Wilted Spinach Salad with Bacon and Balsamic Glaze

Wilted Spinach Salad with Bacon and Balsamic Glaze

1 bag baby spinach
6 to 8 slices of bacon, cooked very crisp and crumbled (you can use more if you prefer it more bacon-y)
1/2 large red onion, sliced thin
1 package fresh sliced mushrooms
1 cup olive oil
Salt and pepper, to taste
Balsamic glaze

Rinse the spinach off and dry really well. Place in a large bowl along with the onions and mushrooms. Toss to combine.
In a small skillet, heat the olive oil until it just starts to shimmer, maybe 5 or so minutes.
Pour the heated oil over the spinach mixture and toss again. Season with salt and pepper. Add the crumbled bacon and toss. Drizzle the balsamic glaze over the top adding as much or as little according to your taste.

Tortellini Pasta Salad with Pepperoni and Black Olives

Tortellini Pasta Salad with Pepperoni and Black Olives

1-20 oz. package refrigerated cheese tortellini
1 container fresh pearlini mozzarella
1 cup pepperoni, chopped (I use Hormel mini pepperoni. No chopping required!)
1 container cherry tomatoes cut in half
6 to 8 fresh basil leaves, chopped
1-8oz. can sliced black olives
1 1/2 cups bottled Caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Adapted from Dream Home Cooking Girl



Doubled the ingredients for a 4th of July BBQ! Also used tri-color cheese tortellini.

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

Billy was working a double on Sunday with his partner. I feel bad for the guys when they work doubles so I sometimes will make dinner or dessert for them. This time around I chose to make Ziti Marsala with Portobello Mushrooms and this salad, which is a new recipe. Since I was pressed for time to get it to Billy, I have no picture. But...the salad was fantastic. LOL...I don't eat tomatoes or pesto so I took their words for it!

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

2 pints cherry tomatoes, halved (you can use heirloom or a mix of red, yellow and orange)
4 cups fresh boconccini mozzarella, halved
3 tablespoons pesto
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons good-quality grated Parmesan cheese
Kosher salt and ground black pepper

Place tomatoes and mozzarella on a serving platter or bowl. Set aside.
In a small bowl, whisk together pesto, red wine vinegar and Parmesan cheese. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Pour pesto mixture over the tomatoes and mozzarella and toss to combine. Season again with salt and pepper, if necessary.

Footnotes - You can use this salad as a topping for toasted Italian bread.

Recipe adapted from The Comfort Food cookbook

Crab and Avocado Salad

Crab and Avocado Salad

4 ripe avocados, cut into chunks
1 cup scallions, sliced (bulbs, white and green parts)
2 lbs jumbo lump crab meat
1/2 red onion, small diced
1 cup olive oil preferably Greek
1/4 cup red wine vinegar
Salt and pepper, to taste

In a large bowl combine the scallions and red onions. Gently fold in the crab meat and avocado. Add the olive oil and vinegar and toss gently. Season with salt and pepper. Serve immediately.

Footnotes - My dad showed me how to make this and he doesn't measure anything so when adding the oil and vinegar, I go by taste. I add the oil until the salad is just moistened and not swimming in oil. And the vinegar I add until I can just taste it. It shouldn't have an overpowering vinegar taste.

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

1 lb. pasta (wagon wheels, radiatore, fiore or any small shaped pasta)
2 jars Marie's Chunky Blue Cheese Salad Dressing(I like a lot of dressing so I use 2 jars but feel free to use 1)
Frank's Red Hot Wings Sauce, to taste
3 stalks celery, chopped
1 large red onion, diced
Cooked chicken, as much as you like (I usually buy a rotisserie chicken and cut it up)
1/2 cup shredded mild cheddar cheese (optional)
Salt and pepper

Cook the pasta according to package instructions until al dente. Drain and run pasta under cold water to stop the cooking process. Add the pasta to a large serving bowl.
In a small bowl, mix together the Marie's dressing and the wing sauce.
Add the chicken, red onion and celery to the pasta and toss. Fold in the dressing mixture and season with salt and pepper. Top with the shredded cheese, if using, and toss again.
Chill in the fridge for about and hour or 2. This salad can also be made the day before.

Warm Balsamic Mushroom Salad with Feta

Warm Balsamic Mushroom Salad with Feta

2 lbs. small cremini and baby portobello mushrooms (I quarter mine)
1 piece feta cheese, about 6 ounces, crumbled but leaving some chunks big
1 cup garlic-balsamic dressing
Fresh chopped parsley
Salt and fresh ground black pepper

Heat dressing and 2/3 cup warm water in a large. deep skillet. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and the liquid has mostly reduced to a glaze; season to taste with salt and pepper. Place mushrooms in a bowl and add the feta cheese. Top with the chopped parsley.

Garlic-Balsamic Dressing

1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 cloves of garlic, pushed thru a press
3/4 cup of olive oil

Whisk all ingredients in a small bowl until blended and smooth.

Kani Salad

Kani Salad

10 imitation crab sticks
3 to 4 tablespoons Japanese mayonnaise
1 cucumber
2 tablespoons tobiko (flying fish roe)
1 scallion, green and white parts, sliced very thin

Shred the imitation crab sticks into very thin strips. Cut the cucumber into thin matchsticks the same size as the imitation crab strips. Place into a small bowl
Gently fold in the mayonnaise. Refrigerate for at least 2 hours.
Top with the fish roe and sprinkle with the scallions.

Footnote - If you prefer your kani salad spicy, mix the mayonnaise with a little Sriracha.

Grilled Potato Salad

Grilled Potato Salad

6 Yukon gold potatoes, should be about 2 lbs.
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup celery, finely diced
2 tablespoons chopped parsley
1/2 small large onion, finely diced
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
Juice from 1/2 a lemon

Preheat your grill to medium heat. Oil the grill grates well.
Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat.
Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, flipping and repeating on the other side. Remove and allow to cool completely. Dice each potato slice into quarters.
In a large bowl, add the diced potatoes, celery, red onions and parsley.
In a medium bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper and the lemon juice.
Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and add additional salt and pepper as needed.

Original recipe adapted from Guy Fieri

White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette

White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette

1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil

Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.

Easy Weeknights....5 recipes using rotisserie chicken

Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!

Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese

6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing

Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.

Footnotes - Try adding caramelized onions or roasted red peppers after baking.

Chicken Tetrazzini

1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.

Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.

Chicken and Wild Rice Casserole



1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.

Creamy Chicken Marsala and Mushroom Casserole

2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.

Chicken Salad-Stuffed Pitas with Cranberries and Pecans

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.

Roasted Garlic Ceasar Pasta Salad with Black Olives

Roasted Garlic Ceasar Pasta Salad with Black Olives

1 lb. box tri-color or regular rotini pasta
1 bottle Ken's Roasted Garlic Creamy Caesar dressing
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 cup garlic croutons, optional

Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. Place cooled pasta into a serving bowl.
In a large bowl, combine the Caesar dressing, lemon juice, parsley, Parmesan and pepper. Add the dressing mixture to the pasta and stir gently until the pasta is well coated. Toss in the olives. The pasta salad can be made up to a day ahead. Sprinkle with the croutons and additional Parmesan cheese just before serving.

Footnotes - You can also use regular creamy Caesar dressing

Tomato and Red Onion Salad

Tomato and Red Onion Salad

6 very ripe tomatoes, cored and cut into chunks
2 large rec onions, cut into thin slices
1 cup good-quality olive oil
4 tablespoon red wine vinegar
4 garlic cloves, finely chopped
8 fresh basil leaves, torn
Salt and fresh ground pepper

Place the tomatoes and onions in a medium bowl. Toss with the olive oil and vinegar. Add the garlic and basil. Season with salt and pepper and toss again. Serve with crusty Italian bread.

Footnotes - For added flavor, you can add 1/2 teaspoon of dried oregano. Also try adding small fresh mozzarella balls.

Potato Salad with Fresh Lobster and Scallions

Potato Salad with Fresh Lobster and Scallions

1 lb. red potatoes, cubed and boiled until fork-tender
1 cup fresh lobster meat, claws and tail, chunky chopped
3 scallions, sliced thing, white and green parts
1/4 cup mayonnaise
1/4 cup creme fraiche
2 teaspoons white truffle oil
2 teaspoons fresh chopped tarragon
Salt, to taste

Place the potatoes and lobster meat in a large serving bowl. In a smaller bowl, mix together the mayonnaise, creme fraiche, truffle oil, and tarragon. Fold the mayonnaise mixture into the bowl with the potatoes and lobster meat. Season with salt. Add the sliced scallions and gently toss. Chill for about 1 hour to allow flavors to mix.

Summer Orzo Salad

Summer Orzo Salad

1 1/2 cups uncooked orzo pasta
2 - 6 oz. jars marinated artichoke hearts, liquid reserved
1 tomato, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 - 2 oz. can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
4 fresh basil leaves, torn
Kosher salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, basil, salt and pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.

