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Showing posts from July, 2020

Spanish Delight

A tex-mex casserole that’s sure to be a family favorite. Full of vegetables and warm flavors. Ingredients 1lb Ground Beef, Seasoned, Drained 1 Lg White Onion, Diced 1 Can Whole Kernel Corn, Drained 1 Bell Pepper, Diced 1 28oz Can Tomato Sauce Various seasonings Worcestchire Sauce, Garlic Powder, Onion Powder, Cumin, Salt &Pepper, etc… 1T Chili Powder 1C Chopped Flat Parsley, or 2T dried Parsley 1 Package Wide Egg Noodles 4C Cheddar Cheese, Shredded Steps In a large heavy bottomed pot, begin browning ground beef and seasoning as desired. Using a slotted spoon, remove the beef from the pan. Over a high heat, cook onions and bell peppers until translucent. As onions and peppers start to cook, coat in chili powder. Add corn and tomato sauce. Bring to a boil, and reduce to a simmer. In a stock pot, boil several quarts of heavily salted water. And cook egg noodles until al dente. Drain well. Note: It is important to not over cook, as these will be baked below. C

Caesar Salad Dressing

A classic dressing with a strong flavor profile. Pairs well with seasoned chicken breasts. Ingredients 1T Anchovies paste, or 4 Anchovy Filets, rinsed 2T Dijon Mustard 2T Lemon juice 2 Garlic cloves, minced Worcestershire Sauce S&P Olive Oil or other neutral oil 1/4C Grated Parmesan Steps In largest available bowl, combine Anchovies, lemon juice, mustard, garlic and 4 dashes Worcestershire sauce. Optionally, grind garlic and anchovy into a paste using the back of a large spoon before adding other ingredients. While whisking violently, begin streaming oil into the bowl. With time, the sauce will become a slightly viscous and mayonnaise like quality. There should be no oil droplets unemulsified. Once the desired consistency has been reached, add Parmesan, salt and pepper to taste. Serve with sautéed cubed chicken, romaine hearts, and fresh croutons.

Leek and Asparagus Risotto

A healthy and filling dish for a quick weeknight meal. Pair with a savory lean chicken breast for a heavier delight.   Ingredients 1.5C Arborio Rice 6C Low-Sodium Chicken Broth 1C Chardonay or other citrusy white wine (DO NOT USE COOKING WINE) 1 Leek, sliced into half-moons, washed 1 Asparagus bunch, about 15 Spears, quartered Lemon Zest, to taste 2 Chicken breast, butterflied, pounded to an even width (optional) Steps In a saute pan, heat a Tbsp of neutral oil or animal fat over a medium high heat. When shimmering, add asparagus, tossing often. Salt liberally. When seared, place in a bowl in a warm (<200 F ) oven. Meanwhile, in a high walled skillet over medium high heat bring a Tbsp of neutral oil or chicken schmaltz to a shimmer. Cook Leeks until translucent, taking care not to caramelize. Add rice, stirring frequently for 2-3 minutes. Rice may take a slight golden hue. Add wine, stir until the alcohol smell has dissipated. (If using chicken, placed t