Yes, I know it’s hot outside. But we were craving soup. We eat a lot of soup in the cool weather, but hardly any at all during the warm months. I just could not wait. So here is a wonderful tasty soup with a couple of summer vegetables thrown in. Enjoy and dream of cool nights. They are on their way. I saw Orion peeking over the morning horizon this weekend. Winter is coming.
- 2 whole Zucchini, large dice
- 2 whole Yellow Squash, large dice
- 8 ounces by weight White Mushrooms, large dice
- 2 Tbsp Olive Oil
- Kosher Salt To Taste
- 2 Tbsp (additional) Olive Oil
- 2 whole Carrots, large dice
- 1 whole Medium Onion, medium dice
- 3 stalks Celery, medium dice
- 4 cloves garlic, minced
- 1 Tbsp Oregano
- 8 cups Low Sodium Chicken Broth
- 2 cans Cannelini Beans, Rinsed
- 2 cups Cut Green Beans, one inch length
- 8 ounces Pasta Shells, Uncooked
- 1 can Petite Diced Tomatoes With Juice
- Salt And Pepper, to taste
- Parmesan Cheese, Shaved
- Preheat oven to 500 degrees.
- Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
- Arrange onto two sheet pans.
- Roast in the hot oven for 10 minutes, or until brown and black parts begin to show.
- Broil if necessary.
- Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat.
- Add carrots, onions, garlic, and celery.
- Cook for 10 minutes, stirring often.
- Add oregano and stir until fragrant.
- Pour in broth and bring to a boil.
- Reduce heat to low and simmer for ten minutes.
- Add cannelini beans and green beans.
- Simmer for five minutes.
- Add pasta and simmer an additional five minutes.
- Add canned tomatoes, stir, and simmer for an additional five minutes on low heat.
- Check for seasonings, adding salt, pepper, and more oregano if necvessary.
- Add roasted vegetables at the very end.
- Stir and allow to simmer and heat for a five minutes before serving.
- Add more broth if necessary to increase liquid amount.
- Serve with Parmesan shavings and crusty Italian bread.
Here is an interesting take on oven fried chicken. Coating the chicken with fresh herbs before applying the breading gives it a nice fresh taste. The addition of panko bread crumbs gives it an extra crunch.
Italian Oven Fried Chicken
- 8 chicken drumsticks (bone in, skin on)
- 3 Tbsp olive oil
- 1 Tbsp each fresh rosemary, thyme and sage, chopped
- 1 cup Italian bread crumbs
- 1 cup panko bread crumbs
- Preheat oven to 400.
- Cover a large baking sheet with parchment paper.
- Mix olive oil and fresh chopped herbs together in a large bowl.
- Add chicken drumsticks and rub olive oil mixture into the meat.
- Place both types of breadcrumbs in a large bowl.
- One by one, dredge each coated drumstick in the Italian breadcrumbs mixture.
- Press the crumbs on to the meat to form a light crust.
- Once all drumsticks have been coated, place the chicken in the oven and cook for 25 minutes.
- After 25 minutes of baking, remove the drumsticks from the oven and rotate each piece.
- Cook for an additional 25 minutes (could be slightly less or more, depending on the size of your pieces).
- Serve immediately.
The ginger marinated steak goes great with this fresh pineapple pico de gallo. This is a great summer time dish!
Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
- 1.5 pound flank steak (about 1-inch thick)
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup extra virgin olive oil
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp worcestershire sauce
- 4 garlic cloves, minced
- 2 Tbsp freshly grated ginger root
- 10 to 12 (4-inch) tortillas, corn or flour
- 6 ounces queso fresco cheese, crumbled
Pineapple Pico de Gallo
- 1 cup fresh pineapple cubes, diced
- 4-5 Roma tomatoes, diced
- 1 jalapeño pepper, seeded and diced
- 1/2 sweet onion, diced
- 3 Tbsp chopped fresh cilantro
- 1 lime, juiced
- salt and pepper to taste
- Season the steak with the salt and pepper.
- In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger.
- Place the steak in a ziplock bag or a baking dish and pour the marinade over top.
- Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
- When you’re ready to cook the steak, grill it over high heat for about 5-7 minutes per side, or until medium.
- Let the steak sit for 10 minutes before slicing, then cut against the grain and slice thin strips.
- To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico de gallo.
Pineapple Pico de Gallo
- Combine all the ingredients together in a large bowl and stir.
- Let sit for 30 minutes or so for the flavors to develop.
It’s peach season in Colorado. Nothing better than grilled peaches in the summertime.
Peach Bourbon Pork Chops
- 4 1″ thick bone-in pork chops
- 2 peaches, halved and pitted
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt, plus 1 teaspoon (separated)
- 1/2 teaspoon cracked black pepper
- 2 cups peach preserves
- 1 cup apple cider vinegar
- 1/4 cup bourbon
- 6 cloves garlic, minced
- 4 teaspoons dry mustard
- 3/4 teaspoon crushed red pepper flakes
- Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl.
- Coat the pork chops with the rub, and place in a shallow baking dish.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt.
- Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning.
- Cook until the sauce thickens, about 10 minutes.
- Let the sauce cool completely
- Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature.
- Preheat your grill (or grill pan) to medium.
- Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
- Turn the pork chops over and baste the cooked side with the sauce.
- Cover and cook for an additional 3 to 4 minutes.
- Uncover and continue to cook, turn, and baste the chops every couple of minutes until done.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
- Meanwhile, place the peaches cut-side down on the grill.
- Cover and grill 1 to 2 minutes per side, or until grill marks appear.
- Serve the pork chops with the grilled peaches.
Too hot to cook indoors, time to grill! Light and Tangy, quick and easy.
Lemon Dijon Grilled Chicken
- 1/4 cup Dijon Mustard
- 1 large Lemon, juiced
- 1 Tbsp Olive Oil
- 1 Tbsp Worcestershire
- 1 tsp Fresh Thyme
- 1/4 tsp Fresh Ground Black Pepper
- 4 boneless, skinless Chicken Breasts, pounded thin
- In a baking dish, combine mustard, lemon juice, olive oil, Worcestershire, thyme, and black pepper.
- Place the thin chicken breasts into dish and toss to coat.
- Leave the chicken on the counter for at least 15 minutes.
- Preheat a grill to medium/medium-high and grill for 6 to 8 minutes a side until done.
- Remove to a cutting board.
- Tent with foil and allow the chicken to rest for 5 minutes before serving.