I've been spending the last few moments trying to do laundry and straighten up and that typically turned into grazing notebook pages as I came across them to see if the pages were story parts that need typing. Instead, that led me to handwritten recipes previously found on the Internet that I was saving for typing and adding when my laptop was back in tip top shape and I realized, why not share the love? Sharing is caring, good food is good food and cooking new things that sound seriously entirely delicious is fun! So here's a jumble of dressings, entrees, and pasta sauces that I'm eventually going to get to making but feel free to give the a try yourselves and let me know how they work out for you! While everything here is so much easier to find (Ragu, Hidden Valley with their million varieties of salad dressing, etc) I've told myself that I'm going to get more practice and therefore much better and cooking the most basic things from scratch (or mostly scratch) to expand my recipe repertoire because thee basics of the basic recipes are MUCH easier to come across here in the states while not costing an arm and a leg. If anyone recognizes these recipes as theirs, PLEASE let me know. I do apologize for not citing you but I found them all easily enough on my laptop browser before it went out of commission. So, without further ado, on to the recipes!
Homemade Honey Mustard Sauce
Ingredients:
1/2 cup mayo, regular or light
2 TBSP yellow mustard (or brown, or spicy depending on how much of a kick you want..experiment!)
1/2 tsp garlic powder (people who know me, know I double when it comes to garlic, so again, to taste)
1 TBSP vinegar
2 TBSP honey
salt and pepper to taste
Directions: Whisk together mayo, mustard, garlic powder and vinegar. Season to taste with salt and pepper. Cool for at least an hour before using as a dip/spread for fries, chicken wings, bread sticks, hot dog wraps, chicken sandwich wraps, etc, etc....you get the idea. Easy enough to double/triple.
Variation Honey Mustard Sauce
Ingredients:
1 cup mayo (regular, light, whatever you prefer)
3 TBSP honey
2 TBSP mustard (again, preference. Experiment!)
Directions: Combine all ingredients and stir well, cover and chill for 2-3 hours before serving
Low-Cal Creamy Balsamic Salad Dressing
Ingredients:
1/4 cup balsamic vinegar
1 TBSP light soy sauce
1 and 1/2 TBSP Dijon mustard
1 and 1/2 TBSP honey
3 TBSP nonfat Greek yogurt (or non-fat regular yogurt)
1/2 TBSP extra virgin olive oil
Directions: combine all ingredients in a small bowl or tightly lid-able shake and mix well to combine. Easy enough to double or triple as needed for extra guests. Store in fridge in airtight container for up to one month, shaking occasionally as needed to re-blend.
Mustard Vinaigrette (Salad dressing or marinade)
Ingredients:
1/4 cup white vinegar
1 and 1/2 tsp honey
1 and 1/2 tsp Dijon mustard
1/4 tsp black pepper
1 tsp salt
1 tsp minced garlic
1/2 cup veggie oil
2 drops hot sauce of your preference
Directions: Whisk all ingredients together or combine in a jar and shake.
Marinated Antipasto Mushrooms
Anyone who knows me well knows I make mean marinated baby carrots for potlucks and parties. I imagine these are somewhat similar and I'm dying to try them.
Ingredients:
1 pounds of brown or white button mushrooms, or mixed if you prefer
4 TBSP extra virgin olive oil
3 TBSP white wine vinegar
2 cloves garlic, minced
1/4 cup red onion or shallot finely sliced
2 TBSP each oregano and thyme, preferably fresh
1/2 tsp each salt and pepper
1/4 tsp coriander (optional)
Directions: Wash mushrooms carefully and remove stems. Boil in salted water for about 10 minutes and drain, letting cool. Combine all other ingredients in a jar, close and shake well until combined. Add the cooled mushrooms and close lid, shake gently and refrigerate overnight. Remove from fridge at least ten minutes before planning to serve. Shake every couple of hours to keep the olive oil from separating.
Mushroom Saute
Ingredients:
2 TBSP butter
1/2 TBSP olive oil
1/2 TBSP balsamic vinegar
1/8 tsp dried oregano
1 clove garlic, minced
1 pound button mushrooms, stems removed and sliced
Directions: Melt butter and oil in a large skillet over medium heat. Stir in remaining ingredients and saute for 20-30 minutes or until tender.
