Easy Shrimp Pomodoro

1 pound shrimp (peeled and deveined)
2 cups cooked pasta (any shape)
2 tomatoes (diced)
1 clove garlic (grated)
2 tablespoons fresh basil (chopped)
1/2 stick of butter
1/4 cup white wine
1 tsp salt
1/2 tsp ground black pepper

Boil pasta then set aside.

Heat a large/dry saucepan on high heat. Place butter in the pan and cook for 30 seconds - 1 minute ... essentially until the butter foams and bubbles. Add garlic, salt, & pepper to the pan and cook for an additional minute. Add shrimp to the pan and cook for 2 minutes. Add the chopped tomatoes and wine to the pan and cook for 2-3 minutes until the tomatoes start to break down. Add the cooked pasta and chopped basil to the pan and cook until the pasta is heated through and coated with sauce.

Total cooking time is under 15 minutes. The dish should be served immediately after cooking.

These Meatballs are to die for !!!!

Grandma Maronis Meatballs 100 Year Old Recipe - From Mike Maroni

1 pound ground chuck
4 oz dried bread crumbs
4 large eggs
4 oz whole milk (I omitted this ingredient)
6 oz grated Romano (I used 1/4 cup of grated Parmesan)
3 oz grated Spanish onion (I used 1/2 of a yellow onion)
2 oz finely diced fresh garlic (I used 4 cloves)
2 oz finely chopped fresh Italian parsley leaves (I used 1.5 tablespoons dried)
2 oz finely chopped fresh basil leaves (I omitted this ingredient)

1. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Maroni Sauce - From Mike Maroni

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

1. In a medium saucepan over medium heat, add oil.
2. Once heated add the finely sliced garlic and onions to the pan.
3. Cook over medium heat until soft and slightly brown.
4. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
5. Remove from the heat and add the julienned basil.

Hawaiian Chili

Ingredients:

2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions(diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn

Directions:

Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.

Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.

* Optional: Add 1 can of red kidney beans (drain and rinse)

** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.

Cheesecake TIP

If you like to make cheesecake but don't have time to let the blocks of cream cheese sit out on the counter and come to room temperature I suggest this tip. Remove the cream cheese from the foil package and place the blocks in a Ziploc baggie. Seal the bag and "smoosh" the blocks around. The warm heat from your hands will bring the cream cheese up to room temp and allow for easy incorporation of the remaining ingredients.

Cous Cous in 5 minutes

Ingredients:

1 cup boiling water
1 cup whole wheat cous cous
10 radishes (chopped fine)
1/8 cup chopped green onion (1 large stalk chopped fine)
1 tablespoon capers
1 teaspoon (or 1 cube) chicken boullion

Directions:

Bring 1 cup water to a boil and add the chicken boullion. Remove the pan from heat and stir in the dried cous cous. Cover the pan and let the cous cous sit for 5 minutes (do not remove the lid). After 5 minutes, stir the cous cous to "fluff", then stir in the diced radish, green onion and capers. Season with salt/pepper to taste. Serve warm or at room temperature. Leftovers are fantastic.

** Radishes might seem like an odd ingredient but they add a nice "crunch" and flavor to the dish.

Garlic Fried Rice

Ingredients:

2 1/2 cups leftover (cooked) brown rice
4-5 cloves crushed garlic (use a garlic press or a grater to get tiny pieces)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup slivered almonds (toasted) = optional
1/4 cup frozen peas (defrosted) = optional

Directions:

"Fluff" or break apart the mass of leftover cold rice and place in a bowl.

Heat a nonstick frying pan or wok and pour in the olive oil. Once the olive oil is heated through, add the crushed garlic, salt and pepper. Stir vigorously so that the garlic doesn't burn. (If it does, toss it and start again). Once the garlic is browned, add rice and stir fry everything together until the rice is hot. Add slivered almonds or peas to "fancy" up the dish.


** If you are planning to use freshly cooked rice in this dish, you need to cool the rice before you stir fry it. Placing the hot rice on a large baking tray to cool down for 10 minutes and then do the stir fry. Fresh rice will "clump" in the stir fry.