Category: RECIPES

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

PRETTY IN PINK TRES LECHES (3 MILKS) CAKE ~ BLOG 365.86B

You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk. It needs at least 1 hour but can sit in the fridge overnight before frosting and serving. The longer it sits, the more it can absorb, making the cake better and better.

CAKE
1 1/2 cups AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 – 1/2 cup freeze dried fruit powder, optional
5 LARGE eggs, separated
1 1/4 cups granulated sugar, divided
1 teaspoon PURE vanilla extract
1/2 cup WHOLE milk
4 tablespoons unsalted butter, melted and cooled

  • Preheat oven to 350°.
  • Grease a 13″ x 9″ baking pan with cooking spray.
  • In a large bowl sift together the flour, baking powder, salt and freeze dried fruit powder if using.
  • In a medium bowl, using a handheld mixer on medium-high speed, beat egg yolks and 1 cup sugar until stiff ribbons trail behind beaters.
  • Beat in vanilla.
  • In another large bowl, using handheld mixer on medium-high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Add yolk mixture to dry ingredients and beat to combine.
  • Add milk and butter and beat until combined.
  • Gently fold in egg whites until just combined.
  • Pour batter into prepared pan.
  • Bake cake until a tester inserted into middle of cake comes out clean, about 30 minutes.
  • Let cool.

FILLING
1 (14 ounnce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup WHOLE milk
1 teaspoon PURE vanilla extract

  • In a medium bowl, whisk condensed milk, evaporated milk, whole milk and vanilla until combined.
  • Using a fork, poke holes all over cake, then pour milk mixture over cake.
    Cover pan with plastic wrap and refrigerate until milk mixture is absorbed, AT LEAST 1 hour, BUT PREFERABLY OVERNIGHT.

WHIPPED CREAM & ASSEMBLY
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup cinnamon-sugar
Sliced FRESH strawberries (or fruit of choice), for serving

  • In a large bowl beat the heavy cream and sugar until stiff peaks form.
  • Frost cake with whipped cream.
  • Sprinkle with cinnamon-sugar.
    Serve with strawberries alongside.

NOTES:

  • The trick to this recipe is in the egg whites. Be sure to beat them until they hold STIFF peaks and then fold them ever so GENTLY into the cake batter. The goal is to avoid deflating them while folding, so that the cake bakes up nice and tall with lots of lift.
  • Egg temperature matters! You’ll get the most stable whip and tallest sponge cake by using room temperature eggs. Make sure to let the eggs sit at room temperature for 30 minutes before using.
  • To make this flavored I add freeze dried powdered fruit flavors to the sifted dry mixture. 1/4 – 1/2 cup is all it takes.
  • DO NOT rush the soaking step. A longer soak results in a deeper flavor AND a moister cake.

RASPBERRY TRUFFLE BROWNIES ~ BLOG 365.84

Rich dark and delectable chocolate scratch-made brownies with a layer of creamy raspberry truffle topping. These are SUPER rich! A small square goes a long way.

RASPBERRY TRUFFLE BROWNIES
BROWNIES
1/2 cup butter
1 1/4 cup semi-sweet chocolate chips
2 LARGE eggs
3/4 cup packed light brown sugar
1 teaspoon espresso powder or instant coffee crystals
2 tablespoons water
3/4 cup AP flour
1/2 teaspoon baking powder

  • In a heavy saucepan, melt the butter and chocolate chips over low heat until melted and blended well. Cool 15 minutes.
  • Dissolve the coffee crystals in the water. Set aside.
  • In a large bowl, beat the eggs and brown sugar together until blended.
  • Add coffee mixture and melted chocolate mixture to the egg mixture, mixing well.
  • Sift together the baking powder and flour into the chocolate mixture, mixing until incorporated.
  • Spread batter into a well greased 9×9-inch or 8×8-inch baking pan.
  • Bake at 350℉ 30 to 35 minutes until the brownies are set.
  • Cool completely.

RASPBERRY TRUFFLE FILLING
1 cup semi-sweet chocolate chips
8 ounces package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry jam

  • In a heavy saucepan over low heat, melt chocolate chips. Cool 30 minutes.
  • In a mixing bowl, beat softened cream cheese 1 to 2 minutes until fluffy.
  • Add powdered sugar and raspberry jam, beating until JUST combined.
  • Stir in melted chocolate until well combined.
  • Spread filling evenly over the cooled brownies.

CHOCOLATE DRIZZLE
1/8 cup semi-sweet chocolate chips
1/2 teaspoon shortening

  • Place chocolate chips and shortening in a small zip-top plastic bag.
  • Seal the bag and set the bag in a bowl of warm water to soften the chocolate.
  • Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  • Snip a very small hole in the corner of the plastic bag.
  • Drizzle chocolate over the truffle filling.

