Meals with Monsignor | Annunciation Radio

Creamy Sausage Soup

Ingredients

1 pound of bulk Italian sausage
1 tablespoon of olive oil
1 small finely chopped onion
2 cloves of minced garlic
4 cups of chicken broth
1 (14.5 oz) can of diced tomatoes with its juices
1 cup of a small pasta [ditalini, mini pin wheels or broken up pieces of spaghetti]
1 cup of half-and-half
1 cup of fresh chopped spinach
1 cup of freshly grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon Cholula hot sauce
Salt and black pepper, to taste

Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned. Drain excess fat.
Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute.
Pour in the chicken broth and diced tomatoes with their juices. Stir in basil, oregano, and Cholula sauce. Bring to a boil.
Add pasta and cook until al dente.
Reduce heat to medium-low. Stir in half-and-half and Parmesan cheese. Mix gently until cheese melts and soup becomes smooth. Do not boil.
Stir in chopped spinach and cook for 3 minutes. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with extra Parmesan cheese.

Note: If your soup becomes too thick because the pasta soaks up too much of the broth you can always add some more chicken broth and half-and-half to the recipe.

Pesto Recipe

Ingredients

1/2 cup of shelled pistachio nuts
3/4 cup of extra-virgin olive oil, divided
4 cups of fresh basil leaves and stems
3/4 teaspoon of table salt, plus extra for blanching
1/2 cup of freshly grated Parmesan cheese
2 peeled garlic cloves
Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

1. Toast the Nuts

Heat the pistachios with 1 tablespoon olive oil in a skillet over medium heat, stirring often, for 3–6 minutes. Spread on a plate and cool for 15 minutes.

2. Blanch the Basil

Bring 2 quarts of water to a boil. Add basil and 1 1/2 teaspoons of salt: blanch for 5–10 seconds until bright green. Drain and dry thoroughly using a salad spinner or pat the basil dry with paper towels.

3. Prepare the Cheese

Pulse the Parmesan Cheese in a food processor until finely ground; transfer to a bowl.

4. Make the Pesto

In the food processor pulse the garlic, pistachios, basil, remaining olive oil, and salt until it is smooth (about 1 minute), scraping sides as needed. Stir in the Parmesan Cheese.

5. Serve or Store

Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Serving Ideas

Toss with pasta
Spread on sandwiches
Use as a dip

Tip: Freeze in ice cube trays for easy future use.

Beef Braciole

Beef Braciole is a classic, hearty Italian dish. Thin slices of beef are wrapped around a tasty filling and slowly braised in a rich, wine-infused tomato sauce - perfect for a comforting taste of Italy.

Ingredients

For the Filling:

4 cloves garlic, minced
½ cup of finely chopped mushrooms
½ cup chopped Italian parsley
1 cup of shredded Parmesan or Romano cheese
2 tablespoons of Italian seasoned dry breadcrumbs
Salt and pepper to taste

For the Rolls:

6 thin slices boneless top round (about 2 lbs.), halved [the butcher can help you with this]
12 slices prosciutto
2 tablespoons of olive oil

For the Sauce:

2 cups of dry red wine
2 cups of beef broth
28 ounce can crushed tomatoes
8 cloves of sliced garlic
2 tablespoons of dried Italian seasoning
2 tablespoons of all-purpose flour
Pinch of sugar (optional)

Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

Cut beef slices in half widthwise to make 12 pieces. Pound each to 1/8 - 1/4-inch thickness.
Mince 4 garlic cloves; slice the remaining 8.
In a bowl, mix minced garlic, parsley, cheese, chopped mushrooms, breadcrumbs, salt, and pepper.
Lay a slice of prosciutto on each beef piece, then add 2-3 tablespoons of filling.
Roll tightly, tucking in sides, and secure with toothpicks.
Brown rolls in olive oil, seam side down first, in batches. Remove the rolls to a separate platter when they are browned and set aside.
Deglaze the pot with wine, boil 2-3 minutes.
Add broth, tomatoes, sliced garlic, and seasoning.
Return rolls to pot.
Simmer covered for 1.5 hours, turning occasionally.
Remove rolls, tent with foil. Remove toothpicks.
Make a paste with flour and hot liquid. Stir into sauce and simmer until thickened.
Season sauce, add sugar if needed. Pour over rolls and garnish with parsley.

