0053. Rigatoni with Sausage and Beans

Cook Time:

20 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

In Chef Review

Ready Time:

25m

Rating:

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• 1 (pound) Italian sausage links, cut into 1/2-inch pieces
• 1 (26.0 ounce jar) pasta sauce
• 1 (15.0 ounce can) cannellini or white kidney beans, rinsed and drained
• 1/8 (teaspoon) dried rosemary leaves, crushed
• 1 (pound) dried rigatoni or ziti pasta, cooked and drained

1. Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in pasta sauce, beans and rosemary.
2. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done.
3. Meantime, prepare pasta as per directions on package. Serve sausage sauce over hot pasta.

0049. salisbury steak

I tend to double this recipe because PK loves it as much as he does. 

Ingredients

• 2 2 pds ground chuck
• 2 (tablespoon) 2 tablespoons Worcestershire Sauce
• 1 (tablespoon) 1 tablespoon horseradish
• 2 (teaspoon) 2 teaspoons minced garlic
• 1/4 (teaspoon) 1/4 teaspoon salt
• 1/4 (teaspoon) 1/4 teaspoon pepper
• 8.0 (ounce) 1 (8 oz) pk sliced baby bella mushrooms
• 2 (tablespoon) 2 tablespoons all-purpose flour
• 1 (can) 1 can French onion soup
• 1 (can) 1 can Beef consomme

Directions

1. In a large bowl, combine ground chuck, Worcestershire sauce, horseradish, garlic, salt, and pepper. Form mixture into 6 (5 inch patties). Heat skillet over medium heat. Add patties in batches and cook 5-6 mins per side, or until brown. Remove patties and set aside. Reserve 2 tablespoons drippings in skillet. Add mushrooms and cook for 1-2 mins or until tender. Add flour and cook stirring constantly for 2 mins. Stir in soup and consomme. Return patties to pan; bring to a simmer, uncovered for 30-40 mins. Serve immediately
2. makes 6 servings

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving

Calories

771

Total Fat

38g

Saturated Fat

7g

Cholesterol

144mg

Sodium

1366mg

Carbohydrate

56g

Dietary Fiber

3g

Sugars

6g

Protein

50g

Vitamin A

0%

Vitamin C

19%

Calcium

6%

Iron

36%

Potassium

832mg

0048. Crockpot Beef Stew with Olives, Garlic, Capers, and Tomatoes

I recently started a mammography class that only meets on Tuesdays and Thursdays in the evening. PK isn't a huge fan of cooking (especially since he doesn't get home until late most of the time) so I've started using my crockpot a lot more. I found this recipe on FoodOnTheTable.com and have fallen completely in love.

PK was in a car accident on Monday (he's okay) but he took my car to work yesterday and I had to take care of getting a rental car lined up. Well, I ran out of time to do the prep. I didn't brown the meat before I tossed it in the crockpot, nor did I allow the beef stock to reduce. I also eyeballed most of the ingredients. I know I put way more than 2 tsp of capers, more than a cup of Kalamata olives, less than a cup of garlic (that was more like 1.5 tbsp). I didn't have Greek oregano so I used regular. Pretty sure I put an entire can of tomato paste in.  But it was delicious. PK had 2 bowls. Monkey wasn't a huge fan because of the olives, but we gave her some leftover spaghetti and she was a happy camper.

I didn't have time to make rice (which seems like it'd be the best bet to cover with this concoction), so I heated up some leftover mashed potatoes and it worked out brilliantly. Next time I'll try the rice, but there will definitely be a next time on this one. DELISH!!

