Dinner

INGREDIENTS 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup 2% or whole milk 1 cup low-sodium chicken or vegetable stock 1 tablespoon Dijon mustard 2 1/2 cups extra-sharp yellow cheddar, shredded INSTRUCTIONS In a large saucepan, melt butter over medium-high heat. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Bring to sauce to a bubble and thicken, about 3-4 minutes. Once sauce is thick, remove from heat and mix in mustard and cheddar cheese. Stir until cheese is completely melted.

INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried angel hair pasta 2 tablespoons olive oil 1 cup diced bacon 3 garlic cloves, sliced 3 cups medium-diced tomatoes 1 1/2 cup freshly grated parmesan cheese 1/2 cup torn fresh basil leaves 2 tablespoons extra-virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the olive oil and bacon and cook until almost crisp, about 3 minutes. Don’t drain off the bacon fat. Add the garlic and cook for about 30 seconds, making sure it doesn’t get too brown. Add the tomatoes and increase the heat to medium-high. Add the pasta and reserved pasta water to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the Parmesan, basil, and extra-virgin olive oil. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately.

INGREDIENTS 2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs 1/3 cup olive oil, plus extra for tossing 2 onions, minced 12 clove garlic, smashed 1 recipe Braciole, recipe follows 1 pound Italian sausage (optional) 4 (28-ounce cans) peeled plum tomatoes, including the liquid 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled 2 bay leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 recipe Meatballs, recipe follows 1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce Braciole 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long Salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese, plus extra for serving 4 cloves garlic, minced Parsley Meatballs 1 cup cubed stale bread (Italian bread) Milk for soaking the bread 1 pound lean ground beef, such as sirloin 3 cloves garlic, minced 1/2 cup minced fresh parsley leaves 1/2 cup freshly grated Romano cheese 2 large eggs Salt and freshly ground pepper 3 tablespoons olive oil INSTRUCTIONS Braciole: Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks. Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they’re browned on all sides, 5 to 7 minutes. In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10- quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they’re browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.

INGREDIENTS One 12-ounce jar jalapeno slices, drained 2 cups sour cream, at room temperature 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 green onions, sliced, plus more for sprinkling 4 cups grated sharp Cheddar 18 corn tortillas Enchilada Sauce, recipe follows (Or just use 1 can store bought) 1/4 cup olive oil 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped onions 2 tablespoons finely chopped garlic 4 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 2 beef, chicken or tomato bouillon cubes Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 cup chicken stock Two 15-ounce cans tomato sauce INSTRUCTIONS Preheat the oven to 375 degrees F. Heat a cast-iron skillet over mediumhigh heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool. Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl. Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately. Enchilada Sauce: ...

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 GARLIC cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon UNSALTED BUTTER 1/4 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and parmesan. Serve immediately.

INGREDIENTS 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 6 pork loin rib chops, about 1 inch thick 1 dash paprika (Optional) Salt to taste Fresh cracked black pepper to taste INSTRUCTIONS Preheat the oven to 450 degrees F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

INGREDIENTS 1 lb. 90% lean ground beef 1 cup Panko crumbs 1/2 cup diced yellow onion 1/2 cup milk 1 large egg beaten 2 tbsp. ketchup 1 tbsp. Worcestershire sauce 1 tsp. dried parsley leaves 3/4 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. fresh dill 2 sticks celery, chopped For the Topping: 1/4 cup ketchup 2 tbsp. packed light brown sugar 1 tbsp. apple cider vinegar INSTRUCTIONS Preheat oven to 350 F In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.* Add the meat mixture to a loaf pan with parchment paper. Pat the meat down into an even layer. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer. Bake uncovered until internal temp reads 150-155°, about 25 minutes. Increase temp to 425, continue cooking until carmelized, about 15 mins. Let the meatloaf rest for 8-10 minutes before serving (or it may break apart). NOTES *Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. ...

INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

INGREDIENTS 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 pound bulk Italian sausage 2 cloves garlic, minced 2 1/2 cups chicken broth 1/8 teaspoon crushed red pepper flakes 1 bunch broccoli rabe, trimmed 1/4 cup butter 1 1/2 cups grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper INSTRUCTIONS Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve. Nutrition Facts Per Serving: 393 calories; protein 18.6g; carbohydrates 35.9g; fat 19.8g; cholesterol 43.3mg; sodium 707.4mg. ...

INGREDIENTS cooking spray 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces 1 (15 ounce) can chili with beans 1 (8.5 ounce) package cornbread mix 1 egg, beaten 1/3 cup milk INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving. NUTRITION FACTS Per Serving: 397 calories; protein 13.1g; carbohydrates 30.9g; fat 24.9g; cholesterol 63.4mg; sodium 1411.6mg. ...