Ingredients:
- 1 Tbls. unsalted butter
- 1 C rice
- 1 C orange juice
- 1 C water
- 1 tsp. salt
Overnight French Toast
Ingredients:
- 1/4 C butter – room temperature
- 1 large French bread sliced into 1-inch slices
- 6 eggs
- 1 1/2 C milk
- 1/4 C sugar
- 2 Tbls. maple syrup
- 1 tsp. vanilla
- 1/2 tsp. salt
Pan-Seared Lamb with Rustic Porcini Sauce
This has a marinade, sauce, and side dish
Make sure to click in and gather all the ingredients.
Marinade Ingredients:
- 1/2 C red wine
- 1/4 C soy sauce
- 1 bay leaf
- 1 Tbls. olive oil
- 1 tsp. Worcestershire sauce
- 1/4 C chopped yellow onions
- 2 cloves garlic chopped
- 1 Tbls. chopped fresh rosemary
- 1/4 tsp. fresh ground black pepper
- Lamb chops 2-3 per person
Continue reading “Pan-Seared Lamb with Rustic Porcini Sauce”
Pasta e Fagioli a la Chrissy
Ingredients:
- 8 oz. campanelle pasta (or any small pasta)
- 2 thick slices bake ham trimmed and cut into 1″ long matchsticks
- 1 Tbls. minced garlic
- 2 large leeks, white and pale green part only – cleaned, split lengthwise and thinly sliced crosswise.
- 2 cans cannellini beans rinsed and drained
- 48 oz. low sodium chicken stock (I use Swanson in a carton.)
- 3 scallions thinly sliced
- 1/4 C flat leaf Italian parsley snipped
- 1/2 head green cabbage
- salt and pepper to taste
- freshly grated parmesan for garnish
- olive oil cooking spray
Pecan Chicken
Ingredients:
- 4 large, skinless, boneless chicken breast halves
- 1/2 C buttermilk
- 1/4 C dijon mustard
- salt and pepper to taste
- 2 C finely chopped ground pecans
Roast Pork with Mustard
Ingredients:
- 1/4 C teriyaki sauce – for variations try different kinds of teriyaki sauces there are so many good ones these days.
- 2 Tbls. dry white wine
- 1 Tbls. Dijon mustard
- 2 3/4 lb. pork tenderloins
Roasted Fish
Ingredients:
- 3 Tbls. olive oil or butter
- 3/4 C breadcrumbs
- salt and pepper
- 1/2 C warm milk
- 1 tsp. salt
- fish fillets – flounder or sole
- 2 Tbls. melted butter
Shepard’s Pie with Curried Meat
Ingredients:
- 6 potatoes (about 1 1/2 lbs.)
- 1 Tbls. peanut, vegetable, or corn oil
- 3/4 C finely chopped onions
- 1 Tbls. finely minced garlic
- 2 Tbls. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 2 lbs. ground lean beef
- 1 C crushed, canned imported tomatoes
- 1/2 C chicken broth
- 1 tsp. sugar
- 2 C cooked fresh or frozen green peas
- 1/2 C hot milk
- 3 Tbls. butter
Snappy Mushroom Salad
Ingredients:
- 2 C Sugar Snap Peas – halved
- 2 C Portabella Mushrooms cut into small chunks
- 3 T Cranberries
- 1/3 C Baby Carrots – thin rings
- 1/2 small purple onion quartered and thinly sliced
- 2 T Pine Nuts
Click for the Marinade
Sole Au Gratin with Shrimp Sauce
Ingredients:
- 2 lbs. sole fillets, cut in half
- 1/4 C dry sherry or apple juice
- 2 Tbls. lemon juice
- 1/2 tsp. salt
- 2 Tbls. butter
- 2 Tbls. flour
- 1/4 tsp. pepper
- 1/2 tsp. prepared mustard
- 1 tsp. instant chicken bouillon
- 1/2 C whipping cream
- 1/2 C shredded Swiss cheese
- 1 lb frozen cleaned cooked shrimp
- 1 Tbls. snipped parsley
- 3 lemon slices, cut in half