One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Instructions
  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

Cranberry Pork Rib Roast


Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Ingredients
Servings: people
Instructions
Pork Rib Roast
  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
Cranberry Apple Sauce
  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Ingredients
Meatballs
Sauce
Servings: people
Instructions
Meatballs
  1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
  2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Sauce
  1. Preheat oven to 350℉.
  2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
  3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
  4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Recipe Notes

-dampened hands help to roll meatballs.

 

Tempura Asparagus with Soy Dipping Sauce


Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Ingredients
Soy Dipping Sauce
Asparagus
Servings: people
Instructions
Soy Dipping Sauce
  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

Mushroom Bacon Risotto

Mushroom Bacon Risotto
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
43-45 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
43-45 minutes
Mushroom Bacon Risotto
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
43-45 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
43-45 minutes
Ingredients
Servings: people
Instructions
  1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
  2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
  3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
  4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
  5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
  6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
Recipe Notes

Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.