TABLE OF CONTENTS - Robert Pesce Site Home Page

TABLE OF CONTENTS
Introduction
5
Brunch & Bread
Golden Rod Eggs
Texas Sized Breakfast Sandwich
Orange Rolls
Marie Callendar’s Cornbread
Granny Afton’s Cinnamon Rolls
Pumpkin Muffins
Quick Applesauce Muffins
9
10
11
12
13
14
15
16
Appetizers & Drinks
Italian “Sushi”
Hot Pepperoni Cheese Dip
“The Drink”
Tiziano
My Orange Julius
17
18
19
20
21
22
Soups & Salads
Tortellini and Tomato Soup
Creamy Chicken Noodle Soup
Potato Cheese Bacon Soup
Orzo Pasta Salad
23
24
25
26
27
Sides & Bites
Extra Creamy Mashed Potatoes
Oven Baked Italian Potatoes
Champ
Sweet Potato Casserole
Creamy Chicken Flavored Noodles
Stuffed Portobello Caps
28
29
30
31
32
33
34
Vegetables
Cheese Scalloped Carrots
Cranberry Carrot Sauté
Creamed Corn
35
36
37
38
Pasta
Pasta & Sand
Pansotti (Ravioli in Walnut Sauce)
Linguini Diavolo (Devil’s Linguini)
Fettuccini Carbonara
Spaghetti Al Tonno (Spaghetti with Tuna Sauce)
Vermicelli & Vegetable Sauce
39
40
41
42
43
44
45
1
Spaghetti with Beef Mushroom Sauce
Drop to Your Knees Mac & Cheese
Poor Man’s Lo Mein
Ham & Noodles
46
47
48
49
Fish & Seafood
Honey-Chile Glazed Grilled Shrimp
Pan Seared Tuna Steaks with Peppercorn Reduction Sauce
50
51
52
Meat & Poultry
Standing Prime Rib Roast
Meatballs
Beef Stroganoff
Stuffed Cheddar Burgers
Chicken Rolls
Chicken Pot Pie
Pork Chops with Apples
Tex-Mex Glazed Pork Chops
53
54
55
56
57
58
59
60
61
Desserts & Treats
Cool ‘N Easy Pie
Blueberry Buckle
Boston Cream Cake
Mock Éclairs
62
63
64
65
66
Everything Else
Tomato Sauce
Mushroom Sauce
Chimichuri Sauce
Balsamic BBQ Sauce
Romesco Sauce
Smoked Red Pepper Sauce
Pesto Rosso (Red Pesto)
Guajillo Chile Oil
Cilantro Oil
Tex-Mex Rub
67
68
69
70
71
72
73
74
75
76
77
2
Many Thanks
There are so many people to thank that I hope I don't offend anyone by forgetting
them. If I did I apologize and I thank you from the bottom of my heart.
To Arlene Yocum, Randy's mother, who accepted me as her own and allowed
me to love her daughter. You are the best mother-in-law any man could ever
wish.
To Tracy Kleinhenz, Randy's sister, for being there for me and the children
whenever we needed you. Thank you for all the Sunday dinners. You are the
best.
To Theresa Vincent for being a truest friend to Randy during her last days, for
bringing in meals, reading to her and always seeing to her needs. I will never be
able to repay you for your service.
To Monica Martinez for bringing me back into the world and for accepting my
children. Thanks again for opening up your cookbook to me.
To Linda Sullivan, John Suit & Jeff Schmitt for being my taste testers and giving
me honest feedback on the dishes I made. Without your support I never would
get the recipes "just right".
To John, Jay-Michael, Jena, Dallin, & Olivia for being the constant reminder of
just how beautiful your mother was, both on the inside as well as the outside. I
love you all so very much.
To my Dad, for giving me my love of food and the opportunity to learn how to
cook
3
In loving memory of the mother of my children,
my wife, but most of all my friend
I dedicate this book to her memory and to my
family for giving me the courage and support to
write it
4
INTRODUCTION
5
After Randy passed, I started going through her belongings and I came
across her collection of recipes that she kept in a vase. I sat down and started to
go through them and an idea came into my head to put all of these recipes in a
computer file and give each of the kids a copy. The next day, a co-worker told
me he was publishing his own book and told me how to do it. I checked out what
he told me and here is the result, my first book.
Randy was a food fanatic. She loved great food whether it was made at
home, in a great restaurant, or a little dive. Her greatest thing to do was to
entertain in our home. No one was ever turned away when it came time to eat. I
think ,and my children will agree, she just loved making a great dinner on
Sunday. With all the busy schedules our family had, Sunday dinner was the one
time of the week when we all sat around the table and ate and enjoyed each
other’s company. John and Jay-Michael's friends used to come over for Sunday
dinner knowing that if they did they would have to do the dishes. You know what;
I never heard a complaint from the boys about doing the dishes because they ate
so well. I so miss that time now that she is gone.
Now a little information on how I came to love cooking so much. I started
cooking because I had to. My Dad worked the first shift at the factory. He
walked to work each and every day, until he retired. So by the time he got home
at 4:30 PM he was famished and wanted dinner on the table ready to eat. The
problem was my Mom worked second shift at the hospital, so she was at work
when Dad wanted dinner. To solve the problem, we kids were taught to cook
and we all had to take turns making dinner. My Dad liked to cook and he was
always willing to let us be in the kitchen to help and learn. It was my Dad who
gave me my love of food.
My paternal grandfather immigrated to the United States in the 1920's. He
was an Italian merchant marine from Genoa. My paternal grandmother was the
first generation of her family born in the United States from Italian immigrants.
So my Dad grew up in the traditional Italian family. However, they also ate quite
a bit of game like venison, rabbit, pheasants, ruffed grouse, etc. My maternal
grandparents are of German heritage. My Mom on the other hand, looks at
cooking as a chore and not something that one does for fun. (Sorry Mom!) My
maternal grandmother was a wonderful cook. I never had anything from her that
I didn’t like. She could bake up a storm. When the family got together for
Christmas Eve she would make all the cookies, cakes, and desserts.
6
My Dad is a somewhat picky eater. He only likes pasta, beef, or pork
chops for dinner. He didn’t like fish or poultry, so that made our family meals
somewhat limited. I learned to prepare pork chops many ways, to make different
pasta dishes, and to use the whole cow in making dinners for Dad. My Mom
likes her food so bland and tasteless. To her salt and pepper are not needed on
anything and a condiment, forget that. When I went to the Army and college I
was in heaven because I got to experience different dishes like seafood and
Asian cuisine.
Randy's background was so different than mine. I grew up in
Pennsylvania and she grew up in Southern California. Her heritage is Irish,
English, and Scottish. She grew up with Irish foods, fresh produce, and most of
all Mexican food. Her mother is an excellent cook and her father was a Captain
in the LA Fire Department and he could cook as well. We each brought different
types of cuisine to our marriage.
After we were married, we enriched each others culinary world. She
showed me how to prepare and eat fresh artichokes, which I love, use fresh
avocado in dishes, which I don't like, but her greatest gift was opening up the
world of chilies and southwestern cuisine. I love the flavors of the southwest and
authentic Mexican food. You may find this hard to believe, but before we were
married, Randy had never made a meatloaf. I taught her how and in a short
time, she made the best meatloaf that I had ever eaten. In fact, she would be
asked to make it for Sunday dinners by our guests. I was able to open the world
of Mediterranean cuisine to her.
Randy and I started traditions when we were first married. One of them
was "big breakfasts". These consisted of French toast, eggs, bacon, sausage,
orange juice and Pillsbury cinnamon rolls. John, Jay-Michael, and Jena always
looked forward to it. Truth be told, so did we. I would wake up early on Sunday
morning and make these before we would go to church. It was really wonderful
when our services didn't start till 12:30, it would tie us over until dinner. Over
time, we would add different foods to breakfast and after the birth of Dallin and
Olivia, biscuits and gravy was added. But I think the best part was the French
toast made with Texas Toast sliced bread. In time, it became very burdensome
to do that every Sunday so we continued to have big breakfasts on special
occasions, like Christmas, Thanksgiving, and on the Sunday morning session of
General Conference of the LDS Church. We would have all of our favorite
breakfast dishes and we would gorge ourselves. Then we would gather around
the TV to listen to the Prophet and his counselors, but it never seemed to fail that
with a full stomach and comfortable chairs we all fought the “Sleep Monster”.
Hopefully, we will all be forgiven for that.
7
Another of our traditions was to have an Italian Feast on Christmas Eve.
We would get together with friends and family play games, enjoy each others
company and eat from platters of pasta dishes, salads, and desserts. Every year
Randy made lasagna (which is not in this book), Tracy would make Tortellini in
Alfredo sauce with ham and peas (not in this book) and I would make Fettuccini
Carbonara (which is in the book). Then on Christmas day, she and I would make
a standing rib roast, mashed potatoes, creamed corn, tossed salad, orange rolls,
and desserts. Holidays were always about food and drink, but most of all about
spending time with the ones we loved.
