Polenta

Ingredients:
4 1/2 Cups Chicken Stock (or veg stock or water)
1 Tsp Salt
1 Cup Stone Ground Grits (very important, not instant or quick)
6 Tbsp Butter - Cut into chunks
3/4 Cup Milk or Cream (approx)
1 Cup Cheese - Shredded - (Use your imagination, any kind or mix and match)
1 Tsp Black Pepper

Directions:
In a medium pan bring the chicken stock to a boil.  Add in the salt and slowly whisk in the grits to combine and stir out any lumps.

Reduce heat to low and simmer for about 40 minutes, stirring frequently to avoid it sticking and burning on the bottom of the pot.

Check grits to see if fully cooked and then stir in butter, 1 tbsp at a time, to combine.  Slowly whisk in the milk and then cheese and black pepper.

Here is where you may need to add more milk or cheese to get the consistency you want.  I like mine pourable and cheesy.  Also check the seasonings to see if you need to add more salt or pepper. 

This is a basic Polenta recipe.  The combinations of cheeses and seasonings are pretty wide and can take it to Italy, Mexico, etc.  It's a blank canvas.  You can top it with pasta sauce, pulled pork, meatballs, you name it.  It's very versatile.  But it's definitely something you make and serve immediately. If you let it sit it solidifies (and then you can fry it into cakes!).

Enjoy.  #Cheftainment

Creamy Vegetable Pasta

1 lb. Penne Pasta (you can use whatever pasta you like)
1 Red Pepper - Seeded & Diced
1 Bunch Broccoli - Chopped (you can peel the stalks and chop them up and use)
1/2 Onion - Sliced
2 Garlic Cloves - Smashed
1 Carrot - Thinly sliced
3 Handfulls Spinach
2 Chicken Breasts - Cooked - Diced (optional)

4 tbsp - Butter
4 tbsp Flour
1 Cup Milk
1/4 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1/2 Cup White Cheddar Cheese
1/2 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Salt

In a large pot of boiling water add a handful of salt and add the pasta.  Cook 7-10 minutes or until al dente. (about a minute shy of being fully cooked.  You're going to finish it in the sauce).

While the pasta is cooking, in a large pan over med/high heat, melt the butter.  Add the flour and whisk to combine.  Add in the milk and keep whisking.  Add in the cheeses, nutmeg, cayenne and salt.

In the pan w/ the cheese sauce add the onion, garlic and spinach.

In the last 2 minutes of the pasta cooking in the water, add in the red pepper, broccoli, carrots.
Drain the pasta/veggies.  Add to the cheese sauce.  Add the chicken (optional).

Stir to combine and taste to adjust seasonings.  Enjoy.

#foodie #cheftainment #tasty #foodnetwork #yummy #FamilySuperFood #pasta #chicken

Spicy Roasted Brussels Sprouts

4 cups Brussels Sprouts  - Cleaned and cut in 1/2(not sure of the exact amount, I just used about 2 giant handfuls.
2 tbsp Bacon Fat
1 tbsp EVOO
2 tbsp Balsamic Vinegar
1/2 cup Water
2 Bacon Strips - Cooked till crispy and chopped
1/4 Onion - Diced
1 Garlic Clove - Minced
1/2 Fresno Chili - Seeded, sliced into strips
1 tsp Aleppo Peppers - Dried
1/2 tsp Black Pepper
2 tbsp - Locatelli Cheese - Grated

In a pan over med/high heat, add the bacon fat and EVOO to melt.  Add in the brussels sprouts and mix to coat.  Position the sprouts cut side down.  Cook for about 1 1/2 minutes.  Add the balsamic vinegar and cook about 30 seconds.  Add the water, bacon, onion, garlic, chili & aleppo peppers.  Reduce heat to simmer.  Put lid on pan and simmer about 5 minutes or until the liquid has evaporated.

You may need to add a little more water and cover again if the sprouts aren't fully cooked.

Sprinkle w/ black pepper and grate w/ locatelli cheese.

