So here's a little shopping tip. Have you all discovered the tomato paste that comes in a tube like toothpaste? It's the greatest thing ever. Before you'd have to buy this whole can just for a couple of tablespoons and then the rest would go to waste. Now there are tubes where you can squeeze out a little for what you need now, twist the cap back on and throw it back in the fridge for the next time. I usually find it next to the jars of marinara sauce and pasta versus next to the canned tomatoes.
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Sloppy Birds
This is my version of a sloppy joe. I call them sloppy birds because I use ground turkey instead of ground beef. It's a little healthier that way and honestly I can't tell the difference. I'm no mother, but I bet these would be a big hit with the kids. Now, this doesn't use a can of Manwich, but it is almost as easy. It's just dumping in a can of tomato sauce and some other seasonings that you most likely have on hand. Note, this recipe has been altered from a Rachael Ray recipe.
Ingredients:
1 Tbsp. olive oil
1 and 1/4 pounds ground turkey
3 Tbsps brown sugar (adds a little sweetness)
3 tsps steak seasoning, such as McCormick's Montreal Chicken blend
1 small onion, chopped (or half a large onion)
1 medium red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1 (15 ounce) can tomatoe sauce
2 Tbsp. tomato paste
4 yummy bakery rolls, split, toasted, and lightly buttered
Garnish with sliced tomato, pickles or banana peppers
Heat a large skillet over medium-high heat. Add oil and turkey to the pan, breaking it up with a wooden spoon or spatula. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add the onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire sauce, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook sloppy bird mixture for at least 10 minutes, stirring often. This will allow the mixture to thicken and not be so sloppy.
Spoon mixture onto the buns and top with select garnishes.
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Ingredients:
1 Tbsp. olive oil
1 and 1/4 pounds ground turkey
3 Tbsps brown sugar (adds a little sweetness)
3 tsps steak seasoning, such as McCormick's Montreal Chicken blend
1 small onion, chopped (or half a large onion)
1 medium red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1 (15 ounce) can tomatoe sauce
2 Tbsp. tomato paste
4 yummy bakery rolls, split, toasted, and lightly buttered
Garnish with sliced tomato, pickles or banana peppers
Heat a large skillet over medium-high heat. Add oil and turkey to the pan, breaking it up with a wooden spoon or spatula. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add the onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire sauce, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook sloppy bird mixture for at least 10 minutes, stirring often. This will allow the mixture to thicken and not be so sloppy.
Spoon mixture onto the buns and top with select garnishes.
Peanut Butter and Chocolate Chip Blondies
Here is a great dessert recipe for your Labor Day cookouts. This recipe has been altered from a Food Network Kitchens one.
Ingredients:
1 and 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 and 1/2 cups of a combination of chocolate and peanut butter chips
Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips.
Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool completely. Cut into squares and serve.
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Ingredients:
1 and 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 and 1/2 cups of a combination of chocolate and peanut butter chips
Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips.
Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool completely. Cut into squares and serve.
Beer and Cheese Soup
At a recent beer and food pairing dinner we went to, there was one course that featured a beer cheese soup and we loved it. So I went on a mission to find a recipe I could make. I'm not sure where I found this recipe, but I tried it last night and it was delicious.
Ingredients:
6 tablespoons butter
1 pound smoked sausage, chopped (Such as Hillshire Farms)
8 large shallots, chopped medium-fine
1/2 cup flour
2 (13 1/2-ounce) cans chicken broth
1 (12-ounce) bottle of beer (some type of ale works best)
2 cups potatoes, peeled and cubed (about 1 large baking potato or 2 small to medium ones)
2 cups milk
1 pound cheddar cheese, grated
1 cup grated parmesan
1/4 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon hot sauce
freshly ground pepper to taste
sliced green onions for garnish
Melt the butter in a large stockpot or Dutch oven. Add the sausage and sauté 5 minutes over medium heat, stirring occasionally. Add the chopped shallots and continue to sauté until shallots are translucent. Add the flour and stir to coat. Slowly add the chicken broth and beer, stirring well. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally. When the mixture has thickened slightly, add the potatoes and continue to simmer, approximately 12 minutes, until potatoes are cooked through. Add milk, cheeses, salt, and flavorings. Stir constantly over low heat until cheese is smooth. Top with sliced green onions and serve with toasted crusty bread.