The final tradition that I want to share with you was our Easter celebration.
We would have a Mexican buffet. There would always be pans of enchiladas,
rice, beans, tamale pie, sour cream, shredded cheese, lettuce, tomatoes, salsa
and tortillas.
Looking back on it now, on holidays, we were celebrating our heritage.
We celebrated my Italian on Christmas Eve, her English on Christmas, her
Southern California upbringing on Easter, and I didn't even bring up her Irish
heritage with the corned beef and champ on St. Patrick's Day. The children, her
family, and I are keeping these traditions alive to honor her memory.
When I decided to write this book I wanted to include recipes that Randy
made for us, recipes that she loved to eat, and recipes that my friends and family
enjoyed. I have given credit to those who supplied recipes to me. It has been so
much fun to gather all of these recipes, cook them, and then write them down. It
was also quite a bit of work but I am glad I did it.
Thank you for purchasing this book. A portion of your payment is donated
to the Komen Foundation for Breast Cancer Research because I do not want
anyone else to have to watch their loved ones pass due to breast cancer. I hope
you will use these recipes and keep Randy’s memory alive and hopefully, you will
create some food memories for your family. I know that where ever she is now,
Randy is smiling knowing that you are helping in finding the cure for this horrible
disease. As we say in Italy - Buono Appetito!
8
Brunch & Bread
9
Golden Rod Eggs
This is one of the few recipes that I received from my Mom. She would
make this for us when Dad wasn’t around. It is a simple meal to make and if you
have a child, who loves eggs like I do, make this for them and you will be their
culinary hero.
Ingredients:
3 eggs
8 slices of toast
1 tablespoon corn starch
1 cup whole milk
2 tablespoons butter or margarine
¼ teaspoon salt
1/8 teaspoon white pepper (optional)
Steps:
1. Place eggs in a saucepan and hard boil them
2. When eggs have cooled, shell and remove the yolks from the eggs
3. Set one yolk a side, roughly chop the remaining eggs and yolks together and
then set aside
4. Combine the corn starch and milk in a small saucepan and stir until smooth
5. Add butter, salt, & pepper
6. Stir constantly and simmer over medium heat for one minute
7. Add chopped eggs to the sauce and stir to incorporate. The sauce should
turn a pale yellow.
8. To serve, place two slices of toast on plate, ladle egg sauce on toast and
crumble a little of remaining yolk on toast. Repeat for remaining six toast
slices.
10
Texas Sized Breakfast Sandwich
I came up with this recipe one night after work when I had forgotten to take
something out of the freezer to defrost. Since my children like to have breakfast
for dinner once in awhile, I tried this and they loved it. Try it and you might enjoy
it yourself.
Ingredients:
3 medium sized potatoes
4 slices of ham (Bob Evans sells packaged ham slices)
4 eggs
4 slices of Texas Toast
4 slices of American or mild cheddar cheese
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ cup of canola oil
Salt & pepper
Steps:
1.
2.
3.
4.
5.
Peal, dice or shred potatoes (I use Vidalia Chopper® to dice, so easy)
Heat electric grill to 400 degrees or heat large skillet over high heat
Add oil to skillet or griddle and heat
Fry the potatoes
While potatoes are frying, butter both sides of Texas toast slices and grill on a
grill pan.
6. When you flip toast to grill other side, place cheese slice on grilled side.
7. When toast is finished, place a slice in center of plate.
8. Grill the ham slice on grill pan. Two minutes on each side then place ham
slice on top of each slice of cheese.
9. In a small skillet, fry an egg for each sandwich to over easy or over medium.
10. Take a helping of potatoes and place on top of ham and cover with the fried
egg.
11. Repeat until you have made four sandwiches
11
Orange Rolls
These rolls are the favorite food of my family that Randy made for us. We
couldn’t get enough of these. In fact, I would eat these for dessert they are so
good. Make these rolls for your family and they will be their favorite too.
Ingredients:
2 rolls of buttermilk biscuits
¾ cup of unsalted butter
¾ cup of sugar
Rind of one orange
Juice of one orange
Steps:
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 400 degrees
Well grease a Bundt cake pan
Stand biscuits up on side in Bundt pan
Boil together the remaining ingredients together for 3 minutes
Pour the syrup mix over the biscuits
Bake for 20 minutes, remove at once.
Place serving platter on top of Bundt pan and flip over
This will cause the biscuits to fall out and the orange glaze will then drip over the
biscuits.
12
Marie Callendar’s Cornbread
Randy got this recipe to replicate the cornbread served at Marie Callendar’s
restaurants. I don’t know about that, but I love this cornbread. They are easy to
make and I love to eat them with honey.
Ingredients:
2 cups Bisquick®
4 to 6 tablespoons cornmeal
1 cup sugar
2 eggs
1 cup milk
½ cup butter, melted
Steps:
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 325 degrees
Combine Bisquick®, corn meal and sugar in a large bowl
Add eggs & milk
Beat until well blended
Add melted butter
Pour mixture in a well greased 9 x 9 inch pan
Bake for 35-40 minutes or until toothpick comes out clean
13
Granny Afton’s Cinnamon Rolls
My children love these so much that when they were little they would have
Randy make a batch to leave for Santa. They are that good. Randy got this
recipe from her grandmother. I now share it with you. Enjoy!
Ingredients:
(To make the dough)
½ cup shortening
½ cup sugar
1 cup milk
2 eggs
2 tablespoons yeast
½ cup warm water
4 cups flour
1 teaspoon salt
(For filling)
1 cup sugar
1 cup brown sugar
¼ cup cinnamon
¼ cup flour
1 sticks butter (Room temp)
Steps:
1.
In a small sauce pan heat milk until it starts to bubble and there is a film on
top
2. Remove milk and allow to cool
3. In a small bowl lightly beat eggs and set aside
4. Dissolve yeast in the warm water
5. Combine shortening, sugar, flour and salt
6. Add cooled milk, beaten eggs and yeast
7. Mix in flour and knead until well smooth
8. Let raise for 1 hour in a warm dry place
9. While dough is rising, in a bowl mix the filling ingredients, except the butter
10. After the hour, punch down the dough
11. Roll out the dough to ¼ inch thick rectangle
12. Preheat oven to 350 degrees
13. Take the room temperature butter and spread over the dough
14. Sprinkle filling mixture on the buttered dough
15. The dough into a log
16. Slice the log into ¾ inch slices
17. Place slices on a cookie sheet and bake for approximately 20 minutes.
Repeat as necessary
14
Pumpkin Muffins
The ladies organization at my church occasionally puts out a cookbook.
This recipe is from one of their older cookbooks. Who gets the credit for this
recipe I don’t know, but I made these since for the kids and they became their
favorite. In the fall, I can’t make enough of these because they are so good!
Ingredients:
1 ½ cups sugar
½ cup vegetable oil
2 eggs
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup water
1 cup canned pumpkin
1 2/3 cups flour
6 oz mini chocolate chips
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to 350 degrees
Mix all wet ingredients together in a large mixing bowl
Combine all dry ingredients in another bowl
Slowly stir in dry ingredients into wet ingredients (I use a mixer for this)
Add chocolate chips and incorporate throughout batter
Fill muffin pan with liners
Fill the liners half full with batter
Bake for 20 minutes or until toothpick comes out clean
Repeat until all batter is used
If using mini muffin pan, decrease baking time to 15 minutes.
15
Quick Applesauce Muffins
These muffins are made in the microwave. Randy invented this recipe when,
if I remember correctly, she was pregnant with our daughter Olivia and wanted
muffins now. All you fathers out there will know what I am talking about.
Ingredients:
2 cups buttermilk baking mix
1 cup chunk style applesauce
½ cup raisins (optional)
1/3 cup packed dark brown sugar
1 egg
½ teaspoon cinnamon
2 tablespoons sugar
Steps:
1.
2.
3.
4.
5.
6.
7.
Line each of 6 custard cups or microwave muffin cups with 2 paper liners
In a small bowl mix the cinnamon & sugar
In a different bowl mix all of the other ingredients
Fill each cup half full
Sprinkle with cinnamon-sugar mixture
Arrange muffins in a ring in microwave
Microwave on high for 2 ½ to 5 ½ minutes or until tops spring back when
touched
8. Moist spots will dry during cooking
9. Repeat process till all batter is used
16
Appetizers
&
Drinks
17
Italian “Sushi”
I came up with this recipe for a football party. I call it “sushi” because the
prosciutto I use in the dish is cured and is never cooked. Serve this at your next
party and be surprised how grown men will eat their veggies.
