Broccolini -Perfect

 

Bunch of Broccolini

2 Tablespoons Olive Oil or Butter

2 Garlic cloves, thinly sliced

Pinch of Red Pepper Flakes

Pinch of Salt 

2 Tablespoons water

1 teaspoon fresh lemon juice

Prepare the Broccolini: 

Use a sharp knife to cut off the tough bottoms- an inch or two of the stems. I like to slice the stems lengthwise unless they are really thin. 

Heat the olive oil in a large lidded skillet over medium heat.

Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and toss.

Cook, tossing occasionally for 2-3 minutes. 

Add the water and cover.

Reduce the heat and cook for 3-4 minutes, until desired tenderness.

Remove from the heat and toss with lemon juice and salt to taste.

French Fries

Russet Potatoes

5-6 quarts Water

2 Tablespoons White Vinegar

Vegetable Oil For Frying

Salt & Pepper

Ranch, Ketchup, or  

Fry Sauce    <----  Recipe Link

Scrub your potatoes with a vegetable brush. I leave the skin on, but cut out any bad spots on the potatoes. Cut your potatoes into fry shape.  Make the fries uniform in size so they cook evenly.  I use this tool, but you can also just use a knife.

Handy Tool under $25

In a large pot of water, add 2 Tablespoons vinegar, and 1/2 teaspoon salt. Heat  to a rolling boil.

Add the cut potatoes, do not overload, and boil for 4-8 minutes, depending on their size.

They should be a little soft, but not cooked.

Remove the potatoes from the water into a strainer, and rinse with cold water.

Prepare a baking sheet covered with paper towels, and spread out the potatoes to drain and dry a little.

Heat a large pot of oil, or your fryer to 325-350 degrees.

You should try to keep the temperature at about 325 when cooking, the temperature will drop when you put the potatoes in the oil.

Fry for about 4-7 minutes or until desired crisp/golden brown.

Remove from the oil onto a  paper towel lined dish, and generously salt, and a little black Pepper.

Eat right away with Fry sauce!

Caramelized Broccoli

 2 Tablespoons Olive Oil

1 pound Broccoli

1/2 cup Chicken Broth

1 Tablespoon Butter

2 cloves Garlic, sliced

Crushed Red Pepper Flakes

Salt & Pepper

1/4 Lemon

Peel the stems of the broccoli and cut the florets in half lengthwise.

Cut the Butter into small pieces.

Heat the Oil in a large skillet over medium heat.

Place the Broccoli in the pan, cut side down, and cook then until they begin to char-about 5 minutes.

Add the Broth, and sprinkle with the butter pieces, garlic, and a pinch of red pepper flakes.

Toss and cook until the broth is evaporated, about 3 minutes.

Remove from heat and drizzle with the juice from the lemon, and salt & pepper to taste.

Roasted Carrots

 

1 Tablespoon Olive Oil

6 oz small carrots, peeled

1 Tablespoon Butter

1 teaspoon  dried Thyme-

OR -2 Sprigs fresh Thyme

1 clove Garlic, crushed

1/2 teaspoon salt

Preheat oven to 400 degrees. Heat oil in a large oven safe skillet over medium high until the oil is very hot. 

Add the carrots in a single layer and cook, turning occasionally until light char marks appear- up to 5 minutes.

Add butter, Thyme, and garlic.  Tossle for about half to one minute. 

Put the skillet in the oven and roast until fork tender -about 8-10 minutes.

Remove from oven and sprinkle with salt.

Bok Choy & Radishes

Makes 2 servings

1 Head Baby Bok Choy

1 Tablespoon Butter

3 Radishes, thinly sliced

1/2 Shallot, sliced

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 Lemon

Cut off the root end of the Bok Choy and discard.

Thoroughly rinse the Bok Choy (if necessary) and pat dry.

Cut the green leaves from the stalks, and cut both in about 1 inch slices, keeping them separate.

In a large skillet, melt the butter and then saute the Bok Choy stalks on med until they start to tender up a bit, about 5 minutes.

Add the Radishes, Shallot, Salt, Pepper and the Bok Choy leaves.

Cook for about 3 minutes.

Remove from heat, and squeeze the juice of the lemon over the veggies and toss to coat evenly.

Transfer to a serving bowl and serve immediately.

Sweet Potatoes with Black Beans and Avocado Crema

 
Ingredients:
2 sweet potatoes
1/4 loose cup Fresh Cilantro
3 cloves Garlic, minced
1 ripe Avocado
2 Tablespoons Sour Cream
2 limes
1 Tablespoon Olive Oil
1/2 cup sweet Onion, diced
1/2 teaspoon Chili Powder
1/2 teaspoon ground Cumin
Salt
Black Pepper
1- 14 oz can Black Beans
 
Directions:
Preheat the oven to 400 degrees.  Line a baking sheet or dish with parchment paper, or lightly spray with cooking spray.
 
Poke several holes in the potatoes with a fork and place them on the baking sheet.
Roast for 45-75 minutes, depending on the size, until they reach 215 degrees internally.
 
Meanwhile, make the Avocado Crema:
In a food processor, or with an immersion blender and a small container,  mix the Cilantro, 1 clove Garlic, Avocado, juice of 1 lime, Sour Cream, and 1/2 teaspoon salt.
Set Aside.
 
When the potatoes are done and out of the oven, prepare the bean mixture:

Drain and rinse the Beans.
In a frying pan, heat the olive oil over medium heat. 
Add the Onion and Garlic and saute about 3 minutes until tender. Stir in the Chili Powder, Cumin, and Black Beans.
Cook and stir for a couple of minutes until well heated.  Season generously with salt and pepper to taste.
Add the lime juice and stir again to combine.
 
Assemble the Potatoes:
Slice each potato in half lengthwise. 
Gently mash the potato a little with a fork and fluff up some of the flesh.
Top the potato with a sprinkle of salt  Pepper, then a generous amount of the bean mixture, followed by the Avocado Crema.
 
Serve immediately.

 

 

Seasoned Rice -Easy!

 

Serves 4

Ingredients:
1 Cup Basmati Long Grain Rice

3 Tablespoons Butter

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

1/2 Tablespoon Parsley

1 teaspoon Chicken Boullion

1/2 teaspoon Paprika

1/4 teaspoon Thyme

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Crushed Red Pepper Flake

2 1/4 cups Chicken Stock/Broth

Directions:

Combine all seasonings and set aside.

Add the butter to a medium sized saucepan over medium heat. 

When the butter is melted, add the Rice and stir. 

Let cook until the rice begins to get a little brown color, 2-3 minutes, stirring it occasionally.

Add the seasonings and mix.

Add the broth and stir to mix.

Cover until it boils.

Once it is boiling, take off the lid and give it another stir to mix in the seasonings.

Replace the lid and turn down the heat to simmer.

Check the rice after it has simmered about 10 minutes, and stir again.

Replace the lid and cook until done, about 8 minutes more.

Enjoy!

Best Gluten Free Cornbread

1 cup fine Cornmeal

1 cup flour*

2 teaspoons Baking Powder

1 teaspoon Baking Soda

Pinch of Salt

1/2 cup melted butter, cooled

1/3 cup packed brown Sugar

2 Tablespoons honey

2 eggs

1 cup buttermilk

Preheat oven to 400 degrees.

Spray a 9x9 baking pan with cooking spray.

In a large bowl, mix together the Cornmeal, Flour, Baking Powder, Baking Soda, and salt.

Set aside.

In a mixing  bowl, mix together the butter, sugar, and honey.

Beat until smooth and thick.

Then add in the egg until combined.

Then add the buttermilk, and combine.

Slowly add the dry ingredients into the wet mixture. 

Blend until well combined. Do no overmix.

Pour batter into the pan and bake for 20 minutes or until golden brown on top and the middle is cooked through.

