Week of August 18th

NEW!  [Meatless Monday] BAKED SPINACH RAVIOLI "LASAGNA"
Original recipe here.

Ingredients:

    1 package frozen spinach ravioli, (or any flavor you like)
    1 cup store bought marinara sauce of your choice
    1 package shredded low fat mozzarella cheese
    1 tsp dry basil

Instructions:

    Preheat oven to 350 degrees.
    Spread a little marinara sauce on the bottom of a small baking dish.
    Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
    Sprinkle with basil.
    Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.
 

NEW! SIMPLE ROASTED CHICKEN LEGS & THIGHS
Original recipe here.

Ingredients:
    6 pieces of pasture raised chicken legs or thighs or a combo of both
    3-4 springs of fresh rosemary
    3 tbsp of pastured butter at room temperature
    sea salt and freshly ground pepper

Method:

    Preheat oven to 450 F.
    Wash and thoroughly dry off chicken.
    Finely chop your rosemary and mash together with butter in a bowl.
    Loosen up the skin of the chicken by sliding your fingers between the skin and the meat then evenly distribute rosemary butter underneath the chicken skin. Using about a 1/2 tbsp per piece of chicken.
    Salt and pepper the outside of the chicken.
    Place chicken in a baking dish or pan lined with parchment paper and bake for 45-55 minutes until skin is golden and crispy and the inside is tender and juicy.
    Enjoy!
    Alternately you can skip the rosemary butter and simply put the salted chicken pieces in the oven by themselves, this produces an almost equally delicious and crispy chicken dish.

NEW! SLOW COOKER ROOTBEER PULLED PORK
Original recipe here.

Ingredients:

    2 lb pork tenderloins
    12oz Root Beer
    1 cup BBQ sauce (any variety)
    1 tsp kosher salt
    1/4 tsp ground black pepper

Instructions:

    In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks.
    Serve on a bun with additional BBQ sauce, if desired.
    ENJOY!


ARTICHOKE & SARDINE SPAGHETTI




Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.

 

Week of April 7th - THREE new recipes!

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.

Our old favorite chicken and mushrooms doesn't really have a recipe.  It was just sauted chicken breasts, then simmered in chicken and mushroom soup with a little added country gravy mix for creaminess and added mushrooms.  It was our "poor food" when we first got married and every once and a while we make it and serve with rice.  

CORIANDER ROASTED CHICKEN WITH CHICKPEA AND AVOCADO SALAD
Original recipe here. 

Ingredients:

1/4 cup olive oil
4 bone-in, skin-on chicken breasts (about 4 pounds total)
1 teaspoon turmeric
1/2 teaspoon ground coriander
kosher salt and black pepper
1 15.5-ounce can chickpeas, rinsed
1 avocado, chopped
1 shallot, thinly sliced
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh mint leaves
2 tablespoons rice vinegar

Directions:

Heat oven to 450° F.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.

Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.

Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Serve the salad alongside the chicken.

ARTICHOKE & SARDINE SPAGHETTI

Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.