Tasty Thursday

Pot pie is a perfect meal on a cold, snowy day.  Here is my version, I love the rosemary biscuit topping.  Good side dishes to serve with the pot pie are salad, roasted potatoes and sweet potatoes, or roasted broccoli.

Chicken Pot Pie with Rosemary Biscuit Topping

1 cup onion, diced

1 cup celery, diced

1 cup carrots, diced

1 cup green beans (I use frozen)

1/3 cup butter

1/2 cup flour

2 cups chicken broth

1 cup half and half

1 tsp salt

pepper

1 tsp thyme

2 cups chicken (or leave it out and increase the veggies)

Biscuit topping:

2 cups flour

1/2 cup butter

2 tsp baking powder

3/4 tsp salt

1 tsp dried rosemary

1/2 tsp fresh black pepper

1 tsp sugar

approx. 1 cup milk

1. Preheat oven to 400.

2. Saute the veggies in the butter, cook until tender.

3. Sprinkle flour over the veggies and cook one minute, stirring constantly.

4. Combine broth and half and half.

5. Gradually stir into veggie mixture.

6. Stir in seasonings and chicken.

7. Pour into 2 qt casserole dish.

8. Make the biscuit topping.  Mix together the dry ingredients in a large bowl.

9. Slice the butter into pieces, add the pieces of cold butter into the dry ingredients and work together until the mixture looks sandy.

10. Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, paste-like texture.

11. Drop spoonfuls of biscuit dough on top of the pot pie mixture.

12. Bake for 40-50 minutes, or until biscuits are golden brown and filling is bubbly.

We had another snow day yesterday (even Purdue closed!).  Hudson helped me make these pretzels to go with our lunch of Lentil Vegetable soup.  He did a great job of rolling and shaping the pretzels, and thinks we should open a pretzel shop in our neighborhood.

Garlic Herb Pretzels

1/2 cup water

1 cup milk

1 TB honey

1 cup whole wheat flour

3 cups unbleached flour

1 1/4 tsp salt

1 TB yeast

1/2 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley

1. In the pan of your bread machine, assemble the dough ingredients in the order recommended by your machine.  Run the dough cycle.

2. When the cycle is complete, remove the dough to a lightly floured surface.  Divide the dough into 12 equal portions.

3. Preheat the oven to 450.  Bring 8 cups of water to boil in a large pot.

4. Roll and shape the pretzels.

5. Add 1/4 cup baking soda to the pot of boiling water.

6. Drop the formed pretzels, one at a time into the water/soda bath. Boil for about 30 seconds each.

7. Place the pretzels on a baking sheet lined with parchment or a silpat.  Sprinkle with desired toppings (coarse salt, poppy seeds, or sesame seeds).

8. Bake for 9-10 minutes or until golden brown.

Tasty Thursday

This skillet was fabulous!  Make it, you won't be sorry.  Great for a chilly fall day.

Chili Cornbread Skillet

Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese

Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil

1. Add the oil, onion, garlic and pepper to a large, oven safe skillet.  Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes.  Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet.  Stir to combine and bring to a simmer.
4. Preheat the oven to 425.  In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt.  In a separate bowl whisk together the milk, egg, and oil.  Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top.  Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.

The boys were bored Sunday afternoon, so we baked cookies together.  I had them round up all the chocolate from their Halloween stash and we used it in the cookies.  It was a tasty way to get rid of it.

Peanut Butter Candy Cookies

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)

1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix until combined.  Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined.  Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper.  Gently flatten each cookie.  Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.

Tasty Tuesday

I picked up a monster zucchini for one last batch of baking.  This Zucchini Coconut Bread is really tasty, and on the healthy side of things as far as zucchini bread goes.

Zucchini Coconut Bread

3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup sugar
1/2 cup yogurt or buttermilk
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1 cup shredded unsweetened coconut

1. Preheat the oven to 350.  Grease a 9x5 loaf pan.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine zucchini, sugars, oil, yogurt, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until moistened.  Stir in the coconut.
5. Pour the batter into the pan. Bake for 50-60 minutes or until done.

Grits?  For some reason I had been craving them.  Everyone flipped out for these and scraped the pot clean.  Next time I'm making a double batch.  I did remove my chorizo from the casing and cooked it in the skillet like we always do.  We get fabulous chorizo made at our local Mexican grocery store.  If you have one, try their chorizo, it's always better (and usually cheaper) than the stuff at the big box store.

