Roasted Parsnips and Potatoes

Ingredients:

• 2 pounds parsnips, peeled and cut into large matchsticks

• 1 large russet potato, peeled and cut into even wedges

• 1 tablespoon extra-virgin olive oil

• 1 ½ teaspoon Italian seasoning or other dried herb mix

• 1 teaspoon kosher salt

• 1/2 tsp ground black pepper

• chopped parsley for garnish

Directions:

• Preheat the oven to 425F.

• Place in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.

• Evenly distribute the parsnips and potatoes on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.

• Roast for about 20-25 minutes, until the vegetables are starting to turn golden brown on the edges. Toss them to redistribute, then roast for another 10-15 minutes, until tender and golden.

• Top with fresh chopped parsley

Sweet BBQ Turkey Loin

I’ve posted this rub before. It is from Jeff Mauro from the Food Network. Please make the whole batch and use it on everything!! I’ve used it on cauliflower, venison, chicken, and turkey. I have a friend who used it on broccoli and elk. It is so versatile and delicious!

Sweet BBQ Rub:

Ingredient:

  • 1 cup turbinado sugar
  • 1/2 cup kosher salt 
  • 1/2 cup granulated sugar 
  • 3 tablespoons chili powder 
  • 3 tablespoons smoked paprika 
  • 2 tablespoons granulated garlic 
  • 1 tablespoon onion powder 
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground black pepper 

Directions:

1. Mix all ingredients together in a bowl.

2. Store leftovers in airtight container in a cool, dry place.

Turkey Loin:

  • Turkey loin 2-3 lbs
  • 1 tbsp olive oil
  • 1/4 cup Sweet BBQ rub

Directions:

1. Preheat oven to 350 degrees.

2. Line baking sheet with aluminum foil. Spray with non-stick spray.

3. Lightly coat loin with olive oil. Generously season loin with sweet BBQ rub.

4. Bake loin in the oven for 60-70 minutes or until cooked through. (170 degrees)

Butter Roasted Tomato Pasta with Prosciutto Wrapped Chicken Breasts

These two recipes are delicious separately and together they are drool worthy!!

Prosciutto Wrapped Chicken Breasts

Ingredients:

• 4 boneless skinless chicken breasts, cut in half lengthwise (or 8 chicken tenders)

• 4 tablespoons unsalted butter, melted

• 1/2 cup panko breadcrumbs

• 1/4 cup grated parmesan cheese

• salt and pepper

• 8 slices thin prosciutto

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

2. Toss the chicken with melted butter and season with salt and pepper.

3. Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Wrap 2 pieces of prosciutto around the chicken. 

4. Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp

Butter Roasted Tomato Pasta

Ingredients:

• 6 garlic cloves, crushed

• ¼ cup (½ stick) unsalted butter, cut into 8 small cubes

• 1 28-ounce can whole peeled tomatoes

• 2 anchovy fillets packed in oil or 1/2 tsp anchovy paste

• ½ teaspoon crushed red pepper flakes, plus more for serving

• Parmesan cheese rind

• Salt and black pepper

• 12 ounces bucatini or spaghetti

• Grated Parmesan (for serving)

• Small handful of fresh basil, torn

Directions:

1. Preheat oven to 400°.

2. Empty 28 oz. can of tomatoes into a 13×9″ baking dish and crush lightly with your hands. Scatter garlic, butter pieces, anchovies, Parmesan rind and red pepper flakes over tomatoes; season with salt and black pepper.

3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 40-45 minutes. While tomatoes are roasting, bring a large pot of water to a boil over high heat and add a small fistful of salt.

4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes.

5. Cook 12 oz. bucatini or spaghetti in pot of boiling water, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve

6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with basil and until sauce coats pasta, about 3 minutes.

The butter roasted tomato recipe is adapted from Bon Appetit.

One Pot Pasta with Beef, Butternut Squash and Kale

Ingredients:

• 1 tbsp ghee (clarified butter)

• 1 lb ground beef

• ½ tsp salt

• ½ tsp ground black pepper

• 3 garlic cloves, minced

• 1 tsp red pepper flakes

• 1 small onion, chopped

• 3 cups butternut squash, cut into 1″ cubes

• 3 cup bone broth (homemade or store-bought)

• 3 cups dry large shells (or other short pasta of your choice)

• 2 cups packed chopped kale leaves (ribs removed)

Directions:

1. Melt the ghee (or other cooking fat of your choice) in a large skillet over medium-high heat. Once hot, add the ground beef, salt, pepper, garlic and red pepper flakes and cook, stirring from time to time, until the meat is brown-about 7 or 8 minutes.

2. Add the chopped onion and continue cooking until slightly softened and fragrant, about 2 minutes, then, add the butternut squash and cook it for about a minute, just to coat it well in all the flavors.

3. Pour in the broth and bring to the boil, then add the dry pasta, bring back to the boil and lower the heat to medium-low; cover and simmer until the pasta is al dente and broth is practically all gone, about 8-10 minutes.

4. Stir in the chopped kale, cover again and allow to rest for 3 to 5 minutes, until the kale is completely wilted.

Chicken and Cheese Stuffed Spaghetti Squash

Ingredients:

• 2 medium spaghetti squash, halved and seeds removed

• 2 cups chopped, cooked chicken.

