Salisbury Steak

Who doesn't remember having Salisbury Steak as a kid?  Of course it probably wasn't healthy or homemade.  Guess what?  This is both!!  Granted it's not the sexiest dish to look at but boy does it hit the spot!  I adapted this recipe from a Weight Watchers recipe that I found a few years ago. It is husband, child and Mawmaw approved!

Salisbury Steak:
serves 6

1 1/2lbs 93% lean ground beef
1 small onion, finely diced
1 piece of bread, torn into small pieces
1 can beef consommé, divided
1 can golden mushroom soup
2 egg whites
8oz mushrooms, sliced
2tsp cornstarch
1/2tsp black pepper
1T veg oil

Combine bread, beef, onion and egg whites in a large bowl.  Form into 6 equal sized oval patties.  Heat the oil in a large skillet over med-high heat.  Cook patties for 5 minutes on each side. Do in batches if necessary.  Remove the patties and put on a plate.  Put the mushrooms in the pan and saute for 2-3 minutes.  Add in the beef consommé except for 1 Tablespoon. Whisk to combine.  Place patties back in and bring to a boil then reduce to simmer. Cover and simmer for 20 minutes.  Mix reserved 1T of consommé with the 2tsp of cornstarch.  Whisk into the gravy.  Bring to a boil, and cook for 1-2 minutes to thicken.

Cajun Sausage, Okra, and Tomato Sauté over Cheese Grits

Wow!  Howdy y'all! It's been a while.  I would not suggest going without internet at home for months on end. It's no fun!  Also, don't try to blog on an android phone that is also not a picnic... Trust me on that one! Well I've got a delicious, quick and healthy dinner for you!  I adapted it from a Weight Watchers Cookbook.  It is rich and decadent and hard to believe it only runs about 275 calories per serving... What?? Yeppers!!  So without further adieu, here's a recipe for your next dinner.

Cajun Sausage, Okra, and Tomato Sauté over Cheese Grits:

serves 8

2 (14 oz) packages Smoked Turkey Sausage, cut into 1-2" pieces

4 slices Center Cut Bacon

1 lg Onion, diced

3 Roma Tomatoes, Chopped

3c. Frozen Cut Okra, I used the whole 1lb bag

1TB Cajun Seasoning

3/4c Quick Cooking Grits

3c water

3/4c Reduced Fat Cheddar ( I like a cheddar and pepper jack mix)

2tsp Butter

1/4tsp garlic powder

Salt and Pepper to taste

Fry the bacon in a large skillet until it is crispy, over med-low heat.  Drain on a paper towel lined plate, and crumble once cool.  In the bacon drippings over medium heat, sauté the sausage about 5 minutes until the sausage is browned, stirring often.  Add in the onion, tomatoes, okra and Cajun seasoning. Bring it to a boil, stirring occasionally and then cover and simmer for 18 minutes (stirring occasionally). 

While the okra mixture is simmering bring the 3c of water and the grits to a boil, season with a pinch of salt.  Once it is boiling, cover and reduce heat to simmer and cook for 5 minutes, stirring occasionally.  When the grits are thickened, remove from the heat and stir in the butter, garlic powder and cheese until well combined.  Season to taste with salt and pepper.  

After 18 minutes remove the lid from the okra sauté and let simmer uncovered for 5 minutes to thicken.  

Serve  the sausage, okra mixture over the grits and top with the bacon crumbles.

Hatch-tastic Cheesy Pork Tenderloin with Hatch Purée

Okay so this is a recipe I created for a Hatch Chile recipe contest last August.  I got second out of a couple hundred final entries.  Not shabby, I reckon.  I made this again tonight, I haven't made it in almost a year and now I remember why...  It's a little laborious.  What can I say?  Apparently, I'm a glutton for punishment. Lol.  So if you have about 2.5 - 3 hours of free time and want an awesome grilled pork tenderloin recipe this summer, give this bad boy a try.  I like to serve this with grilled veggies and mashed potatoes.  Obviously, if you don't like spicy foods you probably don't need to make this.  With that said, here's the recipe.  Y'all enjoy!!

Hatch-tastic Cheesy Pork Tenderloin w/Hatch Purée

Serves 6

Purée:

9 Hatch Chiles (roasted, skinned, and stemmed)

1 Avocado, small (peeled and pit removed)

1tsp Honey

1 Lime, juiced

2T Veg. Oil

Salt & Pepper to taste

Purée first 4 ingredients in a blender. With blender running drizzle the oil in to emulsify. Season to taste with salt and pepper. 

Marinade:

2 Pork Tenderloins (about 2lbs total) trimmed, butterflied and flattened to between ¼ - ½ “

½ c. Tequila

¼ c Veg. Oil

2T. Cajun Seasoning, ex. “Slap Ya Mama”

2 Shallots, minced

4 Limes, zested and juiced

3 Hatch Chiles, (roasted, skinned and stemmed) diced

Cilantro 1 small bunch, chopped

Mix all marinade ingredients and put in a container with the flattened pork tenderloins. Cover the pork on all sides with marinade, cover and refrigerate for 1 hour flipping the pork ½ way through.