Crockpot Beef Stew with Olives, Garlic, Capers, and Tomatoes

Ingredients

• 2 2-3 lb. beef chuck roast, cut into pieces about 1 inch (I used 2 1/2 cups beef cubes)
• 1 1-2 tbsp olive oil (for browning beef)
• 1 can reduced-sodium beef broth (or use 1 1/2 cups homemade beef stock)
• 1 cup garlic cloves, peeled and cut into lengthwise slivers
• 1 cup Kalamata olives, cut in half lengthwise
• 2 tsp capers, rinsed
• 3 3 bay leaves
• 1 tsp. dried Greek oregano
• 1 can (14.5 oz.) diced tomatoes with juice
• 1 small can (8 oz.) tomato sauce
• 2 tsp tomato paste
• 3 tsp red wine vinegar
• fresh ground black pepper to taste

Directions

1. (I used a small 2 1/2 Quart Crockpot for this recipe. You could also cook it on top of the stove in a heavy dutch oven type pan over very low heat.)
2. In heavy frying pan, heat 1 T oil over medium-high heat and brown half of beef cubes, turning several times so it's well browned on all sides. Put beef in crockpot and brown the rest of beef, adding more oil if needed. Put second batch of browned beef cubes in crockpot. Add beef broth to frying pan, scraping up any browned bits from the bottom of the pan, and simmer until beef broth is reduced to 3/4 cup. Add reduced broth to crockpot.
3. While beef is browning, sliver garlic and cut olives. Add garlic and olives to crockpot along with rinsed capers, bay leaves, oregano, canned tomatoes and juice, tomato sauce, red wine vinegar, and pepper.
4. Cook on high for 2 hours, then taste for seasoning and add tomato paste if desired. Cook another 1-2 hours, until meat is tender and flavors are well blended. (This could also be cooked on low for 6-8 hours.) Serve hot.

0047. Crock pot peach glazed pork chops

I'm not a huge fan of pork. Never have been and probably never will be. I like to say that it's a texture thing, cause pork will always feel like pork in my mouth. And yes, I think that pork pretty much always tastes the same. But really, it all boils down to the fact that I had 2 potbellied pigs growing up -Wilbur and Allison- and they were the first pets I really loved. Quiet. I grew up in the country. But PK loves pork chops and I try to make them once or twice a month. Usually I grab a sandwich or just eat veggies when we have chops, but the smell of the peach glaze was so delicious that I had no choice but to try some. And it was delicious. Even PK, who's one of the most difficult people to please in the kitchen, went back for THIRDS. (I only had one plate, but it was kind of a big plate... for me). This is definitely one I'll be keeping in my recipe box to make again.

I made double the recipe since I had so many pork chops to cook. Hint: when you buy a family sized pack of pork chops, it's a good idea to break them up into smaller batches unless your family is big enough to warrant 9 chops per meal. 

Cook Time:

5 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

8 hours

Ready Time:

8h 10m

Rating:

• 1 (29.0 ounce can) peach halves
• 4 (5-6 ounce) bone-in pork loin chops, 1 inch thick
• 1 (tablespoon) vegetable oil
• Pinch salt and black pepper, to taste
• 1/4 (cup) brown sugar, packed
• 1/2 (teaspoon) ground cinnamon
• 1/4 (teaspoon) ground cloves
• 1 (8.0 ounce can) tomato sauce
• 1/4 (cup) cider vinegar

1. Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Sprinkle with salt and pepper.
2. In a bowl, combine the brown sugar, cinnamon and cloves; mix well. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until the meat is tender.

0042. Chipotle crusted pork tenderloin

• 1 (teaspoon) onion powder
• 1 (teaspoon) garlic powder
• 3 (tablespoon) chipotle chile powder
• 1 1/2 (teaspoon) salt
• 4 (tablespoon) brown sugar
• 1 (1 1/2 pound) pork tenderloin

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill when internal temperature reaches 150 degrees F. Let stand for 5 to 10 minutes before slicing.

Recipe taken from FoodontheTable.com

0036. Salmon & spinach alfredo

• 1/4 (cup) butter
• 1 (cup) heavy cream
• 1 (cup) freshly grated Parmesan cheese
• 1/2 (pound) smoked salmon, chopped
• 1 (cup) chopped fresh spinach
• 1 (tablespoon) Italian seasoning blend
• 1 (16.0 ounce package) fettuccine noodles

1. In a medium saucepan over medium heat, melt the butter and whisk in cream. Cook on medium high heat to reduce until mixture coats the back of a spoon. Gradually stir in the Parmesan cheese until melted.
2. Crumble salmon into the cream mixture. Stir in the spinach and Italian seasoning. Taste and adjust seasoning. Cook and stir about 3 minutes, until heated through. Serve over fettuccine.

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

0035. Jambalaya

Cook Time:

30 minutes

Prep Time:

5 minutes

Servings:

6

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1 (pound) fully cooked kielbasa sausage, cut into 1/2-inch slices
• 1 (pound) boneless skinless chicken breast halves - cubed
• 1 large onion, chopped
• 1/2 (cup) chopped celery
• 1/2 (cup) chopped green pepper
• 4 garlic cloves, minced
• 2 (tablespoon) butter
• 1 (14.5 ounce can) diced tomatoes, undrained
• 1 (6.0 ounce) can tomato paste
• 1/2 (teaspoon) hot pepper sauce (I like Louisiana Hot Sauce, PK prefers Tobasco)
• 1/4 (teaspoon) cayenne pepper
• 1/8 (teaspoon) garlic powder
• 1/8 (teaspoon) white pepper
• 1/8 (teaspoon) ground black pepper
• 1/2 (pound) uncooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.

0034. Not Red Spaghetti

• 1 (pound) Italian sausage
• 4 (ounce) fresh mushrooms, sliced
• 3 (tablespoon) butter
• 1/2 (cup) chicken broth
• 1 zucchini, sliced
• 4 green onions, chopped

1. In large skillet, over medium heat, cook sausage, onion and mushrooms in butter, until sausage is brown. Add chicken broth and stir. Add zucchini and cook, uncovered, until zucchini is crisp-tender. Serve over pasta.

Cook Time:

20 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

25m

0033. Beef Enchiladas

Cook Time:

25 minutes

Prep Time:

20 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

45m

Rating:

• 2 (15 1/2 ounce can) enchilada sauce
• 1 (pound) lean ground beef
• 1/2 (medium) onion, diced
• 1 (cup) cooked rice (or quick cook some minute rice while meat is browning)
• 1 (cup) shredded colby jack cheese
• 8 (6 inch) flour tortillas

1. Preheat oven to 375F.
2. Pour 1/2-cup enchilada sauce in one 9 x 13 casserole dishes, and set aside.
3. Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done.
4. Stir the cooked rice into the beef. Add 1 cup of enchilada sauce and 1/2 cup cheese. Mix well.
5. To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Roll all remaining tortillas and meat (4 tortillas of each).
6. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.

***I don't measure the amount of enchilada sauce. I don't care for it that much so basically I just pour a little into the bottom of the casserole dish to keep the enchiladas wet, pour enough into the rice mixture to get it wet, and pour enough on top to make sure the tortillas don't dry out while they bake. And of course I use WAY MORE CHEESE than is strictly necessary. :) I top with guacamole and/or sour cream and black olives because they're delicious and all meals should include guac and black olives. lol. Also, I use corn tortillas instead of flour. Because corn tastes better.

0032. Garlic Pork Chops with Mushrooms

Garlic Pork Chops with Chanterelle Mushrooms

Cook Time:

40 minutes

Prep Time:

10 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

50m

Rating:

• 1 (cup) chicken broth
• 1/4 (cup) dried black chanterelle mushrooms (I used baby portabella)
• 1/4 (cup) rice wine vinegar
• 2 (tablespoon) soy sauce
• 2 (tablespoon) honey
• 1/4 (teaspoon) red pepper flakes
• 2 (teaspoon) sesame oil
• 4 garlic cloves, minced
• 1 (tablespoon) minced fresh ginger (I used ground ginger)
• 4 (1/2 inch thick) boneless pork chops

1. Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
3. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
4. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.

0031. Spanish Sausage Supper

Spanish Sausage Supper

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1/2 (cup) chopped green pepper
• 1/4 (cup) chopped onion
• 1 (tablespoon) vegetable oil
• 1 (pound) fully cooked smoked sausage, sliced
• 2 (cup) water
• 1 (10.0 ounce) can diced tomatoes and green chilies, undrained
• 1 (6.8 ounce package) Spanish rice mix
• 1/8 (teaspoon) pepper

1. In a large skillet, saute green pepper, and onion in oil until tender. Add remaining ingredients (including the seasoning packet from the Spanish rice mix); mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.