Sunday, July 25, 2010

Recipes for Your One and Only

They say a way to a man’s heart is through his stomach…they were absolutely right. I’m compiling a list of delicious (and easy) dinner recipes that will be sure to keep him wanting more! If you have any more suggestions, please post them in the comment section!

Lasagna (serves 8)
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained (* this ingredient is optional)
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; sauté until onions are transparent. Stir in pasta sauce, and heat through.
2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
** courtesy of
Note: A good side dish for lasagna is garlic bread and/or salad.

Salmon with Butter Sauce

2 salmon fillets, skin intact
2 lemons, thinly sliced
1/2 c. olive oil
2 lg. garlic cloves, minced
2 tb. butter
2 tb. diced onion
2 tb. parsley
2 oz. White wine (cooking wine)

Directions for the fish
1. Preheat the oven to 400 degrees.
2. Rinse the salmon fillets and pat dry.
3. Line a baking sheet with aluminum foil and arrange 3 quarters of the onions and lemons on top.
4. Arrange fillets, skin side down on top.
5. Mix the olive oil and garlic; brush liberally over the fish.
6. Fold over the edges of the foil to seal in the fish and bake in the preheated oven for 35-40 minutes, or until the fish flakes when touched with a fork.

Directions for the butter sauce
In 10" saute pan, melt butter

Into saute pan add diced onion, lemon juice, chopped parsley, salt and pepper and white wine.
Reduce liquid a little, then swirl pan and add 2 tablespoons butter (to form a light sauce).
Place salmon on plate, put sauce over the top of salmon.

Note: A good side dish is whatever vegetable you choose.

Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates.
5. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
**courtesy of
Note: A good side dish is baked potato (butter, sour cream, or bacon bits can be using for a topping)
Chicken Alfredo
(serves 8)
1 pound fettuccini pasta
1 ½ cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream (* found in the dairy section of your grocery)
1 teaspoon salt
1 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
**courtesy of
Side Dishes
Baked Macaroni & Cheese
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Cornbread (From Scratch)
1 1/3 cup all-purpose flour
1 1/3 cup yellow or white corn meal
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1. Preheat oven to 375 degrees. Butter or oil a 9" baking pan, set aside.
2. Sift flour, corn meal, baking soda, baking powder and salt together.
3. Whisk together the buttermilk, melted butter and the eggs. Add the dry ingredients to the liquid and stir just to blend.
4. Pour the batter into the prepared pan and bake until golden brown around the edges, about 30 minutes or until tester (use a toothpick) inserted into the middle of the bread comes out clean.
5. Cool in the pan on a rack for a few minutes then cut into squares.
**courtesy of
Rice & Blacked Eyed Peas


1 quart water
½ cup soy sauce
1 teaspoon season salt
½ teaspoon garlic powder
½ teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 ½ to 2 cups raw rice


1. Combine water, say sauce, salt garlic powder, curry powder and cooked peas.
2. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE.
3. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
**courtesy of
Sweet Potato Cupcakes
1 cup butter
2 cups sugar
2 cups mashed sweet potato (from can or roast your own and then puree or mash)
2 tsp vanilla extract
4 eggs
3 cups flour (sifted)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350 line cupcake trays with paper or lightly grease
2. In mixer add butter and sugar and cream on low for about 10 minute. To that add each egg, one at a time.
3. Add vanilla, cinnamon, nutmeg, baking powder. Alternate one scoop sweet potato and one scoop of flour to the mixer until it's all been blended in.
4. Using ice cream scooper, scoop batter into cupcake pan filling about 3/4 the way up. Bake 20-30 minutes, test with a toothpick (insert into cupcake and if toothpick comes out clean, cupcakes are ready).
5. Cool and frost or slice open and serve with caramel sauce and ice cream.
Banana Pudding


1 box of Nilla Wafer cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

4. Fold the whipped topping into the cream cheese mixture.

5. Add the cream cheese mixture to the pudding mixture and stir until well blended.

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

7. Refrigerate until ready to serve.

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