Curly Kale, Rice & Beans

Curly Kale, Rice & Beans 

Ingredients:

3 tbsp of sunflower oil
2  cups shredded curly kale
1 small red capsicum diced
1 red onion diced
1 can washed & drained borlotti beans
1 tbsp green pepper corns
salt to taste
about 1 tbsp of lemon juice


Directions:

1) Wash and soak the rice in cold water for a while, boil the hot water for cooking. Cook the rice in boiling water with salt, for about 10 minutes or until done. Once cooked drain the excess water and keep aside until ready to be used.

2) Wash and chop all the vegetables, heat a large wok on high and add the oil. Place the onions and capsicum and saute for a few minutes. Once they become transuclent add the rice, curly kale and green pepper corns. Mix well and cook for a further 10 minutes, add the salt to taste and the lemon juice and you are ready to serve, enjoy it warm.

Variations:
I think that this recipe would work with pasta also, and if you like it to be a little bit saucy then you can add either coconut milk or chopped tomatoes. Instead of the green pepper corns you can use either whole black pepper corns or chopped green chillies.

Stuffed Pizza Rolls

Stuffed Pizza Rolls

Ingredients:

1 roll refrigerated pizza dough*
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.


Directions:

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. For these ones pictured I used a teaspoon each of cheese, canadian bacon, and pineapple.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.


Serve warm with warmed marinara sauce on the side for dipping.

Spicy Honey Chicken

Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Directions:
 

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

French Dip Sandwiches

French Dip Sandwiches 

Ingredients:

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced. 


Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Stuffed Bleu Cheese Potatoes

Stuffed Bleu Cheese Potatoes

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese


Directions:

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.


Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Now sit back and soak in all of the compliments!

Amazing Beef Stir Fry

Amazing Beef Stir Fry

Ingredients:

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced2 cloves garlic; minced

2 cups asparagus, cut into 2 inch pieces

2 cups broccoli florets

1 cup edamame

3 Tbsp soy sauce

2 Tbsp water

2 Tbsp hoisin sauce

2 tsp corn starch

2 tsp grated gingerroot

1 tsp sugar

1/4 tsp pepper

Directions:

Combine ingredients for stir fry sauce and set aside.

Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)

Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.

Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!)

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

Ingredients:

2	tablespoons olive or vegetable oil
1	medium onion, chopped (1/2 cup)
2	teaspoons finely chopped garlic
2	pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1	teaspoon salt
1/8	teaspoon pepper
2	medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1	cup uncooked pearl barley
2	cartons (32 ounces each) Progresso® beef flavored broth
1 1/2	cups Green Giant® frozen sweet peas (from 1-pound bag)
1	cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag)

 

Directions:

1.	Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
2.	Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3.	Cover and cook on Low heat setting 8 to 9 hours.
4.	Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Chicken and Spinach Tortellini Soup

Chicken and Spinach Tortellini Soup

Ingredients:

1	tablespoon olive or vegetable oil
1/3	cup chopped green onions (about 5 medium)
1/3	cup julienne carrots (1 1/2x1/4x1/4 inch)
1	teaspoon finely chopped garlic
6	cups Progresso® chicken broth (from two 32-oz cartons)
2	cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	cup frozen small cheese-filled tortellini
1/4	teaspoon ground nutmeg, if desired
1/8	teaspoon pepper
3	cups chopped fresh spinach

 

Directions:

1.	In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
2.	Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
3.	Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

Slow Cooker Zesty Black Bean Soup

Slow Cooker Zesty Black Bean Soup


Ingredients:

2	cups dried black beans (1 pound), sorted and rinsed
10	cups water
8	cups vegetable broth
2	cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2	medium carrots, coarsely chopped (1 cup)
2	medium onions, coarsely chopped (1 cup)
1/4	cup chopped fresh cilantro
2	teaspoons finely chopped garlic
1	teaspoon salt
1/4	teaspoon pepper
1/8	teaspoon ground red pepper (cayenne)
	Sour cream, if desired
	Chopped fresh cilantro, if desired

Directions:

1.	Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2.	Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
3.	Cover and cook on Low heat setting 10 to 12 hours.
4.	Serve soup topped with sour cream and cilantro.

