Tomato, Asparagus & Artichoke Pasta Side

Great Summer side to use up that asparagus that keeps popping up!

1 Tbsp olive oil 
1 Tbsp minced garlic 
1C tomatoes - chopped 
1 Can small artichoke hearts - drained
1 C asparagus cut into 1” pieces 
4 oz chicken broth 
6 oz cooked pasta 
½ oz shaved Parmesan 
fresh basil leaves 
fresh rosemary
salt & pepper to taste

Heat olive oil in skillet over medium heat.
Add minced garlic and asparagus, sauté for one to two minutes.
Add tomatoes and artichokes, stew mixture together until soft.
Add broth, pasta, season with salt & pepper
and cook for an additional minute.
Fold in fresh herbs.
Serve in a pasta bowl and garnish with shaved parmesan. 

Inspired by:  http://www.myfoxdetroit.com/dpp/mornings/recipes/heirloom-tomato-&-artichoke-penne-20120522?CMP=201205_emailshare#.T7vZC9UXkIY.facebook

Onion-Smothered Pork Tenderloin

This is one of Tod's most favorites!  Definitely a low fat, meat lover's dream.  Cook's dream, it's so easy!

• 2 (3/4-pound) pork tenderloins
• Cooking spray
• 2 teaspoons butter or olive oil as needed
• 2 cups sliced onion or more
• 1 teaspoon dried thyme (or handful of fresh)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  
• 1.  Preheat oven to 400 degrees.
  
  2. Trim fat from pork; cut a lengthwise slit down center of each tenderloin, cutting about two-thirds of the way through meat. Place on a broiler pan coated with cooking spray.
• 
  3. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and saute 5 to 6 minutes or until tender. Add thyme, salt, and pepper. Spread onion mixture evenly over tenderloins. Bake at 400° for 45 minutes or until a meat thermometer registers 160° (slightly pink).
• 
  
  Slice with onions...crosswise and serve.  I often serve with garlic mashed red skin potatoes and a veggie.  This is based on a recipe found in my Cooking Light Cookbook.

Margarita Grilled Chicken (almost like Chili's)

Margarita Grilled Chicken

4 Boneless, Skinless Chicken Breast

1 C. Liquid Margarita Mix

Black Pepper (to taste)

Pour margarita mix over chicken breast and let marinate for 2 hours or more in refrigerator.  When ready to prepare drain and dust with black pepper to taste.

Grill Chicken.   Place chicken breast atop of black beans and serve with a serving of your favorite Mexican rice (I use plain white rice) and a generous helping of Pico de Gallo.  Topped with tortilla strips (or broken chips)

Black Beans

2 tsp. Cumin

2/3 C V-8 Juice (or water)

4 Cloves Chopped Garlic

4 T Bacon Grease or Olive Oil

3/4 teas. Salt optional

2 (15.5 oz.) Cans of Black Beans drained

Optional if beans are served alone:

4 T fresh Chopped Cilantro

4 T diced Onion

Place in sauce pan, sauté garlic in oil until fragrant and mix in the other ingredients except onions/cilantro. Let simmer for about 20 – 25 minutes. Stir in fresh onion and cilantro.  Place beans on the bottom of plate.

Pico De Gallo

1/2 C. Diced Onions

1/2 C. Diced Tomatoes fresh or canned

1/4 C diced green pepper (optional)

2 Tbsp. Chopped Cilantro

Diced Jalapeno to taste (Omit the seeds) - I used canned green chilies

Dice both tomatoes, green pepper and onions. Chop cilantro, and add enough diced jalapeno seeds to suit your desired hotness. Mix together and chill until you want to serve.

Rice
Tortilla Chips

Beef Stew

1-2 # left over roast beef cut into bite size pieces

1 C dry red wine

2 Tb minced garlic

2-4 med. carrots chopped

1 1/2 C (1 lg) chopped onion

1 1/2 C chopped celery

1/2 C chopped green pepper

1 teas thyme

1/2 teas pepper

1/2 teas marjoram

1-2 C diced potato or turnip

1 can diced tomatoes

1 C chopped kale optional

1 teas browning sauce

1 bay leaf

32 oz. beef broth

(any left over gravy you may have)

Throw it all in a pot and simmer until veggies are soft, use flour or brown gravy mix as needed to thicken.  Dumplings are good too with this.....

Minestrone Soup-Easy

I need to take my own photo next time :)

• 3 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained
• 1 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1/2 C chopped cabbage
• 1/4 C parsley
• 1 cup onion, chopped
• 1 teas chopped garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• 1/2 teas black pepper
  
• 2 cups cooked small shell pasta
• 1 medium zucchini, chopped
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs, garnish, optional

Directions

In a slow cooker or soup pot, combine first group of ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or simmer in pot for a while until veggies are soft.

Thirty minutes before the soup is done cooking, add zucchini. Cover and simmer 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls  with pasta and sprinkle parmesan cheese over top. Garnish with basil, if desired.

I made this recipe 4X and froze the soup without the pasta....mmmmm

original:  http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34496_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Curry Pork Noodles

This was a gift for Christmas:  Dinner and a Movie.  All the food ingredients in a bowl with a DVD - fantastic, yummy creative idea!  Thanks Craig and Connie!

7.5 oz. Udon Noodles

2 Tb cornstarch

1 can coconut milk (2C)

1 Tb oil

1/2 C chopped onion

2 sweet red pepper, chopped

6 garlic cloves, minced (2 teaspoon minced garlic from jar)

4 tsp minced fresh ginger

4 green onions, chopped

2 tsp curry powder

1/2 tsp salt

1 - 1 1/2 pound pork tenderloin, cut into bite size pieces (or chicken)

1 Tbs lime juice (optional)

1 Tbs chopped fresh parsley for garnish (optional)

1.  Boil 6 C water, add Udon noodles and boil for 5 minutes.  Drain, rinse and keep warm.

2. In small bowl, stir together cornstarch and coconut milk, set aside.

3.  Heat oil on medium in wok (I don't have a wok, so I used a large fry pan).  Add onion; saute' 2 minutes.  Mix in red pepper, garlic, ginger, green onions, curry and salt, cook 2 minutes.  Toss in pork; cook 5-8 minutes, or until pork isn't pink inside.

4.  Create a well in center of pan.  Add milk mixture and lime juice.  Heat 30 seconds or until it starts to thicken;  mix into the rest of the ingredients.  Cook 1 minute.  Serve over noodles.  Sprinkle with parsley.

To make spicy, add 1/2 teas red pepper flakes to step #3

This goes fast, so if you have everything cut before you begin, it makes it easier...yumm!  

Enough for 2 really hungry or 4 normal people.

Chicken, Kale & Bean Stew

Serves 6-8

3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used red)
1 teaspoon fresh thyme ( I used dried)

1 Tablespoon minced garlic
4 tablespoons olive oil
salt
black pepper

2 tablespoons olive oil
2 medium onions; chopped (I didn't have any, used 2/3 C dried onion)
2 carrots; peeled and diced
6 cups chicken stock
1 teas. dried thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
15-ounce can black beans; drained
salt and pepper to taste

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan (I used same pan), toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender.  This made the chicken very tender.  Many times, sauteing chicken for soup, I get a tough meat.  When the chicken is cool enough to handle, shred the meat (I chopped). Cover and set aside.

While the chicken and potatoes are cooking, warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened (I needed to add stock to cook). Add in the remainder of ingredients and simmer, until the kale is tender and the beans are hot.

I had chicken and kale in my refrigerator that was screaming use it or loose it, did a Google search and found this recipe:  http://www.thekitchn.com/thekitchn/healthy/recipe-chicken-soup-with-kale-and-cannellini-beans-131067  The above recipe is with a couple of my changes.