful of Fresh Dill
1 1/2 Tablespoons Butter
Salt
Pepper

Preparation

1. Partially peel potatoes and cut in half and place in a pot
2. Cover the potatoes with water, season with salt and place on the stovetop.  Cook until fork tender
3. Rough cut dill
4. Once potatoes are fork tender, drain water and return to the same hot pot.  Add butter, dill and salt and pepper and shake the pot until the ingredients are combined. 
5. Serve

Watermelon Salad

Finally, the watermelons are here!  The baby seedless watermelons are my absolute favorite and I try to always have one cut up in the fridge for a quick, healthy snack when the season allows.  I was experimenting in the kitchen yesterday and came up with this quick salad that not allows is so pleasing as a palate cleanser but is also a different salad dish and literally took minutes to prepare. 

Ingredients
Baby Seedless Watermelon
Fresh Fennel (see note below)
Fresh Mint
1 Cup Balsamic Vinegar
1 tsp Sugar

Preparation

1. On the stovetop, medium-high heat combine balsamic vinegar and sugar in a small sauce pan.  Bring to a boil, turn down heat and allow to simmer and reduce to a syrupy consistency.  Set aside to cool.  (You will have more than you need for the recipe, but I always keep a balsamic glaze in the fridge to drizzle over a caprese, a white pizza, strawberries and anything else that I think needs a little extra punch of flavor.)
2. Cut watermelon into cubes
3. Grate fennel bulb.  If you are unfamiliar with fennel, it has an anise flavor so if you don't like that black licorice flavor, you probably won't like fennel.  If you don't just skip the fennel and continue on with the recipe. 
4. Rough cut mint
5. Rough cut mint
6. Plate watermelon, top with a touch of fennel, garnish with mint and drizzle with balsamic glaze.
7. Serve cold

Enjoy!

Roasted Pepper and Turkey Al Forno

I admit it I am hooked on cooking shows and am constantly trying out recipes and adapting them as I go.  This particular dish was featured on Guy Fieri's Show Guys Big Bite.  One thing I have learned from Guy Fieri is his dishes are never dull.  But as usual, I just couldn't leave it alone and had to make a few changes to fit my taste buds.   This is super simple and great for leftovers.

Ingredients
2 Poblano Chile Peppers
1 Large Red Pepper
1 Pound Ground Turkey
1 Yellow Onion
3 Garlic Cloves
2 1/2 Cups Chicken Stock
1 Cup Light Cream
1 Cup Fresh Corn (if you can't find fresh, use frozen BUT do not use canned)
1 Pound Penne Rigate Pasta
3 Tablespoons Flour
1 1/2 Cups Panko Breadcrumbs
1/2 Cup Grated Pecorino Romano Cheese
1 Tablespoon Paprika
1/2 Cup Fresh Cilantro
Olive Oil
Salt and Pepper

Preparation

1. Turn oven to broil.  Place peppers on sheet pan and place in oven.  Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap.  This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes).  Peel charred skin from peppers, remove stem and seeds and dice, set aside 
3. Cook Penne until al dente, drizzle olive oil to coat pasta and set aside.
4. Peel onion and garlic and chop both finely, set aside
5. Rough cut cilantro, set aside
6. If using fresh corn, husk and use knife to remove kernels from cob, set aside
7. Turn stove top to medium high heat, add olive oil to coat bottom of pan.  Add onions, garlic and turkey.  Season with paprika and salt and pepper.  Cook until turkey is browned.
8. Add flour to combine with ingredients, cook for approximately 2-3 minutes. 
9. Add chicken stock and cream and allow it to come to a boil, turn down heat.
10. Add the peppers and corn to combine the ingredients thoroughly.  Allow to simmer for 15 minutes
11. Preheat oven to 350 degrees
12. In small bowl, add breadcrumbs, Romano Cheese and drizzle enough olive oil to lightly coat the breadcrumbs (do not saturate, just enough to add a nice yellow color to the mixture.  Mix thoroughly
13. Grease 9 x 13 baking dish
14. Add pasta to the ingredients on the stovetop and combine thoroughly, transfer to 9 x 13 baking dish
15. Sprinkle the bread crumb and cheese mixture over the pasta, season with salt and pepper and top with fresh cilantro.
16. Place baking dish on sheet tray to assist with spill over.  Cook for 35 minutes or until golden brown and bubbly.
17. Serve

Enjoy!

Good Old Fashioned Pot Roast

Sometimes between the rainy weather here in Maryland, a hectic weekend filled with chores, flag football, school projects, planting flowers and redoing the back splash in our kitchen I want to have a meal that requires minimal prep work but will be delicious so at the end of the day so we can sit down around the dinner table and be a family. It takes me back to simpler times and so many memories flood through my head of countless family dinners enjoyed while we had this meal.   A good old fashioned pot roast with potatoes, carrots and onions is a perfect way to spend time around the dinner table and it doesn't hurt that it will usually result in leftovers so you can have tasty french dips the next day. 

Ingredients
5 Lbs Roast
2-3 Yellow Onions
3 Garlic Cloves
2 1/3 Cups Beef Stock
1/2 Cup Red Wine
12-15 Red Potatoes (dependent on size)
6 Carrots
1/2 Cup Flour
Olive Oil
Garlic Salt
Italian Seasoning
Ground Pepper

Preparation

1. Preheat oven to 300 Degrees
2. Peel and cut onion into quarter and set aside
3. Peel garlic but leave cloves whole, set aside
4. Trim roast of excess fat
5. Rub olive oil over the roast and dredge in flour to coat lightly, season all sides of roast with garlic salt, Italian seasoning and ground pepper
6. Turn stovetop to medium high heat and place large oven proof pan on heat.  Coat bottom of pan with olive oil.  Make sure the pan  is hot and add the roast.  Brown the roast on each side.   Remove from heat
7. Add beef broth, onion and garlic to pan.  Cover and place in oven to cook for 3 hours
8. When you have 5-10 minutes left in the 3 hours, partially peel the red potatoes and cut into quarters.  Peel carrots and cut into quarters or fifths, you just want to make them a similar size as your potatoes
9. Once the the 3 hours have elapsed, remove roasting pan from oven and add potatoes and carrots.  Cover and return to oven to cook for an additional 1 hour.
10. Pull pot roast and set aside to rest for approximately 5-10 minutes before you cut it.  In the meantime, remove 2 cups of liquid from roaster and use to make your favorite gravy to accompany the pot roast

Enjoy!

