Giada De Laurentiis Lentil Soup you just can't stop eating it.

I'm a down home cook my ingredients can be found in most kitchens.  Giada De Laurentiisis a great great Food Network chef but I never have the needed ingredients and my local grocery store doesn't carry them.  Typically I don't even watch her its just frustrating knowing I can't make the dish that looks so yummy.

However her lentil soup is simple I had all the ingredients needed and it is super delicious

Lentil Soup

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta, I used tinkyada gf shells
• 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Recipe courtesy of Giada De Laurentiis

Mom's Country Style Barbeque Ribs with Polenta

Barbeque Pork Ribs, Chicken or Beef

Mom's version of Barbeque Ribs is not a stick to the ribs type of sauce there is a lot of yummy sauce for serving over over polenta or noodles
 

 The original recipe calls for Country Style Pork ribs with the bone

 Mom used chicken, beef she even used sausages it all worked

 

 

while the meat is browning in the oven
simmer the sauce on the stove

 

 

the onions are a big part of the unique barbeque flavor
if your not a big fan of onions use onion powder

 

browning the ribs gives a boost of flavor

 

 

pour the sauce over the ribs and pop back into the oven

                  

 

make the polenta
the sauce is also very good over buttered elbows

yummmm that's how we had it as kids
ploenta was just to weird as a kid 

ENJOY!!!

 

Recipe By : Mom

Serving Size : 6

2 onions, chopped

2 cups whole tomatoes, 16 oz can

1 cup ketchup

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon Worcestershire sauce gf

tabasco sauce

salt and pepper

1 pound chicken, beef or pork

Put pork, beef, sausages or chicken in a 9x9" baking pan. Bake in 350 degree oven for 20 minutes.

Mix ingredients (except meat) in saucepan on stove. Simmer for 30 minutes.
Then pour sauce over meat and bake for 1 hour longer. If using boneless chicken breast cook for less time.

Serving Ideas : serve over rice or gf noodles
This is also great in the slowcooker brown the meat in a saute pan or the oven, put in the crock with the sauce ingredients cook on low 8hours or high 4 hours.  Adjust the time if using boneless chicken.

Egg Muffins is it a flip or a flop

Egg Muffins, I've  seen healthy not so healthy

fully loaded not an ounce of redemption muffins

 

Making large quantities  & freezing them

I'll try anything to save time & mess

my usual way of cooking healthy eggs is

in the microwave done in under 5 minutes  

 

trying to be low carb & dairy free I used bacon to give flavor to the spinach & mushroom  saute

 

I also microwaved broccoli  & onion

I filled the muffin tins 1/2 way with spinach because  it's dense

the broccoli  I filled to the top because there are air pockets

the idea is to have enough room for 1 egg per muffin tin

Beat the eggs in bowl, because  mine were pretty full with veggies 8 eggs filled 10 muffin tins

Bake at 375 degrees for 20 minutes  

test by inserting a knife in center of egg

if it comes out clean they are done

 

 very yummy

I can just imagine....

loaded  bacon, cheese, hash browns

oh yeah very yummy heart attack in muffin form

flop freezing them at least the healthy version 

edible yes, texture not so good

I would make again if feeding a crowd 

wanted variety, simple, make ahead dish

for a quick healthy breakfast make my microwave  version

Egg Muffins

1/2 lb of fresh baby spinach or small head of broccoli

4 mushrooms chopped

1 small onion

4 slices bacon, cooked crisp, crumbled

8 eggs

10 egg muffins

375 20 minutes

In saute pan fry bacon until crisp set aside.  Reserving 1 tbs bacon fat saute onion & mushroom add spinach stir till it wilts.  crumble  bacon add to spinach. Put mixture into oiled muffin tins fill about  1/2 way.  It should be enough to for 10 standard muffin tins.   add 2tbs water to eggs mix well. Pour into muffin tins.   Bake 375 degrees 20 minutes test by inserting a knife in center of egg if it comes out clean it's  done.

