Chicago Deep Dish Personal Pie

Chicago Deep Dish Pie

     This simple yet fulfilling meal for two is the perfect and easy weeknight meal or whenever you want it. Now I am truly the typical Italian that pretty much prefers the original style of pizza; thin crust, tomato, mozzarella, and basil, the kind you get in Naples. However, I saw on The Kitchen the hosts make this with using homemade pizza dough. I was amazed at how easy so thought I would give it a try. This one is even easier because I just used store bought pizza dough. Chicago Deep Dish Pie.

Ingredients:

• Store bought pizza crust
• Mozzarella slices
• 1 lb Italian ground sausage
• Small can San Marzano tomatoes
• Italian seasoning
• Parmesan cheese

1. Take your Italian Ground Sausage and literally smash it down with the bottom of your 9in circle baking pan into the round shape of the pizza. Quickly pan fry it until just browning on both sides. 

2. Clean off bottom of baking pan and gently butter the entire inside, bottom and sides.

3. Roll out your store bought pizza dough.

4. Form pizza dough into the baking pan, pressing until all bottom is covered and all the way up the sides.

5. Layer with slices of mozzarella, then the partially cooked circle of Italian sausage.

6. Take the can of tomatoes and pour into a bowl. Squish with your hands. Layer on top of the sausage. Sprinkle some Italian seasoning and then parmesan.

7. Bake in 450 degree oven for 30 minutes. Let cool and serve.

This was amazing. Full of good flavor and a quick and satisfying meal for two. 

Prep time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Bacon, Chive, Cheddar Soda Bread

Bacon, Chive, Cheddar Soda Bread

     This delicious hearty Irish Soda bread is so good that you can make it anytime of the year. Quick, simple, and the perfect accompaniment to any soup or roast dinner you plan on having. I found this recipe on the web and added a few of my own touches and changes to it. Give it a try. Bacon, Chive, Cheddar Soda Bread.

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 1/2 tbs minced dried onion
• 5 slices cooked bacon
• 1/2 cup diced chives
• 3/4 cup buttermilk

1. Preheat oven to 400 F.

2. Sift flour, baking soda, sugar, and salt together.

3. Mix in bacon, cheese, onion, and chives into mixture.

4. Add in buttermilk and mix together until your mixture forms a ball.

5. On floured surface kneed for a few minutes and form into a ball. Slice a cross on top.

6. Bake for 25 minutes until the bottom sounds hollow. 

     I have made many different kinds of Soda Bread before but this one tops the cake! 

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 4+

O'Connor Stoup

 O'Connor Stoup

     O'Connor Stoup, what is this? Well, O'Connor is my Irish sides surname, (along with a few others), and Stoup is just a new name for a dish that falls in-between and soup and a stew. This "Stoup" is packed full of traditional Irish flavors and ingredients with the addition of an amazing Irish cheddar cheese I picked up at my local grocery. O'Connor Stoup.

Ingredients:

• 2 tbs butter
• 1/2 white onion diced
• 1 stalk celery diced
• 1-2 carrot sliced
• 2 cups small yellow potatoes cut in half
• 1 cup shredded cabbage
• 2 cups ham chunks
• 1 box chicken stock, additional water if needed based on size of potatoes and space.
• Diced fresh parsley
• 1 large Bay leaf
• 1 cup Irish Cheddar chunks
• 1/2 cup cream
• Salt/pepper

1. In a large stock pot over medium high heat melt the butter and sauté the onion, celery, and carrot until tender.

2. Toss in shredded cabbage and begin to wilt it. 

3. Pour in stock and bring to simmer.

4. Toss in potatoes and ham chunks. Mix in parsley and Bay leaf and continue to simmer until potatoes are fork tender.

5. Stir in the cream and Irish cheddar. Continue to stir until cheese has melted and you have a thick creamy base.

6. Remove Bay leaf, salt and pepper to taste and serve. 

     This "Stoup" was extremely delicious, full of flavor, hearty and with the perfect amount of cheesy goodness. Enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 4+ 

Mini Crab Ravioli

Mini Crab Ravioli

    These delicious little pockets of crab, cheese, and creamy sauce are the perfect meal for any day of the week. I made these earlier in the year with a gift I received from last Christmas from my cousins; a little ravioli maker. Mini Crab Ravioli

Ingredients:

• Lump/Claw crab meat
• 1 cup Ricotta
• 2 tbs Parsley
• 1/2 cup Breadcrumbs
• 1 Egg

Sauce:

• 1 large Shallot
• 1 full lemon zested
• 1 clove garlic
• 3/4 cup Cream
• 1 tbs Old Bay

1. Make the pasta dough. See past post on perfect pasta dough recipe. 

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a medium bowl combine the crab meat, ricotta, parsley, breadcrumbs and the egg. Mix to combine.

3. Roll out one sheet of dough over the ravioli maker. Place a small spoonful of stuffing into each trench of the ravioli maker. 

4. Roll out another sheet on top and press and cut to individual sizes. Set aside on baking tray and place in freezer for roughly an hour.

5. Boil a large pot of water on the stove and cook the ravioli till they float to top and come to a rolling boil. 

6. In a large sauté pan drizzle some olive oil and sauté the shallots until tender. Toss in garlic and sauté until fragrant. 

7. Mix in the lemon zest, cream, and old bay seasoning. Bring to a simmer. Toss with the cooked ravioli. 

Viola! Simple, delicious and full of perfect flavor. 

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 3+

Neapolitan Cookies

 

NEAPOLITAN COOKIES

     Rainbow, Neapolitan, Napoleon, Tricolore cookies/cake, whatever you call them, these cookies/ mini cake bites have become a standard of Italian American dessert treats. You can barely go to an Italian bakery without finding these delicious almond flavored delights. The process of baking these is lengthy but once you do it you will find the time to make these often. We decided to make these as part of our Christmas dessert trays. The delicious almond flavor, the apricot jam lightly spread in between each sponge and the chocolate topping make for a perfect after dinner bite. Neapolitan Cookies.

Ingredients:

• 2 1/2 sticks softened and in pieces 
• 2 cups flour
• 7 ounces almond paste
• 1 cup sugar
• 4 eggs separated
• 1/2 tsp salt
• Red and green food coloring
• 1 jar smooth apricot jam
• 1 lb bittersweet chocolate chips
• 4 9x12 shallow baking sheets

1. Preheat oven to 350 F. Spray and flour 3 of the baking sheets.

2. Combine almond paste and 3/4 cup plus 2 tbs of the sugar in a mixer until the batter becomes crumbles. 

3. Beat in the butter a few pieces at a time until combined. Then beat in the egg yolks until smooth.

4. Mix in the flour and salt a little at a time until combined.

5. Whisk the egg whites and 2 tbs sugar until stiff peaks form.

6. Fold in the egg white mixture a little at a time into the batter. Batter should be a little fluffy.

7. Separate the batter into 3 bowls and dye one green and one red. Leave the other one light tan/white.

8. Spread evenly onto the 3 baking sheets and bake roughly 10 minutes or until edges are beginning to brown slightly. Cool on racks.

9. Once cooled take the apricot jam and spread evenly over the green sponge. Then carefully take the white sponge and lay on top and then spread more apricot jam over the white layer. Top with the red layer. Cover with plastic wrap tightly and then the empty 4th baking sheet. Place in fridge and weigh down the cake with cans or a heavy pot and let chill for 4 hours to overnight.

10. Remove from fridge. Melt chocolate chips over double broiler and pour over the green/top layer once you have inverted the cake. Let sit and cool slightly until you can take a fork and make wavy lines on the top. Let chill. Trim any edges and cut into little bite size 2 inch rectangular pieces. 

This is such a favorite of everyone that they will be asking for it every holiday season.

Prep Time: 20 minutes

Inactive time: 4 hours to overnight

Cook Time: 15 minutes

Serves: Plenty

Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Orange Cardamom Cookies

 

Orange Cardamom Cookies

    For this recipe I searched online and found a similar one but added my own touches to make them individual. These were packed full of citrus flavor with just enough of that herbal, spicy, warmth kick from the fresh cardamom and ginger. Give them a try, it was pretty simple and delicious. Orange Cardamom Cookies.