Roasted Poblano Grits w/Chorizo

2 poblano peppers
1 cup milk
3 cups water
1 clove garlic, minced
1 tsp salt
1 cup quick cooking grits (not instant)
2 T butter
2 links chorizo, cooked

1. Roast the poblanos over the flame of your gas stove until charred.  Place in a glass bowl and cover with plastic wrap to steam for 10 minutes.
2. After they have rested, peel away as much of the charred skin as you can.  Remove the seeds and chop the peppers.
3.  Add the garlic, milk, water, and salt to a sauce pan.  Cover, and bring to boil over medium heat.
4.  When it reaches a full boil, pour in the grits while stirring.  Also stir in the chopped poblanos.  Return to a boil, and turn down to medium-low and allow it to simmer with the lid on for 5-7 minutes.
5.  Stir in the butter, and add more salt if needed.
6.  To serve, scoop the grits on plates and top with the desired amount of chorizo.

Looking for a easy fall meal?  This is it.  It made the house smell fabulous and tasted amazing.  Next time I think I'll throw in some red potatoes too.  I served it with a loaf of crusty bread.

Oven Roasted Autumn Medley

1 medium onion
1 1/2 lbs sweet potato
2 medium apples
2 TB olive oil
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp salt
freshly cracked pepper
2 links bratwurst (or apple or turkey sausage)

1. Heat the oven to 400.  Cut the apple, onion, and sweet potato into one-inch chunks.
2. Place the chopped apples, onions, and potatoes in a 13x9 dish.  Toss with the olive oil and seasonings.
3. Nestle the sausage down into the veggies.  Bake for 45 minutes, turning the sausage after 25 minutes.
4. After removing from the oven, slice the sausage, and add it back to the dish.

Tasty Tuesday

This pasta was easy and tasted wonderful, thanks to the fresh tomatoes.  I used half and half instead of cream.

Creamy Tomato and Spinach Fettuccine

1/2 lb fettuccine
2 TB olive oil
1 1/2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 1/2 tsp red pepper flakes
salt & pepper
2 TB sun-dried tomatoes
1/2 cup cream
1/4 cup Parmesan cheese
10 leaves basil
1 1/2 cups fresh spinach

1. Cook the fettuccine.
2. Heat the olive oil in a large skillet.  Add the tomatoes and saute for about 3 minutes.
3. Add the garlic and red pepper flakes.  Stir and cook for another 5 minutes so the tomatoes soften.
4. Add the sun-dried tomatoes and cream, cook for another 3-5 minutes stirring occasionally.
5. Stir in the Parmesan, basil, and spinach.  Cook and stir until the spinach wilts.  Add salt and pepper to taste.
6. Mix the pasta with the sauce and top with more Parmesan.

I finally bit the bullet and made homemade barbecue sauce.  It doesn't have all the weird ingredients that commercial sauce has, although it does have ketchup which isn't the best thing.  I won't be going back to the store stuff!

Finger Lickin Good BBQ Sauce

1/2 onion, chopped
3 cloves garlic, minced
3 TB olive oil
1 2/3 cups ketchup
1/2 cup white vinegar
1/3 cup brown sugar
1/3 cup worcestershire sauce
2 tsp chili powder
1/4 tsp cayenne

1. Pour olive oil in a sauce pan, and cook onion and garlic over medium heat until they are soft.
2. Add the rest of the ingredients and let simmer for 30 minutes.

Hot Stuff!

Hudson has been growing hot peppers this summer with the intention of making his own hot sauce.  We finally had enough to cook up a batch.  He was extremely excited!

We followed this recipe, and used a combo of peppers.  Hudson has been growing cayennes, but anytime I go to farmer's market he wants me to get others.  The sauce turned out really good.  It's spicy and flavorful.

The last mountain bike race of the season was held Sunday at Kickapoo.  Ryan placed well, 5th in his age group and 11th overall.  The boys had fun doing a time trial on the Kid's Loop, and then playing with the other kids while Ryan was racing.  I got to relax and read a book in the shade.

Yes, that is Brooks is chasing Hudson.  For encouragement?

Tasty Tuesday

This rice dish is a quick and easy side.  It would also be good as a main dish with some grilled chicken or veggies mixed in.