Berry Crumble

The berries this time of year are simply delicious and I am always looking for ways to incorporate them into my menu.  A berry crumble is an easy way to make that vanilla ice cream in your freezer sing the praises of spring.   It takes a matter of minutes to put together the crumble, but the depth of flavors that burst from this dessert will make your guest taste buds wonder how long it took you to create a taste of the season.  It's up to you if you want to let the secret out.  Enjoy!   

Ingredients
16 oz Strawberries
8 oz Blueberries
1/2 Cup Sugar
1 Orange (Juiced)
1/2 Orange (zested)
1/2 Cup Brown Sugar
1/2 Cup Flour
1/4 Cup Butter softened
2 Cinnamon Graham Crackers (crumbled)
Vanilla Ice Cream

Preparation

1. Preheat oven to 375 Degrees
2. Cut Strawberries into slices
3. In bowl, combine strawberries, blueberries, orange juice, orange zest and sugar.  Mix thoroughly
4. In another bowl, combine brown sugar, flour, butter and graham crackers.  Combine until mixture forms clumps for crumble topping
5. Grease a small oven proof Pyrex pan.  Pour berry mixture in and top with crumble mixture
6. Place in oven for 45 minutes, let cool for 3-5 minutes and serve over your favorite ice cream.

Italian Meatsauce

Dependent on the family, we either call it sauce or gravy but essentially it a staple in an Italian household.  In our family we call it sauce and use it for spaghetti, lasagna, layered rigatoni or even baked penne.  The sauce recipe is handed down from generation to generation and then is adapted accordingly.  The rule of thumb is whenever you are making sauce or gravy make plenty to freeze for easy meals.  Once you make your own sauce from scratch and taste the layers of flavor you will never go back to the jar. 

Ingredients
1 Large Yellow Onion
4 Cloves Garlic
1 lbs. Ground Sweet Italian Sausage
1 lbs. Ground Hot Italian Sausage
1 lbs. Ground Chicken
1 lbs. Ground Veal (if you don't care for veal, you can substitute ground beef or ground pork)
1/2 Cup Fresh Basil
2 28 oz. Can Crushed Tomatoes
1 28 oz. Can Tomato Puree (or Sauce)
1 Cup Chicken or Beef Stock (use what you have on hand)
1/2 Cup Red Wine
1 Tablespoon Dry Italian Seasoning
1 Teaspoon Crushed Red Pepper
1 Teaspoon Balsamic Vinegar
Salt and Pepper
Olive Oil

Preparation

1. Preheat Oven to 300 Degrees
2. Chop Onion and Garlic
3. Rough Cut Basil (this just means don't bruise the herb, it is okay for it to be larger pieces)
4. On medium high heat on stovetop, in large oven proof pot, coat the bottom with olive oil
5. Add onions and garlic, saute until translucent (approximately 3-5 minutes)
6. Add ground meat and brown until thoroughly cooked
7. Once cooked, remove from heat and drain excess fat from meat.  Return to oven proof pot and place back on stovetop on medium high heat.
8. Add remaining ingredients including salt and pepper to taste.  Mix in thoroughly and allow to start bubbling.  Continue to incorporate ingredients and cook for 10 minutes
9. Cover pot and place in oven
10. Allow to cook for a minimum of 3 1/2 hours.  The key to good sauce or gravy is letting it cook for as long as you can.   I set my timer for every hour and stir.
11. Serve with your favorite al dente pasta and enjoy!

Freeze extra sauce in gallon Ziploc bags.  Allow the sauce to cool before placing in bags. 

Smothered Chicken Burritos

Do you know the difference between a burrito and an enchilada?   It comes down to the type of tortilla that is used.  If it is a corn tortilla, it is an enchilada and vice versa, if it is a flour tortilla it is a burrito.   Whether it be an enchilada or a burrito, I am a fan of both!  Since I had flour tortillas on hand, here is a recipe for smothered chicken burritos.  Maybe next time it will be a smothered chicken enchilada!

Yields 6 Burritos

Ingredients
2 garlic cloves
1 bunch of scallions
2 large boneless, skinless chicken breasts
1/2 cup fresh cilantro
1/2 cup cooked Spanish rice
1 teaspoon chili powder blend (I like the blend because it has cumin, cinnamon and clove, if that is not to your liking just use chili powder)
1 lime juiced
1 16 oz can of refried beans
1 10 oz can of green enchilada sauce (you can use red if you prefer)
6 flour tortillas (burrito size)
2 1/2 cups shredded cheddar cheese
1 cup light sour cream
Olive Oil

Preparation

1. Preheat oven to 350 Degrees
2. Mince garlic and rough chop the scallions
3. Cut chicken breasts into bite sized pieces
4. In saute pan, coat the bottom with olive oil.  Add onions and garlic and saute for approximately 2-3 minutes
5. Add chicken, chili powder blend and lime juice.  Cook until chicken is thoroughly cooked. 
6. Add cilantro and saute for an additional 1-2 minutes
7. Remove from heat and set up an assembly line of the remaining ingredients to roll the burritos
8. Grease an oven proof pan
9. To begin the rolling process, I always start with the refried beans on one end of the tortilla and smear it across 1/4 of the surface.   Start on one of the tortilla and begin layering the remainder of my ingredients.  Once you are happy with the the amount of ingredients in each burrito, smear a little bit of sour cream on the opposite side of the tortilla (I call this my glue to roll a tight burrito).  Fold in the two side of the tortilla that do not have beans or sour cream and start rolling.  Once it is rolled, the sour cream will help adhere the burrito together.
10. Repeat process until all burritos are rolled.
11. Place burritos in oven proof pan, pour in enchilada sauce over the burritos and top with cheese
12. Cover with foil
13. Cook for 40 minutes, uncover and put back in oven for another 5 minutes
14. Dollop with sour cream and fresh cilantro and serve

Enjoy!