Ingredients: 

• 1/2 cup soft butter
• 1/2 cup sugar
• 1 egg
• 1 tsp fresh cardamom 
• 1 tsp ground ginger
• 1/2 squeezed orange juice
• 2 tbs orange zest
• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup milk

Icing:

• 1/2 squeezed orange juice
• 1/4 tsp fresh cardamom
• 1 tsp ground ginger
• Powdered sugar

1. In a stand mixer combine butter and sugar until smooth and creamy.

2. Mix in egg, orange juice, zest, cardamom, and ginger.

3. In a sperate bowl sift together the flour, baking powder, and salt. Mix in gradually to the butter mixture until a soft dough forms.

4. Mix in the milk. Turn out onto the table top and wrap into plastic wrap and put into the fridge for 30 minutes.

5. Preheat oven to 350 degree F. Take dough out of the fridge and lightly spray hands with cooking spray. Roll into balls and place onto a greased baking sheet. Bake for 12 minutes until they start to brown on bottom.

6. Meanwhile make the icing by combining some powdered sugar, the other orange juice, cardamom and ginger until a creamy, yet an easy drizzle mixture occurs.

7. Cool the cookies and ice as you please.

These little soft cookies were perfect. Great flavor combination of the orange, cardamom and ginger. Definitely will make these again.

Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: Makes about 2 dozen. 

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+

Easy Beef Stir Fry

Beef Stir Fry

 

This easy and quick stir fry is so much better when made at home and in the convenience of your own kitchen. Easy to make and the perfect combination of flavors. No need for take out now.   Beef Stir Fry.

Ingredients:

• Thinly sliced beef strips
• Worcestershire
• 1/4 cup Soy sauce
• 1 tsp fresh diced ginger
• 1 tsp sugar
• Small bag mixed stir fry vegetables
• Vegetable oil
• Cornstarch
• Rice
• Salt/pepper

1. Toss beef strips with some shakes of Worcestershire sauce. Salt and pepper Dredge in some cornstarch.

2. In a wok drizzle some vegetable oil and bring to a sizzle over high heat.

3. Cook steak in wok until browned. Remove

4. In same wok saute the ginger and mixed vegetables until tender.

5. Combine soy sauce and sugar in a bowl and pour into wok.

6. Toss beef strips back in and simmer on low until sauce thickens. Serve over cooked rice.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2+

Jill's Midwest Pork Sandwich

I have a dear friend who is originally from Indiana. She talks about this sandwich which is famous out in the Midwest. A simple sandwich made with simple ingredients but packed full of flavor. So one day out of the blue I attempted to make this amazing sandwich and surprise her with a tasting. Of course I added my own twist to it with an interesting cherry mayo. Jill's Midwest Pork Sandwich.

Ingredients:

• 1/2 lb pork tenderloin 
• 1 sleeve saltine crackers
• 1 egg
• Flour
• Hamburger buns
• Lettuce
• Dill pickle
• 1/2 cup cherry preserve
• Mayo

1. Cut the pork tenderloin into 2 inch medallions. This should make roughly maybe 3-4 separate sandwiches. With a mallet and under some plastic wrap or carefully on a cutting board, pound the individual medallions down into large cutlets of pork.

2. Meanwhile take saltine crackers and place in a plastic bag and pound down into crumbs. Sit a dredging station up with flour in one bowl, egg mixture in another and then the cracker crumbs.

3. Dredge in flour, then in egg, then in crumbled saltine crackers.

4. In a large saute pan pan fry the pork cutlets in butter for at least 3 minutes on one side and then flip until golden brown. Remove and let drain on cooling rack.

5. Combine cherry preserve and mayo in a bowl.

6. Now for the construction part, spread some mayo on the bun. Place pork cutlet on other side. Top with some lettuce, dill pickle and serve.

This sandwich was DELICIOUS. Jill stated she loved the addition of the cherry mayo and made her miss home a bit.

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 2+

Gold Medal Medallions

A friend turned me on to Garam Masala, a wonderful interesting combination of spices and heat from India. I have also been slightly obsessed with cherry preserve recently and decided to combine the two to create a fantastic combination of spices, heat, and sweetness into a dish. Pork tenderloin medallions rubbed in the spice mixture, grilled and coated with a cherry soy sauce glaze. Perfection!. Gold Medal Medallions.

