Best Main Dish Recipe of 2011: Italian Sausage Pizza

I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Main Dish Recipes.  This is BY FAR our new favorite pizza.....just try it, will you?  We LOVE it! 

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If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

Best Soup & Stew Recipe of 2011: Lentil Soup with Ham

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I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Soup & Stew Recipe.  This is another yummy one to make and a great way to use up leftover ham bones.  And it is oh SO good on a chilly winter day!

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This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next.

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them.

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste.

Warm Blue Cheese Bacon Dip

Yes, I have been on a blue cheese kick.

I had some leftover bacon (I know) the other day and decided to make some of this dip.  I haven't had it in awhile and it was so GOOD.   It is so easy to make and such a great mixture of flavors.  It's perfect for entertaining too, as it can be made ahead.  I made this for my parents 30th anniversary party we threw for them several (!) years ago and it was a hit! 

Warm Blue Cheese Bacon Dip

8 oz. cream cheese
1/4 cup cream (you can use whole milk, half and half, whatever you have on hand)
2 cloves garlic, minced
7-8 strips cooked bacon, chopped
1 Tbsp green onions (green parts only, minced--not just sliced)
1/2 cup blue cheese crumbles

2 Tbsp chopped, smoked almonds (mine weren't smoked, just dry roasted)

Beat cream cheese to soften and mix in cream/milk.  Add in garlic, bacon, green onions, and blue cheese.  Mix evenly to combine and place in oven proof dish.  If making ahead, refrigerate.  Pull out of refrigerator 30 minutes prior to baking.  Heat in 350 degree oven until heated through, about 30 minutes.  Top with almonds and serve warm, but not piping hot.  Serve with celery sticks or crackers. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Swedish Meatballs ~ As Good As Ikea's?

These are a knock off of the famous Ikea Swedish Meatballs.  To be honest, I've never actually had the Ikea meatballs (getting food at a furnishings store just seems wrong to me), but I do like Swedish meatballs in general and have never found a recipe I was entirely thrilled with.  Until now.  These are very, very good.  In fact, this is a good reminder, as I need to make these again!

The only thing I would change in the future is that I would make more sauce.  The recipe only  accounts for sauce to be served over the meatballs, but I served ours with pasta noodles, so I will definitely double that for next time.

 


Swedish Meatballs ~ adapted from the Food Network magazine

For the meatballs:

1 cup breadcrumbs
2 tablespoons butter
1/3 cup minced white onion (I used yellow)
2 cloves garlic, minced
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
2 large eggs, beaten
Olive oil, for brushing

For the gravy (I would double the below amounts if serving with noodles):

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional....didn't have this when I made it, but I so wish I did! I LOVE fresh parsley)
Lingonberry jam, for serving (optional.....um, yeah, a jar of this was around $9......not in my house!)

For the meatballs:

Preheat oven to 400 degrees.

Add the breadcrumbs in a large bowl. In a skillet over medium heat, melt butter and saute onion and garlic until softened. Stir in allspice, salt, and pepper. Add to bread crumb mixture along with milk and Worcestershire sauce and mix to combine. Add ground beef and pork and mix well--hands are a great tool!

Brush cookie sheet with coconut oil and roll meat in 1 inch balls and place on baking sheet. Bake in preheated oven until meatballs are cooked through, about 20 minutes.

For the gravy:

Melt butter in a large skillet over medium heat. Add in flour and whisk to combine and let cook for a minute or two. Add in beef broth,Worcestershire sauce, and heavy cream and mix well to combine. Mixture will thicken as it heats through. Make sure to stir occasionally. Season with salt and pepper to taste. Serve over meatballs (and noodles) and garnish with fresh parsley and Lingonberry jam, if desired.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Ready for the Next Year

We were able to go (finally) pick up our hog (about 100 pounds of meat!) and we got our beef just a few weeks ago (about 62 pounds!).  We are definitely ready for the next year. 

And most definitely blessed.  

 

BLTs with a Blue Cheese Spread

I seriously thought a BLT couldn't be improved upon.  It's pretty much perfection in a sandwich.  Or so I thought.  As I was flipping through the pages of my newest Food Network Magazine, I saw this and thought, well, I MUST try that.  

