Lasagna

Lasagna

This is Our Go To Recipe, Everyone Has Their Own Twist On This Traditional Italian Dish!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour+

Ingredients

1 box dried Lasagna noodles, cooked

1  32 oz. container of whole milk ricotta cheese

1 large jar + 1 small jar of marinara sauce or Passata

3 cups shredded Italian blend cheese

1  1/2 lbs. ground beef

4 cloves garlic, minced

1 cup onions, small dice

1 tsp dried Italian seasoning

1/2 cup red wine

1 tbsp tomato paste

parmesan cheese

minced chives or parsley for garnish

Cooking Tools

Large pot

Large pan

Deep lasagna pan

Directions 

Pre heat oven to 350 Degrees F. In a large pot, boil water with salt and cook the lasagna noodles according to box directions, if you use fresh noodles, cook al dente. Once the noodles are cooked, drain and place on dry cloth to absorb any cooking water off the noodles. While the noodles are cooking, start on the meat sauce.  In a large pan, brown the ground beef, drain off any excess fat. Add in onions and garlic until soften, pour in red wine to deglaze. Pour in the Marinara sauce and tomato paste, Italian seasoning and stir until nice and bubbly, place on simmer until ready to layer. In a lasagna pan, spread a light layer of sauce and place lasagna noodles to fit ( It will depend on the size of your lasagna pan will dictate how many layers your Lasagna will be, mine was two noodles wide with six layers). On top of the noodles, ladle more sauce, dollops of ricotta cheese down the noodles and spread Italian cheese blend evenly, then add another layer of noodles and repeat until layers are complete.  Make sure you have enough sauce for the top layer. Do Not put the last of the cheese on top until the last 15 minutes of cooking or it will burn. Bake in total about 45-50 minutes of cooking uncovered. Remove from oven and let rest for about 20 minutes before slicing and serving. garnish with minced parsley, chives and grated parmesan cheese.

Serves 4-6

Veal Milanese

Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder

salt

pepper

vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan

Directions

Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

Short Rib Ragu Bucatini

Short Rib Ragu Bucatini

Nothing Short Of Spectacular!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 9+ hours

Ingredients

Bucatini pasta

2 1/2- 3lbs boneless short ribs

1 sweet onion, diced

2 large carrots, diced or sliced

1 celery stalk, small dice

2 cups veal demi-glace

2 cups red wine

3 cup of Marinara sauce or Passata

7 cloves garlic, whole

1 tbsp Italian seasoning

1 tsp Herb de Provence

3 bay leaves, whole

2 tbsp tomato paste

1 tbsp sugar

olive oil

grated Parmesan cheese, garnish

minced parsley, garnish

salt

pepper

Cooking Tools

Large slow cooker

Stock Pot

Large frying pan/skillet

Directions

Salt and pepper short ribs, in a large skillet with a coating of olive oil on medium high heat, sear and brown short ribs on all sides. Place all the browned short ribs in the slow cooker, add; onions, carrots, celery, demi-glace, red wine, marinara sauce, garlic cloves, seasonings, sugar, salt & pepper.  Save the tomato paste towards the end of cooking.  Slow cook on high for about 8-9 hours. After the 9 hour cooking time, remove short ribs and shred, but leave some large chunks, place back in cooking liquid and then add the tomato paste to thicken, remove bay leaves and discard. Continue to cook the ragu, also in the meantime cook pasta to al dente.  Drain pasta completely and add to the sauce in the slow cooker and toss until pasta is coated, cover and let cook 10 more minutes for the sauce to penetrate the pasta.  Dish pasta and garnish with grated Parmesan cheese and minced parsley. You may also drizzle with some olive oil.

Serves 6

Serve With Some Crusty Bread and Red Wine!

