Fragole al Vino Bianco – Strawberries in white wine

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Found this recipe in this book:

Page 227

I actually didn’t make this recipe, my cousin Jenn did! I just took the pictures!

1 Cup dry white wine
2 Tablespoons, sugar, or to taste
2 lemon zest strips
2 pints strawberries,
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hulled and quartered or sliced if large
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Uh oh! Jenn has a knife
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In a large bowl, combine the wine,
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sugar,
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and lemon zest.
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Stir to dissolve the sugar.
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Add the berries
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and toss well.
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Cover and refrigerate for 1 hour, toss the berries occasionally. Serve in shallow glass bowls or stemmed glasses for a touch of elegance.
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Grilled Skirt Steak with Roasted Jalapeno Chimichurri

Recipe

• 2 jalapeno chiles
• 2 cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs, finely chopped
• 2 garlic cloves, minced
• 3 tbsp fresh lime juice
• 3 tbsp dry red wine
• 1 tbsp red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• One 2-lb skirt steak
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Preheat a grill or grill pan to high.

Chop and de-seed Jalapenos. Put the jalapeno,
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cilantro,
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parsley,
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garlic,
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lime juice,
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red wine,
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vinegar,
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olive oil,
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and salt and pepper to taste in a blender and pulse to blend.
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Taste for salt, adding more if needed,
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and blend again.
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Brush the steak with olive oil and generously season both sides with salt and pepper. Grill the steak, turning once,
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until medium-rare, 2 to 4 minutes per side, depending on thickness. Transfer to a plate, tent with foil, and let rest 5 to 10 minutes. Slice the steak 1/2 inch thick across the grain with the knife blade tilted at a 45 degree angle, pile on a serving platter, and top with some chimichurri; pass extra sauce at the table. Serves 4.

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Chicken Marsala

Recipe Adapted from http://passthesushi.com/

■4 (6-8oz) chicken breasts, boneless skinless, tenderloin removed and trimmed
■1 cup flour
■Salt and pepper
■1/4 cup vegetable oil
■2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
■8 oz white mushrooms, trimmed and sliced thin (I did 2 as I LOVE Mushrooms)
■1 garlic clove, minced
■1 1/2 cups sweet Marsala wine
■4 1/2 teas lemon juice
■4 tbs unsalted butter, cut into 4 pieces and chilled
■2 tbs chopped fresh parsley
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Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper.
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Working with 1 cutlet at a time, dredge in four mixture,
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shaking off excess, and transfer to large plate.
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Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. (I did two skillets)
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Place 4 cutlets in skillet
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and cook until golden brown on first side, about 3 minutes. Flip cutlets,
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reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate.
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Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat,
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stirring occasionally and scraping up any browned bits,
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until crisp, about 5 minutes.
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remove pancetta with slotted spoon and transfer to paper towel lined plate.
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Add mushrooms to skillet,
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increase heat to medium-high and cook stirring occasionally,
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until softened and lightly browned, about 8 minutes. Stir in garlic
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and crisp pancetta
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and cook for about 1 minute. Off heat stir in Marsala,
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scraping any browned bits.
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Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups,
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about 5 minutes.
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Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
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Untitled

Julia Child’s Coq au Vin

Found this recipe here: Recipe

Serves 1-2 people (can easily be doubled, tripled, quadrupled) (I doubled mine)

3-4 pieces of chicken thighs or drumsticks with skin on
3 strips of bacon, cut into 1/2″ pieces
2 carrots, cut into 3 pieces each
1 small handful pearl onions or shallots, skins removed (I used Pearl onions, what a pain in the A$$ to peel, let me tell you)
1 large handful small button mushrooms (I used about 16 oz as I LOVE MUSHROOMS)
3-4 cloves of garlic, minced
1 cup red wine
1/4 cup chicken stock
Salt and pepper
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In a heavy bottomed pan (cast iron works perfect) cook the bacon over medium heat.

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Remove with a slotted spoon and set aside.
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Leave the bacon fat in the pan
Dry chicken thoroughly and add to pan skin side down.
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Gently move chicken around to ensure that the skin does’t stick.
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Cook for 5 minutes then remove from pan and set aside. Leave the fat in the pan.

 

OK so this is the part of the recipe I went on my own and did it a little different for the onions and mushrooms I followed this Recipe

and I got it from Julia’s Cookbook


OIGNONS GLACES A BRUN [Brown-braised Onions]

For 18 to 24 peeled white onions about 1 inch in diameter:
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1 1/2 Tablespoons butter, 1 1/2 Tablespoon oil, A 9- to 10-inch enameled skillet.- When the butter and oil are bubbling in the skillet, add the onions

and saute over moderate heat
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for about 10 minutes, rolling the onions about so they will brown as evenly as possible.
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Be careful not to break their skins. You cannot expect to brown them uniformly.

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water, Salt and pepper to taste, a medium herb bouquet: 4 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth. -then either Braise them: Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. remove herb bouquet…

 
Then for the Mushrooms:

CHAMPIGNONS SAUTES AU BEURRE [sautéed Mushrooms] Page 513

a 10-inch enameled skillet, 2 Tablespoons butter,

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2 Tablespoons Oil, 1/2 ib. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
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Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms,
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Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.
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as soon as they have browned lightly, remove from heat.

Optional: 1 or 2 Tablespoons minced shallots or green onions, Salt and Pepper. – Toss the shallots or green onions (I used green onions) with the mushrooms. Saute over moderate heat for 2 minutes. (sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste before serving.

 

OK and we are back to the original recipe:

Add carrots, onions
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and mushrooms to the pan
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and cook for 5 minutes, or until everything starts to brown. Remove from pan with a slotted spoon. Drain all but 2 tablespoons of the fat.

Season the chicken with salt and pepper and put back in pan skin side up. Arrange carrots, onions, mushrooms, garlic and bacon
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around the chicken.

Pour over the wine and chicken broth.
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Bring to a simmer and cook until chicken is no longer pink, about 20 minutes.
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Serve with mashed potatoes and a salad.(and let me tell you that the juices from the meat and wine and everything was so fabulous with the potatoes)
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Another Marinara sauce recipe for you…

One Year ago: Grilled Summer squash
Carolina style barbecue chicken
Buttered Rosemary Rolls

Hello Boys and Girls I have another Marinara sauce recipe for you! I know! YOU ARE SO EXCITED! Another marinara sauce recipe! Because I don’t have enough already! HA! You can NEVER have too many marinara sauce recipes or too much bacon!

OK this is what you will need…

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That’s a LOT of stuff for marinara huh?

I actually was dreading posting this recipe because there is so much that goes into this sauce and it will take me a while to post it…

OK so here is a list:
herbs de provence
Onion Salt
Dried Basil
Dried Oregano
Garlic Salt
Dried Thyme
Balsamic Vinegar
Fresh Basil
Chianti wine (For the sauce and for sipping while you cook)
1 14.5 oz can fired roasted diced tomatoes
3 28oz cans of whole peeled San Marzano tomatoes
6oz can tomato paste
1 28oz can crushed tomatoes
1 red onion, chopped
1 red bell pepper, chopped
Kosher Salt
Freshly ground black pepper
Garlic cloves
light brown sugar
Olive oil (not in picture, forgot to add it sorry)

So start by chopping the onion and red bell pepper. You can chop whatever size you want. I did a small dice. But if you want your sauce more chunky you could chop into bigger chunks.

Then get a dutch oven or a big pot and preheat the pan to medium high heat and coat the bottom of the pan with olive oil

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then add in the red onion that you chopped up
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Cook that for 7-10 minutes or until onions are translucent

while the onions are cooking smash and dice up 4-6 garlic cloves, depending how much you like garlic…
add that to the onions
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stir in garlic and cook for a minute or 2 until you really smell the garlic
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then add in the chopped red bell pepper
and stir in
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then add in the most important part of the sauce…The Red wine…

I just guessed and added what looked good…no not the whole bottle. I would say about 1/2 a cup
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then after adding in the red wine, I thought to myself hey, I should add white wine too…
so I added this kind…
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about 1/4 a cup
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then let this cook for a few and stir in the wines together with the veggies
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Then add in the 2nd most important part of the sauce, The San Marzano Tomatoes
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these tomatoes, make this sauce man!
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then add in the crushed tomatoes
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Then add in the fire roasted tomatoes
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Then I decided to add in a cup of water to cut the tomatoes a little
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Then here comes the herbs…I did these all on taste.
So start with the herbs de provence
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then the onion salt
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Dried basil
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then give the sauce a nice stir
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then continue adding in the herbs

Dried Oregano
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Garlic Salt, Dried Thyme
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and then I added in flat leaf Italian parsley too
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give that sauce a nice stir again
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Then add in the fresh basil
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and Kosher salt
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Then add in the Balsamic Vinegar
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about 1/4 a cup
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then the tomato paste
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here’s another picture of the spices I used
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finally I added in light Brown Sugar. add in about 3 tbsp. (I did half a cup and the sauce was WAY too sweet) so for you, add in 3 tbsp…

stir everything together
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I let the sauce simmer for 3 hours.

yes 3 hours on med low and stirred occasionally

To me, the longer it simmers the better it tastes…make it on a Sunday afternoon like I did..
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after simmering for 3 hours. I cooked some spaghetti noodles and some spicy Italian sausage. Added the noodles to a bowl and topped with the sausage and sauce and freshly grated parmesan cheese
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and it was fabulous!

The End

Chianti and San Marzano Marinara Sauce

Two Years ago: Crispy parmesan biscuits 
Mushroom Soup
Peach wine coolers
Garlic bread with melted parmigiano reggiano cheese slices 
Fresh Mushroom and Parsley Salad
Oh JOY, Oh How I LOVE Monday! (NOT).

Here you go, another marinara sauce! I think I have 50 different kinds on here…and here is one more for you!

So here is what you will need:
Balsamic Vinegar
Chianti Wine
28 oz Can Whole canned San Marzano Tomatoes
28 oz can pureed tomatoes
14.5 oz can fire roasted tomatoes
Freshly ground black pepper
garlic
Red onion
kosher salt
Red pepper flakes
Dried Basil
Italian Seasoning
Dried Oregano
Garlic salt
Olive oil

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Take 4 cloves of garlic
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Mince them
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and dice up, one med red onion.

heat a dutch oven to med heat and coat the bottom with olive oil
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(don’t over do it, I added a little too much)

Then add red onions, that you diced
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cook until translucent and add minced garlic
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stir garlic in until you smell it, 1-2 minutes. Then add the canned San Marzano tomatoes
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and then add in the pureed tomatoes
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then add in fire roasted tomatoes
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Stir everything together
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add in kosher salt, to taste
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Black pepper (everything on taste, that’s how I do it).
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Red pepper flakes
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add in Garlic salt
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and then stir everything
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then add in dried basil
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then add in oregano and Italian Seasoning
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and then stir and incorporate everything really well
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then add in the Chianti Wine
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(I added in about 1/2 a cup)

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Then add in balsamic Vinegar, about 1/4 a cup
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One ingredient that I forgot to add in the picture, but added to the sauce -  fresh Parsley
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Let the sauce simmer for 30-45 minutes.

I served mine over homemade ravioli and fresh basil sprinkled on top!

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Chicken with Tomatoes and Garlic

Recipe

8 pieces Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes (I did crushed)
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic
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16 ounces, weight Pasta (I Used Cavitappi)
Grated Parmesan Cheese, For Serving
1/2 cup White Wine
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Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter.
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When oil/butter is hot, add chicken legs to the pan.
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Using tongs, brown on all sides, about 2 minutes.
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Remove chicken from pan.

Pour in wine,
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scraping the bottom of the pan to loosen any bits. Cook for 1 minute.
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Pour in tomatoes with their juice
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and add tomato paste. Add salt and pepper to taste,
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stirring to combine.
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Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs,
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8 cloves of peeled (but whole) garlic,
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and the chicken legs.
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Put lid on pot and cook in the oven for 1 hour.
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Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente,
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Drain and add to a large serving bowl.
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Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
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Dinner for 3!
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This is the best meal I’ve had, since the last time I was here!

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Delicious and Nutritious!
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Chicken Parmigiana

Recipe

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
1/4 cube Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
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1 pound Thin Linguine
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Mix flour,
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salt, and pepper together on a large plate.
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Dredge flattened chicken breasts in flour mixture.
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Set aside.
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At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat.
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When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
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Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions
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and garlic
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and gently stir for 2 minutes. Pour in wine
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and scrape the bottom of the pan,
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getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine.
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Add sugar
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and more salt and pepper to taste. Allow to cook for 30 minutes.
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Toward the end of cooking time, add chopped parsley
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and give sauce a final stir.
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Carefully lay chicken breasts on top of the sauce
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and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

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Ode to The Pioneer Woman and PW’s Rigatoni and Meatballs Recipe

So as you ALL know I LOVE The Pioneer Woman! So this is going to be a post dedicated to my blog hero! She inspires me and I want to be like that girl from that movie Julie and Julia. But make all The Pioneer Woman Recipes. Maybe a movie could be made about that Jamie and Ree HA! I will get through them all some day! I have both of her cookbooks and I have all her recipes from her blog (well pretty much all of them) printed out and laminated and kept safely in a binder! I have all of her recipes from The Food Network printed as well. I’ve seen all her shows on there as well. I have gone to see her the past couple of times she’s come to Denver!

When her new show came out on The Food Network, I had a dinner in honor of her and had a potluck and you had to pick one of her dishes and bring it. What can I say she inspires me and I love her cooking and her! (But I can’t really say I love her cause I don’t know her).  So since she is my hero, I felt that I should do a post on her. I think I have more of her recipes on my blog than any other chef, or blogger…

I don’t think that I can post all the recipes I have made of hers, I’ve made so MANY! Think I will do this as a Jamie’s Favorite top 10 Pioneer Woman Recipes.

That’s what we will call it…So here we go…

Crap, I don’t know that I can pick just 10…Might have to do 15…or 20!

OK so not 10 or 15 or 20, But 21. I found my top 21 Pioneer Woman recipes that are my fav!

So let’s do this…

I would have to say her #1 recipe for me is her Pork Sandwiches with cilantro Jalapeno Slaw

I have made this recipe, I don’t even know how many times! Whenever I have company and I feel I want to impress someone, I make this recipe! You can’t go wrong. Who doesn’t like pork? Well me, But I don’t like pork chops, I do like Pork Butt, It’s the BEST!

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2nd I will do The Pioneer Womans my Favorite meatloaf because I remember when I made this and it was damn good cause it’s wrapped in bacon! Can’t go wrong there!

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I’ll post these as the 3rd favorite as they were and still are The Awesome-est blueberry muffins I have ever made
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Next I will post these because they are the best potatoes (I think) I have ever made and they have those french fried onions that you put on Green bean casserole that makes green bean casserole SO AWESOME, and it makes these potatoes taste SO AWESOME! Restaurant style smashed potatoes

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This is the next recipe that stands out to me. Creme Brulee my favorite dessert. I never would have made it without The Pioneer Woman!

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Untitled

We will continue with another sweet. Made this dulce de leche coffee for Normy’s birthday and it was AMAZING! Make this when it’s cold out and you will stay nice and warm!

Dulce de Leche Coffee

Want something that will give you a heart attack, but tastes OH so GOOD? Well make this Garlic Cheese bread
THE BEST GARLIC BREAD

This pasta is fabulous. Cajun chicken pasta (I want to make some right now)

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These are just good! Who would have thought that a recipe with Mountain Dew could be so good Apple Dumplings

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Can’t go wrong with this recipe Pasta, whiskey, wine and mushrooms Pasta with whiskey wine and mushrooms

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My favorite pie Pecan Pie with my go to Pie Crust
Pecan Pie

You know how much I LOVE Mushrooms, these are amazing Steak with burgundy mushroom sauce Can’t go wrong with butter and red wine and SHROOMS!

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Anyone who knows me knows I LOVE salsa, especially GOOD Salsa, Fresh Salsa

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Can’t go wrong with Wings
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And because of these pancakes I will NEVER use Bisquick EVER again Perfect Pancakes

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One word = LOVE

Twice Baked Potatoes

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Had to pick something some what healthy and good – Asian Noodle Salad
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Best Nachos I ever had Beef Fajita Nachos

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Best Mushrooms, I ever made, Hands down! They cook for 9 hours! Burgundy Mushrooms
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LOVE me some Prime Rib
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And last but not least Beef with Peppers

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and I will end this post with the newest recipe I’ve made of The Pioneer Woman’s

Ragatoni and Meatballs

I got this recipe from her current cookbook:

see, my book is signed
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Page 126

Meatballs

6 thick slices crusty bread
3/4 pound ground beef
3/4 pound ground beef
3 garlic cloves, minced
2 eggs, beaten
1/4 cup minced flat-leaf parsley, plus more for serving
3/4 cup freshly grated parmesan cheese, plus more for serving
1/4 cup whole milk
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup olive oil

Rigatoni and Sauce
1 yellow onion, diced
3 garlic cloves, minced
1/2 cup red wine
One 28 oz can crushed tomatoes
1/4 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon sugar
1/4 cup minced flat leaf parsley
12 fresh basil leaves, cut in chiffonade
2 pounds rigatoni. cooked al dente
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Place the bread on a baking sheet. Bake for 30 minutes in a 200 degree oven, or until totally dry.

Break the bread into chunks

And pulse until the bread turns into crumbs.

(I skipped the whole bread part and just used seasoned bread crumbs instead)

Throw the meat into a large mixing bowl
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Add the garlic, bread crumbs,
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eggs,
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parsley,
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grated parmesan,
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milk,
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salt,
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and pepper.
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Use clean hands to mix together until well combined
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Use a scoop to retrieve a small amount of the meat mixture

(I had Normy make the balls, He’s a man he knows allllllll about balls)

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Look at my ball honey!
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And roll it in your hands to make meatballs. Place the pan in the freezer for 10 to 15 minutes, just to firm them up.

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Look at Normy’s balls! They look so good, don’t they? HA!

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Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.

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Remove from the pan to a plate while you make the rigatoni and sauce
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Add the onion and garlic to the pan.
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Stir and cook for a minute or two, until the onion begins to soften
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Add the wine and cook for another minute
(don’t know why I am measuring the wine)
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Untitled

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Add crushed tomatoes

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Whole Tomatoes

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Salt,
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Pepper,
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and sugar
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and parsley and basil
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Stir the sauce to combine all the ingredients…
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cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally
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Then throw in the meatballs – Normy’s balls

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Stir gently,
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then cover and cook for 20 minutes, stirring once or twice, until the meatballs are cooked through.

Heap the rigatoni on a large platter and pile the meatballs and sauce on top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
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Here’s the Recipe from the book:
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 and there you go!

This Post is dedicated to my hero Pioneer Woman! I love her! Have I said that before!?

Happy cooking my fellow foodie and Blog Follower Friends!

Especially to you Lori and Dave, and to all those people who inspire me and I inspire to cook!

Cooking is love and so is bacon and wine! HAHA!

CHEERS!

K thanks, BYE!

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

One year ago today: Penne All’Amatriciana

Grilled balsamic steak 

 

Recipe

I tripled this recipe and I used only drumsticks

2 chicken drumsticks + 2 chicken thighs
kosher salt and freshly cracked pepper
1/3 cup white wine
1/3 cup olive oil
1/3 cup freshly grated Parmigiano Reggiano
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2-3 cloves garlic, minced
a few sprigs fresh thyme
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1. Preheat the oven to 450ºF.
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Season chicken on both sides with salt and pepper.
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2. In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese,
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and the garlic.
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Throw in the thyme sprigs and the chicken and toss all around to coat.

3. Turn chicken so that the skin is facing up and sprinkle with the remaining cheese.
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Place in the oven for 30 minutes. Take a peak. If the skin is getting too brown, reduce the heat to 400ºF. Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.
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