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

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

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For the filling: Brown the turkey in the oil
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in a large saute pan
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over medium-high heat until no longer pink.
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Add the mushrooms,
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scallions,
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garlic
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and water chestnuts,
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and cook until the mushrooms soften.
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In a small bowl, mix the soy sauce, brown sugar
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and vinegar,
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pour over the turkey mixture
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and cook 1 minute.
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Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,
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vinegar,
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honey, mustard,
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Sriracha,
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sesame oil
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and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
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Recipe

  • Filling:
  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • Drizzling Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 8 to 12 large iceberg lettuce leaves, cleaned and dry
  • Shredded carrots, for serving
  • Bean sprouts, for serving
  • Chopped fresh cilantro, for serving
  • For the filling: Brown the turkey in the oil in a large saute pan
  • over medium-high heat until no longer pink.
  • Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  • In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
  • Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Ty’s Thai Salad

Got the recipe from here

1 head Napa cabbage, chopped in thin strips
1 head red cabbage, chopped in thin strips
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
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For the salad: In a large bowl, toss the cabbages,
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cucumber,
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edamame,
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carrots
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and green onions.
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For the dressing: In a large blender add the oil,
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cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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blend until smooth.
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I added a boneless, skinless chicken breast, baked, and thinly sliced.
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
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Recipe

  • 1 head Napa cabbage, chopped in thin strips
  • 1 head red cabbage, chopped in thin strips
  • 1 large cucumber, julienned
  • One 10-ounce bag shelled edamame, cooked
  • 2 carrots, peeled and grated
  • 2 green onions, finely sliced
  • Sweet Lime-Cilantro Dressing:
  • 2 cups olive oil
  • 1 1/2 cups finely chopped fresh cilantro
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and finely sliced
  • For the salad: In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  • For the dressing: In a large blender add the oil, cilantro, sugar, garlic, lime juice, salt and pepper blend until smooth.
  • I added a boneless, skinless chicken breast, baked, and thinly sliced.
  • Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Baked Potato Cheese Soup

I just came up with recipe on my own….had some red potatoes that I bought and needed to use them, so I thought how about baked potato cheese soup MMMMM

So the ingredients I used for my soup are:

Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
Onion
Celery
about a 5 pound bag of red potatoes
freshly ground black pepper, to taste
salt, to taste
milk (we use lactose free as Normy is lactose intolerant)
Extra sharp cheddar cheese (about a pound), that you will grate later
garlic salt (to taste)

not in the picture, but you will need for this recipe:
olive oil
butter
better than bouillon, chicken
water
bacon
chopped green onion

I started by having Normy help me and he peeled all the potatoes
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while he did that I peeled some carrots
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peeled 5 carrots (to be exact)
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cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
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then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
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chopping away while Normy peels away all the skins on the potatoes
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I also chopped the onion as well
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Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
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so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
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while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
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boil the potatoes for 30-35 minutes.
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I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork

drain potatoes and set aside

then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
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add your Mirepoix – chopped Onion, Celery and carrots to pot
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season with salt and pepper, to taste
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saute for 5-7 minutes, or until your onions are translucent

then add the chunks of potatoes
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season the potatoes with freshly ground black pepper and garlic salt, to taste
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stir everything together
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at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup

then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)

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then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
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stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
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so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
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After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
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Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
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I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
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Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.

Then serve up in a bowl.

I added extra grated cheese I had to my soup
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Oh and don’t forget the MOST important topping to the soup, BACON!
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I also added chopped green onion
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Normy also likes Tabasco on his
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and sour cream
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Cheeeeeesy
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Recipe

  • Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
  • Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
  • Onion
  • Celery
  • about a 5 pound bag of red potatoes
  • freshly ground black pepper, to taste
  • salt, to taste
  • milk (we use lactose free as Normy is lactose intolerant)
  • Extra sharp cheddar cheese (about a pound), that you will grate later
  • garlic salt (to taste)
  • you will need for this recipe:
  • olive oil
  • butter
  • better than bouillon, chicken
  • water
  • bacon
  • chopped green onion
  • I started by having Normy help me and he peeled all the potatoes
  • while he did that I peeled some carrots
  • peeled 5 carrots (to be exact)
  • cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
  • then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
  • chopping away while Normy peels away all the skins on the potatoes
  • I also chopped the onion as well
  • Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
  • so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
  • while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
  • boil the potatoes for 30-35 minutes.
  • I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork
  • drain potatoes and set aside
  • then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
  • add your Mirepoix – chopped Onion, Celery and carrots to pot
  • season with salt and pepper, to taste
  • saute for 5-7 minutes, or until your onions are translucent
  • then add the chunks of potatoes
  • season the potatoes with freshly ground black pepper and garlic salt, to taste
  • stir everything together
  • at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup
  • then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)
  • then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
  • stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
  • so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
  • After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
  • Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
  • I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
  • Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.
  • Then serve up in a bowl.
  • I added extra grated cheese I had to my soup
  • Oh and don’t forget the MOST important topping to the soup, BACON!
  • I also added chopped green onion
  • Normy also likes Tabasco on his
  • and sour cream

Cipollini Onion and Fennel Pot Roast

I watched Giada make this one day on the Food Network and it looked so good and easy. So I made it and it was SO GOOD! I have made this a couple of times and its my new favorite Pot Roast recipe! Make it! You will LOVE IT!

Recipe

Herb rub:
1 tbsp chopped fresh rosemary leaves
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1 tbsp chopped fresh thyme leaves
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1 tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler onions
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3 medium carrots, peeled and chopped into 3/4-inch pieces
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2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed (I used better than bouillon – beef flavor)
2 dried bay leaves
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For the rub: In a small bowl, mix together the rosemary, thyme,
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oil,
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salt,
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and pepper until smooth.

Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
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In a Dutch oven,
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heat 2 tablespoons of oil over medium-high heat. Add the beef
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and cook until browned on all sides,
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about 12 minutes. Remove the beef and set aside.
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Add the remaining oil, onions, carrots, and fennel to the pot.
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Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic
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and cook for 1 minute until aromatic. Add the sherry
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and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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Stir in the broth and bay leaves.
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Return the beef and any juices to the pot
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and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
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Transfer the beef to a plate
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Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and add back to pot.
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serve the beef and gravy mashed potatoes
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Recipe

  • Herb rub:
  • 1 tbsp chopped fresh rosemary leaves
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (5-pound) boneless beef chuck roast
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
  • 3 medium carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium fennel bulbs, sliced into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, crushed
  • 1 cup dry sherry
  • 4 cups low-sodium beef broth, plus extra, as needed
  • 2 dried bay leaves
  • For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
  • Preheat the oven to 350 degrees. Pat the beef dry with paper towels and rub on all sides with the herb rub.
  • In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Add the remaining oil, onions, carrots, and fennel to the pot.
  • Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Stir in the broth and bay leaves.
  • Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
  • Transfer the beef to a plate
  • Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and add back to pot. Serve the beef and gravy mashed potatoes

Thai Beef Lettuce Wraps

Got this recipe from my Women’s Health magazine awhile ago! These are Normy’s FAV! He LOVES when I make them!

12 oz flank steak
1 tbsp chili sauce (we like sriracha)
2 jalapeno peppers, thinly sliced
2 tbsp fish sauce
1/2 red onion, thinly sliced
Salt and pepper to taste
2 limes, cut into wedges
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1/2 cup chopped fresh cilantro
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3 carrots, peeled and julienned
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I also added in some thinly sliced cucumber as well

1 head Bibb lettuce, washed and dried, leaves separated
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Heat the grill over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on.
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Cook for about 4 minutes on each side, until it’s firm but yielding to the touch. Let it rest for 5 minutes.

Combine the chili sauce,
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fish sauce,
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and juice of one lime in a small saucepan over low heat.
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I doubled the recipe for the sauce, as normy loves it

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Slice the steak thinly against the grain
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Set out the jalapeno and onion slices, cilantro, carrot, cucumbers, lettuce, and remaining lime wedges and sauce.
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Use the leaves like tortillas to wrap up the steak slices with the other ingredients. Squeeze lime juice sauce over meat and veggies and eat.
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Recipe

12 oz flank steak
1 tbsp chili sauce (we like sriracha)
2 jalapeno peppers, thinly sliced
2 tbsp fish sauce
1/2 red onion, thinly sliced
Salt and pepper to taste
2 limes, cut into wedges
1/2 cup chopped fresh cilantro
3 carrots, peeled and julienne

I also added in some thinly sliced cucumber as well
1 head Bibb lettuce, washed and dried, leaves separated
Heat the grill over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on.
Cook for about 4 minutes on each side, until it’s firm but yielding to the touch. Let it rest for 5 minutes.
Combine the chili sauce, fish sauce, and juice of one lime in a small saucepan over low heat.
I doubled the recipe for the sauce, as normy loves it
Slice the steak thinly against the grain
Set out the jalapeno and onion slices, cilantro, carrot, cucumbers, lettuce, and remaining lime wedges and sauce.
Use the leaves like tortillas to wrap up the steak slices with the other ingredients. Squeeze lime juice sauce over meat and veggies and eat.

Ty’s Thai Salad

recipe

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
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Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages,
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edamame,
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carrots
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and green onions.
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For the sweet lime-cilantro dressing: Put the oil, cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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in a large blender and blend until smooth. (I used my handy dandy hand blender)
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

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Here is that recipe for you again:

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.