Recipes part two | atksrockinrecipes

Spicy Sausages with Three Peppers

2 pounds sweet Italian sausage, pricked all over with a fork

3 tablespoons extra-virgin olive oil, plus more for brushing

2 red bell peppers, cut into 1-inch dice

2 green bell peppers, cut into 1-inch dice

2 yellow bell peppers, cut into 1-inch dice

1 medium red onion, thinly sliced

1 small fennel bulb—trimmed, cored and thinly sliced

4 serrano chiles, seeded and thinly sliced crosswise

1 habanero chile, seeded and thinly sliced

Salt

1 cup dry red wine

1 cup freshly grated pecorino cheese (3 ounces)

Crusty bread, for serving

Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.

Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil.

Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.

Serve with bread, passing the remaining pecorino at the table.

ROCKIN DINNERS PART ||

Every cook has a hero recipe, a failproof main that saves dinner time and again.

I love—I mean love—making spaghetti and meatballs. Oh, don’t get me wrong—I love eating it, too. But if I had to choose forever between cooking it and eating it…well, wait a minute. I don’t know which I’d choose. Never eating spaghetti and meatballs again in my life would be pretty devasted.

Spaghetti & Meatballs

Spaghetti & Meatballs by Julie Atkinson

Meatballs:

¾ pounds Ground Beef

¾ pounds Ground Pork

3 cloves Garlic, Minced

¾ cups Fine Bread Crumbs

2 whole Eggs

¾ cups Freshly Grated Parmesan

¼ cups Flat-leaf Parsley, Minced

¼ teaspoons Salt Freshly Ground

Black Pepper

Splash Of Milk ½ cups

Olive Oil Sauce:

1 whole Yellow Onion,

Diced 3 cloves Garlic, Minced

1 whole (28-ounce) Can Whole Tomatoes

1 whole (28 Oz. Size) Crushed Tomatoes

½ cups White Or Red Wine (optional)

¼ teaspoons Salt

1 teaspoon Sugar

Freshly Ground Black Pepper

¼ cups Flat-leaf Parsley,

Minced 8 whole Fresh Basil Leaves,

Chiffonade (optional)

2 pounds Spaghetti, Cooked To Al Dente

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

1/7

This is a very special beef roast that is sure to please your family and friends. In fact, this tenderloin roast is fantastic as it is so tender that you can cut it with your fork. You can serve it with or without the Wine Sauce. This is probably the most expensive meat cut today, but sometimes special occasions call for a very special beef dinner.

1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat

2 tablespoons vegetable oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

8 tablespoons unsalted butter

(1 stick), at room temperature

2 medium garlic cloves, finely chopped

1 tablespoon finely chopped freshrosemary leaves

1 tablespoon finely chopped freshthyme leaves

Butcher’s twine, as needed

* Buy the largest or heaviest tenderloin you can afford, because the larger the tenderloin the better it is to use as a roast.

1 Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. (If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine. This will help it cook more evenly.)

Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside.

2 Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. Meanwhile, make the butter mixture.

3 Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.

4 Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.

5 Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing.

Beef tenderloin is a special (and expensive) meal to serve, so you want to be sure to cook it just right. This recipe is a foolproof way to add flavor without having to rely on any complicated techniques. First sear the beef in a frying pan to get a flavorful crust, then rub on a simple compound butter made with garlic, rosemary, and thyme.

Roast the tenderloin for about 30 minutes, let it rest, then slice and serve with red or white potatoes and mushroom gravy for a memorable ROCKIN dinner.

Special equipment: You’ll need an instant-read thermometer for this recipe.

Game plan: Depending on how the beef tenderloin is butchered, you may end up with a thicker or thinner portion.

This recipe works with both cuts, but timing is crucial to achieve perfect rare to medium-rare beef. Make sure to use an instant-read thermometer to monitor the temperature of the beef as it cooks. For a thinner piece of meat, check the temperature after 18 to 20 minutes to avoid overcooking it.

When it comes to dinner sides I’m all about keeping things simple and this recipe definitely makes the cut. Mostly it’s just a little chopping and a quick toss then some patience as you wait for them to roast.