Oven Fries

If you are looking for an easy alternative to the standard french fry, try this 4 ingredient recipe.   It is packed with flavor, quick to make and tastes so much better than a frozen french fry. 

Ingredients
4 Large Potatoes
3 Tablespoons Olive Oil
1/4 Cup Fresh Chives
1 Teaspoon Old Bay Seasoning

Preparation

1. Preheat Oven to 350 Degrees
2. Cut Chives
3. Peel and Cut Potatoes into french fries
4. In bowl, combine all ingredients
5. On greased sheet pan, place fries in a single layer making sure not to overlap
6. Bake for 30 minutes, turn fries
7. Bake for an additional 30 minutes or until golden brown
8. Sprinkle with Old Bay Seasoning
9. Serve

Flatbread with Bresaola and Bacon

The flatbread that I made as an appetizers for the craw fish boil in an adaptation of Alex Guarnaschelli's recipe.   I get inspired by so many incredible recipes but I struggle to follow them either because there is an ingredient that I don't have or as I am making it and tasting as I go, I just have to add a little of this or a little of that instead or to what is listed.  This is the case with this recipe.   I think Chef Guarnaschelli is amazing, and I thank her for the inspiration in preparing this appetizer.


Ingredients
1 Large Sweet Yellow Onion
6 Green Onions
1/2 Cup Flat Leaf Parsley
1 Cup Ricotta Cheese
4 Oz. Rondele Peppercorn and Parmesan Cheese
3/4 Cups Sour Cream
1/4 Cup Parmigiano Reggiano
2 Peppercinis
6 Slices of Applewood Smoked Bacon
2 Oz. Bresaola
1 Lbs Pizza Dough
Handful of Fresh Thyme
Olive Oil
Salt and Pepper

Preparation

1. Preheat oven to 425 Degrees
2. Form Pizza Dough into a rectangular shape, poke dough with fork over entire shape.  Brush with olive oil, sprinkle with thyme and bake until golden brown (approximately 6 minutes).  Set aside
3. Chop finely, green onion and parsley. 
4. Rough cut peppercinis
5. Cut bacon, bresaola and onion into thin slices
6. In saute pan, cook bacon until crisp and browned.  Drain grease and set aside
7. In saute pan, add enough olive oil to coat bottom of pan and saute onions until golden brown.  Salt and pepper to taste
8. In small bowl, combine ricotta cheese and Rondele cheese
9. In food processor or blender, add green onions, parsley sour cream, peppercini, parmigiano and 1/4 cup olive oil.  Pulse until blended thoroughly.  Set aside
10. Spread cheese blend over browned flatbread, add onions, bacon and bresaola.  Dollop with onion, parsley, peppercini and sour cream pesto
11. You can cut into pieces or allow guests to break away pieces.  Serve and enjoy!

Crab Napoleons

Yesterday evening, our dear friends from Mississippi introduced us to the concept of a craw fish boil.  Jay prepared the craw fish boil and the comeback sauce and I was in charge of the appetizers.   At first I thought I would try to stay in the creole family when conceptualizing the menu, but as I researched ideas it became evident that many of the dishes would be redundant in the use of ingredients Jay was using in the boil. So instead, I served Crab Napoleons and Flatbread with Bresaola and Bacon.   

Ingredients
1 Lbs. Jumbo Lump Crab Meat
4 Oz Softened Cream Cheese
1/2 Cup Mayonnaise
1/4 cup Green Onion
2 Tablespoons Fresh Dill
1 Lemon Juiced
1 Teaspoon Old Bay Seasoning
1/4 Teaspoon Paprika
1 Package Grands Buttermilk Mini Biscuits

Preparation

1. Prepare biscuits according to packaging directions
2. Chop green onion and fresh dill finely
3. In bowl, combine all ingredients thoroughly
4. Break biscuits in half, fill with crab mixture
5. Sprinkle with Old Bay Seasoning to finish
6. Serve

Enjoy!

Prosciutto Wrapped Pork Roast

Are you looking for something to serve for Easter dinner besides the standard ham?  Try my prosciutto wrapped pork roast.  It is yet another dish that you spend a little time preparing, stick in the oven and continue on with your day.  The end result is an impressive looking entree that is packed with flavor.  Oh and the BBQ pork sandwiches the next day were divine!

