Chicken Shawarma

This is another great recipe from Cook's Country: cookscountry.com/recipes/10840-chicken-shawarma

INGREDIENTS:

1 small head red cabbage (1.5 pounds)

1/2 cup fresh parsley leaves

6 tablespoons extra-virgin olive oil

Kosher salt and pepper

1 cup whole-milk yogurt

2 tablespoons lemon juice

1 lemon

2 garlic cloves, minced

2.5 pounds boneless, skinless chicken thighs

2 teaspoons paprika

2 teaspoons ground cumin

3 plum tomatoes, sliced thin

1/2 English cucumber

Pita bread

DIRECTIONS:

Prep: Core and thinly slice cabbage. Chop parsley and dice cucumber into small pieces. Trim chicken thighs.

Mix cabbage, parsley, 1/4 cup oil, and 1 teaspoon Kosher salt into a bowl. Mix yogurt, lemon juice, garlic, 3/4 teaspoon Kosher salt, and 1/2 teaspoon pepper into a second bowl.

Adjust oven rack 6 inches from broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack inside the sheet.

Pat chicken dry with paper towels. In a large bowl, combine chicken, paprika, cumin, 2 teaspoons salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil.

Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends and halve lemon. Place lemon halves cut side up on rack. Broil until chicken is well browned and internal temp is at least 175 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.

Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita bread.

Creamy Lemon Butter Chicken

This is a recipe from Hello Fresh, which is no longer on their website. It's a family favorite!

Serves: 4

INGREDIENTS:

• Olive oil
• 4 tbsp. butter
• 2 zucchini
• 4 scallions
• 2 lemons
• 2 tbsp Tuscan Heat Spice (can sub Italian seasoning with a dash of cayenne or chili powder)
• 20 oz chicken cutlets (can butterfly chicken breasts and pound to even thickness)
• Israeli couscous (or pearl couscous)
• 4 tsp Better than Bouillon roasted chicken base
• 1/2 cup Panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• Kosher salt
• Fresh ground pepper

DIRECTIONS:

1. Preheat oven to 450 degrees. Slice zucchini into 1/3 in. rounds. Thinly slice scallions, separating the whites from the greens. Zest one lemon and half the other.
2. Roast zucchini on baking sheet with generous drizzle of olive oil, 1 tbsp Tuscan heat spice and salt and pepper to taste. Should be golden brown and tender when done - about 15 minutes on the top rack.
3. Pat chicken dry with paper towels, season with 1 tbsp Tuscan heat spice and salt and pepper to taste. Heat large drizzle of olive oil in large pan over medium-high heat. Cook chicken until browned and cooked through - 3-5 minutes per side (165 degrees internal temp). Transfer chicken to plate.
4. While chicken cooks, heat drizzle of olive oil in small pot over medium-high heat. Add scallion whites and cook until softened. Add couscous, stir until toasted (about 30 seconds). Add 1 1/2 cup water, 2 tsp Better than Bouillon and pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook for 6-8 minutes, or until couscous is tender. Keep covered off heat until ready to serve.
5. Once zucchini is done, turn on broiler to high. Sprinkle zucchini with Panko and mozzarella, then broil until brown and crispy (2-5 minutes). Watch carefully! 
6. Heat pan from chicken to medium-high heat and add 1/3 cup water, 2 tsp Better than Bouillon and a couple squeezes of lemon juice. Simmer until reduced, then add sour cream and 2 tbsp butter. Season with salt and pepper and remove from heat.
7. Add 2 tbsp butter, half lemon zest, juice from one lemon, half scallions greens, salt and pepper to couscous and stir well. 
8. Plate couscous, chicken and zucchini. Spoon sauce over chicken and top with remaining scallions greens and lemon zest to serve.

Ramen Noodle Bowls

These have become a family favorite! I highly recommend the Cook's Country magazine - it's amazing. The best food magazine I've ever read, hands down. Here's a link to their recipe: www.cookscountry.com/recipes/10051-one-pan-noodle-bowls

INGREDIENTS
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise 1/4 inch thick
2 1/4 cups chicken broth
2 tablespoons vegetable oil
4 ounces white mushrooms, trimmed and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (3-ounce) packages ramen noodles, seasoning packets reserved for another use
12 ounces broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

DIRECTIONS
Whisk 1 tbsp hoisin, 1 tbsp soy sauce, and cornstarch together in a bowl. Add sliced pork and toss to coat. Set aside.