Ingredients:
4 oz of prosciutto
1 medium sized zucchini
1 medium sized yellow squash
1 bunch of asparagus
4 oz of fresh mozzarella
Steps:
1.
2.
3.
4.
5.
6.
7.
Preheat the oven to 400 degrees
Slice the zucchini into 2 inch by ½ inch wide by 1 inch long rectangles.
Slice the yellow squash into same dimensions
Slice your mozzarella into same dimensions
Place zucchini & squash in bowl, drizzle with olive oil & Italian seasoning
Lay a piece of prosciutto on sushi mat
Place a piece of zucchini or squash, mozzarella and asparagus on edge of
prosciutto
8. Using sushi mat tightly wrap the prosciutto around veggies & cheese
9. Place on baking sheet.
10. Repeat until all the prosciutto is used.
11. Drizzle all the rolls with olive oil and sprinkle with sea or kosher salt.
12. Bake until cheese is melted, about 3 to 5 minutes
18
Hot Pepperoni Cheese Dip
Randy found this recipe in a newspaper many years ago, she made it for a
party we had, and I fell in love with it. It is great with breadsticks and vegetables.
Try it once and it will be become your go to vegetable dip, I promise.
Ingredients:
8 oz package of chive & onion cream cheese
½ cup diced pepperoni
½ cup milk
2 tablespoons diced red bell pepper (Optional)
2 tablespoons diced green chilies
1 ½ cups shredded sharp cheddar cheese
Steps:
1. In a small saucepan combine all ingredients except cheddar cheese.
2. Cook over low heat until cream cheese is melted
3. Add cheddar cheese and stir until melted.
4. Serve warm with your bread sticks or vegetables
19
“The Drink”
I wanted to come up with a non-alcoholic drink that I could serve to my
kids and that adults like Randy would also enjoy. I served it to them and from
then on I had to make it for every special occasion and especially during the hot
summer months. The kids just called it “the drink”. Give it a try and you too will
like this non-alcoholic sangria.
Ingredients:
4 bottles of sparkling red or white grape juice
3 navel oranges
3 lemons
3 limes
1 jar or maraschino cherries (optional)
Steps:
1.
2.
3.
4.
5.
6.
7.
Slice oranges, lemons, & limes into slices a ¼ inch thick
Place slices on the bottom of a very large pitcher
Slowly add each bottle of grape juice over the fruit
If using white grape juice, drain the juice from the jar of cherries
Add cherries to the pitcher
Stir and refrigerate for at least 2 hours
Serve in a tall glass over ice. Garnish with fruit from pitcher
20
Tiziano
I came across this drink recipe watching one of the multitudes of cooking
shows on the Food Network. I prepared it for my friends who drink alcohol and
they loved this cocktail, especially when I grilled outside.
Ingredients:
1 bottle Prosecco, chilled
1 ½ cups grape juice, chilled
Ice (optional)
1 lemon, sliced into thin rounds
Chopped mint leaves, for garnish
Steps:
1. Combine the prosecco and grape juice in a pitcher
2. Pour into glasses over ice if desired
3. Garnish with lemon slices and mint leaves
21
My Orange Julius
This is my version of the Orange Julius. It is an excellent source of calcium,
B vitamins and vitamin C. This recipe was made in conjunction with my dietician.
Enjoy this cool drink.
Ingredients:
6 oz can frozen orange juice concentrate
½ cup sugar
1 teaspoon vanilla extract
11 ice cubes
1 cup of water and I cup of milk
Or
2 cups of milk
Steps:
1. Place all ingredients into a blender
2. Blend until smooth
Makes five 6 oz servings
22
Soups
&
Salads
23
Tortellini and Tomato Soup
I came up with this soup because I just don’t like tomato soup with nothing
in it. To me it has no flavor. So being the Italian I am, I added just a few things
and guess what, even the kids liked it. Try it and you might just like it too!
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
14 ½ oz can of diced tomatoes, drained
6 cups low sodium chicken broth
½ teaspoon dried rosemary
12 oz fresh meat or cheese filled tortellini
3 cups fresh chopped arugula leaves
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Heat olive oil in a large pot over medium heat
Add onion & garlic and sauté for 5 minutes
Add tomatoes and cook for 1 minute
Stir in broth and rosemary and bring to boil
Reduce heat to low and simmer covered for 5 minutes
Add pasta, stirring to blend and simmer for 5 to 6 minutes longer
Add arugula, salt & pepper to taste
Simmer, stirring often, 3 minutes or until arugula is wilted and pasta is tender
Ladle soup in bowls
For added flavor you could sprinkle the bowls of soup with parmesan cheese or
stir in a spoonful of pesto.
24
Creamy Chicken Noodle Soup
Randy made this soup for me one day when I had some teeth pulled and it
was so smooth, creamy, and filling. This is the best chicken noodle soup I ever
had. What more can I say?
Ingredients:
8 cups low sodium chicken broth
1 ½ cups whole milk
¾ cups carrot, shredded
½ cup celery, sliced
1/3 cup onion, chopped
1 clove garlic, minced
½ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon pepper
2 cups diced chicken
10 oz Amish style egg noodles
¼ cup flour
2 teaspoon unsalted butter
Steps:
1.
2.
3.
4.
5.
In a stock pot over medium heat, add broth, 1 cup of milk, carrot, celery,
onion, garlic and spices. Cook 20 minutes or until veggies are tender
Add chicken and egg noodles. Cook until noodles are tender
In a cup add ½ cup milk and flour and mix until smooth
Bring soup to a boil and then stir in the flour-milk slurry
Stir until the soup thickens then add butter and continue to stir until butter is
melted and incorporated into soup
25
Potato Cheese Bacon Soup
I love potato soup, and when you add bacon to it, what more can I say.
Randy came up with this recipe and I just love it. If you have someone who loves
potato soup or bacon, this soup is for them.
Ingredients:
6 medium potatoes
1 medium onion, chopped fine
8 oz of half and half
6 bacon strips, diced
½ cup butter
4 tablespoons flour
1 chicken bouillon cube
Cheddar cheese
Whole milk
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Peel potatoes and boil till soft
Drain potatoes and let cool
After cooling, dice potatoes into ½ inch cubes
In stock pot over medium heat, cook bacon & onions until golden
Add butter, bouillon cube & garlic
Sauté for one minute
Add half & half
Dump in flour, and using a wire whisk, whisk into a paste.
Add whole milk slowly while whisking until desired thickness. More milk –
less thick
10. Add potatoes and more milk if needed.
11. Heat the soup through
12. Serve in a bowl and top with shredded cheddar
26
Orzo Pasta Salad
I got the idea for this pasta salad from watching some of the shows on the
Food Network®. Everybody has a pasta salad that uses spiral pasta and I
wanted to do something different. I made this salad for a family picnic and it was
a great hit. Since it doesn’t use any mayonnaise it can be left out without any
refrigeration.
Ingredients:
1 pound Orzo (pasta that looks like rice)
4 quarts of low sodium chicken broth
1 bottle of Zesty Italian Salad dressing
1 pint of Grape tomatoes
1 can of sliced black olives
2 cups of shredded mild cheddar cheese
1 zucchini
Steps:
1.
2.
3.
4.
5.
6.
7.
In a stock pot put the chicken broth in and bring to a boil
While the broth is coming to a boil, dice the zucchini into small cubes
Once the broth boils, add the orzo and cook per instructions
Drain the orzo and set aside to cool to room temperature
Once orzo cools, in a large bowl add all ingredients except cheddar cheese
Mix well and top with the cheese
Cover with plastic wrap and chill in refrigerator for at least 2 hours
27
Sides
&
Bites
28
Extra Creamy Mashed Potatoes
My family really enjoys mashed potatoes. It is their favorite side to have
with anything. I love them whipped and creamy. This is my recipe for very
creamy and tasty mashed potatoes. I hope you like them.
Ingredients:
5 pounds russet or Yukon Gold potatoes
1 stick unsalted butter
1 ½ pints (12 oz) Heavy cream
2 tablespoons sour cream
Salt & pepper to taste
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Peel and cut potatoes to even size pieces
Put potatoes in empty pot and cover with cold water
Boil potatoes until fork tender
Drain potatoes and put butter in pot to melt.
Return potatoes to pot and hand mash
Pour in 1 pint (8 oz) of heavy cream and whip using a hand mixer
Add sour cream and mix again
Taste and add salt & pepper as necessary
If you wish for a more whipped potatoes add additional cream up to the
additional ½ pint (4 oz)
29
Oven Baked Italian Potatoes
I was given this recipe by Monica Martinez. I made them for the kids and
they loved the flavor that was added to the potatoes. Besides what is better than
an Italian twist to any type of food?
Ingredients:
4 small baking potatoes, scrubbed
Olive oil
2 tablespoons butter
¼ cup Zesty Italian salad dressing
Steps:
1.
