Okinawa Soba

Okinawa Soba
Difficulty: Moderate

Ingredients
For Stock
2 lbs. pork bones
1/2 lb. pork belly
3 quarts water
1 1/2 cups bonito flakes(available at Asian grocery)
1 1/2 teaspoons salt
1 teaspoon soy sauce
1 large package of fresh Okinawa or regular soba noodles
Pork Seasoning
2 tablespoons sugar
2 tablespoons stock
3 tablespoons soy sauce
1 tablespoon Japanese sake (Original ingredient is Awamori, an Okinawan sake)
1 tablespoon mirin
Garnish
Japanese fish cake (8 thin slices, kamaboko, fish cake, found in Asian grocery)
1 stalk green onion, chopped
pickled red ginger

Directions
To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 45 minutes. Skim off foam and simmer another 30 minutes. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
Cook soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger.
Serves 4

Johnny Marzetti

Johnny Marzetti
Difficulty: Easy

Serve With Your Favorite Vegetables!

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 cup green pepper diced
3⁄4 lbs. button mushrooms, cleaned and sliced
2 pounds lean ground beef
3 cups tomato sauce
1 cup stewed tomato
1 1/2 tbsp sugar
1 1⁄2 lbs. cheddar cheese, shredded
1 pound elbow macaroni, cooked and drained
salt
pepper

Directions
Sauté onion and green pepper in oil until limp, about 3 minutes.
Add mushrooms and fry until juices are released, about 10 minutes.
Add beef and cook, stirring, breaking up clumps, until no longer red.
Remove from heat add sugar and mix in tomato sauce, stewed tomato and all but 1 cup of cheese. 
Transfer to greased 9- by 13-inch baking dish and add macaroni.
Toss gently to mix., season to taste. Scatter remaining cheese on top. Bake, uncovered, in 350-degree oven until browned and bubbling (35 to 40 minutes).
Serves 8- 10

Penne Primavera

Penne Primavera
Difficulty: Easy

Ingredients
1 box penne pasta ( cook according to directions)
2 cups Swiss chard chopped
2 cups broccoli florets
2 cups cherry tomato halved
2 cups cauliflower florets
2 cups carrots julienned
2 cups mixed mushrooms
1 cup red onion chopped
1 cup green onion sliced
4 cloves garlic sliced thin
2 cups vegetable broth
1 cup white wine
3 tbsp olive oil
2 tbsp butter
1 tbsp Italian seasoning
salt
pepper
1/2 cup grated parmesan

Fresh Veggies!

Directions
Cook pasta according to directions.  In a large pan on medium heat, add oil and butter.  Add garlic and stir for 1 minute, add all the vegetables and toss in oil for 5 minutes.  Add the vegetable broth and put lid on pan and steam for 5 minutes don't overcook the vegetable.  Place and toss the cooked pasta, white wine and seasonings into the pan with vegetables, reduce liquid as your tossing for additional few minutes with the lid off.  Serve with grated parmesan.
Serves 6

Add A Grilled Salmon For Protein!

 

 

Easy Egg Salad On A Pretzel Roll

Easy Egg Salad On A Pretzel Roll

Difficulty: Easy

 

 

Ingredients
4 pretzel rolls
8 hard boiled eggs
1/4 red onion diced
1/2 cup celery sliced thin
1/4 fresh parsley chopped
1/2 cup mayonnaise
1/4 cup miracle whip salad dressing
1/4 tsp paprika
salt
pepper

Directions
Separate the cooked yolk from the whites of the egg.  Chop the cooked egg white into medium dice.  In a separate bowl, add cooked egg yolk and with a fork, break apart yolk and breakdown.  Add the mayonnaise and miracle whip and mix until semi smooth.  Place the rest of the ingredients including the chopped egg white, mix thoroughly.   Chill in refrigerator for a few hours. Hollow out some of the inside of the pretzel bread, so you fill more egg salad into the cavity and serve immediately.
Serves 4

Serve With Your Favorite Snack!

