Rita Robertson’s Family Cookbook

08/28/2024

Beef Pasta in Tomato Sauce {Beef Ragu Pasta}
Ground Beef Pasta Recipe with Tomato Sauce – A quick and easy ground beef recipe! Seared ground beef is mixed through a fragrant tomato sauce speckled with garlic, onion, melted parmesan chee…

08/28/2024

𝐒𝐮𝐦𝐩𝐭𝐮𝐨𝐮𝐬 𝐒𝐮𝐫𝐟 𝐚𝐧𝐝 𝐓𝐮𝐫𝐟: 𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐅𝐢𝐥𝐞𝐭 𝐌𝐢𝐠𝐧𝐨𝐧 𝐰𝐢𝐭𝐡 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐓𝐚𝐢𝐥 𝐚𝐧𝐝 𝐁é𝐚𝐫𝐧𝐚𝐢𝐬𝐞 𝐒𝐚𝐮𝐜𝐞
Recipe
Ingredients:

2 filet mignon steaks, 1.5 inches thick
2 whole lobster tails
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
For the Béarnaise Sauce:
1/4 cup white wine vinegar
2 tablespoons minced shallots
3 egg yolks
1 stick unsalted butter, melted
1 tablespoon chopped fresh tarragon
Salt and pepper to taste
Directions:

Preheat your grill to high heat.
Season the filet mignon with salt and pepper and brush with olive oil.
Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness.
Meanwhile, split the lobster tails lengthwise and brush with olive oil.
Place lobster tails on the grill, flesh side down, and cook for about 5-6 minutes, turning once, until the shells are bright red and the meat is opaque.
For the Béarnaise sauce, combine vinegar, wine, and shallots in a saucepan. Simmer over medium heat until reduced by half. Strain and let cool.
Whisk egg yolks and vinegar reduction in a heatproof bowl. Set over a pot of simmering water (not touching the water) and whisk until thickened. Slowly drizzle in melted butter, whisking constantly until sauce is thick and creamy. Stir in chopped tarragon, salt, and pepper.
Serve the grilled steaks and lobster tails with the Béarnaise sauce on the side.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 580 kcal | Servings: 2 servings

08/28/2024

Seared Steak & Creamy Cajun Shrimp with Sautéed Spinach & Mashed Yukon Potatoes

Ingredients:

For the Steak:

2 ribeye or sirloin steaks, about 1 inch thick
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Cajun Shrimp:

1/2 lb large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
For the Sautéed Spinach:

4 cups fresh spinach
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
For the Mashed Yukon Potatoes:

2 lbs Yukon Gold potatoes, peeled and cut into chunks
1/2 cup milk
1/4 cup heavy cream
4 tablespoons butter
Salt and pepper to taste
Directions:

For the Steak:

Season both sides of the steaks generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.
In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until your desired level of doneness.
Remove the steaks from the skillet and let them rest on a plate, covered with foil.
For the Creamy Cajun Shrimp:

Season the shrimp with Cajun seasoning.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the seasoned shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and keep warm.
For the Sautéed Spinach:

In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
For the Mashed Yukon Potatoes:

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Ad

08/28/2024

08/28/2024

Classic Creamy Shrimp Alfredo Pasta
Ingredients:
1 lb large shrimp, peeled and deveined
8 oz fettuccine pasta
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Directions:
Cook the fettuccine according to the package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens.
Return the shrimp to the skillet and add the cooked pasta. Toss everything together until the pasta is well coated with the sauce.
Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings

08/28/2024

Flavorful Cajun Shrimp Loaded Baked Potato! 🍤🥔
Ingredients:

4 large baking potatoes
1 lb shrimp, peeled and deveined
1 tbsp Cajun seasoning
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp butter
1/4 cup chopped green onions
Salt and pepper to taste
Directions:

Preheat oven to 375°F (190°C).
Bake potatoes for 1 hour until tender.
In a skillet, cook shrimp with Cajun seasoning until pink.
Cut potatoes in half and scoop out the insides.
Mash the insides with butter, sour cream, salt, and pepper.
Fill potato skins with the mixture, top with shrimp and cheddar cheese.
Bake for an additional 10 minutes, garnish with green onions.
Prep Time: 15 mins | Cooking Time: 70 mins | Total Time: 1 hr 25 mins
Kcal: 400 | Servings: 4😋❤️

08/28/2024

Lamb Chops over Lobster Mash with Asparagus🍖🦞

Savor the rich and elegant flavors of Lamb Chops served over luxurious Lobster Mash, paired with perfectly roasted Asparagus.

