The following are some of my favorite recipes, that sadly, are among those not pictured.
My Favorite Mac 'N Cheese
1 lb pasta of choice (I like shells, but elbows, penne, or even rigatoni would work)
1/2 tbs olive oil
1 onion, chopped
2 cloves of garlic, minced
3 tbs butter
1/4 c flour
1 glug of white wine
3 c milk
2 egg yolks
1 c grated Gruyere cheese
1 c grated Cheddar
3/4 c grated Parmesan
Salt and Pepper to taste
Preheat oven to 375
Cook pasta till al dente.
Heat oil in a pan over medium-high heat and add onion. Cook for a minute and add garlic. Cook until fragrant and the onion is translucent. Add butter and melt. Once butter is melted, slowly whisk in flower until thickened. Whisk in wine and then slowly begin to add milk. Cook until thickened. In a separate bowl, whisk the egg yolks until smooth. Add to sauce and mix in quickly. Now comes the fun part! Add 3/4 c Gruyere, 3/4 c Cheddar, and 1/2 c parm and stir until melted nicely. Add a little salt and black pepper. Add the cooked, drained pasta to the sauce and stir together. Try not to eat too much, it gets better!
Pour pasta mixture into a greased pan and top with remaining cheeses. Put in oven and cook until cheesed are melty and begin to brown.
It is the best Mac 'N Cheese you will ever have!!
Easy Balsamic Vinaigrette
1/2 c Balsamic Vinegar
3/4 c Olive Oil
1 garlic clove, minced
1 tbs honey mustard
I like to make this in my Magic Bullet, but it can be made in a blender or food processor. If making in a Bullet or blender, simply put all ingredients into a cup and blend until thickened (about 30 seconds). If using a food processor, put all ingredients except oil in, start processor, and drizzle in oil until blended and thickened.
This is my go-to dressing. It is tangy, sweet, and perfect for any green salad. It is also perfect for Caprese salads.
My Favorite Green Salad
2 cups spring mix lettuce
1/4 c sliced red onion
1/4 c cherry tomatoes
1/2 an avocado, chunked
a handful of croutons
Balsalmic dressing to taste
Combine and salivate.
Try this: Add some cooked bacon and chicken and you have a perfect dinner salad.
Slow Cooker Beef Tacos
1 1/2 lbs beef chuck roast
1 medium onion, halved and sliced
2 gloves garlic, sliced
1 package taco seasoning
1 c water
1 12 oz jar salsa of choice
corn tortillas
lettuce
shredded cheese
Pico de Gallo
sour cream
guacamole
In a slow cooker, place beef, onion, garlic, taco seasoning, water, and salsa. Stir a little to combine the liquids. Cook on low for 6-8 hours. Beef will be done when it can be easily forked apart. Remove beef from cooker and shred. Using a spotted spoon, fish out the onions and mix in with beef.
If desired, put leftover cooking liquids in a sauce pan and cook until reduced by half. Add as much or as little to the beef as desired. It makes a great sauce and keeps the meat super moist.
Soften tortillas in the microwave and fill with beef. Top with lettuce, cheese, Pico, sour cream, and guacamole.
For use of the leftovers, see my Shredded Beef Taco Sandwiches below.
Here we go friends... those who made picture day :)
Shredded Beef Taco Sandwiches
1tbs olive oil
1/2 an onion, sliced
1/2 red pepper
1/2 green pepper
1 avocado or leftover guacamole
Leftover taco meat
cheddar cheese
Good rolls
Heat oil over medium heat, add veggies and cook until soft. Toast rolls and cut open. Spread a tbs or two of the avocado on the roll. Top with beef, veggies, and cheese.
They are SO good!
My Minestrone
2 tbs olive oil plus more for bread
3/4 c chopped carrots
3/4 c chopped celery
1 medium onion, chopped
3 cloves garlic, minced
2 spicy italian sausages, cooked, crumbled, and drained*
1 large can diced tomatoes
4 cups chicken broth
2 cans white or cannellini beans
2 cups uncooked cabbage, chunked
salt and pepper to taste
Good french or sourdough bread
Parmesan cheese
Heat oil in a large soup pot over medium-high heat. Add carrots and celery and cook for a few minutes. Add onions and garlic and cook till onions are translucent and carrots and celery have softened. Add sausage and stir for a minute. Add in tomatoes, broth and beans. Simmer for a minute or two. Add cabbage and cook until cabbage is softened. Add salt and pepper to taste. Let simmer until bread is done.
Slice a piece of bread per person, about 1/2 inch thick. Drizzle with olive oil and sprinkle with a layer of Parmesan. Place under broiler until cheese is browned.
Place one piece of bread in each bowl and garnish with more cheese.
Spinach Lasagna
9-12 lasagna noodles
2 1/2 c bechamel sauce (see recipe below)
1 lb ricotta cheese
2 cloves garlic, minced or crushed
2 eggs, beaten
2 cups frozen spinach, thawed, drained, and squeezed dry
1/2 tsp salt
1/4 tsp pepper
2 cups Mozarella cheese
1/2 c Parmesan cheese
1 jar of marinara sauce (or 1 and 3/4 c homemade)
Preheat oven to 375. Cook lasagna noodles for 6-8 minutes until very al dente. Meanwhile, mix ricotta, garlic, eggs, spinach, salt, pepper, 1 cup of mozarella cheese, and 1/4 cup of Parmesan.
