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Recipes
Split Pea Soup with Ham
By charlotteh371
Yields: 4 servings
- 2 2
- tablespoons olive oil
- 1 1
- medium onion, chopped (1 1/2 cups)
- 1 1
- carrot, chopped (1/3 cup)
- 1 1
- stalk celery, chopped (1/3 cup)
- 6 6
- cups low-sodium chicken broth
- 1/2 1/2
- pound baked or deli ham, chopped (2 cups)
- 1/2 1/2
- pound dried split peas (1 cup)
- 1 1
- tablespoon chopped fresh thyme
- kosher salt and black pepper
- croutons, for serving
Pork Tenderloin Sliders
By charlotteh371
Preheat oven to 400°. Rub pork tenderloins with 1 Tbsp
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Bacon Cheddar Pull-Apart Bread
By charlotteh371
Cut bread in 3/4-inch intervals, being careful to not cut all the way through
- 8 oz of your favorite shredded cheddar cheese blend.
- 1 large round loaf of soft bread (like a French or Italian round)
- 8 oz. diced sliced bacon, cooked crisp
- 1/2 cup melted butter
- 1 Tablespoon dry Ranch dressing mix from packet
Chicken Pot Pie Calzones
By charlotteh371
Preheat oven to 375. In a medium sauté pan, heat the oil over medium-high
- Chicken Pot Pie Calzones:
- What it took for 4 calzones:
- 2 chicken breasts, poached and finely chopped (do this early in the day and bam, you’ve saved time later)
- 2 Tbs. extra-virgin olive oil
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 tsp dried thyme
- 3/4 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 (12 oz) carton organic cream of chicken soup (condensed)
- 1 pound pizza dough, divided into 4 balls (store bought is fine!)
- 1 egg (for an egg wash)
- coarse salt and freshly ground pepper
Recipes Pasta e Fagioli with Mini Meatballs
By charlotteh371
In a large bowl, combine all ingredients for the meatballs with your hands and roll bite-sized meatballs; set aside
- For the Meatballs:
- 1/2 cup homemade coarse breadcrumbs or panko
- 1/4 cup whole milk, to moisten the bread
- 1 pound ground veal or beef, pork and veal mix
- Salt and pepper
- 1 egg
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- A few leaves sage, very thinly sliced or chopped or 1 teaspoon ground sage
- A little freshly grated nutmeg, about 1/8 teaspoon
- A small handful flat-leaf parsley, finely chopped
- 1 large clove garlic, grated
- For the Soup:
- 2 tablespoons olive oil
- 2 to 3 ribs celery, finely chopped
- 1 white onion, finely chopped
- 2 to 3 cloves garlic, chopped
- 1 large fresh bay leaf
- 2 tablespoons tomato paste
- 1 quart beef or veal stock
- 1 piece Parmigiano-Reggiano rind
- 1 14-ounce can small white or cannellini beans
- 1 1/2 cups ditalini pasta
- 4 cups baby kale
- Grated Parmigiano-Reggiano, for serving
- EVOO – Extra Virgin Olive Oil, for drizzling
FAJITA CHICKEN CASSEROLE
By charlotteh371
DIRECTIONS 1. Preheat your oven to 400°F (200°C)
- 3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise
- 2 bell peppers, red and green, seeded and cut into strips
- 1 medium onion, minced
- 1 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder, or minced garlic
- 2 teaspoon paprika
- Salt and fresh cracked pepper to taste
- 1 tablespoon vegetable oil
- 1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
- Fresh chopped cilantro, or parsley, for garnish
Booyah
By charlotteh371
Pat beef and chicken dry with paper towels and season with salt and black pepper
- 2-1/2 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2-1/2 lbs. bone-in chicken thighs, trimmed
- salt
- pepper
- 1 T. vegetable oil
- 2 yellow onions, chopped fine
- 2 ribs celery, minced
- 8 c. low sodium chicken broth
- 2 bay leaves
- 4 c. shredded green cabbage
- 1 28-oz. can diced tomatoes
- 8 oz. rutabaga, peeled and cut into 1/2” pieces
- 1 lb. russet potatoes, peeled and cut into 1/2” pieces
- 3 large carrots, peeled and sliced 1/4” thick
- 1 c. frozen peas
- 1 T. freshly squeezed lemon juice
Buttery Sweet Cornbread Cake:
By charlotteh371
To Prepare: Position oven rack in lower third of oven and preheat oven to 350ºF
- 1/4 cups (210 grams) Homemade Cornbread Mix, recipe by Wicked Good Kitchen
- 1 cup (120 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon (2.4 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1 1/4 cups (300 ml) organic buttermilk
- 2 large eggs (mine weighed 106 grams w/o shells), slightly beaten
- 1/2 cup (1 stick/113 grams) unsalted butter, melted
- 1 tablespoon (15 ml) honey
Spiced Pumpkin Vodka
By charlotteh371
Combine vodkas in bottle or other glass container
- 1 1/2 cups (750 ml) Stolichnaya cinnamon vodka
- 3/4 cup (175 ml) Stolichnaya vanilla vodka
- 3/4 cup (175 ml) Stolichnaya vodka
- 2 whole vanilla beans
- 2 cups raw pumpkin meat, cut into 1/4-inch slices
Green Peppercorn Sauce (for beef wellington)
By charlotteh371
Add olive oil to pan after removing beef
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved