Bea's CHIPOTLE AND TEQUILA BRAISED BEEF SHORT RIBS

Serves 4-6

Ingredients:
8-10 pieces of 3-inch long beef short ribs
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp ground coriander
2 tbsp olive oil
1 onion chopped
1 cup of carrots chopped
6 (I use way more) garlic cloves, chopped
2-3 tbsp tomato paste
2-4 chipotle in Adobo, plus one tbsp of sauce (depending on how smokey/spicy you like it)
1/4 cup of tequila (I prefer gold tequila)
1 14 oz. can low-salt beef broth with 2 cups of water
2 cans diced tomatoes, drained
2 bay leafs
Salt and Pepper to taste
1/4 cup or more of fresh chopped cilantro
Lime wedges, to squeeze and garnish

Directions:
1.  Combine spices then divide the mixture in half.  Sprinkle half of the spice mixture all over short ribs. Cover ribs and chill for 1 -24 hours.
2.  Preheat oven to 350.  Heat olive oil in large pot over med-high heat.  In batches brown and sear all sides of ribs and transfer to plate.  Reduce heat to medium and add more olive oil if needed and onion, carrots, garlic and reserved spice mixture to the pot.  Cook until onion and carrots are soft, stirring occasionally, about 5 minutes.
3.  Add tomato paste, chipotle and Adobo sauce to pot and stir frequently, allowing the tomato paste to caramelize a bit, roughly 5 minutes.
4.  Deglaze pot with tequila scraping up browned bits from bottom of the pan, let cook for about a minute, then add beef broth/ water and bring to a boil.  Reduce to a simmer, add drained tomatoos and bay leafs, return the ribs to the pot, meat side down.  Cover and cook in the oven until ribs are fork tender, about 3 hours.  Every hour, rotate the ribs in the pot so they cook evenly.
5.  When the ribs are fork tender/falling of the bone, remove pot from oven and remove lid.  Spoon off the fat floating on the surface.  Place pot over medium-low heat and simmer uncovered until sauce coats spoon and has thickened a bit, about 10-15 minutes.  Season with salt and pepper to taste if needed.
6.  Serve over mashed potatoes or alone, spoon sauce on top and sprinkle with cilantro and serve with lime wedges (VERY important to squeeze the lime juice on top of the meat, it makes such a difference!)

AJ's Stuffed Shells-Miami Style!

Ingredients
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Directions
1.     In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2.     Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3.     Preheat oven to 350 degrees F (175 degrees C).
4.     Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5.     Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6.     Top with sour cream and onions; serve.

Maria's Greek Meatloaf

-2 pounds ground beef
-4 eggs
-2 medium onions (finely chopped)
-1 clove garlic (finely chopped)
-1 Tbsp salt
-1 teaspoon pepper
-1/4 teaspoon ground cinnamon
-1/4 teaspoon allspice
-1/2 teaspoon nutmeg
-1 Tbsp dry mint or 1/4 cup fresh mint
-1/4 cup lemon juice
-1/4 cup oil
-3 cups water (don't want it to runny so depending on how much you make, you might not use all 3 cups...less is better sometimes)
-3 cups bread crumbs
Mix everything together, and split into equal loafs, use as much as you want and save the rest for another time and freeze it.  Put some oil in the pan so the meat doesn't stick (not too much), place the meatloaf on it, drizzle some oil, salt, and pepper on the meatloaf.  Put in oven at 400F for about 30 minutes to an hour (depends the size of the meatloaf) You can tell by the color when it's done. Enjoy!

