Spicy Citrus Shrimp and Black Bean Tacos with Orange Avocado Salsa

 

2 T. Blackening seasoning  (Or add sugar to Cajun spice mix) - divided

1 T. olive oil 

1/4 cup orange marmalade 

1 lb. uncooked medium to large shrimp peeled, deveined and tails removed. ( Rough chop if using large shrimp). Or you can use uncooked, frozen and thawed .

1 can of black beans,drained and rinsed.

1 tsp. ground cumin

1 T. fresh lime juice

8 crispy taco shells

2 cups shredded cheddar or cheddar - monterey jack cheese

2 ripe medium avocados , pitted, peeled and chopped 

1 small orange, peeled and chopped 

1 small jalapeño,seeded, finely chopped (optional)

1/4 cup red onion, chopped 

2 T. chopped fresh cilantro 

Lime juice and salt to taste

Accompaniment: lime wedges and shredded lettuce 

Reserve 1 tsp. of the blackening seasoning; place the remainder in a large resealable plastic bag.  Add oil and marmalade. Squeeze bag to mix. Add shrimp; seal and mix well  . Refrigerate while continuing the recipe . ** Marinate 30 minutes , but  no longer than 2 hours.

In a food processor, place reserved seasoning, beans, cumin and lime. Cover and pulse to rough chop . Can also use a potato masher instead.

Heat oven to 350 degrees F. Place taco shells on a cookie sheet ( I used a casserole dish to keep upright). Divide the bean mixture evenly into the shells. Sprinkle with the cheese  Bake 6-8 minutes until cheese is melted.

Meanwhile, in a medium bowl, gently toss avocados, orange , jalapeño onion and cilantro until mixed. Adjust seasoning with lime juice and salt.

Spray a large skillet with cooking spray, heat over medium- high heat. Add shrimp; cook 3-5 minutes, turning once until pink. 

Assembly:  Top each taco shell evenly with shrimp. Tip with avocado salsa and shredded lettuce. Serve with lime wedges.

As an appetizer: serve on a tostido scoop with the  same layering as above and using 1 shrimp.

Maple Soy Glazed Salmon

 Serves 6-8

1/2 cup soy sauce

1/4 cup olive oil

6 Tbsp. Pure Maple Syrup

2 Tbsp. Asian sesame oil.

1Tbsp. Freshly grated ginger

2 cloves garlic, minced

2 scallions thinly sliced

 6 8-oz. Wild Salmon filets, 1 inch thick skin on

1. In a large shallow dish, whisk soy, syrup , ginger, garlic and scallions. Cover and refrigerate for 2 hours. Turn the salmon periodically. ( I do all day )

2. Preheat grill or oven to 400 degrees

3. Remove Salmon from marinade. See step 5.

4. Pour the glaze into a small pan and cook until syrupy, about 3 minutes to strain glaze of you want. (I don't.)

4. Line a baking sheet with parchment and bake for 10 minutes, until center flakes with a fork.  May take longer depending on the size.

5. Or oil the grate of the grill and grill for 6 minutes. I would recommend a grill pan or fish grilling tray. 

6. Transfer to the plate and drizzle small pan syrup over the salmon. You can sprinkle scallions as a garnish.

Can also use sea bass- cook 20 min. per inch. Also good marinade for pork 

Appalachian Spaghetti (Or Taylor Spaghetti)

DAD'S MEATBALLS
(To be Served with Dad's Spaghetti)
James M Taylor III
Elsie Taylor
18 lbs. of hamburger
2 lbs. Bob Evan's Italian sausage
1 1/2 bunches of celery, chopped
1/4 c. Worcester's sauce
1/4 -1/2 c. A-1 sauce
2 1/2 green peppers, chopped
2 large onions (6 cups) chopped
6 eggs
1 can of evaporated milk
1 T. garlic powder
4 T. dried basil, oregano, and parsley
2 "handfuls" of oats (old or quick, doesn't matter)
 salt and pepper to taste * Mom does not like any pepper.
vegetable oil for frying (Mel & I don't think this is needed but Dad says yes)

In a very large container, mix the meats together. Add celery, onion and pepper. Add eggs and mix well. Throw in 2 handfuls of dry oats and mix. Add seasonings (spices and sauces). Use enough evaporated milk to make the mixture pliable or "wet" but still be able to form small balls. If you overdo it add more oats. Get 2 large iron skillets with hot vegetable oil, and brown the golf ball sized meatballs until very done. The veggies on the outside caramelize and the juices seal inside. Once the meatballs are cooked you can freeze them for later use, or put them into a huge pot of spaghetti sauce (see Dad's recipe for spaghetti sauce, too). You should cook the fried meatballs in the sauce overnight.

Note: To "taste" the mixture, fry up a small patty and adjust seasonings. I went light on the garlic, and usually add a lot more. I like garlic. Plan 6 lbs. of hamburger for 12 people. This recipe makes about 200 meatballs. you can cut it down. I'm not. When we make this it's a huge family party and everyone brings a container. This freezes great!

DAD'S SPAGHETTI SAUCE
(Requires an overnight prep)
James M Taylor III
Elsie Taylor - My Grandma
12 30 oz. cans of tomato sauce
1 30 oz. can of water cups
3 12 oz. cans of tomato paste
6 T. each parsley, basil, oregano and garlic powder
1 1/2 bunches of celery
2 large sweet onions, chopped
2 1/2 green peppers, diced
1/8-1/4 c. A-1 steak sauce

Place all the tomato sauce and paste in a huge stock pot. Take 1 30 oz. empty tomato can and fill it with water. Pour it into all the other empty cans, rinsing as you go, then pour it into the mixture. Add the vegetables to the pot and stir. Coat the top with the dried herbs and don't be afraid to really season it. It does cook down overnight! Add the A-1 steak sauce to taste. Mix and simmer overnight, stirring frequently. We add 200 meatballs to this and it makes quite a huge pot of spaghetti. If you are going to make it, then just make all of it! Freezes well.

2021 we doubled the herbs in sauce and meat and this update is reflected here.

Chicken Burgers with Blue Cheese (page 36)

Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!

ASIAN PORK TENDERLOIN (Page 32)

ASIAN PORK TENDERLOIN

1 pork tenderloin, about 3/4 lbs. tied with
string
1 tsp. dried mustard
1/2 tsp. sweet paprika
1/4 c. soy sauce
5 cloves garlic, minced
3 T. brown sugar
2 T. cilantro, chopped
1 tsp. cumin, ground
Mix all of the ingredients, except pork, in a large zip-lock bag. Add pork and seal well, squeezing out the air. Refrigerate 1-2 hours. (You could freeze for 2 months,just bring to room temp. before continuing). Grill, basting with marinade, until pink in center. Remove pork and allow to rest 5 minutes. We serve it with goat cheese for amazing sandwiches and cilantro rice as the side dish.

Note: A family favorite.We love this meal, but last year we walked away from the grill with the lid down, and set the grill ablaze. We learned and I hope you don't do what we did! Just stay nearby and keep the lid up as you grill.

Ham Loaf with Apple Glaze (Page 49)

1 1/2 lbs. ham ground in a food processor      

          

1 tsp. dry mustard

1 lb. mild pork sausage (Bob Evan's)         

             

 1 tsp. curry powder

1/4 c. brown sugar, packed      

                                   

1/8 tsp. cayenne powder

1/2 c. unsweetened  applesauce                                                   

1/8 tsp. paprika

2 eggs      

                                                                    

1/4 c. milk

1 small onion, chopped    

                                          

1 c. apple jelly

2 ribs celery, chopped 

                                            

1/4 c. cider vinegar

1 small green pepper, chopped

                               

1 tsp. yellow mustard

2 c. dry bread crumbs

                                            

1/8 tsp. cayenne pepper (optional)

Preheat oven to 350 degrees. Lightly spray 2 loaf pans. Mix next 14 ingredients well.
Shape into 2 loaves and place in the pan. Bake 45 minutes. While loaves are baking,
combine jelly, vinegar, mustard and pepper in a small saucepan. Heat until jelly has
smoothed. Remove from heat. Remove from oven and carefully drain fat. Pour glaze
over ham loaves. Bake an additional 30 minutes, with basting juices. Let it sit 15
minutes before serving.
Note: Great use for leftover ham. It makes 2 loaves. Freezes very well. I just make
extra glaze for the thawed, baked loaf. Mom asks for this when I ask her what she
wants for dinner ("but go easy on the cayenne pepper"). Another family favorite. Also
makes an awesome leftover sandwich with mustard.

