Southwest Chili

Chili is a big part of any "Manly Mans" diet, especially Bubba and the Crew's. But, what they don't know is, sometimes their chili is actually healthy too. Being on the road as much as we are, it's real easy to gain weight. Sitting around on the bus, noshing on junk food, lack of good sleep, is a winning combination for gaining weight and causing health problems. After all, we aren't exactly spring chickens anymore. I have to keep Bubba and the Crew healthy so that they can perform every night.

That's where the All-You-Can-Eat Soup Diet Recipes come in. I can take the Basic Soup and make it in to all kinds of different, hearty soups; like this Southwest Chili.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 4 OUNCES GROUND TURKEY BREAST
• 1/2 TEASPOON CHILI POWDER
• 1/8 TEASPOON GROUND CUMIN
• 1/2 CUP DRAINED AND RINSED CANNED BLACK BEANS
• 1/4 CUP SALSA
• 2 TABLESPOONS SHREDDED CHEDDAR CHEESE

Directions:

1. In a nonstick saucepan, cook turkey, chili powder, and cumin 3 minutes until turkey is browned and cooked through, stirring to break up turkey.
2. Stir in Basic Soup, beans, and salsa; heat to boiling.
3. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with cheese to serve.

   

Greek Fish Stew

Eating healthy doesn't mean that you have to sacrifice flavor. When I cook healthy meals for Bubba and the Crew, I have to make sure that they are full of flavor {that way they don't know that the meal is healthy}. In the winter I always have a pot of soup of stew on the stove, it's something I learned for my Cherokee grandmother. If the Boys are hungry they can serve themselves up some, grab a sammy and Poof a quick meal. 

This tasty, Greek dish reminds me of a hearty fish soup and it's a real taste of the sea.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1 SMALL RED POTATO, CUT INTO 1/2-INCH DICE { 3 OUNCES }
• 4 OUNCES COD FILLET, CUT INTO 1-INCH PIECES
• 1 TABLESPOON CHOPPED FRESH DILL
• 2 TABLESPOONS CRUMBLED FETA CHEESE

Directions:

1. PLACE POTATO IN A SAUCEPAN WITH WATER TO COVER; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 5 MINUTES OR UNTIL TENDER. POUR OFF WATER.
2. ADD BASIC SOUP AND FISH FILLET; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 3 MINUTES OR UNTIL FISH TURNS OPAQUE. GENTLY STIR IN DILL. SPRINKLE WITH FETA CHEESE TO SERVE.

 

Minestrone Soup

This is a delicious variation of  my All-You-Can-Eat Soup Diet Basic Recipe. I make the basic recipe and the put it into containers, some go in the fridge and the rest go in the freezer for when I need them. Oh, I don't tell Bubba and the Crew, that they are actually eating healthy when I make something with the basic recipe. If they knew I would have a riot on my hands!!!

My Boys welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It even tastes better reheated, so its a good choice to make in advance.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1/2 CUP DRAINED AND RINSED CANNELLINI BEANS
• 1/2 CUP WHOLE WHEAT FUSILLI, COOKED AS PACKAGE DIRECTS
• 2 TABLESPOONS { PLUS 1 TABLESPOON FOR SERVING } FRESHLY GRATED ROMANO CHEESE
• 1 TABLESPOON CHOPPED FRESH BASIL

Direcitions: 

1. TO BASIC SOUP, ADD BEANS; HEAT TO BOILING. STIR IN FUSILLI, HEAT THROUGH.
2. STIR IN 2 TABLESPOONS ROMANO AND BASIL. SPRINKLE WITH ADDITIONAL ROMANO TO SERVE.

 

 

All-You-Can-Eat Soup Diet Basic Recipe

My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.

