Pappardelle Pasta with Italian Sausage ala ~DKBB~

Pappardelle Pasta with Italian Sausage ala ~DKBB~

(original recipe & photo from www.spendwithpennies.com)

8.8 oz. dry pappardelle pasta

1 lb. Italian sausage
2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1½ Tbsp. tomato paste
1-2 tsp. red pepper flakes
1 (or more) Tbsp. Italian seasoning
2 tsp. basil
1/3 cup red wine
1 14 oz. can crushed tomatoes (or you can use diced tomatoes)
½ tsp. sugar
½ tsp. salt
½ tsp. cracked pepper
1 cup pasta water (reserved)
Grated cheese of your choice (I use Parmigiano Reggiano)
Fresh basil, chiffonade

• Bring a large pot of water to a boil to cook the pasta.
• While the water is heating, add olive oil to a large pan/skillet.
• Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat).
• Add onions and garlic to the browned sausage; sauté for 1 minute.
• Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize.
• Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer).
• Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes.
• By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water.
• The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste.
• Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary).
• Garnish with grated cheese and fresh basil, tossing well to incorporate.

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).

Cajun Shrimp Pasta ala ~DKBB~

 Cajun Shrimp Pasta ala ~DKBB~
(original recipe from www.carlsbadcravings.com)

1 lb. medium frozen shrimp (tails on)
2 Tbsp. Cajun seasoning (divided)
2 Tbsp. lime juice (divided)
½ tsp. garlic powder
8 oz. uncooked fettuccine
2 Tbsp. olive oil (divided)
2 Tbsp. butter (divided)
½ large (red) onion, cut in half and thinly sliced
3 small bell peppers (any colors) OR 1 large bell pepper (any color), thinly sliced
½ tsp. salt

¼ tsp. pepper
⅛ to ¼ tsp. cayenne pepper
2 Tbsp. flour
3 to 4 garlic cloves, minced
1½ cups chicken broth
½ cup heavy cream
1 14 oz. can fire-roasted tomatoes, well drained
½ cup grated Parmigiana Reggiano cheese

• Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.
• Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.
• Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.
• To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.
• Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.
• Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.
• Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.
• Taste and season with additional salt, pepper, and/or cayenne pepper as desired.
• Serve with a garnish of grated Parmigiana Reggiano cheese.

NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.

Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~

(original recipe from The Pioneer Woman)

 
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley

• Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
• Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
• Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
• Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
• Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
• You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~

(original recipe from Karen Johnson on tasteofhome.com)

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
1 tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

• Preheat oven to 425° F.
• Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
• In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
• Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
• Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
• Egg wash the top of the pie you are baking.
• Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Zucchini Pizza Casserole ala ~DKBB~

Zucchini Pizza Casserole ala ~DKBB~
(original recipe from tasteofhome.com)

3 to 4 cups grated zucchini

½ tsp. salt
2 large eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ lb. Italian sausage
½ c. chopped onion
⅓ c. chopped green pepper
1 to 2 cloves garlic, minced
1 15oz can tomato sauce
1 4oz can mushrooms, drained
Italian seasoning to taste
35 to 50 small pieces pepperoni, cut in quarters
Fresh basil, chopped, as garnish

• Preheat oven to 400° F.
  
• Place grated zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze out the moisture.
• Combine zucchini with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into a greased 13 x 9 inch baking dish; bake 20 minutes.
• Meanwhile, in a large skillet, cook beef, Italian sausage, onion, and green pepper over medium heat until meat is no longer pink; drain as needed; add garlic and cook another 2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while the zucchini crust bakes.
• When crust is done, remove from oven and lower oven temperature to 375° F.
  
• Spoon meat mixture over zucchini crust, cover with pepperoni, and sprinkle all with remaining cheeses; bake 15 to 20 minutes.

Garnish with fresh, chopped basil if desired.

Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

Beefy Nacho Cassrole ala ~DKBB~

Beefy Mexican Casserole ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

1 bag tortilla chips or Fritos -OR- substitute with a masa harnia crust*

½ c. butter, melted

1 medium onion, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

1 lb. lean ground beef

½ to 1 can black beans, drained

½ tsp. garlic salt

½ tsp. smoked paprika

1 to 2 tsp. cumin

1 to 2 tsp. turmeric

1 to 2 tsp. Mexican oregano

¼ to ½ tsp. ground cayenne pepper

1 16 oz. jar salsa of choice

1 sm. can green chilis

1 c. cheddar cheese, shredded

2 c. pepperjack cheese, shredded

1 2.2 oz can sliced or diced black olives, if desired

3 large green onions, thinly sliced

¼ c. chopped cilantro, if desired

Chips Crust

• Heat oven to 375° F.
• Place tortilla chips or Fritos in food processor and pulse into fine crumbs; pour in melted butter and continue to pulse until well combined.
• Press into bottom of 9x13 baking dish; bake for 8 to 10 minutes or until golden brown; set aside to cool a bit.

 *Masa Harnia Crust

½ c. butter, softened

⅓ c. masa harnia

¼ c. water

1½ c. frozen corn, thawed (I prefer petite white corn)

¼ cornmeal

⅓ c. sugar

2 Tbsp. whipping cream

¼ tsp. salt

½ tsp. baking powder

• Heat oven to 350° F.
• In a medium bowl, beat butter until creamy; add masa harina and water; mix well; add frozen corn and mix well (if desired, you can run the corn through a food processor to grind it up a bit).
• In separate bowl combine cornmeal, sugar, cream, salt, and baking powder; add to corn/flour mixture and stir to combine.
• Press into a 9x13 baking dish; bake 15 minutes; set aside to cool a bit. 

Casserole

• In large skillet, brown the hamburger, adding in onion, peppers, and spices; cook, stirring to break up the hamburger into small clumps, until the peppers are soft and the meat is no longer pink; drain off excess fat.
• Pour the salsa into a large bowl, adding the black beans, green chilis, meat mixture, 1 c. of pepperjack cheese, ½ c. cheddar; mix well.
• Scrape entire mixture onto the cooked crust; sprinkle remaining cheeses over the top.
• Bake at 375° F for 30 minutes.
• Serve with green onions and cilantro for garnishment.

Bavarian Lentil Soup ala ~DKBB~

Bavarian Lentil Soup ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

4 to 8 slices of bacon, roughly chopped

½ c. diced onion

½ c. diced leeks (white parts only)

½ c. diced celery

½ c. diced carrots, unpeeled

1 qt. chicken broth

1 c. brown lentils

1 tsp. thyme

2 bay leaves

½ tsp. black pepper

¼ tsp. garam marsala

2 c. diced raw potatoes, unpeeled

2 Tbsp. white vinegar

1 Tbsp. sugar

Salt to taste

·       Heat a dutch oven or other heavy-bottomed pot over medium heat; cook the bacon until the fat has rendered into the pot and the bacon is crispy.

·       Add the onion, leeks, celery, and carrots to the pot; sauté for 5 to 7 minutes or until golden.

·       Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon; add the lentils, thyme, bay leaves, pepper, and garam marsala; cook for 30 minutes on medium, covered.

·       Add the potatoes and cook an additional 20 minutes, or until lentils and vegetables are tender; using an immersion blender (or regular blender if you don’t have an immersion blender), blend until there is approximately 1/3 of the veggies left intact.

·       Stir in vinegar and sugar, then salt to taste.

·       Serve warm with bread and butter or naan.

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20 oz can pineapple chunks in own juice -OR- 2 cups fresh pineapple, chunked

Photo from Taste of Home

⅓ cup water
3 Tbsp. red wine vinegar
2 Tbsp. low-sodium soy sauce
¼ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper and/or chili sauce, as desired
20-30 cooked spicy Italian meatballs
1 lg. green pepper, cut into 1” pieces
½ onion, cut into small chunks
Carrots and/or celery, cut into small chunks, as desired
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
Hot cooked rice

• Drain pineapple, reserving juice; set pineapple aside. If using fresh pineapple, use 1 small can pineapple juice.