Parmesan-Herb Roasted Potatoes to go with your beef tenderloin

2 1/2 lbs baby red potatoes, sliced into halves (or quarters if slightly bigger)

3 1/2 Tbsp olive oil, divided

3/4 cup shredded parmesan cheese (2.5 oz)

3 cloves garlic, minced

1/4 cup chopped fresh parsley

2 Tbsp chopped fresh rosemary

3/4 tsp salt, or to taste

1/2 tsp freshly ground black pepper

Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.

In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer.

Serve immediately.

Herb Roasted Beef Tenderloin w/Potatoes

1 1/2 lbs fresh cod filet
8oz spinach leaves
1-2 lemons
Bell peppers (as desired)
Onion sliced
salt and black pepper to taste
red chili flakes
Mazola Corn Oil

Marinade:
1 Tbs Fresh lemon juice
1 1/2 Tbs Mazola Corn Oil
1/4 tsp granulated garlic powder
1/4 tsp dried thyme
red chili flakes (to taste)

Brush foil with a little Mazola Corn Oil. Then place a bed of fresh spinach. Next place peppers and onions and season with salt and black pepper.

Brush each piece of cod with some Mazola Corn Oil and place it on top of the vegetables. Then season the cod well with salt, black pepper and red chili flakes.

Pour the prepared marinade over each piece of fish and top with two slices of fresh lemon. Fold all sides of foil up and seal. Place all the packets on a baking tray and bake at 400 degrees for 15-20 minutes (or until fish is flaky and cooked through). Allow the packets to remain unopened for 2-3 minutes before serving. Serve with rice or salad. Enjoy.

Cod - With Vegetables in foil

2 tsp olive oil

2 leeks, chopped (whites and light green only)

2 cloves garlic

3 medium carrots, chopped

1 yellow pepper, chopped

1 lb lean corned beef brisket (yields 9 oz cooked)

6 cups of water

2 bay leaves

1/4 cup chopped parsley, plus more for garnish

1 small head cabbage, cored and chopped

1 large potato, peeled and cubed

fresh pepper to taste

This will be my choice after St. Patrick's Day! Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Perfect Classic Irish dish!

Classic Irish soup dish

In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; coverand bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.

Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.

Cook until the potatoes and cabbage are tender, about 45 more minutes.

TIP: For your next St. Patrick's Day meal. Never Boil It – Baked Corned Beef with Mustard Crust!

Goodness gracious, y’all. This Jalapeno Popper Chicken is fabulous. And I mean FABULOUS! If your family enjoys the flavors of Jalapeno Poppers or Jalapeno Popper Dip, then they will fall in love with this Jalapeno Popper Chicken recipe. Promise.

And while my recipe includes the step to bake skinless, boneless chicken breasts, you can easily just pick up a rotisserie chicken from your grocery store deli and whip up the ingredients for the topping, mix in the chicken and bake it for about 15 minutes for the cracker topping to brown.

6 skinless, boneless chicken breast

For the jalapeno popper topping:

3 slices bacon, diced

2 jalapenos, deveined, deseeded and diced

¼ cup diced onion

1 (8-ounce) package cream cheese, softened

½ cup mayonnaise or Greek yogurt

1 cup shredded cheddar cheese

½ cup shredded Parmesan cheese

For the topping:

½ cup crushed butter crackers (1/2 sleeve)

½ cup Parmesan cheese

4 tablespoons butter, melted

Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.

While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.

Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.

For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.

Serve warm.

Jalapeno Popper Chicken

My family is really enjoying meals I make ahead and freeze since our evening schedules have gotten so busy. My Stuffed Peppers provide a welcome..........hearty meal................... Here’s how I make them.

8 Red..Green..yellow or orange peppers....
2 pounds ground turkey or ground beef, your preference....
½ cup uncooked wild rice, cooked per package directions....
1 14.5 ounce can diced tomatoes....
2 tablespoons tomato paste...
2 tablespoons olive oil...
1 onion, diced...

