TODO:

• Gnocchi sooup
• Kale Soup
• Thanksgiving stuffing
• Scallops
• Greek Salad
• Bread

Grandma’s Meatballs

Ingredients

Meatballs

• Ground beef (1lb)
• Onion, diced (1/2)
• Parsely (Palm-full)
• Egg (1)
• Bread (2 slices)
• Breadcrumbs
• Salt (to taste)
• Black Pepper (to taste)
• Parmesan cheese
• Mexican blend cheese

Sauce

• Onion (1)
• Garlic Gloves (4-5)
• Tomato Sauce (28oz)
• Tomato paste (12oz)
• Crushed tomatoes (28oz)
• Sweet Italian Sausage (Bake and slice)
• Water (20oz)
• Sugar (1 Tsp)
• Parsley
• Salt (to taste)
• Pepper (to taste)
• Cheese

Directions

Stuffed Chicken

Ingredients

• Boneless skinless chicken breast
• spinach
• feta cheese
• olive oil
• garlic powder
• black pepper
• salt

Directions

the ball was kicked

Step 010

Preheat to 400°F

Step 020

Flatten the chicken

Step 030

Slice the chicken from one side like a sub roll

Step 040

Stuff the chicken with spinach and feta cheese

Step 050

Rub olive oil on the bottom of skillet

Step 060

Place the stuffed chicken in the skillet.

Step 070

Rub a small amount of olive oil on top to keep the chicken moist

Step 080

Sprinkle garlic powder on top

Step 090

Sprinkle black pepper on top

Step 100

Sprinkle salt on top.

Step 110

Cook for 30 minutes

Mexican bowl

Carne Asada Tacos

Ingredients

• 2 pounds flank or skirt steak, trimmed of excess fat

• 1 recipe Mojo, recipe follows

• Olive oil, for coating the grill

• Kosher salt and freshly ground black pepper

• 16 (7-inch) corn tortillas

• Shredded romaine or iceberg lettuce, for serving

• Chopped white onion, for serving

• Shredded Jack cheese, for serving

• 1/2 cup Pico de Gallo, recipe follows

• 2 limes, cut in wedges for serving

Mojo Ingredients:

• 4 garlic cloves, minced

• 1 jalapeno, minced

• 1 big handful fresh cilantro leaves, finely chopped

• Kosher salt and freshly ground black pepper

• 2 limes, juiced

• 1 orange, juiced

• 2 tablespoons white vinegar

• 1/2 cup olive oil

Pico De Gallo:

• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 green onions, white and green parts, sliced
• 1 Serrano chile, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Carbonara

Ingredients

• Guanciale
• Olive Oil
• Eggs
• Pecorino cheese
• Parmesan cheese
• Spaghetti
• Salt
• Black Pepper

Instructions

Step 010

Saute guanciale in hot olive oil until the fat gets transparent (it doesn’t have to be crispy), then set that aside the skillet

Step 020

Mix eggs (for 2 people 1 whole egg, +1 yolk if you like it more rich; the quantity of the eggs depends on your taste), same quantity of grated pecorino and parmesan, a bit of salt and grated pepper, until it gets creamy.

Step 030

Cook spaghetti in salted water. When al dente, drain them but save 1 cup of salted water.

Step 040

Reheat the guanciale until it sizzles again, turn off the heat, and quickly mix pasta and cheese mixture lest the eggs fully cook. If the mixture is too dry, add some of the saved salt water.

Step 050

Serve hot, adding some extra grated pecorino cheese and ground black pepper

Bread

Pain de Campagne