Week of September 16

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.

*****

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. 

*****

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).

*****

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.
 

 

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 May 12th

Vegetable Polenta Casserole
Original recipe here

Ingredients:

3 cups vegetable broth
1 cup cornmeal
8 oz. frozen chopped spinach (I recommend squeezing water out)
2 Tbsp olive oil
2 cloves garlic
1 small onion
1 small zucchini
1 small yellow squash
1 (15 oz.) diced tomatoes
½ tsp basil
½ tsp oregano
½ tsp smoked paprika
freshly ground black pepper (10-15 cranks of a mill)
4 oz. (1 cup) shredded mozzarella

Directions:

Bring the vegetable broth to a rolling boil in a medium sauce pot. Stir together the cornmeal plus one cup of water to make a slurry, then stir it into the boiling water (this helps reduce clumps). Reduce the heat and let it simmer for 10-15, or until thickened. Once thickened, stir in the frozen spinach until heated through.

Meanwhile, mince the garlic and dice the onion, zucchini, and squash. Combine the onion, garlic, and olive oil in a large skillet and sauté over medium heat until the onions are softened. Add the zucchini and squash and sauté about five minutes more.

Once the zucchini and squash are soft, add the tomatoes, basil, oregano, paprika, and pepper. Stir to combine and let simmer for about 10 minutes. Begin to preheat the oven to 350 degrees.

When the cornmeal (polenta) is finished cooking, pour it into the bottom of an 8×8 inch casserole dish. After the vegetable mixture has finished simmering, spread it on top of the polenta in the casserole dish. Top with the shredded mozzarella.

Bake the casserole for about 20-25 minutes, or until it is heated through and the cheese is bubbly on top. Serve hot.

Slow Cooker Taco Chicken Bowls

Original recipe here
 

Ingredients:

1½ lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Directions:

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.

SWEET BABY RAY’S CROCKPOT 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).

Week of March 10th

SWEET BABY RAY’S CROCK POT CHICKEN

 Ingredients:

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

Directions:

Mix everything.  Put chicken in crock pot (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).


VEGETARIAN BURRITOS
From Diabetes Family Friendly Cookbook 2013

Ingredients:

1 16 oz can refried beans
1 16 oz can black beans, rinsed and drained
1 ½ cups salsa, divided
1 cup fresh broccoli florets, chopped
1 cup shredded cheddar cheese, divided
1 small onion finely chopped
2 teaspoons ground cumin
8 flour tortillas, warmed

Directions:

In a large bowl, combine the refried beans, black beans, 1 cup salsa, broccoli, ¾ cup cheese, onion and cumin.  Spoon down the center of each tortilla, roll up.  Place seam side down in a 13x9 baking dish coated with cooking spray.

Cover and bake at 350 for 20 minutes or until heated through.  Uncover, top with remaining salsa cheese.  Bake 5 minutes longer or until cheese is melted.

Week of January 27th

Nothing new really to post here, I'll be making Sweet Baby Ray's Crockpot chicken because I didn't make it last week, and for two nights I'm having overnight company so I'll be making meatloaf with roasted tomatoes and the other night I'll be whipping up some beef enchiladas, Spanish rice and refried beans and I don't really have recipes for those, I just make them from my head.  Oh, I will be making a new variation of potatoes to go with the meatloaf called Fluffy Baked Mashed Potatoes - if they are good, I'll share next week!

Week of January 20th

[New!] HOISIN LIME SALMON
Original recipe here.

Ingredients:

2 tablespoons hoisin sauce
2 teaspoons honey
4 center-cut salmon fillets (6 ounces each), about 1 1/2 inches thick
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper

Directions:

Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.

Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes.

LASAGNA WITH SAUSAGE & KALE
Original recipe here.

Ingredients:

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced
1 to 2 bunches kale (1 ½ pounds), thick stems removed
Coarse salt and pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry tomatoes, halved
3 cups part-skim ricotta cheese
½ cup finely grated Parmesan cheese

Directions:

Preheat oven to 400.  In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes.  Stir in onions; cover, and cook until softened, 5 minutes.  Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.

Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.

Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.

Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

SWEET BABY RAY’S CROCK POT CHICKEN

 Ingredients:

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

Directions:

Mix everything.  Put chicken in crock pot (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).

Regarding the Famous Patty Melts, I don't have his recipe but they're pretty traditional with a couple exceptions:  Ground beef patty, grilled onions, 2 kinds of cheese (havarti and American), and love.

 




 

Week of November 11th

CHICKEN POSOLE

INGREDIENTS:
1 tablespoon olive oil
1 onion thinly sliced
2 carrots, chopped (unless they’re skinny then use 3)
2 stalks celery, chopped
4 cups chicken stock
1 28 ounce can diced tomatoes
1 dried ancho chile thinly sliced - or - chipotles in adobo sauce (as much or as little as you like)
2 cups shredded chicken (I made my own, but you can use a rotisserie from the store)
15 ounce can hominy rinsed
Lime wedges
Minced cilantro
Red pepper flakes

Heat oil in large saucepan over medium heat.  Add onion, carrots, celery, salt and pepper and cook until soft.  Add stock, tomatoes and chile – bring to a boil.  Stir in chicken, red pepper flakes and hominy and cook until heated through.  Add salt and pepper as needed.  Top with cilantro and squeeze in some lime juice.  Add more red pepper flakes if you like it hot-hot-hot!  ENJOY!


SWEET BABY RAY’S CROCKPOT 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).

TAMALE PIE

What You Need:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

What To Do:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

Week of September 30th

VEGETARIAN BURRITOS
From Diabetes Family Friendly Cookbook 2013

Makes 8 burritos
1 16 oz can refried beans
1 16 oz can black beans, rinsed and drained
1 ½ cups salsa, divided
1 cup fresh broccoli florets, chopped
1 cup shredded cheddar cheese, divided
1 small onion finely chopped
2 teaspoons ground cumin
8 flour tortillas, warmed

In a large bowl, combine the refried beans, black beans, 1 cup salsa, broccoli, ¾ cup cheese, onion and cumin.  Spoon down the center of each tortilla, roll up.  Place seam side down in a 13x9 baking dish coated with cooking spray.

Cover and bake at 350 for 20 minutes or until heated through.  Uncover, top with remaining salsa cheese.  Bake 5 minutes longer or until cheese is melted.

SWEET BABY RAY’S CROCKPOT 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).

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.


BUTTERED EGG NOODLES WITH PARSLEY & MUSHROOMS

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Cook egg noodles until just tender in boiling salted water, about 6 minutes.

Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.

Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.