Dinner

It's the end of another day and the big question on everyone's mind is, "What's for dinner?" Whether a weekend or weekday a choice of delicious from Steak's, Pasta, Seasoned Chicken or Tex-Mex is the right answer.

Recipe

A delicious easy way to prepare steaks, especially during the colder winter months. You will have a juicy flavorful steak that you will be coming back to regularly. Wonderful with mushrooms or seasoned pan cooked potatoes.

2 (12 ounce) Ribeye or New York strip steaks (about 1 1/4 inch thick).
1 Tablespoon vegetable oil
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 garlic cloves, peeled and smashed

In large heavy skillet add vegetable oil and seasoned salt and peppered steaks. Bring on flame to medium-high and let steaks cook till browned on one sides. Turn down flame to medium-low and add your butter, thyme and garlic cloves.

Turn steaks and spoon butter mixture over steaks until cooked to desired taste of rare to medium-well.

Skillet Steak

The important thing to remember when making skillet steak is to begin with hot skillet. We never place a steak into a cold skillet. Use a good heavy skillet and let your oil come up to a sheen ripple with just the slightest smoke coming off.

Be sure to start with steaks that have come to room temperature (have rested out of the refrigerator for 30 minutes). This will ensure steaks that are cooked juicy and to your preference, such as medium-rare.
Begin with a cold skillet and be sure to use a heavy or cast iron skillet.
Season your steaks with salt and pepper, add to skillet and bring on heat to a medium high flame. Cook steaks till browned on one side.
Reduce heat to medium-low. Add butter, garlic and thyme or seasonings of your choice. Flip steak's and continue cooking and coating steaks with butter, garlic mixture. Cook until steaks register desired doneness.

Tuscany Pasta Sauce with Abruzzese Meatballs

A light fresh sauce of crushed tomatoes, basil, garlic and olive oil with carrots, peas and corn served with a meatball straight from the Abruzzo. Topped with fresh shaved Parmesan. Best served with Angel Hair pasta or penne pasta but you can choose your favorite; just be sure the pasta is served al dente and hot.

Abruzzese Meatballs

1 package Italian Sausage Links, casings removed.
1 cup lean ground sirloin
2 eggs'
1 cup Progresso Garlic and Herb bread crumbs
1 cup Fresh Bread Crumbs (Mrs. Bairds white)
1/2 cup Italian Blend Cheese
1 tablespoon water (to pour over fresh bread crumbs)

Pre-heat oven to 350 degrees F.

Line a baking sheet with foil and lightly spray with cooking oil.

In a medium sized mixing bowl combine the Italian Sausage and your lean ground sirloin. Add eggs Progresso Garlic and Herb Bread Crumbs, Fresh Bread Crumbs with the 1 tablespoon of water drizzled over and the Italian Blend Cheese. Mix till all ingredients are combined. For into 1 inch meatballs and place on a foil lined, Pam sprayed baking sheet. Bake for 15 minutes and turn to bake for 10 minutes more.

Delicious served with small salad and garlic bread !

Tuscany Sauce

1 small red onion, halved and thinly sliced
1 clove garlic, minced
olive oil
1/2 cup butter

In large skillet add enough olive oil to reach 1/4 inch in the pan. Add 1/2 cup butter (1 stick) into olive oil and allow to melt. Add sliced red onion and minced garlic. Cook onions and garlic until onions are translucent.

Add:

1 large green bell pepper, julienned
1 regular sized, smaller yellow pepper, julienned
1/4 cup carrots, julienned
1 cup peas, frozen
1 cup corn, frozen
1/2 cup Frozen Broccoli Florets, chopped

Cook for 10 minutes.

Add:

1 packaged container Pomi diced tomato
1 small can Contadina tomato paste, Basil and garlic flavor
1 15 oz. can diced tomatoes in olive oil and garlic

Let sauce simmer while meatballs cool. Prepare your Penne or Angel Hair pasta or your favorite as directed.

