Pasta Primavera a'la Kimberly

 Our daughter-in-law makes this and we are lucky if we get to eat it!

 can substitute any veggies you personally like, I usually include red bell pepper, maybe sun dried tomatoes.  Because John prefers some meat in everything, you can also toss in some slices of cooked hot Italian sausage.

3 or 4 TBSP Butter

1 lb asparagus, trimmed and cut into 1 inch pieces

1 zucchini, halved lengthwise and cut into chunks

8 oz button mushrooms, trimmed and sliced thin

1 cup frozen peas

2 cloves garlic, minced

salt and pepper to taste

1 - 14.5 ounce can diced (or crushed tomatoes). I like the fire roasted kind.

1/4 tsp. red pepper flakes

1/2 cup heavy cream

1/4 cup fresh minced basil

1 1/2 TBSP lemon juice

grated parmesan cheese

1 pound dried pasta.

Melting 1 TPSP butter at a time in a skillet, saute each type of fresh veggie separately until cooked. Transfer cooked veggies into large bowl.

After finishing the veggies, saute garlic for about 30 seconds, then add canned tomatoes and red pepper flakes.  Let simmer for about 5 minutes, until the sauce begins to reduce.

Stir in cream and continue cooking until reduced again, about 5 more minutes.

In the meantime, cook pasta according to directions, reserve 1/2 cup of the pasta cooking water, and drain the pasta when it is almost tender, but firm to the bite.  DO NOT rinse pasta.

Return pasta to the pot.  Stir in vegetable mixture, tomato sauce, fresh basil, lemon juice and toss to coat. Add reserved pasta water as needed to loosen the sauce before serving.

Pass the parmesan and EAT.

Sausage with Green Beans and Potato Casserole

 Good, quick dinner. John makes it!

4 TBSP oil - divided

14 ounce Polska Kielbasa (or smoked sausage) - sliced

1 1/2 pounds petit gold potatoes, washed and cut in half

1 pound fresh green beans, washed, trimmed, cut in half

1/2 cup onion, sliced

4 cloves garlic, sliced

1 tsp Creole (Cajun)  seasoning.

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 tsp salt

Pre-heat oven to 400 degrees

Spray 9x13 pan with cooking spray

Sautee sliced sausage in heated pan with 2 TPSP oil until browned.

In large mixing bowl, toss potatoes, green beans, onion, and garlic with 2 TBSP oil until coated.

In small mixing bowl, combine the dry spice ingredients and mix. Sprinkle the mix evenly over the veggies, tossing and mixing to coat evenly.

Pour veggies and then the sausage into the cooking pan and combine them. Cover with aluminum foil and bake in preheated oven for 40-45 minutes, until potatoes are tender when pierced with fork.

EAT

Lasagna a'la Martin

One day I wanted to make lasagna, but not my old stand by recipe, so I called our son. Of course he had a delicious one!  PS, if you can find the Meuller's brand of no-boil lasagna noodles, use those!

Heat oven to 375.

15 ounce ricotta cheese

2-1/2 ounce (1-1/4 cups) grated parmesan cheese

1/2 cup minced fresh basil

1 large egg, beaten

1/2 tsp. pepper

1 tsp. Salt

Mix together the ricotta, 1 cup of the Parmesan, basil, salt, pepper and egg.

6 cups tomato sauce (see recipe below. This is what gives the lasagna the fresh, new taste)

1 pkg. no boil lasagna noodles

1 pound whole milk soft style mozzarella, shredded (4 cups)

TOMATO SAUCE

2 TBSP olive oil

1 onion - minced

6 cloves garlic - minced

1  28 ounce can crushed tomatoes

1  28 ounce can diced tomatoes

1/4 tsp. dried oregano

1/8 tsp red pepper flakes 

Sautee onion in hot oil over medium heat until softened (about 5 minutes).

Add garlic and cook 1 minute more.

Add tomatoes and other spices. 

Simmer about 15 minutes, until the sauce is slightly thickened.

ASSEMBLY

Spread 1/2 cup tomato sauce on bottom of 9x13 pan

Place 3 noodles on top (here is where you may need more noodles, depending on size of them. The entire layer does not need to be completely covered with noodles. but you don't want to skimp, either.)

Drop 2 or 3 TBSP of ricotta down each noodle, spreading it to make even layer.

Sprinkle evenly with 1 cup mozzarella.

spread 1 1/4 cups of the sauce evenly over the cheese.

Repeat with noodles, ricotta, mozzarella, and sauce 2 more times.

For the last layer, put noodles on top of the sauce, put the last of the sauce on top. Sprinkle with with remaining 1 cup mozzarella and 1/4 cup parmesan.

