rubys-kitchen

[rubys-kitchen]

Chicken Alfredo Stuffed Shells

Chef’s Note: High intensity. DIVINE in taste though. Creamy rich alfredo but not heavy. Umami mushroom, juicy chicken. Nice taste in the baked ricotta with it's cheeses

Ingredients

1 package (12 oz) jumbo pasta shells

1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1 tbsp + 1 tbsp olive oil, divided

8 oz sliced baby portobello mushrooms

1 large egg, lightly beaten

1 carton (15 ounces) ricotta cheese

1 1/2 cup + 1 cup + 1/2 cup shredded Parmesan cheese

1 cup shredded part-skim mozzarella cheese

1 tsp dried parsley flakes

4 tbsp unsalted butter, cubed

5 garlic cloves, minced

1 1/2 cups heavy whipping cream

a few dashes dried oregano (~1/4 tsp?)

a few dashes dried basil (~1/4 tsp?)

salad, for serving

Instructions

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, brown chicken in 1 tbsp oil. Remove and set aside.

3. In the same pan, saute mushrooms in remaining 1 tbsp oil until tender; set aside.

4. In a small mixing bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella, and dried parsley.

5. Drain and rinse pasta with cold water

6. Stuff each shell with about 1 tbsp of cheese mixture. Place in a greased 13x9-in. baking dish.

This seems small, but trust me, you have a lot of shells to fill

7. Top pasta with chicken and mushrooms.

8. Start preheating oven to 350°F

9. In a large saucepan over medium heat, melt butter.

10. Add garlic and cook and stir for 1 minute.

11. Add cream. Cook 5 minutes longer, stirring occasionally. don’t let the cream boil over

12. Add 1 cup Parmesan cheese. Cook and stir until thickened.

13. Pour sauce over the casserole. Sprinkle with remaining 1/2 cup Parmesan cheese.

14. Cover with foil. Bake for 30 minutes.

15. Uncover and bake 10-15 minutes longer or until bubbly.

If desired, cover and freeze unbaked shells for up to 1 month.

To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

16. Serve pasta warm, with a side of salad

#pasta #stovetop #oven #jumbo pasta shell #chicken breast #olive oil #baby bella mushroom #egg #ricotta cheese #shredded Parmesan cheese #shredded mozzarella cheese #dried parsley #butter #unsalted butter #garlic clove #heavy cream #dried oregano #dried basil

[rubys-kitchen]

Tortellini Spinach Casserole

Chef’s Note: That sauce is money! And the mushroom mixture just adds the best aroma when it’s cooked. I also accidentally forgot the mozzarella and added it at the end.

Best when hot. When trying to reheat, sauce fades and spinach feels weird. Maybe need to double sauce?

Ingredients

1 package (20 oz) frozen cheese tortellini

1 lb sliced fresh mushrooms (I used white mushroom)

8 garlic cloves, minced

1/4 tsp onion powder

2 tbsp + 2 tbsp unsalted butter

1 can (12 oz) evaporated milk

8 oz Muenster cheese, cubed

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded part-skim mozzarella cheese

Instructions

0. Thaw your spinach and squeeze out the moisture. Mince your garlic

0. Preheat oven to 350°F. Grease a 9x13-inch baking dish

1. Cook tortellini according to package directions.

2. Meanwhile, in a large skillet, melt 2 tbsp butter. Saute mushrooms, garlic powder, and onion powder until mushrooms are tender. Remove from pan and keep warm.

3. In the same skillet, combine milk and 2 tbsp butter.

4. Bring milk to a gentle boil. Stir in cheese until smooth.

5. Add the spinach to the sauce and stir until coated.

6. Stir mushroom mixture into the sauce.

7. Drain tortellini and place into the greased baking dish. Pour sauce overtop and mix until thoroughly coated

8. Sprinkle with mozzarella cheese.

9. Cover and bake for 15 minutes.

10. Uncover and bake 5 to 10 minutes longer or until heated through and cheese is melted.

#pasta #casserole #oven #cheese tortellini #mushroom #garlic clove #onion powder #butter #unsalted butter #evaporated milk #Muenster cheese #frozen chopped spinach #shredded mozzarella cheese

[rubys-kitchen]

Vegetarian “Clam” Chowder

Chef’s Notes: Thick soup once it gets the cream. Mushrooms are the “clams”. And it’s actually really cool the idea of this. And the starchy water is important for even more thickening and flavor. You could use an alternate milk, but I think it’ll add unnecessary flavors into it.

