Italian, Main Course, Pasta and Rice Dishes

Pasta with Smoked Salmon and Cream

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This Pasta with smoked salmon and cream dish takes 15 minutes to make and its ready to be enjoyed.

Pasta with smoked salmon and cream
Pasta with smoked salmon and cream

Any kind of long pasta can be used. Traditional, spinach or carrot.

Pasta with smoked salmon and cream
Spinach Pasta with smoked salmon and cream

My Aunt use to make this for me when I would come to visit.
It’s so fast to put together she could start it when I arrived at her home.

Ingredients;
8oz dried pasta, cooked according to the pkg directions.
Pictured, I used traditional and spinach Tagliatelle
1/2 stick unsalted butter
3oz smoked salmon (Lox), cut into pieces
1/3 cup frozen baby peas
1 small shallot, minced
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
dash of nutmeg

Directions;
Cook the pasta accordingly to the pkg directions. While the pasta is cooking, in a large frying pan melt the butter and add the shallot cooking until just soft. Add the peas and cook another 2-3 minutes. Add the cream and nutmeg. Stir until lightly simmering. Add the cheese and stir for another minute or until the sauce begins to thicken.
Drain the pasta and mix with 3/4 of the sauce.
Place in a platter and top with the remaining sauce and a sprinkle of cheese.

Beef, Main Course

Shepherd’s Pie

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This Shepherd’s pie recipe began in Europe with many different variations.  Lamb/mouton or whatever was left over could be used as it was a poor man’s supper .  I’m giving you a quick and easy version of Shepherd’s Pie. Tastes great and is a perfect work night meal.
It can be ready to put in the oven in under 20 minutes.
Buy the mashed potatoes if you need to make this super simple.

Shepherd’s pie
Shepherd’s pie

Ingredients;
3-4 cups of mashed potatoes
1 LB ground beef, 85-90% lean
1 med onion, diced
1 clove of garlic, minced
1/4 TSP dried  thyme
2 TBLS ketchup or tomato paste
2 TBLS flour
1/2-1 cup beef broth/stock, I prefer low sodium
10 oz mixed frozen vegetables
Pepper to taste

Directions;
Preheat oven to 400. In a large frying pan cook the beef until no pink is showing, breaking up the meat into small pieces. Add the onion and garlic,  Saute for a few minutes until the onions are soft.
Add the balance of ingredients except the potatoes and use a 1/2 cup of the broth to begin with adding more if needed.
Cook until it’s bubbling hot and it begins to thicken.
Place in a corning ware type casserole dish as pictured and top with the mashed potatoes forming peaks and swirls.
Bake for about 15 minutes or until the potatoes are lightly browned.

 

Health Friendly, Salads, Dressings,Veggies & Sides

Beets Salad

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Beets are an old root vegetable that can be served cold or hot. They also come in many varieties such as red and orange. My Beets salad recipe is for fresh beets which to me are so much better tasting than canned or frozen. You can use what you like.

Beets salad
Beets salad

Ingredients;
1LB fresh or 12oz can red or orange beets or mixed
5-6 slices of red onion
1 TSP minced parsley
2 TBLS extra virgin olive oil
Pepper to taste
Splash of red wine vinegar

Directions;
If you are using fresh beets place them in a pot with water covering them and simmer until fork tender. Let cool and peel and slice them. If canned, rinse beets in cold water.
Add the balance of ingredients and mix. Serve chilled or at room temperature.

American Cuisine, Baking, Desserts & Sweets

Toffee Butter Chocolate Chunk Cookies

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These Toffee butter chocolate chunk cookies are so flavorful and rich.  Most people say “OMG” when they bite into one.
Nearly impossible to just eat one!!

Toffee butter chocolate chunk cookies
Toffee butter chocolate chunk cookies

You can also freeze the dough for baking later. Place it in a container. Just scoop out balls the size you want and bake when the dough is at room temperature.

Ingredients;
1 cup (2 sticks ) of butter
2 cups unbleached flour
1 TSP baking soda
3/4 TSP kosher salt
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 XLRG eggs
2 TSP vanilla paste is preferred but extract can also be used
1 TSP powdered espresso
2 toffee bars like “Heath”, chopped into 1/4″ pieces
1 1/2 cups 72% chocolate wafers or a bar cut into wafer like pieces
Parchment paper

Directions;
Preheat oven to 375.
Have all ingredients at room temperature.
In a med sauce pan melt and lightly brown the butter.  This takes about 8 mins. Let it cool a few minutes.  Mix together the flour, salt, and baking soda in a bowl and set aside. Add the sugars to a mixing bowl and blend adding the butter for about 1 minute.  Add the eggs, vanilla and espresso powder. Mix a few minutes until the batter lightens . Add the flour mixture and mix just until incorporated.  Add the chocolate/toffee with a spatula.  Let the batter sit at room temperature for about 30 minutes as it thickens.
On a parchment lined cookie sheet make 1 1/2″ balls placed about 3″ apart. Do not flatten them. Bake at 375 for about 9-11 minutes until the edges are just browning. Sprinkle the tops with a little salt if you like a sweet and salty taste.

Health Friendly, Main Course, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Pasta with Butternut Squash and Broccoli

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This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Pasta with Butternut Squash and Broccoli
Pasta with Butternut Squash and Broccoli

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

 

 

 

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Seafood

Crab and Cherry Tomato Fettuccine

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This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Fettuccine with crab and cherry tomato
Crab and Cherry Tomato Fettuccine

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

Crock Pot Friendly, Health Friendly, Italian, Main Course, Soups & Stews

Minestrone Soup

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This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Minestrone soup
Minestrone soup

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

Baking, Desserts & Sweets, Breakfast/Brunch, French, Health Friendly

Crepes Stuffed with Berries and Custard

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This Crepes stuffed with Berries and Custard recipe is partially store bought. No need to make the crepes; the crepes are usually found in the produce dept near the fresh berries. My local brand is “Melissa’s” and are ready to use. For an adult version add a splash of berry or vanilla liquor. If you use sugar free or fat free custard/pudding this recipe is very health friendly.

Crepes stuffed with Berries and Custard
Crepes stuffed with Berries and Custard

You can change the berries to whatever is in season and the custard flavor too. Vanilla, chocolate, creme caramel, low fat, sugar free whatever meets your needs..

Ingredients;
One 9″ crepe
14.5oz pkg vanilla custard pudding cups, 4 come in one pkg.
1LB fresh ripe strawberries
8oz fresh blueberries
Whipped cream and confectioners sugar for garnish

Directions;
Wash and stem the strawberries. Cut them in half or quarters if they are large and place half of them in a food processor or blender. If you are making the adult version add a splash of berry or vanilla liquor into the blender.  Add  a few TBLS of water and a dash or two of sugar or a artificial sweetener if you need, and puree them. In a bowl combine the pureed fruit with the other half of the cut strawberries and the washed blueberries and mix together.
Lay the crepe on a dinner plate. Smooth one cup of the custard/pudding down the middle of the crepe.  Top with a few spoons full of the berries mixture. Roll the crepe closed and decorate with whipped cream and a few more berries.
Serve with a dash of confectioners sugar on top.

Asian, Lower Carb Recipe, Main Course, Seafood

Shrimp with Chili Sauce

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This Shrimp with chili sauce is also known as Imperial Shrimp.
It originates from the Szechwan region of China.

Shrimp with chili sauce
Shrimp with chili sauce

It takes minutes to make and is full of flavor.
Some like to leave the shells on for that extra flavor.
Make it mild or make it spicy.

Ingredients;
1 LB large raw shrimp, shells on or off, your choice
1/2 TSP salt
11/2 TSP cornstarch
2 cups of oil for frying, I like a mix of canola and peanut
1/4 cup onion, diced
2 scallions, sliced fine
2 TBLS fresh ginger root, minced
1/4 cup tomato catsup
1/4 cup chicken stock
1 TBLS sugar
1 TBLS sherry
2 TBLS chili paste with garlic (use less if you don’t want spicy)

Directions;
Cut the shrimp in half lengthwise. Add the salt and cornstarch, mix well. Heat the oil in a wok to 400 or if you don’t have a wok use a deep pot. Deep fry the shrimp for one minute and drain and set aside. Reduce the heat to 300 and reheat 2 TBLS of the oil.

chili sauce prep
chili sauce prep

Stir fry the onions, ginger and scallions for 1 minute. Add the catsup, stock and sugar. Bring this to a boil. Raise the temp to 425 and add the shrimp, sherry and chili paste. Stir fry for for 1-2 minutes.
Serve over rice as is or add steamed snow pea pods or broccoli.