April's Coleslaw

Ingredients

• 1 (16 ounce) package shredded coleslaw mix
• 2 cups craisins
• chopped walnuts
• blue cheese crumbles
• farmer boy greek dressing (to taste)

Mix together in a bowl! perfect for splash bash or BBQ!!!!!

southwest chili casserole

1 lb	lean ground beef
	1	onion (chopped)
	2-3 tsp	chili powder
	16 oz	diced tomatoes (drained)
	4 oz	green chilies (chopped green chilies drained)
	17 oz	corn (drained)
	2	flour tortillas (8-inch)
	4 oz	cheddar cheese (grated or shreds 1 cup)

Preheat oven to 375.
2	Lightly grease 1 1/2 qt round casserole dish.
3	In large skillet, brown beef and onion 6-7 minutes.
4	drain fat.
5	Stir in chili powder and cook 1 more minute.
6	Add tomatoes, chilies and corn, bringing to a boil.
7	Remove pan from heat.
8	Line bottom of casserole with 1 tortilla.
9	Spoon 1/4 of the meat over it, then 1/4 of the cheese over the meat.
10	Repeat, ending with the meat, reserve the last cheese.
11	Cover casserole and bake until bubbly and hot 20-25 minutes.
12	Remove cover and top with remaining cheese.
13	Continue baking about 2 minutes until cheese is melted.
14	Garnish with fresh cilantro if desired and cut into wedges to serve.

Aunt Liz's Hazelnut Icing for Chocolate Fudge Cake

You must have this icing with the Betty Crocker Super Moist Chocolate Fudge cake mix.  It's so wonderful.


Ingredients:
1 cup confectioners' sugar
1 cup Nutella (I used almost all of the 13 oz container)
5 Tablespoons unsalted butter, room temp.
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
1.  Cream the butter until smooth with no lumps.
2.  Add confectioners sugar and cream the butter and sugar together.
3.  Add vanilla and salt.  Mix for 20 seconds.
4.  Add 1/2 cup Nutella and the heavy cream.  Mix.
5.  Add the remaining 1/2 cup Nutella and mix.
6.  Beat until the consistency is even and thickens like icing. 

Once your cake is cooled you can ice and enjoy.

Grilled Portobella Burgers & Onion Rings

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 teaspoons honey mustard
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 4 large portobello mushroom caps
• 1 red bell pepper, cut into 4 wedges
• Cooking spray
• 4 (1/2-inch-thick) slices onion
• 8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons prepared mustard
• 4 (1 1/2-ounce) hamburger buns
• 4 Bibb lettuce leaves
• 8 sandwich-cut bread-and-butter pickles

Preparation

• Prepare grill.
• Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
• Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
• Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.

Orange Chipotle Chicken over Cilantro Rice

Ingredients

1 tsp chili powder
1/2 tsp ground cumin
Salt/Pepper
1 tsp Olive Oil
1 lb chicken breast, pounded to a 1/2 inch thick
1/3 cup orange juice
2 tbsp maple syrup
1 tbsp chopped chipotle peppers in adobo (available in the Hispanic aisle)
1 tsp orange zest
2 cups cooked brown rice (I used Uncle Bens microwavable pouches)
1/4 cup cilantro


Directions

Heat oil in a non stick skillet over medium high. Pound chicken to a 1/2 inch thick, mix chili powder, cumin and salt and season both sides of chicken. Cook chicken 3 minutes per side, remove from pan.

Add orange juice and maple syrup to skillet, cook and reduce for about 1 minute. Add chopped chipotles in adobo sauce, the orange zest and place chicken back in pan, cook for another minute.

Combine cooked rice with the cilantro, a little bit of the adobo sauce and orange pieces. Serve chicken with the rest and the pan sauce.

Sirloin & Peppery Tomato Reduction

Ingredients

• 1 tsp Red Chile Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Spices, Ground Black Pepper
• 1/2 tsp Sea Salt
• 16 oz Boneless Sirloin Steak
• 1 medium Zucchini (raw)
• 1 medium Yellow Squash (aldi)
• 1/2 medium Yellow Onion
• 1/2 cup Tomatoes Diced
• 4 oz Water
• 1 tsp Balsamic Vinegar
• 1/8 tsp Red Pepper Flakes
• 4 tsp Extra Virgin Olive Oil

Directions

1. In a small bowl combine chile powder, garlic powder, onion powder, black pepper and 1/4 tsp sea salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 mins.

2. Heat 1 tsp oil in large nonstick skillet on medium-high heat, tilting skillet to lightly coat bottom. Add zucchini, squash and onion and cook for 3-4 mins. or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl and cover to keep warm.