Whisk broth, remaining 3 tbsp hoisin, and remaining 2 tbsp soy sauce together in another bowl and set aside.

Heat 1 tbsp oil in large, nonstick skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Add broth mixture and bring to a boil. Arrange the noodles in skillet in a single layer; cover, reduce heat to medium.  Cook about 3 minutes. Noodles will be soft on bottom, but still dry on top.

Uncover first skillet and use tongs to flip noodles and stir to separate. Spread noodles in an even layer and scatter broccoli over the top of them. Cover and cook until noodles and broccoli are tender, about 3 more minutes, tossing halfway through.

At the same time, in another skillet, add 1 tbsp oil and heat over medium-high heat. Add the pork in a single layer and cook until browned on one side (1-2 minutes). Flip each slice and brown the other side, then stir to make sure pork is cooked through.

Divide among 4 bowls and top with the scallions.

Yucatan turkey chile verde

I saw this recipe on one of those meal-prep mail service websites and decided to recreate it on my own. I have made some tweaks, but it turned out really well. Not too spicy, but a lot of flavor.

INGREDIENTS:

• 1 yellow onion, chopped
• 1 or 2 cloves peeled fresh garlic
• 1 poblano pepper
• 1 tablespoon peanut butter
• 1 lb ground turkey
• Yucatan spice blend 1/8 tsp each (paprika, coriander, powdered garlic, cumin, allspice and cinnamon)
• 1/4 pound crushed tomatillos (1 used 2 fresh, diced)
• 2 green bell peppers
• 1 lime
• fresh cilantro

DIRECTIONS:

1 Prep the chile verde ingredients

• Peel and coarsely chop onion
• Finely chop, press, or grate garlic
• Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano lengthwise, then finely chop. Wash your hands after handling.
• Chop green peppers
• In a medium bowl, gradually whisk together the almond butter and 1.5 cups hot tap water until smooth.

2 Brown the turkey

• In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the turkey to a plate. Do not clean the pot.

3 Make the chile verde

• In the same pot used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, garlic, and peppers, season lightly with salt and pepper, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the vegetables start to soften, 3 to 5 minutes. 
• Stir in the Yucatan spice blend and cook until fragrant, about 1 minute. 
• Stir in the tomatillos then add the peanut butter/water mixture and the turkey. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the turkey is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. 
• When the chile verde is almost done, prepare the garnishes.

4 Prep the garnishes

• Cut the lime into wedges.
• Coarsely chop the cilantro

5 Serve

• Transfer the chile verde to individual bowls. Garnish with the cilantro and serve with the lime wedges.

Serves: 4

Crockpot Quinoa Enchiladas

I found this recipe on Pinterest and it was really good! It makes quite a lot, which is great because we love leftovers. That means less cooking for me and that's always a good thing. :)

INGREDIENTS:
1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup chopped sweet bell pepper
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno

INSTRUCTIONS:

• Cook the ground turkey; drain any grease and place in the slow cooker.
• Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
• Chop up the onion and bell pepper into small pieces and add to the slow cooker. If desired, chop up a jalapeno and add it too.
• Add in the water, enchilada sauce, chili powder, and cumin.
• Combine and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
• Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
• If desired add in the fresh lime juice.
• Top with sour cream and some chopped green onions if desired.
• Serve with tortilla chips, or use as filling for soft tortillas or inside taco shells.

One Pot Cheesy Pasta and Sausage

This recipe from The Slow Roasted Italian was AMAZING! Super quick and easy and packed with flavor. This will definitely be one I make many times in the future.

INGREDIENTS:
3 cups halved grape tomatoes, divided (I used 3 cups diced fresh Roma tomatoes)
1 large onion, sliced (I used 1/2 onion)
1 pound smoked Italian sausage links, precooked (sliced into coins) (I used breakfast sausage links)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese (fresh is best!)

DIRECTIONS:
Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.

Combine remaining ingredients in a large pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (see pasta package for exact time). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.

Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.

Serves: 6-8

Stuffed Pepper Soup

This soup is AH-MA-ZING!!! I altered the recipe just slightly from this website.

INGREDIENTS:
2 lb lean ground beef
2 Tbsp olive oil
Salt and freshly ground black pepper
2 small yellow onions - chopped
1 chopped red bell pepper
1 chopped green bell pepper
4 cloves garlic, minced
4 (14.5 oz) cans petite diced tomatoes
2 (15 oz) can tomato sauce
2 (14.5) can beef broth
4 Tbsp chopped fresh parsley, plus more for garnish (optional)
1 tsp dried basil
1 tsp dried oregano
2 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar cheese, for serving (optional)


DIRECTIONS:

In a large pot, brown ground beef. Drain fat beef and set aside.

Heat olive oil in pot then add onions, bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.


Yield: 10 servings

Cheesy Chili Hash Brown Casserole

I found this recipe in a magazine at the dentist office and thought I'd try it out. I made some substitutions to avoid the canned sauces and it turned out great!

INGREDIENTS:
1 lb ground beef
1 onion
1 green pepper (optional)
1/2 tsp garlic powder
3 tsp brown sugar
3/4 cup ketchup
1 tsp yellow mustard
salt and pepper to taste
1 can pinto beans (drained and rinsed)
1 can tomatoes with green chilis (undrained)
1/2 (30 oz) bag shredded frozen hashbrowns
2 cups shredded cheddar cheese

DIRECTIONS:
Preheat oven to 425.

Brown beef with onion and bell pepper. Drain grease and return to heat. Add garlic powder, brown sugar, ketchup, mustard, salt and pepper and stir to combine. Add beans and chopped tomatoes and stir well.

Spray 9x13 pan and fill with chili mixture. Top with frozen hash browns and bake, covered, for 30 minutes. Uncover and bake for 10 more minutes or until brown and crisp. Sprinkle with cheese and bake 5 more minutes until melted.

Serves: 6

Thai Chicken Noodle Bowls

Michelle and I made this delicious recipe (via Cooking Light) when I visited her this summer. I decided to make it for Doug's birthday dinner, too. He loved it! Neither of us are raw cucumber fans, but in this dish they just work. :) It was fun to use cucumber, carrot and basil fresh from the garden, too.

INGREDIENTS:
Marinade:
1/2 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons roasted red chile paste
1/3 cup finely chopped green onions (4 onions)
3 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
6 ounces uncooked rice sticks (rice-flour noodles) *we also used angel hair pasta and it was equally delicious
Sauce:
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon minced peeled fresh ginger
1 teaspoon roasted red chile paste
Toppings:
2 carrots, peeled and cut into ribbons (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 1/4 cups)
1/4 cup chopped fresh basil
2 tablespoons finely chopped unsalted dry-roasted peanuts
Additional ingredients:
6 lime wedges


DIRECTIONS:
1. To prepare marinade, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag; marinate in refrigerator overnight.
2. Remove chicken from bag; discard marinade. Let stand at room temperature 30 minutes.
3. While chicken stands, cook noodles according to package directions, omitting salt and fat. Drain.
4. To prepare sauce, combine 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.
5. Preheat grill to medium-high heat.
6. Place chicken on grill rack coated with cooking spray. Cook 6 minutes on each side or until done. Let stand 5 minutes. Cut chicken crosswise into slices.
7. Place 3/4 cup noodles and slices from 1 chicken breast half in each of 6 bowls. Top each serving with 1/3 cup carrot, about 3 tablespoons cucumber, 2 teaspoons basil, and 1 teaspoon peanuts. Drizzle each serving with 1 1/2 teaspoons sauce, and serve with 1 lime wedge.

Tips: To make carrot ribbons, use a vegetable peeler.

Serves: 6

Slow-Roasted Pork Shoulder with Peach Sauce

This is a recipe I saw on Amercia's Test Kitchen. I love how that show takes a scientific approach to cooking to get the best results. And this pork roast was absolutely the best I've ever had. AMAZING. You must try it! The meat was the most flavorful and tender possible and the peach sauce took it over the top. Doug didn't care for the sauce so much - he's anti-vinegar and mustard. But you must try it!