Appetizers and Finger Foods, Asian, Main Course, Pork

Chinese Style Spareribs

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These tasty Chinese Style Spareribs are a classic Canton region dish. Marinating them the day before gives the best flavor. I like to use baby back ribs for the tenderness. The old style recipe calls for red food dye.  I don’t feel its necessary.
They oven bake in about 1-1/14 hours.

Chinese ribs
Chinese Style Spareribs

Ingredients;
4 TBLS light soy sauce
2 TBLS honey
3 TBLS Hoisin sauce (found in the Asian foods aisle)
1 TBLS dry Sherry
1 TBLS catsup
1 clove garlic, minced
2 LBS baby back ribs cut into 3 sections

Directions;
Combine all ingredients except the meat in a bowl and mix well.
Set the meat into a pan lined with foil. Pour the marinade over the meat and marinate over night turning the meat a few times.
Preheat the oven to 350 and roast the meat uncovered for about 45 minutes,  Turn the oven down to 325 and cook another 15-20 minutes until the ribs shrink. Cut them into individual ribs and serve.

Asian, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Asian Cucumber Salad

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This Asian cucumber salad is light and tasty. Very health friendly.
Great for a side dish to compliment just about any main entree
or as is for a light snack.

Asian cucumber salad
Asian cucumber salad

Takes only minutes to put together and a short time to marinate.

Ingredients;
1 standard or English cucumber, about 1 1/2-2 cups, sliced very thin
1 TBLS sugar
3 TBLS rice vinegar
1/2 TSP soy sauce
1 TSP sesame oil
1 thin slice of fresh ginger
1 TSP sesame seeds, optional
Directions;
Mix all but the sesame seeds and cucumber in a bowl. Mix until the sugar is dissolved. Set aside. Alternately peel the skin from the cucumber.
Slice very thin. Use a mandoline slicer if you have one.
Add the cucumber to the marinade and toss. Marinate for 30 minutes. Remove the ginger or if you like, dice it and add it back into the salad.
Serve topped with the sesame seeds if you like or a few slices of red onion.

Asian

Chinese Inspired Dinner

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It’s entertaining and fun for family and friends to gather for themed dinners.  The picture below is a partially homemade and partially bought Chinese Inspired Dinner.  Over the next 3 weeks I will publish Asian inspired recipes.  Try them together or by themselves.  They are easy and tasty to make.

Chinese Inspired Dinner
Chinese Inspired Dinner
Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Ravioli with Pink Sauce

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Ravioli with pink sauce is a classic Sunday dinner in an old Italian family gathering.
I bought these ravioli. If you don’t have a store that carries fresh ravioli then I suggest a frozen brand.  The “Parla” brand was an excellent choice. Stuffed with the classic ricotta mixture.  I doubt you will have any leftovers.

Ravioli with pink sauce
Ravioli with pink sauce

The pink sauce is a variation on my Marinara Sauce. Just puree the tomatoes and the last 10 minutes add 1/2-2/3 cup heavy cream. Cook the ravioli according to the package directions.
Top with the sauce and a sprinkle of Parmesan cheese and parsley.

Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Main Course, Seafood

Roasted Prawns

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These prawns (monster size shrimp) are sweet and succulent. Roasted prawns taste and cook just like shrimp. The only difference is the number of claws they have next to their legs. They are however somewhat hard to find. Upscale supermarkets or a good seafood shop should have them.

Roasted prawns
Roasted prawns

Ingredients;
2 or 4 Prawns, shell on or off is your choice
1 TBLS butter
2 TBLS extra virgin olive oil
1 clove of garlic, mashed and minced
Dash of red pepper flakes
Parsley, minced

fresh prawns
fresh prawns

Directions;
Preheat oven to 400.
I like to peel, head and devein the prawns, leaving just the tail shell on. Melt the butter and combine with the oil and garlic. Place the prawns in a foil wrap and pour the butter mixture over the prawns. Top with the red pepper flakes and close the foil wrap.
Wrap them close together so the juices don’t evaporate.
Bake for 10 mins. Open the wrap and serve sprinkled with parsley.

Beef, Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Soups & Stews

Italian Wedding Soup

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This Italian Wedding Soup was known to me as a child as escarole soup.  Tasty and warms the soul on a stormy night.
See my “Tomato Sauce” recipe for the meatball recipe.
This soup only has a few ingredients, the meatballs do all the work flavoring the soup.

Italian wedding soup
Italian wedding soup

Ingredients;
Meatball recipe
32oz low sodium beef stock, one or two depending on the escarole size
one can beef consomme’ plus 2 cans of water
1 cup uncooked Ditalini pasta
med onion minced
1 head fresh escarole
Grated Parmesan cheese

Directions;

Make my meatball recipe using 8oz to 16oz of meat and reduce the size of the meat balls to rounded teaspoon size, Saute’ them in a frying pan or broil for a few minutes.  Place the partially cooked meatballs into a pot large enough to fit  the beef stock and the escarole. Wash the escarole thoroughly and cut it into small 1 inch pieces.
Simmer the stock, consomme, meatballs, onion, pasta and escarole covered for  about 45 minutes. Serve with Parmesan cheese sprinkled on top.

Appetizers and Finger Foods, Beef, Health Friendly, Italian

Braciola, (In Italian it’s involtini) rolled stuffed beef

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Braciola is a classic Italian dish known as involtini or little bundles.
It is most commonly made with beef but depending on the region it can be veal, chicken or fish. You can grill, saute or simmer it.
The stuffing has many many variations.
I’ll list some at the end of the recipe.

preparing Braciola
preparing Braciola

Ingredients;
Two long thin slices of beef top round London broil.
Your butcher can cut and pound them for you
1/2 cup Italian bread crumbs
1/4 cup grated Peccorino Romano cheese
1 clove garlic, mashed
1 TBLS fresh minced Italian parsley
drizzle of olive oil

Braciola
Braciola

Directions;
Lay the beef slices out and drizzle with olive oil. Spread the garlic on them and then the balance of ingredients. Roll them half way and cut the meat in two. Secure the roll with a few toothpicks on each side and the center if needed. Continue to roll the other half of the beef and repeat securing them.

Cooking variations;
**Saute in olive oil and butter in a frying pan and then add a little red wine to simmer them maybe 10-15 minutes.
**Grill them for a few minutes on each side
**Add them to the tomato sauce you are preparing from my blog library

Stuffing variations;
**sprinkle pine nuts
**sprinkle currants
**add minced Pancetta or Proscuitto
**add a filet of anchovy
**add chopped hard boiled egg

American Cuisine, Baking, Desserts & Sweets

Cherry Pie

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I thought I’d publish this Cherry Pie recipe in honor of our first President. It’s so juicy and full of flavor. A hit at any time of year !!

Cherry pie
Cherry pie

Ingredients;
Make my perfect pie crust recipe or buy pie crust rolls
4 cups fresh(pitted) or frozen tart cherries
1 cup sugar
4 TBLS cornstarch
1 TSP almond extract
Dash nutmeg
1 TBLS butter, to dot
1 TBLS coarse sugar, to sprinkle

Directions;
Preheat oven to 375.
In a medium saucepan place over med heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, nutmeg and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie.
Make a slit in the middle of the crust for steam to escape.
OR
Cut lattice strips and place over pie. Sprinkle the crust with coarse sugar.
Cover the pie crust edge with strips of foil to keep them from browning too much.  Remove the foil strips after 30 minutes of baking.
Bake until crust is lightly browned, about 50 minutes.

Baking, Desserts & Sweets

Shortbread Cookies

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This buttery shortbread will be a family favorite for sure.
Decorate Shortbread cookies for the season using candy decor, sparkling sugar or dip them in chocolate.

Shortbread cookies
Shortbread cookies

Ingredients;
3 sticks of unsalted butter, room temp
1 cup sugar plus more for decoration
1 TSP vanilla extract
3 1/2 cups unbleached all purpose flour
1/4 TSP salt
1 container Bakers milk/dark chocolate for dipping

Directions;
Preheat oven to 350.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together.
At this point you can press into a 9×9 pan, or a shortbread baking dish, you can sprinkle the top with sugar.
If you want to use cookie cutters then roll the dough 1/2-inch thick and cut with a cookie cutter. Place the cookies on an ungreased baking sheet lined with parchment paper and sprinkle with sugar if you like.
Bake for 20 to 25 minutes, until the edges begin to brown.
If pressed into a pan you’ll want to cut your cookie size before it cools. Allow to cool to room temperature before removing from the pan.
When the cookies are cool. Microwave the Bakers chocolate according to the container directions. Dip or brush half the cookie or drizzle the entire cookie with chocolate as you desire. Place the cookies back on the parchment lined sheet and let them sit until the chocolate is firm. You can refrigerate them for a few minutes to finish firming up the chocolate.

Appetizers and Finger Foods, Health Friendly, Salads, Dressings,Veggies & Sides

Potato Pancakes (Latkes)

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Potato pancakes (Latkes) are a simple and tasty side dish.  Easy to make and can be frozen to cook later. I like them with a little onion or chives.

Potato pancakes
Potato pancakes (Latkes)

Serve them with a good applesauce and sour cream or creme fraiche.
Ingredients;
2 large baking potatoes
2TBLS finely grated onion or snipped chives
1 extra-large egg, beaten
2 TBLS all-purpose flour

Directions;
Peel the potatoes and grate them on a box grater or in  food processor with the grating attachment. Wrap the grated potatoes in a paper towels and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a TBLS or two of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
***To make the clarified butter, slowly melt 4 TBLS butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.

American Cuisine, Breakfast/Brunch

Eggnog Waffles

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These eggnog waffles are a wonderful change from the ordinary.
After the holidays I found a quart of eggnog way in the back of the refrigerator.
It was a snowy day so I decided to experiment.
WOW what great flavor.

Eggnog waffles
Eggnog waffles

Ingredients;
2 cups unbleached flour, sifted
2 TSP baking powder
Dash of ground cinnamon
Dash of ground nutmeg
1 TSP vanilla
2 cups eggnog
2 large eggs, separated
4 TBLS (1/2 stick) unsalted butter, melted
Cooking spray, for the waffle iron
Directions;
Waffle iron heated to the manufacturers instructions.
Combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don’t want the batter to be lumpy or too smooth, mix till somewhere in the middle..
Whisk the egg whites until almost stiff; fold them into the batter.
Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer’s instructions. Close and cook until golden brown and cooked through about 3-5 minutes. Repeat with the remaining batter.
Serve with maple syrup and butter. The leftovers should freeze well.

American Cuisine, Chicken/Poultry, Main Course

Chicken Pot Pie

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This Chicken Pot Pie recipe is savory and rich.
Warms your soul on a cold night.  It’s easy and can be frozen for a quick work night meal.
Using packaged pie crust makes this ready to bake in minutes.
But the best is to make my “Perfect Pie Crust” recipe if you have the time.

Chicken pot pie
Chicken pot pie
Chicken-pot pies
Chicken-pot pies

Ingredients;
1 cup carrots, diced
1 cup frozen pearl onions
1/2 cup frozen petite peas
1 TSP parsely
32oz low sodium chicken stock
3 cups cooked chicken, white or dark meat or mixed
2 TBLS heavy cream
2 TBLS butter
3 TBLS flour
1 egg, beaten
1 pkg prepared pie crust (my preferred brand is “Immaculate”)
Salt & pepper to taste

Directions;
Preheat oven to 375.
In a frying pan saute the carrots with the butter for 5 minutes then add the onions and peas. Heat for another 5 minutes.
In a  large pot heat all but 1 cup of the stock. Add the chicken, parsley and veggies. Simmer covered for 5 minutes.  Stir the flour into the reserved cup of stock at room temperature. Add the stock and flour mixture to the pot. Add the cream and simmer for a few minutes until the sauce begins to thicken.
Roll the dough out and cut to the size you like.  Pictured I made a single crust on a 5″ corning bakeware and a double crust in a 5″ tin pie pan. Fill the pie/bakeware and top with the crust. Trim the side and cut a square in the top of the crust.  Brush with the beaten egg.
You can also make this in a casserole dish for a shared pot pie.
Bake at 375 for 25-30 minutes.
Makes four 5″  pie/bakeware pies or one 10×10 casserole.

