Week of June 30th - FOUR new recipes!

Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing
Original recipe here

Ingredients:

•    1 1/2 pounds fingerling potatoes, halved
•    1 beefsteak tomato, chopped
•    1 15.5-ounce can artichoke hearts, drained and quartered
•    1/3 cup chopped roasted almonds
•    1/4 cup chopped fresh flat-leaf parsley
•    1/3 cup olive oil
•    2 tablespoons red wine vinegar
•    kosher salt and black pepper
•    4 romaine hearts, halved or quartered if large

Directions:

1.    Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2.    Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3.    Serve the dressing spooned over the lettuce and potatoes.

Beef Taco Skillet

Ingredients:

1 lb ground beef
1 can (10 ¾ oz) condensed tomato soup
½ cup Pace Picante sauce
½ cup of water
6 flour tortillas (6”) cut into 1” pieces
½ shredded Cheddar cheese

Directions:
Cook beef in skillet until well browned, stirring often to separate meat.  Pour off fat.  Stir in soup, picante sauce, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.

Halibut With Raw Corn, Green Bean, and Tomato Succotash
Original recipe here.

Ingredients:
•    2 cups halved grape tomatoes
•    1 cup corn kernels (from 2 ears)
•    6 ounces thin green beans, halved crosswise
•    2 tablespoons torn fresh basil
•    1 tablespoon apple cider vinegar
•    1/4 cup olive oil
•    kosher salt and black pepper
•    4 6-ounce pieces boneless, skinless halibut or cod
•    1 tablespoon seafood seasoning (such as Old Bay)
•    corn bread, for serving

Directions:
1.    Combine the tomatoes, corn, green beans, basil, vinegar, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
2.    Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with the seafood seasoning. Cook until opaque throughout, 3 to 5 minutes per side.
3.    Serve the halibut with the succotash and corn bread.

Pasta with Zucchini and Pine Nuts

Original recipe here. 

Ingredients:

1/4 cup pine nuts
3 cloves garlic
8 medium zucchini
3 tablespoons extra virgin olive oil, plus extra for drizzling
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon crushed red pepper
3/4 of a box angel hair pasta
Grated Parmesan to liking

Directions:

Fill a large pot with water to about 1 inch from the top. Place over high heat and let come to a boil. Place a colander in the sink.

Meanwhile, place a small skillet on the stove and add the pine nuts. Turn the heat on to medium. Stir or shake the nuts often until lightly toasted, 3 to 5 minutes. Remove from heat.

Chop the garlic. Wash the zucchini then trim the tops and discard. Slice the zucchini into thin rounds.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the zucchini and, using tongs, stir into the garlic. Cook the zucchini, stirring often, until very tender, 12 to 15 minutes. Season with the salt, black pepper (about 12 turns on pepper mill), and the red pepper. Stir in.

Cook the pasta according to the package directions.

Drain the pasta then put into a large serving bowl. Pour the zucchini over the top and drizzle with extra olive oil (if you like). Sprinkle the Parmesan and pine nuts and grind some more pepper on top, too.

Week of June 23rd - TWO new recipes!

[NEW] HERB-CRUSTED STEAK WITH FRIES
Original recipe here.

Cook ¾ lb frozen french fries.  Mix together ½ cup sour cream, 2 Tablespoons prepared horseradish and black pepper.  Rub 1 ½ lb sirloin steak (1 inch thick) with 2 Tablespoons herbes de Provence; season with salt and black pepper.  Cook in 2 tsp olive oil in a large skillet over medium-high, 3 to 5 minutes per side for medium-rate.  Let rest 5 minutes, then slice.  Serve with the fries and horseradish cream.

BBQ DRUMSTICKS with Fluffy Baked Mashed Potatoes
My husband's going to work his magic on the grill, and I'm gonna make these super yummy - but don't eat too much - Fluffy Baked Mashed Potatoes:

Ingredients:

2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
1 cup whole milk, at room temperature
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
kosher salt and black pepper
3 large eggs, lightly beaten

Directions

1.    Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
2.    Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).

[NEW] WARM SPINACH SALAD WITH GOAT CHEESE
Original recipe here. 

Ingredients

1 large bunch fresh spinach
8 ounces cremini or button mushrooms
1 small red onion
2 tablespoons  e.v. olive oil
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (1 cup crumbled)
**We add crumbled bacon

Directions

Tear off and discard the tough stems from the spinach. Put the leaves in a salad spinner, wash, spin dry (you should have 8 to 10 c.), and place in a large salad bowl.

Using a damp paper towel, wipe off the mushrooms. Trim the ends and discard. Then thinly slice the mushrooms. Add to the bowl.

Slice the onion into thin half-moons and set aside.

For the vinaigrette: Place a medium skillet on the stove. Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together. Turn the heat to medium. Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs. Crumble the blue cheese over the top and serve immediately.

Week of June 16th

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.

GINGER CHICKEN WITH PEACHES AND ONIONS

Original recipe here.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)

Preheat oven to 450 degrees.  Place peaches and onions on a large rimmed baking sheet; season with salt and pepper.  Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper.  Arrange chicken skin side up among peaches and onions. 

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes.  Serve chicken with white rice, peaches and onions.

SWEET BABY RAY’S CROCK POT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

 

BRINED PORK CHOPS WITH SWEET ONIONS AND POTATO-KALE MASH
Original recipe here.

Ingredients:

1/2 cup sugar
kosher salt and black pepper
1 teaspoon whole peppercorns
4 bone-in pork chops (1 inch thick; about 2 ½ pounds total)
3 tablespoons olive oil
1 large onion, sliced
1 tablespoon red wine vinegar
1 1/2 pounds fingerling potatoes, halved if large
1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)
5 tablespoons unsalted butter, cut into pieces
1/4 cup milk

Directions:

Whisk together the sugar, ½ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.

Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.

Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.

Serve the potatoes and pork chops warm slathered with the onions.

Week of June 9th - ONE new recipe!

STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW] SLOW COOKER ITALIAN CHICKEN PASTA

Ingredients:

4-6 boneless skinless chicken breasts
1 tablespoon Pampered Chef Garlic and Herb Rub
1 tablespoon Pampered Chef Three Onion Rub
1 tablespoon Pampered Chef Dijon Mustard Rub
3 tablespoons Pampered Chef Italian Seasoning Mix
2 tablespoons flour
2 tablespoons butter
2 cans chicken broth
1 pound rotini or other short cut pasta

Put all contents into a ziplock freezer bag and keep in freezer.  When ready to cook, remove from freezer and bag and place in slow cooler for 4-6 hours on low.

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

SLOW COOKER BEAN AND SPINACH ENCHILADAS

Ingredients:

1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.