Pasta Fagioli (Copy Cat with my modifiations)

 

Pasta Fagioli

2 lbs. ground  beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3  carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta

Brown beef and place in lined crock pot with everything but the pasta.  Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender)  30 minutes before serving add the pasta. 

*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time.  To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta.  This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.

Parmesan Rolls (Copy Cat Magelby's-revisited with modifications)

Parmesan Rolls (like Magelby’s)

25 frozen roll dough (preferably the Terrel's brand)

1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
1/3 c. parsley flakes
1 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees,  put the butter on a jellyroll pan while the oven heats.  In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes.  Roll the frozen dough in the melted butter then the Parmesan mixture. Turn oven off then place rolls in oven.  Let rolls rise between 2-3 hours.  Remove from oven and preheat to 350.  Bake until lightly brown on top 15-20 minutes.

(I found this recipe from a woman who was teaching a class at the Little Theatre in the Orem Macey's during the time I was hosting (working) there.  These are a copy cat from a local restaurant called Magelby's.  The owner recently passed away and learning of this made me pull this dust off this recipe and make it again, it has been far too long!  The restaurant like the owner is gone and it makes me sad but at least I can remember both when I make these.

Compound Butter (revisited)

 

 

Rosemary Orange Butter

 

1 c. butter, softened

2 T fresh Rosemary, finely diced

2 T orange juice

1 orange rind, finely grated

1-2  fresh garlic cloves, minced

 

Combine all ingredients and place on wax paper, roll and refrigerate until firm.  Remove from wax paper and serve.  This is also fun to place in molds and chill. 

Grilled Chicken and Roasted Garlic Pizza

Grilled Chicken and Roasted Garlic Pizza

1 lb. pizza dough
1 T butter
8 cloves roasted garlic
2 T flour
1/2 t black pepper
1/2 c. milk
1/2 c. half and half
1/4 c. Parmesan cheese
1 1/2 c. grilled chicken breast, cut into cubes
1/4-1/2 c. red onion, diced small
1 c. Mozzarella cheese
1 t fresh thyme (optional)
1/2 t oregano (optional)
fresh basil, chiffonade
1 t fresh Rosemary (or more to taste)

Preheat oven to 450.  On baking pan place cornmeal to ease in spreading.  Melt butter, saute garlic for a minute, and flour and mix well.  Whisk in milk and half and half.  Cook until mixture thickens add the pepper and Parmesan. Spread the sauce on the dough, top with onion, chicken, cheese and Rosemary if using.  Feta cheese can also be added if desired.  Bake approx. 18 minutes or until golden brown and cheese is melted sprinkle with remaining desired herbs.

Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com  also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins. 

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Blueberry Mango Quinoa Salad

New recipe for our family some really like it and others really didn't!  I will add more blueberries and mango in the future.  Be careful with the dressing it can be overpowering.

1/2 c. quinoa
1 c. water

Place in a pan and bring to a boil.  Reduce heat and simmer for 15 mins., or until quinoa is cooked.  Remove lid and fluff with a fork.  Let cool to room temperature.

1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries

Combine fruits and refrigerate until ready to use

1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste

Refrigerate all dressing ingredients, except basil, until ready to serve. 

When ready to assemble add 1/2 of dressing directly to the quinoa.  Toss the quinoa, fruits, together, keep the other half to the side.  Toss in the basil and serve immediately.

(I added all of the dressing and it was overpowering)

Mmmmm Bruschetta Chicken (revisited)

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Herbed Room Freshener

Following Pinterest can be a habit!  But I do get some good ideas from it  This one is for a room freshener made using a crock pot.  I didn't even pin it I just remembered it so I am not sure who to give the credit to. 

2 lemons, sliced

3 sprigs fresh Rosemary

1 t. vanilla

Place ingredients in crock pot and cover with water.  Heat until it starts to boil and then turn off the crock pot.  When cool place in a mason jar and keep in the fridge until you want to reuse.  Can be used 3-4 times. 

**This was the recipe and it is very nice and clean smelling.  Next time I will add more Rosemary and do half of the vanilla.  just my own personal preference.

Fish Tacos (Gourmet Guy)

I always like fish tacos, in fact, rarely do I order a traditional taco at a Mexican Restaurant if fish tacos are an option

So the other day, when Lauri and I decided we would have some fish for dinner, I suggested fish tacos and this is what happened.

Coat fillets with Spice Mix and grill until just done.

Mix mayonnaise, onion, Spice Mix and Chipotle Tabasco for sauce.

Grilled fillet ready to break into bite-size pieces and assemble tacos.

Shredded cabbage and chopped oregano.

Begin with two grilled tortillas. . .

add fish. . .

and sauce. . .

and oregano. . .

and finish with shredded cabbage. I added more Chipotle Tabasco sauce to mine for even more flavor. Delicious!! A little Pico would have been a good addition. Enjoy with sides of your choosing.

Fish Tacos

2 Cod fillets (Any ocean whitefish would work - Snapper would be excellent!)
Spice Mix
8 corn tortillas
1/4 c. onion chopped (1/4 inch cubes)
2-3 T. mayonnaise
1-1/2 cup cabbage shredded (we used purple)
1-1/2 T. fresh oregano minced
1 t. Chipotle Tabasco sauce
extra virgin olive oil

Coat fillets with extra virgin olive oil. Apply half of the Spice Mix to both sides of the fillets. Mix mayonnaise, onion, Chipotle Tabasco sauce, and remaining Spice Mix together in bowl to create the taco sauce. Grill fillets until just done, about 2-3 minutes per side - more for thicker fillets. Grill tortillas until warmed through and just beginning to toast - be careful not to dry them out.

Assemble tacos using two tortillas each, breaking fish into bite-sized pieces (1/2 fillet for each taco), place generous portion of sauce over fish, sprinkle with chopped oregano and top with generous portion of cabbage to fill taco.

Serve with spanish rice and corn or your favorite Mexican sides.


Spice Mix

2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. pepper (preferably fresh ground)

Mix all ingredients together.

Chicken with Basil Cream Sauce

I continue to look for new recipes for herbs from my garden, I'm loving some of the ones I have found. This one uses Basil.

Just like when I make Chicken Parmesan I always pound my meat out so that it is an even thickness, it makes cooking the meat through much easier. I always place my chicken in a zippered bag to keep the mess inside for an easier clean up.
First place the chicken into the milk and then the breadcrumbs (the picture should be reversed).
In melted butter place the chicken in the pan, on medium heat. Cook for 3-5 minutes or until golden brown. While the chicken cooks start the pasta.
Turn and cook the other side.
While the chicken is finishing up cut the basil into thin slices.
When the chicken is finished remove from the pan and add the boullion and bring to a boil this will deglaze the pan and brings all of the flavor into the sauce. Then add the cream, basil, salt, pepper, and the pimentos and mix well. Finally add the Parmesan cheese and stir until melted.
Place the chicken back into the pan and cover with the cream sauce. Serve over the pasta and garnish with fresh basil, you may add a little more of the fresh Parmesan to the top as well.

Chicken with Basil Cream Sauce

2 large skinless chicken breasts
¼ c. milk
¼ c. seasoned dried bread crumbs
3 T. butter
½ t. chicken flavored bouillon
1 c. heavy cream
4 oz jar pimentos, sliced ¼ inch thick
½ c. packed thinly sliced fresh basil leaves
¼ c. grated Parmesan cheese
1/8 t. pepper
Fresh basil sprigs for garnish
Egg noodles

In a large zippered plastic bag place a chicken breast and pound out to ¼ inch thickness, do the same with the other chicken breast. Place the chicken into a pie plate with the milk then dip into the bread crumbs to coat. In a skillet over medium heat melt the butter then cook the chicken 3-5 minutes on both sides, until tender and slightly golden brown. While the chicken cooks start the egg noodles to boil. Arrange chicken on a warming platter to keep warm. In the same skillet, stir in the chicken bouillon and ½ c. water, heat to a medium boil, stirring frequently. Stir in heavy cream; add pimentos, and return to a boil. Reduce heat to medium and add sliced basil, grated Parmesan and pepper. Place chicken on top of noodles and pour cream sauce over the top. Garnish with fresh basil sprigs.

Ricotta Infused Pancakes and Thyme Syrup (Paula Deen)

I quite often have the TV on in the background while I am working in the house or at my computer, a lot of the time the station of preference is the Food Network. One day Paula Deen was on and she had the following recipe. I have tried several of her recipes not loving any but this one caught my ear and when I tried it the recipe caught my heart as well. It was really terrific and also helped my search for recipes using fresh Thyme since I have a plethora in my back yard right now.


Ricotta Infused Pancakes and Thyme Syrup
Recipe courtesy Paula Deen

Ingredients
•2 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1 1/2 cups whole ricotta cheese
•1 cup whole milk
•3 large eggs, separated
•1/4 cup sour cream
•1 tablespoon chopped fresh thyme leaves
•2 teaspoons grated lemon zest
•1 cup chopped pecans
•1 teaspoon salt
•Thyme-Infused Syrup, recipe follows
Directions
Preheat a griddle to 350 degrees F.

