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Recipes
Strawberry Angel Cake
By ngaldi
Slice the cake in half and spread a layer of Cool Whip or whipped cream onto the cake layer
- 1 prepared angel food cake
- 1 (8-ounce) container Cool Whip or homemade whipped cream
- 1 pint strawberries
Mom's Sweet & Sour Short Ribs
By ngaldi
Coat short ribs in flour, salt and pepper on all sides (I put them in a ziplock bag and shake)
- 2 1/2 - 3 pounds lean short ribs or flanken
- oil
- flour
- salt & pepper to taste
- 2 medium onions, sliced
- 1 green pepper, sliced, optional
- 1 cup dry red wine
- 1/2 teaspoon dry mustard
- 1/2 cup chili sauce
- 3 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
Taco Bites
By ngaldi
Make the salsa, place in an airtight container and set aside in the refrigerator
- Homemade tomato salsa
- Guacamole
- 1 Tbsp. canola oil
- 1/2 pound 100 percent grass-fed ground beef
- 1 package taco seasoning , set aside 2 Tbsp.
- 1 package mini phyllo shells , approximately 15 (you can find them in the frozen section of your market)
- 1/2 cup sharp cheddar cheese , shredded small (I like to use white cheddar, but yellow is fine too)
Ground Turkey and Black-Bean Chili
By ngaldi
Heat oil in heavy large saucepan or Dutch oven over medium-low heat
- 1 tablespoon olive oil
- 2 cups finely chopped red bell pepper
- 1 cup chopped onion
- 1/2 cup finely chopped carrot
- 2 large garlic cloves, minced
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 pound ground turkey breast meat
- 2 15-16 ounce cans black beans, drained and rinsed
- 3 cups canned low-salt chicken broth
- 1 tablespoon tomato paste
Short Rib Bolognese
By ngaldi
I found two recipes and liked parts of each so I put them together and came up with a delicious sauce for pasta
- 4 pounds beef short ribs
- salt and freshly ground pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, coarsely chopped
- 1 can Marzano whole tomatoes, with sauce, roughly chopped
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth (you may want to add more)
- 1 pound pasta, such as penne-rigate or rigatoni
- freshly grated Parmesan cheese
- flat-leaf parsley, optional
Engagement Roast Chicken
By ngaldi
Preheat the oven to 425 degrees F
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
Healthy Pumpkin Bread
By ngaldi
- 1 cup(s) (packed) light brown sugar
- 2 large egg whites
- 1 cup(s) pure pumpkin (not pumpkin pie mix)
- 1/4 cup(s) canola oil
- 1/3 cup(s) low-fat plain yogurt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 3/4 cup(s) whole wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
Caprese Chicken Pasta
By ngaldi
Place chicken breasts in saucepan with chicken broth, basil, 2 teaspoons kosher salt, peppercorns, and zest
- 20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts)
- 1 quart homemade or store-bought low sodium chicken broth
- 1/4 cup lightly packed basil leaves, torn
- Kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon zest from 1 lemon
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 to 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 pound rigatoni or other sturdy tubular pasta
- 1 quart cherry tomatoes, halved
- 12 ounces fresh mozzarella, cut into 1/2-inch pieces
- 1 cup lightly packed basil leaves, rough chopped
Omelet in a Bag
By ngaldi
Years ago at a camping trip family reunion my aunt taught us how to make these omelets in a bag
- 2 eggs
- 1 tablespoon milk
- Salt and pepper, to taste
- OPTIONAL ADD INS: ham, bacon, mushrooms, tomatoes, peppers, onions, spinach, cheddar cheese, pepper Jack cheese, feta cheese, artichoke hearts, sun dried tomatoes, Kalamata olives, asparagus.
- OPTIONAL TOPPING: Avocado, Salsa, Sour Cream, Hot Sauce, Cilantro, Parsley, shredded cheese.
Arroz Marinero (Rice with Seafood)
By ngaldi
DIRECTIONS Heat oil in a shallow heavy pot or cazuela over medium heat
- RECIPE INGREDIENTS
- 3 3 3 tablespoons extra virgin olive oil
- 1 1 1 medium yellow onion, peeled and chopped
- 1 1 1 green bell pepper, stemmed, seeded, and diced
- 4 4 4 cloves garlic, peeled and finely chopped
- 1 1 1 teaspoon sweet paprika
- 2 2 2 bay leaves
- 1 1 pinch 1 large pinch saffron threads
- 3/4 3/4 3/4 cup La Ina or other fino sherry
- 1 1 1 medium tomato, cored and chopped
- 1 1/2 1 1/2 1 pounds cleaned squid, cut into 1 in. pieces
- 3/4 3/4 3/4 cup Uncle Ben's converted rice, medium grain if possible, or a good quality Italian converted rice
- salt and freshly ground black pepper
- 2 2 2 pounds grouper filet, cut into medium chunks
- 3/4 3/4 3/4 pound small shrimp, peeled and deveined
- 1/2 1/2 1/2 cup fresh or frozen green peas
- 1 1 1 pimiento morrone (canned Spanish roasted pepper), chopped