• Add water to juice (if needed) to measure 1 cup; pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.

• Add the pineapple, meatballs, veggies, water chestnuts, bamboo shoots, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~

(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef

2 cups peeled, cubed eggplant (1 large eggplant)

1 red pepper, chopped

½ onion, chopped

1 Tbsp. chopped fresh thyme

1 Tbsp. minced garlic

1 can white beans, rinsed, drained, and slightly mashed

1 to 2 roma tomatoes, chopped

1 8oz. can tomato sauce

1 tsp. kosher salt

1 tsp. fresh cracked pepper

¾ cup plain Greek yogurt (1 small container)

2 large eggs, lightly beaten

• Preheat oven to 400° F.
• Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
• Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
• Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
• Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.

Root Vegetable and Chicken Curry ala ~DKBB~

Root Vegetable and Chicken Curry ala ~DKBB~

(original recipe from www.theroastedroot.net)

2 skinless chicken breasts

2 Tbsp. coconut oil (or oil of choice)

1 yellow onion, chopped

1½ Tbsp. grated ginger (or 1 big squeeze of Squeezable Ginger)

1 to 2 turnips, diced to ½” cubes

1 to 2 rutabagas, diced to ½” cubes (peel as needed)

1 parsnip, peeled, diced to ½” cubes

1tsp. cumin seeds

1 to 3 Tbsp. curry (any kind…your choice)

1 can coconut milk

• Cook the chicken breasts as you desire (broil, grill, fry in a small amount of oil), then remove from heat and allow to cool before cutting into 1” cubes. Set aside.
• In a large skillet (or wok), sauté onion and cumin seeds in the oil over medium heat until the onion is softened and beginning to turn translucent (about 3 minutes).
• Add the root vegetables and sauté 5 to 8 minutes before adding ¼ cup of the coconut milk; continue cooking 2 minutes, allowing the coconut milk to evaporate, then add in another ¼ cup and continue cooking about 5 minutes.
• Add an additional ¼ cup coconut milk – by now the root vegetables should be softening a bit; once the vegetables are cooked through (but not completely mushy), add all the remaining coconut milk and the curry, stirring to incorporate.
• Allow all to come to a gentle boil and cook a few more minutes before adding in the chicken; cook all on low for about 5 minutes to heat through.
• Serve over rice (brown, white…your choice).

Mexican Shepherd's Pie ala ~DKBB~

Mexican Shepherd’s Pie ala ~DKBB~

(original recipe, based on a dish from Blue Corn Café in Santa Fe, NM)

1 lb. ground beef

1 small onion, chopped

½ green pepper, chopped

1 small jalapeño, diced

Salt and pepper to taste

1 can black beans, rinsed and drained

2 cans fiesta or mexi corn, drained

1 can diced Hatch green chilies

½ to 1 tsp. turmeric

1 tsp. cumin

½ to 1 tsp. Mexican oregano

½ to 1 cup shredded Pepper Jack cheese

Mashed potatoes (enough to generously cover the top of the casserole)

• Preheat oven to 375° F.
• Peel and boil potatoes (4 to 6 medium-sized); when cook thoroughly, drain and mash with a little milk and butter; set aside.
• Brown ground beef with onion, green pepper, and jalapeño; drain excess grease; add salt and pepper to taste; add in black beans, corn, green chilies, and spices; mix well and warm all through.
• In a 9x13 (3 qt.) glass baking pan, place the meat/vegetable mixture, top that with the cheese, then spread a good layer of mashed potatoes over all.
• Bake for 30 to 35 minutes (until potatoes are getting brown on the top).
• Serve with salsa of choice (green is best, however).

Curried Lentil & Veggie Stew ala ~DKBB~

Curried Lentil & Veggie Stew ala ~DKBB~

(original recipe from the August 2017 edition of Cooking Light)

2 tsp. olive oil

1 small yellow onion, diced

2 cups zucchini, peeled and chopped

2 garlic cloves, sliced thin (or minced – your preference)

1 cup chopped Roma tomato, seeded

2 Tbsp. curry powder

2 Tbsp. ketchup

2 cups vegetable stock

2 Tbsp. flour

½ tsp. kosher salt

2 cups lentils, cooked per package directions

2 Tbsp. fresh lime juice

• Heat oil in large saucepan over medium-high heat; add onion and sauté 4 minutes; add zucchini and garlic and cook 3 minutes; add tomato, curry powder, and ketchup and cook 1 minute, stirring constantly.
• Combine vegetable stock and flour, whisking well to blend in the flour; add stock mixture to pan; bring to a boil; stir in salt and lentils and cook for 3 minutes.
• Remove pan from heat and stir in lime juice.

Add optional garnish, if desired, of plain whole-milk yogurt (not Greek-style) or sour cream and chopped, fresh cilantro to each serving.

Serve with toasted naan bread.

Hawaiian SPAM & Pineapple Casserole ala ~DKBB~

Hawaiian SPAM & Pineapple Casserole ala ~DKBB~

(original recipe from savorthesensesblog.com)

1 can of regular SPAM, cut into small cubes

1 fresh pineapple, cut into chunks

1 small onion, cut into chunks

1 green pepper, cut into chunks

1 red (or orange) pepper, cut into chunks

½ cup sugar

⅓ cup flour

3 oz. (½ can) unsweetened pineapple juice

1 ½ cups shredded cheddar jalapeño cheese

½ cup shredded sharp cheddar cheese

For optional crouton topping:

2 cups cubed day-old French bread

2 Tbsp. olive oil

2 tsp. garlic salt

1 tsp. cracked pepper

1 tsp dried parsley

• If making the optional crouton topping, preheat oven to 300° F; if not, preheat oven to 375° F.
• Mix together SPAM, pineapple, onion, and peppers and place into greased 9x13 glass pan.
• In a separate bowl, whisk together sugar, flour, and pineapple juice; pour juice over mixture in pan; top all with cheese.

For optional crouton topping:

• Toss bread cubes with olive oil, season with garlic salt, cracked pepper, and parsley.
• Place on cookie sheet and toast at 300° F until crunchy (about 10 minutes).

• Increase oven temperature to 375° (if you have made the crouton topping).
• Cover casserole with foil and bake until veggies are soft-ish (about 30 minutes).

If using crouton topping, sprinkle it over the top before serving.

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~

(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1

3 cans chicken in water

1 large onion, diced

6 medium to large carrots, chopped

6 celery ribs, chopped

3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine

2 tsp. sugar

¼ to ½ tsp. white pepper

5 whole peppercorns

Dumplings

1⅓ cup flour

2 tsp. baking powder

¾ tsp. salt

⅔ cup milk

1 Tbsp. butter, melted

Soup, part 2

½ cup heavy whipping cream

1 tsp. dried parsley

1 tsp. thyme leaves

• Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
• Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
• Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
• Gently stir in cream, parsley, and thyme.

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~

(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained

1 lb. ground hamburger (or chicken, pork, or turkey)

1 large onion, chopped

1 8 oz. can tomato sauce (optional)

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

¼ to ½ tsp. white pepper

1 tsp. dried oregano

1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley

½ to 1 small head cabbage, thinly sliced

½ to 1 green pepper, cut into thin strips

4 cups cooked brown rice

• In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
• Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
• Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
• Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
• Serve over brown rice.

Chilean Salad ala ~CHB~

Chilean Salad ala ~CHB~

(recipe by Chuck Butterfield)

2 tomatoes, sliced

1 avocado, sliced

1 onion, thinly sliced

Kosher salt

Olive oil*

• Layer tomatoes, avocado, and onions on two small salad plates.
• Drizzle with olive oil.
• Add kosher salt (not too much).

Chuck discovered this salad on a trip to Chile. It has become one of our favorites, and is especially yummy when we have fresh garden tomatoes.

*Try it with garlic infused olive oil whisked with Spanish vinegar. Perfection!