I won first prize on “Regis & Kathie Lee” celebrity chef contest with this recipe!  After all these years I’m still excited about that! This salad is a hit with everyone, it’s basically a meal in a bowl! You have tender strips of steak perfectly seasoned with pasta, fresh herbs and garden greens. You can get 4 servings with just one steak which I love. I especially love to prepare this in the summer when you can grill out doors and the garden greens and fresh herbs are at their peak of flavor. If you like you can toss in some grilled corn off the cob!

5 tablespoons olive oil

1/2 cup lemon juice

1 teaspoon cumin

1/2 teaspoon kosher salt plus additional to season the steak

1/4 teaspoon cracked pepper plus additional to season the steak

1 garlic clove, smashed

4 cups arugula

1/2  cup cilantro, chopped

1/4 cup fresh basil, chopped

1/4 cup torn mint leaves

2 tablespoons chopped Italian parsley

8 ounces farfalle pasta (bow tie pasta)

1 (12-ounce) New York strip steak

1 cup shaved Parmesan curls

MAKE THE DRESSING

In a bowl, whisk together 4 tablespoons of olive oil, the lemon juice, cumin, salt, pepper, and garlic. Set aside.

Place the arugula, cilantro, basil, mint, and parsley in a salad bowl. Set aside.

Cook the pasta according to the package directions (don’t forget to salt the water otherwise your pasta will taste flat, 1 tablespoon of salt per quart). When the pasta is cooked, drain , rinse in cool water, and drain again, until you get as much water off the pasta as possible. Set aside in the calendar with a small plate underneath.

Heat an indoor or out door grill pan or small cast-iron skillet over medium-high heat until hot. Season the steak to taste with kosher salt and pepper on both sides. Pour 1 tablespoon of olive oil over the grill using a brush to spread it evenly. Lower heat to medium and grill the steak, turning every 2 minutes for a total of 8 minutes. Grill for an additional minute per side for a total cook time of 10 minutes.  Steak will be cooked medium (pink). Remove from the grill and let rest for 10 minutes before slicing.

Slice the steak evenly in 1/4 inch slices.

Into the bowl with the arugula, add the cooked pasta and mix. Remove and discard the garlic from the dressing, and pour the dressing over the salad. Mix well. Add the sliced steak on top, add the shaved Parmesan over the top, and serve.

Cooks note

Use a potato peeler to shave the Parmesan cheese into curls.

Enjoy

Photo by Diane Cu & Todd Porter www.whiteonricecouple.com

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This is a great way to save money and time in the kitchen especially on a Sunday when you really want to enjoy your family and friends instead of constantly being in the kitchen preparing Supper. I call it stretching my meals. Set a side a day when you can do this.  You can make three meals for a family of 4 to 5 from a 5 to 5-1/2 pound chuck roast. That’s right, 6 juicy cheeseburgers, 12 moist light meatballs in a delicious tomato sauce and a tender bursting with flavor meat loaf all from a single roast.  Ask your butcher to grind the chuck roast for hamburger. Divide up the meat, put the hamburger in the fridge for dinner that evening. I highly recommend you prepare and eat the hamburger the same day. Cooking it the same day that it has been ground makes a HUGE difference in the flavor of the beef.

Prepare the meatloaf and meat balls with sauce and freeze. When Sundays roll around you already have two meals ready to go! The meatballs with sauce and meatloaf will last in the freezer for up to 2 months!

For the Cheeseburgers you will need I-1/2 pounds of beef. For the Meatballs 2 pounds, for the Meatloaf  1-1/2 to 2 pounds

CHEESEBURGER

1-1/2 pounds ground chuck roast

Kosher salt

Cracked pepper

6 slices sharp cheddar cheese (I like extra sharp)

6 hamburger buns, white or whole wheat

2 tablespoon canola oil or vegetable oil

Bread-and-butter pickles

1 red onion, thinly sliced, lettuce, tomato, (optional)

Shape 6 (4 ounce) hamburger patties, each 1/2 inch thick. Be careful not to pack the meat tightly. You will have dry burgers if the meat is packed too tightly. Sprinkle a healthy pinch of kosher salt over the top each burger. Crack  some pepper over the top as well.

The secret to great burgers is to get the grill or cast iron skillet  super hot.

Heat the grill pan or cast-iron skillet over high heat for 3 minutes. Place the seasoned side of the burgers on the grill pan. Sprinkle salt and pepper over the top of the burgers. Grill for 2 minutes, then flip the burgers over. Grill for 2 minutes, flip the burgers over again, and grill for 1 minute. Flip the burgers again, and add the cheese on top. Grill for 1 minutes more. The burgers will be medium rare. Grill longer if you want your burgers cooked more (medium to well done) Using an instant meat thermometer, test your burgers. Rare beef should be 140 degrees F. well-done beef should be 170 degrees F.

