Lemon Garlic Shrimp Scampi
Prep: 10 min Ready: 30 min Servings 2-3 This sure has been a crazy spring with the COVID-19 pandemic and the weather which has been off and on from cold to warm and back again. Today it’s raining so everything is wet …
Homemade Granola
Prep: 10 min Ready: 50 min Servings 3-4 We are still using up what we have in our pantry so we don’t have to make any unnecessary trips to the grocery store because of the COVID-19 virus. I decided to make homemade …
Baked Spaghetti
Prep: 15 min
Ready: 55 min
Servings 3-4
I’m still in the process of cleaning out our cupboards, refrigerator, and freezer during this COVID-19 pandemic and have decided to make baked spaghetti. I have been trying to eat more pasta to carbo-load for more endurance when I bicycle which is my form of exercise in the warmer months. I have made this recipe at least six times or more during the winter and now into spring which is starting to feel like winter once again. We had snowflakes this morning. Crazy! I guess with crazy times in history come crazy times in weather.
This baked spaghetti is easy to make. If you have leftovers it tastes even better the second day.
Stay healthy and safe!
Ingredients
• 1 package (16 ounces) spaghetti
• 2 Tbs. butter
• 1 cup fresh mushrooms (I used baby Bella’s)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 jar (24 oz.) meatless spaghetti sauce
• 1/2 tsp. salt
• 1/3 cup grated Parmesan cheese, fresh
• 4 cups part-skim shredded mozzarella cheese
• Chopped fresh basil, optional
Directions
1. In a large stockpot, add 3 qt. water, 1 tsp. olive oil, and a half tsp. salt. Bring to a boil. Add spaghetti and cook until the spaghetti is soft. Then drain and set aside.
2. While the water is boiling heat a skillet over medium heat. Then add the ground beef and onion. Cook until browned and the onion is soft. Add the garlic and mushrooms and cook an additional 5 minutes.
3. Add the spaghetti sauce to the pan and stir it all together. Cook for a couple of minutes.
4. In a large baking dish (I used a 14” x 9” oval oven cast iron), add the spaghetti noodles and top with the spaghetti sauce.
5. Spread the cheese on top.
6. Heat oven to 350 degrees F.
6. Bake covered with tin foil for 35 minutes. Remove foil and bake an additional 15-20 minutes longer or until the cheese becomes a golden brown.
7. Add fresh herbs as garnish. I like to use fresh basil or thyme. (optional)
Baked Spaghetti
This is an easy to make baked spaghetti recipe.
Prep Time 15 minutes
Cook Time 55 minutes
Ingredients
- 1 package spaghetti
- 2 Tbs. butter
- 1 cup fresh mushrooms I used baby bella
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 Lb. ground beef
- 1 jar meatless spaghetti sauce
- 1/2 tsp. salt
- 1/3 cup Parmesan cheese grated
- 4 cups mozzarella cheese part-skim
- basil chopped (optional)
Instructions
-
In a large stockpot, add 3 qt. water, 1 tsp. olive oil, and a half tsp. salt. Bring to a boil. Add spaghetti and cook until the spaghetti is soft. Then drain and set aside.
-
While the water is boiling heat a skillet over medium heat. Then add the ground beef and onion. Cook until browned and the onion is soft. Add the garlic and mushrooms and cook an additional 5 minutes.
-
Add the spaghetti sauce to the pan and stir it all together. Cook for a couple of minutes.
-
In a large baking dish (I used a 14” x 9” oval cast iron dish), add the spaghetti noodles and top with the spaghetti sauce.
-
Spread the cheese on top.
-
Heat oven to 350 degrees F.
-
Bake covered with tin foil for 35 minutes. Remove foil and bake an additional 15-20 minutes longer or until the cheese becomes a golden brown.
-
Add fresh herbs as garnish. I like to use fresh basil or thyme. (optional)
Asparagus Tart
Prep: 15 min Ready: 30 min Servings 2-3 It has been a crazy few weeks with the COVID-19 situation. Finding what to do and what to cook can be somewhat of a challenge. I purchased some asparagus the last time I was …
Cream of Broccoli Soup with Walnuts
Prep 15 min Ready 45 min. Servings 2-3 Believe it or not, we had snow last night! It is spring, and I was planning to take a bike ride today, but now that’s not going to happen. Yesterday, my wife and I …
Pan-roasted Chicken legs with Root Vegetables
Prep 15 min
Ready 1 hr.