Filling:

1 8oz package of Cream Cheese, softened

1c Habanero Jack cheese, shredded

6 slices of Bacon

4 Shallots, minced

2 large, or 4 small Cloves of Garlic, minced

¼ c Cilantro, finely chopped

2T. Tequila

1tsp Cajun Seasoning

12 or More Hatch Chiles (roasted, peeled, stemmed and halved)

*While the Pork marinates make the sauce and filling.

Cook bacon until crisp, set aside to drain and then crumble. In about 1TB of reserved bacon grease cook the shallot and garlic until tender. Pour the tequila in and deglaze the pan, stirring until the tequila evaporates. Remove from heat and let cool.

In a bowl mix softened cream cheese, Cajun seasoning, and cilantro with the cooled shallot and garlic mixture.

Remove the Pork from the marinade and lay out on a cutting board.  Cover the tenderloin with hatch chiles leaving a 1” space around the sides. Spread ½ the cream cheese mixture on top of the chiles. Sprinkle ½ c of the habanero jack cheese on top of the cream cheese. Top the cheese with ½ the crumbled bacon.  Roll and tie the tenderloin about every 1” or so. (It’s okay if some of the filling comes out.)  Repeat with the second tenderloin. Salt and pepper the outsides of both tenderloins.

Grill over direct heat about 3 minutes per side (12 minutes) total to sear. Remove to indirect heat and tent with foil. Cook until a digital thermometer reads 145 degrees in the thickest part.

Remove from grill and let rest, tented with foil for 10 minutes.

Remove strings and slice into 1” pinwheels and serve with the Hatch-Avocado Purée.

Pork Chops with Dijon Mushroom Sauce

This is a quick, healthy and yummy pork chop recipe.  So if you want something different to do with pork chops give this a try.  Who says healthy food can't be delicious?


Pork Chops with Dijon Mustard Sauce
serves 4

4 boneless center cut pork chops, 3/4-1" thick with the visible fat trimmed
1tsp coconut oil
1/2c shallots, chopped
2 cloves garlic, minced
10 oz cremini mushrooms, sliced
1T Dijon mustard
2T parsley
1 1/3c chicken stock (reduced sodium)
salt and pepper

In a large nonstick skillet, heat the coconut oil over medium heat.  Pat the pork chops dry, and season both sides with salt and pepper and place in the skillet.  Cook on the first side for 7 minutes and turn.  Cook on the second side for 5-6 minutes depending on how thick they are.  Set them aside in a plate, cover and keep warm.  To the pan add the shallot and garlic and saute for about 2-3 minutes or until they are soft.  Deglaze the pan with the chicken stock, scrapping the bits off the bottom. Stir in the mushrooms, Dijon and half the parsley, combining well. Season with some extra pepper.  Cook until the mushrooms are soft about 5 minutes.  Taste the sauce and add salt and pepper if needed.  Pour Sauce over the chops, top with the remaining parsley and serve.

Healthy Swedish Meatballs

I am so stinkin' happy right now!!! I thought for sure that when I started eating healthy that I was going to have to give up Swedish Meatballs.  Well, after thinking about it long and hard I decided to attempt a healthier version with less calories, fat and sodium.  Guess what!  I DID IT!!!!!!  These are husband approved (In case you don't know, he is PICKY and he LOVES Swedish Meatballs. So that speaks volumes).  What I did was revise the recipe I posted on here for the meatballs from October 20, 2011.  I cut the calories from 524 down to 264.  The fat from 38 grams of fat to only 13g.  Can you believe that??? AND THEY TASTE IDENTICAL!! I still can't believe it. Lol.  My husband is pretty darn happy too, considering these are one of his favorite things to eat. I served these over 1/2c of short grain brown rice, instead of egg noodles as well.  So with out further adieu here's the new and improved, healthier Swedish Meatball recipe.

Healthy Swedish Meatballs:
serves 8

1/2c dry oatmeal
2lbs 93% lean ground turkey
1 large onion, minced in a food processor
4c beef stock (low sodium)
1T coconut oil
3T chia seeds soaked in 9T hot water for 10 minutes (becomes gel like)
5 drops liquid stevia
1tsp ground allspice (or 1/2tsp cinnamon + 1/4tsp clove + 1/4tsp nutmeg)
1/2tsp ground nutmeg
2tsp salt
1 1/2tsp fresh ground pepper
3T gluten free all purpose flour (King Arthur's)
3T Greek yogurt, fat free

Mix the oatmeal with 1/3c stock and let soak while prepping the meatballs.  In a large pot, heated over medium heat, melt the coconut oil and add in the minced onion (juice and all).  Cook for about 10 minutes until the mixture starts to brown.  Remove from the heat and scrape into a large bowl.  Preheat oven to 400°.  To the onions add your salt, pepper, allspice, nutmeg, and chia mixture.  Mix well.  Add in the ground turkey and mix well to combine and then add the oatmeal and broth mixture (yes, all of it).  Mix well again.  Roll and make about 1T sized meatballs.  Place on a baking sheet.  They will be close together to get them all to fit. Just try to make sure there is a little room between each one.  Bake for 20 minutes(or until they reach at least 160°).

