Cajun Macaroni Salad

A twist on your classic macaroni salad, just in time for your Memorial Day picnic.

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Instructions

Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 Tbsp. milk. Let cool.
Whisk the mayonnaise, sour cream mustard, brine, sugar, hot sauce, remaining 1 Tbsp milk, and 1/2 tsp salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves, and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Lasagna

Meat and cheese packed lasagna that is absolutely delicious.

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Instructions

In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
Preheat oven to 375F. Lightly grease a deep 9x13 pan.
To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!

Recipe Notes

This recipe was adapted from The Stay at Home Chef

Garlic Noodles

Recipe adapted from Kirbie’s Cravings.

Garlic Noodles

Flavorful dish that can be used as a main dish or a side dish.

Course

Main Dish

Prep Time

15 minutes

Cook Time

5-10 minutes

Servings

servings

Ingredients

1 package yakisobi noodles
2 tsp parsley chopped
2 tbsp parmesan grated

Garlic Sauce

Course

Main Dish

Prep Time

15 minutes

Cook Time

5-10 minutes

Servings

servings

Ingredients

1 package yakisobi noodles
2 tsp parsley chopped
2 tbsp parmesan grated

Garlic Sauce

Instructions

In a medium pot bring water to boil. Add noodles and cook until done, should be about 5 minutes. Drain and set aside. In small saucepan, melt butter. Cook on medium heat and add garlic. Cook for a few minutes, don't fry should still be a yellowish color. Add remaining sauce and cook an additional minute. Brown sugar should be melted. In a large bowl pour sauce over the noodles and toss thoroughly. Add parsley and parmesan and blend. Ready to eat.

Recipe Notes

The fresh yakisobi noodles are usually in the grocery section.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist and delicious steak. Original recipe found on Saving Room for Dessert.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Instructions

Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp. Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak. For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced. Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well. To serve place steak on plate and top with sauce.