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
-avocado

Dressing:
-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

Ragu’
-1 onion
-1 carrot
-celery
-parsley
-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
-Mozzarella

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.

Kelley's Stromboli

This recipe yields two stromboli, so half it if you don't think you'll need two....

-2 Italian bread doughs (appx 1 lb each, or if you use a freezer dough is fine)
-1 lb hot cappicola (sliced)
-1/2 lb sandwich pepperoni (sliced)
-1/2 lb honey ham (sliced)
-1 lb mozzarella cheese slices
-1 lb provolone cheese slices
-Mild banana pepper rings
-Olive Oil
-Dried basil seasoning
-Parmesan cheese
-Garlic powder
-Fresh ground black pepper
-Foil

*Preheat oven to 350 degrees
1) Flour a very large surface (we use our kitchen table); *keep flour nearby!
2) Flour rolling pin and start rolling out dough until it measures about 2 feet long by 2 feet wide and is thin, but not transparent.  *Keep dusting with flour if roller is sticking or dough is sticking to table.  If the dough tears from being rolled too thin, no worries, you can wet your finger with water and re-work the area.
3) Starting at upper right corner (leaving about 2 inches of dough at top), layer hot cappicola, pepperoni, provolone cheese in that order all the way down, like a column, leaving 2 inches of dough at the bottom.  I use about two slices of cappicola, one slice of pepperoni, one slice of provolone.
4) With the help of another person, carefully lift the right side you just layered and fold it over towards the left one time.
5) Now on the layer you just rolled, leaving the same 2 inches at the top, work your way down layering one slice of honey ham, one slice of pepperoni, one slice of mozzarella, in that order, all the way down (leaving 2 inches at the bottom)
6) Put pepper rings on this layer (careful not to get too much pepper brine as it will get soggy then), we like a lot of peppers, but its your choice.
7) Again with the help of someone, flip the left side of the dough over this rolled layer, extending about an inch past; tuck that extension under the roll; gently seal any tears, splits
8) Fold up the top and bottom 2 inches of dough to seal it.
9) Drizzle olive oil on the top, followed by the remaining ingredients; using your hands, rub this all over the top of the stromboli
10) With the help of another, carefully place stromboli on a thick sheet of foil, that's been folded up on all sides to prevent leaks. We do this because we don't have a pan long enough to accomodate!  Place in oven on middle rack; Bake for about 45-60 minutes, or until nice and golden brown and bubbling.
11) Let rest for a few minutes once done, slice and enjoy :-)