Italian Escarole Soup

Springtime means you can find escarole in your market.

Yield:  4-6 servings 

Ingredients 

¼ cup extra-virgin olive oil

1 small onion, chopped 

3 garlic cloves, minced

2 links of Italian sausage, cut into thin slices

8 cups chicken broth, homemade adds more flavor

2 (15-ounce) cans

cannellini beans or other white beans, drained 

1 head escarole, chopped 

1 tablespoon chopped fresh thyme 

Salt and pepper

Parmesan cheese for garnish

Directions 

Heat a large saucepan over medium-high heat. Add olive oil to the pan; swirl to coat. Add onion, garlic, and sausage; cook until sausage is browned, stirring frequently. Add broth and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in 1 ½ tablespoons salt, ½ teaspoon black pepper, escarole, and thyme.  Cook until escarole is tender.

Divide soup evenly among individual soup bowls; sprinkle with Parmesan cheese and serve with fresh Italian bread.

 

Stuffed Poblano Peppers

 2 servings

Ingredients

2 large poblano peppers, cut off a thin slice from the top, and remove all the seeds 

½ cup salsa

Filling 

½ cup cooked rice

½ cop cooked chicken cut into small dice

½ cup shredded Mexican cheese

Directions 

Combine the filling ingredients and fill the peppers.

Spread ⅕ cup salsa in each of two baking ramekins.

Place the filled peppers on top.

Preheat the oven to 350 degrees F. Bake the peppers for one hour.

Serve with corn on the cob.

Mexican Pork Chops with Spicy Peppers and Rice

 

2 servings

Ingredients 

2 boneless loin pork chops, about 6 oz each, and ½ inch thick 

Taco seasoning 

6 Anaheim peppers, seeded and sliced into 1-inch pieces

1 Halap eno pepper, seeded and chopped into tiny pieces

Olive oil

Directions 

Heat a large skillet with a cover and add 2 tablespoons of oil. When hot, add all the peppers and cook until soft.

Cost the pork with taco seasoning to taste. Push the peppers aside and add the pork. Cook over medium heat for 6 minutes. Turn the pork over, cover the pan, and cook 2 minutes. Turn the heat off and let the pork rest in the covered pan for 2 minutes.

Serve with the peppers and Mexican rice.

Mexican Rice 

Ingredients

2cups cooked white rice 

1 cup jarred salsa

1 teaspoon olive oil

Directions 

In a small skillet, heat the oil over low heat. Add the rice and salsa. Heat until hot,

Good For You Dinner

 Roasted Salmon Fillets

2 servings

INGREDIENTS

 2- 6oz Salmon fillets, 

 1 tablespoon Dijon mustard

 2 tablespoons orange marmalade

 Salt and black pepper to taste.

½ cup panko bread crumbs 

Directions 

Heat the oven to 400 degrees F.

Combine the Dijon mustard and marmalade.  

Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Sprinkle with salt and pepper e.

Spread the tops of the fillets with the glaze.

Press the Panko crumbs on top of the glaze.

Place the pan into the top half of the oven. Bake for forty 15-18 minutes.

Serve with roasted broccoli and sweet potatoes.

Salsbury Steak

 4 servings

Ingredients

1 pound lean ground beef

¼ cup panko breadcrumbs

1 large egg, beaten

2 garlic cloves, minced,

2 tablespoons ketchup

2 teaspoons Dijon mustard

1 teaspoon dried oregano

1 teaspoon Barber spice

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ onion, sliced

2 tablespoons unsalted butter

One jar of Heinz brown gravy

Directions

In a large bowl, combine the ground beef, panko breadcrumbs, egg, garlic cloves, ketchup, Dijon mustard, oregano, Barber spice, Worcestershire sauce, and salt.

Using your hands, mix all the ingredients really well. Form the mixture into 4 equal oval patties, around 1-inch thick.

In a large nonstick skillet, heat the butter over medium heat. Add the steaks; cook on each side for around 2 minutes, until they brown. You don't have to cook them completely in this step; you just want to develop a nice crust. Once browned, transfer the steaks to a plate and set them aside.

In the same skillet, cook the onion until tender. Add the brown gravy and stir constantly for 30 to 40 seconds. 

Add the partially cooked steaks and their juices back to the skillet and nestle them into the gravy. Cook for around 8 minutes, until they're fully cooked through. 

Serve with potatoes and a salad.

Smothered Chicken and Rice

 I shop at Whole Foods, so my ingredient sizes may be different from the brands you use. 

Ingredients

20 oz pkg frozen brown rice, defrosted 

Cooking spray 

Flour mixture:

1 cup flour

1 tablespoon salt 

½ teaspoons black pepper

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Chicken 

½ cup unsalted butter

6 chicken thighs

For the sauce 

2-10.5 os cans of cream of mushroom soup (10.5 oz each)

1 1/2 cups milk

4 oz can sliced mushrooms, drained 

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper 

Directions 

Prepare the rice.

Spray a 13 in x 9 in baking dish with cooking spray and spread the rice in the bottom of the dish.

Combine the flour breading mixture in a plastic bag, add the chicken, and shake until the thighs are well coated.

Heat a large skillet, and add the butter. When melted, add the chicken and cook over low heat until very brown, about 15 minutes on each side.

Preheat the oven to 350 degrees F.

Place chicken on top of the rice.

In a mixing bowl, combine the sauce ingredients and pour over the chicken and rice. Cover the dish with foil.

Bake at 5 p.m., then remove the foil.

Bake 20 minutes. Remove the dish from the oven and let it rest 5 minutes before serving.

Celebrate The Year Of The Horse-Happy Chinese New Year 2

 HoneyWalnutShrimp

This dish originated in Hong Kong and found its way to American Chinese restaurants.

1 cup walnuts

1 lb. shrimp, peeled and deveined

Kosher salt

Freshly ground black pepper

2 large eggs, beaten

1 cup cornstarch

Vegetable oil for frying

Saice

1/4 cup Japanese mayonnaise

2 Tbsp. honey divided 

2 Tbsp. heavy cream

Cooked white rice, for serving

Dried 94 fresh chives for garnish 

Directions 

In a dry large skillet, place the walnuts in a single layer and toast on both sides. Pour into a bowl and add the 1tablespoon of honey. Stir well.

Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch.

In the same large skillet over medium heat, heat emoigj oil to cover the bottom of the skillet.

Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place in the bowl with the walnuts.

In a medium bowl, whisk together mayonnaise, remaining honey, and heavy cream. Toss shrimp and walnuts in the sauce. Top with chives. Serve over rice.

Ramon Broth Stir- fried Green Beans

Ingredients:

Sauce

- ¼ cup ramen broth, bottled or made from a noodle package

- 1 tablespoon soy sauce

- 1 tablespoon hoisin sauce

- 1 tablespoon cornstarch

- 1 tablespoon sesame oil

- 1 lb green beans. Cut into thirds

Peanut oil

Instructions:

In a small bowl, whisk together the ramen broth, soy sauce, hoisin sauce, and cornstarch until smooth.

Heat the vegetable oil in a large skillet or wok over high heat.

Add the mixed vegetables and stir-fry until they are crisp-tender

Pour the sauce over the stir-fry and cook, stirring constantly, until the sauce has thickened.

Serve with rice.