Ingredient: Garlic

Zucchini Pasta with Salami and Pasta

Zucchini Pasta with Salami and Pasta
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Servings
3
Servings
3
Zucchini Pasta with Salami and Pasta
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just a minute shy of al dente. Drain and set aside. While the pasta is cooking prepare the other ingredients.
  2. Using a Veggetti or spiralizer, turn the zucchini into thin ribbons.
  3. Stack the salami slices and cut into very thin strips.
  4. Heat a large fry pan. Add the olive oil and swirl to coat the bottom of the pan. Combine the zucchini, salami and garlic in the pan and cook stirring occasionally 5 - 7 minutes. The zucchini should be tender, the salami should be a little frizzled, and the garlic should smell wonderful.
  5. Add the cream and half & half to the pan and continue to cook another 5 minutes or so. The sauce should thicken slightly.
  6. Add the cooked pasta and cook until the pasta is heated through and the mixture is bubbly and fragrant.
  7. Add the freshly ground pepper to taste and spoon into individual pasta bowls. Sprinkle with Parmesan cheese if desired, and serve.
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Pork Tenderloin A La Boulangere

Pork Tenderloin A La Boulangere
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Servings
2
Servings
2
Pork Tenderloin A La Boulangere
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Lightly coat a baking pan with cooking spray. Combine the sliced potatoes, onions, and garlic in the pan. Add the olive oil and toss to coat. Add 1 teaspoon of coarsely ground pepper and a pinch of salt. Roast for 30 minutes.
  2. While the potatoes roast, prepare the pork. Lay the bacon strips crosswise on a cutting board. Brush a little of the mustard down the center of the bacon. Brush mustard on one side of the pork. Lay the pork in the center of the bacon mustard side down.
  3. Brush the remaining mustard on all the other sides of the pork. Wrap the bacon around the pork at a slight diagonal. Fasten with toothpicks. Sprinkle the remaining pepper on all sides of the pork/bacon bundle.
  4. Remove the pan from the oven. Place the pork on top of the potatoes and return it to the oven and roast for about 20 -25 minutes.
  5. Check for doneness with a meat thermometer after 20 minutes. The internal temperature should be 145 degrees. Continue to roast, checking often for the correct internal temperature.
  6. When the meat is cooked, remove the pan from the oven. Transfer the pork to a warm platter, cover loosely with foil and allow to rest for 10 - 15 minutes.
  7. Remove the foil and cut into thick slices. Serve with the potatoes and onions.
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Fully Loaded Minestrone

Fully Loaded Minestrone
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Servings
4
Servings
4
Fully Loaded Minestrone
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Warm a large soup pot over medium heat. Add 1 tablespoon of the olive oil and heat for 1 minute. Add the chopped onions, carrots and garlic to the pan alond with the pepper flakes and 1 teaspoon of the Italian seasoning and cook stirring occasionally 5 minutes. The vegetables should begin to soften and become fragrant.
  2. Add the stock and bring just to a boil. Reduce the heat to low and simmer for about 30 minutes. Add the drained tomatoes and simmer for another 15 minutes.
  3. While the stock simmers cook the meatballs and sausage. This can be done in the oven at 350 degrees. It will take about 20 minutes. Set aside when cooked.
  4. In a large fry pan heat the remaining 1/2 tablespoon of olive oil. Add the peppers, zucchini and the remianing Italian Herb Blend. Cook for 5 minutes just until the vegetables are slightly soft.
  5. Add the meats and sauteed vegetables to the simmering soup pot. Cook for 5 minutes or so. Add the drained cannelinni and the green beans. Simmer 5 minutes more or until everything is heated through.
  6. Taste and make any adjustments to the seasonings. Ladle into bowls and serve with a bit of shaved Romano Cheese.
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Chicken and Poblano Chili

Chicken and Poblano Chili
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This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Chicken and Poblano Chili
Print Recipe
This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Ingredients
Sauce
Chili
Servings:
Instructions
To Make The Sauce
  1. Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
  2. Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
  3. Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
  4. Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
  5. When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
  6. Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Chili
  1. Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
  2. Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
  3. Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
  4. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
  5. Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
  6. Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
  7. Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
  8. Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
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Turkey and Artichoke Pot Pie

If you’ve checked out my post about the turkey that keeps on giving, you know that I’ve been using my gift turkey in all sorts of ways. Here is one more recipe that is perfect for cold wintry evenings. It uses two of my favorite Trader Joe’s items; A creamy Parmesan cheese called Toscano with toscano cheeseBlack Pepper and a bag of California goodness, Frozen Artichoke TJ artichoke heartsHearts. Both of these items are available pretty much all of the time at Trader Joe’s. The cheese is wonderful in cooking and delightful on a cracker or as part of a decadent grilled cheese. The artichokes have a fresher taste than the ones in the can and are great in hundreds of recipes.

They had a formidable co-star in some super moist turkey breast. Onion and roasted red peppers rounded out the cast. DIGITAL CAMERA

The sauce was “Alfredo like” with a hefty punch of garlic, but lighter in body because turkey stock made up most of the liquid with only a bit of fat-free half & half to add some creaminess.

I used a Montreal Reduced Sodium Chicken Seasoning along with Smoked Paprika for my seasoning, but you could use any seasoning you like and it would be wonderful with fresh herbs as well.

The pot pie that resulted was wonderful. I allowed it to rest the required 10 minutes. This was slightly longer than my husband could wait…hence the picture of the completed dish is missing a corner…it was that good.DIGITAL CAMERA

 

Turkey and Artichoke Pot Pie
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Turkey and Artichoke Pot Pie
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Ingredients
Servings:
Instructions
Sauce
  1. Heat a medium saucepan over over medium heat. Add the butter. When the butter is melted, add 1/2 cup of the onion and the garlic. Cook stirring frequently until the onion is soft and the garlic is fragrant. Don't let the garlic burn!
  2. Add the flour and stir to completely combine. allow the mixture to cook stirring frequently until it is pale golden.
  3. Slowly add the stock stirring constantly to keep the sauce smooth. Bring to a boil and cook until the sauce begins to thicken. Add the half & half and continue to cook stirring constantly for another 4 - 5 minutes.
  4. Remove from heat and stir in the grated cheese. Set aside while you prepare the filling.
Filling
  1. Heat a large fry pan over medium high heat. Add the tablespoon of olive oil and swirl to cover the bottom of the pan. Add the remaining onion and cook for 5 minutes or so until the onion begins to brown.
  2. Add the artichokes and mushrooms. Continue to cook for 7 -10 minutes. Everything should be soft and golden.
  3. Stir in the sliced red peppers and cook for 3 minutes. Add the turkey (or chicken) and cook another 3 - 4 minutes. Add the poultry seasoning of your choice and the smoked paprika stir to combine.
  4. Pour in the sauce and stir to combine. Let this simmer quietly for 5 minutes or so.
Assemble and Bake
  1. Preheat the oven to 400 degrees. Coat a gratin or deep dish pie pan with cooking spray. Pour the filling into the pan. Top with the uncooked pie crust. Flute the edges as you like. Make several small cuts in the crust to allow steam to escape.
  2. Place the pie on a baking sheet. Lightly coat the crust with olive oil spray and bake for 25 -30 minutes. The crust should be golden and the filling should be bubbly.
  3. Remove from the oven and allow to rest for 10 minutes before serving.
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