Roasted Vegetable Minestrone

So my friend James LOVES Minestrone soup. So one night I decided to make it so I could invite him over and then I decided to invite our friends Karen and Allan over as well. So here you go!

Got the recipe from The Pioneer woman from here

2 whole Zucchini, Halved, Cut Into Strips,
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Then Cubed
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2 whole Summer Squash, Halved, Cut Into Strips,
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Then Cubed
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8 ounces, weight White Mushrooms, Stems Removed And Quartered
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2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Pealed And Sliced
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1 whole Medium Onion, Diced
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3 stalks Celery, small chop (leaves too)
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8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
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2 cans Red Kidney Beans, Rinsed

1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (28oz) Diced Tomatoes With Juice
Salt And Pepper, to taste
Parmesan Cheese, Shaved
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Preheat your oven to 500 degrees.
Toss cubed zucchini, squash,
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and mushrooms
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in a bowl with olive oil
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and a sprinkling of kosher salt.
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Arrange onto two sheet pans (so there is no over crowding)
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
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In a heavy pot,
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heat olive oil over medium heat.
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Add carrots, onions, and celery
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and stir to cook for 3 minutes. Pour in broth
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and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans
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then add kidney beans
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and green beans.
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Cook on low for five minutes. Add pasta
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and cook for an additional five minutes. Add canned tomatoes,
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stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
Add roasted vegetables at the very end.
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I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.
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Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
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Serve with Parmesan shavings
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Recipe

  • 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
  • 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
  • 8 ounces, weight White Mushrooms, Stems Removed And Quartered
  • 2 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 2 Tablespoons (additional) Olive Oil
  • 2 whole Carrots, Pealed And Sliced
  • 1 whole Medium Onion, Diced
  • 3 stalks Celery, small chop (leaves too)
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 2 cans Red Kidney Beans, Rinsed
  • 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
  • 1-1/2 cup Medium Or Small Pasta Shells, Uncooked
  • 1 can (28oz) Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • Parmesan Cheese, Shaved
  • Preheat your oven to 500 degrees.
  • Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  • Arrange onto two sheet pans (so there is no over crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
  • In a heavy pot, heat olive oil over medium heat.
  • Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
  • Add cannelini beans then add kidney beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
  • Add roasted vegetables at the very end.
  • I also added spinach, about a cup
  • Stir and allow to simmer and heat for a few minutes before serving.
  • Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
  • Serve with Parmesan shavings

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Perfect Pie Crust

This is my go to pie crust. Recipe

1-1/2 cup Crisco (vegetable Shortening)
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3 cups All-purpose Flour
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1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
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In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
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for about 3 or 4 minutes until it resembles a coarse meal.
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In a small bowl, beat an egg with a fork
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and then pour it into the flour/shortening mixture.
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Add 5 tablespoons of cold water,
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1 tablespoon of white vinegar and 1 teaspoon of salt.
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Stir together gently until all of the ingredients are incorporated.
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Separate the dough into thirds.
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Form 3 evenly sized balls of dough
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and place each dough into a large Ziploc bag.
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Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
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to make rolling easier later.
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Seal the bags and place them in the freezer until you need them.
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(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface
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roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
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Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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Recipe

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
  • for about 3 or 4 minutes until it resembles a coarse meal.
  • In a small bowl, beat an egg with a fork
  • and then pour it into the flour/shortening mixture.
  • Add 5 tablespoons of cold water,
  • 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Stir together gently until all of the ingredients are incorporated.
  • Separate the dough into thirds.
  • Form 3 evenly sized balls of dough
  • and place each dough into a large Ziploc bag.
  • Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
  • to make rolling easier later.
  • Seal the bags and place them in the freezer until you need them.
  • (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  • When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
  • On a floured surface
  • roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
  • I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
  • Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Greek Yogurt Pancakes

Got the idea for these pancakes from The Pioneer Woman. She calls hers Edna Mae’s Sour Cream Pancakes. I decided to be a little bit more healthy and use Greek yogurt for mine.

