Stuffed Green Peppers

Stuffed Green Peppers
Difficulty: Easy

Ingredients
4 Large green peppers
1/2 an onion chopped
2 cloves garlic minced
1 1/2 cups Italian Farro, cooked
1 large can 29 oz. tomato sauce
1 can of diced tomato
1lb. ground beef (ground round)
2 tbsp. butter
1/2 tsp. cinnamon
2 tbsp. sugar
2 cups of shredded sharp cheddar cheese
1/2 cup parmesan cheese
salt, pepper to taste
3 bay leaves

Directions
Cut tops of green pepper, clean of seeds and white membrane. (chop green pepper tops (1 cup) discard stems.
Sauté ground beef (drain of excess fat) add onions, chopped green peppers, garlic, butter, 1tbsp sugar, cinnamon, salt and pepper until tender.
Add canned tomatoes to the mixture, reduce to simmer to evaporate excess liquid.
Cook Farro in separate pot according to direction, drain of liquid then add to ground beef mixture. Add cheese, incorporate well. In a deep baking dish with top, add tomato sauce, bay leaves and 1tbsp of sugar, salt and pepper.
Stuff the peppers and place in the baking dish and place in a preheated 380 degree oven and cook for 45-50 min.

Makes 4 servings

Huevos Rancheros

Huevos Rancheros
Difficulty: Easy

Ingredients
*2 cups cooked pulled pork
1 tablespoon vegetable oil
1/2 cup finely chopped white onions
1/2 cup chopped roasted green chilies( can is fine)
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno(optional)
1 teaspoon minced garlic
2 cup chopped tomatoes and their juice
3 tablespoons chopped cilantro
1 avocado sliced
1/4 cup green onion sliced
2 teaspoons vegetable oil
4 large corn tortillas
1 cup warm refried black beans
2 tablespoons unsalted butter
4 large eggs
1/2 cup queso fresco crumbled

Directions

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and green chilies, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In a medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Flip and cook the other side for about 30 seconds.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried black beans and then some pulled pork. Place 1 egg on top of each tortilla and top with the warm Ranchero Sauce, sprinkle with queso fresco, green onion and a slices of avocado Serve immediately

 * Cook's Note: When I cook a roasted pork shoulder, I always have left over pork, which I use for pulled pork sandwiches, tacos, and my huevos rancheros.

Amish Bread

Amish Bread
Difficulty: Easy

Ingredients

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour





Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth and place in a warm location.  Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans or ( sheet pan for handmade loaves).  Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F for 30 minutes.

Sweet Italian Pignoli Cookies

Sweet Italian Pignoli Cookies

Difficulty: Easy

 

 

 

 

Ingredients
1 large egg
2 tsp. pure vanilla extract
1/2 cup olive oil
1/2 cup granulated sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed ( sifted)
1/2 cup pignoli nuts ( pine nuts)

Directions

In a mixing bowl add all the ingredients except for the (pignoli nuts), mix and make sure it's well incorporated.  With your hand, roll 2 inch cookie dough balls and place the on a well greased non stick baking pan. Press each ball half way down then sprinkle with pignoli nuts.  Bake for 12 minutes. wait a few minutes out of the oven before you place the cookies on a cooling rack.

Serves 12 cookies

Bruschetta

Bruschetta

Difficulty: Easy
 

Ingredients
5 ripe tomatoes, diced small
1 clove garlic, finely minced
4 tablespoons good extra-virgin olive oil, plus 1 tablespoon for serving
1/4 cup fresh oregano leaves
1/2 cup parmasan shaving
1 Ciabatta  bread, sliced on angle 3/4 inch thick

 

 

Direction

Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, . Season with salt and pepper. Let sit at room temperature while you grill the bread.
Slice bread and coat each side with olive oil, preheat grill pan until hot.  Place bread slices on grill pan 1 to 2 minutes on each side until you see grill marks.
Remove and put on platter.
Place the tomato mixture on top of grilled bread slices, add oregano leaves, parmasan shaving then drizzle some olive oil on top.
Serves 10-12 slices

Italian Wedding Soup

Italian Wedding Soup
Difficulty: Easy

Ingredients
1 egg white
1/4 cup panko (Japanese) bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
1/2 ground beef
2 medium carrots, chopped
2 celery ribs, chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup cooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

salt to taste

Directions

In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork and ground beef over mixture and mix well. Shape into 3/4-in. balls. 
Meanwhile, in a Dutch oven, saute the carrots, celery,  and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. . Bring soup to a boil; add meatballs and orzo pasta Reduce heat; simmer, uncovered, for 40 minutes. (add spinach last 10 minutes of cooking)
Serves 6

Pappardelle Pasta With Meatballs and Marinara

Pappardelle Pasta With Meatballs and Marinara
Difficulty: Moderate

 

 

Ingredients

Pappardella Pasta, fresh or dry for (6 serving)
Cook according to directions
 

Ingredients for Meatballs
1/2 lb. ground round  85/15
1/2 lb. boneless short rib ground ( you will have to ask your local butcher to grind it for you)
1/4 lb. sweet italian sausage, bulk
1/4 cup grated parmasan cheese
1/2 cup panko bread crumbs
1 tbsp fresh basil chopped
1 tbsp fresh oregano chopped
1 tbsp fresh parsley chopped
1 tsp garlic minced
1/4 cup onion grated
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 cup whole milk

 

 

Directions to make meatballs
Preheat oven 370 degree F
Place the ground meats, bread crumbs, parsley, basil, oregano, onion, garlic, parmesan, salt, pepper, egg and milk in a bowl. Combine with your hands until well incorporated. Using your hands, lightly form the mixture into 2-inch meatballs and place on nonstick baking pan. You will have a dozen meatballs.  Bake for 30 minutes, pull out of oven (the meatballs will be three quarters done) place meatballs in the marinara sauce to continue cooking on simmer for additionl 30 minutes.

 

Ingredients for Marinara Sauce
1/2 cup extra-virgin olive oil
1 large Spanish onions, cut into small dice
Kosher salt to taste
4 large garlic cloves, smashed and chopped
2 (28-ounce) cans Italian plum San Marzano chpped tomatoes
1 (14-ounce) can San Marzano tomato sauce
1/2 cup fresh basil chopped
1 tbsp sugar 

Directions to make sauce
heat the olive oil in the  large pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1minute Stir in the tomatoes, tomato sauce, sugar, basil, salt.  Simmer the sauce for about 30 to 40 minutes for the sauce to become flavorful before placing the meatballs into the sauce.
Remove the meatballs into a serving dish with some of the marinara sauce, set aside in warm location.  Cook and drain pasta, toss in the marinara sauce until well coated.  Place into serving bowls and place two meatballs on top with extra marinara sauce, garnish with shaved parmasan.
Serves 6

 

Cook's note
This is a marinara recipe I use when time allows.  I have found your local vendors have premium quality tomato and marinara sauces and I often use them in my recipes.  I have two vendors locally that are excellent! Carfagna's Tomato Sauce and Vicenzo's Marinara Sauce!