2.
3.
4.
5.
6.
Preheat oven to 325 degrees
Rub skins of potatoes with the olive oil
Place potatoes on buttered baking sheet
Bake for 45 minutes
Take potatoes out of oven and brush with salad dressing
Bake additional 10 to 15 minutes
TIP: For a low calorie alternative use cottage cheese instead of sour cream
when serving the potatoes.
30
Champ
Randy was very proud of her Irish heritage. In fact, growing up in the
heart of Southern California rooting for Notre Dame proves that. One of our
traditions was to have corned beef on St. Patrick’s Day. This side is my take on
a traditional Irish side.
Ingredients:
4 pounds potatoes, peeled and cubed
1/2 pound green onions (scallions), chopped
1 cup milk
2 teaspoon salt
4 ounces butter
Steps:
1.
2.
3.
4.
Boil the potatoes until cooked.
Simmer the green onions in milk for about 5 minutes.
Drain potatoes and mash.
Add the hot milk and scallions, salt, pepper and half the butter and mix.
HINT: The secret of success to this Irish potato recipe is making sure all the
ingredients are kept very hot while you're preparing it.
31
Sweet Potato Casserole
I received this recipe from co-worker Donna Kingsbury. She made this
recipe for a pitch in Thanksgiving we had. It was awesome. In fact, I ate it for
dessert. I then made it for a family Thanksgiving meal and we have been having
it ever since. Thanks Donna.
Ingredients:
3 cups mashed sweet potatoes (about 7 medium)
2 beaten eggs
½ cup unsalted butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup milk
¼ teaspoon salt
½ cup sugar
Topping:
½ cup brown sugar
½ cup flour
1/3 cup butter, softened
Steps:
1.
2.
3.
4.
5.
Preheat oven to 350 degrees
Mix all ingredients and pour into well greased 9 x 9 pan
In an additional bowl mix all topping ingredients together
Sprinkle topping mixture over top of sweet potato mixture
Bake for 35 minutes
HINT: If you want to make a double batch, double all ingredients but bake in a 9
x 13 pan.
32
Creamy Chicken Flavored Noodles
This is another recipe I got from my mother. We used to eat these for
lunch when we were off from school. When I had children of my own, I made it
for them. It is the perfect side for any type of chicken dinner.
Ingredients:
1 bag of egg noodles
2 cans of cream of chicken soup
1 can of whole milk
Salt & pepper to taste
Steps:
1. Cook the egg noodles per package instructions
2. In saucepan, empty the two cans of cream of chicken soup and the can of
whole milk
3. Mix the soup and heat to just boiling
4. Take sauce off heat
5. Drain egg noodles and pour all of the sauce over noodles.
6. Mix thoroughly
7. Salt & pepper to taste
33
Stuffed Portobello Caps
I came up with this recipe when I wanted to impress a date who was a
food junkie. The recipe was a big hit but the date didn’t work out. That is the
story of my life. Anyway, if you know a mushroom lover, make this dish and you
will be their hero.
Ingredients:
3 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
2 Portobello mushroom caps
½ pound bulk Italian sweet sausage
1 box of Stove Top® Cornbread stuffing mix
2 oz shredded Italian cheese
4 oz semi-sweet red wine
Steps:
1. Preheat oven to 375 degrees
2. Make cornbread stuffing mix per instructions on box, set aside
3. Remove any stem from the mushroom caps
4. Heat olive oil and butter in sauté pan over medium-high heat until butter turns
brown
5. Place caps in sauté pan top side down and sauté for 3 to 4 minutes.
6. Turn caps over and sauté again for 3 to 4 minutes
7. Remove from sauté pan and place in glass baking dish, top side down
8. Sauté the sausage in the same pan until cooked
9. Remove sausage using slotted spoon and place in stuffing mix
10. Stir sausage throughout stuffing mix
11. Place heaping portion of stuffing mix on top of each cap. Top each pile with
shredded cheese
12. Pour wine into glass baking dish and bake for 15 minutes.
13. Remove caps from dish and place on warm serving platter, drizzle balsamic
vinegar over the caps and serve immediately
34
Vegetables
35
Cheese Scalloped Carrots
This recipe is from Randy’s mother. She would always make it for our
Christmas dinner. I love cooked carrots. Believe me, once you start eating these
you will never stop. Thanks Arlene.
Ingredients:
3 cups baby carrots
¼ cup butter
1 small onion, chopped
¼ cup flour
1 teaspoon salt
¼ teaspoon dry mustard
2 cups whole milk
¼ teaspoon celery salt
1/8 teaspoon pepper
½ pound shredded sharp cheddar cheese
3 cups fresh buttered bread crumbs
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Cook carrots till almost done
Preheat oven to 350 degrees
As carrots cook, in saucepan, gently cook onion for 2-3 minutes in the butter
Stir in flour, salt, mustard, then milk stirring until smooth & thickened
Add pepper & celery salt
In 2 quart casserole dish, layer carrots, then cheese ending with carrots
Pour on sauce
Top with the breadcrumbs
Bake uncovered for 25 minutes or until golden brown
36
Cranberry Carrot Sauté
After Randy passed, I found this recipe in her stash. I tried it and found it
to be fabulous. My only regret is that we didn’t have this sooner. Please give it a
try.
Ingredients:
2 lbs baby carrots
2 teaspoons salt divided into one teaspoon each
2 tablespoons brown sugar
2 teaspoons cinnamon
1 ½ teaspoons dry mustard
½ cup orange juice
4 tablespoons unsalted butter
1 cup Craisins®
Steps:
1. Put carrots and 1 teaspoon salt in large saucepan
2. Cover with water & bring to boil
3. Reduce heat and cook 10 minutes until carrots are fork tender, then drain &
set aside
4. Meanwhile in mixing bowl, combine brown sugar, cinnamon, mustard & 1
teaspoon salt
5. Add orange juice
6. Melt butter in skillet
7. Add carrots & orange juice mixture
8. Cook 2-3 minutes until carrots are coated, stirring frequently
9. Add Craisins® and cook until heated through
37
Creamed Corn
This was Randy’s favorite vegetable to serve at Christmas dinner with
prime Rib. In fact, she would force everyone to eat some. As for me, I always
ate it because it was so dang delicious. It is better than any canned creamed
corn.
Ingredients:
40 oz bag of frozen corn
½ pint (4 oz) heavy cream
1 pint (8 oz) whole milk
1 teaspoon salt
6 teaspoons sugar
Pinch of pepper
2 tablespoons butter
2 tablespoons flour
Steps:
1. Combine all ingredients except butter and flour
2. Bring to a boil and simmer for 5 minutes
3. Blend in butter and flour stirring constantly
4. Cover and remove from heat. Serve immediately
38
Pasta
39
Pasta & Sand
Every parent is looking for a pasta recipe that has no sauce. Every kid I
know just likes spaghetti with butter and maybe a little cheese. My children were
no different. This just irritates my Italian heritage. I came up with this recipe so
the children ate what they liked and my Italian sensibilities were assuaged. Try it
on your children and they just may surprise you.
Ingredients:
½ pound dry spaghetti
¼ cup olive oil
¼ cup unsalted butter
½ cup Italian breadcrumbs
Grated parmesan cheese to taste (optional)
Steps:
1. Bring 4 quarts of highly salted water to a boil
2. Cook spaghetti to al dente about 8 to 9 minutes
3. Meanwhile in a large sauté pan, heat olive oil and butter until butter begins to
foam
4. Add the bread crumbs and toast in the oil-butter mixture until it looks like wet
sand about 2 minutes.
5. Take spaghetti from boiling water and put in sauté pan. Toss until all pasta is
coated with breadcrumb mixture.
6. Place on plate and top with cheese if desired.
In fact, I have been known to make this as a snack for me. I also add some red
pepper flakes for those who like their food a little more spicy.
40
Pansotti (Ravioli in Walnut Sauce)
My brother Marty brought this recipe back with him from visiting our
relatives in Genoa, Italy. It is our family’s recipe. I have made it for my family
and they love it even though they don’t like nuts. I don’t tell them they are in
there. I hope the “family” doesn’t mind that I give it to you.
Ingredients:
6 oz shelled walnuts
½ clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 oz grated parmesan cheese, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
½ cup Italian parsley for garnish
2 pound fresh ricotta & spinach ravioli
Salt & Pepper (to taste)
Steps:
1. Put 4 quarts of highly salted water on to boil
2. Toast walnuts in a dry frying pan until they give off nutty aroma
3. Put bread in bowl and cover with milk
4. In a blender put 5 oz of the walnuts, garlic, bread mixture, and parmesan
cheese
5. Blend until smooth and creamy
6. Add olive oil, salt & pepper and blend until incorporated
7. Pour into bowl & set aside
8. Cook ravioli per instructions
9. Reserve 1 cup of pasta liquid before draining ravioli. Drain ravioli and put in
serving bowl.