Remove the burgers to a warm plate by the stove (do not cover) Place the hamburger buns on the grill, and toast (on one side only). On a clean plate, assemble the burgers and buns. Use any condiment you like, but I can tell you, these are so tasty that you don’t need anything.  You are now ready to bite into the tastiest, juiciest hamburger so simple, no fuss, just the pure taste of the beef!

MEATBALLS

My dad would always make his famous (in our family anyway) meatballs every Sunday while listening to Tony Bennett songs. The house would fill up with the sounds of music and the aroma of the meatballs cooking making everyone excited about the meal to come. I remember it as if it were yesterday all of these happy times gathering family and friends around the dinner table. I’ve continued that tradition to this day, even the Tony Bennett songs! I modified the original method  slightly by having the butcher grind a chuck roast fresh instead of purchasing ground meat already packaged, this way the meatballs cook up moist, tender and light. I have also reduced the cook time down from 3 to 4 hours (that is how long Sunday sauce would simmer back then) to 30 minutes. You can freeze these meatballs for up to a month, or it will stay 3 days in the refrigerator.

Start by making the sauce first!

SAUCE FOR MEATBALLS

1/2 cup olive oil

2 garlic cloves, peeled and smashed

(28-ounce) can chopped canned tomatoes, pureed in a blender for 5 seconds

1/2 teaspoon kosher salt

1/2 cup water

2 teaspoons sugar

1 tablespoon unsalted butter

1/8 teaspoon red pepper flakes, plus additional for sprinkling

8 ounces of your favorite pasta

Freshly grated Romano cheese

Have all the ingredients lines up and ready to go before you start cooking.

Heat saucepan on medium-high heat. Add olive oil and garlic, saute the garlic turning gently until it starts to turn golden on all sides. Be careful not to burn the garlic or the sauce will taste bitter. If this happens discard and start again. Add the tomatoes, salt, water, sugar, butter, and red pepper flakes. Lower the heat and simmer for 30 minutes. If the sauce looks to thick or gets too thick while simmering add water 1/4 cup at a time. You don’t want it watery, but you do want it to have a silky consistency. Turn off heat and set aside while you make the meatballs.

MEATBALLS

2 (3-ounce) sweet Italian sausages, casings removed

2 pounds freshly ground chuck roast

1/2 white onion, cut into pieces

1 celery stalk, cut into pieces

1 small carrot, cut into pieces

1/4 cup fresh Italian parsley

1 cup bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup Romano cheese

2 pieces of white bread, crusts removed, torn into shreds

1/2 cup whole milk

1 garlic clove, crushed through a garlic press

1/2 teaspoon table salt

1 egg, slightly beaten

1/4 cup ketchup

1/4 cup olive oil

Place the sausages along with the ground chuck in a large bowl. In a food processor, pulse to chop the onion, celery, carrot, and parsley until finely chopped. Add the vegetable mixture to the meat. Add the bread crumbs, Parmesan and Romano cheese, white bread , milk, garlic, salt, egg, and ketchup.

Using your hands, mix gently until all of the ingredients are incorporated. Form twelve 4-ounce meatballs (to help you gauge the size, you can use a 1/4? inch dry measuring cup) Roll them in your hands to make smooth, round balls. Do not pack them too tightly.

Bring the marinara sauce to a low simmer.

Heat a frying pan until hot, add the olive oil, and swirl the oil to cover the bottom of the pan. Add the meatballs and brown on all sides; they brown quickly, so watch them to be sure they don’t burn. DO NOT cook them all the way through; they will finish cooking in the sauce. Carefully lift and place them in the marinara sauce you have prepared, and gently simmer for 30 minutes. Serve with your favorite pasta.

MEAT LOAF

Take what is left over from the meatballs and shape it into a loaf. Place in a 9-by 5 inch loaf pan.

Pre-heat the oven to 350 F.

Spread 1/4 cup ketchup over the top of the loaf.  Take a  baking pan with a two and 1/2 rim large enough to hold the meat loaf pan  and fill the baking pan half way up  with water. Place the meatloaf pan in the water and slid it in the oven to bake for 60 minutes in a water bath. Remove from the oven and let cool. Cover and freeze for next Sunday Supper!

Remove from freezer and let sit for at least 1 hour at room temperature. Bake at 350 to warm for 30 minutes or until  warm on the inside.

