Showing posts with label Dinner. Show all posts

 



Spring vegetables brighten up this pasta Alfredo. A rich & creamy dish.

Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Cut the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.

Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.






Other recipes...


Enjoy

Spring Vegetable Fettuccine Alfredo

June 10, 2025


Perfect for a large gathering or cut in half for a family dinner. 


1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs


1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.


This recipe had outstanding reviews. I have shared it with several friends over the years. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make one 11x7 dish.





 

Chicken-and-Wild Rice Casserole

May 15, 2025






Easy Cuban Pulled Pork Sandwiches
If you love a good Cuban sandwich, you will wow your family with this recipe.


1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons pepper
1 teaspoon cayenne pepper
5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
1 tablespoon olive oil


SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced


In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.


Recipe and Photo Credit Taste of Home


Cuban Pulled Pork Sandwiches

May 8, 2025

 


A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or a crusty baguette.


3 quarts water
8 oz. uncooked spaghetti
1 lb. peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
4 Servings




I came across this recipe many years ago, and it has become a favorite of mine.


Lemon Basil Shrimp and Pasta

May 1, 2025



Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter makes a delicious sauce to add to your favorite filet.



Steaks:

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter



Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.


This recipe is from The Pioneer Woman. This sauce is so amazing. It's a new fav in our house.

 Recipe Credit Ree Drummond Recipe 



Fillet with Peppercorn Sauce

April 23, 2025

 


Seared chicken cutlets with a creamy mushroom sauce, served with potatoes or rice, is a quick and simple meal that looks as good as it tastes.



4 (5 to 6 oz.) chicken cutlets
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup all-purpose flour
4 Tbsp. unsalted butter, divided
 (8 oz.) pkg. sliced cremini mushrooms
1 large shallot, finely chopped (about 1/3 cup)
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy whipping cream
1 tsp. Dijon mustard
1/4 cup finely grated Parmesan cheese
 Tbsp. minced fresh chives


Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot. Cook until mushrooms are browned and have released their liquid, about 6-7 minutes. Add the garlic and cook 1-2 minutes longer, until fragrant.

Stir in chicken broth.. Bring to a simmer and cook until liquid has reduced by half, about 10 minutes. Stir in cream and cook 5-6 minutes longer until thickened slightly.

Reduce heat to low and whisk in mustard. Stir in cheese until melted and smooth. Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.

Sprinkle with chives and serve.

Recipe and Photo Credit is Southern Living see more here.
Southern Living has always been my favorite go-to for good recipes and ideas.


Creamy Mushroom Chicken

April 2, 2025

 


This tender pepper steak is packed with flavor. Green and red sweet peppers with an onion beef gravy.
Serve over rice and you have a delicious meal.



2 tablespoons of cooking oil
1 1/2 lbs. boneless chuck steak cut into thin strips
1 envelope Lipton Onion or Beefy Onion Soup Mix
2 1/2 cups water
2 green peppers, cut into thin strips
1 1/2 tablespoons cornstarch


In a large skillet, heat oil and brown beef, add Lipton Onion Soup Mix blended with 2 cups of water. Simmer covered 30 minutes. Stir in peppers and simmer covered 10 minutes or until beef is tender, add cornstarch blended with remaining water, bring to a boil, then simmer, stirring constantly until mixture is slightly thickened, about 5 minutes. Serve if desired, with hot cooked rice.


This recipe was from Lipton Soup Mix Creative Cookery Cookbook and has been a part of the family's recipe for more than 20 plus years.

Pepper Steak with Green & Red Sweet Peppers

March 21, 2025

 


Easy, fast, and super delicious. Chicken, taco seasoning, cheddar cheese, and salsa verde. The aroma is amazing and a new favorite.


3 cups shredded, cooked chicken
1 pkg taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 oz.) refried beans, warmed in microwave
8 oz. sour cream
2 cups shredded cheddar cheese

Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water, and salsa verde in skillet. Simmer on medium heat for 10 minutes.

Coat 13 x 9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.

This is a super easy, super fast, and super delicious recipe. It is from a friend of both of my daughters growing up. Her name is Lacey Fleckenstien-Bourne. Thanks Lacey

Chicken Enchilada Casserole

March 5, 2025

 



Although the flank steak has great flavor from the marinade, this sandwich is all about the fixings. Pungent blue cheese contrasts perfectly with the meat, and peppery arugula, sweet onions, and juicy tomatoes make fantastic toppers.


2 large sweet onions
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta or deli rolls, split*
5 ounces soft ripened blue cheese
1 1/2 cups loosely packed arugula
6 tablespoons mayonnaise

Herb-Marinated Flank Steak
Ingredients
1/2 small sweet onion, minced
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 3/4 pounds flank steak (or Chicken)
1 lemon, halved

Preparation
1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.

2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.

Herb-Marinated Chicken Breasts: Substitute 1 3/4 lb. skinned and boned chicken breasts for flank steak. Proceed with recipe as directed, grilling chicken 7 minutes on each side or until done. Prep: 15 min., Chill: 30 min., Grill: 14 min.

Preparation
1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.



Enjoy!



Flank Steak Sandwiches With Blue Cheese

January 3, 2025

Easy Rib Roast

Our rib roast came out perfectly. This is also known as a Christmas Roast.


1 (5 pounds) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.


Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door.


 Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Picture Credit and another recipe from Southern Living see HERE

Easy holiday rib roast

This is how my roast turned out.




Foolproof Rib Roast

December 22, 2024

 



Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.


3 cloves garlic, thinly sliced
1 cup roasted red peppers, finely chopped
1 oz Deli Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
12 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
5 oz baby spinach leaves (about 4 cups)

Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (1/3 cup).


Cook and drain pasta following package instructions.

Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.

Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.




This is one of our favorite recipes, I hope it becomes one of yours.



Shrimp Scampi with Spinach

September 30, 2024

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