Sunday, October 18, 2009

Favorite Family Recipes

Well our first Domestic Diva's meetup was a complete success! The kids had a great time playing with all the toys and even had a bit of pudding to cap off their adventure today. Thank you ladies...I can't wait until next month!

So, What is your secret family recipe? We decided to dust off ye ole family cookbook and share our favorite family recipes.

Quick Greek Pasta Salad with Steak

8 ounces whole wheat penne pasta
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 (1 pound) beef rib eye steak
1 Tbsp butter
1 tsp minced garlic
1/4 cup chopped shallots
1 Tbsp soy sauce
1/2 cup sun-dried tomato pesto
1/2 cup sliced black olives
1 cup chopped fresh spinach
1 tsp basil
1 Tbsp chopped parsley
1/2 cup crumbled feta cheese
3 Tbsp sunflower kernels

1. Cook pasta according to package, then toss with olive oil, and keep warm. Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
2. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
3. Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Allie's Homemade Spinach Garlic White Lasagna

1 box lasagna noodles (may need a second box)
1 Tbsp olive oil
2 boxes frozen chopped spinach
1 large container part-skim ricotta cheese
1 and ½ c grated parmesan cheese
1 and ½ c shredded mozzarella cheese
2 tsp minced garlic (or fresh chopped garlic cloves)
½ medium yellow onion, diced
1 tsp salt
1tsp pepper
1 tsp oregano
2 tsp Italian seasoning
1 jar roasted garlic alfredo sauce

1. Preheat oven to 375 degrees. Bring a pan of water to a rolling boil. Add olive oil. Add lasagna noodles and cook until soft. (Oil keeps noodles from sticking together).
2. Cook frozen chopped spinach according to package directions. Strain.
3. Combine ricotta cheese, ½ c parmesan cheese, ½ c mozzarella cheese, spinach, garlic, onion, salt, pepper, oregano and Italian seasoning in a large bowl and stir well.
4. Spread one layer of cooked lasagna noodles on the bottom of a 9x13” pyrex serving dish. Spoon ricotta spinach mixture over lasagna noodles and using a spatula, spread evenly over noodles.Repeat layers of noodles and ricotta spinach mixture until 9x13” dish is filled to the top.
5. Pour entire jar of alfredo sauce over the top of the lasagna. Spread evenly with a spatula. Sprinkle remaining parmesan and mozzarella cheeses evenly over the top. Bake at 375 degrees for 25 minutes. Serve hot.

Perfect Pesto

3 large garlic cloves, chopped
½ cup pine nuts
2/3 cup Parmigiano-Reggiano, coarsely grated
1 tsp salt
½ tsp black pepper
3 cups loosely packed, chopped fresh basil
2/3 cup extra virgin olive oil

Combine ingredients in blender and finely blend.Toss with penne or your favorite type of pasta.

Makes about 1 and 1/3 cups.

**can add additional olive oil to thin mixture if needed
Croatian Chicken Stew

1-2 Tbsp. olive oil
1 whole (3ish lb.) chicken, cut into pieces and skinned ( I use leg quarters)
1 large onion, diced
4 cloves garlic, minced
1 (6 oz.) can tomato paste
1/4 cup dry white wine
3 cups water
1/2 cup fresh chopped parsley
2 bay leaves
1 cinnamon stick
4-5 russet potatoes, peeled and cut into sixths
1/2 pound green beans, prepared
2 carrots, peeled and chopped

1. Heat 1 Tbsp. olive oil in a dutch oven over medium to medium-high heat. Sprinkle the chicken pieces with salt and pepper and then add to the hot oil, in batches if necessary, to brown. Remove.

2. Add more oil to the pot if necessary, and then add the onions, sauté until tender. Stir in the garlic and tomato paste until the garlic is fragrant. Add the wine and deglaze the pan, being sure to scrape up the browned bits. Cook until the wine and tomato paste are well-incorporated.

3. Add the water, parsley, bay, cinnamon, and salt and pepper to taste. Add the chicken and any accumulated juices back into the pot. Bring to a boil, then reduce to a low simmer. Simmer, covered, for 45 minutes. Season to taste. Add the vegetables and cook until fork-tender (If you don’t think you’ll have enough liquid, add more water. )

Shrimp Scampi

Shrimp (without tails) , Butter, a little olive oil, garlic, roasted red peppers diced, sometimes onions, salt and pepper, red pepper flakes, fresh Basil and oregano, (simmer on skillet). Serve with noodles..... ummm ummm EASY goooooooooood

Confetti Chicken

1 1/2 cup Jasmine Rice (or any type you prefer)
2 1/4 cups water
1lb boneless, skinless chicken, cut into 1 inch cubes
2 tsp Olive oil
1 10oz can RoTel Mexican Lime and Cilantro Tomatoes
1 15oz can Black Beans
1 15 oz can Corn, drained
Garlic powder
Onion powder
Fajita Seasoning
Shredded Cheddar
Sour cream (optional)

1. In a medium sauce pan, bring water to a boil. Add rice and simmer on low for 12 minutes.
2. Season the diced chicken with garlic powder, onion powder and fajita seasoning.
3. Heat olive oil in a skillet over meduim heat. Saute chicken for about 10 minutes. Then, remove chicken and set aside. In the same pan, combine tomatoes, beans and corn, warm thoroughly.
4. To serve, place rice on the bottom, then a layer bean mix and top with chicken. Garnish with cheddar cheese and a dolup of sour cream.

Mac and Cheese

1 8oz package Elbow Macaroni
1 8oz package sharp cheddar cheese
1 12oz container of small curd cottage cheese
1 8 oz container of Sour cream
1/4 cup grated parmesan

1. Preheat over to 350 degrees. Cook pasta according to package. Drain.
2. In a baking dish, combine all ingredients. Season to taste with salt and pepper. Bake for 30-35 minutes.

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