Grilled Tilapia

Ingredients:
4 Tilapia Fillets
1 bottle Italian dressing

Directions: 

Put the tilapia in a gallon sized ziploc bag and pour Italian dressing over the top and place in the refrigerator for atleast 1 hour but nor more than 4 hours and remove. Place on foil on a hot grill and grill on each side for 4 minutes and serve. 

(Cindy Wander)

Meatloaf

Ingredients:
1 pound of hamburger
1 pound of ground pork
1 pound of bacon
1 medium onion
3 cloves of carlic
salt and pepper
unseasoned bread crumbs
2 eggs
2 tablespoons ketchup
2 table spoons dijion mustard

Directions:
In a pan fry up bacon till slightly crisp. Let bacon cool and chop up finely. In same pan saute onions and gralic until onions are slightly translucent. In a large mixing bowl combine all ingredients until well combined. Place in a baking dish and bake in a 350 degree oven for 30 to 45 minutes or until fully cooked and top with more ketchup and return to oven until ketchup is slightly browned. Remove from oven and let rest and serve.

Italian Sausage Stuffing

Ingredients:
1 bag of unseasoned stuffing
1 pound of sweet italian sausage
8 cups chicken stock/ broth
1 large onion chopped
4 cloves of garlic minced
3 stalks of celery
1 table spoon celery salt
1 tablespoon thyme
1 tablespoon black pepper
1 table spoon salt

Directions:
chop onions and celery. Cook sausage. combine all ingredients in a roasting pan and bake at 400 degrees covered for 15 minutes and uncover and cook for another 15 minutes and serve.

Garlic Parm Biscuits

Ingredients:
2 cups flour
3 tsp. Baking Powder
6 cloves of Garlic Crushed
2 cups of shaved Parmesan cheese
5 tablespoons butter
1/2 cup milk

Directions:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder,Garlic and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.  Top with Melted butter and Crushed Garlic.

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZO

Serves 6
Ingredients:
* Coarse salt
* 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 medium shallot, minced (about 1/4 cup)
* 1/4 teaspoon red-pepper flakes
* 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
* 1/4 cup dry white wine
* 1 tablespoon fresh thyme leaves
* 3 tablespoons coarsely chopped fresh flat-leaf parsley
* 1/4 teaspoon finely grated lemon zest
* 3 tablespoons fresh lemon juice (from about 1 lemon)
* 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
* 2 ounces Gorgonzola cheese, crumbled
* Freshly ground pepper, to taste

Directions:

1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
2. Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
3. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.
(marthastewart.com)

Bacon wrapped pork tenderloin medallions

Ingredients:

12 to 14 slices of bacon
2 pork tenderloins ( approximately a pound each) Trimmed of the fat cut into 1 to 1 1/2 inch slices
Salt and pepper to taste
2 table spoons of vegetable oil

Directions:

1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes

2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side,

3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
(America's test kitchen) 

Dijion Vinagrette

Ingredients:
1 Tablespoon Apple cider vinegar
3 Tablespoons Olive oil
2 teaspoons sugar
1 tablespoon Dijion Mustard
salt to taste
pepper to taste

Directions:
In a bowl combine all the ingredients and chill and serve.

Your not so Ordinary BLT

This is a new twist on a classic dish.

serves 2

Ingredients:
3 slices of thick cut back
2 chiabatta rolls
8 thin slices of Trugole cheese
4 thin slices of roma tomatoes (seeded)
Romaine hearts lettuce
baby spinach
Dijion vinegrette (see recipe in another blog post)
1/2 of onion thinly sliced
2 cloves of garlic finely minced

Directions:
Cook bacon until disired crispness.while cooking bacon carmelize onions and garlic in a tablespoon of olive oil.Slice rolls and place 2 slices of cheese on each half and place in a 400 degree oven until cheese is melted. Slice cooked bacon in half. place lettuce, spinach, tomatoes, 3 pieces of bacon, onions and garlic, and top with some of the vinegrette. and enjoy.

Meatball subs

Ingredients:
1/2 pound hamburger
1/2 ground pork
1 egg
5 strips of bacon fried and finely chopped
1 tablespoon Italian seasoning
3 tablespoons of grated Parmesan cheese
cracker crumbs till it sticks together but is not dry

Directions:
fry them up in a pan until almost fully cooked and add to any Marinara sauce (I make my own) and serve on a hoogie roll with sliced fresh mozzarella cheese and place in oven until cheese is melted. I usually put 3 to 4 per sandwich.
yield varies on size of meatballs

Honey butter snap peas

Ingredients:
* 1 pound sugar snap peas, strings removed
* 3 tablespoons butter
* 3 tablespoons honey
* Salt and ground black pepper


Directions:
Place a small pot of water over high heat to boil. When the water comes up to a boil, drop the peas and boil until bright green and tender, about 1 minute.