10. Sprinkle ravioli with a little olive oil to keep them from sticking
11. Pour walnut sauce over pasta and fold thoroughly. Add pasta water to sauce
if needed because sauce thickens as it sets. (I seem to always use whole
cup)
12. Roughly chop remaining walnuts and garnish pasta with nuts, parsley, &
more parmesan cheese.
41
Linguini Diavolo (Devil’s Linguini)
My son Dallin and I love spicy food, the spicier the better. I came up with
this recipe that incorporates that love of spicy food and my love of Italian cuisine.
I served this dish to some buddies one day while we were watching a game and
it was a big hit. If you know of someone who loves spicy food, try this recipe and
pass them a glass of cold milk!
Ingredients:
1 pound dry or fresh linguini
1 pound hot Italian bulk sausage
1 red bell pepper
1 green bell pepper
1 onion
3 cups fresh arrabbiata sauce (see page 68)
1 small can of sliced black olives
2 oz of banana peppers (Hot or mild)
3 to 4 tablespoons olive oil
Steps:
1. Bring 4 quarts of highly salted water to a boil
2. Cut the red & green bell peppers into ½ inch wide stripes, discard seeds
3. Thinly slice the onion
4. Dice the banana peppers
5. Heat the olive oil in a large sauté pan
6. Add onions & bell peppers to sauté pan and cook until softened.
7. Add the banana peppers then sauté for one minutes
8. Add the bulk sausage and brown through
9. Add linguini to water and cook per package instructions
10. Add the arrabbiata sauce to sauté pan along with olives.
11. Mix all the ingredients in sauté to incorporate, lower heat to simmer and cover
12. Cook linguini to al dente then drain.
13. Remove lid from sauce and toss in the linguini
14. Pour pasta on large platter and garnish with parsley & parmesan cheese
42
Fettuccini Carbonara
I found this recipe in a book called “Sunday Suppers” and I have made
some changes to it to make it my own. This is my older children’s favorite dish.
One year I didn’t make this for Christmas Eve dinner and a riot nearly broke out.
I have never failed to make it since.
Ingredients:
2 pounds dry fettuccini
1 quart heavy cream
6 eggs
½ cup freshly grated parmesan cheese
½ teaspoon white pepper
1 pound bacon
½ cup Italian breadcrumbs
Steps:
1. Preheat oven to 400 degrees
2. Slice the bacon into ½ inch squares
3. Fry the bacon until crispy and remove with slotted spoon to drain, retain
bacon grease
4. Cook the fettuccini per instructions on package
5. Meanwhile in a large bowl beat the 6 eggs
6. Using a whisk keep beating the eggs and slowly pour in the cream
7. While still whisking slowly pour in the bacon grease so has to not scramble
the eggs
8. Now whisk in the grated cheese
9. Drain the fettuccini and add to the sauce mixture, combine thoroughly
10. Pour you noodle mixture into 9 x 13 baking dish
11. Sprinkle your bacon pieces over dish and then sprinkle with bread crumbs
12. Bake for 15-20 minutes until sauce is heated through and serve immediately
HINT: I like to serve this as a side with grilled marinated chicken breasts. I
marinate the chicken in a spicy Italian dressing for about 2 hours then grill them
off. A great Chardonnay or Riesling is the perfect wine accompaniment.
43
Spaghetti Al Tonno (Spaghetti with Tuna
Sauce)
I love tuna and when I came across this recipe I had to make it my own. I
made this dish for a party once and it was such a hit. Every time I eat this dish, it
reminds me of summer.
Ingredients:
7 oz of canned tuna
3 cups tomato sauce
1/2 cup white wine
2 tablespoons Olive Oil
3 cloves minced garlic
1 teaspoon red pepper flakes
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoon capers
1/2 cup chopped parsley
1 pound dry spaghetti
4 tablespoons of parmesan cheese (optional)
Steps:
1.
2.
3.
4.
Bring to boil a large pot of salted water to a boil
Sauté capers in the olive oil for 5 minutes over medium heat
Add the anchovy & garlic and sauté for 1 minute
Add white wine, sugar, & red pepper flakes and then simmer for 5
minutes
5. Add the tuna and break up the larger chunks so that the tuna melts into
the sauce
6. Add the tomato sauce, 1/4 cup of the parsley and one ladle of your
pasta water and simmer on low for 10 minutes.
7. While sauce is cooking, add dry spaghetti to your boiling water and
cook for 1 to 2 minutes less than what the directions say. Do not rinse
the spaghetti when you drain it.
8. After spaghetti is drained add it back to pot and cover with the sauce.
9. Mix the sauce and pasta
10. Add the rest of the parsley and parmesan cheese, if desired. Mix well
11. Cover the pot with a lid and let rest for 5 minutes
44
Vermicelli & Vegetable Sauce
I came up with this recipe for our family Christmas Eve Italian buffet. I
was asked to have a lighter dish for those who wanted a more figure friendly
choice. It turned out so well that even those of us who don’t care about our
figure love it too.
Ingredients:
2 lbs dry vermicelli (You could use angel hair if you can’t find vermicelli)
¼ cup olive oil
1 small zucchini, sliced in half moons
1 small yellow squash, sliced in half moons
1 can artichoke hearts, drained
1 small can sliced black olives, drained
1 jar of capers, drained
1 14.5 oz can of diced tomatoes
4 cloves garlic, minced
1 medium onion, diced
Parmesan cheese, grated (For garnish)
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
In a large skillet heat the olive oil over medium-high heat
Sauté the onions & garlic until soft
Add zucchini & squash and sauté until softened
Add the diced tomatoes and sauté until their juiced is reduced by half
Add the olives and capers and heat through
Cook vermicelli per package instructions
Drain the vermicelli and mix with some olive oil so as to not stick
Add the vermicelli to the sauce in skillet to coat
Serve on warmed platter and top with grated parmesan
TIP: For those who like a stronger flavor, you could add a ¼ teaspoon of red pepper
flakes or diced hot banana peppers to the sauce.
45
Spaghetti with Beef Mushroom Sauce
This is another Northern Italian dish. Randy found it in a magazine, cut it
out, and I have made ever since. I make it for my children as they love
mushrooms and it is easy to make. It is a great fall back dish and the best part
is, it is tasty.
Ingredients:
1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms, sliced
2 cloves garlic, finely chopped
1 pound ground beef
1 teaspoon kosher salt
¼ teaspoon black pepper
1 14.5 oz can diced tomatoes
1 cup heavy cream
1 cup (4 oz) grated parmesan
½ cup fresh flat leaf parsley, chopped (optional)
Steps:
1. Cook spaghetti per package instructions
2. Meanwhile, heat oil in large saucepan over medium heat
3. Add mushrooms and cook, stirring occasionally for 6 minutes
4. Add garlic, beef, salt & pepper and cook until no trace of pink remains about
5 minutes
5. Spoon off any excess fat & dispose
6. Add tomatoes and the their juice and bring to boil
7. Reduce heat and stir in cream and ¾ cup of cheese
8. Simmer until the sauce has thickened slightly about 3 minutes
9. Drain pasta and return to its pot
10. Add the sauce and toss
11. Divide among plates and sprinkle with remaining cheese and parsley, if using
HINT: For a delicious lower calorie version of this dish, omit the cream.
46
Drop to Your Knees Mac & Cheese
Randy came up with this recipe from somewhere and made it for us. It
was beyond description. You get a different flavor of cheese with each bite. It is
the best homemade macaroni and cheese I have ever had. I hope you enjoy it
as much as we do.
Ingredients:
3 ½ cups elbow macaroni
10 oz Velveeta® cheese, cut into 1 inch squares
10 oz white cheddar cheese (I prefer Vermont)
15 oz Gruyere cheese shredded
½ cup Jack & cheddar cheese (Combined), shredded
4 oz cream cheese
1 1/3 cups heavy cream
1 ½ cups half & half
2/3 cup sour cream
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic, minced
1 teaspoon onion powder
1 teaspoon dry mustard
1/8 teaspoon nutmeg
1 teaspoon kosher salt
Pinch of paprika
1 tablespoon chives (for garnish)
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Preheat oven to 350 degrees
Grease a 9 x 13 baking dish
Cook elbow macaroni per instructions on package
Drain macaroni and toss with olive oil to keep from sticking, set aside
In a large mixing bowl, break the cream cheese into little pieces with fingers
Combine heavy cream, half & half, & sour cream with cream cheese using whisk
Add egg, flour, Worcestershire sauce, garlic, onion powder, dry mustard, & nutmeg
Whisk it these ingredients in, it will look lumpy
Spread the macaroni evenly in baking dish
Starting at the corners, push down a square of Velveeta® throughout the macaroni
Repeat with the white cheddar cubes
Sprinkle the gruyere cheese evenly on top of the macaroni
Gently pour the sauce mixture over the top
Make holes with your fingers throughout pan so the gruyere cheese can melt
throughout
15. Sprinkle jack-cheddar combination all over the top
16. Bake until brown & bubbly about 15-20 minutes
47
Poor Man’s Lo Mein
I came up with recipe one day while sitting at Buffalo Wild Wings®. I
bought a bottle of the teriyaki sauce and tried it. The kids loved it and it was so
easy to make. Even Jena liked it and she is the pickiest of my children. Hope
you like it too.