Ingredients:

• 1 pound carrots, sliced
• 3 medium onions {1 1/2 pounds}, chopped
• 4 stalks celery, sliced
• 2 large cloves garlic, grated
• 2 cans {28 ounces each} whole tomatoes in juice
• 1 small {1 pound} head of cabbage, thinly sliced
• 3/4 pound green beans, trimmed and each cut into thirds
• 1 can {48 ounce} chicken stock
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 medium {1 1/4 pounds} zucchini, sliced into half-moons
• 2 bags {6 ounces each} baby spinach leaves

Directions:

1. Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or untill all vegetables are tender.

PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Chicken Gumbo Pot Pie

This is another freeze-now, serve-later dish, so I can give Bubba and the Crew a comfy meal on their busiest weeknights. Puff pastry adds an elegant touch to this luscious chicken gumbo. { don't tell my men though } For a simpler dish, prepare recipe through step 7 and serve with rice or cornbread. Spoon half into freezer-safe containers; freeze and thaw per my tips for freezing and thawing.

Ingredients:

• 4 SLICES BACON, CUT INTO 1/2-INCH PIECES
• 4 POUNDS SKINLESS BONELESS CHICKEN THIGHS, CUT INTO 1-INCH CHUNKS
• 2 TEASPOONS SALT
• 4 TABLESPOONS OLIVE OIL
• 1/2 CUP ALL-PURPOSE FLOUR
• 2 CUPS CHICKEN STOCK
• 4 MEDIUM STALKS CELERY, SLICED
• 2 JUMBO ONIONS { ABOUT 2 POUNDS}, CHOPPED
• 2 MEDIUM RED BELL PEPPERS, CHOPPED
• 2 TABLESPOONS CAJUN SEASONING
• 2 BAGS { 16 OUNCES } FROZEN SLICED OKRA
• 2 CANS { 14 TO 14 1/2 OUNCES } STEWED TOMATOES
• 2 PACKAGES { 17.4 OUNCES } FROZEN PUFF PASTRY SHEETS, THAWED

Directions:

1. In a large cast-iron skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain.
2. Sprinkle 1 teaspoon salt on chicken. In bacon fat in skillet, cook chicken in batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to a large bowl.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly.
4. Gradually add stock, stirring with a whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.
5. Meanwhile, preheat oven to 400 degrees. In a large stock pot, heat remaining 2 tablespoons olive oil over medium-high heat until hot.
6. Add celery, onion, and red pepper. Cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. 
7. Add chicken stock mixture, okra, stewed tomatoes, and 1 teaspoon salt; heat to boiling over high heat. Stir in chicken and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
8. Divide gumbo between 4 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
9. Bake one pot pie 35 minutes or until puff pastry is golden-brown and puffed. Let stand 5 minutes before serving
10. Prepare the other 3 pot pies for freezing. See thawing and reheating tips. 

ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR 35 MINUTES
MAKES: 4 PIES, 6MAIN-DISH SERVINGS EACH



TIPS FOR POT PIES:
To reheat after thawing 24 hours: Heat loosely covered, in a 400 degree oven 30 minutes, uncover and bake 40 minutes longer or until crust is golden brown.

TIPS FOR PLAIN GUMBO:
To reheat after thawing: In a covered saucepan on top of stove, heat to boiling on medium heat, about 30 minutes, stirring occasionally.

For Microwave Heating: Heat in microwave-safe bowl, covered, on Low { 30 percent } 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.

 

 

Winter Vegetable Pot Pie

Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits. If you love winter root vegetables like celery root, parsnips and sweet potatoes then this is a must try for you. Great for Meatless Monday's or as a side dish to any meat, this casserole will have your family begging for more.