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Ingredients:
6 tablespoons butter
1 pound smoked sausage, chopped (Such as Hillshire Farms)
8 large shallots, chopped medium-fine
1/2 cup flour
2 (13 1/2-ounce) cans chicken broth
1 (12-ounce) bottle of beer (some type of ale works best)
2 cups potatoes, peeled and cubed (about 1 large baking potato or 2 small to medium ones)
2 cups milk
1 pound cheddar cheese, grated
1 cup grated parmesan
1/4 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon hot sauce
freshly ground pepper to taste
sliced green onions for garnish
Melt the butter in a large stockpot or Dutch oven. Add the sausage and sauté 5 minutes over medium heat, stirring occasionally. Add the chopped shallots and continue to sauté until shallots are translucent. Add the flour and stir to coat. Slowly add the chicken broth and beer, stirring well. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally. When the mixture has thickened slightly, add the potatoes and continue to simmer, approximately 12 minutes, until potatoes are cooked through. Add milk, cheeses, salt, and flavorings. Stir constantly over low heat until cheese is smooth. Top with sliced green onions and serve with toasted crusty bread.
Fettuccine with Creamy Roasted Red Pepper Sauce
This recipe is courtesy of Ellie Krieger, a healthy chef and nutritionist from her The Food You Crave cookbook. I added chicken to it to make it a more balanced meal and served it with a salad. The recipe calls for whole-wheat pasta, which I would normally use, but regular Barilla fettuccine was on sale at the store, so that is what I bought. Note: I have altered the cooking instructions just a bit.
Ingredients:
2 Tbsps olive oil
1 small onion, chopped (about 1 cup)
2 large garlic cloves, chopped
1 (16-ounce) jar of roasted red peppers, drained, rinsed and chopped
1/2 cup low sodium chicken broth
1 cup crumbled feta cheese (6 ounces)
1 (16-ounce) box whole-wheat fettuccine
Salt and black pepper to taste
2 Tbsps. chopped fresh flat-leaf parsley
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted red peppers and cook, stirring a few times until heated through. Remove from the heat and let cool slightly.
Transfer the red pepper mixture to a food processor, add the broth and all but 2 tbsps. of the feta. Process until combined and smooth, about 30 seconds. Return the sauce back to the skillet and reheat over low to medium heat.
Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water (I didn't need it.) Add the pasta to skillet and toss with the sauce. (Here is also where you would add the cooked chicken - cut into bite-sized pieces.) Add the reserved pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Divide among pasta bowls. Sprinkle with the parsley and reserved feta. Makes 4 entree servings.
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Ingredients:
2 Tbsps olive oil
1 small onion, chopped (about 1 cup)
2 large garlic cloves, chopped
1 (16-ounce) jar of roasted red peppers, drained, rinsed and chopped
1/2 cup low sodium chicken broth
1 cup crumbled feta cheese (6 ounces)
1 (16-ounce) box whole-wheat fettuccine
Salt and black pepper to taste
2 Tbsps. chopped fresh flat-leaf parsley
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted red peppers and cook, stirring a few times until heated through. Remove from the heat and let cool slightly.
Transfer the red pepper mixture to a food processor, add the broth and all but 2 tbsps. of the feta. Process until combined and smooth, about 30 seconds. Return the sauce back to the skillet and reheat over low to medium heat.
Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water (I didn't need it.) Add the pasta to skillet and toss with the sauce. (Here is also where you would add the cooked chicken - cut into bite-sized pieces.) Add the reserved pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Divide among pasta bowls. Sprinkle with the parsley and reserved feta. Makes 4 entree servings.
Jazzed Up Couscous
Couscous is great because it cooks so fast and you can start off with plain couscous and add all kinds of vegetables, herbs and spices to jazz it up.
Ingredients:
1 Package of cous cous (I like the Far East brand)
fresh flat-leaf parsley, chopped
artichoke hearts, chopped
kalamata olives, chopped
Prepare the couscous according to the package directions. One caveat, I like to use chicken or veggie broth instead of water to add a little extra flavor. Half way through the couscous cooking process add the additional chopped ingredients. Once fully cooked, fluff the couscous with a fork and incorporate the rest of the ingredients.
Other potential additions: chick peas, green onion, sundried tomatoes, feta cheese, toasted pine nuts, saffron, basil, capers, lemon zest, cucumber, etc., etc.
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Ingredients:
1 Package of cous cous (I like the Far East brand)
fresh flat-leaf parsley, chopped
artichoke hearts, chopped
kalamata olives, chopped
Prepare the couscous according to the package directions. One caveat, I like to use chicken or veggie broth instead of water to add a little extra flavor. Half way through the couscous cooking process add the additional chopped ingredients. Once fully cooked, fluff the couscous with a fork and incorporate the rest of the ingredients.
Other potential additions: chick peas, green onion, sundried tomatoes, feta cheese, toasted pine nuts, saffron, basil, capers, lemon zest, cucumber, etc., etc.
Pork Chops with a Lemon Butter Sauce and Goat Cheese
This dish is a spin on Carrabba's Chicken Bryan, one of my favorite dishes there. Goat cheese is one of my favorite cheeses. It is so freakin' creamy and tangy.
Ingredients:
2 pork chops, preferably boneless and not too thick, no thicker than an inch
all-purpose flour
salt and pepper to taste
2 Tbsps butter, separated
1 Tbsp olive oil
juice of 1 lemon
1/4 - 1/2 cup chicken broth
sundried tomatoes, sliced or chopped (eyeball it or roughly 1/4 cup)
crumbled goat cheese (eyeball it)
Preheat a skillet over medium-high heat and melt 1 tbsp. of the butter into the olive oil. Season the pork chops with salt and pepper on both sides. On a plate, add enough flour to coat the chops. Dust off the access and add to the hot skillet. Cook the chops until golden brown on both sides, about 4 minutes per side. Remove the chops to a plate.
To the pan, add the broth, a couple turns worth. Add the lemon juice and let simmer away until it reduces a little. About 5 minutes. Add the remaining tbsp. of butter, allow to melt. Add the sundried tomatoes to the pan, add the pork chops back in to reheat.
Plate the chops and top with equal amounts of the sauce and tomatoes. And finish with a little bit of the glorious crumbled goat cheese on top. I served with my roasted zucchini and cous cous.
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Ingredients:
2 pork chops, preferably boneless and not too thick, no thicker than an inch
all-purpose flour
salt and pepper to taste
2 Tbsps butter, separated
1 Tbsp olive oil
juice of 1 lemon
1/4 - 1/2 cup chicken broth
sundried tomatoes, sliced or chopped (eyeball it or roughly 1/4 cup)
crumbled goat cheese (eyeball it)
Preheat a skillet over medium-high heat and melt 1 tbsp. of the butter into the olive oil. Season the pork chops with salt and pepper on both sides. On a plate, add enough flour to coat the chops. Dust off the access and add to the hot skillet. Cook the chops until golden brown on both sides, about 4 minutes per side. Remove the chops to a plate.
To the pan, add the broth, a couple turns worth. Add the lemon juice and let simmer away until it reduces a little. About 5 minutes. Add the remaining tbsp. of butter, allow to melt. Add the sundried tomatoes to the pan, add the pork chops back in to reheat.
Plate the chops and top with equal amounts of the sauce and tomatoes. And finish with a little bit of the glorious crumbled goat cheese on top. I served with my roasted zucchini and cous cous.