Serving Suggestions

Serve with pasta or creamy polenta topping it with a dusting of Parmesan cheese

NO-BEAN CHILI

Ingredients

2 pounds of lean ground chuck
1 red or yellow bell pepper, finely chopped
1 large yellow onion, finely chopped
3 carrots, chopped
30 ounces of diced tomatoes
6 ounces of tomato paste
2 cups of beef stock
4 tablespoons of minced garlic
1½ tablespoons of chili powder
1½ teaspoon of onion powder
1½ teaspoon of salt
1 teaspoon of garlic powder
4 tablespoons of Cholula Original Hot Sauce (optional)
1 teaspoon of black pepper
Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

In a large stock pot over medium-high heat, brown the ground beef, crumbling it with a spatula.
Add chopped bell pepper, carrots, and onion. Cook until vegetables are softened.
Drain excess fat if necessary.
Stir in diced tomatoes, tomato paste, beef stock, garlic, and all the seasonings. Mix well.
Cover and simmer for 45 minutes, stirring occasionally.
Taste and adjust seasoning as desired. Serve hot.an be adjusted to taste.

Cacio e Pepe

Cacio e Pepe is a simple and delicious Roman pasta dish using pasta, cheese, and pepper.

Ingredients

1 pound of thick spaghetti or bucatini
½ pound of Pecorino Romano finely grated
Generous amount of freshly cracked black pepper
One stick [1/4 pound] of butter

Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

The Pasta

Bring a large pot of water to boil.
Add the pasta to the water and cook according to the package instructions - it should also mention the time to achieve an al-dente result.
Once the pasta has no more than 2 minutes left and reaches an al-dente texture, remove some pasta water and put it aside and take the pasta out of the pot so it will not cook any longer

The Sauce

Put the Pecorino Romano Cheese in a blender. Add some of the pasta water and start to blend.
Keep adding lesser amounts of water until it becomes smooth and creamy. Then, set it aside.
Put the empty pasta pan on medium-low heat, add butter, and let it melt.
Crack a generous amount of fresh pepper into the pan.
Once the butter has melted, reduce the heat to low to keep the butter nice and warm.
Transfer the al-dente pasta to the pan. Mix it very well and thoroughly until all the pasta is covered with butter.
Add some small amounts of pasta water to ensure the mixture is creamy, then turn off the heat completely.
Add the pecorino cheese cream from the blender and mix the pasta until it is completely covered in cheese cream.
Generously season with pepper.

LASAGNA

Ingredients

1-pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28-ounce) can crushed tomatoes

2 (6.5-ounce) cans tomato sauce

2 (6-ounce) cans of tomato paste

½ cup water

½ cup granulated sugar

8 tablespoons chopped fresh parsley, divided

1½ teaspoons dried basil

1½ teaspoons salt, divided (or to taste)

1 teaspoon oregano

½ teaspoon fennel seeds

¼ teaspoon ground black pepper

12 lasagna noodles

16 ounces ricotta cheese

1 large egg

¾ pound mozzarella cheese, sliced (preferably low moisture)

¾ cup grated Parmesan cheese
Note: Ingredient amounts are approximate and can be adjusted to taste.

Directions

Prepare the Meat Sauce
In a large Dutch oven style pan over medium heat, cook the sausage, ground beef, onion, and garlic until browned. Drain excess fat if needed.
Simmer the Sauce
Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar, 2 tablespoons parsley, basil, oregano, 1 teaspoon salt, fennel seeds, and pepper. Cover and simmer for 1½ hours, stirring occasionally.
Cook the Noodles
Bring a large pot of salted water to a boil. Cook lasagna noodles for 8–10 minutes until al dente. Drain and rinse under chilly water to prevent sticking.
Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta cheese, egg, remaining 6 tablespoons parsley, and remaining ½ cup of sugar.
Preheat the Oven
Set oven to 375°F.
Assemble the Lasagna
Spread 1½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Layer 6 noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over noodles, then top with one-third of the mozzarella slices. Spoon 1½ cups of meat sauce over mozzarella and sprinkle with ¼ cup Parmesan.
Repeat Layers
Add another layer of noodles, ricotta mixture, mozzarella, meat sauce, and Parmesan. Finish with remaining mozzarella and Parmesan.
Bake
Cover with foil (sprayed with cooking spray or tented to avoid contact with cheese). Bake for 25 minutes. Remove foil and bake for an additional 25 minutes until bubbly and golden.
Rest and Serve
Let lasagna rest for 15 minutes before slicing and serving.

Stuffed Artichokes

Ingredients

Sauce

One half cup of extra virgin olive oil
One half of a quarter stick of Butter
One chopped onion
One chopped garlic clove
Tomatoes (finely chopped, purée, and sauce — enough to cover artichokes)
Red wine (to taste)
Dried sweet basil (to taste)

Stuffing

Two pounds ground chuck (optional: or mix with ground pork)
One half cup of Italian-seasoned breadcrumbs
Four eggs
One finely chopped onion
One half cup of grated Parmesan cheese
Seasoned salt (to taste)
Seasoned pepper (to taste)
Dried oregano (to taste)
Dried sweet basil (to taste)

Artichokes

6 large whole artichokes (about softball-sized)

Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

Prepare the Sauce
1. In a large pan (wide enough to hold all the artichokes), heat olive oil and butter.
2. Sauté chopped onion and garlic until caramelized.
3. Add chopped tomatoes, tomato purée, and tomato sauce to cover the artichokes.
4. Stir in red wine and sweet basil to taste.
5. Simmer on low heat for 2 hours stirring often before putting the artichokes into the pan.
Make the Stuffing
1. Add Parmesan cheese, seasoned salt, pepper, oregano, and basil.
2. Mix thoroughly — using your hands is most effective for even blending.
3. In a large bowl, combine ground meat, breadcrumbs, eggs, and chopped onion.
Prepare the Artichokes
1. Rinse artichokes thoroughly.
2. Trim one quarter inch of the top of the artichoke, the other sharp tips left on the artichoke and the stem on the bottom, so they sit flat.
3. Gently spread the leaves apart without breaking them.
4. Insert small portions of stuffing between each leaf.
5. Add a bit of stuffing on top of each artichoke.
6. Place stuffed artichokes into the simmering sauce.
  
  Optional: If you have leftover stuffing, form meatballs and add them to the sauce.
Serve
1. After 90 minutes, remove the artichokes from the sauce.
2. To eat: pull each leaf, scrape the stuffing off with your teeth, and enjoy.
3. When you reach the heart, savor it as the delicacy it is!

Tarragon Chicken

Ingredients [measurements are approximations]

2 medium onions, thinly sliced
2 large boneless & skinned chicken breasts
Salt to taste
Black pepper to taste
4 tablespoons of Butter
1 tablespoon Dried Tarragon
1 cup of sour cream

Instructions

Sauté the onions. Add salt and pepper to the chicken. In the butter sauté the chicken until golden brown. Place the chicken in a baking dish and sprinkle the tarragon on the chicken. Add any of the juices from the frying pan. Place the sautéed onions and sour cream on the chicken and bake at 325 degrees for an hour.

Enjoy!

Grilling a Beef Tenderloin

After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];

Also, remove the silver skin if it is still on the tenderloin;

Massage the tenderloin with a nice olive oil;

Season the meat with generous portions of Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper;

Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.

Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill; If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it is evenly cooked.

Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 115 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness. I suggest serving them at a minimum of one-inch portions but thicker as the diner desires.

Grilling a Pork Tenderloin

After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];

Massage the tenderloin with a nice olive oil;

Season the meat with generous portion of Emeril Lagasse’s spice mix entitled “Essence of Emeril” ;

Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.

Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 125 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness.

I suggest serving them at a minimum of ¾ inch portions but thicker as the diner desires.

Pan Fried Walleye

INGRDIENTS:

Walleye filets
Milk
Canola oil, peanut oil, or vegetable oil
Lemon
Thyme
1 cup flour
Salt
pepper
chili powder
paprika
cumin
oregano

DIRECTIONS

Rinse the fish under water and pat dry placing the fish in a Ziplock bag with milk for an hour.

Prepare your spice mix with the flour; half flour and half spice mix; any combination of your favorite spices works, but the list above is generally what I use. Make sure you are generous with salt and pepper. Mix the flour and spices thoroughly.

preheat a generous coating of oil in a pan with a lid.

Take the fish from the milk and generously coat both sides of the fish with the flour/spice mix

Fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.

Place fish on a paper towel to absorb the excess oil and enjoy.

Foil Pouch Walleye

INGREDIENTS

Walleye filets
Milk
Olive Oil
Butter
Caramelized onions
Sun dried tomatoes
Sweet red peppers
Salt
pepper

Directions

Rinse the fish under water and pat dry placing the fish in a Ziplock bag with milk for an hour.
Prepare the foil pouch by placing a pad of butter on the bottom, covered generously with caramelized onions; place the fish on top of the onions and season with salt and pepper to taste; cover the fish with the sweet red peppers and sun-dried tomatoes; finally drizzle some olive oil over the entire contents of the foil pouch.
Close up the pouch.
You can cook the fish in the pouch on an outdoor grill, an air fryer or in a 350-degree oven. Depending on the size of the fish and the temperature of the cooking device, the pouch should be ready in 15 minutes.
Enjoy the moist flavorful walleye with your favorite side dishes.

5411 Main Street

Sylvania, Ohio 43560

419.885.5791

mbillian@stjoesylvania.org

mbillian@toledodiocese.org