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

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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.