Parmesan Meatballs With Broccoli Rabe

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Ingredients:

1 lb. ground chopped meat

1 cup parmesan cheese (grated)

2 cloves of garlic (minced)

1 egg (beaten)

1/2 tsp. black pepper

olive oil

1 1/2 lbs. broccoli rabe (cleaned, rinsed and drained well)

2 cloves of garlic (chopped)

1 tsp. sea salt

olive oil

Directions:

1. In a large bowl, mix chopped meat, parmesan cheese, minced garlic, egg and black pepper. Mix well.

2. Use a heaping tablespoon of chopped meat and make round meatballs.

3. In a large skillet, put 3 tbsp. of olive oil.

4. Fry meatballs on all sides for a total of 5-6 minutes. Meatballs should be well browned.

5. Set meatballs to the side.

6. In a large pot of boiling water, cook broccoli rabe for 5 minutes and drain well.

7. In a large skillet, put chopped garlic with 3 tbsp. of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt. Stir and cook until broccoli rabe becomes tender. (about 8-10 minutes)

8. Add meatballs to the broccoli rabe skillet. Make sure meatballs are heated through.

Serve hot.

Linguine With Homemade White Clam Sauce

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Ingredients:

1 (16 ounce) package dry linguini
1 onion (chopped)
6 cloves garlic (chopped)
3 tbsp. olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
sea salt and pepper to taste
2 tbsp. dry white wine

Directions:

1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until desired taste. Drain well.
2. In a large skillet, sauté  onion and garlic in olive oil until the onions are translucent.

3. Drain the cans of minced clams, reserving half of the juice.

4. Stir the clams, reserved juice, butter, sea salt, pepper  and wine.

5. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
Spoon the clam sauce over the linguini and serve.

Toffee Chocolate Chip Cookies

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Ingredients:

2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 cup (1-1/2 sticks) butter (softened)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
1 cup Toffee Bits (or broken up Heath bars)
1 1/2 cups milk chocolate morsels

Directions
Preheat oven to 375 degrees.

1. Stir together flour and baking soda . Beat butter, granulated sugar, brown sugar and vanilla in large bowl. Mix well. Add eggs and blend well. Gradually add flour mixture, beating well. Stir in toffee bits and chocolate chips.

2. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned.

4. Cool. Remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.

Vegetable Brown Rice With Arugula, Zucchini and Oyster Mushrooms

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Ingredients:

2 cups brown rice

4 cups of water

2 large zucchini (chopped into bite size pieces)

1/3 lb. fresh arugula (rinsed and drained)

2 cups oyster mushrooms (chopped)

2 cloves of garlic (chopped)

3 tbs. olive oil

sea salt and black pepper

Directions:

1. In large pot, put 2 cups of brown rice with 4 cups of water. Cook on high heat. When it begins to boil, cook on a low heat until all water is absorbed.

2. In a large skillet put olive oil and garlic. Brown for a minute and add zucchini and mushrooms. Stir. Add sea salt and black pepper. (about 1/2 tsp. of each)

3. When zucchini is tender, add arugula. Stir together. When arugula is tender (about 3 minutes), pour vegetables into cooked brown rice pot. Mix all together.

4. Add a little more sea slat to taste.

*Optional: Squeeze a little fresh lemon on top before serving.

 

White Wine Shrimp With Sautéed Radicchio, Endive and Candied Pecans

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Ingredients:

1 1/2 lbs. of shrimp (tails removed)

2 cups white wine (Moscato or a Riesling)

3 heads radicchio

3 heads endive

1 cup whole candied pecans

4 cloves of garlic (chopped)

olive oil

Directions:

1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.

2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp and pecans. Sprinkle with salt and pepper. Stir and turn shrimp and pecans for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.

3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes)

3. When radicchio and endive are tender, add shrimp and pecans. Cook for another minute. Serve warm.

Serves 4.

Grilled Chicken With Asparagus and Mushrooms

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Ingredients:
8 chicken cutlet (slices)
2 cups mushrooms (sliced)
1 cup asparagus (ends trimmed)
2 cloves of garlic (chopped)
olive oil
sea salt and pepper
Directions
1. In a large skillet, put 2 tbs. of olive oil. Add garlic and let brown. Add mushrooms and asparagus. Cook for about 5 minutes or until tender. Remove and put to the side.
2. Add an additional tbs. of olive oil. Cook chicken cutlets. Sprinkle with a pinch of sea salt and black pepper.  When cutlets are just about cooked, return mushrooms and asparagus and cook for an additional 2 minutes.
Serve hot.

Beef Burgundy

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Ingredients:

5 slices bacon (chopped)

1 1/2 cups pearl onions

1/4 cup celery (finely chopped)

2 lbs. beef chuck, cubed

1/2 tsp. sea salt

1/4 tsp. ground black pepper

2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. dried crushed rosemary

1/16 tsp. ground allspice ( pinch)

1 tbsp. all-purpose flour

1 tsp. tomato paste

1 1/4 cups burgundy, or dry red wine

3/4 cup beef stock

Directions:

1. In a large skillet, over high heat, cook the bacon until it turns crisp. Leave to the side.

2.  Pour all but 2 tablespoons of bacon grease from the pan.

3. Sauté the onions and celery in the bacon grease for 5 minutes, until the vegetables turn soft.

4. Transfer them to a bowl and set to the side.

5. Season the beef with sea salt and black pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.

6. Stir in the tomato paste and cook beef for 1 minute.

7. Add  cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for about 1 hour to 1 hour and 15 minutes.

8.  Beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

*Serve with a green side vegetable. I recommend sauted arugula and chick peas in olive oil.

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