Footnote - Try using chopped sun-dried tomatoes instead of fresh tomatoes.

Watermelon and Feta Cheese Salad with Red Onion

Okay...so before you write this recipe off completely...let me explain. Yes, watermelon and feta cheese and onions usually don't mix but for some reason..when brought together in this salad, the end result is actually quite good. The salty feta really brings out the sweetness of the watermelon. I served this on Sunday to my husband and my friend Michele....both of them loved it. Michele even took the leftovers home.

Watermelon and Feta Cheese Salad with Red Onion

8 cups watermelon, cut into chunks
1 cup good-quality feta cheese, crumbled
1/2 small red onion, sliced thin and quartered (half moon shapes)
6 fresh basil leaves
1/2 cup olive oil
1/2 cup sugar
1/4 teaspoon Worcestershire sauce
1/4 cup cider vinegar
Kosher salt and ground white pepper to taste.

In a large bowl, combine the watermelon, red onion and crumbled feta. In a smaller bowl, combine the oil, sugar, Worcestershire sauce, cider vinegar, salt and pepper. Stir to combine. Place bowl in refrigerator to cool for about 15 to 20 minutes. This will also allow the flavors to blend. Gently crush or break apart the basil leaves to release the oils. Add to the dressing and allow to sit while the salad is chilling, stirring occasionally. When ready to serve, pour the dressing over the salad and toss gently to combine.

"I Love Valentine's Day" Menu

Pan Seared Sea Scallops with Herb Butter

For the scallops -

1 lb. dry large sea scallops
1 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce -

3 tablespoons unsalted butter, cut into six pieces
2 tablespoons finely diced shallot (1 medium shallot)
1/4 cup dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Rinse scallops under cold water. Pat the scallops dry with paper towels.
Heat a large nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Season to taste with salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Footnotes - Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.

Creamy Baked Leeks with Garlic, Thyme and Parmigiano

1 tablespoon unsalted butter
Kosher salt
8 large leeks (preferably with several inches of white)
2 teaspoons lightly chopped fresh thyme
1 cup heavy cream
2 large cloves garlic, smashed and peeled
1/3 cup finely grated Parmigiano-Reggiano

Heat the oven to 350 degrees. Rub the bottom of a shallow baking dish with the butter. Sprinkle 1/4 teaspoon salt over the bottom of the pan.
Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots but leaving a bit of the base intact to hold the leek together. Cut each leek in half lengthwise. Gently wash each half under running water, fanning open the layers to rinse as thoroughly as possible. Pat the leeks dry and then arrange them cut side down in the baking dish. They should all fit snugly. Sprinkle with the thyme and 1/4 teaspoon salt.
Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (Do not let it boil over), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks. Cover the leeks with a piece of parchment cut to fit inside the pan. Bake the leeks until the thickest ends are tender all the way through when pierced with a knife and the cream is almost entirely reduced, about 45 minutes. Sprinkle the leeks with the Parmigiano and salt to taste. Bake just until the cheese melts, 1 to 2 minutes. Transfer the leeks to a warm serving platter.

Arugula and Tomato Salad with Artichoke Hearts and Basil Vinaigrette

1 medium ripe tomato, cored and chopped
1 cup artichoke hearts packed in water, drained, rinsed, and quartered
5 oz. baby arugula (about 5 cups lightly packed)
2 tablespoons red wine vinegar
2 tablespoons basil pesto (store-bought is fine)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Raspberry Bars

3 sticks plus 2 tablespoons unsalted butter, room temperature
1 2/3 cup sugar
2 eggs
3 3/4 cups all-purpose flour
1 1/2 cups chopped, toasted hazelnuts
2 cups raspberry preserves

Heat the oven to 350 degrees. Butter a 9x13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended. Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.

My Top 10 Recipes from "In the Kitchen with the Auxiliary"

About 2 years ago, my Ladies Auxiliary put together a fundraiser cookbook. We collected 400 recipes. What was so great about the book was that some of the recipes had been passed down in a family for generations. Some didn't have measurements, some were so simple with only 3 ingredients. There was so much history and love, it was a great experience. I have used the book many many times and there are a few recipes that have become my favorites. Here are my top 10 -

The recipes are not in any particular order

Roast Pork with Applekraut

1 - 3lb. pork loin
2 teaspoons garlic salt
2 teaspoons paprika
1/2 cup butter
4 medium cooking apples, cored and sliced into rings
4 cups sauerkraut, drained
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash of nutmeg

Preheat oven to 325 degrees. Sprinkle meat with garlic salt and paprika. Place meat on rack in a roasting pan. Roast for 1 1/2 hours or until meat thermometer reaches 170 degrees. Remove from oven and let rest for 15 minutes. Melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned. Add sauerkraut and the rest of the ingredients, cover and cook on low heat for 30 minutes, stirring occasionally Serve applekraut with the sliced roast pork.

