Halibut Puttanseca

So this is my attempt to recreate my favorite meal while in Rome. You can make this with any meaty fish Salmon Sea Bass etc.

Serves 4

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total 30 Mins

Ingredients

  • 1 lbs Halibut
  • Olive oil
  • Garlic
  • Shallots
  • White Wine
  • 1 container cherry tomatoes
  • 1 loaf crusty French bread
  • Capers
  • Kalamata Olives (Pitted)
  • Lemons
  • Handful fresh basil

Directions

  • Heat Oil in cast iron skillet ( or any large skillet I just fine cast iron gets the best sear)
  • Brush bread with olive oil and toast in pan until crusty ( you can do this in the oven but I like the char it gets form the cast iron skillet. Remove and place on serving plate
  • Slice Lemons in half and sear in pan ( you can use as much or as little lemon as you like)
  • Brown fish starting skin side down don’t mess with it let it cook until you see a slight browning around the fish once you see this flip fish and brown on the other side. (* Tip if your fish doesn’t flip easily it’s not ready give it time)
  • Remove fish and set aside on a plate
  • Heat more olive oil in pan and sauté shallot until translucent and garlic and cook until fragment (* make sure not to burn)
  • Add tomatoes and wine and cook until the alcohol cooks off and tomatoes are blistered
  • Add capers and olives ( this really depends on you I LOVE lots of capers and olives but use as much or as little as you like).
  • Place fish on top of crusty bread and top with puttcanseca sauce tear fresh basil on top of sauce and serve with charred lemon

Sunday Sauce

Serves 6
Prep Time 10 Mins Cook Time 40 mins

Ingredients
1lb Ground Turkey ( Or ground beef)
2 Italian Sausages casings removed ( I like to use hot Italian chicken Sausages but you can use sweet and pork)
2 tsp. olive oil & olive oil pam
1 Onion Chopped

1/2 cup red wine
2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
2 Cans San Marzano canned tomatoes

6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)

Directions
Heat Skillet with olive oil and sautee onions for 5 mins or until translucent

Add Garlic to pan and juts heat make sure not to burn

Remove the sausage from casings and add to pan with turkey meat cook until browned.

Once browned add tomatoes and wine bring to a boil them lower heat to a simmer you can simmer this ofr hours and add a little more wine here and there to thin out or you can serve right away. However the longer it simmers the more flavorful it will be.

Serve hot over your favorite past noodles.

Open Face Turkey Sandwiches w/ Stuffing Waffles

This is Hunter’s favorite meal, it’s usually made after Thanksgiving or Christmas with left over turkey, But it’s also the night before the 1st day of school meal. You can make this fresh or completely with leftovers.                                                                 

Serves 6 ( or as much as you want)

Ingredients

  • 1 Bone in turkey Breast (Or leftover turkey)
  • 1 bag russet potatoes
  • Milk, Sour Cream, Salt & Pepper to make mashed potatoes (or use leftovers)
  • 2 Boxes stove top stuffing (If you use left over stuffing you will need to add chicken broth and a egg to make it bind together)
  • 2 Packets Brown Gravy (or turkey gravy which ever you prefer) 

Directions:

Roast turkey breast with poultry seasoning at 350 degrees ( Time will depend on the size of your turkey. Let cool then thinly slice.

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Make Stuffing according to the directions. You could make fresh stuffing but I find for this recipe stove top actually is a little better. If you use fresh stuffing you need to add 1 egg and 1/2 cup- 1 cup chicken or vegetable broth to get it the correct consistency to make it into a waffle. Once cool to touch form into balls and cook in a waffle iron, It take usually twice as long as a regular waffle. Keep waffles warm in a 250 degree oven will cooking remaining waffles.

While the stuffing cools make your mashed potatoes. Boil potatoes in salt water until cooked though beat with had mixed with Milk Sour Cream Salt and paper to desired consistency. ( You could probably use boxed mashed potatoes if you wanted to but I feel home made are easier and much better)

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Once all ingredients are ready you can assemble your open face. Preheat oven to 400 degrees. Top Stuffing waffle with Mashed potatoes and turkey smother with gravy. Bake for 10-15 mins until gravy is bubbling and all ingredients are heated though. ( If using left overs you should warm the potatoes up slightly in the microwave).

