Pasta DePalma

1 stick butter

5 cloves garlic, minced

1 package portabella mushrooms, sliced

1 can artichokes, drained and diced

12 oz. Canadian Bacon or Thick Sliced Ham

3 cups ½ and ½

2 tbls flour

1 handful parsley chopped
3 tbls fresh rosemary

2 cups mozzarella shredded

1 cup parmesan shredded

1 package angel hair pasta

Cook pasta according to package, drain.  In a Sauce Pan melt butter and sauté garlic about 2 minutes on low, add mushrooms, artichokes and ham.  Continue sauteing until mushrooms are tender.  Sprinkle a thin coating of flour over the top of the pan and stir until the butter is absorbed (like you were making gravy).  Slowly pour in half and half and stir until the sauce is the right consistency.  You want it a little runny because it will thicken in the oven.  Let simmer 5 minutes, stir in parsley, rosemary, salt and pepper to taste.  In a 9 x 13 baking dish combine noodles and sauce, mix well.  Coat with parmesan and mozzarella, bake at 425 for about 20 mins until cheese is bubbly and slightly brown on top.

Bacon Wrapped Salmon

4 fresh, skin on salmon fillets

Olive oil

Garlic

Salt

Pepper

Dill sprigs

8 slices bacon

Grease a 9 x 12 baking dish liberally with olive oil.  Place salmon fillets skin side down in pan.  Sprinkle with garlic, salt,  pepper, and dill.  Place 2 strips of bacon on each filet.  Bake for 20 minutes on 375.  Turn oven to broil and watch closely to brown bacon. 

Crab Stuffed Salmon

4 Salmon Filets
2 cups crab meat (flaked)
1/2 package softened cream cheese
olive oil
garlic powder
lemon pepper seasoning
breadcrumbs

In a mixer combine crab meat and cream cheese, pulse until it is well mixed but not liquid. Split each salmon filet open on the side and stuff the mixture in, about 3/4 of a cup in each one.  Place salmon filets on side with crab stuffing up in a baking dish.  Coat the salmon with a thin layer of olive oil and the seasonings.  Top with breadcrumbs.  Bake in a preheated 400 degree oven for 30 mins. 

Holiday Standing Rib Roast

• 4 to 6 pound standing rib roast, boneless
• ¼ cup Dijon mustard
• ½ cup green onions
• 3 cloves garlic
• Splash of olive oil
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• Pepper

Au Jus

• 1 cup beef broth
• 1 cup red wine
• ½ a stick of butter

In a roasting pan place the roast fat side up on a elevated rack.  Rub the entire roast down with the mustard and sprinkle with pepper.  In a food processor combine green onion, garlic, olive oil, rosemary and thyme.  Pulse until finely chopped and mixed.  Spread this mixture over the entire roast.  Insert meat thermometer into the thickest part of the roast, try to get the end of the thermometer into the center of the roast.  Place in oven preheated to 450 for 20 to  25 mins.  Then reduce heat on oven to 350 and bake until the internal temp is about 140 for rare, 160 for medium.  Usually about 1 to 1 and half hours.  Let meat stand for 20 mins before carving.  Also, it is important not to open the oven until the meat is close to done.

When the meat is about 30 mins from done combine all the ingredients for the Au Jus sauce in a shallow skillet.  Simmer for 20 to 30 mins until sauce has thicken and reduced by half. 

Honey-Mustard and Bacon Braised Pork Loin

¼ cup Dijon mustard

2 tbls coarse ground mustard

2 tbls honey

3 cloves minced garlic

2 tbls fresh minced rosemary

1 lb thick sliced bacon

1 2 to 3 pound center cut pork loin roast

Kitchen twine

In a mixing bowl combine first 5 ingredients and mix until smooth.  Use mixture to coat entire roast.  Take the strips of bacon and wrap around the roast until it is completely covered.  Secure bacon to pork with kitchen twine.  Bake in preheated 350 oven for 45 to 60 mins.  Remove from oven wrap in foil and continue baking for 20 mins or until the internal temperature reaches 160. 

** The drippings in the bottom of the pan make an excellent gravy.

Hot Bacon Dressing

8 slices bacon

1 1/2 cups white sugar
3 teaspoons cornstarch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.

3.In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Spinach and Lobster Lasagna

2 cups lobster meat cooked and diced
1 bag fresh baby spinach
1 16 oz box of lasagna noodles
2 cups shredded cheddar
2 cups shredded mozzarella
1 cup shredded parmesan cheese
1 15 oz container of ricotta
2 eggs
2 16 oz jars of your favorite alfredo sauce
3 tbls fresh chopped parsley
1 diced onion
4 cloves garlic, minced
pepper

****This makes enough for about 8 people, unless you are cooking for a crowd I would recommend cutting it in half and using a smaller baking dish******

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish, I just used pam 

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. 

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. 

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Slap Yo Momma Lasagna

1 lb ground beef

1 white onion finely chopped

4 cloves garlic minced

1 16 0x stewed tomatoes

2 6 oz cans tomato paste

1 10 3/4 oz can tomato puree

1 tbls dried basil

1 tsp salt

1 10 0z package dry lasagna noodles

3 cups Ricotta cheese

2 tbls chopped fresh parsley

1 ½ cups shredded parmesan cheese

2 large eggs beaten

½ tsp pepper

1 pound mozzarella cheese

Brown ground beef with onion and garlic, drain.  Stir in tomatoes and next 4 ingredients, simmer 30 minutes stirring occasionally.  Cook noodles according to package, drain and set aside.  Combine Ricotta cheese and next 5 ingredients in a large bowl.  Place half of noodles in a 13 x 9 inch greased baking dish.  Spread half of  ricotta cheese mixture over noodles, and top with half of the mozzarella cheese slices.  Spoon meat sauce over cheese.  Top with remaining noodles, ricotta cheese mixture, and cheese slices.  Bake at 375 for 40 minutes.  Let stand 10 minutes before serving, if you can stand it J

Bacon Wrapped Spinach Stuffed Chicken

4 skinless boneless chicken breasts

½ cup mayonnaise

½ cup crumbled feta cheese

3 cloves minced garlic

1 10oz package frozen spinach, thawed and drained

4 slices bacon

Place each chicken breast on a piece of wax paper and pound to out to about ¼ inch thickness.  In a bowl mix mayo, feta, garlic, and spinach.  To get the spinach dry I recommend ringing it out in several paper towels until there is no more water when you squeeze it.  Scoop ¼ of mixture into center of each chicken breast.  Roll up, then wrap with a piece of bacon, secure with toothpicks it necessary.  Bake in shallow baking dish on 375 for 1 hour until juices run clear in chicken, I usually broil for the last 5 minutes to give the bacon a little crunch.