Recipe contributed by Janet Holley, Hose Co. 1 Ladies Auxiliary

Smokey Apple Butter Ribs

3 lbs. boneless pork country-style ribs
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1/2 cup apple butter
2 tablespoons packed brown sugar
1 tablespoon liquid smoke
2 cloves garlic, finely chopped

Sprinkle ribs with salt and pepper. Place ribs in the crock pot. Cover ribs with the onion slices. In a small bowl, mix together the remaining ingredients; pour over the ribs and onions. Cover and cook on low heat setting for 8 to 10 hours. Serve over hot cooked noodles.

Recipe contributed by Kristen Karavitis, Hose Co. 1 Ladies Auxiliary

Engine 5 Steaks

2 to 3 lbs. skirt steaks
2 to 3 large tablespoons of chopped fresh garlic
1 tablespoon Goya Adobo
2 tablespoons lime juice
1 tablespoon Maggi sauce

Combine all ingredients in a container and let steaks marinate. The longer the steaks sit in the marinade, the better. Then grill, occasionally drizzling with lime juice.

Recipe contributed by Dave Stucke, Chief 2006 River Edge Fire Department

Chicken with Forty Cloves of Garlic

1 whole chicken cut into 8 pieces
1/2 cup olive oil plus 2 tablespoons
5 sprigs fresh thyme
40 cloves garlic, peeled
Salt and pepper

Preheat oven to 350 degrees. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide skillet over high heat. Remove from heat, add remaining oil, thyme and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven and let rest for 5 to 10 minutes before serving.

Recipe contributed by Rob Cordasco, Battalion Chief 2009 Little Ferry Fire Department

Bow Ties with Asparagus and Mushrooms

1 lb. bow tie pasta
1 bunch asparagus, trimmed and cut into 4 pieces
1 package fresh mushrooms, sliced
3 cloves garlic, cut in half
1 small can Hunt's tomato sauce
1/2 pint heavy cream
6 tablespoons olive oil
Salt and pepper to taste

Cook bow ties according to package; drain. In a large skillet, add olive oil and garlic. Saute until garlic becomes fragrant. Add asparagus and season with salt and pepper. Saute until al dente. Add mushrooms and cook about 5 minutes. Add tomato sauce and heavy cream; stir well. Continue to cook until asparagus are tender. Transfer bow ties to a large serving bowl and add sauce, tossing gently to combine.

Recipe contributed by Ann Gioielli

My Famous Linguine in White Clam Sauce

2 cans Doxee chopped clams, juice reserved
1 bottle clam juice
2 to 3 cloves garlic, crushed
1 cup olive oil
1 lb. linguine
1 tablespoon parsley
Salt and pepper to taste

Open both cans of chopped clams, strain reserving juice. In a pot of salted boiling water, cook linguine to your liking, drain and set aside. In a sauce pan, add olive oil, garlic and parsley. When the garlic begins to brown, pour both the bottle and reserved clam juice and add pepper to taste. Bring to a boil. As soon as the clam juice begins to boil, add chopped clams and stir. Let simmer for 3 minutes then shut off the flame. Place linguine in a large serving bowl and pour clam sauce over pasta. Toss and serve.

Recipe contributed by Joany Macaroni

Sweet Onion Casserole

2 Vidalia or sweet onions, sliced 1/4-inch thick
1/4 cup butter
1/4 cup sour cream
3/4 cup grated good-quality Parmesan cheese
10 butter flavored crackers, crushed

Preheat oven to 350 degrees. In a skillet over medium heat, saute onions in butter until tender. Remove from heat and stir in sour cream. Spoon half into a greased 1-quart baking dish. Sprinkle with Parmesan and top with remaining onion mixture and crushed crackers. Bake for 20 to 25 minutes.

Recipe contributed by my aunt, Grace Napolitano

Orzo and Tomato Salad with Feta

1 cup uncooked orzo pasta
1/4 cup pitted green or Kalamata olives, sliced
1 cup diced feta cheese
3 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 ripe tomato, seeded and chopped
1/4 cup virgin olive oil
1/8 cup fresh squeezed lemon juice
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain and rinse with cold water. When orzo is cool, transfer to a medium bowl and mix in olives, parsley, dill and tomato. Gently fold in feta cheese. In a small bowl, whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper to taste. Chill before serving.