You can make them as big or as small as you would like, I always like to make Hunter a Man Vs. Food size one to see if he can finish it ( but he’s a teenage boy) I like a mini one for me and a med one for Greg.

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Chicken & Pancetta Ravioli’s w/Lemon Arugula Pesto

IMG_1666Serves 12

Prep Time 2 hours (including dough sit time)                   

Cook Time 50 mins (Total for all steps)

 Filling Ingredients

  • 3 Chicken Breasts
  • 1 Package diced pancetta
  • 2 cups arugula
  • 1/2 cup parmesan cheese
  • 3 Tbs. olive oil
  • 3 Tbs. chopped garlic

Pasta Dough

  • 4 Cups sifted flour
  • 1/2 tsp salt
  • 4 eggs
  • 1 Egg and water for brushing

Sauce Ingredients

  • 4 cups arugula
  • Zest and juice from 2 large lemons
  • 2 cloves garlic (more if you like)
  • 1/2 cup olive oil
  • 1/4 cup toasted pine nuts
  • 1/4 cup parmesan cheese
  • 2 Tbs apple cider vinegar

Directions

For the filling

  1. Cut chicken breast into chunks
  2. Brown pancetta in large pan remove and place on paper towels to drain
  3. Remove 1/2 of the pan drippings from pan then brown chicken with a little pepper
  4. Place Chicken Arugula and olive oil in food processor (in batches if needed) and pulse until chopped be sure not to over process you want texture from the chicken
  5. Combine Chicken with pancetta and parm cheese and refrigerate for at least an hour ( I made this in the morning and let it sit all day)

For the Dough 

  1. Place dough hook on mixer
  2. Sift flour and salt into bowl
  3. Add your eggs
  4. Mix on low until dough ball forms you can add 1 -2 Tbs. of water if needed
  5. Transfer dough to cutting board and knead for 1-2 mins
  6. Wrap dough in plastic wrap and let sit for 30 mins to 1 hour
  7. Separate into 4 balls

For the Sauce

  1. Toast pine nuts over low heat either on the stove or in the oven
  2. Place all sauce ingredients except olive oil in food processor and begin to process slowly streaming in the olive oil until the pesto forms
  3. IMG_1657

To Make Ravioli’s

  1. Roll out dough using pasta attachment on kitche aide mixer. make sure to keep all surfaces well floured as to avoid sticking. IMG_1659
  2. Place filling on pasta leaving enough space to cut out ravioli’s IMG_1667
  3. Mix 1 egg with 1 tbsp water, brush edges and middles with egg wash then top with second sheet of pasta.
    Press edges to seal then cut into ravioli’s, you can cut ravioli’s with a knife if you don’t have a ravioli cutter.IMG_1661
  4. Cook pasta in well salted boiling water for 4-6 mins or until the ravioli float to the top. You can do this in batches if needed
  5. Warm sauce in separate pan then add ravioli’s once cooked. DO NOT DRAIN RAVIOLI’s you will want some of the pasta water to thin out sauce. Add more pasta water if needed.IMG_1664

Plate pasta and sauce top with parmesan cheese. Serve with Cesar salad and warmed crusty bread.

Skinny Chicken Piccata

Serves 6

Prep Time 10 Mins                                                  Cook Time 40 mins

 Ingredients

  • 3 Chicken Breasts
  • 1/4 Cup seasoned flour ( season with salt & pepper)
  • 2 tsp. olive oil & olive oil pam
  • Zest and Juice of 2 lemons
  • 1/4 cup white wine
  • 2 cups low sodium chicken broth
  • 2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
  • 3 Tbsp. Capers
  • 6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)
  • 1 Tbsp. corn starch mixed with water
  • 1 Tbsp. Butter
  • Chopped fresh parsley
  • Salt & Pepper to taste

Directions

  1. Cut chicken breast in half length wise to create 6 breasts
  2. Pound chicken if needed to make them all the same thickness
  3. Heat 1 tsp olive oil over med high heat
  4. Dip chicken in flour shaking off any excess spay chicken with Pam
  5. Cook chicken in batches making sure not to crowd pan ( Add 2nd tsp olive oil for 2nd batch of chicken) 3-4 mins per side
  6. Transfer to wire rack and keep warm in oven
  7. Make pasta according to directions once chicken is done and before starting sauce

To make Sauce

  1. Remove pan from heat and add garlic allowing it to brown but making sure not to burn.
  2. Add wine and scrap up brown bits on bottom on the pan, cook for 3-5 mins until the alcohol has cooked out (you should be able to smell it)
  3. Add chicken broth and bring to a boil
  4. Add zest and juice of the lemons
  5. Stir in corn starch whisk until thickened
  6. Once thickened add capers and parsley
  7. Finish sauce with butter
  8. Remove 1/2 cup of sauce from pan then add pasta to sauce and combine.

