Curried Carrot Soup
INGREDIENTS
7 Large Peeled & Chopped Carrots
2 Cups Water
2 1/2 Cups Vegetable Stock
1 Cup Heavy Whipping Cream
1 Teaspoon Curry Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground PepperIn a large soup pot add the chopped carrots. Add water and bring to a boil over a high heat. After bringing to a boil turn the heat down to medium and simmer for 30 minutes until the carrots are nice and tender. Drain the cooked carrots and cool them completely. Add the cooled carrots and the vegetable stock into either a food processor or blender. Pulse for 30 seconds until nice and smooth. Return the mixture to the soup pot. Add the whipping cream, curry, salt and freshly ground pepper. Cook over a medium heat for 15 minutes until the soup is heated through. Make sure to stir often. Remove from the heat and ladle into bowls or a soup terrine. Garnish with sour cream, chopped basil or red pepper flakes if you want. Serves 4
Crunchy Winter Salad
I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts. Serve as a side dish or a light main course. Your choice.
INGREDIENTS
1 Cup Small Broccoli Florets
1 Cup Small Cauliflower Florets
1/2 Cup Balsamic Vinaigrette
1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange
3 Sliced Carrots
1 Sliced Green Apple
1/2 Cup Roasted Walnuts
1/2 Cup Croutons
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Rinsed & Dried Spinach
Put all of the ingredients except for the walnuts into a large size bowl. Toss well. Cover and chill the salad for 4 hours. Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Potatoes Gratin
Sometimes I am in the mood for a hearty potato dish. My Potatoes Gratin can either be eaten as a main course or side dish. It’s easy to make because the heaviest work is in peeling the potatoes.
INGREDIENTS
6 Peeled Yukon Gold Potatoes
3 Tablespoons Unsalted Butter
2 Cups Heavy Cream
1/2 Teaspoon Kosher Salt
1/2 Cup Finely Chopped Fresh Parsley
1/4 Teaspoon Ground Cayenne Pepper
1/2 Cup Grated Manchego Cheese
1/4 Cup Panko Bread Crumbs
Preheat your oven to 400º F. In a medium size pot bring water to a boil. Drop the peeled potatoes into the boiling water and let boil for 5 minutes. Remove from the water and set aside. Dump the water out of the pot and add the cream, kosher salt and chopped parsley. Cook for 10 minutes over a low heat. Coat a 2 quart baking dish with 1 tablespoon of the butter. Place the parboiled potatoes into the baking dish. Season with the cayenne pepper. Pour the simmered cream and parsley mixture over the potatoes. Dot the potatoes with the remaining 2 tablespoons butter. Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes. The potatoes dish should be golden and bubbly. Remove from the oven and serve warm. Serves 6
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Baked Cannellini Beans With Italian Sausage
This dish is so easy to make and is an excellent weeknight meal coupled with a tossed salad and a nice hunk of crusty bread. This dish can be served as either a main dish or side dish.
INGREDIENTS
2 Cups Cooked Cannellini Beans (Cooked Dried or Canned)
1/4 Pound Diced Bacon
1 Pound Sweet Italian Sausage
1/4 Cup Chopped Fresh Basil
2 Cups Tomato Sauce
2 Cups Chicken Broth
4 Cloves Minced Garlic
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Parsley
Preheat your oven to 350º F. Drain the cannellini beans in a strainer, but do not rinse them. Set aside. In a medium size Dutch oven sauté the sausage, garlic and the bacon over a medium heat for 8 minutes or until well cooked. Add the pepper, parsley, basil, tomato sauce, chicken broth and cannellini beans. Give a good stir and put the lid on. Bake for 60 minutes. Remove from the oven and serve immediately. Serves 4 as a main dish.
Broccoli Sicilian Style
I love broccoli and I love this unique Sicilian broccoli dish. Shake up your broccoli and give it a try. Don’t let the anchovy fillets discourage you. Don’t be shy!
INGREDIENTS
1 Small Bunch Broccoli
5 Tablespoons Olive Oil
1 Large Sliced Onion
10 Diced Pitted Black Olives
4 Anchovy Fillets (Cut Into Pieces)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Pound Diced Provolone Cheese
1 Cup Dry Red Wine
Clean the broccoli and cut into very thin slices. Pour 1 tablespoon of the olive oil into a large sauté pan. Place half of the onion slices into the pan, half of the olives and half of the anchovies. Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil. Repeat the procedure until all of the ingredients are used. Pour the remaining olive oil over the top and then add the wine. Cover the pan and cook over a low heat for 30 minutes. You will want the broccoli to be tender. Remove from the heat and serve hot. Serves 4
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Hot Hot Wings
Why go to Hooters for hot wings when you can make them at home. Never mind…I just realized that’s not why someone would go to Hooters. Make my Hot Hot Wings at home and you’ll be a happy camper.
INGREDIENTS
3 Pounds Chicken Wings
2 Tablespoons Chili Powder
1 Tablespoon Dried Oregano
3 Tablespoons Olive Oil
1 Teaspoon Ground Cayenne
3 Minced Garlic Cloves
1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
1/4 Cup Honey
3 Tablespoons Malt Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Brandy
Dried Parsley For Garnish
Split the chicken wings at the joints and remove the tips. Place the wings in a large zip lock bag. Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags then use two bags. Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. While the wings are baking prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat. Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl. Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter. Serves 6
