Red Chili

red chili

Ingredients:

1 lb. ground pork

1 onion, chopped

4 cloves garlic, smashed

2 Tbsp. vegetable oil

1 Jalapeno, minced

pinch of crushed pepper

3 Tbsp. chili powder

1 tsp. cumin

1 Tbsp. worchestershire sauce

1/2 tsp. garlic salt

1/4 tsp. ground black pepper

2 cups beef broth

1 can diced tomatoes

Spring Peas and Pasta

1 1/2 cups ditalini pasta

1 cup fresh peas

1 tbsp. chopped fresh basil

1/4 cup grated romano cheese

2 chopped scallions

3 tbsp. champagne vinager

6 tbsp. olive oil

Pinch of sugar

Salt and pepper to taste

Blood Orange Piccata Chicken

  • 4 chicken breast cutlets
  • 1/2 cup flour
  • 2 Tbsp. Blood Orange Olive Oil
  • 3/4 cup fresh blood orange juice
  • 1/2 cup dry white wine
  • 2 tsp. Dijon mustard
  • 4 Tbsp. cold unsalted butter, cubed
  • 4 thin blood orange slices, halved
  • 1/4 cup slivered almonds, toasted
  • 1 Tbsp. minced fresh parsley
 
 

Directions:

  1. Season cutlets with salt and pepper. Dredge in flour.

  2. Saute cutlets in blood orange olive oil over medium-high heat for 4-5 minutes until golden. Flip cutlets and saute 2 more minutes. Remove cutlets from pan and keep warm.

Stuffed Mushrooms with Garlic Lentils

  • 1/2 pound lentils
  • 1 fresh bay leaf
  • 1 small onion, peeled and halved
  • 4 large cloves garlic, grated or minced
  • 1/3 cup extra-virgin olive oil
  • 6 medium or large button or baby bella mushrooms
  • 1/2 cup fine bread crumbs
  • 1/2 cup Parmesan or Pecorino Romano cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup olive oil
  • Fresh or dried herbs of your choice
  • 1/4 cup fresh flat-leaf parsley, a generous handfull, finely chopped
  • Salt and freshly ground black pepper
beef stew
 

Directions:

Beef Stew (Camping Style)

  • 1 1/2 lbs. stew meat (cubed)
  • 1/4 cup vegetable oil
  • 1/2 cup flour
  • 1 tsp. paprika
  • 1 bay leaf
  • 1 med. onion (chopped)
  • 4 carrots (diced)
  • 2 stalks celery (diced)
  • 2 garlic cloves (smashed)
  • 1/2 cup green beans
  • 1/2 cup peas
  • 6 small red potatoes (cubed)
  • 4 cups beef broth
  • 1 cup dry red wine
  • salt & pepper