Italian Meatloaf (Page 50)

ITALIAN MEAT LOAF

1 T. canola oil                                                     

1 onion, minced                                                 

4 cloves garlic, minced                                      

2 Portobello mushrooms, stemmed and   rough chopped            

3/4 lb. *ground beef

3/4 lb.*ground veal

1/2 lb. * ground pork 

1/4 bunch flat leaf parsley                               

10 fresh basil leaves                                            

1/4 c. balsamic vinegar, divided  
1 T. Kosher salt

2 eggs, beaten                                                    
3/4 c. dried bread crumbs                                   

4 T. Parmesan cheese
1/4 -1/2 c. milk
1 tsp. dried oregano
1 tsp. thyme
1 T. black pepper
3/4 c. ketchup, divided 1/4 and 1/2 cup
8 thin slices of pancetta or bacon

Heat the oven to 350 degrees. In a small sauté pan, over medium heat, heat canola oil.

Add the onions and sweat them until they are tender, about 5-7 minutes. At about 4 minutes into the onions being cooked, add the garlic, stir constantly. Transfer to a large mixing bowl and let it cool. In a food processor, add mushrooms and pulse until chopped (not pureed). Add parsley, basil, and 2 T. of the balsamic vinegar and process until minced. Add the mushroom mixture to the garlic mixture and stir. Mix in the eggs, breadcrumbs, cheese, milk, oregano, and thyme, until combined well. Add the meat salt and 1/4 cup of the ketchup. Transfer to a baking sheet and form either 1 large loaf, or 2 smaller loaves. (I make 2 and freeze 1 at this point OR you can freeze after baking, too). In a small bowl, mix the remaining ketchup and balsamic vinegar. Spread evenly over the meatloaves. Arrange the pancetta to lay over the loaves. Bake 55 min. for 2 loaves, 9 min. for 1 large loaf, or until inner temperature reaches 155 degrees. Let meat rest 10 minutes before slicing.

Note: You can just do 2 lb. all ground beef if you wish.

Easy Chicken & Rice Casserole (Page 36)

This recipe smells as good as it tastes. The yeast in the wine, as it bakes, makes the house smell like fresh baked bread. My sister in love, Melinda, gave us this recipe when the twins were born. We've loved it since!

Chicken & Rice Casserole
1 can each of cream of: celery,chicken & mushroom
1 cup of uncooked rise
1 cup of milk (skim works fine)
1 soup can full (or I use 1 small bottle from a 4 pack) of good white wine
1 pack of uncooked chicken tenderloins (or slice up a few breasts)

Preheat oven to 350 degrees. Mix everything but the chicken in a 2 quart casserole dish & lay the chicken on top. Cover & bake for 1 hour with lid on, then stir a few times. Remove the lid and bake another hour.(Kind of a tease for the family at the 1 hour mark.) Serving fresh baked rolls with this does help your brain adapt for what your nose has been telling it is happening. It's great aroma therapy and EASY! A family favorite.

SAUSAGE, CHEESE & ROASTED RED PEPPER CALZONE (Page 55)

Everything that one should learn about Italian cooking should come from Jungle Jim's Carol Tabone! Call the Jungle and schedule a class~ Here's Carol's Calzones:


SAUSAGE, CHEESE, AND ROASTED RED PEPPER CALZONE

1 1/2 c. warm water 105-110 degrees

1 envelope dry yeast

2 T. olive oil
1 1/2 tsp. salt

4 c. flour, divided

3 tsp. dried oregano

3 c. mozzarella cheese, grateD

12 oz. ricotta cheese, drained 1 hour
1 large red bell pepper 

2 T. Olive oil

1lb. Red onion sliced thin

4 sweet Italian sausages, castings removed

Pour warm water into a large bowl and stir in yeast. Let stand about 5 minutes until
yeast dissolves. Mix in salt and oil. Add 3 3/4 cups flour (do 1/2 cup at a time),
stirring until blended. Transfer to a floured surface and knead dough (you may not
need all of the 1/2 cup reserved flour for this). You want it smooth and elastic, but not
sticky. Rub inside a large bowl with oil and place dough in the bowl. Flip the dough
over (oily side up) and cover with saran wrap in a draft free place for 1 hour, 15 min.
The dose has risen when 2 fingers indentations remain. Filling: Place a red pepper on
a baking sheet and set the oven to broil. Roast the pepper until all of the sides are
black. Transfer to a bowl and cover with saran wrap for 10 minutes. The steam will
help shed the skin. Peel, seed and slice into thin strips. Set aside. In a large skillet,
heat olive oil, over medium high heat. Cook red onions until brown (25 minutes.)
Remove onions to a bowl and cook sausage, breaking it into small bits, until done. Set
aside. In a bowl, mix together the mozzarella, ricotta and oregano. Season to taste
with salt and pepper. Place oven racks in the top 1/3 and bottom 1/3 of the oven.
Preheat to 400 degrees. Brush 2 cookie sheets with olive oil and dust with cornmeal.
Punch down the dough. Knead on a floured surface for 1 minute. Divide dough into 4
equal portions,shaping each into a ball. Roll each into a 9 inch round. I transfer it to the bake sheet before assembly.) Spread 1/3 cup of the cheese mixture over half of each round, leaving a 3/4 inch border. Place 1/4 of the onions, another 1/3 cup cheese mixture, 1/4 of the sausage, 1/3 cup of the cheese mixture, and 1/4 of the peppers.
Fold dough over forming a half circle and seal edges firmly, so nothing leaks out.
Pierce top of calzone a few times with a sharp knife so steam can escape while
baking. Repeat with 3 other calzones, 2 per bake sheet. Bake 15 minutes, reverse
sheets and bake 15 more minutes, until golden brown. Makes 4 HUGE calzones.
Note: You can be creative with the fillings. I recommend making sure everything is
cooked going into the calzones. 4 calzones can easily feed 8 people. I'd also consider adding garlic flavored melted butter to brush on as it comes out of the oven.
Do Ahead: Freeze the dough just after you mix it- Thaw it in a warm greased, covered bowl.

Chicken Lickin' Pork Chops (Page 38)

Chicken Lickin' Pork Chops

6-8 lean chops about 1 inch thick (any thickness works)
Mix in a lg. zip lock bag or bowl:
1/2 cup flour
1 1/2 tsp dry mustard
1/2 tsp. garlic powder

Heat 2 Tbsp. oil in frying pan

Dredge chops in dry mix and brown in hot pan. Lay in crock pot.

Pour 2 cans of Campbell's Chicken and Wild Rice Soup over it and cook high 3-4 hours or low 6-8 hours.

Scalloped Potatoes (Page 27)

Scalloped Potato Recipe

Preheat oven to 425 degrees
5-8 potatoes peeled and thinly sliced -a food processor or mandolin is helpful
1 1/2 tsp. salt
3 Tbsp. unsalted butter,melted
1/2 cup half & half (I use 1 cup if doing 8 or more potatoes)
1 cup shredded cheddar cheese (I use more)
Mix sliced potatoes with butter and salt. Place in casserole dish. Pour cream over potatoes and sprinkle with cheese. Cover and bake 20 min (I do 30 if using 8), then uncover for 15 or more until fork tender.
*If you add 1 cup cooked ham- it is now a main dish!!

Baked Penne a la Carbonara- Diane Phillips

I've been enjoying Diane Phillips books lately. This is 1 I've made twice in 2 weeks (per family request!)

Serves 10 as a side dish or 6 as a main dish
(Or 4 if you have teen boys!)