Ingredients

Soup

2 tbsp +  2 tbsp vegan butter, divided

1 tbsp extra-virgin olive oil

1 lb cremini mushrooms, sliced

Kosher salt

1 medium yellow onion, chopped

2 medium carrots, thinly sliced into rounds

4 garlic clove, minced

1 tbsp miso paste (I used white miso)

1/2 cup white wine

2 cup water

2 lb Yukon gold potatoes, peeled and chopped into roughly ¾-inch cubes

1 bay leaf

1/2 tsp dried thyme, to taste

Chopped parsley leaves, for serving

oyster crackers, for serving

Cream Sauce

2 large russet potatoes, peeled and chopped

1 tsp salt

2 cup of potato water

1/2 cup powdered milk (or however much it takes to make 2 cups)

If you want to be vegan, use 2 cup nut milk instead of the water+milk

Instructions

1. In a medium pot, melt 2 tablespoons of the butter over medium-high heat.

2. Add oil and mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are tender and any liquid they’ve given off has evaporated, about 5 minutes.

3. Transfer mushrooms to a plate.

4. Melt remaining 2 tablespoons of butter over medium heat. Add onion and carrot and cook, stirring occasionally, until onions are softened, about 3 minutes.

5. Add garlic and cook, stirring, until lightly toasted, about 2 minutes.

6. Stir in miso.

7. Add wine to pot and increase heat to medium-high. Bring to a boil and cook until wine evaporates, about 3 minutes.

8. Add water, Yukon potatoes, and bay leaf to the pot. (There should be just enough water to cover potatoes; add a little more as needed.) Season with salt and bring to a boil. Cover pot, reduce heat to medium, and simmer until potatoes and carrots are tender, about 10 minutes.

Continue cooking while this simmers. Turn heat to low and do a very low simmer once vegetables are tender.

9. In a small saucepan, cover russet potatoes with at least 1 inch of water. Season with 1 teaspoon salt and place over medium-high heat. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender, about 7 minutes. Drain.

10. Transfer cooked russet potatoes to a blender. Add almond milk. Puree until smooth.

11. When soup vegetables are tender, uncover the pot, remove bay leaf. Add potato cream, mushrooms, and dried thyme; stir to combine. Season with salt and thyme to taste.

12. Ladle soup into bowls and top with parsley and oyster crackers.

#soup #clam chowder #vegetarian #stovetop #butter #olive oil #cremini mushroom #salt #yellow onion #carrot #garlic clove #miso paste #white wine #bay leaf #yellow potato #Yukon potato #dried thyme #parsley #oyster cracker #russet potato #milk #powdered milk

[rubys-kitchen]

Cheddar Apple Soup

Chef’s Note: Hardest thing is all the chopping upfront. It’s missing something, but I can’t tell exactly what.

Ingredients

Soup

4 small yellow onions, diced (~4 to 6 cup)

4 medium apple (I used gala)

1 poblano, diced

6 garlic clove

1/4 cup olive oil

salt to taste

1 1/2 cup cooking Sherry or dry white wine

2 bay leaves

4 cup vegetable broth

2 cup half and half

3 cup shredded cheddar cheese

a few dashes crushed red pepper flake

~1/2 tsp ground mustard

Topping

1 medium apple (I used gala)

1 poblano, finely diced (substitute jalapeno for more kick)

lemon juice

Instructions

0. Dice onions, 4 apples, 1 poblano, and garlic cloves.

1. Place olive oil into a large pot. Add in the diced ingredients and season with salt. Heat over medium heat for about 10 to 15 minutes, stirring occasionally, until onions soften.

2. Add sherry and bay leaves and simmer for 10 minutes.

3. Carefully pour into a food processor or blender and mix until smooth. Add back to pot

You can skip this if you want a slightly chunkier soup

If you blend, you will need to do it in stages

4. Add vegetable broth and bring back to a simmer. Simmer for about 10 more minutes.

5. Add half and half and cheese, stirring until melted in. Add in crushed red pepper flakes and ground mustard. Adjust seasoning to taste (can use salt too)

6. Lower heat and allow to thicken for about 5 to 10 more minutes.

7. Finely dice remaining 1 apple and 1 poblano. Mix together in small bowl, toss with some lemon juice

8. Pour or ladle soup into bowls and garnish with the apple relish.

#soup #stovetop #cooking #yellow onion #apple #poblano #garlic clove #olive oil #salt #cooking sherry #dry white wine #bay leaf #vegetable broth #half and half #shredded cheddar cheese #crushed red pepper flakes #ground mustard #lemon juice

[rubys-kitchen]

One Pot Stroganoff

Ingredients

1 lb ground beef (substitute ground turkey or ground pork)

salt

1 small yellow onion, chopped (~1 cup)

1 garlic clove, minced

8 oz white button mushrooms, sliced

1 tbsp all-purpose flour

10.5 oz can cream of mushroom soup (or homemade)

2 1/4 cups low-sodium beef broth

8 oz wide egg noodle

1/3 cup sour cream

2 tbsp fresh chopped parsley, chopped

Instructions

1. In a large pot, over medium, add ground beef. Brown the meat, breaking it into small pieces as it cooks. Remove any excess grease.

2. Add onion, garlic, and sliced mushrooms and saute for 1 minute. Season with salt.

3. Add the flour, cream of mushroom soup, beef broth, and noodles and stir to combine.

4. Put on the lid. Simmer for 10 minutes, or until pasta is tender.

5. Remove from the heat and let cool for a few minutes. Stir in sour cream and parsley. Season to taste

#pasta #stroganoff #stovetop #ground beef #yellow onion #garlic clove #white mushroom #flour #all purpose flour #cream of mushroom soup #beef broth #wide egg noodle #sour cream #parsley

[rubys-kitchen]

Cream Cheese Pancakes*

Chef’s Note: Cream cheese is subtle (can only tell when plain or just syrup). Can’t exactly tell if I taste cream cheese, but it is good, even undercooked. If you add toppings, that’s all you taste.

Ingredients

4 oz cream cheese, softened

1/4 cup white sugar

2 tbsp unsalted butter, melted

2 tsp vanilla extract

2 large eggs

1 cup milk

2 1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Sliced strawberries, for garnish

Powdered sugar, for garnish

Maple syrup, for drizzling

Instructions

1. In a large bowl, whisk the cream cheese and sugar until smooth.

2. Into cream cheese mixture, whisk in the melted butter, vanilla extract, and eggs.

3. Whisk in the milk.

4. In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gently fold the wet ingredients into the flour mixture.

6. Heat a large frying pan or electric griddle to low-medium heat. Lightly grease with oil or non-stick cooking spray.

7. Pour 1/4 cup of batter per pancake onto the griddle and cook for 2 to 4 minutes until you see a few air bubbles beginning to form. Flip, and continue cooking on the other side until golden.

#breakfast #stovetop #pancakes #cream cheese #white sugar #butter #unsalted butter #vanilla extract #egg #milk #flour #all purpose flour #baking powder #baking soda #strawberry #powdered sugar #maple syrup

[rubys-kitchen]

Henwood Style Mac & Cheese

Chef’s Note: So creamy. Blue cheese is not overpowering and adds depth. Baked the flavor into the pasta. Not brown top, just baked top.

Why do I want to eat apples with this?

Ingredients

8 oz fusilli (spiral) pasta (substitute rotini)

4 tbsp cup unsalted butter

1 tbsp dried minced onion (the spice seasoning)

1/4 cup all-purpose flour

2 cups milk

4 oz Velveeta

1/4 cup blue cheese crumbles

1/4 cup cheddar cheese (I'd say shredded)

1 tsp salt

1/4 tsp ground mustard

Instructions

1. Preheat the oven to 400°F (200 degrees C). Lightly grease an 8x11-inch baking dish

2. Bring a large pot of lightly salted water to a rolling boil over high heat. Stir in fusilli and return to a boil. Cook, uncovered and stirring occasionally, to al dente (according to package directions). Drain pasta well.