Ingredients
2.75 Lbs Boneless Pork Roast
3 Oz. Parma Prosciutto
1 Clove Garlic
1 Shallot
1 Lemon (Juiced)
2 Stems Fresh Rosemary
15 Stems Fresh Thyme
1/4 cup Fresh Italian Parsley
2 Tablespoons Olive Oil
2 Cups Chicken Broth
2 Pinches Salt
1 Pinch Pepper

Preparation

1. Preheat oven to 275 Degrees
2. Cut garlic, shallot and fresh herbs finely
3. In bowl, add garlic, shallot, herbs, lemon juice, olive oil and salt and pepper.  Combine ingredients thoroughly
4. With a sharp knife, score the pork roast (think of a tic-tac-toe board)
5. Rub the garlic, shallot, herb mixture over the top side of the roast
6. Wrap the prosciutto slices around the roast
7. In a greased oven proof pan, place the pork and add the chicken broth to the pan (see photo below)
8. Cover and allow to cook for 4 hours
9. Remove from oven and let rest for 10-15 minutes, slice and serve

Orange Glazed Carrots

Easter dinner wouldn't be the same without serving carrots.   This particular dish utilizes the flavors of spring through the use of baby carrots, freshly squeezed orange juice, cinnamon, brown sugar and honey.  It is that simple and your guest will thank you for serving a dish that will please the youngest palates at your table. 

Ingredients
1 Lbs Baby Carrots
1 Cup Freshly Squeezed Orange Juice
Zest from 1 Orange
1/2 Teaspoon Cinnamon
2 Tablespoons Butter
1/2 Cup Brown Sugar
2 Tablespoons Honey


Preparation

1. In saute pan, on medium high heat melt butter
2. Add sugar, fresh orange juice, cinnamon, honey and carrots
3. Cook for 8-9 minutes until fork tender
4. Remove carrots from liquid with slotted spoon allowing liquid to reduce and thicken (approximately 2 minutes) Watch the heat, don't allow to crystallize
5. Add back carrots and orange zest
6. Toss to blend ingredients, serve

Enjoy!

Fried Chicken Cutlets

I was asked the other day what is my favorite type of cuisine to make and I really had to think about it before I responded.   When it comes down to it, I really don't have a favorite cuisine, my cooking style is comfort fusion which essentially means I incorporate the flavors and techniques that I love and create dishes that just make you feel good.  In this particular dish, I used my Italian grandmother's approach for frying chicken and used my love of southern flavors to blend the two together.  

Ingredients
1.5 lbs Chicken Cutlet (Boneless, Skinless and Pounded Thin)
2 Cups Buttermilk
1 Teaspoon Smoked Paprika
2 Teaspoons Hot Sauce ( I used Crystal)
1/2 cup French Fried Onion Pieces
1/2 Cup Italian Bread Crumbs
1/4 Cup Flour
1/4 cup BBQ Sauce
1 Tablespoon Buffalo Wing Sauce
1/4 cup Chicken Stock
Canola Oil

Preparation

1. In a large mixing bowl, combine buttermilk, smoked paprika and hot sauce. 
2. Add chicken, cover chicken completely in liquid, cover and refrigerate for 2 1/2 hours to brine.
3. Preheat oven to 350 Degrees.
4. In a mixing bowl, combine fried onion pieces, bread crumbs and flour.  With a fork, smash onion pieces to to make the texture of the breading less dense.
5. Coat each side of the cutlet with the breading mixture
6. In large saute pan, add enough canola oil to cover the bottom of the pan.  Turn to medium high heat
7. Test to make sure the pan is hot by sprinkling a bit of the breading into the pan.  If is sizzle, you are ready
8. Add chicken and brown each side (approximately 3 minutes)
9. On a greased sheet pan, transfer browned chicken and place in preheated oven for 35 minutes or until cooked thoroughly
10. In same saute pan, on medium high heat add chicken stock to deglaze and release any fried remnants of chicken.   Let liquid reduce by approximately 1/2 then add BBQ sauce and wing sauce.  Allow to thicken and reduce.  Set aside.
11. Once chicken is cooked thoroughly, turn the oven to broil and allow the chicken to crisp (approximately 2 minutes)
12. Dress to taste with sauce and serve

Enjoy!

Baked Apples

My son is having a friend spend the night and he just loves to pick the meal that is served for dinner.  Based upon his choices, it is definitely a comfort food kind of day!  Being as though it is raining and rather dreary in Maryland today,  Mason was spot on with his decisions.  Here is a simple dessert with minimal ingredients, reminds you something your grandmother would make and it is simply delicious!  His friend just asked, can my mom come over and learn how to cook at your house?  That is the best compliment I could ask for! 

Ingredients
4 Gala Apples
1 Lemon
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
4 Pads Butter
1/4 Cup Orange Juice
1 Package Vanilla Pudding
4 Blueberries or Raspberries

Preparation

1. Preheat Oven to 350 Degrees
2. Cut the top of each apple off and core the apples (if you don't have a apple corer, use a melon baller and scoop out the core)
3. Place the cored apples in an 8 inch square glass dish
4. Cut the lemon in half and squeeze the juices of each half onto two of the apples
5. In a small bowl, combine brown sugar and cinnamon and sprinkle on each apple
6. Place 1 pad of butter into the core of each apple
7. Pour the orange juice into the bottom of the oven proof dish
8. Bake for 40 minutes uncovered, basting with the orange juice every ten minutes
9. Prepare the pudding according to the package directions and refrigerate
10. Once 40 minutes have elapsed, in serving vessel place a cloud of pudding on the bottom and then place the apple on top
11. Spoon pudding into the core and top with your choice of berry
12. Serve

Enjoy!

Macaroni and Cheese with Prosciutto and Salami

Most Americans grew up with some form of macaroni and cheese as part of their culinary repertoire.  You see it on menus at many restaurants with chef-inspired twists of the classic mac and cheese and there are countless varieties displayed for sale at the market which suggests this dish is not merely a trend, it is an American staple.   The beauty of the dish is that it is so simple to make and you can create so many variations simply by changing the cheeses, adding different proteins, mixing in fresh herbs and making it your own with the flavors you love...that's what I did with this version, enjoy!

