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Skillet Orzo with Spinach, Chickpea and Lemon

28 Mar

This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!

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Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken

Instructions

Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.

Garlicky potato and greens

18 Dec

This was a recipe I found to use up some cabbage potatoes and collard greens we had gotten in our fresh box! I added some rotisserie chicken to it to beef it up a little. This was surprisingly good 🙂

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garlicky potato and greens
adapted from the holy kale

Ingredients:
1 Tbs Extra Virgin Olive Oil
4 Garlic Cloves, finely diced
1/2 Onion, finely chopped
1 Potato, diced
1 Bunch of Collard Greens, thinly chopped
1/2 Purple Cabbage, thinly chopped

Directions:

In a medium-large skillet, add 1 tbs of olive oil and turn on medium to low heat. Add garlic and onion.
Sauté garlic and onion for about 5-10 minutes, or until they turn translucent.
Add potato and cabbage, coat in the olive oil and cover. If need be, add extra olive oil to make sure they do not burn. Cook for about 5-8 minutes.
After the potato and cabbage have begun to soften, add collard greens. Cover and reduce to low heat. Cook for another 15 minutes, or until vegetables are soft.

Roasted Mustard Potatoes and London Broil

23 Jul

I had picked up a small bag of potatoes at tjs and was planning on either roasting them or mashing them. Then i remembered I had pinned some yummy looking potato recipes, so I decided to give one of them a try. They came out super yummy! A nice change from mashed potatoes! I served them with London broil and corn on the cob. The corn didn’t make it to the picture unfortunately! I added the marinade recipe below it was delicious!

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Roasted Mustard Potatoes
adapted from cinnamonspiceandeverythingnice

Ingredients
3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes

Instructions
Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.

London broil marinade
adapted from epicurious

marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I used less)

Cheesy Couscous with Spinach

24 Jun

When I saw this recipe I knew I wanted to try it, but I had a hard time finding the cheese! Finally found it though! This came out ok. I thought the cheese flavor was non existent. Not sure how to make it better! Served this up with some chicken meatballs!

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Cheesy Couscous with Spinach
adapted from stephaniecooks

Ingredients:
1-2 cups chopped spinach (fresh)
2 tbsp milk
4 wedges of The Laughing Cow Light French Onion cheese
1 tsp garlic powder
1 box uncooked pearl/Israeli couscous (I used a box from tjs)

Directions:
1- Cook pearl/Israeli couscous as instructed by directions on package in a large pot on the stove top.
2- Add the wedges of cheese, spinach, milk, and garlic powder to the pot while it is still hot.
3- Mix well. Serve immediately.

Couscous with Swiss Chard, Raisins, chicken, and Feta

1 Jun

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!

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Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken

Directions:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Cheesy Quinoa Pilaf with Spinach

29 Apr

This was delicious and will definitely be making again! Served with meatloaf, and the heirloom tomato salad!

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Cheesy Quinoa Pilaf with Spinach
adapted from allrecipes

Ingredients

1 cup quinoa
3 tablespoons olive oil
6 tablespoons pine nuts
6 cloves garlic, minced
1 cup fresh spinach leaves
2 teaspoons lemon juice
1 cup grated parmesan cheese

Directions

Cook quinoa according to package directions.

Heat the olive oil in a skillet over medium heat, stir in the pine nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

Heirloom Tomato Salad

28 Apr

I picked up a package of mini heirloom tomatoes last time I was at tjs with the intention of making pasta ponza. When the time came to make the pasta I couldn’t do it, just didn’t sound appealing :). So instead I made this and it was super yummy!

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Heirloom Tomato Salad
adapted from Oprah

Ingredients

1 package mini heirloom tomatoes from trader joes
1/4-1/2 tsp. sugar
Salt
2 green onions, including tender green parts, chopped
1 tsp garlic powder
1 tsp. dried oregano
Balsamic vinegar
3-5 Tbsp. extra-virgin olive oil

Directions

Halve the tomatoes. Place tomatoes on a platter, sprinkling them with the sugar, salt to taste, green onions, garlic, and oregano.

Drizzle lightly with balsamic vinegar and then drizzle generously with olive oil. Let stand at room temperature until ready to serve, up to 2 hours.

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Coleslaw

20 Jan

I planned on pulled pork for dinner and wanted coleslaw. The only problem was that I’d been searching for a good coleslaw recipe forever!! Now I’ve finally found it. This coleslaw was delicious! Yum yum yum!

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coleslaw
adapted from allrecipes

Ingredients
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup reduced fat mayo
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Directions
Combine the coleslaw mix and onion in a large bowl.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Thanksgiving. Only a month late :)

30 Dec

December was super busy with hanukah, Xmas, a two day bat mitzvah, a trip to Kentucky, and all the other stuff that goes on around here!

This is the winning plate from thanksgiving dinner!

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Corn bread, mashed potatoes, gravy, turkey, cranberry sauce, broccoli casserole, stuffing, green beans, sweet potatoes and acorn squash.

corn bread – used a few boxes of jif…. Next time I won’t! 🙂

mashed potatoes – we all know how to make those

This was delicious!! I usually just use the recipe on the bag of cranberries, but decided to branch out and I’m glad I did!
cranberry orange walnut relish
adapted from goodlifeeats

3/4 cup orange juice
2 tablespoons water
1/2 cup sugar
4 tablespoons maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
12 oz fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces

Directions:
Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.
Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

This recipe comes from my mother in law – one of the husbands favorites!
broccoli casserole
20oz package frozen chopped broccoli
1 stick butter chopped
1lb velveeta chopped
2 sleeves ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350
Cook broccoli and drain off water.
Add chopped butter and velveeta.
Stir and pour mixture into buttered 9×13 dish
Sprinkle crackers over broccoli mixture
Pour melted butter over crackers
Bake 20-30 minutes

green beans with vinaigrette
2lbs hericots verts (I used frozen from tj’s)
2T evoo
1T cider vinegar
1t Dijon mustard
1t kosher salt
1/4t ground pepper

In a large sauté pan with 1-2 tablespoons evoo, sauté hericots verts.
In a small bowl whisk 2T evoo, vinegar, mustard, salt, and pepper until thickened and combined.
Pour over beans; toss to coat

Last year I strayed from my normal stuffing recipe. While it was good, this one is sooooo much better!
Sausage, Apple and Cranberry Stuffing
adapted from allrecipes

1 box trader joes corn bread stuffing
1 pound jimmy dean sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
5 teaspoons sage
1.5 tbl rosemary
1 sprig thyme
1 apple, cored and chopped
1 cup craisins
1-2 cups turkey stock
4 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degree F (175 degree C).
Place for bread in large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, and dried cranberries. Transfer to 9×13 pan. Drizzle with turkey stock and melted butter, and mix lightly. Bake 40-45 min.

The lady’s coleslaw

10 Dec

I made some pulled pork and coleslaw sounded delicious with it! And it was!!

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the lady’s coleslaw
foodnetwork

Ingredients
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1 bag shredded cabbage
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Directions
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.