Spray a large sheet of aluminum foil with cooking spray. Cover the lasagna and bake 15 minutes.

Remove foil and bake until the cheese is browned and sauce is bubbling (about 25-30 minutes).

Let cool 10 minutes before serving.

(unbaked, assembled lasagna can be kept in refrigerator up to 24 hours. Let lasagna sit at room temperature for 1 hour before baking normally.)

* I fiddled with this recipe by adding:

1 cup cottage cheese to the ricotta

3 links hot Italian sausage cooked crumbled like hamburger added to the sauce

an extra 1/4 pound of mozzarella, and i used conventional, harder mozzarella.

Tommy's Chicken

 This easy, but delicious recipe was created by my dear brother-in-law, and BOY is it tasty!

Oven 400 degrees

8 chicken legs, or bone in thighs, or a mix of both.

2 large sweet potatoes - 1 inch dice

2 large russet potatoes - 1 inch dice

1 large onion, chopped

2 cans original Rotel (use mild if you don't like spicy, or Mexican flavor if you can find it.)

SPICES

Cajun Seasoning ( we use Tony Chachere's) or Tajin' if you'd prefer.

kosher salt

rough ground pepper

garlic powder

lime juice

pour enough cooking oil ( we like avacado) in the bottom of a large casserole dish (at least 9x13)

enough so that you can coat the raw chicken pieces in it.

Sprinkle the dry seasonings liberally on the oil coated chicken. 

If using thighs, place skin side down.

Bake at 400 degrees for 40 minutes.

Remove chicken from casserole dish and pour in the veggies. Stir them up a bit to distribute the spicy juices on them.

Replace chicken on top of veggies, turning the browned side up.

Pour over 2 cans of Rotel.

Squeeze about 1 lime over the Rotel (optional, but we like it.)

Return to oven and cook about 45 to 50 minutes, until the vegies are soft and the meat is tender.

Pasta "Caprese"

 I made up this recipe a while ago, and it keeps evolving until now I think it's about right.  At least John thinks it's perfect, but it isn't really "Caprese" anymore!

3 links hot Italian sausage, sauteed until done and then sliced into 1/3 inch circles.

8 ounce penne pasta

1 container cherry or grape tomatoes (10 oz.) sliced in half

1 container of fresh mushrooms (8oz) cleaned and sliced

Large handful of fresh basil, julienned. 

1/3 cup Sun Dried Tomatoes in oil, chopped small

1/2 bottle of capers

1 1/2 tsp. chopped garlic

Italian seasoning blend (to taste)

Italian pepper flakes (to taste)

Coarse ground black pepper (to taste)

Olive oil

Fresh grated Parmesan cheese.

1.   Cook the sausage as directed, remove from pan.

2. Start water boiling (add a bit of salt to the water). When boiling, add penne and cook until al        dente.  drain (reserve 1 cup of pasta liquid) but DO NOT rinse the pasta.

3.  While the pasta is cooking, using the same pan you cooked the sausage in (remove excess         grease - use olive oil as necessary).    Saute the cherry tomatoes and mushrooms until soft.

4.  Add basil, capers, garlic, and seasonings.

5. When pasta is finished cooking and drained, put back into pasta pan and dump the contents of the saute pan and the sliced sausage in with the pasta.

6. Toss, add a bit of pasta water or a drizzle of olive oil if it seems dry.

7. Serve and put LOTS of that fresh parmesan on top.

8.  Go back for seconds!

( I tried adding tiny mozzarella balls - lost in the pasta and no flavor.  Marinated quartered artichoke hearts- about the same boring result as the cheese balls.  Substituting diced cooked chicken for the sausage - blah.)

Perfect Pork Green Chili

 We've been trying to recreate our favorite restaurant green chili stew, and by jove, I think we've got it!

Meat

3 pounds pork meat from shoulder or butt roast, cut into 1 inch square chunks

flour, salt and pepper for dredging.

1 medium/large yellow onion, diced

2 1/2 cups chicken broth

Saute the pork chunks until the flour starts to brown and place in large dutch oven.

Remove pork and saute the onion until translucent and just beginning to brown.

Place the onion in the dutch oven with pork and add:

Chicken broth

Cover with lid (leaving a small crack to let steam escape )and place in an oven set at 280 degrees.

Cook for about 1 1/2 hours.

Spices and flavorings:

1 heaping TBSP ground cumin

1 heaping TBSP finely chopped garlic

1 cup tomatillo based green chile salsa (without tomato or sugar).

1 heaping tsp. black pepper. 