Makes great meatloaf sandwich’s!

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This is the perfect coleslaw to serve as a side dish. It tastes even better the next day when all of the flavors have had a chance to come together! This slaw is creamy without being heavy because of the fresh lemon juice and vinegars used to liven up the dressing! I especially love this coleslaw over pulled pork or pulled chicken sandwiches. The sweetness of the meat is the perfect counter part to this creamy, crunchy slightly tangy slaw!

1 head Savoy cabbage

1-1/2 cups mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons rice wine vinegar

1 tablespoon apple cider vinegar

1/8 teaspoon cayenne

1 tablespoon poppy seeds

2 teaspoon kosher salt

Cracked pepper

Chop the cabbage into small pieces and place in a bowl.

In a separate bowl, whisk together the mayonnaise, lemon juice, vinegars, cayenne, and poppy seeds. Pour the dressing over the cabbage, and mix well.

Add the salt and pepper to taste, cover, and chill at least 2 hours before serving.

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Orange juice squeezer, Fresh Force  http://bit.ly/IZvfl8

Sur La Table Yellow Citrus Juicer http://bit.ly/JTKUoH

I love, love, love, this lemon juicer, it’s efficient and practical and it measures the amount of juice so there is no second guessing.

Strawberry season is right around the corner and this little gadget will come in handy. I had one last year and lost it, I was so happy to find one again at Sur La Table.   It gets right into the berry and removes the stem cleanly with out harming the berry! It saves so much time not to mention my thumb!

Stem Gem http://bit.ly/KyYgXs

I’m always looking for gadgets to help me in the kitchen! If you find anything that helps you please share it with me on my face book page or Twitter, I would appreciate it! Let’s share ideas together to make our time in the kitchen even more fun!

Thanks!

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I had to come up with an alternative way to do this. I thought that by using boneless and skinless chicken breasts that I could lessen the time in the oil and reduce the calories. I experimented with numerous ways to end up with moist, juicy and crispy fried chicken by trying different brine’s & marinades and failed until I accidentally left the breasts marinading too long in buttermilk! Using buttermilk with Tabasco, (this is not spicy) as marinade is nothing new but I forgot that it was in the refrigerator marinading and I left it for two days! I thought about tossing it but the chicken still had two more days left before the expiration date. (I ALWAYS look at the expiration dates on everything I buy.) I decided to give it a go. It was exactly what I was looking for, fried chicken that was tender, juicy, moist on the inside and crispy crunchy on the outside. The acid in the buttermilk broke down the protein in the chicken rendering it tender and helped to keep it moist. The Tabasco gave it just the right amount of kick without being spicy. Frying it on a medium low flame helped to cook it through with out burning the bread coating.

I love to serve the breast sliced and over fresh herbs and garden greens with an extra squeeze of fresh lemon juice, it’s just the right finishing touch!

INGREDIENTS

3 organic chicken breasts

5 cups buttermilk

4 tablespoons Tabasco

1 teaspoon cayenne pepper

3 cups Panko (Japanese-style bread crumbs)

1-12/ teaspoons garlic salt

1-1/2 teaspoons onion salt

1-1/2 teaspoons kosher salt

1 teaspoon pepper

1-1/2 cups rice flour, (most markets carry rice flour)

2 egg, , beaten

3 cups canola or vegetable oil

Lemon slices, for garnish

Slice the chicken breasts in half, cut off the tenderloins from the back of the breasts, and place the breasts, including the tenderloins, in a bowl.

To make the marinade, combine the buttermilk, Tabasco and cayenne pepper. Mix well, then pour over the chicken to coat. Pour the chicken along with the  marinade into a large plastic bag and seal. (I use two plastic bags in case of leaks.) Lay the bag flat in the refrigerator for 24 hours or up to two days,  (no longer than two days.) Make sure to turn it at least once to redistribute the buttermilk.

Prepare the panko bread crumb mixture. In a large plastic bag, combine the panko, garlic salt, onion salt, kosher salt, and pepper. Close the bag and shake well.

Remove chicken from marinade and let the excess marinade drip off, then place chicken in a bowl. Discard marinade.

Coat the chicken in the rice flour, dip it in the beaten eggs, and coat it with the panko mixture. Place on a cooling rack and let air dry for about 30 minutes. This is an important step, you want to dry out the panko bread crumbs, it will help to fry up the coating nice and crispy!