Black Beans and Rice

1 TB butter
1/4 cup onion, diced
1 cup rice
1 can chicken broth
1 can black beans, rinsed and drained
1 tsp salt
1 tsp cumin
1 tsp garlic powder

1. In a large saucepan, cook butter and onion over medium heat for about 2 minutes.
2. Mix in rice, chicken broth, and seasonings.  Stir and bring to a boil.
3. Stir in the black beans, cover and turn the heat down to a simmer.
4. Cover and cook for 15 minutes.

We have been enjoying our local peaches for the past couple weeks.  They have been super juicy and full of flavor.  This salsa was outstanding!

Chipotle Peach Salsa

3-4 ripe peaches, diced
1/4 medium red onion, diced
3 cloves garlic, minced
3-4 chipotle peppers in adobo, minced
1/2 bunch cilantro, chopped
1 lime, juiced
1/4 tsp salt

1. Mix together the ingredients.
2. Let the salsa refrigerate for 30 minutes so the flavors can mingle.

This chickpea salad was a great lunch.  I had it plain, but the boys liked it with a wheat pita.

Cilantro Lime Chickpea Salad

4 cups baby spinach
2 can chickpeas, drained and rinsed
1/2 onion, chopped
4 limes, juiced
1 bunch cilantro, chopped
3 TB sugar
2 TB dijon mustard
2 cloves garlic, minced
1/2 TB chili powder
1/2 cup olive oil
salt and pepper, to taste

1. Chop the spinach very finely (I used my food processor).
2. Add the chickpeas, onion, and spinach into a large bowl.
3. In a food processor or blender, add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process until it comes together into a dressing, about 30 seconds.  Add salt and pepper to taste.
4. Pour the dressing over the chickpea mixture and stir to combine.
5. Let it sit in the fridge for at least 10 minutes, or even overnight to the let flavors mingle.

Tasty Thursday

By special request, I'm posting some new baked oatmeal recipes.  Baked oatmeal makes a great make ahead breakfast.  I've stocked my freezer with several varieties to have on hand for back to school.  My favorite way to bake it is in muffin cups.  It makes it easy to grab a few out of the freezer for the morning.

Funky Monkey Baked Oatmeal

3-4 medium bananas
2 eggs
2 TB brown sugar
1/2 tsp vanilla
1 tsp baking powder
1/4 c natural peanut butter
2 cups milk
1/4 tsp salt
2 1/2 cups old fashioned oats
1/3 cup mini chocolate chips
1/3 cup unsweetened shredded coconut

1. Heat the oven to 375.  Mash the bananas with a fork until they are slightly chunky.  Start with 3 bananas and add the fourth if you need it.  You want to have 1 1/2 cups.
2. Warm the peanut butter in the microwave so it melts.
3. Mix together the bananas, peanut butter, eggs, brown sugar, vanilla, baking powder and salt in a large bowl until smooth.  Mix in the milk.
4. Add the oats, chocolate chips, and coconut.  Stir together until combined.
5. Pour the oat mixture into a greased 8x8 pan or lined muffin tins.
6. Bake for 45 minutes in the 8x8 or 20ish minutes in the muffin tins.

Baked Blueberry Coconut Oatmeal

2 cups old fashioned oats
1 cup unsweetened coconut flakes
1/4 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 cups milk
1 egg
3 TB coconut oil, melted
1 tsp vanilla
1 1/2 cups blueberries

1. Preheat the oven to 350.
2. In a large bowl, mix together the oats, coconut, brown sugar, baking power, salt and cinnamon.
3. In a medium bowl, whisk together the egg, milk, coconut oil, and vanilla.  It's okay if its a little lumpy.
4. Mix the wet ingredients into the dry ingredients and combine.  Gently mix in the blueberries.
5. Bake in a 8x8 pan for 45 minutes, or a muffin tin for 20-25 minutes.

Banana Bread Oatmeal

3-4 medium bananas
1/3 cup brown sugar
2 eggs
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
2 cups milk
2 1/2 cups old fashioned oats
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup chopped walnuts

1. Preheat the oven to 350.
2. Mash the bananas, you need 1 1/2 cups.
3. Mix together the bananas, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt.  Next stir in the milk, and then the oats and walnuts.
4. Bake in an 8x8 pan for 45 minutes or a muffin tin for 20-25 minutes.

Tasty Thursday

We're getting into the swing of summer.  Brooks and Hudson are outside all the time, having a great time with their friends down the street.

This Greek Quinoa Salad was a great side with grilled Greek chicken pitas.  It would also be great for a picnic, with some chickpeas or grilled chicken in it.  