Enjoy.
#foodie  #cheftainment  #brusselssprouts

Spicy Chicken & Waffles

WAFFLES:
2 Eggs
2 Cups All Purpose Flour
1 3/4 Cups Milk
1/2 Cup Vegetable Oil
1 Tbsp Sugar
4 Tsp Baking Powder
1/4 Tsp Salt
1/2 Tsp Vanilla Extract
4 Slices of Bacon - Crisp / Chopped
1 Cup Cheddar Cheese - Shredded
1/2 Cup Parsley - Chopped
Cooking Spray

CHICKEN:
4 Boneless, Skinless Chicken Breasts
1 Cup All Purpose Flour
2 Eggs - Beaten
2 Cups Bread Crumbs
1/2 Cup Parmesan Cheese - Grated
1 Tsp Salt
1 Tsp Cayenne Pepper
1/4 Cup Parsley - Chopped

HOT SAUCE:
1/2 Cup Ketchup
1/4 Cup Hot Sauce
2 Tbsp Worcestershire Sauce
1/2 Tsp Salt
4 Tbsp Butter

DIRECTIONS:
Cut the chicken breasts in 1/2.  In 3 separate stations have the flour in one tray, the eggs in another and the bread crumbs, parmesan cheese salt, cayenne pepper and parsley in the 3rd.

Coat the chicken in the flour, dust off excess, then ad to the egg batter and then to the bread crumb mixture.  Shake off excess.  Place on a baking dish and put into a pre-heated 350 degree oven for about 40 - 45 minutes.

In a large bowl beat the eggs until fluffy.  Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth.  Fold in the bacon, cheese, parsley.

Spray your waffle iron w. cooking spray.  Ladle waffle mixture on to the waffle iron. Every waffle iron is different.  Mine took about 3 minutes per side.  Yours will differ.

In a sauce pan add the ketchup, hot sauce, worcestershire sauce, salt & butter and cook for about 2 minutes. Pour into a large bowl.

When the chicken is fully baked add to the bowl of hot sauce and mix to coat.

Place the waffle on the plate, the chicken on top and enjoy.  I added gravy on the side of mine to pour over the waffles and chicken and to dip. #cheftainment

Vegetable Puff Pastry Tart

Ingredients:
2 Sheets Puff Pastry - Thawed + flour for dusting & rolling out
1 Shallot - Sliced thinly
2 Cloves Garlic - Smashed & finely diced
2 Leeks - Sliced 1/2" coins - rinsed and dried
2 Cups Mushrooms - Sliced
3/4 Red Onion - 1/4" slice
1/2 Green Pepper - 1/4" slice
3 tbsp EVOO
3 Roma Tomatoes - 1/2" slice
4 oz. Goat Cheese - Thawed
4 oz. Fontina Cheese - Sliced thin
4 oz. Havarti Cheese - Sliced thin
1 Tbsp Salt
1 Tbsp Pepper
2 tbsp Italian Seasoning

Preheat oven to 400 degrees.

On a lightly floured surface, roll out puff pastry to about 1/4" thick.  Place on a baking sheet lined with lightly buttered parchment paper.

In a large pan on med/high heat add the EVOO.  Add the shallot, garlic, leeks, mushroom, onion and pepper.  Sautee about 5 minutes.

Schmear the puff pastry w/ the goat cheese.  Lay the cheese slices on top.  Add on the mushroom, etc. mixture.  Spread evenly.  Sprinkle the Italian Seasoning, Salt & Pepper over everything.  Evenly place the tomatoes on top.

Roll up the sides of the puff pastry to create a "wall".  Place in oven for 25-30 minutes or until golden brown.  Let rest about 10 minutes before cutting into.  Served w/ an arugula salad is nice.

#Cheftainment

Bacon Jalapeno Popper Cheesy Pretzel Bites

1 pkg Active Dry Yeast
12 oz. Warm Beer (I used Blue Moon) - Microwave to 110 - 120 degrees)
2 tsp Sugar
3 1/2 + Cups Flour
1 tsp Salt
2 tbsp Baking Soda
2 Cups Water
8 oz. Cream Cheese - room temp
2 Cups Shredded Cheese (I used Cheddar & Swiss)
2 Jalapeno - Diced, Seeded
1 Cup Crispy Bacon - Chopped
2 Eggs - Beaten
Sea Salt

In a large bowl add beer, yeast, sugar. Bloom about 5-10 minutes.  Add flour & salt. Stir to combine and set aside 5-10 minutes.

In a medium bowl add cheeses, bacon, jalapeno,  Mix to combine. Set aside.