When ready to fry, heat the canola oil in a cast-iron or heavy skillet over medium-high heat until hot but not smoking. To test to see if the oil is ready, take a pinch of coating off the chicken and drop it in the oil. If it starts to bubble briskly, it’s ready for the chicken. Carefully place the chicken in the hot oil, immediately reduce the heat to medium-low, and fry for 2 to 3 minutes per side, up to 8 minutes, or until the panko coating has turned a beautiful golden color. If the panko starts to brown too fast, reduce the heat to low.

Drain on a paper towel. Place the chicken on a rack and let sit for 5 minutes before slicing to retain all the natural juices!

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I love the warm weather and being able to entertain outdoors. To me it’s the best time of the year to sit with family and friends have a wonderful meal, great drinks and terrific conversations. Whether I am having a simple get together with friends, a bridal or baby shower, (our family is exploding with new babies this year!)   a birthday party or a more formal dinner party I apply the same formula of cooking and presentation to all these events. Keep them simple yet elegant with the message that you care about your guests and you are welcoming them into your home with affection and caring. None of this is difficult to accomplish. Starting with the table setting appropriate for the event, paper goods and plastic designer glasses are perfectly acceptable. Check out this site I found “Party at Lewis” where you can choose from hundreds of colors and designs! I went crazy, my new place for paper goods!  http://bit.ly/J6cYWW

Use flowers right out of the garden, from your local florist or super market. Take a look at this beautiful site where you can look at all kinds of ways to arrange flowers! It’s so easy to do and fun!  http://bit.ly/JCIE3P 

Whether it’s appetizers, the entree, or desert keep it simple so that you can enjoy your guests. Here our some ideas that I have on my web site that I know you will enjoy. Check out some of the other recipes too and set the table out doors and enjoy!

Simple but wonderful flower arrangements. Here is some of my examples http://bit.ly/JBkMNu but use your own imagination  and experiment.

A refreshing Watermelon juice with Limes and Fresh Mints http://bit.ly/JcpxAU it easy to make and looks very inviting

Big hit Chicken Tostada http://bit.ly/JCYRpz

A wonderful Antipasto Platter http://bit.ly/HFgvco. My friends go crazy for this platter, easy to eat, looks wonderful and gives everyone a variety of tastes.

For an entree easy to make a Grilled Orange-Ginger Chicken Breasts http://bit.ly/xnuLNI  yummy and easy to serve.

End it with a refreshing  individual Strawberry  Shortcakes http://bit.ly/JxwZDR 

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Serves 2 dozen

When I make these sliders I can’t keep up with the demand, they are just so juicy and delicious! I use Hawaiian dinner rolls for the buns because they are a tiny bit sweet and enhances the flavor of the beef. The tang of the ketchup along with the melted sharp cheddar cheese, bread-&-butter pickles, gives these tiny morsel lots of different flavors and textures that will make you want to go back for seconds, thirds, fourths…….INGREDIENTS

2 packages (about 12 per package) Hawaiian dinner rolls or whole wheat hamburger buns

2 pounds chuck roast (have your butcher grind it fresh)

Kosher salt

Cracked pepper

6 slices sharp cheddar cheese, cut into quarters and kept at room temperature

Ketchup, squeezed right from bottle

Bread-and-butter pickles

With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect size buns to fit the burger.

Shape the sliders by rolling golf ball-size meatballs between your palms, then pressing them into 2-inch wide patties 3/4 inch thick. Sprinkle the tops of the mini-burger with kosher salt and pepper. You should have enough beef to make 16 to 18 mini-burgers maybe more. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the gill pan. Place the mini-burger salt side down on the grill, and sprinkle the tops of the burgers with kosher salt and pepper. Grill for 1-1/2 minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker) Transfer the burgers to a warm platter.

Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms  (about 15 to 20 seconds).

To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!

Enjoy!!!

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6 servings

I make this salad often because you can use leftover chicken, grilled beef, shrimp or turkey. It’s low calorie, light and packed full of protein with plenty of fresh ingredients and healthy greens. I bake the low-fat whole wheat tortillas in the oven instead of frying them in olive oil until they are crispy and crunchy!  Everything that is good for you is in this salad.

Make the guacamole and salsa first! These recipes are from my web site.

Guacamole 2 cups Guacamole http://bit.ly/IMz4Mm

Tomato Salsa http://bit.ly/IGZVWZ

LEMON DRESSING

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon rice wine vinegar

1/4 teaspoon kosher salt

BEAN SALSA

2 (15-ounce) cans black beans, drained and rinsed

1 medium red bell pepper, diced small

1 medium yellow bell pepper, diced small

2 celery ribs, diced, small

2 scallions, chopped small

1 tablespoon diced jalapeno

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon cumin

1/2 teaspoon kosher salt

Cracked pepper

2 tablespoons chopped cilantro

ASSEMBLY

6 (8 ounce) whole wheat tortillas

6 cups wild arugula or baby greens

3 cups wild arugula or baby greens

3 cups chopped roasted chicken breast (1 1/2-inch pieces) 1-1/2 cups shredded Monterey Jack cheese

6 lime wedges

8 fresh cilantro sprigs

1 small jalapeno, seeded and diced

Pre-heat the oven to 400 F.

Spray the tortillas on both sides with cooking spray. Place them in the oven on the rack and bake for 20 to 30 minutes, until crisp and golden brown. Keep an eye on them so they don’t burn. Remove from the oven and set aside.

To make the lemon dressing, in a glass bowl combine the olive oil, lemon juice, vinegar, and kosher salt, and mix well. Set aside.

Make the tomato salsa and guacamole if you are not using store-bought. Cover and set aside in the refrigerator.

MAKE THE BEAN SALSA

In a bowl, combine the beans, red and yellow peppers, celery, scallions, jalapeno, olive oil, lemon juice, cumin, salt, pepper to taste, and cilantro. Mix well. If you have the time, cover and let sit in the refrigerator for an hour it will bring out the many layers of flavors. Any leftovers will keep in the refrigerator for 2 days.

When you are ready to serve, drizzle 3 tablespoons of lemon dressing over the arugula or baby greens and mix well. Place one tortilla on each plate. Spread 2 tablespoons of guacamole over each tortilla. Add 1/2 cup of bean salsa toward the middle of the tortilla. Add 1 cup of arugula or greens over the bean salsa. Top with 1/2 cup chopped chicken,  add as much of the tomato salsa as you like, and 2 tablespoons of Monterey jack (more if desired). Garnish with fresh cilantro sprigs and diced jalapeno Serve with lime wedges.

Servings: Serves 4–6

Prepare the pans

Unsalted butter

2 tablespoons flour

CARROT CAKE

2 cups unbleached all-purpose flour

1-1/2 teaspoons baking soda

2 teaspoons baking powder

1-1/2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1-1/4 teaspoons salt

1-3/4 cups granulated sugar

1-1/2 cups canola oil or safflower oil

4 large eggs at room temperature, slightly beaten

6 medium carrots rinsed, peeled, and grated on a box grater

(this should yield about 2 cups

1/2 cup flaked coconut

3/4 cup chopped walnuts

1/2 cups raisins

CREAM CHEESE FROSTING

8 ounces (2 packages) cream cheese, softened

8 tablespoons unsalted butter (1 stick), at room temperature

1 tablespoon sour cream

2 1/4 cups confectioners’ sugar

1 teaspoon vanilla

1/2 to 1 cup slices almonds, chopped pecans or walnuts, to sprinkle over the cake

Adjust the oven racks to the center of the oven.

Pre-heat oven to 350 F.

To prepare the pans, butter the bottom and sides of 2 (9-inch) cake pans. Line the bottoms with parchment paper and butter the top of the paper. Add 1 tablespoon of flour on top of the parchment in each cake pan, and shake the pan back and forth to dust the bottoms and the sides of the pans. Then tap the cake pans on the side of the counter to get out the excess flour; discard the flour.

MAKE THE CAKE

Sift together the 2 cups of flour, baking soda, baking powder, cinnamon, nutmeg, and salt into a mixing bowl for a mixer fitted with a paddle. Add the sugar, oil, eggs, carrots, coconut, walnuts, and raisins. Mix just until blended. Do not overmix. Divide the cake batter evenly between the two cake pans, and bake for 50 minutes or until a toothpick inserted into the cake comes out clean. Cool the cakes for 5 minutes; then use a butter knife to loosen the cakes from the sides of the cake pans. Turn over onto a cooling rack, and let rest until completely cool.

CREAM CHEESE FROSTING

Photos by Diane Cu & Todd Porter www.whiteonricecouple.com

To make the creamy cream cheese frosting, combine the cream cheese and butter in a mixer fitted with a paddle, and mix together for 1 minute. Add the sour cream and mix. Add the confectioners’ sugar and vanilla and whip until creamy smooth.

To frost the cake, cover the top of one layer of the cake with a thick layer of frosting. Place the second cake layer on top, and use the rest of the frosting to cover the top and sides of the whole cake. I like to add frosting only on top! If desired, use a cake decorator with a tip that makes pretty floral designs to embellish the top of the cake. Sprinkle sliced almonds, chopped pecans, or walnuts over the top, if desired, for a professional-looking cake.

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