This is the YUMMY food I prepared this week... I choose to leave the not so fab dishes to myself!
California Quiche
1 deep dish pie shell
3/4 lbs. hot Italian sausage
3 eggs, slightly beaten
1 3/4 C. milk
2 C. Monterey jack cheese, shredded
4 oz. can green chilies, chopped
Prebake unpricked pie crust on a preheated pie pan in 450 degree oven for 6 minutes. Reduce temp to 325 degrees. Remove casing on sausage, brown in skillet, breaking up meat with a fork. Drain well. In a bowl combine eggs, milk, sausage, cheese and chilies. Turn into a partially baked pastry shell. Bake in 325 degree oven for 45 minutes or until knife inserted comes out clean. Let stand about 10 minutes before serving. Makes 6 servings.
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Turkey Bagel Sandwiches
1 cucumber, diced
1 carrot, diced
1 t. dill weed
1 T. fresh chives, chopped
1 C. mayo
4 sliced bagels, toasted
4-8 lettuce leaves
4-8 tomato slices
16 slices cooked turkey breast
8 slices favorite cheese
Combine cucumber, carrot, dill, chives and mayo together; set aside. Layer bottom halves of bagels with lettuce and tomato; top with 4 slices of turkey and cheese. Spoon veggie mix on top; replace top halves of bagels.
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Roasted Asparagus
2 lbs. fresh asparagus, trimmed
2 T. olive oil
1/2 C. grated Parmesan cheese
1/4 C. butter, softened
1/4 C. finely chopped radishes
2 T. snipped fresh chives
1 T. lemon juice
Preheat oven to 450 degrees. Place asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with half the cheese. Roast, uncovered, about 15 minutes or until crisp-tender, using tongs to lightly toss twice during roasting. (I also add more cheese after tossing) Meanwhile, in a small bowl combine butter, radishes, chives, and lemon juice. Transfer asparagus to warm serving platter. Serve with warm butter mixture.
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Steak Pizzaiola
4 small steaks
1 T. olive oil
4 garlic cloves, minced
28 oz. can diced tomatoes
1 T. chopped fresh oregano (or 1 t. dried)
1/2 cup grated mozzarella
Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Sear until browned, 1 to 2 minutes per side, transfer to plate. Reduce heat to medium and add garlic. Cook, stirring until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan, for 8 to 10 mins. Return steaks and any accumulated juices from plate to skillet; cover and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates and top with sauce and mozzarella.
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AMAZING Meatloaf
4 |
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slices white bread, torn into pieces |
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1 3/4 |
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pounds ground beef |
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3/4 |
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pound ground pork |
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1 |
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medium yellow onion, peeled and cut into eighths |
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2 |
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cloves garlic |
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2 |
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stalks celery, cut into 2-inch pieces |
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2 |
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carrots, peeled and cut into 2-inch pieces |
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1/2 |
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cup fresh flat-leaf parsley |
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1 |
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large egg |
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3/4 |
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cup ketchup |
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4 |
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teaspoons dry mustard |
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1 |
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tablespoon coarse salt |
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2 |
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teaspoons freshly ground pepper |
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2 |
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tablespoons packed light-brown sugar |
1. Preheat oven to 400°. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork. |
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2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. |
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3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth. |
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4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing. |
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AMAZING Meatloaf Sandwich
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Strawberries and Cream Pastry
- Cut 2 sheets of puff pastry in half. Bake 3 of them at 400 degrees for 18 minutes.
- In a medium bowl, whip 1 cup whipping cream and 5 T of confectioners' sugar until fluffy.
- Layer pastry, cream and 4 oz. strawberries; repeat. Dust with confectioners' sugar.
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Portuguesse "Punched" Potatoes
1 large garlic clove
4 T. extra virgin olive oil
8 small red potatoes (scrubbed and unpeeled)
1/2 t. kosher salt
1/4 t. pepper
- Preheat oven to 400 degrees. Combine garlic and olive oil; let steep 40 mins.
- Roast potatoes in a shallow baking pan at 400 degrees for 40 mins. or until potatoes
- are tender.
- "Punch" each potato, exposing the flesh, by whacking with a rolling
- pin or meat mallet.
- Arrange potatoes on a warm serving dish.
- Strain olive oil, and drizzle over potatoes; sprinkle with kosher salt
- and pepper.
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Grilled Salmon with Mustard Sauce and Asparagus
1 T olive oil
1/2 C Dijon mustard
1/4 C sugar
2 t. white-wine vinegar
2 lbs. asparagus
coarse salt and ground pepper
4 salmon steaks
4 slices grilled bread (optional)
1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet;
season with salt and pepper. With a brush, baste each side lightly with some
of the mustard sauce. Grill salmon steaks, basting with sauce again,
until glazed and cooked through, 3 to 5 minutes per side. Transfer
salmon to plates; drizzle with mustard sauce. Serve with half the asparagus
and, if desired, grilled bread.
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Gillian's Lemonade
4 C water
1 cup freshly squeezed lemon juice
2/3 C sugar
In a pitcher combine water, lemon juice and sugar. Add more sugar if you want it sweeter... I like it TART! Stir till sugar dissolves. Serve immediately over ice or chill till serving time. Makes 5 glasses.