Ingredients:
1 pound cooked spaghetti
1 bunch green onions
1 4 oz bag shredded carrots
1 4 oz bag bean sprouts
4 boneless chicken thighs
2 cloves garlic, minced
4 eggs, beaten
1 bottle Buffalo Wild Wings® Teriyaki Wing Sauce
Steps:
1. Dice chicken into ½ inch wide strips
2. Salt & pepper the chicken
3. Dice the green onions and set aside
4. Heat wok or large skillet over medium-high heat
5. Add a little canola oil to bottom of pan
6. Add chicken and cook through about 5 to 6 minutes
7. Remove chicken and set aside
8. Add a little more oil and add the four eggs and scramble
9. Remove eggs and set aside
10. Add oil and add carrots and green onions. Stir fry for 2 to 3 minutes
11. Add the pasta, bean sprouts, & teriyaki sauce and stir fry until pasta is
warmed through about 1 to 2 minutes
12. Return eggs & chicken and continue to stir fry until all ingredients are covered
by sauce about 1-2 minutes
13. Divide evenly into 4 bowls and top with additional diced green onions for
garnish
TIP: For those who like a spicier dish you could add red pepper flakes when
sauce is added or use Buffalo Wild Wings® Asian Zhing sauce (which is my
favorite).
48
Ham & Noodles
Randy used this recipe for nights when she needed a quick meal to feed
us when life was so hectic. My older children love ham and when she made this
meal there were never any leftovers. I hope your family will like it too.
Ingredients:
12 oz of any type of pasta
¼ cup unsalted butter
½ cup sliced green onion
1 can of sliced mushrooms – 4.5 oz size
8 oz of creamed cheese
1 ½ cups whole milk
1 ½ cups large diced ham pieces
½ cup parmesan cheese
Steps:
1.
2.
3.
4.
5.
6.
7.
8.
Place 4 quarts of water in stock pot to boil over high heat
Cook pasta per package instructions
Drain & set aside
In large sauté pan, melt the butter over medium heat
Add onions & mushrooms and sauté till onions are softened
Stir in the cream cheese and stir until melted
Add ham, pasta, & cheese and stir to combine
Cook until ham is heated through
49
Seafood
50
Honey-Chile Glazed Grilled Shrimp
I came up with this recipe one day when we were having a cook out and I
wanted something to compliment the steak I was having. The kids loved them
and even Randy ate a few. Someone explain to me how a woman who grew up
in California doesn’t like seafood?
Ingredients:
1 pound 16-20 sized shrimp (Precooked or Raw)
½ cup honey
¼ cup water
1 tablespoon srirrachi Asian hot sauce
Wooden skewers
Steps:
1. Fill a small vessel with water and soak skewers for at least one hour
2. If using raw shrimp, shell & de-vein
3. Place 4 shrimp on a skewer, repeat until all shrimp are used
4. In a small bowl mix the ¼ cup water, honey & hot sauce until well blended
5. Using a pastry brush, brush both sides of the shrimp
6. With grill set to medium-high setting:
If using Raw Shrimp:
Cook 1 minute each side or till shrimp turn pale pink
If using Cooked Shrimp:
Cook 30 seconds on each side
TIP: 16-20 size shrimp means that you will get between 16 to 20 shrimp per
pound.
51
Pan Seared Tuna Steaks with Peppercorn
Reduction Sauce
I came up with this recipe from watching far too many cooking shows on
TV. I love tuna and I wanted to create my own signature tuna dish. This is it.
Hope you like it.
Ingredients:
4 Tuna Steaks about 8 oz per piece
¼ cup olive oil
½ cup dry white wine (I prefer a Pinot Grigio)
4 oz unsalted butter
1 tablespoon dried marjoram
1 oz whole black peppercorns
Salt & Pepper to taste
Steps:
1. Heat large skillet over medium to medium-high heat
2. Add olive oil and 2 oz of the butter
3. Season the tuna steaks with marjoram, salt & pepper
4. Sear first side of tuna for 4 minutes
5. Turn tuna over and sear other side for 4 minutes
6. Remove tuna to warm platter
7. Deglaze the skillet with the wine and let reduce by half
8. After wine has reduced, add the remaining butter
9. In a spice grinder, roughly grind the peppercorns
10. Add grinded peppercorns to sauce and any additional marjoram, if needed
11. Heat the peppercorns in sauce for about 2 minutes
12. Pour sauce over the tuna and serve immediately
52
Meat
&
Poultry
53
Standing Prime Rib Roast
Randy and I would make a standing prime rib roast for Christmas dinner.
It is one of the traditions that we started and I have continued on after her death.
It is very easy to do and any one can do it. There is just something about serving
prime rib to your friends and family. Give it a try.
Ingredients:
3 bone standing prime rib about 7.5 pounds
1/2 cup olive oil
Salt & pepper to taste
3/4 cup prepared horseradish sauce or grainy Dijon mustard
6 garlic cloves chopped
1 cup mushrooms finely chopped
3/4 cup breadcrumbs
1/2 cup parmesan cheese
4 sprigs thyme chopped
4 sprigs rosemary chopped
Steps:
1. Preheat oven to 350 degrees
2. Mix all ingredients, except beef, in food processor until becomes a paste
3. Coat the entire roast with this mixture
4. Cook roast for 15 minutes per pound for medium rare. Use a meat
thermometer to check. Beef is medium rare when temperature reads 135
degrees.
5. Let rest 15 minutes before carving
TIP: You get two servings per rib on a rib roast
54
Meatballs
I use meatballs in a variety of dishes from spaghetti and meatballs, to
Swedish meatballs, to my kid’s favorite meal meatballs and rice in a mushroom
sauce. The consistent thing is that I make the meatballs the same for every
meal. It is easy and oh boy, are they tasty.
Ingredients:
1 pound ground beef (I prefer 93/7)
½ pound bulk ground pork sausage
1 or 2 eggs
3 slices of day old bread
Salt & pepper
1/8 cup Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder or 3 cloves minced garlic
½ cup grated parmesan cheese (I use the stuff in green can)
½ cup milk
Steps:
1.
2.
3.
4.
5.
6.
7.
Break up the bread into bite size pieces
In a small bowl add bread pieces and cover with milk
In a large mixing bowl add ground beef & ground pork
Using your hands mix the meat together
Remove bread from milk and squeeze out excess milk
Add all of the remaining ingredients to meat mixture
Again using your hands thoroughly incorporate the ingredients throughout
meat mixture
8. If the mixture is still very wet, you can add bread crumbs or more parmesan
cheese
9. Roll the mixture in golf ball size meatballs
10. Cook the meatballs in batches until they are browned on outside
11. Place the browned meatballs in your sauce and finish cooking them in sauce
until no pink remains
55
Beef Stroganoff
I received this recipe from Teresa Vincent who spent so much time with
Randy during the last few months of her life. She made this for my family one
night and it was delicious. I had to have this. Once again thank you Teresa, for
all you did for us and Randy. I will never be able to repay you.
Ingredients:
2 pound of beef stew meat
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion
1 envelope onion soup mix (I use Lipton)
6 oz sliced mushrooms
½ teaspoon black pepper
1 cup sour cream
Steps:
1. Add all ingredients except the sour cream in a crock pot
2. Cook on low setting for 8 hours or until beef is tender
3. Stir in sour cream
4. Serve over noodles, potatoes or rice
56
Stuffed Cheddar Burgers
Randy always loved to grill and this was one of her favorite ways to have a
burger. I have made these burgers inside on a grill pan but nothing beats the
outdoor grill. Try these burgers and maybe they will become your favorite too.
Ingredients:
1 cup shredded cheddar cheese
2 pounds ground beef (I prefer 80/20 for burgers)
¼ cup real bacon bits
½ teaspoon black pepper
6 hamburger buns split
Steps:
1.
In a large mixing bowl combine ground beef, cheddar cheese, bacon bits &
pepper
2. Mix well, then shape the mixture into 6 equal sized patties
3. Cook the patties for 4 to 5 minutes per side on medium-high setting on grill or
skillet
4. Toast the buns and then serve
57
Chicken Rolls
I think this was one of Randy’s favorite dishes. She would make these
when she wanted to impress friends and guests at our home. She said that she
got the recipe from a fancy hotel and restaurant in San Diego. It sure did taste
like it. Try it and you will agree.