Ingredients:

Vegetable Filling

• 4 large parsnips
• 2 large sweet potatoes
• 2 large celery roots { 1 1/2 pounds each }
• 1 jumbo onions { 1 pound each }, cut into 3/4-inch chunks
• 4 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken stock
• 2/3 cup dry white wine
• 4 tablespoons water
• 2 tablespoons cornstarch
• 2 cups frozen peas
• 1/2 cup heavy cream

Biscuit Topping

• 2 cups all-purpose flour
• 3 tablespoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 1 cup whole buttermilk
• 2 tablespoons fresh dill, chopped

Directions:

1. Prepare Vegetable Filling: Preheat oven to 425 degrees. Peel and cut carrots, potatoes, parsnips, and celery roots into 3/4-inch pieces.
2. In a large bowl combine onion, carrots, potatoes, parsnips, celery root, oil, thyme, salt and pepper. Toss to coat; spread in an even layer on 2 large sheet pans.
3. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring and rotating pans from lower to upper racks halfway through roasting.
4. Meanwhile, in an 8-quart sauce pan, heat stock and wine to boiling over medium-high heat. In a small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently.
5. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
6. Spoon vegetable mixture in to a 9 x 13-inch baking pan spreading mixture evenly.
7. Prepare Biscuit Topping: In a large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended.
8. With a pastry blender or 2 knives used scissors-fashion, cut in buttr until coarse crumbs form.
9. With a fork, stir in buttermilk just until mixture forms a dough. with a tablespoon, scoop generous spoonfuls in to floured hand, and gently pat into 2-inch round { 1/2-inch thick } and place on top of vegetable mixture.
10. Repeat with remaining dough, spacing dough 1/2-inch apart. { There should be 24 biscuits on top. }
11. Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool pan on a wire rack 10 minutes. Sprinkle with chopped dill and serve.

ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

 

NOTE: THIS CASSEROLE WAS MADE IN A SMALLER BAKING DISH FOR THE PHOTO 

Red Velvet Fried Chicken

Okay, I know this sounds weird, and I was honestly skeptical when I first saw the recipe until I tried it. I mean really who pairs cake with chicken unless the cake is for dessert? I've heard of restaurants dipping their chicken in red velvet cake batter before frying their chicken. But honestly, I'm not going to take the time to make the batter just to dip my chicken in. Go to the shop, buy a single piece of red velvet cake, that's enough to do an entire chicken. Swap out the cake crumbs for you breading and the rest is the same for frying chicken. Easy-Peasy! Although, in my case I have to buy 2 pieces of cake and do 2 chickens because of Bubba and the Crew.

  

INGREDIENTS:

• 2 whole chickens, cut into pieces and skinned except for the wings.
• 2/3 cup flour
• 2 large eggs, slightly beaten.
• salt and pepper to taste
• red velvet cake crumbs, about 2 large pieces, I used this recipe 
• Peanut or vegetable oil for frying

 DIRECTIONS:

1. In a large cast-iron Dutch oven or deep fryer heat oil to 350 degrees.
2. Place flour,salt and pepper in a shallow dish. Place eggs and cake crumbs in two more shallow dishes. Set up your breading station in this order flour, egg and cake crumbs.
3. Cover each piece of chicken in flour, then egg and then cake crumbs.
4. Fry you chicken in batches, about 5 minutes per side. Turn chicken with tongs. Internal temperature of chicken should read 160 to 165 on a meat thermometer.
5. Remove the chicken to a paper-towel lined plate or draining rack on a sheet pan.
6. Chicken can be kept warm in a low-temperature oven, on a rack on a sheet pan, until ready to eat.
7. Best served with cream cheese mashed potatoes and greens.

 

Turkey Breast with Spinach-Herb Stuffing

Turkey is one of Bubba and the Crew's favorite poultry. I love turkey because it will feed a crowd, it's totally economical and because it's just as versatile as any other meat. I usually buy turkey breast {unless it's Thanksgiving or Christmas} because a whole turkey takes up so much room in the freezer. I pair this turkey with my Potato Gratin with Gruyere and Steamed Broccoli with Gremolata Crumbs for a fantastic Sunday Supper.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 package { 10 ounces } frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 1/4 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 loaf sliced firm sourdough bread {8 ounces }, lightly toasted and cut into 1/2-inch cubes
• 1 { 7 pound } bone-in turkey breast
• 1/2 cup white wine
• 4 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Prepare Stuffing:  In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in spinach, thyme, sage, 3/4 cup chicken stock, salt and white pepper. Place bread crumbs in a large bowl pour in spinach and toss to mix well.
3. Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey breast skin side up, on rack in a small roasting pan {9 x 13-inches}. Cover turkey with loose foil tent.
4. Roast turkey for 1 hour 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast {not touching bone} reaches 165 degrees and juices run clear when thickest part of breast is pierced with a knife. {internal temperature will rise 5 degrees upon standing}.
5. Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
6. Meanwhile Prepare Gravy: Remove rack from roasting pan. Pour drippings through sieve into a 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.
7. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups stock and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen bits from bottom of pan. 
8. Pour gravy into gravy boat; serve with sliced turkey. Makes about 2 cups of  gravy.

ACTIVE TIME: 30 MINUTES
TOTAL TIME: 3 HOURS 30 MINUTES
MAKES: 10 MAIN-DISH SERVINGS

   

Zucchini and Pepper Ciambotta

Ciambotta is a vegetable stew whose ingredients can vary according to what you have on hand. Bubba and the Crew love it with some prosciutto and crusty bread served alongside. This main-dish vegetable stew also makes a delicious accompaniment to roast chicken, fish, or meat.

INGREDIENTS:

• 4 TABLESPOONS OLIVE OIL
• 2 LARGE ONIONS, CHOPPED
• 4 SMALL FENNEL BULBS { ABOUT 1 POUND EACH }, TRIMMED OF STEMS AND TOUGH OUTER LEAVES, THINLY SLICE { SEE TIP } RESERVE FRONDS
• 2 LARGE RED BELL PEPPERS, CUT INTO 1-INCH PIECES
• 6 CLOVES GARLIC, FINELY CHOPPED
• 2 CANS { 28 OUNCES } FIRE ROASTED WHOLE TOMATOES IN JUICE
• 8 MEDIUM ZUCCHINI, CUT INTO 1/2-INCH PIECES
• 2 POUNDS FRESH GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES
• 1 TEASPOON SALT 
• 2/3 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED
• 2/3 CUP LOOSELY PACKED FENNEL FRONDS, CHOPPED

DIRECTIONS:

1. IN A 10-QUART DUTCH OVEN OR STOCKPOT, HEAT OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION FENNEL; COOK 15 MINUTES OR UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, STIRRING OCCASIONALLY. 
2. ADD RED PEPPER AND GARLIC AND COOK 5 MINUTES OR UNTIL PEPPER IS TENDER CRISP.
3. ADD TOMATOES WITH JUICE, ZUCCHINI, GREEN BEANS, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE VERY TENDER. STIR IN ALL BUT 4 TABLESPOONS BASIL AND 4 TABLESPOONS FENNEL FRONDS; TOP WITH REMAINING BASIL AND FENNEL FRONDS TO SERVE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
MAKES: 16 MAIN-DISH SERVINGS 

 

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

• 2 POUNDS SPAGHETTI
• 2 TABLESPOONS OLIVE OIL
• 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
• 2 SMALL ONIONS, CHOPPED
• 10 LARGE EGGS
• 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
• 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
• 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

   

Pierogi with Curried Cabbage

Pierogi's have always been a big hit with Bubba and the crew, combined with Curried Cabbage and you have a Meatless Monday meal that will please even the most manly, man. For a regular meal you can substitute meat-filled pierogi. The great thing about this recipe is no-one has a clue that they are eating healthy.

The creamy yogurt sauce is a wonderful accompaniment to the pierogi and the cabbage. Quick and easy, you'll be serving a really great meal in 35 minutes.

Ingredients:

• 1/2 cup plain Greek yogurt
• 2 scallions, chopped
• 2 tablespoons fresh lime juice
• kosher salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon paprika
• 2 {1 pound} packages frozen potato-and-onion pierogi
• 1/2 onion, thinly sliced
• 3/4 head cabbage, shredded {about 12 cups}
• 1 1/2 teaspoons curry powder

Directions:

1. Preheat the oven to 400 degrees. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; refrigerate until ready to serve.
2. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
3. Add the frozen pierogi and toss to coat. Spread pierogi on a foil-lined baking sheet and bake, flipping halfway through, until golden, 20 to 25 minutes.
4. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes.
5. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook. stirring occasionally, until the cabbage is tender, about 12 minutes. {add another splash of water if necessary} Season with salt.
6. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

ACTIVE TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

SERVES: 4

 

 

 

 

 

THREE CHEESE CALZONES

Now that you have made your Homemade Hot Giardiniera you can serve it with these Three Cheese Calzones. Along with a few slices of Italian salami, marinara for dipping and a mixed baby green salad with a simple vinaigrette and you have a complete meal. That is sure to satisfy even the hungriest man in your house. Bubba, his crew, and the grand-kids just love this meal.

Ingredients:

• 2 cups shredded mozzarella cheese {about 8 ounces}
• 1/2 cup ricotta cheese
• 1/2 cup fresh basil, chopped
• 2 scallions, sliced
• 1/4 cup plus 2 teaspoons freshly grated parmesan cheese {about 1 1/2 ounces}
• 1 tablespoon breadcrumbs
• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• Marinara sauce, warmed for dipping
• 4 ounces sliced Italian salami
• Homemade Hot Giardiniara, for serving

Directions:

1. Preheat the oven to 450 degrees. Line a baking sheet with foil.
2. Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined.
3. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface, to a 7 to 8-inch round.
4. Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. 
5. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer calzones to the prepared baking sheet.
6. Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape.
7. Sprinkle calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes.
8. Serve with marinara sauce, the salami, Homemade Hot Giardiniera and a salad of baby mixed greens with a simple vinaigrette.  

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES 
SERVES: 4

 

FRENCH DIP SAMMY'S

The Fourth is over and it's back to the weekend grind of planning a satisfying menu for the week coming up. Lately, I've noticed that I've fallen into a food-rut, the same ole, same ole, only on different days of the week.

Today I happened to receive some new cookbooks that I had ordered a while back. YEA...no more food-rut I thought, I can use my new cookbooks to plan my menu. If you are like me you have an overwhelming cookbook collection, and can never decide which ones to use.

I collect cookbooks, I read cookbooks {like they are books} and then I place them on the shelf to collect dust. I've got tons of recipes in files, on my computer, in magazines and in cookbooks and I seem to never use them. I get recipes from my favorite bloggers everyday, file them away and never use them, are we seeing a pattern yet?  I even have my own food blog and I write my own recipes, yet unless I'm developing a new one, the same ole, same ole food-rut continues!!!!

Well time to turn over a new leaf and start using all these recipes for planning my weekly meals. No more food-rut I say...Bubba will be so happy that I'm finally using my recipes. No more fend-for-yourself night, different and exciting meals all year long, WHOO...I'm tired now, no more ranting, on to the recipe at hand.

Ingredients: 

• 3 1/2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• kosher salt
• 1 1/2 cups beef stock
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon horesradish, plus more to taste
• 8 ounces gruyere cheese, thinly sliced
• 1/4 pound roast beef, thinly sliced
• 4 hoagie rolls, split

Directions:

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt, cook, stirring until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
2. Meanwhile, make the dip: Bring the beef stock and nutmeg to a simmer in a small saucepan; remove from heat and add the horseradish and 1/2 tablespoon of butter. Cover and keep warm.
3. Layer half of the cheese then the roast beef, onion and the remaining cheese on the rolls.
4. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sammys and top with a heavy skillet to flatten the sammys, until the bread is golden brown and the cheese melts, about 4 minutes per side.
5. Repeat with the remaining 1 tablespoon butter and 2 sammys. Serve with the dip.

