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ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

ENTREES/ Uncategorized

Cornflake Chicken

Cornflake Chicken

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

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Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.

ENTREES/ Italian/ Uncategorized

Chick-schetta

A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….

Chick-schetta

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I am purposefully not giving amounts— this should be a low stress dish to make.

Ingredients

  • boneless chicken breasts (either sliced thin or pounded out)
  • herbs de provence
  • fresh tomatoes, chopped (see note)
  • garlic, minced
  • fresh basil, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes (optional)
  • 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
  • 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.

Instructions

1

Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.

2

Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.

3

Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)

4

Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.

5

Dinner is served!

Notes

I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.

ENTREES/ Uncategorized

Peachy Pork Tenderloin

Peachy Pork Tenderloin

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 15 minutes

Ingredients

  • 2 pork tenderloins
  • 3/4 cup peach jam
  • 1/4 cup soy sauce
  • 1 garlic clove, grated
  • 1 tablespoon rice wine vinegar
  • 3-4 peaches, halved and pits removed
  • Pinch of cayenne pepper
  • 3-4 scallions, sliced diagonally
  • kosher salt

Instructions

1

In a small bowl combine the peach jam, soy sauce, garlic, vinegar and cayenne pepper. Take about a ¼ cup of the marinade and put it in a separate bowl. Place the rest of the marinade in a large enough dish to hold the two pork tenderloins.

2

Brush the ¼ cup of marinade on the pork and sprinkle with kosher salt. Brush some marinade on the peaches too. Place the pork on a grill and cook on all sides. Cook until a meat thermometer registers 140. Also place the peaches on the grill cut side down. After the peaches get a char on them, flip and cook for a few more minutes.

3

Remove the pork and peaches from the grill.

4

Place the pork into the marinade and cover with foil and let sit for 10 minutes. It will continue to cook a bit and soak up the flavor.

5

Slice the pork and spoon the rest of the marinade over the pork. Arrange the cooked peaches on the platter and sprinkle the scallions on top.

ENTREES/ Italian/ Vegetarian

Spinach & Artichoke Ravioli Bake

Spinach and artichoke ravioli bake

Spinach and Artichoke Ravioli Bake

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Serves: 4-5
Prep Time: 15 minutes Cooking Time: 30

All I can say is a child could make this. No offense to the kids.

Ingredients

  • 8 ounces cream cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup sour cream
  • 1 cup milk
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • red pepper flakes to taste (optional)
  • 8 ounces frozen chopped spinach, cooked and drained
  • 2 15 ounce cans artichoke hearts, quartered
  • 2-3 tablespoons olive oil
  • 1 20-ounce bag frozen spinach and ricotta ravioli (I had a half bag open so I actually used a bag and half and I added just a little more milk and cheese)

Instructions

1

Preheat oven to 375 degrees.

2

In a large bowl, combine 1 cup of the mozzarella, the Parmesan cheese, cream cheese, milk, sour cream, lemon juice, salt and pepper. Stir to combine. Mix in the artichokes and spinach.

3

In a 9 x 13” baking dish, spoon a little of the spinach and artichoke mixture and drizzle a little olive oil over the bottom of the pan. Place half of the ravioli into the baking dish. Next, place half of the remaining mixture over the ravioli and spread it around. Place the rest of the ravioli on top and cover with the remaining mixture. Sprinkle the top with the reserved mozzarella cheese.

4

Place in the oven and bake for 30-40 minutes until it's all melty and bubbling.

Notes

You can use fresh sautéed spinach if you have it handy.

ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

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Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

Asian/ ENTREES/ SIDES

Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

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Serves: 4

Ingredients

  • 3 Japanese eggplants, cut into half moons
  • Kosher salt
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 teaspoon ginger, minced
  • 5 garlic cloves, minced
  • 1 teaspoon cornstarch plus more
  • 3 scallions cut into 1 inch pieces

Instructions

1

Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.

2

Mix the soy sauce and sugar with 1 teaspoon of cornstarch.

3

Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.

4

Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.