Red Wine Vinaigrette

Ingredients

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Directions

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Source

Stuffed Albacore

This is my lunch for the week, it is actually really good with the orange juice.

Ingredients

2 6 oz. cans low-sodium chunk white tuna
3 oz. shredded reduced fat cheddar cheese
3 tbsp. reduced fat mayonnaise
1/2 cup chopped celery
2 tbsp. orange juice
4 pita pockets

Directions

Dump the tuna, cheese, and celery into a bowl. Mix with the mayo and OJ. Stuff 1/4 mixture into each of the pita pockets

Source: A Man, A Can, A Plan, Rodale, 2002.

Tuna Roma

Ingredients

2 6 oz cans low-sodium chunk white tuna
16-oz box ziti, cooked according to the package directions
15 oz jar spaghetti sauce with muchrooms
1 cup shredded low fat mozzarella cheese

Directions

In a large bowl, toss together the tuna, prepared pasta, sauce, and half of the mozzarella. Cover with waxed paper and nuke on high for 4 minutes, rotating the dish halfway through. Sprinkle the remaining cheese on top. Let stand, covered, to melt the cheese.

Source: A Man, A Can, A Plan, Rodale Books, 2002.

My family had left over tomato sauce from a white fish recipe so we used that. Also, I did not use the microwave, I heated up the sauce on the stove.

Garlic Pull-Apart Bread

Ingredients

1 cup half-and-half
1 tablespoon sugar
1 (1/4-ounce) package active dry yeast
2 1/2 cups bread flour
1 teaspoon salt
2 tablespoons unsalted butter
6 to 8 garlic cloves, minced or pressed

Directions

1. Heat half-and-half in a saucepan over low heat until lukewarm. Pour into mixing bowl. Add sugar and yeast and let stand until yeast foams, about 5 minutes.

2. Add 1 cup flour and salt and mix well. Add remaining flour and mix until a workable dough results, adding water if necessary. Knead by hand on a lightly floured surface 10 minutes or with a mixer fitted with dough hooks until dough cleanly pulls away from sides of bowl. Let rest 10 minutes.

3. Melt butter in a small skillet over medium heat. Add garlic and sauté 3 minutes.

4. Roll dough into an 8 x 12-inch rectangle. Spread garlic mixture over top of dough. Cut into 4 strips vertically, then horizontally to get 16 (3 x 2-inch) pieces. Place pieces in a greased 81/2 x 41/2 -inch loaf pan. (The arrangement will look like an accordion pleat.) Cover with a cloth and let rise in a warm place until slices fill pan, about 1 hour.

5. Preheat oven to 375F.

6. Bake about 30 minutes, until golden brown, placing foil on top after 10 minutes. Immediately invert bread onto a wire rack; cool slightly. Serve warm. Makes 1 loaf. Serves 8.

Source

Mom's Stuffed Eggplant

No, this is not my mom's recipe, it is Michael Chiarello's mom's recipe.

Ingredients

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Directions

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

Source

The Goober Burger

Showin this picture is enough said! Yes I did make this and eat it.



A burger topped with a cup of peanut butter and a giant dollop of mayo.

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Coq Au Vin

Ingredients

3/4 cup dry red wine
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs, chopped
4 ounces bacon
3/4 cup finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped mushrooms
3 tablespoons vegetable oil, divided
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 tablespoon tomato paste

Directions

1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.

2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.

3. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.

4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.

Source