Servings 2-3
Wow! This past week has been surreal as all of you know. To me, it feels like we are living in a sci-fi movie. My wife and I are hunkering down except for occasional walks with our dachshund, Fritz, and hikes on nearby trails to break our cabin fever. When we go to the grocery store to stock up on staples, we get in and out as quickly as possible. I have been trying to shop small to help the little guys as much as possible. I had a package of chicken in the freezer so I decided to make pan-roasted chicken with Herbs De Provence and root vegetables. It was delicious. I especially liked that I could cook this all in one pan. The flavor of roasted veggies can’t be beaten. Stay safe and stay healthy!
Ingredients
• 2 chicken legs (approx 1.5 lb.)
• 2 Tbs. olive oil
• 1 tsp. Herbs De Provence
• 1 sweet potato, sliced
• 1 onion (I used red), sliced
• 8 cloves of garlic, peeled and smashed
• 3 beets (I used yellow), sliced
• 2-4 carrots, sliced
• 2 turnips, sliced
• 4-5 radishes, sliced
• 4-5 small-med red skin potatoes, halved
Directions
1. Preheat the oven to 350 F.
2. Drizzle 1 Tbs. olive oil into the bottom of an ovenproof pan, Dutch oven, or cast-iron skillet.
3. Pat dry the chicken and place it in the pan. Season with salt and pepper.
4. Add the sliced vegetables on the sides of the chicken.
5. Sprinkler Herbs De Provence over the chicken, and lightly sprinkle some over the vegetables.
6. Drizzle olive oil over all.
7. Bake in the oven for 40 minutes or until the chicken is golden brown and done.
8. Remove from the oven and let cool for at least 5 minutes before serving.
Plate the food and pour a little of the remaining juices from the pan over the chicken and vegetables.
Pan-roasted Chicken legs with Root Vegetables
Prep Time 15 minutes
Total Time 1 hour
Ingredients
- 2 chicken legs
- 2 Tbs. Olive oil
- 1 tsp. Herbs de Provence dried
- 1 sweet potato sliced
- 1 medium onion I used red sliced
- 8 cloves garlic peeled/smashed
- 3 beets I used yellow
- 2-4 carrots sliced
- 2 turnips sliced
- 4-5 radishes sliced
- 4-5 small red skin potatoes halved
Instructions
-
Preheat the oven to 350 F.
-
Drizzle 1 Tbs. olive oil into the bottom of an ovenproof pan, Dutch oven, or cast-iron skillet.
-
Pat dry the chicken and place it in the pan. Season with salt and pepper.
-
Add the sliced vegetables on the sides of the chicken.
-
Sprinkler Herbs de Provence over the chicken, and lightly sprinkle some over the vegetables.
-
Drizzle olive oil over all.
-
Bake in the oven for 40 minutes or until the chicken is golden brown and done.
-
Remove from the oven and let cool for at least 5 minutes before serving.
-
Plate the food and pour a little of the remaining juices from the pan over the chicken and vegetables.
Roasted Pork Tenderloin with Redskin Potatoes and Asparagus
Prep 30 min Ready 1 hr. 20 min. Servings 4-6 I recently purchased a couple of pork tenderloins at a butcher shop. Each weighed a little over 1 lb. I oven roasted them in a 14” x 9” oval oven-safe pan. (You …
Braised Chicken Thighs with Garlic, Lemon and Olives
Prep 30 min
Ready 1 hr.
Servings 3-4
This braised chicken has been very popular in our household and is easy to make. The lemon, garlic, capers, and olives give it a wonderful Mediterranean flavor.
I have made this recipe three times in the last six weeks. I have used Spanish olives and Italian olives. Both have been fantastic. If you love garlic and lemon, this chicken dish is for you. I have been cooking a lot of chicken lately and have made other braised chicken recipes, but this is our favorite so far. Chicken thighs are inexpensive and often overlooked in my opinion. Give this a try. I think you will love it as much as we do.