Bacon and blue cheese are like Fred and Ginger or salt and pepper or Diet Coke and M&Ms.  Wait, you don't do that?   Oh that's right, that last one is my dirty little secret.  Well, it's certainly no secret that bacon and blue cheese are a match made in heaven and this sandwich....it just might be the yummiest sandwich this side of heaven. 

BLT Sandwich with a Blue Cheese Spread ~ adapted from The Food Network Magazine

Blue Cheese Spread

1/4 cup mayonaisse
1/4 cup sour cream
1/4 cup + blue cheese crumbles
2 Tbsp hot sauce (like Frank's)
1 small clove garlic, minced
Freshly ground black pepper (I used lots!)

Mix ingredients together until well mixed.  Add additional blue cheese crumbles or hot sauce if desired.   

Sandwiches

Bread (I totally cheated and used store bought bread--Dave's Killer Bread--have you tried this?  It's so killer, but (unfortunately!) SO pricey)
Bacon strips, cooked until crispy, but not burnt
Tomatoes, sliced (garden fresh put this over the top!)
Romaine lettuce

Toast bread slices and let cool just a bit.  Slather blue cheese spread on a toasted bread slice and layer bacon, lettuce, and tomato.  Top with remaining bread slice.  Slice in half and serve. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Spicy Sausage and Roasted Eggplant Pasta

I came across a recipe in a magazine my sister-in-law gifted to me but of course I can never leave well enough alone.  By the time I was done with making the recipe, it was pretty much my own.  Plus, eggplants were on sale at the grocery store a few weeks back and it was the perfect opportunity to come up with my own version.  Can I just pat myself on the back?

'Cause it was amazing.

That probably sounds really conceited.

But it was.  Really.

Give it a whirl.  You'll be glad you did.  

OH!  By the way.....just a little PSA for you all.  The recipe called for ricotta (low fat of course, which we all know I don't do) so I picked up some organic ricotta.  Not because it was organic (that part was a bonus), but because the price was right and it was whole fat ricotta rather than the low fat/no fat traditional brands.   Ohmylanta, was it GOOD.  I am usually indifferent to ricotta, but this stuff......seriously??!?!?!?!  This is what I've been missing?  Folks, once you go whole fat, you'll never go back.  For reals.  

Notice the garden fresh tomatoes and cucumber on the salad.  Sigh.....I miss summer already!

Spicy Sausage and Roasted Eggplant Pasta

Extra Virgin Olive Oil
1 large eggplant, cut up in 1/2 inch cubes
Salt and Pepper
8 oz. small piece pasta (I used whole wheat penne)
1/2 cup onion, diced
8 oz. spicy sausage  (I use the habanero chicken sausage from Costco), cubed
1/2 tsp oregano
2 cloves garlic, minced
1 can diced tomatoes
2 Tbsp capers
2 Tbsp red wine
1 Tbsp vinegar (I used rice)
1/3 cup parsley, minced
Salt
Ricotta cheese

Preheat oven to 400 degrees.  Place cubed eggplant on a baking sheet (I used my baking stone).  Drizzle with a generous amount of olive oil and season with salt and pepper.  Roast in preheated oven for about 25 minutes, stirring eggplant about half way through the cooking.  Eggplant will be tender and smaller in size when finished.  Remove from oven and set aside.

Bring a large pot of water to a rolling boil and cook pasta according to package directions.

While pasta and eggplant are cooking, in a separate skillet, over high heat add onion and sausage with several drizzles of olive oil and cook until sausage is starting to brown and onions are translucent.  (My sausage comes fully cooked, so I was just heating it through.)  Reduce heat to medium and add oregano, garlic, tomatoes, capers, red wine, vinegar, and eggplant.  Allow sauce to heat through and reduce slightly.  Stir in pasta and parsley, reserving about 2 tablespoons parsley for serving.

Serve pasta with a generous scoop (about 2 tablespoons) of ricotta on top and sprinkle with remaining parsley.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Mac & Cheese with Diced Ham

This is one of my go to recipes.  It's quick (yes, even as homemade, it's still a quick dinner), it's easy, and I always have the ingredients on hand to make this.  So if Leftovers night rolls around and we've already eaten up the leftovers that week, there's a good chance I'll be making some of this.  While I don't always have ham on hand, it's always a yummy addition to a wonderful comfort food. 

