Cooking Method: Sautéing

Ramen Noodle Frittata

One of my favorite lunches is Peanut Butter Ramen Noodles, which is a recipe my husband invented. Here is another way to use ramen noodles and the first thing you do is throw the flavor dust packet in the trash! Your family will love this Ramen Noodle Frittata. It's very versatile. You can use different vegetables or ground meat in it. The funny thing is that it calls for Oyster sauce and I grabbed hoisin sauce instead, which worked just fine. Then I looked up the difference between the two -

Hoisin sauce is made primarily with soybeans with other ingredients like garlic, sugar and various spices. Oyster sauce does contain the seafood after which it is named. ... Hoisin sauce contains various spices and is sweeter. While oyster sauce contains sugar as well, it is not as sweet as hoisin sauce.

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Butternut Squash & Leek Clafoutis

Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. This dessert originated in the Limousin area of France, where batters play an important role. This Butternut Squash and Leek Clafoutis is a savory version. It's simple to make and my husband absolutely loved it and wants me to keep the recipe handy. The problem with me, (and I have many problems!) is that I make so many new things that I forget to make some of our old favorites. 

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Baked Potatoes with Boursin & Leeks

In this recipe for Baked Potatoes with Boursin & Leeks, the potato is scooped out, mixed with Boursin, cheddar and leeks and then broiled until the cheese is golden and bubbling. Serve it with a mixed green salad.

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Tuscan Portobello Stew

This Tuscan Portobello Stew is vegetarian, but you'll be hard-pressed to find anyone, meat-eater or otherwise, who doesn't love it. Did you know the portobello is really a brown crimini mushroom? Once the little crimini grows up to be about 4" - 6" in diameter, it becomes a portobello. The portobello in Northern Italy is called "cappellone" which means "big hat". This stew is wonderfully rich, but only has about 310 calories per serving. I suppose adding the big hunk of crusty bread might take it over the edge! The recipe calls of dried herbs, but I used fresh.

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Aunt Bambi’s Chile Colorado

My friend Chris, whose family calls her “Aunt Bambi” (there must be an interesting story there!), had us for a socially distant dinner in her backyard and made this incredible Chile Colorado. By the way, Colorado has nothing to do with the state of Colorado. Colorado is of Spanish origin, meaning "colored red.” Chile Colorado (sometimes spelled Chili Colorado) is a Mexican dish featuring a red sauce and tender pieces of beef. There is a small amount of chocolate in it and is typically eaten with beans, rice, and tortillas.

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Antipasto Baked Smothered Chicken

Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. This Antipasto Baked Smothered Chicken uses that first course to smother some chicken breasts. The outcome is wonderfully, briny and delicious.

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Shrimp with Mustard

There are a few cookbooks that were very influential to me in my early days of cooking. One of them was Wolfgang Puck’s French Cooking for the American Kitchen, published in 1981. The Austrian born Wolfgang wanted to make French cooking accessible to Americans, like Julia.

After cooking my way through most of the book one summer, I fondly remember the first time I made his Shrimp with Mustard. It was in the early eighties and my now-husband, Eric, was there with me deveining shrimp in my parent’s kitchen. I had just had foot surgery and had to sit on the counter with my feet elevated while they throbbed. Why was I throwing a FORMAL dinner party after foot surgery? I have no idea. Maybe my father, the retired foot surgeon can answer that question!

It is typically French, in that, it includes cream and butter. I have catered hundreds of parties, events, dinners, etcetera and I have been literally held hostage in people’s kitchens with hosts and guests demanding that I reveal the recipe for this delectable Shrimp with Mustard appetizer. I must say, it’s divine! Why? - because it contains CREAM and BUTTER!!!

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Italian Sausage & White Bean Braise

This Italian Sausage & White Bean Braise is simple and comforting. Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in liquid. This technique imparts deep layers of flavor. Serve it with your favorite bottle of wine and some crusty bread to sop up all that lovely juice.

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Venetian-Style Sweet-and-Sour Ragù

My husband and I spent the day making meat sauces for the freezer. We made this Venetian-Style Sweet-and-Sour Ragù, which I have to say is about the best meat sauce EVER! I made it in the Instant Pot, but have also included the stovetop instructions. You can put it on pasta, but we put it on a sliced ciabatta, fresh mozzarella, golden raisins, and crispy fried sage leaves. You put it under the broiler and OMG!!! The flavor is absolutely incredible.

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Buffalo Style Sloppy Joes

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