Lala's Macaroni Salad

Ingredients:

• 1 pound elbow or ditalini pasta
• 1 1/4 cups of mayonnaise
• 1/3 cup red wine vinegar
• 1/8 cup sugar
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• Salt & Pepper to taste
• 2-3 plum tomatoes seeded & diced
• 1-2 celery stalks diced
• 1/2 red onion finely diced
• 1/2 orange bell pepper diced
• 3/4 English cucumber seeded & diced

Directions:

• Cook the pasta two minutes less than package directions
• In a large bowl whisk together the mayo, vinegar & all the dried herbs
• Add all the veggies to the large bowl with the wet ingredients 
• Drain the pasta and let cool to room temperature before adding to the bowl

Baby Back Ribs

The Rub

• 1 T brown sugar
• 1.5 t table salt
• 1/2 t black pepper
• 1/2 t cumin 
• 1/2 t powdered garlic
• 1/2 t coriander
• 1 T paprika
• There will be extra, save it for then next time.

The Marinade

• 1/4 cup Mojo (shake the bottle first)
• 1 T EVOO
• 1 Bay leaf

The Directions

Take about 1.5 t of the rub and sprinkle and then rub it over the meaty side of a half rack of baby back ribs (about 2.5 lbs) then take about 1/4 of the rub and do the same thing on the boney side.

In a gallon size zip lock bag put the 1/2 rack and then add the marinade in the refrigerator over night, or the very least 2 hours.  Then take it out and let come to room temperature.  Preheat the oven to 275 degrees.  

Add the ribs with all the marinade in the zip lock to a disposable aluminum roasting pan. Cover and cook for about two and a half hours until fork tender.  Then take it out of the oven and then apply your favorite BBQ sauce and just use your judgement as to how you would like them. 

Then turn the oven up to 350 and cook for another 45 minutes.

Spinach Lasagne

Ingredients

12 lasagne noodles (Not no boil)

1/8 cup of EVOO

2 garlic cloves, minced

1/3 large yellow onion, finely diced

9 oz frozen spinach (partially defrosted)

1 lb part skim ricotta cheese

3/4 cup fresh grated pecorino romano

4 cups shredded part skim mozzarella

Pinch of nutmeg

Pinch of cayenne

1 extra large egg

4 cups of tomato sauce

Directions

Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.

Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.

In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.

Preheat oven to 350 degrees F.

Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.

Bake uncovered for 45 minutes and then let stand 10 minutes.

Chinese Slow Cooked Pork Shoulder

Ingredients

5 lb pork shoulder

1 tablespoon Chinese five spice powder

1 teaspoon sea salt

4 cups reduced sodium chicken stock

1.5 cups low sodium soy sauce

2 tablespoons sesame oil

1/3 cup brown sugar

1/2 teaspoon crushed red pepper flakes

4 scallions, ust into 1'' pieces

1 garlic head cut in half

1 piece (2'') of ginger unpeeled cut into slivers

8 shitake mushrooms

Directions

Rub the meat all over with the Chinese five spice and the salt. In a large slow cooker combine the chicken stock, soy sauce, sesame oil and red pepper and mix thoroughly. Add the scallions, garlic, ginger, mushrooms and the pork. Cover and cook on the high setting for 4 hours. Then set the cooker to Low for an additional 2 hours.

Sweet Sara Baked Ziti

Ingredients

1 lb ziti

2.5 cups of Classico tomato sauce

1 cup frozen spinach, thawed and drained

1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced

3/4 cup fresh grated parmesan, divided

1/4 teaspoon red pepper flakes

Directions

Preheat oven to 400 degrees.

Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.

In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta.

Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.

Asian Grilled Salmon

Ingredients

3 salmon fillets

2 tablespoons dijon mustard

1 tablespoons coarse ground mustard

4 tablespoons low sodium soy sauce

7 tablespoons EVOO

3 garlic cloves minced

Toasted sesame seeds and parsley for garnish

Directions

Whisk together the mustards, soy sauce, EVOO and garlic in a medium sized bowl (big enough to fit the fillets in comfortably). Reserve 3 tablespoons in a small bowl. Put the salmon in the remaining mustard soy sauce mixture for 10-15 minutes.

On a hot grill cook the salmon 4 minutes on each side. Transfer the fish to a serving platter. Drizzle the remaining mustard mixture over the salmon and sprinkle with the sesame seeds and parsley.

Veal Piccata

Ingredients

1 lb spaghetti

2 tablespoons EVOO

1 cup all purpose flour

S&P

4 eggs, beaten

1 teaspoon hot sauce

4 veal cutlets

1 cup white wine

1 lemon, juiced

2 tablespoons capers

4 tablespoons unsalted butter

2 tablespoons chopped fresh flat leaf parsley

Fresh grated parmesan for garnish

Directions

Bring a large pot of water with a splash of EVOO to a boil. Add spaghetti and cook according to package directions.

Set a large saute pan over medium high heat and add 2 tablespoons of EVOO. In a shallow bowl combine the flour and the S&P to taste. Lightly coat cutlets in the flour. Combine the eggs and hot sauce in another bowl. Dip the cutlets in the egg mixture and then place directly into the hot saute pan. Cook about 2 minutes on each side until golden. Set veal aside on a plate and tent with aluminum. Deglaze the pan with the wine and reduce by half. Add the lemon juice, capers and 1 tablespoon of parsley. Then add 2 tablespoons of butter thicken the sauce. Taste and season with additional S&P.

Toss the pasta with the remaining butter and season with salt and parmesan.

Serve the pasta on plates topped with the veal. Drizzle with caper/lemon/butter sauce and garnish with the remaining parsley.

Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.

French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.

Broccoli Cheddar Soup

Ingredients

1 stick of unsalted butter

1 1/2 lbs fresh broccoli cut into florets

1 medium yellow onion, chopped

1 carrot, chopped

S&P

4 tablespoons flour

6 cups low sodium chicken stock

1 cup heavy cream

2 cups grated cheddar cheese

Directions

Melt the butter in a large pot over medium high heat. Add broccoli, onion, carrot, and S&P and cook for 10 minutes. Add the flour and cook for another few minutes until the flour turns a blonde color. Add the stock and bring to a boil. Simmer uncovered for 20 minutes. Pour in the cream and the cheddar. Puree the soup with an immersion blender.

Potato Soup with Shrimp

I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....

Ingredients

4 tablespoons unsalted butter

1 small red onion, chopped

1 large carrot, chopped

2 tablespoons flour

10 red potatoes, peeled and cubed

2 cups 2% milk

1 cup chicken stock

1 cup heavy cream

1 tablespoon salt

1/4 teaspoon fresh cracked pepper

1 lb cooked shrimp (no tail)

Finely chopped dill and grated cheddar for topping

Directions

In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color.

Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.

Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.

Ravioli alla Vodka

Ingredients

1 lb pasta

48 oz tomato sauce

1/2 cup vodka

1/3 cup heavy cream

1/3 cup freshly grated Parmesan

Directions

Combine all (but the pasta) into a medium pot and cook on medium heat for 30 minutes. For the tomato sauce, I cheated and used a jar of Classico.

Cook the pasta to package directions in a large pot, drain well and put back in the pot and add the sauce. Stir to combine. For the pasta I used packaged ravioli, but you can use penne or any other large-ish sized pasta.

Penne Carbonara

Ingredients

1/2 lb pancetta, diced into 1/4'' cubes

S&P

6 eggs - room temperature

1/2 cup heavy cream - room temp

1 1/4 cup fresh grated parmesan

1 lb mezze penne

3 tablespoons chopped fresh parsley

Directions

Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.

Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.

