ITALIAN DRIP BEEF

1 whole Beef Chuck Roast, 2.5-4 pounds

1 can beef consommé or beef broth

3 heaping Tablespoons of italian seasoning

1 teaspoon salt

1/4 cup water

1/2 jar (16 oz) pepperonicin peppers, with juice

Buttered, toasted deli rolls

Comine all ingredients in crockpot.  Cook on low 6-8 hours or until meat is tender.

Serve on buttered, toasted rolls. Top with mozzarella cheese.

APPLE CRISP BAKED APPLES

APPLE CRISP BAKED APPLES

INGREDIENTS

1/3 cup (1 ¼ ounces) walnuts, chopped medium fine

1/3 cup (1 ¼ ounces) pecans, chopped medium fine

1 teaspoon firmly packed brown sugar

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon freshly ground cardamom

¼ cup rolled oats

4 tablespoons cold butter, cut into small cubes

6 medium baking apples, such as Pink Lady or Jazz

1 ½ cups apple cider

Vanilla ice cream

DIRECTIONS

Preheat oven to 350°F.  In a medium bowl, combine walnuts, pecans, sugar, salt, cardamom, cinnamon, and oats.  Add butter and toss to combine.  Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about ½ inch thick. Take care not to break through the bottom of the apple, or the filling will leak out while baking. Make the hole a bit wider at the top.  Stuff each apple generously using a small spoon or your fingers; mound extra filling on top.

Put the filled apples in a 2-quart baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake for 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and a scoop of vanilla ice cream.

HOISIN BRAISED SHORT RIBS

HOISIN BRAISED SHORT RIBS

INGREDIENTS

3 pounds beef short ribs

Kosher salt and freshly ground black pepper

3 tablespoons neutral oil, such as canola or grapeseed

10 to 12 garlic cloves, peeled and smashed

1-inch piece ginger, peeled, and sliced into ¼-inch rounds

12 ounces ale, such as Bass

3 tablespoons rice wine vinegar

1 cup hoisin sauce

DIRECTIONS

Generously season the short ribs with salt and pepper.  Heat the oil in a large Dutch oven over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs to a plate and pour off all but a couple tablespoons of the rendered fat.  Return the Dutch oven to the stove, lower the heat to medium, and sauté the garlic and ginger for about 3 minutes, until golden. Add the ribs back to the pot. Add the beer and vinegar. Stir and then cover and simmer for 2-½ hours.  When there’s half an hour left of cook time, preheat the oven to 300°F.  Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.  Remove ribs to a platter. Strain the sauce into a large measuring cup or fat separator. Discard solids and skim off any fat from the top. Drizzle the sauce over the ribs and serve with mashed potatoes or bok choy.  Serves 4-6.

PULLED PORK SANDWICHES

PULLED PORK SANDWICHES

4-7 pound pork shoulder

Salt and pepper

Salt and pepper the pork shoulder.  Place pork in a roasting pan or Dutch oven.  Cover tightly with foil or a lid and roast pork at 

300°F for seven hours, turning once every hour.  When it is fork tender, remove pork from pot and shred with two forks. 

Brioche burger buns spilt; buttered and toasted (this is a must!)

Dead Simple Slaw (recipe follows)

BBQ Sauce 

Dead Simple Slaw

2 ½ pounds green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded

1 medium onion, finely chopped

1 large green bell pepper, finely chopped

1 large carrot, coarsely grated

1 ¼ cups mayonnaise

1/3 cup apple cider vinegar

2 teaspoons sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.  Whisk together mayonnaise, vinegar, and sugar, then toss with the slaw.  Chill, covered, stirring occasionally, at least 1 hour (for flavors to blend).

Assemble sandwich:  Take buttered, toasted bun and place shredded pork on bottom half.  Top with barbecue sauce and coleslaw.  Top with top half of bun and eat (it will be deliciously messy).

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

INGREDIENTS

1 butternut squash, peeled and roughly cubed

Extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional)

Honey or maple syrup, to taste (optional)

DIRECTIONS

Preheat the oven to 400°F.  Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.

PESTO WITH CASHEWS

PESTO WITH CASHEWS

INGREDIENTS

2 cups fresh basil leaves, packed

½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

½ cup extra virgin olive oil

1/3 cup cashews

3 garlic cloves, minced

Salt and freshly ground black pepper to taste.

