|Gravestones at Arlington National Cemetery decorated with American flags on Memorial Day|
It's a way we can all help put memorial back into Memorial Day.
It's super quick, super easy and, you guessed it: super good and tasty!
You won't find a fresher-tasting salad than this simple stunner.
It's a Cool, Refreshing, Summertime Salad!
Cucumber, Mustard and Dill Salad
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
1 small white onion, sliced thin
I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!
Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.
They want to feed you...
Homemade ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi, tortellini, spaghetti with fresh clams, risotto, and on and on.
Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero. I swear it's just like a scene out of "The Godfather" every time we've dined there, always something going on; all about food and family, the people, life.
For icing on the cake, there was an Italian bakery next door. My, my, my! Mamma mia!
This is about as close as I can get to actually being Italian:
The rich flavor of nutty full-bodied Parmesan combined with fettuccine and pancetta is what this recipe is all about…
Just a small amount of crispy pancetta delivers bold flavor into this dish. We loved the combination of sweet green peas, salty pancetta, fresh garlic and Parmesan with the pasta. Just a few ingredients, but each one is essential for the end result.
It’s easy and fast to make ~ it will, without a doubt, be a favorite that will come to your rescue for an enjoyable dinner for family and friends.
After all, who doesn’t like pasta?
Try this the next time you’re thinking about the drive-through or the delivery guy!
Fettuccine, Pancetta and Peas
16 ounces fettuccine
8 ounces pancetta, diced
1 small onion, chopped
1 (10-ounce) bag frozen peas
3 cloves garlic, minced
¼ cup Parmesan, shaved
Salt and seasoned pepper
Bring a large pot of salted water to a boil over medium-high heat.
Add pasta and cook until al dente; drain well, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large skillet or saucepan over medium-high heat until golden and crisp, about 6 minutes; reserve 1 tablespoon of drippings.
Transfer to a paper towel-lined plate.
In the same pan, sauté onions until softened, about 5 minutes.
Add peas and garlic and sauté for 3 minutes.
Stir in Parmesan, pasta and pancetta.
Moisten pasta with some of the reserved pasta water.
Toss to incorporate, season with salt and pepper, if necessary.
Sprinkle Parmesan shavings on top before serving.
The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking. It’s a great choice for those who don’t like the “fishy” taste of fish.
Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.
It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.
The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.
A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets. The fish was delicious — so simple to prepare — yet so tasty.
I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!
Baked Orange Roughy with Horseradish Dijon and Parmesan
2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.
It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage. Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.
The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!
Then I moved on to America’s favorite, mac and cheese. I loved cooking it this way! No draining pasta, no second pot for the sauce!
To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!
If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with. It’s easy, and it makes mealtime a breeze!
I just hope you have an easier time than I did in setting the lid on and locking it in place. A little tricky!
The mac and cheese turns out perfectly delicious! I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.
Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook
1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese
Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.
Once complete, use a quick release.
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses.
Continue to mix and stir until creamy.
Add any extra salt to taste.
Seems like casseroles have always been around. This is one of them that is an everyday family supper that’s quick and easy to make. This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.
|Ready to bake biscuits|
Peas and pearl onions are perfect companions for chicken and rice. You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!
The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.
Make this the next time you want a tasty supper in one dish…
It will stretch your food dollar and fill the tummies in your family!
Creamed Chicken and Rice with Biscuits on Top
4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½ cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cup frozen pearl onions
1 cup white rice, raw
¼ to ½ cup shredded cheddar cheese
2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)
Preheat oven to 375°.
Combine all ingredients, except biscuits, in a large bowl and mix well.
Coat a 9” x 13” baking dish with cooking spray.
Add chicken mixture.
Bake for 30 minutes, until heated through.
Remove from oven and arrange biscuits on top of casserole.
Sprinkle cheese over biscuits.
Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.
I hate the notion of a secret recipe.
Recipes are by nature derivative and
meant to be shared –
that is how they improve, are changed,
how new ideas are formed.
To stop a recipe in it’s tracks,
to label it “secret”
just seems mean.
~ Molly Wizenberg