Shrimp and Pasta Fra Diavolo

Ingredients

1 pound pasta
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
1 to 2 teaspoons crushed red pepper flakes
1 can  tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional


Directions

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

-This can easily be made with chicken too.  Cube chicken and saute in pan with garlic and onion.  then follow the directions the same way.  It might take a littl elonger to cook with chicken.

Salmon Spice Rub

1 tbsp brown sugar
1 tsp coarse salt
2 tsp chili powder
1 tsp ground cumin
1/2 tsp black pepper

1.  Mix ingredients together
2.  Rub salmon
3.  Bake in oven or grill fish.

Salmon and Spinach Stuffed Rolls

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 ounces cream cheese, softened
• 1 clove garlic, crushed through a press
• Salt and pepper
• 6 sheets frozen phyllo dough, thawed
• 1/2 stick unsalted butter, melted
• 4 skinless salmon fillets (6 ounces each)

Directions

1. Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
2. Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
3. Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

Baked Ziti

Ingredients

- 1 lb. pasta
- 1 chopped onion
- 1 lb ground meat of your choice
- 2 26 oz. jars spaghetti sauce
- 11 slices provolone cheese
- 12 oz. sour cream
- 6 oz. mozzarella cheese
- grated parmesan cheese for topping

Directions
1.  Brown meat and onion in deep pan.  Add sauce.
     Simmer for 15 minutes.
2.  Cook pasta, but not all the way.
3.  If baking immediately, preheat oven to 350.
4.  Spray 13x9 baking dish.
5.  Layer ingredients as follows:
     - a little sauce
     - half the pasta
     - provolone cheese
     - sour cream
     - more sauce
     - rest of the pasta
     - mozzarella cheese
     - sauce
     - parmesan cheese
6.  Bake in 350 oven until bubbly and hot in middle.

Baked Salmon with Herbs

Ingredients

2 cloves of minced garlic
6 tbsp olive oil
1 tbsp basil
1 tbsp parsley
1 tbsp oregano
1 tsp salt
1 tsp pepper
1 tbsp lemon juice
salmon





Directions
1.  Mix all ingredients in glass bowl.
2.  Place salmon in glass baking dish, cover with marinade and plastic wrap, and refrigerate for   approx. 1 hour, turning occasionally.
3.  Preheat oven to 375.
4.  Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Beef Jerky Marinade Recipes

Beef Jerky (Asian Style) - Marinate 4 hrs (too long and it gets salty)

 ½ cup tamari or soy sauce

1/8 cup sesame oil

1/8  cup brown sugar

1 Tablespoon sesame seeds

1 teaspoon ground pepper

¾ teaspoon powdered ginger

1 lb sirloin, flank or London Broil steak, cut into thin strips

Beef Jerky (Smoky Chipotle Style) - Sounds good, haven't tried yet

2 ½ Tablespoons minced canned chipotle chilis in adobo (can be found in Latin foods sections of most supermarkets)

1 teaspoon smoked sea salt (can be found in most gourmet markets)

1 teaspoon onion powder

1 teaspoon garlic powder

1 lb sirloin, flank, or London Broil steak, cut into thin strips

Beef Jerky (Boubon)

2 to 3 pounds sirloin, flank, London Broil - cut into think strips
1 cup soy sauce
1/2 cup honey
1/4 cup Bourbon, Scotch, dark rum, brandy, or other dark whiskey
5 tablespoons fresh ginger, peeled and grated on a box grater
3 tablespoons BBQ sauce (sweet)

1/8 cup firmly packed dark brown sugar
1/8 cup white sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground ginger powder
1 teaspoon onion powder
1 tablespoon hot sauce

Teriyaki Jerky - Go easy on the Cayenne/red pepper

3 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)

1 1/3 cups Worcestershire sauce

1 cup teriyaki sauce

2 teaspoons liquid smoke

2/3 cup soy sauce

1 tablespoon onion powder

4 teaspoons garlic powder

1/2 teaspoon cayenne powder

1 tablespoon black pepper

2/3 tablespoon sea salt

1 tablespoon red pepper flakes

3 tablespoons brown sugar

1 tablespoons honey

1 tablespoon maple syrup

Curry and Ginger rubbed lamb with Apricot-Lime sauce

Ingredients

2 tablespoons curry powder

• 1 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil $
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) lamb shoulder chops, trimmed $
• 1/2 cup Apricot-Lime Sauce (recipe follows)

Apricot-Lime Sauce

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 3 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint $
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup $
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce $
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

Prepare grill.

1. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
2. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Peanut Butter Dirt Cake

Ingredients

• 30 chocolate cream-filled chocolate sandwich cookies, divided
• 3 tablespoons butter, softened
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup Jif® Creamy Peanut Butter
• 1-1/2 cups confectioners' sugar, divided
• 1 8 oz container frozen whipped topping, thawed, divided
• 1 whole bag miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 20 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Spice Rub/marinade for pork

Ingredients

1 tsp garlic powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
olive oil

Directions
1. mix dry ingredients in a bowl
2. cut up pork tenderloin into chunks
3. put pork in ziplock bag.  add oilve oil to coat.  dump in spice mix.  shake to coat.
4. marinate in fridge 2-3 hours.

*will also work with lamb.

Alfredo Sauce

Ingredients

• 2 shallots, minced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1.5 cups half & half
• 1.5 + cups grated parmesan-reggiano cheese
• salt/pepper to taste

Directions

1. saute shallots and garlic in butter
2. add cream and half & half; bring to a boil
3. reduce heat, simmer, reducing sauce for about 5 minutes.
4. stir in cheese until melted.  salt and pepper to taste.  add more cheese, if desired.

Chicken in Mushroom Cream Sauce

Ingredients:

• chicken
• 1/3 cup of flour
• 3 tablespoons vegetable oil
• 2 tablespoons of butter
• 1 (8 oz) container of sliced fresh mushrooms
• 1/2 cup of sherry wine
• 1 small can of condensed cream of mushroom soup
• 1/2 cup milk
• 6 slices of Muenster cheese
• 3 tablespoons chopped fresh parsley for garnish
• Salt and pepper to taste

Directions:

Preheat oven to 350°F

Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely.  It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.

Top with chopped fresh parsley and serve.

Crock Pot Chicken & Dumplings

Ingredients:

• boneless chicken (2 pkgs) we like a lot of chicken in ours
• 1 tbsp butter
• 2 cans Cream of Chicken soup
• 1 can chicken stock
• 1-2 onions chopped to your desired likeness
• 2 tbsp parsley
• 8 (more for dipping) Grands biscuits
• vegetables of your choosing to add (mushrooms, peas, carrots)

Directions:

• put chicken and butter in crock pot.
• add cans of soup and stock, stir to combine.
• add onions and parsley, stir to combine.
• cook on high for 4 hours.
• after 4 hours, separate biscuits and cut into 9 pieces.
• add biscuits and vegetables; continue cooking on high for another 45 minutes. 

Hawaiian Sweet Roll Ham Sandwiches

INGREDIENTS

• 1 pkg of 12 Hawaiian Sweet Rolls
• 1 onion, minced or grated
• 1 stick of butter
• 3 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 3 tsp poppy seeds
• 1/2 pound shaved ham
• 8 slices of swiss cheese

DIRECTIONS

• 1
  Melt butter in small skillet and add onions. Combine mustard, worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.
• 2
  Slice rolls as a group length wise and place bottoms in an aluminum foil lined 13“ x 9” pan
• 3
  Spead 3/4 of onion mixture on rolls bottoms, followed by the ham and cheese slices
• 4
  Top with the roll tops. Spread the remaining onion mixture over the top. Cover with aluminum foil and refrigerate till ready to bake
• 5
  Bake covered with foil for 20 minutes on 350 degrees

Crock Pot Beef and Broccoli

INGREDIENTS:

1-2 lb. boneless, beef chuck roast

1 can beef broth

1cup low sodium soy sauce

2/3 cup dark brown sugar

1 1/2 tbsp. sesame oil

6-8 garlic cloves, minced

4 tbsp. cornstarch

8 tbsp. sauce (from the crockpot after dish is cooked)

Veggies - fresh or frozen, your choice

White rice, cooked

INSTRUCTIONS:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your beef in the liquid and turn to coat.
3. Turn crockpot on high and cook for 4 hours.  After 4 hours, take meat out, slice in strips, return to pot and continue cooking for 30 minutes.
4. With 30 minutes left in the cooking time, start cooking rice in rice cooker.  
5. After rice is on, start cooking veggies.  Saute in a pan with a little oil, steam, or boil until done to your liking (we like ours warm but crunchy).
6. When meat is done (30 additional minutes), remove meat, and add slurry (cornstarch and sauce) to sauce, keeping crockpot on high.  Whisk until bubbling (should only take a few minutes).
7. Once veggies are done and sauce is thick, toss veggies, and meat back into crockpot and combine.
8. Once rice is done, spoon onto plate.  Place meat/veggie mixture on top of rice.