Hello.
On this page I will give you two delicious recipes to try at home. One will be for you to cook for your family, and the second will be a recipe that you can help someone in your family make. In the first recipe I will provide you with the main meal recipe and the side dishes you can serve with it, the second one will be a little more involved. If you enjoyed the meal then you can start your own recipe box! How great would that be?!
Dinners can be produced quickly, in less than 30 minutes. But, a delicious dinner takes a dash of love of cooking, a pinch of art and creativity, and an ounce of patients.
If you have a special dish you would like to know how I would cook it, just go to my guest book and ask. I will put it on the page.
Thanks for visiting Dave.
*
I really love this recipe and I want to share it with you. This is a real easy one to make just be carefull with the knife.
Pasta Ponza
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 8 min
- Inactive Prep Time:
- 5 min
- Cook Time:
- 10 min
- Serves:
- 4 to 6 servings
Ingredients
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
*
Poached Seafood
4- 6oz pcs. of you favorite white fish ( haddock, cod, white fish, MaiMai)
2 tbs butter
1 cup seafood stock, or veg. stock
1 cup white wine ( chardonnay, pinot grigio...)your favorite white drinking wine
salt and pepper to taste
1 tsp dried thyme
1 cup diced onion
1 cup diced celery
1 cup diced carrot
Juice of a lemon
8 slices fresh lemon- after you juice the lemon slice it to lay on top of fish
In a sautee pan with a cover put in the butter on a low to med heat. Now the onions and cook for about 4 minutes. Then the celery, carrot, salt, pepper and thyme. Cook for 3-4 minutes longer. Now add the stock, wine, lemon juice. Mix this around till it comes to a boil. Let it boil for a minute or two, to cook off the alcohol. Then add the fish, skin down and place the lemon slices on top. Cover and cook at a simmer for 8-10 minutes. This depends on how well you want it cooked. You can test it with a fork after 8 minutes to see if the fish flakes. If it does it is done. You can use the pouching liquid and veggies as a sauce over the fish and rice.
Serve with a side of your favorite rice dish or Couscous.
*
Cajun Seasonig
Next I have a Cajun spice mix you can make at home. This can be used on any meat, poultry, rice dish, or fish. Seal it in an old spice jar and it will last for a couple months. You can use this as a rub on meats.
4 tbs paparika, Hungarian is what I use
2 tbs granulated garlic
2 tbs granulated onion
1 tsp salt
1 tsp black peper
1 tsp white pepper
1 tsp cayanne pepper, depending on heat use more or less
1/2 tsp dried oragano
1/2 tsp dried thyme
This mix is light on the salt. So when you use always taste the finished item to check for seasoning of salt and pepper.
*
Pasta Primavera
2 tbs butter + more
2 tbs flour
1 1/2 cups parmasian cheese
salt and pepper to taste
1/2 tsp white pepper
1/8 tsp ground nutmeg
1 small shallot chopped
1/2 cup white wine or chicken broth
2 cups 1/2 &1/2 cream
1 Red bell pepper julienned
8 oz sliced mushrooms
8 oz broccoli florets
12 oz fresh baby spinach
1 lb penne pasta
Bring 4 to 6 quarts of unsalted water to a rolling boil. When the water boils put 3 tbs of salt in the water.
While you are waiting for the water to boil place the butter in a large fry pan. When butter is melting put the shallot, broccoli, mushrooms, peppers, in the pan . You may need to add some more butter the mushrooms will suck it up like a sponge. Cook on medium heat for 6-8 minutes. Now add the flour stirring continuously then 1 tsp salt, 1/2 tsp white pepper and the nutmeg. Keep stirring about 5 minutes. You need to cook the flour a bit or the sauce will taste like flour.
This would be a good time to put the pasta in the boiling water and cook to box directions.
Now with a spoon at the ready stir in the wine or broth. The sauce will thicken, keep stirring and add the cream. Keep stirring.
The sauce will continue to thicken until it boils. When it starts to boil lower heat to a simmer. Add the cheese.
At this point if it seems to thick add 1/4 cup of milk to thin. Then you will need to bring back to a boil.
Just before you are ready to add pasta add the spinach to the sauce and let it wilt, approx. 2-3 minutes. At this point taste for seasoning. Add salt and black pepper as needed.
