Easy Beef parmesan

 Beef Parmesan - 4 servings

4 cloves             Garlic chopped

1/2                     Jalapeno chopped (optional)

2 tsp                   Fresh Parsley chopped (or dried) 

1/4 - 1/2 cup       Breadcrumbs

1                         Egg

1 LB                   Ground beef

2 tsp.                  Italian seasoning 

1/2 cup               Marinara sauce (your favorite brand)

1/2 cup               Parmesan cheese grated

Salt and pepper to taste.

Mix the seasonings, garlic, jalapeno, parsley in a bowl. Add the ground beef and thoroughly mix with your hands. Add the egg again mix thoroughly, once done add the breadcrumbs until it sticks together then mix until it can mold into one big ball. Then break into four equal portions and mash into patties. Make sure they're thin as you can make them, so they won't be dry.

Heat the pan to medium, spray with oil or add a tablespoon of oil if you'd like them to be a little bit crispy. 

When they are cooked through spoon some marinara sauce on them and turn them over. Spoon some more on the top. Cook for five minutes and generously sprinkle the cheese over them all and cook until melted. 

A side of corn on the cob or potatoes is yummy! Pairs with a nice full bodied red wine. 

Southwestern Chicken and Rice bowl

 Southwestern chicken and rice bowl - serves 2.

8 oz.        Thin cut chicken breasts cut into cubes.

1 can        Roasted Organic Tomatoes

1/4 cp       Onion chopped.

1               Jalapeno sliced (optional)

1               Red sweet pepper sliced

1 cup        Jasmine raw rice

8 tbsp       Flame Roasted Green Chile

1/2 cp       Frozen corn

1 tbsp       Garlic olive oil

In a large skillet or frying pan add the oil to the pan and heat on medium. Then add chicken, onions, and peppers. Once meat is cook, onions and peppers are tender add tomatoes. Bring the juices to a boil, add the long cooking rice. Add corn, turn to low and simmer 20 minutes stirring occasionally to make sure rice doesn't stick.

Add a roll or a tortilla to go along with it.  

Crockpot Chicken Ragu - Serves 6

Chicken Ragu served over pappardelle.

Marinade for 24 hours.

1 1/2 to 2 lbs.         Chicken cut into cubes.

1 1/2 bottle             Red wine.

4                             Garlic cloves mashed.

2                             Bay leaves

1 tsp.                      Rosemary

1 tsp.                      Sage

1/2 tsp.                   Salt

1/2 tsp.                   Pepper

Place chicken cubes in a bowl, season with salt and pepper. Cover with red wine and add the herbs. Leave to marinate in the fridge for 24 hours. 

Ragu

1 - 2 Tbsp.              Olive oil

4 oz                        Pancetta diced.

1 1/2                       Onion diced.

3 lg. or 2 sm.          Carrots diced.

2                             Celery sticks diced.

4                             Garlic cloves sliced.

1/2 cup                   Tomato puree

2 14.5 oz cans        Diced fire roasted tomatoes. 

salt and pepper to taste.

1 1/2 Tbsp.             Trader Joe's Italian Style Soffritto (Optional)

After 24 hours, drain the chicken from the marinade, save the marinade and set aside. 

Heat olive oil in a large fry pan add pancetta, onion, carrot, and celery and sauté on medium heat stirring occasionally until the onions are starting to look translucent. 

Add the vegetables and pancetta to the crockpot. Add the tomatoes, puree, garlic, and 1/2 the marinade. Set the rest of the marinade aside. 

Add a little more oil to the pan brown the meat. Once it's browned add to the crockpot. Cover and cook on high for 1 hour and turn to low for 5 to 6 hours. Add more marinade if needed until it is as thick as you'd like it. 

Cook the pappardelle in salted boiling water per directions on package. Drain and serve with the ragu, sprinkle some grated parmesan cheese over the top. 

Pairs well with red wine.

This recipe was inspired by this Pappardells alla Lepre recipe - Hare Ragu. 

https://www.greatitalianchefs.com/recipes/pappardelle-alla-lepre-recipe

Chicken and Anaheim pepper Verde

 Chicken and Anaheim pepper Verde - serves two.

1           Lime squeezed.

2           Anaheim Peppers chopped.

1/2        Onion chopped.

2 tsp     Cilantro. 

