Minestrone Soup

I found this recipe in my Food Network Magazine.  It is WW friendly and packed with veggies.   A 2 C. serving has 260 calories, 8g. fat, 15g. protein and 10g. fiber.  I can't wait to try this. 

2 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3lb. green beans trimmed and cut into 1/2 inch pieces
1 tsp. dried oregano
1 tsp. dried basil
1 28oz. can no salt added diced tomatoes
1 14oz. can crushed tomatoes
6 C. low sodium chicken broth
1 15oz. can low sodium kidney beans, drained and rinsed
1/2 C. elbow pasta
1/3 C. finely grated Parmesan cheese
2 tbsp. chopped fresh basil
Kosher salt and freshly ground pepper

Heat the olive oil in a large pot over medium high heat.  Add the onion and cook until translucent, about 4 minutes.  Add the garlic and cook 30 seconds.  Add the celery and carrot and cook until they begin to soften, about 5 minutes.  Stir in the green beans, dried oregano and basil, 3/4 tsp. salt, and pepper to taste.  Cook 3 more minutes. 

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.  Reduce the heat to medium low and simmer 10 minutes.  Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender; about 10 minutes.  Season with salt.  Ladle into bowls  and served with Parmesan cheese and fresh basil.

Cran-Orange Pork Roast

Here's another way to cook one of the pork roasts you find on a random Sunday in your freezer.  I love the flavors of cranberries and oranges together. 

1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. ground mustard
1/8 tsp. ground cinnamon
1 pork roast

1/2 C. dried cranberries
1/4 C. plus 1 tbsp. orange juice, divided
1/8 tsp. ground ginger
Dash ground cloves
1 11oz. can mandarin oranges
1 tbsp. corn starch

In a small bowl, combine the first 4 ingredients; rub over pork.  Place on a rack in a shallow roasting pan.  Bake, uncovered, at 425 degrees until a meat thermometer reads 160 degrees.  Meanwhile in a small saucepan, combine the cranberries, 1/4 C. orange juice, ginger and cloves.  Drain oranges, reserving juice; set oranges aside.  Add reserved juice to cranberry mixture.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Combine cornstarch and reamining orange juice until smooth; stir into saucepan.  Bring to a boil; cook and stir for about 1 minute or until thickened.  Fold in oranges.  Serve with sliced pork.

Tex-Mex Pork Chops

I have mentioned once or twice that it is not unusual to have a roast or two in our freezer.  Sometimes they are pork roasts.  Sometimes I slice pork roasts into boneless pork chops.  Here's a yummy way to make your chops.

Butter flavored cooking spray
1 small onion, chopped
6 boneless pork chops
1 C. salsa
1 can chopped green chilies
1/2 tsp. ground cumin
1/4 tsp. pepper

In a large skilled coated with the cooking spray, saute the onion until tender.  Add pork chops and cook over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160 degrees.  Combine the salsa, chilies, cumin and pepper; pour over pork.  Bring to a boil.  Reduce heat; cover and simmer until heated through.

Southwest Turkey Soup

This soup is on my short list of new soups to try.  I could eat soup 3 meals a day during the cold weather.

I found this recipe in a section offering quick meals to make during the hectic holiday season.  They are pot to bowl to table in a half hour or less.

In a Dutch oven brown 1lb. of ground turkey in 1 tbsp. olive oil, drain.  Add 2 cans of kidney beans, drained and rinsed, 2 14oz. cans of chicken broth, 2 C. frozen corn, 1 C. salsa, 1 4oz. can chopped green chilies and 1 tbsp. chili powder.  Bring to a boil, cover and simmer for 10 minutes.  Serve soup topped with sour cream and chopped cilantro.

Creamy Baked Ziti

I have made ziti before and I can't say that "creamy" would be a way to describe it.  Of course, I've never put sour cream in my ziti.  I think the sour cream may be the missing link.  To me, ziti and its cousin lasagna are super easy dishes to make and when you serve them, they look and taste 10 times more complicated than they were to make.

4 C. ziti pasta, uncooked
1 jar (26oz.) marinara sauce or if you make homemade marinara, 26oz. of your own
1 can (14.5oz.) diced tomatoes, undrained
6oz. cream cheese, cubed
3/4 C. sour cream
1 8oz. package shredded mozzarella cheese
1/3 C. grated Parmesan cheese

Heat oven to 375 degrees.

Cook pasta in a large saucepan as directed on package.  Remove from pan, drain.  Meanwhile, add marinara sauce, tomatoes and cream cheese to the same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.  Return pasta to pan, mix well.

Layer half the pasta mixture in a 13x9 inch baking pan; cover with layers of sour cream, mozzarella and remaining pasta mixture.  Top with remaining mozzarella and Parmesan.

Bake 20 minutes or until heated through and cheese is bubbly.

French Silk Chocolate Pie

Now that I have found this recipe, it's almost too bad I wasn't tasked with dessert for Thanksgiving.  The family may see this in the not so distant future though.  I bet they won't be sad!

Crust:
1 box Pillsbury Refrigerated Pie Crust; softened as directed on box

Filling:
3oz. unsweetened chocolate, cut into pieces
1 C. butter softened (do not use margarine)
1 C. sugar
1/2 tsp. vanilla
4 eggs or 1 C. fat free cholesterol free egg product

Topping:
1/2 C. sweetened whipped cream
Chocolate curls, if desired

Heat oven to 450 degrees.  Make pie crust as directed on box for one crust baked shell, using a 9-inch glass pie plate.  bake 9-11 minutes or until light golden brown.  Cool completely; about 30 minutes.

In a 1 quart saucepan, melt chocolate over low heat; cool.  In a small bowl with electric mixer, beat butter on medium speed until fluffy.  Gradually beat in sugar until light and fluffy.  Beat in cooled chocolate and vanilla until well blended.  Add eggs one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy.  Pour into cooled baking shell.  Refrigerate at least 2 hours before serving. 

Garnish with whipped cream and chocolate curls.

A Spin on Cuban Sandwiches

I have had Cuban sandwiches a couple of times in restaurants and I like the different flavors going on at once.  I have a Cuban burger recipe on here but tried this today and got rave reviews from my audience (read Chris).  The pork I used was a pork roast that I cooked yesterday in the crockpot for 6 hours and then shredded.

2 ciabatta rolls, split
3 tbsp. Miracle Whip, salt, pepper, and horseradish powder; mixed together
2 dill pickle slices per half roll (use the flat slices, they stay on the sandwich better)
shredded pork, cover the pickles
1 slice of Gruyere cheese per sandwich half

Take your split ciabatta rolls and spread the Miracle Whip mixture on them.  Place them face down in a hot skillet and toast until golden.  Place toasted buns on a baking sheet, place pickle slices, then pork then cheese on top.  Put them under the broiler for 4 minutes or until the cheese bubbles and turns golden brown.

Mexican Monkey Bread

Here is a cool spin on monkey bread.  Well, maybe it's hot.  Ha ha!  Thank you very much, I am here all week, don't forget to tip your waitstaff!  Clearly, I am overtired and not particularly funny.

1 can refregerated biscuits, quartered
2 tbsp. butter, melted
1 1/4 C. shredded Cheddar cheese
3/4 C. drained, canned, sliced jalapeno peppers
3/4 tsp. parsley flakes
1/4 C. shredded mozzarella cheese

Heat oven to 350 degrees.  Spray 9x5 inch loaf pan with cooking spray.  Dip 1/3 of the biscuits pieces in butter, place in prepared pan.  Top with 1/2 C. Cheddar, 1/4 C. peppers and 1/4 tsp. parsley, repeat layers.

Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.

Bake 40 to 45 minutes or until golden brown.  Let stand 5 minutes.  Invert bread onto plate; remove pan.  Serve bread warm.