Plate pasta then top with chicken and reserved sauce.

Cast Iron Pizza

Serves 4

Prep Time 10 mins                                                  Cook Time 30-40min

Ingredients

  • 1 package store bought pizza dough ( or you can ask your local pizza place if they sell dough) (Don’t use the Pillsbury refrigerated dough)
  • Fresh mozzarella cheese shredded ( as much or as little as you like)
  • 1/3 cup Parmesan cheese
  • Peperoni (or any of your favorite toppings)
  • Flour
  • Corn Meal
  • 2 Tsp Honey
  • 1 tsp Crushed red pepper
  • Olive Oil
  • Parmesan cheese

Directions

  1. Hear oven to 500 degrees or as high as your oven goes mine only goes to 475.
  2. Roll dough out so it will fit inside your cast iron skillet.
  3. Dust skillet with flour and corn meal.
  4. Heat pan on stove top on Med until hot
  5. Form dough in skillet pushing it up the sides (watch your digits since an is hot)
  6. Heat on stovetop until the dough starts to bubble.
  7. Remove from heat and brush dough with olive oil.
  8. Top with cheese and peperoni ( or other toppings) and place in oven.
  9. Cook for 20-30 mins.
  10. Remove from oven and top with Parm cheese.
  11. Melt honey with a little hot water and add crushed pepper
  12. Remove pizza from pan and brush crust with honey mixture.
  13. Let cool slightly and slice and enjoy.

Editable Arrangement

This was my first time making this and I’m sure as I make more of them I will find some new tricks but here’s how I made it this time around.

Fruit Arrangment

Serves as many as you want or need, this one was for about 50 people

Prep Time 4 hours                                               

Fruit I used 

  • 4 cantaloupes
  • 3 honey dews
  • 3 seedless watermelons
  • 3 packages strawberries
  • 3 Pineapples
  • Chocolate for dipping strawberries
  • Metal Cookie Cutters ( any shapes I used flowers, hearts & butterfly’s)

Items needed for box 

  • Planter box
  • Chalk board paint
  • Styrofoam
  • Wooden skewers
  • Chalk

Directions

To Make the box

  1. Paint box with at least 3 coats for the chalk board paint.
  2. Once box it dry cram foam into box it should be a tight fit you can buy it in blocks and cut to fit or that make round one if you wanted to use a round pot. Really the Ideas are endless.

For the fruit

  1. For the Cantaloupe Honeydew and Watermelon cut into 1/2 thick rounds, use cookie cutters to cup out shapes (depending on the size of your fruit and cookie cutters you can get anywhere from 1-2 shoes our of each fruit)
  2. For fruit securers use a melon baller on cantaloupe and make some circles. (this will help keep the honeydew and watermelon from sliding down the skewers)
  3. For the pineapple cut off top and bottom ( not need to cut off outer skin since only using the center) cut into approx. 1/4 inch rounds. Cut center with cookie cutters. When you push the cutter through you need to really move it back and forth to cut it neatly (this was not easy)
  4. I also cut out some rounds with a melon baller with the honeydew and watermelon to use as decoration.
  5. Melt chocolate according to directions ( I used the melting chocolate that you can do in the microwave but any kind works) dip strawberries and place on wax paper and refrigerate until ready to use (put these on last)
  6. You can keep the fruit scraps and use for another time to just eat or make some sangria with it like I did.

To Assemble

  1. Cut skewers to different lengths and stick into the foam box.
  2. Place fruit on top of skewers using cantaloupe rounds to help watermelon and honeydew stay in place, you can also use it as decorative for flower centers as I did. I found the pineapple and cantaloupe held up on their own but you can use them if needed *MAKE SURE YOUR FRUIT IS REALLY COLD FOR THIS NOT FROZEN JUST AS COLD AS POSSBLE
  3. Once all that fruit is assembled put strawberries on skewers and place randomly in arrangement.
  4. Serve immediately. (you could probably make it and refrigerate it for a few hours if needed)

 

Spaghetti & Meatballs

First off I’ll just say I don’t measure my spices for the sauce, I’ll call it the Italian in me but I just add a little here give it a taste and add a little more as needed, but I tried to give it some measurements best I could.

