WInter Salad

So, I made this salad last weekend for a brunch I had with my childhood friends. It was delicious, and we had a great time:) Enjoy!


Dressing:
1 shallot
1/4 cup red wine vinegar
1/2 cup EVOO
Salt and pepper
Mince the shallot up super fine. Mix with other ingredients in bowl and set aside.

Salad:
I pkg mixed arugula, spinach, baby greens (whatever greens you like)
1 pear, sliced thinly
Pecans
Crumbled cheddar
Minced parsley
mix in bowl and top with dressing. Easy peasy!

Green Chile Pork Stew

Another crockpot recipe that was a hit.

1 pork butt roast
Potatoes, cubed
2 cans stewed tomatoes
2 cans chopped green chiles
1 can hominy
1 can of water
Garlic powder, salt and pepper

Mix all ingredients in crockpot. Cook 8-10 hours on low or 4-6 hours on high. Serve over steamed rice.

Italian Sausage, White Bean and Kale Soup

Wow. It has been a long time since I posted! Sorry for neglecting you;). So, it's finally fall. My favorite season of the year. But with fall comes school, football practice and all the other busyness of being a mom of 3 kids, one being a teenager. I've been relying on my crock pot a lot more lately, so everyone can have a hot meal when they finally get to sit down and eat dinner. This is the recipe I made up this week to celebrate the cooler temps. The kids loved it (they love kale) and they sopped it up with homemade bread I picked up from the local farmer's market. Hope you enjoy too:)

1 pkg turkey Italian sausage (I used the honeysuckle brand)
1 bunch fresh kale, destemmed and chopped roughly
1/2 small bag of baby carrots, sliced
1 onion, chopped
2 boxes chicken broth
3 cans diced tomatoes
4 cans white beans
3 cloves garlic, minced
Oregano and basil (I used fresh from my garden, but dried would be great too)

First, brown the outside of your sausages in a skillet. Remove and cut into 1 inch slices. Throw all the ingredients except the kale into your crockpot. Cook on high 4-6 hours or low 8-10 hours. The last 45 minutes of cooking time, throw in the kale. Taste test your soup before you salt it. It may not need any. Serve with grated Parmesan on top.

Happy fall, y'all!

Watermelon Salsa

While I'm on a roll, I'll publish another recipe. This one is always a hit at get togethers. A wonderful way to use up watermelon! I got it from my friend Kim C. She makes the best dips:)



4 slices watermelon, cut into bite size pieces
1/2 green pepper, diced
3 green onions, sliced
1 jalapeño, diced (optional)
A handful of cilantro, minced
Garlic salt
Lime juice

Toss the fruit and veggies in a bowl. Squeeze the lime juice on and sprinkle with garlic salt to taste. Serve with tortilla chips. enjoy!

Zucchini and Corn Medley

Its that time of year again, fresh veggies from the garden time! To celebrate our first zucchini, my youngest son and I wanted to make something different from the normal grilled or faux fried. Remember , this is the son who makes up recipes, and lists chef as his plan B in case he gets injured and the NFL thing doesn't pan out;). He made this, and it was delicious! I couldn't stop eating it! Have I ever mentioned I LOVE cooking with my kids........

1 large or 2 small zucchini, chopped
2 cans corn
3 Roma tomatoes, chopped
4 slices of bacon, we use center cut
1 small onion, chopped
Shredded cheese
Salt and pepper



Fry the bacon in a skillet till brown. Place on paper towel lined plate and set aside. Sauté the veggies in the bacon drippings until tender. Salt and pepper to taste. Pour into a bowl, and top with shredded cheese and the crumbled bacon slices. Serve warm. Easy peasy:)

