Chock Full Of Veggie Salad

Chock Full Of Veggie Salad
With A Sesame Dressing!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

 

Ingredients
4 cup baby kale, chopped
3 cups baby spring salad
1 cup zucchini, sliced
3/4 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup canned garbanzo beans, drained and rinsed
2 cup cherry tomatoes, halved
1/2 cup shallots, minced
1 cup yellow peppers, chopped
1 cup cooked barley, cooled
1 1/2 cups button mushroom, sliced

Cooking Tools
Large mixing bowl

Directions
In a large mixing bowl, add; the ingredient for the Sesame Dressing (below) and whisk.  add all the ingredients, except the spring mix to the bowl and toss in the dressing.  Allow the salad to sit in the dressing for about 15 minutes.  Toss in the spring mix right before serving.
Serves 4

Sesame Dressing
1/4 cup vegetable oil
1/2 tbsp sesame oil
1/4 cup rice wine vinegar
1 tbsp fresh lemon juice
2 tbsp mirin
2 tsp super fine sugar
pinch of salt

Pork & Shrimp Lemongrass Skewers

Pork & Shrimp Lemongrass Skewers
The Infusion Of Lemongrass Permeates Throughout!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 35-40 minutes

 

Ingredients
3/4 lbs ground pork
1/2 lbs shrimp, shelled, de-veined, tail off, ground
6 lemon grass skewers
1/2 cup shallots, minced
1/2 tsp salt
1 tsp garlic, puree
1 tsp ginger, grated
1/8 tsp white or black pepper
2 tsp sesame oil
1 tbsp sake
1 tbsp soy sauce
1 tbsp sugar
1 tsp mustard powder

Cooking Tools
Food processor
Foil lined sheet pan
Cooking spray
Large mixing bowl

Directions
Preheat oven to 400 Degrees F.  In a food processor, mince shrimp.  Add all ingredients in a mixing bowl, except lemon grass and knead ingredients together for about 5 minutes. Divide the pork and shrimp mixture and wrap around the lemongrass skewers 1/3 of the way down, this will be a sticky process.  Place each skewer on a foil lined sheet pan sprayed with cooking spray. Bake in oven for 35-40 minutes.  Serve with some soy sauce.
Yields 4-6

Steak Chimichurri

Steak Chimichurri
It's That Time Of The Year!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 12-15 minutes

 

Ingredients
4 Delmonico steaks
2 cloves garlic
1 1/2 cups flat leaf parsley leaves
1/4 cup fresh oregano leaves
1/4 cup onions, chopped
1/2 tsp crushed red pepper flakes
3/4 cup olive oil
2 tbsp red wine vinegar
sugar
salt
pepper

Cooking Tools
Outdoor grill
Food processor

Directions
Let the steaks come to room temperature before grilling.  Salt and pepper steaks and grill to your liking.  In a food processor, add; garlic, parsley, oregano, red pepper flakes, onions, olive oil, red wine vinegar and a pinch of sugar and salt.  Pulse until all ingredients are finely minced.  Adjust seasoning to taste.  Let steaks rest for 5 minutes before slicing and spoon sauce over the cooked steak.
Serves 4

Pappardelle Bolognese

Pappardelle Bolognese 
This Recipe By Far, Is My Favorite Bolognese Sauce!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 7-8 hours

 

Ingredients
Pappardelle pasta for 6
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1/4 lb. chicken livers
5 cups marinara sauce
1/2 cup red wine
4 cloves garlic, minced
1/2 onion, minced
1 cup carrots, minced
1/2 cup peppadew, minced
2 tbsp red wine vinegar
2 tbsp sugar
3 tbsp olive oil
2 tbsp butter
3 whole bay leaves
1 tbsp fresh oregano, minced
1 tbsp fresh thyme, minced
salt
pepper
Parmesan cheese

 Cooking Tools
Slow cooker
Skillet
Food processor

Directions
In a skillet on medium heat, add; butter and chicken livers.  Cook chicken liver until nice and crispy, almost black and fully cooked, about 20 minutes.  Remove chicken liver and set aside.  De-glaze pan with 1/2 cup of red wine, scraping all the bits and piece from the bottom. Take skillet with the red wine reduction off the heat and set aside.  Place the cooked chicken livers into a food processor and pulse until the livers are finely minced. In the slow cooker on medium-high heat, add; chicken livers, red wine reduction, beef, veal, pork, marinara sauce, garlic, onions, carrots, peppadew, vinegar, sugar, olive oil, bay leaves, oregano and thyme.  Mix all ingredients together, the meat will break down.  Slow cook for at least 7 hours, salt and pepper to taste, towards the end of the cooking.  Cook the pasta, drain.  Toss pasta in the Bolognese sauce, don't over dress the pasta. Grate fresh Parmesan cheese on top. Cook's Note: You do not have to cook the ground meats, before placing in the slow cooker, but if you prefer to do so, the meat will be chunky and not break down as well.
Serves 6

Fruity Ricotta Creams

Fruity Ricotta Creams
This Dessert Is Quite Irresistible!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

 

Ingredients
2 cups smooth Ricotta cheese
3 heaping tbsp confectioners sugar
pinch of nutmeg
zest of one orange
2 tbsp Cointreau (orange liqueur)
1/4 cup fresh strawberries, quartered
1/4 cup fresh kiwi, diced
1/4 cup fresh mangoes, diced
1/4 cup fresh blackberries
1/4 cup fresh blueberries
1/4 cup fresh raspberries + garnish
1/4 cup almond, slices
1/4 cup chocolate shavings

Cooking Tools
Mixing bowl
Whisk

Directions
In a mixing bowl, add; Ricotta cheese, sugar, nutmeg, orange zest and Cointreau.  Whip ingredients with a whisk until creamy and smooth.  Fold in fruit and almond slices gently, and just coat enough of the fruit with the cheese mixture.  Over mixing will bruise the delicate fruit and the fruit will start to bleed their color into the cheese mixture. Place in serving dishes and sprinkle with the chocolate shavings.  Garnish with a raspberry and place in refrigerator for 1 hour to chill before serving.
Serves 4

Pork Dim Sum

Pork Dim Sum
Love Going To Dim Sum Restaurants, This Is My Version Of The Steamed Pork Dumpling!
Difficulty: Moderate
Prep Time: 2 hours
Cooking Time: 1 hour 15 minutes

 

Pork Dim Sum
Dough
Ingredients
5 cups flour + dusting
2 tbsp sugar
1 packet of yeast
2 tbsp butter
2 tsp salt
1 3/4 cups lukewarm water

Cooking Tools
Bamboo steamer + large pot of boiling water
Mixing Bowl
Wax paper or parchment paper

Directions
Sift flour, sugar and salt. Dissolve the yeast in lukewarm water, add flour mixture slowly and mix well until smooth. Knead well and put dough in a bowl. Place wet cloth over dough and let rise until dough has risen for at least 1 hour. Knead with butter for 20 minutes. Divide dough into 20 balls and make flat rounds. Place meat mixture in center and shape into round balls, twist off any excess dough and seal any seams. Put a piece of individual wax paper under each ball.  Place in steamer (cook in batches) and steam about 15 minutes.  Serve with soy sauce.

Pork Filling
Ingredients
1 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated
1/2 tsp garlic, pressed

Directions
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic.  Knead the mixture very well with your hands for at least 5 minutes.

     

Roll Out Dough And Place Filling In The Middle.

Wrap Dough Around Pork Filling, Remove Excess Dough And Seal Seams.

 

 

 

 

 

 

 

Line Dumplings On Bamboo Steamer Over A Pot Of Boiling Water.

Steam With Bamboo Lid On For 15 Minutes, Cook In Batches.

Yields 20 dumplings

 

Miso Salmon

Miso Salmon
A Burst Of Japanese Flavors!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: 12 minutes

The Marinade On The Salmon Will Caramelize As It Broils!

 

Ingredients
4  8oz. skinless, boneless salmon fillets
4 cups hot rice, cooked
2 tbsp miso
2 tbsp light soy sauce
3 tbsp brown sugar
2 tbsp orange juice
3 tbsp sake
1 tbsp honey
1 tbsp sweet rice wine (mirin)
1 clove garlic, grated
1/2 tsp ginger, grated
1/4 cup green onions, sliced

Cooking Tools
Small mixing bowl
Baking dish
Zip lock storage bag

Directions
In a small mixing bowl, add; miso, soy sauce, brown sugar, orange juice, sake, honey, mirin, garlic, ginger and whisk. In a zip lock storage bag, add salmon fillets and half the marinade, squeeze out air and seal.  Place salmon in refrigerator for 1-2 hours to marinade.  Preheat oven to 420 Degrees F on broil.  Place salmon in baking dish and place in oven for at least 12 minutes, basting every 3-4 minutes with the reserved marinade.  Place broiled salmon on a bed of hot rice, drizzle salmon with some of the delicious juices.  Garnish with sliced green onions.
Serves 4

Ambrosia Pecan Pie

Ambrosia Pecan Pie
Not Just For The Holidays!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 50-60 minutes

The Essence Of Tropical Flavors, Adds A Unique Flavor To This Classic Pie!

