I can make this in record time. So can you!
Recipe Yields 2-4 Servings
1 lb. Angel Hair, Spaghetti, or Linguini
15-20 Large Shrimp, Peeled and Deveined
1 Stick of Butter
1 Clove of Garlic, chopped
1 Tsp. Salt.
1 Tsp. Pepper
1 Cup White Wine
1/2 Lemon (squeezed)
1/4 Cup Pecorino Romano
* Melt butter in a Saucepan over medium-high flame.
* Add chopped garlic and saute for 2-3 minutes.
* Add shrimp, salt, and pepper. Cook over medium flame for 3-5 minutes, until pink.
* Remove Shrimp to a bowl.
* Add wine and lemon juice. Simmer for a few minutes.
* Stir in grated cheese
* Place shrimp back in pan. Sprinkle with more grated cheese and lemon juice.
* Add cooked pasta to the pan and serve with fresh parsley.
* 2 Dozen Chicken Wings
* 1/4 Cup Vegetable Oil
* 1/4 Cup Flour
* Salt, Pepper, Cayenne, and Garlic Powder
* 2 Cups Wing Sauce (Franks® is recommended)
* 1/4 C. Brown Sugar
* 4 Tbs. Butter
* Preheat Oven to 400°.
* Heat oil in a large skillet over a medium-high flame.
* Mix flour with salt, pepper, cayenne, and garlic powder.
* Coat Wings in flour mixture and fry on both sides until golden brown. (Approx. 2 minutes)
* Transfer Wings to oven (non-greased baking pan), and bake for 20-25 minutes.
* Meanwhile melt butter in a small saucepan over a medium flame.
* Add Wing Sauce.
* Stir in Brown Sugar. Simmer on low until wings are fully cooked.
* Transfer wings to a large bowl and pour wing sauce on top to saturate.
* Serve with Celery and Blue Cheese!
I’m fairly convinced that you can throw just about anything into a soup or stew! (Ok, maybe not everything…) But, at least there are fewer rules to follow (have I mentioned how much I prefer to color outside of the lines!) All that to say, I love to make-up my own soups or stews based upon whatever I can find in my fridge and cupboard. If I had ground beef, pork, and/or veal on hand, I would have thrown some mini-meatballs in here! I’ll reserve that for a different post.
Serves MANY bowls of soup…and freezes wonderfully, too!
1 Small Whole Chicken, or 2 Chicken Breasts
64oz. Chicken Broth
2 Cups Water
1 Tbs. each Salt, Pepper, Garlic, Onion Powder
2 14.5oz Cans Diced Tomatoes
2 Tbs. Tomato Paste
2 Cups Each of Chopped Carrots, Celery, and Onion
1/2 lb. of Acini Di Pepe OR Ditalini Pasta
2 lbs. Fresh Spinach
1 Can Corn
Pecorino romano cheese
*Fill Large Post with Chicken Broth, 2 Cups Water, Diced Tomatoes, and seasonings.
*Stir in Tomato Paste (which will gradually blend into soup consistency).
*Cook over Medium-high flame for about 1 hour (until chicken is cooked), stirring and straining chicken fat from the top, intermittently.
*Remove Chicken. (It chicken has skin and/or bones, wait until cooled and separate from meat and dice.)
*Add Carrots, Celery, and Onion.
*Cook over Medium-high flame for 45 minutes.
*Bring water to a boil. Add Pasta. Stir Constantly and cook according to pasta directions on box.
*Reduce heat to low. Add cooked chicken, fresh spinach, and drained corn.
*Simmer for 5-10 minutes (spinach will wilt down).
*Serve hot with grated pecorino romano cheese and Sriracha Sauce for a kick!
Ok, here is why these cookies are extraordinary. (Secret, revealed.)
I use an already-made pie crust. Of course you can use a homemade pie crust if you prefer. But, my theory is, why do something that’s already done for you? These cookies are quick, easy, BEAUTIFUL, and oh so good.
They take about 10 minutes to assemble, and the kids love to help roll them up. I’ve been making these, in a pinch, for years. An easy crowd pleaser. Enjoy!
Rachel Maria’s Extraordinary Holiday Cookies
- 1 Pkg. (of 2) Pillsbury or Store-brand Pie Crusts
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Chocolate Chips (Miniatures work best)
- 1/4 Cup Brown Sugar
- Cinnamon (for top of cookies)
- Preheat oven to 375º F.
- Combine Walnuts, Chips, and Brown Sugar in a bowl.
- Using a rolling pin, roll pie crust dough just enough to stretch and thin out the dough a bit.
- Using a Pizza Cutter, cut 12 mini pizza-like slices. First cut in quarters, then slice each quarter into 3 skinny triangular pieces. (You can also cut into 16 slices to create smaller versions.)
- Sprinkle the walnuts, chips, and sugar mixture along the edge of the pie crust in a circle.
- Starting from the outside, roll each slice towards the center.
- Assemble on an un-greased cookie sheet.
- Sprinkle with Cinnamon.
- Bake for 20-30 minutes. (Or when pie crust appears flaky on the ends.)
- After cooling, garnish a plate with the cookies, powdered sugar, and Hershey Kisses.
Recipe Yields 2-4 Servings
*3 lbs. (4-6) Beef Short Ribs (Cut 2″ thick)
* 2-3 Tbs. Extra Virgin Olive Oil
* Kosher Salt
* Ground Black Pepper
* 1 Medium Yellow Onion – Chopped
* 2-3 Carrots – Chopped
* 3 Cloves Garlic – Chopped
* 2 Tbs. Tomato Paste
* 1 Cup Dry Red Wine (Cabernet Sauvignon)
* 16 oz. Beef Stock
* 1 Sprig Fresh Thyme
* 2 Bay Leaves
* Preheat oven to 325 degrees F.
* Season Ribs on both sides with Salt and Pepper.
* Add Olive Oil to coat bottom of a Dutch Oven over a Medium High Flame.
* Sear Ribs on for approximately 5-8 minutes on each side.
* Remove with tongs and set aside until all ribs are seared.
* Add more oil to the pan. Saute’ Onion and Carrot for 3-5 minutes over Medium High Flame. Continue stirring and gently scraping the bottom of the pan with a wooden spoon to pick up brownings and flavor from the meat.
* Add Garlic (chopped in smaller pieces) and continue stirring for 1-2 minutes.
* Add Tomato Paste. Continue to gently scrape the bottom of the pan with a wooden spoon.
* After a few minutes add wine and stir together on Medium flame. Cook a few more minutes.
* Gently arrange ribs back into the Dutch Oven.
* Pour Beef Stock over the ribs.
* Add Thyme Sprig and Bay Leaf.
* Transfer to your oven & Cook for 2-3 hours.
* Remove the ribs (they may be falling apart, off the bone) and set aside.
* Use liquid as is, strain it, or add a little corn starch mixed with hot water and heat over a medium flame (stirring) until reduced.
* Serve over mashed potatoes topped with your preferred style of gravy.
*I use a Dutch Oven. However, a Crock Pot works just as well. Simply transfer the meat and liquid (created by sauteing vegetables, adding tomato paste, wine, stock and seasonings) – to a crock pot and cook on Low for 5-6 hours or High for about 3 hours. You will know when these ribs are ready as they are falling off the bone! Enjoy.
This is Scott’s favorite dish that I make at home. I prefer using cooper sharp cheese, as it melts great and gives such a superb flavor to the chicken. Since it has spinach in it, all I need to do is pair it with mashed potatoes or risotto and Pinot Grigio. Enjoy!