Category:  Meats

Home » Archive by category "Meats"

St. Pat’s Day Green Pasta

In Meats On March 11, 2022 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

Kiss me, I’m Italian! Enjoy this green pasta with tomatoes and olive oil on St. Pat’s Day.

Prep time: 12 to 14 minutes
Serves: 4

Ingredients:
1 pound spinach pasta (any variety)
1-1/2 teaspoons salt
extra virgin olive oil, to taste
2 large tomatoes, cubed
fresh mint leaves, for garnish
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese

Directions:
1. Fill a 4-quart saucepot with water; bring to a boil.

2. Add the pasta and the salt to the water; boil on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).

3. Drain the pasta in a colander.

4. Return the pasta to saucepot; stir in the olive oil and cubed tomatoes. Taste and adjust salt level, if needed.

5. Divide the pasta among 4 bowls and serve immediately; Garnish with mint leaves.

6. Ask guests to top the pasta with cheese, if desired.
Text & Photograph ©2022 Nancy DeLucia Real

 

Instant Gratification Valentine Treats

In Meats On February 8, 2022 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

No one has time for anything anymore. And forget baking, right? So for Valentine’s Day, I came up with no-mess, no-bake, no-cleanup sweets  for “busy” people (me included)!

Make these Valentine Treats in just 3 minutes – instant gratification. Happy Valentine’s Day to All!

Prep time: 3 minutes
Makes: 15 to 18 treats

Ingredients:
One 12-ounce package Trader Joe’s® Sea Salt Brownie Petites (or your choice of mini, precut brownies)
One can readymade whipped cream
One 12-ounce package M&M’s® Cupid Mix candies

Directions:
1. Set brownie petites or mini brownies on a serving plate.

2. Shake whipped cream can and squeeze nozzle so that a small dollop of cream sits at center of each brownie.

3. Top each brownie with a candy.

4. Serve immediately.

Text & Photograph ©2022 Nancy DeLucia Real

Thanksgiving Green Salad with Lime-Dijon Vinaigrette

In Meats On November 19, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

For Thanksgiving dinner, some guests may want a no-carbs, no-gluten, no-sugar salad or side . Here’s a delicious salad that’s easy to make because it can be prepared the morning of …. Happy Thanksgiving!

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:

6 cups fresh, mixed greens (Romaine, butter, arugula, spinach), washed & spun-dry
3 Persian cucumbers, peeled and thinly-sliced
1 large carrot, peeled & thinly-sliced
4 green onions, tips & dark green stems discarded, sliced in 1/4-inch pieces
Juice of 2 limes or lemons
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
1 tablespoon white Balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 of a red bell pepper, cut into 1/4-inch pieces (for garnish)

Directions:
1. Place the mixed greens, cucumbers, carrots & green onions in a serving bowl; set aside, covered, in refrigerator until ready to serve.

2. In a food processor, combine the lime or lemon juice, Dijon mustard, garlic clove, vinegar and the oil.

3. Process the mixture until vinaigrette is uniform.

4. Transfer vinaigrette to a glass jar & tightly cover. Refrigerate vinaigrette until ready to serve the salad.

4. At serving time, pour the vinaigrette over prepared salad ingredients; garnish with red bell pepper pieces. Toss & serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real

Spook Pasta

In Meats On October 20, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

Kids of all ages will love this orange-colored Halloween meal – Spook Pasta! Made with fresh pumpkin, it’s healthy, fast and fun!

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:

6 cups peeled, cubed pumpkin, boiled & drained (reserve 1-1/2 cups of the cooking liquid)
1 cube vegetarian or chicken bouillon
1 pound pasta (short variety)
1 teaspoon salt
grated Parmigiano Reggiano or Pecorino Romano cheese (optional, for garnish)

Directions:
1. Place cooked and cooled pumpkin cubes into a food processor or blender; puree until smooth.

2. Transfer the pureed pumpkin to a 2 to 3-quart saucepot; stir in 3/4 cup of the reserved cooking liquid.

3. Bring the pumpkin sauce to a boil; add the bouillon cube and stir.

4. Cook on low heat, stirring often, for about 4-5 minutes. Taste and add a little salt, if needed.

5. Cover the pumpkin sauce and set aside on a cool burner.

6. Meanwhile, bring a 4-quart saucepot of water to a boil.

7. Add the pasta and 1 teaspoon salt; cook 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).

8. In the meantime, bring the pumpkin sauce to a boil. If it is too thick, add a little more cooking liquid.

9. Drain the pasta and return it to the saucepot.

10. Add 2 to 3 ladles of the pumpkin sauce to the pasta; stir to heat evenly over medium heat.

11. Add more pumpkin sauce, to taste.

12. Serve the Spook Pasta immediately; garnish with cheese.
Text & Photograph ©2021 Nancy DeLucia Real

Pickled Red Onions

In Meats On August 10, 2021 0 Comments

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ!

Make these easy and delicious pickled onions for grilled meats, poultry and seafood all summer. Once made, the onions keep for up to two weeks (refrigerated). Enjoy!

Prep time: 5 – 10 minutes
Serves: 4 to 6

Ingredients:

1 large red onion, peeled & thinly sliced
1/2 cup water
1/4 cup distilled white vinegar
1/4 cup white Balsamic vinegar
2 tablespoons agave nectar
1-1/2 tablespoons honey
1-1/4 teaspoons salt
1/4 teaspoon crushed chili flakes
1/2 teaspoon dried oregano

Directions:

1. Place onions (tightly-packed) in a one-pint mason jar or other glass jar.

2. In a 4-cup saucepot, combine the water, vinegars, nectar, honey, salt and chili flakes.

3. Bring mixture to a simmering boil.

4. Place jar with onions in a sink to avoid splatters.

5. Pour the pickling liquid over the onions; let stand until the jar is warm to the touch.

6. Sprinkle the oregano over top of onions.

7. Cover the jar with a tightly fitted lid and refrigerate for at least one hour.

8. Serve cold as a side or garnish to meats, poultry and seafood. Alternatively, add the pickled onions to meat, vegetarian or vegan tacos and salads.

9. Pickled Red Onions will keep, refrigerated, up to one week.
Text & Photograph ©2021 Nancy DeLucia Real