In a greased casserole, spread 1/2 c bechamel and 3/4 c marinara. Top with three or four noodles, enough to cover the bottom and overlap slightly. Top with 1/3 of the spinach ricotta mixture, spreading to cover the noodles, and spread another 1/2 c of bechamel on top. Top with another 3 or 4 noodles, another 1/3 of the ricotta and 1/2 c of bechamel. Repeat one more time, for a total of 3 layers of noodles. Top with remaining bechamel and 1 cup of marinara, then sprinkle remaining cheese on top.
Bake for 45 minutes until the top is bubbly and brown. YUM!
If desired, microwave any extra marinara and put on a plate and top with a serving of lasagna.
Bechamel Sauce: (this makes the lasagna creamier and yummier, bechamel is a GOOD thing!)
4 tbs butter
1/2 c flour
3 1/2 cups milk (best if warm)
1/2 tsp salt
1/4 tsb black pepper
dash of nutmeg (do it, it is really good!)
Melt butter in a sauce pan over medium heat. Whisk in flour until smooth. Slowly add milk and cook until thickened, making sure not to boil. Add salt, pepper, and nutmeg to taste.
The following was our New Years Eve dinner. It was all superb and moderately easy. It might not be exactly authentic, but it makes for a great dinner!
Tamales
6-8 corn husks
2 cups prepared masa (or make your own according to the masa packaging)
3 lb pork shoulder
1 large can red chille sauce
1 onion, halved and sliced
3 cloved galric, minced or crushed
1/2 cup salsa
Salt and pepper to taste
Place pork, onions, and garlic in a crockpot and add chille sauce. Cook on low for 8 hours. I reccomend starting this either very early in the morning or start it right before bed. Once pork is done remove from crock and shred. Using a slotted spoon remove onions and mix with pork. Add salsa and salt and pepper. Begin soaking corn husks in enough warm water to cover them completely, soak for 15 minutes.
With heat on high, start a large pot with a steamer insert with a couple of cups of water. Remove a husk and add about 4 table spoons of masa and spread evenly in the middle, leaving about an inch on the top and bottom of husk and about a half inch on the sides. Top with 2-3 table spoons of meat. Roll the husk, keeping the filling in the husk, and folding one end. Place each tamale in the steamer, leaning them against the side, so the folded end is pointed down. making sure the water is not anywhere near the tamales. Turn down to medium high and steam for 2 hours. Make sure the water level does not dip too low. Tamales will be done when the masa and husk easily separate.
Marinated Beans and Rice
Beans:
1 tbs oil
1/2 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
3 gloved garlic, minced or crushed
2 cans black beans, drained of excess liquid
2tbs white vinegar
1 1/2 tsp cumin
Heat oil over medium heat and add veggies. Cook until soft. Add beans and stir to combine, then add vinegar and cumin.
Rice:
1 1/2 c cooked rice (white or brown if you want to be a little healthier, it is still really good!)
2 tbs chopped onion
2tbs white vinegar
2 tbs parsley
Combine ingredients. Cover and let sit in refrigerator until ready to serve. Warm up briefly in the microwave.
Guacamole
2 acocados, mashed
1/4 cup onion, minced
2 cloves garlic, crushed
a dash or two of Worcestershire sauce
salt and pepper to taste
Combine. Eat. Love.
Pico De Gallo
1 onion, chopped
3 tomatoes, chopped
1 jalapeno finely chopped
1/2 lime
1 glove garlic, crushed
salt to taste
small bunch cilantro, chopped... if you are into that sort of thing.
Once again, combine. Eat. Love.
Tortilla Soup
1 tbs olive oil
1 c chopped carrots
1 c chopped celery
1 medium onion, chopped
2 garlic cloves, minced
1 large can diced tomatoes drained of excess liquid
4 cups broth
2-3 cooked chicken breasts shredded (or you can sub in any leftover carnitas from the tamales)
1 small can diced green chilies
Salt and pepper to taste
Heat oil in a soup pot. Add celery and carrots and cook for a few minutes. Add onion and garlic, cook till fragrant and translucent and other veggies have begun to soften. Add tomatoes and stew for a few minutes. Add broth and chilies. Season with salt and pepper and simmer for 10 minutes to blend flavors.
Great garnishes:
Sliced avocado, fried tortilla strips (heat about a 1/2 inch of oil in a pan, toss in strips and cook until browned, about 3 minutes, remove to a plate with paper towel and sprinkle with salt), grated cheddar, pico de gallo, sour cream, and cilantro... although you won't see cilantro or sour cream on my soup. I'm midly allergic to cilantro and sour cream just doesn't do it for me in this case.
Clam Linguine
1 lb linguine
1 tbs olive oil
1 tbs butter
1 small to medium onion chopped
3 cloves garlic, minced
2 cans clam, drained and chopped, reserving about 1/4 cup of liquid
1/2 c white wine
2 tbs lemon juice, about 1/2 a lemon
3/4 c heavy cream
2 tbs flat leaf parsley, chopped
Salt and Pepper to taste
Parmesan cheese
Cook linguine in salted water with a little olive oil. Meanwhile, heat oil and add onion and garlic. Cook until translucent and fragrant. Add clams and reserved juice. Cook for a minute to reduce, then add wine, cream, and lemon. Cook for a few minutes until thickened. Remove from heat and add parsley, salt, and pepper. Toss with pasta. Serve with Parmesan.
Holy Good Macaroons
3 cups flaked coconut
2/3 cup sugar
4 tbs flour
1/4 tsp salt
4 egg whites
1/2 tsp vanilla
juice of one lemon wedge
Preheat oven to 325. Combine dry ingredients. Add in egg whites, vanilla, and lemon juice. Drop by tablespoon onto a greased baking sheet or silicone mat. Bake for 18-20 minutes. Makes about 18 cookies.
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