Shrimp and pasta

olive oil, divided

angel hair pasta

chopped garlic

shrimp - peeled and deveine'd

Can Italian-style diced tomatoes, drained

¼ cup dry white wine

parsley

fresh basil

Parmesan cheese

• 1. Bring water and tablespoon olive oil to a boil. Add pasta and cook until al dente; drain and rinse.

  2. Heat remaining olive oil in a 10-inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp and set aside.

  3. Stir in tomatoes, wine, parsley, and basil; (pinch salt, pepper, red pepper) continue cooking, stirring occasionally, until liquid is reduced by half, about 8 to 12 minutes. Add shrimp and continue cooking until the shrimp are heated through about 2 to 3 minutes.

  4. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese and some more basil

  
  

Squash and zucchini bake

 

• Get a casserole dish and spread some tomato sauce and dribble olive oil on the bottom.
• Slice squash and zucchini into slices about the same size.
• Add a couple of spoon full of sauce to the bottom of the dish so the vegetable will not stick when being placed.
• Arrange the sliced veggies in alternating patterns, squash than zucchini. In-between squash and zucchini with space, stuff some mozzarella slices
• Spoon on top some tomato sauce, sprinkle garlic, salt and cheese and basil. 
• Place in the oven at 375 degrees for about 30 to 40 minutes depending on the oven. Stick a fork in the vegetables to see if they are cooked.
• Dribble some olive oil on top before serving. Enjoy!

Kugel - from Joyce

 CRUSTY-TOPPED NOODLE KUGEL

 

1 pkg. 8 oz cream cheese (SOFTENED)

½ cup margarine (SOFTENED)

1 ¼ cups sugar  (I use a little more!)

8 eggs, well beaten

4 ½ cups Whole milk 

2 tsp. vanilla

1 tsp. lemon juice

Dash of salt

8 oz. egg noodles (I prefer Mueller’s medium)  (8 oz is 4 cups)

 

Topping – ½ cup graham cracker crumbs

                    1 tspn cinnamon 

 

Blend together cream cheese and margarine.  Add sugar, mix well.  Blend in eggs.  Stir in milk, vanilla, lemon juice and salt.  

Cook noodles as directed and drain.  Combine with cheese mixture and pour into a 13x9x2 baking dish. 

(I put the noodles in the baking dish and pour cheese mixture over it and then mix!)

 

Mix the graham cracker crumbs and cinnamon and sprinkle all over the top of the noodle mixture.   I filled an empty spice bottle and it worked nicely.  I also let the noodle mixture cool a bit before putting the topping on – otherwise it sinks into the kugel

 

Bake at 350 degrees for 1 ¼ hours until brown and crusty on top.  Allow to coo1 for at least 30 minutes. 

 

Can be served at room temperature, heated in the microwave or right out of the refrigerator (my favorite way!)

Chicken and mushrooms

 

CRISPY CHICKEN

• ▢ 2 chicken breasts
• ▢  salt and pepper
• pepper
• ▢ flour
• ▢  butter

MUSHROOM SAUCE

• ▢ butter
• ▢ mushrooms
• ▢ garlic or a shallot or pearl onions, thyme. 
• ▢ 1/4 cup dry white wine (sub more chicken stock)
• ▢ 1/2 cup chicken or vegetable stock
• ▢ 1 cup heavy cream
• ▢ 1/2 cup parmesan
• 
  

I split a half breast into two steaks. Season and flour dredge.  Sauté in butter till golden brown. Set aside under foil

Sauté mushrooms till they give up their mosture. Add some butter and aromatics.  Sauté till done. Set aside.

 Deglaze with wine. 

 Add stock and reduce. 

 Add cream and heat. 

Return mushroom mixture and chicken. Cover and simmer while preparing sides. 

Mashed potatoes are perfect. 

A green vegetable. 

Pork Tenderloin in Onion Gravy

 

For the Pork:

• 1 pound pork tenderloin , sliced into 1-inch thick medallions
• salt and pepper , to taste
• 2 tablespoonsolive oil

For the Gravy:

• 2 tablespoonsbutter
• 1 large onion , thinly sliced
• 2 cloves garlic , minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• salt and pepper , to taste

Instructions

• Season the pork medallions with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
• In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
• Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
• Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
• Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
• Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
• Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!

Marry me chicken

 

Ingredients

• 3 Tbsp. 

  extra-virgin olive oil, divided

• 1/2 

  boneless, skinless chicken breast cut into two pieces lengthwise 

• Kosher salt

• Freshly ground black pepper

• 1 clove garlic, finely chopped

• 1 Tbsp. 

  fresh thyme leaves

• crushed red pepper flakes to taste 
• 3/4 cup 

  low-sodium chicken broth

• 1/2 cup 

  chopped sun-dried tomatoes

• 1/2 cup 

  heavy cream

• 1/4 cup 

  finely grated Parmesan

• Torn fresh basil, for serving

1. Preheat oven to 375°. 
2. dredge chicken in flour. 
3.  In a large ovenproof skillet over medium-high heat, heat oil and butter. 
4. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown.  Transfer chicken to a plate.
5. In same skillet over medium heat, heat a bit more oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
6. Transfer skillet to oven. Bake chicken until cooked through.  Careful not to overcook.
7. Arrange chicken on a platter. Spoon sauce over. Top with basil.

I serve with boiled potatoes. Would work with mashed or rice. 

Salmon pan seared - finish in oven

 2 Salmon fillets 

Lemon juice

Butter and Olive oil

400 Oven

Room temp Salmon - pat dry - salt, pepper and a sprinkle of lemon juice. 

High heat pan - add Olive oil and butter

Add Salmon skin side up. Cook 4-5 minutes. Turn to sear sides - 1 minute each.  Turn to skin side down.  To oven for 3-4 minutes.  Final temperature s/b 140. Rest, covered 2-3 minutes.

Serve with lemon butter and herb of choice  I like dill