I got this recipe from her 1st cookbook: (You can also find this recipe on her blog)

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I met her…twice…(this was the 1st time I ever met her).
The Pioneer Woman!

 

She signed my book too…

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(she loved my hair)

(I’ve shared this with you all before, but I wanted to again) She inspires me!  Check out some of the recipes I have made of hers here

Now it’s time for a new recipe of hers for you, now:

1 Cup Greek Yogurt
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7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
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Butter, For Frying And Serving
Warm Syrup, For Serving

In a small bowl, whisk together eggs
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and vanilla.
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Set aside.

In a separate small bowl, stir together flour,
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sugar,
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baking soda,
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and salt.
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In a medium bowl, stir together the yogurt
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with the dry ingredients

until just barely combined (don’t over mix.) Whisk in the egg mixture until just combined.
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Heat a medium size pan on medium-low heat and melt some butter in the pan.
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Drop batter by 1/4 cup servings onto the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute.
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(Pancakes will be a little on the soft side.)
Serve with butter and syrup.
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Recipe

  • 1 Cup Greek Yogurt
  • 7 Tablespoons All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 whole Large Eggs
  • 1/2 teaspoon Vanilla Extract
  • Butter, For Frying And Serving
  • Warm Syrup, For Serving
  • In a medium bowl, stir together the yogurt with the dry ingredients until just barely combined (don’t over mix.) Whisk in the egg mixture until just combined.
  • Heat a medium size pan on medium-low heat and melt some butter in the pan.
  • Drop batter by 1/4 cup servings onto the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute.
  • (Pancakes will be a little on the soft side.)
  • Serve with butter and syrup.

The Pioneer Woman’s BLT

Got the idea for this recipe from Pioneer Woman

1 pound Thick-cut Bacon, Cooked Till Crisp
3 slices sourdough Bread, Toasted
3 Tablespoons Mayonnaise
2 teaspoons Adobo Sauce From Chipotle Peppers, More To Taste
2 Tomatoes, Sliced Thick
4 whole Green Leaf Lettuce Leaves, Washed
Salt And Pepper

I started by preheating my oven to 400 degrees and placed the bacon on a sheet pan and baked for 15-20 minutes, until bacon is crispy. Then drain on a paper towel lined plate
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Mix together the mayo and the adobo sauce,
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adding more to get the spiciness you want.

Spread some of the chipotle mayo on two slices of bread.
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Lay on four slices of bacon,
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then top with lettuce and tomato slices. Sprinkle salt and pepper on the tomatoes.

Slice in half and enjoy!
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The chipotle mayo adds a little kick to this BLT and adds a little something extra! YUM!

 

Recipe

  • 1 pound Thick-cut Bacon, Cooked Till Crisp
  • 3 slices sourdough Bread, Toasted
  • 3 Tablespoons Mayonnaise
  • 2 teaspoons Adobo Sauce From Chipotle Peppers, More To Taste
  • 2 Tomatoes, Sliced Thick
  • 4 whole Green Leaf Lettuce Leaves, Washed
  • Salt And Pepper
  • I started by preheating my oven to 400 degrees and placed the bacon on a sheet pan and baked for 15-20 minutes, until bacon is crispy. Then drain on a paper towel lined plate
  • Mix together the mayo and the adobo sauce, adding more to get the spiciness you want.
  • Spread some of the chipotle mayo on two slices of bread.
  • Lay on four slices of bacon,then top with lettuce and tomato slices. Sprinkle salt and pepper on the tomatoes.
  • Slice in half and enjoy!
  • The chipotle mayo adds a little kick to this BLT and adds a little something extra! YUM!

