Chuck’s Carbonara

Chuck’s Carbonara

Chuck’s Carbonara

Ingredients

Ingredients:
1 lb Pasta of Your Choice
½ lb Beef Bacon
2 tbsp Rendered Fat or Lard
Drizzle of Extra Virgin Olive Oil
Salt
Pepper
5 Egg Yolks
½ lb Shredded Pecorino Romano

Directions

1. Blanch bacon. Put bacon in boiling water for 4-6 minutes to remove smoky flavor. Remove bacon from boiling water and plunge into cold water. Dice.
2. Start heating rendered fat on skillet while blanching. Add ground pepper to skillet.
3. Throw diced bacon into pan of fat. Drizzle with olive oil and liberally sprinkle with salt. Turn to low when starting to crisp.
4. Begin boiling pasta, 4-5 cups water for every pound of pasta.
5. Add dash of salt to boiling water, and then add pasta.
6. While pasta is cooking, whisk together the shredded cheese, eggs, and dash of ground pepper until mixture is smooth.
7. When pasta is al dente – or soft, with just a barely-there, toothsome bite- drain the water and return pasta to pot. Do not put pot back on heat. Save a cup of the pasta water for possible thinning of the sauce later on.
8. Immediately dump egg and cheese mix into pasta and toss. Add warm bacon and fat and toss. Allow egg mixture to cook and thicken; add the starchy pasta water as needed if sauce gets too thick. Do not return to direct heat and do not allow eggs to scramble.
9. Move into serving bowl (Tip; heat serving bowl to keep pasta warm) Garnish with pepper, salt if needed, and grated pecorino romano.
Serve.

Cheese Ravioli Filling

Cheese Ravioli Filling

Cheese Ravioli Filling

Ingredients

8 oz Ricotta Cheese
4 oz Cream Cheese (Room Temperature)
½ cup Mozzarella Cheese
½ cup Provolone Cheese
1 Whole Egg
1 ½ tsp Parsley

Directions

Mix all ingredients in a bowl and refrigerate. When ready fill ravioli dough and cook.

Cheese Ravioli Filling

Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

Ingredients

Meatballs
½ lb Ground Beef
½ lb Ground Turkey
2 tbsp Bread Crumbs
1 Egg
2 tbsp Parmesan Cheese
½ tsp Dried Basil
½ tsp Granulated Garlic
½ tsp Onion Powder
1 tbsp Parsley
½ tsp Salt
½ tsp Pepper
Soup
2 tbsp Olive Oil
1 cup Onion, chopped
1 cup Carrots, chopped
2 tbsp Minced Garlic
2 cups Mushrooms, sliced
6 cups to 8 Broth
1 Large Bunch Kale
Salt & Pepper to taste
1 tbsp Thyme, dried
2 tsp Basil, dried
2 tbsp Fresh Parsley
1 cup Orzo
½ cup Parmesan Cheese

Directions

Add all of the ingredients for the meatballs into a bowl and mix just until incorporated. Make into 1 inch balls.
In soup pot add oil and heat on medium heat. When oil is hot add meatballs and lightly brown. When meatballs are browned add the onion and carrots. Sauté until the onions are translucent. Then add the garlic, mushrooms and spices. Sauté until the mushrooms have softened.
Add broth to the pot and bring to a slight simmer. When the soup is simmering add the orzo and cook about 6 minutes, then add the kale to the pot and cook another 2 minutes. At this point the kale and orzo should be done. Add fresh parsley to finish the soup. Serve into bowls and add parmesan to each bowl as desired. You can garnish with fresh parsley too if desired.

5 Minute Buffalo Chicken Wraps

5 Minute Buffalo Chicken Wraps

5 Minute Buffalo Chicken Wraps

Ingredients

2 cups Cooked Chicken
½ cup Buffalo Sauce
1 cup Shredded Lettuce
¼ cup Ranch or Blue Cheese Dressing
4 Medium Flour Tortillas
Optional Fillings: Tomato onion, Shredded cheese

Directions

1) In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.

2) Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce and ranch dressing. Fold in the side of the tortilla and roll the wrap burrito-style. Enjoy warm or cold.

Monte Cristo Crepes

Monte Cristo Crepes

Monte Cristo Crepes

Ingredients

1 cup cold milk
1 cup water
4 eggs
2 cups all-purpose flour
½ tsp salt
¼ cup butter, melted and slightly cooled
12 slices deli-sliced turkey (about 8 oz)
12 slices Swiss or Muenster cheese (about 4 oz)
¼ cup raspberry jam
powdered sugar

Directions

In a blender, combine the milk, water and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.

To make the crepes, very lightly butter a skillet (8 inch non-stick) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan in a swirling motion to spread the batter, forming an even thin crepe. Let the batter cook for a minute or two and then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick.

Place 1 slice of cheese and 1 slice of turkey on each crepe. If necessary, microwave for a few seconds to melt the cheese. Roll the crepes with the filling on the inside.

Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

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