Drain the peas and return them to the pan. Place the pan over medium heat and add the butter, honey, some salt and pepper. Toss to melt the butter and honey.

(Rachael Ray)

Spinach fettuccini with chicken and sauteed greens

Ingredients

¼ lb spinach fettuccine
1 Tbsp olive oil
½ lb boneless, skinless chicken breast halves, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
¾ cup reduced-sodium chicken broth
6 oz baby spinach leaves or 1 medium bunch spinach, washed, drained, and trimmed
½ cup grated Parmesan cheese
Salt and pepper

Instructions

1. Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
2. Meanwhile, warm oil in large skillet over medium heat. Add chicken and cook 5 minutes, or until light golden and almost cooked through, stirring often. Transfer to plate.
3. Add shallot to skillet, still over medium heat, and cook 3 minutes, stirring. Add garlic and cook 30 seconds, stirring. Add tomatoes and broth; bring to a simmer and cook 3 minutes, until tomatoes soften and some of the liquid has cooked off. Add spinach and cook 3 minutes, stirring. Return chicken to skillet and cook 1 minute, until cooked through, stirring.
4. Drain pasta. In serving bowl, toss pasta with chicken sauce and cheese. Serve hot.

Serves 2.


(whattoexpect.com)

Cheese tortellini with mushroom sauce

Ingredients

Serves 1

* 1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
* 2 teaspoons olive oil
* 8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
* 2 garlic cloves, sliced
* 1 cup water
* Coarse salt and ground pepper
* 3 tablespoons grated Parmesan cheese
* 1 tablespoon cold butter
* 1/3 cup chopped fresh flat-leaf parsley

Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
3. Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

Helpful Hint

If you find fresh tortellini, you can use that instead of frozen; cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes. The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook 2 ounces of pasta, and add 2 more tablespoons of Parmesan.
(I don't remember where i got this recipe but it is not my own)

Dill Potatoes

Ingredients:
* 2 1/2 pounds medium to large red potatoes
* 3 tablespoons butter
* 1/4 cup chopped parsley leaves
* 1/4 cup chopped dill
* Salt and pepper

Directions

Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
(foodnetwork.com)

Grilled asparagus with lemon and olive oil

Ingredients

* 1 pound large asparagus, woody ends trimmed*
* 3 tablespoons extra-virgin olive oil, plus more for drizzling
* 3/4 teaspoon coarse salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon fresh lemon juice

Directions
Preheat the grill to medium.

In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket
(foodnetwork.com)

Grilled salmon seasoning

Ingredients
1 tablespoon firmly packed brown sugar
1 tablespoon OLD BAY® Seasoning
1 pound salmon fillets
Directions:
Mix brown sugar and OLD BAY in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture.
Grill over medium-high heat 8 minutes per inch of thickness or until fish flakes easily with a fork.
Tips
Test Kitchen Tip: Sweet and spicy OLD BAY® Rub may be substituted for the OLD BAY® Seasoning. Omit brown sugar.
(OLDBAY.COM)

Tomato with Goat cheese salad with Basil VINAIGRETTE

Ingredients:
* 1/2 cup packed fresh basil leaves, plus more for garnish
* 2 tablespoons olive oil
* 2 tablespoons white-wine vinegar
* Coarse salt and ground pepper
* 3 ounces fresh goat cheese
* 3 medium tomatoes, cored and sliced crosswise 1 inch thick

Directions

1. In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
2. With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
(marthastewart.com)

PASTA PUTTANESCA

Ingredients:
* 1 pound dried spaghetti, spaghettini, or linguine fini
* 5 garlic cloves, forced through a garlic press
* 2 teaspoons anchovy paste
* 1/2 teaspoon hot red-pepper flakes
* 1/3 cup extra-virgin olive oil
* 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
* 1/2 cup pitted Kalamata olives
* 2 tablespoons drained capers
* Pinch of sugar (optional)
* 3/4 cup coarsely chopped basil

Directions:
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
(www.epicurious.com)

Sundried tomato bowtie pasta

Ingredients:
1/2 cup olive oil
3oz sundried tomatoes thinly sliced
2 cloves garlic thinly sliced
3oz black olives
1 tablespoon crushed red pepper flakes
Black pepper to taste
1 pound bow tie pasta

Directions:
In a pan saute garlic until golden brown. remove garlic.
Added tomatoes, Red pepper flakes, Black pepper,and Olives.
Toss with pasta and serve.