Three-Veggie Skillet
1 medium onion, cut into thin wedges
1 medium sweet and red pepper, julienned
1 and 1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1 TBSP minced fresh basil (or 2 tsp dried)
1 TBSP olive oil
1/4 tsp salt
1/8 tsp pepper
Directions: coat grill-and-serve skillet with non-stick cooking spray, place on grill. Place veggies and garlic on with oil and grill and cook 6-8 minutes until crisp-tender. Remove from grill and toss with basil, salt and pepper
Leeks with Mustard Vinaigrette
Ingredients:
6 leeks, 1 inch of tops trimmed, halved lengthwise and washed well
2 TBSP mustard (Dijon or plain)
2 TBSP red wine vinegar
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp fresh ground pepper
Directions: bring a large pot of water to a boil. With kitchen twine, tie leeks together into two bundles with green tops at the same ends. Add bundles to boiling water. Reduce heat and simmer until leeks are tender, about 15 minutes. Remove and rinse with cold water. Drain well and gently pat dry with paper towels. Mix dressing ingredients in a large bowl, whisking together gently, adding the oil in a fine stream. Add the salt and pepper. Gently toss the leeks into the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.
Grilled Yellow Squash w/Creamy Herb Dressing
2 medium yellow squash, sliced lengthwise
Olive oil
garlic salt
freshly ground pepper
1/4 cup chopped herbs (oregano, thyme & parsley)
1/2 cup sour cream
1 TBSP milk
Directions: Season the squash with olive oil, salt and pepper. Grill squash at 400 degrees for 5 minutes on each side or until nice grill marks appear. Be careful not to over-cook! Combine sour cream, herbs and milk in a small bowl and mix well. Remove squash from heat and serve.
Teriyaki Marinade for Salmon or Chicken
1/2 cup teriyaki sauce
2 TBSP olive oil
1 clove minced garlic (or 1/2 tsp garlic powder)
1/8 tsp black pepper
Dash of crushed red pepper flakes
2 TBSP sesame seeds
1 TBSP brown sugar
Directions: Combine all ingredients, reserving the brown sugar, in a ziploc bag, close and shake to mix well. Add 1 to 1 and 1/2 pounds chicken breast or salmon fillets and marinate for 6 hours, if thawed, overnight if frozen, in the fridge. To bake, place in a shallow glass baking dish. Pour 1/3 cup of the marinade over the meat and sprinkle with brown sugar. If using salmon, be sure to place skin-side down. Cook at 350 degrees for about 20 minutes (that was the recommended time for the salmon-the chicken would probably be 25 to 30 minutes. I'm really not sure. But if all else fails slice into the chicken to check for done-ness.)
Quick Creamy Italian Sauce (for pasta or chicken)
Ingredients:
1 (10oz) Philadelphia Cream Cheese (Italian and Herb Flavor)
2 cans cream of chicken soup
1 cup chicken broth
1/2 cup milk
fresh chopped parsley (optional)
Garlic powder (optional)
Directions: In a medium saucepan combine all ingredients, excepting the parsley, whisk all ingredients and let it warm up until heated through and bubbling, stirring constantly, about 3-5 minutes. Remove from heat and toss with cooked warm pasta or serve over crispy or grilled chicken, and garnish with the parsley. Variations (my own ideas): Substitute cream cheese with heavy cream and mix in well-grated Italian blend cheese (about 1/2 cup), a dash of basil and oregano. Add a can of of well-drained Italian style diced tomatoes. Best served over bowtie or medium-sized shells.
The Simplest Tomato Sauce
Ingredients:
1 (28 oz) can of whole peeled tomatoes, not drained
1 yellow onion, peeled and halved
5 TBSP butter, unsalted
Salt, to taste
Parmesan cheese, optional
Directions: Heat the tomatoes, onion and the butter in a heavy, non-stick sauce pan over medium heat. Bring it to a simmer, then turn heat down to low. Allow to simmer at a steady pace for 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion and salt to taste. Serve over warm pasta, top with sliced or shredded Parmesan.
Creamy Crabby Pasta
Ingredients:
1 (16oz) package farfalle (bowtie) pasta
1 (10.75oz) can of condensed cream of celery
10 and 3/4 fluid oz milk
1 (8oz) package cream cheese, softened
3/4 pound imitation crabmeat, flaked
1 bunch green onions, well-diced
1 cup frozen peas
Directions: bring a large pot of lightly salted water to a boil, add pasta and cook 12 minutes, until al-dente and drain. In a saucepan over medium heat, blend the cream of celery, milk, and cream cheese. Mix in imitation crab, green onions and peas. Toss with pasta and serve as is or bake in a glass baking dish at 250 degrees for 30 minutes with a mixture of grated Parmesan cheese and breadcrumbs as topping.
