Garlic Beef and Broccoli Lo Mein

Ingredients:

• 8 ounces spaghetti noodles

• 3 cups broccoli florets

• 1 Tablespoon olive oil

• 1 pound ground beef

• 3 garlic cloves, minced

• 1 medium carrot, shredded

• ¼ cup packed brown sugar

• ¼ cup reduced-sodium soy sauce

• 2 Tablespoons hoisen sauce

• 2 teaspoons sesame oil

• ¼ teaspoon ground ginger

• ¼ teaspoon crushed red pepper flakes

• ¼ teaspoon pepper

Directions:

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 3 minutes of cooking. Drain the noodles and broccoli.

2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the ground beef until no longer pink. Add the garlic, and carrots and cook for a minute more.

3. In a small bowl whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.

4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Lemon-Garlic Shrimp Linguini

Ingredients:

  • I lb linguini
  • 2 lb cooked shrimp, peeled and deveined
  • 2 shallots, roughly chopped
  • 3 cloves garlic, minced
  • Olive oil
  • Salt
  • Pinch to 1/2 tsp red pepper flakes
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Handful fresh parsley, chopped
  • Grated Parmigiano-Reggiano

Directions:

1. Bring a large pot of water to a boil. Salt generously! Cook linguini one minute shy of package instructions. Strain, reserving 1/2 cup of starchy cooking liquid.

2. Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. Add the shallot, garlic and season with a pinch of salt. Move around the pan continuously for about one minute to avoid burning. Add shrimp to heat through and season with another pinch of salt and red pepper flakes. Add lemon zest and lemon juice. Stir to combine.

3. Add linguini and reserved cooking liquid to the pan along with parsley. Stir to incorporate all the ingredients.

4. Serve in bowls and top with grated Parm!

Stuffed Crust Cast Iron Pizza with Pesto and Pancetta

Ingredients:

  • Pizza dough, room temperature
  • 4 oz fresh mozzarella, cut into 1/2” x 2” pieces
  • 2 tbsp basil pesto
  • 1/4 cup green olives, sliced
  • 1/4 of one small onion, thinly sliced
  • 4 oz. chopped pancetta
  • Olive oil
  • All purpose flour

Directions:

1. Preheat oven to 450 degrees.

2. Heat a skillet over medium heat. Add pancetta, stirring until browned. About 5 minutes. Remove from skillet and drain and paper towel, lined plate.

3. Dust a clean work surface with a couple of tablespoons of flour. Roll out the dough big enough to fit over the edges of the cast iron skillet you are using. If the dough is bouncing back while rolling it out. Let it rest for 10 minutes and come back to roll it out.

4. Coat the skillet lightly with olive oil. Place the pizza dough over the skillet letting the dough hang over the edges of the skillet. Roll the edges of the pizza dough over the pieces of mozzarella and line the inside edge of the skillet. Spread the pesto on the flat surface of the pizza. Top with onion, olives and pancetta. Lightly drizzle olive oil over the stuffed crust.

5. Place the skillet over a high flame on your stove for about 4 minutes to start to cook the crust. Then transfer skillet to preheated oven for 20 minutes or until crust is golden.

6. Slice and enjoy!

Shredded Beef Poutine

Ingredients:

• 1 package frozen french fries, cooked according to package instructions

• 1 cup cheese curds (shredded mozzarella or monterey jack cheese will work too)

• 3 cups shredded beef (I had leftover from a roast)

For the Gravy:

• 4 tbsp butter

• 1 tsp black pepper

• 1/2 tsp salt

• 1/4 cup flour

• 1 cup chicken broth

• 1 cup beef broth

Directions:

1. Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.

2. Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.

3. Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.

4. Assemble by placing fries in a bowl. Top with shredded beef and cheese curds. Then top with the gravy. Serve immediately. Enjoy!

Chicken and Cauliflower “Fried Rice”

I previously posted this recipe using pork. Today I made it again using the other white meat, chicken. Still delicious!!

Ingredients:

• 1 head of cauliflower

• Olive oil

• 1 Tbs minced garlic

• 1 small shallot, chopped

• 2 Tbs low sodium soy sauce more or less to taste

• 1 tsp sesame oil

• handful of fresh pea pods substitute frozen peas if you don’t have fresh

• 1 cup of shredded carrots

• 1 green pepper, julienned

• 2 chicken breasts, cubed

• Small handful cilantro, chopped

• Salt and fresh ground pepper

Directions:

1. In a food processor add cauliflower pieces. Press the pulse button quickly several times, being careful not to over process the cauliflower. It should be a similar in appearance to rice. Set cauliflower “rice” to the side.

2. Season chicken with salt and pepper.

3. In a medium to large skillet heat a tablespoon of olive oil over medium-high heat and sauté chicken until browned and fully cook.