Greek Quinoa Salad

2 cups water
1 cup quinoa
1 cup tomatoes, chopped
1 cup chopped cucumber
1/3 cup olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
salt and pepper

Dressing:
1/4 cup olive oil
3 TB red wine vinegar
1 tsp dried oregano

Directions:
1. Rinse the quinoa.  Add quinoa, water, and dash of salt to a medium saucepan and bring to boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, until water is absorbed.  Remove from heat and fluff with a fork.  Let quinoa cool to room temp.
2. In a large bowl, combine qunioa, veggies, and feta.
3. Whisk together the dressing ingredients.  Pour dressing over the salad and stir until mixed well.

Here's another salad, one that I have become famous for.  I like to bring this to potlucks because it is easy to make, cheap, can be left out at room temperature, and everyone loves it.  My secret is a big squirt of Sriracha sauce.

Sesame Noodles

1 lb whole wheat spaghetti
1 cup shredded carrots
1 bell pepper, diced
1/4 cup green onions

Sauce
1/4 cup soy sauce
1/4 cup brown sugar
3 TB olive oil
1 tsp garlic powder
1 TB rice vinegar
3 TB sesame oil
red pepper flakes
Sriracha sauce

1. Cook the spaghetti according to the package.
2. Combine all the sauce ingredients in a small sauce pan.  Bring the sauce to a boil and then simmer 2-3 minutes until the sugar is dissolved.
3. Toss the pasta with the sauce, and then add the veggies.

Tasty Thursday

Here are the new recipes that I tried this week.  They were all a hit.  Hudson loved how limey this slaw tasted.  It went great with the enchiladas.

Tri-Color Slaw with Lime Dressing

1/2 head green cabbage, cored

1/2 head red cabbage, cored

1 pound carrots, peeled and shredded

1 bunch cilantro, chopped

3 limes, juiced

1/2 cup canola oil

1 tsp sugar

Salt and Pepper **I used Pico de Gallo seasoning**

1. Shred the cabbage (I use the food processor).  Toss together the cabbage, carrots, and cilantro.

2. Whisk together the lime juice and oil.  Mix in the sugar.

3. Toss the dressing with the slaw and season with salt and pepper.

These enchiladas were yummy!  They would have been vegan, except my beans had been cooked in bacon fat.

Black Bean and Avocado Enchiladas

Sauce Ingredients

2 TB oil

2 TB flour

2 TB chili powder

2 cups water

3 oz tomato paste

1/2 tsp cumin

1/4 tsp cayenne

2 tsp cocoa powder

1 tsp salt

Filling Ingredients

1 can black beans, drained and rinsed

1 avocado, chopped

1 small tomato, chopped

2 green onions, chopped

1/2 cup frozen corn kernels

1/4 tsp garlic powder

1/2 tsp salt

8 corn tortillas

1. Prepare the sauce.  In a sauce pan combine the oil, flour and chili powder.  Heat over medium heat until it bubbles, whisk and cook another 2 minutes.

2. Slowly pour in the water while whisking.  Add the rest of the sauce ingredients and whisk until smooth.

3. Cook over medium heat and bring to a simmer.  Once the sauce has thickened, remove it from the heat.

4. Preheat the oven to 350.

5.  Mix together all of the filling ingredients, except the tortillas.

6. Spread a layer of sauce in the bottom of an 8x8 pan.

7. Next add a layer of tortillas, and top that with a layer of filling.

8. Repeat the layers 2 times, and top the enchiladas with the remaining sauce.

9.  Bake for about 25 minutes, or until they're heated and bubbly.

Don't be scared of the raw egg in this ice cream.  It makes the texture nice and creamy. 

Heath Bar Crunch Ice Cream

2 eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

2 tsp vanilla

Heath bars, chopped or bits

1. Whisk the eggs until light and fluffy, 1-2 minutes.

2. Slowly whisk in the sugar and continue whisking until blended, about another minute.

3. Pour in the cream, milk, and vanilla and mix together.

4. Transfer the mixture to your ice cream maker and follow your manufacturer's directions.

5. When the ice cream has stiffened, mix in the Heath bar bits.

Tasty Tuesday

These carrot cake muffins were a big hit with everyone.  It satisfies a carrot cake craving without being so bad for you.

Cream Cheese Carrot Cake Muffins

Filling
8 oz cream cheese
1/4 cup sugar

Muffins
2 1/4 cup flour
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ginger
3/4 tsp salt
2 eggs
1/3 cup oil
3/4 cup water
1 cup grated carrots


This is more of a method than a recipe.  The boys aren't crazy for baked sweet potatoes, but they liked these.  These potatoes were super with our pork kabobs.  We will totally be making these more often.

Grilled Sweet Potatoes

Sweet Potatoes
Olive Oil
Salt

Wash and peel sweet potatoes.
Slice into 1/4 inch thick slices.
Toss with olive oil, salt, and any other desired seasonings.  We used arbol chili powder (it was a great contrast to the sweetness of the potato).
Grill over medium heat 3-6 minutes each side.

Tasty Tuesday

These pork burgers were great on pretzel buns and topped with grilled pineapple.  The boys loved them and even had seconds (which is rare for burgers!).

Sesame Hoisin Pork Burgers

1 1/2 pounds ground pork
3 green onions (white and light green parts), finely chopped
2 tsp minced garlic
2 tsp toasted sesame oil
1 tsp Sriracha sauce
1 tsp kosher salt
1/4 tsp ground black pepper

Combine the burger ingredients and form into patties.
Grill over medium direct heat for 10 to 15 minutes, until cooked through.

This Asian Coleslaw was a great side with the pork burgers.  I added bell pepper to the mix.

Asian Coleslaw

1 TB creamy peanut butter
6 TB vegetable oil
1/2 tsp toasted sesame oil
4 TB seasoned rice vinegar
4 cups thinly sliced cabbage
1/2 cup grated carrots
1/4 cup sunflower seeds


1. Whisk peanut butter, oils and vinegar together.
2.  Toss the cabbage and carrots together.
3.  Right before serving mix in the dressing and top with sunflower seeds.

Tasty Tuesday

We've been enjoying a lot of our old favorites lately, but I have tried a couple new recipes.  They both happen to use pork roast and the crockpot.  Both recipes make a lot of food and would be great to serve for company.  It was a toss up over which one was our favorite!

*We ate this tasty pork over baked sweet potatoes.  It was a great combination of flavors.*

Brown Sugar Chipotle Roast Pork
Ingredients

• 3-½ pounds Pork Shoulder Roast
• ⅔ cups Packed Brown Sugar
• 1-½ teaspoon Seasoned Salt
• 1 teaspoon Garlic Powder
• ¾ teaspoons Ground Cinnamon
• 1 teaspoon Ground Cumin
• 1 can Chipotle Peppers In Adobo Sauce (7 Ounce Can)
• 1 cup Water

Preparation Instructions

Spray liner of slow cooker with non stick cooking spray. Slice roast about 3/4 of the way through (leave the bottom 1 1/2″ intact) every 3/4″ so that the slices fall open, but are still connected on the bottom.

In a small bowl combine the brown sugar and spices. Mix well to create a dry rub. Press this rub onto all surfaces of the pork roast. Really get it into the nooks and crevices to coat well. Place the roast in the slow cooker.

In a blender or food processor, blend the chipotle peppers & adobo sauce to create a thick sauce. Spoon about 1/3 (or more, depending on your heat tolerance) of this sauce all over the pork roast. Again make sure to hit all of those nooks & crannies!

Pour the water into the bottom of the cooker, being careful not to rinse all of the glorious seasoning off the meat.

Cover the slow cooker, and cook on high for six hours. When the meat is done, it will pull apart easily with two forks.

*This was great with garlic rice.  The glaze is amazing!*

Sweet Balsamic Glazed Pork Loin

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Tasty Tuesday

I'm back into making a big batch of soup on Monday evening.  We all loved this Chicken Lentil soup.

Slow Cooker Italian Chicken Lentil Soup

Ingredients

1

lb boneless skinless chicken thighs  

1

medium onion, chopped (1/2 cup)

4

medium carrots, sliced (2 cups)

1

cup dried lentils (8 oz), sorted, rinsed

4 1/2

cups chicken broth (from two 32-oz cartons)

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (28 oz) diced tomatoes, undrained

1/4

cup chopped fresh or 1 tablespoon dried basil leaves

Directions

Combine ingredients in slow cooker and cook on low 5-6 hours.
Before serving, shred the chicken.

We made meatball sandwiches with these meatballs.  I seriously had never had a meatball sandwich before!  I would suggest cutting back on the red pepper flakes.  It was spicy for us, and if it's spicy for my family you know it is really spicy!

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup roasted garlic light cream cheese  **I used regular cream cheese**
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

I don't like traditional coleslaw very much, but I do like different variations.  This apple coleslaw is great for fall and went perfectly with pulled pork.

Tangy Apple Coleslaw

Ingredients

• 1 medium head green cabbage , cored and finely sliced
• 1 Tbsp salt
• 2 apples, cored and cut into thin matchsticks
• 2 green onions, thinly sliced
• 3 Tbsp olive oil
• 3 Tbsp vegetable oil
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1 Tbsp Dijon mustard
• 1/4 tsp red pepper flakes

Instructions

1. Toss cabbage and salt in colander set in the sink. Let stand until wilted, about 1 hour.
2. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl.
3. Add apples and green onions, tossing to combine.
4. Heat oils, vinegar, sugar, mustard, and red pepper until hot in saucepan over medium heat. Pour over cabbage mixture and toss to coat.
5. Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).

Tasty Tuesday

We've been enjoying fresh sweet corn from our local corn wagon for most of the summer.  It is the best!  Since school started last week, we're back to soup for dinner on Monday.  Ryan takes the leftovers in his lunch all week.  They boys can even take some this year since they have some nifty Thermos Funtainers.

I usually make corn chowder with bacon, but had some leftover Italian sausage in the fridge from pizza.  It was a great combo with the corn. 

Italian Sausage and Corn Chowder
Ingredients

• 1 pound Italian Sausage (hot Or Sweet)
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¼ cups Flour
• 2 cups Chicken Broth
• 4 cups Half-and-half
• ¾ teaspoons Dried Thyme
• 1 teaspoon Dried Basil
• ¼ teaspoons Red Pepper Flakes
• 1 whole Red Bell Pepper, Diced
• ⅓ cups Celery Finely Chopped
• ⅓ cups Carrot, Shredded
• 2 whole Medium Potatoes, Peeled And Cut Into 1 Inch Dice, About 2 Cups
• 1-½ cup Corn
• ½ teaspoons Kosher Salt
• ¼ teaspoons Pepper
• 4 whole Green Onions, Sliced, For Garnish **I used chives**

Preparation Instructions

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage from Dutch oven and set aside. Drain excess grease, leaving about 1 tablespoon. Add onion and saute 3-4 minutes until tender. Add garlic and saute another minute. Add flour and cook for 1-2 minutes, stirring constantly.

Slowly whisk in chicken broth and half-and-half. Bring to a simmer. Add thyme, basil, and red pepper flakes.

Add red pepper, celery, carrot and potatoes. Return the sausage to the Dutch oven. Continue simmering for 25 minutes or until the potatoes are tender.

Add corn and continuing simmering 5 minutes or until the corn is tender.

Season with salt and pepper.

Ladle into bowls and garnish with parsley and sliced green onion.

I was able to pickup some fresh peaches at Curtis Orchard last week.  Our local orchard had no peaches this year due to the frost destroying the crop :(  I froze most of them, but whipped this up for company on Saturday.  It's like a peach pie in bar form.  Yum!

Peach Crumb Bars

Ingredients

• 3-½ cups All-purpose Flour (separated)
• 2 cups Granulated White Sugar, Separated
• 1 teaspoon Baking Powder
• ½ teaspoons Salt, Separated
• 2 sticks Butter, Cold, Cut Into Small Pieces
• 1 whole Egg, Lightly Beaten
• 5 cups Diced Fresh Peaches (about 5-6 Peaches, Peeled)
• 2 Tablespoons Lemon Juice
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Nutmeg

Preparation Instructions

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

For the Dough: In a medium bowl whisk together 3 cups flour, 1 cup sugar, baking powder and 1/4 teaspoon salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

For the Filling: Place the diced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together 1/2 cup flour, 1 cup sugar, 1/4 teaspoon salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake in the preheated oven for 45-50 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

And finally, did you know you can add oats to a smoothie?  It might sound weird, but it's good and adds some extra fiber and protein for more staying power.  This morning I made one with yogurt, peaches, banana, and strawberries for the boys.

Banana Peanut Butter Oat Smoothie

1 cup milk

1 banana, frozen

1 TB peanut butter

1/3 cup uncooked old fashioned oats

Place the oats in your blender.  Blend until it is a powder.

Add the rest of the ingredients and blend until combined.