ACTIVE TIME: 35 MINUTES
TOTAL TIME: 35 MINUTES
SERVES: 4

 

 

POTATO-FENNEL SOUP

I LOVE SOUPS ANYTIME OF THE YEAR, I CAN NEVER GET ENOUGH OF THEM! SOUPS ARE GREAT AS A MAIN DISH OR AN APPETIZER, COMBINE A SOUP WITH A SANDWICH OR AND SALAD OF MIXED BABY GREENS WITH A SIMPLE VINAIGRETTE AND YOU HAVE A HEARTY LUNCH THAT IS NOT ONLY GOOD BUT, VERY KID FRIENDLY.

THIS POTATO-FENNEL SOUP IS ONE OF MY FAVORITES FOR THE HOLIDAYS. THE EARTHY POTATOES WITH THE LICORICE FLAVOR OF THE FENNEL IS A CLASSIC COMBINATION THAT IS A PERFECT STARTER TO A THANKSGIVING OR CHRISTMAS MEAL. ADD CROSTINI SPREAD WITH SOME RICOTTA AND SPRINKLED WITH PEPPER AND YOU HAVE THE PERFECT STARTER TO MAKE YOUR HOLIDAY DINNERS SPECIAL FOR ALL.

INGREDIENTS:

• 3 LARGE LEEKS  
  
• 1 LARGE BULB FENNEL, DICED {STEMS AND FRONDS RESERVED}
  
• 3 LARGE CARROTS, DICED
  
• KOSHER SALT AND GROUND WHITE PEPPER
  
• COOKING SPRAY
  
• 2 TABLESPOONS UNSALTED BUTTER
  
• 2 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH PIECES
  
• 1 1/2 CUPS WHOLE MILK
  
• 1/4 CUP CHOPPED FRESH PARSLEY AND DILL
  
• 1/2 CUP RICOTTA CHEESE
  
• 4 SLICES CRUSTY ITALIAN BREAD, TOASTED
  

DIRECTIONS:

1. PREHEAT THE OVEN TO 450 DEGREES. 
   
2. MAKE THE BROTH BY CUTTING OFF THE DARK GREEN TOPS OF THE LEEKS AND PUT IN A LARGE POT ALONG WITH THE FENNEL STEMS AND FRONDS; ADD 8 CUPS WATER. BRING TO A BOIL, REDUCE THE HEAT TO MEDIUM AND SIMMER 20 MINUTES.
   
3. MEANWHILE, HALVE THE REMAINING LEEKS LENGTHWISE, THEN THINLY SLICE AND RINSE. 
   
4. PUT THE CARROTS AND HALF THE REMAINING LEEKS AND DICED FENNEL ON A FOIL-LINED BAKING SHEET. SEASON WITH SALT AND PEPPER; COAT WITH COOKING SPRAY AND TOSS.
   
5. ROAST IN OVEN UNTIL GOLDEN, ABOUT 25 MINUTES.
   
6. MEANWHILE, MELT THE BUTTER IN A DUTCH OVEN OR POT OVER MEDIUM-HIGH HEAT. ADD THE REMAINING LEEKS AND FENNEL AND COOK, STIRRING, UNTIL SOFT, ABOUT 4 MINUTES.
   
7. ADD THE POTATOES AND 2 CUPS OF THE PREPARED BROTH. COVER AND COOK UNTIL TENDER, ABOUT 15 MINUTES.
   
8. ADD 4 MORE CUPS OF BROTH AND THE MILK; BRING TO A BOIL.
   
9. WORKING IN BATCHES, TRANSFER TO A BLENDER AND PUREE, SEASON WITH SALT AND PEPPER.
   
10. LADLE THE SOUP INTO 4 BOWLS; TOP WITH THE ROASTED VEGETABLES AND CHOPPED HERBS.
    
11. SPREAD RICOTTA ON THE TOASTED BREAD AND SEASON WITH PEPPER; SERVE WITH THE SOUP.
    

ACTIVE TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
SERVES: 4

DILL MINESTRONE SOUP

I'VE TAKEN MY FAVORITE HERB AND SOUP, COMBINED THEM TO COME UP WITH A FAMILY FAVORITE. THIS DILL MINESTRONE SOUP IS GREAT FOR AN APPETIZER OR A MAIN DISH WITH A SANDWICH OR SALAD. PERFECT FOR COLD WINTER DAYS OR JUST WHEN YOU WANT A LIGHT LUNCH.

