Wednesday, January 18, 2017

Cabbage Two Ways

I love all things cabbage. Seriously, cabbage can do no wrong in my book. Below I offer two good ways to use this poor, often maligned in "my poor little cabbage." Forget that-- hold your (cabbage) head up high cause you are one delish dish.

I wanted to make a cabbage side dish and these wedges turned out great. I forgot to take a picture after I added the cream, but you can take my word for it: this dish was delicious.

four cabbage wedges
3 T butter
salt and pepper
1/2 cup of heavy cream

Brown the cabbage wedges in the butter about 6 minutes on each side. Salt and pepper. Then add the cream and turn the heat down and simmer with the lid on about 40 minutes.

If you ever want to make a delicious easy quick slaw, this dish is for you. However, if you don't like bleu cheese, read someone else's blog! Ha

1/2 head cabbage, sliced thinly
1 carrot, in thin strip
1/4 onion, sliced
1/2 cup Marzetti bleu cheese dressing
1/2 lemon, juiced

Mix all together and refrigerate for several hours for flavors to develop.

Monday, January 16, 2017

Picadillo Stuffed Peppers

I had leftover picadillo and figured that they'd make great stuffed peppers and I was right! The thing I didn't know was that making them in the crockpot would work so well.

4 red peppers, tops sliced off and chop up the tops
Leftover picadillo
cheddar cheese

Mix chopped up red pepper into leftover picadillo and stuff peppers. Put them in crockpot with a cup of water in the bottom. Cook on high for 3 hours. Turn to low for a half hour and the last 15 minutes add some cheese.

Saturday, January 14, 2017

Turkey Picadillo

I know that ground turkey is supposed to be better for you than ground beef but many times it just looks too pale to be appetizing. I use ground turkey quite a bit but usually in dishes like this one where I can spice it up and give it some color. This fits the bill. Good served over brown rice.

1 lb lean ground turkey
1/2 large onion, diced 
1 turnip, peeled and diced
1/2 cup raisins 
1 large jalapeño diced 
3 cloves garlic, sliced thin
1 can diced tomatoes
1/2 cup sliced green olives 
2 T tomato paste
1 can beef broth
4 t chili powder
2 t oregano
1/2 cup scallions chopped
2 t ground cumin

Sauté the turkey, onions, turnips until the meat is browned and veggies are starting to get tender. Add the spices, jalapeno, and garlic-stir well. Add everything else except the scallions, combine and raise heat to high and cook for five minutes, then cover and simmer 20-30 minutes. Remove lid, raise heat again and cook until it reaches desired thickness—I like it with some juice, as it was very tasty juice. Garnish with scallions.

Friday, January 13, 2017

Baked Greek Shrimp

Recently, I bought some really big frozen shrimp at Costco. They were perfect for this dish. The dish is juicy so plan to have some rice or pasta as a bed to catch all the goodness.

1 lb large shrimp
juice from 1/2 lemon
1 28 oz can whole tomatoes
1/2 bag fresh spinach
dried oregano
salt and pepper
olive oli
2 shallot sliced
4 cloves garlic minced
dried red pepper flakes
feta cheese
chopped parsley

preheat oven 400

In medium skillet, sauté shallots and garlic in olive oil--add salt, pepper and red pepper. Dump in can of tomatoes and break whole tomatoes up. Simmer the sauce for ten minutes. Meanwhile, add some olive oil, salt and pepper and lemon juice to the shrimp. Put a bed of spinach down in the shallow baking dish, top with tomato sauce, then lay the shrimp on top. Sprinkle with oregano and feta cheese. Bake for 15 minutes. Let dish sit for five minutes. top with parsley and serve.

Thursday, January 12, 2017

Balsamic Baked Chicken

I just love a one pan dish! There are so many variations you can make with this. You can change up the vegetables and the sauce. I used chicken breasts but it would have been just as tasty with chicken thighs or legs.

1 pkg boneless chicken breasts, seasoned with salt and pepper
1 pkg of brussels sprouts, trimmed and halved
1 pkf mushrooms cleaned and halved
1 onion cut in large chunks
1/4 cup balsamic vinegar
1/2 cup water
1 T Dijon mustard
1 T oregano
salt and pepper
olive oil

preheat oven 350

In large oven proof skillet, brown the chicken breasts about 4 minutes on each side. Set aside.

Add the veggies, salt and pepper and more olive oil if needed. Cook and stir around just a few minutes to give everything a bit of color--season with salt and pepper.

In small bowl mix the vinegar, water, mustard and oregano.

Add the chicken back and pour liquid over all.

Bake 30 minutes.