Sunday, September 10, 2017

Sheet Pan Shrimp Fajitas

·        1 1/2 pounds of shrimp, peeled and deveined
·        1 yellow bell pepper, sliced thin
·        1 red bell pepper, sliced thin
·        1 orange bell pepper, sliced thin
·        1 small red onion, sliced thin 
·        1 1/2 tablespoons of extra virgin olive oil
·        1 teaspoon of kosher salt
·        several turns of freshly ground pepper
·        2 teaspoon of chili powder
·        1/2 teaspoon of garlic powder
·        1/2 teaspoon of onion powder
·        1/2 teaspoon of ground cumin
·        1/2 teaspoon of smoked paprika
·        lime
·        fresh cilantro for garnish
·        tortillas, warmed

1.     Preheat oven to 450 degrees.
2.     In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3.     Toss to combine.
4.     Spray baking sheet with non stick cooking spray.
5.     Spread shrimp, bell peppers and onions on baking sheet.
6.     Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7.     Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

8.      Serve in warm tortillas.

Sunday, September 03, 2017

Crockpot Philly Cheese Steak Sandwiches

  • 2 green peppers, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced or pressed
  • 2 - 2 1/2 lbs. thinly sliced steak (I used top round)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 envelope dry Italian dressing mix
  • 1 cup water
  • 1 beef bouillon cube
  • 6 slices of provolone cheese
  • 6 hoagie rolls

  1. Place all the ingredients in the Slow Cooker (except for the cheese and rolls).
  2. Cook for 6-8 hours in the slow cooker on low.
  3. Scoop out the meat/veggies into the rolls.
  4. Place the rolls on a cookie sheet and top with a slice of cheese per sandwich (cut in half)
  5. Broil for about 5 minutes or until the cheese is nice and bubbly.
  6. Dip the sandwiches in the leftover juice.

Roasted Chili-Lime Cod

  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Oregano
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • 2 Cod Fillets*
  • 1 Tablespoon Unsalted Butter
  • Zest and Juice of 2 Limes
  • Cooked Brown Rice, for serving, optional
  • Cooked Corn, for serving, optional
  1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
  2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.

Chicken Parmesan Casserole

  • 4 boneless chicken breasts (about 2.5 pounds), cubed and fully cooked
  • 1 to 1.5 jars of marinara sauce
  • ½ cup shredded or grated Parmesan cheese
  • 1 pound fresh mozzarella cheese, sliced as thin as possible
  • 2 cups panko or whole wheat bread crumbs
  • 3-4 tablespoons olive oil
  • Fresh, chopped herbs (I use basil...about 1/4 cup or so) 
  • salt and pepper, to taste

  1. Preheat oven to 350 degrees.
  2. Grease an 9X13 casserole dish with cooking spray.
  3. Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
  4. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
  5. Sprinkle the seasoned breadcrumbs over the top.
  6. Bake for about 25 minutes or until golden on top and bubbling on the sides.

Thursday, August 24, 2017

Spinach Lasagna Rolls

  • 15 lasagna noodles , cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 15 Tablespoons part skim mozzarella cheese , shredded

  • Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, 1 cup mozzarella, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

    Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take heaping spoonful (about 1/4 cup) of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

    Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 15 rolls.

    To serve, ladle a little sauce on the plate and top with lasagna roll.

    Crockpot Orange Chicken

    -4 chicken breasts
    -3/4 cup barbeque sauce
    -3/4 cup orange marmelade
    -2 T soy sauce
    -sesame seeds

    Cut chicken into 1" pieces and cook in slow cooker on Medium for 1.5 hours.  Drain chicken juices from crockpot and then add in the mixture of the sauces.  Cook on Medium for 2 more hours.  Sauce thickens as it cools.  Serve over rice and top with some sesame seeds.

    Add in red pepper flakes and/or siracha for some heat.  Add chopped onions and green peppers before adding sauce if wanted.

    Chicken and Mushroom Stroganoff

    • 4 boneless skinless chicken breasts, cubed
    • 8 ounce sliced mushrooms
    • 1 8 ounce cream cheese, softened
    • 1 (10½) ounce cream of chicken soup
    • 1 envelope (1¼ ounce) dry onion soup mix
    • salt and pepper to taste
    • fresh parsley, chopped for garnish
    • 1 pound large egg noodles for serving

    1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
    2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

    Sunday, August 20, 2017

    Panera Chicken and Rice Soup

    • -½ cup finely diced carrots
    • -½ cup finely diced celery
    • -1 medium onion finely diced
    • -1 teaspoon olive oil
    • -3 garlic cloves, minced
    • -32 ounces chicken stock
    • -2 cups water
    • -2 cups milk, divided
    • -½ teaspoon pepper
    • -½ teaspoon dried oregano
    • -1 bay leaf
    • -2 large chicken breasts, cooked and shredded or finely diced
    • -½ cup all-purpose flour
    • -4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
    • -salt and pepper, to taste
    • -scallions, to garnish

    1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent.
    2. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and mix.
    3. Add the pepper, dried oregano, bay leaf, and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes.
    4. Whisk together the other 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined.
    5. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste.
    6. Serve and garnish with fresh scallions.