• 1 cup whole milk or heavy cream

• 1/3 cup basil pesto

• 1 teaspoon dried oregano

• 8 ounces frozen chopped spinach, thawed and squeezed dried

• 1/2 cup whole milk ricotta cheese

• 1 1/2 cups shredded gruyere cheese

• 1 cup shredded mozzarella cheese

• 1 pinch crushed red pepper flakes

• kosher salt and pepper

Directions:

1. Preheat the oven to 425 degrees F.
2. Place squash on a flat cutting surface. Cut in half lengthwise, scoop out the seeds and discard. 
3. In a medium bowl, mix together the milk, pesto, oregano, spinach, and ricotta cheese. Season with red pepper flakes, salt and pepper. Stir in 1 cup gruyere cheese and 1/2 cup mozzarella cheese. 
4. Place the squash on a sheet pan and season the cut sides with salt and pepper. Sprinkle the remaining gruyere cheese in the bottom of each squash, then evenly divide the milk mix among the squash cavities. Top with the remaining mozzarella cheese. Cover the squash loosely with foil. 
5. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK. 
6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash.

Delicious!!

Chocolate Crazy Cake

No eggs, milk, butter or bowls!!!

Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 Tbsp unsweetened cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 5 Tbsp vegetable oil
  • 1 cup water

Directions:

Preheat oven to 350 degrees.

Mix first five dry ingredients in a greased 8 in. square baking pan. Make three depressions in dry ingredients-two small, one large. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third large depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with a toothpick to make sure it comes out clean. Cool. Top with frosting. (Recipe below)

Chocolate frosting

Ingredients:

  • 1 cup sugar
  • 2 Tbsp unsweetened cocoa
  • 1/4 cup shortening
  • 1/3 cup milk
  • 1 tsp salt
  • 1 tsp salt

Directions:

Heat a medium sauce pan over high heat. Add all ingredients and bring to a boil. Boil for 60 seconds. Remove from heat and continue to sister for two minutes. Set aside to cool.

I happen to have some caramel topping in my pantry!! It is delicious with or without!

Chicken and Pork Lo Mein

Ingredients:

3 tablespoons hoisin sauce

3 tablespoons dark soy sauce

2 teaspoons hot sauce

1 pound spaghetti

Salt

2 tbsp vegetable oil

2 chicken breast cutlets, thinly sliced into strips

3 thin cut pork chops, thinly sliced into strips

Black pepper

2 teaspoons ground coriander

2 inch piece fresh ginger, grated

4 cloves garlic, minced

6 scallions, chopped

1 red bell pepper, sliced

1/2 pound bagged, shredded cabbage/carrot mixture

Handful of cilantro, chopped

Directions:

. Mix together soy sauce, hoisin sauce, and hot sauce and reserve.

. Bring pasta water to a boil, salt water and cook spaghetti to al dente.

. While pasta cooks, heat vegetable oil in a large, nonstick skillet over high heat. Season meat with salt, pepper, and coriander. Add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. Top with chopped cilantro.

Garlic Butter Roasted Spatchcock Chicken

Ingredients:

  • One 3-5 lb chicken
  • 2 tbsp room temperature butter
  • 1 large cloves of garlic, minced
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup chicken broth

Directions:

1. Preheat oven to 425.

2. Mix together butter, garlic and dried parsley. Set aside.

3. Place chicken breast-side down, with the legs towards you.

4. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.

5. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

6. Spear butter mixture evenly all over the skin side of the chicken. Season with salt and pepper.

7. Place chicken skin side up in oven safe skillet. Add chicken broth. Roast for one hour uncovered.

Beef Stir Fry Noodles

INGREDIENTS:

SAUCE

  • 3 Tbsp soy sauce
  • 1 Tbsp water
  • 1 Tbsp brown sugar
  • 1-2 Tbsp chili garlic sauce, sambal, or sriracha
  • 1 tsp sesame oil

STIR FRY

  • 8 oz. spaghetti noodles
  • 2 cloves garlic, minced
  • 1 Tbsp grated ginger, grated
  • 1 Tbsp canola or vegetable oil
  • 1/2 lb. lean ground beef
  • 1 carrot, shredded
  • 3-4 green onions, chopped
  • 1/2 head of red cabbage, shredded
  • Handful fresh cilantro
  • Toasted sesame seeds (optional)

DIRECTIONS:

1. Cook the noodles according to the package directions, being careful to leave them al dente and not over cooked. drain the noodles in a colander and set aside. Reserve 1/2 cup of starchy cooking liquid.

2. Prepare the sauce by stirring together the soy sauce, water, brown sugar, chili garlic sauce, and sesame oil. Set the sauce aside.

3. Heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef, garlic, and ginger. Sauté until the beef is cooked through. Add the cabbage and sauté for one minute. Add the white portions of the sliced green onions and sauté for one more minute. Add the shredded carrots and sauté for one minute more (leaving the carrots slightly crunchy).

4. Add the drained noodles, reserved water, and the prepared sauce to the skillet. Stir until everything is coated in sauce and any extra moisture has been absorbed by the noodles. Turn the heat off and top with the green portion of the sliced onions, cilantro, and sesame seeds.

Slow Cooker Tender Beef with Pappardelle

Ingredients:

  • 3-4 lb beef chuck roast, cut into 4 pieces
  • 6 cloves garlic, smashed
  • 1 carrot, chopped
  • 1 (28-oz) can crushed tomatoes
  • 1/3 cup beef broth
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and pepper
  • 1 lb pappardelle

Directions:

1. Place all ingredients into slow cooker. Cool on low for 6-8 hours or on high for 4-5 hours.

2. Remove the meat and shred. Remove and discard bay leaves. Use an immersion blender to blend the sauce. Then return shredded beef back into slow cooker with sauce.

3. Serve with pappardelle cooked according to package directions.