3 slices bacon, diced

1 red or yellow pepper, diced...
1 egg...
1 cup Parmesan cheese...
1 clove garlic, minced...

Remove tops and then the seeds of the pepper.
Place on a large baking pan.

Saute onion and pepper in lightly oiled skillet until tender.
Set aside.

Brown meat and drain.

Add onion, pepper, cooked rice, diced tomatoes, tomato paste, egg, and garlic to meat; mixing well.
Spoon meat mixture into green pepper and place in a 350 degree

oven for 40 minutes, remove from oven and sprinkle with

grated Parmesan and mozzarella cheese.

Return to the oven for 5 minutes until the cheese has melted.
For those you plan to freeze, do not add the cheese at this point.
Remove from oven and allow to sit for five minutes prior to serving.

Allow to cool completely before wrapping in parchment paper and then foil for freezing.

This goes perfectly with a fresh salad for a delicious, filling meal your family will love.

Enjoy!

Stuffed With Love Peppers

This is comfort food at its finest; hand held meat and potatoes pies with rutabaga, carrots and onions. Traditionally, these pasties are served with loads of ketchup, but folks have been known to love (read:inhale) them when covered with good beef gravy, too.

For the Filling:

1 large rutabaga and 1 small rutabaga

2 large carrots

2 medium onions

8 medium potatoes, preferably a waxy variety like Yukon golds or reds

4 pounds lean ground beef

salt and pepper to taste

For the Crust:

enough sturdy pie dough for eight double crust pies (or eight boxes prepared refrigerated pie crusts) I use a double or triple batch of this pie crust.

For the Beef Gravy:

4 tablespoons butter or beef fat drippings

4 tablespoons flour

2 teaspoons browning sauce

2 cups beef stock

a pinch of thyme and granulated onion

salt and pepper to taste

Preheat oven to 375°F.

Slice a sliver off one end of the rutabaga so that it stands sturdily on your cutting board. Then use your biggest, sharpest knife to lob it in half. If it’s freaking you out too much to try to hold a slippery, wax covered, round and really hard vegetable while trying to cut it, feel free to whack it in half with a hatchet or an axe. Just don’t do it on your kitchen counter!

Once you have the brute opened, lay it on the flat side and dismantle it further so your original sphere is in quarters. Take another little bit off the bottom so you can stand the quarters up on their ends and use another sharp knife to remove the peel from the sides.

Cut the rutabaga into ¼? slices and stack them like a deck of cards. Slice them into ¼? strips that will then be cut into ¼? cubes.

Peel and dice the carrots, onions, and potatoes in the same way. Combine all diced vegetables in a gigantic mixing bowl. Break the lean beef over the top, add salt and pepper, and use your hands to mix thoroughly.

Roll out a piece of pie crust to a diameter between 8? and 10?. Lay on a pie plate with the crust hanging over the lip of the plate by about ¼?. Use your hands or a large spoon to transfer as much filling onto the crust as you can, mounding and pressing down lightly with your hands, to fill the half of the crust that is hanging over the plate.

Now fold the empty part of the pie crust over the filling, pinch the seams together, transfer to your countertop and crimp the edges with a fork.

Transfer to a parchment lined pan and slice a couple of small vents into the top of each pasty.

Slide those pans into the oven and bake for 45 minutes to an hour. Since pasties don’t traditionally get an egg glaze, they won’t be a shiny brown when done, but a deep crispy looking golden brown.

Serve immediately with beef gravy (see below) or cool completely, wrap with foil and freeze for later use.

To Reheat from Frozen:

Place foil wrapped pasty in a preheated 350°F oven on a rimmed baking sheet for 30 minutes. After 30 minutes, open the foil so the top crust of the pasty is exposed and heat for an additional 10 minutes, or until hot all the way through.

To Make the Gravy:

Melt the butter or pan drippings in a heavy skillet or saucepan over medium high heat. Whisk in the flour and cook, whisking often until bubbly and fragrant smelling, at least 2 minutes. Whisk in the cold beef stock, thyme and granulated onion and bring to a boil, stirring frequently. Taste the gravy, adjust the seasonings and serve hot.