Lasagna Soup

2 tsp. olive oil

1 1/2 lbs Italian sausage

3 c chopped onions (I just use one whole onion)

4 garlic cloves, minced

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 T. tomato paste

1 28 oz. can fire roasted diced tomatoes

2 bay leaves

6 c chicken stock

8 oz mafalda or fusili pasta

1/2 c finely chopped fresh basil leaves

salt and freshly ground pepper, to taste

for the cheesy yum: 8 oz ricotta (we used cottage cheese)

1/2 c grated Parmesan cheese

1/4 tsp salt

pinch of freshly ground pepper

2 c shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and brown for about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for 1 min. Add tomato paste and stir well to incorporate. Cook for 3 to 4 min. or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 min. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Balsamic Glazed Pork Loin - melskitchencafe

2lb boneless pork loin roast, trimmed of large fat pockets
1 tsp ground sage
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. ub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Cider Roasted Pork Loin

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 bay leaf
2lb boneless pork loin, trimmed
2 cups apple cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp ground black pepper

Combine the fist 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a ziplock bag and add pork. Refrigerate 8 hours or overnight.
Preheat oven to 350.
Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (20 mins) Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler an coated wit cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and pepper; sprinklw evenly over pork. Bake at 350 for 1 hour basting twice with cider reduction during final 20 mins of cooking. Remove from oven; baste with remaining cider reduction. Let stand for 10 mins before slicing.

Creamy Chicken Enchiladas

1 pkg tortillas
4 chicken breasts
8 oz cream cheese
1 pt whipping cream
1/4 tsp chili powder
salt and pepper to taste
Mozzarella cheese

Preheat oven to 350. Cook chicken in boiling water until done. Shred chicken and mix with cream cheese, salt and pepper. Put mixture inside of tortillas. Mix chili powder and whipping cream and pour over tortillas. Sprinkle cheese over top and let them cook until golden brown.

Another recipe from recipe club. A different version of enchiladas. They were white so the girl that brought them said her kids love them because they don't look gross. Her husband likes to add salsa to the top.

Sweet and Spicy Salmon

1 1/2lbs fresh salmon filet
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup water
1 Tbsp lemon juice
1/2 tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1/3 cup packed brown sugar
2 tsp cilantro
salt and pepper to taste

1. Place salmon in shallow dish - set aside
2. Combine remaining ingredients. Pour over salmon. Cover and refrigerate at least 2 hours
3. Place salmon on a cookie sheet and broil 6 inches from heat for 5 minutes. Brush with marinade. Broil an additional 5 to 10 minutes, brushing 2-3 more times.
4. Cook remaiing marinade over low heat until it thickens and reduces by 1/3. 5-10 minutes. Serve with salmon

Another version of salmon that I loved!

Slow cooker enchiladas

1 lb ground beef
1 C chopped onion
1/2 C chopped green pepper
1 (16 oz) can kidney beans, rinsed and drained
1 (16 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes w/ green chilies
1/3 C water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp salt
1/2 tsp pepper
2 C Monterrey jack cheese
1 C cheddar cheese
6 tortillas

In skillet, brown beef, peppers and onions until cooked. Drain and return to pan. Add remaining ingredients except cheese and tortillas. Bring to boil.
In crockpot, layer tortilla, beef mixture, cheese, and repeat as needed
Cook on low 5-7 hours

Apricot Chicken

1 sm. jar Smuckers apricot preserves
1 env. Lipton onion soup mix
1 (8 oz.) bottle French salad dressing
8 boneless skinless chicken breasts

Preheat oven to 350 degrees. Place chicken in shallow pan. Mix apricot preserves, onion soup mix and French dressing in bowl. Mix well. Pour mixture over chicken. Bake in oven for one hour and serve.

-I will make this if I have to bring someone dinner, or I will just half the recipe. It sounds kind of gross, but it is so yummy. It's kind of like a sweet and sour chicken.

Hawaiian Shoyu Chicken

1 cup sugar (white or brown)
1 cup water
1 cup aloha shoyu sauce (I found it at walmart by the soy sauce)
1 tsp garlic
1 tsp ginger
3 lbs chicken breasts (cut in 3 pieces)
2 tbsp chopped green onion

Add everything but green onions in a big skillet or frying pan. Bring to a boil on high for 10 minutes. Reduce to medium heat and cook for 50 minutes stirring often. Last 10 minutes put in chopped onions. Serve with sticky rice.

This chicken is SOOOOO good. It is kind of like sweet and sour chicken.

Crock pot pulled pork sandwiches, but it's really chicken...

I made these for dinner last night, and I love this recipe, so I wasn't sure why I haven't shared it before. It takes similar to pulled pork sandwiches, but I love it, because it stuff I almost always have, so I can easily make it on those days when I don't know what to make....

12 oz bottle of BBQ sauce
6 frozen chicken breasts
1/2 C Italian dressing
1/4 C brown sugar
2 TBSP worchestershire sauce

Put frozen chicken breasts on the bottom of the crock pot. Add everything else on top of the chicken. Cook on HIgh for 3-4 hours, or on low for 6-8 hours.

Hawaiian Pork Chops

6 boneless pork chops, trimmed
3 tbsp splenda (or brown sugar)
2 tbsp corn starch
1/2 cup ketchup
1 tbsp vinegar
8 oz can crushed pineapple
1 tbsp soy sauce

Brown both sides of pork chops. Place in a baking dish. In a sauce pan combine sugar and corn starch. Add other ingredients. Stir and bring to a boil. Pour over pork chops. Cover with foil and bake at 350 for 1 hour.

Crock pot Southwest Chicken Stacks

-We made this last night. They were super easy and yummy nachos!


2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Oven Stew

2 lbs stew meat cut into small pieces
2 cups sliced carrots
4 stalks celery, sliced
1 onion diced
1 tsp salt & pepper
4-5 large potatoes cut into small pieces
1 bay leaf
1 can tomato soup
1 can cream of mushroom
1/2 cup sour cream 3 dashes of soy sauce (optional)

Stir together soup, sour cream and soy sauce put in all other ingredients and mix together. Bake 250 for 5 hours in oven w/lid. Or slow cook in crock pot.

We had a crock pot theme for recipe club and I got alot of yummy recipes

Chili's chicken enchilada soup

1 T vegetable oil
3 boneless, skinless chicken breasts, shredded
1/2 C diced onion
1 clove garlic, minced
4 C chicken broth
1 C mada harina (can be found in Mexican aisle in store, kind of like flour)
3 C water
1 C enchilada sauce
16 oz Velveeta cheese
1 t salt
1 t chili powder
1/2 t cumin

Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 C water in a medium bowl and whisk until blended. Add masa mixture to pot with oninos, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add chicken to pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup, garnished with shredded cheese, crumbled corn tortilla chips, or pico de gallo.

Cheese Soup

5 small carrots, chopped
4 stalks celery, chopped
1 head cauliflower in small pieces
1 onion diced
10 oz pkg Frozen peas (add the last 10 min of cooking)
1 1/2 squares of butter
1 1/2 QTS hot water
3/4 C flour
3 cubes chicken boullion, mixed with 1 1/2 C water
16 oz jar cheese whiz

Boil vegetables until tender. Soften cheese whiz until runny. Melt butter, add flour, then add broth and water. Cook until mixture is thickened and smooth. Slowly add cheese whiz. Add vegetables, and simmer.

Shish kabobs

Chicken Shish kabobs

2 chicken breasts—chopped in large pieces

1 cup olive oil

4 cloves of garlic halfed

2 Tbsp soy sauce

1/2 cup chopped basil

1/2 lemon, juiced

salt and pepper to taste

Red onions, peppers, mushrooms, zuchinni

Squeeze 1/2 lemon on skewers just before cooking

Shrimp shish kabobs

3 1/2 Tbsp olive oil

1 tbsp garlic (2-3 cloves)

marinate shrimp for one hour then coat with

2/3 cup bread crumbs

2 Tbsp parmesan cheese

1 tsp parsley

salt and pepper

Okay this will be my last post for the night. We love shish kabobs here is a chicken and shrimp recipe that are tasty. I will have to find my turkey burger recipe though and post it.

Turkey Breast Marinade

1 cup vegetable oil

2 cups 7up

1 cup soy sauce

1/2 Tbsp horseradish

1/2 Tbsp garlic powder

This is the marinade they use at the Manti pageant; so I have been told. Anyway I miss it since I can't get turkey breasts here. So easy and yummy!!! This recipe makes quite a bit. Sorry I can't quite remember exactly how much turkey I put with this. Maybe Sara knows???

Lemon Grill Salmon

Sprinkle over after marinated before cooking

3/4 tsp dill weed

1/2 tsp lemon pepper

1/2 tsp salt

1/4 tsp garlic powder

In a shallow dish

Mix

3 Tbsp soy sauce

1/4 cup brown sugar

3 Tbsp chicken broth

3 Tbsp Veg. Oil

Pour over fish, cover and refrigerate 1 hour; turn over once.

Grill skin side down on med heat. Cover and cook 15 to 20 mins or till flakes.

Low heat 15 to 20 min spray with cooking oil 15 on 1 side and 10 on other side.

Chop green onions and slice lemons and top before serving.

You all might have this one but it is my favorite salmon recipe.

Grilled Pork Tenderloin

1 tbsp fresh sage, chopped up small
2 tbsp fresh thyme leaves
2 cloves garlic, chopped up small
1/4 tsp All Spice
1 tsp pepper
2 tsp salt

Mix ingredients in a bowl and then rub all over a 2 1/2lb pork tenderloin. Let marianate for 30 minutes and then grill on the barbeque.

This is a recipe we got from Holli. It is my favorite recipe for grilling. We made it tonight for our new French friends and they haven't stopped talking about it. (they even had me write down the recipe for them) We often make it without garlic because of garlic allergies and it is still just as good.

What are everyone else's favorite recipes for the bbq?

Mango Salsa Chicken

4-6 chicken breasts
1/2 jar of mango salsa (there is a good flavor one at costco)
1/2 cup brown sugar

Put chicken in crock pot, cover chicken with mango salsa and brown sugar. Cook on low 6-8 hours, or on high 3-4 hours. When cooked shred chicken and put back in pot. Serve on wheat tortillas with red pepper, avocado, spinach, cheese - or whatever else you would like. This also tasted good just on rice or in a salad like cafe rio.
This was 1 of my favorites from recipe club last night.

Sweet and Sour Chicken

3 lbs chicken, cut into small bite size pieces
3 eggs, beaten
1 1/2 C. flour
Sauce:
3/4 C. white sugar
1/4 C. pineapple
1/2 C. vinegar
3 Tbsp. ketchup
2 Tbsp. soy sauce
1 tsp. salt

Dip chicken into beaten egg and then shake in flour (I usually put the flour in a big ziploc bag and shake it in there). Fry in small amount of oil in skillet until browned, then put in cake pan lined with foil. Heat sauce ingredients and pour over chicken. Bake at 350 for 30 minutes. Serve over rice.