Christina's Shrimp in Tomato Feta Sauce

from Simply Recipes by Elise

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans of diced tomatoes (or fresh)

1/4 cup minced fresh parsley

1 Tbsp minced fresh dill or 1 teaspoon dried dill

1 to 1 1/4 pounds medium sized cooked shrimp, peeled and deveined (can leave tails on), thaw if frozen

Pinch of salt, more to taste

Pinch black pepper, more to taste

1 Cup feta cheese, crumbled

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Stir in the herbs, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Add shrimp and cook through.

Serve immediately. Serve over polenta or pasta or with crusty French or Italian loaf bread.

Christina's Lemon and Herb Baked Salmon

Marinate salmon for one hour before baking in:

2 cloves garlic

6 Tbls. EVOO

1 Tbls. lemon juice

1 Tbls. parsley flakes

1 tsp. pepper

1 tsp. kosher salt

1 tsp. basil

After done basting, wrap salmon loosely in foil along with marination. Make sure the edges are folded up so juices don't come out during baking.

Put in pan and place in cold oven. Set temperature to 400 degrees. Bake for 25-30 minutes.

Christina's Tortellini Emilia

from Better Homes and Gardens

1 9 oz package dry cheese tortellini
1 1/2 TBSP finely chopped red onion
1 TBSP finely chopped shallots
1 TBSP butter
1 C half-and-half or cream
1 egg yolk
2 TBSP grated Parmesan cheese
1/2 tsp dried sage
1/4 tsp pepper
1/4 C Gruyere or Swiss cheese, grated
1/4 C walnut pieces
1 oz prosciutto, ham or bacon, chopped

Preheat oven to 400 degrees. Prepare tortellini according to package directions. Drain and set aside.

In a medium saucepan, cook onion and shallots in hot butter until tender. Stir in cream and bring to just boiling. Remove from heat. In a small bowl, beat egg yolk. Slowly add 1 C hot cream to yolk, beating until combined and then return all to saucepan. Cook and stir over medium-low heat for 10 minutes or until slightly thickened and bubbly. Stir in Parmesan, sage and pepper.

Transfer 1/2 of tortellini to 9x9 baking dish and top with half of cheese and sauce. Repeat later and top with walnuts and prosciutto. Back 20 minutes or until lightly browned.

Christina's Slow Cooker Herbed Beef Stew (or Roast)

1 1/2 pounds cubed beef stew meat (or roast)
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 C water, 2 cubes beef bouillon
1 tsp Worcestershire sauce
1 garlic clove
1 bay leaf
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram

If making stew, toss meat with 1 cup flour. Otherwise, just put everything in the crock pot and mix well. Cover and cook 4-6 hours on high or 10-12 hours on low.

Christina's Marinated Pork Chops

from my mom

3/4 - 1 inch pork chops

1 C soy sauce

1 C water

1 TBSP lemon juice

1 TBSP brown sugar

1 clove minced garlic

2 green onions, sliced

Mix all marinade ingredients in 9x13 pan. Place pork chops in pan and marinate at least 6 hours. Grill 5-8 minutes per side and serve!

Christina's Pizza Dough

from The Food Network

• 1/4 cup light red or white wine, Fiano di Avellino (or water, in my case)
• 3/4 cup warm water
• 1 1/2 ounces fresh yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon plus 1 tablespoon olive oil
• 3 1/2 cups flour

Directions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Christina's Blueberry Muffins

from my mom


2 c blueberries
¼ c flour
1 ¼ c white flour
¾ c whole wheat flour
¾ c sugar
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
6 Tbsp butter
¾ c milk
1 egg, lightly beaten
½ tsp vanilla


Preheat oven to350*. Grease & flour muffin tins. Place blueberries and 1/4 cup flour in small bowl and gently stir. Set aside. Stir dry ingredients including sugar together in large glass bowl. Cut butter into flour mixture until it resembles small peas. Combine wet ingredients in measuring cup. Stir into flour mixture just till mixed. GENTLY fold in berries. Divide out into muffin tins. Bake 25-30 minutes.

Christina's Coconut Lime Sugar Cookies

adapted from The Girl Who Ate Everything

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1/2 cup butter, softened
1/2 cup coconut oil, heated until barely melted then cooled1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of two large (three small) limes
3 tbsp lime juice
1 cup coconut
½ cup sugar for rolling cookies

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Fantastic served with cream cheese frosting with the zest of a lime or two.

Christina's Tomato, Kale and Quinoa Salad

adapted from The Whole Life Nutrition Kitchen

Serves 8

Quinoa:
2 cups quinoa
3 ½ cups water
pinch sea salt

Salad:
2 large heirloom tomatoes, diced (about 3 to 4 cups)

1 cup finely diced walla walla onion (or other variety of sweet onion or substitute green onion)

1/2 bunch kale, finely chopped

1 cup chopped basil leaves

feta cheese to taste 

2 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

1 teaspoon sea salt

freshly ground black pepper, to taste

Soaking quinoa overnight in a bowl of water, then drain the next day. To cook the quinoa, rinse the quinoa in a fine mesh strainer under running water. Drain well. Place quinoa into a 2-quart pot, add water and salt; cover and bring to a boil. Then reduce heat to low and simmer for about 15 to 20 minutes. Remove pot from heat and let cool completely before using. 