Ingredients
1/2 Lbs Elbow Macaroni Pasta
1 Tablespoon Fresh Chives
1.5 oz Genoa Salami (equates to about a 1/2 cup when sliced)
1.5 oz Prosciutto (equates to about a 1/2 cup when sliced)
1 Cup Grated Sharp Cheddar Cheese
1/2 Cup Grated Gruyere Cheese
1/2 Cup Grated Smoked Mozzarella Cheese
1/4 Cup Grated Romano Cheese
1 Cup Panko Bread Crumbs
1Stick Butter
3 Tablespoons Flour
2 Cups 2% Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Italian Seasoning

Preparation

1. Preheat oven to 400 Degrees
2. Cook Pasta until al dente, drain and set aside
3. Dice Salami and Prosciutto
4. Chop Chives
5. In sauce pan, on medium heat melt 1/2 cube butter.  Add flour and whisk combined.  Turn to medium low, slowly add milk and whisk until thickened (approximately 4 minutes)
6. Add cheddar, Gruyere and mozzarella cheese and stir to melt. Once  the cheese is melted, add chives and salt and pepper. Add pasta and mix thoroughly.
7. Melt 1/2 butter in microwave
8. In a small bowl, combine melted butter, panko bread crumbs and Italian seasoning.  Mix until combined thoroughly. 
9. Grease a 8 inch Square Baking Dish
10. Pour pasta into baking dish and top with bread crumb mixture spreading evenly
11. Top with Romano Cheese
12. Cook uncovered for 20-25 minutes until brown and bubbly

Enjoy!

Roasted Tomatoes

I think we all get in a rut and have the tendency to make the same side dishes over and over again.  I was having just this type of moment the other day and thought, what can I do that is different and fresh to serve with our dinner tonight.   So I do what I usually do and looked in the refrigerator and saw the fresh tomatoes that I had purchased and that will work!  This will now become part of the rotation of sides at our dinner table, I hope you enjoy!

Ingredients
4 Tomatoes (I used on the vine tomatoes)
1 Large Stem Fresh Rosemary
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Pepper
3 Tablespoons Olive Oil
1/2 Teaspoon Balsamic Vinegar
Handful of Shredded Romano Cheese

Preparation

1. Preheat oven to 375 Degrees
2. On cutting board, remove core from tomatoes and cut in 1/2
3. De-stem rosemary and chop finely
4. In bowl, whisk olive oil, vinegar, rosemary and salt and pepper
5. Add tomatoes and combine ingredients thoroughly
6. Cover and marinate for 15 minutes
7. On a sheet pan, lightly grease with cooking spray and place tomatoes cut side up on pan
8. Sprinkle with romano cheese
9. Bake for 1 hour

Enjoy!

Refrigerator Pasta

Every few weeks I have to purge my refrigerator and find a use for the fresh vegetables I didn't use all of in previous dishes.  This particular dish and it's subsequent ingredients vary dependent on what I have in the refrigerator and what protein strikes my fancy that day, but the end result is always the same, delicious!   Essentially, everything listed as an ingredient besides those used in the sauce can be substituted for what you have in the refrigerator or freezer.  Just remember, color and texture and let your imagination run free!

Ingredients
1/2 Lbs. Farfalle Pasta*
1 Red Pepper*
3 Medium Carrots *
4 Large Mushrooms *
4 White Asparagus Spears*
1 Cup Frozen Peas*
1 Cup Grape Tomatoes*
1 Lbs Hot Italian Sausage*
1/4 Cup Arugula*
1 Shallot
2 Garlic Cloves
1 1/2 Cups Chicken Broth
1/2 Cup Light Cream
1/2 Cup White Wine
1 Teaspoon Greek Seasoning
Salt
Pepper
Olive Oil
Parmigiano Reggiano Cheese


*Substitute ingredients based upon what you have in the refrigerator. 

Preparation

1. Cook Farfalle Pasta until al dente and set aside
2. In large saute pan, brown Hot Italian Sausage until cooked thoroughly.  Drain and set aside.
3. Finely dice shallots and mince garlic
4. Cut the fresh vegetables into bite sized portions.  Keep in mind, that ingredients should be similar in size to ensure evenness while cooking. 
5. In same saute pan, cover the bottom on the pan with olive oil.  Add shallots and garlic and saute until translucent
6. Add white wine, chicken broth,cream, Greek seasoning, and salt and pepper  Allow to boil, then turn down to a simmer. 
7. Add the vegetable ingredients and allow to cook until they are tender but not mushy. 
8. Add frozen peas and sausage and cook for approximately 3 minutes or until warmed thoroughly
9. Add pasta and toss until ingredients are mixed thoroughly
10. Serve with fresh arugula and cheese

Enjoy!!!!

Italian Meatballs

My husband travels extensively and he is always on a mission to find a meatball similar to the one that is served at home.   He has tried so many versions and paid in my opinion absolutely ridiculous prices on his quest for the ultimate meatball.  Admittedly, he says there have been some contenders but there has to be something said for the meatball recipe that has been handed down for many generations in our family.  There is nothing particularly fancy about it, but it still holds the number one spot in my husband's quest for the best meatball.  Simply, it is just good old fashioned cooking that works!

This recipe yields 30 meatballs. 

