Tag: wine

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas

It’s a classic!

Watch me make it here: https://youtube.com/shorts/OiJHTqPBGto?feature=share

Ingredients

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

  • ½ medium onion diced
  • 1 teaspoon butter
  • 2 eggs
  • ¾ cup milk
  • 3/4 cup quick-cooking rolled oats
  • 2 pounds lean ground beef 80/20
  • 1 tablespoon ketchup or chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
  • 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Instructions
  1. Preheat the oven to 350°F. Coat a cooking pan with spray oil.
  2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
  3. In a medium bowl, combine eggs, milk, and oatmeal. Let the mixture sit for 5-10 minutes.
  4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, Worcestershire, and salt & pepper to the bowl. Mix until just combined.
  5. Form an 8″x4″ loaf on the prepared baking pan and bake for 40 minutes.
  6. While the meatloaf is cooking, prepare your mashed potatoes (add truffle oil at the end of prep), and English peas.
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Perfect for a busy weeknight dinner.

Watch me make it here: https://youtu.be/Gc96Sbp8PmA

Ingredients
  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces spaghetti
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup halved and thinly sliced onion
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup low-sodium vegetable or chicken broth
  • ¼ cup sour cream
  • ¼ cup cream cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
Directions
  1. Place spinach in a large colander in the sink.
  2. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions.
  3. Drain the pasta over the spinach; toss to wilt the spinach.
  4. Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  5. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  6. Stir in sour cream, cream cheese, Parmesan and butter.
  7. Add the spaghetti and spinach; toss to coat well.

Juicy Citrus Grilled Chicken with Garlic and Rosemary Wild Rice

Healthy eating is a way of life!

Watch me make it here: https://youtube.com/shorts/90VvDH5MhVg

Ingredients
  • 1 bulb garlic, end cut to expose the cloves
  • Extra Virgin Olive Oil, for drizzling
  • 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
  • 2 1/4 to 2 1/2 cups chicken stock
  • 3 tablespoons fresh rosemary, 3 stems, finely chopped
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds boneless, skinless chicken
  • 1/2 teaspoon crushed red pepper*
  • Salt and pepper*
  • 2 lemons, halved
  • 1 blood orange or navel orange, halved
  • Baby kale or arugula, a few handfuls to garnish (optional)
Directions
  1. Preheat oven to 400°F. Place garlic bulb on a piece of foil, drizzle with oil and wrap tightly. Roast 40 minutes or so until cloves are soft and light golden in color. Cool to handle then squish cloves from skins into a bowl and mash into a paste.
  2. Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic paste and add rosemary, salt and pepper. Bring to boil then reduce heat to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.
  3. Heat a grill pan over medium-high heat or prepare an outdoor grill.
  4. Dress chicken with about 2 tablespoons olive oil. Season with red pepper and liberally with salt and black pepper or use your favorite seasoning blend.
  5. Grill the chicken and place to platter.  Grill cut citrus until charred and well-marked, about 4 minutes. Douse the chicken with grilled citrus juices and let stand for about 15 minutes and up to 1 hour.
  6. Serve a bed of wild rice. Top with a few leaves of arugula or baby kale.  

Easy and Healthy Greek Style Turkey Burgers

New Year resolutions to eat healthier should include these!

Watch me make it here: https://youtube.com/shorts/t5PJDPYFXUI?feature=share

Ingredients

Burgers

  • 1 -1/2 lb. ground turkey
  • ½ cup crumbled feta cheese
  • ½ cup chopped red onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon fine grain salt
  • ⅛ teaspoon ground black pepper
  • Sliced cucumbers, tomatoes, lettuce and extra dill for toppings
  • 4 Brioche buns

Tzatziki Sauce

  • 1 English cucumber
  • 3 cloves garlic
  • ¼ teaspoon kosher salt or sea salt
  • 2 cups plain Greek yogurt (or use regular plain yogurt for a more sauce-like consistency)
  • 2 tablespoons minced fresh herbs such as mint, dill, cilantro, purslane, or parsley
  • 1 tablespoon extra-virgin olive oil
Directions

For the sauce:

  1. Coarsely grate the cucumber into a cheesecloth-lined colander or fine mesh strainer over the sink and let drain, 15 minutes. Use your hands to squeeze out excess water.
  2. Meanwhile, pound garlic cloves and salt together into a paste using a mortar and pestle. In a large bowl, combine yogurt with garlic paste, grated cucumber, and herbs.
  3. To serve, transfer to a medium bowl and drizzle with olive oil.

For the burgers:

  1. In a large bowl combine turkey, feta cheese, mint, onion, parsley, salt, and pepper.
  2. Using your hands mix until thoroughly combined but don’t over mix or the burgers will become dry.
  3. Divide meat mixture into 4 parts and shape into patties.
  4. Heat a grill or a grill pan over medium-high heat. Grill the burgers until cooked through and the inside of the burger is no longer pink.
  5. Add toppings of your choice and include your Tzatziki sauce.

Who’s Pulling Noods?

When pulling ‘noods is just as impressive as the taste. This Spaghetti Bolognese has the most exquisite sauce made with veal, beef & pork ragu, di Napoli Tomatoes and parmigiana-reggiano cheese. I really appreciate the location…it’s just down the block from my house! So it’s really a hit with the locals. The bar stocks all the best Top Shelf brands, and some of the lesser-priced booze as well. Gotta leave it to the Italians! 🇮🇹

MENU

YELP REVIEWS

Easy Cooking on the Weekends

Summertime usually means lighter eating…I mean, who wants to waste the gorgeous weekend sunlight hours worrying what to make for dinner? That is why I enjoy creating light and appetizing dishes that don’t rob me of my weekend pool time.

This grilled chicken is set atop spaghetti pasta with sun dried tomatoes and fresh basil. Making your own sauce is ideal, especially when you use organic ingredients.  Enjoy with a nice glass (or bottle) of Pinot Noir, and you can have a delicious weekend meal that looks (and tastes) good enough to share with friends.

IMG_1255

INGREDIENTS

  • Pasta – Spaghetti
  • Organic tomato sauce
  • Organic tomato paste
  • Splash of red wine
  • 3 cloves Garlic, Minced Or Pressed
  • 1 cup Chicken Stock
  • 1 Grilled Chicken Breast per diner
  • 1/2 cup Julienne-cut Sun-dried Tomatoes
  • 1/2 teaspoon Paprika
  • 1 cup Grated Parmesan Cheese
  • Fresh Basil
  • Salt And Pepper