 

 



Grilled Lollipop Lamb Chops With A Garlic Yogurt Dip

Grilled Lollipop Lamb Chops With A Garlic Yogurt Dip
Difficulty: Easy

Ingredients
12 lamb chops, French cut
2 cloves of garlic puree
1 tsp Herb de Provence
3 tbsp olive oil
juice of 1 lemon
salt
pepper

Direction
In a plastic freezer bag place all ingredients.  Marinade for at least an hour.  Place marinated lamb on hot grill.  2 min on eat side.  set meat aside to rest for a few minutes.  prepare yogurt dip by mixing all ingredient in a bowl.  Place meat on a serving dish with dip and garnish with lemon zest and green onion (optional).
Serves 4

 

Garlic Yogurt Dip
Ingredients
1 cup Greek style plain yogurt
1/2 tsp of garlic puree
1 tsp lemon juice
salt
pepper

Shrimp And Scallop Ceviche

Shrimp And Scallop Ceviche
Difficulty: Easy

Ingredients
1/2 lb. cleaned and deveined medium raw shrimp (blanch for 1 minute) then cooled
1/2 lb. raw bay scallops
juice of 2 lemons
juice of 2 limes
2 tbsp olive oil
1/2 tsp of garlic pressed
1/4 cup red onion diced
1/4 cup fresh cilantro chopped
1 cup red grape tomato halved
1 cup yellow grape tomato halved
1 cup avocado chopped
salt

Directions
In a shallow bowl, squeeze the lemon and lime juice and place the shrimp and scallops in with the juice and toss. ( the citric acid will cook the shrimp and scallops)  Place in refrigerator for 1 hour or until the shrimp and scallop becomes opaque.  Once the seafood is cooked, toss in the rest of the ingredients and let it marinade for additional 30 minutes before serving.
Cook's Note: Cut the avocado right before tossing into the mixture or it will start to turn brown.
Serves 4 to 6

 

 

Blueberry Crumble

Blueberry Crumble
Difficulty: Easy

Serve just as is or with fresh whipped cream!

Ingredients
3 cups fresh blueberries rinsed and dried
2 cups flour
1 cup sugar
1 and 1/4 sticks of cold butter cubed

 

Directions
Preheat oven 375 degrees F
In a mixing bowl add flour, sugar and butter.  Use your hands to mix and shape the crumbles until the ingredients are well incorporated.  Add 1/2 of the flour mixture to the bottom of baking pan then add all the berries layered evenly and top the berries with the other half of the flour mixture.
Place in a preheated oven for 45 minutes.  Let cool for 15 minutes before serving.
Serves 8

Filet Mignon With Creamed Kale Served On A Bed Of Crab Artichoke And Rice Au Gratin

Filet Mignon With Creamed Kale Served On A Bed Of Crab Artichoke And Rice Au Gratin
Difficulty: Moderate

Ingredients
6 Filet Mignon
salt
pepper
Directions
Season fillet with salt and pepper.  On a prepared grill on high temperature, cook fillet to your desired doneness, set aside to rest for 5 minutes before serving.
Place on the bed of Crab Artichoke Rice Au gratin and top with Creamed Kale.
Serves 6

Creamed Kale

Ingredients

1 bag of precut, prewashed kale

2 tbsp butter

2 tbsp olive oil

1 cup cream

1 tsp of garlic pressed

pinch of cayenne pepper

salt

pepper

 

Directions
In a large pan on medium heat, melt butter and olive oil.  Add the kale and garlic and sauté until kale start to get tender, approx. 20 minutes.  Add cream,
pepper, salt and cayenne pepper.  Cook on low heat and let cream reduced in half until it start to thicken about additional 20 minutes.

Crab Artichoke Rice Au gratin
Ingredients
1 cup cooked Jumbo Lump Crab
1 can of artichoke hearts quartered drained
2 cups cooked rice
1/2 cup onion minced
1 cup whipped Philadelphia cream cheese
1 cup sour cream
1/2 cup milk
1 cup grated parmesan
2 tbsp lemon infused olive oil
1 tsp garlic powder
1 tsp Old Bay seasoning
salt
pepper
Crust Topping
2 cups panko bread crumbs
1/4 cup melted butter

Directions
Preheat oven to 400 degrees F, put all ingredients in a mixing bowl and mix very well.  Place the mixture into a well greased baking dish.  To make the crust top, in a separate mixing bowl, add panko bread crumbs and toss with 1/4 cup of melted butter and place on top of the mixture.  Cook in oven for 40 minutes until bubbly around the edges.  Take out of oven to let rest for about 20 minutes before serving. garnish with dried parsley (optional)

 