Spaghetti with Artichoke Hearts and Cream Sauce
Ingredients:
2 TBSP olive oil
2 TBSP butter
3 cloves fresh garlic minced
1/2 a medium finely diced onion
1/2 red bell pepper, diced
1 (14.5 oz) can artichoke hearts, well drained
1 (14.5oz) can diced tomatoes, with juice
1 cup heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 TBSP fresh chives or preferred herbs, finely chopped
Directions: cook pasta until al dente, drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions, garlic and bell pepper and saute for 2-3 minutes. Add artichoke hearts, stir and cook for 8-10 minutes, reduce to low heat. Stir in the cream and the chicken broth. Add salt and pepper (do not under-salt!) Cook over low heat util heated through, then turn off heat. Turn pasta into a large bowl, sprinkle with Parmesan and pour sauce over the top. Add chives and toss lightly to combine and coat. Serve immediately.
Creamy Tomato Vodka Sauce
1 (8oz) package bow tie pasta
1/2 pound sweet Italian sausage
1 (6oz) jar roasted red peppers, well drained and chopped
1/2 pound fresh sliced mushrooms
1/2 cup vodka
1/2 cup half & half
1 (28oz) can crushed tomatoes
Dash of red pepper flakes
1/2cup Parmesan cheese
Directions: Cook pasta in a lightly salted pot of boiling water, 8-10 minutes until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown. Mix in the roasted red peppers, mushrooms and vodka, bring to a boil. Cook and stir for 5 minutes, until most of the vodka is evaporated and mushrooms are tender. Mix tot tomatoes, half & half, and crushed red pepper into the skillet, reduce to low heart and cook, stirring frequently for 15 minutes. Serve over cooked pasta and top with Parmesan cheese.
Miso Mac and Cheese (Yep, that's right. Miso.)
Ingredients:
1 pound elbow pasta
1 TBSP olive oil
2 cups mushrooms (preferably shitake) thinly sliced
8 oz creme fraiche
3 TBSP sweet white miso
1 and 1/2 cups grated Parmesan cheese
1 and 1/2 cups shredded cheddar cheese
1 tsp garlic powder
1/4 tsp hot sauce of your choice
salt and ground pepper
Directions: bring a large pot of salted water to a boil. Add the pasta and cook according to directions. Reserve 1/4 cup of the cooking water; drain pasta and set aside. Meanwhile, in a large deep skillet over medium, heat the oil. Add the mushrooms and saute until browned, 6-7 minutes. Move the skillet off the heat. In small bowl, mix together creme fraiche and miso, and stir that into the mushrooms along with the cheese, garlic powder and hot sauce. Once cheese is melted, add drained pasta. Mix well and sprinkle with the reserved pasta water until desired consistency is reached and pasta is well-coated. Season well with salt ad pepper and serve immediately.
Chicken Chestnut Soup
Ingredients:
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup diced onion
1/2 cup butter
1 TBSP minced garlic
1/2 cup flour
1 quarts chicken stock
salt and pepper
Ground bay leaves
2 cups sliced water chestnuts, well drained
4 cups diced, poached chicken breast
1/2 cup creme fraiche
Baked puff pastry rounds for garnish
Directions: Cook the carrots, celery and onions in butter over medium heat until tender. Add the garlic and the flour; cook for 5 minutes over low heat careful not to burn. Add chicken stock, season with salt , pepper and bay leaves and simmer over medium-low heat for 30 minutes. Add the chestnuts and the chicken, simmering for an additional 15 minutes to heat everything through. To serve, place in bowls and garnish with a dollop of creme fraiche and a puff pastry round. I personally would add 1/2 to 1 cup of small pasta, like mini shells or elbow noodles just to make it a different kind of chicken noodle, but do as you wish! Just simply add for the last 9 minutes or so of simmering or cook before hand to just al dente and add in the last minute of cooking to heat through.
So many options! Let me know, anybody, if you try any of these and what you thought of them, if you made any changes and how it came out!
Happy Kitchen Mess-Making!
Enjoy,
Allie H.
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