Ingredients:
(Roll)
2 packages of cream cheese 3 oz size
4 tablespoons unsalted butter, softened
¼ cup chives
½ teaspoon salt
2 cups cooked diced chicken
2 tubes of ready to bake crescent rolls (Pillsbury is what I use)
1 cup breadcrumbs
½ cup melted butter
(Sauce)
2 cans of Cream of Chicken soup
8 oz of sour cream
Steps:
1. Preheat oven to 375 degrees
2. In a large bowl, mix cream cheese, chives, salt, & chicken until well
incorporated
3. Spread out crescent roll dough and form into rectangles
4. Put small amount of chicken mixture in center of rectangle
5. Take a dough rectangle and place over rectangle with mixture
6. Seal the edges, using pastry brush top with melted butter and then turn
over and repeat
7. Roll the butter pastry in the bread crumbs, then set aside
8. Repeat steps 4 through 7 until all pastry is used
9. Place the pastries on baking sheet and bake for 25 minutes
10. While pastries are baking, in a saucepan over medium heat
11. Combine the cream of chicken soup with the sour cream
12. Stir continually until mixture is heated through
13. To serve, place pastry on serving plate and ladle on a spoon of sauce
and garnish with additional chives
58
Chicken Pot Pie
My daughter, Olivia, and I love chicken pot pie. It is a comfort dish that
warms the soul on a cold wintery day. Knowing how much we like it, Randy
acquired this recipe. I love it and it is so easy to make. Give it a try and you will
like it too.
Ingredients:
2 cups diced cooked chicken (Can be white, dark, or mixed)
2 cans cream of chicken soup
1 can of chicken broth (soup sized can)
1 package frozen mixed vegetables
1 cup flour
1 cup milk
1 stick butter or margarine, melted
Steps:
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 400 degrees
In a large mixing bowl combine chicken, soup, broth, & vegetables
Grease a 9x13 inch baking pan
Pour chicken mixture into pan
In another bowl mix flour, milk & butter
Pour this mixture on top of chicken mixture
Bake for one hour
59
Pork Chops with Apples
This is another recipe of Randy’s I found after she passed. I have made
this recipe and it is so delicious. I just wish she would have made it for us when
she was alive. If you have someone who likes pork chops, make this and you
will be their hero.
Ingredients:
4 medium apples (I prefer Granny Smith)
Juice of 1 lemon
¼ tsp nutmeg
Oil for the pan
4 pork chops
¼ cup apple cider or juice
1 tablespoon butter (Optional)
Steps:
1. Peel, core, & cube the apples
2. Place the apples in a bowl and sprinkle with lemon juice & nutmeg, set aside
3. Heat a 10 inch or larger skillet over medium-high heat and add just enough oil
to keep chops from sticking
4. Salt & pepper chops to taste
5. Add chops to hot skillet after 6 minutes and turn and brown other side for 5
minutes
6. Add the apples and cover the pan and cook for 5 minutes
7. Remove chops from pan to a warm serving platter
8. Deglaze pan with apple cider or juice
9. Turn up the heat while stirring and scrapping up brown bits
10. If using butter, add now remove pan from heat continuing to stir in butter until
melted
11. Pour the apples and sauce mixture over the pork, serve immediately
60
Tex-Mex Glazed Pork Chops
I came up with this recipe one day when I was craving the flavors of the
Southwest. When I served it to my children, they both said that I had to make it
again and be sure to add to this book. So here it is.
Ingredients:
4 pork chops about 8 oz each
One portion of Tex-Mex rub (See page 77)
1 lemon
¼ cup canola oil
¼ honey
Tabasco® to taste
3 tablespoons water
Steps:
1.
2.
3.
4.
5.
Cover the pork chops with the Tex-Mex rub
Massage the rub into the meat
In a large sealable plastic bag, add the pork chops
Zest one lemon and add zest to the plastic bag
Squeeze the lemon into the plastic bag and add the squeezed lemon pulp to
bag
6. Add the canola oil to bag and then seal the bag
7. Mix the liquid in the bag over the pork and then place in refrigerator for a
minimum of 30 minutes
8. Heat a grill pan or skillet over medium high heat
9. In a small bowl combine, honey, water & Tabasco® sauce into a thin
spreadable glaze
10. Remove pork from refrigerator and cook 4 to 6 minutes per side
11. After turning pork, glaze the seared side with ½ of the glaze
12. Turn pork one more time and glaze other side
13. Cook glazed side for 1 minute, turn and cook other glazed side for 1 minute
14. Serve immediately
61
Desserts
&
Treats
62
Cool’N Easy Pie
I found this recipe on the back of a Cool Whip® container. It is so creamy
and delicious and I love it best in the summertime as a refreshing dessert after a
BBQ. I think you will too.
Ingredients:
1 package of JELL-O® brand strawberry gelatin 4 oz size
2/3 cup boiling water
½ cup cold water
Ice cubes
1 tub Cool Whip® whipped topping 12 oz size
1 cup strawberries, chopped
1 prepared graham cracker crust 6 oz size
Steps:
1. In a large bowl, add gelatin and boiling water
2. Stir for 2 minutes until all of the gelatin is dissolved
3. Mix cold water with the ice cubes to make 1 ¼ cups
4. Add the ice water to the gelatin stirring until slightly thickened
5. Remove any remaining ice
6. Stir in 3 ½ cups whipped topping with wire whisk until smooth
7. Mix in strawberries
8. Refrigerate for 20 to 30 minutes or until mixture is very thick and will mound
9. Spoon mixture into pie shell
10. Refrigerate for 6 hours or overnight, until firm
11. Garnish with remaining whipped topping
63
Blueberry Buckle
Another recipe I received from Monica Martinez. I love blueberries and
when she gave me this recipe, I knew I had to try it. Besides, blueberries are
good for you and if you can have a dessert that is good for you, you have got to
try it.
Ingredients:
(Batter)
3 ¼ cups flour
1 ½ cups sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 ½ teaspoon salt
½ cup butter
1 ½ cups buttermilk
2 eggs
2 cups blueberries, well drained
1 teaspoon almond extract
(Topping)
1 cup sugar
2/3 cups flour
½ cup soft butter
2 teaspoons almond extract
Steps:
1. Preheat oven to 350 degrees
2. Grease & flour a 9 x 13 inch pan
3. In a large bowl, blend all batter ingredients, except blueberries for ½
minute with hand mixer on medium speed
4. Fold in blueberries
5. Prepare topping in a small bowl
6. Pour batter in baking dish and sprinkle topping mixture on top
7. Bake for 45 to 50 minutes or until toothpick inserted in center comes
out clean
64
Boston Cream Cake
One of my favorite desserts is Boston cream pie. I came up with this
recipe that satisfies my craving for Boston cream but is also easy to make. If you
know someone who has a sweet tooth, try this recipe.
Ingredients:
1 ½ cups cold half & half
1 package instant vanilla pudding (3.4 oz size)
1 loaf frozen pound cake, thawed
¾ cup confectioners’ sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water
Steps:
1.
2.
3.
4.
5.
In a large bowl, whisk pudding and half & half, let stand 5 minutes
Split the loaf into 3 horizontal layers
Place bottom layer on serving platter and top with ½ of pudding
Repeat layer and then top with final layer of cake
In a small bowl, combine confectioners’ sugar, cocoa, & enough water to
reach a spreadable consistency
6. Spread over top of cake, letting glaze dribble down sides
65
Mock Éclairs
I would like to thank Randy’s sister Tracy for this recipe. It was one of
Randy’s favorite desserts and we would have it at family get togethers. This
dessert is easy to make and tastes so decadent. I hope you try it.
Ingredients:
(Bottom Layer)
2 small boxes of French Vanilla instant pudding
3 ½ cups cold whole milk
8 oz tub of Cool Whip® whipped topping, thawed
Graham Crackers
(Frosting)
1 bar of Ghirardelli® semi-sweet baking chocolate
2 teaspoons light corn syrup
3 teaspoons vanilla
3 tablespoons whole milk
1 ½ cup confectioners’ sugar
Steps:
1. In a large bowl, mix pudding and milk, then fold in whipped topping, set aside
2. Butter 9 x 13 inch pan
3. Layer bottom on pan with graham crackers
4. Pour ½ of pudding mixture and spread evenly
5. Layer again with graham crackers
6. Pour rest of pudding mix and spread evenly
7. Layer again with graham crackers and refrigerate for 1 hour
8. In a double boiler over low heat, melt the chocolate
9. After chocolate melts, add rest of ingredients to chocolate and mix well
10. Remove pan from refrigerator and top with chocolate mixture and spread
evenly
11. Allow to stand in refrigerator for several hours before serving
66
Everything Else
67
Tomato Sauce
I can’t think of the last time I used tomato sauce from a jar. By using this
recipe you too can make a great marinara sauce in less than 20 minutes. I have
also included some tips on how to use this sauce as a base for other types of
pasta sauces. Try this and you too will swear off sauce from a jar.
Ingredients:
1 can crushed tomatoes (28 oz)
1 can tomato paste (6 oz)
1 cup of good red wine (I use Chianti)
1 medium onion, diced (I use a Vidalia Chopper®, so easy, no tears)
4 cloves garlic, diced
½ of a green bell pepper, diced
2 to 3 tablespoons Italian Seasoning
¾ cup grated parmesan cheese (The stuff in green can works well)
¼ cup olive oil
Salt & Pepper to taste
Steps:
1. Over medium high heat, heat olive oil and sauté the onion & bell peppers until
soft
2. Add diced garlic and sauté for 1 to 2 minutes. Be sure not to burn the garlic
3. Add the wine and reduce until the mixture looks like a runny paste
4. Add the remaining ingredients, mix well and taste for flavor. If more flavoring
is needed, add it
5. Reduce the heat to a simmer, cover the sauce and let simmer for at least 15
minutes
6. Serve over your favorite pasta or add to any dish that needs tomato sauce
Other Sauce Ideas:
Meat Sauce: Add brown ground beef to the sauce or use the meatball recipe
(See Page 55) and finish cooking the meatballs in the sauce.
Arrabbiata Sauce: Add a teaspoon or two of red pepper flakes to the sauce and
simmer as normal.
68
Mushroom Sauce
My children’s favorite dish is my meatballs in this mushroom sauce served
over white rice. Randy came up with this easy to make sauce and it is so
delicious. I have used this sauce to make Beef Stroganoff and it is to die for.
Give it try!
Ingredients:
2 cans cream of mushroom soup
1 soup can of whole milk
½ pound of sliced Portobello mushrooms
½ cup sour cream
2 tablespoons butter
2 tablespoons olive oil
Salt & Pepper to taste
Steps:
1. In a large sauté pan or skillet, over medium heat, add olive oil & butter
2. When butter is melted, add the mushrooms, salt, & pepper and sauté until
mushrooms take on a dark color and are heated through, about 5 to 8
minutes
3. Add the soup & milk and mix thoroughly
4. Cook the mixture until bubbling
5. Lower heat to a simmer and add the sour cream and mix well
6. Simmer for 5 minutes
TIP: For Swedish meatballs, add meatballs (See Page 55) and finish cooking in sauce
and serve over egg noodles or rice.
69
Chimichuri Sauce
There are many ways to make this sauce and I am sure if you searched
the internet you could find them. This is my way of making it, and be forewarned,
I like mine with a bite to it. It is great over any grilled meats, but I like on top of
grilled Provaletta.
Ingredients:
1 bunch flat leafed parsley
8 cloves garlic, minced
½ cup extra virgin olive oil
¼ cup Guajillo Chile Oil (see page 75)
¼ cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon sea salt or to taste
½ teaspoon freshly ground black pepper or to taste
½ teaspoon red pepper flakes or to taste
1 teaspoon dried oregano
Steps:
1.
In a blender or food processor combine all ingredients until well mixed but
not pureed
2. Pour into a vessel and serve
TIP: The sauce is best if used immediately but will keep for a couple of days in
refrigerator. Yields about 1 ½ cups of sauce.
70
Balsamic BBQ Sauce
I love to BBQ and BBQ isn’t complete without a great BBQ sauce. BBQ
sauce falls into two categories, a tomato based or vinegar based. I thought why
not both and I wanted to be true to my Italian heritage. I found this recipe from
Giada De Laurentiis and I made some changes to it. It is so wonderful. Please
give it a try.
Ingredients:
1 cup balsamic vinegar
¾ cup of ketchup
1/3 cup light brown sugar
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
3 table spoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Steps:
1.
Combine all the ingredients in a small saucepan and stir until ingredients are
combined and smooth
2. Simmer over medium heat until reduced by a third, about 15 to 20 minutes
TIP: This recipe makes enough BBQ sauce to cover 4 pieces of chicken or 4 New York
strip steaks. I would suggest that you make a double batch because you will want extra
to dip your meat into. Trust me on this!
71
Romesco Sauce
I have an affinity for Mediterranean cuisine. I just can’t get enough of it
and it is so good for you. This sauce is the Spanish version of pesto. It is so
tasty and I love it on grilled leeks. It is a great accent to any vegetable or fish. If
you like pesto, give this sauce a try.
Ingredients:
4 cloves garlic, quartered
1 cup roasted red peppers
2 tablespoons sherry vinegar
2 anchovy fillets
¼ cup extra virgin olive oil
½ teaspoon red pepper flakes
½ cup roasted almonds
Steps:
1. On low heat, sizzle garlic for 30 seconds
2. Remove from heat and set aside
3. In food processor, add all the ingredients and blend to thickness you desire.
30 seconds for coarse grind, 90 seconds for a smoother sauce
72
Smoked Red Pepper Sauce
I love roasted red peppers. They are so sweet and they add such a great
flavor to any dish. When I came across this recipe, I had to try it. It is so
wonderful with any meat dish that I had to include it. Hope you like it.
Ingredients:
4 roasted red bell peppers, chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup canola oil
Steps:
1.
Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt
and pepper in a blender and blend until smooth
2. With the motor running, slowly add the oil and blend until emulsified
3. Strain sauce into a bowl
73
Pesto Rosso (Red Pesto)
My family heritage is from the Liguria region of Italy. It is where pesto was
first made and I love the stuff. However, I wanted a different type and I came
across this recipe. I have made it and it is wonderful in salads, soups, and even
on pasta. Try it on your pesto lover and be their culinary hero.
Ingredients:
1 cup sun dried tomatoes
½ cup extra virgin olive oil
¼ cup oil cured black olives, pitted
1 tablespoon fresh or 1 teaspoon dried rosemary leaves
2 to 4 cloves garlic, chopped
Hot red pepper flakes, to taste
Salt & pepper to taste
Steps:
1. Combine all ingredients in food processor until almost smooth
2. Will keep in refrigerator for up to 1 month in a sealed container
TIP: The flavor of this sauce is so intense; you’ll find that a little goes a long way.
74
Guajillo Chile Oil
On a Food Network® show I saw Bobby Flay use chili oil in some of his
dishes and I thought I wanted to try it. In gourmet stores this type of oil was so
expensive. So I searched the internet and came across this oil. It is so great to
use the oil to season your dish. I use it all the time.
Ingredients:
5 guajillo chilies, stems and seeds removed
1 cup canola oil
½ teaspoon kosher salt
Steps:
1. Heat a large sauté pan over high heat until almost smoking
2. Add the chilies and toast for 30 seconds on each side
3. Remove, let cool slightly and coarsely chop
4. Combine chilies, oil and salt in a blender and blend for 5 minutes
5. Strain into a bowl
TIP: Makes about ¾ cup of oil. I store it in a clear squirt bottle, like the kind used
for ketchup or mustard, and use a permanent marker to label what kind of oil.
75
Cilantro Oil
Cilantro is used so much in southwestern and Asian cuisine, I thought it
would be a good idea to make a cilantro infused oil. Low and behold, someone
beat me to it and I found this oil recipe on the internet. I use it in so many dishes.
So will you.
Ingredients:
1 ½ cups canola oil
1 cup tightly packed fresh cilantro (stems included)
10 spinach leaves
½ teaspoon kosher salt
Steps:
1. Combine all ingredients in a blender and blend for 5 minutes
2. Strain through a fine mesh strainer (don’t press or the oil will get cloudy) into
a bowl
TIP: Makes about ½ to ¾ cup of oil. I store it in a clear squirt bottle, like the kind
used for ketchup or mustard, and use a permanent marker to label what kind of
oil.
76
Tex-Mex Rub
I love southwestern cuisine. I love the flavor and spice that chilies give
food, especially pork. I came up with this spice rub over trial and error. When I
tried this on pork chops, my children just went nuts over it. Give it a try on your
favorite cut of meat and taste the flavor. You can thank me later.
Ingredients:
¼ teaspoon cayenne pepper
1 tablespoon Black Pepper Seasoned Salt
1 teaspoon onion powder
1 teaspoon granulated garlic
¼ teaspoon allspice
¼ teaspoon Celery Salt
½ teaspoon smoked paprika
1 teaspoon chili powder
½ tablespoon smoked sea salt
Steps:
1. In a small bowl, combine all the spices
2. Make sure to break up any clumps of spice
3. Mix ingredients well
4. Store in a sealable jar or shaker, will last about 3 months
TIP: Makes enough rub to cover four pork chops or one large steak.
77