Fried Grits With Bacon Maple Syrup

Fried Grits With Bacon Maple Syrup
Difficulty: Easy

Ingredients
grits ( prepare according to directions)
5 slices of bacon, diced
1 cup maple syrup
salt
pepper
2 tbsp  butter
Directions
Cook grits in a large pot according to directions.  Spray bread loaf pan with cooking spray, place cooked grits into loaf pan and let cool to set.
The grits will become firm as it cools and will take the form of the loaf pan.  In a frying pan cook the bacon until done and slightly crispy; add maple syrup and cook 10 minutes longer on low temp., set aside.  Once the grits have completely cooled and formed, take grits out of the pan and slice 3/4 inch to 1 inch slices.
In a separate frying pan, add butter on medium low heat, not to burn the butter.  Add slices of grits to pan, add salt and pepper, cook 3 minutes on each side or until its nice and golden crispy on each side.  Place on a serving platter and ladle bacon maple syrup on top.
Serves 6-8

Shoyu Ramen

Shoyu Ramen
Difficulty: Easy

Ingredients
1 tsp sesame oil
1  clove garlic, fine chop
1 tsp  fresh ginger (finely chopped)
3 cups chicken stock, low sodium
2 pkgs fresh ramen noodles
3 tbsp soy sauce
1 tbsp sake
1 tsp salt
1 tsp mirin
1 tsp sugar

 Toppings
2 eggs fried
1/4 cup narutomaki ( Japanese fish cake)
1/4 cup snow peas
2 tbsp green onions chopped
1/4 cup fresh shiitake mushrooms

Directions
In a large pot of boiling water, cook fresh ramen noodles according to directions.  In a separate stock pot, add chicken stock, sesame oil, garlic, ginger, soy sauce, sake, mirin, salt and sugar.  Simmer stock for 20 minutes.  Drain cooked noodles and place in individual serving bowls, ladle shoyu soup stock over the noodles.  Add all the topping on top of the noodles in separate sections.
Serves 2

Rustic Ham And Beans With Cornbread

Rustic Ham And Beans With Cornbread
Difficulty: Easy

Ingredients
1 bag of dry navy beans ( soak overnight in water)
4 cups chicken broth, add more broth if needed
2 cups water
2-3 ham shanks
salt
pepper

Directions
Place dry beans in large bowl, add cold water and fill few inches above beans and set out overnight to hydrate.  Drain beans into a colander then add beans to slow cooker and then add chicken broth, water and nestle ham shanks in the beans and broth. Use more broth if needed to cover ham.
Cook beans on high for 9 hours, salt, pepper to taste.  Serve beans over corn bread.

Corn Bread
Ingredients
1 box of Jiffy cornbread mix
1/2 tsp salt 
1 (14 ounce) can creamed corn
1/2 cup milk
1/2 cup sour cream
2/3 cup melted butter
2 eggs, beaten

Directions
Combine all ingredients and pour into a greased cast iron pan or baking dish.  Bake at 350 degrees for about 40-45 min.
Serves 6

Cincinnati Chili

Cincinnati Chili
Difficulty: Easy

Serves A Crowd!

Ingredients
4 tbsp olive oil, divided
3 cups chopped onion
6 garlic cloves chopped
3 lbs ground round
2 tbsp. unsweetened cocoa powder
2 tsp allspice
3 tsp cinnamon
1 tsp cayenne pepper
1/4 tsp ground cloves
4 cups beef stock
1/3 cup tomato paste
3 tbsp apple cider vinegar
2 tbsp chili powder
1 tbsp dried oregano
3 tbsp brown sugar
1 tbsp Worcestershire
salt
pepper
4 tbsp parsley chopped
1lb spaghetti, cooked
1 15 oz. can dark kidney beans, rinsed and drained
finely shredded cheddar cheese for garnish
1/2 cup chopped onions (optional for garnish)

Directions
Heat 2 tbsp of olive oil in a large deep skillet over medium heat.  Add onions and garlic and sauté for 10 minutes until tender.  Add ground beef, break apart and cook additional 15 minutes.  Add cocoa and  next four ingredients; stir for 4 minutes.  Stir in 4 cup of beef stock and next 6 ingredients, bring to a boil and reduce heat to a simmer.  Simmer uncovered until thickened and stir often and simmer for an hour.  Spoon off any fat that rises and season with salt and pepper.
Meanwhile cook pasta, drain and transfer to a large bowl and toss with 2 tbsp of olive oil and drained kidney bean.  Salt and pepper to taste.
Divide spaghetti among serving bowls.  Top with chili and garnish with shredded cheddar cheese, chopped onion and some parsley.
Serves 8

 

Kumquat Compote

Kumquat Compote
Difficulty: Easy

Serve on toasted bread, pancakes, waffles, and cheese!

