Bolognese Sauce

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Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped cooked bacon or pancetta
• 1 cup onion, minced
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1/2 pound ground pork
• 2 carrots, shredded
• 1 stalk celery, chopped
• 1 (28 ounce) can Italian plum tomatoes
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 tsp fresh basil
• 1 tsp fresh parsley
• 1/4 cup milk or half and half (warm)
• salt and pepper to taste
• 1 pound pasta
• Grated cheese for top

Directions

1. In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
2. In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, parsley, milk, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
3. 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.
4. Serve sauce over hot pasta.

"Not Your Kids" Mac & Cheese

4 cups cooked Elbows (al dente)
5 large sun dried tomatoes, finely diced
2 TBS olive oil
1 garlic clove, finely diced
1/4 cup white cooking wine
1/2 tsp chicken base, plus 1/2 cup water (equal to 1/2 cup chicken broth)
1/2 cup half/half
1 TBS butter
2 cups Velveeta (shredded)
1/4 cup grated Romano/Parmesan Cheese
salt and pepper, to taste

In medium size sauce pan saute tomatoes and garlic in olive oil for 2 mins.  Add wine, chicken base, water, half and half and butter.  Stir until combined.  Add shredded Velveeta and grated cheese.  Stir well.  Add to drained elbows, mix well.  Taste...then add salt and pepper to your liking.

Asian Ginger/Sweet Chili Chicken

4 large Chicken Breasts
4 TBS cooking oil
1/4 cup syrup
1/4 cup oyster sauce
1 TBS Fresh grated ginger root
1 lime (juiced)
1 large garlic clove
1 TBS grated onion
1 TBS sweet chili sauce
salt

Heat oil in medium size frying pan on medium heat  Add chicken, when brown flip and brown other side.  Remove from pan and place in covered dish.
In same frying pan, whisk together all other ingredients.  Heat on medium until starts to boil.  Lower temperature to low heat and simmer reducing liquid (sauce will start to thicken).  Place chicken breasts back into frying pan coating chicken with sauce.  Cook till 165 degrees.

Pictured with Sweet Pea Risotto

Blue Crab Sauce and Spaghetti

1 Dozen medium size fresh Blue Crab, cleaned
1/3 cup cooking oil
4 large cloves chopped garlic
3 (28 oz) cans crushed tomatoes
1/2  Tbs crushed red pepper flakes (opt)
salt

In large sauce pot heat oil on medium heat.  Add crabs, lower heat, cover and simmer for approx 20 mins or until crabs turn pink in color.  Add garlic to oil at bottom of pot, stirring so crabs do not burn.  Add tomatoes, pepper and salt.  Simmer on med/low for 1 1/2 hours.  Serve on top of spaghetti.

Carbonara Sauce

1 lb gnocchi or spaghetti

1 lb bacon, cooked and diced (reserve 3 Tbs bacon grease)

2 large cloves chopped garlic

1 stick butter

salt and pepper

2 eggs, beaten

1/4 cup grated cheese

3 Tbs chopped parsley

In large pot bring to boil water for pasta.  Cook pasta and drain.

In large skillet melt butter on medium heat, add garlic, diced bacon and bacon grease.  In small bowl beat egg and add grated cheese to egg mixture.  Add pasta to skillet, add salt and pepper, mixing and heat for 30 seconds.  Remove from heat and place pasta in serving bowl.  Pour egg mixture on top of pasta and toss.  Top with fresh parsley.  Serve with extra grated cheese.

Chicken Cutlet Parmesan

6 thin Chicken Breasts
oil for frying
1 cup seasoned bread crumbs
2 beaten eggs
2 TBS grated Parmesan Cheese
salt and pepper
1 can crushed tomatoes
2 crushed garlic cloves
1 cup shredded Mozzarella Cheese
chopped fresh parsely


In large skillet heat oil on medium.  Place bread crumbs in flat dish.  Beat eggs in small bowl.  Dip each piece of chicken in egg and then in crumbs, place in skillet.  Cook until lightly browned on each side.  Preheat oven to 350 degrees.  Place cooked chicken in baking dish.  Pour tomatoes on top.  Add garlic, cheese, salt and pepper.  Add mozzarella cheese and top with parsley.  Bake for approx 20 mins.

Hummus Dip

1 can Chick Peas
1 large ripe tomato, chopped
1/8 cup chopped red onion
1/4 cup chopped cilantro
1 lime (juiced)
1 Tbs olive oil
1/2 tsp tumeric, optional
salt and pepper to taste


Combine all ingredients into food processor, blend until smooth.  Place into serving bowl and sprinkle fresh cilantro on top for garnish.  Spread on favorite toasted bread