Italian Style Dressing (stuffing)

1 Lb. Italian Sausage (bulk, or remove from casing)
1/2 Cup White Wine (Chard or Pinot)
1 Medium Onion Diced
3 Stalks Celery Diced
2 Cloves Garlic Minced
1 Tsp Spn Fresh Sage and Thyme
Salt and Pepper
4 Cups Bread Cubes or Croutons
3 Cups Chicken Stock
2 Eggs Beaten

Preheat your oven to 350 degrees. In a large skillet brown the sausage along with some butter. Once browned, add the wine to deglaze pan, and then transfer to a plate or bowl.
In the same pan add a little more butter and saute the onion and celery. Once they start to turn translucent, add the garlic, salt, pepper, sage, thyme and the croutons.
Turn off the heat and mix in the chicken stock to moisten all. Let it cool a bit and then mix in the eggs (you want it to cool off so you don't scramble the eggs)

Pour into a buttered baking dish and bake in the oven about 30 minutes, or until a bit crispy, but still moist in the center.

Fresh Cranberry Sauce

This is more of a chunky sauce, than the jell that comes out of the can....I have made this in the past, and will be making it again this year.

1/2 Pound Cranberries
1 Tbl Spn Orange Zest
1 Tsp Spn Lemon Zest
1/4 Cup Orange Juice
1/2 Cup Sugar (if you don't like it that sweet, do a little less)
1 Tsp Spn Vanilla
2 Cups Water
3 Tbl Spn Cornstarch

Add all ingredients except only use 1 1/2 cups water (reserve the rest along with the cornstarch to thicken)
boil for 8 minutes. You will hear the cranberries pop, and everything will marry together. It is a beautiful smell at this point!!

Mix the rest of the water with the cornstarch and add to the mixture, turn the heat down and simmer until it thickens. This can be made up to 4 days before and refrigerated. It is best served chilled.

Parmesan Artichoke Dip

This has got to be one of the most addictive dips ever.....instead of smearing it on bread or crackers....you can just rub it on your hips, and buns.....because that is where it goes......but it is so worth it!!

1 Package Cream Cheese
1 Cup Mayonnaise
1Cup Parmesan Cheese
1 Can Artichoke Hearts (in water, not pickled)
(This is the base....you can always add jalapenos if you like it hot, or crushed garlic)
Beat the cream cheese, mayo, and Parmesan cheese. Add the artichokes, chopped up and mix together.

Put in a casserole dish and bake in a preheated 350 degree oven until the edges are slightly browned, and bubbly.
Serve with sliced baguette, and/or crackers.

Easy Chili w/Beans

This is my easy version of yummy Chili.....some do not believe in putting beans, but I do!

1 Can of Pinto Beans (rinse the starchy liquid off)
1 Can of Kidney Beans (rinse the starchy liquid off)
1 Can of Diced Tomato (Mexican Style)
1 Can or Bottle of Beer (I use dark for a stronger flavor)
1 Pound of Ground Beef (along with that, I also throw in Tri-Tip, or Linguica if I have leftover from a previous meal)
1 Packet McKormick Chili Seasoning

Brown the ground beef, and drain off the fat. If you are adding additional meat that is already cooked, put that in after you drain the fat from the ground beef. Now add the tomato, seasoning packet, the rinsed beans, and the bottle of beer. Stir and simmer for about an hour.
I garnish with jalapenos, shredded cheese, sour cream and crushed up tortilla chips (Frito's work too!)

Pasta e Fagioli (Pasta Fazool)

I did not take any pics the other night when I made this.....it was inhaled to fast!! This is more of a stew consistency than a soup....but that is all depending on how much pasta you put in....the more you put, the more liquid will get soaked up...(I eyeball most ingredients)
2 tbls Olive Oil
1/8 Pound Pancetta (chopped)
Sprig Rosemary
Sprig Thyme
2 Dried Bay Leaves
1 Half Yellow Onion
1 Large Carrot (chopped)
1 Large Celery (chopped)
2 Cloves Garlic (minced)
1 Can Cannelini Beans
1 Can Kidney Beans
4 Cups Chicken Stock
2 Cups Water
2 Small Cans Tomato Sauce
2 Cups Ditalini Pasta
Salt and Pepper
(you could also brown a pound of ground beef and throw in, that makes it more like the Olive Garden version)
Put the olive oil in the pan, and brown the Pancetta a little, put in the carrots, celery, onion, and garlic, and all sprigs of herbs. (you could also add the browned ground beef at this point if you are going to use)
Pour all other ingredients in except for the pasta.
Simmer on the stove for at least an hour or two (a very low simmer)
Once you are ready to throw the pasta in, bring to a boil. I usually wait about 30 to 40 minute before we want to eat, bring it up to a boil, throw he pasta in, and in that time it takes for the pasta to cook, you could be making some crusty garlic bread!! (Don't forget to fish out the herbs, no one likes to chomp on stems)
Scoop yourself a big bowl of warm yummy goodness, and sprinkle with Parmesan cheese. Yum!!

Pizza Dough

I can not take credit for this recipe, but I will say that I have tried different versions of dough....and I like this one the best...I use it for pizza, and calzones.
1/4 cup Extra Virgin Olive Oil
1 1/4 tsp Yeast
4 1/2 cups Flour (I use Gold Medal bread flour)
1 1/2 tsp Salt
1 3/4 Water
Mix the water and the yeast in a large bowl. Let the yeast dissolve. Some swear by "proofing" the yeast, which means you "feed" it sugar to make sure it is active. I have never done this and still get a very good rise, and final product. Once the yeast is dissolved, and the Olive Oil, and one cup at a time of flour. In the first cup of flour that you pour in, mix the salt. The first three cups are basically just a goopy mess, once you get to the fourth cup, the dough should be coming together. If your bowl is big enough, knead the dough until it you can get it into a smooth ball. Might take more than the 4 1/2 cups, but don't over do it....you will need more flour once it has risen to work the dough....
Put the kneaded dough in an oil covered bowl, and also rub the top wit some oil. Cover with Saran Wrap, and set in a nice warm spot to rise....

I let rise at least three hours, it needs to be doubled in size.
Once the dough has doubled in size, turn it out onto a floured work surface to release all of the air. Roll out to the thickness you like, and put in an oiled pan. I put my ingredients on, and let rise one more time in the pan before I put it in the oven.
Your oven should be preheated to 475 degrees. High temperature makes a crisper crust. If you like a thick crust, turn temp down to 450, or 425 that way you do not burn the bottom!
I leave the toppings up to you. I usually do one with red sauce, cheese (mozzarella and provolone, Parmesan), pepperoni, salami, olives...and so on.
My daughter does not like red sauce, so I make her a white pizza. Take Ricotta cheese, mix with some crushed garlic, fresh chopped parsley, and some salt and pepper. Put olive oil on the crust top with the ricotta mixture (sparingly) and then top with cheese, a little more olive oil and parsley.

Another good one is broccoli.....yes broccoli!! Saute in olive oil, garlic and some red pepper flakes. Oil a rolled out crust, and put the broccoli mixture on top. Top with Parmesan cheese, and put a thin crust on top, almost making a pie. Put a couple of slits in the top so hot air can escape....so good!!