2           Chicken thin breasts cubed.

1/2 cup Hatch green Chili's.

1 cup    Broth (more if needed)

1 tsp     Cumin.

1 tsp     Chili powder.

1 tsp     Crushed Chili's.

3/4        Black pepper.

Salt to taste 

Place the peppers, onion, lime juice, and cilantro. Cook until tender. Add half the broth.  Brown chicken in another pan. When chicken is almost done add to the pot. Add seasoning, chilis, and add the rest of the broth bring to a boil. Boil about 5 minutes turn down to simmer on medium low while rice cooks. 

Serve over rice or on tortilla's pairs well with margaritas.

Turkey, Cabbage, and Veggie soup

 Turkey, Cabbage, and Veggie soup makes 16 - 2cup servings

1 lb 4 oz         Ground turkey 93% lean

4                     Klondike potatoes Cubed.

1 bunch          Green onions chopped.

3 - 32 oz         Chicken broth boxes

2 large            Celery stalks sliced.

2                     Garlic cloves chopped.

1/2 cup           Chopped onion chopped.

4-5                  Carrots sliced.

1 head            Cabbage chopped.

4 tsp.               Italian style soffritto seasoning blend. (Trader Joe's)

Salt and pepper to taste

Brown the turkey in a large 8-quart pot. Use a masher to break up into small pieces. Then add all veggies, except cabbage, and 2 of the boxes of broth. Add seasoning, you can substitute other Italian brand seasoning or use your own blend. Bring to boil on medium, then cook for 30 minutes. Stir in half the cabbage cook for 5 minutes. Add the rest of the broth and stir in the other half of the cabbage. Bring to boil, then turn to medium low and cook until potatoes and carrots are tender. 

This will give you leftovers for lunch or dinner during the week. 

Pairs well with a Sauvignon blanc wine.

Breakfast Casserole

Breakfast Casserole, 6 servings

This is great when having company over for brunch. 

1 lb.        Yellow potatoes - Cubed

16           Eggs

1 14 oz   Shredded cheese

1 lb.        Ground sausage

1/2 each Red and green Bell Pepper                       - chopped.

1             Jalapeno pepper - chopped                         (optional)

1/2          Onion - chopped.

1 tbsp.    Garlic olive oil

Salt and pepper to taste, I also used a sprinkle of basil. 

Bake at 425

You can cook the potatoes and brown the sausage the evening before if you'd like. You can make this as mild or spicy as you'd like by using mild, medium of hot sausage. Also, you can use Jalapeno pepper jack cheese. And add Jalapeno's along with the bell peppers. 

Spray or coat the 9x13 or 9x9 pan with oil. Cube the potatoes and thoroughly coat them with oil. Line the bottom of the pan with them. Bake at 475 for 20 minutes. Until they're tender. 

While the potatoes bake, brown the sausage. 

When the potatoes are done spread the sausage over them evenly. Add a layer of shredded cheese. If you've done this night before, cover with foil and put in the fridge. 

In the morning, heat the oven to 425. Whip the eggs, add a little milk (optional). Salt and pepper and pour evenly over the cheese. Bake for 45 minutes and then add another layer of cheese and cook another 15 minutes or until eggs are firm.

Pairs well with mimosas and friends. 

Apple Cinnamon Pancakes

 I think this is going to be our new holiday favorite:

Apple Cinnamon Pancakes for TWO

1 1/2        Peeled apples cut into cubes. 

2 tsp.       Cinnamon

1 tsp        Raw sugar

1 tbsp      Pure Vanilla extract

1 cup Bisquick

1 Egg 

1/2 + Milk

1 tbsp Butter

Heat the griddle to 350 degrees. 

Peel apples and put in small saucepan. Add butter add half the cinnamon and the raw sugar. Heat until it's bubbling then turn down to simmer for about 45 minutes. Mash with masher and set aside. 

Add Bisquick, egg, the rest of the cinnamon, vanilla, and part of the milk. Stir together until thick and smooth. Keep adding milk until it's as thick or thin as you'd like it. Add the apple mixture and mix thoroughly. 

Pour onto the griddle, makes about 5 pancakes. Let cook until bubbles in the batter show, then turn.  Put butter on each. When the bottom is golden brown turn again and add butter to that side. Serve with warmed maple syrup. It pairs well with mimosas.