 

Ingredients
1 1/2 cups pecans, chopped
3/4 cup unsweetened coconut shavings, toasted
3 eggs
3/4 cup corn syrup
1/2 cup sugar
3 tbsp brown sugar
1 tsp vanilla extract
3 tbsp orange juice
2 tbsp butter, melted
1 tsp orange zest
1/8 tsp salt
1 Pillsbury pie roll

Cooking Tools
9 inch pie pan
Mixing bowl
Sheet pan

Directions
Preheat oven to 350 Degrees F.  Place coconut shavings on a sheet tray and toast in oven for about a minute until slightly golden. In a mixing bowl, add; eggs, corn syrup, sugar, brown sugar, vanilla extract, orange juice, orange zest, salt and melted butter.  Mix ingredients until well incorporated.  Fold in pecans and toasted coconut shavings and blend well.  Prepare pie pan with the prepared dough, crimp around the edges and fill the pie pan with the wet ingredients.  Bake for 55-60 minutes, let stand for a few hours to cool before slicing.
Serves 8

Creamy Garlic & Mushroom Baked Potato

Creamy Garlic & Mushroom Baked Potato
Hearty Enough To Be The Main Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes

Ingredients
4 Idaho baking potatoes
2 8oz. container button mushroom slices
2 cloves garlic, sliced thin
1 tbsp olive oil
1 tbsp butter
1 1/2 cups heavy cream
1/4 cup green onion, sliced
Parmesan cheese
salt
pepper

Cooking Tools
Skillet
Tin foil

Directions
Preheat oven 425 Degrees F.  Wrap baking potatoes with foil and place directly on oven grates seam side up.  Bake the potatoes for 1 hour and 15 minutes. In a skillet on medium heat, add: butter, oil and garlic slices.  Saute garlic slices until slightly tender, add mushrooms.  Cook mushroom until tender and browned, for about 20-25 minutes and the water has all evaporated.  Add to the mushrooms, the cream and reduce heat to a simmer and cook for and additional 15-20 minutes until cream has thickened to a creamy sauce.  Salt and pepper to taste.  Slice baked potatoes down the center and create an opening wide enough for the creamy mushroom sauce. Garnish with Parmesan cheese and sliced green onions.
Serves 4

 

Fettuccine With Cognac Cream

Fettuccine With Cognac Cream
A Hint Of Orange And Lemon Compliments This Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 lb. fresh or dried Fettuccine pasta
2 cups heavy cream
1 tbsp butter
2 tbsp olive oil
1 clove garlic, minced
1 tsp sugar
zest of 1 large lemon + garnish
zest of 1 large orange + garnish
1 tsp fresh parsley, minced
1/4 cup Cognac
pinch of red pepper flakes
salt
pepper

Cooking Tools
Large pot
Skillet
Zester microplane

Directions
Cook pasta according to directions, set aside about a half a cup of pasta water before draining pasta.  In a skillet, add; olive oil, butter, minced garlic, sugar, red pepper flakes, lemon and orange zest.  Saute on low heat to bring out the oils in the zest and the garlic start to soften. Do not burn the butter zest mixture.  Add to the skillet the heavy cream, and simmer on low heat to reduce the cream to a sauce.  This process will take about 20 minutes.  Pull skillet away from heat and add the Cognac and place back on heat. Whisk Cognac into the cream and cook for an additional 10 minutes.  Salt and pepper to taste.  Toss in drained pasta into the sauce and coat evenly, if the sauce is to thick add some reserved pasta water. Adjust seasoning to suit your taste. Place in serving bowls and garnish with lemon and orange zest and minced parsley.
Serves 4

Trio Flatbread

Trio Flatbread
Mediterranean Vegetable, Prosciutto & Balsamic Onion,
Anchovies & Mushrooms!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 25 minutes

