Margherita Pasta
By about Thursday I start to run out of steam so I want to make a quick, but delicious dinner. Here is a super simple pasta recipe that anyone can make.
INGREDIENTS
1/4 Cup Butter
6 Ounces Uncooked Penne Pasta
3 Teaspoons Fresh Garlic
2 Medium Chopped Tomatoes
1/4 Cups Thinly Sliced Fresh Basil
1/2 Cup Shredded Parmesan Cheese
Cook pasta and drain; return to pan and keep warm. Melt butter in a 12 inch skillet over a medium-high heat until sizzling. Add garlic; cook for 30 seconds. Add tomatoes and basil; cook 1 to 2 minutes. Add pasta and cheese. Stir until combined. Serve immediately. Serves 4
Mediterranean Chicken Wraps
It’s mid-week and I feel like eating a bit lighter. You can make my Mediterranean Chicken Wraps for lunch or dinner. Just make sure that you marinate the chicken for a few hours before cooking.
INGREDIENTS
1 Pound Boneless & Skinless Chicken Breasts
2 Cups Italian Dressing For Marinade
6 Large Wraps
1 Cup Hummus
1 Head Romaine Lettuce
1 Cup Pitted Black Olives
1 Large Sliced Tomato
In a large-size bowl place the chicken breasts. Add the Italian dressing and cover with plastic wrap. Place in the fridge for 3 to 6 hours. When ready to cook remove from the fridge and grill the chicken thoroughly on a grill pan. Throw away the marinade. Remove from the heat and cut the chicken into slices. Spread hummus on each wrap. Place the lettuce leaves, tomato slices, pitted olives and chicken on top of the hummus. Roll the wraps and serve for either lunch or dinner. Serves 6
Pad Thai
Authentic Pad Thai is made with rice noodles that are available at Asian markets. Use the 1/8th inch rice noodles if you can find them. If you can’t find rice noodles then use angel hair pasta or linguine and cook according to the package instructions.
INGREDIENTS
8 Ounces Rice Stick Noodles
1/4 Cup Fresh Lime Juice
1/2 Cup Asian Fish Sauce
2 Tablespoons Sugar
1 Tablespoon Vegetable Oil
8 Ounces Shelled and Deveined Shrimp
3 Chopped Garlic Cloves
1/4 Teaspoon Crushed Red Pepper
3 Lightly Beaten Large Eggs
2 Cups Bean Sprouts
1/3 Cup Coarsely Chopped Unsalted Roasted Peanuts
4 Thinly Sliced Green Onions
1/2 Cup Chopped Fresh Cilantro Leaves
Lime Wedges
In a large-size bowl, soak the rice stick noodles in enough hot water to cover the noodles for 20 minutes. Drain the noodles and with kitchen scissors, cut the noodles into 4 inch lengths. If you are using angel hair or linguine pasta then break in half. Cook in a large-size saucepot as the label instructs. Drain and rinse with cold water. Shell and devein the shrimp and then cut the shrimp lengthwise in half. In a small-size bowl combine the lime juice, fish sauce, and sugar. Assemble all of your other ingredients and place them next to the stove as the cooking procedure will be rather quick. In a large-size skillet or wok add the vegetable oil and turn the heat to high until the oil is hot. Add the shrimp, garlic, and crushed red pepper. Cook while stirring for 1 minute. Add the lightly beaten eggs and cook, stirring for about 20 seconds until they are just set. Add the drained noodles and cook for 2 minutes. You will want to continue stirring while cooking. Add the fish sauce mixture, half of the bean sprouts, half of the peanuts and half of the green onions. Cook for 1 minute. Remove from the heat and transfer the Pad Thai to a warm platter or serving bowl. Top with the remaining bean sprouts and sprinkle with the remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges. Makes 4 servings.
Yellow Squash & Tuna Pasta
What to do with all of that summer squash? Each time I plant a garden I seem to have a bumper crop of squash and the neighbors seem to benefit the most. Here is a nice quickie dinner that puts your summer squash to good use. I love making this dish when I’m short on time and just don’t feel like making a big production out of dinner.
INGREDIENTS
1 Cup Chopped Cipollini Onions
2 Chopped Green Onions (With Green Parts)
5 Minced Garlic Cloves
1 Large Sliced Yellow Squash
1 Chopped Roasted Red Pepper
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
2 Cans Olive Oil Packed Tuna
Juice of 1 Lemon
1 Pound Spaghetti
1/2 Cup Butter
1/2 Cup Grated Parmesan Cheese
1 Cup Basil Leaves
In a large size skillet add the olive oil and heat over a medium high heat for 3 minutes. Add the minced garlic cloves, cipollini onions, kosher salt and green onions. Cook for 4 minutes making sure to stir constantly. Add the sliced yellow squash and roasted red pepper. Cook for 2 minutes on medium high and then turn the heat down to medium low. Drain the tuna and then add the tuna to the skillet. Add the fresh lemon juice. Give a good stir. Meanwhile fill a large size pot with water and add salt. Turn to a high heat and bring to a boil. Add the spaghetti and cook until done. When the spaghetti is done cooking (don’t overcook) remove from the heat, drain and then place the spaghetti back into the pasta pot. Make sure not to rinse the pasta. The heat should be off now. Add the butter and stir into the cooked spaghetti until the butter is melted. Add the tuna mixture to the spaghetti and stir. Stir in 3/4 cup of the basil leaves. Transfer to a serving bowl. Sprinkle the Parmesan cheese over the pasta mixture and give a good toss. Yes, I know that typically one doesn’t use cheese with a seafood pasta dish, but for this recipe I do. Garnish with the remainder of the basil leaves and serve. Serves 4
Mini Meatloaf
This recipe is a tasty and unique spin on regular meatloaf, but in NO way is the regular humdrum meatloaf. Instead of using ketchup for the top I used delicious sriracha that gives it a bit of kick.