INGREDIENTS:

• KOSHER SALT 
• 1 CUP SMALL PASTA SHELLS
• 2 TABLESPOONS OLIVE OIL, PLUS MORE FOR DRIZZLING
• 1 MEDIUM ONION, FINELY CHOPPED
• 4 OUNCES CANADIAN BACON, FINELY CHOPPED
• 2 CLOVES GARLIC, FINELY CHOPPED
• 1 TEASPOON WORCESTERSHIRE SAUCE
• 1/3 CUP FRESH DILL, CHOPPED
• 8 CUPS PRE-CUT MIXED VEGETABLES
• 4 CUPS CHICKEN STOCK
• FRESHLY GROUND WHITE PEPPER
• 1/3 CUP SOUR CREAM
• PAPRIKA, FOR TOPPING
• WHOLE-WHEAT ROLLS, FOR SERVING

DIRECTIONS:

1. BRING A LARGE POT OF SALTED WATER TO A BOIL. ADD THE PASTA AND COOK ACCORDING TO PACKAGE DIRECTIONS, DRAIN AND RINSE WITH COLD WATER.
2. TRANSFER TO A BOWL, DRIZZLE LIGHTLY WITH OIL AND SET ASIDE.
3. MEANWHILE, HEAT 2 TABLESPOONS OLIVE OIL IN A LARGE POT OVER MEDIUM-HIGH HEAT.
4. ADD THE ONION, CANADIAN BACON, GARLIC, WORCESTERSHIRE SAUCE AND HALF OF THE DILL AND COOK, STIRRING OCCASIONALLY UNTIL TE ONION IS SOFT AND SLIGHTLY GOLDEN, 6 TO 8 MINUTS.
5. ADD THE MIXED VEGETABLES AND 1/4 CUP WATER TO THE POT; COVER AND COOK NTIL BEGINNING TO SOFTEN, 4 MINUTES.
6. ADD STOCK, 2 CUPS WATER, 1 TEASPOON SALT, AND WHITE PEPPER TO TASTE.
7. BRING TO A HIGH SIMMER AND COOK, UNCOVERED, UNTIL THE VEGETABLES ARE TENDER, 12 TO 15 MINUTES.
8. STIR IN THE PASTA AND THE REMAINING DILL; SEASON WITH SALT AND WHITE PEPPER.
9. DIVIDE THE SOUP AMONG 4 BOWLS. TOP WITH SOUR CREAM AND SPRINKLE WITH PAPRIKA.
10. SERVE WITH WARM ROLLS AND A SALAD OF BABY MIXED GREENS.

ACTIVE TIME: 25 MINUTES                                      
TOTAL TIME: 40 MINUTES
SERVES: 4

 

APPLE-CHEDDAR SOUP WITH BACON

INGREDIENTS:

• 3 SLICES BACON
• 1 MEDIUM ONION, CHOPPED
• 2 MEDIUM APPLE, PEELED AND CHOPPED
• 1 MEDIUM POTATO, PEELED AND CHOPPED
• 3 CUPS CHICKEN STOCK
• 1 1/2 CUPS UNSWEETENED APPLE JUICE
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
• 2 CUPS SHREDDED EXTRA-SHARP CHEDDAR CHEESE {ABOUT 8 OUNCES}
• 2 SLICES RYE BREAD, TOASTED
• 2 TEASPOONS DIJON MUSTARD
• CHOPPED FRESH CHIVES, FOR TOPPING

DIRECTIONS:

1.  COOK THE BACON IN A LARGE POT OVER MEDIUM HEAT UNTIL CRISP, 4 TO 5 MINUTES PER SIDE. TRANSFER TO PAPER TOWELS TO DRAIN, LET COOL SLIGHTLY AND THEN ROUGHLY CHOP. POUR OUT ALL BUT 2 TABLESPOONS OF THE DRIPPINGS FROM THE POT.
2. INCREASE THE HEAT UNDER THE POT TO MEDIUM HIGH. ADD THE ONION, APPLES AND POTATO AND COOK, STIRRING FREQUENTLY, UNTIL THE APPLES ARE SOFT, ABOUT 8 MINUTES. ADD THE CHICKEN STOCK, APPLE JUICE, 3/4 TEASPOON SALT AND BLACK PEPPER TO TASTE. 
3. BRING TO A SIMMER AND COOK UNTIL THE POTATO IS SOFT, 10 TO 12 MINUTES. STIRR IN ALL BUT 2 TABLESPOONS OF THE CHEDDAR UNTIL MELTED.
4. WORKING IN BATCHES, TRANSFER THE SOUP TO A BLENDER AND PUREE. RETURN TO POT AND SEASON WITH SALT AND PEPPER.
5. MEANWHILE, PREHEAT THE BROILER. SPREAD THE BREAD WITH THE MUSTARD AND SPRINKLE WITH RESERVED CHEESE. 
6. BROIL UNTIL THE CHEESE MELTS, ABOUT 30 SECONDS, THEN CUT INTO 1-INCH SQUARES.
7. LADLE SOUP INTO BOWLS AND TOP WITH THE BACON, CHIVES, AND CHEESE CROUTONS AND MORE PEPPER.
8. SERVE HOT WITH A MIXED GREEN SALAD AND ENJOY!

ACTIVE TIME: 30 MINUTES                                                          TOTAL TIME: 40 MINUTES

                                                                      SERVES 4

                        

HERO PIZZA

Hero Pizza

I've gathered all of the best ingredients form a hot and saucy hero sandwich--Italian sausage, peppers, and plenty of cheese--and put the on a kid friendly pizza.

ACTIVE TIME: 15 MINUTES                                                              TOTAL TIME: 50 MINUTES 
                                                  MAKES: 4 MAIN-DISH SERVINGS


 INGREDIENTS

1 tablespoon plus 1 teaspoon olive oil
8 ounces Italian Turkey Sausage, casings removed
1 medium red pepper, thinly sliced
1 medium yellow pepper, thinly sliced
8 ounces {1 package} sliced mushrooms
1/ 4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound fresh or frozen{thawed} pizza dough
3/4 cup bottled pizza sauce
1 3/4 cups shredded mozzarella cheese {5 ounces}
1/4 cup freshly grated parmesan cheese


DIRECTIONS

1) Preheat oven to 450 degrees. Grease a 15 1/2" by 10 1/2" Jelly-roll pan with 1 tablespoon oil.

2) In a nonstick 12-inch skillet, heat remaining 1 teaspoon olive oil over medium heat for 1 minute. Add sausage, cook 5 to 6 minutes or until cooked through, breaking up sausage with the sice of a spoon. With a slotted spoon, remove sausage to a bowl.

3) To drippings in skillet, add red and yellow pepper and cook, covered, over medium heat 3 to 4 minutes or until tender, stirring occasionally. Add mushrooms and cook, uncovered 6 to 8 minutes, stirring occasionally.

4) Return sausage to skillet; stir in salt and black pepper. Remove skillet from heat.

5) With fingers, push dough into bottom and up sides of prepared pan. Spread marina sauce over the dough, then top with sausage mixture, mozzarella, and parmesan cheeses. Place pan on rack in lower third of the oven. Bake pizza 20 to 22 minutes or until topping is hot and bubbly and crust is browned.

6) Let cool for 5 minutes and cut with a pizza cutter and serve hot. ENJOY!