3. Heat 1 tsp oil in same skillet on medium-high, tilting skillet to coat bottom lightly. Cook steak for 4 mins. per side or to desired doneness.

4. Meanwhile, prepare sauce: In a bowl combine diced tomato, water, worcestershire, balsamic vinegar, and red pepper flakes.

5. Remove skillet from heat and place steak on a cutting board. Return skillet to medium-high heat. Add sauce mixture to pan. Bring to a boil and cook for 3-4 mins or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp olive oil and serve over steak, with squash onion stir fry on the side.

Grilled Pork Tenderloin with Spiced Apple Compote

Sweet and Sour Marinade (below)
1 1/4 pounds pork tenderloin
Spiced Apple Compote (below)

Prepare Sweet and Sour Marinade. Place pork in shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Refrigerate about 1 hour.
Meanwhile, prepare Spiced Apple Compote; keep warm.
Grease grill rack. Grill pork uncovered 4 to 6 inches from medium-hot coals about 4 minutes or until seared. Turn pork; brush with marinade. Tent pork with aluminum foil. Cover and grill about 5 minutes or until instant- read thermometer reads 160 degrees. Remove pork from grill. Cover and let stand 5 minutes.
To serve, slice pork into medallions. Top each serving with about 2 tablespoons Spiced Apple Compote.

Sweet and Sour Marinade
(About 1 cup marinade)

1/2 cup apricot jam
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh gingerroot
1/4 teaspoon crushed red pepper

Heat all ingredients in small saucepan over low heat about 35 to 45 minutes; strain. Use as a marinade or glaze for grilling pork or chicken.

Spiced Apple Compote
(1 cup compote)

1 medium red onion, sliced
1 Granny Smith apple, peeled, cored and cut into wedges
1 tablespoon plus 1 1/2 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon Calvados, if desired

Lightly spray 2-quart saucepan with nonstick cooking spray. Heat saucepan over medium heat; add onion. Cook, frequently, about 10 minutes or until onion is brown and caramelized. Add remaining ingredients; reduce heat to low. Cover and simmer about 20 minutes or until apples are very tender.

Spice Cake

Ingredients

• 2 1/2 cups bleached all-purpose flour
• 1/4 cup cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
• 2 cups dark brown sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Sirloin Salad

Ingredients

• 1  tablespoon  chili powder
• 2  teaspoons  dried oregano
• 1  teaspoon  dried thyme
• 1/2  teaspoon  salt
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1/4  teaspoon  black pepper
• 1  pound  lean boneless sirloin steak, trimmed
• 8  cups  spring-blend salad greens
• 1 1/2  cups  red bell pepper strips
• 1  cup  vertically sliced red onion
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  red wine vinegar
• 1  teaspoon  olive oil
• 1  teaspoon  fresh lemon juice
• 1  (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.
While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak

Honey Mustard Pork Chops

Pork chops
2 tbsp. butter
2 cloves minced garlic
3 tbsp. honey mustard (or 2 1/2 tbsp. honey and 3/4 tbsp. Dijon mustard)
Tarragon to taste

Bake some pork chops in the oven at 325 degrees until almost cooked (to get rid of grease). Meanwhile, melt butter in frying pan. Add garlic and honey mustard. Add tarragon. Blend together. Add pork chops and saute until done (5 minutes).

Burger!!!!!!!!!!!!!

Ingredients:

• 8 slices bacon
• 3/4 cup thousand island dressing
• 1/4 cup finely chopped dill pickles
• 1/4 cup finely chopped red onion
• 1 to 2 jalapeño chiles, seeded and chopped
• 2 pounds ground beef chuck
• Salt
• 8 slices American cheese
• 4 deli rolls, split and toasted
• 2 cups shredded iceberg lettuce
• One 20-ounce bag frozen sweet potato fries, prepared according to package directions

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp; transfer to a plate to drain. In a small bowl, stir together the dressing, pickles, onion and jalapeños. Crumble in the bacon.
2. Preheat a grill or grill pan to medium-high heat. Form the ground beef into 4 patties and season with salt. Add the patties to the grill and cook, turning once, for about 10 minutes for medium-rare. During the last few minutes of cooking, top the burgers with 2 slices of cheese each.
3. Divide the burgers among the roll bottoms and spoon the dressing on top. Pile high with the lettuce and fries and cover with the roll tops.

Buffalo Chicken with Blue Cheese Salad

Ingredients

• 1  tablespoon  paprika
• 1 1/2  tablespoons  olive oil
• 2  tablespoons  hot sauce
• 6  (4-ounce) skinned, boned chicken breast halves
• 1  large carrot
• 1  celery stalk
• 3  cups  cubed red potato
• Cooking spray
• 6  cups  shredded romaine lettuce
• 2  cups  cherry tomato halves
• Blue Cheese-Buttermilk Dressing

Preparation

Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.
Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.
Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.
Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.

Roasted Red Pepper Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (12 ounce) jar roasted red bell peppers
• 2 cups bread crumbs
• 3 tablespoons vegetable oil
• 1 cup sour cream
• 1/2 cup feta cheese

Directions

1. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
2. In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
3. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
4. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

I love Feta Cheese! yum!

Bacon Wrapped Chicken

 

---

• In a bowl, mix cream of chicken soup and sour cream. Set aside.
• Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do
• this 3 more times and place in a 9 x 13-inch baking dish. Pour soup
• and sour cream mixture on top of bacon-wrapped chicken, making sure
• all the chicken is covered. Bake uncovered at 400 degrees F for 1
• hour.
• Serve with baked or mashed potatoes. Use leftover cream sauce over
• potatoes.

I love this ove rice but you can use potatos if you prefer!

Meatloaf

2 eggs
2/3 cup milk
3 slices bread
1/2 cup chopped onion
4 oz of shredded cheese
1 teaspoon salt
1/4 teaspoon of black pepper
1 1/2 lean ground beef

TOPPING:

1/2 cup tomato sauce
1/2 cup brown sugar
1 teaspoon mustard

Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 degrees for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.
ENJOY!

CHICKEN FETTUCCINE ALFREDO

1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

Oven-Roasted Prime Rib with Horseradish sauce

Ingredients

• 6 pounds Prime Rib with bone, remove excess fat
• 2 tablespoons fennel seed
• 2 tablespoons whole coriander seed
• 2 tablespoons granulated garlic
• 1 tablespoons caraway seed
• 1 tablespoon black peppercorns
• 1/4 cup coarse sea salt
• 1/4 cup grapeseed oil
• Horseradish sauce, recipe follows

Directions

Preheat oven to 325 degrees F.
In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.

Horseradish Sauce:

• 2 tablespoons freshly grated horseradish
• 8 ounces sour cream drained
• 1/4 cup fresh lemon juice
• 1 tablespoons Worcestershire sauce
• 1/2 teaspoon black pepper
• Salt
• Dash hot sauce

Halibut Recipe with Spinach and warm bacon dressing

Ingredients:

• 4 (6-ounce) halibut steaks or fillets
• salt and freshly ground black pepper to taste
• 2 teaspoon vegetable oil
• 4 handfuls (about 12-ounces) baby spinach, washed and dried
• 1/2 cup cherry tomato halves
• 4 lemon wedges
• ----------------
• For the dressing:
• 4 strips bacon, cut in small pieces
• 1 tablespoons olive oil
• 1/2 cup cider vinegar
• 4 teaspoons sugar
• 2 teaspoon lemon juice
• 1/2 teaspoon dry mustard
• 1/8 teaspoon fresh ground black pepper
• pinch of salt

Preparation:

Add the olive oil to a saucepan and cook the bacon and the over medium heat until crisp. Turn off the heat. Remove and reserve the bacon pieces, leaving the fat in the pan. Whisk in the rest of the dressing ingredients, and reserve. The dressing does not have to be emulsified, as it will be brought to a boil before serving.

Brush the halibut with the vegetable oil and season generously with salt and freshly ground black pepper. Preheat a cast iron grill pan over medium high heat, and grill the halibut for about 4 minutes per side, or until the desired doneness is reached.

