Broccoli rabe and sausage pasta

 

INGREDIENTS

  

• 1 pound broccoli rabe (rapini)
• 12 ounces short pasta like strozzapreti, rotini, fusilli, or rigatoni
• 2 tablespoons olive oil
• 1 pound Italian sausage sweet or spicy
• 4 large garlic cloves finely chopped
• ¼ teaspoon crushed red pepper flakes or more
• kosher salt and freshly ground black pepper to taste
• 1 ounce grated parmesan cheese

INSTRUCTIONS

 

• Wash rapini (see recipe note); drain and coarsely chop.
• Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain. Return water to boil.
• Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more. Add broccoli rabe and toss to coat. Add pasta and stir to combine, adding reserved cooking liquid a few tablespoons at a time as needed to moisten. Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with parmesan cheese and serve.

NOTES

1. To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.

NUTRITION

Calories: 553kcalCarbohydrates: 46gProtein: 23gFat: 31gSaturated Fat: 10gCholesterol: 62mgSodium: 655mgPotassium: 480mgFiber: 4gSugar: 2gVitamin A: 2048IUVitamin C: 17mgCalcium: 163mgIron: 3mg

KEYWORD dinner party, easy

Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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Slow cooker pork loin roast

 Ingredients

3 pounds pork loin

2 teaspoons thyme

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon white pepper

3 tablespoons olive oil, divided

2 tablespoons butter

1 onion, finely chopped

3 cloves garlic, minced

½ cup chicken broth

¼ cup apple vinegar cider

1 tablespoon dark brown sugar

Optional Ingredients

2 tablespoons corn starch

fresh parsley for garnish

Directions

Combine the thyme, paprika, garlic powder, onion powder, white pepper, and salt.

Rub the pork loin with 2 tablespoons olive oil, then evenly sprinkle with the spice mix. Rub the spices in, making sure that the meat is evenly covered.

Heat a large skillet over high heat, then sear the pork on each side for 1 to 2 minutes.

Remove the browned pork loin from the pan and set it aside.

Add the remaining oil to the pan along with the butter.

When the butter is melted, add the onions and fry them for 3 minutes until they are softened.

Add the garlic to the pan and fry for another minute.

Add the onions, garlic, and juices to the slow cooker.

Rest the pork loin on top of the aromatics.

Combine the broth, vinegar, and brown sugar and pour the mixture over the meat.

Cover the slow cooker and put it on the low heat setting.

Cook the pork loin for at least 5 hours, then remove it from the slow cooker.

Slice the pork before serving with the pan juices, and optionally thicken up the juices with corn starch.

Garnish with parsley if desired.

Read More: https://www.tastingtable.com/724103/slow-cooker-pork-loin-roast-recipe/?utm_campaign=clip

Tatziki

 

This easy tzatziki sauce recipe is rich, creamy, and tangy and adds fresh flavor to any meal. Use on gyros or a Greek salad, or serve alongside a crudité platter for dipping. Tastes best when chilled for at least 1 hour after preparation.

• 2 medium cucumbers

• 1 (16 ounce) container plain Greek yogurt

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh dill

• ½ medium lemon, juicesalt and ground black pepper to taste

Chicken Drumsticks. VG I halve ingredients and use 6 drumsticks. Serve w Nathan’s French Fries.

 https://www.thespruceeats.com/oven-fried-chicken-drumsticks-3058652

Ingredients

• 1/2 cup all-purpose flour

• 2 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons paprika

• 1 teaspoon curry powder

• 2 teaspoons poultry seasoning

• 1/2 cup butter

• 20 to 24 chicken drumsticks


Cut the butter into pieces and place half (1/4 cup) in each foil-lined pan. Put the pans in the oven to melt butter. (Keep an eye on it to make sure it doesn't burn). Use plenty. 

Bake the drumsticks for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Serve and enjoy.

Roast boneless leg of lamb

 

Ingredients

• 1 lemon
• 6 cloves garlic, peeled
• 1 cup loosely packed flat-leaf parsley leaves
• ½ cup loosely packed oregano leaves
• 1 tsp. kosher salt plus more for seasoning
• 1 tsp. freshly ground black pepper plus more for seasoning
• 3 Tbsp. extra-virgin olive oil
• 3–4 lbs. boneless leg of lamb

Instructions

1. Zest and juice the lemon.
2. Combine the garlic, parsley, oregano, lemon zest, 2 tablespoons of the lemon juice, salt, and pepper in the bowl of a food processor and pulse a few times to combine.
3. With the motor running, slowly pour in the olive oil in a steady stream and process until the mixture forms a coarse paste. Set aside.
4. Unwrap the leg of lamb and remove the mesh netting, if there is one. Lay the lamb flat on your work surface with the inside of the leg of lamb facing up. (That is the side without the cap of fat and where the bone used to be.)
5. Spread approximately ⅔ of the garlic-herb rub on the inside of the leg of lamb.
6. Cut three long pieces of kitchen twine and have them handy.
7. Starting with one of the short sides, roll the lamb up tightly with the garlic-herb rub on the inside.
8. Tie the lamb using the twine at 2-inch intervals to keep it closed.
9. Use additional pieces of twine as needed to keep the roast together.
10. Rub the remaining garlic-herb mixture on the outside of the lamb.
11. Place the lamb in a baking dish or on a plate and cover it. Refrigerate the lamb for at least one hour and up to overnight.
12. When ready to cook, remove the lamb from the refrigerator and bring it up to room temperature.
13. Preheat the oven to 450°F.
14. Place the lamb in a roasting pan that fits it snugly and season the outside with a sprinkle of salt and pepper.
15. Roast the lamb at 450°F for 30 minutes. Then turn the heat down to 375°F and rotate the roasting pan 180°.
16. Continue roasting the lamb until an instant-read thermometer (like this one) inserted into the thickest part reads 125 to 130°F for medium-rare, an additional 30 to 45 minutes.
17. Allow the lamb to rest for 10 minutes prior to carving. The temperature of the meat will continue to rise another 10 to 15 degrees as it rests.
18. Carve the lamb across the grain into thin slices. Serve immediately.

Find it online: https://thecookful.com/boneless-leg-of-lamb/

AN ELITE CAFEMEDIA FOOD PUBLISHER

Box choy and noodles with shrimp or pork

 

Ingredients

Ingredient Checklist

• 7 ounces thin rice noodles or rice sticks  I have used pasta. 
• 2 tablespoons canola oil, divided  
  
• 1 head bok choy (about 1 pound), chopped, greens and whites separated 
• 3 or more scallions, sliced, greens and whites separated 
• 2 tablespoons minced fresh ginger or dry as suggested on bottle 
• ¼ cup chili-bean sauce (see Tip) or chile-garlic sauce 
• 1 pound ground pork or shrimp
• 2 cups unsalted chicken broth  
  
• 3 tablespoons reduced-sodium tamari or soy sauce 
• 1 teaspoon white sugar 
• 1 tablespoon cornstarch 
• 1 tablespoon water 
• Crushed red pepper for garnish 
• 
  

Directions

• Step 1

  Cook noodles according to package directions. Drain and rinse under cold water. Set aside. 

• Step 2

  Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.

• Step 3

  Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.

Spinach salad

 1 bag baby spinach

Three slices bacon

1 shallot

1 glove garlic

Equal parts of  (2+ T)

  White vinegar

  Dijon Mustard

  Honey

Thin slice bacon and crisp fry. Reserve fat in pan. Reserve bacon crisps  

Thin slice shallot and sauté three minutes. 

Mince garlic and sauté  ~ two minutes

Combine vinegar, mustard and honey. Add to pan and bring to a boil. 

Drizzle sauce over spinach.  Toss to combine  sprinkle reserved bacon.