Pasta Bolognese
I've tried for years to find the perfect bolognese recipe and THIS. IS. IT. PEOPLE. My husband is not a bolognese fan himself and he requests this recipe quite frequently...
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Serves 6 - 8
What You Need...
1 lb of Ground Beef (The Less Fat the Better)
1/2 Tsp Crushed Red Pepper Flakes
1 1/4 Cup of Dry Red Wine (Merlot, Cabernet, Pinot Noir)
28 oz Can of Crushed Tomatoes (San Marzano)
Pasta of Your Choice, Mine is Spaghetti
How To Prepare...
Heat Olive Oil in Large Skillet
Once Oil is Hot, Add Garlic, Oregano and Red Pepper Flakes
Add 1 Cup of Red Wine (Save the Other 1/4)
Add Crushed Tomatoes, Tomato Paste, Salt and Pepper
Bring to a Boil then Lower Heat and Simmer for 10 Minutes
Cook Pasta According to Box
While Pasta is Cooking, Add the Nutmeg, Basil, Cream and Remaining 1/4 Cup of Wine to Sauce
Simmer Sauce for 8 - 10 More Minutes
Add Pasta and Parmesan to Sauce
Filet Mignon and Marinade
Is there anything worse than a dry steak? In my opinion, besides Isis (and like a ton of other things), there is nothing worse. If you're looking to splurge on some steaks, this marinade recipe is THE BOMB and will make your steaks so flavorful.
Serves 4 - 6 Steaks
What You Need...
Filet Mignon, I Usually Get 2 inch Thick Filets (Whole Foods and Fresh Market)
1/4 Cup of Worcestershire
How To Prepare...
Combine Soy Sauce, Lemon Juice, Italian Seasoning, Salt, Pepper, Olive Oil, Garlic, Worcestershire, and Red Pepper in a Large Zip Block Bag
Using a Fork, Stab the Filets so the Marinade can Seep in
Marinade for 2+ Hours, You Can Even Marinade Overnight
Let Filets Sit at Room Temperature for 30 Minutes Before Grilling
Grill to Desired Temperature. I like my Filet Medium Rare (Make Sure Grill is AT LEAST 400 Degrees and Grill 3 - 4 Minutes Per Side--For Medium, Grill 4 - 5 Minutes)
Honey-Soy Asian Salmon
Almost everything is better when cooked Asian-Style. This recipe is light, easy to make and perfect by itself or on a salad.
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Serves 4 - 6
What You Need...
1 Tbsp Rice Vinegar (Asian Isle)
1 Tbsp Grated Ginger (Asian Isle)
2 Green Onions, Thinly Sliced
How To Prepare...
Preheat Oven to 375 Degrees and Line a Baking Sheet with Aluminum Foil
In a Mixing Bowl, Whisk Honey, Garlic, Soy Sauce, Rice Vinegar, Sesame Oil and Sriracha
Place Salmon onto Baking Sheet and Fold Foil Edges Inward Slighty
Pour Mixture Over the Salmon, Covering Completely and Sealing Closed (I've Also Used this Recipe where I Let the Salmon Marinade First Instead of Pouring Mixture Over--Depends How Much Time You Have)
Bake for 15 - 20 Min, Open Packet and Broil for 4 - 5 Minutes or Until Outside is Caramelized and Slightly Charred
Garnish with Green Onions and Sesame Seeds
BLT Pasta Salad
Where do I begin? I could write love songs about this fan favorite dish. This recipe is perfect for the lake, the beach BBQ's, picnics entrees, side dishes, and pretty much everything in between. Hell, I'd eat it for Christmas dinner!
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Serves 6 - 8
What You Need...
1 Package of Applewood Smoked Bacon
1 Jar of Ranch Dressing (I Recommend the Homestyle Ranch Found in the Cold Section Dressings by the Lettuce)
1 Bottle of BBQ Sauce (I Use Jim N' Nicks---They Sell it at the Grocery Now!)
1 Package of Romaine Lettuce
1 Package of Cherry/Grape Tomatoes, Cut in Halves
How To Prepare...
Cook Pasta According to Box and Keep in Colander in Sink
Cook Bacon Until Crispy, You'll Want it to Break Apart and Crumble Easily
In a Large Bowl, Add Lettuce, Tomatoes, and Crumbled Bacon
Your Pasta Will Have Dried a Little, So Run Water Over it. Once Water is Drained from Colander, Add Pasta to Bowl
Add Equal Parts Ranch and BBQ Sauce, Your Preference
Caico e Pepe
Caico e Pepe literally translates to cheese and pepper, which is basically all this recipe is. It is the easiest meal to make and can be enjoyed by the pickiest of eaters to culinary experts.
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Serves 6 - 8
What You Need...
Box of Pasta, I Recommend Spaghetti
Coarsely Ground Black Pepper (This is CRUCIAL)
2 oz of Pecorino Romano Cheese (About 1 Cup)
How To Prepare...
Heat 3 Tbsp Olive Oil and a TSP of Black Pepper in a Medium Skillet on a Medium-low Heat, Until Pepper is Starting to Sizzle
Cook Pasta Al Dente, About 1 Minute Less than the Box Instructs
Transfer 2 - 3 Tbsp Pasta Water to Skillet
Using Tongs, Lift the Pasta out of the Boiling Water and into the Skillet
Add the Cheese and the Remaining Tbsp of Olive Oil and Stir with a Fork Until the Cheese is Completely Melted
Seasons to Taste with Salt and more Pepper, Serve Immediately, THIS IS KEY
Thai Peanut Pasta
Warning...extremely addictive...and best served chilled (keyword C H I L L E D)
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Serves 8 - 10
What You Need...
1 Tbsp Ginger (I Buy it in the Tube)
1/4 Tbsp Red Pepper Flakes
1 Tbsp Sesame Oil and Peanut Oil
How To Prepare...
Cook Spaghetti According to Box
Whisk all Ingredients Except Onions in a Mixing Bowl
Drain Pasta and Toss with Thai Peanut Dressing