Antipasto Pasta Salad

1 lb rotini
salt
2 Tbsp red wine vinegar
1/4 extra virgin olive oil
12 oz jar marinated artichokes, drained and chopped
12 oz jar roasted red peppers, drained and cut into 1/4 inch wide strips
1/2 lb mozzarella, cut into 1/2 inch cubes
1/2 lb thinly sliced sweet soppressata, cut into 1 inch pieces
1/4 lb pitted Kalamata olives
1 1/2 cups flat leaf parsley leaves
black pepper

Cook rotini according to package directions in salted water.  Drain and rinse with cold water until cool.  Toss with the vinegar and oil. Mix with artichokes, peppers, cheese, meat, olives, and parsely.  Season with salt and pepper and serve chilled or at room temperature.

shredded barbecued beef

Ingredients:

4 slices bacon, minced
2 onions, minced
2 Tbsp chili powder
1 Tbsp sweet paprika
1.5 cups ketchup
1.5 cups brewed coffee
1/4 cup dark brown sugar
2 Tbsp brown mustard
1 5-lb boneless beef chuck roast, trimmed and quartered
salt and pepper
1 Tbsp hot sauce
1 Tbsp cider vinegar
1 tsp liquid smoke

Cook bacon in 12-inch skiller over medium-high heat until crisp, about 5 minutes. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned: 8-10 minutes.

Stir in ketchup, coffee, sugar, and 1 Tbsp mustard and simmer until mixture is thickened and measures 4 cups, about 10 minutes. Transfer 2 cups to slow cooker, reserve remaining separately.

Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Transfer beef to large bowl, shred into bite size pieces, discarding extra fat, cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface. Strain liquid into saucepain and simmer until thickened and measures 1 cup (20-30 minutes).

Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining Tbsp of mustard, and liquid smoke and bring to a simmer. Season with salt and pepper to taste.

Toss shredded beef with 1.5 cups sauce, add more as needed.

slow cooker chicken and dumplings

Ingredients:

3 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
3 Tbsp vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 Tbsp tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 Tbsp minced fresh parsley

Dumplings: 2 cups all purpose flour, 1 Tbsp baking powder, 1 tsp salt, 1 cup milk, 3 Tbsp unsalted butter

Dry the chicken with papper towels and season with salt and pepper.

Heat 1 Tbsp oil in 12 inch skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5-8 minutes, transfer to bowl. Repeat with 1 Tbsp more oil and remaining chicken and transfer to a bowl.

Heat remaining Tbsp of oil over medium high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps and transfer to slow cooker.

Stir remaining 3.5 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface. Discard bay leaves. Stir shredded chicken, peas, parsley into stew and season with salt and pepper to taste. Cover and cook on high until simmering or transfer stew to Dutch oven and bring to simmer over medium heat.

Whisk flour, baking powder, and salt in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt the butter. Stir into the flour mixture until just incorporated and smooth. Drop golf ball size dumplings on top of simmering stew. Cover and cook until dumplings have doubled in size, 25-35 minutes. Serve.

beef with broccoli

Ingredients:

1 lb flank steak, cut into 2 inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices
3 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp chicken broth
5 Tbsp oyster sauce
1 Tbsp light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch
6 cloves garlic, minced
1 Tbsp minced fresh ginger
3 Tbsp vegetable oil
1 1/2 lb broccoli florets cut into bite sized pieces
1/3 cup water
1 small red bell pepper, cored, seeded, and cut into 1/4 inch pieces
3 medium scallions, sliced 1/2 inch thick on diagonal


Instructions

Combine beef and soy sauce in medium bowl. Cover with plastic wrap and refrigerate for 10 minutes to an hour. Whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 tsp oil in small bowl.

Drain beef and discard liquid. Heat 1 1/2 tsp oil in wok over high heat until smoking. Add half the beef to the wok and break up clumps; cook, without stirring for 1 minute, then stir and cook until beef is browned around the edges, about 30 seconds. Transfer beef to medium bowl. Heat another 1 1/2 tsp oil in wok and repeat with remaining beef.

Add 1 Tbsp oil to empty wok, heat until just smoking. Add broccoli and cook for 30 seconds, add water, and cover pan and reduce heat to medium. Steam broccoli under tender-crisp, about 2 minutes; transfer to paper towel lined plate. Add remaining 1 1/2 tsp oil to wok, increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1.5 minutes. Clear center of wok, add garlic and ginger to clearing and cook until fragrant, about 15-20 seconds - then stir mixture into bell peppers. Return beef and broccoli to pan and toss to combine. Whisk sauce, then add to wok and cook, stirring constantly until sauce is thickened and evenly distributed, about 30 seconds. Serve sprinkled with scallions over rice.

chicken korma

Serves 4-6

Ingredients:
1 3/4 lb skinless chicken breast
2 medium onions
thumb size piece of fresh root ginger
1 bell pepper
small bunch of fresh cilantro
vegetable oil
pat of butter
1/2 cup korma or mild curry paste such as Patak's
14 oz can coconut milk
salt & pepper
natural yogurt
lime


Prep: cut chicken into 1 inch pieces. Peel, halve and finely slice onions. Peel and finely chop ginger. Seed and chop bell pepper.

Put large pan on high heat and add some oil. Add the onions, ginger, and bell pepper with the butter. Cook for around 10 minutes. Add curry paste, coconut milk, and chicken. Half fill the empty can with water, pour into the pan and stir. Bring to boil, then turn down heat and simmer for 30 minutes with lid on. When finished, taste first and season if needed (I didn't feel it needed any salt).

Serve garnished with cilantro leaves, dollop of yogurt, lime wedges. Serve over fluffy rice.

Chicken and vegetable lo mein

Ingredients:

2 cups slices of boneless, skinless chicken breast or thighs
6 Tbsp soy sauce, divided
2 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp chili garlic paste (I could only find chili garlic sauce so that's what I used)
4 Tbsp corn starch, divided
1 lb thin spaghetti, broken in half
6 Tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
3 carrots, cut into sticks
2 stalks celery, sliced on the bias
1 cup snow peas
3 Tbsp hoisin sauce
1/4 tsp sesame oil
1 1/2 cup chicken stock
1/2 cup sliced scallions

Marinade chicken with 3 Tbsp soy sauce, ginger, garlic, chili garlic paste and 2 Tbsp cornstarch for 1 hour.

Boil pasta until al dente, drain and rinse with cold water. Toss with 2 Tbsp canola oil.

In a wok, heat 2 Tbsp canola oil to almost smoking point then add the chicken. Cook until browned and just cooked through. Remove chicken and set aside.

Add 2 Tbsp canola oil to wok and heat to almost smoking point. Add vegetables and cook 3-5 minutes. Add chicken and spaghetti with hoisin sauce, 3 Tbsp soy sauce and sesame oil. Toss well and remove to serving bowl.

Mix 2 Tbsp cornstarch with chicken stock then deglaze hot wok with mixture and let reduce by a third. Pour over lo mein and toss everything together. Serve garnished with scallions.

stromboli-pictures

cider glazed pork chops

Ingredients

Glaze

• 1/2cup distilled white vinegar or cider vinegar
• 1/3cup light brown sugar
• 1/3cup apple cider or apple juice
• 2tablespoons Dijon mustard
• 1tablespoon soy sauce
• Pinch cayenne pepper
• Chops
• 4boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
• 1tablespoon vegetable oil

INSTRUCTIONS

1. 1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.

2. 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. 3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Chicken Noodle Soup

Ingredients:

olive oil
1 large or 2 small onions, small dice
3-4 carrots, large dice
2-3 celery stalks, small dice
chicken stock
Cut-up, cooked meat from one chicken (I roast a chicken and use the carcass - minus the meat - for stock)
1/2-2/3 package egg noodles
salt and pepper to taste
fresh thyme to taste


Instructions:

Heat olive oil in stockpot and saute onion, carrot and celery until softened, 10 minutes or so. Add stock, chicken, and seasonings to taste and let simmer until carrot is soft. Add noodles a few minutes before serving and simmer until soft.

Chicken Stock

Ingredients:

Chicken carcass
1 onion
1 head of garlic, sliced in half lengthwise
3 carrots
3 stalks of celery
fresh herbs (thyme, rosemary. parsley)
kosher salt
black peppercorns
water


Instructions:

Put all of the ingredients in a large pot and add enough water to cover. Bring to a near boil, reduce heat, and let cook uncovered for 3-5 hours. Strain.