While the halibut is cooking, add the spinach and cherry tomatoes to a large mixing bowl. When the fish is close to being done, bring the dressing to a boil and pour over the spinach. Toss with tongs until the leaves are evenly coated and slightly wilted. Divide onto four plates.

Top with the cooked halibut. Finish with the reserved crisp bacon and a wedge of lemon.

Syrah-Braised Lamb Shoulder

Ingredients

1. 2 tablespoons ground cumin
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. One 5-pound boneless lamb shoulder roast, tied
5. 1 bottle Syrah
6. 4 cups chicken stock or low-sodium broth
7. 12 thyme sprigs, tied with string

Directions

1. Preheat the oven to 350°. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
2. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
3. Return the lamb to the casserole. Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
4. Transfer the lamb to a large platter and cover with foil. Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
5. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top. Serve with the Herbed Potato Soufflé.

Chicken Paella Burgers with Pimento Mayonnaise

Ingredients

For the Garlic-Saffron Mayonnaise:

• 1 tablespoon extra-virgin olive oil (recommended: Colavita)
• 1 garlic clove, finely chopped or pressed
• 2 tablespoons Pinot Grigio (recommended: Sutter Home)
• 1/8 teaspoon saffron threads
• 2/3 cup mayonnaise

For the Patties:

• 8 ounces Spanish chorizo
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• 1 garlic clove, finely chopped or pressed
• 1/4 cup Pinot Grigio (recommended: Sutter Home)
• 1/8 teaspoon saffron threads
• 1/2 cup finely chopped yellow onion
• 1/4 cup chopped red sweet pepper
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly made bread crumbs
• 1 egg, beaten
• 12 large (26/30 count) raw shrimp, peeled and deveined
• 1 1/2 pounds ground chicken (both dark and white meat)
• 6 thin slices yellow onion
• 12 slices red pepper
• 1 tablespoon extra-virgin olive oil (recommended: Colavita)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for brushing on the grill rack
• 6 sourdough rolls, split
• 6 large tomato slices

Directions

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

For the mayonnaise:

Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes. Transfer to a small bowl and set aside to cool.
When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use.

For the patties:

Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well. Coarsely chop the shrimp and add to chorizo mixture. Add the ground chicken and mix gently. Shape into 6 patties to fit the rolls.
Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper.
When the grill is ready, rub the grill rack with oil. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. While they are cooking, toast the rolls.

To assemble the burgers:

Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops.

 

Garlic Shrimp and Angel Hair Pasta

• Preheat oven to 350 degrees.
• Place butter, minced garlic and water in a small saucepan.
• Heat on low flame until melted and slightly bubbly, but not browned.
• While butter mixture is melting, place butterflied shrimp in a rectangluar glass baking dish, cut side down and tails up, lined up in rows.
• When butter mixture is ready, slowly pour over the shrimp, evenly distributing the minced garlic over all the shrimp.
• Take the garlic powder and begin sprinkling over all the shrimp.
• Sprinkle parsley flakes over the top of the shrimp and garlic.
• Place baking dish in oven, bake for 25 to 30 minutes, or till the shrimp is pink and slightly browned on top, and the garlic butter sauce is bubbly.
• While the shrimp are baking, boil water and cook angel hair pasta.
• When shrimp are ready, spoon out over top of cooked angel hair in shallow bowls.
• Pour remaining garlic butter over top of shrimp and pasta dishes.
• Top with grated cheese.

You need: 2 lbs shrimp, garlic, salt, pepper, parlsey, shred parmesean, angel hair pasta & butter

Chicken Mamcello and Asparagus Tips

1 1/2 pounds chicken breast cutlets
salt and fresh ground black pepper
2 tsp poultry seasoning
1/2 C all-purpose flour
2 large eggs plus 1 egg yolk
splash of milk or half-and-half
4 Tbsp extra-virgin olive oil (EVOO)
3 Tbsp unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/4-1/3 C limoncello liqueur
a handful of fresh flat-leaf parsley, finely chopped
1 lemon
1 1/2 pounds asparagus, cut just below the tender tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds.

Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining tablespoon of butter and the parsley to the pan.

Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain.

Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

Crab & Corn Chowder

1 lb. fresh crabmeat
4 slices bacon, diced
3/4 c. chopped onion
2 med. potatoes, diced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 can whole kernel corn (or fresh or frozen)
1 1/2 tbsp. flour
1 c. Half and Half
1 c. milk
1 tbsp. fresh parsley
1 1/2 tbsp. butter

Saute onions and bacon in butter. Add potatoes, water and seasonings. Cook until potatoes are soft. Add corn and Half and Half and milk. Heat. Thicken with flour and butter. Add crabmeat. Heat through. Garnish with parsley.

London Broil with Mushroom Vinaigrette

Ingredients

2-pound Boneless shoulder steak (London Broil) or top round steak
3 tablespoons Worcestershire sauce
5 tablespoons Extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 10-ounce Package cremini (baby Portobello) mushrooms, cleaned and quartered
1 Large yellow onion, chopped
3 cloves Garlic, chopped
1 tablespoon Fresh thyme leaves, chopped (from 4 sprigs)
¼ cup Sherry vinegar
2 tablespoons Dijon mustard
½ cup Fresh flat-leaf parsley leaves (2 generous handfuls), chopped

Preparation

Preheat the broiler on high and set the rack closest to the flame.

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer the marinated steak to a broiler pan and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.

While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper. Cook for 3 to 4 minutes, or until the onions become tender and translucent. Add the sherry vinegar and mustard and stir to combine. Turn off the heat. Some liquid will evaporate. Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.

Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped with the mushroom vinaigrette.

Spanish Pork Chops with Chorizo

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
• 4 large, boneless center-cut pork chops, 1 1/2-inches thick
• 1/2 tablespoon paprika or smoked sweet paprika, half a palm full
• Salt and pepper
• 1/4 pound chorizo, casing removed, finely chopped
• 2 cloves garlic, chopped
• 1 small yellow onion, chopped
• 1 tablespoon chopped thyme leaves, 4 sprigs
• 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
• 1/2 cup flat-leaf parsley, a couple of generous handfuls
• 1/4 cup dry sherry or dry white wine, eyeball it
• 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
• 1 lemon
• Marcona almonds or sliced almonds toasted in butter, your choice
• Cheesy Rice, recipe follows, optional
• Crusty bread, to pass at table

Directions

Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.

Crispy Duck Legs with Sweet and sour apricot Sauce

Ingredients:

• 1 tablespoon olive oil
• 6 duck legs, trimmed
• salt and fresh ground black pepper to taste
• 1 yellow onion, sliced
• 1 carrot, sliced
• 1 rib celery, sliced
• 6 whole garlic cloves, bruised
• 6 sprigs fresh thyme
• 1 cup chicken broth
• For the Apricot Sauce:
• 1 cup apricot preserves
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon fresh thyme leaves
• salt to taste
• coarsely ground black pepper to taste

Preparation:

Preheat oven to 325 degrees F.

Season the duck legs on both sides generously with salt and fresh ground black pepper. Heat the olive oil in a large oven-proof skillet, over medium flame, and place in the duck legs, skin side down. Cook until the duck skin is well browned, about 6-7 minutes. Turn over and brown the meat side for 3 minutes.

Remove legs to a plate, pour off the excess fat, and add the vegetables, garlic, and thyme. Arrange the legs over the vegetables, skin side up. Pour in the broth, cover with foil, and place the skillet in the oven.

Roast for 1 hour and 15 minutes, or until the meat is almost fork tender. Uncover, and turn the oven up to 425 degrees F. Roast another 20 minutes, or until the duck is tender and the skin is crisp. Let rest for 10 minutes before serving topped with the apricot sauce.

For the Apricot Sauce: Add the preserves, rice vinegar, and water to a small saucepan. Bring to a simmer, stirring, over medium heat. Remove from heat and stir in the thyme, black pepper, and salt to taste. Serve warm or room temperature.