In a medium bowl, combine the flour and baking powder.

In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.

In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.


Thyme-Infused Syrup:
•1 cup sugar
•2 cups water, plus 1 teaspoon cold water, for slurry
•20 fresh thyme sprigs
•1 1/2 tablespoons cornstarch
In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.

Yield: 2 cups
.

Crepe's-Savory

Finely shredded Swiss Cheese and Parmesan Cheese
Diced green onion

Fresh basil chopped

in a 8 inch skillet pour 1/2 - 3/4 c. batter and coat the bottom of the pan and lightly brown. Carefully pull the crepe from the side and bottom of the pan and turn to brown the other side.

Place the onion, basil, and cheese on the crepe to melt.

Fold or roll and serve. Use your imagination for savory fillings. Bacon and or sausage are excellent as well.

Crepes

2 c. flour
1 t. salt
2 T. sugar
3 eggs
1 c. milk
2 T. shortening

Combine ingredients. Pour enough batter to fill the bottom of a frying pan, in a thin even coat. Over medium heat cook until slightly brown, flip the crepe over and brown on the other side.

Grilled Cod

My "Gourmet Guy" used some fresh basil to top our grilled Cod. He minced the basil added it to olive oil, about a tablespoon, with course salt and pepper and minced garlic.

He placed each side of the fish into olive oil.


Then he placed salt and pepper on the fish and grilled it. Because it was snowing and very cold outside we decided to use our George Foreman grill rather than our gas grill. This is very quick since it cooks on both sides. It only took a minute for the thinest piece of fish.

After grilling he put the basil mixture on top, the fish was delicate and the topping mouthwatering.

Fresh Basil......

A couple of years ago for Christmas my "Gourmet Guy" gave me this AeroGarden. We love to have fresh herbs growing during the summer and so this is a great way to have fresh herbs in the winter. This time we filled it with Basil, yum!

One of my favorite appliances.

Herbed Stuffed Pork Chops

Luckily my daughter got my herb pots into the garage before it froze. When I found this recipe from the Cooking Club I was delighted because I still had fresh Rosemary and Thyme.

( I cut the pork open too wide, it just needs a pocket to put the cheese and basil in, mine melted out a little too much fyi.)

While the chops were cooking I made creamed peas and potatoes (already posted) another memory of my mom and dad.

1 garlic clove, minced
1 t. chopped fresh Rosemary
1/2 t. chopped fresh Thyme
1/4 t. salt
1/4 t. pepper
2 8 oz. pork chops, 1 inch thick
1 oz. provolone cheese, thinly sliced
3 T. fresh Basil, chopped
1 t. olive oil

Mix together garlic, rosemary, thyme, salt and pepper. With a small knife, make a horizontal cut in each pork chop to create a POCKET. Fill each pocket with cheese and basil. brush with oil and rub half of the Rosemary mixture one one side of the chops. Heat heavy medium skillet over medium high heat until hot. Add pork chops, brush the other side with oil and rub remaining mixture on the meat. Coo 10-12 minutes or until pork shops are pale pink in the center, turning once.

Honolulu on a budget!?

Staying in Honolulu can be an expensive proposition! When you eat out for each meal or even if you are lucky enough to have a small kitchenette it is a challenge to keep within a budget. Purchasing a half gallon of milk on Waikiki is a shocking experience this time it was only $6.00 but a year ago now it was $9.00 a gallon. After a year my husband finally found a hotel that has a small kitchen in it and it has been nice to be able to make meals there as well as eat out occasionally. The kitchen is pretty small and not very well equipped but it is fun to use local items to create new meals. Who can pass up fresh pineapple and mango I always try to get more than one meal out of one and so before I left to come I used ingredients from two other meals to make breakfast.

First I blanched the remaining asparagus for three minutes then placed it in ice cold water to keep the bright green color and then cut into bite sized pieces. Second fried the remaining bacon until crisp, cut it up and cut up the remaining ham.

Saute 1/2 of a medium onion in olive oil until transparent and then add the ham, bacon, and asparagus and heat until warmed through.
Add four beaten eggs and gently stir until the egg is cooked through.

Top with Parmesan Cheese and fresh parsley, chopped. (At home I would bake it in the oven for 15-20 minutes but we didn't have a skillet that could go into the oven.)
We served it with fresh pineapple, mango, and multi grain bread with Passion Fruit jelly.

It was so yummy but I just couldn't finish it all.

This is the kitchen where we stay.

Aloha for this trip!