Cut broccoli  into small bite size pieces, place in microwave safe bowl, add 1/4 cup water cover.  Microwave in high 1 minute, drain, toss with onion.  Place in muffin tins. I sprinkle ms dash on for more flavor.  Mix eggs with 2 tbs water, pour over broccoli  bake

Variations

broccoli  carrots

Bell pepper, broccoli  

Spinach, mushrooms

Breakfast  sausage, broccoli  

add shredded  cheese

ham, green pepper, onion, 

crumbled bacon

Microwave version

single serving

2 eggs

1 cup broccoli  or
Mushroom  & broccoli
spinach, mushroom, minced onion
ham, pepper, onion
apple chicken sausage
Breakfast  sausage  & broccoli
shredded  cheese

Do what makes you happy based on how healthy you feel like being.

Spray a microwave safe bowl with oil,add eggs, mix.  Add veggies, meat, cheese of your  liking.  Microwave 2 minutes test by inserting  a knife in center, if it comes out clean it's done.
Enjoy !

Add 1 tbs spoon milk for fluffier  version.
thaw  frozen vegetables
cook fresh  veggies  - I microwave  in bowl, set aside

Pork Chops with Apples

 

Pork Chop with Apples

Yummy! Scrumptious! Divine! Delectable!

 

And oh so easy!

 

 

Prep is maybe 15 minutes bake 1 1/2 to 2 hours

You can enjoy your company, chill out, relax

 

I use Bell's Poultry Seasoning it's a New England Thing

 

 

I put potatoes in the crockpot for mashing before starting my Pork chops & Apples

recipe tomorrow

 

 

Slice the Onions put 1/2 the sliced onion in bottom of Dutch Oven or 13x9 dish

 

 

 

add all of the sliced carrots

 

rub the pork chops with the seasonings and place on the carrots

 

I use Bell's Poultry Seasoning it's a New England thing

if you don't have poultry seasoning use ground sage

 

top with the rest of onions and brown sugar

 

put apples on top placing over pork chops

it's the apples that keep the pork chops moist

  

 

cover, bake for 1 1/2 to 2 hours depending on thickness of chops

potatoes are in crockpot

enjoy your time

 

 

grocery store chops tend to be thin and will only take 1 hr to cook,

slice carrots thin if you have real thin chops

 

ENJOY!!!!!   I am!!

 

 

Pork Chop and Apples 

Serving Size  : 6 
 

6   pork chops, 1 1/2" thick I prefer bone in for this recipe

1/2  teaspoon   salt

1/4  teaspoon   pepper

1/2  teaspoon   Bell’s Poultry Seasoning

3   large   onions, sliced

10   carrots, sliced

1/3  cup brown sugar, packed

3   apples, cored & halved

Rub spices on pork chops.  In bottom of large casserole layer sliced onions, sliced carrots, pork chops and sliced onions.  Sprinkle with brown sugar, place apples flat side down on top.  Cover and bake 2 hours at 350 degrees.  Baste with drippings.  Cooking time depends on thickness of chops.

grocery store chops tend to be thin and will only take 1 hr to cook,

slice carrots thin if you have real thin chops

 

this works in the crockpot I'll post how next time I make it

green beans would be great in this

 

 

Creole Chicken and Tomato Rice Dinner in 20 minutes and it tastes delish

Dinner in 20 minutes, tastes delish, it's healthy Creole Chicken with Tomato Rice

When you made the creole seasoning for the Jambalya

you doubled it to have plenty for the Creole Chicken 

Get your Tomato Rice Cooking First

  

 

don't forget the bay leaves

while its simmering

 

toss your chicken in creole seasoning

sauté about five minutes to just cook it, set aside

  

now sauté the onions and garlic, lightly browning

Add the peppers and celery 

 

cook just  a few minutes you want to keep them crisp if you like the hot

add some more creole seasoning to the veggies

  

 

the rice should be done

 

 

Add the chicken back to the veggies

 

Serve with the Tomato Rice

 

 

 

Tomato Rice

 

1 14.5 oz can Stewed Tomatoes

1 1/2 cups water

1 cup rice

1 cloves garlic, crushed

1/2 tsp celery salt

2 bay leaves

 

Add all the ingredients to a saucepan, bring to a simmer.  Simmer about 15 minutes until the rice is tender.

