3 tablespoons olive oil
2 thick New York strip steaks (about 2 pounds total)
4 garlic cloves
1 small onion sliced
1 pound dried fettuccine
1 stick of butter
2 shallots, minced
1.5 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup shredded Parmigiano-Reggiano
• Preheat oven to 425
• Heat the oil in a large skillet over medium-high heat until the oil shimmers. Meanwhile, lay the steaks flat on a cutting board; use a sharp smooth knife to cut them in half horizontally to create 4 steaks of equal size. Season with salt and pepper to taste.
• Peel and mince the garlic, then slice the onion. Place the steaks, onion and garlic in the skillet and cook for about 3 minutes on each side, until the meat is deeply browned. Discard the garlic and onion. Place all 4 steaks in a baking pan and bake in the oven for10-20 minutes, depending on your desired doneness.
• While the steak is in the oven, Cook the fettuccine in a pot of rapidly boiling salted water until al dente.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5-10 minutes. Season with salt and pepper to taste. Remove from the heat.
• Drain the pasta then return to pot. Add in the sauce and the grated cheese. Mix thoroughly. Top with shredded cheese and steak.
***If you would like vegetables added to this dish, feel free to sauté some spinach in butter and add it to the pasta, sauce and grated cheese mixture.
Stewed oxtail with butter beans – about this recipe
3 lbs oxtail
1-2 cups Flour
2 tablespoons olive oil
4 slices of bacon
1 large onion, chopped
2 cans of butter beans
salt/black pepper/cayenne pepper to taste
- Rinse off oxtails and season with salt, black pepper, and cayenne pepper
- Put flour in a bowl and dredge the oxtail pieces, knocking off any excess flour
- Heat the oil in a dutch oven and brown the oxtail pieces on both sides, doing a few at a time so the pan stay nice and hot
- Add the bacon, and onions to the pan and sauté for 3 minutes
- Add the oxtail
- Cover the oxtail with water and bring to a boil. Cover the pot and turn the heat down to low, simmering for 3 hours
- After 3 hours taste your liquid; season to taste with salt and pepper
- Add the butter beans and simmer for another 15 minutes
*Note* If you would like flavorful rice to go with your stew, add more water than needed to the stew when filling the pot to boil, atleast 2 cups more. When the stew is done cooking and before you add the butter beans, use the liquid from your stew to cook the rice in. This makes for very yummy rice!
Monday I had the taste for Chicken Salad, but had never made one before. So I thought back to the best chicken salad I had ever had. It was made by my Aunt Elaine. I knew it contained cranberries, mayo, and the obvious, chicken, but figured I would just have to wing the rest. What I came up with was so yummy that hubby had eaten half of it by the next day! Hope you like it.
1 cooked rotisserie chicken, cubed
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1/2 cups dried cranberries
1/2 cup dried cherries
1 cup chopped celery
1 onion, chopped
ground black pepper to taste
- In a medium bowl, mix together mayonnaise with paprika, poultry seasoning, garlic powder, cayenne pepper and seasoned salt.
- Mix in dried cranberries, cherries, celery, and onion.
- Add chopped chicken, and mix well. Season with black pepper to taste.
About 3 years ago I was working a company event when my boss and co-worker got on the subject of something that sounded like lemon jello. As I kept eavesdropping, and they kept being secretive, I learned that it was some kind of drink they enjoyed in the summer time and that my co-workers husband was coming by to bring them some. Umm, I like summer time drinks. Sign me up for that! So he did. I learned it was limoncello that he made, and through learning his recipe, I really appreciated the work that went into it. I hope you enjoy making it this summer as well.
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.
- Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
1lb jimmy dean sage sausage
3 tomatoes, chopped
2 green chiles, chopped
1 onion, chopped
2 garlic cloves, chopped
2 8oz packages of cream cheese
2tblsp of butter
- Melt the butter over medium-low heat in a dutch oven; add garlic cloves and onion. Saute for two minutes.
- Add sausage black pepper and cayenne pepper and cook until browned
- Add tomatoes, chiles and cream cheese. Turn heat up to medium – high. Stir ingredients and cook until piping hot.
1 pound ground beef
ground black pepper
1 small chopped onion
1 bell pepper, chopped
1 egg, lightly beaten
1 tomato, chopped
1/2 cup breadcrumbs
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a loaf baking pan.
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
In Honor of St. Patricks Day and all of my fellow Irishmen, I give you the (non)traditional Corned Beef and Cabbage
4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef
- Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside.
- Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat.
- Add about 1/3 cup water, and salt and pepper, to taste.
- Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.
- Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness.