Sausage and Lentil Soup

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• Hearty soups are an absolute favorite for me in the wintertime. Throw in some crusty French bread and a warm fireplace to sit near and I am a very happy gal. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. I love beef broth and red wine in soup; they give the dish an amazing richness that compliments the meat wonderfully and allow the food to be oh-so-comforting. Adapted from a recipe from Whole Foods, this recipe is nutritious, filling, and delicious.  A loaf of crusty bread is the only accompaniment you need for a complete meal.
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• Yield: about 6 servings
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• Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 3/4 cup chopped yellow onion
• 2 tablespoons finely chopped garlic
• 1 pound sweet and/or hot Italian sausage, casings removed
• 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 2 1/2 cups beef broth
• 2 1/2 cups low-sodium chicken broth
• 1 cup chopped tomatoes, with their juice
• 1 cup dry red wine
• pinch red pepper flakes
• 1/4 pound baby spinach, thinly sliced
• 1/2 teaspoon salt
• Ground black pepper
• 1 tablespoon chopped fresh thyme
• 6 tablespoons grated Parmesan cheese, for garnish

Instructions:

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30-45 minutes.

Add spinach and salt and pepper, stir well and simmer for 5 to 10 minutes more; stir in thyme.  Add salt and pepper to taste. Ladle soup into bowls and top with Parmesan. 

Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Tilapia Parmesan

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• Mmmm..cheesy...buttery fish.  So yummy.  This recipe is so simple, yet so delicious.  Many people find tilapia recipes bland and boring...well, not this one.  I absolutely love it served over rice because of the amazing sauce...the rice soaks it up and tastes sooo yummy.  This is super easy and better than anything you'd order in a restaurant.  Everyone in my family had seconds, and we didn't end up with any leftovers!  The texture is perfect, and the zing of the Parmesan and spices were also perfect.  The blend of flavors is truly incredible. This recipe is sure to impress!
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• Ingredients:
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds tilapia fillets

Instructions:

1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, celery seed, paprika, garlic powder, and crushed red pepper flakes. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sweet-and-Salty Tomato Chicken

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• This is the best chicken recipe I've ever made!  What I love the most about it is it's so unique; I've never tasted anything like it before.  It tastes like something prepared at a five-star restaurant.  The tomato sauce has the perfect amount of sweet and salty, and the red wine makes it oh-so savory.  It's light, but tastes rich and comforting all at the same time.  And the result is so incredibly tender.  It broke apart very easily; I didn't even need a knife!  Oh -- and the sauce is the best part.  The sauce is awesome dipped with bread, or poured over rice.  Mmmm...so yummy!  Add the amount of cayenne and red pepper flakes based on how spicy you like it.  I served this with a side of green beans and some crusty, french bread, and it was a phenomenal meal.
• Yield: about 4 servings
• Ingredients:
• 4 boneless chicken breasts 
• 1/4 cup flour
• 1/2 tsp salt
• 3 T butter
• 2 T Worcestershire sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp dry mustard
• 14.5 oz can plain, diced canned tomatoes, with liquid
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 1/2 T brown sugar
• 2 T white vineger
• 1/2 tsp celery seed
• 1 garlic clove, minced
• 1/4 tsp hot pepper flakes
• cayenne pepper to taste
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Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.

Sweet and Spicy Honey Grilled Shrimp Skewers

My mom wanted to have a healthy, low fat meal a few days ago, and she said she was gonna grill up some barbecue shrimp.  This "cooking" she speaks of means she uses bottled barbecue sauce to baste shrimp.  And since I've turned into a little chef over the years, and really do not prefer bottled/store bought items, I insisted that I make a light sauce instead.  She agreed, of course.  I looked up a few of the top grilled shrimp recipes throughout the web, and came up with this delicious marinade.  I absolutely LOVE the flavors that combine in this dish!  The slightly spicy kick from the red pepper mixed with the sweet honey and fruity flavors, and mixed with the tart flavors from the vinegar, lemon juice, and shrimp were totally out of this world.  I never would have thought of using "fruity" flavors like applesauce and strawberry jam, but the result was so refreshing...the {perfect summer meal}.  I recommend serving this over rice, noodles, or salad.  I had this over a salad with chopped strawberries and goat cheese.  Best salad I've ever had.  My mom told me she'll definitely make this recipe instead of her "bottled" barbecue shrimp for now on.

Ingredients:

• 6 tablespoons honey
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh basil (or two teaspoons dried)
• 2 tablespoons strawberry jam
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons lemon juice
• 4 teaspoons brown sugar
• 3 tablespoons applesauce
• 2 pounds jumbo shrimp, peeled and deveined

Directions:

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and brown sugar in a small bowl. Place and shrimp into a large resealable plastic bag or a large container with a tight lid. Pour the marinade over the shrimp, seal the bag or container, and shake to coat (if lid of container isn't very sealed, you can just stir the shrimp/marinade mixture well); refrigerate for 1.5 to 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp alternately on 8 metal or soaked wooden skewers.  Reserve sauce.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side, basting every 2 and a half minutes with the reserved sauce.  Serve hot.

Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 




Yield: about 12 meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon sea salt
• 1/2 large onion (or 1 small onion), finely chopped
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup low fat milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).

Rich and Sticky Mexican Rice

My search for the perfect Mexican rice is finally over.  I've tried many times to make Mexican rice, but it always turns out too dry, lacks flavor, or ends up too salty.  But this recipe is absolutely amazing.  It doesn't have the ordinary texture of Mexican rice that you get at most Mexican restaurants; usually that rice is kind of dry and falls off the fork easily, but this recipe is sticky and rich and holds together well.  As much as I love the rice you get in Mexican restaurants (especially when you mix it up with the cheesy refried beans!!), I have to say...this recipe is much better.  The seasoning I used is from Allrecipes.com, but combining it with the rice, onions, salsa, and chicken stock was all my own little creation.  I served this recipe with chicken breasts and a side salad, and I ended up mixing the chicken and rice together and putting it on the salad.  It was the best Mexican Chicken Salad ever!!  I also made the rice into a dip by adding cheddar cheese and eating it with chips.  My mom - who doesn't even like rice unless it's Rice-A-Roni - ate it up!  And my dad and I - who love rice - gladly gobbled it up as well.  This is so perfect for any Mexican meal, and I would especially love it in a big burrito.  Just thinking about it makes me want to eat it right now!  I also want to make this into a great dip by adding shredded chicken, tomatoes, avocado, and cheese, and serving it with chips and cornbread.  Es muy delicioso! 


Yield: about 3 servings


 Ingredients: 
For the taco seasoning:
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper


For the rice:
2 tablespoons olive oil
3/4 cup instant white rice
1/4 cup chopped white onion
1/4 cup salsa (I used a generic chunky tomato)
1/2 cup water
3/4 cup chicken stock




Directions:

For the Taco Seasoning:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

For the rice:

2 tablespoons olive oil 

3/4 cup instant white rice

1/4 cup chopped white onion

1/4 cup salsa (I used spicy chunky tomato)

1/2 cup water

3/4 cup chicken stock\

Directions:

1.  In a small bowl, mix together seasoning ingredients.  Set aside.

2.  Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden (about 3 minutes).  While rice is cooking, sprinkle with 1 teaspoon seasoning.

3.  Stir in onions and cook until tender (about 2 minutes).  Stir in salsa, water, and chicken stock; bring to a boil.  Reduce heat to low, and simmer for 15 to 25 minutes, or until the rice absorbs all the liquid and is a sticky consistency, stirring every couple minutes.  Add more seasoning to taste and serve. 

Mussels Marinara with Spaghetti

I got a cookbook for Christmas called The Best of America's Test Kitchen (here) and it's absolutely incredible.  Each recipe was tested hundreds - yes, I did just say HUNDREDS - of times, so [every single one] will turn out perfectly.  I highly recommend this cookbook.  It's seriously is the best cookbook I have ever seen.  The chefs give a step-by-step story of how they developed the recipe, and they explain the type of food and all the flavors and textures it should have and everything!  I learned more about cooking in one page than I have ever known in my entire life.  This was my first recipe out of this book, and - like expected - it turned out perfect.  The only thing I did differently was add some grated Parmesan on top for garnishing. I also got a pasta maker for Christmas, so I decided to make home made pasta for the recipe (it was my first time ever making homemade pasta, which is why the noodles in the pictures are different sizes), and altered the pasta boiling time in the cook book to suit my homemade one (fresh pasta takes about 4-5 minutes, while store bought takes about double that).  The result? Well...this is the best pasta I have ever had.  I ordered mussels marinara at a local Italian restaurant a few months ago, and it wasn't very good at all...my mom even complained after she tasted it because it tasted like it came from a can. But this was a billion times better!!  If you've never made fresh pasta, you have got to try it.  It just tastes so...fresh.  And flavorful; you can just tell that it's real, good-for-you food.  This dish actually tastes better after a few days because the homemade pasta absorbs the sauce.  But it's incredible any time you serve it.

Yield: About 6 servings


Ingredients:
2 (28-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 anchovy fillet, rinsed and minced
1/2 teaspoon red pepper flakes
2 cups water
1 (8-ounce) bottle clam juice
1 pound spaghetti (see recipe below)
2 pounds mussels, scrubbed and debearded
1/4 cup minced fresh parsley
Salt and pepper
Garnish: Grated parmesan cheese (optional)


Directions:
1.  Pulse tomatoes, 1 can at a time, in food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to bowl.
2.  Heat 2 tablespoons oil in Dutch oven (or a large pot) over medium heat until shimmering.  Stir in onion and cook until softened, 5 to 7 minutes.  Stir in garlic, anchovy, and pepper flakes and cook until fragrant, about 30 seconds.  Stir in processed tomatoes and simmer gently until tomatoes no longer taste raw, about 10 minutes. 
3.  Stir in water and clam juice and bring to a rapid simmer.  Cover and simmer vigorously, stirring often, for 8 minutes.  Add the homemade pasta.  Continue cooking for another three minutes. Stir in mussels and continue to simmer vigorously, covered, until pasta is tender and mussels have opened, about 2 minutes longer.
4.  Uncover, reduce heat to low, and stir in remaining 1 tablespoon oil and parsley.  Cook, tossing pasta gently, until it is well coated with sauce, 1 to 2 minutes.  Season with salt and pepper to taste, sprinkle some parmesan cheese on top, and serve with Garlic Toasts (here).
***if using store bought pasta, add the pasta with the water and clam juice.


For the Homemade Pasta:

Ingredients:

• 3 eggs, beaten
• 1.5 teaspoons salt
• 3 cup all-purpose flour
• 6 tablespoons water
• 1 tablespoon olive oil

Directions:

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, water, and olive oil, and mix. Mixture should form a stiff dough. If needed, stir in 1 or 2 tablespoons more water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand, roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Let dry at least 2 hours before using.