Trio Flatbread
Ingredients
3 cups bread flour + dusting
1 cup warm water
2 tsp dry yeast
2 tbsp sugar
1 tbsp olive oil + greasing
1 tsp salt

Toppings
2 cups asparagus tips
1 cup Brussels sprouts, sliced
2 cups mushrooms, sliced
1/2 onion, sliced thin
2 cloves garlic, sliced thin
1 cup roasted red pepper, sliced
1/2 cup sun dried tomatoes in oil, sliced
6 slices anchovies
1 cup marinara sauce
1/2 cup jarred basil pesto
3/4 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shaved
6 slices, prosciutto
3 tbsp fig/balsamic vinegar
1 tbsp sugar
olive oil for sauteing
1 cup arugula mix
salt
pepper
dried oregano
crush red pepper flakes
fresh parsley, (optional)


Cooking Tools
Mixing bowl
Parchment line sheet pan
Or Pizza stone
Rolling pin
Frying pan

Directions
To make the basic flatbread, add; warm water yeast and sugar in a clean mixing bowl, stir and set aside.  The yeast will activate in about 5 minutes and then add flour, mix with a fork, add salt and olive oil.  using your hand mix flour and then place ball of dough on a floured work surface and knead the bread dough for about 5 minutes, place ball of dough into the greased mixing bowl. cover and place in a warm location or bread proof in oven for 1 hour.  Punch down risen dough and place on a floured work surface and cut into 3 or 4 equal portions and roll out each dough ball into your desired shape and size. Preheat oven to 425 Degrees F.
While the bread is proofing.  Saute asparagus, Brussels sprouts, garlic and sun dried tomatoes separately in olive oil, salt and pepper. Saute onions with olive oil, fig/balsamic vinegar and 1 tbsp of sugar until onions start to caramelize.  Set sauteed vegetables and topping aside until ready to assemble flatbreads.

Mediterranean Vegetable Flatbread
Place rolled out flat bread onto a parchment lined sheet pan,  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Place some basil pesto, asparagus tips, Brussels sprouts, mushrooms, garlic, sun dried tomatoes, oregano, roasted red pepper and dollops of ricotta cheese evenly on flatbread.

Prosciutto & Balsamic Onion Flatbread
Place rolled out flatbread on a parchment lined sheet pan.  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and
crispy and the dough is cooked through. Place some asparagus, balsamic onions, prosciutto, arugula and Parmesan shavings evenly on flatbread. Top with crushed red pepper flakes.

Anchovies & Mushroom Flatbread
Place rolled out flatbread onto parchment lined sheet pan.  Coat top of flatbread with olive oil evenly. Spread 1 cup marinara sauce, then top with anchovies and mushrooms and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Remove from oven and top with mozzarella and Parmesan cheese, and place back in oven for an additional minute until cheese is melted.  Garnish with fresh parsley (optional).

Serves 6-8

Dolce & Banana Upside Down Cake

Dolce & Banana Upside Down Cake
This Cake Is Becoming A Favorite In My Household!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
1 box Betty Crocker Moist Yellow Cake
1 stick + 1/2 stick butter, melted
1 13.4 oz. can Nestle Dulce de Leche
3 eggs
1 cup milk
1 tsp vanilla extract
2 large bananas, smashed
4 large bananas, sliced 3/4 inch

Cooking Tools
9 inch cake pan
Large mixing bowl
Small sauce pan
Cupcake pan

Directions
Preheat oven to 350 degrees F.  In a small sauce pan on very low heat, add; 1/2 stick of butter and dulce de leche until melted and smooth, set aside. In a large mixing bowl, add; cake mix, 1 stick of melted butter, eggs, milk, vanilla extract and 2 smashed bananas.  Whisk until well incorporated.  In the 9 inch cake pan, pour melted dulce de leche and line the bottom with banana slices.  (You can overlap the bananas, but you will need more bananas than what this recipe calls for). Pour the batter into the pan 3/4 of the way up.  Cook's Note: You will have leftover batter, so you can save it it an airtight container in the refrigerator and use within 24 hours.  Or make Banana Cupcakes which will yield about 6 cupcakes. Bake the Dulce & Banana Upside Down Cake separate from the muffins, so the cake cooks evenly. Bake for 45 minutes or test the center with a toothpick to make sure it comes out clean.  Cupcake will take about 25 minutes.  If the dulce de leche bubbles over the pan, just place foil underneath the cake pan. Invert the cake carefully to a serving platter right out of the oven.
Serves 6-8

You Can Do a Single Layer or Overlap Bananas

Pour Cake Batter On Top

This Cake Is Rich And Moist And Full Of Banana Flavor!

