Retro Dinner Updated

Salisbury Steak In Cream Gravy

Ingredients

1 lb lean, grass-fed ground beef
2 teaspoons steak seasoning
Salt and black pepper to taste
1/4 cup butter, divided
1 garlic clove, minced
1 cup chopped onions
1 cup sliced mushrooms
1 cup low sodium beef stock
2 oz cream cheese. room temperature, cut into small cubes
1 tablespoon flour, cornstarch or arrowroot

Directions

Form the beef into 4 patties, about 3 inches across and ½ -inch thick. Sprinkle with salt, pepper and steak seasoning. Set aside.
In a nonstick, deep frying pan, over medium heat melt 2 tablespoons of butter, fry the patties until they are brown on both sides and almost cooked through, but not quite. Remove to a plate and cover with foil.

Add the remaining butter to the skillet butter and add the garlic and onions. Cook until the onions soften and then add the mushrooms. Season with salt and pepper to taste. Cook until the mushrooms are no longer giving off liquid. Dissolve the thickener in the beef broth and add it to the skillet along with the cream cheese cubes. Bring the sauce to a boil, stirring constantly. Add the patties, cover the pan and simmer 10 minutes.

Cauliflower Garlic Mash

If you are not a fan of cauliflower then substitute 2 lbs of cooked Yukon gold potatoes. If you are a bit adventuresome, give this cauliflower recipe a chance. It is delicious especially when the main dish has a gravy component.

Ingredients

8 cups cauliflower florets (1 large head)
3 tablespoons extra-virgin olive oil
2 cloves garlic
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh sage

Directions

I use a microwave steamer (Tupperware – also retro) and steam the cauliflower and garlic for 5 minutes.

For stovetop:
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Place the rack in the bottom of the saucepan. Add the cauliflower and garlic; cover and cook until very tender, 10 to 12 minutes. Drain very well on kitchen towels and squeeze tightly to remove any liquid in the cauliflower.


Transfer the cauliflower and garlic to a food processor along with the olive oil, salt, and pepper. Process until very smooth. Transfer to a saucepan or microwave-safe bowl and stir in the sage. Reheat until hot and serve immediately.

Sautéed Spinach

Ingredients

10 oz package of organic frozen spinach, defrosted and drained
Half a large shallot, minced
1 garlic clove, minced
2 tablespoon extra-virgin olive oil
Salt and pepper

Directions

Heat the oil in a saucepan and add the shallot and garlic; saute until the shallot is tender. Add the drained spinach and saute for 2-3 minutes – just until hot. Season with salt and pepper to taste. Serve immediately.

Original source: https://jovinacooksitalian.com/2018/08/27/retro-dinner-updated/

Roasted Chicken For Two

Baked Chicken In Wine Sauce

2 servings

Ingredients

2 large skin on, bone-in chicken breast halves
Salt and pepper to taste
2 tablespoons butter, divided
1 shallot, minced
4 oz white or crimini mushrooms, sliced
1/4 teaspoon dried thyme, plus extra for the roasted chisken
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon flour, cornstarch or arrowroot
Chopped chives to garnish

Directions

Preheat the oven to 375 degrees F.
In a medium skillet heat 1 tablespoon butter until melted, then add the chicken, skin-side down. Brown on each side until golden, about three minutes per side, then remove to a greased baking dish just large enough to fit the chicken. Sprinkle each breast with salt, pepper and dried thyme. Place the baking dish in the oven and roast the chicken for 40-45 minutes or until a meat thermometer reads 160 degrees F.

When the chicken is almost done, add the remaining butter to the skillet and heat until melted. Add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often. Stir in the thyme and white wine. Cook for a minute or two.

Combine the broth and cream in a large measuring cup. Whisk in the flour. Pour the mixture into the skillet and bring to a boil. Lower the heat and simmer until thickened. Add the baked chicken breasts, skin side down, and simmer in the sauce for about 5 minutes.
Turn the chicken over and sprinkle with chopped chives. Serve immediately.

Sautéed Savoy Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
1 medium onion, diced
2 oz. butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and onion. Cook until the onion is soft. Add the shredded cabbage.
Sauté the cabbage on medium heat for 15 minutes.
Lower the heat and continue cooking until the cabbage is silky soft.. Stir regularly. Season with salt and pepper to taste.

Roasted Zucchini Rounds

2 servings

Ingredients

1 large zucchini, cut into 1/4-inch rounds
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
2 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375° F. Place zucchini slices in an oiled shallow baking pan in one layer.

Brush each round with olive oil. Sprinkle with Italian seasoning, salt and pepper. Roast until tender, about 30 minutes. Sprinkle with the cheese and return to oven for another 5 minutes. Serve hot or at room temperature.

Original source: https://jovinacooksitalian.com/2018/08/29/roasted-chicken-for-two/

Sole Meunière For Two

Meunière refers to both a sauce and a method of preparing fish. The word itself means “miller’s wife”. To cook something à la meunière is to first dredge the fish in flour and then saute in butter, chopped parsley, and lemon.

The first time Julia Child ate sole meunière was in 1948 at La Couronne in Rouen, France. Rumor has it this is the dish that transformed her into a French cook.

Unlike a lot of classic French cuisine, sole meunière requires almost no advance preparation and very little time at the stove. It is one of the quickest dinner preparations and you probably have flour, salt, pepper, butter, and lemon on hand. All you need is the fish. That fish does not have to be Dover sole, especially given that in recent years, its sustainability has become an issue (not to mention the fact that it is very expensive). Other flat, white, flaky fish will taste delicious when pan-fried and smothered in butter.

West Coast Dover Sole is a great alternative. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

Sole Meunière

I use West Coast Dover Sole in this recipe. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean. It is available for online purchase from Sea To Table.

Servings: 2

Ingredients

4 small sole or flounder fillets, about 12 ounces total
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/3 cup flour (or cornstarch for gluten-free)
2 tablespoons olive oil
3 tablespoons butter
1 lemon, cut into slices
Chopped parsley

Directions

Gently rinse and pat dry the fillets with paper towels. Sprinkle both sides with salt and pepper. Dredge the fish in flour on both sides, shaking off excess flour. Place on a plate and set aside.

Heat the oil in a large skillet on medium/high heat until shimmering, about 2 minutes, then add the butter and stir together. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes.

Carefully turn the fish over with a wide spatula and cook until done, another 2-3 minute, adding the lemon slices during the last 20 seconds of cooking. Remove the fish to a serving plate and pour the browned butter and lemon sauce over the fillets. Sprinkle with parsley and serve.

Italian Baked Tomatoes

2 servings

Ingredients

1 large beefsteak tomato, halved horizontally
2 tablespoons shredded Parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Preheat the oven to 450°F.

Place tomatoes cut-side up in a baking pan. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

Zucchini Fritters

Ingredients

2 medium zucchini
1 teaspoon salt
1 egg
1/3 cup flour (or gluten-free or low carb flour)
1/2 teaspoon baking powder
1/2 cup crumbled Greek feta
4 scallions, finely chopped
1/4 teaspoon ground black pepper
1/2 teaspoon dried dill
Olive oil, for cooking

Directions

Place shredded zucchini in a colander and sprinkle the salt over it, tossing well to evenly distribute the salt. Allow the zucchini to drain for at least 30 minutes, and longer if possible. After it has drained, place zucchini in a clean kitchen towel and squeeze out all excess water. Place the zucchini in a mixing bowl and add all the remaining ingredients, except the oil. Mix well.

Heat a stovetop griddle or a large skillet. Brush with olive oil. Dip a 1/4 cup measuring cup or scoop into the batter, level off. Drop the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula. Cook for 5 minutes adjusting the heat up or down as needed, then turn the fritters over and cook for another 5 minutes until crispy. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving.

Original source: https://jovinacooksitalian.com/2018/08/31/sole-meuniere-for-two/

Fresh Raspberry Sauce

This recipe is perhaps the quickest and simplest recipe on my blog. All you need is fresh raspberries and sugar to make this easy raspberry sauce. The sauce may be simple, but this delicious topping can make an ordinary cheesecake or chocolate dessert extra fancy. My husband even puts it in his tea for sweetness…

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Original source: https://simplyhomecooked.com/fresh-raspberry-sauce/

New York Style Cheesecake

Does your father or husband have a sweet tooth? If so, this dessert is perfect for him this coming Father’s Day! The creamy texture and scrumptious crust of this dessert it pure gold. Seriously anyone who tries this cake falls in love with it instantly. But who knew such a classic dessert could have such…

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Original source: https://simplyhomecooked.com/new-york-style-cheesecake/

Greek Yogurt Sauce

This Greek yogurt sauce is a great dip when I want to spice up any Mediterranean dish. It goes well with grilled kebabs, gyros, or any Greek salad. Stay tuned for a delicious grilled recipe coming up  soon this yogurt sauce. Ingredients: 1 cup Greek yogurt 1 garlic clove, pressed 1/2 tsp salt 1/4 tsp…

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Original source: https://simplyhomecooked.com/greek-yogurt-sauce/

Chicken Shawarma

Shawarma is traditionally prepared on a vertically rotating pit with spiced meats stacked on it. The meat can rotate for hours slowly gathering juices and flavor, yum! It is then thinly shaved and served on its own or stuffed inside a warm flatbread along with a garlicky yogurt sauce, tomatoes, onion, lettuce, ect. Obviously, average…

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Mini Cottage Cheese Pancakes

These mini cottage cheese pancakes have been a family favorite for more years than I’ve been around. They have a soft and puffy texture with little hints of cottage cheese throughout. They’re not too sweet so you can top them with your favorite syrups. Typically pancakes are eaten in the morning but we like to…

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Original source: https://simplyhomecooked.com/mini-cottage-cheese-pancakes/

Herbed Dipping Oil

This restaurant style herbed dipping oil is pretty much always on the menu when we have company over for dinner. When my guests leave they already know I’m sending them home with leftover herb dip. The fresh garlic and herbs paired with a warm rustic baguette is truly a match made in heaven. I actually…

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Spaghetti with zucchini and Garlic

