quick and easy meals for 1 or 2
Calzones
This is very “Jersey Italian. It’s easy and good for a weeknight fast meal
1 cup ricotta cheese
1 link cooked Italian sausage, diced
3/4 cup frozen peas
1/2 cup shredded mozzarella cheese
about 2 cups a bread dough , you can make it yourself with poppop’s bread recipe or you can but brad dough at the super market frozen section, OR you can get it some times at a local Italian deli.
1 cup marinara sauce, warmed
Preheat oven to 400 degrees F. In medium bowl, stir together ricotta, sausage, frozen peas, and mozzarella.
Spray large cookie sheet with pam cooking spray. Unroll pizza dough on center of cookie sheet. With fingertips, press dough into 14" by 10" rectangle.
Cut dough lengthwise in half, then cut each piece crosswise in half to make 4 rectangles.
lace one-fourth ricotta filling on half of one dough rectangle. Fold other half of dough over filling and pinch edges together to seal. Repeat with remaining filling and dough.
Bake calzones 25 minutes or until well browned on top. Serve with marinara sauce.
Chianti goes real good with this!!
Sunday, May 10, 2009
quick and easy meals for 1 or 2
prime rib roast au jus serves 6-8
It’s Sunday
This easy, but it’s real impressive for the family or guests. If you don’t already have one, get a meat thermometer.
Any good Sunday kind of carb. will work. Baked potatoes, baked sweet potatoes, mashed potatoes, garlic mashed potatoes, etc. etc.
Poppop and Gammy like boiled carrots or broccoli or carrots and broccoli.
You’ll need a 3 rib prime rib roast. Ask the butcher to trim off the chin bone and the excess fat. Make about a cup and a half of beef bouillon.
Pre heat the oven to 450deg. Rub the roast with olive oil then salt and pepper. Put the roast in a heavy oven proof pan or a casserole dish Whatever you use should have a little bit of sides to it ‘cause you’re going to make the au jus sauce in it after the meat is done. Put the meat in the pan fat side down and roast at 450 for about 20 min. lower the temp to 325 and cook until a test with the meat thermometer says 115 deg. This oughta take about an hour and a half. Switch the roast to a cutting board that you've put in a cookie sheet and let it rest. As it rests it will continue to cook and firm up a little making it hold the juices better. Take the excess fat out of the pan you roasted the beef in and add about a cup and a half of red wine. Cook on the stove at med high for about 5 min. scraping the browned stuff off the bottom of the pan. At this point you can strain the wine stuff into a smaller sauce pan or not. I usually opt for not. Add the beef bouillon and cook until reduced by almost half and thickened. Whisk in about 2 tbsp. of butter. Salt and pepper to taste. Keep it warm while you slice the roast. Slice the roast across the grain like as if it’s a loaf of bread. Trim it off the bones as you go along or not. Some people like the bone left on if the slices hit that way. It should be rare in the middle. The ends are there for people who like well done. I put the cutting board in the cookie sheet to save the juices then whisk the juices into the gravy.
Serve it up!!! right away with some of the gravy on the meat slices. Some good crusty bread, the carb. de juer, veggies and the rest of that red wine!!
prime rib roast au jus serves 6-8
It’s Sunday
This easy, but it’s real impressive for the family or guests. If you don’t already have one, get a meat thermometer.
Any good Sunday kind of carb. will work. Baked potatoes, baked sweet potatoes, mashed potatoes, garlic mashed potatoes, etc. etc.
Poppop and Gammy like boiled carrots or broccoli or carrots and broccoli.
You’ll need a 3 rib prime rib roast. Ask the butcher to trim off the chin bone and the excess fat. Make about a cup and a half of beef bouillon.
Pre heat the oven to 450deg. Rub the roast with olive oil then salt and pepper. Put the roast in a heavy oven proof pan or a casserole dish Whatever you use should have a little bit of sides to it ‘cause you’re going to make the au jus sauce in it after the meat is done. Put the meat in the pan fat side down and roast at 450 for about 20 min. lower the temp to 325 and cook until a test with the meat thermometer says 115 deg. This oughta take about an hour and a half. Switch the roast to a cutting board that you've put in a cookie sheet and let it rest. As it rests it will continue to cook and firm up a little making it hold the juices better. Take the excess fat out of the pan you roasted the beef in and add about a cup and a half of red wine. Cook on the stove at med high for about 5 min. scraping the browned stuff off the bottom of the pan. At this point you can strain the wine stuff into a smaller sauce pan or not. I usually opt for not. Add the beef bouillon and cook until reduced by almost half and thickened. Whisk in about 2 tbsp. of butter. Salt and pepper to taste. Keep it warm while you slice the roast. Slice the roast across the grain like as if it’s a loaf of bread. Trim it off the bones as you go along or not. Some people like the bone left on if the slices hit that way. It should be rare in the middle. The ends are there for people who like well done. I put the cutting board in the cookie sheet to save the juices then whisk the juices into the gravy.
Serve it up!!! right away with some of the gravy on the meat slices. Some good crusty bread, the carb. de juer, veggies and the rest of that red wine!!
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