DIRECTIONS

Place the basil leaves and cashews into the bowl of a food processor and pulse several times.  Add the garlic and Parmesan or Romano cheese and pulse several times more.  Scrape down the sides of the food processor with a rubber spatula.  While the food processor is running, slowly add the olive oil in a steady small stream.  Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.  Occasionally stop to scrape down the sides of the food processor.  Sitr in some salt and freshly ground black pepper to taste.  I like to combine pesto with a little half and half and toss with pasta for a quick sauce.  

HOMEMADE ALFREDO SAUCE

HOMEMADE ALFREDO SAUCE

INGREDIENTS

1 stick of butter

1 (3-oz) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

½ cup grated Parmesan cheese

Salt & pepper

DIRECTIONS

Melt butter in saucepan over low heat. Mix in cream cheese. Stir in the cream and garlic powder.  Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thinking (for example if you are serving it as a dipping sauce) you may sprinkle in flour, 1 teaspoon at a time.  Cook and stir for desired consistency.  Stir the Parmesan cheese into the sauce and season with salt and pepper to taste. 

RED & WHITE MOSTACCIOLI (LITTLE MUSTACHES)

RED & WHITE MOSTACCIOLI (LITTLE MUSTACHES)

INGREDIENTS

1 pound uncooked mostaccioli (or other tubular pasta) 

Alfredo sauce 

1 26-oz jar spaghetti sauce

3 cups shredded mozzarella cheese, divided

DIRECTIONS 

Preheat oven to 350°F.  Cook pasta cording to package directions, drain.  Meanwhile prepare Alfredo sauce.  Spread a thin layer of spaghetti sauce in a 9 x 13” baking dish. Layer half the pasta, half the Alfredo sauce, and half the spaghetti sauce,  and one and a half cups of the cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. 

RED BUTTE CAFE SMOKED TURKEY SALAD

RED BUTTE CAFE SMOKED TURKEY SALAD

INGREDIENTS

Mixed greens

Cheese tortellinis, cooked

Smoked turkey, chopped

Bacon, cooked and chopped

Tomato, diced

Cucumber, sliced

Boiled eggs, sliced

Black beans and corn, mixed

Avocado, sliced

BASIL-LIME VINAIGRETTE DRESSING

Combine all the ingredients below in a blender: 

1 tablespoon of fresh ginger

2 cloves of garlic 

¼ cup of basil leaves

3 teaspoons freshly squeezed lime juice

1 tablespoon white wine vinegar

1 ½ tablespoons of light soy sauce

1 ½ tablespoons of brown sugar

2 tablespoons finely chopped green spring onion

¾ cup olive oil

Salt and pepper to taste

Place a bed of mixed greens on a platter or plate and arrange rows of each salad ingredient.  Serve with dressing on the side.

SUMMER MACARONI SALAD

SUMMER MACARONI SALAD

INGREDIENTS

12 oz salad-size macaroni pasta, cooked according to package instructions and cooled

1 cup frozen petite peas, thawed

4 oz diced and crisped pancetta

2 teaspoons fresh thyme leaves, for garnish

Add the cooked and cooled macaroni to a large bowl and add in the thawed petite peas and the diced, crisped pancetta.  If serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves.  If making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta when ready to serve, to keep the pasta salad moist and fresh; keep cold.

CREAMY, LEMON-THYME DRESSING

¾ cup mayo

1/3 cup olive oil

¼ cup fresh lemon juice

1 ½ tablespoons lemon zest

1 tablespoon plus 2 teaspoons sugar

1 ½ teaspoons salt

1 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves

½ teaspoon freshly cracked black pepper

Add all ingredients into a food processor and process the mixture until thick and completely creamy.

WHITE CHICKEN CHILI

WHITE CHICKEN CHILI

INGREDIENTS

1 lb. chicken, cooked and shredded

1 onion, chopped

1 tablespoon oil

¼ teaspoon minced garlic

2 cans white beans

1 ½ cans chopped green chiles

1 teaspoon salt

1 teaspoon oregano

1 teaspoon cumin

½ teaspoon pepper

¼ teaspoon cayanne

2 14-oz can chicken broth

DIRECTIONS

Brown onion in oil.  Add chicken, garlic, beans, chiles, seasonings and chicken broth.  Simmer uncovered for 30 minutes.  Remove from heat and add:

1 cup sour cream

½ cup whipping cream

ROASTED PUMPKIN SOUP

ROASTED PUMPKIN SOUP

INGREDIENTS

1 small pumpkin, chopped into large chunks (remove seeds)

2 medium onions, sliced

2 cloves of garlic

3 carrots

3 cups chicken broth

1 cup

Pumpkin Pie Spice

Nutmeg

Salt and pepper

DIRECTIONS

Preheat oven to 350°F.  Place pumpkin, flesh down, in a large baking dish and fill with ¼” water. Place onion, garlic and carrots on a separate cookie sheet and drizzle with olive oil.  Roast all in the oven for 1 hour or until tender.  Let pumpkin cool and scrape flesh from the skin.  Discard skin.  Combine all ingredients (except salt and pepper and seasonings) in a saucepan and bring to boil.  Remove from heat and blend until smooth.  Return to saucepan and season to taste with salt, pepper, Pumpkin Pie Spice and nutmeg, and then serve with crusty bread.

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP 

INGREDIENTS

3 large butternut squash

2 tablespoons olive oil, divided

1 large onion, coarsely diced

1 quart chicken stock

4 ounces of cream cheese

2 tablespoons brown sugar

Pumpkin Pie Spice to taste

Salt and pepper to taste

DIRECTIONS

Preheat oven to 350°F.  Carefully split the squash in half lengthwise. Scoop out the seeds. Season the cut side of the squash with salt and pepper and drizzle with 1 tablespoon of olive oil. Set cut side down on baking sheet and place in oven for 15 minutes or until squash is tender. When cool, scoop out the center using a small spoon.  In a large bowl over medium-high heat, add remaining olive oil and diced onion. Cook onions until they become translucent, stirring occasionally. Add the roasted squash to the onions along with the chicken stock.  Bring the stock to a boil, then reduce to a simmer. Stir on low for 15 minutes. Blend the soup using a blender until smooth. Add the cream cheese and blend again until completely incorporated. Season again with salt, pepper, brown sugar, and Pumpkin Pie Spice.

MUSHROOM AND BRIE BRUSCHETTA

MUSHROOM AND BRIE BRUSCHETTA

INGREDIENTS

1 baguette, sliced diagonally

1 pound white mushrooms, sliced

3 tablespoons olive oil, plus more for brushing

2 cloves garlic, chopped, plus 1 whole clove, peeled

4–5 sprigs fresh thyme, leaves removed

1 teaspoon salt (or to taste)

1 wedge of Brie

DIRECTIONS

Preheat the oven to 350ºF.  In a large sauté pan, heat 3 tablespoons of olive oil over medium-high heat. Add mushrooms, chopped garlic, and thyme to the pan and let cook until mushrooms are brown, approximately 15–20 minutes. Remove from heat, add salt, and stir.  Organize baguette slices in a single layer on a large baking sheet. Brush the top side of each slice with olive oil. Place in the oven for about 15 minutes until slices are crunchy. Remove from the oven (but keep the oven on) and let cool. Once bread slices are cool enough to handle, lightly rub the top of each slice with the garlic clove for extra flavor. Assemble by topping each slice of bread with 3–4 mushroom slices and a slice of Brie. Place back in the oven for 5–8 minutes, or until Brie is slightly melted. Serve warm.  Serves 8–10.

ROASTED PUMPKIN SEEDS

ROASTED PUMPKIN SEEDS

INGREDIENTS

One medium sized pumpkin

Salt

Olive oil

DIRECTIONS

Cut open the pumpkin and use a metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.  Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the flesh.  Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan and add 2 cups water and 1 tablespoon salt to the pan for every half cup of pumpkin seeds. Bring the water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.  Preheat the oven to 400°F. Coat the bottom of a baking sheet with olive oil.  Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them.  Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

ROSEMARY-SESAME PECANS

ROSEMARY-SESAME PECANS

INGREDIENTS

1 cup brown sugar

1 tablespoon kosher salt

1 tablespoon minced rosemary

¼ cup sesame seeds

2 large egg whites

1 pound (about 4 cups) pecan halves

DIRECTIONS

Preheat the oven to 300°F and line two baking sheets with parchment paper or silpats.  Whisk together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.  In a large mixing bowl, whisk the egg whites until they are slightly frothy, then add the pecans, and toss to coat evenly.  Add the herb mixture to the pecans, and toss to coat evenly.  Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, and the coating is dry.

PEANUT BUTTER-OATMEAL ENERGY BITES

PEANUT BUTTER-OATMEAL ENERGY BITES

INGREDIENTS

1 cup oats

2/3 cup toasted shredded coconut

½ cup natural peanut butter

½ cup mini chocolate chips

1/4 cup honey

1 tablespoon chia seeds

1 teaspoon vanilla

DIRECTIONS

Combine all ingredients in a large bowl.  Roll and compress the mixture into 1 inch rounds and place on parchment paper.

Refrigerate a few minutes until firm and then transfer to an air tight container.  Refrigerate and enjoy for up to one week.

For a chocolate version add 2 tablespoons unsweetened cocoa.