While the meatballs are baking, Mix the remaining beef broth and the gluten free flour whisking to combine. Pour that into the same pan you cooked the onion. Bring it to a boil, whisking, and then reduce to simmer.  Add a dash of salt, pepper, allspice and nutmeg.  Simmer while the meatballs are cooking. Stirring often to make sure it doesn't stick to the bottom.  When the meatballs are done, carefully add them to the pot with the sauce and let them simmer for about 10 minutes stirring occasionally.  Remove the pot from the heat and stir in the Greek yogurt, mixing well to combine.  Serve over brown rice if desired.

Cilantro Lime Pork Tenderloin Tacos

Still on the quest of eating healthy and not becoming bored, I have been going through tons of recipes and trying new things. I came across this recipe from The Paleo Plan and tried it.  It was good, I made it again and made some adjustments and now it's great!  It is full of flavor, low in fat and obviously carbs. Lol.  So I figured I would share it with you, so y'all can give it a try if you'd like.  If you're not watching your carbs you could use sprouted grain tortillas to serve the pork in, or it would make a great salad topper as well.  It tastes like a warm pico de gallo mixture with the pieces of pork. Yum!!!


Cilantro Lime Pork Tenderloin Tacos:
Serves 4

1 1lb pork tenderloin, trimmed and cut into 1/4-1/2" slices
2tsp coconut oil
1 red onion, diced
2 jalapenos, minced (seed them or use just one if you don't like heat)
salt and pepper
4 cloves garlic, minced
3 roma tomatoes, diced
1/2c low sodium chicken stock
3 limes juiced
4TB cilantro, chopped
12 butter lettuce leaves
1 avocado, diced (optional)


Heat the coconut oil in a large nonstick skillet over medium-high heat.  Season both sides of the pork pieces with salt and pepper.  Saute the pork until it is lightly brown about 4-5 minutes, stirring occasionally.  Remove the pork and put it on a plate. Add the onion, jalapeno, and garlic to the drippings in the skillet and saute until soft about 5 minutes.  Pour in the chicken stock and deglaze the pan.  Boil for one minute to reduce slightly.  Reduce the heat to simmer and stir in the tomatoes and cook for 2 minutes longer and then add the pork, with any liquid back to the pan.  Stir in the juice of the 3 limes and cook for another couple of minutes until the pork is cooked through.  Remove the pan from the heat and stir in the cilantro.  Taste and adjust the seasoning if necessary.  Serve in the lettuce cups and top with a little avocado if desired.

Hungarian Goulash

I absolutely love Hungarian Goulash.  Although, I'm not fond of the word goulash.  It conjures up memories of a concoction I had as a kid (my mother would like y'all to know it wasn't her that made it either. Lol. It was a babysitter I had as a child). With just ground meat, tomatoes and macaroni noodles or something.  It wasn't all that great.  This is definitely not that recipe!  While it's not the prettiest of meals, it is packed full of flavor and is hearty and satisfying.  This is actually a really healthy version, and if I didn't tell you that it was healthy you'd never guess it.  I served mine over 1/2c. of short grain brown rice, or you could use regular brown rice or white rice or even yoke-less egg noodles. This recipe is a bit time consuming so probably more of a Sunday type dinner for most.  It probably takes about 2 hours start to finish.  I promise if you have the time and try it, you'll love it.  It is kid and husband approved. Lol.  Here's to happy, healthy, tasty eating y'all!!

Hungarian Goulash:
serves 6

2 1/2TB hot Hungarian paprika
1 onion, diced
2 large green bell peppers, diced
3 cloves garlic, minced
1lb extra lean beef stew meat
1 lb mushrooms, sliced
1 (8oz) can no-salt added tomato sauce
2TB gluten free flour (such as King Arthur's All Purpose Gluten Free)
3TB fat free Greek yogurt
3/4tsp Himalayan sea salt
1/2tsp fresh ground black pepper
dash of cayenne pepper (optional)
2 1/2c low sodium beef stock
1 tsp coconut oil

In a large nonstick skillet toast the paprika over medium high heat for about 1-2 minutes until it becomes fragrant, stirring often.  Remove from the skillet and set aside in a bowl.  Melt the coconut oil in the skillet and add the beef.  Saute the beef for about 3-4 minutes until it is browned, stirring occasionally.  Add in your mushrooms, garlic, onion, and bell pepper.  Cook, stirring often for 6 minutes.  Add in your paprika, salt, tomato sauce, 1/2c of beef stock , reduce the heat to medium and cook for another 6 minutes. Stirring often.  Combine the flour with the remaining beef stock, mixing well.  Pour into the skillet and mix with the beef mixture.  Cover with a tight fitting lid, reduce the heat to med-low and simmer for 1 hour 30 minutes.  During that time make sure to stir occasionally and to scrape the bottom so nothing sticks.  After the hour and a half the mixture should have thickened some and the beef should be tender.  Remove from the heat and stir in the Greek yogurt. Serve on top of brown rice or noodles.

Turkey "Potsticker" Meatballs

So who here doesn't like Potstickers???  Okay, that was a rhetorical question. They are so good!!  But, they aren't exactly figure friendly though. What can you do? Well, remove the wrapper, swap turkey for the pork, and bake them instead of pan frying them in oil. These are so awesome!! They taste just like Potstickers, and using the 93/7 lean ground turkey they still stay moist. You can probably use the 99% lean turkey breast, I'm just not sure if they would stay moist or if they'd be too dry. There is a dipping sauce as well or you could just eat them plain.  I like to serve these with brown rice flavored with cilantro and lime, steamed broccoli and crispy kale. Y'all enjoy!!

Turkey "Potsticker" Meatballs
serves 4

(Meatballs)
1 1/4lb 93% lean ground turkey
1 egg
1/4c dry oatmeal
1T ginger, minced
2 cloves garlic, minced
1/4c cilantro, chopped
3 scallions, chopped
1T Bragg's liquid aminos (or low sodium soy sauce)
2 tsp toasted sesame oil
1/2 tsp kosher or sea salt

(Sauce)
4TB Bragg's liquid aminos
2TB lime juice (fresh)
2TB water
1 scallion, sliced on a bias
1tsp toasted sesame oil

Mix all the meatball ingredients together and roll into balls a little smaller than 1/4c should make about 12.  Bake at 500° for 15 minutes or until internal temp reaches 170°.  While the meatballs are baking mix up the sauce.  Serve each person 3 meatballs with 1TB sauce.

Greek Lamb over Roasted Eggplant

Happy Valentine's Day everyone!!  I made a simple yet flavorful, healthy dinner for us tonight. It was delicious!!  If you're looking for something a little different to eat, give this one a try.  I adapted it from the Weight Watchers 2007 Annual Recipes for Success.  I hope y'all enjoy it!

Greek Lamb over Roasted Eggplant
Serves 6


2 (1lb) eggplants
1lb lean ground lamb
2 (14oz) can petite diced tomatoes
1 large onion, diced
4 cloves garlic, minced
1tsp cinnamon
1/2tsp fresh ground pepper
1/2tsp salt
1/4tsp allspice
2TB fresh mint, chopped
1/2c feta cheese (optional)

Preheat oven to 350°

Cut 18 1/2" slices out of the eggplants and place on a large sheet pan sprayed with non-stick spray. Spray the top of the eggplant with non-stick spray. Cut the remaining eggplant into 1/2" dices.  Bake the eggplant slices for 33 minutes or until lightly browned (turning once half way  through).  While the slices are baking. Saute the eggplant cubes in a large skillet sprayed with non-stick spray over medium high heat, until they are golden brown. (about 7 minutes).  Remove from skillet and set aside.  Spray skillet again, if needed and add the onion, garlic and lamb. Cook until the lamb is brown and onion is soft, stirring often.  (about 8 minutes) Stir in the cinnamon, salt, pepper, allspice and stir for one minute. Add in the eggplant and tomatoes, mix well. Reduce heat to simmer, and simmer for 5 minutes.  Add in the chopped mint, taste and adjust seasoning if needed.  Place three slices of eggplant on a plate and top with 1c of the meat mixture and if using feta cheese sprinkle each serving with 4tsp of feta and serve.

Tex-Mex Stuffed Poblano Peppers

Okay, so it's a new year and we all know what that means...... Weight loss time!!!  Yep, I'm taking a new course and making some changes to my cooking to live a healthier lifestyle.  So, after much deliberation I decided that I will go ahead and blog my healthier recipes as I come up with them.  What's one of the types of food that is so yummy yet usually not healthy?? Mexican, more correctly Tex-Mex!  Oh, this Texas girl loves her some spicy food!!!  I decided that I would do my own take on a healthy Tex-Mex meal.  Tons of flavor without the fat. Sound good? Good, because it was yummy!