Mac & Cheese with Diced Ham

1 pound of pasta (I prefer the pieces {penne, elbow, shells, etc.} as opposed to noodles {spaghetti, fettuccine, etc.} but that's because I have a three year old and it means no cutting up food--you can use whatever type of pasta you like)

Boil a large pot of water and cook pasta according to package directions.  Drain pasta thoroughly when cooked. 

5 Tbsp butter
5 Tbsp flour
2 1/2 cups milk (I use whole)
2 Tbsp Dijon mustard
2 1/2 cups shredded cheese (I used a combo of sharp cheddar, Parmesan, and mozzarella this time, but what you have should work)
Salt and pepper
1 cup diced ham (if adding)

In a large saucepan, melt butter and whisk in flour.  Allow flour to cook for 1-2 minutes and whisk in milk.  As mixture starts to heat through it will start to thicken.  Whisk in mustard and shredded cheese and allow to heat for several minutes, stirring occasionally.  Add in diced ham.  Season with salt and pepper to taste.  Stir in drained pasta and mix sauce and pasta together until pasta is evenly coated.

Now, since this dish is fully ready to eat at this stage, I usually just serve the mac and cheese up.  I rarely take the extra step to bake, because 1. the dish is already ready to serve--I don't see the point in dirtying up another dish I am going to have to wash  2. yes, I am truly am that lazy.  BUT, that said, if you feel so inclined, you may.

Breadcrumb Topping 

1 slice bread, buttered

Place buttered slice of bread in food processor and pulse on high about 10-15 times or until it reaches  breadcrumb consistency.  Isn't that a nifty little trick?  If you don't have a food processor, mix about 2/3 cup prepared breadcrumbs and 2 tablespoons melted butter.

Spray a casserole dish liberally with non stick spray or coat well with butter.  Pour in mac and cheese and top with breadcrumb mixture.  Broil until top of casserole is nice and golden.  Serve and enjoy!

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Italian Sausage Pizza

If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday

Tried It & Loved It: Maple Glazed Pork Chops

Well, these are just so yum and they are SUPER easy.  Seriously, what's not to love?  Love you, Rachael Ray!  I have lost count of the many good recipes she always cooks up and this one did not disappoint.

Maple Glazed Pork Loin Chops ~ from Rachael Ray

1 tablespoon EVOO
4 8-ounce boneless pork loin chops
Black pepper
3 to 4 cloves garlic, finely chopped
2 to 3 scallions, whites and greens finely chopped
1 1/2 inches fresh ginger, finely chopped or grated (I so thought I had some in my freezer, and I didn't, so it didn't get added......imagine how even these would be with it!)
2 tablespoons Tamari or low-sodium soy sauce
1/2 cup dark amber maple syrup

Heat olive oil in skillet over medium high heat.  Once pan is nice and hot, season chops with salt and pepper and add chops to pan.  Cook 6-7 minutes per side.  Once cooked through, remove from pan and cover with foil.

Reduce heat in pan and add garlic, green onions and ginger.  Saute until tender, about two minutes.  Add in soy sauce and syrup and allow to reduce for several minutes.  Serve glaze over chops. 

Tried It & Loved It: Sausage & Swiss Chard Frittata

Well, this one is just a lovely little number.  I had been wanting to try some different types of dark leafy greens (other than spinach) and when I came across this, I knew it was a perfect way to try my first encounter with chard.  Luckily, the nice produce man was there to point me in the right direction.  I had an idea of what chard looked like, but I couldn't seem to find any.  Apparently our store only sells it in the organic section.  I remember learning in my "research" that some things are actually easier to grow without pesticides because the food is so delicate, that it can't withstand all the chemicals....I am guessing Swiss chard is one of those?

Anyhow, I loved this and Hubs and Peanut both ate two slices.  I'd say I'll definitely be making this again!  (Although, I learned according to Peanut that if we have something for dinner, it can under NO certain terms be served for breakfast.  Dinner leftovers may be served for lunch, but served for breakfast?  Meltdowns of epic proportions.  Then she had no problem eating the leftovers at lunch several hours later.  Our little creature of habit. 

Sausage and Swiss Chard Frittata ~ from the Family Balance Sheet

1 Tbsp extra virgin olive oil
½ red onion, chopped (I used yellow)
1 garlic clove, minced
1 lb sausage, casings removed. (I used chicken sausage)
½ - 1 full bunch Swiss chard, washed, dried, chopped fine (mine was Rainbow Chard and it was so pretty)
6 large eggs
¾ cup Parmesan
½ cup milk (I used cream....trying to use some up)
¼ tsp pepper
¼ tsp salt

Preheat oven to 350 degrees.  Spray 9 inch pie pan with cooking spray and set aside. 

In a large saute pan over medium heat, brown and cook through sausage in olive oil.  Stir in onions and garlic and cook until onions are tender.

I cooked the chard a little different than Kristia did.  I stripped the greens off the chard stems first in order to give the thick stems a head start in cooking.  I did this by holding the stems in one hand and pulling the leaves off with the other hand.  Simply run your hand down the stems and the leaves will strip right off.  I chopped up the stems into a small dice and sauteed those with the sausage and onions until they were tender.  I then roughly chopped the leaves of the chard and added those and as soon as they started to wilt, I transferred all of it to the pie pan. 

In separate bowl, whisk eggs and stir in cheese, milk, and salt and pepper.  Pour over sausage mixture and bake for about 30 minutes or until eggs are set. 

Fresh Garden Primavera with Smoked Ham

The inspiration for this dish came from a recent issue of Taste of Home, but by the time I was done with it, it was really my own creation.  I thought I had everything listed on the original recipe needed for this, but as I was cooking it, I was taking things out and tossing additional things in.....ahh well, cooks have to get their inspiration from somewhere don't they?   It was also a great way to serve up lots of veggies and also use up some of the ham in my freezer. 



























Fresh Garden Primavera with Smoked Ham

1 lb. pasta (I used whole wheat penne pasta)
1/2 cup butter
1/2 cup sliced carrots
1/2 lb. button mushrooms, sliced
1 1/2 cups sliced zucchini (about 3 small)
1/2 large red pepper, chopped
2 cloves garlic, minced
1/3 cup flour
1 1/2 cups milk (I use whole milk)
3/4 cup frozen peas
1 1/2 cups fully cooked ham, cubed
Salt and pepper
Parmesan cheese, freshly grated
Fresh basil, chiffonade cut 

Cook pasta according to package directions. 

In a large saute pan, melt butter and saute carrots for about 10 minutes--this will give them a head start in cooking since they are a lot firmer than the other veggies being added.  Add in mushrooms, zucchini, and red pepper and cook for an additional five minutes.  Stir in garlic and once it is fragrant, add in flour and stir to combine.  Immediately stir in milk.  Once sauce has started to thicken, stir in peas and ham and season with salt and pepper to taste.  Add in cooked pasta and stir to combine.  Serve warm with freshly grated Parmesan cheese and fresh basil for garnish. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Lentil Soup with Ham

This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next. 

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them. 

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Tried It & Loved It: BLT (Bacon, Leek, Tomato) Carbonara Pasta

This one isn't actually from a blog, but from Rachael Ray.  Yes, I have made many of her recipes before and this one is another that is sooo good.  I, of course, adapted it (slightly, not hugely) and it was still really good. Like I've already made it twice in the last month (or so?) good.  I just love that bacon can add so much flavor to a dish and you don't have to use a ton, so it is budget friendly as well.  So without further ado...

BLT (Bacon, Leek, Tomato) Carbonara Pasta ~ adapted slightly from Rachael Ray

1 pound pasta (I used whole wheat penne, Rachael suggests a wide, long-cut pasta)
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound lean, good quality bacon, chopped
2 leeks, halved lengthwise and sliced 1/2-inch thick, washed and dried on clean towel
5 to 6 cloves garlic, thinly sliced
Crushed red pepper flakes to taste
1 cup chicken stock
1 can diced tomatoes
A generous handful flat-leaf parsley, finely chopped
3 large, egg yolks, lightly beaten
Freshly grated Parmesan cheese

Cook pasta according to package directions. Make sure to salt your water!  You will want your pasta to be al dente.  Note: you will also want to reserve about a cup (or more) of the starchy pasta cooking water, so make sure to reserve that before draining off the cooked pasta.

In a large saucepan over medium to medium high heat, add EVOO and cook bacon until nearly crisp.  Add in leeks, garlic, crushed red pepper and stir for occasionally for several minutes.  Add in stock and reduce by half.  Add in parsley and diced tomatoes and reduce heat to low. 

