Pasta with Roasted Summer Veggies

Ingredients:

1 Medium Eggplant (cut into 1/4 inch slices and lightly salted)

1 Zucchini, cut into 1/2 inch slices

2 Yellow Squash, cut into 1/2 inch slices

2 pints cherry tomatoes

2 red onions, cut into 1/2 inch slices

4 garlic cloves crushed

1/4 cup olive oil

Coarse Salt and pepper

8 oz small pasta

2 tblsp unsalted butter (or alternative of choice)

1/2 cup Parmesan cheese (freshly grated works best)

1 cup packed torn fresh basil leaves

Preheat Oven to 450 degrees. Divide squash, eggplant, zucchini, tomates, onions and garlic between 2 rimmed baking sheets. Drizzle with oil and season with salt and pepper; toss to coat and spread evenly. Roast without tossing for about 35mins until tender.

Meanwhile cook pasta according to directions. Drain and return to pot. Add roasted Veggies, butter, parmesan, and Basil to pot; toss gently together to combine and Enjoy!

Stroganoff

Stewing Meat
1/2 tsp salt
1/4 tsp ground pepper
1 tbsp olive oil
2 c beef broth
1/4 c chopped yellow onion
1 c white button mushroom
1 tsp chopped garlic
1 Can Cream of Mushroom Soup
1/4 Sour Cream
1 package Egg Noodles

Meat Seasoning (throw ingredients into a plastic bag and shake)
1 c flour
salt and pepper
galic powder
seasoning salt

Cook Egg Noodles.  Season meat and cook over medium heat. Add onions cook until soft. Add Mushrooms and garlic until the juices have been released (~2 min). Add soup and broth and stir.  Add sour cream at the end and let thicken for about 2 mins. Pour sauce over noodles and serve.

Sour Cream Chicken

1 whole chicken cut up
1 can cream of mushroom soup
1 1/2 cups sour cream
1 pkg onion soup mix
4 tbsp lemon juice
dash of garlic powder or salt
2 tbsp dill seed
paprika

Preheat oven to 350F. Combine all ingredients execpt paprika, place chicken in a casserole dish pour mixture over chicken, sprinkle with paprika and bake for 1 1/2 hours. Should be nicely browned. Serve with boiled or mashed potatoes.

CHICKEN CARBONARA

1 lb. spaghetti
4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley
Cook spaghetti in boiling water for 10 minutes. Meanwhile, in large
saucepan saute the bacon bits until golden. Drain off some drippings;
add butter, chicken strips and onion, and cook until chicken is tender.
Drain spaghetti and place into pan with chicken. Add cream, salt and
pepper, stir well over heat until just boiling. Add the cheese and egg
yolks. Turn off heat, stir well. Place on dish, top with chopped parsley;
serve immediately.
Serves 4.

Pork Loin

• The preparation is much easier than it is written, basically wrap the loin in prosciutto and sage, then bake.
• 
  
• 12 thin slices prosciutto (about 1/4 lb)
• 16 large fresh sage leaves
• 2 (1-lb) pork tenderloins
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil

Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.

Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

Sweet Thai Chicken

If you love sweet tangy chicken you will enjoy this dish. If you want sauce to go over the rice as well I suggest doubling the sauce. Hope you enjoy!

Ingredients

• 1/4 cup packed brown sugar
• canola or olive oil, for cooking
• 1 lb. chicken breast or thighs, cut into bit-sized pieces
• 1 tbsp. fish sauce
• 2-3 cloves of garlic, crushed
• 2 tsp. grated fresh ginger
• pinch red pepper flakes
• steamed rice for serving

Directions

• In small saucepan, combine the brown sugar with 1/3 cup water and bring to a simmer. Cook, swirling the pan often, until the mixture bubbles and thickens to the consistency of runny syrup, about 5 minutes
• Meanwhile, heat a drizzle of oil in a large, heavy skillet set over medium-high heat. Cook the chicken pieces, stirring often, until browned on all sides
• Stir in fish sauce, garlic, ginger and red pepper flakes into the brown sugar mixture, and pour it over the chicken
• Continue to cook, stirring, until the chicken has cooked through and it is sticky and glazed.
• Serve immediately, with steamed rice

Serves 4-6 (in our house it serves 2)

Grilled Fish Soft Tacos

This is a great fast meal for the summer. If you are not a fish lover you can add any kind of meat to the taco that you would like.


Ingredients

• 4 small plum tomatoes or vine tomatoes, seeded and finely chopped
• 1 large jalapeno pepper or 2 small serrano peppers, seeded and finely chopped
• 1/2 small red onion, finely chopped
• A small handful of cilantro leaves, finely chopped
• Salt
• 1 lime
• 2 ears corn on cob
• 4 pieces of halibut or any white fish, 6 ounce each
• Vegetable oil, for drizzling
• Salt and pepper
• 2 teaspoons Old Bay seasoning or any fish seasoning you have
• 2 cups of shredded cheese of your liking
• 12 6-inch soft corn or flour tortillas

Yields: Serves 4

Preparation

Heat grill pan over medium-high heat or heat outdoor grill. Heat oven to 300˚F.
Combine tomatoes, jalapeño or Serrano peppers, onions, cilantro, salt and 1 teaspoon of lime zest and the juice of 1 lime.
Coat corn and fish with liberal drizzle of vegetable oil to keep it from sticking to grill. Season the corn and fish with salt and pepper. Season the fish with Old Bay. Cook corn 12-15 minutes until kernels begin to darken in spots. Remove corn and cool to handle, then scrape corn from the cob. Grill fish 8-10 minutes until cooked through and firm. Place fish in bowl and flake the flesh with a fork.
Heat a drizzle of vegetable oil in nonstick skillet over medium heat and add tortilla. Warm tortilla then flip over and sprinkle with shredded cheese, scatter some fish, corn and salsa on half the tortilla and fold over. Cook the taco a minute or 2 on each side to melt the cheese. Keep tacos warm in oven on cooling rack placed over baking sheet until ready to serve. Serve 3 fish tacos per person with Rice alongside.