Tex-Mex Stuffed Poblano Peppers:

Serves 4


4 large poblano peppers, halved and seeded
1 small onion, diced
2 cloves garlic, minced
1 lb. extra lean ground beef
1 14oz can Mexican style diced tomatoes (or Rotel)
1TB chili powder
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Mexican oregano
1c water
1/2c cilantro, chopped
Nutritional yeast

Preheat oven to 375°.  Place the halved poblano peppers on a baking sheet sprayed with non-stick spray.  In a large skillet sprayed with non-stick spray, heat over medium heat.  Add onion and ground beef, breaking up into small pieces and cook until beef is browned and onion is soft.  Add in the garlic and stir for one minute.  Add in all your dry seasonings and stir for one more minute.  Pour the water and tomatoes in the pan, and bring to a boil, and reduce to a simmer over med-low heat for 5 minutes, stirring occasionally.  (There will be liquid left in the pan. It's okay.)  Stir in most of the chopped cilantro.  Carefully fill the pepper halves with the meat mixture and liquid.  Top with nutritional yeast, or cheese if you aren't watching your weight. Bake for about 30-35 minutes or until the peppers are soft (when pierced with a fork).  Top with the extra cilantro, and some salsa.  Great served with brown rice with some salsa mixed in at the end.

Penne Alla Vodka

Who doesn't love Penne Alla Vodka?  It's the best of both worlds.  It's like a tomato based and cream based sauce got married and then had a wild honeymoon with some vodka.  I mean, hello?!?!  So yummy!!  I like to add red pepper flakes to mine, being a spicy Texan and all, but you could most certainly leave those out if you'd like.  It's a pretty straight forward recipe, super easy and pretty fast.  On this one I again used a brown rice penne, for a gluten free meal, but a regular pasta would be great as well.

Penne Alla Vodka:
4-6 servings


1lb penne pasta
1/4c. extra virgin olive oil
2/3c. vodka
4 cloves garlic, minced
1 med., onion, chopped fine
1/4-1tsp red pepper flakes
1c. heavy whipping cream
1c. tomato sauce
3/4c. parmigiano reggiano cheese
salt and pepper to taste

Bring a large pot of water to a boil and liberally salt for the pasta. Cook the pasta according to the package directions and reserve 1/2c of the pasta water when done. Meanwhile while the pasta is cooking,  heat the oil in a large skillet over medium heat.  Add in the onion and garlic and cook until tender, stirring often for about 5 minutes.  Add in the vodka (stand back and don't breathe in and don't ask how I know that. Lol.) Stir and cook down for about 4 minutes to cook some of the alcohol out.  Stir in your tomato sauce, cream and red pepper flakes.  Season to taste with salt and pepper and reduce heat and simmer, stirring often until the pasta is cooked.   You are free to leave it as is or if you prefer a smoother sauce you could use an immersion blender to puree.  I just leave it as is. When the pasta is done cooking add the drained pasta to the sauce and toss to combine, add in your parmigiano reggiano cheese and toss again.  Add in a little of the reserved pasta water if pasta is too dry.  Serve in bowls with extra cheese and red pepper flakes if desired.

Fettuccine with Prosciutto and Orange

I got this recipe from the May edition of Bon Appétit.  It sounds like a weird combo doesn't it? Prosciutto and Orange with pasta??  I thought so too!  But I like weird, or as I like to say different.  So I gave it a try back in May and absolutely loved it, and have been making it at least once a month since then!  So I figured I would share it with y'all so you could try it as well.  It is super fast and easy to make.  I will post the recipe the way I did it.  I changed it up a bit.  It calls for fresh tagliatelle or fettuccine, so that could make it really fast if you can find that.  I however chose to use brown rice fettuccine (14oz.) for a gluten free meal.  I also pretty much doubled the rest of the ingredients.  So here is my version.  If you'd like to see the original just go to Epicurious and search tagliatelle with prosciutto and orange.  I hope will give this a try!!

Fettuccine with Prosciutto and Orange:
4 good size portions


12-14oz fettuccine or tagliatelle pasta (fresh if you can find it)
4T butter
3.5oz-4oz prosciutto, cut into bite size pieces
2 oranges, zested and juiced
1c. heavy whipping cream
1/2c. parmesan cheese
salt and pepper to taste
red pepper flakes to taste(optional)

Bring a large pot of water to a boil and season well with salt.  Add in your pasta and cook according to the package directions.  Stop cooking one minute before al dente.  Drain and reserve 1/2c. of the pasta water.

While your pasta cooks, heat a skillet & melt your butter over medium heat and add in your prosciutto.  Stir until the prosciutto is crisp and brown about 3-5 minutes.

Add in the orange juice, cream, half the zest and reserved pasta water.  Bring to a slight boil and then add in your pasta.  Stirring to incorporate and coat the fettuccine just for a minute or so.  Season to taste with salt and pepper and red pepper flakes if desired.  Stir in the cheese and remaining zest and serve.

Italian Sausage, Kale and Potato Soup

Well it's December and it has been cloudy and cold.  Shocking, I know.  So what is better on a cold, cloudy day than a bowl of hot, steamy soup?  Yeah, nothing.... Lol.  This is a soup I adapted from a recipe I found online and have been making for a few years now and it is very hearty and actually pretty healthy. You can make it even healthier by substituting chicken or turkey sausage for the Italian sausage.