Hush Puppies

Yesterday was the Hubby's birthday. The kids and I decided to make a shrimp boil complete with parslied potatoes and Corn on the cob. The only thing missing, that we could tell, was hush puppies. So, I tried my hand at making them. I should mention I never fry anything, so this was a huge culinary step for me;). Here's what I came up with. They were very yummy, actually, and I will make them again. Hope you enjoy! 1 quart vegetable oil for frying, or as needed 3/4 cup milk 1 egg 2 tablespoons minced onion (I used my cheese grater to mince it super fine) 1 cup baking mix 1 cup cornmeal 1 teaspoon salt 1 teaspoon cayenne Heat oil in a deep-fryer or large saucepan to 350 degrees F (I used my candy thermometer to make sure it was a perfect temp) Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter. Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Cheeseburger Soup

I like to make this soup, but have never written it down anywhere. I have to search my BFF Carin's blog for it each time, so I'm stealing it. (she doesn't mind!). Enjoy! We are going to tonight:)


1/2 pound ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
5 Tablespoons butter, divided
2-3 cans chicken broth (depending on how thick you want it)
4 cups peeled, diced potatoes (or unpeeled red potatoes)
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 teaspoon salt and 1/2 teaspoon pepper
1/4 cup sour cream

The Best Enchilada Sauce Ever

My sister in law, Tina's, husband gave me this recipe. All I can say is wow, absolutely delicious. Our whole family loves it and practically licks the baking dish clean! I make many variants of the actual enchiladas, and I usually just make it a casserole simply because I don't like to sit there and roll each individual one. I layer it like a lasagna. I've made it with the ground beef like James makes. I've made it with grilled chicken. And most recently I made it with cheese and thinly sliced onions. That one has been the favorite so far! So, anyway, make the sauce and build your favorite enchiladas, or just make the recipe exactly as its written. But make this sauce. You're gonna love it!


Enchiladas

Sauce:

2 tbsp veg. oil

2 tbsp flour

2 tbsp chili powder

2 cans chicken broth

1.5 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tbsp tomato paste

Small dash of Cilantro if desired

Put oil in pan, heat slightly, add flour to oil to make a roux.  Add chili powder, this will thicken the roux.  Cook on medium for a few seconds, then add chicken broth.  Add rest of dry ingredients, stirring frequently, then when sauce is hot, add tomato paste and stir it in.  This might take a few minutes of simmering.  Thicken with corn starch and water mixture until desired texture is reached.

Brown 2 lbs ground beef with the same dry spices as the sauce.  Season to taste.

Spray or wipe down a glass baking pan with olive oil.  Put a thin layer of sauce, perhaps 1/4 inch thick, into bottom of pan.

Put beef into tortillas, adding cheese, and a spoonful of sauce.  Roll and place into pan.  Cover with remainder of sauce, then cover with cheddar jack cheese.
Cover with foil and bake for 20 minutes at 325 degrees.

Pasta Fagioli

Yummy for a cold night paired with some crusty bread and an arugula salad. Enjoy!

Ingredients:
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
1 Box Chicken Broth
2 (14 Ounce) Cans Cannellini Beans
1 1/4 Cup Small Pasta (Tubettini or Ditalini)
4 cups water
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
To Serve:
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley

Directions:
Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans, water, and chopped tomatoes, and cook for 15 minutes.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

Yummy Appetizer

My friend, Terri, made this for my BFF's birthday party this weekend. I found it very enjoyable and wanted to share. (hope she doesn't mind!) so, make this and take it to your next get together. I dare ya;)

Mix this all together
1 – 8oz. pkg. cream cheese
1 ½ TBL. dry ranch dressing mix
¼ cup sliced onions
½ cup crated parmesan cheese
½ tsp. cracked pepper
1/3 cup mayo
1/3 cup toasted walnuts (small pieces)  I have also just mixed these with the salad mixture too.  Either works.
 
 
Toss this all together
Baby salad mixture – chop in fairly small bits
pinch of horseradish
dried tomatoes, cut in bits
2 ½ TBL.  olive oil
1 ½ TBL. wine vinegar
½ tsp. Dijon mustard
1 clove garlic
salt and pepper
 
Spread cream cheese mixture on toasted baguette slices or store bought crostinis. .   Then top with small amount of baby greens mixture – serve.