TexMex Meatball Mac & Cheese

TexMex Meatball Mac & Cheese
Always Trying To Put A New Spin On Mac & Cheese!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients

3-4 cups cooked macaroni

1 lb. ground beef

1/4 lb. ground chuck

1 cup Panko bread crumbs

1/2 cup red onions, minced + garnish

1/4 cup pickled jalapeno's, minced

3 cloves garlic, minced

1 tsp cumin

1/2 tsp chili powder

2 cups Mexican shredded cheese

1/2 cup cilantro, minced

10 oz. Pico de gallo sauce

1 cup tomato sauce

1 tbsp sugar

minced parsley for garnish

1 egg

salt

pepper

Cooking Tools

Cast iron skillet

Stock pot

Medium mixing bowl

Directions
preheat oven 350 degrees F. Cook macaroni according to directions. In a mixing bowl, add; ground beef, ground chuck, bread crumbs, minced onion, jalapeno's, garlic, cumin, chili powder, 1 cup shredded cheese, cilantro, sugar, egg, salt & pepper.  Mix meat well and shape into meatballs (between 10-12) Heat skillet on high and sear the meatballs on all sides. Pour in pico de gallo and tomato sauce and cook the meatballs in the sauce for 10 minutes.  Remove meatballs and set aside.  Mix in cooked macaroni in the sauce and 1 cup shredded cheese.  Toss until completely coated, salt and pepper to taste.  Place meatballs back in the pan and nestle in the macaroni.  Bake in oven for 30 minutes. Garnish with minced onions and parsley.
Serves 4

Fruit Cocktail Panna Cotta

Fruit Cocktail Panna Cotta
Fun, Fruity, Creamy And Delicious!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes
Cooling Time: 4-6 hours

Ingredients
2 cup heavy cream
1 cup half & half
1/2 cup super fine sugar + 1 tbsp
1 packet gelatin
2 tbsp warm water
1/2 tsp vanilla bean paste
1 cup raspberries
1 cup strawberries, small diced
1 cup pineapple, small diced
1 cup blueberries
1 cup Mandarin oranges
1/4 cup Chambord
mint leaves (garnish)

Tools

Medium saucepan

Medium mixing bowl

Dessert cups 

Directions
In a medium sauce pan, on medium heat, simmer together heavy cream, half & half, sugar and vanilla bean paste.  Bring liquid to a small boil and remove from heat. Dissolve gelatin in the water and pour into the hot liquid and whisk.  Let hot liquid cool slightly before pouring into dessert cups.  Place filled dessert cup into the refrigerator and refrigerate for 4-6 hours.  Right before serving, place all the fruit into a mixing bowl, add in sugar and Chambord.  Toss fruit in the liquid until sugar dissolves. Spoon fruit on Panna Cotta before serving.  Garnish with some mint leaves.
Serves 6

Vegetable Ragu With Ricotta Polenta

Vegetable Ragu With Ricotta Polenta

No Need For Protein In This Hearty Meal!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients

6 cups Marinara sauce

2 large carrots, sliced thick

2 celery stalks, sliced thick

1 green pepper, sliced thick

1 cup fennel, quartered

1 onion, quartered

3 cloves garlic, sliced

2 cups broccoli florets

2 cups mushroom, sliced

1/2 cup Chianti wine

1 tsp sugar

Parmesan cheese (garnish)

minced parsley (garnish)

1 tsp dried oregano

olive oil

salt

pepper

Cooking Tools

Large skillet with lid

Medium stock pot

Directions
In a large skillet on medium high heat coat bottom of pan with olive oil.  Add in vegetables in the order of ingredients, allow to saute in between each ingredient.  Once vegetables are sauteed, add; Marinara sauce, wine, sugar, oregano, salt  pepper.  Reduce heat, cover with lid and cook for 40 minutes.  Cook Ricotta Polenta (recipe below). Serve Vegetable Ragu over the Polenta, garnish with Parmesan cheese and minced parsley.
Serves 4

Ricotta Polenta
Ingredients
1 box Dellalo Quick Cook Polenta
2 cups milk
2 cups water
1 cup half & half
1/2 stick butter
1/2 cup ricotta cheese
1 tsp salt

Directions
In a medium stock pot bring, milk, water, salt, butter and half & half to a slow boil. Lower heat and whisk in the Polenta and continue to whisk as it thickens (3-4 minutes). Whisk in the ricotta cheese and season with salt to taste.  Serve hot with the Vegetable Ragu. 

 

Burrata Caprese Salad

Burrata Caprese Salad

Served With A Basil Pesto Garlic Bread!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

2 Heirloom tomatoes, sliced

4-5 Basil leaves

8 oz Burrata

1/4 cup olive oil

coarse salt

Cooking Tools

Serving platter

Directions
Slice tomatoes 1/4 inch thickness, place on serving platter.  Lay basil leaves throughout the sliced tomatoes.  Pull apart Burrata cheese and lay on top of tomatoes.  Drizzle with great olive oil and sprinkle with coarse salt.
Serves 2

Creamy Avocado Deviled Eggs

Creamy Avocado Deviled Eggs
The Avocado Creates A Delicious Silky Smooth Texture!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 12 minutes

Ingredients
6 hard boiled eggs
1 avocado, diced
2 heaping tbsp mayonnaise
1 heaping tbsp sour cream
1 tsp white vinegar
1/2 tsp fine sugar
pinch chili powder + garnish
minced parsley, garnish
salt

Cooking Tools
Food processor
Piping bag with tip
Medium pot

Directions
Place eggs in a pot and cover with cold water.  Bring water to a start of a boil and turn off heat.  Let it sit for 12 minutes, then drain and run cold water on the eggs to stop the cooking process.  Peel and halve the eggs (long ways or upright). Place yolk in a food processor along with the diced avocado, mayonnaise, sour cream, vinegar, sugar, salt and chili powder.  Pulse on high until creamy and smooth.  Place egg mixture into piping bags and fill each egg.  Garnish with chili powder and minced parsley.
Yields 6 or 12

Maccheroni Arrotolati Con Funghi Selvaticci

Maccheroni Arrotolati Con Funghi Selvaticci
A Beautifully Rustic Wild Mushroom Pasta!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 30 minutes

Ingredients

1/2 lb. Maccheroni Arrotolati (pasta)

8 oz. dried Porcini mushrooms

8 oz. dried Cremini mushrooms

8 oz. dried Chanterelle mushrooms

2 cloves garlic, sliced thin

1 tbsp Black Truffle Cream

1/2 cup onions, minced

1/2 cup white wine

1 cup heavy cream

1/2 cup olive oil

3 tbsp butter

minced chives

salt

pepper

Cooking Tools

Stock pot

Fine mesh strainer

Large skillet

Medium mixing bowl

Colander 

Directions
Place fine mesh strainer inserted into a mixing bowl.  Add dried mushroom in the strainer and pour 5 cups of boiling water over the mushrooms.  Allow mushrooms to hydrate for 1 hour in the boiling water, this will also allow the grit to settle to the bottom. Cook pasta in salted water according to directions.  In a skillet, melt butter and the olive oil on medium heat.  Saute garlic and minced onions until translucent, about 10 minutes.  Add in drained mushrooms and saute for 5 minutes.  Pour in white wine and deglaze pan for a few minutes.  Pour in the cream and the Black Truffle Cream  (Black Truffle Cream is a pureed Truffle mushroom paste). Reduce heat and simmer to allow sauce to thicken. Toss in cooked & drained pasta and coat with the sauce and cook until heated through. Garnish with minced chives. Grated Parmesan cheese on top (optional).
Serves 2

Blueberry Scones

Blueberry Scones
Sunday Breakfast Never Looked So Good!
Served With Apricot Clotted Cream
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes

Ingredients

2 cups flour

1 tbsp baking powder

1/2 tsp salt

2 tbsp sugar

5 tbsp cold butter, diced

1 cup fresh blueberries

1 cup cream + brushing

Cooking Tools
Medium mixing bowl
Sheet pan
Pastry cutter
Rolling Pin
Pastry brush
Sifter 

Directions
Preheat oven to 350 Degrees F.  Sift flour, baking powder, salt, sugar in a mixing bowl. Using a pastry cutter, cut butter unto flour until it resembles a course meal.  Toss in blueberries gently, not to crush.  Pour in the cream in the center and gently fold the dough.  Place dough on work surface and roll out with a rolling pin, careful not to crush the blueberries.  Roll out to a rectangle about an inch in thickness.  Cut dough into triangles and place on baking sheet.  Brush scones with some cream and bake in the oven for 25 minutes.
Yields 8

Cherry Cola Short Ribs

Cherry Cola Short Ribs
The Cherry Cola Makes For A Perfect Braising Liquid!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 3 hours, 30 minutes

Ingredients

4-6 beef short ribs

1 can cherry coke

1 cup brown sugar

3 cloves garlic, sliced

1 yellow onion, quartered

6 baby carrots, peeled, left whole

8 oz. button mushrooms, sliced

salt

pepper

Cooking Tools

Large cast iron pan

Small mixing bowl

Foil

Directions
Heat oven 325 degrees F.  Salt and pepper short ribs generously on all side.  Preheat cast iron pan on high heat.  Sear short ribs on all sides to a golden brown.  Add in all the vegetables and garlic.  In a small bowl, whisk together cherry coke, brown sugar and pour over meat and vegetables.  Loosely cover top with foil and bake in oven for 2 hours. Remove from oven, flip meat and place back in the oven with the foil off for 1 additional hour.  Remove meat and vegetables from pan to serving dishes. Remove excess fat from the liquid in the pan and place on high heat on the stove to reduce liquid. Pour gravy on top of short ribs.
Serves 2

Sear Meat On All Sides

Pour Cola Mixture On Top!