Main dishes

Carol’s Carbonara

Published on by carol lou

I was looking in the refrigerator and found some thin sliced bacon that needed to be used – my first thought was Pasta Carbonara.  I decided to take what I had in the refrigerator and freezer and create a pasta sauce.  I always cook with a 3×5 card next to me to take notes as I go. 

Here is an example of my notes as I go when developing a recipe.

notes 2

This recipe turned out exceptionally well and you can see how I wrote down the steps as I went along.  My husband’s first comment was “if we ordered this in any restaurant, we would say it was fabulous!”   He is my biggest fan and number one taste-tester and I love his comments. 

 

 carol's carbonara 2

 

 

Carol's Carbonara
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Ingredients
  1. 8 slices of bacon, diced
  2. 1 clove garlic, minced
  3. 3 egg yolks
  4. 1 cup half and half, warmed
  5. 1 cup frozen peas
  6. 1/4 cup grated parmesan cheese
  7. Salt and pepper, to taste
  8. 2 tablespoons Italian parsley, minced
  9. 1/2 pound pasta, cooked according to package directions, al dente
Instructions
  1. Prepare pasta as directed on package
  2. In a large heavy sauce pan, cook bacon over medium heat until golden brown, stir frequently.
  3. Add garlic, reduce heat to low.
  4. Add cooked pasta and frozen peas to bacon mixture in sauce pan and toss. Add parmesan and toss. Slowly add the egg yolks to the cream and whisk briskly. Slowly pour over the pasta. With tongs, continue tossing the pasta with the cream mixture for approx. 5 - 7 minutes until the sauce is thick and creamy. Add the Italian parsley and combine. Serves 4.
A Passion for Entertaining https://apassionforentertaining.com/

Tarragon Chicken

Published on by carol lou

Tarragon is an herb with narrow pointed leaves and has a distinctive mild anise or licorice flavor.  It is best when paired with artichokes, béarnaise sauce, carrots, chicken, eggs, lobster, mushrooms and onions.  This recipe highlights the flavor of tarragon adding a wonderful flavor combination to this dish.  The chicken is easy to prepare and the results are an exciting new twist that highlights chicken and mushrooms.  This is one to try, you will be glad you did.tarragon chicken

Tarragon Chicken
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Ingredients
  1. 2 boneless skinless chicken breasts, pounded 1/2 inch thin
  2. 1/4 cup plus 2 tablespoons, flour
  3. 4 tablespoons butter
  4. 8 oz. sliced mushrooms
  5. 2 tablespoons flour
  6. 1 1/4 teaspoons minced fresh tarragon
  7. 1 cup chicken broth
  8. 1/2 cup half and half
  9. Salt and pepper, to taste
Instructions
  1. Preheat oven to 325
  2. Dredge chicken breasts in 1/4 cup flour. Over medium high heat melt butter in skillet. Add chicken and brown on both sides. Remove chicken to a baking pan and put in preheated oven to finish cooking, while preparing tarragon sauce.
  3. Add mushrooms to skillet, reduce heat to medium low and cook for 5 minutes, stirring frequently. Sprinkle mushrooms with 2 tablespoons of flour. Toss to coat and slowly add chicken broth and tarragon. Cook until thickened.
  4. Slowly add the half and half, season with salt and pepper.
  5. Return chicken to pan and heat through.
A Passion for Entertaining https://apassionforentertaining.com/

Grilled Shrimp Fajitas with Tequila Lime Peppers

Published on by carol lou

One of our favorite dinners is fajitas.  We even order fajitas when we visit local restaurants.  I was thinking how could I increase the flavor and add that special something to my basic fajitas.  Out came the tequila, lime and various spices, the results were terrific.  I hope you give this recipe a try.  “Provecho”

Grilled Shrimp Fajitas

 