In a separate bowl, beat the eggs and add in about 1/2 cup of the starchy cooking water to temper the eggs.  Add to the pasta and toss so the sauce completely (and smoothly) coats the whole mixture.  If the sauce isn't really "creamy" add in more starchy water.  Now this is where reading the directions always helps.  In Rachael's recipe, you are supposed to serve the cheese on top, but I mixed some in and added more on top for serving, so reserving a little more of the pasta water would have allowed mine to stay really "creamy"--but either way it tasted AMAZING, so I figure you are good either way!

Butternut Corn Chowder

This recipe would have been much more timely if I had made it last fall and posted it then--you know, when squash are in season.  Either way, this still makes a wonderful meal.  It does have a small amount of bacon, so while it isn't a meatless meal, it certainly is budget friendly due to the small amount (but big on flavor!) amount of protein--as the protein is typically the costliest part of any dish.  Combine that with the sweetness of the squash and corn and spiciness of the chipotle chilies (adds some nice kick)--this soup is definitely full of flavor.

It's one of Hub's favorites.

Butternut Corn Chowder

4 oz. bacon, chopped
1 medium onion, chopped
1 butternut squash (~2 pounds), peeled, seeded, chopped
4 1/2 cups chicken stock
2 tsp. minced canned chipotle chilies (see tip here)
1 16 oz. bag frozen sweet white corn

In a large stockpot, cook bacon until crisp.  Transfer bacon to a separate dish and add chopped onion to stockpot, allowing the onion to cook in the rendered drippings.  Cook until onion is tender.  Add squash, broth and chilies and simmer until squash is tender, stirring occasionally.  Mix in corn, simmer until cooked through, about 8 minutes.

Transfer half the soup to either a food processor or blender and blend until smooth, stirring the blended portion back into the soup.  You could be lazy like me and just puree it with a stick blender until about half the soup looks pureed.  But don't do that.  It doesn't give the more creamy like consistency when you do it the lazy way.  You know what "they" say--you eat with your eyes first. Trust me.  Once pureed, stir in bacon and serve. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday    

Asian Meatballs with Sesame Rice

My last issue of Taste of Home came a couple of weeks ago--I love getting those little surprises in the mail and I am so sad that it is over!  This little gem of a recipe was in one of the issues a few months ago and the meatballs were quite tasty!  Of course, I changed it up to suit our tastes and what I had on hand and we all loved them--especially the Peanut!

The rice recipe is twist of Rachael Ray's--we had it a few weeks ago and we loved it!  Again, I changed it up a little to what I had on hand.  Since I am already reusing the recipe for something else--clearly it was a hit!

Asian Meatballs

2 green onions, finely chopped
1 egg
1 1/2 Tbsp soy sauce
1/2 cup bread crumbs
1/4 cup finely chopped water chestnuts
3 cloves garlic, minced
1 Tbsp minced fresh ginger
1 pound pork sausage (no flavorings like breakfast or Italian--just plain sausage)
1 Tbsp toasted sesame seeds

Chili Sauce for serving (like Sriracha)

Heat oven to 350 degrees.

Place all ingredients (except for chili sauce)  in a bowl and mix thoroughly.  Shape into one inch balls and place on an ungreased broiler pan.  Bake for 15-20 minutes or until no longer pink.  Serve with hot sauce for dipping.

Sesame Rice

2 1/4 cups chicken stock
1 cup brown basmati rice
2 Tbsp toasted sesame seeds
2 Tbsp green onions, finely chopped
1 1/2 Tbsp sesame oil

In a medium pot, bring chicken stock to boil.  Stir in rice and bring back to a boil.  Cover pot and reduce heat to a low simmer.  Simmer for approximately 1 hour or until rice is cooked through (brown rice always takes much longer--mine is usually just shy of an hour).  To serve, fluff rice and stir in sesame seeds, green onions and sesame oil.  Season with salt if needed. 

 This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday  

Ham & Spinach Stuffed Sandwiches

I meant to get this posted last week in time for New Year's Eve, but it completely slipped my mind.  These have a wonderful mix of flavors and are great make ahead little sandwiches.  My family has been making these for Christmas Eve for close to ten years now--they are a major family favorite.  This is another one of those "Why don't I make these more often?" recipes.  They are pretty easy to make, so I really don't know why I don't make them more often.  And I discovered that the Peanut was absolutely in love with this sammich {sandwich}, so I definitely need to make these more than once a year.

These traditionally call for sourdough baguettes, which I normally get in a five pack from Costco (cheater, I know).  But my Costco doesn't carry those (grrr).  Instead, I made do with my own homemade loaves of bread (I used all purpose flour this time--cheater again, I know.), but on the second rise, my towel stuck adhered to the rising bread, so when I pulled back the towel to put the loaves in the oven, the loaves deflated like pathetic old balloons (double grrr).  All that to say, these loaves were not nice and fluffy like they should have been.  But in the end they worked out good, so I was happy.

Ham & Spinach Stuffed Sandwiches

1 (24 inch) baguette or 1 larger loaf of homemade bread, baked like a loaf of french bread

8 oz. cream cheese, slightly softened
2 Tbsp. lemon juice
1 tsp. dill weed
2 green onions, chopped
1 (10 oz.) package frozen spinach, thawed and squeezed of all excess water

4 cups minced ham (this time I used leftover ham, but I've purchased deli ham in the past and it works just fine)
1/3 c. chopped pecans
1/2 c. mayonaisse
1 Tbsp. Dijon mustard

If using a baguette, cut it in half lengthwise and scoop out centers, leaving about a 1/2 inch shell.  Remember you can dry the centers out and save them for pre-made bread crumbs!  Set baguettes aside.  As mentioned, my loaf wasn't all fluffy and thick, so I skipped this step--but if you have a bready normal loaf, you'll want to do this too.  

Combine the cream cheese, lemon juice, dill, green onions, and spinach. Coat the inside of the bread shells (and all cut edges) with spinach mixture.

Mix ham, pecans, mayo, and mustard.  Fill coated bread shells with ham mixture and place each half together.  Wrap tightly and refrigerate several hours.  Slice to serve.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap

Cajun Jambalaya Soup

When I used to go to work everyday, I brought a lunch from home about 95 % of the time, as it saved lots and lots of money.  One day though, I didn't bring a lunch and decided to get some of the soup from Safeway's deli--their Signature Cafe Soups.  That is when I was introduced to their Cajun Style Jambalaya Soup--and we've been close friends ever since.  In fact, when I learned their soup rotation and what days the jambalaya soup was served, I may or may not have conveniently "forgot" my lunch so I had a legitimate excuse to buy a cup bowl of that deliciousness.  What was really funny is that I was talking to my Dad one day and we figured out that we both shared the same obsession with this soup!  He would always go pick some up from the Safeway by his job to scarf down as well!

Anyhow, fast forward several years.....A few months back during a moment of weakness, I bought a container of the soup to bring home.  (If you are new here, I don't normally do convenience foods--they are too expensive!)   As I was a rinsing the container to put in the recycle bin (and in a rare moment of brilliance) I jotted down the ingredients from the container.  I promised myself that I would try to come up with a recipe for a homemade batch and I finally got around to trying it out!  In my humble opinion (ha, ha), I think it tastes just like the one from the deli, but without all the extra additives.  Please, please give it a try...you won't be disappointed!

This one is for you, Dad...I'll have to make some one of the next times we see you.

Cajun Jambalaya Soup - inspired from Safeway's Signature Soup


1 Tbsp extra virgin olive oil
1 lb. Italian sausage links, sliced about 1/4 inch thick
1 cup diced onion
1 green bell pepper, diced
3-4 ribs, celery, sliced
2-3 cloves garlic, minced
1/3 cup butter
2/3 cup flour (I used all purpose--shame, shame, I know!)
2 1/2 quarts chicken stock (that's 10 cups for those people out there like me who have to Google a conversion every time because they don't remember)
1 cup white rice
1 lb. diced ham
2 Tbsp. tomato paste (see my tip for what to do with the rest of the can)
3/4 tsp. paprika
1 bay leaf
1/2 tsp. oregano
1/4 tsp. black pepper
1/2-3/4 tsp liquid smoke (add it to taste)
1/2 (or to taste) pepper sauce (I used Tabasco)

In a dutch oven over medium to high heat, saute sausage in olive oil until browned and fully cooked.  Add in onion, bell pepper, celery,  and garlic and saute until onion is translucent.  Add in butter, and once melted, stir in flour.  You will have a big pasty mess--but don't worry.  Pour in chicken stock and mix thoroughly.  Once the stock has heated completely (it doesn't need to boil) add in remaining ingredients, stirring to make sure sure rice doesn't stick to the bottom of pan.  Simmer over medium low heat, stirring occasionally for about an hour.  Soup should thicken and the rice should be completely cooked.  Enjoy!

Note:  I didn't add in any salt because with the sausage, ham, and chicken stock I didn't really think there was a need--but if for some reason yours needs some, add some!  :)  You could also use cooked rice instead of adding in uncooked rice--I would do about 2 cups cooked.  Last, I think chicken or shrimp would be fabulous additions to this as well.  Yum!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
It's a Keeper Thursdays
Life As Mom Ultimate Recipe Swap

Fire Island Penne

A few months ago, I started getting Taste of Home magazine.  I don't know whoever blessed me with the subscription, but it is very much appreciated!  If it was you--thank you so, so much.  I am loving it.  There are several recipes I've been waiting to try and this was one of them--it did not disappoint.  I changed a few things up as always, so this is my adapted version.

Fire Island Penne - adapted from Taste of Home, August/September 2010

2 lbs. roma tomatoes, halved lengthwise
3 tbsp. EVOO, divided
3 garlic cloves, minced and divided
8 oz. whole wheat penne pasta
2 cups fresh broccoli
1 lb. Italian sausage links, cut into 1/2 inch slices
Red pepper flakes
Parmesan cheese

Toss the tomatoes with two tablespoons oil and 2 of the minced garlic cloves.  Place them facing down on baking sheet (I used a baking stone).  Bake at 450 degrees for about 15-20 minutes, or until tomatoes are tender.  (The recipe didn't say to, but I removed the split skins as I don't prefer cooked tomato skins.  Once they are roasted, they come off easily!)  Chop tomatoes when cool.

Cook pasta until al dente.  In a separate pot, steam broccoli until crisp tender, being careful not to overcook.  In a large skillet, cook sausage slices in remaining EVOO until cooked through.  Toss sausage with remaining minced garlic, cooked pasta, steamed broccoli, and tomatoes.  Add red pepper flakes to taste.  Sprinkle cheese on top.

This was pretty amazing--we all loved it and it will definitely be appearing on our menu again! 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 

Pork Chops with Honey Mustard Gravy

I realized I have been making these pork chops for a while and have never shared them before. They are really good and they come together really easy, which when you have a hungry Peanut, makes dinner time much, much smoother. (She is so impatient when she is hungry....I have no clue where that comes from. None.)  The recipe comes from Rachael Ray, but she also serves them with an apple coleslaw, which I have never done--although, it sounds delicious, so I really don't know why I've never done it that way.

And I personally wouldn't call it a "gravy," and although very good, even letting it reduce for quite a bit longer than directed, the sauce wasn't gravy-like.  It was, well, saucy.  But the saucy-goodness was just that--good, good, good.  The Peanut even had seconds of both the broccoli and pork. 

(and I apologize for the less than stellar picture....apparently the pink plate did no service for the pork chops, which I assure you is cooked through...despite the "pink" tinge)

Pork Chops with Honey Mustard Gravy -- adapted from Rachael Ray

Boneless pork loin chops (I used bone-in--they work just as well)
Grill seasoning (such as Montreal's)
1 tablespoon extra virgin olive oil (EVOO)
1/2 to 1 cup chicken stock
1/4 cup grainy mustard
1/4 cup honey
2 tablespoons cider vinegar or white wine vinegar
1 tablespoon chopped fresh thyme leaves
Salt and pepper

Sprinkle chops with grill seasoning on each side.  Heat EVOO in a skillet over medium high skillet and grill pork chops.  Brown each side for about eight minutes, or until pork is cooked through.  Remove chops from pan.

De-glaze the pan with chicken stock (if you want it thicker, I wouldn't use a full cup) and then add in mustard, honey, vinegar, and thyme.  Season with salt and pepper to taste and let reduce for several minutes.  Drizzle the sauce over pork chops. I served it with mashed potatoes, steamed broccoli, and homemade biscuits. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap