This happens when you have potatoes and eggs about to go south. BUT that doesn’t mean this isn’t a surprisingly delicious alternative to the usual dinner. I appreciate my hens working overtime! And my friend does too with this really easy dinner or anytime recipe. My single serving cast iron skillets are perfect for this dish. Fun!
Today is Father’s Day and a great day for one of my Dad’s favorites. Yep, we used Kraft Parmesan!
Before I tell you about this sauce I’d like to give you the links to my Italian Red Sauces in previous posts. Why? Well, first Dad’s Favorite Spaghetti Sauce is anything but Italian sauce. And while I love this, if you are searching for Italian Red Sauce I don’t want to disappoint you.
Click on any of the 3 links below for a simple Italian Red Sauce. The sauces will vary slightly.
Braciole, Stuffed Pasta Shells, Spaghetti Meatballs and Stuffed Mushrooms
Click on the link below for Old Fashioned Italian Sauce that requires more time & ingredients.
Italian Sauce or Gravy The Old Fashioned Way
If Dad is a meat eatin’ connoisseur this is the perfect meal for Father’s Day! The nice thing about these ribs … they’re all meat. Boneless beef short ribs!
Served here over a bed of romaine lettuce sprinkled with gorgonzola crumbles and blueberries. No dressing needed. Include the roasted potatoes from the previous post … And dinner is served.
Amazing!
I’m not saying this meal will need the Ketchup I made for my last post but some just like my homemade ketchup.
Today I’m putting together a hearty man pleasin’ dinner everyone will enjoy. And I bet Dad won’t mind helping with the grilling on his brand new barbecue. So what’s on this menu?
Oven roasted sliced russet potatoes with parsley and garlic butter
Grilled marinated beef rib kabobs.
A family favorite for all these years! Nope, we haven’t changed the recipe either. OK, maybe a little with the drizzle of olive oil and basil garnish, no one was into olive oil in those days. I most likely wouldn’t have tried a raw tomato if this hadn’t been my husband’s favorite soup. Now it’s my fav cold soup.
The secret in this recipe is to chop the ingredients very small and to remove the seeds from the tomatoes and cucumbers. Chill this in the freezer for a very short time to get it really cold or serve it on ice. What a really refreshing meal on a hot summer day!
Gnocchi gets a bad rap. This pasta is often described as heavy and chewy … And even called gut bombs. While gut bombs is really only one family’s affectionate description … if you have experienced heavy or chewy gnocchi know it is in the preparation. They should melt away in your mouth with one or two chews. I can’t say I didn’t fear my first attempt at making gnocchi. After all I have this critic who’s nonna was an expert.
Served with a fresh light marinara or a butter basil sauce sprinkled with Parmesan this pasta is a delightful change from the usual. And yes, you will say this is delicious!
This is an inexpensive recipe and is not time intensive. It may produce a little hesitancy until you see how simple it truly is.
The secret of this salad is in the chopping. It can be used as a side but initially was created as a main course. The chopping of the ingredients creates a heavier more dense fork full … making this a satisfying main course. You can make changes to give it a little different taste … satisfying your family’s likes.
This is a much loved salad by my whole family. Yep, I have meat and potato guys who love it.
For the recipe click on this link Change Up Chopped Salad
I hope you enjoy this simple beautiful satisfying green salad!
Looking through my recipes I came across one for beef stroganoff … My friend Cathy’s recipe carefully handwritten for me. Thank you again! I did make this recipe over the years and shared it with a friend or two. It was wonderful.
As I looked at the ingredients I realized I could make some changes … for one, beef to chicken. Recipes as friendships need a little change up to fit the changing times … Sometimes to become healthier and provide more exciting ingredients for the sophisticated palate of today. The other major changes, no cream of mushroom soup … chicken broth instead, and fresh mushrooms added. This is a simple recipe and fast too. On the table in thirty!
Try this Stroganoff at its Best with Chicken! Hope you enjoy it too, my dear friend.
This is the real deal! No faux Italian sausage here. But I bet this would work perfectly with chicken or turkey Italian sausage as well. Choose mild or spicy. Vegetable choices are up to you too. Tomatoes do tend to cook more quickly than the sausage but can work nicely if the sausage is cut a bit smaller to decrease the cooking time. Ready in 30 minutes or less with minimal kitchen cleanup.
Easy and simple, this is a keeper! Roasted vegetables are just so full of flavor. Added to quinoa for a nice salad as a main dish or a generous side dish. This is how it evolved.
Several days ago I was giving thought to a Skewered Italian Sausage and Vegetables Recipe for the BBQ. I had all these beautiful vegetables from my garden. Then someone mentioned quinoa and how delicious it can be as a salad. Since half the family is vegetarian (or pretty close to being vegetarian) why not do a quinoa salad with roasted vegetables and another main dish with the Italian Sausage. (See Next Post for the Italian Sausage Recipe)
And as it turns out the recipe is actually vegan too. Yes, the grill was cleaned … so no left-over drippings!
Let’s get started.