Ingredients
1.5 Lbs. Ground Pork
1 Lbs. Mild Italian Sausage
1 Lbs. Hot Italian Sausage
1 Large Yellow Onion
4 Garlic Cloves
1/4 Cup Fresh Flat- Leaf  or Italian Parsley
1/4 Cup Fresh Basil
2 Eggs
1 Tablespoon Yellow Mustard
1 Cup Italian Style Bread Crumbs
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
Buffalo Ricotta Cheese
Parmigiano Reggiano Cheese

Preparation

1. Preheat oven to 425 degrees
2. Peel Onion and Cut into 1/8's
3. Peel Garlic and Cut into 1/4's
4. De-Stem Parsley
5. In blender, combine onion, garlic, parsley, basil, eggs and mustard.   Blend until liquefied
6. In large bowl, combine the meat, the bread crumbs, salt and pepper and then add the liquefied ingredients
7. Mix thoroughly with hands, kneading ingredients until you are sure everything is combined well.
8. Prepare two cookie sheets or large oven proof pans, generously apply cooking spray
9. Place a small bowl of water next to your meatball mixture.  This will be used throughout the rolling process to prevent sticking
10. Wet your hands with water, then take approximately 1 Tablespoon of the meatball mixture and roll into a tight ball.  Place on prepared pan.  Repeat process and damped hands as needed with water until all meatballs are formed
11. Place meatballs in oven and cook for 15 minutes, turn and return to oven and bake for an additional 15 minutes or until golden brown.
12. Dollop Ricotta Cheese on each meatball and return to oven for 3 minutes.
13. Serve meatballs with your favorite marinara and spaghetti or bucatini.  Top with Parmigiano Reggiano Cheese.  Enjoy!

This is one of those dishes where there is plenty to freeze.  Once the meatballs are cooked, simply place them in a freezer bag for later use.  This makes for an easy meal at any time! 

Not As Stinky Pretzels

I admit it, I LOVE anything salty and crunchy!  So one day when I was reading the paper, there was a recipe that Jan D'Atri shared in her column for Stinky Pretzels.  Anyone that knows me, can attest that I have a terrible time just leaving a recipe alone unless my various alterations are epic failures.  So here is my version of Not As Stinky Pretzels.  Beware, they are addicting!

Ingredients
1 16 oz Bag of Twist Pretzels
1 Cup Orville Redenbacher Popcorn Oil
1 1 oz Package Hidden Valley Ranch Dressing Mix
1 1/2 Teaspoons Lemon Pepper
1 Teaspoon Dry Chives
1 Teaspoon Old Bay Seasoning

Preparation

1. In large mixing bowl, combine oil with pretzels until well coated
2. Add the remaining ingredients and mix well
3. Cover bowl
4. Every 15 minutes for 1 hour, mix ingredients thoroughly and cover each time
5. Once an hour as elapsed,  line one or two cookie sheets with paper towels and place pretzels on top to drain excess liquid (approximately 1 hour). 
6. Store pretzels in airtight container

Enjoy!  

Citrus Chicken Chow Mein

Asian flavors started to intrigue me a few years ago and I started dabbling in the kitchen in a mission to fulfill my cravings without having to order take out.   I started out by purchasing the ready made Asian starter sauces and slowly started building recipes from there.  As I became more comfortable with the flavor profile I wanted to create, I ditched the store sauces and now do it easily from scratch. and love every minute of it! This particular version of chow mein stemmed from my citrus drawer in the refrigerator overflowing with oranges and lemons.  With this recipe, there is ALWAYS leftovers because everyone knows Chow Mein the next day is so yummy!

Ingredients
3 Oranges (Juiced)
2 Lemons (Juiced)
Zest from 1 Orange
1/2 Cup Low Sodium Soy Sauce
1/4 Cup Chicken Broth
1/2 Cup Orange Juice
2 Tablespoons Brown Sugar
2 Garlic Cloves (Pressed)
1 Teaspoon Fresh Garlic (Grated Finely)
3 Tablespoons Sweet Chili Sauce
1 Teaspoon Sriracha Hot Chili Sauce
1 1/2 Teaspoons Corn Starch
2 1/2 Tablespoons Sesame Seeds
1 12 oz Oriental Style Noodle Pasta
1 Bunch Green Onion
1 Red Pepper
20 Baby Carrots
5 Large Mushrooms
20 Snow Peas
3 Chicken Breasts (boneless/skinless)
Olive Oil
Canola Oil
Salt and Pepper (to taste)

Preparation

1. In bowl, combine citrus juices, zest, soy sauce, brown sugar, garlic, ginger, sweet and hot chili sauce, orange juice and corn starch.  Whisk thoroughly.
2. Bring 1 quart water to boil, add a few drops of olive oil to water (5-7).  Add oriental pasta to water and cook until al dente.  Drain water and lightly toss the pasta with oil and set aside in covered bowl.
3. Chop green onion (I only use the greens, I prefer the flavor in this dish).  But then I store the remaining part of the onion for use in another dish. 
4. Now you are ready to cut the vegetables.  Keep in mind the goal when cutting the vegetables is to make them all about the same size to ensure eveness in cooking. Wash all the vegetables thoroughly.  
5. Deseed Red Pepper and cut into 1/2 inch sections
6. Cut each carrot into quarters
7. De-stem Mushroom and cut into 1/8's.
8. Cut Snow Peas in 1/2
9. Clean Chicken, and cut into thin slices and then into bite-sized pieces
10. In large saute pan or wok, heat 2 1/2 Tablespoons Canola Oil over medium-high heat.  Distribute oil to cover bottom on pan.  Once hot, add chicken (if it doesn't sizzle, the pan isn't ready), season with salt and pepper.  Saute until thoroughly cooked.
11. Turn to medium heat.  Add  1/4 Cup Chicken Broth, Carrots and Red Pepper.   Allow to cook for 2 minutes.
12.  Turn to medium-high heat.  Add mushrooms and citrus sauce,  and allow to thicken (approximately 3-5 minutes)
13. Turn to medium low heat, add snow peas and allow to simmer for 2 minutes
14. Add oriental pasta, green onions and sesame seeds.  Toss to combine all ingredients.
15. Serve!