Italian Sausage, Kale and Potato Soup:
6 Very Large Servings or 8 Normal Ones

1T Extra Virgin Olive Oil
1lb Italian Sausage, casings removed and cut into bite size pieces
1 large onion, chopped
4 cloves of garlic, minced
1 red bell pepper, cored and chopped
2 bunches of kale, rinsed, stemmed and torn or cut into bite size pieces
1T paprika
1tsp dried basil
1tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
8c Chicken stock
2 bay leaves
6c potatoes, peeled and cubed ( more or less depending on how chunky you like your soup)
red pepper flakes, to taste (optional)
salt and pepper (to taste)

Heat the olive oil over medium heat in a large dutch oven, add the chopped onion and cook until soft, about 8-9 minutes.  Add in your garlic and stir for another minute.  Put the red bell pepper and the sausage in and cook, stirring often until the sausage starts to brown, about another 5 minutes.  To the mixture add in the paprika, red pepper flakes, basil, oregano, thyme and rosemary, stirring for one minute. Add in the chicken stock and potatoes.  Bring to a boil and reduce to simmer and cook until the potatoes are tender, about 15 minutes. Taste the soup and season with salt and pepper to taste.  Add in the chopped kale, stirring until it is wilted down.  Bring the pot back to a boil and then reduce to simmer again for 10 minutes just until the kale is tender.  Taste and adjust seasoning if needed.

Swedish Meatballs

Swedish Meatballs... What's not to love?  In case you're wondering, that was a rhetorical question. Lol.  They are so good!! Beef, pork, bacon... I mean, come on!!!  This is a great recipe I found in September's  Bon Appétit.  My guys devour this every time I make it, eating two or sometimes three servings.  So I'm going to give y'all the link so you can try it out.  You can serve it with egg noodles, or rice.  I pretty much stick to the recipe, I adjust the seasoning amounts a little bit, and add an extra piece of bacon or two.  I also double the gravy.  We like gravy!! A LOT!  So here ya go.  Y'all enjoy!!!


Swedish Meatballs:


http://www.epicurious.com/recipes/food/views/Swedish-Meatballs-367157

Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin

If you haven't figured it out by now, my favorite piece of meat to grill is pork tenderloin. It always ends up so tender and juicy and the flavor combinations are almost endless.  I adapted this recipe from a Weight Watchers recipe. The flavor combo  is amazing!!  Tonight I served it with Parmesan Mashed Potatoes seasoned with Truffle Salt and Pepper, and Green Beans. Obviously if you're watching your calories the mashed potatoes are a no-no. Lol. So since fall is upon us why don't ya fire up your grill and give this recipe a shot?

Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin:
Serves 6-8

2T balsamic vinegar
1/4c soy sauce
6 cloves garlic, minced
1T brown sugar
2T fresh rosemary, chopped finely
2T extra virgin olive oil
1tsp ground mustard powder
1tsp fresh ginger root, minced
2 1lb pork tenderloins

Mix the first eight ingredients in a gallon zip top bag. Rinse and pat the pork tenderloins dry. Place them in the bag with the marinade.  Make sure the pork gets covered with the marinade, and remove as much air from the bag as you can and seal. Place in a flat container in the bottom of your refrigerator and marinate turning occasionally for at least 8 hours.  An hour before you're ready to grill, take the pork tenderloins out of the fridge and let them come up to room temperature.  Get your grill hot.  I have a gas grill, so I set mine on high with the lid closed.  After you've taken the chill off the pork. Place it on the grill over direct heat. (RESERVE THE MARINADE!!!!)   Grill on each side for 3 minutes (it kinda turns into a rectangle so 4 sides, 12 minutes).  Then move the tenderloins over to indirect heat and cook until a thermometer reads 145° in the thickest part. Remove the pork to a platter and tent with foil rest for 10 minutes.  While the pork is resting take the reserved marinade and place in a small sauce pan.  Bring to a boil (important to kill the bacteria) and boil for 4 minutes to reduce to almost a glaze consistency.  Slice the tenderloins into 1/2 inch medallions and drizzle the sauce over.

Italian Sausage and Rice Stuffed Poblano Peppers

This is a tasty and simple meal to make, and is a nice change from a stuffed bell pepper. My son and his friend came back for seconds and even thirds! Even though it's in a poblano it really isn't spicy at all. If you'd like it spicier (like me), just add more hot sauce and red pepper flakes. Enjoy!




Italian Sausage and Rice Stuffed Poblano Peppers:


4 Large Poblano Peppers, halved and seeded
1lb Italian Sausage, bulk or remove from casings
1T. Extra Virgin Olive Oil
1 Onion, chopped
4 Garlic Cloves, minced
1 1/2c. Cooked Rice
2 Medium Tomatoes, diced
1tsp Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Oregano
1/4 tsp. Red Pepper Flakes
1 tsp hot sauce ( your fav, as little or as much as you want)
Salt and Pepper
2c Cheddar and Pepper Jack Cheese combo (or your favorite)

Preheat the oven to 375°. Heat the oil in a skillet over medium heat. Brown the sausage and onion, till sausage is cooked through and onion is soft. Add the dried spices, hot sauce, and garlic, stirring for one minute. Turn off the heat and add in the rice and tomatoes. Season the mixture to taste with salt and pepper. Place the pepper on a baking sheet and fill them with the rice mixture. Top them with cheese. Bake for 30-35 minutes, or until the peppers are tender when pierced with a fork. Serve with the sides of your choice.

Zucchini "Fettuccine" with Tomatoes, Basil and Walnuts

So I've been studying up on the benefits of raw food, thanks to some great mentors on Twitter. The health benefits are amazing! I was afraid I would be bored or that it wouldn't be flavorful, but this is just one example that it is neither. I still got to have my "kitchen time" and it was packed with flavor. I adapted this from Food Network's Magazine from September. It's got my brain going a mile a minute thinking of what other pasta dishes I can sub raw zucchini or squash for. This is fun!! Best part is you don't have to know how to cook to make it and you don't have to turn the stove or the oven on, which is nice considering it was 91 today. I hope y'all will have an open mind and give it a try because it's a nice change of pace, and you can eat a whole bowl and not feel guilty or bloated.. #WINNING!!!

Zucchini "Fettuccine" with Tomatoes, Basil and Walnuts
Serves 4

4 large zucchini or yellow summer squash
Kosher salt
5 medium vine-ripe tomatoes
1/4c Extra virgin olive oil
1 small clove garlic, or 1/2 if you want less garlic
1 small jalapeno, seeded and minced
1/4c chopped raw walnuts (or your choice, pine nuts etc.)
1/4c chopped fresh basil + more for topping about 1/2c total
1.5tsp fresh oregano, chopped
Fresh ground pepper

Trim and peel the zucchini. Then using a mandoline(if you have one) or a veggie peeler, make long wide stips. Stop when you get to the seeds. Cut the ribbons into strips the size of fettuccine, about 1/4" wide. Put them in a colander and toss with 3/4tsp of kosher salt. Let sit and drain over the sink or a bowl for 30 minutes, tossing occasionally.

While that is draining, Peel one tomato put that into a blender with the jalapeno, garlic, olive oil, 1/4 tsp salt, and pepper and blend until smooth. Pour the mixture into a bowl.

Core the rest of the tomatoes, cut in half and squeeze out the seeds. Chop the tomatoes and put them in the bowl with the sauce. Add in your basil, oregano, walnuts and season to taste with salt and pepper.

After 30 minutes. Rinse the zucchini and gently squeeze dry in a clean kitchen towel. Separate the noodles a bit by hand and put them in the sauce and combine well. Garnish with the extra basil.

Tip: Try to have your produce at room temperature. If you want it warmer you could put the bowl of pasta in a larger bowl of warm water. Like a water bath, you get the gist.

Sopa de Pedra

So I was going through my ginormous collection of recipes, and I came across one I printed out from Rachael Ray's show from 2007 called Rock Soup (Sopa de Pedra). Obviously from the name I didn't have a clue what was in it, but as I read down the ingredients I thought it sounded really good. It's a yummy Portuguese style soup with Spanish Chorizo and Garbanzo beans. It was perfect on this unseasonally chilly evening. I changed the amounts on some of the ingredients and added wine (because wine is good). I hope y'all will give it a try in spite of it's name.

Sopa de Pedra (Rock Soup):
Serves 6

2T Olive Oil
1lb Spanish Chorizo(remove the casings and dice)
2 large Russet Potatoes, peeled and cut into cubes
4 stalks of Celery, chopped
5 small-medium sized Carrots, peeled and sliced into 1/4" rounds
1 large or 2 medium Onions, diced
2tsp Paprika
2tsp Cumin
6 cloves Garlic, minced
1 Bay leaf
Salt & Pepper to taste
1/2c dry red wine
1 can Chickpeas (15oz) Drained
1 can Stewed Tomatoes (cut up into smaller pieces
2-3TB Hot Sauce (such as Franks) I used 3Tb of Franks x-hot
6c Chicken stock
2c Stale crusty bread, cut or torn into bite size pieces
1 small bunch Cilantro, chopped

In a large pot over medium heat, add the EVOO. Add the chorizo and saute for 3-4 minutes until crisp. Add in the potatoes, celery, onion, carrot, garlic, bay leaf, paprika, cumin, salt and pepper and cook until onions and celery start to soften, about 10 minutes. Pour in the wine to deglaze the pan. Add in the chickpeas, tomatoes, hot sauce, and broth. Bring the soup to a boil and reduce to simmer. Simmer the soup until the potatoes and vegetables are soft to your liking. About 15-20 minutes. Taste and adjust the seasoning if necessary.

