- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 3 carrots chopped
- 3 cloves garlic, minced
- Coarse sea salt and ground pepper
- 1 bunch Swiss Chard or Kale stalks removed, leaves coarsely chopped
- ½ teaspoon fresh basil
- ½ teaspoon crushed red pepper
- 1 can white beans
- 1 can kidney beans
- 1 can diced tomatoes, in juice
- 5-6 cans beef broth (or chicken or vegetable broth)
- 2 cups ditalini pasta
- Optional: grated Romano or Parmesan cheese
- In a large saucepan, heat oil over medium.
- Add onion, carrots, celery and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent.
- Add Swiss Chard or kale, basil, and crushed red-pepper. Cook, stirring, until greens start to wilt, 2 to 4 minutes.
- Add all the beans to the pan, as well as tomatoes with juice and 5-6 cups broth. Cover and simmer, until veggies are tender, 15-20 minutes.
- Add ditalini pasta and cook for 10-12 minutes more.
- Serve with grated Romano/Parmesan, if desired.
Pair it with some nice crusty bread or rolls.
Notes: You can also add other root vegetables, such as potato or butternut squash for a more hearty soup. And another option is to add some bacon (because who doesn’t love bacon).
Right at the end of my pregnancy, I made an effort to get on Pinterest and find a bunch of freezer-to-crockpot recipes that I could prep then and freeze and then pull them out on days when I was too busy with the baby, or just didn’t feel like cooking. This was one of those recipes I found from meetpenny.com
Brown Sugar Pork Chops
- 2 tablespoons olive oil
- 1 family pack pork chops (or pork loin chops)
- 1/2 cup apple juice
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon dry mustard
- 6 slices hickory-smoked bacon
- Pour oil in the crock pot and turn to coat the bottom. Place pork chops over oil.
- Mix together remaining ingredients, except for bacon, and pour over the pork chops.
- Top with bacon strips and cover with the lid. Cook 6 to 8 hours on low heat.
Both hubby and I loved this recipe and it was super easy to prepare ahead and then just throw in the crockpot. It made the house smell good as well. Try it and enjoy!
I was at my mother-in-laws this week and we were watching Food Network. The show we were watching featured this dish that sounded and looked amazing. Both my MIL and myself LOVE shrimp, so the next day, she got the ingredients for it and made it. It was soooooo good.
Lemony shrimp scampi
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
sorry there is no picture, because we ate it all! enjoy!
Tried this new recipe tonight and it was really, really good.
- 4 chicken breasts
- 1/4 cup balsamic vinegar
- 1 1/2 tbsp olive oil (divided)
- 1 – 2 cloves garlic, minced
- 1 container Brushetta Sauce from Trader Joes
or you can make your own Brushetta sauce own using:
- 4 medium roma tomatoes
- 1 small sweet onion
- 1 medium garlic clove, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Add 1/4 cup balsamic vinegar, 1/2 tablespoon olive oil, 1 clove minced garlic, and salt and pepper to a ziplock bag. Add the chicken and shake to mix. Refrigerate until ready to use.
Preheat oven to 375
Brown the chicken breasts in a pan using 1 tbs olive oil
Place in a baking dish and bake 30 minutes.
Remove and top with Brushetta sauce and put back into oven and cook another 10 minutes or until chicken is cooked thoroughly.
I served mine with roasted broccoli. Enjoy!
Lately I have been addicted to Pinterest and have been trying lots of new recipes. I think my hubby is getting spoiled, because the recipes I have been trying have been so good. This one we made tonight was exceptionally good and I want to share with you all.
Baked White Cheddar Mac n Cheese with Kale and Bacon
YIELD: serves 8
PREP TIME: 5 – 10 minutes
TOTAL TIME: 35 – 45 minutes
1 lb. macaroni
3 tablespoon butter
1/2 of a purple onion, diced
1/2 teaspoon minced garlic
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt, or according to personal preference
6 ounces center cut bacon or pancetta, cooked and crumbled
3 1/2 ounces fresh kale, chopped (about a half a bunch)
Cook pasta one to two minutes less than package instructions. Drain and set aside.
Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside.
In a large French or Dutch oven, melt the butter. Saute the onion for 3 – 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.
Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale.
Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.
Have you made anything from Pinterest? What’s your favorite recipe?
Easter is quickly approaching and I’m getting nervous about making the main dish – the HAM – for the boyfriend and his family, especially after he just told me that his mother has gone to culinary school….pressure! I have decided to make a red currant/pomegranate glazed ham in the crock pot because hopefully it should be easier than roasting it in the oven, and it sounds so yummy and flavorful.
Here is the recipe:
1 sm. bone in half ham ( about 6 lbs. )
1 cpomegranate juice
1/2 cred current jelly
2 Tbsp dijon mustard
1/4 cdark brown sugar ( packed )
Place Ham in Crock Pot, Pour Pomegranate juice in, Put on Cover and Set to Cook on Low for 4 to 6 Hour, Basting once or Twice with juice in Crock Pot
In A Small pan- Over Medium Low Heat , Put Jelly in Pan and Cook , Stirring untill the Jelly Has Softened, – Then pour through a fine mesh Sieve, Into a Bowl , Discard All Solids – and Cover Bowl, Set in the Frig. Till ready to use.
About 45 minutes before Ham is Done, Take Jelly out of Frig. and put into a Sauce Pan – Take 3 TBSP. of the Liquid from the Crock Pot and mix in with the Jelly in the Pan, – Add in the Mustard and Brown Sugar, stir to combine and Place Pan Over High Heat , Bring to a boil and Stir untill the Sugar Is Dissolved, Then Take Off Heat and set Aside.
Remove 1 Cup of the Cooking Liquid From the Crock Pot and Discard – Pour the Jelly Mixture in the Sauce Pan over the Ham .
Replace Cover on Crock Pot and Turn HEAT TO HIGH, BASTE the HAM Often with the Liquid, Cook For 30 to 45 more Minutes, Untill Ham Is Shiney and Glazed. When Ham is Cooked, transfer to a Platter and Let Sit for 15 Minutes at Room Temp. Before serving.
What are you making for Easter?