Great warm or cold. Serve with butter, honey, jam, or your favorite toppings.

Rice Pilaf with Turmeric & Lime

 
4 Tablespoons unsalted butter
3/4 cup sweet onion, diced
OR 1/2  cup Shallots, diced
3/4  cup red bell pepper diced
1/2 teaspoon salt
1/4 teaspoon Black pepper
2 cups long-grain white rice
1/4  teaspoon turmeric
3 1/3  cups chicken broth* divided
1 large lime, zested
1 bay leaf
 
Preheat oven to 350 degrees F.
 
In a small bowl, stir together the turmeric and 1/3 cup chicken broth until combined. Set aside
 
Heat a large skillet over medium heat, add butter.
Once butter is melted, add the onion, bell pepper, salt, and pepper.
Cook and stir frequently, for about 3-5 minutes, until onions are translucent.
 
Pour rice into the skillet and stir.
Cook & stir occasionally for another 5 minutes or until the rice starts to turn golden, if it browns too quickly, turn down the heat.
 
Add the chicken broth, turmeric mixture, and lime zest to the skillet.
Stir to mix and then bring to a boil.
 
Stir once again and pour the mixture into a large oven safe dish with lid, (or tightly wrapped foil)
Add the bay leaf.
 
Bake covered for  20 minutes.
 
Remove from the oven and rest for another 10 minutes without removing the lid.

Potato Salad with Egg

7 cups Medium Russett Potatoes, peeled and diced into 1/2 inch cubes

3/4 cup Sweet Yellow Onion, finely diced

1 cup Diced Dill Pickles

1 Tablespoon fresh Garlic, minced

5 Hard boiled eggs, diced

1 1/2 Tablespoons yellow mustard

1 cup Mayonnaise

3/4 -1 teaspoon Salt, to taste

Pinch of Black Pepper

1/2 teaspoon Celery Seed

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/4 teaspoon Paprika

1 Tablespoon Apple Cider Vinegar

Directions:

Start your eggs to boil: Place the eggs in a sauce pan and add enough water to cover over them about 1/2 inch. Place the lid on the pan and bring to a boil.  After they come to a full boil, remove from 
the heat and let them sit for 20 minutes. Do not remove the lid in this time.  After 20 minutes place eggs in a ice cold water bath. Peel and cut them into about 12 pieces each.

Peel the potatoes, and dice them into equal sized 1/2 inch cubes.

Fill a large pot with about 2 quarts of hot water.  Heat the water to a boil, then add the potatoes.  They may take a minute to return to a full boil. Boil the potatoes for about 12-15 minutes, until fork tender, you will have to reduce the heat a bit so they do not boil over. Do not overcook! 

Meanwhile, In a very large bowl, add the onions, pickles, Garlic, Salt, Pepper, other seasonings, eggs, mustard, and mayo. Blend together and set aside.

When the potatoes are done, drain them in a colander and splash about half the apple cider vinegar over them, toss a bit, then repeat with the other half.

Add potatoes to the large bowl of other ingredients and mix carefully.  Your salad will seem too runny, but it will firm up after cooling.  

Refrigerate, uncovered for 2 hours, then cover.  Eat within 4 days.

Top with more cut up boiled eggs, green onions, and/or paprika if you'd like to make it pretty!

Watermelon, Cucumber, Mint & Feta Salad

6 cups seedless cubed watermelon
1 ½ cup sliced cucumber
½ cup red onion, thinly sliced
2 Tablespoons fresh mint
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
4 oz crumbled goat or feta cheese

 
Combine the vinegar and oil and set aside.
 
Combine Watermelon, Cucumber, onions, and chopped mint. Toss to just combine.
Carefully fold in  the oil and vinegar mixture.
Lastly add the feta and stir again.
 
Serve immediately.

Loaded Baby Baked Potatoes

 Ingredients:

2 lbs baby potatoes cut in half  
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
3 Green Onions, chopped
3 cup shredded Cheese, mixed

(Cheddar, Mozzarella, Parmesan)
1/2 lb. cooked Bacon, crumbed 
Sour Cream for serving

Directions:

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick spray or a light coat of vegetable oil.  I like using  a small baking stone rectangle for mine.
Combine the paprika, salt, pepper, onion, and garlic powder in a small bowl.
Place the potato pieces into a large bowl, then blend in the seasoning mixture.
Spread the potatoes on the baking pan, and bake for 40-45 minutes or until tender.
Remove the pan and top with bacon, cheese and onions.
Return the pan to the oven and turn off the heat, leave in for 5-10 minutes.
Remove from oven and top with sour cream to serve.

Best Risotto

2 Tablespoons Olive Oil
1 cup chopped Onion
3 Cloves Garlic
1 cup Arborio Rice
Salt & Pepper
1/4 cup Dry White Wine
1 quart or more Chicken Stock*
4 Tablespoons Butter
1/4  cup Cream
1/2  teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Tarragon
1/2 cup Parmesan Cheese, grated
2 Tablespoons Pine Nuts, toasted -optional
 
Simmer the Chicken Stock on low heat next to the skillet that you are making your risotto.
 
In a large skillet, saute the onions in olive oil until translucent.  Add the garlic and cook 2 minutes longer.
 
Add the rice and a pinch of salt and pepper.
Stir while cooking about 3-5 minutes.
Add the Wine and cook an additional minute.
 
Add the Stock one ladleful at a time, stir until it has been absorbed by the rice before you add another ladleful.  Continue adding stock until the rice is al dente, about 25 minutes. Be sure and reserve one ladleful of stock. 
 
Add the Parmesan, Butter, Cream, and Herbs. Stir into the rice.
 
Stir in the last ladleful of stock, enough so that it is not clumpy, but not too runny either.
 
Top with the Pine Nuts if desired and serve.

Pasta, Peas, and Parmesan

Ingredients:

1 cup uncooked Ditalini Pasta*

Salt

1/2 cup frozen Peas

1/2 cup chopped Onion

1 clove Garlic, Minced

1 Tablespoon Butter

1/2 cup grated Parmesan Cheese

1/4 teaspoon Black Pepper

Directions:

Bring a pot of well salted water to a boil, then add the pasta.

Chop the onion and mince the garlic.  

Measure out the other ingredients, set aside.

Heat the butter in a large skillet over medium heat.

Add the onions and garlic.  Cook until tender.

Your pasta should be almost done.

Add the frozen peas to the pasta and water.

Turn off the heat, and let sit for a minute.

Drain the pasta and peas, then add them to the skillet.

Sprinkle the cheese over the pasta and stir a little.

Top with the Black Pepper.

Serve immediately.

Baked Mac & Cheese

Use as many combinations of cheese as you like! Cheddar-mild to extra sharp, Mozzarella, Velveeta (very sparingly),  Gruyere, Gouda, Fontina, Monterey Jack. Tip: if you use smoked Gouda it's delicious but you only need 1/4 cup!

6-8 0z. dry elbow macaroni*

3+ Tablespoons butter 
1 ½ Tablespoons Flour*

1 teaspoon Cornstarch

2 cups milk 
1/2 teaspoon each salt and pepper

1-2 oz. Cream Cheese

2 -2 ¼ cups of shredded cheese, any combinations 

1/4 cup crushed plain Potato Chips

1/4 cup Parmesan Cheese

Preheat oven to 375 degrees.

Crush the potato chips and combine them with the Parmesan cheese, set aside.

Cook pasta al dente in salted water.

While the pasta cooks, melt the butter in a large pot.

Add the flour & Cornstarch and whisk over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and whisk over medium heat until the sauce thickens and bubbles.
Stir in the cream cheese and whisk until melted. 

Add 1/4 of the grated cheese blend and stir until melted. Repeat until you have added all the grated cheese, and it's nice and smooth. Remove from heat.

