Fettuccine Alfredo with Chicken Piccata and Garlic Bread

 

Fettuccine Alfredo 

1 package fettuccine pasta
3/4 pint of heavy cream

salt and pepper to taste

1 tbsp butter

1/2 cup grated romano cheese

1/2 cup grated parmesan cheese

1 clove of garlic (optional)

Bring a large pot of water to a boil. Add pasta and cook until al dente.

Drain and run cold water over it to stop cooking.

In a large saucepan, melt butter until golden brown with a sweet, nutty smell.

Add garlic until fragrant. Add heavy cream, salt and pepper, and allow to come to slight boil.

Add the cheese, and when melted, add in the pasta. 

Chicken Piccata

2-3 chicken breasts

1 tbsp butter

2 tbsp olive oil

salt and pepper to taste

1-2 tbsp garlic

1 tbsp olive oil

1 tbsp capers

2 lemons

Slice chicken breasts in half so that they're thin, and season

with salt and pepper.

Add 1 tbsp of butter and 2 tbsp olive oil to large saucepan.

Once butter is melted, add the seasoned chicken breasts. 

Cook 6 minutes on each side or until completely done.

Take chicken out onto a plate.

In the same saucepan, add olive oil, and garlic until fragrant. 

Add capers and lemon juice.

Add chicken back in, and allow to sit in the saucepan on low heat.

Garlic Bread

4 garlic cloves

2 tbsp olive oil

1 bunch of parsley

1 cup parmesan

goat cheese, feta, or mozzarella

1 baguette

Chop garlic and parsley, and add into a bowl with olive oil.

Slice baguette in half, and spread the mixture onto the baguette.

Sprinkle parmesan cheese and another cheese of your choice on top.

Bake at 400F for 15 minutes or until crispy.

Korean BBQ Tacos

Ingredients

Short ribs

Flour tortillas

Onions

Green Onions

Chili Powder

Soy Sauce

Mirin

Canola oil

Sesame oil

Rice vinegar

Orange juice

Lime juice

Jalapeno

Sesame seeds

Sugar

Marinade for Short Ribs:

1 cup soy sauce

1/2 cup sesame oil

1/2 cup mirin

4 tbsp canola oil

1/4 cup sugar

1/2 cup garlic

4 chopped green onions

1/2 an onion

2 tbsp sesame seeds

Blend all ingredients together, pour over short ribs, and

allow to marinate.

Salsa Roja:

1 cup soy sauce

1/2 cup sesame oil

1 cup canola oil

2 cups rice vinegar

8 garlic cloves

1/4 cup sugar

1/2 cup chili powder

2 green onions

Ginger

Handful of sesame seeds

Blend all ingredients together and set aside

Salsa Verde:

Add oil into a pan on low/medium heat and add 2 cups of garlic.

In another pan, char 1/2 onion and jalapeno.

Once charred, add the garlic, onion, and jalapeno to a blender with 5oz 

of orange juice, 5oz of lime juice, salt, pepper, bunch of cilantro and blend

Cilantro Salad

Mine one bunch of cilantro and 1/2 onion. Add to a bowl with

juice of 1 lime, mix, and set aside.

Add oil into a pan, heat to medium heat, and add the marinated short rib. 

The meat should sizzle when added to the pan. Allow the meat to develop a nice

char without burning it.

Once the meat is charred, set aside, and heat your tortillas.

Assemble the tacos and enjoy!

*Note: to make these into breakfast or brunch tacos, 

add scrambled egg and tater tots.

Oatmeal Maple Scones

 Ingredients

1 1/2 cups flour

1 3/4 cups old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pecans

1/2 cup golden raisins

1/2 cup (1 stick) cold unsalted butter (cut into 8-10 pieces)

1/3 cup cold heavy cream

1/2 cup maple syrup

1 cold egg

Maple Glaze

1 cup powdered sugar

3 tablespoons maple syrup

1-2 tablespoons water

Heat oven to 350 degrees F.

Using a stand mixer fitted with a paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds or until combined. Scatter the butter over the top ad beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are visible. 

In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. It will be fairly wet.

Using a 1/3-cup measuring cup, drop mounded scoops of dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. Bake for 25 minutes and top with glaze.

Middle Eastern Salad

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Kolac od Pekmeza "Bosnian Brownies"

Ingredients

2 eggs

1 cup sugar

1 cup milk

1 cup vegetable oil

1 cup plum or apple jam "pekmez"

1 cup flour

1 cup semolina

1 tsp baking powder "prasak za pecivo"

Chocolate (melted)

Instructions

Mix the eggs with the sugar.

Add the milk, oil, and jam.

Add in the semolina and flour.

Add the mixture into a buttered pan

Bake at 350 degrees for 12- 15 minutes.

Protein Balls

Ingredients:

1 cup dates

3/4 cup ground almonds

1 tbsp peanut butter (or almond butter)

1 tbsp coconut oil

1/2 cup shredded coconut

Instructions:

Add the dates, almonds, peanut butter, and coconut oil into 

a blender and blend until shredded and combined.

Make into balls and roll in the shredded coconut.

Refrigerate and enjoy!

Lemon Ricotta Cookies

Ingredients:

Cookies:

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz.) container whole milk ricotta cheese

3 tbsp lemon juice

1 tsp vanilla extract

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tbsp lemon juice

1 lemon, zested

Instructions:

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl, combine the butter and the sugar. Using an electric mixer beat the 

butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating until incorporated. 

Add the ricotta cheese, lemon juice, lemon zest, and vanilla extract.

Beat to combine. Stir in the dry ingredients. 

Line 2 baking sheets with parchment paper.

Spoon the dough (about 2 tbsp for each cookie) onto the baking sheets.

This is easier if you use an ice cream scoop.

Bake for 15-18 minutes, until slightly golden at the edges.

Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze, combine the powdered sugar, lemon juice, 

and lemon zest in a small bowl and stir until smooth.

Spoon about 1/2-1 tsp onto each cookie and use the back of the spoon

to gently spread.
Let the glaze harden for about 2 hours.