Stove Top Stuffing - Remade

by Ellie Weightman

1 pkg Stove Top Stuffing mix (these are the 8 oz packets sold in a bulk box of Stove top)

1 cup chicken broth – no salt if possible - homemade is best

1 cup water (or 2 cups of broth and no water)

½ onion, chopped very fine

1 stalk celery, chopped fine

2 tbslp red pepper, chopped fine

2 cloves garlic, pressed

5 tblsp unsalted butter or margarine

In a skillet, melt the butter over medium heat.  Saute the onions, red peppers and celery in the butter until soft – about 3 – 5 minutes.  Add garlic and sauté 30 seconds.

While the above is sautéing, heat water and broth until boiling. 

When the sautéed vegetables are finished, put the stove top mix in a large bowl.  Pour the sautéed vegetables over the dry mix and stir gently.   Pour the hot water/broth over the dry mix and stir, making sure you get all the mix moist, cover and let sit 5 minutes.

Serve.

You can also put in a baking dish and bake on 350º for 30 minutes without a cover if you like it slightly crunchy.

Chicken on a Bed of Linguine

Pic coming soon :)

Read ahead as you have to do a few steps at the same time – 2 different tasks marked with ^ and * to be done at same times.

3-4 boneless, skinless chicken breast (halved)

Brine ingredients:

64 oz water

1 tblsp sugar

3 tbslp kosher salt

1 can (14.5 oz) regular stewed tomatoes - unseasoned

10-12 cloves garlic

4 oz extra virgin olive oil

¼ cup sliced onions

½ tsp dried basil

¼ tsp dried oregano

¼ tsp garlic powder

1 can (4 oz) mushrooms, drained (or fresh mushrooms, sliced) – optional

2 oz Mozzarella (cubed) – optional and amount is your preference

Grated parmesan

Fresh chopped basil - optional

Fresh chopped oregano – optional

Fresh chopped scallions - optional

Kosher salt

Fresh ground black pepper

1 tblsp cornstarch

½ cup cold water

8 oz dry linguine or angel hair pasta

^Brine Chicken:

Wash chicken.  In a large bowl, fill with water, add 3 tablespoons kosher salt and 1 tablespoon sugar.  Place chicken in the water, cover with plastic wrap and let sit 1 hour in frig.  If the chicken is still partially frozen, do not refrigerate, just brine on counter.  When done, rinse and dry with paper towels.

^Prep ahead

Take the 12 cloves of garlic and put in a small crock that is oven-proof.  Pour the olive oil over the garlic and place in oven on 375 degrees for 30 minutes – the garlic will roast and get slightly browned.  This creates garlic infused olive oil.

Directons:

* Prepare linguine according to package directions – try using some of the infused oil to boil the linguine but reserve a few tablespoons for the rest of the recipe.  Lightly salt and pepper both sides of chicken breasts.

* While the linguine is cooking, pour a few tablespoons of the infused olive oil (without the garlic) in to a large skillet.  Heat oil.

* Place chicken and onions in the skillet and cook on both sides until the chicken reads 170 degress on a meat thermometer.

* While chicken is cooking, in a saucepan over medium heat, combine the tomatoes, basil and garlic powder, bring to a boil. 

In a separate dish, combine the cornstarch and water and mix well; gradually add to the tomato mixture.  Cook and stir for 2 minutes.  Lower heat to low and add mushrooms (if using).  Simmer for 3-5 minutes. 

Drain linguine and place on a serving platter. Drizzle some infused olive oil over the linguine – just a bit, don’t overdo it.

Remove chicken from the pan and include some of the toasted onions if desired.  Pour sauce over chicken.  Sprinkle mozzarella over top. Add fresh basil and oregano.  Sprinkle parmesan on top.  Eat up.

Ellie's "Work Night" Tomato Sauce

Adapted from America's Test Kitchen recipe

2 tbsp unsalted butter

¼ cup very fine chopped onion (or use large holes of box grater)

¼ tsp dried oregano

¼ tsp dried basil

1/8 tsp red pepper flakes (chili flakes)

½ tsp tomato paste (tubed kind preferred to avoid wasting a can)

table salt

2 medium cloves garlic, pressed

28 oz can crushed tomatoes (Tutorosso preferred)

2 tbsp red wine

¼ tsp fennel

¼ tsp sugar

¼ cup Locatelli Romano or Parmesan cheese (or a combo of both cheeses)

2 tblsp coarsely chopped fresh basil - optional

1 tblsp EV olive oil

Ground black pepper

Heat butter in medium saucepan over medium heat until melted. 

Add onion, oregano, basil, fennel, red pepper flakes and ½ tsp salt, cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. 

Add garlic and tomato paste and cook until fragrant, about 30 seconds. 

Stir in tomatoes, wine and sugar; increase heat to high and bring to simmer. 

Lower heat to medium-low and simmer until thickened slightly, about 10 minutes.  Off heat, stir in cheese, fresh basil and oil; season with salt and pepper, if desired.

Serve over 12-16 oz of cooked pasta (weighed when dry) or add meatballs.

Berry Smoothie

1/2 cup of skim milk

1/4 cup of Cran/Straw/Banana Ocean spray juice (or any juice)

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of berry mix (blackberries, raspberries, etc)

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix in blender

Strawberry Banana Smoothies

1/2 cup of skim milk

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of strawberries

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix all in blender

My favorite Green Beans

Adapted from allrecipes.com but changed a few things.

Ingredients

• 1 pound green beans
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham or bacon (can leave this out)
• 1/4 cup butter or margarine
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender. 

Barbecue Baby Back Ribs

by Ellie Weightman - Adapted this recipe from Taste of Home & America’s Test Kitchen recipes and combining parts of each.

Baby back spareribs (bone or boneless)
*amt of ribs is optional, sauce should be enough to cover 4 lbs, cook time won’t change

Brine
½ cup table salt or 1 cup kosher salt
½ cup granulated sugar

Seasoning – will make more than you need for less than 4 lbs of ribs, save in plastic bag or shaker bottle for future use
1 tsp garlic powder
1 tsp seasoned salt
½ tsp ground pepper

1 medium onion, sliced

Sauce
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tbsp dried minced onion
1 tblsp Liquid Smoke, optional
1 tblsp molasses
(this sauce recipe makes a large amount, after preparing, dish out the amount you may need and place the rest in a jar and store in frig for future use within 1 month – do not expose any you store to meat juices).

Brine ribs: Dissolve salt and sugar in 4 qts of cold water in a large stockpot, plastic container or foil roasting pan (which can later be used to cook the ribs). Submerge the ribs in the brine and refrigerate for 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

Seasoning:  In a small bowl mix together garlic powder, seasoned salt and pepper. Sprinkle over ribs (on both sides if using boneless ribs).

Place the ribs in a large roasting pan or the foil pan used to brine. Top with sliced onion. Cover tightly and bake in oven or on temperature controlled grill at 350 degrees for 2 ½ hours.

While the ribs are cooking, in a medium bowl, combine the remaining ingredients.

When ribs are done, drain the fat from the pan and discard the onion. Brush the ribs generously with some of the sauce sauce and return to the oven/grill for 30 minutes longer. Remove the cover and continue cooking for 10 more minutes. Serve as is or with more sauce.


NOTE: I made this one the grill using the above procedure, but you have to watch and make sure your grill keeps the temperature at 350 degrees.