Minestrone Soup

I'm loving my new Ninja Foodi and I'm looking for good recipes to try.  This one is a comforting winter winner!

1 Tbsp canola oil
3 carrots, peeled and thinly sliced
3 celery ribs, thinly sliced
1 white onion, chopped

4 cloves garlic, peeled and minced

1 can (28 oz) diced tomatoes

12 cups vegetable stock

1 Tbsp dry oregano

1 box (16 oz) dry elbow pasta

Kosher salt, as desired

Ground black pepper, as desired

1 bag (12 oz) green beans, cut

1/4 cup parsley, chopped

1 cup grated Parmesan cheese

Red chili flakes, as desired

Remove the lid from the pot.  Turn dial to Sear/Saute and set temperature to Hi and press Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.  

Add the oil, carrots, celery, onion, and garlic to the pot.  Cook uncovered for 5 minutes, stirring occasionally.

Add the tomatoes, stock, oregano, pasta, salt and pepper to the pot.  Stir to combine, then cover with the lid.  

Turn the dial to Bake and set temperature to 400 degrees.  Set time to 30 minutes and press Start/Stop to begin cooking.  

After 25 minutes, add the green beans to the pot and stir to combine.  Sook uncovered for 5 minutes until green beans are tender.  

When cooking is complete, serve the soup immediately with parsley, Parmesan cheese and chili flakes as desired. 

 

Egg Frittata with Hash Browns and Bacon

I bought myself a Ninja Foodi Possible Pro and I absolutely love it!  Anyone who knows me knows I have an uncontrollable love of kitchen gadgets.  This one is a winner!

12 strips of uncooked bacon, chopped

1 large white onion, peeled and chopped

6 oz spinach, chopped

2 cups frozen hash brown potatoes

18 large eggs, whisked

1 cup whole milk

2 cups shredded cheddar cheese

Kosher salt, as desired

Ground black pepper, as desired

Remove the lid from your Ninja Foodi.  Turn the dial to Sear/Saute and set the temperature to Hi.  Pres Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.

When preheating is complete, add bacon to the pot and cook uncovered for 12 minutes, stirring frequently.  

Add onion and spinach to the pot and cook uncovered for 5 minutes, stirring twice.

Add hash brown potatoes to the pot.  Stir to combine, then cover with the lid and cook for 5 minutes.  

While ingredients cook, whisk together the eggs, milk, and cheese in a large bowl until combined.  

Add the egg mixture, salt and pepper to the pot.  Stir to combine, then cover with the lid.

Turn dial to Bake.  Set temperature to 20 degrees, and set time to 30 minutes.  Press Start/Stop to continue cooking.  

When cooking is complete, use a rubber-tipped spatula to immediately serve the frittata. 

 

Beer and Brown Sugar Marinated Bottom Round Roast

I'm always looking for new ways to prepare a good roast.  Roasts are my go-to when there is company coming for Sunday lunch or dinner.  This is a new favorite.

1 (3 lb) Certified Angus Beef bottom round roast
1 cup of dark beer

1/2 cup Dijon mustard

3 Tbsp teriyaki sauce

3 Tbsp brown sugar

1 tsp seasoned salt

1 tsp black pepper

1 tsp garlic powder

Combine all ingredients.  Place roast in a large Ziploc bag and pour marinade over roast.  Close bag and marinate in the refrigerator for 12 - 14 hours.  

Remove the roast from the refrigerator and pat dry with paper towels.  Discard marinade and preheat oven to 450 degrees.  Season roast with an additional 2 tsp kosher salt and 1 tsp black pepper and place in a shallow roasting pan fitted with rack.  Roast 15 minutes and then reduce heat to 325 degrees.  Cook approximately 1 hour to reach medium doneness.   (I like mine medium-well done, so I extend the time to 1 hour and 15 minutes.)

Remove roast from oven and tent loosely with foil.  Let it rest for 10 minutes before carving.  
 

Shrimp with Snow Peas

One of my New Year's Resolutions for this year is to learn to make the good Chinese dishes my family likes so much.  We all love Shrimp with Snow Peas, so I thought this would be the perfect start.