You will need:

For the lamb chops:
- 8 lamb chops
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste

For the lobster mash:
- 2 large potatoes, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup cooked lobster meat, chopped
- Salt and pepper to taste
- 1 tbsp fresh chives, chopped (for garnish)

For the asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)

Directions:

1. Preheat your oven to 400°F (200°C).

2. **For the lamb chops**: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the lamb chops.

3. Heat a large skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the lamb reaches your desired doneness. Remove from the oven and let rest.

4. **For the lobster mash**: In a large pot, cover the diced potatoes with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.

5. Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Gently fold in the chopped lobster meat. Season with salt and pepper to taste. Keep warm.

6. **For the asparagus**: Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 12-15 minutes, or until tender and slightly crispy.

7. To serve, place a generous scoop of lobster mash on each plate. Top with 2 lamb chops. Arrange the roasted asparagus on the side.

8. Garnish with fresh chives and lemon wedges. Serve immediately and enjoy your Lamb Chops over Lobster Mash with Asparagus!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Calorie Count per serving: 600 kcal Serving Size: 4 servings

08/28/2024

Braised chicken with green onion🍗

This green onion is the soul of this dish! 👍

1. Cut the fresh chicken leg into pieces, add 1 spoonful of cooking wine, 1 spoonful of starch, half a spoonful of salt, half a spoonful of black pepper, and marinate for 21 minutes. 😏

2. Sauce: 2 tablespoons of light soy sauce, 1 spoonful of oyster sauce, half a spoonful of white sugar

3. Heat the oil in the pan, pour in the chicken nuggets 🍗, stir-fry until golden brown, pour in the sauce, stir-fry the juice, add chopped green onions and stir-fry evenly, cover and simmer for 1 minute. 🍻😋😆

08/28/2024

𝐒𝐢𝐳𝐳𝐥𝐢𝐧𝐠 𝐒𝐭𝐞𝐚𝐤 𝐃𝐢𝐚𝐧𝐞 𝐰𝐢𝐭𝐡 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐁𝐫𝐚𝐧𝐝𝐲 𝐒𝐚𝐮𝐜𝐞

Recipe
Ingredients:

2 beef tenderloin steaks, about 6 oz each
Salt and pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 cup sliced mushrooms
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup brandy
1/2 cup beef broth
1/4 cup heavy cream
1 tablespoon chopped parsley
1 teaspoon chopped chives
Directions:

Season the steaks with salt and pepper on both sides.
In a skillet, melt 1 tablespoon butter over medium-high heat and sear the steaks for about 3-4 minutes per side for medium-rare. Remove and set aside.
In the same skillet, add the remaining butter, shallot, and garlic. Sauté until soft.
Add mushrooms and cook until they are golden brown.
Stir in mustard and Worcestershire sauce.
Carefully pour in brandy and allow to flame (if using a gas stove, or light it with a match).
Once the flames subside, add beef broth and reduce the mixture by half over high heat.
Stir in cream and simmer until the sauce thickens slightly.
Return the steaks to the skillet to warm through and coat with the sauce.
Garnish with parsley and chives before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 550 kcal | Servings: 2 servings

08/28/2024

Salmon and Shrimp Alfredo
Ingredients:
- 1/2 pound raw shrimp, peeled and deveined
- 2 salmon fillets (4-6 ounces each)
- 6-8 oz Parmesan cheese, grated
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Directions:
1. Cook the fettuccine according to package instructions until al dente, drain, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
3. Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
5. Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.
7. Serve hot, garnished with more parsley and grated Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings