Simple Pasta with Leeks and Scallops

SIMPLE PASTA WITH LEEKS AND SCALLOPS

1/2 lb. linguine
2 medium leeks, washed and thinly sliced (the white and light green parts only)
2 Tbsp. butter
1/3 cup white wine
1/4 cup freshly grated Parmesan
1/2 lb. sea scallops, with the muscle removed
1 Tbsp. olive oil
Salt and fresh ground pepper
1 tsp. lemon zest
1 Tbsp. chopped flat leaf parsley

Heat the butter in a large frying pan over medium until foaming. Add the leeks and stir to coat. Sprinkle with a little dash of salt, then turn the heat to very low and cook for 20 minutes, stirring occasionally, until they’re all wonderfully brown and caramelized. If needed, add a little water at any point if they are looking too dry. In the meantime, bring a large pot of salted water to a rolling boil. Add in your pasta and cook until al dente. Reserve a bit of the cooking liquid, then drain your pasta. Add the leeks and grated parmesan to the pasta. Then, pour your wine into the pan that you cooked the leeks in, turn up the heat to medium-high, and cook for a couple of minutes, scraping the browned bits from the bottom of the pan into the liquid. Pour this over the pasta and leeks and toss everything together, adding a little pasta water to moisten, as needed. Cover lightly and set aside as you prepare the scallops. Pat the scallops dry and sprinkle them with salt and fresh ground pepper. Heat the oil in a sauté pan over medium-high heat. Add the scallops and sear on each side until they are brown and crisped on the outside and just opaque in the middle -- this only takes 2 minutes or so per side. Divide the pasta with leeks between two plates, then perch half of the scallops on top of each. Sprinkle the lemon zest and some freshly ground pepper over each dish. Finally garnish with the parsley and cheese, and serve.

Recipe from Yahoo Shine

Patty Melt

PATTY MELT

1 lb 85/15 ground beef
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. ground pepper
3-4 Tbsp. butter, softened and divided
6 button mushrooms, sliced
1/2 sweet onion, sliced thin, half-moon slices
4 slices of oval-shaped, light rye bread
4 oz. thinly sliced Gruyere cheese
Mayonnaise (optional)
Pickles (absolutely crucial garnish)

Mix ground beef, Worcestershire sauce, Dijon mustard, salt and pepper thoroughly. Divide mixture and form into two, oval patties. I like to make thinner patties, but shape them so that when they are fully cooked, they cover almost the whole bottom piece of rye bread as this is a sandwich in which each bite should have all the elements. Refrigerate the patties for about an hour or so. In a large frying pan, melt one tablespoon of butter over medium high heat and add the mushrooms. Make sure all the of the mushrooms get coated with butter, but then leave them untouched for 3-4 minutes so that one side gets some nice color before you stir them around so the other side can get some color. Remove the mushrooms from the pan. Add 2 tablespoons butter and the onion to the pan and cook slowly over medium to low heat for 10-15 minutes until the onions are soft and somewhat caramelized. Remove the onions from the pan and keep them warm with the mushrooms. Increase the heat to medium high and fry the burgers to desired doneness. I like mine medium rare, which typically takes 3-4 minutes per side to achieve. While the burgers are cooking, put a second skillet over medium heat and butter one side of each piece of rye bread. Put the bread buttered side down on the hot skillet until you see some nice color. On two of the slices of bread, place two ounces of Gruyere cheese. When the burgers are done and the bread nicely browned, assemble your burgers: Bottom piece of bread with cheese, beef patty, onions, mushrooms, optional mayonnaise and top piece of bread. I like to give them a firm press and then slice each in half before serving with a pickle.

Recipe from yahoo shine

Extra Tender Meatballs

EXTRA TENDER MEATBALLS

Olive oil
1 small onion, finely chopped
Salt
2 cloves garlic, finely chopped
1 lb. ground chuck
1 lb. ground veal
1/4 cup dry breadcrumbs
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 cup finely grated Parmesan
2 Tbsp. mayonnaise
1 large egg, lightly beaten

Heat the oven to 350 degrees. In a medium sauté pan, warm 1 Tbsp. of olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool. In a large bowl, combine the rest of the ingredients except for the egg. Stir it gently using two forks -- combine thoroughly but do not over-mix. Using your hands, gently work in the egg and the browned onions and garlic, until just combined. Shape the mixture into 1 1/2-inch meatballs. Brown the meatballs in a little olive oil in a large frying pan over medium-high heat; then nestle them snugly into a large baking dish, cover with foil and bake them in the middle of the oven for 15 to 20 minutes, or until the internal temperature of the meatballs reaches about 145 degrees. Let them cool for a few minutes before serving.

Slow Cooker Pizza Dip
Author: Pennywise Cook
Recipe type: Crockpot, Dip, Side Dish, Appetizer


Ingredients

28 oz Can Crushed Tomatoes
1 Small Can Sliced Black Olives
1 c. Onion, Chopped
5 oz Turkey Pepperoni, Chopped (or the mini version)
1 and ½ tsp Italian Seasoning
1 Tsp Garlic, Minced
Shredded Mozzarella Cheese for Sprinkling

Instructions

Combine all ingredients in a slow cooker and cook on low for 2-4 hours.

Crockpot Beef Stroganoff

CROCKPOT BEEF STROGANOFF

2 lbs. cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. of Worcestershire
1/2 cup water
8 oz of cream cheese
Couple of dashes of Garlic Salt (1 tsp?)
Couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Sticky Bun Breakfast Ring

STICKY BUN BREAKFAST RING

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't seem like enough and bake it for about 30 minutes.

Cream Cheese Pound Cake

CREAM CHEESE POUND CAKE

3 stick of butter(softened)
1 8 oz cream cheese(softened)
3 cups of sugar
6 eggs
3 cups of plain flour(sifted)
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. of any flavorings you have

Mix butter and cream cheese. Add sugar 1 cup at a time. Add eggs 1 at a time, mix well. Add flour 1 cup at a time. Add salt and baking powder, mix well. Add the flavorings of your choice, mix well. Spray or grease your pound cake pan and pour in batter. Bake at 300 degrees for 1 hour and 30 minutes.