Orecchiette with Turkey Sausage

Pasta, pasta, pasta...I could eat pasta every night, but I limit it to once a week.  This one is an adapted Giada recipe.  She uses broccoli rabe, which is awesome in the recipe.  I didn't have any broccoli rabe, so I substituted arugula, spinach, and mushrooms.  Try this recipe with either.  If you use the broccoli rabe, cook it in salted, boiling water for about a minute. Then transfer it to a bowl of ice water to cool.  You can even use this same water to boil your pasta.

What you need:
1 pound orecchiette pasta - cook according to directions
3 tablespoons olive oil
1 pound turkey (or chicken) sausage, casings removed
1 small onion, diced
3 garlic cloves, minced
mushrooms (optional)
sun dried tomatoes (again, optional - I had then in the fridge)
1 teaspoon flour
Juice of 1/2 a lemon
3/4 cup Tuscan chicken broth (add more if the mixture becomes too thick)
Broccoli rabe (see note above), arugula, and/or spinach
A pinch of dried crushed red pepper flakes

Heat the olive oil in a medium sized skillet over medium high heat. Add the onions and  garlic and cook for just a few minutes.  Add the garlic and cook for 30 seconds more.  Add the sausage and cook until the sausage is cooked through. Stir in the sun dried tomatoes.  Then sprinkle on the flour and stir to coat.  Cook for 2 more minutes.  Squeeze the juice of a 1/2 a lemon into the pan. Add the Tuscan chicken broth and allow the ingredients to simmer.  If you want, add the crushed red pepper. Finally, add the broccoli rabe and coat (if using spinach and/or arugula see note below).  Yummmm... Writing about food makes me really hungry.  Too bad I can't make this right NOW!  But no, I'm teaching spin tonight.  Then I can eat.

Finally, put spinach and/or arugula (if using) in the bottom of a large pasta dish.  Place the steaming pasta on top and allow the pasta to cook the greens.  I usually reserve a bit of the pasta cooking water to add if I need more liquid. Pour the skillet ingredients over the pasta.  Combine.  Then, top with freshly grated Parmesan cheese.

Remember, this recipe is adaptable to whatever you have on hand.  Change a few things!

White Bean Chicken Chili

I love all things soup and chili.  Again, key reason - EASY.  Plus, you can really just throw in anything you have around the house and the recipe will still turn out great.

It's summer in south Florida.  That means it's time to grill and make cool summer salads.  I get that, but sometimes, yes sometimes - even in the sweltering humidity, I need comfort.  White Bean Chicken Chili gives me COMFORT.

Here's what you'll need: 

2 tablespoons olive oil

1 medium sized onion, diced

2 garlic cloves, minced

1 pound ground chicken

1 teaspoon salt

2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon flour

3/4 bottle of beer - I usually use Corona 

2 cans stewed, diced, or chopped tomatoes - I use the Rotel

1 cup beef or chicken stock

1/2 cup green salsa

1 can cannellini beans, rinsed and drained

1 bunch greens - Swiss chard, kale, spinach - any will do

Jalapeno Jack Cheese

cilantro

1 - 2 cups ditalini pasta (or shells) - cook to directions

In a dutch oven or pot, heat the oil over medium high heat.  Add the onion and cook just a few minutes until translucent.  Add the garlic and cook for 30 more seconds.  Add  the ground chicken, salt, cumin, and chili powder.  Cook, stirring often, until the chicken is cooked.  Stir in the flour.  Then add the beer and allow to reduce. Scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Next, add the tomatoes, stock, beans, and chili.  I also add a bit of the cheese to the cooking pot...yummm...this makes the chili a bit creamy. Bring to a simmer and allow to cook for 30-45 minutes.  If you want to add a little heat, add a tad of cayenne pepper or red pepper flakes. Add the greens and cook a few minutes more.

Now, add a bit of the cooked pasta to the bowl, ladle the soup/chili on top.  Top with cilantro and cheese.  I  would also suggest sour cream!

Asian Chicken Burgers

I must be on an Asian kick lately.  Last week we had summer rolls and this week Asian burgers.  I found this recipe on Pinterest and figured I should give it a try.  The end result = A+. This dinner tasted like one big pot sticker.  And, the best part (beyond being simple) is that it's healthy!

What you need for four burgers:
Burgers -
1 package ground chicken breast
1 egg
2 tablespoons liquid aminos or soy sauce
2 green onions, slice
1 clove garlic, chopped
1 tablespoon minced fresh ginger (yumm)
1/4 cup panko bread crumbs
1 1/2 cups coleslaw mix, chopped (use the rest of the package for the slaw)

Combine all of the above ingredients and mix.  Mold into four burgers.  They'll be pretty sticky and mushy, but have no fear, they'll come out tasty.  Set the burgers on a plate and put in the fridge for a few minutes while you make the slaw.

Slaw-
3 tablespoons liquid aminos or soy sauce
3 tablespoons rice vinegar
1 tablespoon water
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (more or less depending upon how hot you like your food)
a few shakes garlic powder
a few shakes ginger powder
2 green onions, sliced
the remainder of the cole slaw mix

Combine all the ingredients except the cole slaw in a large bowl and whisk together.  Then, add the cole slaw and combine.  Set the mixture in the fridge so that the flavors have a chance to combine.

Grab the burgers.

Use cooking spray, olive oil, or peanut oil to coat the bottom of a medium sized pan.  Heat over medium-high heat.  Once the pan is warm, add the burgers.  Allow to cook for five minutes on each side.  Serve with a heating mound of cole slaw on top.  Oh yummmm!  I just love the fresh taste of ginger in these burgers.

Enjoy!

Power Bars

These little goodies are my favorite go to snack.  I usually have a small bar every day around 11, and I'm good to go until lunch. One batch of these last the husband and me two weeks.  Obviously, peanut butter and all things nuts (and Nutella) are a part of my everyday diet.  These are a (semi) guilt free pleasure.  The other day, just for fun, I spread a bit of Nutella on a bar.  That may have been a bad idea.  Boy was it good.  I'm not so sure that still counts as guilt free pleasure.  Nutella is healthy, right?  Recently, I started making homemade greek frozen yogurt with Nutella....ok, enough about the Nutella and onto the recipe (Nutella frozen yogurt to come later).

What you need:

1/2 cup of different raw nuts (sunflower seeds, almonds, walnuts, flax seeds)
6 pitted dates
1/2-3/4 cup of raisins (or any dried fruit)
3 tablespoons dark chocolate morsels
3/4 cup all natural peanut or almond butter (no sugar added)
3/4 cup agave nectar
1 teaspoon vanilla
1 1/2 cup oats (certified gluten free)
2 1/2 cups brown rice cereal
Nutella (optional)

Combine the nuts, dates, raisins, and dark chocolate in a food processor and pulse several times until coarsely ground. Set to the side.

Over low to medium heat, combine the peanut butter and agave nectar.  Allow the mixture to combine, but don't allow it to burn.  Add the vanilla and stir. Add the nut mixture and combine. Then, gradually add the oats and cereal and mix until combined.

Spread the mixture onto a cookie sheet.  Put wax paper over the top and use a rolling pin to mold the mixture together tightly.  Place in the fridge and allow to cool before cutting.

Summer Rolls

Just the title of this dish brings up warm memories of childhood delight - kick the can, lemonade slushies, countless hours as a mermaid, and catching lightning bugs  - not because I spend my childhood in small town Bristol, PA eating Asian Summer Rolls (ya, right - it was more like cheese steaks and fried dough) but because this recipe contains the word SUMMER.  I am fascinated with all things summer...and in less than 10 working days, it will be here! yay!

It's been quite a while, but my sister taught me how to make these quite a few years ago.  We spend some good sister bonding time (during the summer - yep, summer) in the kitchen rolling up these little puppies. We let them cool in the fridge while we headed to the beach. Then, after hours of basking in the sun, we'd come home and gobble up our fresh Summer Rolls.  I'll be honest, the experience wasn't nearly the same today. My sister wasn't here to help me (sigh). It seemed to take me a while to get the rice paper wraps to cook just right. The first 4 or so ended up in the garbage with holes and tears.  Once I got going though, it was pretty easy.

These are really quite simple as you can add any ingredients you want.

Here's what I used:
rice paper wraps (I found these in my local Asian market)
shrimp - cooked and cut into pieces
shredded carrots or Asian slaw
spinach
rice noodles, cooked - splash with rice vinegar after draining
cilantro, chopped
green onions, sliced
cashews, roughly chopped

Soak the rice paper wrap in warm water until soft.

Place onto a clean plate and add your ingredients.

Roll up like a fajita.  It's more fun (and much easier) if you have a little help.

Serve with Peanut Sauce (I made the sauce the night before):
2 tablespoons olive oil
1/4 cup chopped onion
2 garlic cloves, chopped
a dash cayenne pepper
2 tablespoons peanut butter
1/4 cup plus 2 tablespoons water
2 tablespoons hoisin sauce
2 teaspoons tomato paste
1 teaspoon sugar

Add olive oil to a small pot and let warm over medium heat.  Cook the onion and the garlic for a few minutes.  Add the cayenne pepper and cook for one minute more.  Add the remaining ingredients.  Give the mix a good stir to combine.  Allow it to cook for several more minutes.  There are so many great recipes for peanut sauce.  This one just happens to be simple.  I like simple - just like I like summer :)

I used an Asian slaw mix, so I made a little salad with the leftovers from the slaw and the noodles.  I added a ginger-peanut dressing and tossed.  It was the perfect side.

Monday Night Chicken

Oh boy, oh boy.  This one was sooooo good and easy!  It's Monday night - my dreadful gym day. This is the day of a million squats and even more lunges.  I know it's good for the jeans, but man, they hurt.  So, when I get home, I want something satisfying, but I don't really want to work.  This was perfect.

You'll need:
Organic chicken breast - I have two: one for me and one for The Husband. You use as many pieces of chicken as you need.  When I was single, I would freeze individual chicken breasts and pull them out as needed.

Olive oil
Salt/pepper
1 lemon
mushrooms (however many you have or want)
1/4 cup of chopped onions
small handful of sun dried tomatoes - I have the Costco version, so I add them in a lot of dishes.
1 tablespoon butter
1 tablespoon flour
1/2 cup to 1 cup of chicken stock - I use the Cottage Inn White Wine for this recipe

Set the oven to 425.  Coat the bottom of a cast iron skillet with olive oil.  Salt both sides of the chicken breast and once the oil is heated, add to the pan.  Let the chicken sit until the underside is nice and brown.  Don't move the chicken around too much.

Turn the chicken over, and squeeze a half of a lemon on the brown side of the chicken.  It's starting to look good here!

Put the skillet in the preheated oven and let bake until the chicken is done - probably about 10-15 minutes.  Then, in an effort to skimp on washing dishes - yes, remember, my legs are tired - no extra dish washing for me.  Actually, The Husband washes the dishes, so technically, it doesn't matter how many dishes I use.  But, I really love him.  So, in an effort to save dish washing time, remove chicken from the skillet and tent with foil.  

Return the skillet to medium high heat and add a bit of olive oil and the butter to coat the pan.  Once hot, add onions and mushrooms.  Cook for about 1 minutes and add sun dried tomatoes.  After about another 2 minutes, cover the mixture with the flour and stir in.  Add the chicken stock and the remaining lemon juice.  At this point, I'm really starving, but I know if will only be another minute!

 Cover the chicken with the mushroom mix and top with fresh parm cheese. I served this with a small arugula  salad made with with homemade dressing.  That recipe will just have to wait until another day.  I'm exhausted!  In all, this dinner from start to finish took less than a half hour to make.  It's easy, good, and healthy.  Let me know if you try it!

Braised Pork Tacos

Sunday dinner is my favorite of the week.  I feel like I can finally let food cook - slowwwww.  And that's just what I normally do on Sundays.  The husband and I usually have a few of our favorite people over, and I get to cook! Yay.

This is one of my favorite go to recipes.  It's so simple, cheap, and always makes the company happy.  I've experimented with braised pork recipes and finally found the ultimate one from the Pioneer Woman (she is my hero).  Hold on; it's a good one.  Add cilantro lime rice and pickled red onions and you've got yourself a complete meal!  This recipe serves 6 big eaters.

Ingredients:
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1/2 can (or less or more) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar


Preheat oven to 300 degrees.

Peel the onion and cut it into large wedges. Put them in the bottom of a big dutch oven.

Clean the pork and dry it with paper towels.  Salt and pepper the pork and put it on top of the onions. Put the fat side of the meat up here.  Put the chipotle in adobo on top of the pork.  Add both cans of Dr. Pepper.  Then add the brown sugar.  I know, it's looks pretty gross here in the picture, but trust me, it's good. Really, really good.

Put the lid on top and put the pot in the over. Cook for at least six hours, turning the roast two or three times during the cooking process. Check meat after six hours.  If it doesn't fall apart, keep cooking it. At this point, the whole house smells AAAAAmazing!

Remove meat from pot and place on a cutting board. Using two forks. shred the meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

I served this dish with tortillas (eventually, I'm going to make my own), cilantro lime rice, cherry tomato salsa, and pickled red onions (oh, and chipotle Gouda cheese).  

For the rice, cook any rice according to directions.  Once finished toss the rice with olive oil, cilantro and the juice of one lime.  

To make the salsa, I used the leftover cherry tomatoes from last week's recipe.  Chop each cherry tomato in half.  Add chopped onion, garlic, cilantro, salt, and pepper.  Toss with olive oil and white wine vinegar.  Allow this to sit in the fridge.

The pickled red onions add such a good flavor to the pork.  I make this while the pork is cooking. In a small pot, bring 1 1/2 cups of white wine vinegar, 1/4 to 1/2 cup sugar, teaspoon of salt, a dash chili pepper and bay leaves to a simmer over low heat.  Slice one whole red onion and put into a glass container with lid. Pour the hot liquid over the onions.  Cover and shake the mixture.  Put in the fridge until you are ready to serve.