The Pioneer Woman’s Chili

So I used this recipe, but changed some things to make it my own…

2 pounds Ground Chuck
1 yellow onion, chopped (not in my picture below, but I added it)
3 cloves Garlic, Minced
1 can (29 Ounce) Tomato Sauce
2 cans (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (I did 1 can hot, 1 can original)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Regular Corn Meal
1/2 cup Warm Water
Grated Extra Sharp Cheddar Cheese
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Brown ground chuck and add onions in a pot over medium high heat. Cook the onions with the meat until meat is browned
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Then add the garlic and stir in and cook for a few more minutes
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Add tomato sauce,
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Rotel,
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salt, oregano,
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cumin,
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and chili powder.
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Cover and reduce heat to low.
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Simmer for 30 minutes.

Add drained and rinsed beans.
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Stir to combine, then cover and simmer for another 20 minutes.

Mix corn meal with water,
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then add to the chili.
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Stir to combine and simmer for a final 10 to 15 minutes.
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Serve up in a bowl with cheese, and diced onion if using.
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Recipe:

  • 2 pounds Ground Chuck
  • 1 yellow onion, chopped
  • 3 cloves Garlic, Minced
  • 1 can (29 Ounce) Tomato Sauce
  • 2 cans (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (I did 1 can hot, 1 can original)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1/4 cup Regular Corn Meal
  • 1/2 cup Warm Water
  • Grated Extra Sharp Cheddar Cheese
  • Brown ground chuck and add onions in a pot over medium high heat. Cook the onions with the meat until meat is browned
  • Then add the garlic and stir in and cook for a few more minutes.
  • Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder.
  • Cover and reduce heat to low.
  • Simmer for 30 minutes.
  • Add drained and rinsed beans.
  • Stir to combine, then cover and simmer for another 20 minutes.
  • Mix corn meal with water, then add to the chili.
  • Stir to combine and simmer for a final 10 to 15 minutes.
  • Serve up in a bowl with cheese, and diced onion if using

Chicken With Olives

Adapted recipe from here

4 tbsp Butter
4 tbsp Olive Oil
6 pieces Chicken (I Used Thighs And Legs) With Skin on
2 small yellow Onions, Diced
5 garlic cloves, Minced
2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
1 whole 28 Ounce Can Whole Tomatoes
1 cup of wine or chicken broth – I used better than bouillon and just add a cup of water and then added a tablespoon of the better than bouillon)
Kosher Salt
Freshly Ground Black Pepper
1/4 greek yogurt
1 heaping cup Whole Green Olives
12 ounces, whole wheat Linguine, Cooked Al Dente And Drained

So I was trying to make this as healthy as I could and the original recipe calls for heavy cream and I cut heavy cream from my diet and decided to use greek yogurt. I recommend using heavy cream or no cream at all, as the greek yogurt just clumps up and it offered this dish nothing at all but bits of yogurt in it that didn’t taste like anything. I also used whole wheat pasta and I thought it went well with the tomatoes, and olives.

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Preheat oven to 375 degrees.

In a large dutch oven, melt the butter with olive oil over medium-high heat.

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Add the chicken pieces and brown on both sides.

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Remove chicken to a plate.
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Turn heat down to medium. Add the onions, garlic, and green bell pepper to the pan.
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Stir and cook for a couple of minutes. Add the tomatoes and cook for a minute or two. (in the original recipe she says to drain the tomatoes and drain all juice from the actual tomatoes and then chop the tomatoes up, I think this dish is better with the tomatoes whole and adding all the juice to the pot as it adds extra flavor for the yummy sauce)
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Season with salt and pepper. Pour in chicken broth/wine or better than bouillon and add water like I did.
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Add the chicken pieces back to pan,
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cover with lid, and place into the oven for 45 minutes.
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Remove pan from oven and remove the lid.
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Add the green olives
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and greek yogurt or cream.

I took a spoon and stirred the greek yogurt in as best I could, then return pot to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve. (when using heavy cream it will thicken the sauce after placing the pan back in the oven, but doesn’t with the greek yogurt)
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Place desired amount of pasta on your plate and top with chicken and tomatoes and sauce and olives
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