Creamy Butternut Soup

No, I am not going to take a loaf of Butternut bread and cube it and float it in chicken broth.  In keeping with expanding my vegetable horizons, I am going to try making butternut squash soup.  I am going to tweak this recipe just a bit and add some cooked crumbled pancetta because everything is better with bacon and it's twice as good when the bacon has a fancy name.  LOL

1 butternut squash, peeled, seeded and cubed (about 6 cups)
5 C. water
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Pancetta, cooked until crispy and crumbled
Sour cream and chives, optional

In a Dutch oven, combine the squash, water, potatoes, onion, bouillon cubes and garlic.  Bring to a boil.  Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Remove from the heat; cool slightly.  In a blender, puree mixture in batches or use an immersion blender.  Return to the pan; heat through.  Serve with pancetta, sour cream and chives.

I tried this today (11/21); used regular bacon instead of pancetta, and I also added some cayenne and some chipotle pepper as well as salt and pepper to taste.  My immersion blender made it smooth and silky and it tastes fantastic!

German Style Beef Roast

I have mentioned before that Chris has a tendency to buy roasts.  So, on any given day I have at least one roast in the freezer.  I am going to try this recipe.  It sounds like it would be delicious and would make the house smell wonderful.  The beagle will me mesmerized, I am sure!  LOL

1 boneless beef chuck roast, trimmed (I may try this with a brisket as well).
1 tsp. pepper
1 large onion, thinly sliced
1 12oz. bottle of beer
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. all purpose flour
1/4 C. cold water

Cut roast in half; sprinkle with pepper.  Place onion and roast in a slow cooker.  In a small bowl, combine the beer, ketchup, and brown sugar; pour over top.  Cover and cook on low for 8 to 10 hours or until meat is tender.

Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  In a small bowl, combine flour and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with roast.

Beefy Minestrone

I think it's officially soup season.  Of course, I would eat it every day if I could.  Needless to say, I need a good selection so I dom't get tired of the same thing over and over.

1lb. lean ground beef
1 14oz. can reduced sodium beef broth
1 1/4 C. water
1 10oz. package frozen vegetables (no lima beans, please!)
1 14.5oz. can whole peeled tomatoes, undrained and cut up
1 can reduced sodium condensed tomato soup
1 tbsp. dried minced onion
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic powder

In a large skillet, cook beef until brown.   Drain off fat.  Transfer meat to a crockpot.  Stir in broth, water, vegetables, tomatoes, tomato soup, dried onion, Italian seasoning and garlic powder.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.  Serve with crackers and Parmesan cheese if desired.

Sausage Corn Chowder

1 pkg. cooked smoked sausage halved lengthwise and cut into half inch slices
3 C. loose pack diced hash brown potatoes with onions and peppers
2 medium carrots, coarsely chopped
2 1/2 C. water
1 15-16.5oz. can no salt cream style corn
1 can golden mushroom soup
1/2 C. roasted red pepper strips
1 tsp. dried thyme, crushed

In a slow cooker, place sausage, frozen potatoes and carrots.  In a large bowl, stir together water, corn, soup, red pepper strips and thyme.  Add to cooker, stir to combine.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Mini Corn Bread Muffins

I may try these the next time Chris makes chili.  They make up quick enough that it wouldn't be too hard to whip them up and bake them when I get home from work.

Nonstick cooking spray
1/4 C. butter or margarine, softened
1 tbsp. honey
Dash cayenne pepper or several dashes hot pepper sauce
1/3 C. buttermilk
1 egg, slightly beaten
1 package corn muffin mix
1/2 C. frozen whole kernel corn, thawed
1/2 C. shredded cheddar cheese

Preheat oven to 400 degrees.  Lightly coat 24 muffin cups with cooking spray; set aside.

For butter spread, in a small bowl, stir together butter, honey and cayenne pepper; set aside.

In a medium bowl, stir together buttermilk and egg.  Add muffin mix; stir until just moistened.  Stir in corn and cheese.  Spoon batter into prepared muffin cups; filling 2/3 full.

Bake for 10 to 12 minutes or until golden and a wooden toothpick inserted in centers comes out clean.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups; serve warm with butter spread.

Hearty Beef Noodle Soup

I am going to type this recipe out because in the past I have just thrown stuff in a pot and eaten it.  It really got cold yesterday as I was making this and I think it will be delicious as tomorrow night's dinner with some crusty bread and butter.

1 pkg (approx. 1-2lbs) stew meat cut into tiny bites
Salt, pepper and other seasonings to taste
1 tbsp. olive oil
2 cartons beef broth (1 no sodium, 1 low sodium)
24 baby carrots, match-sticked
3 celery ribs, sliced and then dhopped
1 bay leaf
1 tsp. thyme
1 tbsp. parlsey flakes
1/2 lb ribbon noodles
Additional optional ingredients: 1 C. frozen corn and 1 14oz. can kidney beans drained and rinsed.

Cut stew meat into small bites and season to taste.

Sear the meat in olive oil until it is no longer pink.  Pour the broth into a soup pot and then add the meat, carrots and celery.  Bring to a boil and add the bay leaf, thyme and parsley flakes.  Simmer for 2 hours or until the meat is tender nad the veggies are no longer crunchy but not mushy.

In a separate pot, boil water with salt and veggie oil and cook the noddles according to package directions. 

When the soup is ready serve, put some noodles in a bowl and pour the hot soup over them.  Serve with crusty bread.

Grilled Cumin Spiced Sweet Potatoes

3 sweet potatoes, peeled and cut into wedges
2-3 tbsp. garlic grapeseed oil
2 tsp. lightly crushed cumin seeds
salt and pepper to taste

Heat a charcoal or gas grill; set up with two zone fire: one hot and one cool.

Toss the sweet potato wedges with the garlic oil, cumin seeds, salt and pepper.

Place the sweet potatoes on the hotter side of the grill and cook until nicely caramelized on all sides.

Move the potatoes to the cooler side of the grill and cover with the lid.  Continue to cook until the potatoes are knife tender; an additional 15 minutes or so.

Serve warm.

Chimichurri

We made this at the grilling class we took a couple of weeks ago.  It was amazing on the ribeyes we grilled.  Fresh herbs are one of my favorite things to cook with.

3 cloves garlic
1 shallot, peeled and halved
1 C. packed parsley leaves
2 tbsp. fresh oregano leaves
1/4 C. basil leaves
1/2 tsp. red chili flakes
3/4 C. extra virgin olive oil
6 tbsp.  red wine vinegar
salt and pepper to taste

Set up a food processor, and with the motor running, drop the garlic and shallot through the feed tube to mince.

Add the remaining ingredients and puree until smooth.

Serve with grilled steak.

Hearts of Palm, Grilled Corn and Roasted Red Pepper Salad with Lime and Cilantro Vinaigrette

OK, I think this recipe wins the award for the longest title in the blog.  Chris and I went to a cooking class a couple of weeks ago and this is one of the things we made.  I had not had hearts of palm before this and was surprised that I liked them.  This salad is also beautiful to look at...the colors are awesome!

1 red pepper
2 ears of corn, shucked
1 tbsp. extra virgin olive oil
1 tbsp. ancho chili powder
1 jar hearts of palm, drained and sliced into rounds
1/2 red onion, sliced and soaked in cold water for 20 minutes and then rinsed
1 jalapeno, small dice
1/2 seedless cucumber, medium dice
3 tbsp. lime juice
1 tsp. honey
1/2 C. extra virgin olive oil
1/4 C. cilantro, rough chopped
salt and pepper to taste
1 ripe avocado, medium dice

Heat a gas or charcoal grill to medium heat.

To roast the pepper, place the whole pepper on the hot grill and cook, turning occasionally, until all sides are charred.  Place the pepper in a bowl and cover with plastic wrap.  You can also place the pepper in a paper bag.  Allow the pepper to steam for about 15 minutes.  Remove the pepper from the bowl and peel off the blackened skin.  Discard the seeds and cut the pepper into strips.  Place in a bowl.

To grill the corn, brush the cobs with the olive oil and sprinkle with the ancho chili powder.

Grill the corn until the kernels are lightly caramelized.  Allow the cobs to cool a bit.  Once cool, cut the kernels off the cobs and place them in the bowl with the peppers.

