Tortellini Soup and Grape Salad

 

TORTELLINI SOUP, creamy, slow cooker

INGREDIENTS

• 1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*
• 1 onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 teaspoon beef bouillon powder (or chicken)
• 1/2 teaspoon salt
• 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
• 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
• 36 ounces evaporated milk or half and half
• 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
• 5 cups fresh baby spinach
• 1 cup milk

INSTRUCTIONS

• Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / liter slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours
• Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
• Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
• Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
• Serve with crusty warmed bread

NOTES

*Italian sausage gives this soup an amazing flavour, but you can substitute it with ground chicken, turkey or beef sausage. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out all together.

The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.

 Grape Salad

 

This is one of my favorite recipes handed down from my great aunt. It is simple to make and looks very pretty for the holidays or any type of shower - baby shower, wedding shower or even housewarming party. This recipe will serve several, but for the holidays when I know there will be more than 10 people, I double the recipe. Hope you enjoy!!

By Andrea5775

Prep:15 mins Additional:30 mins Total:45 mins Servings:10Yield:10 servings

posted by Beth 2021

Ingredients

• 1 (16 ounce) container sour cream 
• 2 (8 ounce) packages cream cheese, softened 
• 1 cup white sugar 
• 2 teaspoons vanilla extract 
• 1 individual package graham crackers, crushed 
• 4 cups seedless green grapes 
• 4 cups seedless red grapes 
• ¼ cup brown sugar 

Directions

• Step 1 Beat the sour cream, cream cheese, white sugar, and vanilla extract in a bowl with an electric mixer on Low speed until smooth. Spread enough graham cracker crumbs to cover the bottom into a glass serving bowl, and top with about 1/3 of the cream cheese mixture in a layer. Spread green grapes, then red grapes over the cheese filling. Save a few green and red grapes for a garnish. Repeat the layers several more times, ending with a layer of cream cheese filling. Garnish the top of the salad with sprinkled brown sugar and the reserved grapes.
  
  Step 2 Cover the salad with plastic wrap, and refrigerate until thoroughly cold, 30 minutes to 1 hour.
  

Rib eye steaks with potatoes and cheesy asparagus

Lacquered Rib Eye  2–4 servings

¼ cup sherry vinegar or red wine vinegar

2 Tbsp. soy sauce

1Tbsp. fish sauce

2 tsp. sugar

1 garlic clove, crushed

Vegetable oil (for grill)

2–2½-lb. bone-in rib eye (about 2" thick), preferably prime or as well-marbled as you can find

Kosher salt

Extra-virgin olive oil (for drizzling)

Flaky sea salt

Lemon wedges (for serving)

Preparation

Step 1

Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Reduce heat and gently simmer until reduced by about half (it will still be fairly loose and won’t yet coat a spoon), 6–8 minutes. Set sauce aside.

Step 2

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Season steak generously with kosher salt. Grill over direct heat, turning every minute, until deeply browned on all sides (including standing it on its side with tongs to render fat cap), 6–8 minutes.

Step 3

Move steak over indirect heat and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 100°, 10–12 minutes. Start basting steak. Continue to grill, turning and basting with a light coating of sauce and moving closer to or farther away from heat as needed to create a deep crust on steak without scorching, until very dark brown and thermometer registers 120° for medium-rare (internal temperature should climb to about 130° as steak rests), about 10 minutes. Transfer steak to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.

Step 4

Transfer steak to a cutting board and slice into thick strips. Arrange on a platter; drizzle with olive oil and sprinkle with sea salt. Serve with lemon wedges.

Cracked Potatoes

Recipe courtesy Amy Finley

12 small-medium Yukon potatoes 

1/2 cup olive oil 

2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves 

Coarse salt and freshly cracked black pepper 

1 clove garlic, sliced

Special Equipment: a rolling pin or heavy pan

Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.

Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.

Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Cheesy Baked Asparagus 

INGREDIENTs

6 servings  time  35min.

2 lb. asparagus, stalks trimmed

3/4 c. heavy cream

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1 c. freshly grated Parmesan

    1 c. shredded mozzarella

    Red pepper flakes, for garnish (optional)

DIRECTIONS

• Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
• Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve. 

 

Italian Pork Chops, potato pancakes and green beans

I made a Southern style milk gravy for the pork chops and had sour cream for the potatoes.

 Breaded Pork Chops Hannah Switzer

Prep:25 minsCook:35 minsTotal:1 hrServings:4Yield:4servings

Ingredients 

3 eggs, lightly beaten 

3 tablespoons mil

1 ½ cups Italian seasoned bread crumbs

½ cup grated Parmesan cheese 

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops

Directions

Step 1 Preheat oven to 325 degrees F (160 degrees C).

• Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  
  Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  
  Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  
  Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Carnitas tacos

 

Yesterday, at the store, I picked up a small 2 1/2 pound package of pork shoulder. It was a lot smaller than I'd noticed them having before. It was a good size for us without having lots of leftovers.  Besides what was in the picture, there was also some salsa and jalapenos.  BTW 2 1/2 pounds of pork cost less that one pound of hamburger.

Carnitas 

prep 10 min.  Cook 10 hours

INGREDIENTS

Carnitas

• 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
• 3-4 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried oregano (or Mexican oregano)
• 1 tablespoon ground cumin
• 1 large brown or white onion , cut into wedges
• 8 cloves garlic , smashed
• 2 limes , juiced
• 2 large oranges , juiced (or 3/4 cup natural orange juice)
• 3/4 cup coke (Original or Mexican coke is ideal)*
• 2 bay leaves

INSTRUCTIONS

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

TO CRISP IN THE OVEN:

• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

TO CRISP ON STOVE:

• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

TO SERVE:

• Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!