Grandma Bonatto's Easy Pizza Dough and Sauce

Growing up, we always had homemade pizza and I looked forward to helping make my own individual pizza as a little girl.   I was so proud to stand on the step stool and make the dough, spread the sauce and put whatever ingredient I wanted on my pizza.  Pizza also became a tradition for my childhood birthday parties and I have since continued the tradition with my son.  In fact, his friends ask him when they receive the invitation if his mom is making pizza.   This recipe is not just for children's taste buds, it is a often requested dish by our dinner guests because it that good.   Beware though, once you taste this, take-out pizza becomes a thing of the past!

Pizza Dough
1 .25 oz Package Active Dry Yeast
1/2 Teaspoon Sugar
1 Cup Warm Water
4 Cups All Purpose Flour
2 Tablespoons Olive Oil
1 Teaspoon Salt

In a bowl, dissolve yeast and sugar in warm water.  Let stand for 10 minutes or until creamy.  Stir in flour, salt and oil  Combine until smooth (I was taught to do this step by hand, but you could use a dough hook on a mixer if desired).  Cover and let rest for 5 minutes.

Pizza Sauce  
1 15 oz Can Tomato Puree
1 Tablespoon Tomato Paste
1/4 Teaspoon Pepper
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Sugar
1 Tablespoon Italian Seasoning
1 Teaspoon Grated Fresh Parmigiano Reggiano Cheese

Combine all ingredients in bowl and mix thoroughly.

Preparation

1. Preheat oven to 450 degrees
2. Spray Pizza Pan with cooking spray
3. Form dough into a ball and begin to flatten dough and increase radius by gently pulling sides.  (hint:  on hands, lightly spray cooking spray on palms to prevent any dough sticking to your hands)
4. Place dough on pizza pan and work dough to edges and repairing any tears as you go
5. Once dough covers pan, with a fork pork holes in pizza dough (see photo below)
6. Spread 1 Tablespoon of Olive Oil over dough, sprinkle with Italian Seasoning and Parmigiano Reggiano Cheese (see photo below)
7. Place the pizza dough in the oven and bake until 10 minutes or until cheese in golden brown (see photo below)
8. Build pizza with your favorite ingredients and finish by seasoning with Italian Seasoning, Garlic Salt and Pepper (to taste).
9. Bake for approximately 12 minutes or until golden brown and serve

Enjoy!

Red Wine Braised Short Ribs

One of the darlings of the culinary world is the short rib.  When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender.   It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast. 

Ingredients
3.25 lbs Boneless Short Ribs
1 Shallot (finely chopped)
2 Large Cloves of Garlic (finely chopped)
4 Medium Carrots (diced)
2 Sprigs Fresh Rosemary (finely chopped)
1 Cup Red Wine
2 1/2 Cups Beef Broth
1 Package Brown Gravy
1 Teaspoon Garlic Salt
1 Teaspoon Italian Seasoning
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
Olive Oil

Preparation

1. Preheat oven to 350 degrees
2. In small bowl, combine the garlic salt, italian seasoning, salt and pepper.  Blend well.
3. Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
4. In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
5. Remove ribs and set aside
6. Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
7. Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
8. Return ribs to roaster and cover. 
9. Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present.  If needed, add more beef broth and red wine.
10. After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
11. Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease.  An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube.  Just don't let the ice melt, remove the cubes as you go.
12. In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened. 
13. Serve short ribs and drizzle sauce to taste.

Enjoy!

Buttermilk Herbed Mashed Potatoes

As with many kitchens, a common pantry staple is the potato.  According to Wikipedia, "there are close to 4000 different varieties of the potato" which probably explains the multitudes of dishes that can be created with this ingredient.   One such dish is the ever popular mashed potato which is enjoyed regularly by many families around the world.  Whenever I am making a mashed potato dish, I always think about how it will work with the main dish.  This particular version of mashed potatoes goes well with Roast Beef, Steak and one of my favorites Short Ribs. 

Ingredients
4 Large Russet Potatoes
1 oz. Fresh Chives (chopped finely)
4 Tablespoons Butter
3/4 Cup Buttermilk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Preparation

1. Peel and slice potatoes into chunks
2. In large pot, add potatoes and cover with water
3. Place pot on medium heat cooktop and bring to boil.
4. Cook until potatoes are fork tender
5. Drain water thoroughly and return potatoes to same pot.  Add butter and begin mashing.  Add buttermilk, salt, pepper and chives.
6. Mash until you are happy with consistency.

ENJOY!

True Heritage Recipe: Steak Madrid

As with many that now call America their home, my family heritage began in another country and made me who I am today.  My mother's side of the family was originally from Turino, Italy and immigrated to America to make a better life for themselves.  They ended up in a community in Southwest Wyoming called Blairtown which became home to several families from various cultural backgrounds.   Within this community, there was a true bond amongst neighbors and they openly accepted each other's differences and embraced one another's heritage.   The recipe for Steak Madrid is an homage to the bond that existed in Blairtown and was taught to my Grandmother Bonatto by her dear friend and neighbor Rita Martinez.   As tempted as I am to "gourmetify" the dish, I have not simply because it is wonderful just the way it is...ok I added fresh chives as a finish, but that is it!

