Friday, September 22, 2017

Soups On~Stuffed Pepper Soup

Well, good Friday morning my friends. Today I thought I'd pop in with a new to us, yummy fall soup recipe.  If you love traditional stuffed peppers like we do, this will quickly become a favorite for the next few months. And, it's even better the second day.


Stuffed Pepper Soup (original recipe found on Cooking Classy.

Ingredients:

1 lb lean ground beef (we prefer grass fed)
2 TBS olive oil, divided
Salt and freshly ground black pepper (we use white)
1 small yellow onion chopped (1 cup)
3/4 C chopped red bell pepper (a little over 1/2 of a medium)
3/4 C chopped green bell pepper
2 cloves, garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can beef broth (use use Pacific brand that comes in a box)
2 1/2 TBS chopped fresh parsley, plus more for garnish (optional)
1/2 tsp dried basil
1/4 tsp dried oregano
1 C uncooked long grain white or brown rice (whichever you prefer)
Cheddar or mozzarella cheese, for serving (optional, we chose not to add)

Instructions:

In a large pot heat 1 TBS olive oil over medium heat (we love our Staub dutch oven for this). Once hot add beef to pot and season with salt and pepper.  Cook, stirring occasionally while breaking up beef, until browned.  Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 TBS olive oil in pot then add onions,  red bell pepper, green bell pepper and saute 3 minutes, then add garlic and sauté 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef,  then season with salt and pepper to taste.  Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice*.  Serve warm topped with optional cheese and garnish with fresh parsley.

*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.  The original recipe said to not add all if you planned to use for leftovers, as the rice would be mushy the next day if added to the soup (just add a bit of rice to each bowl and then add soup).  We did not find this to be the case at all.  It was perfect.

Enjoy!

Thursday, September 21, 2017

Autumn Sausage Veggie and Apple Sheet Pan Dinner~It's What's for Dinner

Hello everyone!  Sorry for the silence.  It seems that when I get back in a regular routine of posting, life happens.

I had several requests for this recipe after posting it on Instagram last night.  This is another fabulous one pan dish, perfect for fall.



Autumn Sausage Veggie and Apple Sheet Pan Dinner

Ingredients:

12 oz. smoked kielbasa sausage, sliced into 1/3 inch thick slices
16 oz. sweet potatoes, peeled and diced into 3/4-inch cubes
16 oz. brussels sprouts, halved (we omitted as I am the only one who will eat them, but shouldn't due to sensitivities)
1/2 medium red onion, diced into chunks
1 TBS minced garlic (3 cloves)
1/4 C olive oil
1 tsp each dried thyme, sage and rosemary (crush rosemary)
Salt and freshly ground black pepper (we use white)
2 crisp baking apples, cored and diced into 1 1/4-inch chunks
2 TBS chopped fresh parsley

***since we omitted the brussels sprouts, I added a bit more sweet potato and apple

Instructions

Preheat oven to 400 degrees using roast setting (ours is convection at 350 degrees).  Line a rimmed baking sheet with parchment paper (easy clean up).

In a large bowl mix sausage, sweet potatoes, onion, apples, garlic and brussels sprouts (if using).

Drizzle with olive oil, sprinkle with the herb mixture, salt and pepper. Toss to coat.

Roast in preheated oven 15 minutes, then toss.  Roast another 15 minutes (or until veggies are cooked through).

Sprinkle with parsley and serve warm.

Adapted from a Cooking Classy recipe.

Enjoy!  And, Happy Fall Y'all!!!


Monday, September 4, 2017

Sunday Supper~One Pan Balsamic Chicken and Veggies

Happy Labor Day everyone!  I hope today finds you relaxing, and spending time with family and friends.

We do continue to keep South Texas in our prayers, along with all of those who have stepped in to help.   We know many families who have been affected by Harvey, several who have lost everything but what they were able to carry out.  Our church family has numerous family members in the areas affected.  We took up a special collection yesterday to help all in need, and our amazing Pastor has plans to put teams on the ground to help aid in the near future.

The one thing I am always reminded of during these times as we see fellow man coming to the aide of their neighbors is God's greatest commandment to Love One Another.  Not just in times of disaster, hurt and need.  Not just those we know and love.  But ALWAYS and ALL.  I personally need to work on that.

We tried a new one pan recipe last night, and after posting pictures on Instagram I had a lot of requests for the recipe.

This is perfect dish for a night where you are short on time, yet want to put a hearty meal on the table for your family.

One Pan Balsamic Chicken and Veggies (adapted from a recipe found on Pinterest)



Ingredients:

6 TBS balsamic vinegar
1/2 C Italian Dressing (we used Ken's new Simply Vinaigrette)
2 double chicken breasts
1 package of fresh broccoli florets (we purchased at Trader Joes, you could cut up a head, but this saves times)
1 C baby carrots
1 pint cherry tomatoes
1 tsp Italian seasoning
3 TBS olive oil (plus more to toss veggies in)
1/2 tsp garlic powder
salt and pepper

Directions:

1.  Preheat oven to 400 degrees F (we used the roast option on our convection at 300 degrees).  Line a large baking sheet with parchment paper (easy clean up).

2. Whisk together the balsamic vinegar and Italian dressing.

3. Trim your chicken breasts.

4. Place your chicken breasts in a large Ziploc bag.  Pour the balsamic vinegar and Italian dressing mixture over the top.  Remove the air and zip shut.  Be sure to cover all of the breasts.  Let marinate in the frig for at least 30 minutes (or up to 6 hours).

5. In a large bowl, combine the broccoli florets, baby carrots and cherry tomatoes.  Drizzle with  enough olive oil to coat.  Add the Italian seasoning, garlic powder, and salt and pepper (to taste).  Toss, making sure to coat all of the vegetables.

6. Take you chicken breasts and place them on the parchment lined baking sheet.

7.  Place veggies around the breasts.

8. Pour remaining marinade over the chicken and veggies.

9.  Bake for 30 minutes or until your chicken is cooked through.  Times will vary depending on your oven and setting, and the size of your chicken breasts.

Enjoy!