Wilted Radicchio Endive and Asparagus Salad

Well, this was a pretty good salad. However it is not very budget friendly. I think next time I make this, I will skip the Radicchio & Endive & just put it over some Romaine.

Serves 8

3 Tablespoons plus 1 teaspoon Extra-Virgin Olive Oil
1 Bunch Asparagus, trimmed & cut into 2-inch pieces
Salt & Pepper
1 head 2Radicchio, quartered lengthwise & thinly sliced crosswise
1 pound endive (about 3 heads) halved length wise & thinly sliced crosswise
1 tablespoon chopped pepperoncini
2 tablespoons balsamic vinegar
1/4 cup chopped parsley

In a medium sized non-stick skillet heat 1 teaspoon olive oil over med heat. Add asparagus & cook until bright green & crisp & tender, about 2 minutes; season with salt & pepper. Transfer to a large bowl & toss with radicchio, endive & pepperoncini.
In the same skillet, heat the remaining 3 Tablespoons olive oil over medium heat. Add garlic and cook for 1 minute. Stir in the vinegar & season with salt & pepper. Cook until slightly reduced 2-4 minutes. Pour over salad & add parsley, toss to coat.

Black Pepper Beef and Cabbage Stir Fry

This is yet another quick fix meal. It is a very simple stir fry type dish. Isabel who is 18 months will also eat some of this one. Serve with rice. Serves 4.

2 Tablespoons veg oil
4 cloves garlic, chopped
1 pound ground beef
1/2 small head of cabbage, shredded (I use the bagged cole slaw mix a lot of times)
1 red bell pepper, cut into stripes (the red is just for color, you could use green for a better budget friendly meal)
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon black pepper

Heat wok or large skillet over med-high heat, and add oil. Saute garlic for 5-10 seconds, the add ground beef. Cook beef until evenly browned, drain off fat.  Stir in cabbage & bell pepper, cook until vegetables are tender. Combine soy sauce, cornstarch & water, and stir into beef mixture. Season with pepper. Cook, stirring until sauce has thickened (about 5-8 minutes).

Note- sometimes I add some chopped baby carrots depending on my mood & of course depending on what is in the fridge.

Chicken Taco soup

I love this recipe plus it is freezable! So, when you make to much, just freeze it,then on a busy night pull it out! I also think this would be a great item to bring to a football party. You could very easily serve this at a party or as a dip. Just make sure to provide plenty of chips!

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer or chicken stock
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (can use frozen chicken breast)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips or fritos (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer/chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed chips, if desired.

Chicken Marsala

I love Chicken Marsala! So, once again I had to give it a shot. Unfortunately, it was not as good as I hoped. It did however taste better the second day. I love leftovers! With all that being said, if I were to make it again I would add some fresh garlic or granulated garlic. I used cooking Marsala & did not use Marsala wine, so I might also try that. But, I found a creamy chicken marsala, so of course I will be trying that before I make this again.

4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/2 teaspoon dried oregano
1/2 teaspoon basil
1 tbsp olive oil
1/2 cup of flour
1/2 cup Marsala wine
1/4 cup chopped onion
1 cup sliced mushrooms

Mix the flour with the salt, pepper & herbs and cover the chicken breast in this mixture. In a skillet brown the chicken breast with a little of the olive oil on both sides and place in the Crockpot. In the same skillet add the mushrooms & onions to pan with a little olive oil. Cook on medium heat for about 5 minutes. Add the wine to the mushrooms & onions and let heat for about 10 minutes, while tossing and stirring. Pour the sauce over the top of the chicken in the crockpot. Allow to cook on low for 4-6 hours.

Now, if doing it all on the stove top, cover & cook on low for 4-6 hours.

Greek Style Beef and Pasta

Once again I saw this recipe, & just had to try it. It was very good even though I did not eat the feta cheese myself. The hubs did though. In my book it is a keeper!
Serves 5

2 1/2 cups uncooked penne pasta (8 oz)
2 slices bacon, chopped
1 small onion, chopped
1 lb ground beef
1/2 cup pitted kalamata olives
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon salt
3/4 cup crumbled feta cheese (about 4 oz). Or I used Parmesan cheese on mine!

1. Cook and drain pasta as directed on package; cover to keep warm.

2. Meanwhile, in 12-inch skillet, cook bacon and onion over medium heat until bacon is crisp, stirring frequently. Add ground beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

3. Stir in olives, tomatoes, tomato sauce, oregano and salt. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until thoroughly heated. Serve over cooked pasta; sprinkle cheese over top.

Note- Parmesan cheese does not contain lactose & if you like feta, as long as it is made with goat or sheep's milk you are fine. Make sure you look at the label.

Pepperoncini Cream Cheese Dip

Easy dip to make & bring to a party. I will let you know that it taste better after it sits in the refrigerator for about 30 minutes.

1- 10 ounce jar of Pepperoncini's drained & stemmed
1- 8 ounce package of cream cheese at room temp
1/4 cup grated parmesan cheese
1/2 cup sour cream

In a food processor combine the first 3 ingredients.
Pulse until well blended.
Stir in sour cream & refrigerate for about 30 minutes or until ready to serve.

Serve with crackers. We used wheat thins & triscuits.

Beef Tips and Gravy

This has got to be the best & easiest Beef tips & Gravy recipe ever! It is so simple. The beef just falls apart. The hardest part is cutting up the beef.


Ingredients
2 pounds Beef sirloin roast/tip (or beef stew meat)
1 can cream of mushroom soup
1 can cream of chicken soup
2- 1 ounce envelope brown gravy mix

Directions
Cut beef into 1 inch cubes
Place beef cubes in a pot of water & bring to a boil. Keep boiling for about 20 minutes. Set aside 2 cups of the broth then drain the beef.
In crockpot add soups & brown gravy mix, mix well
Add the 2 cups of broth to crockpot, along with the beef tips. Stir well.
Cover & cook on low for 6-8 hours.

To cook on stove top, simmer for at least 30 minute or as long as you wish,(stirring occasionally.


Serve over rice, potatoes or egg noodles. Don't forget the bread to mop up the sauce!