Roasted Balsamic Green Beans and Tomatoes

This is a super easy super delicious side I like to make. Lots of flavor and not a lot of ingredients. I love roasting vegetables in various seasonings and this one is always a winner.

1 package frozen Whole Green Beans
1 package fresh Grape or Cherry Tomatoes
Coarse Kosher Salt
Garlic Powder
Pepper
Balsamic Vinegar
Olive Oil (extra virgin)

Heat oven to 375 degrees. Place green beans and tomatoes in 9 x 13 baking dish. Coat with a little olive oil and generously with balsamic vinegar; stir well. Season with salt, garlic powder, and pepper; stir again. Bake for 30-45 minutes or until tomatoes have shriveled and began to release their juices.

Pasta e Fagioli (Pasta and Beans Soup)

One of my favorite soups! My favorite way to eat this soup is next to a nice italian salad.

2 lbs Ground Beef
1 Onion (or 1 1/2 tablespoons dried chopped onion flakes)
Salt and Pepper
1 tablespoon Garlic powder
5 Carrots, chopped
4 stalks Celery, chopped
2 (28 oz) cans diced Tomatoes, undrained
1 (16 oz) cans Red Kidney Beans, drained
1 (16 oz) can White Kidney Beans, drained
1 box (32 oz) Beef Stock
1 tablespoon Oregano
2 teaspoons Pepper
2 tablespoons Parsley
1 tablespoon Thyme
2 Bay leaves
2 teaspoons Tabasco sauce (at least- I add more to taste after cooking is complete)
1 (20 oz) jar Traditional spaghetti sauce
8 oz pasta (Ditalini is best)
Water

Brown beef in large stock pot with onion. Season with salt, pepper and garlic powder. Add all ingredients except pasta and water. Bring to boil, reduce heat and simmer for 2-3 hours. As soup reduces you will need to add a few cups of water to add to broth. During the last 30 minutes add pasta, turn heat to a slow boil and cook until tender. Remove bay leaves before serving.

Slow Cooker Pot Roast

This is one of my favorite crock pot recipes. My husband will even throw this together and is so proud of his work. Definitely a recipe that is kept in rotation in this house. Make sure to cut the veggies nice and thick so they stay nice and hearty through cooking.

4 lb. Roast
Salt
Pepper
Garlic powder
1 onion, sliced thick
5 cloves of Garlic, chopped in large chunks
5 stalks of Celery, cut in slices
1 bag Baby Carrots, cut in halves
1 bag small Golden Potatoes, cut in halves
1 box Chicken Stock

Season roast with salt, pepper and garlic powder; place in crock pot. Add onion, garlic, celery, carrots, potatoes and chicken stock. Sprinkle more salt, pepper and garlic powder. Cook on LOW for 8-10 hours.


(My husband likes to make cuts in his roast and slip pieces of garlic into the meat. It is good that way as well!)

Classic Southern Style Beef Stew

When it is chilly outside I love this dish. We always ate our stew over rice but this is so good I love a big old warm bowl all by itself as well. I like my food well seasoned and flavorful, so be ready!

Olive oil
1/2 cup Flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
1-2 Tablespoons Cajun seasoning
2 lbs Beef Stew Meat
1 Onion, chopped
4 cloves of Garlic, minced
2 cartons Beef stock (32 oz each)
4 1/2 cups Water
2 Tablespoons Beef Granules
1 teaspoon dried Thyme
1 teaspoon dried Basil
1 teaspoon Cajun seasoning
1 teaspoon Paprika
1/4 teaspoon Celery seed
3-4 Bay Leaves
1 lb Baby Carrots, cut into chunks
6 Red Potatoes (with skin), cut into 1 inch pieces
1/4 cup Milk
2 Tablespoons Corn Starch

In a bowl, combine flour, salt, pepper and 1-2 Tablespoons Cajun seasoning; stir to blend well. Pat meat dry and coat in flour mixture.