Make the sauce while this cooks

3. Melt margarine in a large saucepan over medium heat.

4. Add onion and let soak up some butter

5. Whisk in flour and cook for 1 minute.

6. Slowly whisk in milk until entirely incorporated.

7. Add Velveeta, blue cheese, cheddar, salt, and mustard. Cook, stir continuously, until cheeses have melted and the mixture thickens.

doesn’t have to be continuous, but pretty often. Don’t want it to boil

8. Pour pasta into the dish. Pour cheese sauce overtop. Stir until everything is coated.

9. Bake until the top begins to brown, about 20 minutes.

#pasta #mac and chese #stovetop #oven #cooking #baking #fusili pasta #butter #unsalted butter #dried onion #flour #all purpose flour #milk #Velveeta cheese #blue cheese #cheddar cheese #salt #ground mustard

[rubys-kitchen]

Overnight Eggs Benedict Casserole

Chef’s Notes: Sauce is buttery lemony. And bread is crisp. I did do the cover for the last 20 minutes. Used regular ham because my store didn't have bacon

This is a very good brunch, just made and warm. Simple ingredients. The hollandaise makes or breaks it, cause that's the domineering flavor.

I think the overnight soak gave more flavor to the muffins.

Instructions

For the Casserole

6 whole English muffins

1 lb thick cut Canadian bacon (cooked) or ham

9 to 10 large eggs

1 cup milk, preferably whole milk

1 tsp salt

chives to garnish if desired

For the Hollandaise

6 ounces (1 ½ sticks ) unsalted butter, melted and still warm

6 egg yolks

2 ½ tbsp lemon juice

½ tsp salt

squeeze of hot sauce, if desired or pinch of cayenne

Instructions

For the Casserole

0. Spray a metal or ceramic 9x13-inch (22 x 33 cm) baking dish with non-stick spray

1. Split the English muffins in half and then cut them into about ½-inch cubes. Distribute the cut English muffins evenly into the bottom of the prepared baking dish.

2. Cube the Canadian bacon or ham and sprinkle half of it over top of the bread.

(*If you live outside the US and the Canadian bacon you have is not fully cooked, you will want to cook it first)

3. In a large mixing bowl, whisk together the whole eggs and milk and season very liberally with salt.

4. Pour the egg mixture evenly over the bread and top with the rest of the Canadian bacon. Press down on the bread to make sure that it is all submerged in the egg mixture.

5. Cover with tinfoil and refrigerate overnight or up to 24 hours.

6. About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp for about 30 minutes before baking.

7. Preheat the oven to 350°F.

8. Bake the casserole, uncovered, for 50 minutes to 1 hour until the egg custard has set.

You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning.

9. Remove from the oven and keep covered until ready to serve and slice.

10. Top with hollandaise sauce (recipe follows) and minced chives if desired.

11. Leftovers can be stored in the refrigerator covered for up to 3 days.

...

For the Hollandaise Sauce

Make the hollandaise sauce right before serving the casserole. It can be kept in a thermos for up to 30 minutes, but it takes less than 5 minutes to make so it is best to make it right before serving.

1. Melt the butter and set it aside. You still want it to be fairly hot when you make the sauce.

2. Place the egg yolks, lemon juice, salt and a pinch of cayenne or a dash of cayenne (if desired) into a blender. Place the top on and blend on high for just a few seconds.

3. Remove the top of the blender and while still blending, very slowly stream in the melted butter. The sauce will begin thickening up.

4. Taste and adjust seasoning if needed.

5. Serve immediately. As it cools it will start to solidify.

6. If you need to wait a bit before serving, keep it in a thermos or let it sit on the hot stove.

#breakfast #oven #eggs benedict #baking #English muffin #Canadian bacon #egg #milk #salt #chives #butter #unsalted butter #egg yolk #lemon juice #hot sauce

[rubys-kitchen]

Pumpkin French Toast

Chef’s Notes: I really liked it, especially warm. The slider buns worked hella well, used... 14 buns, so 28 toast?

Because I didn’t use a beater, my butter looks wrong. But, when it melts from the heat of the toast, it works fine.