Chicken Cabbage Rolls

Chicken Cabbage Rolls

A Rustic Hearty Dish!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 50-60 minutes

Ingredients

6 Savoy cabbage leaves, blanched

2 tbsp olive oil

1 lb. ground chicken thighs

1 cup carrots, small dice

1 cup celery, small dice

1 cup green peppoer, small dice

1 cup onions, small dice

1/2 cup chives, minced

2 garlic cloves, small dice

2 cups cooked rice

1/2 cup parmesan cheese

1 jar Marinara sauce

1/4 tsp cinnamon

1 cinnamon stick

salt

pepper

Cooking Tools

Large skillet

Baking Dish

Directions
Preheat oven to 375 Degrees F.  Saute ground chicken in olive oil in skillet on medium heat until browned. Add in carrots, celery, green pepper, onions, chives, garlic, and saute until vegetables are tender.  Toss in rice, cheese cinnamon, salt and pepper to taste. Dry blanched cabbage leaves and stuff with chicken and roll. Lay stuffed cabbage seam side down. Top with cinnamon stick and Line some of the marinara sauce in the baking dish, then pour more Marinara sauce on top and bake in oven for 35-40 minutes.
Serves 6 

 

Ginger Pork Pot Roast

Ginger Pork Pot Roast
This Sauce Has Subtle Ginger Flavor, Heavenly Sauce!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 6 hours

Ingredients

6 lb. pork butt or shoulder, bone-in

1 Vidalia onion, sliced

1 green pepper, sliced into rings

1 yellow pepper, sliced into rings

1 red pepper, sliced into rings

2 cups, baby carrots

2 celery stalks, large chop

5 slices fresh ginger, peeled, 1/4" thick

5 garlic cloves, sliced

1 can stewed tomatoes

3 cups ginger ale

1 1/2 cups ketchup

2 envelopes, Lipton onion soup mix

1/4 cup brown sugar

3 tbsp corn starch

1/2 cup water

minced parsley, garnish

salt

pepper

Cooking Tools

Deep Baking Pan

Small mixing bowl

Foil

Directions
Preheat oven 325 Degrees F. Place all the vegetables and ginger at the bottom of pan and place pork shoulder on top of vegetables.  In a small mixing bowl, whisk together, ginger ale, ketchup, soup mix and brown sugar.  Pour liquid over pork and vegetables.  Place foil over pan and seal.  Bake in over for 6 hours.  Remove foil the last half hour, mix cornstarch and water and pour into liquid surrounding the pork roast and stir (this should be done the last half hour of cooking).  The sauce will thicken as it cooks for 30 minutes. Salt and pepper to taste, garnish with minced parsley.  Serve with mashed potatoes or rice.
Serves 4

Italian Meatloaf

Italian Meatloaf
A Italian Twist On An American Classic
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour 15 minutes

Ingredients

1/2 lb. ground pork

1/2 lb. bulk sweet Italian sausage

1/2 lb. ground beef

1 1/2 cups bread crumbs

3 cloves garlic, minced

2 tbsp Worchestershire sauce

1 cup green pepper, small dice

1 cup onion, small dice

2 1/4 cup marinara sauce

1 tsp dried oregano

minced parsley or basil

1 egg

salt

pepper

Cooking Tools

Medium mixing bowl

Large sheet pan

Parchment paper

Small saucepan 

Directions
Preheat oven to 400 Degrees F.  In a mixing bowl, mix; ground por, sausage, beef, garlic, Worcestershire sauce, diced green pepper & onions, 1/4 cup marinara sauce, dried oregano, egg, salt & pepper.  Mix well and place meat mixture onto a parchment lined sheet pan and shape into the shape you want.  Place additional 1/2 cup of marinara sauce on top and spread evenly and bake in oven for 1 hour and 15 minutes.  Heat rest of the marinara sauce in a saucepan and pour over sliced meatloaf. Garnish with minced parsley.