Add salt and pepper to sauce to taste.

Drain pasta and place into pasta platter. Add 1 teaspoon Basil infused olive oil and toss. Pour sauce over and add meatballs. Top with shaved Parmesan cheese and Serve.

Chicken Enchiladas 2021 The New Bake 2.png

Recipe

Chicken Enchilada's "Tex-Mex"

Tex-Mex is a blend of Mexican and Southern American features originally characteristics of the border regions of Texas and Mexico. Tex-Mex is a type of Mexican food with narrower set of base ingredients. Tex-Mex seasonings include: Chili Powder, Ground Cumin, Ground Coriander, Paprika, Garlic Powder, Dried Oregano. Salt. You can omit salt from the seasoning mix and add it later into your dish to individualize your salt preferences.

1 1/2 pounds prepared cooked skinless chicken breast's *
Salt and Pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend**
1 red onion
2 cloves garlic, minced
1 cup frozen corn
1 can Rotel Fire Roasted Chopped Tomatoes
1 28 oz, can stewed tomatoes
1/2 teaspoon all-purpose flour
12-16 flour tortillas or 12-16 corn tortillas
1 1/2 cups canned Old El Paso Enchilada Sauce or your favorite brand.
1 cup shredded Cheddar Cheese and Monterey Jack Cheeses. Check out Shredded cheese combinations in packaged cheese isle.
Garnish: chopped scallions, sour cream, chopped tomatoes, fresh guacamole or sliced avocado.

Guacamole The New Bake and Chicken Enchiladas 1 2021.png

Shred chicken and season with cumin, garlic powder and Mexican spices,
Using a large skillet add 3 tablespoons vegetable oil and add red onion, and garlic. Cook until tender over a medium flame. Add corn and Rotel Fire Roasted tomatoes with chilies. Stir to combine and add stewed tomatoes.
Add flour by sprinkling over top of tomato mixture and mix to combine and mixture thickens.
In second shallow skillet add Old El Paso Enchilada Sauce and heat through.
Add a ladle full of OEP Enchilada sauce to bottom of casserole dish.
Taking a flour or corn tortilla dip into OEP Enchilada sauce and fill with chicken sauced mixture. Turn tortilla seam side down into casserole.
Once casserole is full, pour remaining enchilada sauce over the casserole of filled tortillas. Top with 1 cup shredded cheeses.
Bake for 15 minutes at 350 degrees F. and until cheese melts.
Serve with sliced avocado, sour cream, chopped tomatoes and green chopped scallions.
Delicious with Spanish Rice and Charro Beans.

Seasoned Roasted Chicken

Seasoned Fowl is always the favorite right along with Sunday's Fried Chicken. Roasted like our Thanksgiving and Christmas birds are, you can never go wrong. The good part is the seasoning, simple or complex. Also, with every new holiday season we see more and more delightfully creative dishes to serve along side it. The favorite side dish, hands down, are mashed potatoes!

Recipe

1 3-5 pound roasting Hen cavity cleaned and bird rinsed
8 tablespoons (one stick) salted butter or unsalted (you can add salt later to desired taste) softened.
3 cloves garlic, minced
2 teaspoons French Thyme
Zest of 1 large lemon. After zesting lemon, cut into quarters.
Salt and Pepper to taste
1 large onion cut into eighth's
1 large stalk of celery
2 carrots cut into 3 inch lengths and halved and quartered.
1/2 cup olive oil added to 1/2 cup melted butter to baste.

Preheat oven to 350 degrees F. You will be roasting your bird for 20 minutes per pound or until an internal temperature of 185 degrees is reached.

Combine in a small mixing bowl your softened butter, minced garlic, French Thyme and lemon zest. Combine until mixed and creamy.
Salt and pepper inside of cavity of bird.
Add lemon quarters, onion, celery and carrot. Any remaining vegetables can be placed around the bird in the roasting pan.
Place bird in roasting pan and rub on your butter compound.
Salt and pepper the outside of your bird.
Place bird in oven, uncovered and roast for 20 minutes per pound.
Baste bird every 20 minutes with the butter and olive oil blend with a basting brush.
Once Hen is roasted remove from oven and allow to rest for 10-15 minutes and slice.
Refrigerate any remaining leftovers.

French Potato Soup

I'm a paragraph. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add your own content and make changes to the font. Feel free to drag and drop me anywhere you like on your page. I’m a great place for you to tell a story and let your users know a little more about you.

No. 6

Bacon Wrapped Prime Rib Roast

IMG_0404 Prime Rib Roast (Father's Day) 2021 8 (yes)_edited_edited.jpg

Bacon Wrapped Prime Rib

Ingredient's

5 lb bone in Rib Eye Roast

kosher salt, to taste

black pepper, to taste

1 cup butter, softened

7 cloves garlic, minced

1 tablespoon paprika

1/4 chives, chopped

1/4 cup fresh rosemary, chopped

1/2 cup brown sugar

3 lb bacon

1/4 cup flour

2 cups beef broth

Preparation:

Preheat the oven to 250 degrees F.
Bring rib eye to room temperature. This will ensure even cooking and for the rib eye to be tender, juicy and a nice medium rare to rare center.
Using a wire rack with roaster bottom, place your rib eye onto rack and season with salt and pepper.
Bake for 3 hours, or until the internal temperature reaches at least 125 degrees F. This will be your proper temperature for a medium rare cut.
Let rib eye cool to room temperature, about 30 minutes.
Increase the oven temperature to 450 degrees.
Combine your garlic, butter, paprika, chives, rosemary, brown sugar, salt and pepper a medium bowl.
Rub the butter mixture all over the rib eye roast.
On a large piece of parchment paper weave together the bacon strips until you have a bacon lattice twice al long and twice as wide as the roast.
Lifting the parchment carefully turn over onto rib eye and tuck the excess under the rib eye.
Return bacon wrapped rib eye roast to a greased wire rack set in a shallow roasting pan.
Bake for 30 minutes and bacon is crispy. be aware of your internal temperature for a good medium rare roast.
Remove roast from pan and pour the pan drippings into a saucepan over medium heat or leave in roaster and place roaster over medium flame.
Add flour and whisk until there are no lumps and the mixture starts to simmer.
Add beef broth and stir until gravy reaches a boil.
Remove the pan from the heat and strain the sauce into a gravy dish.
Carve the prime rib into 3/4 -inch slices, then serve the gravy.
Delish with garlic mashed potatoes.

Rib Eye Roast with Garlic Potatoes for Dinner Page on The New Bake 2022.png

No. 7

"Everything but the

Leftover's" Chicken Pot Pie

Everything But The Leftover's Chicken Pot Pie by Stephanie Tonini 2023 page 1.png

Everything But The Leftover's Chicken Pot Pie by Stephanie Tonini 2023 page 2.png

Delicious Bread's

This Homemade Fresh Artisan Bread is made with a quick yeast, so you can have warm bread fresh from the oven in no time! This versatile recipe can be used to make anything from a classic sandwich loaf to sweet, spiced buns. Enjoy the homemade flavor of fresh artisan bread that is sure to please any palate.

A Delicious Delight You Will Love To Make!

Whether on a cold day in Winter. or in the heat of Summer, a warm and crusty delicious slice of French bread make's the meal. Delicious with soft creamy butter and or jam, served with breakfast eggs, brunch salad's, soup's or dinner pasta. What better way to have your bread other than making and kneading it on your own and making it your own.

I have been making and kneading and baking my own bread for the past 8 years now and have the pleasure here to share with you the art of artisan bread. The best part of course is the eating part and a loaf barely makes it past a day around my home. The taste is fabulous and loved by us all. And by us all I am happy to tell you there is quite the audience for it, just check out our Pinterest, House of Tonini, Inc. page and see how it is liked by many who enjoy the artisan process!