Carnitas Tacos

PREP TIME: 10 minsCOOK TIME: 8 hrsTOTAL TIME: 8 hrs 10 mins

SERVINGS: 6 tacos CALORIES: 529kcal AUTHOR: Lisa Bryan

Carnitas Tacos

• 1/2 cup red onion finely diced
• 1/2 cup fresh cilantro roughly chopped
• 6 tortillas
• limes for garnish
• 
  

Carnitas Tacos

• Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
  
• Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.
  

Salisbury steak

This recipe looked easy and good.  I don't remember ever making Salisbury steak before.  Charlie said he used to get them in frozen dinners and make a sandwich with it.  He said these were a lot better than the other kind and wouldn't mind if I made it again sometime.  I thought it would go well with egg noodles and creamed corn.

Sea's Salisbury Steak

• 2 can French onion soup (condensed, 10 1/2 oz each)
• 1 1/2 lb ground beef
• 1/2 c bread crumbs
• 1 lg egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-purpose flour
• 1/2 c ketchup
• 1/2 c water
• 2 Tbsp Worcestershire sauce
• 1 tsp mustard powder
• 
  In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
  
  Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
  
  In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
  
  Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.

Chili & Scotch Eggs

 The chili is for tonight.  The eggs are for snacking for the next few days.

Prep Time15 minutes

Cook Time1 hour 30 minutesChili

Ingredients

• 2 pounds hamburger
• 48 ounce can tomato juice
• 29 ounce can tomato sauce
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1-1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper
• 1 can (14.5 oz.) diced tomatoes
• 1 can (15 oz.) dark red kidney beans, drained
• 1 can (15 oz.) pinto beans, drained
• Your choice of toppings (below), optional

  Instructions

  1. In a large soup pot, cook and crumble the beef over medium-high heat until meat is no longer pink; drain. 
  2. Return meat to the pan and place all remaining ingredients, except toppings, in the soup pot, stir to combine. 
  3. Bring to a boil. Reduce heat and simmer for 1 to 1-1/2 hours. Stir every 15-20 minutes. 
  4. Serve hot with your choice of toppings!

  Topping ideas: crackers, Fritos corn chips, cheese, sour cream, green onions, chopped white onions, jalapenos, crushed red pepper, crumbled cornbread, avocado slices, bacon, tomatoes, black olives, cilantro, lime wedges, Corn Nuts, hot sauce, cooked elbow macaroni or a few dark chocolate chips.

  
  

  Scotch Eggs   From Irish Pub Food ©2021

  
  

  10 eggs, divided

  2 T. vegetable oil

  1 1/2 C panko bread crumbs

  1 lb. bulk breakfast sausage

  1/4 C thinly sliced green onions

  3/4 C AP flour

  2 T. whole grain mustard

  
  

  1. preheat oven to 400º
  2. hard cook 8 eggs
  3. heat oil In med. skillet over med. heat. Add panko; cook about 8 minutes or until toasted and golden brown, stirring occasionally. Remove and allow to cook
  4. Combine sausage and green onions. Place flour in another bowl 
  5. add mustard to two  lightly beaten eggs in another bowl 
  6. divide sausage into 8, spread out and wrap sausage around each egg. dip each sausage in flour then in egg mustard mixture.  Roll in Panko crumbs.  
  7. Place on lined cooking sheet and bake 16 to 18 minutes.  Drain well on paper towels. Serve warm.

  
  

  
  
  
  

Korean food tonight

I went to the Korean market today so dinner was Galbi, spicy Pork Bulgogi, kim chi, kim bob, and sea weed and salted sesame oil.

 
 

STEAK DINNER was what we had Friday.

Frisée and Apple Salad with dried cherries and walnuts 

BY THE BON APPÉTIT TEST KITCHEN

September 26, 2008

• Active Time15 minutesTotal Time15 minutes

To make this fresh salad, you'll need the following on hand: olive  oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Ingredients

Makes 4 servings

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons minced shallot

1 tablespoon honey

1/2 cup (generous) dried tart cherries (one 3-ounce package)

1 large head of frisée, torn into bite-size pieces (about 6 cups)

1 medium Gala apple, cored, thinly sliced

1/2 cup coarsely chopped toasted walnuts

Step 1

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

Test kitchen tip:

The recipe says to season the dressing to taste, but how do you know when you've added enough salt and pepper? It's easy: Just dip a small piece of lettuce (in this case, frisée) into the dressing and try it out.

Green Bean Salad with Toasted Almonds & Feta

Recipe from Shelby

• 1/3 cup sliced almonds
• 1 pound green beans, trimmed and cut into 2 to 3” long pieces
• 1/4 cup water
• 1/2 teaspoon fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 2 teaspoons Dijon mustard
• 1 small-to-medium clove garlic
• Several twists of freshly ground black pepper
• Pinch of red pepper flakes
• 1/4 cup crumbled feta cheese, divided
• 3 to 4 large basil leaves, torn or chopped, for garnish
• Lemon zest from about 1/2 lemon, for garnish

INSTRUCTIONS

1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
5. Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

• STUFFED BAKED POTATOES
• 6 large russet potatoes
• 6 tablespoons unsalted butter (softened), divided
• 1/2 cup sour cream, room temperature
• 5 slices cooked bacon, crumbled
• 2 cups shredded cheddar, or Colby cheese
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon paprika
• 2 medium thinly sliced scallions, for garnish

bake or nuke potatoes until fork tender. Split and hollow out potato shells, leaving enough for support. I use a melon baller to scoop it out.  Mix  and mash potato meat with butter, sour cream, salt, pepper and bacon and some of the cheese. Top with rest of the cheese cheese and broil until cheese is melted and browned.