To assemble the salad, place the cooled quinoa into a large bowl and fluff with a fork. Add the remaining ingredients and gently toss together. Serve.

Christina's Cherry Tomato Pasta

from macheesmo.com

1 pound pasta (I like whole wheat spaghetti.)

2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.

Parmesan cheese for grating

Dice up the onion and garlic and then heat up the biggest wide pan you have or a dutch oven. Add your oil to the pan and get it hot over medium high heat. Add the onions and garlic and get them cooking for a few minutes.

Wash all your cherry tomatoes and throw them in. Don’t worry about peeling them or coring them. After the tomatoes begin to pop and wilt, turn the heat down to medium, add any extra spices you like (including salt and pepper and the basil if you are using dried) and let this simmer and reduce until it forms a pretty solid paste, about 25 minutes. Stir occasionally.

Meanwhile, begin boiling salted water for the pasta and cook pasta according to package directions.

As your pasta cooks, add your white wine to the tomatoes and use the liquid to scrape up any little bits that are in the pan. Also add the chopped basil if you are using fresh. Stir this all together and turn the heat down to low on the sauce. The white wine should evaporate pretty quickly. When the pasta is ready, drain (or simply add pasta to the sauce if it's quite thick) and serve.

Christina's Grilled Mozzarella Sandwiches

from marthastewart.com

• 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
• 8 1/2-inch thick firm white sandwich bread
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon coarse salt
• A grating of nutmeg
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• Marinara sauce for dipping

Directions

1. Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
2. In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
3. In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately with a side of marinara sauce.

Christina's Overnight Sausage and Egg Breakfast Casserole

from Our Best Bites

6-8 slices bread
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated cheese (Colby Jack, Pepper Jack, Cheddar or some combination)
12 oz pork sausage, browned and drained if necessary
1 4 oz or 7 oz can green chiles
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

Lightly butter one side of each slice of bread. Place bread butter side down in a 9×13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread.  Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.  Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refridgerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.

Christina's Cranberry Almond Tarts

adapted from Smitten Kitchen

pie crusts

1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds (NOT slivered or chopped)

1. Preheat the oven to 350 degrees. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.

2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.

3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes (DO NOT OVERCOOK). If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.

4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.

5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.

6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.

Christina's Pie Crust

adapted from MADE


(makes 4 single crusts)

4 cups flour
1 Tbl sugar
1 Tbl salt
1 3/4 cup butter
1 TBSP vinegar
1 egg
1/2 cup cold water

Mix flour, sugar, and salt. Cut-in the butter with a fork or food processor.

In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. The dough may be frozen and thawed for future use.

When ready to bake a pie, flour your surface and roll the crust starting from the middle and moving out, till it's about 2 inches larger than the size of your pie dish. Remember when working with pastries to handle it as little as possible so the gluten doesn't become overworked and tough.

Gently roll your dough into a loose log or around your rolling pin (this is the easiest way I've found to transfer it into the pie pan). Lay it in the pan, unroll the crust, and gently fit it in-place--don't pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish.

Christina's Apple, Chard and Mushroom Quiche

source unknown

• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large Vidalia or other onion, thinly sliced
• 1 cup (4 oz.) shredded ruby Swiss chard
• 1 cup (about 2 oz.) thinly sliced mushrooms
• Salt and freshly ground black pepper to taste
• ½ cup chopped apple
• 2 Tbs. all-purpose flour
• ½ tsp. ground nutmeg
• 4 large eggs
• 1 cup shredded Jarlsberg or Swiss cheese
• ½ cup milk
• 1 9-inch deep-dish pie crust, unbaked

1. Preheat oven to 375°F.

2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve. 

Christina's Parmesan Fries

from playwithsugar.com

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Parmesan Cheese

Directions:

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Christina's "Green Noodles" (Spinach and Avocado Pasta)

from Perry's Plate

6-8 ounces of pasta
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1 handful fresh basil (optional)
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.


Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture (also basil if using). Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.


If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.


Add fresh tomatoes to garnish or other fresh/sauteed veggies.

Christina's Double Philly Cheesesteaks

adapted from Our Best Bites


2 lbs. steak (any cut)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone or Monterey Jack)
Kosher salt and freshly-ground black pepper
Cream cheese (4 oz?)Cholula hot sauce (optional)
8 Hoagie rolls

Thinly slice bell peppers and onions (preferably in the food processor). Set aside. Thinly slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until meat is cooked through. Season with hot sauce to taste.

Slice buns, smear with cream cheese and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

White Chocolate Cheesecake

• one chocolate crust
• 4 (1 ounce) squares white chocolate

• 3 (8 ounce) packages cream cheese

• 3/4 cup white sugar

• • 3 eggs

• • 1/2 teaspoon vanilla extract

• Directions

• Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Tomatillo-Ranch Salad Dressing

adapted from Our Best Bites

1 Cup Buttermilk

1 Cup Mayo

1 Pckg. Dry Buttermilk Ranch dressing mix

2 Tomatillos (husked)

2 Jalapenos

½ Bunch cilantro

Juice from ½ Fresh Lime

1 Clove Garlic

Puree all ingredients in blender for 30 seconds.  Refrigerate until chilled.