1/2 cup (1 stick) unsalted butter
1/2 cup chopped shallots
1 teaspoon chopped fresh thyme
1/4 cup flour
1-1/2 cups heavy cream
1/2 cup chicken broth (Keep some extra handy in case you need to thin out the sauce)
1-1/2 cups freshly grated Parmesan (okay do 2 cups- you're welcome)
1/2 to 1 teaspoon freshly ground black pepper, to taste
Salt (optional) to taste....since when was salt an option?
1 pound penne pasta, cooked according to package directions until al dente and drained
12 strips bacon, cut into 1/2-inch pieces, coked until crisp, and drained on paper towels (app. 3/4 pound)
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes

Step 1
In a 3-quart saucepan over medium heat, melt the butter, add the shallots and thyme, and cook, stirring, until softened, about 3 minutes. Whisk in the flour and cook, stirring constantly, until the flour is cooked, but hasn't turned color, 3 to 4 minutes. Stir in the cream and broth and bring to a boil, whisking constantly. Stir in 1 cup of the Parmesan and season with pepper and with salt if desired.

Step 2
Coat a 13x9-inch baking pan with non-stick cooking spray and sprinkle 1/4 cup of the remaining Parmesan over the bottom. In a large bowl, toss the hot penne with the olive oil. (This parmesan makes a nice crust on the bottom.)

Step 3
Stir the sauce into the penne, then stir in the bacon and mozzarella. Transfer to the prepared pan and sprinkle with the remaining 1/4 - 1/2 cup of Parmesan.

Diva Do-Ahead: At this point, you can cover and refrigerate overnight OR freeze freeze for up to 6 weeks. Bring to room temperature before continuing.(Thaw 1 day in fridge)

Step 4
Preheat the oven to 350°F. Bake the penne until golden brown, about 30 minutes. Let rest for about 5 minutes before serving.

Now I was lazy and copied the recipe from here. It looks like a nice blog. Her recipe had olive oil, mine doesn't (I went to Diane's class,where this recipe came from her book) I think the olive oil is why the sauce separated.
Diane's book is called "Perfect Party Food" by Diane Phillips.

Cheesy Chicken Fingers (Page 37)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts, halved 1 1/4 lb
(Or a pack of chicken tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to 1 cup
Dipping sauce - BBQ, ketchup or ranch
Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken
lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat
egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.
Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.
Note: Sometimes I cheat and use chicken tenderloins for an even quicker, more moist
chicken. Great,easy meal.

BEEF AND BEAN CHILI (Page 33)

2 T. olive oil
1/4 c. Worcestershire sauce
2 large onions, diced
1 28 oz. can chopped tomatoes
1 red bell pepper, cored, seeded and diced
2 T. tomato paste
1 T. garlic, minced
4 c. chicken broth
1 1/2 lb. good stew meat (or hamburger)
1 (15-oz.) can of black beans,drained and rinsed
1/4 c. chili powder
1 T. cumin
1 (15-oz.) can of kidney beans,drained and rinsed
1 tsp. salt
1 tsp. black pepper
3 bay leaves
1 tsp. chipotle adobo chili, minced


Heat the olive oil in a large saucepan over medium heat. Add the onion and cook,
stirring occasionally, until softened and light brown. Add the bell pepper and cook 5
minutes longer. Add garlic and cook until fragrant. Increase the heat to medium high;
add the beef and cook until browned. Drain off excess fat. Stir in the chili powder and cumin.Cook 1 minute. Stir in the remaining ingredients and bring to a low boil.
Reduce the heat to low and simmer 45 minutes to 1 hour so flavors meld and the
liquid reduces and thickens. Serve warm.
Note: I only use 1 tsp of chopped chili. I buy a can of chilies in Adobo sauce (Mexican aisle).I freeze them in individual bags, in a larger freezer bag. They thaw a tad soggy, but who cares,it's chili.
I will freeze half of this for another dinner (I usually will use up within 3 months)

Baked Cod (Or Tilapia) Parmesan (Page 33)

*Cook Book correction page 33 - add 1/2 tsp. garlic powder to the mixture

BAKED COD PARMESAN
1 1/3 lbs. cod fillets, about 1/2 inch thick. (I also use tilapia)
salt and pepper to fillet
1/3 c. Parmigiano Reggiano, grated
3 T. unsalted butter, melted
1-2 tsp. Italian parsley, minced
1/2 tsp. garlic powder
1/3 c. dry bread crumbs ( I like panko- Japanese bread crumbs)
few grinds of fresh black pepper