Meanwhile, drain the pasta when it’s done, then spread it out in your baking dish.
Pour the cheese mixture evenly over the top of the macaroni, and then sprinkle with potato chip and Parmesan mixture.

Bake for 15 minutes, then turn up the heat to broil for 2 minutes. Watch it carefully, a lot happens fast on broil!

Let cool for 5 minutes before serving.

Gnocchi with Mushrooms & Lemon

 

INGREDIENTS

8 ounces fresh or frozen gnocchi*

4 tablespoons butter, divided

4 oz Mushrooms, any type

2 cloves garlic, minced

1/2 cup dry white wine

1 teaspoon dried basil

1 Tablespoon lemon juice

Salt and Pepper

Grated Parmesan cheese

INSTRUCTIONS

Rinse the mushrooms, remove the stems and cut into slices.

Set aside.

Bring a large pot of salted water to a boil. 

Cook the gnocchi according to the package instructions, drain, and set aside.

Meanwhile, heat 2 tablespoons of the butter in a large frying pan over medium heat. 

When the butter is melted and bubbling, add the mushrooms to the pan. 

Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. 

Stir in the garlic and cook about 1 minute.

Pour in the wine to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the wine is reduced by half.

Add the remaining 2 tablespoons butter, gnocchi, basil, and lemon juice. 

Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. 

Sprinkle the Parmesan Cheese on top and serve immediately.

Alfredo Sauce

Ingredients:

1/4 cup Butter

4 Cloves Garlic, minced

2 Tablespoons Cornstarch

1 1/2 cups Milk

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/2  teaspoon Salt

Pinch Black Pepper

1 cup grated Parmesan Cheese

Directions:

Melt the butter in a saucepan over medium heat.  

Add the garlic and cook for a minute or so.

Whisk in the cornstarch, removing lumps.

Add the milk and continue to whisk.

Add the Oregano, Basil, Salt, and Pepper.

Bring to a low boil, stirring until thickens.

Stir in the Parmesan and stir until combined.

Remove from heat and serve over pasta or chicken or??

Makes 2-4 servings.

Mac & Cheese Easy

 

4 oz Velveeta, cut into small cubes
2-3 cups grated Cheddar
1/4 cup grated Parmesan cheese
1/4  cup milk
Pinch of pepper
2 cups uncooked pasta*
 
Boil the pasta in a large pot per package instructions, do not salt.
When pasta is done, put into strainer to drain.
With the burner off, put the pot back onto the burner and put the milk and pepper into the large pot, then put the pasta.
Add the cheeses and give it a quick stir, then place the lid on it.
Let sit for 2 minutes.
Remove the lid and stir again.
Repeat process until all cheese is melted.
Turn the burner back onto low if necessary.
Serve immediately and enjoy.

The Best Gluten Free Biscuits!

Makes 8-12 (These are GF)

 
3 cups Bob’s Red Mill 1 to 1 Baking Flour
Or all purpose flour*
3 Tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter, cut into small cubes
3 eggs, slightly beaten
1 cup whole milk
 
Preheat oven to 450 degrees.
Make sure your butter is very cold.  Refrigerate after cutting if necessary!
 
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into flour mixture. Don’t overmix, chunks of butter is ok!
Add in the milk and eggs and mix just until the ingredients are combined.
Put the dough onto a floured surface and kneed  a few times.
Hand form the dough into ¾ inch biscuits or roll out if you prefer and cut.
 
Place the biscuits on a baking sheet and bake for about 15 minutes or until golden brown on top.

Air fryer  370 degrees for 12-14 minutes.

 

 

Super Easy Coleslaw

Serves 10-12

12 oz shredded cabbage and carrots-mixture

1/2 cup mayonnaise

2 Tablespoons white sugar

1 1/2 Tablespoons lemon juice

1 Tablespoon vinegar

1/2 teaspoon ground black pepper

Combine mayonnaise, sugar, lemon juice, vinegar and pepper.

Whisk until smooth.

2 hours before serving, blend with cabbage and carrots mixture.