Pesto Sauce

Ingredients:
1 Quart Fresh Basil (blanched for 30 seconds)
2oz toasted pine nuts
7 0z shredded Parmesan cheese (or grated works just the same just added it at the end)
6 cloves of garlic
1 1/2 cups of oil

Directions:
toast pine nuts in a dry pan until slightly golden brown.
blanch basil for 30 seconds
in a food processor blend pine nuts, basil, cheese (unless grated then add after all oil is mixed in), garlic, and pulse.
Slowly add oil until blended.
(Chef Phillip Gato)

Pizza Pasta

Ingredients:

1 pound of Garden Rotini
1 Jar of spaghetti sauce
1 medium onion finely chopped
2 cloves of glarlic finely minced
1/2 pound hamburger
1/2 pound italian sausage (My kids like the sweet italian sausage) not in casing (you can remove it if you can't buy it that way)
1/2 bag pepparoni
1 medium bag of mozzerella cheese
1 medium bag of italian blend cheese
1 small can diced tomatoes drained
1 container fresh mushrooms (you can use canned in that case 2 small cans or 1 medium can) sliced



Directions:
cook pasta till just before Al Dente
mix sauce mushrooms Cooked sausage, cooked hamburger, pepparoni, onions, garlic, and tomatoes, and half of each cheese. and cover and stick into the oven (preheated to 400) for 20 minutes. Top with the rest of the cheese and return to the oven for another 15 minutes or until cheese is bubbley. Remove and cover for 5 to 10 minutes and let sit. and serve

Italian Pasta Salad

 Ingredients:

1 pound rainbow rotini pasta
Green olives (as many as you want)
Black olives (as many as you want)
1 Package diced pepperoni
1 pint cherry or grape tomatoes
1 medium bottle zesty Italian dressing
1 package shredded Parmesan cheese
1 tablespoon crushed red pepper flakes
1 small onion finely diced

Directions:
cook pasta to slightly before Al Dente. Drain and DO NOT RINSE! Add 1/2 bottle of Italian dressing and refrigerate for 30 minutes mix in rest of ingredients and rest of dressing and refrigerate for 1 hour before serving.

Beef Stroganouff

Ingredients:
1 package of beef stew meat
1 bag of egg noodles
Mushrooms (canned or fresh) Sliced
1 medium onion roughly chopped
1 small container of sour cream
1 can of beef broth
salt and pepper to taste
flour
cold water



Directions:
Cook Beef onion, Broth in oven or crockpot (oven covered on 350) crock pot on low until tender. Add mushrooms and slurry (flour and cold water mixture) and bring to a boil until thickened add sour cream and mushrooms. Cook egg noodles until Al Dente and serve over the noodles.

Antipasto Pasta

Ingredients:
1 Pound penne pasta
1/3 pound black olives
1/3 pound green olives
1/3 pound feta cheese
1 pound asparagus tips sliced on a bias
1/2 cup olive oil
3 garlic cloves thinly sliced
1 tablespoon crushed red pepper flakes
1 pound of cooked artichoke hearts
finely shopped basil

Directions:
In a saute pan heat oil, garlic, and red pepper flakes until well infused. Removed garlic and add olives,artichoke hearts,asparagus, cooked pasta, and feta cheese. And sprinkle with Basil and serve.

Spinach feta and red seedless grapes salad

Ingredients

For the dressing:
8 cherry tomatoes
1 tablespoon chopped parsley
¼ teaspoon salt
4 tablespoons Pompeian® Pomegranate Infused Balsamic Vinegar
1 tablespoon feta cheese, crumbled
1 tablespoon C&H® or Domino® sugar
6 tablespoons Pompeian® Extra Virgin Olive Oil

For the salad:
7 ounces bay spinach leaves
5 tablespoons toasted pine nuts
1 cup red seedless grapes, cut in half

5 tablespoons feta cheese, crumbled


Serves 4

To prepare the dressing:
Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the processor, transfer the dressing to a bowl, and put aside until you are ready to dress the salad.

To prepare the salad:
In a large bowl, mix the spinach leaves, pine nuts and seedless grapes, and toss with the dressing. Divide the mixture among 4 plates, sprinkle with the crumbled feta cheese, and serve.

(Chef Nick Stellino)