American Cuisine, Breakfast/Brunch, Pork, Salads, Dressings,Veggies & Sides

Ham Hash

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This ham hash recipe is a great side dish for breakfast, lunch or dinner.

Ham hash
Ham hash

What to do with leftover holiday ham, this is perfect for it!!
Freezes well.

Ingredients;
2 large red or Yukon gold potatoes, peeled and cubed 1/2″ pieces
1 small onion, diced
1 cup ham, cubed small
1 TBLS olive oil
Pepper to taste
**Optional; add a TBLS of minced red bell pepper

Directions;
In a frying pan on med heat add the oil and cook the potatoes until nearly soft.
Add the onions, ham and pepper. Saute until slightly browned.
Served by itself, with an omelete or with pan fried eggs on top.

Beverages, Breakfast/Brunch, Holiday Specialties

Bellini

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This refreshing Bellini brunch cocktail is easy and very pleasing to the pallet.

Bellini
Bellini

Ingredients;
4oz Prosecco (Italian champagne)
2oz peach nectar or puree
1 TBLS peach schnapps
Peach slices

Directions;
Pour the peach nectar/puree into a tall wine glass or flute.
Add the schnapps and gently pour in the Prosecco.
Decorate with a slice of peach on or in the glass.

Baking, Desserts & Sweets, Breads, muffins & biscuits, Breakfast/Brunch

Blueberry Scones

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These blueberry scones are delicious and freeze well. Great for a brunch gathering. You can easily change the flavor by using unsweetened dried fruit such as cranberries, fig pieces, cherries, etc…

Blueberry scones
Blueberry scones

Ingredients;
2 cups all-purpose unbleached flour
3 TBLS sugar
1 TBLS course granulated sugar for sprinkling tops
1 TBLS baking powder
3/4 TSP salt
6 TBLS cold unsalted butter, cut into pieces
1 cup fresh blueberries, small size is best or dried as stated above
1 TSP grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preheat oven to 400.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives or pulse a few times in a food processor, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Place onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. You can also use a large round biscuit cutter. Place on a baking sheet lined with parchment paper. Brush tops with cream, and sprinkle with course sugar. Bake until golden brown, 20 to 22 minutes.

Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Fettuccine Alfredo

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This fettuccine alfredo recipe cooks up in a few minutes and is so rich and creamy. Another variation is; in another pan, sear shrimp and/or bay scallops a few minutes until cooked then add them to the cooked pasta dish.

Fettuccine
Fettuccine Alfredo

A very hearty dish for the holidays too.

Ingredients;
12oz-16oz Fettuccine, cooked according to the pkg directions
1/2 cup grated Parmesan cheese
2/3 cup light cream
1/4 cup heavy cream
1/4 lb (one stick) unsalted butter
1 egg yolk
1 TBLS chopped fresh parsley

Directions;
Cook the pasta while making the cream sauce. Add the creams together with the egg yolk and beat together. In a large frying pan melt the butter. Add the cream and half of the cheese. Cook for a few minutes until barely bubbling. Drain the pasta and toss with the cream sauce. Add the remaining Parmesan cheese and gently toss.
Add the seafood variation mentioned above if you like.
Sprinkle with the parsley. Serve immediately.

Dips, Sauces and Marinades, Health Friendly, Italian, Salads, Dressings,Veggies & Sides

Tuscan Cannellini Bean Dip Spread

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This Tuscan Cannellini bean dip or spread is easy and fast to make. Using canned beans it can be ready in just minutes. Serve with a crusty Italian bread or crispy pitas.

Tuscan Cannellini bean dip
Tuscan Cannellini bean dip

Great to make ahead of time and serve as your holiday guests arrive or take along to a gathering.

Ingredients;
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, crushed and minced
2 TBLS fresh lemon juice
1/3 cup extra virgin olive oil
2 TBLS fresh Italian parsley leaves, minced
Salt and pepper to taste
2 TBLS grated Parmesan cheese

Directions;
Drain and thoroughly rinse the beans. Place all ingredients except the parsley in a food processor and puree. Stir in the minced parsley.
Serve at room temperature with crusty bread, pita or small cut raw veggies.

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