Tuscan bean soup, my version!

My version of a recipe I’ve been wanting to make for a very long time.

3 tablespoons vegetable oil

1tablespoon butter

2 cloves minced garlic

1/4 cup chopped celery 

1/4 cup chopped carrot

1/4 cup minced or chopped onion 

1/4 cup chopped spinach

1-15 oz can chicken broth 

1- can butter beans drained

1- 4 oz. Tomato sauce

1/2 cup heavy cream or half and half

Sauté onion carrots , onions, celery and garlic in vegetable oil and butter.  When tender add tomato sauce, chicken broth beans and spinach.  Slowly Add heavy cream and Cook slowly until

Slightly thickened.  It’s delicious!

Note: next time I’d add another can of beans to make the consistency to my liking.

It is delicious !

Acini de Pepe fruit dessert

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  Ever since I had this delicious refreshing salad:dessert at a social gathering I’ve been dying to make it. It didn’t disappoint.  It reminds me a little of tapioca.

  1 cup acini di pepe pasta cooked and drained with cold water 

• 1 (20 ounce) can crushed pineapple, drained with juice reserved

• 1 (15 ounce) can mandarin oranges, drained with liquid reserved

• 1 cup white sugar( I used 1/2 cup)

• 2 large eggs, beaten

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 1 (8 ounce) container frozen whipped topping, thawed

• 7 ounces miniature marshmallows

• 1 (10 ounce) jar maraschino cherries, drained (Optional)

  
  

  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside

1. 
   

   Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

2. Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

   
   

   It’s yummy!

   
   

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One pot Italian meal

Easy one pot meal tonight. I made my changes as noted with asterisk **.

• 1 pound Italian sausage (**I removed skin and the cut the sausage in small pieces)

• ½ cup chopped green or **variegated pepper

• 1 medium onion, chopped

  **I Clove minced garlic 

  1 tsp. Dried basil or parsley**

• 1 (14.5 ounce) can diced tomatoes (**I used Hunts petite diced)including juice

• 2 cups vegetable juice from concentrate (**I used Campbell tomato juice)

• 1 ½ cups instant rice

• 1 cup shredded mozzarella cheese

  ***Note: I mixed mozzarella and sharp cheddar cheese to top this easy dinner.

Cook sausage in a large skillet until no longer pink, 4 to 6 minutes. Drain off excess fat. Add bell pepper , garlic and onion; cook until slightly crisp. Add diced tomatoes and vegetable juice; cook and stir until boiling.

1. Remove from the heat and stir in rice. Cover the skillet and let stand until liquid is absorbed, 5 to 8 minutes.

1. Sprinkle mozzarella cheese over sausage, tomato, and rice mixture. Cover again and let stand until cheese is melted.

   
   

   NOTE: 

   I used mild sausage for this recipe

   And added about a 1/2 tsp. Red pepper

   
   

   **For an added bite I would use hot sausage.

 Note:

If you prefer regular rice instead of minute rice.  Cook the regular rice separately and add to tomato peppers mixture after the mixture is thoroughly cooked. About 20 to 30 minutes.

No bake Fresh peach pie

4 cups fresh skinned sliced peaches

I refrigerated pie crust baked according to directions and cooled completely.

1pint heavy whipping cream

2 tablespoons powdered sugar 

1tsp. Pure vanilla extract

Note;  you can use a store bought crust for convenience.

Slice peaches.  I didn’t not add any sugar or flavoring to the peaches.  If necessary add about 1/4 cup sugar and allow peaches to sit for 10 minutes and stir gently to mix sugar with peaches.

Beat heavy cream with extract and vanilla until it is no longer watery.  Beat slowly and increase speed gradually as not to splash cream all over you and counter. lol

Pour peaches into cooled crust and top with heavy cream.  Refrigerate a few hours and serve.

Enjoy!

Barbecue pork ribs

Tonight’s Barbecue dinner. Thanks Sheri for your recipe.  Delicious

1-whole rack of ribs 

(Note; I  used the original Sticky fingers Barbecue sauce today)but use any barbecue sauce your family enjoys).

Salt and pepper.

Bake in 300° oven for approximately 3hours

Covered.

Note; I used a disposable aluminum pan for convenience.

Uncover ribs.  Brush barbecue sauce heavily on both sides of ribs.  Bake an additional 40 minutes or until top is coated well and sauce has baked slightly dry but still moist.

Homemade potato salad and fresh homemade peach pie with whipped heavy cream.  

Lemon Panko chicken

Delicious simple dinner plus ***Homemade Blueberry Muffins 

I didn’t have a plan or recipe so this is made to your taste so amounts are approximate.

2 medium boneless chicken breasts

Salt

Pepper 

Onion powder 

Panko breadcrumbs 

Vegetable oil

Lemon juice

Place vegetable oil in pan on medium heat. Add chicken, top with panko seasoned bread crumbs, salt and pepper.  Sauté until chicken starts to sizzle. Turn over and season accordingly.  Sauté a few minutes.  Add approximately 4 tablespoons lemon juice and 1 tablespoons water.  It will sizzle.  Move chicken around in pan.  Turn heat off and cover for ten minutes.  Top chicken with remaining lemon sauce.  Enjoy!

Homemade Blueberry muffins for dessert.

***Blueberry Muffins(my sister in laws recipe) Great one!!
2 cups flour
2 tsp. baking powder
1 cup sugar
2 eggs

1 tsp. Vanilla extract

1/2 cup milk
1/2 cup melted butter(1 stick)
3/4 to 1 cup blueberries (fresh or frozen) I 've used both with great results!

Combine dry ingredients, set aside..Beat sugar, eggs and butter..Alternating with milk add dry ingredients. Add blueberries.  Fill muffin cups 3/4 full....Bake 375 degrees approx. 20 minutes

Spinach salad with orange segments

I added sautéed chicken breast to give some protein to our salad.  Pine nuts would have been a great addition but unfortunately I didn’t have any.  Enjoy!

• 2 tablespoons orange juice

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons lemon juice

• 1 tablespoon rice vinegar

• 1 teaspoon pure maple syrup

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 5 cups packed baby spinach

• 1 1/2 cups orange segments

• 1/2 cup thinly sliced shallot

• 1/2 cup crumbled feta cheese

• ***1/4 cup pine nuts

Whisk orange juice, oil, lemon juice, vinegar, maple syrup, salt and pepper in a large bowl until well combined. Add spinach; toss until well coated.

Eating well.com

 

Cucumber salad

This is a wonder spring /summer pasta salad.  I made some adjustments to my liking and they will be noted with an asterisk.

The lunch light meal was roasted turkey breast ( Boars Head) fresh sliced white bread, fruit salad, imported cheese wedges and Pasta salad served on green butter lettuce.  Dessert was angel food cake with fresh strawberries and real whipped cream.  Delicious and light.

• 12 ounces whole-wheat orecchiette pasta *small ditali pasta ) not whole wheat 

• 1 medium English cucumber, halved lengthwise and thinly sliced*small English cucumbers 

• 1 pint cherry tomatoes, halved

• 1 cup thinly sliced red onion* 1/4 cup

• ¼ cup chopped fresh dill*( 1tsp. Dried dill

• ¾ cup mayonnaise

• 3 tablespoons white vinegar*(cider vinegar)

• 1 ½ teaspoons sugar*(pinch sugar)

• 1 teaspoon salt

• ½ teaspoon ground pepper

  I served it over baby lettuce

Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion and dill.

Whisk mayonnaise, vinegar, sugar, salt and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.