10 oz snow peas

10 oz large-sized raw shrimp, peeled and deveined

1 Tbsp water

2 tsp cornstarch, divided

Dash of white pepper

1/4 tsp dark sesame oil

1 Tbsp oyster sauce

2 Tbsp oil, divided

1 garlic clove, minced

1 small white onion, thinly sliced

4 Tbsp chicken stock

1/2 tsp salt

Remove strings from the pea pods.  Place the pea pods in boiling water.  Cover and cook for 1 minute.  Drain and immediately place into an ice bath.  Drain and set aside.

In a medium bowl, toss the shrimp with 1 tsp cornstarch, pepper and sesame oil.  Cover and refrigerate for 30 minutes.  

In a small bowl, mix 1 Tbsp water, the remaining Tbsp of cornstarch and the oyster sauce.  Set aside.  

Heat 1/2 of the oil in a wok over medium-high heat.  Add the garlic and onion and stir fry for 30 seconds.  Add the shrimp and stir fry for 2 minutes or until the shrimp turn pink.

Add the chicken stock and heat to boiling.  Cover and cook for 1 minute.  Stir in the cornstarch mixture and cook until thickened, about 1 minute.  Add the remaining 1/4 tsp of salt and the snow peas and stir fry for 1 minutes.  Serve immediately with hot steamed rice.

 

Smashed Baby Red Potatoes

These baby potatoes make the perfect side dish for dinner.  They are crispy on the outside and still tender on the inside.  The whole family will love them!

2 lbs baby red potatoes

4 rosemary sprigs

3 garlic cloves, smashed

1/4 cup plus 1/2 tsp kosher salt, divided

1/4 cup olive oil, divided

2 Tbsp butter, melted

1 Tbsp chopped fresh parsley

2 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1 garlic clove, minced 

1/4 tsp black pepper

Preheat your oven to 425 degrees.  Place potatoes, rosemary sprigs, smashed garlic/ 1/4 cup of salt, and water to cover in a 3-quart saucepan.  Bring to a foil over high heat.  Reduce to medium and simmer until potatoes are tender when pierced with a fork, 10 - 15 minutes.  Drain and discard rosemary sprigs and smashed garlic.

Brush a foil lined baking sheet with 2 Tbsp of the olive oil.  Arrange potatoes on the baking sheet.  Use the heel of your hand and lightly crush potatoes until they are about 1/2" thick.  Brush with 1 Tbsp of the oil.  Bake in preheated oven until golden brown and crisp, about 25 minutes.  

Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper and remaining 1 Tbsp of olive oil and 1/2 tsp salt.  Brush mixture over the potatoes and serve immediately.  

 

Bourbon Chicken

Looking for that perfect comforting southern dish to serve your family for dinner?  This one ranks right up at the top of the list in our house.  

1 1/2 lb boneless, skinless chicken breasts, cut into 1" pieces (use thighs if you prefer dark meat)
1/4 tsp kosher salt
1/4 tsp black pepper
2 1/2 Tbsp cornstarch, divided
2 Tbsp canola oil, divided
1/4 cup packed brown sugar
1/4 cup apple juice
1/4 cup chicken broth 
1/4 cup bourbon
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp ketchup
2 tsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp ground ginger
1 1/2 tsp water
1/4 cup thinly sliced scallions
Steamed white rice

Toss together chicken, salt, pepper and 2 Tbsp of the cornstarch in a medium bowl until coated.

Heat 1 Tbsp of the oil in a large nonstick skillet over medium-high heat until shimmering.  Add half of the chicken in an even layer, and cook, turning once, until browned all over, 3 - 4 minutes per side.  Transfer to a plate.  Repeat process with the remaining oil and chicken pieces, setting chicken aside after browning.  

While the chicken browns, whisk together brown sugar, juice, broth, bourbon, soy sauce, honey, ketchup, vinegar, onion powder and ginger in a medium bowl.  

Pour sauce mixture into the skillet and bring to a boil over medium-high heat, about 1 minute.  Return chicken along with any juices to the sauce mixture in skillet.  Cook, stirring occasionally, until the sauce is reduced by about half and coats the back of a spoon, about 4 minutes.  

Whisk together 1 1/2 tsp water and remaining 1 1/2 tsp cornstarch in a small bowl.  

Whisk cornstarch mixture into sauce mixture in skillet, simmer until sauce is thickened and glazes chicken, about 1 minute.  

Sprinkle evenly with scallions and serve over rice.  

 

Cilantro Lime Steak

I decided to go out on a limb and try something new . . . this recipe did not disappoint.  I'm a steak lover from way back, and this Mexican twist is new and exciting!

1 cup fresh cilantro leaves loosely packed (about 1 bunch)

4 cloves fresh garlic (peeled)

2/3 cup lime juice (the juice of 5 limes)

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs steak (flank or sirloin are great)

Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined.  Makes about 3 cups total.

Add steak to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated.  Reserve remaining marinade for later.  

Allow meat to marinate for 2 hours or more, but no longer than overnight. 

Place your marinated steak on a pre-heated high heat grill, basting with reserved marinade and turning frequently (about every 5 - 7 minutes) until steak is cooked to your desired doneness.

If cooking more well than medium-rare, lower grill to medium heat after about 10 minutes to avoid over-charring.  

 

Beef Stew

Looking for a cozy, hearty, comforting beef stew recipe?  This one is easy to make in a crock pot (or an Instant Pot).

2 lbs chuck roast, cut into bite-sized pieces

3 Tbsp all-purpose flour

1 tsp sea salt 

1/2 tsp freshly-ground black pepper

1/2 tsp garlic powder

3 Tbsp olive oil, divided

1 white onion, chopped

1 cup red wine

3 cups beef stock, divided

3 cups of diced potatoes, peeled

3 celery stalks, diced

2 large carrots, diced

2 cups green beans (fresh or frozen)

2 Tbsp tomato paste, stirred into 1 cup water

2 Tbsp Worcestershire sauce

2 bay leaves

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 - 3 Tbsp cornstarch (plus 2 - 3 Tbsp cold water)

In a medium bowl, combine flour, salt, pepper and garlic powder.  Toss the beef in the flour mixture.  In a large skillet, heat 2 Tbsp of olive oil over medium-high heat.  Add the beef and brown in batches, about 2 minutes per side.  Place the beef in the bottom of a 6-quart slow cooker.   

Reduce the skillet heat to medium and add the remaining 1 Tbsp of olive oil to the pan.  Add the onion and cook until tender.  Add the onion to the slow cooker.

Add the red wine to skillet and scrape up any brown bits with a spatula.  

Add that broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, green beans, tomato paste and water, Worcestershire sauce, bay leaves, rosemary and thyme.  

Cook on high for 4 - 5 hours or on low for 8 = 9 hours or until beef is fork tender.  

In a small bowl, stir together cornstarch with 2 Tbsp of water.  Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.). 

Cover and cook for 10 - 15 minutes or until thickened and heated through.  Season with salt and pepper to taste.  

 

Chicken Caesar Pasta Salad

Looking for a signature dish to take to the next BBQ?  This one will become a fast favorite!

1 package of Bowtie pasta (16 oz) uncooked

2 chicken breasts cooked and cut into cubes

2 cups Romaine lettuce cut into small pieces

1 cup garlic croutons

1/2 cup bacon cooked and crumbled

1/2 cup Parmesan cheese shredded

1 cup Caesar salad dressing

lemon for garnish

salt and pepper to taste

Cook pasta according to package directions.  Set aside to cool.

In a large bowl, stir together Romaine lettuce, garlic croutons, chicken, pasta, bacon, Parmesan cheese, Caesar dressing, salt and pepper.  Garnish with lemon wedges, if desired.  

Chill in fridge until ready to serve.  Stir before serving.  

 

Magic Cleaner

Normally I share recipes for food, but this time I'm making an exception.  This one is a recipe that will help you clean even your toughest messes.  It's great for a dirty oven or a shower that's overdue for a shining.  

2 oz Dawn dish detergent

4 oz bottled Lemon Juice

8 oz White Vinegar

10 oz Water

The secret is to spray on surface. 

Let sit overnight or longer

Wipe with a clean, wet cloth to remove residue

* In the oven, do not use heat, just spray, let sit, and wipe clean

* For showers, just spray, rinse and if you like the shine, wipe with dry towels

* The secret on whatever you chose to clean is to let t sit, then rinse off the residue.  Amazing stuff!