Pork & Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 garlic cloves, minced

1'' ginger, minced

2 tablespoons cilantro, finely chopped

Ingredients

2 boneless pork chops, each cut in half making a total of 4

1 lb whole wheat fettuccine

1 tablespoon sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper, diced

1'' ginger, minced

3 garlic cloves, minced

1 teaspoon chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 teaspoon black sesame seeds for garnish

1 teaspoon regular toasted sesame seeds for garnish

Directions

Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.

Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.

While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.

Chicken Marsala

Ingredients

3 skinless, boneless chicken breasts (about 1.5 lbs)

1 cup flour

S&P

1/4 cup EVOO

4 oz sliced up ham

8 oz baby bella mushrooms, quartered

1 small shallots, sliced

1 medium summer squash, cut into 1/2'' cubes

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons unsalted butter

1/8 cup finely chopped parsley, plus more for garnish

Directions

Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.

Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover.

Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.

Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.

Stuffed Portobello Mushrooms

Ingredients

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)

3 tablespoons plus 2 teaspoons EVOO, plus more for drizzling

12 oz hot Italian sausages

12 oz sweet Italian sausages

1/2 cup diced onion

1/4 cup diced yellow or orange bell pepper

1/4 cup diced celery

2 teaspoons minced garlic

1/2 cup bread crumbs

1/2 grated Parmesan

1/4 cup fresh parsley finely chopped, plus more for garnish

Directions

Rub the mushrooms with 2 teaspoons of EVOO.

Cook the sausage (squeeze it out of the casings) in a large skillet until browned, 4 minutes. Add the onion, pepper, celery and mushrooms stems. Cook while stirring for 3 minutes. Add the garlic and stir to combine for an additional minute. Remove from heat.

Put the sausage and veggie mix into a food processor. Add 1/4 cup of bread crumbs, 1/4 cup Parmesan, 1/4 cup parsley and 3 tablespoons of EVOO. Pulse in the processor until all is combined, about 30 seconds.

Divide the filling among the mushrooms caps. Put them on a baking sheet. Mix together the remaining 1/4 cups of bread crumbs and Parmesan. Sprinkle the mixture over the mushrooms. Bake for 18 minutes at 400 degrees. Garnish with the remaining parsley.

Salmon Stir Fry

Ingredients

1/3 cup Teriaki sauce

3 teaspoons sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 pound salmon cut into 1'' cubes

2 tablespoons vegetable oil

1o oz white button mushrooms, sliced

1 head of broccoli, cut into florets

1 teaspoon toasted sesame seeds

1 teaspoon black sesame seeds

Directions

In a medium mixing bowl combine the Teriaki, sesame oil, ginger and garlic. Whisk thoroughly to combine and then add the salmon to marinade for 10 minutes.

Bring a pot of water with a splash of EVOO to a boil and drop the broccoli. Bring back to a boil and cook for 1 minute. Drain and cover.

Heat vegetable oil on high in a wok. Add the mushrooms (I used white button because that's what I had in the fridge...but shitake would be great) and stir for 2 minutes. Then add the salmon and cook for another 2 minutes. Then add the covered broccoli with remaining salmon marinade. Cook for another 1-2 minutes. Serve immediately over rice.

Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.

Potato Salad

Ingredients

3 pounds assorted new potatoes

2 eggs hard boiled, diced

1 cup light mayonnaise

1/4 cup buttermilk

2 tablespoons dijon mustard

2 tablespoons whole gain mustard

1/2 cup chopped fresh dill

1 teaspoon salt

1 teaspoon pepper

1/2 cup celery, diced

1/2 cup red onion, diced

Directions

Half and quater the potatoes and place in a large pot of cold water. Salt the water generously. Bring to a boil for 12 minutes. Drain into a colander and cover with a kitchen towel to steam for 15 minutes.

While potatoes cook, in a large bowl whisk together the mayonnaise, buttermilk, mustards, dill and teaspoon of salt and pepper. Add the onoins, celery, diced egg and cooled potatoes. Fold together carefully until all is mixed and refrigerate.