Ingredients:

• 1 lb pork tenderloin
• Garam Masala
• 1/2 cup cherry preserve
• 4 tbs soy sauce
• 1 clove garlic minced

1. Rub down the pork tenderloin with the Garam Masala spice mixture and let sit for an hour.

2. In a bowl combine the cherry preserve and soy sauce along with the minced garlic. Separate into 2 bowls.

3. Slice the pork tenderloin into small medallions. Over a grill with high heat cook each medallion on one side for at least 3 minutes. Flip and cook the other side for another 3 minutes. ( I prefer my pork medium. May take a few flips).

4. Take one of the bowls of the cherry sauce and baste each side of the pork medallions as you are cooking them. Remove and take remaining cherry sauce to baste before serving.

These pork medallions were a massive hit with my family. So much so that we have since made them again and again. The combination of the heat, spices, and cherry and soy are amazing together.

Prep Time: 15 minutes
Cook Time: Varies 10 minutes
Serves: 4+

Fish And Chips

Here's a take on a classic English/ Irish dish that is every ones favorite. Whether sitting in a pub and enjoying a pint of ale or eating at your local restaurant, this dish is an all time fulfilling meal that anyone can make right at home. Fish and Chips.

Ingredients:

• 2-3 filets of Cod
• 1 cup flour
• Extra flour for dredging
• 1- 1 1/2  cup amber ale
• Salt/pepper
• Pinch cayenne pepper
• Fries
• Vegetable oil

1. Pat fish filets dry. Salt and pepper. Dredge in flour and shake off excess.

2. Combine 1 cup flour, cayenne pepper, and 1- 1 1/2 cups amber ale to make a thick smooth paste.

3. Dip fish in batter. Repeat in flour and batter a second time.

4. In a large pot over high heat with at least 2-3 inches vegetable oil deep fry the fish until golden brown. Place on paper towel lined plate to drain off excess oil.

5. Serve with fresh made fries, lemon wedge, and dipping sauce of choice.

Quick, easy, and delicious.

Prep Time: 5 minutes
Cook Time: 3-5 minutes
Serves: 2+

Chicken Piccata

This traditional Italian dish originated with the use of veal, however you will find it mostly with chicken here in the states. The delicious combination of butter, lemon, white wine, and tartness from the capers gives this dish an amazing flavor combination. Give it a try. Chicken Piccata


Ingredients:

• 2-4 boneless skinless chicken breasts
• Flour
• Olive Oil
• 2 tbs butter
• Juice of 1 lemon
• 1/4 cup capers
• 1/2 white wine
• Salt/pepper

1. Take each chicken breast and place between plastic wrap and pound out till thin. Salt and pepper chicken breasts.

2. Dredge in some flour and shake off excess.

3. In a large saute pan drizzle some about 2 tbs olive oil and melt 1 tbs butter.

4. Pan fry each chicken breast on both sides for about 2 minutes each side. Remove and sit aside.

5. Melt another tbs of butter in same pan. Pour in white wine and scrape up bits from bottom of pan. Mix in the lemon juice and capers.

6. Place chicken back in pan and mix into the sauce. Cover and simmer on low for about 5 more minutes.

This is one of those Italian classics that everyone loves. AMAZING!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2+

Coffee Rubbed Steak

     If looking for an interesting twist to your typical steak dinner, why not give this Coffee Rubbed Steak a try. It is packed full of interesting flavor accompanied by a delicious sauce to drizzle over for serving.

Ingredients:

•  Flank Steak
• 2 tsp brown sugar
• 2 tsp chili powder
• 1 tsp oregano
• 1 tbs ground coffee
• Salt/pepper

Sauce:

• 1 cup brewed coffee
• 1/3 cup brown sugar
• 1/4 cup honey whiskey
• 1 tbs Worcestershire
• 1 tsp black pepper

1. Rub steak with salt, pepper, brown sugar, chili powder, oregano and ground coffee.

2. Grill to preferred taste.

3. Meanwhile, in a small sauce pot, combine brewed coffee, brown sugar, whiskey, Worcestershire sauce, and black pepper. Bring to a boil, lower heat and simmer for roughly 15 minutes until reduced.

4. Serve steak sliced with sauce drizzled over top.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1-2.

     This steak was an amazing dinner for myself as well as a friend. Serve this for a delicious first date meal and wow your companion.

Chicken Chili

Want to have the Best Chicken Chili that is quick, easy, and delicious? Well look no further than here. Chicken Chili is one of those dishes that just sounds amazing. It has a small amount of heat, great warmth, and perfect flavor.  This recipe is so easy and quick you can prep it right before leaving the house to go to work. Set the Crockpot on low and let cook until you are ready to come home and serve. Simply shred the chicken and you have a delicious bowl of goodness. Top with sour cream or some tortilla pieces and you are ready to enjoy. Chicken Chili

Ingredients:

• 2 boneless chicken breasts
• 1 small can cannellini beans
• 1 small can diced green chilis
• 1 cup frozen corn
• 3 cups chicken stock
• Chili powder
• Cumin powder
• Onion powder
• Salt/pepper

1. Salt and pepper chicken breasts.

2. In large Crockpot place chicken breasts and pour in the chicken stock.

3. Mix in some chili powder, cumin, and onion powder. (Based on tastes).

4. Toss in rinsed and drained cannellini beans and green chilis.

5. Toss in the frozen corn. Cover and set on low.

The beauty behind this Chicken Chili is that it requires little to no work. I have had many different versions of Chicken Chili and everyone was painstakingly simmered on stove top, nurtured, etc. Why put in all that effort when you can have this Crockpot version that is just as good if not better.

Prep Time: 5 minutes

Cook Time: 4-8 hours on low

Serves: 3+

Sausage Potato Bake

     This is one of those quick and easy weeknight meals or even one for your busy weekend. Simply combine all ingredients into one baking dish, cover, and bake. Sausage Potato Bake.

Ingredients:

• 2-3 Italian sausage links cut into bites
• Handful baby potatoes cut in half
• Handful fresh green beans picked
• Handful grape tomatoes halved
• Half yellow bell pepper sliced
• Olive oil
• Salt/pepper
• Italian seasoning

1. Prep all ingredients as described above.

2. Preheat oven to 350 degrees.

3. Drizzle some olive oil over all ingredients, salt and pepper, and sprinkle a little Italian seasoning
blend.

4. Cover and cook for 60 minutes.

5. Uncover and cook for another 20-30 minutes.

     This was a great and filling meal for that quick and busy night.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Serves: 3+

Ultimate Nachos

    Whether it is game day afternoon, or you just want something easy and oh so good for dinner. That craving of a good plate of nachos is always something I can get on board with. These are so amazing that you will make these at least 2 times a month if not more. These can easily be made in a crock pot and cook all afternoon or for about an hour on top of the stove in a large skillet. Ultimate Nachos.

Ingredients:

• 1-2 boneless beef rib
• 1 can black beans rinsed
• 1 small can diced tomato/jalapeno
• 1/2 cup frozen corn
• 1 packet taco seasoning
• Nacho chips
• White queso
• Green onion

1. Cut the beef rib into 1/2 inch bite size strips. Place in bowl with 1/2 cup water and taco seasoning and let marinate overnight.

2. Toss into skillet, (or crock pot), and simmer until brown.

3. Stir in rinsed black beans, diced tomato/jalapeno, frozen corn, and some green onion. Cover and simmer on low for roughly 1 hour.

4. Heat up the white queso.

5. Place nachos on plate. Top with beef been mixture, drizzle some queso, and chopped green onion and serve.

    These nachos are definitely the ultimate meal for game day or just to indulge in some good old Tex-Mex cuisine. 

Prep Time: 10 minutes

Cook Time: 1 hour stove top, 3-4 hours crock pot.

Serves: 2+

Terry's Irish Root Soup

    My dad every fall around the festival time, for at least the past 20 years, has made what he likes to call an Irish Root Soup that his mother used to make. He took all the root vegetables he could find, along with some beef, and made a delicious hearty soup. Now, to be completely honest, only myself and just a few others enjoyed this soup. This past year, he decided to not make any as he felt no one but him would eat it. So in honor of the time of year and him, I decided to make him some. Terry's Irish Root Soup.

Ingredients:

• 2 small parsnips
• 1 rutabaga
• 1 turnip
• 2 carrots
• 2 small potatoes
• 1 small onion
• 1/2 lb beef chunks
• Sprig fresh rosemary
• Sprig fresh thyme
• Sprig fresh oregano
• Sprig fresh fennel
• 1 large Bay leaf
• Beef stock
• Salt/pepper

1. Gather your fresh herbs and make a bouquet of them with kitchen twine.

2. In a large pot drizzle a little oil and brown the beef chunks until cooked.

3. Pour in the beef stock.

4. Dice up your root vegetables into bite size pieces and toss in.

5. Toss in your bouquet of herbs and bring to a simmer.

6. Cover and cook for about 30 plus minutes or until all vegetables are tender. Salt and pepper to taste.

    This soup is so good and hearty. My father really appreciated me making this for him. It will always remind me of him for years to come.

Prep Time: 15 minutes
Cook Time: 30 plus minutes
Serves: 4+

Orange or Grape Crostata

    Saw this recipe in one of my copies of  Bon Appetit magazine where they had a special on different restaurants and some of the best dishes they serve. This was one of them and they included the recipe. However, knowing me, I changed it up a bit and created my own version. I made two different types of delicious fruit crostata to use up the fruit I had in my kitchen. The easy filling to these is very similar to the frangipane from French pastry cooking. Orange and Grape Crostata.

Ingredients:

• 1 small orange or handful grapes halved
• 1 store bought pie crust
• 3 oz butter room temperature
• 3 oz sugar
• 3 oz almond flour
• 2 eggs
• 1/2 tsp almond extract
• 2 tbs melted butter
• Extra sugar for sprinkling

1. Preheat oven to 400 degrees F.

2. In a large mixing bowl, combine room temperature butter and sugar until smooth. Mix in the almond flour.

3. Whisk in the eggs and almond extract. Zest your orange, (if doing the orange one), and mix into bowl. Set aside.

4. Now, slice your orange or grapes length wise and sit aside.

5. Roll out your piecrust onto a waxed lined baking sheet.

6. Spread the butter egg mixture over top of the piecrust leaving at least an inch around the perimeter.

7. Lay your slices around in a circle and fold up the edges to cover the outer slices of fruit.

8. Take your melted butter and brush over the edges. Sprinkle some sugar around crust and on top of the fruit. Bake for 40-45 minutes.

Prep Time: 15 minutes
Cook Time: 40-45
Serves: 4+

Steak Imperial

    So one of my favorite steak dishes is the steak imperial. I used to eat it quite a bit at the local restaurant down on the river called Calain's Cove. The owner was this great lady that even when it wasn't on the menu, or a special for the evening would cook it up just for me. She used filet, however I decided to use a simple yet delicious flank cut of beef. This was my first attempt at making Hollandaise sauce and I must say it turned out very well. Steak Imperial.

Ingredients:

• 1 flank steak
• salt/pepper

• 1 small 8 oz can of lump crab meat
• Tbs Garlic powder
• Tbs hot mustard
• Tbs old bay seasoning
• 2 tbs Italian style bread crumbs

• 4 egg yolks
• 1/2 squeezed lemon
• 1 stick melted butter
• Pinch cayenne

1. Salt and pepper steak and set aside to grill.

2. In a large bowl combine crab meat, garlic powder, mustard, Old bay, bread crumbs. Sit aside.

3. In a stainless steal bowl whisk the egg yolks and lemon juice until doubled in size.

4. Over a double boiler with simmering water whisk the egg yolk mixture and slowly drizzle in the melted butter until doubled in size. 

5. Remove and whisk in the cayenne. Sit aside and keep warm until serving.

6. Now grill the steak to your choice of temp. 

7. Slice, top with some of the crab mixture and drizzle some Hollandaise sauce over and serve.

This is such a great flavorful dinner that everyone will love it!.

Prep Time: 15 minutes

Cook Time: 20-25 minutes 

Serves: 2+