Saucy Italian Drunken Noodles

Olive oil

4 spicy Italian sausage links, casings removed

1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Pan Roasted Chicken with Lemon Garlic Green Beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1/2 thinly sliced, 1 1/2  juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with cooking spray. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large ziploc, combine half the oil, lemon juice, garlic, salt, and pepper; add the green beans and potatoes.  marinate at least 20 minutes. Place the chicken in another large ziploc and add the other half of the juice, garlic, salt and pepper.  marinate for at least 20 minutes.  when ready to bake, pour the bag with the green beans in the baking disk first.  then place the chicken on top, dumping over the chicken all the leftover marinade from the bags. the same bowl with the olive-oil mixture and coat thoroughly. 
3. Roast for 40-50 minutes. 
   
   

Crock Pot Brown Sugar Balsamic Glazed Pork Tenderloin

• INGREDIENTS
• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

Cheeseburger Wraps

Ingredients

• 1 pound ground beef (I used 93/7 organic grass fed beef)
• 1 tablespoon worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon grated parmesan
• 1 teaspoon dried onion flakes
• ⅛ teaspoon pepper
• ⅛ teaspoon salt
• 4 large tortilla wraps
• 2 slices sharp american cheese per wrap OR shredded cheese
• 2 roma tomatoes, sliced
• Additional ketchup (optional)
• Mustard (opti0nal)

Instructions

preheat oven 

1. In a medium to large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks.
2. Add worcestershire, ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined. if using shredded cheese, combine with meat now.
3. Continue cooking until beef is cooked all the way through and is no longer pink.
4. Spray baking dish.
5. In the center of the wrap place a slice of cheese and ½ cup of the beef mixture. Add tomato. Then if you are using, add some ketchup and mustard.  put a 2nd slice of cheese on top.
6. Roll the wrap and place seam side down on in the baking dish.  spray the tops.  bake until brown and crunchy on top
7. these can also be made on the grill or in a grill pan.

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.