Gnocchi with Brown Butter Sauce

Gnocchi with Brown Butter Sauce 

Ingredients:
-Gnocchi
-8 Tbsp. Butter
-12 leaves of Sage
-Mushrooms


1.  Chop mushrooms.  Saute with 1 tbsp. butter and salt and pepper to taste.  Remove from pan.
2.  Boil gnocchi until they float.  Drain.
3.  Chop Sage
4.  In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown.  Add mushrooms. Remove from the heat.
5.  Toss everything together.  Top with parmesan cheese. 

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• minced garlic

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*this would also be good with bacon or pancetta

Maple Syrup and Mustard Pork

Ingredients

• 2 (1/2-pound) pork tenderloins $
• Cooking spray $
• 1/4 cup Dijon mustard
• 2-3 tablespoons maple syrup
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 1/2 teaspoon salt $
• 1/4 teaspoon pepper $
• Preparation

• Preheat oven to 425°.
• Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).
• 
  

Pumpkin Bread

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg*
• 1 teaspoon allspice*
• 1 teaspoon cinnamon*
• 1/2 teaspoon cloves*
• 2/3 cup water
• *substitute 3 tsp of pumpkin spice if you don't have all 4

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

*convection bake at 350 for 45 minutes.

Tomatillo and Avocado Dip

Ingredients

• 4 medium tomatillos, husked and quartered
• 1 avocado, pitted and peeled
• 1 jalapeño pepper, chopped
• 1/2 cup fresh cilantro sprigs
• 1/4 white onion, chopped
• 2 tablespoons lime juice
• kosher salt and black pepper
• blue corn tortilla chips, for serving

Directions

1. In a food processor, combine the tomatillos, avocado, jalapeño, cilantro, onion, and lime juice and pulse until the mixture is the texture of relish. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Serve with the tortilla chips.

***

HT Tomatillo salsa

Avocado

Cilantro

Onion

White Peach Sangria

Ingredients

• 1 bottle white wine (Spanish table wine) - Rioja
• 3 ounces brandy
• 2 ounces triple sec
• 1 cup orange juice
• 1 cup pineapple juice
• 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
• 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
• Fresh peaches, oranges, and apples sliced

Directions

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

***

Substitute Peach Schnapps for triple sec

Less OJ

Prosecco

Mango?

More peach puree?

Beef Jerky

Ingredients

• 2-3 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat against the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for at least 8 hours or overnight.

Use food dehydrator to dry the meat 6-8 hours, depending on personal preference.  

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months

Roasted Vegetable Pasta

Ingredients

• 1 red peppers, cored and cut into 1-inch wide strips
• 1 zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 yellow squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix
• 1 pound ground Italian sausage, mild
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1.5 cups mozzarella cheese
• 1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Cook sausage in a saute pan, cook through, set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the sausage, roasted vegetables,marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Enchilada Dip

2 cups cooked shredded ckn (I usually just use one large cooked ckn breast)
1 can condensed cream of ckn soup
1 cup shredded cheddar cheese
5 oz evaporated milk
1/2 small onion
1 taco seasoning packet
1 can Rotel Tomatos (w/ chilis depending on taste)
4 oz of cream cheese (makes it more creamy)
cilantro

Optional Ingredients
Diced Jalapenos to Taste
black beans
corn

Throw it all in a microwaveable dish and cook it for 4 to 5 minutes. Stirring every few minutes.
Serve w/ tortilla chips (I like the scoop kind).
This can also be served in a crock pot to keep it warm.

Sausage, Butternut Squash, and Wild rice Soup

Ingredients

• 1 medium butternut squash, about 1 to 2pounds, cut in half and seeded
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 6 cups chicken stock
• 1 large onion, chopped
• 1 cup wild rice
• 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
• 2 cups fresh corn kernels
• 1 cup half-and-half, some mixed with flour to thicken soup (if you need it)
• 1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 1 cup of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 2 cups of the stock and 1/2 of thechopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 3cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Coconut Cream Pie

Ingredients

• 3/4 cup sugar
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 5 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked, unsweetened coconut
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell, recipe follows
• 1/3 cup toasted coconut
• Whipped cream, for garnish

Directions

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, andbutter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Wild Mushroom Cream Sauce

Ingredients

3  tablespoons  butter

2.5 pounds mushroom blend (cremini, shiitake, oyster), stems removed and sliced

1 cup chopped onion

2/3 cup finely chopped shallots

5 cloves of garlic, chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1.5 cups whipping cream

1 cup grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh parsley

2 tablespoons flour (optional)

1/4 cup water (optional)

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, salt, and pepper.  Cook until the mushrooms are tender and most of the liquid evaporates, approx 30 min.  Add wine, cook 5 minutes.

Lower heat.  Add whipping cream, cheese, and parsley.  Stir to combine.  If sauce is too thin, combine water & flour in a small bowl.  Add water/flour mixture to sauce to thicken. 

Adjust seasonings and serve over pasta.  Great with Jeff's raviolis.