Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Pasta Primevera

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus (tips intact, touch ends cut off)

½ pound mushrooms, thinly sliced

6 ounces cauliflower or broccoli, broken into small florets

1 medium zucchini, cut into ¼ inch rounds

1 small carrots, halved lengthwise, cut diagonally into 1/8 inch slices

1 cup whipping cream

½ cup chicken stock

2 tablespoons chopped fresh basil, or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas

2 ounces prosciutto or cooked ham, chopped

5 green onions, chopped salt and pepper

1 pound fettucine or linguine cooked al dente, thoroughly

1 cup freshly grated imported parmesan cheese

1. Heat wok or large, deep skillet over medium-high heat.
2. Add butter, onion, and garlic, and saute until onion is softened (about 2 minutes)
3. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry for 2 minutes. 
4. Increase heat to high.
5. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes.
6. Stir in peas, ham and green onion and cook 1 minute more.
7. Turn onto large serving platter.

*Great as dinner, serve with wine and bread!

Drunk Chicken - we ate this all the time when I was a kid!

¾ cup vin Rose

¼ cup soy sauce

¼ cup salad oil

2 tbsp water

¼ tsp oregano

1 tsp clove garlic (or 1/8 tsp powder)

1 tsp ginger

1 chicken, cut up

1. Salt and pepper chicken, pour sauce over.
2. Bake about 1 ½ hours in 350* oven, baste if necessary and start in a cold oven.
3. Serve with rice

Crab Spread - Great for Christmas Gatherings!

1 pound lump crabmeat, picked over

¼ cup mayo

¼ cup crème fraiche

2 tbsp chopped flat leaf parsley

2 tbsp snipped chives

1 tbsp Dijon mustard

2 tsp fresh lemon juice

¼ pound Manchego cheese, shredded (1 cup)

One 9-ounce jar piquillo peppers, drained and cut into strips

Crusty bread or crackers

1. Preheat the broiler
2. In a bowl, combine the crabmeat, mayo, crème fraiche, parsley, chives, mustard, lemon juice, and 3/4 cup of the Manchego.
3. Spread in an 8 x 11 baking dish, top with piquill peppers, and sprinkle with the remaining Manchego.
4. Broil until the cheese is melted and the dip is heated through.
5. Serve hot with bread or crackers. 

Chicken Salad Sandwiches with Blue Cheese

Original: Bon Appetit. I've made a few adjustments - more blue cheese, a bit less mayo and lettuce on the sandwich. 

6 of your favorite rolls. We prefer whole wheat rolls. 

6 - 8 ounces’ creamy blue cheese. We like a lot of blue cheese. Adjust according to your taste 

2 cups chopped cooked chicken

2/3 cup chopped celery (2 stalks)

1/4 - 1/3 cup mayonnaise. We prefer a smaller amount of Best Foods/Helmans then heavy mayo. 

1/3 cup thinly sliced green onion  - about 1 onion. You can use sweet onion too if you don't have green. 

2 teaspoons fresh lemon juice  - 1/2 lemon

Salt and pepper

Romaine Lettuce-  - it holds up better and provides more crunch 

1. Cut rolls in half horizontally
2. Divide the creamy blue cheese evenly across rolls
3. Combine chicken, celery, mayonnaise, onion, lemon juice, and salt/pepper in a large bowl.
4. Spoon chicken mixture atop roll bottoms
5. Add lettuce to the top 
6. Cover with top halves of rolls
7. Wrap tightly and chill before packing. 

Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company! 

Turkey Meatloaf & Roasted Chicken

In my humble opinion, the best Turkey Meatloaf and Roasted Chicken recipes come from Ina Garten in her Barefoot Contessa cookbook.I have even split the turkey meatloaf recipe in 1/2 and it still tastes fantastic! Thank you Ina Garten for making a great turkey meatloaf!!!

Santa Fe Pasta Salad

**originally by Nancy Dell’Aria but I’ve changed a few things.

1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)

Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.

Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro

Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.

I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.

Pacific Short Ribs

Pacific Short Ribs
This is a family favorite.

3 – 4 lbs beef short ribs cut into 2 – 3 inch lengths – just make sure they will fit in the crock pot.
1 onion chopped
2/3 catsup
3 TB Soy sauce
2 TB cider vinegar
1 TB brown sugar

Broil ribs or pan fry them in canola oil until brown – remove excess fat. Transfer to the crock-pot. Sauté onions in canola oil until a bit brown and put those in the crock-pot too. Add the catsup, soy, vinegar and brown sugar. Cook on low 200 degrees for 8 hours. Stir and serve. If you can stir it mid way through great – if not it still tastes good! Makes 4 servings.

Serve with rice.