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ARANCINI CASSEROLE
1 box of arborio rice
1/2 bag of peas
1/2 stick of butter or margarine
1 chicken bouillon
1 pkg of meat
Olive oil
1/4 cup onion
2 cloves of garlic
Basil
Mozzarella Cheese
Breadcrumbs
Jar of sauce or can of tomatoes
First if you want to make your own sauce dice up two cloves of garlic. Put a splash of olive oil in a pan and add the garlic. Saute for a few minutes then add the can of tomatoes (I prefer a puree). I then add in half a can of water to cut down on the acid. DO NOT ever put sugar in sauce...that is a true Italian NO NO!! Then you can add fresh basil or canned and let it simmer.
Moving on....
Now prep the broth for the risotto. Remember all this can be done earlier when you are crunched on time and then just use it cold to put in the casserole.
Make a pan of warm water and drop in 1 chicken bullion. Turn the pan on low so that you do not boil the water away. Now prep a bigger pan with a splash of olive oil and the diced onion. Brown the onions and then add in 1 box of arborio rice. Brown the rice then add in a little of the broth. You need to keep mixing so that the rice does not stick to the bottom of the pan. The rice will soak up the liquid, and as it does add a little more broth to it keeping it on medium heat. Repeat the process until the rice tastes soft and cooked. You can then add in 1/2 stick of butter or margarine and stir in. If you have saffron or in Italian we call it zefferano, mix the packet in. The saffron gives it a yellow tinge with a great flavor.
Next start cooking your peas and browning your meat. I just throw 1/2 a bag of peas in warm water in the microwave for 2 min and then drain. Once the meat is cooked and drained add some sauce to it and cook for 2 more min.
Now get a bigger Pyrex pan out and spray the bottom so that the rice does not stick. Put a layer of the risotto down, then add the peas, then add the meat, then add the remaining sauce and then layer with mozzarella and then a layer of breadcrumbs on the top. Set the stove to 350 and bake for 30-35 min until the breadcrumbs on top are brown.
Hawaiian Chicken
Cubed Chicken
diced fresh pineapple (you can use canned as well)
brown sugar
1/2 orange
Spray a frying pan and add in the chopped pineapple. Squeeze the juice slightly out of the pineapple as you add it into the pan. Add in the cubed chicken and start sauteing it. Then squeeze in the orange and cook on medium heat. The final stage is to sprinkle a handful of brown sugar and continue cooking until it forms a glaze.
Balsamic Vinegar Chicken
2 crushed cloves of garlic
cubed chicken
salt & pepper
Balsamic Vinegar
Splash of olive oil
Start with putting a splash of olive oil in a frying pan and add the 2 crushed cloves of garlic. Saute the garlic until it turns a light brown then add in the cubed chicken. Sprinkle with salt and pepper. As the chicken turns whitish swirl in from the center out with the balsamic vinegar. Cook on medium heat until it forms a glaze or the chicken starts browning.
Tortellini Soup w Meatballs
1 small package of ground beef (you can mix in veal and pork as well)
1 large egg
1/2 cup of breadcrumbs
Oregano/basil/parsley
2 chicken bouillon cubes
2 bags of beef tortellini (you can make homemade to if you have time)
salt/pepper
Start by putting the ground beef in a bowl and adding 1 egg and the breadcrumbs, then add in the seasoning. Now mush all together and start pulling small pieces off and rolling into mini meatballs.
While doing this, fill a pasta pan with water and drop in 2 chicken bouillon cubes. Put the water on low.
Once your meatballs are all rolled, spray a frying pan and add in the meatballs, giving them a browning but DO NOT cook all the way through. Remove them with a little bit of pink in the center and place on a plate with paper towel on top.
Bring the stock to a medium flame and put your meatballs in and allow them to finish cooking in the stock. When they start floating, add in the frozen tortellini. Now add in some pepper and some salt. I also throw in some extra oregano and basil. As the tortellini's float to the top turn the heat off and add in a splash of olive oil and you are done.
Finally,serve up the soup into a beautiful bowl, and sprinkle with parmigiano reggiano to top it off. Enjoy the flavors that will enter your mouth and warm your heart.
1 box of arborio rice
1/2 bag of peas
1/2 stick of butter or margarine
1 chicken bouillon
1 pkg of meat
Olive oil
1/4 cup onion
2 cloves of garlic
Basil
Mozzarella Cheese
Breadcrumbs
Jar of sauce or can of tomatoes
First if you want to make your own sauce dice up two cloves of garlic. Put a splash of olive oil in a pan and add the garlic. Saute for a few minutes then add the can of tomatoes (I prefer a puree). I then add in half a can of water to cut down on the acid. DO NOT ever put sugar in sauce...that is a true Italian NO NO!! Then you can add fresh basil or canned and let it simmer.
Moving on....
Now prep the broth for the risotto. Remember all this can be done earlier when you are crunched on time and then just use it cold to put in the casserole.
Make a pan of warm water and drop in 1 chicken bullion. Turn the pan on low so that you do not boil the water away. Now prep a bigger pan with a splash of olive oil and the diced onion. Brown the onions and then add in 1 box of arborio rice. Brown the rice then add in a little of the broth. You need to keep mixing so that the rice does not stick to the bottom of the pan. The rice will soak up the liquid, and as it does add a little more broth to it keeping it on medium heat. Repeat the process until the rice tastes soft and cooked. You can then add in 1/2 stick of butter or margarine and stir in. If you have saffron or in Italian we call it zefferano, mix the packet in. The saffron gives it a yellow tinge with a great flavor.
Next start cooking your peas and browning your meat. I just throw 1/2 a bag of peas in warm water in the microwave for 2 min and then drain. Once the meat is cooked and drained add some sauce to it and cook for 2 more min.
Now get a bigger Pyrex pan out and spray the bottom so that the rice does not stick. Put a layer of the risotto down, then add the peas, then add the meat, then add the remaining sauce and then layer with mozzarella and then a layer of breadcrumbs on the top. Set the stove to 350 and bake for 30-35 min until the breadcrumbs on top are brown.
Hawaiian Chicken
Cubed Chicken
diced fresh pineapple (you can use canned as well)
brown sugar
1/2 orange
Spray a frying pan and add in the chopped pineapple. Squeeze the juice slightly out of the pineapple as you add it into the pan. Add in the cubed chicken and start sauteing it. Then squeeze in the orange and cook on medium heat. The final stage is to sprinkle a handful of brown sugar and continue cooking until it forms a glaze.
Balsamic Vinegar Chicken
2 crushed cloves of garlic
cubed chicken
salt & pepper
Balsamic Vinegar
Splash of olive oil
Start with putting a splash of olive oil in a frying pan and add the 2 crushed cloves of garlic. Saute the garlic until it turns a light brown then add in the cubed chicken. Sprinkle with salt and pepper. As the chicken turns whitish swirl in from the center out with the balsamic vinegar. Cook on medium heat until it forms a glaze or the chicken starts browning.
Tortellini Soup w Meatballs
1 small package of ground beef (you can mix in veal and pork as well)
1 large egg
1/2 cup of breadcrumbs
Oregano/basil/parsley
2 chicken bouillon cubes
2 bags of beef tortellini (you can make homemade to if you have time)
salt/pepper
Start by putting the ground beef in a bowl and adding 1 egg and the breadcrumbs, then add in the seasoning. Now mush all together and start pulling small pieces off and rolling into mini meatballs.
While doing this, fill a pasta pan with water and drop in 2 chicken bouillon cubes. Put the water on low.
Once your meatballs are all rolled, spray a frying pan and add in the meatballs, giving them a browning but DO NOT cook all the way through. Remove them with a little bit of pink in the center and place on a plate with paper towel on top.
Bring the stock to a medium flame and put your meatballs in and allow them to finish cooking in the stock. When they start floating, add in the frozen tortellini. Now add in some pepper and some salt. I also throw in some extra oregano and basil. As the tortellini's float to the top turn the heat off and add in a splash of olive oil and you are done.
Finally,serve up the soup into a beautiful bowl, and sprinkle with parmigiano reggiano to top it off. Enjoy the flavors that will enter your mouth and warm your heart.
Pizza Dough
1 cup of warm water (not to hot, not to cold)
2 tspns of yeast
splash of olive oil
pinch of salt
pinch of sugar
2 cups of flour (another 1 cup to keep on the side to add while kneading the dough)
First you want to put the warm water in a bowl and add the yeast. Let it sit for 3-5 minutes until the yeast is completely activated. Add in the salt, sugar, oil and then the flour. Start stirring and then flour your hands and knead the dough. Add more flour in little by little until the dough is formed into a ball. Get some plastic wrap and flour it and then put your dough on it and wrap it. (If you want to make a bigger pizza, double this recipe). Cover the dough with a bunch of dishtowels or as we say Mapina's in Italian. When it rises, it is ready to use.
Pizza Red & White
Get sheet pans out and spray. Unwrap the dough and drop onto the sheet. Now put a little bit of flour on top and start working the dough out from side to side, carefully not to tear it. As you start working it, get a fork and gently "fork" the dough allowing the air to escape the dough. Continue working the dough and adding flour if the dough is sticky, until you have it reaching all four sides of the pan.
Now add the sauce with a laddle and smooth it out, add on the cheese and whatever toppings you would like. My kids prefer pepperoni. Then add some oregano on top and it is ready to pop in the oven on 350-400 for about 25 min.
I also make a second pie which we call a white pizza. Dice up some garlic. Now drizzle some olive oil on the dough and spread with your hand. Next add on the garlic, add a little bit of Parmesan cheese,then oregano, and again pop into the oven. This pie you need to keep an eye on as it can get hard quick so the minute you see the top becoming golden, pull it out.
Garlic Knots
Take the dough and pull off pieces, and cut into ropes. Take those ropes and put into a knot. Place on a greased pan and pop into the oven. When they become golden pull them out. In a tupperware put 1/2 stick of butter, diced garlic, and oregano and nuke it for about 30 sec. Pull it out and using a cooking brush, brush it onto the knots and there you have Garlic Knots!!
1 cup of warm water (not to hot, not to cold)
2 tspns of yeast
splash of olive oil
pinch of salt
pinch of sugar
2 cups of flour (another 1 cup to keep on the side to add while kneading the dough)
First you want to put the warm water in a bowl and add the yeast. Let it sit for 3-5 minutes until the yeast is completely activated. Add in the salt, sugar, oil and then the flour. Start stirring and then flour your hands and knead the dough. Add more flour in little by little until the dough is formed into a ball. Get some plastic wrap and flour it and then put your dough on it and wrap it. (If you want to make a bigger pizza, double this recipe). Cover the dough with a bunch of dishtowels or as we say Mapina's in Italian. When it rises, it is ready to use.
Pizza Red & White
Get sheet pans out and spray. Unwrap the dough and drop onto the sheet. Now put a little bit of flour on top and start working the dough out from side to side, carefully not to tear it. As you start working it, get a fork and gently "fork" the dough allowing the air to escape the dough. Continue working the dough and adding flour if the dough is sticky, until you have it reaching all four sides of the pan.
Now add the sauce with a laddle and smooth it out, add on the cheese and whatever toppings you would like. My kids prefer pepperoni. Then add some oregano on top and it is ready to pop in the oven on 350-400 for about 25 min.
I also make a second pie which we call a white pizza. Dice up some garlic. Now drizzle some olive oil on the dough and spread with your hand. Next add on the garlic, add a little bit of Parmesan cheese,then oregano, and again pop into the oven. This pie you need to keep an eye on as it can get hard quick so the minute you see the top becoming golden, pull it out.
Garlic Knots
Take the dough and pull off pieces, and cut into ropes. Take those ropes and put into a knot. Place on a greased pan and pop into the oven. When they become golden pull them out. In a tupperware put 1/2 stick of butter, diced garlic, and oregano and nuke it for about 30 sec. Pull it out and using a cooking brush, brush it onto the knots and there you have Garlic Knots!!
Teriyaki Chicken
3 boneless chicken breasts
1/4 diced onion
2 smashed garlic cloves
olive oil
salt
pepper
2 tsp of vinegar
2 tsp of orange juice
1 bottle of Teriyaki sauce
Put a splash of olive oil in the frying pan and add the smashed garlic cloves, onion, and diced boneless chicken. Cook on medium heat, and when the meat starts cooking add the vinegar and orange juice. Let that cook for a minute and then add in the Teriyaki sauce. Cook on med/high heat until the chicken starts to get a sear to it. Remove and let the mixture thicken.
Fried Rice
1 egg
Cooked white rice
Shredded carrot
1/2 bag of peas
1/2 diced onion
olive oil
soy sauce
Start with cooking some white rice earlier in the day and then putting it in the fridge to chill. Put an egg in the pan first and scramble it. Then pour in some olive oil and add the rice. Mix up and then add in the carrot, onion, and peas. Stir up and then add in the soy sauce starting in the middle and swirling out. Stir and cook and add more soy sauce if needed.
Kids Meal
1 Boneless Chicken Breast
Breadcrumbs
Egg
1/4 of white rice
sugar and cinnamon mix
butter
veggie
Cut the chicken breast in half and cut into strips. Put into the mixed egg and then into breadcrumbs and put onto the pan to go in the oven on Broil. Then heat up some of the cold rice with some butter in the microwave. Remove and add the cinnamon/sugar mixture and add a veggie to the plate. Once the chicken fingers are done add them to the plate and you are done!
Oven Braised Pork Chops With Onions & Pears
4 pork chops
2 Bosc Pears (peeled and sliced)
2 Cloves of Garlic cut in half and smashed
1/2 cup of diced onion
honey
1 tsp of brown sugar
1/2 cup of balsamic vinegar
1/4 cup of apple cider vinegar
salt
pepper
splash of olive oil
Start with a frying pan with a splash of olive oil and add the smashed cloves of garlic and let them get slightly brown. Then add your pork chops and brown on one side and then add the diced onions and the sliced pears. Add the salt, pepper, apple cider vinegar, and then swirl some honey on top. Flip the pork chops and then add in the balsamic vinegar. Bring it to a rolling boil and then turn on the oven to 425 and put the whole pan in the oven for about 25 min. After 10 min, pull the pan out and spoon on some liquid then add the brown sugar and another swirl of honey again. Once the pork chops look almost done, take them out and put them on a high flame again and bring to a boil for about 3 min and then remove and let sit to create a glaze. You can then serve it up and chop up the pear and put ontop of the pork chop. I cannot tell you what anamazing taste these pork chops had.
Ricotta/Broccoli/Bacon Stuffed Shells
1 bag of mozzarella (split with the meat shells)
1/2 cup of Parmesan cheese
1 (8oz) small container of Ricotta cheese (use a bigger one if you are going to make a big batch)
1 medium size head of broccoli
4-5 pieces of bacon
1 egg
1 box of large shells
1 jar of sauce (split with the meat shells)
Italian seasoning
parsley
Start by putting frying up the bacon and blanching the broccoli. Remove when done and finely chop them. Dump the container of ricotta into a bowl and then add in the Parmesan cheese, bacon, broccoli, and a mixed egg. Stir together and then add the seasonings. Get a large pan and put a thin layer of sauce on the bottom and then fill a shell and place in the pan. When you have completely filled up the pan, put a thin drizzle of sauce across the top of them and then sprinkle mozzarella on top. Cover with foil and bake for 20 min at 350.
Meat Stuffed Shells
1 small package of ground beef
1 jar of sauce (from above)
1 package of mozzarella (from above)
Start by prepping your sauce. When it is ready put a thin layer of sauce in a large 2nd pan. Start browning the meat, drain, and add to the sauce. Fill each shell and then place in the pan. Drizzle the rest of the sauce across the top and then add the mozzarella cheese. Cover and put into the oven next to the ones above.
Cardone
Batter
4-5 eggs
1 cup of Parmesan cheese
1 cup of flour
Vegetable Oil
You need to either buy the cardone or pick them, then clean them and then boil them. If you are cleaning them you need to wear plastic gloves because they will turn your hands purple. Once you have boiled and let them cool off, whip up the batter. Put oil in a frying pan and once it is hot enough, dip a cardone one by one in the batter and then put into the hot oil and cook until golden brown. Then have a plate with paper towel to lay them on after they are done cooking to soak up the oil.
3 boneless chicken breasts
1/4 diced onion
2 smashed garlic cloves
olive oil
salt
pepper
2 tsp of vinegar
2 tsp of orange juice
1 bottle of Teriyaki sauce
Put a splash of olive oil in the frying pan and add the smashed garlic cloves, onion, and diced boneless chicken. Cook on medium heat, and when the meat starts cooking add the vinegar and orange juice. Let that cook for a minute and then add in the Teriyaki sauce. Cook on med/high heat until the chicken starts to get a sear to it. Remove and let the mixture thicken.
Fried Rice
1 egg
Cooked white rice
Shredded carrot
1/2 bag of peas
1/2 diced onion
olive oil
soy sauce
Start with cooking some white rice earlier in the day and then putting it in the fridge to chill. Put an egg in the pan first and scramble it. Then pour in some olive oil and add the rice. Mix up and then add in the carrot, onion, and peas. Stir up and then add in the soy sauce starting in the middle and swirling out. Stir and cook and add more soy sauce if needed.
Kids Meal
1 Boneless Chicken Breast
Breadcrumbs
Egg
1/4 of white rice
sugar and cinnamon mix
butter
veggie
Cut the chicken breast in half and cut into strips. Put into the mixed egg and then into breadcrumbs and put onto the pan to go in the oven on Broil. Then heat up some of the cold rice with some butter in the microwave. Remove and add the cinnamon/sugar mixture and add a veggie to the plate. Once the chicken fingers are done add them to the plate and you are done!
Oven Braised Pork Chops With Onions & Pears
4 pork chops
2 Bosc Pears (peeled and sliced)
2 Cloves of Garlic cut in half and smashed
1/2 cup of diced onion
honey
1 tsp of brown sugar
1/2 cup of balsamic vinegar
1/4 cup of apple cider vinegar
salt
pepper
splash of olive oil
Start with a frying pan with a splash of olive oil and add the smashed cloves of garlic and let them get slightly brown. Then add your pork chops and brown on one side and then add the diced onions and the sliced pears. Add the salt, pepper, apple cider vinegar, and then swirl some honey on top. Flip the pork chops and then add in the balsamic vinegar. Bring it to a rolling boil and then turn on the oven to 425 and put the whole pan in the oven for about 25 min. After 10 min, pull the pan out and spoon on some liquid then add the brown sugar and another swirl of honey again. Once the pork chops look almost done, take them out and put them on a high flame again and bring to a boil for about 3 min and then remove and let sit to create a glaze. You can then serve it up and chop up the pear and put ontop of the pork chop. I cannot tell you what anamazing taste these pork chops had.
Ricotta/Broccoli/Bacon Stuffed Shells
1 bag of mozzarella (split with the meat shells)
1/2 cup of Parmesan cheese
1 (8oz) small container of Ricotta cheese (use a bigger one if you are going to make a big batch)
1 medium size head of broccoli
4-5 pieces of bacon
1 egg
1 box of large shells
1 jar of sauce (split with the meat shells)
Italian seasoning
parsley
Start by putting frying up the bacon and blanching the broccoli. Remove when done and finely chop them. Dump the container of ricotta into a bowl and then add in the Parmesan cheese, bacon, broccoli, and a mixed egg. Stir together and then add the seasonings. Get a large pan and put a thin layer of sauce on the bottom and then fill a shell and place in the pan. When you have completely filled up the pan, put a thin drizzle of sauce across the top of them and then sprinkle mozzarella on top. Cover with foil and bake for 20 min at 350.
Meat Stuffed Shells
1 small package of ground beef
1 jar of sauce (from above)
1 package of mozzarella (from above)
Start by prepping your sauce. When it is ready put a thin layer of sauce in a large 2nd pan. Start browning the meat, drain, and add to the sauce. Fill each shell and then place in the pan. Drizzle the rest of the sauce across the top and then add the mozzarella cheese. Cover and put into the oven next to the ones above.
Cardone
Batter
4-5 eggs
1 cup of Parmesan cheese
1 cup of flour
Vegetable Oil
You need to either buy the cardone or pick them, then clean them and then boil them. If you are cleaning them you need to wear plastic gloves because they will turn your hands purple. Once you have boiled and let them cool off, whip up the batter. Put oil in a frying pan and once it is hot enough, dip a cardone one by one in the batter and then put into the hot oil and cook until golden brown. Then have a plate with paper towel to lay them on after they are done cooking to soak up the oil.
Sicilian Potato Croquettes
5-6 potatoes
2 eggs
Breadcrumbs
Parsley
1 handful of Parmesan cheese
Vegetable or olive oil
Peel and chop up your potatoes. Then put into a pot of boiling water just like when you are making mashed potatoes. Once done drain and then mash. Do not add any butter or milk or any other things to it. Then put into the fridge to chill for an hour or so. Then crack and add 2 eggs, the cheese, and parsley. Then get your frying pan hot with oil. Roll the potatoes into logs, roll in the breadcrumbs, and then into the hot oil. Fry them and then put onto a papertowel when done to soak up the oil. You have now made croquettes and can now experience the taste of Sicily. Do not serve with any condiments or sauce.
Homemade Pasta Dough
2 Cups of Flour (1 cup of flour extra)
3 eggs
Olive Oil
Salt
Start by measuring out 2 cups of flour. On a big surface, make a mound and then create a hole in the middle. Crack the 3 eggs in the middle and then with a fork scramble them. Add a splash of olive oil and a pinch of salt. Slowly work the flour into the egg kneading it into a ball. Pour some of the extra flour on the dough if it is still sticky. Keep working the dough till it is in a nice ball. Then wrap in a piece of plastic wrap and set aside. I normally make two balls when making ravioli.
Now most of the time you can use a pasta machine to thin out the pasta but I do it the old school way. Roll it out with a rolling pin. I have to get my exercise somewhere before I down these carbs!
Now you want to start browning your ground beef. While that is cooking, unwrap your dough #1 and cut it in half. Flour the surface you will be working on so that you do not have your dough stick. Then flour your dough and rub some on your pin. Roll it out nice and thin, working it front to back and side to side. Then slowly move it to the side without tearing it. Roll out the second half of the dough the same you did the first half. Go and drain your meat and then bring over and spoon out your ground beef into four pieces going down in two columns. Then take your other dough you rolled out and place on top. Slowly and gently press down around the circle of meat inside and then take a pizza cutter and cut into squares. Pull away gently from the rest and take a fork and press down on the ends of the ravioli creating a seam. It normally makes 6-8 big raviolis. If you would like more, unwrap your second dough and repeat the process you did with the first dough. Now bring a pot of water to a boil and gently put in 3 at a time. Once they float they are ready. It does not take that long for them to cook. Remove without breaking them and plate, then add some sauce on top.
Now you may have some dough scraps leftover. Do you chuck them in the garbage? NO! Take your pizza cutter and make thin cut strips with them and flour so that they do not stick together. It will look like fettuccine. Once your ravioli are done cooking, throw them into the pot and cook, remove, and drain. Then add the remaining sauce to it and you now have fresh pasta to eat now or the next day! It will taste so light and amazing.....fresh is best!
Buon Appetito!!
Chicken French
4-5 pieces of boneless chicken
flour
egg
lemon
sherry wine/white wine
2 cloves of smashed garlic
olive oil or vegetable oil
Start by cleaning the chicken and slicing the breasts in half then pounding it out into thin cutlets. Start a frying pan with oil and get it nice and hot. then add the garlic and a splash of wine. Take the chicken cutlets and douse in flour and then dip in egg then into the oil. Slice the lemon and squeeze some over the chicken and then throw in the slices. Once it is cooked take out and lay on a paper towel on a plate to soak up the oil. Make a side of pasta with butter, oil, wine, and lemon sauce. Top with oregano.
4-5 pieces of boneless chicken
flour
egg
lemon
sherry wine/white wine
2 cloves of smashed garlic
olive oil or vegetable oil
Start by cleaning the chicken and slicing the breasts in half then pounding it out into thin cutlets. Start a frying pan with oil and get it nice and hot. then add the garlic and a splash of wine. Take the chicken cutlets and douse in flour and then dip in egg then into the oil. Slice the lemon and squeeze some over the chicken and then throw in the slices. Once it is cooked take out and lay on a paper towel on a plate to soak up the oil. Make a side of pasta with butter, oil, wine, and lemon sauce. Top with oregano.
Italian Pork Chops
1/2 onion
6 garlic cloves
olive oil
chicken bouillion
lemon juice
garlic powder
basil
parsley
oregano
salt
pepper
Start by putting oil in the pan. Then cut onion into strips and cut and smash 6 garlic cloves and add to the pan. Get the pan nice and hot and start browning the onion and garlic. Throw in the pork chops and add all the spices to the one side and then hit it with a splash of lemon juice. Brown on the one side and then flip it and hit it with spices and lemon juice again. Meanwhile get a baking dish out and mix hot water with a chicken bouillon with it. Only put less than an inch in the water as you will be adding in the drippings into the baking pan after you are done browning. Once the other side of the pork chop is done browning, transfer the pork into the baking pan and then put the scrapings on top. Cover with foil and bake on 350 for about 30-40 minutes. With the stock and the prebrowning, it keeps the pork so moist and with a great taste!
1/2 onion
6 garlic cloves
olive oil
chicken bouillion
lemon juice
garlic powder
basil
parsley
oregano
salt
pepper
Start by putting oil in the pan. Then cut onion into strips and cut and smash 6 garlic cloves and add to the pan. Get the pan nice and hot and start browning the onion and garlic. Throw in the pork chops and add all the spices to the one side and then hit it with a splash of lemon juice. Brown on the one side and then flip it and hit it with spices and lemon juice again. Meanwhile get a baking dish out and mix hot water with a chicken bouillon with it. Only put less than an inch in the water as you will be adding in the drippings into the baking pan after you are done browning. Once the other side of the pork chop is done browning, transfer the pork into the baking pan and then put the scrapings on top. Cover with foil and bake on 350 for about 30-40 minutes. With the stock and the prebrowning, it keeps the pork so moist and with a great taste!
Shepards Pie
Mashed Potatoes
1 can of corn
1 package of ground beef
Velveeta cheese
Start by peeling, cooking, and mashing your potatoes. Then cook up the brown up the ground beef and warm up the corn. Spray a glass casserole dish and put the meat in first, then the corn, then the slices of Velveeta cheese, and lastly the mashed potatoes. Then sprinkle the top with paprika and bake on 350 for about 35-40 min and then throw on the broiler for about 5 min to crust the top. Then serve and enjoy!!!
CALZONE
Pizza Dough
Sauce
Cheese
2 eggs
Flour
Start by making your dough or your store bought one (you will find this in my recipe section). Spread some flour out on the counter and then rip off little pieces of dough and roll out to a width that you will be able to fold over. Take your sauce and spread it on the bottom half and add all the other fixings. Now take the top of the dough and fold it over and take a fork that has flour on it and fork the ends to close the calzone. Now mix up the eggs and brush it on top of the calzone to give it an egg bath. Then GENTLY cut some slits in the top of poke a few holes to let the air escape. Then spray a cookie pan and place it on there and then bake it on 400 for about 15-20 min until golden brown.
Chicken French
4-5 pieces of boneless chicken
flour
egg
lemon
sherry wine/white wine
2 cloves of smashed garlic
olive oil or vegetable oil
Start by cleaning the chicken and slicing the breasts in half then pounding it out into thin cutlets. Start a frying pan with oil and get it nice and hot. then add the garlic and a splash of wine. Take the chicken cutlets and douse in flour and then dip in egg then into the oil. Slice the lemon and squeeze some over the chicken and then throw in the slices. Once it is cooked take out and lay on a paper towel on a plate to soak up the oil. Make a side of pasta with butter, oil, wine, and lemon sauce. Top with oregano.
Mashed Potatoes
1 can of corn
1 package of ground beef
Velveeta cheese
Start by peeling, cooking, and mashing your potatoes. Then cook up the brown up the ground beef and warm up the corn. Spray a glass casserole dish and put the meat in first, then the corn, then the slices of Velveeta cheese, and lastly the mashed potatoes. Then sprinkle the top with paprika and bake on 350 for about 35-40 min and then throw on the broiler for about 5 min to crust the top. Then serve and enjoy!!!
CALZONE
Pizza Dough
Sauce
Cheese
2 eggs
Flour
Start by making your dough or your store bought one (you will find this in my recipe section). Spread some flour out on the counter and then rip off little pieces of dough and roll out to a width that you will be able to fold over. Take your sauce and spread it on the bottom half and add all the other fixings. Now take the top of the dough and fold it over and take a fork that has flour on it and fork the ends to close the calzone. Now mix up the eggs and brush it on top of the calzone to give it an egg bath. Then GENTLY cut some slits in the top of poke a few holes to let the air escape. Then spray a cookie pan and place it on there and then bake it on 400 for about 15-20 min until golden brown.
Chicken French
4-5 pieces of boneless chicken
flour
egg
lemon
sherry wine/white wine
2 cloves of smashed garlic
olive oil or vegetable oil
Start by cleaning the chicken and slicing the breasts in half then pounding it out into thin cutlets. Start a frying pan with oil and get it nice and hot. then add the garlic and a splash of wine. Take the chicken cutlets and douse in flour and then dip in egg then into the oil. Slice the lemon and squeeze some over the chicken and then throw in the slices. Once it is cooked take out and lay on a paper towel on a plate to soak up the oil. Make a side of pasta with butter, oil, wine, and lemon sauce. Top with oregano.