Recipes To Try

Baked Lemon Chicken with New Potatoes and Vegetables

Pineapple Pork Chops

Baked Potato Soup

Ingredients:

4 large russet potatoes
4 Tbsp unsalted butter
4 Tbsp flour
5.5 cups milk
1/2 cup sour cream
4 oz cream cheese
1/2 tsp onion powder
salt & pepper
chives
cooked and crumbled bacon
shredded cheddar cheese


Instructions:

Bake the potatoes. Let cool, then peel them, discard the skin, and dice. Set aside. Make a roux with the butter and flour. Add the milk and bring to a near-boil. Reduce the heat and let simmer until thickened. Add onion powder and salt & pepper to taste. Add the cream cheese and sour cream and stir until incorporated. Add the potatoes and cook until potatoes are reheated. Serve with chives, bacon, and cheese as garnishes.

Brown Sugar Cookies

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract


Instructions

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Chicken & Broccoli Alfredo

Ingredients:

8 oz linguine
1 cup broccoli florets
1 lb boneless skinless chicken breast, cooked and cut into 1.5 inch pieces
2 cups white sauce
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper


Instructions:

Cook linguine. Add the broccoli during the last 4 minutes of the cooking time. Drain well. Stir together white sauce, cheese, pepper, chicken, linguine, and broccoli in a 10-inch skillet over med-high heat until heated through. Serve with additional Parmesan cheese.

Slow Cooker Lemon Chicken with Potatoes

Serves 6

One 3-4 pound broiler/ fryer
2 cubes chicken bouillon
1 small lemon
1/4 tsp paprika
3 T minced fresh flat leaf parsley
1 large onion, cut into wedges
2 cloves garlic, minced
2 T soy sauce
1/4 tsp salt
1/8 tsp pepper
6-12 very small, unpeeled potatoes

Rinse chicken. Put one bouillon cube inside the cavity. Squeeze lemon, reserving juice. Put lemon rinds in cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes. Cover and cook on HIGH until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees F, 3 1/2 to 4 1/2 hours. To serve, discard the lemon halves and portion the potatoes, chicken, and onions into bowls, discarding the skin and bones. Spoon some of the liquid over each serving.

Best-Ever Hot Cocoa Mix

Makes about 20 servings

3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground (I used a clean coffee bean grinder for the chocolate chips and then added the ground chocolate to the rest of the ingredients).



Store in airtight container for up to 3 months.

To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Broccoli-Cauliflower Casserole

From here

Ingredients
1 16-ounce package frozen cauliflower florets
1 16-ounce package frozen broccoli cuts
1 large onion, chopped (1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft bread crumbs (about 1 slice of bread)
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted

Directions
1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.

Thick Corn and Vegetable Soup

1/4 c olive oil
2 T butter
2 medium onions, diced
4 large garlic cloves, minced
2 bay leaves
4 whole cloves
dash cayenne
12 c vegetable stock
1 t salt
black pepper
1- 28 oz can diced tomatoes
1- 15 oz can pinto beans, drained and rinsed
2 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, cut into 1/2" dice
1 c 1/2" diced butternut squash
1 c finely chopped fresh parsley
2 c frozen corn

Heat oil and butter in large stockpot over medium heat. Add onions and garlic and saute until tender, about 10 mins. Stir in the next 7 ingredients, bay leaves through tomatoes, and bring to a boil. Add beans, carrots, potatoes, squash, half the parsley, and return to a boil. Lower heat and cook at a lively simmer for 30 mins. Stir often. Mix in the corn and the remaining 1/2 c parsley, and cook for 5 mins. Discard bay leaf. (Optional- make dumplings on this soup. Serve with one dumpling in each bowl.)

Chicken With Golden Raisins:

flour
6 bone in chicken thighs with skin on
2 T unsalted butter
1/2 cup red wine
1 t salt
1/8 t black pepper
1/4 c heavy cream
1/4 c or more golden raisins

Put flour in pie plate and dredge chicken, coating both sides and shaking off excess. Melt butter in large skillet over med- high heat. When it foams, add chicken, skin side down, and cook until deep golden brown on both sides, 5-7 mins per side. Transfer to slow cooker. Add wine to the pan and swish around. Pour over the chicken and season with salt and pepper. Cover and cook on low for 4 hours. Stir in the cream and raisins. Cover, cook on high 1 hour.