Sweet and Sour Cabbage Soup

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Sweet and Sour Cabbage Soup

Makes 4-6 servings

 

3 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cups cabbage, sliced thin

1 (14.5 oz can) chopped tomatoes

5 cups beef stock

Salt and pepper to taste

Sour cream and fresh chives as garnish

 

In a large stock pot heat olive oil over medium heat

Sauté onions about 4 minutes

Add garlic and stir for 1 minute

Stir in balsamic vinegar and brown sugar

Add cabbage and combine well

Pour in tomatoes and beef stock

Bring to a simmer

Season with salt and pepper

Simmer uncovered for 30-40 minutes

Top with sour cream and chives

 

Chicken Pierre

271

Chicken Pierre

4 boneless, skinless chicken breast

1/4 cup flour

1/2 teaspoon salt

Dash of pepper

3 tablespoons butter

1 (14.5 ounce) can chopped tomatoes

1/2 cup water

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon mustard powder

1/2 teaspoon celery seed

1 clove garlic minced

Dash hot pepper sauce

 

In a medium bowl, combine flour, 1/2 teaspoon salt and pepper

Coat chicken breasts in flour mixture

Melt butter in a large skillet over medium heat

Brown chicken about 2 minutes per side

Remove from skillet and drain on paper towels

In the same skillet, combine tomatoes, water, brown sugar, vinegar and Worcestershire sauce

Season with salt, chili powder, mustard powder, celery seed, garlic and hot pepper sauce

Bring to a boil

Reduce heat and return chicken to skillet

Cover and simmer 35-40 minutes until chicken is cooked through

Pineapple Pie

174

Pineapple Pie

1 cup crushed pineapple, undrained

1 cup cold water

1/2 cup white sugar

1/8 teaspoon salt

3 tablespoons cornstarch

2 large eggs, separated

1 baked pie crust or graham cracker crust

Cool Whip

 

In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly

Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding

In a small bowl, beat the egg whites with a mixer until they are frothy and thick

Add the egg whites to the pineapple mixture while it is hot

Fold it in to mix

Pour the pie filling into the baked pie shell

Refrigerate the pie for at least 4 hours or overnight

Before serving, top the pie with Cool Whip

Slice and serve cold

 

Chicken Savoy

100

Chicken Savoy

Makes 4 servings

 

4 boneless, skinless chicken breast

2 tablespoon olive oil

1 cup chicken stock

4 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup Romano cheese

3 tablespoons red wine vinegar

 

Preheat oven to 350 degrees

In an oven safe skillet, like a cast iron one, pour oil and stock over chicken

Sprinkle with garlic oregano, salt and pepper

Top with cheese

Bake for 30-40 minutes or until chicken is cooked through

Pour red wine vinegar over chicken and serve

I served ours with a side of rice and Loaded Cauliflower

 

* You can also marinate the chicken overnight in the olive oil, chicken stock, garlic, oregano, salt and pepper

* If you use a glass casserole pan, it may break when you add the red wine vinegar at the end of cooking time

Pasta Milan

043

Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Mummy Dogs

048

Korbyn and his sister were at it again!  They kicked me out of the kitchen and made this great snack for us.  Fun to make and fun to eat!!!

 

Mummy Dogs

1 tube of crescent rolls

Cheese Slices

Hot Dogs

 

Heat oven to 375

Unroll dough; separate at perforations, creating 4 rectangles

Press perforations to seal

With a sharp knife or a rotary pizza cutter, slice each rectangle lengthwise into about 10 pieces

Slice cheese slices into quarters

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog

About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”

On greased cookie sheet, place wrapped hot dogs (cheese side down)

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot

Use ketchup and mustard, draw features on “face”

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