Cheesy Ham and Potatoes

Ingredients
Ham steak(I buy the ham steaks from Costco
Potatoes (I used the purple, red and white mix from Trader Joes)
Onion
Cheese- Cheddar, Parmesan
Salt, Pepper, Garlic

Directions
1. Preheat oven to 375*.
2. Chop onion, ham and potatoes in cubes. Mix into a baking dish.
3. Sprinkle salt, pepper, and garlic on top of potatoes and ham.
4. Sprinkle lots of cheese on top of the potatoes and ham.
5. Cover with foil. Bake for 30 mins. After 30 mins, uncover and check the potatoes with a fork to see if they are done. Bake uncovered until potatoes are soft.

Enjoy!!

Chipotle Pork Tacos

Chipotle Pork Tacos

Ingredients:

* 3 Tbs. olive oil
* 3 cups roasted pork, cut into thin strips or shredded (I cooked a pork roast in the crockpot)
* Salt and freshly ground pepper, to taste
* 1 can (7 oz.) chipotle chilies in adobo sauce
* Juice of 1 lime
* 8 corn tortillas, each 5 inches in diameter, warmed
* 1 avocado, halved, pitted, peeled and thinly sliced
* 1/2 cup fresh cilantro leaves
* 1/4 red onion, minced
* 1/2 cup queso fresco, crumbled

Directions:
Heat the pork
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the pork, season with salt and pepper, and cook until heated through, about 2 minutes.

Make the salsa and assemble the tacos
In a blender, puree the chipotle chilies in adobo sauce, the remaining 1 Tbs. oil and the lime juice. Divide the pork evenly among the tortillas. Drizzle with the salsa and top with the avocado. Garnish with the cilantro, onion and queso fresco and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

* The chipotle peppers are really spicy! I didn't realize this and tossed the pork in with the blended peppers. We had to rinse it off because it was so spicy we couldn't eat it.

Tangy Coleslaw

I tweaked this recipe from one I found online. I don't use measuring utensils when cooking. I just guess. I can get a more precise recipe if needed. Just leave me a comment.

Tangy Coleslaw

Ingredients
Cabbage (green or red)
Carrots
Green onion
Slivered almonds

Dressing
Olive oil
Rice vinegar
Lemon juice
Dash of cayenne pepper
Salt and pepper
Fresh ginger, chopped finely

1. Chopped the cabbage into strips. Grate the carrot. Chop the green onions.
2. Mix in all the dressing ingredients.
3. Toss together. Sprinkle almonds on top before serving.

Quinoa Salad with Yellow Tomatoes, Kalamata Olives, Basil and Mint

Amounts are approximations, a template to guide you. Salad making is more of an art than science.

You'll need:

1 clove of garlic, peeled
2 1/2 to 3 cups cooked quinoa- see How To Cook Quinoa the Super Easy Way
A handful of sweet grape tomatoes- yellow is low acid, and delicious
1 carrot, grated
4 scallions, sliced (white and light green sections)
1/4 cup Kalamata olives, whole or pitted and chopped
1/3 cup slivered nuts- pecans, almonds or walnuts
Sea salt and pepper, to taste
1 tablespoon chopped fresh basil leaves
1-2 tablespoons chopped fresh mint leaves
Extra Virgin Olive Oil
Juice of 1-2 lemons or limes, depending upon size

Rub the clove of raw garlic inside a glass or ceramic salad bowl.

While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork.

Halve or quarter the yellow tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine.

Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss to distribute. Squeeze a lemon or a lime all over the salad and toss.

Taste test (this is the fun part). Adjust the seasonings. Does it need more olive oil? Salt? More citrus? Is there a good balance of quinoa and add-ins?

When the seasoning tastes right, cover and chill until serving (at least one hour, but a few is even better).

Before serving, taste again and readjust seasonings if you need to. Chilling summer salads- such as quinoa, rice or potato- dulls certain flavors a bit.

Serve as a side dish. Your gluten-free peeps and vegan friends will thank you.

Makes roughly 4 to 6 servings.

Recipe taken from: Read more: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html#ixzz1D1pK8Yav

Homemade Spaghetti Sauce

Homemade Spaghetti Sauce

Hamburger (and/or sausage)
Onion
Can of tomato sauce
Can of diced tomatoes
Olives
Parmesan cheese
Garlic, basil, Italian seasoning, salt and pepper
Spoon full of sugar (to neutralize the tomato)

1. Brown the hamburger in a pan. Chop the onion and add to the hamburger. Saute the onion and add the garlic if using fresh. Once cooked, drain the grease from the hamburger.

2. Add the can of tomato sauce and diced tomatoes.

3. Add in the spices. I use a lot to give it lots of flavor. Add the sugar (you don’t need a lot. I usually use a flat scoop on a spoon).
4. Add in the olives and Parmesan cheese.

You can add some red wine if you want. Sometimes I do, other times I just drink it with dinner!

Serve over pasta. Garlic bread and a green salad make it a complete meal. Enjoy!!

King Ranch Chicken

King Ranch Chicken

Chicken (whatever cut you choose)
1 Onion chopped
1 Green pepper chopped
1 can Rotel
1 can Cream of mushroom soup
1 cup Chicken broth
1-2 tsp. Chili powder (I like Chipolte)
1 tsp. Garlic powder
2 c. Shredded cheddar cheese

Preparation
Cook chicken and save broth. Chop chicken into small pieces and set aside.
Mix all remaining ingredients except cheese.
Pour a small amount of broth into bottom of pan. Line bottom of pan with tortillas. Top with chicken, soup mixture, then cheese.
Repeat layers 1-2 times more. Cover with foil and bake 45 min. in a preheated 350 degree oven.
Leftovers freeze well.

I serve this dish over rice. You can also serve with tortillas. Enjoy!!

Crockpot Roast Recipes

Cranberry Pork Roast

1-3 pounds Boneless rolled pork loin roast

1/2 tsp. Salt

1/4 tsp. Pepper

1 16 oz. Can whole-berry cranberry sauce ( I use fresh cranberries)

1/4 c. Honey

1 tsp. Grated orange peel

1/8 tsp. Ground cloves

1/8 tsp. Ground nutmeg

Preparation

Cut roast in half and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.

Italian Beef Sandwiches in the Crockpot

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice (I used half the jar you see in the picture)

Poke the meat with a fork or knife and put it in the crockpot.  Mix all the ingredients and pour over the meat.  Let it marinade overnight or cook it right away on low for 8-10 hours.  Or, be like me and don’t fix it until lunch time then crank it up on high and cook it for 5-6 hours. 

Shred the meat and serve on hoagie buns with the peppers and sauce for dipping.

Baked Sausages with Herbed Beans

This is what we are having for dinner tonight.  It is fairly quick and easy.  Very yummy!

Ingredients:

• 2 Tbs. plus 1 tsp. olive oil
• 4 large hot or sweet Italian sausages, about 1 lb. total
• 2 large yellow onions, halved and thinly sliced
• 2 garlic cloves, minced
• 2 Tbs. chopped fresh thyme
• 1 cup chicken broth
• 2 cans (each 15 oz.) cannellini beans
• 1/4 cup tomato puree
• Salt and freshly ground pepper, to taste
• 1/4 cup fresh bread crumbs
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Cook the sausages and onions
Preheat an oven to 400°F.

In a large Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausages and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1 Tbs. olive oil and the onion to the pot and sauté until softened, 3 to 4 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Pour in the broth and bring to a simmer.

Cook the beans
Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return the sausages to the pot.

Bake the dish
In a small bowl, stir together the bread crumbs, cheese and the 1 tsp. olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 minutes. Let cool slightly before serving. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).