Citrus Chicken

Citrus Chicken
The Citrus Flavors Permeates The Chicken!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes

 

Ingredients
6 lb. whole chicken roaster
1 lb. assorted fingerling potatoes, halved
2 oranges
2 limes
1 lemon
2 tsp garlic, minced
1 tsp dried oregano
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Cooking Tools
Roasting pan
Mixing bowl

Directions
Preheat oven to 400 Degrees F.  Slice the oranges, lime and lemon in halves and and juice into a mixing bowl. Place the juiced citrus halves and line the baking pan.
Whisk in oil, garlic, oregano, salt and pepper into the mixing bowl with the citrus juice, set aside.  Prep the chicken by cutting the back bone out of the chicken, so you can lay it flat.  Place the chicken, breast side up on the layer of citrus halves.  The citrus halves acts like a platform for the chicken to lay on, so it bakes and not boils in the marinade.  Place fingerling potatoes around the chicken and pour the the citrus marinade over the chicken and potatoes evenly.  Let stand for 15 minutes before placing in oven.  Bake for 1 1/2 hours or until juices run clear.  Let the chicken rest for 5 minutes before carving.  Use the pan juices as the sauce for the chicken.
Serves 4

Broken Fence Granita

Broken Fence Granita
Perfect For An After Dinner Treat!
Difficulty: Easy
Prep Time: 5-6 hours
Cooking Time: No cooking required

This Lovely Wine Is From Broken Fence Vineyard.  Danville, Ohio

 

Ingredients
2 cups Broken Fence Red Wine or Pinot Noir, Merlot
1/2 cup sugar
mint leaves for garnish

Cooking Tools
Shallow baking dish
Fork

Directions
In a shallow baking dish; add 2 cups of wine and 1/2 cup sugar and whisk.  Allow sugar to melt completely before placing in the freezer. Within the hour, remove the baking dish from freezer and using the fork, start scraping the ice as some of the wine will start to freeze. (Keeping the wine shallow will allow the wine mixture to freeze quicker).  Place back in freezer and repeat this process every hour for about 4 hours.  The higher the alcohol content, longer it will take to crystallize. Place in dessert dishes, garnish with mint leaves.  Serve immediately as a palate cleanser between dinner courses or as a after dinner treat.
Serve 4

Lamb Pita Burger

Lamb Pita Burger
This Burger Has Classic Mediterranean Flavors!
Difficulty: Easy
Prep Time: 30 minutes 
Cooking Time: 8-10 minutes 

 Ingredients
4 pita bread
1/2 lb. ground lamb
1/2 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sun dried tomatoes in oil
1/2 cup feta cheese crumbles + topping
2 tbsp fresh oregano leaves
1 tbsp fresh mint leaves
1 tbsp fresh dill
1 garlic clove
salt
pepper
2 tomatoes, sliced
English cucumber, slices
2 cups spring mix
Tzatziki Sauce for condiment

 Cooking Tools
Food processor
Grill pan
Mixing bowl

Directions
Place onion, green pepper, sun dried tomatoes, 1/2 cup feta cheese crumbles, oregano, mint, dill and a clove of garlic into a food processor. ( If you do not have a food processor, just mince as fine as you can).  Pulse into a minced consistency and place mix into a mixing bowl with the ground lamb and beef.  Mix thoroughly by hand until well incorporated and form into 4 burger patties.  Pinch of salt and pepper per patty.  Place grill pan on high heat until pan is hot.  Place burgers on grill and cook for 3-4 minutes on each side. Slice open top portion of pita bread to create a pocket for the burger.  Place spring mix, burger, tomato and cucumber slices into the pita.  Serve with a side of extra feta cheese crumbles and Tzatziki Sauce.
Serves 4

Peach Glazed Roasted Ham

Peach Glazed Roasted Ham
Just In Time For Easter Dinner!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 3 hours

 

Ingredients
6 lb. bone-in fresh ham
1/4 cup soy sauce
10-12 whole cloves
pepper

Peach Glaze
Ingredients
1 cup peach nectar
1/2 cup brown sugar
1/2 stick butter
3/4 cup peach/apricot preserve
1/4 tsp cinnamon
pinch of ground clove
pinch of nutmeg
2 cups frozen peach slices

Cooking Tools
Roasting pan
skillet
Pastry brush

Directions
Preheat oven to 375 Degrees F.  Cut fresh ham, slicing 1/4 inch deep into the fat-side.  Slicing across the the ham 1 inch apart and repeat going the opposite direction, creating a crosshatch pattern.  Rub soy sauce all over the ham, grind some pepper and insert whole clove in between the crosshatch pattern.  Place in oven and cook for 3 hours. for the last hour, brush peach glaze (just the glaze not the peaches) over the ham every 15-20 minutes. Reserve some of the glaze for pouring with the peaches before serving!  Let ham rest for about 10 minutes before carving.

For the Peach Glaze: In a skillet, add butter and sugar on low heat.  When the sugar starts to melt, add peach nectar, peach preserve, cinnamon, ground cloves, nutmeg and frozen peach slices.  Cook for 20 minutes on a simmer.
Serves 6-8

Heirloom Tomato Salad

Heirloom Tomato Salad
Served With A Vinaigrette
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time:  No cooking required

Ingredients
6-8 cups arugula/ spring mix
1 lb. assorted Heirloom tomatoes, quartered
1 cup candied pecans
1 cup goat cheese, chunks
1 cup chives, sliced

Cooking Tools
Mason jar with lid

Direction
Place ingredients in order on serving plates in layers, drizzle with vinaigrette. (recipe below)
Serves 4

Vinaigrette
Ingredients
1/2 cup white wine vinegar
1/2 cup olive oil
3 tsp sugar
1 tsp salt
pepper

Directions
Place ingredients in a mason jar with lid and shake for about a minute.

Pasta Puttanesca

Pasta Puttanesca
Such A Flavorful Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 25 minutes

Serve With A Tuscan Crusty Loaf

 

Ingredients
1 lb. fresh or dried pasta, cooked
2 tbsp olive oil
4 cloves garlic, sliced thin
4 anchovies fillets
2 tsp anchovies paste
1/4 tsp crushed red pepper flakes
1 cup black olives or cured, rough chop
1/4 cup capers
3 cups chunky crushed tomato sauce
1 can diced tomatoes, drained
2 tsp sugar
3/4 cup fresh parsley leaves
salt
pepper

Cooking Tools
skillet

Directions
On medium heat, add olive oil to pan with garlic, anchovies fillets, anchovies paste and red pepper flakes.  Stir and cook until anchovies melt into the oil and garlic slices are tender.  Add crushed tomatoes, diced tomatoes, sugar, black olives, capers and cook on low heat until bubbly and liquid reduces a bit, about 10-15 minutes.  Toss in cooked spaghetti and fresh parsley and coat the pasta with tomato sauce and cook for additional 2 minutes until completely heated through.  Salt and pepper to taste.
Serves 4
 

Kentucky Hot Brown

Kentucky Hot Brown
Originated From The Brown Hotel In Louisville, Kentucky!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

 

Ingredients
8 slices thick cut maple bacon
6 thick slices of bread, crust removed, toasted
1 large tomato, diced
1 lb. roasted turkey breast, sliced thick
1/4 cup green onions, sliced (optional)

Mornay Sauce
3 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 cup grated white Cheddar
1/2 cup grated Swiss cheese
salt
pepper
pinch of nutmeg

Cooking Tools
Skillet/ frying pan
Sauce pan
Baking dishes

Directions
Preheat oven to 400 Degrees F.  In a skillet, add bacon and cook on medium heat until bacon is cooked and is brown and crispy.  Place cooked bacon on paper towels to drain excess oil, set aside.

Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until melted (do not brown). Add the flour and stir with a whisk to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with  whisk, while bringing mixture to a simmer.  Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added. Add salt, pepper and nutmeg to taste.

To Assemble: Cut toast into triangles. Layer some toast overlapping each other in individual baking dishes. layer roast turkey on top of toast and then add some diced tomatoes on top of turkey.  Ladle about 1/2 cup of Mornay sauce evenly on top of turkey breast and tomatoes.  Place bacon on a crisscross on top of the Mornay Sauce.  Place in oven for 10 minutes until hot and bubbly. Garnish with green onions (optional).
Serves 4

Serve With A Refreshing Salad!