Pork Enchiladas
Now that the election is over how about whipping up some hearty pork enchiladas. These babies are delicious.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
7 Ounces Jalapeno Salsa
7 Ounces Prepared Green Chile Salsa
2 Pounds Cooked & Shredded Boneless Pork Chops
1 Diced Onion
12 Six Inch Flour Tortillas
4 Cups Shredded Monterey Jack Cheese
Preheat your oven to 350° F. To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender. Set aside. To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl. Mix well. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish. Pour the remaining sour cream mixture over the top. Place the shredded cheese on top and cover the dish tightly with foil. Bake for 30 minutes or until the dish is heated through and bubbling. Remove from the oven and serve hot. Serves 6
Pat Nixon’s Casserole
Pat Nixon was born, the day before Saint Patrick’s Day (March 16, 1912 to June 22, 1993), Thelma Catherine Ryan in the small mining town of Ely, Nevada. Her father was of Irish descent and gave her the nickname “Pat” referring to her birth date. Upon entering college in 1931 she dropped her first name and replaced it with Pat, occasionally calling herself Patricia.
INGREDIENTS
1 Large Package Cooked Noodles
2 Cups Chopped Celery
4 Cups Cooked Chicken – Cut Into Large Chunks
1 Can Cream of Chicken Soup
1 Jar Button Mushrooms
1 Teaspoon Onion Juice
Salt to Taste
4 Hard Boiled Eggs – Cut Into Large Chunks
1 Cup Grated Cheese
Potato Chips
2/3 Cup Sliced Almonds
2/3 Cup Bamboo Shoots
2/3 Cup Water Chestnuts
2/3 Cup Mayonnaise
2 Tablespoons Lemon Juice
1 Small Jar Pimientos
Preheat your oven to 350° F. Cook quantity of desired noodles. Cook the celery just slightly. Add the mayonnaise, lemon juice, onions, pimento, salt and chicken soup. Grease a casserole dish. Put a little of the mixture in the bottom of the casserole dish. Layer the noodles then the chicken chunks. Scatter some of the hard boiled eggs and repeat until the casserole dish is filled having covered each layer with the soup mixture. End with the soup mixture on top. Spread the grated cheese over the top. Sprinkle with the sliced almonds and crumble potato chips. Bake in the oven for 30 minutes until bubbly and heated through. Serves 4
Jacqueline Kennedy’s Beef Stroganoff
Often, a First Lady was asked for a recipe with her name on it, usually for charity or for newspapers and magazines. Jacqueline Kennedy was set on serving only the best, especially to visiting dignitaries. Here is her recipe for Beef Stroganoff.
INGREDIENTS
2 Pounds Boneless Beef Sirloin
4 Tablespoons Butter
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unbleached Flour
2 Cups Beef Broth
1/2 Cup Sour Cream
3 Tablespoons Tomato Paste
1/4 Cup Grated Onions
1/4 Cup Fresh Sliced Mushrooms
Cut the beef into strips. Season the beef with the kosher salt and pepper. Cover with plastic wrap and let stand for 2 hours in a cool place. In a large size skillet, whisk the flour and 3 tablespoons of butter over a low heat until the mixture bubbles and forms a smooth paste. Slowly add the beef broth, stirring constantly until the mixture thickens. Let boil for 2 minutes. Reduce the heat and add the sour cream alternately with the tomato paste. Keep whisking. Simmer slightly for 1 minute. Do not let boil. In a separate skillet, quickly brown the beef, mushrooms and onion in the remaining 1 tablespoon butter over a medium heat. Add the contents of the meat pan to the sauce. Simmer very gently for 20 minutes. Serve over wide noodles. Serves 4
Martha Washington’s Crab Soup
Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests. This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.
INGREDIENTS
1 Cup Crab Meat
1 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3 Mashed Hard Boiled Eggs
Grated Zest of 1 Lemon
4 Cups Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Sherry
Dash Worcestershire
In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour the milk in slowly. Add the crabmeat to the milk mixture and gently cook for 5 minutes. Add the cream and remove from the heat before it reaches a full boil. Add the sherry and Worcestershire. Transfer to bowls and serve immediately. Serves 4
Onion Potato Gratin
I don’t know where I would be without onions. I put onions in almost everything. Here is a recipe where the humble onion gets to be the star which is sure to become a household favorite.
INGREDIENTS
4 Large Thinly Sliced Onions
1/2 Cup Brown Sugar
3/4 Cup Butter
6 Large Sliced Potatoes
1 Cup Cream
3 Sprigs Chopped Rosemary
Preheat your oven to 350° F. In a large size sauté pan place the sliced onions, butter and brown sugar over a low heat. Cook for 40 minutes until caramelized. Stir occasionally. Grease a shallow baking dish with olive oil. Do not peel the potatoes. Just slice them. Place a layer of potatoes in the baking dish and then a layer of onions. Drizzle with the cream and sprinkle with the chopped rosemary. Repeat until all ingredients are used, ending with the onions, cream and rosemary. Bake for 1 hour until the top is golden and bubbly. Serves 4
Radicchio Salad
Radicchio makes a great salad, but is often times forgotten about. Most grocery store produce sections will carry radicchio in the lettuce area.
INGREDIENTS
4 Tablespoons Walnut Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
16 Ounces Washed & Sliced Radicchio
4 Ounces Crumbled Chevre
1/2 Cup Chopped Walnuts
In a small size bowl whisk together the walnut oil, balsamic vinegar, kosher salt and freshly ground pepper until well combined. Set aside. Wash, dry and slice the radicchio and divide evenly among 4 salad plates. Sprinkle each serving with the crumble chevre and chopped walnuts. Drizzle each with the dressing and serve immediately. Serves 4
Cream Of Tomato & Basil Soup
It’s so satisfying to make a meal that is quick, easy and delicious. This soup is all three. Make sure that you use fresh basil because it makes this tomato soup extra special.
INGREDIENTS
2 Cups Milk
14 Ounces Tomato Puree or Diced Tomatoes – Undrained
8 Ounces Cream Cheese
3/4 Cup Chopped Basil
1 Teaspoon Kosher Salt
1/2 Teaspoon White Pepper
Put all of the ingredients into a food processor or blender. Process until the mixture is super smooth. Pour the mixture into a sock pot and heat over a low heat for 20 minutes. Stir occasionally. Remove from the heat and transfer to bowls. Garnish with small basil leaves. Serves 4
Beef & Broccoli
This stir fry will be a big hit and your crew will go back for seconds or thrids. The sauce is flavorful and is a good balance between sweet and salty. Feel free to change up the vegetables if you want. Green beans, snow peas or spinach would work well in this dish.
INGREDIENTS
1/4 Cup Soy Sauce
1 Tablespoon Cornstarch
1 Tablespoon Hoisin Sauce
12 Ounce boneless Steak Cut Into Thin Strips
5 Tablespoons Dark Sesame Oil
2 Cups Broccoli Florets
1 Cup Sliced Red Onion
1 Cup Chopped Carrot
1/2 Cup Water
1/3 Cup Sliced Green Onions
Rice or Noodles (Optional)
In a medium size bowl combine the soy sauce, cornstarch and hoisin sauce. Add the sliced steak to the soy sauce mixture. Toss to coat the steak. Heat a large skillet or wok over a high heat. Add the oil to the pan and make sure the oil hits all parts of the pan. Remove the steak from the marinade and place the steak into the pan. Don’t throw away the marinade. Just set it aside for a moment. Cook the steak for 2 minutes. Stir occasionally. Remove the steak from the pan and place into a bowl. Set aside. Add the broccoli, onions, carrots and water. Cook for 4 minutes. You will want the broccoli to be crisp, but tender. Add the reserved marinade to the pan and bring to a boil. Cook for 1 minute. Add the steak back to the pan and cook for 1 more minute. Stir frequently. Remove from the heat and transfer to a serving platter. Sprinkle with green onions. Serve over either rice or noodles. Serves 4
Cacio e Pepe
Roman food certainly is comfort food and this pasta dish, made with pasta, cheese & black pepper, is the mac & cheese of Rome. Cacio e Pepe is Italian for cheese and pepper. The ingredients are very simple and are either made with spaghetti, tonnarelli or vermicelli. I like to make mine with good old reliable spaghetti.
INGREDIENTS
4 Tablespoons Kosher Salt
1/4 Cup Coarsely Ground Black Pepper
1/2 Cup Toasted Sesame Seeds
4 Tablespoons Olive Oil
8 Tablespoons Unsalted Butter
1 Pound Dried Spaghetti
3/4 Cup Pasta Water
1 Cup Freshly Grated Pecorino Romano
Fill a large size pot with 8 quarts of water and 4 tablespoons kosher salt. Bring to a boil and add the spaghetti. Cook until al dente. Drain and reserve 1 cup of the pasta water. While the spaghetti is cooking you will need to toast the sesame seeds. Take an extra large sauté pan and turn the heat to medium high. You will not need to add oil. Just pour the dry sesame seeds into the heated sauté pan and toast for 1 minute. Stir constantly and make sure not to burn the sesame seeds. Remove the sesame seeds from the heat and place in a bowl. Set aside. Add the pepper to the same pan and toast for 1 minute and continue to stir. The pepper should be nice and fragrant. Add the olive oil and butter to the toasted pepper and cook until the butter has melted. Remove from the heat. Add 3/4 cup of the pasta water (this is the water that the spaghetti cooked in) to the pepper mixture. Add the toasted sesame seeds and then add the pasta. Stir and toss over a medium heat. You will want the past to be well coated. Stir in the grated Pecorino Romano cheese. If you need more pasta water to loosen the sauce then add a bit more of the pasta water. Toss once again and then transfer to a serving bowl. Serve immediately. Serves 6
Broiled Tomatoes
I never underestimate the magic that breadcrumbs and grated cheese can bring to my favorite fruit.
INGREDIENTS
6 Halved Tomatoes
1/4 Cup Plain Breadcrumbs
4 Tablespoons Softened Butter
4 Tablespoons Freshly Grated Parmesan Cheese
1 Tablespoon Minced Thyme Leaves
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your broiler. Cover a broiler pan with foil and place the oven rack to the top position. Slice the tomatoes in half lengthwise and set each tomato half on the broiler pan. Make sure the stem is removed. In a small size bowl combine the breadcrumbs, butter, Parmesan cheese, thyme leaves, kosher salt and pepper. Spoon the mixture over the tomatoes until you’ve used the mixture all up. Place the broiler pan under the broiler and broil for 4 minutes or until browned. Remove from the oven and arrange on a serving platter. Serves 6
