Monthly Archives: August 2014

Minestrone Soup

Minestrone

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.

Minestrone

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 500 degrees.
  2. Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  3. Arrange onto two sheet pans.
  4. Roast in the hot oven for 10 minutes, or until brown and black parts begin to show.
  5. Broil if necessary.
  6. Remove from oven and set aside.
  7. In a large pot, heat olive oil over medium heat.
  8. Add carrots, onions, garlic, and celery.
  9. Cook for 10 minutes, stirring often.
  10. Add oregano and stir until fragrant.
  11. Pour in broth and bring to a boil.
  12. Reduce heat to low and simmer for ten minutes.
  13. Add cannelini beans and green beans.
  14. Simmer for five minutes.
  15. Add pasta and simmer an additional five minutes.
  16. Add canned tomatoes, stir, and simmer for an additional five minutes on low heat.
  17. Check for seasonings, adding salt, pepper, and more oregano if necvessary.
  18. Add roasted vegetables at the very end.
  19. Stir and allow to simmer and heat for a five minutes before serving.
  20. Add more broth if necessary to increase liquid amount.
  21. Serve with Parmesan shavings and crusty Italian bread.
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Italian Oven Fried Chicken

ItalianOvenFriedChicken

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
Ingredients:

  • 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

Instructions:

  1. Preheat oven to 400.
  2. Cover a large baking sheet with parchment paper.
  3. Mix olive oil and fresh chopped herbs together in a large bowl.
  4. Add chicken drumsticks and rub olive oil mixture into the meat.
  5. Place both types of breadcrumbs in a large bowl.
  6. One by one, dredge each coated drumstick in the Italian breadcrumbs mixture.
  7. Press the crumbs on to the meat to form a light crust.
  8. Once all drumsticks have been coated, place the chicken in the oven and cook for 25 minutes.
  9. After 25 minutes of baking, remove the drumsticks from the oven and rotate each piece.
  10. Cook for an additional 25 minutes (could be slightly less or more, depending on the size of your pieces).
  11. Serve immediately.

 

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Ginger Garlic Steak Tacos with Pineapple Pico de Gallo

GingerGarlicSteakTacos

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

Ingredients:

  • 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

Instructions:

  1. Season the steak with the salt and pepper.
  2. In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger.
  3. Place the steak in a ziplock bag or a baking dish and pour the marinade over top.
  4. Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
  5. When you’re ready to cook the steak, grill it over high heat for about 5-7 minutes per side, or until medium.
  6. Let the steak sit for 10 minutes before slicing, then cut against the grain and slice thin strips.
  7. To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico de gallo.

Pineapple Pico de Gallo

  1. Combine all the ingredients together in a large bowl and stir.
  2. Let sit for 30 minutes or so for the flavors to develop.

PineapplePicoDeGallo

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Peach Bourbon Pork Chops

PeachBourbonPorkChops

It’s peach season in Colorado. Nothing better than grilled peaches in the summertime.

Peach Bourbon Pork Chops

Ingredients:

  • 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

Instructions:

  1. Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl.
  2. Coat the pork chops with the rub, and place in a shallow baking dish.
  3. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt.
  5. Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning.
  6. Cook until the sauce thickens, about 10 minutes.
  7. Let the sauce cool completely
  8. Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature.
  9. Preheat your grill (or grill pan) to medium.
  10. Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
  11. Turn the pork chops over and baste the cooked side with the sauce.
  12. Cover and cook for an additional 3 to 4 minutes.
  13. Uncover and continue to cook, turn, and baste the chops every couple of minutes until done.
  14. Pork is done when it reaches an internal temperature of 145 degrees.
  15. Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
  16. Meanwhile, place the peaches cut-side down on the grill.
  17. Cover and grill 1 to 2 minutes per side, or until grill marks appear.
  18. Serve the pork chops with the grilled peaches.

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Lemon Dijon Grilled Chicken

LemonDijonGrilledChicken

Too hot to cook indoors, time to grill! Light and Tangy, quick and easy.

Lemon Dijon Grilled Chicken

Ingredients:

  • 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

Instructions:

  1. In a baking dish, combine mustard, lemon juice, olive oil, Worcestershire, thyme, and black pepper.
  2. Place the thin chicken breasts into dish and toss to coat.
  3. Leave the chicken on the counter for at least 15 minutes.
  4. Preheat a grill to medium/medium-high and grill for 6 to 8 minutes a side until done.
  5. Remove to a cutting board.
  6. Tent with foil and allow the chicken to rest for 5 minutes before serving.

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