13 Bean Soup (slow cooker style)

Melinda requested that I put this on the blog. I guess that's what happens when you post on Facebook about how good your dinner smells.

I actually have both Gwen and Mom to thank for helping me with ideas. I have never cooked beans before so I had no idea where to start. I love having a family full of good cooks! I didn't follow a recipe for this, but I'll give you an idea of what I did.

Ingredients:
2 cups uncooked beans (I used the bulk 13-bean mix from Winco)
5 cups water
1 cup broth
1 tsp beef bullion paste (or one bullion cube)
3 cloves garlic, minced (garlic=goodness, am I right?)
2 bay leaves
Italian sausage, cut into 1" pieces and cooked
1 large onion
mushrooms galore
2-3 bell peppers (I used a bunch of little ones)
1/2 head of cauliflower
ground black pepper to taste
celery salt to taste
sour cream (a dollop per bowl)

We used veggies that we had in our fridge, but I'm sure carrots, tomatoes, and many other variations of vegetables would be good. Gwen's in-laws use a ham bone instead of sausage to add flavor.

Steps:
Wash and sort through the beans, removing any rocks. Place beans, water, broth, and spices in the slow cooker and set on low heat. Cook the sausage thoroughly and add to the soup. Cook for 4-5 hours. Add veggies and cook for another 1-2 hours (or more) depending on the heartiness of the vegetables. Serve hot with a dollop of sour cream on top or some shredded mozzarella.

I'm no expert in Crock-Pot cooking, but I think it turned out pretty good. We had some flaky biscuits with it. Yum! It was super easy and healthy.

Gwen says that her sister-in-law, Emily, has some yummy bean recipes. Maybe she will share them with us on here. hint hint. =] If anyone tries something else with this meal that turns out tasty, let me know! Jordan's favorite food is soup.

Salmon with Cilantro Pesto

Salmon with Cilantro Pesto
Jenny Quigley

Ingredients
*cooking spray (optional)
*4 salmon fillets (about 4 oz. each), rinsed and patted dry
*1/4 cup sliced almonds

Cilantro Pesto
1/2 cup loosely packed fresh cilantro
3 Tbsp. chicken broth
2 Tbsp. sliced almonds
2 Tbsp. shredded or grated Parmesan cheese
1 teaspoon salt free garlic herb seasoning blend

Directions
Preheat the oven to 400.
Line a baking sheet with foil or lightly spray with Pam
In a food processor or blender, process the pesto ingred. for 15 to 20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart of the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds
Bake for 10 to 12 min. or until the fish flakes easily when tested with a fork.

Mom's Homemade Spaghetti Sauce

I think I make this at least every other week. My family is nuts for spaghetti. Not just any spaghetti though. Sauce from a jar is...well, gross. Why eat it? Sauce "a la Mom" is delightful and delicious. And bonus: it's also easy! It just takes a little planning to make sure it's done in time. A slow simmer brings out all the flavors, and the time it takes is worth it.

Mom's Homemade Spaghetti Sauce

1 lb hamburger
1 medium onion, diced
1 clove garlic, minced
2 (6.5 oz) cans sliced mushrooms, drained
2 (15 oz) cans tomato sauce (or 1 (6 oz) tomato paste & 1 cup water)
1 bay leaf
1/2 tsp. oregano
salt
pepper

In a large skillet, brown hamburger with onion and garlic. Add mushrooms, tomato sauce, bay leaf, and oregano. Salt and pepper to taste. Cover and simmer for 45 minutes, stirring occasionally.

Toss in your Al dente pasta, and you're good to go.

For you carbohydrate conscious people (diabetics) out there, I figure a cup of pasta with sauce is about 30-35 grams.

Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch and cooked
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until
al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons
butter over medium heat for 4 to 5 minutes. Add stock, tequila,
and lime juice. Bring the mixture to a boil and cook 5 to 6 minutes, stirring 

consistently; set aside. Pour soy sauce over diced, cooked chicken; 

set aside for 5 minutes. Meanwhile cook onion and peppers, stirring 

occasionally, with remaining butter over medium heat for 3−4 minutes. 

Add chicken and soy sauce; toss and add reserved tequila/lime mixture and cream.
Bring the sauce to a boil; boil gently until chicken is cooked through
and sauce is thick (about 3 minutes). When sauce is done,
toss with well−drained spinach fettuccine and remaining cilantro.

Jordan and I made some mistakes when we made this, but it still turned out yummy! We couldn't find spinach fettuccine at any of the nearby stores. Most stores said that it has been ousted by wheat. I guess we've been on a pasta kick lately. This one is the best so far. Great flavor!

California Pizza Kitchen Brocolli and Sun−Dried Tomato Fusilli

1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes. Heat olive oil in a large non−stick
frying pan over high heat. Add salt and garlic; when the garlic
just begins to brown, add thyme and sun−dried tomatoes.
Toss and add broccoli. When broccoli is heated through,
add drained pasta (if pan is not large enough, combine
in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.

Mama Q’s Chicken Enchiladas

Mama Q’s Chicken Enchiladas

Makes 2 (9x13) dishes
1 chicken boiled and cubed (3 cups) 20 medium flour tortillas,
1 large onion diced (3 TBs. dry minced) (17.5 oz pkgs.)
1 lb cheddar cheese (grated) 2 cans of cream of chicken
2 – 4 oz. cans diced green chilies soup
2 cups of sour cream 1 can chicken broth
Garlic powder
Salt
Pepper
Paprika

Combine chicken, onion, chilies, and ½ of the cheese. Add garlic powder, salt and pepper. In separate bowl, combine soup, broth and sour cream. Put 2 large spoons of sauce into the chicken mixture. Spread the tortillas out on the counter. Divide the chicken mixture onto the tortillas (about ¼ cup each). Put small amount of sauce in baking dishes. Roll up and place tortillas into the baking dishes. Pour remaining sauce over. Top with remaining cheese and sprinkle with paprika. Bake at 350 degrees for 30 minutes.

Chicken Lemon Soup

Creamy Chicken Lemon Soup

3 Tablespoon Butter
4 oz mushrooms sliced
1 Cup sliced celery
1 Cup sliced carrots
1 onion chopped
3 Tablespoon flour
6 Cups chicken broth
1.5 Cups half and half
2 Tablespoon chopped parsley
1.5 lbs cooked chicken cut in bite size pieces
1 Cup dry farfalle pasta
3 Tablespoons fresh lemon juice

Melt butter in large pot over medium, add veggies and cook 5 minutes or until tender. Add flour cook 3 minutes. Add in chicken broth and bring to a simmer. Add half and half and parsley and simmer 5 minutes. Add chicken, cooked pasta and lemon juice.

I got this recipe from my friend Lauren and it is now one of my favorites... So good for fall/winter time!

Lil Cheddar Meat Loaves

From Jana's Blog:

I got this recipe from Taste of Home. I love taste of home… all their recipes I have tried from their magazine have been really good. If you don’t have a subscription, I suggest you get one.
This recipe is also great for company since it’s easily doubled or tripled.

Lil Cheddar Meat Loaves

Ingredients:

• 1 egg
• 3/4 cup milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup quick-cooking oats
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1 pound lean ground beef
• 2/3 cup ketchup
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons prepared mustard

Directions:

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.

Roasted Chicken with Vegetables

From Jana's Blog:

Here is a way to make a yummy roasted meal that is really easy using Reynold’s large oven bags. I swear by these because they are easy, make the food delicious, and they make for easy clean up.

Roasted Chicken with Vegetables

One 3-4 pound whole chicken

Vegetable Oil or melted butter

salt

pepper

garlic salt

Paprika

One large oven bag

1 Tablespoon Flour

carrots pealed and cut into large chunks

Potatoes scrubbed and cut into large chunks

(or any other roasting vegetables you like)
Rinse whole chicken and pat dry with paper towels. Rub with melted butter or vegetable oil and season with salt, pepper, garlic salt, and paprika. Place 1 Tbsp flour in oven bag. put chicken inside oven bag in a 9×13 pan. Add carrots and potatoes around the chicken. Close bag with the plastic tab, and cut 6 slits in bag to vent. Bake at 350 degrees for 1 1/4- 1 1/2 hours. Chicken is done when meat thermometer stuck in the thigh (not touching the bone) reads 180 degrees.

It is so easy and delicious.

The oven bags can be used for just about anything; poultry, beef, pork, fish, vegetables ( I make my thanksgiving turkeys in oven bags and they always turn out delicious). The directions for each is in the box of oven bags.

Jen's Sizzlin' Skillet

Here is one of my favorite recipes. It is fast, easy and delicious. It has a lot of nutritional value too!!
Hope you enjoy it!

Jen's Sizzlin' Skillet

1 pd. sausage
1 jar tomatoes (or 2 14.5 cans of Italian diced)
2 1/4 cups water
1 1/2 cups uncooked penne pasta
2 beef bouillon cubes
1 can kidney beans (rinsed and drained)
1 can garbanzo beans (rinsed and drained)
1 can cut green beans (rinsed and drained)

* In a large skillet, cook sausage, drain. Add tomatoes, water, pasta and bouillon; bring to boil.
Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender. Stir in beans and heat through.
Yield: 6 servings