NOTE: These are extremely rich so I usually skip the drizzle unless I’m taking them to an event.

 

  • Chill brownies before cutting.
  • Cut into small 1 inch squares to serve.
  • Store brownies in the refrigerator.

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat oil in large skillet over medium heat.
  • Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
  • Add chicken to skillet, sauteing 4 minutes per side until browned.
  • Sprinkle with Italian seasoning.
  • Return onion mixture to the skillet.
  • Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
  • Stir in spinach leaves, sauteing until wilted.
  • Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

  • Place carrots in a steamer basket over 2 inches of water.
  • Cover and steam 20 minutes over medium high heat until tender.
  • Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
  • Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

BEEF & SWEET ONIONS ~ BLOG 365.73

BEEF & SWEET ONIONS yields 6 servings

2 pounds beef sirloin, trimmed and cut into bite sized pieces
2 large Vidalia onions, quartered and sliced
2 tablespoons avocado oil
1 tablespoon butter
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 cups homemade beef stock
2 tablespoons rice wine vinegar
1 tablespoon QUALITY tomato paste
Mashed potatoes

  • In a large skillet, melt the oil and butter over medium heat.
  • Add sliced onions, sautéing and stirring constantly until tender and slightly browned.
  • Add beef to onions in skillet and increase heat, sautéing until beef is browned on all sides.
  • Reduce heat to medium.
  • Sprinkle flour and seasonings over meat, stirring to incorporate well. If necessary add a bit more butter to moisten and incorporate the flour into the mixture.
  • Add the beef stock, vinegar and tomato paste, blending well.
  • Reduce heat to low, cover and simmer 45 minutes or so until meat is tender and flavors are well blended.
  • Serve over mashed potatoes or rice.

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE ~ BLOG 365.65

This recipe has been adapted from a Cook’s Country recipe. I think it may have also been featured in Cook’s Illustrated or America’s Test Kitchen at one point. For me, it was a cook out scrap in a pile that I adapted to fit my family.

The original recipe called for ground beef with pepperoni in the meat sauce. I changed the pepperoni to be in my filling and it really works for us and I use sirloin beef tips instead of ground beef. I also added twice the crushed tomatoes they called for. And then I added more herbs to the cheese filling and I use my homemade sauce recipe.

The prep time to make it completely from scratch makes it a weekend meal, BUT it adapts to pre-prepared ingredients including jarred or canned sauce 🙂 It tastes even better the next day for lunch!

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE
MEAT SAUCE
1 tablespoon butter or avocado oil
1 LARGE Vidalia onion, small chopped
3-4 garlic cloves, minced
1 LARGE carrot, small diced
1 pound sirloin beef tips, cut into small pieces
4 ounces tomato paste
1 cup homemade chicken stock
1/2-1 teaspoon red pepper flakes
56 ounces (2 LARGE cans) crushed tomatoes, undrained
FRESH ground salt and black pepper

  • In a large stock pot melt butter or heat oil.
  • Saute onions, carrots and garlic until golden.
  • Add beef tips, season with FRESH ground sea salt and black pepper, sautéing 5 minutes.
  • Add chicken stock, tomato paste, tomatoes and red pepper flakes, stirring to blend.
  • Reduce heat to LOW and simmer 30-45 minutes until meat is falling apart, sauce has thickened and is fragrant.
  • Adjust seasonings to taste.

FILLING
3 cups Ricotta cheese
1 LARGE egg, lightly beaten
2 cups Mozzarella cheese
1 LARGE egg, lightly beaten
FRESH ground salt and black pepper, to taste
4-6 ounces pepperoni, diced small
2 tablespoons freeze dried basil
1 teaspoon Italian herbs

  • In a large bowl combine ricotta, Mozzarella cheese, egg, basil, herbs, pepperoni pieces and FRESH ground salt and black pepper, to taste.
  • Heat oven to 375°.

NOODLES
16 Barilla OVEN READY no-boil lasagna noodles

  • Place lasagna noodles in a baking dish.
  • Pour boiling water over noodles and let sit 5 minutes until pliable.
  • Drain noodles on kitchen towel.
  • Discard water.

ASSEMBLY
1 cup Mozzarella cheese

  • Spread 1/2 of the meat sauce on the bottom of your baking dish.
  • Spread about 1/4 cup filling onto each noodle and gently roll up.
  • Place seam side into sauced pan.
  • Spread remaining sauce over noodles.
  • Cover with foil and bake 40-45 minutes on middle rack until bubbling at edges.
  • Remove foil and sprinkle with remaining cheese.
  • Bake another 5 minutes until cheese is melted.
  • Turn off oven and let set 5-10 minutes before serving.

CHICKEN PARMESAN LASAGNA ~ BLOG 365.63

CHICKEN PARMESAN LASAGNA 10 servings

You can have Chicken Parmesan with a side of pasta or you can do the fun things and and make it all together!

3 chicken breasts
FRESH ground sea salt and black pepper
1 cup AP flour
5 LARGE eggs
2 cups Italian bread crumbs
oil, for frying
2 cups ricotta cheese (FULL fat)
3 cups marinara sauce
8 lasagna noodles
1 ½ cups shredded Mozzarella cheese
1 ½ cups shredded Parmesan cheese
FRESH chopped basil, to garnish

  • Cut chicken breasts in half so you have 6 pieces, pounding thin if necessary.
  • Generously season with salt and pepper.

 

  • Make a dredging station:
    1) flour
    2) 4 of the eggs beaten together
    3) bread crumbs
    Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.

 

  • Heat the vegetable oil in a cast iron skillet over medium heat.
  • Fry the chicken 3-4 minutes on each side until golden brown. Let drain on paper towels.
  • In a medium bowl, combine the ricotta cheese and the remaining egg.
  • Preheat the oven to 350°.
  • Spread ⅓ of the marinara sauce over the bottom of baking dish.
  • Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets.
  • Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese.
  • Repeat to make another layer.
  • Finish with the remaining sauce and mozzarella and Parmesan cheeses.
  • Cover with foil and bake for 45-60 minutes. Uncover the lasagna during the last 10 minutes of baking.
  • Serve with a sprinkle of fresh basil.

EARTHQUAKE CAKES ~ BLOG 365.59

EARTHQUAKE CAKES

Where did the name come from? I’m not sure where this cake got it’s name, but I think it’s from the cracks and crevices that form on the top of the cake while it’s baking, which resembling fault lines or the after effects of an earthquake. The cake also spouts gooey cream cheese chocolate tunnels throughout its rich German chocolate flavor filled with coconut and pecans.

1 German chocolate cake mix – the base of the cake
1/3 cup Avocado oil
3 LARGE eggs
1 1/3 cups water
1/3 cup shredded coconut – use sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/2 chopped pecans
1 stick (1/2 cup) unsalted butter
8 ounces full fat cream cheese
1 pound (3 3/4 cups) powdered sugar

  • Preheat the oven to 350°.
  • Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  • Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  • Mix the German chocolate cake mix with the oil, eggs, and water until well blended.
  • Pour the cake mix on top of the coconut layer.
  • In a saucepan, melt the butter and cream cheese.
  • Beat in 1 pound of powdered sugar until it’s smooth to the butter and cream cheese.
  • Spread this mixture german chocolate cake layer.
  • With a knife swirl the layers together gently.
  • Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test won’t work because of the cake’s gooey texture.

CAKE LAYERS
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – German chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist 🙂

NOTES: ALTERNATE FLAVOR COMBOS: Lemon with white chocolate, coconut and walnuts Carrot Cake with the addition of golden raisins and made with white chocolate and coconut.

HALUSKI aka POLISH COLESLAW ~ BLOG 365.58

I found this recipe while looking for a recipe to use up some cabbage I had. I wanted something other than a traditional slaw.

Haluski is a delectable dish combining cabbage, onions, noodles, and bacon of Polish and Slovakian origin that is as easy and quick to prepare as it is flavorable.

The dish originated somewhere in central or eastern Europe, but has roots in many similar dumpling-based dishes from several countries, including the Czech Republic, Hungary, Poland, and Slovakia. The dish’s origins are difficult to trace because it’s made with such simple ingredients that were easy and affordable to find. The variations can be found all over Eastern Europe, and the dish is known by various different local names, including Kaposztas Kocka, Strapačky, and Bunderkov Haluski. The name of the dish varies depending on the country and family. No matter where it originated from, it is a super delicious comfort food.

HALUSKI aka POLISH COLESLAW

8 ounces uncooked wide egg noodles
6 tablespoons unsalted butter
6 slices bacon, uncooked and coarsely chopped
1 LARGE shallot, chopped
2-3 cloves garlic, minced
2-3 tablespoons apple cider vinegar
1 1/2 to 2 pounds green cabbage, cut in bite sized pieces
FRESH ground sea salt and pepper, to taste

  • Boil the egg noodles in a large pot of salted water with a little apple cider vinegar according to package directions and drain well.
  • Melt butter in a large skillet over medium heat.
  • Add the onion and garlic to the skillet until the onions are soft.
  • Add apple cider vinegar.
  • Add the bacon, stirring for several more minutes.
  • Add the cabbage and continue cooking and stirring until the cabbage is tender.
  • Add the cooked egg noodles to the cabbage mixture and toss to coat.
  • Season to taste with fresh ground sea salt and black pepper.

NOTES

  • Get your bacon really crispy. Crispy bacon holds up better in this dish.
  • Generously season with FRESH ground salt and black pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove top over low heat or in the microwave at reduced power.
  • Can also be made with red cabbage for more color.