Toss the hearts of palm, red onion, jalapeno and cucumber in the bowl.  Season with salt and pepper to taste.

To prepare the vinaigrette, whisk together the lime juice and the honey.  Slowly drizzle in the olive oil while whisking rapidly to create a temporary emulsion.  Whisk in the cilantro and season with salt and pepper to taste.

Toss the salad with just enough of the vinaigrette to coat.

To serve the salad, place on a platter or individual plates and top with the dice of the avocado.

Spicy Garlic Shrimp

I found this recipe in the "Pull a Few Fast Ones" section of the Taste of Home magazine I got a few days ago.  I am sure this will be delicious over pasta.

In a skillet, cook 3 garlic cloves and 1/2 tsp. red pepper flakes in 3 tbsp. butter.  Add 1lb. medium shrimp; cook until pink.  Remove shrimp; set aside.  Add 1/2 C. wine to pan.  Cook until liquid is reduced by half.  Return shrimp; heat through. 

Sweet Potato Pecan Casserole

This is another candidate for Thankgiving dinner.  I am wondering if I should put it to a vote?!?

3 1/2lbs sweet potatoes
1/3 C. honey
1 large egg
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
Kosher salt
1 tbsp. packed dark brown sugar
1/3 C. finely chopped pecans

Preheat oven to 350 degrees.  Mist an 8-inch square baking pan with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place.  Put the sweet potatoes in the basket, cover and steam until tender, about 20 to 25 minutes.  Transfer the potatoes to a bowl and let cool slightly.  Add the honey, egg, 1/2 tsp. cinnamon, nutmeg and ginger and 1/2 tsp. salt; whip with an electric mixer until smooth.  Spread the sweet potatoe mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 tsp. cinnamon in a bowl; sprinkle over the potatoes.  Bake until hot and beginning to brown around the edges; about 40 to 45 minutes.

Chipotle Smashed Sweet Potatoes

We're going to my aunt's for Thanksgiving.  I have been tasked to bring sweet potatoes.  This is on the list of possible sweet potato dishes.  It's funny because you couldn't pay me to eat a sweet potato when I was a kid.  Now I am looking for different ways to prepare them.  This looks super easy to make too!  I'll probably need to at least double it if I do make it for Thanksgiving dinner. 

2 large sweet potatoes
2 tbsp. unsalted butter
1/2 tsp. kosher salt
1 chipotle pepper in adobo sauce, chopped
1 tsp. adobo sauce from pepper can

Put the sweet potato in a steamer basket and put the steamer in a large pot of simmering water that is 1-inch from the bottom of the basket.  Cover and steam over medium high heat for 20 minutes or untol the sweet potatoes are fork tender.

Remover the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot.  Add the butter and salt and mash with a potato masher.  Add the chile and the sauce and continue maksing to combine.  Serve immediately.

Easy Pastry Shop Apple Tart

I got this recipe from one of my co-workers.  We often swap recipes and share dishes at work functions.  I made it for our Oct/Nov birthday celebration held tonight at my Mom's.  It's easy to make and tastes like you spent twice as much time as you actually did making it.

For the crust:
1/2 C. butter
1/3 C. sugar
1/2 tsp. vanilla
1 C. all purpose flour

For the cream filling:
8oz. cream cheese
1/4 C. sugar
1 egg
1/2 tsp. vanilla

For the top:
3 apples, peeled and thinly sliced (I used Granny Smith's and it only took 2)
1/2 tsp. cinnamon
1/4 C. sugar
1/4 C. slivered almonds or sliced walnuts (I toasted the almonds)

Preheat oven to 400 degrees.

Make the crust:  Cream the butter and sugar.  Stir in the vanilla.  Finally, mix in the flour to make a smooth dough.  Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim.  Bake 15 minutes or until lightly golden.  Remove tart shell from the oven.

While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth.  Make the topping by tossing the apple slices with the cinnamon , sugar and nuts.

Remove the tart shell from the oven.  Spread the cream mixture over the shell.  Arrange the apple slices on top and them scatter the nuts over the tart.  Bake until the apples are tender and golden, about 40 minutes.