Tuesday, April 24, 2018

Spaghetti Squash Lasagna with Spinach

2 small spaghetti squash (about 1 1/2 pounds each) or 1 large
2 t. olive oil
4 cloves garlic, pressed or chopped
8 oz. fresh baby spinach
1/2 c. ricotta cheese
salt
2 oz. mozzarella cheese, shredded and divided
8 oz. ground turkey (I like Italian sausage)
1 1/2 c. marinara or pizza sauce
1 oz. Parmesan cheese, grated
  1. Cook the spaghetti squash.  Cut lengthwise and scoop out seeds.
  2. Place cut side down in a single layer dish with sides.  Put a 1/2 inch of water in the pan.  Bake at 350 degrees until tender.   Time will vary according to size.  About 50 minutes.
  3. Increase oven temperature to 425 degrees.
  4. Heat oil in a large skillet over medium high heat.  Add garlic and saute for 30 seconds.  
  5. Add spinach, cooking to wilt.  Remove from heat.
  6. Combine spinach mixture, squash, ricotta cheese, salt, and 1/4 c. mozzarella cheese in a medium bowl.
  7. Return skillet to medium high. Add turkey or sausage.  Cook until no longer pink, stirring to crumble.  Add marinara sauce.  Reduce heat to medium and simmer 4 minutes.
  8. Arrange reserved squash halves on a baking sheet. Spoon sauce evenly in to the bottom of each squash half (I reserve a little for the top).
  9. Top with squash mixture. Sprinkle with remaining 1/4 c. mozzarella cheese and Parmesan cheese.
  10. Bake at 425 degrees for 20 minutes or until bubbly and browned.  Broil top for a few minutes if necessary.

Monday, April 9, 2018

Pico de Gallo Recipe

This makes 8 servings. 

2 c. finely chopped tomatoes 
1 c, finely chopped onion
1 small jalapeno pepper, finely chopped
1/4 c. finely chopped Poblano pepper
1/4 c. chopped fresh cilantro
1/4 t. black pepper
1/2 t. salt
2 t. minced garlic
4 T, lime juice
  1. Add all of the ingredients in a bowl and mix.  Serve on tacos, burritos or fajitas.

Wednesday, March 28, 2018

Cream of Celery Soup


3 oz butter
1 T. olive oil
10 oz chopped celery
4 oz diced onion
4 oz diced potato
4 cups chicken stock
s & p
heavy or double cream

  1. Saute the celery and onion gently in the butter and oil in a covered pan for 10 minutes.
  2. Add the potato and stir to coat well with butter and oil.  Do not let the vegetables brown.
  3. Add the stock.  Bring the soup to the boil and then reduce to a gentle simmer for 30 minutes or until the celery is very tender.  Do not cover.
  4. Blend the hot soup.  Add some cream and blend again or ladle soup in to a bowl and add cream and swirl for a pretty presentation. 

Monday, January 8, 2018

Perfect Rare Roast Beef



3 pound roast beef (sirloin tip or any boneless beef roast)
olive oil

  1.   Rub the roast with oil.
  2.   Bake on open oven rack (yes, the oven rack) in a preheated 300 degree oven for 1 hour.  Place a cookie sheet one or two racks down to catch the drippings.
  3.   Without opening the door, reduce the heat to 200 degrees and continue baking for 3 to 4 more hours.

Saturday, January 6, 2018

Lemon Drop Martini

Lemon Sugar
1/2 c. granulated sugar
zest from 1 lemon

Lemon Drop Martini
2 ounces (1/4 c.) quality vodka
3/4 ounce (1 1/2 T.) Cointreau or triple sec
1 ounce (2 T.) fresh squeezed lemon juice
3/4 ounce (1 1/2 T.) simple syrup

  1. Add sugar to a plate then rub the zest into the sugar with your fingers until tinted yellow and fragrant.
  2. To make martini,  moisten the rim of a chilled martini glass with the juiced lemon, turn the glass upside down and twist into the lemon sugar, set aside.
  3. Add vodka, Cointreau, lemon juice, simple syrup and a handful of ice to a cocktail shaker.  
  4. Shake for 30 seconds or until very cold. 
  5. Strain into the prepared martini glass and serve immediately.

Monday, August 21, 2017

Lemon Chicken with RAO's Sauce


4 chicken breasts, bone in, skin on if possible
Lemon Sauce:
2 c. fresh lemon juice 
1 c. olive oil
1 T. red wine vinegar
1 ½ t. minced garlic
1/2 t. dried oregano
Salt & pepper to taste 
  1.  Place the chicken in a casserole that just   fits them.
  2.  Combine the sauce ingredients and whisk   until   incorporated.
  3.  Pour over the chicken and bake for 40     minutes for   boneless and 1 hour for bone- in.  
  4.  Baste often.

Monday, June 5, 2017

Crunchy Green Salad



1 head Romaine lettuce, washed, spinned and chilled
1 head Butter lettuce, washed, spinned and chilled
1/4 of an English cucumber, peeled and cubed
2 stalks celery, small dice
Fresh grated Parmesan cheese, about 1/4th to 1/2 c.

Dressing:
3/4 c. Vegetable oil
1/4 c. cider vinegar, no substitutions
2 t. sugar
2 large cloves garlic, pressed
  1. Assemble the dressing and chill, up to a day ahead.
  2. Clean and peel the celery with a potato peeler to remove the strings.  Chop.
  3. Clean and peel the English cucumber (you may leave some skin on for color).  Chop.
  4. Assemble chopped lettuces and the rest of the ingredients.
  5. Top with a wet, cool paper towel and chill up to 3 hours.
  6. Add dressing to taste and serve.