INGREDIENTS
1 1/2 Pounds Ground Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Slices of Bread
1/4 Cup Milk
1 Bunch Chopped Green Onions
1/4 Cup Finely Chopped Fresh Parsley
1/4 Cup Finely Chopped Fresh Mint
4 Finely Chopped Garlic Cloves
2 Beaten Eggs
1 Tablespoon Olive Oil
Zest of 1 Lemon
Juice of 1 Lemon
Sriracha for The Top (About 1 Cup)
Move your oven rack to the middle of the oven. Preheat your oven to 425º F. Line a large rimmed baking sheet with parchment paper. In a small size bowl soak the bread in the milk for 5 minutes. Place the ground lamb into a large size bowl and add the kosher salt and pepper. Remove the bread from the milk and crumble the bread into the meat. Add the green onions, parsley, mint, garlic, egg, lemon zest, olive oil and lemon juice. Using your hands mix the ingredients into the lamb. When you are done mixing form 4 mini meatloaves that are about 1 1/2 inches to 2 inches thick. Put the mini meatloaves onto the parchment paper lined baking sheet. Drizzle the tops of the mini meatloaves with the sriracha (use as much as you want) and put into the oven for 20 minutes. Remove from the oven and let rest for 5 to 10 minutes. Serve with a tossed salad and mashed potatoes. Serves 4
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Flank Steak Salad
It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it. Here is the perfect summer salad that will definitely leave you feeling satisfied.
INGREDIENTS
3 Ears Fresh Corn (Cooked & Cut From The Cob)
1 Cup Cannellini Beans
1 Large Diced Roasted Red Pepper
2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)
1 Cup Grape Tomatoes (Halved Lengthwise)
1/2 Cup Minced Red Onion
1/2 Cup Chopped Olives
1 Diced Yellow Plum
1 Avocado (Cut Into Chunks)
1 Seeded & Minced Jalapeño
10 Basil Leaves
1 1/2 Pounds Marinated Flank Steak
1 Cup Hoisin Sauce (For Marinade)
1 Cup Sriracha Sauce (For Marinade)
Tzatziki Sauce For Dressing
In a medium size bowl combine the hoisin sauce and the sriracha sauce. Place the flank steak into a large size ziplock bag and pour the hoisin mixture in. Zip up the bag and give a few gentle shakes to cover all of the flank steak. Place into the fridge for 4 hours or more. I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad. In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil. Remove the flank steak from the ziplock bag and throw away the bag and the marinade. On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak). Remove the flank steak from the heat and transfer to a plate. Let rest for 10 minute. Slice the flank steak and place on top of the salad. Serve with Tzatziki Sauce as a dressing. Serves 4
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
Honeydew Melon Gazpacho
This cold soup is extremely refreshing. The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho. Oh and by the way, it’s super easy to make too!
INGREDIENTS
3 Tablespoons Minced Red Onions
3 Tablespoons Sherry Vinegar
1 Large Honeydew Melon (About 8 Cups)
1 Large Peeled & Seeded Cucumber
1/4 Teaspoon Kosher Salt
Put the minced onions into a small size bowl and add the sherry vinegar. Let the onions soak for 20 minutes. Peel and seed the honeydew. Cut the honeydew into 1 inch cubes and place into a medium size bowl. Chop the cucumber and place into the honeydew bowl. Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender. Pulse until pureed. Pour into a large size bowl and cover with plastic wrap. Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled. Remove from the fridge when ready to serve and ladle into individual bowls. Serves 4
Bastille Day Roast Pork
This spice mixture rubbed onto the pork is a classic French combination of warm spices called Quatre-Épices which literally means four spices. Once the pork begins roasting, the aroma of the Quatre-Épices will fill your kitchen and make you dream of being in France.
INGREDIENTS
1 Trimmed Boneless Pork Loin Roast
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/3 Cup Dry White Wine
2/3 Cup Chicken Broth
Preheat your oven to 350º F. Pat your pork dry with paper towels. In a small size bowl combine the kosher salt, cinnamon, pepper, nutmeg and cloves. Mix well and then rub the spice mixture all over the pork. Put the pork roast onto a rack that fits into a roasting pan. The smaller the roasting pan the better. Place into the oven and roast for about 1 hour. The center should read 155º F when you insert a meat thermometer. Remove from the oven and transfer to a warm serving platter. Let stand for 15 minutes. This will set the juices and the meat will continue to cook a bit more and should reach 160º F. Letting it stand makes it easier to slice as well. While the pork roast is resting place the roasting pan over a burner and turn the heat up to a high heat. Add the white wine. Bring to a boil and stir until the browned bits are loosened from the bottom of the pan. Add the chicken broth and let boil for another 2 minutes. Stir constantly. Remove from the heat and skim off the fat. Pour the pan juices into a gravy boat or pitcher and serve along with the pork roast. You may want to also serve this dish with applesauce. Serves 6
I’ll bet you counted more than four spices in that ingredient line-up didn’t you? Here is a bit about Quatre-Épices:
Quatre-Épices or “Four Spices” usually includes four or five spices and are commonly used in French cuisine. In many French households the combination of spices are mixed in advance and kept on hand. This is a great idea as it gives the spice combination a chance to really meld together.