Green Chili mix:

5  fresh Hatch type anaheim green chiles

3 fresh Poblano peppers,

1 or 2 fresh jalapeno (depending on hot hot you like your chili.)

Blister the chiles on either a gas grill (our way) or any other method you like to get the skin black and peeling.

When peeled (keep the jalapeno separate)  blend the chiles together to make a smooth puree.

(Taste some of the puree on a tortilla chip to see how spicy they are, so you can judge how much to use, and if you are going to need the jalapeno.)  If you want the jalapeno, blend in the amount you want now.

Mixing it all together:

After meat has roasted for the 1 1/2 hours, stir in all the spices and flavorings,  and some of the Green Chile Mix.  ( We usually use about 1 1/2 cups of the chile puree, so you may have a bit left over.)

Stir everything together and roast another hour in the oven at the same temp.

Check to see if the meat is tender, if not, keep roasting and checking until it has the consistency you like.

Serve with shredded cheese, sour cream, some chopped fresh cilantro and of course flour tortillas!

ENJOY!

My suggestion is as long as you are going to the trouble to blister, peel, and puree the chiles, do a BIG batch.  What you don't use now can be frozen in mason jars and the next time you want it, you"ve GOT it!

Stuffed Peppers

 Always a favorite at our house, but I don’t use green peppers, usually red or orange.

4 large bell peppers ( I cut mine in half lengthwise)

1 pound lean ground beef

1/2 cup white rice

1 medium onion, chopped

1 - 1 pound can of diced tomatoes

1 cup tomato sauce

2 cups grated cheddar cheese

2 Tbsp. Worcestershire sauce

Salt and pepper to taste.

Clean peppers and cook for 5 minutes in boiling water to soften.  Remove and sprinkle liberally with salt.

Cook the 1/2 cup rice according to package.

Fry ground beef with onion until browned, add tomatoes, tomato sauce and worcestershire sauce. Mix in rice and cheddar cheese into mixture.

Place salted peppers in greased large casserole dish and fill with meat mixture. If there is any extra, it can just be placed with the peppers and cooked along with them.

Bake at 350 degrees for 1/2 hour.  Yummy.

Chicken Piccata with Artichokes

Although I've made Chicken Piccata for years (it's John's favorite meal) this new recipe from Williams-Sonoma is the best ever!

• 3 boneless, skinless chicken breasts, about 1 1/2 lb. pounded to 1/3 inch thick and cut in half
• 1/2 cup (2 1/2 oz./75 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil 
• 3 Tbs. unsalted butter, at room temperature
• 2 garlic cloves, chopped
• 1 can (14 oz.) artichoke hearts, rinsed, drained and quartered
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
• Juice of 1 lemon
• 1 jar. capers, rinsed and drained
• 2 TBSP. corn starch with enough water to make a slurry.

 Sprinkle chicken breasts with salt and pepper.

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large non-stick  fry pan over medium-high heat, warm 2 Tbs. of the olive oil and 2 TBSP butter until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

Return the pan to medium-high heat; do not wipe the pan clean. If pan is too dry, Melt 1 Tbs.  butter with  1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer.  Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. If the sauce in not thick enough, use the corn starch slurry to thicken a bit.  Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Greek Style Chicken Breasts

I recently made this dish up and it turned out pretty good! I just used things I had on hand.
It’s always nice to find a way to make chicken breasts different.

4  boneless, skinless chicken breasts - trimmed, pounded to 1/2 inch thickness and cut in half
1 can artichoke hearts-rough chopped
1/3 cup kalamata olives, rough chopped
2 large roasted red bell peppers (jarred) rough chopped
10 cherry tomatoes - quartered
2 TBSP. capers

Goat cheese

Olive oil
Garlic powder
Dried marjoram
Salt and pepper

Mix all vegetable ingredients together.

Spread olive oil on breasts and then sprinkle with spices.  Place in shallow pan that can take high heat.
Top with vegetables.

Bake 20 minutes at 425 degrees.  Sprinkle with crumbled cheese, bake 10 minutes more.

Shepherd’s Pie

Delectable comfort food...

2 lbs. lean ground beef

2 Tbsp. Flour

1 large onion, diced

2 ribs celery, diced

4 carrots, diced

1 bottle Guinness Stout

2 TBSP. Worcestershire sauce

1 cup beef broth

1 tsp. Thyme, dried

1 tsp. Rosemary, dried

1 tsp. Garlic powder

2 TBSP. tomato paste.

1 cup frozen peas

4 lbs. russet potatoes, peeled and cut in 1 inch dice

1/4 cup butter

Milk

2 cups grated cheddar cheese

Boil potatoes in salted water until tender.  Drain well and beat with electric mixer.  Add butter and beat again.  Slowly pour in enough milk while beating to turn potatoes light and fluffy.  Set aside.