Preheat oven to 450 degrees. Combine butter, bread crumbs,pepper, cheese, garlic
powder,and parsley in a small bowl. Season both layers of the fish with salt and
pepper, then the mixture. Place fish in a single layer in a shallow greased baking dish.
Sprinkle crumb mixture on top and pat down. Bake about 10 minutes (until fish flakes
when touched with a fork). Bread crumbs should be golden.

Baked Spaghetti Squash with Herbs and Bacon (Optional)

Cook book page 23

Makes 6 servings.
3 lbs. spaghetti squash (Ideally have 1 squash that weighs 3 lbs.)
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1 Tbsp. fresh herbs (mixture of rosemary, thyme, basil, oregano)
1/8 tsp. garlic powder (I like extra)
6 slices bacon cooked and crumbled. (Can bake with squash ~ 10 min.) Optional...mandatory for me.

Cut the squash length-wise in half. Carefully remove seeds. Well-grease a bake sheet and turn the squash cut side or flesh side down. Bake 375 degrees about 50 min. until squash is soft. Remove and let it cool. Remove the inside flesh with a fork. It will come out in strands that look like spaghetti, hence the name.

Place a lg. heavy bottomed skillet over med. heat. Add the butter & olive oil, when hot add the herbs and garlic. And cook for 20 sec. (releases natural oils/ flavors)Add squash and toss to coat/ heat thoroughly. Pour onto a warm platter and serve immediately or with a sauce. Crumble bacon over dish.
*You can toast the seeds - oil & salt for a good snack.

Herbed Beef Tenderloin (Page 35)

This is beef tenderloin (a huge amount for $71). I bought it at Jungle Jim's for $9.99/lb. I have seen it go as low as $7.99/lb there. Jungle's does something others don't. Ask them to trim up the tenderloin and tell them you want to make meatloaf from the trimmings. It is the highest quality meatloaf you'll ever have. I used it for Italian meatloaf and got 2 meals just out of the meatloaf. We will have 2 very nice beef tenderloin dinners. Usually I have some leftover beef for a swiss cheese/ beef quiche. Without the quiche the breakdown is $17.75/ person, which is cheaper than getting beef tenderloin at a restaurant. And with this beef tenderloin recipe from the cook book... I submit better. Watch Jungle's for the lower price. (I have seen it as high as $13/lb.& as low as $8.99/lb - esp. around holiday/turkey time!) And enjoy a great tasting easy meal (s)! Here's the recipe:

Herbed Beef Tenderloin

1 whole tenderloin, trimmed
1 T. rosemary, ground in a coffee grinder
1-2 T. olive oil
2 tsp. sea salt, fine
4 cloves garlic, minced
2 tsp. black pepper
1 T. basil, dried
kitchen string
Take tenderloin and tie up kitchen string at about 1 1/2 to 3 inch intervals . Don't forget to tuck the thinner ends up under the meat and tie it for more even cooking!
Combine oil and garlic and brush it over all of the meat.
In a separate bowl: mix basil, rosemary, salt and pepper. Sprinkle it over all the meat and let it sit about 30 minutes (at room temperature). Place on a shallow roasting rack and bake, uncovered at 425 degrees for 45 minutes. I cook to 150 degrees, pull from the oven and wrap very tight
with foil. Let stand at least 10 minutes. When you let it stand the juices redistribute, so don't skip this step!

Asian Braised Short Ribs (pg 31)

This dish would be awesome in a crockpot. Just do your prep the night before, and make the slurry right before you eat it. Great with rice.

ASIAN BRAISED SHORT RIBS
4 lbs. boneless beef short ribs (~$20, and very lean and we got 2 meals out of it) OR
boneless chuck roast cut into pieces (much cheaper/ ?fatty)
1/2 c. soy sauce
1/4 c. rice wine or dry sherry
2 T. olive oil
2 15.5 oz. beef broth
3 cloves garlic, minced
2 tsp. fresh ginger root, finely grated (peel with a spoon,freezes,whole,great)
2 tsp. Toasted sesame seed oil (keep refrigerated)$3.50 at Whole foods
1 c. onion, finely chopped
2 T. cornstarch mixed with 3 T. water
4 green onions, chopped
Preheat to 350 degrees. In a Dutch oven, heat the oil and brown the ribs or chuck a
few pieces at a time and set aside. When all the meat is cooked, add garlic, ginger and onion to the pan. Saute 5-7 min. until the onion begins to turn translucent. Add the meat back to the pan and slowly add the soy sauce, sherry and broth. (You can cool,cover, and refrigerate 3 days or freeze for 2 months at this point. Bring to room temp.
before proceeding.) Bake in a Dutch oven, covered, for TWO hours. Remove from oven. In a separate bowl, mix a corn starch slurry with the water and pour around meat. Cover and bake 10 more minutes, until the sauce thickens. Remove from the oven and stir sesame seed oil into the sauce. Garnish with green onions and serve over rice or
noodles.
Note: Versatile dish that can be made ahead, can be done in a Dutch oven or a crock
pot (low 8 hours, high 4 hours). Thicken sauce in a small pan on the stove.

VEGETABLE LASAGNE (Page 60)

They say you eat with your eyes first!

I line up my veggies in order of cook time.

I had my lagest skillet and still made a mess.

Love these noodles!

Adding pesto to the veggies

Making the bechamel sauce, thickening

Adding the nutmeg

Chopping basil in a "chiffonade"

Ricotta cheese mixture ingredients

Layering the lasagna


The finished produce with a fluffy top ~ Yum.

VEGETABLE LASAGNE
olive oil salt pepper to taste
2 c. onions chopped nutmeg to taste (for bechamel sauce)
4 cloves garlic, minced 1 1/2 lbs. whole milk ricotta
3 zucchini, diced 8 oz. frozen spinach, thawed and squeezed dry
2 red bell peppers, diced
1 cup shredded carrots optional
6 oz. mushrooms, sliced 2 T. fresh basil, chopped
4 Roma tomatoes, diced 2 1/2 c. mozzarella, divided
1/2 c. pesto, home made or prepared 1 1/2 c. Parmesan, divided
3 T. unsalted butter 3 eggs
2 T. flour 1 box of Barilla no bake lasagne noodles,divided in thirds
2 c. whole milk
In a large skillet, heat olive oil over medium heat. Add onions and cook until soft, add carrots and cook a few minutes more. Then add zucchini, peppers and garlic and cook. Add tomatoes, salt and pepper to taste. Place all veggies in a large bowl, set aside. Heat more olive oil and cook mushrooms. Add cooked mushrooms to vegetable mixand stir in 1/2 cup pesto sauce and coat well. Set aside. Bechamel Sauce: In a heavy saucepan, melt butter. Remove from heat. Whisk in flour. Return to heat and cook flour 1-2 minutes, don't let it brown. Remove from heat and whisk in milk. Return to heat and whisk until thick. Season with salt, pepper and nutmeg (to taste). Set aside.

Ricotta mix: Combine ricotta, spinach, basil, 1/2 c. mozzarella, eggs,and 1 cup Parmesan. Season to taste with salt and pepper. Grease a 9 x 13 and preheat oven to 375 degrees. Take 1/3 of the bechamel sauce and place in the bottom of the pan. Lay 1/3 the noodles over the sauce. Layer 1/2 of the vegetables next and then the ricotta mixture. Spreading evenly as you go. Place 1 cup of mozzarella over next. Lay another 1/3 of the noodles. Repeat bechamel sauce layer, vegetable layer and then the
last 1/3 of the noodles. Spread the ricotta over noodles and cover with all of the remaining cheeses. Bake 45 minutes until nicely browned.

Note: You can find the home made pesto recipe in the "This and That" section of this
book. Don't be afraid to season each layer. Careful on the nutmeg, as it can over
power the dish.

Some Photos of Pesto Chicken

Here is what you do after you've made pesto: you add lemon juice, marinate a few hours and grill.