Mix dough and roll out on a floured surface. Roll out dough to about 1/4" thick and cut into about 5" diameter pieces. Stuff w/ cheese mixture, a little more than a table spoon. Fold dough over the cheese mixture and rotate until sealed.  Forms about 2" balls.

In a pot bring 2 cups (or more) of water, to a boil.  Add 2 tbsp baking soda.

Add balls to the water a few at a time.  Don't over crowd.  Cook about 3 minutes, making sure they rotate and cook on all sides.

Place them on a parchment lined baking sheet that has been sprayed with non-stick cooking spray. Brush the tops of each ball with the beaten egg and sprinkle w/ sea salt (or any other seasoning you might like).   In a pre-heated 450 degree oven, bake for about 8-10 minutes or until golden brown.  They will most likely leak, don't worry, it's fine.  It gives you a little crunchy cheese "tail".  Enjoy

* I served mine w/ a cheese dipping sauce.  I just made a rue, then added cheese.  More cheese is never a bad thing.  #cheftainment

3 Meat Chili

4 tbsp EVOO

1 lb Ground Turkey

1 lb Ground Pork

2 lb Ground Beef

1 Large Onion Diced

6 Cloves of Garlic – diced

2 Jalapenos – Seeded – diced

1 Cup Crimini Mushrooms – diced

1 Green Pepper – Seeded – diced

1 Red Pepper – Seeded – diced

1 Can Black Beans – rinsed

1 Can Chipotle Sauce

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Coarse Salt

1 tbsp Ground Pepper

1 tbsp Cayenne Pepper

1 tbsp Smoked Paprika

2 tbsp Chili Powder

1 Jar Pasta Sauce

In a large pot on med / high heat add the EVOO and onion. Cook for 5 minutes then add garlic and jalapenos. Stir and cook another 5 minutes.  Remove and add another 2 tbsp EVOO and mushrooms and cook for 5 minutes.

Remove veggies and add in meats in 3 batches and cook about 5 minutes or until browned.  When removing each batch of meat from pot, put in a colander to drain the fat.   After last batch of meat has browned, remove excess fat from pot.  Add veggies and meat back to pot.  Add in Chipotle sauce and spices.  Cook about 10 minutes. Add in Green / Red Peppers and pasta sauce.  Simmer about 10 minutes (or longer for depth of flavor).  Adjust seasoning if necessary.  Serve by itself or with cheese, sour cream or other garnishes.

Genovese Meatballs a la Pizzaiola

 

1.25 lb. Ground Turkey

1.25 lb. Ground Beef

8 oz. Crimini Mushrooms

1 Cup Kale – stems removed (or basil or spinach)
1 Med Onion - cut in 1/4

5 Garlic Cloves

¼ Cup Sun dried Tomatoes

1 tbsp Extra Virgin Olive Oil (EVOO)

¼ Cup Grated Parmesan Cheese

½ Cup Shredded Mozzarella Cheese

½ tbsp Pepper

1 ½ tbsp Salt

1 tbsp Tomato Paste

1 Egg – Beaten

¼ - ½ Cup Italian Seasoned Bread Crumbs (+ 2 additional cups)

½ Cup Vegetable Oil

1 Large Garlic Clove – Smashed

4 tbsp Butter

In a food processor add mushrooms, kale, garlic, onion, sun dried tomatoes, EVOO.  Pulse until combined (not looking for a puree but also not looking for large chunks).  In a large bowl add turkey, beef, mushroom mixture, parmesan cheese, mozzarella cheese, pepper, salt, tomato paste and egg.  Mix together.  Add in ¼- ½ cup bread crumbs according to feel.  You don’t want the mixture too wet but you want the meatballs to form and stay together.

Scoop out mixture and roll around in the palm of your hands to form meatballs, about the size of a golf ball.  Place in fridge covered with plastic for about an hour.

In a bowl add the additional 2cups of bread crumbs.  Roll each meatball in the bread crumbs to coat.

In a large pan over med/high heat, add ½ cup vegetable oil and 1 smashed garlic clove.  Once the garlic has browned, remove it and throw it away.  Add in meatballs in batches, browning on each side.  Don’t crowd the pan, you don’t want them to steam.  When each meatball is browned on each side remove and set on a paper towel or draining rack.