This is what most Itilians would call a Sunday supper, but I’ve cut it down to be a anyday meal how ever it’s not one of my fast fixes. This one does take a little longer than most weeknight meals

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Serves 6-8

Prep Time 30-45 Mins                                                  Cook Time 1hr

Meatball Ingredients

  • 1 Lb. extra lean ground turkey
  • 1/4 Lb. or 2 Links hot Italian sausage ( I used chicken but you can use pork)
  • 1/3 cup Parmesan cheese
  • 1 Package frozen spinach cooked and squeezed dry (make sure you get all the moisture out)
  • 1 Egg
  • 1/4 cup bread crumbs

Directions

  1. Combine all ingredients in large bowl.
  2. Form into meat balls any size you would like cook time will vary based on size.
  3. Cook at 350 degrees for 20-40 mins depending on size. ( should be cooked through and nicely browned) flip them 1/2 way through cooking time.

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Sauce Ingredients ( I like to double this recipe and freeze 1/2 of the sauce)

  • 1 large can crushed tomatoes ( I like San Marzano)
  • 1 small can tomato sauce
  • 1/2 cup dry red wine
  • 1/2 small onion chopped
  • 2 Tbsp. Olive oil
  • Minced garlic ( as much or little as you like) WE LOVE OUR GARLIC!!
  • 1/2 Tbsp. each dried oregano, basil, marjoram, rosemary, thyme
  • Salt and Pepper to taste
  • Fresh basil & 1 Tbsp. balsamic vinegar to finish off.

Directions

  1. Heat oil in large pot.
  2. Add garlic and onions and cook until soft.
  3. Add tomatoes and tomato sauce.
  4. Bring to low simmer.
  5. Add wine and all herbs except fresh basil & vinegar.
  6. Simmer on low for 45 mins, Once meat balls are done you can add them to the sauce during the simmering time if you would like. I feel this gives them more flavor and keeps them moist.
  7. In the last 10 mins of cooking add basil and vinegar

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  • Serve over your favorite pasta cooked, or you could also make these and have meatball sandwiches.

 

 

Red Potato & Corn Sauté

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This is a great side dish for the summer to enjoy with some bbq.

Serves 4

Prep Time 20 mins                                                                                 Cook time 10 mins

Ingredients:

  • 10 -12 Small red potatoes
  • 2 Ears corn
  • 1 cup baby tomatoes
  • 1 bunch cilantro hand torn (more or less to your liking)
  • Garlic
  • Parmesan Cheese
  • Olive Oil
  • Salt & Pepper

Directions:

  1. Boil potatoes for 10-15 mins or until soft
  2. Remove corn from ears and slice tomatoes in half set aside
  3. Once potatoes are done drain and cool slightly once cool cut in half.
  4. Add oil  to skillet and place potatoes in cut side down allowing them to brown about 5 mins.
  5. Once potatoes are browned add corn, tomatoes, garlic salt & pepper and sauté for 5-8 mins.
  6. In last 2 mins of cooking add cilantro.
  7. Once plated top with some shaved parmesan cheese.

 

Pulled Pork Sandwiches

This is a easy quick WW recipe perfect for those busy nights to have dinner ready when you get home. You can double it and use the pork in so many other ways. This is the same pork I use for the BBQ baked potatoes.

Serves 6                          Prep time 5 Mins                    Cook time 4-5 hours on high 6-8 on low

INGREDIENTS

  • 1 Pork Loin
  • 1 Onion chopped
  • 3/4 Cup BBQ sauce
  • Whole Wheat hamburger buns
  • Fresh express coleslaw kit

Directions

  • Put pork onion and BBQ sauce in crockpot. Cover and cook on high 4-5 hours or on low 6-8 hours.
  • Once pork is done shred with forks
  • Make coleslaw according to directions. I add Salt pepper and poppy seeds to mine.
  • Toast buns
  • Top buns with pork and coleslaw and enjoy.