Keep sauce on simmer till pasta is done. Drain pasta and add pasta and sauce to a serving bowl. Mix and serve.
Some good Italian bread, garlic bread is real good with this dish, and perhaps your favorite salad.
Bon appetit
*
Here is one that will get you to love your veggies. You really need to try this. Did you watch the movie "Ratatouille"? Well this is the dish the little mouse chef was named after. If you want you can serve this with your favorite rice dish. You can place the Ratatouille over the rice or along side. You will also want some Italian bread.
Ratatouille
1 cup olive oil
1 large onion course chopped
1 Eggplant (peeled) cubed 1/2 inch
1 green bell pepper course chop
1 red bell pepper course chop
1 zucchini 1/4'ed and sliced
1 yellow squash 1/4'ed and sliced
8 oz sliced mushroom
4 cloves garlic diced small
3 Roma tomato's chopped
salt and pepper to taste
1 cup Parmesan cheese
1 tsp dried thyme
1/4 cup fresh Italian parsley
8 leaves fresh basil ripped into pieces
2 tbs tomato paste
1 cup vegetable stock
Have all the veggies chopped, cut or diced and ready to go. In a dutch oven or saute pan heat the olive oil on medium heat. Place the onions in the warming oil. Cook them while stirring for about 5 minutes. They should start to get soft not brown.
Now put the garlic in the pot. Cook and stir 3-4 minutes.
Now the tomato paste and the thyme, salt and pepper and stir in completely. Cook about 3-4 minutes.
Now add vegetable stock, and all remaining veggies and stir to mix well. Stir in 1/2 of the Parmesan cheese. Keep cooking on medium heat for about 30-40 minutes. The veggies will absorb the flavors and juices of the eggplant.
When the eggplant looks real loose, mushy, turn off the heat. Taste for seasoning add salt and pepper as needed, and it should need it. Add the remaining cheese, parsley and basil.
Stir and serve.
This can also be eaten at room temp. with some good Italian bread.
Creole Black Eyed Peas
1/2 lb bacon chopped
1/4 cup olive oil
2 smoked ham hocks
1 lb Andouille Sausage ( cut each sausage into 4 long strips then large dice)
1 green bell pepper diced
1 large onion diced
2 celery stalks diced
2tbs chopped garlic
1 14 oz can green chilies
1 14.5 oz can roasted diced tomato's (Hunt's roasted diced tomato's)
1 lb dried black eyed peas (rinsed)
2 quarts low sodium chicken broth
2 cups water
2 cups cooked rice
Spice pack
2 tsp garlic granulated
2tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
pinch cayenne pepper (optional) depends on the spice level you like
1/4 tsp thyme dried
2 bay leaf
1/4 tsp oregano
mix together in a small bowl
In a large dutch oven heated over medium heat render bacon until crisp. Remove bacon and place on a dish. To go into the pot later
Now brown sausage in the bacon fat and set aside.
Add the olive oil and onions and saute 3-4 minutes. Then add 1/2 of the seasoning, beans, hocks, pork chops, and chicken broth. Bring this to a boil then reduce to a simmer, covered for 1-1 1/2 hours. Stir frequently. Add water as necessary to maintain the consistency you want. Until beans are tender.
At this point check seasoning . If needed add remaining seasoning pack.
Now remove ham hocks and let cool. When cool to the touch strip meat from the bone and place in pot w/ bell pepper, celery, tomato's',chilies, reserved bacon, sausage and simmer another 25-30 minutes. When done season to taste ( if necessary) with salt and pepper. Remove bay leaf.
Ladle into a bowl. Place a scoop of rice on top. Break some crusty Italian bread ( buy from DaVinci's across the street) you wont regret it. (They are not open on Sunday so get it on Saturday. It will still be good.) Serve with your favorite greens.
Bon Appetito
*
Now you must be careful. You will be working with boiling water. Be sure an adult is with you in case you need help with the pot.
You need to be careful with the knife if you are dicing the veggies. Best to let mom or dad help. It will make them feel like they are helping you!!!
Jambalaya Pasta
Ingredients
- 1 pound andouille sausage, diced
-
4 skinless, boneless chicken breast halves - cut into strips,seasoned w/creole seasoning
-
Creole seasoning ( used throughout) season to taste) Emril's is good
-
4 tablespoons butter
-
1/4 cup flour
-
2 celery stalks diced
Directions
- Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the butter, mushrooms, onion, green pepper and red pepper, flour. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes. Stir frequently.
- Stir in the chicken broth and milk stir as you pour as not to get lumpy sauce, 1 tablespoon of creole seasoning, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Cook, stirring gently, until the sauce returns to a boil. Lower heat to a simmer till pasta is ready. Before serving over pasta take one last taste test to see if any seasoning is needed. Serve hot over cooked pasta.
-
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain. Place pasta in a bowl and pour sauce over .
-
Enjoy
Serve with Italian bread.
Lasagna Rolls
Sauce Béchamel
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce ( favorite store bought)
- 1 cup shredded mozzarella (about 4 ounces)
To make the white sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. meanwhile, heat the remaining Marinara sauce and serve alongside.
Serve with warmed Italian bread and steamed green beans.
Steamed Green Beans
1 lb fresh green beans
Salt and pepper to taste
Parmesan cheese
Steam beans for 3-5 min. Place in a dish. Season with salt ,pepper and cheese. Serve.
Now serve a delicious meal. Bon Appetit
Next is a recipe your mom or the adult cook may want to make for you.
Chicken Picatta
This recipe will show how easy it is to cook Italian.
4 skinless and boneless chicken breasts, butterflied and then cut in half or (pounded till the chicken is the same thickness all around. About 3/4 inch thick. I prefer this way)
Sea
salt
and freshly ground black pepper
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Mashed Potatoes
1 large Idaho baking potato per person cut into chunks
2 tablespoon salt
1 cup milk
8 oz fat free sour cream
2 Tablespoon dried parsley
4 Tablespoon butter
salt and pepper to taste
Place potatoes and 2 tablespoons salt into a pot of cold water. Bring to a boil then lower heat to a light boil and cook till fork easily enters potato (approx 12 minutes).
When potatoes are done remove from water, place in bowl add remaining ingredients and mash away. Be sure to check for proper salt and pepper add if necessary.
Your favorite green salad and dressing
Sorry about selecting mashed potato again, but I really like them served with this recipe.
Chef's Sausage Stratta
6 biscuits (homemade are great, Bojangle's is easy and just as good) day old is best
10 eggs mixed well
Salt and pepper to taste
1/2 tsp. white pepper
1/8 tsp. cayenne pepper
1/4 tsp thyme
1 cup 1/2 &1/2 cream
maple syrup
2 lbs (Jimmy Deans Maple sausage) cooked and strained
1 small sweet green pepper diced
1 small sweet red pepper diced
1 small sweet yellow pepper diced
1 stick butter ( this is not a healthiest dish , so yes you will need butter)
3 cups shredded cheese ( your choice. Cheddar, jack,Colby....)
Preheat oven to350 degrees if you are cooking now. If you let dish set over night wait.
Butter a 13 by 9 baking dish. Chunk the biscuits up and place into the baking dish. Drizzle them with maple syrup. Just a drizzle not a lot.
Mix eggs, spices, and 1/2 &1/2 in a large bowl. Let this set while you prepare the rest.
Cook the sausage. Remove to a plate to cool.
With the remainder of butter place in a saute pan with the peppers. Add salt and pepper and cook for approx. 5 minutes. Set them aside and let them cool a bit.
Now on top of the biscuit and syrup place the sausage, then the peppers, the whisk the eggs one last time and ( this part you are going to question. But you want to be sure your egg mixture is spiced enough. Stick a clean finger into it and taste and see if spices as needed) spread the eggs over the whole baking dish.
Now the hard part. Let this set at least 1 hour, the longer the better. It gets all those flavor's to blend. ( I let mine set overnight)
If you let it set over night, take it out of the refg. 1 hour before you place in preheated oven.
Heat uncovered 45 minutes, all ovens are different so take a peek every 15 minutes or so.
It should be firming up and browning a little.Now cover with cheese and return to oven for another 15 minutes or until cheese is melted.
Let it set for 5-10 minutes and cut to size and enjoy.
Have fun with this dish. You add what ever vegges you want. You can use cooked hash browns in there. Spice it up.
Enjoy Dave
