Carmelized Onion and Garlic Pasta

1/4 cup butter
2 large sweet onions, thinly sliced
1/4 tsp crushed red pepper flakes
1/8 tsp salt
8 garlic cloves, minced
4 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil
16 oz angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded fresh parmesan cheese
1/2 tsp pepper
fresh basil leaves, optional

In a large skillet over med-high heat, melt butter. Add onions, pepper flakes, and salt; saute until onions are tender. Stir in garlic. Reduce heat to med-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown.

Add tomatoes, vinegar, and 2 Tbls oil. Cook pasta according to package directions. Drain and toss with onion mixture.  Drizzle with remaining oil. Sprinkle with bacon, cheese, and pepper, and heat through. Garnish with basil.

Tofu Peanut Sauce Pasta

This is so good. Super easy and really yummy cold for packing in lunches, too. If you are not a tofu fan, you could easily add another protein.

1 C. broth
1/2 C. peanut butter
1/2 C. soy sauce
6 T. brown sugar
4 T. rice vinegar
3 t. grated, peeled fresh ginger
2 t. chili paste with garlic (or to taste)
6 garlic cloves, minced
16 oz. fettuccine or angel hair pasta
2 lbs. firm tofu, drained and cubed
2 C. shredded carrots
1 1/2 C. sliced green onions

Combine first 8 ingredients in saucepan. Cook over med heat and stir often until smooth, about 5 minutes. Remove from heat.
Cook pasta in water 8 minutes, add tofu, carrots and onion into boiling water, drain. place pasta mix in bowl and toss with peanut sauce.

Peachy Short Ribs

This is my Sister-in-Law, Gretchen's, recipe. It is one of Tom's favorite Sunday meals served with Mashed Potatoes.

PEACHY SHORT RIBS



4 lbs. beef short ribs
1 T. oil
1 29 oz. can cling peach halves
3/4 c. syrup from peaches
1/3 c. soy sauce
1/4 c ketchup
1 clove garlic minced - more to taste

Serve over mashed potatoes, rice, or egg noodles.

Brown ribs slowly in Dutch Oven, when golden brown on all sides remove from heat.
Sauce - drain peaches (save). In mixing bowl combine peach syrup, soy sauce, ketchup, and garlic. Mix well and pour over browned ribs. Cover with lid and bake at 350 for 1 hour or until tender. Add peaches and return to oven 10 minutes.

Mexican Style Shredded Pork

A great crock pot recipe! We had it on yummy rolls and it made a great sandwich, you could also do it with warm tortillas. I got it from the "Our Best Bites" recipe book, which I love.


4 lb. boneless pork shoulder roast
1/2 t. salt
1/4 t. pepper
2 T. chili powder
1 t. onion powder
2 T. oil
2 (10 oz) cans enchilada sauce
1 C. brown sugar, divided
1/2 C. salsa
1/2 t. Worcestershire sauce
1/4 C. apple juice


Trim the visible fat from the roast and sprinkle with salt and pepper, chili powder, and onion powder. rub all over roast.
Heat oil in large skillet over med-high. Sear the roast on each side for about 1 min, until browned. While meat is searing, combine the enchilada sauce, 2/3 C. brown sugar, salsa, W sauce and apple juice in crock pot. Add the pork, cover and cook on low for 7 hours with lid on the entire time. Remove pork, shred, discarding fat. Add additional 1/3 C. brown sugar to crock pot and turn on high. Add shredded meat and turn heat to high. Simmer with lid off for 30 minutes.

Slow Cooker Creamy Chicken and Biscuits

4 large carrots, sliced

1 small onion, chopped

1/4 cup flour

1 1/2 lbs chicken

1/2 tsp poultry seasoning

kosher salt and pepper

1/2 cup white cooking wine

1/2 cup chicken broth

6 biscuits (recipe below)

1/2 cup heavy cream

In a slow cooker, toss carrots, onion, and flour. Place chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add wine and broth. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Thirty minutes before serving, prepare biscuits. Ten minutes before serving, add cream and 1/2 tsp salt to the chicken and stir. Cover and cook 10 minutes more. Top biscuits with chicken and sauce.

EASY DROP BISCUITS

2 cups flour

1 stick cold butter, cut into small pieces

1 Tbls baking powder

1 tsp kosher salt

1 cup whole milk

Heat oven to 400. Mix flour, butter, baking powder, and salt; pulse until clumps form. Add milk and pulse until moistened. Drop 6 large mounds of dough (about 1/2 cup each) onto a baking sheet. Bake until golden, 18-20 minutes.

Pasta with Roasted Red Pepper Sauce

This is by far my favorite new recipe I've made in the last few months. Such an amazing, rich flavor - so yummy!

3 whole red bell peppers

2 Tbls pine nuts

2 Tbls olive oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1/2 cup heavy cream

flat leaf parsley, finely minced

fresh parmesan, grated or shaved

1/2 lb - 1 lb pasta (we like bowties)

1) Roast red peppers: place on foil-lined baking sheet in 450 oven. Roast for 15 minutes, turn over, then roast for 15 more minutes. Remove from oven and place peppers in a ziploc bag to allow to sweat for about five minutes. Peel the charred skins off and remove seeds. Set aside.

2) Lightly toast pine nuts in a skillet.

3) Puree peppers with pine nuts until smooth. Set aside.

4) Cook pasta according to package directions.

5) In a skillet over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of kosher salt. Pour in cream and stir to combine. Taste and salt more if needed. Add cooked pasta and then stir together.

6) Place pasta into a bowl, top with chopped parsley and plenty of fresh parmesan.

Italian Sausage Quiche

I found this recipe in a magazine and made it the other night to rave reviews. Garreth says it has a new place in his top five favorite dinners. Gotta love it when a new recipe is a hit!

Pastry for single-crust pie (9 inch)

1 lb bulk Italian sausage

1/4 cup chopped onion

1/4 cup chopped green pepper

4 tsp chopped seeded jalapeno pepper (wear disposable gloves!)

1 cup (4 oz) shredded sharp cheddar cheese

3 eggs

1 cup heavy whipping cream

1 tsp minced fresh parsley

1 tsp minced fresh basil

1/4 tsp pepper

1/8 tsp salt

dash garlic powder

dash cayenne pepper

1) Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights. (Uncooked beans or rice works, too.)

2)Bake at 450 for 8 minutes. Remove foil and weights; bake five minutes longer. Cool on a wire rack.

3) Meanwhile, in a large skillet, cook the sausage, onion, green pepper, and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.

4) In a large bowl, whisk the remaining ingredients; pour over cheese. Bake at 375 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

White Lasagna

2 T. Olive Oil
2 1/2 lbs ground meat (beef, sausage, turkey or a mix) I like to use half sausage and half turkey
1 lb button mushrooms
salt and pepper
4 T. butter
4 T. flour
2 C. milk
2 C. chicken stock
a GENEROUS dash of Nutmeg (don't omit, this is the secret weapon)
1 box lasagna noodles
4 C. shredded Italian blend or provolone cheese

Preheat oven to 375

Boil noodles.

Heat oil in a large skillet over medium heat. Add the meat and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 15 minutes. Add the mushrooms to the pan and cook until golden brown, about 5 minutes. Season the mixture with salt and pepper and reserve.

While the meat is browning, place a large sauce pan over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with the nutmeg, salt and pepper and simmer until it thickens, about 5 minutes.

Assemble the lasagna by ladling a small amount (about 1/2 cup) into the bottom of a 13x9 baking dish. Lay 3 noodles over sauce and top them with about one third of the meat-mushroom mixture. Top with about 1 cup of the sauce and 1 cup of shredded cheese. Make 2 more layers, laying down 3 noodles, about one third meat mixture, 1 cup of sauce and about 1 cup of cheese for each layer. Top the lasagna with the last 3 noodles, the remaining sauce and the remaining cheese.

Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and the sauce is bubbly.


** You could easily make this a vegetarian lasagna by using a meat substitute. Morning Star veggie crumbles would be yummy, or just use a mix of veggies in place of the meat.**

Slow Cooker Thai Peanut Pork

I was reading through an old ward cookbook and had to make my friend Keely's pork recipe. It was a big hit with the meat-eating Ratchfords. If you're reading this, thanks, Keely!!

2 red bell peppers, julienned

4 (8 oz) boneless pork loin chops

1/2 cup teriyaki sauce

1/4 cup creamy peanut butter

2 Tbls rice vinegar

1 tsp crushed red pepper

2 garlic cloves, minced

1/2 cup chopped green onions

1/4 cup chopped roasted peanuts

2 limes, cut into wedges

Coat slow cooker with cooking spray. Place peppers and chops in slow cooker. Pour teriyaki sauce, vinegar, crushed red pepper, and garlic over top. Cover and cook on low 8 - 9 hours. Once tender, remove pork and whisk in peanut butter until smooth. Return pork and cook 10 minutes more. Pour into serving dish and sprinkle with green onions and peanuts. Garnish with lime wedges.

Savory Carrot Fennel Soup

This recipe comes from the 2008 version of the Ball Blue Book of Preserving.  It is sooo good!
This makes about 5-6 quarts of soup.

2 bulbs fennel, sliced

2 TBS of olive oil

4 lbs of carrots (about 12 medium) peeled and sliced

6 cups vegetable stock

6 cups of water

2 tsp of salt

1/2 tsp pepper

Sauté fennel in olive oil until transparent.  Combine fennel, carrots and vegetable stock in a large saucepot.  Bring to boil.  Reduce heat and simmer until carrots are tender.  Puree soup until smooth.  Add water.  Simmer until heated throughout.  Stir in salt and pepper.

Olive Garden Zuppa Toscana

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!

Speaking of Tofu...

Here's what I'm eating for lunch this week. Protein-packed, very filling, and super tasty!

TOFU IN PEANUT SAUCE

Sm package of extra-firm tofu: drain and pat dry with paper towels. Cube (I like my cubes small), and pat dry again. Season with seasoning salt and brown in butter. (I like mine as crispy as possible)

1/2 cup peanut butter

2 Tbls soy sauce

3 Tbls lime juice

1/2 tsp minced fresh ginger

2-3 cloves of garlic, chopped

1/4 tsp crushed red pepper

Mix in small bowl and pour over tofu in skillet. Heat through. Add 1 bag baby spinach and cook until it wilts. Serve over brown rice.

Chicken Alfredo

Not only is this recipe fast and easy but it also passed the 'family ' test which is not always easy to do. In fact the following night Mont and I were going to order out from The Pizza Factory (our favorite restaurant in town) and as we were deciding what to order he said, "Why don't we just have the pasta you made, it is better than any thing at the pizza factory!" VICTORY!! While we didn't go out I still felt warm and fuzzy that my dish was so well liked. Leftovers are nearly gone because everyone loved it. Finally, something to make the fam happy.

ENJOY!

1 pkg. Italian seasoning

1 cube butter

4 Chicken breasts (I add them frozen)

cook in slow cooker 5-6 hrs.

Remove chicken and shred or dice

On stove add remaining butter

2 pkg. cream cheese

2 can Cream of Chicken soup

1 can water

Add chicken

Serve over pasta

Balsamic Chicken and Peppers

4 boneless skinless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
2 Tbsp. olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned.
1 small onion, sliced
2 Tbsp. balsamic vinegar (Sometimes 1 is plenty depending on how much you like vinegar.)

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 Tbsp. oil for 4-6 min. on each side, or until no longer pink; drain. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 min. or until tender. Return chicken to the pan. Add vinegar; heat through.

Slow Cooker Enchiladas

1 pound ground beef
1 c. onion (chopped)
1/2 c. green pepper (chopped)
Cook together in a large skillet until meat is browned and vegetables are tender.  Drain off fat.

2 c. cooked pinto or kidney beans
2 c. cooked black beans
2 c. tomatoes (chopped)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
*optional*
1 c. corn
ground red pepper to taste
Add and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

1 c. sharp cheddar cheese (shredded)
1 c. Monterey Jack cheese (shredded)
Combine separately

7 flour tortillas

Layer tortilla, 1 cup bean mixture, 1/3 c. cheese, repeat.

The recipe calls for a slow cooking 5-7 hours, it came out really dry when I cooked this the first time. I opted for the oven the next time 30 minutes at 350 and it turned out awesome.

Slow Cooker BBQ Chicken

4-6 pieces of chicken (I used boneless breasts and sliced them up a little for kid-sized servings)

1 bottle BBQ sauce

1/2 cup white vinegar

1/2 cup brown sugar

1 tsp mesquite seasoning

1/2 tsp garlic powder

1/2 - 1 tsp red pepper flakes

Mix all ingredients except chicken to make the sauce.  Place chicken in crockpot and pour sauce on top.  Cook on low for 5 hours.  

(I know I am posting lots of slowcooker recipes lately, but I've been having so much fun with it!  I love throwing everything in it in the morning when I still have energy, having my house smell lovely all day, and not having to worry about what to make for dinner!  I made this recipe for the Superbowl yesterday and it got rave reviews!)

Chicken Rice Balls

3 cups cooked rice
3 cups cooked diced chicken
1/2 cup celery chopped
1/2 cup chopped onions
3 eggs beaten
1 cup shredded cheese
1 tsp poultry seasoning
1/2 tsp oregano
1 tsp chili powder

Mix together & chill. Form into 12 - 1/2 cup balls. Dip balls in 1/2 cup melted butter and roll in 1 cup cornflake crumbs. Bake 350 for 30 mintues. Serve with chicken gravy These are SOOOO delicious

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat

1 (10.75 oz) can condensed golden mushroom soup

1/2 cup chopped onion

1 Tbls Worcestershire sauce

1/4 cup water

4 oz cream cheese

Combine meat, soup, onion, worcestershire sauce, and water.  Cook on low for 8 hours or high for 5 hours.  Stir in cream cheese just before serving.  Serve over egg noodles.

(Wow, this smelled really good cooking, and all my carnivorous family members loved it!)

P.F. Changs Lettuce Wraps

Cousin Carly gave me this recipe and it's yummy!

Sauce:
4 T soy sauce
4 T dark brown sugar (light works too)
1 tsp rice vinegar

***We like them saucier so I double the sauce recipe.

Chicken Filling:
1 pound ground chicken (ground turkey works well)
8 oz can water chestnuts
2/3 can straw mushrooms
3 T green onions
1 tsp or clove of minced garlic

Maifun rice sticks (you can find these at any grocery store on the Asian foods isle)
Head of iceberg lettuce
vegetable oil

Brown chicken in heated oil. While meat cooks chop water chestnuts, mushrooms and green onion to about the size of peas. ( I use my pampered chef food chopper, it works great.)

Add vegetables to cooked chicken, then add garlic and sauce, let simmer until maifun sticks are ready.

Cook maifun sticks like package directions. (Very fun to cook, my kids love this part the best, this is why they love this for dinner.)

Cut head of lettuce in half and use the leaves for cups to spoon the meat filling into, wrap like a taco and eat. Yummy!

Creamy Spinach Pasta

1/4 cup chopped pecans

2 Tbls honey

3 cups torn spinach

1 lg onion, sliced and separated in rings

1 Tbls sugar

1 Tbls olive oil

1 Tbls balsamic vinegar

12 oz uncooked penne pasta

3/4 cup vegetable broth, divided

1/8 tsp crushed red pepper flakes

1 cup (4 oz) crumbled blue cheese, divided

3/4 tsp salt

1/4 tsp pepper

Line a baking sheet with foil; coat well with cooking spray.  In a small bowl, combine pecans and honey; spread over prepared pan.  Bake at 300 for 15 minutes, then remove, set aside, and keep warm.

Meanwhile, in a nonstick skillet, combine the sugar, oil, and vinegar; add onion.  Cook over medium heat for 15-20 minutes or until onion begins to carmelize.  In a saucepan, cook pasta according to package directions. 

To the onions, add the spinach, salt, pepper, red pepper, and 1/4 cup broth to the onions; cook 5 minutes longer.  Drain pasta; add onion mixture and toss.

In the same skillet, combine blue cheese and remaining broth.  Cook over medium heat until the cheese is melted, about 5 minutes.  Pour over pasta; toss gently to coat.  Sprinkle with pecans and enjoy!

Oh, how I love this pasta!  I double the spinach, onions, and pecans when I make it, just because that's how I roll.