Penne Pesto salad

20 min  prep 4 servings 377 cals

Ingredients

    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped

Directions

In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
   
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
   
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Cucumber Tomato Salad

Ingredients

For the salad:

• Approximately 3 cups peeled & sliced cucumbers
• 3 Roma tomatoes, sliced into chunks
• ⅓ cup chopped red onion
• ¼ cup chopped fresh basil

For the dressing:

• ¼ cup extra virgin olive oil
• ¾ cup apple cider vinegar
• ½ tablespoon red wine vinegar
• ½ teaspoon dill weed
• 1 teaspoon sugar
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Instructions

1. Place salad ingredients in large bowl and toss.
2. Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice

Ingredients

• 1 large head of cabbage, finely shredded
• 1 medium bell pepper, finely chopped
• 1 medium sweet onions, finely chopped
• 2 carrots, grated or julienned*

Dressing:

• 1 cup granulated sugar**
• 1 teaspoon salt
• 2/3 cup neutral flavor vegetable oil***
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.

Brunswick Stew

My favorite "soup" / stew at a lot of bbq places.

Note: Serve with coleslaw and hot corn bread.
1 (6-pound) chicken (or 2 smaller ones)

2 (28-ounce) cans peeled tomatoes
4 onions, chopped
1 (12-ounce) box or bag frozen chopped okra
2 (12-ounce) boxes frozen baby lima beans
2 (12-ounce) boxes frozen cut corn
1 clove garlic (optional)
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
Salt and pepper to taste
5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total

1. Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).

2. Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).

3. An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.

4. Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.

Each of 10 servings: 620 calories; 43 grams protein; 64 grams carbohydrates; 12 grams fiber; 23 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 13 grams sugar; 679 mg. sodium.

Corned beef in Bourbon-brown sugar sauce

 

 

Total time: 50 minutes | Serves 4

Just ingredients 

• 2 tablespoons oil
• 1 large onion
• 1 pound leftover cooked corned beef
• 1 large clove garlic
• 1/2 cup dark brown sugar, packed
• Dash ground cloves
• 1/4 teaspoon ground allspice
• 1 tablespoon Dijon mustard
• 1 cup beef broth
• 2 tablespoons frozen orange juice concentrate
• 1/4 cup Bourbon

Step 1 Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat. Slice the onion in half lengthwise, then thinly slice each half crosswise. Add the onion to the skillet, stirring well to coat the slices with oil. Reduce the heat to medium and cook until the onion is light gold, about 10 minutes, stirring frequently.

Step 2 Meanwhile, slice the corned beef against the grain on the diagonal into 1/4-inch slices. Set aside. Mince the garlic.
Step 3 Add the garlic and the brown sugar to the onion, stirring well. Cook until the brown sugar is bubbly and the onion is coated with the mixture, about 2 minutes, stirring constantly. Stir in the cloves, allspice and mustard. Add the beef broth and stir well. Carefully place the corned beef slices in the skillet. Bring the sauce to a simmer and cook until the mixture thickens and is almost syrupy, about 10 minutes, stirring occasionally and turning the slices over once.
Step 4 Remove the pan from the heat and stir in the orange juice concentrate and the Bourbon. Return the pan to the heat just long enough to warm the Bourbon, about 1 minute. Do not boil. Divide the corned beef among serving plates and spoon the onion and sauce over the top.

Each serving:

465 calories; 1,217 mg sodium; 83 mg cholesterol; 23 grams fat; 6 grams saturated fat; 35 grams carbohydrates; 17 grams protein; 1.02 grams fiber.

SLOW COOKER POT ROAST SOUP

Beef whats for dinner

INGREDIENTS

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

INSTRUCTIONS FOR SLOW COOKER POT ROAST SOUP

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours