Toasted Open Faced Mozzarella Sandwiches
I like to serve these with soup. So easy to make and extremely yummy!
INGREDIENTS
6 Pieces Sliced Italian Bread
5 Tablespoons Butter
1 Teaspoon Garlic Powder
4 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
6 Slices Fresh Mozzarella
In a small size bowl, mix together the butter and garlic powder. Set aside. In a separate small size bowl, mix together the mustards and set aside. Preheat the oven to broil on low. Butter each piece of bread evenly and then smear an even layer of the mustard mixture over the butter layer. Put a piece of mozzarella cheese on top of each slice of bread. Line a baking sheet with parchment paper and place the sandwiches on the baking sheet. Place in the oven for 6 minutes. After 6 minutes turn off the oven and let the sandwiches sit for another 4 minutes. The cheese will not completely melt, but the sandwiches will be ready to eat. Take them out of the oven and place them on a serving plate. Serve warm. Serves 6
White Bean Soup
Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker
INGREDIENTS
¼ Cup Olive Oil
2 Cups Chopped Red Onion
1 Chopped Carrot
1 Chopped Celery Stalk
2 Cups Chopped Fennel
¼ Pound Diced Pancetta
5 Cloves Chopped Garlic
12 Cups Chicken Broth
3 Cups White Wine
15 Ounces Roasted Red Peppers
1 Large Diced Tomato
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Dried Cannellini Beans (Soaked Overnight)
In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6
Fettuccine Alla Carbonara
INGREDIENTS
1 Pound Fettuccine
8 Strips Bacon
8 Ounces Unsalted Butter
2 Tablespoons Finely Chopped Onion
6 Ounces Thickly Sliced Prosciutto
1 Tablespoon Finely Chopped Parsley
½ Cup White Wine
½ Cup Heavy Cream
½ Cup Milk
½ Cup Grated Parmesan Cheese
1 Egg Yolk
½ Teaspoon Freshly Ground Pepper
While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
Pan Fried Halibut
I absolutely love Halibut. After living in the Pacific Northwest for so many years I came to appreciate how delicious and versatile Halibut can be. Halibut is a lean fish that, when eaten fresh, the meat has a very clean taste and requires little seasoning. Noted for its dense and firm texture Halibut is great broiled, deep fried, pan fried or lightly grilled.
INGREDIENTS
2 Eight Ounce Halibut Fillets (Skin On)
4 Basil Leaves
1 Teaspoon Rosemary Leaves
2 Sprigs Thyme
2 Tablespoons Butter
4 Tablespoons Olive Oil
¼ Cup Red Wine
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
Season the halibut with the salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the olive oil in a heavy skillet over a medium high heat. Place the halibut in the pan flesh side down. Cook for 2 minutes and then turn the fillets over and cook 1 minute more. Place the pan in the preheated oven for 5 minutes. Remove the pan from the oven and place it back over a medium high heat. Add the wine and reduce it until almost all of the wine is gone. While reducing the sauce be sure to baste the fillet to keep it moist. Add the remaining olive oil, butter, basil, rosemary and thyme and cook for 1 minute. Remove the pan from the heat and let it stand for 1 minute. Place on a serving platter and drizzle the sauce over it and enjoy. Serves 2
Seared Scallops
So easy and so delicious! Perfect for the Feast of the Seven Fishes!
INGREDIENTS
16 Sea Scallops
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
½ Cup Cold Unsalted Butter (Cut Into Small Pieces)
1 Tablespoon Olive Oil
½ Juiced Lemon
1 Tablespoon Flat Leaf Parsley
Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
Country French Onion Soup
This soup is absolutely delicious! I love to make this soup every chance that I get.
INGREDIENTS
2 Tablespoons Butter
4 Cups Sliced Onions
1 Teaspoon Finely Chopped Fresh Garlic
2 ½ Cups Water
¼ Cup Chopped Fresh Parsley
21 Ounces Beef Broth
2 Tablespoons Dijon Mustard
1 Teaspoon Dried Basil
¼ Teaspoon Freshly Ground Pepper
¼ Teaspoon Dried Thyme Leaves
Croutons:
¼ Cup Butter
1 Teaspoon Dried Basil Leaves
½ Teaspoon Finely Chopped Fresh Garlic
3 Cups 1 Inch Cubed Bread
Topping:
6 Ounces Sliced Provolone Cheese
Melt the 2 tablespoons butter in a 3 quart saucepan until the butter is sizzling. Add the onions and garlic. Cook over a medium heat. Stir occasionally and cook for 8 minutes. The onions should be tender. Preheat the oven to 450° F. Add all of the remaining soup ingredients and continue cooking for 15 minutes. Meanwhile, melt ¼ cup of the butter in a 13/9 inch baking pan in the oven for 6 minutes. Stir in 1 teaspoon of basil and ½ teaspoon of garlic. Add the bread cubes and toss to coat. Bake for 10 minutes while stirring occasionally. You want the bread cubes toasted. Pour the soup into oven proof bowls. Place 1 slice of cheese in each bowl. Bake for 10 minutes until the cheese is lightly browned. Serve with the croutons. Serves 4
Stovetop Macaroni & Cheese
We are all super busy this holiday season. Here is a quick meal to rely on while wrapping those presents. Add a salad and some garlic bread and you’ve got a full dinner that everyone will enjoy.
INGREDIENTS
1 ½ Cup Macaroni
¾ Ounces Cubed Provolone Cheese
¾ Ounces Cubed Cheddar Cheese
1 Cup Half & Half
½ Cup Coarsely Crushed Seasoned Croutons
Cook the macaroni according to the directions on the package. Remove from the stove and drain the pasta. Combine the cooked macaroni, half & half and the cheeses in a 2 quart saucepan. Cook over a medium heat for 8 minutes. Stir occasionally. Spoon the macaroni into a serving dish and sprinkle with the crushed croutons. Serves 2
Cauliflower With Bread Crumbs
I absolutely LOVE this cauliflower side dish. Lots of butter and bread crumbs makes it so delicious! When I have leftovers I puree it in the food processor and spread it on sandwiches.
INGREDIENTS
1 Head Cauliflower
½ Cup Butter
½ Teaspoon Coarse Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Bread Crumbs
Remove the outer green leaves from the cauliflower and wash. Break apart into flowerets and cook uncovered, in a medium sized pot, in salted boiling water until tender but not mushy. Drain in a colander and set aside. Heat the pot over a medium heat and add the butter. Cook the butter until almost melted and then add the salt, pepper and bread crumbs. Stir until combined. Add the cauliflower and stir into the butter and bread crumbs. Cook for 3 minutes stirring constantly. Remove from the heat and place in a serving dish. Serve warm. Serves 4