Ingredients

French Toast

4 large eggs, beaten

3/4 cup milk

1/2 cup pumpkin puree

1 tsp pure vanilla extract

1/2 tsp pumpkin pie spice

Kosher salt

1 loaf brioche, sliced into 1"-thick slices OR brioche slider buns (12 to 16)

unsalted butter (in 1 tbsp increments)

(opt.) powdered sugar, for dusting

Pumpkin Butter

4 tbsp unsalted butter, slightly softened

2 tbsp pumpkin puree

2 tbsp maple syrup

1/4 tsp pumpkin pie spice

Kosher salt

Instructions

1. In a small glass mixing bowl, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. together.

Traditionally, you’d use a shallow baking dish and soak each side, but my method speeds it up

2. In a large nonstick pan over medium-low heat, melt 1 tbsp butter.

3. Submerge bread slices into pumpkin mixture and let soak for about 30 seconds. Immediately place bread into the pan. Do this for as many as will fit in the pan

For me, 7 slider buns fit. Also, it’ll be helpful to have a timer going as you can cook the slices as you are dunking the next one

4. Cook the slices of bread at until golden, 3 to 4 minutes per side.

I found 3 minutes 30 seconds worked perfect

5. Re-butter the pan if it is dry (1 tbsp butter), and repeat cooking until slices are gone and/or mixture is used up.

6. For pumpkin butter: In a small bowl, whip softened butter with pumpkin, maple syrup, pumpkin spice, and a pinch of salt until light and fluffy.

If you go by hand with a fork because it’s not worth it to bring out the beater, it won’t be fully incorporated like you want, but it will work and taste just fine

7. Top French toast with pumpkin butter, and a sprinkle with powdered sugar.

#breakfast #cooking #French toast #pumpkin butter #autumn cooking #egg #milk #pumpkin puree #vanilla extract #pumpkin pie spice #salt #brioche #slider buns #butter #powdered sugar #maple syrup

[rubys-kitchen]

Pumpkin Chocolate Chip Bread

Chef’s Notes: Batter tastes pumpkiny. I don’t taste it as much once baked, but it is a nice bread with a crunchy crust.

Did I actually overbake it? Is it dry?

Ingredients

Cooking spray

8 tbsp (1 stick) unsalted butter, melted

1 cup white sugar

1 cup pumpkin puree (I roasted a pumpkin and took out the insides instead of using a can puree)

1/4 cup sour cream

2 large eggs

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

3/4 tsp Kosher salt 

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup mini chocolate chips

Instructions

0. Preheat the oven to 350°F.

1. Line a 9x5x3-inch loaf pan with parchment paper, then grease with cooking spray.

2. In a large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

3. In a different medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Fold in chocolate chips, reserving 2 tablespoons for topping the loaf

6. Transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if the top appears to be getting too dark.

I recommend the tenting, even if it’s not brown yet

8. Let cool for 15 minutes before removing from the pan and slicing.

#baking #bread #oven #autumn cooking #butter #white sugar #pumpkin puree #sour cream #egg #vanilla extract #flour #all purpose flour #ground cinnamon #baking soda #ground ginger #ground nutmeg #mini chocolate chips

[rubys-kitchen]

Carrot Cake Banana Bread

Chef’s Note: Batter tastes good. Let’s see how it cooks.

It was widely lauded as being moist, even the day after baking/fridged. Not too sweet, but sweet enough.

Ingredients

2 small ripe bananas

1/4 cup milk (can substitute almond milk)

2 eggs

1/2 cup white sugar or coconut sugar

1/2 cup all purpose flour

1 cup almond flour

2 medium/large carrots, diced (~1 cup)

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

(opt.) cream cheese frosting

Instructions

0. Dice carrots

1. Preheat oven to 350°F. Spray or line a 9x5x3-inch loaf pan.

2. In a large mixing bowl, mash the bananas.

3. Whisk in the milk and eggs.

4. Stir in the sugar, flours, carrots, baking powder, cinnamon, and nutmeg

5. Pour the batter into the loaf pan. Bake for 55 to 65 minutes, or until a toothpick in the center comes out clean.

Mine was done at around 60 minutes

6. Let cool for 10 minutes in the pan before moving to a wire cooling rack

7. Let cool completely. Optionally top with frosting

#baking #bread #oven #sweet bread #banana bread #banana #milk #egg #white sugar #coconut sugar #almond flour #all purpose flour #carrot #baking powder #ground cinnamon #ground nutmeg #cream cheese frosting

[rubys-kitchen]

Bagel Breakfast Slider

Chef’s Note: They are a bit messy to eat, but they taste nice.

Ingredients

Cooking spray, for pan

8 eggs

1/4 cup milk

8 slices bacon

kosher salt

2 tbsp finely chopped chives

10 mini bagels, halved

4 tbsp cream cheese, softened

1 to 1 1/2 cup shredded Cheddar cheese

3 tbsp unsalted butter, melted

~2 tsp dried onion

~1 tsp garlic powder

~1 tsp sesame seeds

(opt.) ~1/2 tsp poppy seeds

Instructions

0. Preheat oven to 350°F. Grease a large baking dish with cooking spray.

1. In a large bowl, beat eggs and milk until light and frothy. Set aside.

2. In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of the bacon fat but leave about 1 tablespoon in the skillet.

3. Pour egg mixture in skillet then immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and stir in chives. Remove from heat.

4. Spread cream cheese onto the bottom halves of the bagels. Place bagel halves in the greased baking dish, side by side.

5. Spread egg mixture over bagels.

6. Crumble cooked bacon on top.

7. Sprinkle with cheddar cheese.

8. Add the bagel tops.

9. Brush the bagel tops with melted butter and sprinkle with dried onion, garlic powder, sesame seeds, and poppy seeds.

10. Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.

#breakfast #stovetop #oven #breakfast sandwich #cooking #cooking spray #egg #milk #bacon #salt #chives #mini bagels #cream cheese #shredded cheddar cheese #butter #dried onion #garlic powder #sesame seeds #poppy seeds

[rubys-kitchen]

Creamed Spinach (better version)

Chef’s Note: Fuck me. That actually is pretty close to Boston Market’s creamed spinach. Maybe I made the onion pieces to big, so it has a bit more texture than I’d imagined, but this is by far the best spinach I’ve had in a while.

It doesn't feel stringy. I keep being pleasantly surprised at how good it tastes given how it looks. Definitely a good choice to cook it separately and have it pre-chopped.

Makes: ~1 qt

Ingredients

20 oz frozen chopped spinach, thawed and drained

1/4 cup water

2 tbsp + 3 tbsp unsalted butter

1 small or 1/2 medium yellow onion, finely chopped (~1 cup)

3 garlic clove, minced

1/4 cup all purpose flour

1/2 cup milk

1/2 cup heavy cream (can sub milk & heavy cream for 1 cup half-and-half)

4 oz cream cheese

1/4 tsp salt

pinch ground cayenne pepper

1/4 cup freshly shredded Parmesan

Instructions

0. Mince garlic

1. In a 2-qt pan, add the spinach and 1/4 cup water. Cook, stirring occasionally, for 8 to 14 minutes. Make sauce while this cooks

2. In a large skillet, melt 2 tbsp butter. Add onion and cook until soft, 5 to 7 minutes

3. Add garlic and cook until fragrant, about 1 minute

4. Melt an additional 3 tbsp butter. Stir in flour until combined

5. Add in milk, heavy cream, cream cheese. Simmer, constantly stirring, until cream cheese is melted and mixture is smooth. Season with salt and cayenne

6. Drain spinach.

7. Add spinach and Parmesan to the sauce. Stir until spinach is coated

#side #stovetop #frozen spinach #frozen chopped spinach #butter #unsalted butter #yellow onion #garlic clove #flour #all purpose flour #milk #heavy cream #half and half #cream cheese #salt #cayenne pepper #shredded Parmesan

[rubys-kitchen]

Avocado and Pesto Grilled Cheese

Chef’s Note: I don’t know how to feel about this. I remember that this was an interesting combination, but I have an aversion to store-bought pesto (taste thing). I think this was good though.

Ingredients

8 slices sandwich bread (I use whole wheat)

1/4 cup pesto

1 ripe avocado, peeled, pitted, and sliced

4 to 6 oz thinly sliced mozzarella/shredded mozzarella or sliced Muenster

kosher salt

(opt.) pinch crushed red pepper flakes

maple syrup or honey

2 tbsp olive oil or butter spread

Instructions

1. Brush one side of each slice of bread with pesto.

2. Layer avocado and mozzarella over half of the slices.

3. Sprinkle with salt and, if desired, crushed red pepper flakes. Drizzle with some maple syrup

4. Top with remaining bread.

5. Brush outside of sandwiches with oil or butter spread.

6. Heat large skillet over medium-low heat. Cook sandwiches for 2 to 3 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.

#stovetop #lunch #sandwich #sandwich bread #pesto #avocado #mozzarella #salt #crushed red pepper flakes #honey #maple syrup #olive oil #butter spread

[rubys-kitchen]

Honey Mustard Chicken

Chef's Note: Lemon seasoning with the mustard sauce is so complementary. Sauce is a bit clashing with potatoes. Does go with the green beans

Ingredients

Chicken

2 tablespoons olive oil

2 large boneless skinless chicken breasts

Lemon pepper seasoning

1/3 cup all-purpose flour

Honey Mustard Sauce

2 tbsp unsalted butter

2 garlic clove, minced

1 1/2 tbsp all purpose flour

3/4 cup chicken broth

2 tbsp yellow mustard

1 tbsp Dijon mustard

3 tbsp honey

1/2 tsp dried dill weed

1/2 tsp dried parsley

1/2 tsp Italian seasoning

1/3 cup heavy cream (can sub. half-and-half)

Recommended Sides

Green Beans

Mashed potatoes

Instructions

0. Start your sides

Once you get to the sauce, cooking goes fast

1. Slice the chicken in half lengthwise to create 2 or 3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

2. Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.

3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 to 5 minutes per side, until a golden crust has developed. Set chicken aside and leave brown remnants in the pan.

4. Turn heat to medium low. Melt the butter and use a silicone spatula to “clean” the bottom of the pan, this will give the sauce more flavor.

5. Add the garlic and cook for 1 minute.

6. Add the flour and cook for 1 to 2 more minutes.

7. Add the chicken broth in small splashes, stirring continuously.

8. Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.

9. Optional: Taste-test the sauce. If desired, add a little more honey or mustard, depending on your taste preference.

10. Add the chicken back and spoon the sauce on top. Cover partially and cook until heated through, about 5 minutes. Serve with roasted potatoes and green beans.

#chicken #stovetop #olive oil #chicken breast #flour #all purpose flour #butter #garlic clove #unsalted butter #chicken broth #yellow mustard #Dijon mustard #honey #dill weed #parsley #Italian seasoning #heavy cream #green beans #mashed potatoes

[rubys-kitchen]

Creamy Garlic Butter Shrimp

Chef’s Note: Flavorful, creamy, spicy sauce. It’s very thick, so it’s kinda hard to add to stuff, but good nonetheless

Ingredients

1 lb shrimp

Vegetable oil

1 tbsp Cajun Seasoning

1 tbsp + 1 tbsp unsalted butter

4 garlic clove, minced

1 shallot, diced

crushed red pepper flakes

1 cup heavy cream

1 1/2 cup shredded mozzarella

1/2 cup shredded Parmesan cheese

chopped parsley

2 tbsp lemon juice

sides: mashed potato or pasta, veggies

Instructions

0. Mince garlic. Dice shallot

1. In a hot skillet over medium heat, add some oil, shrimp, and seasonings. Toss your shrimp around and add 1 tbsp of butter. When shrimp is fully cooked, remove from the skillet.

2. Add 1 tbsp of butter, garlic, shallot, a bit more Cajun seasoning, and some red pepper flakes. Saute until soft and fragrant

3. Pour in your heavy cream and mix. Turn heat down to medium-low

4. Stir in the mozzarella and Parmesan. Let the sauce thicken.

5. Add some parsley and the lemon juice.

6. Pour sauce over shrimp and enjoy! Serve with pasta or mashed potatoes, and veggies.

#seafood #shrimp #vegetable oil #cajun seasoning #butter #unsalted butter #garlic clove #shallot #crushed red pepper flakes #heavy cream #shredded mozzarella #shredded Parmesan #parsley #lemon juice #mashed potato #pasta

[rubys-kitchen]

Simple Squash and Sausage

Chef’s Note: I forgot how much I loved sauteed squash. The more preserves you add, the sweeter it is (but even 4 tbsp isn’t too sweet).

Ingredients

1/2 lb smoked sausage (I actually had leftover Italian sausage that I cooked)

1 tbsp olive oil

1 medium zucchini squash

1 medium yellow summer squash

kosher salt

2 to 4 tbsp apricot preserves

Instructions

0. Cut the sausage, zucchini, and squash into 1/4-inch slices. Halve vegetable slices

1. In a large skillet, saute sausage in oil until lightly browned; remove and keep warm.

2. In the same skillet, saute zucchini and yellow squash until crisp tender. Season with salt

3. Return sausage to the pan. Stir in preserves. Cook and stir until heated through

#sausage #stovetop #olive oil #zucchini #yellow squash #salt #apricot preserves