Ever since I was a child, pasta was a notorious weakness of mine. It still is to this day. Whether it’s in an Alfredo, tomato or olive oil based sauce, I’ll choose pasta over anything. Looking back to the old days when my mother and I would watch Food Network together, Rachel Ray was always…

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Original source: https://simplyhomecooked.com/spaghetti-with-zucchini-and-garlic/

Almond Pear Tart

Almond pear tart with Frangipane filling is a classic French dessert. Although this tart doesn’t have a very vibrant color to it, the flavor makes up for it all. The baked ripe pears and flavorful almond Frangipane combined with the buttery crust makes such a wonderful combination! The Frangipane filling is so tasty I can…

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Original source: https://simplyhomecooked.com/almond-pear-tart/

Tuna Sandwich

Tuna sandwiches are a classic food that will never get old. typically people mix tuna and mayonnaise and place it in between two pieces of toasted bread; I on the other hand like to take a little more time with my tuna sandwiches. It just tastes so much better when you add hard boiled eggs…

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Original source: https://simplyhomecooked.com/tuna-sandwich/

Creamy Chicken Marsala

Chicken Marsala is a very easy yet elegant dish. The Marsala wine is what gives it that unique flavor. Hence the name chicken “Marsala”. Make sure to use imported Marsala wine. If it’s made in the United States, it’s not the real stuff. Marsala wine is made from grapes that are not grown in the…

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Original source: https://simplyhomecooked.com/creamy-chicken-marsala/

Garden Fresh Bruschetta

Bruschetta is easily my all-time favorite appetizer!! Over the years I’ve created this perfect homemade bruschetta recipe with fresh juicy tomatoes, basil and seasonings.

Learn how to make bruschetta and it will become an easy go-to for using up summer tomatoes for years to come.

A large bowl of homemade bruschetta

When we were traveling around Italy I think we started every meal with an appetizer of bruschetta and over the years I’ve recreated the perfect bruschetta recipe. It just takes us back to those little restaurants in Italy we miss so much.  My husband and I often end up grabbing a bottle of wine and a loaf of bread on the deck and calling it dinner.

(more…)

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Original source: https://www.spendwithpennies.com/hollys-bruschetta/

Baked Apples

These Baked Apples are surprisingly simple to make! You’ll just need a few fresh, crisp, slightly tart apples, a touch of sugar, and a bit of cinnamon! These baked apples have the best flavor and are sliced before baking for amazing flavor in every bite!

Believe it or not, apple picking season is just around the corner! I’ve been brushing up on my apple recipes recently, and so between this super simple baked apple recipe, flavorful apple crisp and my family’s favorite caramel apple galettes recipe, I think I’m off to a good start.

Baked apples topped with vanilla ice cream

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Original source: https://www.spendwithpennies.com/baked-apples/

Greek Tortellini Salad

This easy Greek-inspired tortellini salad recipe is going to become one of your staple potluck dishes. Tender cheese filled tortellini, crunchy peppers, crisp cucumbers and juicy tomatoes, topped with loads of cheese and tossed in a greek flavored dressing!

tortellini salad recipe in a bowl

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Original source: https://www.spendwithpennies.com/greek-tortellini-salad/

Strawberry Rhubarb Pie

 

 

Strawberry Rhubarb Pie is one of my favorite desserts! Sweet and colorful strawberries balance perfectly with the tartness of rhubarb. This easy pie recipe is best served fresh from the oven with ice cream!

We love pies all year long, Blueberry Pie in the summer, Easy Pecan Pie in the fall and of course Apple Crumb Pie all year long!  This easy pie is one of my summertime go-to pie recipes!

Fresh strawberry rhubarb pie with cold vanilla ice cream. (more…)

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Original source: https://www.spendwithpennies.com/strawberry-rhubarb-pie/

Dill Pickle Tartar Sauce

Dill Pickle Tartar Sauce is packed full of crunchy zesty dill pickle goodness! It pairs perfectly with fish, chips or fries, and even goes great on shrimp!

Everyone loves tartar sauce, but the store bought version doesn’t even hold a candle to its homemade sibling. You will be so surprised to see how simple it is to make homemade tartar sauce, packed full of fresh dill, dill pickle bits, and other great flavors!  dill pickle tartar sauce in a clear bowl garnished with pickles (more…)

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Original source: https://www.spendwithpennies.com/dill-pickle-tartar-sauce/

Brussel Sprout Salad

Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette.  This Brussels Sprout Salad makes a perfect side or lunch.

Pouring dressing on Brussel Sprout Salad

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Original source: https://www.spendwithpennies.com/brussels-sprout-salad/

Easy Pepper Steak

This delicious Pepper Steak recipe is a classic Chinese American dish that you can easily make at home in just 30 minutes or less.

Pepper Steak is such a quick and easy recipe. Anytime you need a fast meal, and I mean way, way faster than it takes to order take-out, this recipe is a great option. It’s made with juicy beef strips, cooked in a sticky sauce with sweet bell peppers and is great served over rice, pasta or with just a simple salad on the side.

Bowl of One Pan Pepper Steak with peppers garnished with sesame seeds and green onions, with a yellow pepper in the background

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Original source: https://www.spendwithpennies.com/easy-pepper-steak/