Ingredients

1 Small Yellow Onion diced finely

2 Cans 15 oz. Tomato Sauce

1 Can Chopped Green Chiles (mild)

1 Cup Flour

11/2 - 2 lbs. Top Round Cutlets (pounded thinly)

1/4 Cube Butter

1/3 Cup Red Wine

1 Pkg. Brown Gravy Mix

1 Cup Beef Broth

Shredded Cheddar Cheese (to your taste)

Kosher Salt and Pepper

Fresh Chives

Olive Oil

Preparation

1. Preheat Oven to 350 degrees
2. Dice onion finely
3. In bowl or prep dish, add flour and season generously with salt and pepper and combine thoroughly.
4. Dredge cutlets on both side in flour mixture
5. In saute pan, coat bottom with Olive Oil, heat to medium.  Test to see if pan is hot, simply take a bit of flour and if it sizzles, it is hot enough.   Once hot, brown each side of the cutlet (approximately 2-3 minutes).  Remove from pan and set aside.
6. Turn burner to low and melt butter.  Once melted add the red wine and deglaze pan.  Once liquid is approximately reduced by half, then add onions and cook until translucent.  Then add tomato sauce.
7. Meanwhile in glass measuring cup, whisk gravy mix into beef stock.   Once blended, combine with sauce on cooktop and lastly add Green Chiles.
8. Allow sauce to boil and remove from heat.
9. In oven proof pan, pour sauce into the bottom and place cutlets into the sauce. 
10. Cover and bake for 45 minutes
11. Once 45 minutes has elapsed, remove from oven and add cheddar cheese to the melt. 
12. Return to oven for 15 minutes
13. Serve over rice and garnish with fresh chives

 

Enjoy a taste of Blairtown, courtesy of Rita Martinez!!!!

Chicken Caprese

Whenever possible, I go to the market and based upon what is seasonal and reasonably priced, I then conceptualize what I will be making for dinner.   Chicken Caprese was done in such a manner.  First, I spotted the beautiful ripe tomatoes, fresh basil and mozzarella and then noticed the chicken was on sale.  Fresh, seasonal...bel piatto, I know what is for dinner! 

Vinegar Marinate Ingredients

1.   2 Tablespoons Chopped Fresh Basil
2.   6 Tablespoons Champagne Wine Vinegar
3.   7 Tablespoons Olive Oil
4.   1/2 Teaspoon Kosher Salt
5.   1/2 Teaspoon Pepper

Set aside 1 teaspoon of fresh basil and keep separate from other ingredients for later use.  Combine all i remaining ingredients in a bowl and whisk to combine.  Remove 2 teaspoons of marinate for future use in separate bowl. 

Main Course Ingredients

1. 4 Chicken Breasts (Boneless, Skinless, Cleaned and Trimmed)
2. 2 Ripe Tomatoes (I used Romana)
3. Fresh Mozzarella
4. Olive Oil 

Preparation

1. Place chicken in vinegar marinate, cover and allow to marinate for at least 2 hours in refrigerator.
2. Preheat oven to 350 degrees
3. Turn cook top to medium heat.  Add 1 Tablespoon of Olive Oil to bottom of saute pan and brown chicken on each side (approximately 4 minutes)
4. While chicken is browning, cover an oven proof pan with aluminum foil and lightly cover in cooking spray.
5. Once chicken is browned on both sides, remove from saute pan and place on oven proof pan.
6. Bake for 30 minutes
7. Approximately 5 minutes before chicken is done, slice the tomatoes and mozzarella thinly.
8. Once chicken has cooked for 30 minutes, remove from oven and first place slices of mozzarella, then place tomato slices on top of the cheese and sprinkle withe fresh basil that was previously set aside.
9. Return chicken to oven, set to broil and cook for 3 minutes.
10. Remove chicken from oven, and with reserved marinate that was set aside earlier, drizzle lightly over each chicken breast and serve.

Enjoy!!!!

Smoked Paprika and Sweet Mesquite Oven-Baked Ribs

Last week when our family was in Vail skiing, I asked friends to vote for which recipe I should post next.  The vote was close, but the winner was ribs. Both my father and my father-in-law make phenomenal ribs but they both use the grill.  The grill has never been my go-to choice when cooking a meal, so I decided I would experiment until I perfected oven-baked ribs.  What follows will include a dry rub recipe, a BBQ sauce recipe and the instructions on how to make the ribs.   There are many excellent versions of store bought BBQ sauce and if you have a favorite, use it.  The success of this recipe is the combination of the dry rub and cooking the ribs low and slow, the sauce is just the icing on the cake so to speak.

Dry Rub 
1/8 cup Smoked Paprika
1/8 cup Sweet Mesquite (I find this at Costco)
1 1/2 Tablespoons Montreal Steak Seasoning
1/8 cup Brown Sugar
1 Tablespoon Kosher Salt

Simply mix all ingredients in a bowl and set aside.   

BBQ Sauce*
2 Cups Ketchup
1 Cup Cider Vinegar
1 1/2 Cup Beef Stock
1 1/2 Cup Water
1 Cup Brown Sugar
1/2 Tablespoon Onion Powder
1/2 Tablespoon Dry Mustard
2 Tablespoons Dale's Steak Seasoning (found in most markets usually with the Steak Sauces)

In medium saucepan, combine ingredients and bring to a boil.   Reduce heat and simmer for 1 hour.  Set aside.   This recipe will allow for extra, so store in sealed container for up to 1 week.   *If you don't want to make your own BBQ Sauce, here is a hint, add 2 Tablespoons of Dale's Steak Seasoning to your sauce.   I promise you won't be disappointed in the flavor it adds to any BBQ Sauce.

Ribs 
2 Whole Slabs Pork Baby-Back Ribs

1.  Preheat oven to 300 degrees
2.  Clean and remove silver skin from ribs
3.  Place ribs meat side down on a cutting board, puncture with a fork along each bone of the rack and turn over
4.  Apply dry rub generously to meat-side of ribs only
5.  Spray heavy duty aluminum foil with cooking spray and place ribs in foil.  Seal tightly with seal face-up.
6.  Place sealed ribs on cookie sheet or shallow baking pan and bake for 3 hours.
7.  Unseal foil and remove ribs and place on new cookie sheet and brush with BBQ Sauce.
8.  Turn oven to broil, return ribs to oven and broil for 2-3 minutes or until sauce glazes. 
9.   Remove from oven and tent ribs with foil and let stand for 3-5 minutes. 
10. Cut ribs and serve with extra sauce on the side.



ENJOY!!!!!