Chunky Tomato Soup

Chunky Tomato Soup

Ingredients:

2	tablespoons olive or vegetable oil
2	medium stalks celery, coarsely chopped (1 cup)
2	medium carrots, coarsely chopped (1 cup)
2	cloves garlic, finely chopped
2	cans (28 oz each) plum (Roma) tomatoes, undrained
2	cups water
1	teaspoon dried basil leaves
1/2	teaspoon pepper
1	carton (32 oz) Progresso® chicken broth (4 cups)

 

Directions:

1.	In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2.	Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

Ranch Taco Soup

Ranch Taco Soup

Ingredients:

1 lb. lean ground beef
1 cup chopped onion
2 Tbs. taco seasoning
2 Tbs. Ranch seasoning and salad dressing mix
1 can chicken broth
1 can water
2 cans kidney beans
1 can diced tomatoes
1 can corn, drained (I used frozen white corn)
1 can green beans, drained (I used frozen green beans)


Directions:

Brown beef and onion.  Add in seasonings and mix well.  Add the remaining ingredients and bring to a boil.  Turn down to low and cook for 30 minutes, covered.  Serve with tortilla chips, grated cheese, sour cream, and other desired toppings.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Ingredients:

1 tsp. olive oil
1/2 onion, diced
3 celery stalks, diced
4 large carrots, diced or 15 baby carrots, diced
1 tsp. minced garlic
5 cups reduced sodium chicken broth
1 or 2 cans chicken
1 cup cooked brown rice
1 can corn or 1 cup frozen corn
1 12oz can fat-free evaporated milk
salt and pepper to taste
bay leaf (optional)


Directions:

Put olive oil large pot. Add onion, carrots and celery. Cook on medium heat until tender. Add garlic and stir for 1 minute. Add broth, chicken, rice, corn and seasonings. Cover and cook on medium heat for 20 minutes. Then add evaporated milk. Stir and cook on low until ready to serve.

*She added cornstarch to thicken soup, but I didn't have any and it turned out just fine.

Zucchini Pizza

 Zucchini Pizza

Ingredients:

1 zucchini, finely grated

4 eggs

1 medium tomato, sliced thin

8 or so small basil leaves

2 Tbs. fresh parmesan, grated

fresh ground pepper

dash of salt

Directions:

Preheat broiler and place rack 12 inches from heat.  Beat eggs in a bowl and set aside.  Heat a skillet on stove over medium heat.  Spray with cooking spray and saute zucchini until tender (2 minutes).  Pour in beaten eggs and cook, without stirring, until eggs are mostly set (3 minutes).  Arrange tomato and basil on top.  Sprinkle with salt and pepper.  Then sprinkle with parmesan.  Place skillet in oven under broiler until eggs are go

Dr Pepper Ribs

Dr Pepper Ribs

Ingredients:

Rub:
1/4 cup salt
1/4 cup black pepper
1/4 cup brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle chile pepper (made from smoked dried jalapenos - you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/2 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
2-4 teaspoons of chipotle powder ( I used 2 tsp.)

Two racks of ribs
1/4 cup Dr Pepper


Directions:

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.  Heat the oven to 300 degrees and bring the ribs to room temperature.  In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.  Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.  After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks.  Place back in the oven, meat side up and cook uncovered for 30 minutes.  After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.  At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.  Divide and serve!

Orange Tortilla Soup

Orange Tortilla Soup



Ingredients:

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado


Directions:

1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!

Easy Navajo Tacos

Easy Navajo Tacos 

Ingredients:

12 Rhodes Texas Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired


Directions:

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

Sweet & Sour Meatballs

Sweet & Sour Meatballs


Ingredients:

1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs
julienned carrots
3 cups cooked rice (1 cup uncooked)


Directions:

Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.

Pasta Caesar Salad

Pasta Caesar Salad 

Ingredients:

penne pasta, cooked
romaine
baby tomatoes
red onions, thinly sliced
shredded parmesan cheese
grilled chicken
croutons
caesar dressing
salt and pepper to taste
drizzle of lemon juice

Directions:

Make Caesar Salad as usual. Add grilled chicken and cooked penne pasta. Toss and serve.

Green Chicken Curry

Green Chicken Curry
Ingredients:

1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth (low sodium), plus 1 1/4 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper*
3 boneless, skinless chicken breasts (1 1/2 lb)
1/4 cup Chobani Greek plain fat free yogurt
Cooked basmati rice or warm naan bread, for serving 

 

Directions:

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread. 3 servings

*I started with 1/4 tsp of cayenne then added more once I added the yogurt

Mushroom Stroganoff

Mushroom Stroganoff

Ingredients:

1 tbsp butter
1 large onion, diced
32 ounces mushrooms of your choice
1/4 cup white wine
1/2 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp flour
1 cup light sour cream
12 oz whole wheat wide egg noodles
1/2 tsp dill weed

Directions:

Heat salted water to a boil and cook noodles until al dente. In the meantime, melt butter in a medium saucepan. Cook onions until slightly soft, then add mushrooms. Cook, stirring occasionally, until mushrooms release some of their water. Add flour, stirring well to combine, then add white wine (I use whatever I have on hand, usually Chardonnay), salt, pepper, Dijon mustard and Worcestershire. Cook on medium until liquid reduces and begins to thicken and mushrooms are tender. Remove from heat and stir in sour cream and dill. Add hot, cooked noodles and stir gently so sauce coats noodles. Serves 6-8