Place some bread in the bottom of a bowl, and ladle soup on top. Garnish with cilantro.

Moussaka

So tonight I made Moussaka again. Yum!!! It's warm, rich and just down right delish!! Have y'all ever decided what you're going to make for dinner, just to go to the store and find out they don't have some of your main ingredients? Or go to more than one store and they STILL don't have them? Yup! That was my issue this week. Normally my Moussaka is made with ground lamb (not in stock) and eggplant (not one in the county). So what's a girl to do? When you live 20 minutes from the nearest store, it's not like you can go home and pick another meal to make and go back. Not with gas prices this high. Sooo, instead of scratching the meal from the menu I thought okay, I'll substitute ground beef for the lamb, and zucchini for the eggplant. Boy, am I glad I did! It turned out great! Hubby said he actually prefers the zucchini to the eggplant. Who would've thunk it? LOL! So here's the recipe and remember to always be open to substituting ingredients if you can't find them or don't like them. If you make this I would do it on the weekend and give yourself about 3 hours give or take. Enjoy!

Moussaka:

3 eggplants or 3 lbs Zucchini, sliced lengthwise (eggplant 1/2"slice or zucchini 1/4" slices)
2lbs ground lamb (or beef)
3 onions, finely chopped
3 cloves garlic, minced
3TB tomato pate
3/4c dry red wine
3TB parsley, chopped
1/2-3/4tsp ground cinnamon( depending on your taste)
dash of cayenne
salt and pepper to taste
equal amounts of butter and oil to fry eggplant/zucchini
4TB butter to cook with meat for sauce
2 eggs, slightly beaten
3/4c dry bread crumbs
1c Parmesan cheese
Bechamel sauce (recipe follows)

Salt the eggplant/zucchini lightly and sit on a cooling rack or colander to drain some of the liquid out for about 20 minutes. Rinse them quickly and press dry. Heat the oil/butter over med-high heat and fry the eggplant/zucchini quickly, until lightly brown. Set aside on a papertowl lined plate. In a large skillet heat 4TB of butter and add your meat and brown. Add your onions and garlic, and saute for about 10 minutes until the onions are soft. Mix the tomato sauce into the wine. Add the wine mixture, cinnamon, parsley, salt and pepper to the beef. Simmer over low heat stirring frequently until the liquid is absorbed. Remove from the heat and let cool. Once it is cool mix in the eggs.
Assemble Moussaka in a buttered 9x13" pan. Sprinkle 1/2c of breadcrumbs over the bottom of the dish. Combine the remaining breadcrumbs with the parmesan cheese. Layer the pan with 1/2 the eggplant/zucchini, 1/2 the bechamel, 1/2 the cheese/breadcrumbs, all the meat sauce. Repeat other 1/2 eggplant/zucchini, 1/2 bechamel, and end with the cheese mixture. Bake at 375 degrees, for one hour or until the top is golden brown. Let it rest for 15 minutes before cutting.

Bechamel Sauce:
4TB Butter
6TB Flour
2c HOT whole milk (not cold)
2 egg yolks, beaten well
1/2tsp salt (or to taste)
Dash of nutmeg

Melt the butter in a sauce pan over medium heat, add the flour and stir for a minute or two. Add the hot milk in slowly, wisking constantly. Continue to cook over low heat until smooth and thickend. Remove from the heat add the salt and nutmeg. Then stir the egg yolks in. Combine well.

Tater Tot Casserole

Okay, so this week I decided to do a little throw back to some old school recipes. Nothing fancy or gourmet. Just yummy, soul satisfying food. Today, Tater Tot Casserole. Yum! Simple, sassy and satisfying! Ha!! Notice I did not say healthy. LOL! If you like meat and potatoes, then I bet you will like this. Here ya go!

Tater Tot Casserole:
serves 4-6

1 Bag frozen Tater Tots 32oz
1 1/2-2lbs ground beef
1 small onion, diced
2 garlic cloves, minced
1 can Fiesta Nacho Cheese Soup
1 can Cream of Mushroom Soup
1 can Rotel tomatoes
Worcestershire sauce (to taste)
salt and pepper
2c. Shredded cheddar or pepper jack cheese

Heat oven and cook Tater tots according to package directions. While they are baking, brown your ground beef over medium heat, and add in your onion and garlic. Cook until beef is browned and cooked through, and onions are tender. Season the meat to taste with Worcestershire sauce, salt and pepper. Stir in the soups and Rotel and let simmer while the Tots are cooking. When the Tots are done baking remove from oven and reduce heat to 350. Spray a 9x9" pan with nonstick spray and line the bottom with tots to make a nice crust. Pour in your beef mixture over the tots, and cover with remaining tots. Top with the cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly. I garnished mine with some sliced scallions and served with a side of salsa.