Cold Pea Salad

 

• 16 oz. of pasta of your choice.  (I personally prefer Large Pasta Shells like THESE – they seem to really trap the yummy flavors inside so each bite is delish!)
• 2 oz. (about half a bottle) Imitation or Real Bacon Pieces or Bits
• 3 Tablespoons of dry powdered Buttermilk Ranch Mix
• 1/4 Cup Dried Chopped Onion (or if you wanna be all fancy – 1/2 a large onion or one small onion diced into teeny tiny itty bits)  You could also use 1-2 Tablespoons of Onion Powder if you have a texture aversion.  You can adjust the amount depending on how oniony you like things.  I am an onion lover from way back, but you do you.
• 1 1/2 Cups of Real Mayonnaise
• 2 1/2 Cups (13 oz. bag)  Frozen Peas
• 1 tsp Salt (optional)

Directions:

Get your choice of pasta started boiling and set your timer according to the directions on the package.  I tend to like to lean toward the middle “firm” timing when I’m making a pasta salad.  That way when you stir it all together they hold their shape and stay all pretty.   Pretty is important.  But either way it will be yummy.

While your pasta is boiling, in a large bowl, mix together your mayo with all of the other ingredients really good – adding the frozen peas last.  Let that all meld together and the flavors marry up while your pasta finishes its biz on the stove.

15-minute chicken, broccoli and cashew stir-fry

 

• 450g pkt hokkien noodles
• 1 tbsp peanut oil
• 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
• 1 large red onion, cut into wedges
• 2 tsp minced garlic
• 2 tsp crushed ginger
• 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
• 1/3 cup (80ml) oyster sauce
• 1/2 cup (75g) unsalted cashews, toasted
  
  
  Instructions 

  Cook the noodles

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   following packet directions. Drain well.
• Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.
• Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.
• Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.
• Divide noodles and stir-fry among serving bowls. Serve immediately.

Avocado Grilled Cheese Sandwich

 

Ingredients

• 1 ripe tomato
• 1 avocado
• 4 slices bread (like Homemade Bread, Whole Wheat Bread, Sourdough Breador Dutch Oven Artisan Bread)
• Butter or mayonnaise
• 1 cup shredded mozzarella cheese
• ¼ cup Parmesan cheese (optional)
• Kosher salt

Instructions

1. If you’d like, pre-toast the bread slices in the toaster (this makes sure to get them perfectly crunchy before grilling the sandwich).
2. Slice the tomatoes, place the slices on a plate, and sprinkle with kosher salt. Slice the avocado (see the video instructions) and sprinkle it with salt.
3. Spread butter or mayo on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread ¼ cup mozzarella cheese, a sprinkle of shredded Parmesan, tomato slices, avocado slices, the other ¼ cup mozzarella cheese, Parmesan, a sprinkle of kosher salt, and the other piece of bread (spread with mayo if you’d like).
4. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Cheese Tortellini In Creamy Marinara

 

Ingredients

• 12 to 16 ounces frozen or refrigerated cheese tortellini
• 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 3 cups baby spinach leaves, tightly packed (or chopped spinach)
• 8 fresh basil leaves
• 4 ounce goat cheese log

Instructions

1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 
2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.

Egg Noodles & Spinach

Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

In a large skillet, add about 1 tablespoon EVOO and the butter to melt over medium heat. 

Add the garlic and shallot (or onion) and cook for 3 minutes. 

Add the spinach to wilt (or heat through the thawed spinach).

Toss with noodles.

Beef Stroganoff

 

Ingredients

• 1/4 teaspoon garlic powder
• 2 pounds chuck roast, cubed
• 1/3 cup plus 3 tablespoons flour
• 2 tablespoons canola oil
• 1 large yellow onion, sliced
• 1/4 cup cognac or dry sherry
• 3 cups low-sodium beef broth
• 1/2 tablespoons butter
• 1 8-ounce package cremini mushrooms, sliced
• 1/2 cup sour cream
• 1 pound cooked, buttered and seasoned egg noodles
• 3 tablespoons chopped fresh chives

Yield

Serves: 8

Preparation

In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.

In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate.  Reduce the heat to medium and add onion.  Cook, stirring often, until fragrant and starting to soften, about 2 minutes.  Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours.

Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer.

Stir in the sour cream and season. Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over. Garnish with chives.

Pepperoni Chicken

 

Ingredients

• About 3 tablespoons olive oil, divided
• 4 to 6 boneless, skinless chicken breasts, pounded to 1/2-inch thick
• Salt and pepper
• 1 small onion, finely chopped
• 4 cloves garlic, sliced or chopped
• 2 red chili pepper, such as finger or Fresno, seeded and halved lengthwise then thinly sliced OR substitute 1/2 cup finely chopped sweet red bell pepper for less heat
• 1 sprig fresh oregano, chopped or 1 teaspoon dried oregano, lightly crushed in your palm
• 2 tablespoons tomato paste
• 3 to 4 ounces (about 3 to 4 inches) good quality pepperoni, casing removed and coarsely grated or very thinly sliced into matchsticks
• 1/2 cup dry red or white wine
• 1 28-ounce can San Marzano tomatoes, crushed by hand
• 1 ball fresh mozzarella cheese, grated or very thinly sliced, for topping
• A few leaves of basil, torn

Yield

Serves: 4-6

Preparation

Heat a large, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil, 2 turns of the pan. Season chicken with salt and pepper on both sides then add to hot pan. Brown on both sides then remove to a plate and cover to keep warm.

Add another turn of olive oil to the pan along with the onion, garlic, chilies, oregano, salt and pepper; stir 2-3 minutes. Add tomato paste and stir a minute; add pepperoni and stir again. Add wine and scrape up drippings; add tomatoes and a few leaves basil. Simmer 20 minutes. 

 
Preheat broiler and place a rack in the center of the oven. 
 
Arrange chicken in the sauce so it’s submerged. Top with mozzarella and transfer skillet to the oven. Let brown and bubble, remove and top with a few additional leaves of basil. Serve from hot skillet.