Beef and Barley Soup

INGREDIENTS
1 ½ pounds beef stew meat
1 cup frozen peas and carrots
4 stalks celery, chopped
1 onion, chopped
5 garlic cloves, minced
1 tablespoon butter
10 cups beef broth
2 cups water
1 can diced tomatoes
1 cup barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

DIRECTIONS
1. In a large skillet cook beef until thoroughly cooked, about 7 minutes stirring regularly. Drain excess fat.
2. In a large pot sauté celery, onions, and celery in butter until onions are translucent, about 5 minutes.
3. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano. Bring to a boil.
4. Reduce heat. Cover and simmer for an hour, stirring occasionally. Remove lid and simmer for an additional 30 minutes.

Quick breaded tilapia, with tangy lemon dipping sauce

Tilapia
4 pieces fresh tilapia filets
3/4 cup Old Bay bread crumbs (or whole wheat)
3/4 cup corn meal
1 tsp pepper
1/4 tsp salt
1 cup buttermilk
1 pinch crushed red pepper
1 tbsp fish seasoning (I used Old Bay)

Sauce
1/2 cup sour cream
2 tbsp mayo
1 shallot finely diced
2 tbsp fresh lemon juice
pinch salt

Pre-heat oven to 450

In large bowl combine buttermilk, salt, pepper, fish seasoning and crushed red pepper. Mix and add fish. Marinate refrigerated for minimum 20 minutes maximum 6 hours. In medium bowl combine bread crumbs and corn meal. Line baking dish with foil and cooking spray. Using tongs take fish from buttermilk and coat both sides in bread crumbs. Place on foil. Bake for 12-14 minutes until fish falls apart when touched. In small bowl combine, sour cream, shallot, mayo and salt. Serve fish with dip on the side and enjoy.

Kung Pao Chicken

INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, cut into chunks
5 tablespoons white wine
5 tablespoons soy sauce
5 tablespoons sesame oil
5 tablespoons cornstarch, dissolved in 5 tablespoons water
4 tablespoons chili paste
3 teaspoons white wine vinegar
6 teaspoons brown sugar
4 green onions, chopped
4 garlic cloves, minced
8 ounces sliced water chestnuts
4 ounces chopped peanuts

DIRECTIONS
1. Combine 2 tablespoons wine, 2 tablespoons soy sauce, 2 tablespoons oil and 2 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. In a medium skillet combine 3 tablespoons wine, 3 tablespoons soy sauce, 3 tablespoons oil, 3 tablespoons cornstarch/water mixture, chili paste, vinegar and sugar. Mix together then add green onion, garlic, water chestnuts and peanuts. Heat sauce slowly until aromatic.
3. Heat a large skillet over medium high heat. Add chicken and cook until meat is thoroughly cooked. Add sauce and let simmer together until sauce thickens. Serve with white rice.

Santa Fe Chicken Salad

INGREDIENTS
1 head of romaine lettuce, chopped
1 ½ cups cooked chicken
1 can southwestern corn (contains corn, black beans, bell peppers and onion)
2 tomatoes, diced
1 avocado, diced
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
spicy ranch
4 corn tortillas
1 tablespoon vegetable oil
salt

DIRECTIONS
1. Slice corn tortillas in small strips. In a small skillet, heat vegetable oil over medium high heat. Add tortilla strips and cook until they start to brown turning constantly. Remove and drain on a paper towel. Season with salt.
2. In a large bowl mix the remaining ingredients together. Make sure everything is well combined and fully covered in ranch.
3. Serve topped with tortillas strips.

Chicken Parmesan

INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoon vegetable oil
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
2 eggs, beaten
1 tablespoon milk
1 cup bread crumbs
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese
2 cups marina sauce

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Place chicken breasts under a sheet of saran wrap, pound chicken with a meat tenderizer until chicken is about ½ inch thick.
3. Assemble three bowls: one with flour, garlic powder, salt, pepper, oregano and basil combined, one with eggs and milk, and one with bread crumbs and ½ cup Parmesan cheese combined.
4. Heat large skillet with vegetable oil over medium heat.
5. Coat chicken with flour mixture, then into the egg wash, and then bread crumb mixture. Add to skillet. Cook about 7-10 minutes on each side or until thoroughly cooked.
6. Once the chicken is fully cooked place chicken in a large baking dish. Top the chicken with marina sauce. Then sprinkle with mozzarella cheese and remaining Parmesan cheese.
7. Bake for 10-15 minutes or until the cheese is melted.

Brown butter Gnocchi with spinach and pine nuts

• 1 16 oz package gnocchi
  
• 2 tbsp butter
• 2 tbsp pine nuts
• 5 garlic cloves, minced
• 1 (10-ounce) package fresh spinach, torn
• 1/4 tspn salt
• 1/4 tspn freshly ground black pepper
• 1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions, omitting salt and fat; drain. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 30 seconds. Turn of heat. Add gnocchi and spinach to pan and wilt spinach, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

It is very important to watch this meal as you cook. If you let the garlic go too long it will burn. If you burn the garlic the meal is ruined.

Baby Back Ribs

You begin prepping these ribs the day before. They are well worth the extra effort! They are juicy, tender and just fall off the bone.

INGREDIENTS
1 rack baby back pork ribs
favorite dry spices (I used Emeril’s rib rub, season all and pepper)
BBQ sauce
plastic wrap
aluminum foil

DIRECTIONS
1. Remove the skin on the back of the ribs. It acts as a barrier between the seasoning and the meat. Can start with a knife and peal the rest by hand.
2. Apply your dry spices to the ribs so that they are fully covered on both sides.
3. Tightly wrap in plastic wrap. Then wrap completely again in the foil. Let it marinate for 24 hours.
4. Preheat oven to 350 degrees.
5. Place ribs on the center rack and cook for 2 ½ hours. The plastic will keep them moist and cook them in your marinade and natural juices.
6. Remove ribs from the oven and open up the foil and plastic wrap. Do not remove the ribs from the wrap. They are tender at this point and may fall off the bones.
7. Let them sit in the juice and let them soak some of it up for 15 minutes. While they are sitting heat the grill to low heat.
8. Place the ribs on the grill and baste with the BBQ sauce. Let cook a couple minutes on each side constantly applying the sauce. Cut and serve.