Ingredients
8 oz.  fresh Kumquats, sliced and seeds removed
1/2 cup orange juice
1/2 cup orange marmalade
3/4 cup sugar
2 cinnamon sticks
4 cardamom pods (crack pod, but don't open!)

Directions
Place all ingredients in a heavy pot on low temp.  Stir often until liquid reduces down and the kumquats are tender, about 30 minutes. Discard any small seeds that float to the surface.  Remove from heat, and discard the cardamom pods.  Put mixture including cinnamon sticks into a jelly jar.  cool to room temperature before placing lid on and putting into the refrigerator.  Will keep for a week in refrigerator.

Serves 8-10 



Chicken Orzo Pasta Salad

Chicken Orzo Pasta Salad
Difficulty: Moderate

This salad is a crowd pleaser!

Ingredients 
Orzo pasta (1 box)
2 grilled boneless, skinless, chicken breast ( sliced very thin) cooked
15 small fresh tomato, sliced in half
1  4oz. can of sliced black olives (rinsed and drained)
1/2 cup of fresh lemon juice
2 tbsp of sugar ( dissolve in lemon juice)
1/2 cup lemon infused olive oil ( additional amount can be used)
1 cup parmesan cheese shaved large and thin
1/2 cup pine nuts
1/2 cup capers (drained)
1 cup of roasted red pepper (diced) jarred is fine
1 bag baby spinach, prewashed and ready to use
1 red onion (sliced thin)
3 cloves of garlic (pressed)
salt
pepper
1 1/2 cups Marzetti Poppy Seed Dressing

Directions
Cook orzo pasta, add sliced red onion into the pot the last 5 minutes of cooking; drain.  Put pasta and onions in a mixing bowl, add olive oil, lemon juice and also add spinach then toss pasta until spinach is wilted. Cool pasta slightly, add rest of the ingredients except parmesan cheese and toss until well incorporated.  Additional amounts of olive oil or poppy seed dressing can be used.  Add parmesan cheese, Cool pasta in refrigerator for 8 hours.
Serve chilled
Serves 8 as a main meal, Serves 15-20 as a buffet side dish.

 

Strawberry Crisp

Strawberry Crisp
Difficulty: Easy

Serve with vanilla ice cream!

 Ingredients
4 cups fresh strawberries halved
1/2 cup sugar
1 tsp vanilla extract
1 heaping tbsp cornstarch
Crisp
1 cup flour
2 cups quick cook oats
3/4 cup sugar
3/4 cup butter melted

Directions
Clean, dry and cut strawberries in half.  Place in a mixing bowl and toss with 1/2 cup sugar, vanilla and cornstarch.  Place strawberries into a baking dish, set aside.
In a separate mixing bowl, place all the ingredients for crisp and mix by hand, creating small chunks and pea size crisp crust.  Place the topping on the strawberries and place in a preheated 375 Degree F oven for 45 minutes.  If not golden brown on top, place under broiler for a minute.  Set aside to cool for an hour, so the sauce can thicken as it cools.
Serves 6

Lobster Rolls

Lobster Rolls
Difficulty: Easy

Ingredients
2 cups cooked lobster, rough chopped
3/4 cup celery sliced
1/2 cup red onion diced
1/2 cup mayonnaise
2 tbsp fresh dill
1 tbsp fresh tarragon minced
1/4 tsp Old Bay seasoning
4 brioche split top hotdog buns

Directions
In a large mixing bowl, place all ingredients, mix thoroughly and place in refrigerator for several hours to chill.  Place lobster mixture in the brioche buns just before serving.
Serves 4

Serve the Lobster Rolls with our Cream Of Cauliflower Soup and Wedge Salad!

 



Wedge Salad

Wedge Salad
Difficulty: Easy

Ingredients
1 head iceberg lettuce, cleaned and cut into 4-6 wedges
1/2 cup cooked crumbled bacon
1 cup hard boiled cooked eggs chopped
1/2 cup red onion diced
1/2 cup blue cheese crumbled
blue cheese dressing
fresh cracked pepper (optional)

Directions
On each salad plate, place 1 wedge of lettuce turned on its side or placed upright. Pour blue cheese dressing on wedge. Sprinkle with tomatoes, onions, eggs, crumbled blue cheese, and crumbled bacon.
Serves 4-6

Cream Of Cauliflower Soup

Cream Of Cauliflower Soup
Difficulty: Easy

Ingredients
2 lbs. cauliflower florets cleaned
4 cups whole milk
1/2 cup heavy cream
2 cups chicken stock
1/2 cup cooked bacon crumbled
salt
pepper

Directions
In a large stock pot on med to low heat, place cauliflower, milk and chicken stock in pot and cover.  Cook until cauliflowers are break apart tender, about 30 minutes.  Add heavy cream, cook for 2 to 3 minutes.  Use an immersion blender to puree cauliflower until smooth.  salt and pepper to taste.  Serve with bacon crumbles on top.
Serves 4-6

Mango Margarita

Mango Margarita
Difficulty: Easy

Ingredients
3/4 cup mango nectar 
1   large mango, seeded and chopped 
1/4 cup lime juice 
1/3 cup Tequila 
1/4 cup Cointreau or other orange-flavored liqueur 
1/4 cup Simple Syrup 
1 cup crushed ice

Directions
Combine all ingredients in a blender, cover with lid, and process until smooth.  If too thick add more nectar or tequila. Dip rim of glass in lemon juice then into sugar; add mango mixture into glass.
Serves 4

 



Beef Enchilada

Beef Enchilada
Difficulty: Easy

Ingredients
4 large burrito wraps
1 1/2 lb. ground round
1/2 onion chopped
1 green pepper chopped
1 small can chopped green chilies
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp sugar
1 cup chopped tomato or cherry tomato halves
2 tbsp cilantro leaves
2 cup shredded Mexican style cheese blend
Enchilada Sauce
3 tbsp vegetable oil
1 tbsp flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato puree
1 tsp dried oregano
1 tsp ground cumin
1 tbsp sugar 

Directions
Cook ground beef with onion, green pepper and seasonings, set aside. prepare enchilada sauce, in a medium saucepan; heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato puree, oregano, and cumin. Whisk to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.  Layout tortillas and place meat filling in center then add the cheese (save some cheese for the top of enchiladas), fresh tomato, green chilies and the cilantro leaves, wrap or roll.  Ladle some of the sauce on bottom of baking dish.  Add the enchiladas seam side down, ladle more sauce,( don't drown your enchiladas) and top with cheese.  Cover with tin foil and bake at 375 degrees for 30 minutes.
Serves 4

Braciole

Braciole
Difficulty: Moderate

Ingredients
1 beef flank steak (1-1/2 to 2 lbs.)
4 tbsp olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup pignoli (pine nuts)
1/2 cup raisins
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
1/2 tsp pepper, divided
3/4 cup onion, diced
1 large jar of marinara sauce
1/2 cup water
1 tsp Italian seasoning
1/2 tsp sugar

 

 

 



Directions
Flatten steak to 1/2-in. thickness. Rub with 1 tbsp. oil. Combine the bread crumbs, onions, raisins, pignoli, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.   In a Dutch oven, brown meat in remaining oil on all sides.  Stir in the marinara sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours. Remove meat from sauce and discard string. Cut into slices; serve with sauce over polenta if desired.
Serves 6



 

Caffe Gelato Affogato

Caffe Gelato Affogato
Difficulty: Easy



Ingredients
1 pint premium coffee gelato
Italian roast hot coffee
2 tbsp chocolate covered coffee bean
2 cinnamon sticks

Directions
place 2 scoops of coffee gelato into a mug, add about a 1/4  to 1/2 cup of hot Italian roast coffee on top of ice cream.  Garnish with chocolate covered coffee beans and cinnamon stick.

Serves 2



Drunken Pasta

Drunken Pasta
Difficulty: Easy

Ingredients
1 box spaghetti noodles
1/4 cup olive oil
5 cloves garlic sliced thin
2 tbsp butter
1/2 bottle premium Italian red wine ( semi sweet, not dry)
1/4 cup fresh parsley chopped
salt
pepper
parmesan cheese for garnish

Directions
Cook pasta according to directions.  In a large nonstick pan, add oil, butter and garlic and sauté until garlic is tender ( do not brown).  Drain pasta, (do not rinse) add cooked pasta to pan with the oil and garlic and toss.  Start adding the wine about 1/2 cup at a time, toss and let wine reduce on medium to low heat.  Continue to add wine, toss and let evaporate. salt, pepper to taste.  Place pasta in a serving bowl and top with fresh parsley and cheese.
Serves 4