Grilled Shrimp Fajitas with Tequila Lime Peppers
Serves 4
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Ingredients
  1. 1 lb. peeled and deveined shrimp
  2. 3 bell peppers, sliced, various colors
  3. 1/2 red onion, sliced into thin strips
  4. 2 tablespoons olive oil
  5. 1/2 lime
  6. 3 tablespoons tequila
  7. Spice Mix - 1 1/2 teaspoons salt, 1 teaspoon white pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/8-1/4 teaspoon red pepper flakes (adjust amount to taste), 1 teaspoon chili powder
  8. Tortillas
  9. Condiments - sour cream, salsa, sliced avocado, grated cheese
Instructions
  1. Prepare Spice mix
  2. Heat a heavy skillet over medium-high heat, add olive oil. Add peppers and onion, stir in 1 teaspoon of seasoning mix. Cook for approx. 10 minutes stirring frequently until peppers blacken slightly and become soft. Add tequila and squeeze 1/2 of lime over peppers. Add lime piece to peppers and continue cooking over medium low heat for approx. 8 minutes. (The rind of the lime will add additional flavor to the peppers) Stir frequently.
  3. While the peppers are cooking, prepare the shrimp. Thread the shrimp on skewers prior to grilling. Brush the shrimp skewers with olive oil and sprinkle with spice mix. Grill shrimp over medium high heat, turn after 4 minutes. Grill temperatures differ, shrimp will be done when white and firm, do not overcook or the shrimp will become tough.
  4. Serve with tortillas and selected condiments.
A Passion for Entertaining https://apassionforentertaining.com/

Meat Loaf with Piquant Sauce

Published on by carol lou

 This is my favorite meatloaf recipe.  The meatloaf is very moist and the topping carmelizes as it bakes.  Talk about the ultimate comfort food. 

meatloaf 2

Meat Loaf with Piquant Sauce
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Ingredients
  1. Meatloaf
  2. 2 eggs, beaten
  3. 1/2 cup milk
  4. 2/3 cup bread crumbs
  5. 1 1/2 pounds ground beef
  6. 1/4 cup chopped onion
  7. 1/8 teaspoon pepper
  8. 1 teaspoon salt
  9. Sauce
  10. 6 tablespoons brown sugar
  11. 1/2 cup ketchup
  12. 1/2 teaspoon nutmeg
  13. 2 teaspoon dry mustard
Instructions
  1. To prepare meatloaf, beat eggs in a small bowl. Add milk and bread crumbs. Set aside.
  2. In a medium bowl, combine meat, onion and seasoning. Add bread mixture. Combine.
  3. Pat mixture into a loaf pan. Mix sauce ingredients and pour over meat.
  4. Bake 350 for 1 hour.
  5. I drain my meatloaf as it bakes, carefully drain any liquid from the pan approximately 45 minutes into the baking time. This allows the topping to set during the last 15 minutes. Pour off liquid very slowly or you might pour off the wonderful sauce.
A Passion for Entertaining https://apassionforentertaining.com/

Ginger Steak

Published on by carol lou

This recipe is a family favorite recipe.  Always met with rave reviews and anticipation.  My husband grew up with this recipe; one that his mom used to make.  I have been making this recipe for years and it is just too good not to add to your recipe rotation.  Serve with plenty of rice.

Ginger Steak 

Ginger Steak
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Ingredients
  1. 1 inch ginger root, peeled and grated
  2. 1 1/2 to 2 pounds, sirloin steak, sliced diagonally, very thin
  3. 1 tablespoons butter
  4. 1/4 cup red wine
  5. 1 tablespoon coarsely chopped slivered almonds
  6. 1 teaspoon chili powder
  7. 1/4 teaspoon garlic powder
  8. 1 medium onion, chopped
  9. 8 oz. sliced mushrooms (optional)
  10. 2 cups beef broth
  11. 2 tablespoon plum jam
  12. 1 tablespoon red wine vinegar
  13. 1 tablespoon cornstarch dissolved in 2 tablespoons water
  14. 2 tablespoons sherry
  15. Salt and pepper, to taste
Instructions
  1. Brown meat in butter in a large saucepan or dutch oven. Remove beef from pan, add onions, ginger and mushrooms to pan and saute for 5 minutes over medium heat. Add red wine and cook for an additional 3-5 minutes, stirring to get all of the browned bits from the bottom of the pan. Add broth, almonds, chili powder, garlic powder, plum jam, red wine vinegar and almonds. Stir well to combine. Return browned beef to pan with any juices. Simmer slowly covered for 40 minutes. Add cornstarch mixture, increase heat to medium and stir until thick, (if you would like a thicker sauce, repeat cornstarch mixture). Add sherry, check seasoning, add salt and pepper, to taste.
A Passion for Entertaining https://apassionforentertaining.com/

Creamy Salsa Whitefish

Published on by carol lou

This is my favorite way to cook any type of whitefish. In the photo below, I baked halibut. I have also used cod and haddock. The results are always outstanding. If you like a crunchy topping, try a light dusting of crushed tortilla chips over the topping prior to baking.  This recipe is so easy and the results are so good.

 IMG_2700

 

Creamy Salsa Whitefish
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Ingredients
  1. 2 - 4 fish whitefish fillets (fillets that are white, lean, and firm. I use halibut, haddock or cod)
  2. 1/4 cup salsa, type is your choice, I used a medium spiced salsa
  3. 2 tablespoons mayonnaise
  4. 1/4 cup grated parmesan cheese
Instructions
  1. Preheat oven to 350
  2. Spread topping over fish fillets
  3. Bake 20 - 25 minutes, until done
A Passion for Entertaining https://apassionforentertaining.com/

 

Calzones

Published on by carol lou

I thought I would try making a calzone filling using Italian sausage, pepperoni, fennel and mushrooms. I like to cook the filling in advance, drain and cool prior to filling the dough. The result was wonderful. I began by making my pizza dough recipe for the crust.  I also used my favorite pizza pan: this pan has perforated holes and  produces a crisp crust.

  calzones

 Calzones – just prior to baking

IMG_2693

 

Calzones
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Ingredients
  1. 1 recipe pizza dough
Filling
  1. 1 tablespoon extra virgin olive oil
  2. 1 small onion, chopped
  3. 1 small fennel bulb, chopped
  4. 1/2 lb. hot Italian sausage
  5. 1/2 cup pepperoni, diced
  6. 8 oz. mushrooms
  7. 1/2 cup ricotta cheese
  8. 4 slices provolone cheese
  9. Extra virgin olive oil and dried basil for topping
  10. Marinara sauce
Instructions
  1. Heat oil in skillet, add onion and fennel, cook for 3 minutes over medium high heat. Add sausage and stir breaking into small pieces. Cook for 5 minutes, add mushrooms and pepperoni. Cook until sausage is brown. Drain mixture and cool.
  2. Preheat oven to 400
  3. Prepare dough and after it has rested, divide in 1/2. Roll each piece into a rectangle approx. 9 in. x 8 in.
  4. Spread ricotta cheese over 1/2 of dough, leave 1 inch around edge.
  5. Top with 1/2 of the filling.
  6. Top with 2 slices of provolone.
  7. Fold dough over and seal edges.
  8. Repeat with remaining dough and ingredients.
  9. Brush tops with olive oil and sprinkle with dried basil
  10. Bake 20 -25 minutes until golden brown
  11. Remove from oven and let the calzones sit for approx. 5 minutes prior to slicing.
  12. Serve with your favorite marinara sauce.
  13. Serves 4 - 6
A Passion for Entertaining https://apassionforentertaining.com/

 

Crab Cake Sliders with Sriracha Tarter Sauce

Published on by carol lou

I don’t think I have ever met anyone that does not like crab cakes.  I had just made Portuguese Pan Rolls and had one pound of lump crabmeat in my refrigerator, I thought it was time to make crab cake sliders.  I also know that everyone seems to love sriracha sauce so thought I would make a sriracha infused tarter sauce.  I think you will agree that this is the perfect combination.

 _TPM6871

 

Crab Cake Sliders with Sriracha Tarter Sauce
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Ingredients
  1. 1 lb. fresh lump crabmeat, drained
  2. 1/2 cup bread crumbs
  3. 1/4 teaspoons Italian seasoning
  4. 1/2 teaspoon baking powder
  5. 1/3 cup milk
  6. 1 large egg, beaten
  7. 1/4 cup mayonnaise
  8. 2 tablespoons chopped green onion
  9. 2 tablespoons chopped Italian parsley
  10. 1/2 teaspoon garlic salt
  11. Dash of white pepper
  12. 1/4 cup flour
  13. 2 tablespoons Old Bay Seasoning
  14. 1/4 cup melted butter
Instructions
  1. Combine breadcrumbs, Italian seasoning, baking powder, milk, egg, mayonnaise, green onion, Italian parsley, garlic salt and while pepper in a large bowl. Gently fold in crab meat; form into patties and refrigerate covered a few hours for the crab cakes to firm up. One hour prior to cooking, dredge each cake in flour and Old Bay combined. Melt butter in skillet, cook patties over medium high heat, approx. 4 minutes per side or until brown, watch carefully.
  2. Serve on roll with sriracha tarter sauce.
  3. One pound of crabmeat yields 9 sliders
Notes
  1. Sriracha Tarter Sauce
  2. 1/3 cup mayonnaise
  3. 1 tablespoons pickle relish ( I prefer sweet pickle relish, you could however use dill pickle relish)
  4. 1/4 teaspoon sriracha - you can adjust according to your taste
  5. 1 squeeze of lemon juice
  6. Combine and serve on sliders
A Passion for Entertaining https://apassionforentertaining.com/

Wine Marinated Beef Stew

Published on by carol lou

When I think of beef stew, I think of the ultimate comfort food.  The one thing I have changed from my mother’s original recipe is marinating the beef cubes in red wine.  The addition of the wine makes a very rich broth that sends this stew over the top.  My husband says this is better than any restaurant meal.  To me, that is five stars!

 wine marinated beef stew

 

 

Beef Stew
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Ingredients
  1. 2 pounds stew meat, beef chuck, cut into 2 inch pieces
  2. 1/2 bottle of red wine
  3. 1/3 cup flour
  4. Salt and pepper
  5. 1 tablespoon canola oil
  6. 2 tablespoons butter
  7. 1 medium onion, diced
  8. 1 large clove of garlic, minced
  9. 1 - 2 cups beef broth
  10. 1 teaspoon allspice
  11. 2 bay leaves
  12. Sliced carrots, potatoes, mushrooms, and frozen peas
Instructions
  1. Marinate beef in wine 12 - 24 hours.
  2. Drain beef and reserve marinating wine. Dry meat on paper towels. Combine flour, salt and pepper. Dredge meat in flour mixture. Over medium heat, melt 1 tablespoon butter and canola oil in a dutch oven. Brown meat. Once brown, remove meat. Add remaining tablespoon of butter to pot and saute onion and garlic. Cook until onion is transparent. Add 1 1/2 cup of reserved wine. Heat and scrape browned bits in bottom of pan. Add 1 cup beef broth, bay leaves, and allspice. Return beef cubes to pan. Bake covered, 325 for 1 1/2 hours.
  3. Remove from oven. Add vegetables, cover and bake for an additional 45 minutes. If you desire more sauce, you can add the additional 1 cup of beef broth. Remove bay leaves prior to serving.
Notes
  1. This is delicious to serve with a crusty bread, delicious dipped in the wonderful wine sauce.
A Passion for Entertaining https://apassionforentertaining.com/

Oven Barbecued Chicken

Published on by carol lou

This recipe is easy to make and the results are outstanding. A great alternative during the winter months when you really do not feel like battling the weather to go outside and grill.   This recipe lends itself to all cuts of the chicken.  I prefer skinless chicken thighs for this recipe.  The sauce leaves a wonderful glaze and the chicken just falls of the bone it is so tender.

bbq chicken

 

Oven Barbequed Chicken
Serves 6
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Ingredients
  1. Flour
  2. Salt and pepper
  3. Assorted chicken pieces to serve 6, I used skinless chicken thighs
  4. 1/3 cup melted butter
  5. Paprika
Barbeque sauce
  1. 1 cup catchup
  2. 1 cup water
  3. 2 teaspoons prepared mustard
  4. 1/2 teaspoons crushed red pepper (optional)
  5. 1 tablespoon Worchestershire sauce
  6. 1 tablespoon vinegar
  7. 1 tablespoons chopped garlic
Instructions
  1. Combine flour, salt and pepper is a large zip bag, add chicken and shake to coat. Place floured chicken in a greased baking dish, drizzle chicken with melted butter.
  2. Bake in 350 oven for 1 hour.
  3. Combine sauce ingredients, pour over chicken and bake and additional 30 - 45 minutes until the sauce has reduced and glazed the chicken. Baste chicken frequently.
A Passion for Entertaining https://apassionforentertaining.com/