    Skillet Seared Salmon with Lemon Butter Sauce

    • -4 (6 oz) skinless salmon fillets (about 1-inch thick)
    • -Salt and freshly ground black pepper
    • -2 tsp olive oil
    • -2 garlic cloves , minced
    • -1/4 cup low-sodium chicken broth
    • -2 Tbsp fresh lemon juice
    • -3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
    • -1/2 tsp honey
    • -2 Tbsp minced fresh parsley
    • -Lemon slices for garnish (optional)

    1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
    2. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
    3. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

    Tuesday, October 25, 2016

    Penne Rosa

    • 1 pound penne pasta
    • 1 tablespoon olive oil
    • 8 ounces sliced mushrooms
    • 2 cloves garlic, crushed
    • 1½ cups marinara
    • ¼ to ½ teaspoon crushed red pepper flakes
    • 4 roma tomatoes, diced
    • 3 cups fresh spinach leaves
    • ½ cup heavy cream
    • salt and pepper, to taste
    • ½ cup shredded parmesan cheese
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    1. Cook pasta according to package directions.
    2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in sliced mushrooms and saute 3 minutes, until mushrooms are tender.
    3. Add in crushed garlic and let heat 1 minute.
    4. Stir in marinara and crushed red pepper flakes.
    5. Pour in tomatoes and spinach. Stir to combine. Stir in heavy cream.
    6. Serve hot sprinkled with parmesan cheese

    Thursday, October 06, 2016

    Italian Baked Pork Chops

    1. -boneless pork chops (about 1 inch thick)
    2. -eggs
    3. -Italian bread crumbs
    4. -Parmesan cheese
    5. -Salt and pepper
    6. Preheat oven to 425 degrees. Lightly grease a 7x11-inch baking dish.
    7. Combine bread crumbs, Parmesan cheese, salt, and pepper shallow dish. Press pork into breadcrumb mixture, shake off excess.  Dip into beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
    8. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
    9. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

    Sunday, July 03, 2016

    Cowboy Caviar

    -1 can black beans, rinsed and drained
    -1 can black eyed peas, rinsed and drained
    -1 pound roma tomatoes, chopped
    -1 can sweet corn, drained (or 2 cups frozen corn)
    -1/2 – 1 red onion, chopped
    -1/2 cup diced green bell pepper
    -1/2 cup diced red bell pepper (or orange or yellow)
    -1 cup chopped cilantro
    -1/2 cup pickled jalapeno peppers, chopped

    -1/2 cup olive oil
    -1/3 cup white wine vinegar
    -1 tsp salt
    -lime juice

    Whisk ingredients for dressing together.

    In separate container, combine all ingredients and stir dressing over top.

    Sunday, May 15, 2016

    Salmon with Sweet/tangy marinade

        -1.5 pounds salmon filets   
    -1/3 cup brown sugar
    -1/3 cup water
    -1/3 cup soy sauce
    -salt and pepper
    -garlic powder

    Season salmon fillets with garlic powder and salt and pepper.

    In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

    Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

    Or, bake at 425 degrees for 10-15 minutes.

    Cranberry Pecan Chicken Salad on a Crossaint

    -12.5 oz can of chicken, drained
    -1 tsp olive oil
    -salt and pepper to taste
    -1 tbsp Miracle Whip
    -1 tbsp non-fat greek yogurt 
    -1/4 cup celery, chopped (about 1/2 of a rib)
    -1/8 cup chopped pecans
    -1/4 cup dried cranberries

    Mix all ingredients and serve on croissants or fresh Kaiser rolls.

    Monday, February 08, 2016

    Bacon, Mushroom, Chicken Pasta

    -1 box rigatoni pasta or similar
    -2-3 pieces of bacon, chopped (I used at least 6)
    -1/2 yellow onion finely diced
    -about 3 tablespoons garlic, minced
    -1 chicken bouillon cube
    -1 cup half and half
    -1 cup ricotta cheese
    -1 package fresh sliced baby bella mushrooms (about 4 cups)
    -2 cups diced cooked chicken (I used leftover rotisserie chicken)
    -1/2 cup grated parmesan cheese
    -salt, pepper, dried thyme, dried italian herbs
    *optional – sliced green onion to garnish

    Get out a large skillet/saute pan and fry your bacon bits and render as much fat as possible from them. Scoop out the bacon pieces onto a paper towel to drain, and add your chopped onion and garlic to the bacon fat.  While those are sweating, get a pot of salted water ready to boil for your pasta.  Add your pasta to the boiling water and cook per box instructions.  When the onions and garlic have softened, add in your mushrooms and season with thyme and salt and pepper.  When mushrooms have softened a bit add your ricotta cheese, half and half, the bouillon cube- stir everything together.  If sauce seems to thick ladle in some of the pastas cooking water to thin it out a bit before draining the pasta.  Add cooked pasta, chicken, and bacon bits to the sauce and toss together parmesan and italian herbs.  Garnish with something fresh and green like spring onions or fresh parsley and serve hot.

    Tuesday, January 26, 2016

    Fajita seasoning

    Tuesday, January 19, 2016

    Baked Anelletti

    -1 onion
    -1 carrot
    -olive oil
    -1/2 pound ground pork
    -1/2 pound ground beef
    -white wine
    -tomato sauce
    -Green peas
    -Salt and pepper to taste

    Cream Sauce
    -3 tablespoons butter
    -3 tablespoons flour
    -3 cups milk
    -1 pound anelletti

    -Parmigiano Reggiano cheese

    First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.
    Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.
    Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

    Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.
    Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

    Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

    Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

    Good appetite!

    From the kitchen of Teresa Ferreri.