INGREDIENTS:

Pork Roast
1 Bone-In Pork Shoulder (also referred to as Butt), 6 to 8 pounds
1/3 C Kosher Salt
1/3 C Light Brown Sugar, packed
Black Pepper, ground

Peach Sauce
10 oz. Peaches, frozen (cut into 1-inch chunks (about 2 cups) -OR- 2 fresh peaches, cut into 1/2-inch wedges)
2 C Dry White Wine
1/2 C Granulated Sugar
1/4 C Unseasoned Rice Vinegar, plus 1 T (* I used a pear-infused vinegar instead)
2 Sprigs Fresh Thyme (* I used a sprinkle of dried thyme)
1 T Whole-Grain Mustard

INSTRUCTIONS:
Pork Roast
1. Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat.
2. Combine salt and brown sugar in medium bowl then rub salt mixture over entire pork shoulder and into slits.
3. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
4. Adjust oven rack to lowest position and pre-heat oven to 325-degrees. Unwrap roast and brush off any excess salt mixture from surface.
5. Season roast with pepper.
6. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
7. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours.
8. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour.
9. Transfer liquid in roasting pan to fat separator and let stand 5 minutes.
10. Pour off 1/4 cup au jus; discard fat and reserve remaining jus for another use.
11. After resting, using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone).
12. Using serrated knife, slice roast and serve, passing sauce separately.

Peach Sauce
1. While the roast is resting, bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted au jus, and thyme to simmer in small saucepan.
2. Cook sauce, stirring occasionally, until reduced to 2 cups, about 30 minutes.
3. Remove thyme and stir in remaining T of rice vinegar and mustard.
4. Cover and keep warm.

Baked Ziti

Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings:12

Print Recipe

Ingredients

            2 Tablespoons Olive Oil

            3 cloves Garlic, Minced

            1 whole Large Onion, Diced

            1 pound Italian Sausage

            1 pound Ground Beef

            1 can (28 Ounce Can) Whole Tomatoes, With Juice

            2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce

            2 teaspoons Italian Seasoning

            1/2 teaspoon Red Pepper Flakes

            Salt And Pepper, to taste

            16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente

            1 tub (15 Ounce) Whole Milk Ricotta Cheese

            1-1/2 pound Mozzarella Cheese, Grated

            1/2 cup Grated Parmesan Cheese

            1 whole Egg

            Fresh Minced Parsley

Preparation Instructions

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

(Sprinkle chopped parsley over the pasta before serving!)

Hibachi Steak

This was really good and got me to eat some vegetables which is no easy task.  You can use rice instead of the noodles if you want to. 


From: Sandra's Money Saving Meals

Ingredients

• 2 tablespoons canola oil
• 1 large carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 medium onion, thinly sliced
• 1 (8-ounce) package sliced mushrooms
• 1 1/2 pounds top round steak
• 1 pound egg roll wrappers
• 1/2 cup reduced sodium soy sauce
• 2 tablespoons cider vinegar
• 2 teaspoons chopped garlic
• 1 teaspoon cornstarch
• 2 tablespoons butter

Directions

Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Optional: Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
Top the cooked noodles with the steak and vegetable mixture and serve.

Debdoozie's Blue Ribbon Chili

This is the best bean chili recipe, in my opinion! Found on allrecipes.com

INGREDIENTS:
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

DIRECTIONS:
1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Serves: 6

Garden Penne

I was looking for a recipe to use with my first summer squash of the season. I modified this one from allrecipes.com and it was a hit. If only my red onions and peppers were ready! I'd have had all the ingredients from my own garden. While this was delicious fresh, I bet you could freeze it as well.


INGREDIENTS:
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 zucchini, chopped
1 yellow squash, chopped
1/2 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon crushed garlic
1 (28 ounce) can Italian diced tomatoes, drained
1 (28 ounce) jar pasta sauce
1 (15.25 ounce) can whole kernel corn,drained (or 1 cup frozen corn)
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese


DIRECTIONS:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.

Servings: 6

Pioneer Woman Meatloaf

Wowzer! Yum!

Ingredients

Meatloaf:

• 1 cup milk
• 6 bread slices
• 2 pounds ground beef
• 1 cup grated Parmesan
• 1 teaspoon salt
• Freshly ground black pepper
• 1/4 teaspoon seasoned salt, such as Lawry's
• 1/4 to 1/2 cup minced flat-leaf parsley
• 4 eggs, beaten
• 8 to 12 thin bacon slices

Tomato Sauce:

• 1/2 cup ketchup
• 6 tablespoons brown sugar
• 1 teaspoon dry mustard
• Dash or 2 hot sauce (more if you like)
• Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

Spicy Turkey Meatballs and Spaghetti

Ingredients

• 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
• 2/3 cup whole milk
• 2 pounds ground turkey (85-percent to 92-percent lean)
• 1/2 pound sweet Italian pork sausage, casings removed
• 4 ounces thinly sliced prosciutto, finely chopped
• 1 cup freshly grated aged Asiago cheese
• 1/2 cup minced fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 3 tablespoons good olive oil, plus extra for brushing the meatballs
• 2 extra-large eggs, lightly beaten
• 3 (24-ounce) jars good marinara sauce, such as Rao's
• 2 pounds dried spaghetti, such as De Cecco
• Freshly grated Parmesan (or Asiago) cheese, for serving

Directions

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

Ina Garten Food Network

Beef and Barley Casserole

Last week I had a need to make something from what we had on hand in the house. This casserole fit the bill. Granted, I had to break up some frozen hamburger patties in lieu of the ground beef, but it worked! Found from allrecipes.com.


INGREDIENTS:
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)

DIRECTIONS:
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.

Serves: 4

Moroccan Chicken

I don't remember how I came across this Taste of Home recipe, but I'm glad I did! I've included my variations below. This is a perfect fall meal, warm and tasty. Moroccan comfort food!


INGREDIENTS:
4 medium carrots, sliced
2 large onions, halved and sliced
3 to 4 pounds skinless chicken thighs
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous (* 3 cups uncooked couscous)


DIRECTIONS:
Place carrots and onions in a greased 5-qt. slow cooker. (*The onions and carrots were barely cooked through. I will saute them a bit first next time before adding to slow cooker).

Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper.

Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous.

Yield: 6 servings.

Quinoa with Roasted Veggies and Feta

I jumped onto the quinoa bandwagon and so far have enjoyed the ride.  It's pronouced "kin-wah," by the way, and it not easy to find in the grocery store.  Look for it by the specialty rice and couscous.  This recipe is from Taste of Home and was delicious. Quinoa reminds me a lot of couscous. It is basically seeds and is cooked a lot like rice. It is high in protein and fiber and other healthy stuff.

INGREDIENTS:

3 medium carrots
2 small zucchini
2 medium sweet red peppers, chopped
1 medium sweet onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 cup crumbled feta cheese

DIRECTIONS:

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
• Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
• Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. 

Yield: 6 servings.

Chicken Marsala Rigatoni

This is a copycat recipe for Maggiano's Rigatoni "D." I've actually never had this at Maggiano's, but I sure liked the sound of the ingredients. It's been in my recipe hopper for awhile now, but with the rosemary focaccia rising, we needed an Italian meal worthy of it. This was quite good, but could have used even more garlic and a bit more salt. Will definitely make again.

INGREDIENTS:

2 tablespoons extra virgin olive oil
10 ounces button mushrooms
3 tablespoons balsamic vinegar
1 yellow onion, chopped
2 teaspoons garlic, minced (*Or more, if you like garlic!)
Salt and pepper
1 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 - 4 ounces Marsala wine (* I found some in the cooking wine section)
2 ounces white wine
1/2 quart heavy cream
1 lb rigatoni pasta
1 tablespoon fresh basil, chopped
2 tablespoons parmesan cheese, grated
2 ounces garlic butter (* I used regular butter)
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)


DIRECTIONS:

• Heat oil and caramelize onions over medium high heat. Cook them until them until they brown.
• In a separate skillet, saute mushrooms with balsamic vinegar. The vinegar will reduce down considerably.
• Add onions to the mushrooms and season with salt and pepper. 
• Add garlic and heat just until you smell it - about 30 seconds.
• Add chicken and stir to incorporate. Then add chicken stock, Marsala, and white wine. Cook until reduced by half.
• Add cream and bring to a boil. Turn down heat and simmer to thicken the sauce further. (* I sprinkled some flour in a few times to help thicken the sauce a bit. It is a fairly thin sauce.)
• Cook rigatoni al dente.
• Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala (*Or salt/pepper) for flavor, if desired.  
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley/basil.

Serves: 6