Ingredients
• 6-8 chicken thighs (I used de-boned.)
• Kosher salt and freshly ground black pepper, to taste
• 3 Tbs. extra-virgin olive oil
• 12 garlic cloves (minced)
• 2 medium yellow onions, thinly sliced (about 4 cups)
• 1 lemon, thinly sliced, remove seeds
• 2 Tbs. fresh oregano leaves (chopped), plus more for garnish
• 1 cup Castelvetrano Italian olives (pitted)
• Juice of 1 lemon
Directions
1. Preheat the oven to 350° F.
2. Pat the chicken dry with a paper towel and season both sides with fresh ground pepper and salt. (I used pink Himalayan salt.)
3. Heat 3 Tbs. olive oil over medium heat in a skillet or oven proof pan. (I used a 10” copper pan.)
Add the garlic and saute until it becomes fragrant. Add the chicken (skin side down) and sear it until it becomes golden brown (about 10 minutes per side). I used a very thin metal spatula to flip the chicken.
4. Remove the chicken and garlic from the pan and cover it with a plate to keep it warm.
5. Add the onion, 1 Tbs. chopped oregano, and lemon slices to the pan. Stir until the onions become soft (bout 5 minutes). Scrape the sides of the pan. (The dark brown pieces add a delicious flavor!)
6. Add the chicken (skin side up) and garlic back to the pan. (My 10” round pan was perfect for 7-8 thighs.) Sprinkle 1 Tbs. chopped oregano over the top and add the olives, juice of one lemon and salt and pepper.
7. Place the pan into the oven and bake for 45-50 minutes on a middle rack.
8. Remove pan from the oven being very careful. It will be very hot.
Serve immediately.
I served this dish with a small green salad and freshly-baked artisan bread. I placed a sprig of fresh oregano and a lemon wedge on each plate.
Recipe adapted from tastingtable.com
Thank you!
Braised Chicken Thighs with Garlic, Lemon and Olives
Delicious and easy to make braised chicken thighs
Prep Time 30 minutes
Cook Time 1 hour
Ingredients
- 6-8 chicken thighs boned or de-boned
- salt and pepper ground black pepper, Kosher salt
- 3 Tbs. olive oil extra-virgin
- 12 cloves garlic minced
- 2 med. onions yellow
- 1 lemon thinly sliced, seeds removed
- 2 Tbs. oregano fresh, chopped extra for garnish
- 1 cup Olives Italian Castelvetrano or similar
- 1 lemon juiced
Instructions
-
Preheat the oven to 350° F.
-
Pat the chicken dry with a paper towel and season both sides with fresh ground pepper and salt. (I used pink Himalayan salt.)
-
Heat 3 Tbs. olive oil over medium heat in a skillet or oven proof pan. (I used a 10” copper pan.) Add the garlic and saute until it becomes fragrant. Add the chicken (skin side down) and sear it until it becomes golden brown (about 10 minutes per side). I used a very thin metal spatula to flip the chicken.
-
Remove the chicken and garlic from the pan and cover it with a plate to keep it warm.
-
Add the onion, 1 Tbs. chopped oregano, and lemon slices to the pan. Stir until the onions become soft (bout 5 minutes). Scrape the sides of the pan. (The dark brown pieces add a delicious flavor!)
-
Add the chicken (skin side up) and garlic back to the pan. (My 10” round pan was perfect for 7-8 thighs.) Sprinkle 1 Tbs. chopped oregano over the top and add the olives, juice of one lemon and salt and pepper.
-
Place the pan into the oven and bake for 45-50 minutes on a middle rack.
-
Remove pan from the oven being very careful. It will be very hot.
-
Serve immediately.
Recipe Notes
I served this dish with a small green salad and freshly-baked artisan bread. I placed a sprig of fresh oregano and a lemon wedge on each plate.
Recipe adapted from tastingtable.com
Thank you!
French Canadian yellow split-Pea Soup
Prep 30 min Ready 2 hr. 30 min. Servings 4-6 When I was a child, my mom almost always had Habitant French Canadian pea soup in our cupboard. It was one of my favorites. It is very similar to traditional pea soup, …