Put Guinness in a saucepan and simmer until in has reduced by half.  Add broth, all seasonings, and tomato paste.

Sauté onion, celery, and carrots in a bit of olive oil until softened.  Remove from pan and fry ground beef until browned.chopping up well. Sprinkle flour over meat and stir.  Stir in sautéed vegetables.

Pour in sauce mixture and mix well.

You can either pour meat mixture in a large casserole or just leave it in the skillet.  Place mashed potatoes over the meat mixture and spread around to cover the top.

Bake in 350 degree oven for 20 minutes.  Sprinkle cheese over the top and bake another 15 to 20 minutes.

Eat up!

Chicken, Mushroom, and Quinoa Skillet

Really tasty.  The spices give extra oomph!

• 6 boneless, skinless chicken thighs, trimmed
• 1 tsp crushed, dried rosemary
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp olive oil, divided
• ½ yellow onion, chopped
• 8 oz. crimini mushrooms, sliced
• 1 cup quinoa
• 2 cups low-fat chicken broth
• 1 ½ cups sliced spinach leaves
• Salt and pepper, to taste

Instructions

1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
4. Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 15 minutes (total of 30 minutes).
5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Southwestern Chicken and Veggies

Delicious, easy, and healthy!

2 zucchini , quartered and diced
2 red bell peppers, diced bite sized

1 rotisserie chicken breast, diced
1 can pinto beans, rinsed and drained
1 small can diced green chilies
1 small can black olives, drained
1 cup chicken broth
Salt and pepper to taste
1 cup raw brown rice, cooked using chicken broth
Salsa
Grated cheese
Sour cream
Sliced avocado

Cook rice and set aside.
Saute zucchini and bell peppers  with 2 TBSP oil over high heat until beginning to brown.
Add chicken, beans my chilies, olives and broth, reduce heat to low and cover.  Let simmer for 5 minutes. Season with salt and pepper as desired.
Serve over brown rice with cheese, salsa, sour cream and avocado.

Guinness Beef Stew (crockpot)

Best stew  I've ever made.  Please don't add other seasonings, it will change the flavor too much and you will lose the wonderful, rich flavor.


2 - 3 pounds beef chuck mock tenderloin steaks
2 medium onions - medium dice
8 oz. mushrooms - quartered
12 baby Yukon Gold potatoes, washed and quartered
4 carrots - peeled and cut into 1 1/2 inch lengths and then quartered
1 cup beef broth
1 12oz. bottle of Guinness Draft
Salt and pepper.

Pre-heat crockpot on HIGH.

Trim any tough spots on the steaks and cut into quarters.  Sprinkle with salt and pepper and fry a few pieces at a time in a little oil in a hot skillet until 2 sides have browned.  Transfer to crockpot.

Fry onion in same skillet until transluscent.  Add Guinness to de-glaze skillet.  Once it begins to simmer, transfer to the crockpot.

Add other ingredients to crockpot and stir.  Place lid on top and cook for about 4 to 4 1/2 hours.

If you want to thicken the stew (I always do), use 2 heaping TBSP. corn starch desolved in a little water.  Stir into finished stew and let it return to a simmer.

Cooking the stew using larger pieces of the ingredients allows it to not turn into mush.

Spanish Stew

I served this over unpeeled, mashed yukon gold potatoes.  Heavenly!

(You can adjust the amounts of smoked paprika and tomato paste to your liking.  Just don't add too much tomato as it will overwhelm the sauce.)

4 to 5 pound boneless beef chuck or cross rib roast
Salt & Pepper
Flour
oil

4 large carrots peeled and each cut into 4 chunks
2 cups diced yellow onion
4 cloves garlic, minced

1/2 bottle red wine (if you won't drink it, don't cook with it...just not too sweet)
1  cup beef broth
2 TBSP. tomato paste (I like the Italian type in the tube)
2 TBSP. smoked paprika
1 tsp. dried thyme
 8 ounces crimini mushrooms -cleaned and halved.

Trim the excess fat and silver skin from the pot roast, ending up with about 8 nice sized chunks.
Sprinkle with salt and pepper, then dredge in flour.
Pour a thin coat of cooking oil into a large skillet, and saute the meat chunks on each side until browned. (Don't put too many chunks in the pan at once or they won't brown well and will begin to lose their liquid.)
Put carrot chunks in bottom of a large dutch oven.  Put meat chunks on top.
In leftover pan drippings, saute the onion until they are turning a nice golden color.  Add garlic and saute for another minute or so.  Stir in 2 to 3 TBSP. of the leftover dredging flour and saute for another minute. De-glaze the pan with the wine and then add the broth.  Mixture should be starting to thicken a bit.
Add tomato paste, paprika and thyme.  Pour over the top of the beef and cover dutch oven well.
Cook in 300 degree oven for 2 hours.  Stir in the mushrooms and cook 1 more hour, or until meat is very tender.

White Chicken Chili with Roasted Garlic

Honestly, you don't need that much garlic!  2 heads works just as well...

2 1/2 to 3 pounds boneless, skinless chicken thighs or breast (I use both)
2 onions, chopped
2 poblano (pasillo) chilis, chopped
6 heads garlic
16 oz. green salsa
2 cans navy beans - rinsed and drained
1 1/2 cups chicken broth
1 pkg. taco seasoning mix (Shilling or Lowry's works well)
Olive oil


Cut of the top quarter of each head of garlic and place in microwave safe dish. Sprinkle with salt & about 2 Tbsp. olive oil. Cover well and microwave for about 8 minutes, until the cloves are very mushy and getting browned. Let cool.

Saute onions and peppers until softened and onion begins to turn translucent and brown. Remove from skillet and place in large pot.
Dice chicken pieces and sprinkle with seasoning mix. Mix well. Saute in about 2 Tbsp. olive oil just until the pink goes away.
Pour chicken into pot with onions and peppers.
When garlic is cool, peel and mash well with the green salsa. (food processor works well for this)
Mix garlic, salsa and the chicken broth with other ingredients. Mix in beans and simmer over low heat for about 1/2 hour.
Serve with shredded cheese, sour cream, sliced green onions, or avocado slices.

Penne with Vodka Sauce

1/4 cup high quality olive oil
1 medium yellow onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans Progresso brand Italian whole peeled tomatoes w/basil
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.

Heat olive oil in a large oven proof saute pan over medium heat, add onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Old Fashioned Pork Roast

Very tender and flavorful.  The way pork was cooked 100 years ago!

1 boneless pork shoulder roast (Boston butt)
3 cloves garlic , minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seeds , roughly chopped
2 large red onions , cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine
garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not
produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no
resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and
stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to
measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in
large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly,
and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover
baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10
to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.

Oven Pulled Pork

4 lb pork shoulder or butt roast - cut in quarters.
1/2 cup white vinegar
1/2 cup bbq sauce.

DIRECTIONS

Spray heavy duty pan with non-stick cooking spray. Sprinkle salt and pepper on each section of pork, place in skillet, not touching each other. Pour over the bbq sauce mixed with vinegar. Cover tightly and bake at 350 degrees for 3 hours. Let sit for about 15 minutes and remove from pan, then shred. Separate juices to remove fat, then add back the juice until it is the right consistency. You can also add more bbq sauce as needed.

Spinach Feta Burgers

2 lbs leanest ground beef
6 oz fresh spinach
4 oz crumbled low fat feta cheese
2 cloves garlic - minced
salt & pepper

DIRECTIONS

Saute spinach in non stick skillet, using a small amount of cooking spray. Right before spinach is completely wilted, add garlic and saute. Chop spinach and add into the ground beef along with the feta cheese and seasonings. Form into 8 patties, and fry in skillet.

Beef Stew with Red Wine

Pretty darn close to Julia Child's classic recipe.

4 lb. stew meat
2 yellow onions - chopped
5 large carrots - peeled and cut in 1 inch long chunks
12 small yellow potatoes - whole
3 cloves garlic - minced
1/3 bottle of red wine (if you wouldn't drink it, don't cook with it!)
2 Tbsp. beef "Better than Boullion"
1 Tbsp dried thyme
3 large bay leaves
salt & pepper
all purpose flour
cooking oil
water

DIRECTIONS
Dredge stew meat in mixture of flour, salt and pepper. Making sure you don't overcrowd the pan, saute meat until browned in a few TBSP of cooking oil. (4 lbs of meat will take about 5 separate skillets full.)
When meat is finished, saute onion and garlic for about 5 minutes in same skillet. Pour in wine and add about 2 tsp. salt to taste. Pour this over the meat, which has been placed in a large dutch oven. Add carrots, potatoes, and seasonings. Mix the boullion with about 3 cups hot water and pour on top of stew. If needed, add enough hot water to not quite cover the stew mixture. Stir everything together well. Cover with a tight fitting lid and bake at 350 degrees for 3 hours. ENJOY!