Recipe contributed by my brother, Dino Tsidavis

Strawberry Salad

2 to 3 bags baby spinach
2 pints strawberries
1/4 teaspoon Worcestershire sauce
1/2 cup sugar
1/2 cup oil
1/4 cup cider vinegar
1/4 cup thin slices red onion

Mix together Worcestershire sauce, sugar, oil and vinegar; set aside. Place spinach in a large bowl. Wash and slice the strawberries and add to the spinach. Add onions. Just before serving, add the dressing to the salad and toss to combine.

Recipe contributed by Dawn Sequeira who I have known since grade school!

Onion Soup with Guinness and Irish Cheddar

2 tablespoons olive oil
6 cloves garlic, minced
8 cups thinly sliced onions
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups Guinness beer
6 cups beef stock
8 slices country bread, cut 1/2-inch thick and toasted
1/2 lb of thin sliced Irish Cheddar
Gray Salt

Heat olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and pepper and cook for about 15 minutes, stirring often. Reduce heat to low and cook about 15 more minutes, stirring occasionally until onions are golden brown. Add thyme, vinegar and beer. Cook until the beer is reduced by half then add beef stock. Bring to a simmer and cook 10 more minutes. Preheat broiler. Transfer soup to individual over-proof soup bowls, top each with a slice of the toasted bread and a slice of the Cheddar. Boil until cheese is melted and starts to brown slightly. Serve piping hot.

Recipe contributed by Joan Iurato, Hose Co. 1 Ladies Auxiliary

Footnote - I didn't add any of my own recipes or recipes from my husband to this list because I like all of those recipes and if they weren't good, then they wouldn't have been in the cookbook...lol! I also didn't include desserts or appetizers in the list because I love all desserts and most of the appetizers are in my blog already. I also wanted to mention, many of the recipe in the book I haven't tried. Just because it isn't on the list, doesn't mean that I didn't like it or that it isn't good. XOXO

Seafood Salad

I love making this as a light dinner in the summertime when it is too hot in the kitchen to do anything more than boil the water for the seafood! I serve this with crusty Italian bread and an ice cold glass of white wine. Yummy!


Seafood Salad

1 pound large shrimp, peeled and deveined
1 pound sea scallops, halved
1 pound calamari sliced into ½ inch rings and tentacles halved
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons parsley
2 small garlic cloves, pushed through a press
¼ teaspoon crushed red pepper flakes
Salt and fresh ground black pepper
½ cup extra virgin olive oil

In a large pot, bring 3 quarts of salted water to a boil. Stir in shrimp and cook until pink, about 2 minutes. With a slotted spoon, transfer shrimp to a large bowl. Return water to a boil and add scallops. Cook just until opaque, about 2 minutes. With a slotted spoon, transfer scallops to the bowl with the shrimp. Repeat with calamari, cooking until just white, about 30 seconds. Do not overcook. Drain calamari in a colander and rinse with cold water to stop cooking.
In a small bowl combine lemon zest, lemon juice, parsley, garlic and red pepper flakes. Whisk in oil and season with salt and pepper.
Add dressing and squid to the bowl with the scallops and shrimp. Toss to combine.
Marinate in the refrigerator for 3 hours or overnight, tossing occasionally, for best flavor.

Spinach and Strawberry Salad

I was looking through an old binder that I had recipes in last night and came across this forgotten recipe. Great salad for summer!!






Spinach and Strawberry Salad

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Footnotes - Add candied almond slivers for added flavor and crunch.

Bruschetta Salad

I am not a salad eater at all but this is my favorite salad. When we were younger, my mom always made a salad with dinner. I would love to soak up the oil and vinegar with Italian bread and eat it. To me, nothing tasted better. This salad is the same concept. The bread soaks up the oil and vinegar and the flavors of the onion and tomato. It is delicious!

Bruschetta Salad

3 cups coarsely chopped tomatoes
1 loaf French baguette or Italian bread, cut into cubes
1 cup thinly sliced red onions
¼ cup shredded Parmesan cheese
½ cup olive oil
¼ red wine vinegar
Salt and pepper

Mix tomatoes, onion and bread cubes in a large bowl.
Pour olive oil and vinegar over salad and toss gently. Add salt and pepper to taste.
Serve immediately.

Footnotes - Garnish with fresh basil leaves before serving. You may also add cucumber slices and or fresh mozzarella. You can substitute shaved Parmesan cheese for the shredded.