4. Remove from pan and set aside.

5. Add 2 Tbsp of oil to the already heated pan.

6. Sauté garlic and shallot briefly.

7. Add the cauliflower “rice” cook for 5-7 minutes or until the “rice” begins to take color, consistently stirring.

8. Add soy sauce and sesame oil and stir in.

9. Add carrots, pepper, and pea pods. Sauté for 5-6 minutes, stirring frequently.

10. Add diced chicken and heat through. Stir in cilantro and serve!

Italian Tacos

Ingredients:

  • 8 to 12 oz. Mozzarella cheese, shredded
  • Grated Parmesan cheese
  • Flour or corn tortillas

Italian taco meat:

  • 1 lb. extra lean ground beef
  • 1/4 lb ground Italian sausage, mild or hot
  • 1 Tablespoon olive oil
  • 1/4 teaspoon Lawry’s seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon dry oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 oz. can tomato sauce

Salad topping:

  • 2 Romaine lettuce hearts, chopped
  • 1 large, ripe tomato, chopped
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons lemon juice OR white balsamic vinegar
  • 1 large garlic clove, minced
  • 1/3 cup red onion, chopped
  • 1 Tablespoon dry oregano
  • 1/4 cup fresh basil leaves, chopped
  • sea salt, to taste
  • freshly ground black pepper, to taste

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground meat to pan breaking apart, along with the seasoned salt, pepper, oregano, garlic powder, and onion powder. Cook, stirring frequently, until meat is almost done. Add the tomato sauce and cook, stirring frequently until the sauce reduces and thickens, and the meat is cooked all the way through. Remove from heat and cover to keep warm.

2. In a small bowl mix together olive oil, lemon juice and garlic. Mix well.

3. Place all remaining salad topping ingredients in a large mixing bowl, top with olive oil mixture and toss until well combined.

4. To assemble place a generous amount of the shredded Mozzarella cheese on each (approximately 1/4 cup on each.) Top cheese with some of the hot taco meat, followed by a mound of the Italian salad topping. Garnish with Parmesan cheese.

Thai Ground Chicken Two Ways

Ingredients:

• 1 inch piece of ginger, peeled and minced

• 2 cloves garlic, minced

• 3 scallions, chopped

• 1 small onion, finely chopped

• 2 tablespoons olive oil

• 1 pound ground chicken

• 1/4 cup water

• 2 teaspoon sugar

• 3 tablespoons fish sauce or coconut aminos

• 1 tablespoon soy sauce

• 2 teaspoons sriracha sauce

• handful cilantro, chopped

• Romaine lettuce leaves

• 1 cup uncooked jasmine rice

• 1 bag chow mein noodles

Directions:

1. In a medium sauce pan, bring two cups of water to a boil. Add rice and stir. Reduce heat to low and cover. Cook for 10-15 minutes or until liquid is absorbed.

2. In a medium size pan, heat the oil and add garlic, ginger and onions. Cook until onions are clear (about 4 minutes).

3. Add ground chicken and cook for 2-3 minutes, until chicken is halfway cooked. Add sugar, fish sauce, water, soy sauce and sriracha, stir and continue cooking until chicken is cooked through.

4. Turn the heat off and add the scallions and cilantro.

5. Serve as a lettuce wrap and a side of rice. OR, serve as a bowl. Rice, handful of chopped romaine, small handful of chow mein noodles and Thai chicken.

Three Pepper Pasta Salad

I made this for Easter, hence the egg and carrot shaped pasta. I’m such a sucker for a themed noodle!

Ingredients:

  • 1 (16 ounce) package tri-color pasta
  • 2/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1/4 cup fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 pint grape tomato’s, halved
  • 1 (2.25 ounce) can sliced black olives, drained
  • 8 ounces mozzarella cheese, cubed

Directions:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.

• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, mozzarella and olives.

• Refrigerate before serving.

Cubano Pizza

Ingredients:

  • 1 2lb pork loin
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 pre-made pizza crust
  • 3 tbsp yellow mustard
  • 3/4 cup sliced dill pickle
  • 1 1/2 cups shredded Swiss cheese
  • 1/4 lb deli sliced ham, torn

Directions:

1. Preheat oven to 450 degrees. Heat olive oil in large skillet over medium-high heat. Season pork loin with salt and pepper on all sides and brown on all sides in the skillet (about 2-3 minutes per side). Transfer loin to oven for 15 minutes or until internal temperature is 160 degrees. Remove from oven and let rest for 10 minutes. Slice thinly.

2. Spread mustard on pizza crust. Top with sliced pork, cheese, pickle, then ham. Place directly on oven rack for 10 minutes or until cheese is melted.

3. Slice pizza and serve!

Egg Roll in a Bowl

Ingredients:

  • 1 pound ground pork
  • 6 cups coleslaw mix or shredded cabbage
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • Salt and pepper

Directions:

• Heat a large skillet over medium heat. Add the sausage and season with salt and pepper. Cook, stirring often to crumble, until cooked through. Do not drain.

• Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.

• Remove from the heat and top with the green onions and drizzle with sesame oil. Adjust seasoning as needed.

• Serve immediately.