Serves 4

Sausage & Rice Stuffed Pork Tenderlion

Sausage & Rice Stuffed Pork Tenderloin
Served With A Marinara Sauce With Onions & Garlic!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 40 minutes

Ingredients

whole pork tenderloin

1/2 lb Italian pork bulk sausage, uncooked

1/2 cup cooked rice, cooled

1/2 cup onions, minced

1/2 onion, sliced thin

2 cloves garlic, minced

2 cloves garlic, sliced thin

1/2 tsp dried oregano

1 jar Marinara sauce

1 tsp parsley, minced

olive oil

salt

pepper

Cooking Tools

Deep narrow baking dish

Large skillet

Cooking twine

Medium mixing bowl

Foil 

Directions
Preheat oven to 375 Degrees F. Butterfly the pork tenderloin and pound out to even thickness.  In a mixing bowl, add; Italian pork sausage, cooked rice, minced onions, minced garlic, dried oregano, salt, pepper and mix well.  Spread pork and rice in center of the tenderloin.  Roll pork tenderloin to create a roll with a stuffed center, using cooking twine, tie secure so filling does not spill out.  preheat skillet on high and drizzle olive oil to coat bottom of pan.  Sear stuffed tenderloin to a golden on all sides. Place seared pork tenderloin into a baking dish and evenly layer sliced onions and garlic. Pour marinara sauce over the pork, onions and garlic.  Cover with foil and bake for 1 hour. Remove foil and cook for additional 20-30 minutes.  Remove from oven and baking dish and let rest for 10 minutes on a cutting board before removing twine and slicing pork tenderloin.  Serve pork tenderloin with the Marinara sauce and garnish with minced parsley.
Serves 4

Caribbean Oxtail Stew

Caribbean Oxtail Stew
Can Be Created Spicy Or Not!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 hours, 30 minutes

Ingredients
3 tbsp. canola oil
2 lb. oxtails, whole bone-in or cut into pieces
3 tbsp. tomato paste
1 tbsp. minced ginger
6 cloves garlic, minced
1 large yellow onion, chopped
3 carrots, chopped
2 Idaho potatoes, chunks
1 cup flour
4 cups beef stock
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp thyme
1 habanero chile
2 tbsp. light brown sugar
1 tbsp. Worcestershire sauce
2 bay leaves
4 scallions, roughly chopped (garnish)
1/4 cup parsley, chopped (garnish)
salt
pepper
Cooked rice, for serving 

Cooking Tools
Medium skillet
Slow cooker

Directions
Dust oxtail in flour, place in skillet with oil and sear and brown on all side.  Place oxtail in bottom of slow cooker.  Add in the rest of the ingredients and cook on high for 8 hours until meat is nice and tender.  Serve with cooked rice.
Serves 4-6

You Can Control The Heat Level By Using Different Peppers.

Passion Fruit Glazed Ribs

Passion Fruit Glazed Ribs
A Sweet, Fruity And Tangy Glaze!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes

Ingredients
1 slab baby back ribs
1/2 cup passion fruit pulp vinegar http://demedici.com/products/Fruit+Vinegars/A+L%27Olivier+Fruit+Vinegars/
1 cup ketchup
1 1/2 cups brown sugar
salt
pepper
minced parsley for garnish 

Cooking Tools
Outdoor grill
Small sauce pan

Directions
Preheat outdoor grill on high.  Season ribs with salt, pepper and place ribs on top rack and lower temperature to medium low.  Cook ribs low and slow for about an 1 hour to 1 hour 15 minutes.  In a small saucepan add; ketchup, brown sugar and passion fruit pulp vinegar and cook on low heat until sugar has melted.  Baste ribs with the glaze several times in the last 30 minutes of cooking.  Slice ribs, garnish with minced parsley and serve.
Serves 2

Cocoa Crusted Bison

Cocoa Crusted Bison
Bison Is Leaner Than Beef, Chicken Or Pork!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 6 minutes

Served With A Potato Souffle

Ingredients
2 Bison strip steaks
2 tsp cocoa powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp pepper
1/2 tsp salt
2 tbsp sugar

Cooking Tools
Outdoor grill
Small mixing bowl

Directions
Preheat outdoor grill.  In a small mixing bowl, mix all the seasonings and evenly coat all sides of the Bison.  Grill Bison for 2-3 minutes on each side.  Let rest for a few minutes before cutting.  Cook's Note:  Bison is a very lean meat, you do not want to overcook the Bison.
Serves 2

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