So this is on the verge of a little to 'pre-packaged' for me, but I gave it a try and I have to say I was rather pleasantly surprised. If you're willing to eat dip made with Lipton's french onion soup mix, you should try this.
Ingredients:
2 cups of uncooked penne pasta (I snuck in whole wheat pasta)
1 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of extra virgin olive oil
In a large oven safe saucepan, heat the oil. Add the scallions and garlic, stir continually until soft and fragrant. Add in the flour and cook for a couple of minutes. A light brown fond will form on the bottom of the pan, so long as it doesn't blacken, don't worry. A nice dark brown is ok.
Add the marsala wine, scraping the bottom of the pan to remove any stuck on business.
Add the stock and soup mix packet, allow to simmer for about 20 minutes.
Meanwhile, cook your pasta al dente.
Reduce heat and add the light cream, mix well.
Add the cooked pasta to the sauce, stir well. Arrange evenly in saucepan and top with the mozzarella cheese. Set it under the broiler until the cheese gets a little crispy.
Thursday
Tuesday
Balsamic Honey Pulled Pork in the crockpot
This recipe sounded a little more sophisticated than the gazillions of crockpot pulled pork recipes. It wasn't as simple, as you do need to make the sauce on the stove top for 25min, but it didn't fail to disappoint!
Ingredients:
for pork
2.5-3# boneless pork shoulder, trimmed of fat
1 onion, chopped
1 medium green pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
for sauce
1c balsamic vinegar
3/4c ketchup
1/3c packed brown sugar
1/4c honey
1 Tbs Worcestershire sauce
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt
Place pork, onion, pepper, herbs and broth in slow cooker. Cook on low for 8-10hrs or high for 4.5-5hrs.
Make BBQ sauce by combining ingredients in heavy saucepan. Bring to boil and reduce heat. Simmer, uncovered, for 20-25 minutes until slightly thickened, stirring occassionally.
Transfer meat to cutting board and shred using two forks, discarding any fat.
Strain vegetable mixture and discard liquid. Return meat and veggies to crock pot. Add BBQ sauce and stir to coat meat evenly. Adjust slow cooker to low for 1 hr.
Serve on slider buns with coleslaw and pickles.
Ingredients:
for pork
2.5-3# boneless pork shoulder, trimmed of fat
1 onion, chopped
1 medium green pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
for sauce
1c balsamic vinegar
3/4c ketchup
1/3c packed brown sugar
1/4c honey
1 Tbs Worcestershire sauce
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt
Place pork, onion, pepper, herbs and broth in slow cooker. Cook on low for 8-10hrs or high for 4.5-5hrs.
Make BBQ sauce by combining ingredients in heavy saucepan. Bring to boil and reduce heat. Simmer, uncovered, for 20-25 minutes until slightly thickened, stirring occassionally.
Transfer meat to cutting board and shred using two forks, discarding any fat.
Strain vegetable mixture and discard liquid. Return meat and veggies to crock pot. Add BBQ sauce and stir to coat meat evenly. Adjust slow cooker to low for 1 hr.
Serve on slider buns with coleslaw and pickles.
Monday
Corn and Crab Chowder
From Rachel Ray via the Food Network. This is how I used a surplus of crab meat from my Uncle Bill.
Ingredients
1 Tbs olive oil
2 Tbs butter
2 potatoes, peeled and diced
2 ribs celery, choped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf
salt and pepper
1 Tbs Old Bay seasoning
3 Tbs flour
2 c vegetable or chicken stock
1 quart whole milk
3 c corn kernels (frozen works fine)
8 oz lump crab meat
for garnish: tabasco, oyster crackers, or sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. Add veggies to the pot with a bay leaf. Season with salt, pepper and Old Bay seasoning. Saute veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine.. Stir in milk and combine. Bring soup to a bubble. Add corn and cram meat and simmer for 5 minutes. Adjust seasoning and remove the bay leaf before serving with garnish.
Ingredients
1 Tbs olive oil
2 Tbs butter
2 potatoes, peeled and diced
2 ribs celery, choped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf
salt and pepper
1 Tbs Old Bay seasoning
3 Tbs flour
2 c vegetable or chicken stock
1 quart whole milk
3 c corn kernels (frozen works fine)
8 oz lump crab meat
for garnish: tabasco, oyster crackers, or sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. Add veggies to the pot with a bay leaf. Season with salt, pepper and Old Bay seasoning. Saute veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine.. Stir in milk and combine. Bring soup to a bubble. Add corn and cram meat and simmer for 5 minutes. Adjust seasoning and remove the bay leaf before serving with garnish.
Fast Chicken Posole Soup
This recipe is from my mom's wonderful friend, Melanie. It's a great quick recipe that's tasty and satisfying.
Ingredients:
1 Tbs olive oil
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c onion, diced
1/2 c celery, diced
4 fresh tomatillos, coarsely choped
2 (14oz) cans chicken broth
1 (15oz) can white hominy, rinsed and drained
2 c choped, skinless, boneless chicken breast - cooked (use a rotisserie chicken!)
1 Tbs lime junice
1/4 tsp salt
1/4 tsp black pepper
for garnish:
1/2 ripe avocado
4 radishes, thinly sliced
cilantro
Heat the olive oil in a large saucepan over med-high heat.
Add spices, garlic, onion and celery and saute for 2 minutes.
Stir in tomatillos; cook 1 min.
Add broth and hominy; cover and bring to boil. Uncover and cook 8 minutes.
Add chicken and cook 1 minute or until heated through.
Remove from heat; stir in lime juice, salt and pepper.
Serve in bowls and garnish.
Ingredients:
1 Tbs olive oil
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c onion, diced
1/2 c celery, diced
4 fresh tomatillos, coarsely choped
2 (14oz) cans chicken broth
1 (15oz) can white hominy, rinsed and drained
2 c choped, skinless, boneless chicken breast - cooked (use a rotisserie chicken!)
1 Tbs lime junice
1/4 tsp salt
1/4 tsp black pepper
for garnish:
1/2 ripe avocado
4 radishes, thinly sliced
cilantro
Heat the olive oil in a large saucepan over med-high heat.
Add spices, garlic, onion and celery and saute for 2 minutes.
Stir in tomatillos; cook 1 min.
Add broth and hominy; cover and bring to boil. Uncover and cook 8 minutes.
Add chicken and cook 1 minute or until heated through.
Remove from heat; stir in lime juice, salt and pepper.
Serve in bowls and garnish.
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