Pork Chops ‘n Pierogi

Pork Chops ‘n Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 Arganche (or other miniature) Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep’s Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.

Chunky Pizza Dip

Chunky Pizza Dip

 

2 T. olive oil

3 garlic cloves, minced

2 (14.5 ounce) cans petite diced tomatoes

1/4 C. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

 

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.  Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

1 pkg knorr vegetable soup mix

1 box (32 oz.) chicken broth (vegetable broth to make vegetarian)

1 can(s) (6 oz.) tomato paste

1 c frozen corn

3 medium carrots, peeled & sliced

2 stalk(s) celery, finely diced

1 1/2 c fresh green beans or 1 can additional fresh vegetables of your choice (whatever’s handy that you need to use up, add more broth if needed)

1/2 c alphabet noodles, uncooked

salt & pepper to taste

fresh parsley (optional)

 

Add the chicken or vegetable broth, tomato paste, vegetable soup packet, and all vegetables to Instant pot and cook on high pressure for 4 minutes.  Seal lid, make sure valve is set to sealing.  Use quick release valve to release steam. Remove lid. Salt & Pepper Soup to taste. Ladle into soup bowls and sprinkle with Fresh parsley and a T. Parmesan or Asiago cheese

Peanut Butter and Jelly Stars

Peanut Butter and Jelly Stars

 

2 slices white bread

2 slices whole wheat bread

Peanut butter

Jelly

1 1/2-inch star cookie cutter

 

Make two PB&J sandwiches by spreading peanut butter on one slice wheat and one white piece of bread. Then spread jelly on one wheat and one white piece of bread. Make one wheat sandwich and one white bread sandwich.  Carefully use mini cookie cutters to cut puzzle pieces out of white and whole wheat sandwich. Swap the whole wheat shapes with the white, and then press them into place.

Mayberry Turnip Slaw

Mayberry Turnip Slaw

Mayberry Turnip Slaw

 

3 to 4 raw turnips, peeled and grated

2 ribs celery, diced

8 radishes, sliced

1/2 teaspoon salt

1 green pepper, diced

1/4 cup fat-free Italian dressing

2 tablespoons reduced calorie mayonnaise

Dash garlic powder

 

Combine ingredients in order given.  Chill.  Add salt, if needed.

Cranberry Chicken Salad Croissants

Cranberry Chicken Salad Croissants

 

 

2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 T. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. seasoned salt
1/8 tsp. pepper
lettuce leaves
6 croissants, split

In a large bowl, combine the chicken, cheese, and pickle relish. In another bowl, combine the mayonnaise, parsley, lemon juice, seasoned salt, and pepper. Add to chicken mixture; mix well. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

1 T. White Miso Paste

1 T. Butter, softened

2 tsp. Honey

1 ½ tsp. Soy Sauce

1 1/4 pounds large sea scallops (about 16)

3 tablespoons neutral-tasting high-heat oil, such as canola, divided

1 small onion, diced (about 1 cup)

2 medium-size zucchinis (about 8 ounces each), diced

3 cups corn kernels, from 4 large ears fresh corn, or frozen, thawed

1 scallion, thinly sliced

 

Combine the miso, butter, honey, and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth. Pat the scallops as dry as possible, using a paper towel. Heat 1 tablespoon of the oil in a large skillet over high heat until it is shimmering. Add half of the scallops, flat side down, and cook without moving them until they are well browned on the underside, 1 1/2 to 2 minutes, transferring them to a plate once they are seared on one side. Repeat with another tablespoon of the oil and the remaining scallops (lower the heat to medium-high if the oil begins to smoke) and transfer them to the plate. Lower the heat to medium, add the remaining tablespoon of oil to the pan, then add the onion and cook, stirring a few times, for 1 minute. Stir in the zucchini and corn and cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes. Stir the miso butter into the vegetables to combine, then return the scallops to the pan, nestling them into the vegetables, and cook, uncovered, stirring gently once or twice, until the scallops are opaque throughout and the vegetables are tender, 2 to 3 minutes more. Garnish with the sliced scallion and serve.

Taco Cheese Swirls

Taco Cheese Swirls

 

2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/4 cup cold hard butter, cut up

3/4 cup milk

1 T. water

2 T. taco seasoning mix (stir before measuring!)

1 cup grated Cheddar cheese

 

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.) Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square. Brush top of dough with water. Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 – 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.  Serve with salsa and sour cream. We like to just toss the rolls in a container and snack on them while we’re out and about. They’re simple, easy, and yummy!

Mayberry Wassail

Mayberry Wassail

Mayberry Wassail

 

6 C. Apple Cider or Juice

1 Stick Cinnamon

6 cups apple cider or juice

1 stick cinnamon

1/4 teaspoon nutmeg

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon rind

1 20-ounce can unsweetened pineapple juice

 

In a large pan heat the cider and cinnamon stick. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the remaining ingredients and simmer uncovered for 5 minutes. Keep over low heat or reheat in small batches as guests arrive.

Speckled Spirals Recipe

Speckled Spirals Recipe

4 oz. block of cream cheese, softened

½ cup finely chopped cooked chicken

½ cup grated Monterey Jack cheese

2 tbsp. finely chopped green pepper

2 tbsp. finely chopped red pepper

2 tsp. chopped fresh parsley (or 1/2 tsp. flakes)

1 tsp. chili powder

1/8 tsp. salt

2 flour tortillas (9 inch diameter)

 

Combine first 8 ingredients in medium bowl. Makes about 2 cups filling.  Spread filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch from both ends of each roll. Cut each roll into 1/2 inch slices.  BAKED SPECKLED SPIRALS: Arrange slices, cut-side down, on greased baking sheet. Lightly brush top of each with cooking oil. Bake in 350ºF oven for 10 to 12 minutes until edges are golden.

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

 

1 small mango, peeled & pitted

1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex

1 lime, juice only

1 ½ T. red bell pepper, diced

½ C cantaloupe, diced

½ C honeydew, diced

2 Tbls cucumber, peeled, seeded & diced

½ C jicama, peeled & diced

2 T. cilantro, chopped

¼ tsp. salt

¼ tsp. black pepper, ground

2 T. sour cream

 

Puree the mango in a blender or food processor along with the chile and lime juice.  Place the diced vegetables and fruit in a mixing bowl. Add the puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream. Goes well with grilled fish or chicken.

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

2 + 1 T. olive oil divided

2 + 1 T. butter divided

8 oz crimini or baby bella mushrooms sliced

8 oz wild mushrooms (shitake, oyster, etc.), sliced

1 1/2 T. balsamic vinegar

2 shallots finely diced

1 1/2 cups Arborio rice

1 tsp. celery seed

1/2 cup white wine

3 cups chicken broth warmed, or vegetable

2/3 cup grated parmesan

Salt and pepper to taste

1/4 cup chopped italian parsley optional

 

Add 2 T. olive oil and 2 T. butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid. Add soy sauce and cook and stir an additional 7 minutes. Add 1 T. olive oil and 1 T. butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.

When the time is up, quick-release the remaining pressure. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed. Stir in parmesan cheese until melted. Adjust seasonings as needed. Serve immediately garnished with chopped Italian parsley.

Salmon Croissant

Salmon Croissant

1/3 cup canned salmon, drained, skin and round bones removed, flaked

2 T. finely chopped red pepper

1 T. salad dressing (or mayonnaise)

1 tsp. lemon juice

salt, sprinkle

pepper, sprinkle

1 T. finely chopped green onion (optional)

1 croissant, split

 

Combine first 7 ingredients in small bowl. Makes about 1/2 cup filling. Spread filling evenly on bottom half of croissant. Cover with top half.

 

 

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

6 large eggs, beaten

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

 

Preheat the oven to 375°F. In a large bowl, combine the eggs, 1/8 teaspoon of the salt, the pepper, and the basil. Set aside. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining 1/8 teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

4 medium eggs, lightly beaten

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup canned full-fat coconut milk

2 tablespoons raw honey

1 teaspoon pure vanilla extract

1/2 teaspoon apple cider vinegar

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Coconut oil or ghee

Toppings (optional)

Fresh fruit

Ghee or coconut oil

Pure maple syrup

Whipped Coconut Cream

 

Place the eggs, almond flour, coconut flour, coconut milk, honey, vanilla, vinegar, baking soda, and cinnamon in a blender and blend on high speed for 30 to 45 seconds, until completely blended. In a large skillet, melt about 1 teaspoon coconut oil over medium heat. Pour enough batter into the skillet to make 2 medium pancakes, spreading each pancake with the back of the ladle to smooth it evenly into a circle. When the pancakes start to bubble on top and the sides firm up, carefully flip them and cook until golden brown on the second side, 1 to 2 minutes. Remove the pancakes from the skillet and set aside. Add more oil to the skillet and repeat with the remaining batter. Serve warm, garnished with your toppings of choice.  Noelle’s tip: These pancakes keep well in the refrigerator or freezer, so feel free to double the batch and add them to your grab-n-go breakfast stash.  Change it up: Just after pouring the batter into the pan, add a few fresh blueberries or slices of banana to each pancake.

Polka Dot Pea Soup

Polka Dot Pea Soup

To pipe the polka-dots onto the servings, you will need a pastry bag and an Ateco #5 round tip.

 

 

2 tablespoons olive oil

1 pound (about 1 1/2 cups) leeks, white and light-green parts only, washed well and thinly sliced

3 1/2 cups homemade or low-sodium canned chicken stock

4 cups fresh shelled peas, or 2 ten-ounce packages frozen peas, thawed

Salt and freshly ground pepper

1/3 cup sour cream

 

Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat. Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper. Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.

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Instant Pot Coq au Vin

Instant Pot Coq au Vin

Instant Pot Coq au Vin

4 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 cups dry white wine

1 bunch thyme, divided

4 oz. thick-cut bacon, cut crosswise into ¾” pieces

8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces

4 Tbsp. unsalted butter, divided

8 oz. carrots, peeled, cut crosswise into 4″ pieces

4 shallots, peeled

2 garlic cloves, smashed

2 Tbsp. white wine vinegar

1 Tbsp. all-purpose flour

Handful of chopped parsley

 

Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

 

Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

 

Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

 

Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

 

Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

 

Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

 

Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

 

Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

 

Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

 

Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Peanut Butter & Honey Roll-Ups

Peanut Butter & Honey Roll-Ups

4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup honey

2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

 

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.  Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Dutch Oven Camp Chili

Dutch Oven Camp Chili

Dutch Oven Camp Chili

 

2 lb. hamburger

2 onions, diced

2 large cans of kidney or red beans, or a combination of both

2 cans cream of tomato soup, undiluted or 2 cans diced tomatoes

4 tsp. chili powder

2 tsp. garlic powder or two cloves of minced garlic

pepper to taste

grated Cheddar cheese (optional)

 

Brown meat and onions in pot. Drain off excess fat. Add beans, tomatoes or soup, chili powder, garlic and green pepper. Simmer together for about 20-30 minutes to one hour. Top with cheese. Serves 12.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Build a Better Lunchbox

Build a Better Lunchbox

 

Even the most finicky little eater won’t be able to resist these pretty sandwiches. To make them, use large cookie cutters to cut bread into fun shapes like the star, flower, and hand pictured here. Then spread on natural peanut butter; instead of jelly, top with dried cherries, golden raisins, or sliced dried apricots. Tuck the sandwiches into children’s lunch boxes or serve them at a party. There’s no doubt kids will eat them; the question is how many, and which finger will they bite off first?

 

Apple Cup

Cut an apple crosswise, about one-third of the way down. Scoop out the flesh with a melon baller. Using a lemon stripper, carve the child’s first initial into the flesh. Rub the cut areas with a little lemon juice to keep them from browning, then fill the cavity with chicken salad. Refrigerate inside a plastic container.

 

Pita Bread

Zip up an everyday lunch by experimenting with various breads, such as pita. They come in many flavors and can be filled with everything from tuna salad to fresh vegetables to chicken. Olive breads or sweeter breads add flavor to old standbys like the peanut-butter-and-jelly sandwich.

 

Cookie-Cutter Sandwich

Add a playful twist to standard sandwiches by cutting them, once assembled, with large cookie cutters. Stars, flowers, diamonds, and hearts are all delightful shapes, especially for kids who like the crusts cut off.

 

Crunch Caterpillar

This crunchy creature is an ideal treat even for children with an aversion to eating greens. Slice a cucumber crosswise into discs about 1/2 inch thick. String them, slightly apart, onto a flexible drinking straw. To complete, give your caterpillar a plump cherry-tomato “head.”

 

Pre-Peeled Orange

Oranges are a lunchtime favorite, but they can be tough for little hands to peel. Help out by doing the following: Slicing the tip off the orange top, then scoring the peel downward using a knife. Do this at four points around the circumference of the orange. Then, gently peel back each “segment,” leaving the orange skin attached at the bottom, so it can be easily removed later.

 

Frozen Juice Box

Make sure juice stays cold after a long morning in the classroom by keeping juices boxes in the freezer. Once frozen, simply pop one into your child’s lunch box as he sets out for school and it will melt by lunchtime.

 

Cereal Bracelet

Send a special note from you to school by stringing Fruit Loops or Cheerios onto an elastic string, then tying to make a bracelet. Attach a message such as “Have a great day” to the bracelet, then pop the tasty jewelry into the lunch box

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

 

1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

1 c. catsup

1 can kidney beans

1 c. elbow macaroni (cooked)

1 small can mushrooms or 6 oz. pkg fresh mushrooms

 

Brown hamburger in skillet with onions and green pepper, stirring until crumbly. Drain off excess fat. Add catsup, bean and mushroom mix together and cook for 10 minutes. Stir in macaroni and simmer for 15-20 minutes. Serves 6-8.

Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

 

1 lb. hamburger

5 cans pork and beans

1 c. catsup

1/4 c. prepared mustard

2 onions, chopped

1 cup barbecue sauce

1/2 c. packed brown sugar

1/4 c. pancake syrup

 

Brown meat and onions in pot (or Dutch oven), pour off excess fat. Mix in remaining ingredients and cook covered for approximately 46 minutes. Serves 10-12.

Freakish Frog with Fly

Freakish Frog with Fly

2 thick apple slices

1 slice of green pear or apple (tongue)

peanut or nut butter

sunflower seeds

raisins

dried fruit (eyes)

 

Use peanut or nut butter to “glue” both apple slices together to shape a mouth. Poke sunflower seeds into frog’s mouth for teeth. Place a green pear or apple slice in mouth for the tongue. Use peanut or nut butter to “glue” dried fruit pieces to form bugged eyes. Flies: Stick sunflower seeds, or pumpkin seeds, or almond slivers into raisins to form wings. Place fly on frog’s tongue.

 

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

 

2 Granny Smith apples, peeled, sliced and sautéed in butter

2 lb sausage, cooked and drained

9 bread slices, cubed

3/4 t. dry mustard

9 eggs, beaten

3 c. milk

1 1/2 c. shredded cheese

 

Line Dutch oven with foil. Mix ingredients in a bowl, then put in oven and cook for about one hour at 350°

Crockpot Turkey Cassoulet

Crockpot Turkey Cassoulet

 

1-1/2 C. dried great northern beans

1 lb. turkey breast tenderloin

2 onions, chopped

14 oz. can ready to serve chicken broth

1-1/2 C. water

14 oz. can diced tomatoes, undrained

1/8 tsp. white pepper

1/4 tsp. salt

1/2 tsp. dried thyme leaves

 

Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1″ pieces and place in crockpot along with onions, chicken broth and water. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. You can substitute a 12 oz. can of white meat chicken, drained, for the turkey tenderloin to make this a true pantry recipe.

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

12 pieces frying chicken, cut up

1 large onion, diced

2 cloves garlic, finely chopped

1/2 c. chili sauce

4 bay leaves and 1/2 tsp. cumin

1/4 c. cooking oil

1 bell pepper, diced

3 cans tomatoes

1 cup water

3 tsp. salt and pepper to taste

2 cups rice

 

Brown chicken with onions. Add tomatoes, green pepper, chili sauce, spices, water and rice in a large skillet (or Dutch oven). Cover and simmer for 30 – 40 minutes. Check occasionally and add water if necessary. Serve on hot platter, with pieces of chicken around the rice. Serves 8.

Pasta Fagioli

Pasta Fagioli

 

3 T. olive oil

1 onion, quartered then halved

2 cloves garlic, minced

1 (29 ounce) can tomato sauce

5 1/2  C. water

1 T. dried parsley

1 1/2 tsp. dried basil

1 1/2 tsp. dried oregano

1 tsp. salt

1 (15 ounce) can cannellini beans

1 (15 ounce) can navy beans

1/3  C. grated Parmesan cheese

1 pound ditalini pasta

 

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

Peppermint Holiday Soft Sugar Cookies

6 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 C. butter, at room temperature

2 C. granulated sugar

3 large eggs

2 tsp. peppermint extract

1 1/2 C. sour cream

 

1 C. butter, at room temperature

1 tsp. peppermint extract

4 C. powdered sugar

Pinch of salt

6 tsp. heavy cream

crushed candy canes, for decoration

 

Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside. In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed.  Add the sour cream and the peppermint extract, mix well.  Gradually start adding the dry ingredients, beating just until combined. Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight. Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats. Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking. Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely. To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 C. at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy. Frost each cookie and top with crushed candy canes.

 

Apricot Couscous

Apricot Couscous

 

1 cup chicken broth

3 strip orange peels, (3″ by 1″ each)

1/2 cup dried apricot halves, cut into thin strips

1 cup couscous

1/3 cup chopped fresh parsley or cilantro leaves

 

In 2-quart saucepan, heat chicken broth, orange peel, apricots, and 1/4  C. water to boiling over high heat. Remove saucepan from heat; stir in couscous. Cover saucepan, and let stand 5 minutes or until ready to serve. Remove orange-peel strips. Fluff couscous with fork; stir in chopped parsley or cilantro

Zesty Stovetop Beans

Zesty Stovetop Beans

 

1 can (15 to 16 ounces) no-salt-added navy or small white beans, rinsed and drained

1 can (15 to 16 ounces) no-salt-added red kidney beans, rinsed and drained

1/2 cup ketchup

1 T. prepared white horseradish, drained

1 tsp. brown sugar

1 tsp. Worcestershire sauce

 

In 2-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally.

Turkey Cutlets à l’Orange

Turkey Cutlets à l’Orange

 

2 large naval oranges

1/2 cup chicken broth

2 T. brandy

2 T. orange marmalade

1 1/2 tsp. cornstarch

2 tsp. olive oil

4 (about 1 pound) turkey-breast cutlets

1/2 tsp. salt

1/4 tsp. ground black pepper

 Parsley sprigs, for garnish

 

From 1 orange, squeeze 1/3  C. juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs.

Thyme Pork Chops with Roasted Cauliflower

Thyme Pork Chops with Roasted Cauliflower

2 pork, rib chops, cut 3/4-inch thick

2 teaspoon thyme, fresh

1/8 teaspoon salt

1/8 teaspoon pepper, black ground

Nonstick cooking spray

3 cups cauliflower

1 small onion

1 tablespoon EVOO

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside.  Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.  Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.  Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often.

Garlic Sizzled Mushrooms

Garlic Sizzled Mushrooms

1 teaspoon olive oil

Cooking spray

5 cups quartered mushrooms (about 1 pound)

1/4 teaspoon crushed red pepper

1/8 teaspoon salt

10 garlic cloves, chopped

1/2 cup no-salt-added beef broth

Dash of black pepper

2 tablespoons chopped fresh parsley

 

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the mushrooms, crushed red pepper, salt, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional:  roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.

Baked Cabbage

Baked Cabbage

 

1 large head green cabbage

4 small red tomatoes, diced

1 small white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon cumin

1/8 teaspoon caraway seed

1/8 cup water or chicken stock

 

Preheat oven to 325 degrees. Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.

Cuban Beef Picadillo

Cuban Beef Picadillo

 

1 T. EVOO

3/4 C. diced Onion

1/2 C. diced Red Bell Pepper

1 1/2 tsp. minced Garlic

1 lb. Ground Beef

1 tsp. Cumin

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato sauce

1/2 C. dry White Wine

10 Green Olives

1/4 C. Raisins

 

Heat oil in large skillet over medium high heat.  Add onion, pepper and garlic and cook for a few minutes, until onion softens.  Add ground beef and spices and cook until beef is no longer pink, breaking up meat with a spoon as it cooks.  Stir in tomato sauce, wine, olives and raisins.  Reduce heat to low and simmer uncovered for 5 to 8 minutes, or until sauce had thickened slightly.  Season with additional cumin, salt and pepper to taste.  Serve warm over white rice.