Archive | November, 2016

Matts Beef Tenderloin

29 Nov


My son Matt hit it out of the park with this meal.

One four to five pound trimmed and tied beef tenderloin

Two tablespoon olive oil

One teaspoon salt and black pepper

Rub the meat with the olive oil, salt and pepper.

Sear all sides in a hot skillet till brown

Place in a  300 degree oven with a meat thermometer and bake till it reads rare

Take out of the oven and let it rest for ten to fifteen minutes

Serve with roasted potatoes and chimichurra sauce.

A big green salad with blue cheese , pears, apples and walnuts was delicious

My boys can really cook.


Boneless Wing Challenge

25 Nov


My family has been arguing for years on which restaurant has the best wings.

Since I have been cooking all week for Thanksgiving, I decided not to cook the night before the holiday and do our own family food challenge.

We bought boneless buffalo wings from New England Roast Beef (NERB) and The Boynton restaurant.

Both of the wings were delicious.

NERB’s were bigger and very juicy but the Boynton’s were very tender.

The blue cheese sauce was good from NERB but the dill sauce from the Boynton was fabulous.

After the vote from seven people , The Boynton won 5 to 2.

It was because of the dill sauce.

The onion rings from NERB are a must try.

Both restaurants are my go to places.




Shrimp on Garlic Baguette

18 Nov


I started to make this when Shaws Supermarket had the 71 count peeled and deveined shrimp on sale.

I love this size to make shrimp salad, soup or pasta.

I don’t have to waste time cutting them with a knife so I can eat more

1 pound peeled and deveined raw  71 count shrimp

1 egg

2 tablespoons chopped cilantro

4 tablespoons chopped parsley

2 big cloves chopped garlic

1 large minced shallot

3/4 cup Panko breadcrumbs

2 Tablespoons butter

3 slices diced American cheese

1/2 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

One tablespoon lemon juice

3 tablespoons diced fresh red pepper (optional)

1/2 diced and seeded jalapeño (optional) .Be careful because the heat from the peppers have been so hot it almost ruined the recipe.

Olive oil to drizzle on top

Sauté the shallots and garlic in the two tablespoons butter till soft

If adding the peppers add them now

Add the shrimp and cook till just pink

Season with the salt and peppers

Rough chop the shrimp

Beat the egg and put it into a mixing bowl

Add the shrimp, shallots, garlic, peppers, cheese, lemon juice, panko, diced cilantro and parsley

Mix well

Spread on half a garlic baguette

Drizzle with the olive oil

Bake 350 degrees till the bread is lightly toasted and the filling is hot and slightly brown

Makes about six .

Wrap in alumunium foil  tight to freeze.

If frozen the baking time is increased at least ten minutes more.

These freeze so well.

Do not put everything in the food processor or else all of it turns green. I did this so I know.You can tell from the picture.

Place on a cutting board and slice into one inch pieces.




Delicious Plain Pasta

11 Nov


Sometimes things don’t have to be complicated to be great.

All I wanted was a plate of pasta without the fuss.

1/2 pound linguine

1 1/2 tablespoon butter

1/2 cup freshly grated parmesan cheese

1/4 teaspoon salt

1/2 teaspoon black pepper

Boil 4 cups of water with one tablespoon salt .

Add the pasta and cook till it is almost soft

Mix the butter with the cheese, salt and black pepper

Add the drained pasta saving 1/2 cup of the pasta water

Mix well

If it is too dry add the pasta water

Season with more salt and pepper if needed

This was exactly what I wanted.

Easy , fast, basic and only one pot.

Asian Soup with Shrimp

9 Nov


This is so easy it cooks up in 15 minutes

5 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

1/2 whole jalapeño pepper

4 cups bok choy cut into spoon size pieces

One package of ramen noodles  without the seasoning package or 1/2 package rice noodles. I had leftover lasagna noodles so I used them but next time I would use a lighter noodle.  Rice would also be nice.

One cup sugar snap peas

One cup chopped broccoli only use the flowers cut into bite size pieces

1/2 pound (71 count )peeled and deveined shrimp or add a little more if you want. They are so small and fit on a spoon perfectly.

Do not buy those tinny, tiny shrimp because I don’t think they taste like shrimp.

1 tablespoon rice vinegar

1/2 cup sliced basil

Bring the broth, jalapeño and soy sauce to a boil.

Add the shrimp and cook for three minutes.

Add the bok choy, broccoli, noodles, rice vinegar, pea pods

Cook till everything is cooked  about ten minutes.

Take out the hot jalapeño and discard or give it to the bravest person at the table.

I served this with Asian chicken wings, crab rangoon and egg rolls.

What a meal!



Brie and Apple Salad

7 Nov


This is my favorite salad of the week.

I ate the entire salad over a two day period.

I just love the brie with all the crunch.

So good.

The dressing is a sweet and sour taste that really compliments the cheese.

1/3 cup apple cider vinegar

1/3 cup olive oil

1 tablespoon apple cider or apple juice

1 1/2 tablespoons honey

1/4 teaspoon ginger

1/4 teaspoon black pepper

1/8 teaspoon salt

Mix well

Set aside

1 bag mixed greens 5 to 6 ounces

2 cups baby spinach

1 large gala  cubed apple

1/2 cup glazed  chopped pecans

1/2 cup diced dried fruit.

I used a diced fruit medley of coconut, mango, dates and pineapple

If you use raisins or cranberries you don’t have to dice them

4 diced scallions

4 ounces of cubed brie cheese

Mix everything together

Lightly dress the salad because the dressing is sweet.

Serve with a salty pita chip or rolls

I found this recipe on Pinterest by Cathy Trochelman.

Just a few changes.

Thanks Cathy

Potato Skins

4 Nov


Every time I take out my potato peeler I say “what a waste.”

Today is cold and I wanted soup so I decided to make my Moms sausage soup that I blogged years ago.

You have to peel six potatoes but this time I peeled them with a knife and saved the peels.

I put three tablespoons of oil in a frying pan and threw the potatoes in.

Season them with salt pepper and about 1/4 teaspoon onion powder.

Cook on medium high heat and don’t move them till the underside is brown

Turn them over and put into a hot 450 degree oven for another 15 to 20 minutes.

Top with salsa, cheese, scallions, olives, jalapeños or sour cream.

Serve with or before your soup.

Give yourself  ten dollars for making potato skins nachos.

I love making two meals at once.

I will also do this with my sweet potatoes.