Heat olive oil in large skillet and sear meat in batches, placing them in a large pot as they are done. In same skillet you seared the meat, keep all of the drippings and add onion. Add more oil if needed. Cook until the onion starts to gain a golden color and stir in the garlic. Heat for about a minute and then add a small amount of beef stock to gather up the bits on the bottom of your skillet. Pour this into the pot with the waiting meat. Add remaining beef stock, water and beef granules; bring to boil. Add thyme, basil, Cajun seasoning, paprika, celery seed and bay leaves. Reduce heat and simmer for about 2 hours.

Add carrots and potatoes, bring back to a boil and cook for about 15-20 minutes. In a small bowl, mix together milk and corn starch until well blended; then add to the stew and stir. Cook another few minutes or until the carrots and potatoes are tender.

Barbecue Green Beans with Bacon

This is a nice way to dress up your green beans and also makes them super tasty for the kids! Something different. Something GOOD!

4 slices of Bacon, cut into pieces
1/4 cup Onion
1/4 cup Sugar
2 cans Green Beans, drained
1/2 cup Ketchup
1 Tablespoon Worcestershire sauce
1/2 cup Brown Sugar

Brown the bacon and onion in skillet.  Add ketchup, sugar, brown sugar, and Worcestershire sauce; stir. Simmer for 2 minutes. Place beans in oven safe dish; pour sauce over top. Bake at 350 degrees for 20 minutes.

Sausage, Green Chili, Tomato and Spinach Pasta

This tops the list in my house of our favorite dinners, for my husband especially. This dish incorporates a burst tomato sauce mixed with cream that is so light and refreshing. Make sure if you are making this for children to add no more then one sliced green chili. They can add a serious kick. My husband and I love it hot so I will make this with extra chilies especially for us!

1 lb. Ground Sweet Italian Sausage
1-2 Green Chilies, sliced
4 Garlic cloves, minced
1 large pack Grape Tomatoes
1 lb. Linguini
Spinach, chopped
1-2 cups Heavy Cream

Brown sausage. Add garlic and chilies; stir. Add grape tomatoes and cover. Shake pot to stir. Meanwhile, cook pasta as directed on package. Before draining, reserve 1 cup of cooking water and set aside. Once tomatoes begin to prune and burst, use a slotted spoon or potato masher to mash. Stir in the noodles, cup of reserved cooking water, and spinach to the sauce. Mix well. Add 1-2 cups of cream over low heat and mix until sauce covers pasta.

Oven Roasted Garlic and Herb Carrots

I once struggled to get my children to eat enough of their vegetables. That is, until I came up with this quick and delicious carrot side dish.

Large bag of Carrots
Olive oil
Garlic Salt
Basil

Rinse, peel and slice/chop carrots as even as possible. Place in baking dish. Add olive oil and toss. Season with garlic sauce; Toss. Sprinkle again with garlic salt and basil. Bake in oven at 350 degrees for 1 hour.

You could easily add other vegetables to make this even more satisfying.

Balsamic Chicken and Vegetables over Pasta

Simple. Refreshing. Enough said.

For this recipe I am not giving measured amounts of the dressing. I am someone who likes a lot of dressing, but you may not. You make it how you like it.

1 lb of your favorite Pasta
Olive oil
1 lb Chicken tenderloins, seasoned with garlic powder, salt and pepper
2 medium Red Peppers, cut into thin strips
2 medium Zucchini, cut into thin strips
Balsamic Dressing
Grated Parmesan Cheese

Cook your Pasta as directed on package.
Heat oil in large, non-stick skillet. Add chicken and brown on both sides. Add zucchini and red pepper. Add some balsamic dressing; cook until chicken is done and vegetables are tender to your likings, stirring frequently.
Drain Pasta and place in large bowl. Add the chicken/vegetable mixture and more balsamic dressing. Toss; serve sprinkled with Parmesan cheese.