When all meatballs are browned place in a dish or pan that can go in the oven.  Put in a 350 degree oven for about 10 minutes to finish cooking.  Let sit about 10 minutes for the juices to redistribute.

Serve by themselves or over pasta or add your favorite marinara for dipping.

Makes about 42 meatballs.

Turkey & Italian Pork Sausage Lasagna w/ Mozzarella, Provolone, Asiago, Romano, Parmasean & Ricotta Cheese. Home made sauce and parmasean garlic bread

Ingredients:

Sauce:

2 Carrots

2 Celery Stalks

1 Peppers (red or green)

½ Large Onion

2 Zucchini

4 Cloves of Garlic

1 tsp. Thyme

1 Bunch Basil

2 cans crushed tomatoes or 2 jars of your favorite sauce

Extra Virgin Olive Oil (EVOO)

Salt

Pepper

2 tbs. Sugar

Meat:

1 package or tube of Italian Pork Sausage

1 package of Ground Turkey (ground Beef is optional)

4 Cloves of Garlic – Finely chopped

½ Onion – Finely diced

1 Cup Mushrooms - Sliced

1 Bunch Basil

Salt

Pepper

2 Pats Butter

1 box uncooked lasagna

16 oz. Ricotta Cheese

Parmesan Cheese – Shredded/Grated

Mozzarella Cheese - Shredded

Asiago Cheese - Shredded

Provolone Cheese - Shredded

Romano Cheese - Shredded

* Easier to buy multi shredded cheeses and mix together in large bowl. They usually come in 8 oz packages.

Butter

1 Egg

2 Tbs. Sugar

Salt

Pepper

In a food processor put carrots, celery, peppers, onion, zucchini, garlic, thyme. Pulse until grinded into a pulp. In the bottom of a large sauce pan on high, coat the bottom of the pan with EVOO. Add mixture from food processor. Constantly stirring. Season with salt and pepper. After about 2 minutes reduce heat to medium high and stir occasionally. Looking for mixture to cook about 10-15 minutes total and start to break down. Once broken down add tomato sauce and 2 table spoons of sugar. Add more salt and pepper to season. You need to season every layer. Simmer, stirring occasionally for 30-45 minutes. Add a handful of basil chopped or un-chopped to the sauce and stir in until wilted. Set sauce aside.

In a large heated (on high) skillet add 1 teaspoon of EVOO and 2 pats of butter. Add in onion and mushrooms. Sautee until mushrooms and onions start to caramelize. Add in garlic. Salt and Pepper to taste. Add in Italian Pork Sausage and Ground Turkey. Keep breaking up the meat and stirring. Salt and Pepper to taste. Brown meat and stir in ½ bunch of finely chopped basil at the end. Drain oil from meat. Set meat aside.

In medium bowl stir in Ricotta Cheese, 1 egg (beat egg separately), 2 tbs. sugar and salt and pepper. Combine well and set aside.

After boiling a box of lasagna noodles in salted water (box may say to cook 13-15 minutes but undercook to about 10-12 minutes because they will continue to cook in oven), drain noodles and lay on flat surface. Pat dry if needed.

Butter the bottom and sides of a large casserole dish. Spoon some of the sauce and lightly coat the bottom of the dish. Layer the noodles slightly overlapping on the bottom of the dish. Spread a layer of the Ricotta Cheese then a layer of the meat then a layer of sauce then sprinkle the cheese. Repeat layers until top of casserole dish end w/ noodles. Sprinkle a generous layer of cheese on top of noodles. Drop pats of butter (about ¼ of a pat of butter each time) across the top of the lasagna.

Bake uncovered for 45 minutes – 1 hour at 375 degrees until top is golden brown and bubbling.

Split a large loaf of Italian Bread or French Baguette in half or cut off individual large slices. Drizzle with EVOO. Toast in oven until golden brown. Brush bread with 1 clove of fresh garlic. The garlic’s oils will grate into the toasted bread. Sprinkle with Parmesan Cheese. Pop back in oven for about 2 minutes to let the cheese melt into bread.

Depending on the size of the casserole dishes this will probably make 2 family size lasagna’s which is a perfect way to make dinner and at the same time have a whole other lasagna to pop in the freezer for another night w/o having to double up on the work.