shae's recipe box

Spaghetti in Garlic and Oil

2 tbsp extra virgin olive oil
3 garlic cloves, sliced
1/2 tsp red pepper flakes
3 tbsp chopped fresh parsley
2 tsp lemon zest
1/2 cup starchy spaghetti water
3 tbsp parmesan cheese

1. toast garlic and red pepper flakes in oil on medium heat (3 minutes)
2. add parsley and zest
3. add water, simmer 5 minutes
4. add parmesan
5. toss spaghetti in oil and serve

serves 4

Easy Marinara

3 tbsp extra virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed
2 tsp oregano
2 (28 oz) cans peeled whole tomatoes, crushed
salt and pepper to taste

1. saute onion and garlic in olive oil
2. add oregano, simmer about 10 minutes
3. add squished tomatoes and simmer 10 minutes

Chicken & Andouille Gumbo

12 oz andouille sausage (or kielbasa, plus 1 tbsp paprika)
6 tbsp vegetable oil
12 chicken thighs on the bone
1/2 cup flour
4 tsp salt
2 tsp black pepper
1/4 cup flour
2 medium sweet onions, sliced
2 red bell peppers, sliced
2 ribs celery, chopped
10 oz fresh or frozen okra, chopped
6 garlic cloves, chopped
1 tsp crushed red pepper flakes
3 bay leaves
2 tsp thyme
1 (15 oz) can peeled tomatoes, chopped
8 cups chicken broth
2 tbsp cider vinegar
3 scallions

1. cut sausage into large bites
2. render (cook) sausage in vegetable oil in large pot
3. mix 1 cup flour with salt, and pepper
4. dredge chicken thighs in flour
5. remove sausage from oil when oil has darkened with paprika (7 mins)
6. brown chicken thighs in oil in large pot
7. remove thighs once browned
8. add 1/4 cup flour to create a roux and brown for 3 minutes
9. add red pepper, celery, and onions to roux and cook 5 minutes
10. add okra and garlic
11. add bay leaves, red pepper flakes, and thyme to pot and cook 5 minutes
12. stir in chicken stock
13. stir in tomatoes
14. add chicken and sausage to pot, simmer 25 minutes
15. serve over white rice

serves 12

French Onion Soup

2 tbsp butter
1 medium sweet onion, thinly sliced
1/2 tsp white sugar
1 tbsp all-purpose flour
2 1/2 cups beef broth
1/4 cup sherry (or red wine)
1 small garlic clove, crushed
2 half-inch slices pumpernickel bread
8 ounces sliced provalone

1. melt butter in a medium-sized pot
2. stir in sugar, onions and cook until onions are soft and golden
3. stir in flour until well-blended, add garlic
4. add broth and sherry
5. cover and simmer 10 mins
6. toast bread
7. ladle soup into oven safe bowls
8. place toasted bread, then cheese on top of soup
9. bake at 425 degrees for 10 minutes, or until cheese is melted and browning

serves 2

Chicken Piccata

2 thin-sliced chicken breasts
1 egg
1 lemon (3 tbsp juice)
1/8 cup plain bread crumbs
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
4 tbsp butter
1/2 cup chicken broth
1/4 cup white wine
1 tbsp fresh parsley (1/2 tbsp dried)

1. cut lemon in half, reserve one half
2. slice two pieces of lemon from large end of remaining lemon half
3. beat egg in shallow dish, squeeze remaining lemon from sliced half into dish (about 1 tbsp juice)
4. on separate plate, mix breadcrumbs, flour, garlic powder, and paprika
5. dip chicken in egg mixture, then drag through flour
6. in large skillet, melt butter and brown chicken
7. add broth and wine to skillet
8. squeeze reserved lemon into skillet (about 2 tbsp juice)
9. simmer about 10 minutes, until mixture reduces and chicken is tender
10. garnish with parsley and serve over pasta

serves 2

Easy Alfredo Sauce

¼ cup butter
½ (8 ounce) package cream cheese
1 tsp garlic powder
1 cup milk
3 ounces grated Parmesan cheese
⅛ tsp ground black pepper

1. melt butter in saucepan over medium heat
2. add cream cheese and garlic powder, whisking until smooth
3. add milk, slowly, whisking to smooth out lumps
4. stir in parmesan and black pepper
5. remove from heat when sauce reaches desired consistency
6. toss with hot pasta to serve

serves 2

from Allrecipes.com

Fajita Marinade

1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp chili powder
1 clove garlic, minced
1 dash hot pepper sauce
½ lb beef, sliced thin
1 tbsp vegetable oil
1 bell pepper, sliced
1 onion, sliced
1 tbsp lime juice

1. in ziploc, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce.
2. add beef, turn to coat well
3. marinade in fridge for about 1 hour
4. heat oil in large skillet over high heat
5. add beef to pan, sauté 5 minutes
6. add onion and bell pepper, sauté 5 minutes
7. remove from heat and sprinkle with lime juice

serves 2

Banana Bread

¾ cup granulated sugar
¾ cup brown sugar
3 overripe bananas, smashed
2 eggs
2 cups flour
½ tsp baking soda
¼ tsp salt
⅓ cup sour milk
1 tsp vanilla extract
1 tsp cinnamon
1 cup walnuts

1. preheat oven to 350 degrees
2. lightly grease 8x4 inch loaf pan
3. in small bowl, combine flour, baking soda, and salt
4. in medium bowl, combine sugar, butter, bananas, eggs, milk, and vanilla extract
5. add flour mixture to banana batter and pour into pan
6. bake for about 60 minutes

serves 12

Blueberry Granola Crumble

½ pint fresh blueberries
1  tbsp brown sugar
1  tsp vanilla extract
¼ cup low fat granola
nonfat frozen yogurt (optional)

1. preheat oven to 400 degrees
2. in a bowl, combine blueberries, ½ tbsp brown sugar, and vanilla extract
3. toss, then let sit for 15 minutes
4. divide blueberries among two 4-ounce ramekins
5. in a bowl, toss granola with ½ tbsp brown sugar
6. top blueberries with granola
7. place ramekins cookie sheet and cook until golden and bubbly, about 20 mins
8. top with frozen yogurt, if desired
9. serve warm

serves 2

Roasted Garlic

2 large garlic bulbs, tops cut off to expose cloves
1 tbsp olive oil

1. preheat oven to 400 degrees
2. place garlic, cut sides up, on large piece of foil
3. drizzle with olive oil and wrap in foil
4. bake until softened, about 1 hour
5. let stand until cool enough to handle
6. squeeze pulp from skin into small bowl