RECIPES I LOVE

Ingredients

2 - 3 chicken breasts, bite-sized pieces
2 potatoes
1 cup of cherry tomatoes
1 sliced bell pepper, green or red

FOR SAUCE
1 14 oz. can of coconut milk
1 tablespoon ketchup
1 tablespoon brown sugar
3 tablespoon fish sauce
3 - 4 cloves garlic
1 thumb size piece of ginger, sliced
1 small onion
1 tablespoon curry powder

Directions

Preheat the oven to 375 degrees F.

Make the curry sauce by combining all the sauce ingredients in a food processor or blender.

In a casserole dish, lay down a layer of sauce followed by the chicken then the rest of the curry sauce.

Cover and bake at 375 degrees for 45 minutes.

Remove dish from the oven and add potatoes, bell pepper and cherry tomatoes. Stir well and return to oven for 20 minutes (or until chicken & potatoes are cooked).

Serve with rice.

Ingredients

1 egg
1 package dry yeast
1 ½ cup water
1 teaspoon salt
½ cup sugar
⅓ cup shortening
5 - 6 cups of flour

Directions

Dissolve yeast in warm water with a pinch of sugar. Add all ingredients but 2 cups of flour. Mix til smooth. Add rest of flour gradually. Knead 5-10 minutes.

Let rise for an hour.

Bake 300-325 for 30 minutes.

Ingredients

2 ½ pounds boneless, skinless pork shoulder
kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 garlic cloves, peeled and crushed
4 thyme sprigs
2 bay leaves

Directions

Preheat oven to 325°.

Season pork shoulder all over with salt and pepper. Heat oil in a large heavy-bottomed pot over medium-high heat. Sear pork until it's golden brown on all sides, 5 to 8 minutes per side. Add 2 cups water to the pot, along with garlic, thyme, and bay leaves.

Cover with a lid (or aluminum foil if you don't have one/lost it) and cook until it's completely tender and falling apart, 3 to 4 hours.

Remove from oven and using two forks, shred pork in the pot to bite-size pieces, mixing it with all that wonderful liquid. Season with more salt and pepper if needed.

Ingredients

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
4 eggs, beaten
⅔ cup grated parmesan cheese
2 tablespoons chopped fresh parsley

Directions

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. 

Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Ingredients:

• 4 Cups 00 Flour - We use King Arthur’s

• 4 Eggs, 2 Egg Yolks

• Olive Oil

• Salt

Steps:

• Grab a large mixing bowl and add your flour. Form a well in the middle of the flour and that’s where you’ll place all of your eggs plus a pinch of salt.

• Use a fork and start to whisk the eggs together, slowing circling the well to incorporate the flour.

• Once you get about half the flour mixed in, start mixing with your hands. We want to get as much flour incorporated as we can. I typically use a tablespoon of water in the mixing process to help this.

• When you feel you have as much flour incorporated as you can, we’re going to transfer it to a flat service and knead the dough by hand for 4-5 minutes.

• After kneading, form a ball and spray the outside of the dough ball with a little olive oil before you wrap it in plastic wrap.

• Let the dough sit for 30 minutes - 4 hours and then you’re ready to form your pasta.

• I typically use a pasta roller or my KitchenAid pasta plate attachments to form my noodles. However, you don’t need any fancy equipment. While a pasta roller does make it easier to get your dough thin enough, You can use a rolling pin and knife for some easy pappardelle.

After your dough is ready, you can let it dry to use later or cook it directly afterwards while it’s fresh! We typically boil the pasta for 3-5 minutes until it’s cooked al dente, then finish it in our favorite sauce.

Ingredients:

• Pasta of your choice

• ¼ cup olive oil

• Minced garlic

• ½ red onion, diced

• ½ small can of tomato paste

• ½ cup heavy cream

• 1 teaspoon red pepper flakes

• 1 tablespoon butter

• ¼ cup parmesan cheese

• Basil, chopped, to serve

• Salt, dried parsley and pepper to taste

Steps:

• Start boiling your pasta and DO NOT DRAIN until you save back ¼ cup of pasta water. We’ll need that later!

• At the same time, heat up your olive oil and get that garlic/red onion cooking until the red onion has faded in color.

• Then add in your tomato paste. Give it a few minutes to get darker in color.

• Add in your heavy cream and red pepper flakes.

• This is the time where we add in ¼ cup of pasta water along with the finished pasta.

• Mix it all together then add in your butter & parmesan cheese.

• Add salt, dried parsley and pepper to taste.

• Serve with some chopped basil and extra parmesan cheese on top!