Honey Balsamic Vinegar Chicken

 I make a similar recipe with espresso balsamic vinegar which is outstanding.  We could probably grill these.  Looking forward to breaking out the grill again.  Right now it’s covered and in a snow drift.

2 boneless skinless chicken breasts 5oz. each

1/2 tsp. garlic salt

1/8 tsp. coarsely ground pepper

2 tsp. canola oil

1 tbsp. balsamic vinegar 

1 tbsp. honey

1/2 tsp. dried basil 

Sprinkle chicken with garlic salt and pepper.  In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side.  Remove and keep warm.

Add the vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to pan; heat through, turning to coat with glaze.

Steakhouse Soup

 We’re on day 9 or 10 of temps in the teens and 20s and it snows about every other hour.  Definitely soup weather.

1 carton beef broth

1 1/2lbs. red potatoes 

1 1/2lbs. beef stew meat, cut into half inch pieces

1 pkg. (16oz.) frozen vegetables of your choice

2 C. water

1 medium onion, chopped

1 C. steak sauce

2 tsp. parsley flakes

1 tbsp. chili powder 

1 tsp. ground cumin

1/4 tsp. cayenne pepper 

Combine all ingredients in a slow cooker.  Cook, covered, on low 8-10 hours or until steak and potatoes are tender.

1 1/2 C. serving size-198 calories, 5g. fat, 42mg. cholesterol, 874mg. sodium, 20g. carbohydrates, 16g. protein 

Slow Cooker Minestrone

 Soup is one of my favorite things.  Minestrone is one of my favorite soups.  This recipe looks like a “use everything in your kitchen” minestrone.

1 carton vegetable or chicken stock.

3 C. V8 or tomato juice

2 C. water

2 medium potatoes, peeled and chopped

2 celery ribs, chopped

2 medium carrots, chopped 

1 can diced tomatoes, undrained 

1 medium onion, chopped

3 garlic cloves, minced

2 bay leaves

1 tbsp. Italian seasoning

1 tsp. salt

1/2 tsp. pepper

1 can kidney beans

1 can cannellini beans

1 can cut green beans

1 small zucchini, chopped

1 C. uncooked ditalini or other small pasta

Grated Parmesan cheese, optional 

Combine the first 13 ingredients in a slow cooker.  Cook, covered on low 6-8 hours or until vegetables are tender.  Stir in the remaining ingredients.  Cook covered, on high about 30 minutes longer, until pasta is tender.  Discard bay leaves.  If desired, top with grated Parmesan.

Kung Pao Sloppy Joes

 The Taste of Home Annual Recipes 2021 has several things in it that I want to try.  This recipe is written for ground beef but I bet it would be good with turkey as well.  

1lb. lean ground beef (90%)

1 small sweet red pepper, chopped

4 green onions, chopped and divided 

2 garlic cloves, minced

2 tsp. minced fresh ginger root 

1 to 1 1/2 tsp. Sriracha chili sauce 

1/2 C. reduced sodium soy sauce

6 tbsp. rice vinegar, divided

1/4 C. water

3 tbsp. sesame oil

2 tbsp. cornstarch 

2 tbsp. brown sugar

1 pkg. broccoli coleslaw mix

1/2 C. chopped unsalted peanuts 

6 hamburger buns or flour tortillas 

Fresh cilantro leaves (optional)

In a large cast iron or othe heavy skillet, cook the beef, red pepper, and 2 green onions over medium high heat until the beef is no longer pink and the vegetables are tender, 6-8 minutes, breaking up beef into crumbles; drain.  Add garlic, ginger and chili sauce; cook 1 minute longer.

In a small bowl, mix soy sauce, 4 tbsp. vinegar, water, 1 tbsp. oil, cornstarch, and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tbsp. vinegar and 2 tbsp. oil; toss to coat. Spoon 1/2 C. of the beef mixture onto the bun bottom, top with 1/2 C. slaw and peanuts.  If desired, top with cilantro leaves.

Cuban Pulled Pork Sandwiches

 Chris and I both like Cuban sandwiches.  We have thought of making them at home.  I came across this recipe in Taste of Home’s 2021Annual Recipe book.  I have made this recipe twice now and it’s amazing.  

1 boneless pork shoulder butt roast 4 to 5 pounds

2 tsp. salt

2 tsp. pepper

1 tbsp. olive oil

1 C. orange juice 

1/2 C. lime juice

12 garlic cloves, minced; yes 12

2 tbsp. spiced rum, optional 

2 tbsp. ground coriander 

2 tsp. white pepper 

1 tsp. cayenne pepper

Sandwiches 

2 1lb. loaves French bread

Yellow mustard, optional 

16 dill pickle slices

1 1/2lbs. thinly sliced deli ham

1 1/2lbs. Swiss cheese, sliced

Sprinkle roast with salt and pepper, place in a slow cooker.  Combine oil, juices, garlic, rum if desired, and spices; add to slow cooker.  Cook, covered on low 8-10 hours or until tender.  Remove roast. Shred with 2 forks.  This pulled pork would be good on its own if you don’t like Cuban sandwiches.  

Cut each loaf of bread in half lengthwise.  If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham, and cheese.  Replace tops. Cut each loaf into 8 slices.  

One thing I did was griddle the pork until it started to crisp then I put the cheese on top and let it melt.  Then I assembled the rest of the sandwich.

Savory Loaded Oatmeal

 Eventually I will be going into the office a couple of days a week.  I am always looking for quick breakfasts to eat on my way out the door.

1/2 C. old fashioned rolled oats

1/2 C. water

1/2 C. fat free milk

1/8 tsp. salt

2 tbsp. reduced fat shredded sharp cheddar cheese 

1 tsp. butter

1 center cut bacon slice, cooked and crumbled 

1 tbsp. chopped green onions (optional)

Combine first 4 ingredients in a medium microwave safe bowl.   Microwave on Medium 5 to 6 minutes or until the liquid is absorbed.

Add cheese, butter, and bacon stirring until cheese and butter melt.  Sprinkle with green onions if desired.

Calories 291, fat 11.3g., protein 14.7g., carbohydrates 33.6g., fiber 4g., sodium 582g.

Turkey Bolognese with Penne

 I have a really good Bolognese recipe but when your daughter doesn’t eat beef you need to improvise.  We thoroughly enjoyed it when I made it.

2 tbsp. olive oil

1lb. ground turkey 

3/4 C. chopped carrots 

1/2 C. chopped onion

1/2 C. chopped celery 

4 garlic cloves, minced

1 tbsp. ground thyme (I will use a bit less next time)

1 pinch red pepper flakes

1/4 C. dry white wine 

2 C. tomato sauce 

1/2 C. tomato juice 

2 tbsp. dried parsley 

1 8oz. pkg. penne pasta 

1/2 C. grated Parmesan cheese

Salt and ground black pepper to taste

Heat oil in a large skillet over high heat.  Add ground turkey and cook until well browned, 5 to 7 minutes. Add  carrots, onion, celery, garlic, thyme and red pepper flakes.  Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if needed.  Add wine; cook and stir until almost completely evaporated, about 5 minutes.  Add tomato sauce, tomato juice, and parsley.  Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.

Bring a large pot of lightly salted water to a boil.  Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.  Drain and return to the pot.  Add the sauce and Parmesan; mix well.  Season with salt and pepper.

Per serving: 365 calories, 24g. protein, 38g. carbohydrates, 13g. fat, 62mg. cholesterol, 678mg. sodium