 

 

Creole Chicken

 

1 lb chicken, diced

1/2 red bell pepper

6 stalks celery/ 1 1/2 cups

1 cup sliced onion

1 tbs creole seasoning

2 garlic cloves, crushed

2 tbs oil

 

 

Toss the creole seasoning with the diced chicken.  Add 1 tbs oil to sauté pan, saute chicken over medium high heat about 5 minutes just until cooked, set aside.

Add 1 tbs oil to sauté pan, over medium high heat add onion and garlic browning lightly, add celery and red pepper, sauté over medium heat about 4-6 minutes keeping the celery crisp.

Add the chicken back to the pan heat through.

 

Serve with Tomato Rice

 

Creole Seasoning

1 1/2 tablespoons paprika
1 1/2 tablespoon Smoked paprika
2 tablespoons salt2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
 

Mix together, store in a small glass jar

 

 

 



 
 
 
 
 

 

Flip Flip Flip over Emeril's Cajun Jambalaya definitely a flip

Emeril's Cajun Jambalaya is so very yummy, it's the spot, warms you up,

always a hit when I make it!!

 

 

I made just a few very minor changes

 

in Emeril's Creole Seasoning
I use smoked paprika
omg that little bit of smokiness
with the heat is soooo good.
"BAM"  Emeril would be proud
at least that's what I like to think 

Double the creole seasoning it is also

awesome rubbed on chicken or fish then grilled!!

 

 

When chopping vegetables measuring is always rounded up

I just can't stop halfway through a celery stalk to make 1/2 cup ;0)

 

 

toss the chicken and shrimp with the creole seasoning set aside

 

 

 

sauté the onion, pepper, celery over medium heat 3 minutes, don't brown

 

add the garlic, Worcestershire sauce, bay leaves, tomatoes,

 

if I had any cherry tomatoes left in the freezer I would toss them in

I don't

so I'm using a pantry staple diced tomatoes

cook a meat or cook a vegetable

add diced tomatoes everyone thinks your a good cook

I love diced tomatoes

 

keeping the heat at medium stir in the rice

 

then slowly stir in the broth - ok I just dump it in

simmer about 15 minutes the rice should be tender

it will still have a bit of broth

 

now you add the chicken, shrimp, and Andouille sausage

simmer until the chicken and shrimp are cooked and the rice is done

 

 

It will still have a little broth the rice soaks it right up

Serve to the hungry group patiently waiting

 

I double the recipe and believe it only serves 6. 

 Emeril's Cajun Jambalaya that serves 4  makes so little he must be feeding people

 that don't have hearty appetites,

I've served a lot of Jambalaya to a lot of people.

Freezes great, pack any leftovers into lunch size containers, then freeze!

Cajun Jambalaya
Serves 6 – freezes well
Ingredients

24 medium shrimp, peeled, deveined and chopped
8 ounces chicken, diced
2 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons chopped garlic
1 can 14.5 oz diced tomatoes,
6 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cup rice,  uncooked
4 cups - 1 container chicken stock
2 cups water
10 ounces Andouille sausage, diced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well, set aside. 

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.

Stir in rice add broth.

Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

The rice will be tender and it will have a bit of broth add shrimp and chicken mixture and sausage. Cook until meat is done, about 5 minutes more. Season to taste with salt, pepper and Creole seasoning.

 

Creole Seasoning

1 1/2 tablespoons paprika
1 1/2 tablespoon Smoked paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
 

Mix together, store in a small glass jar