Minestrone
Prep Time: 5 minutes
Cook Time: 15 minutes

5 c water
2 pkgs instant onion soup mix
1 zucchini, cubed
12 baby carrots (I added a couple more)
1 c drained canned white beans (I used whole can)
1 c drained canned green beans (I used whole can)
1 c elbow macaroni
1 (28 oz) can plum tomatoes (I would chop these up or blend them)
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp salt or to taste
1/4 tsp black pepper, or to taste
1/3 c grated Parmesan cheese

1. In a large sauce pan over medium-high heat, bring the water to a boil. Stir in the onion soup mix.
2. Add the zucchini, carrots, white and green beans, and macaroni. Return to a boil.
3. Add the tomatoes with their juice. Return to a boil.
4. Stir in parsley, oregano, salt, and pepper.
5. Turn the heat down to medium-low, cover and simmer for 10 minutes, or until the zucchini is tender and the elbow macaroni is cooked. Pour the soup into serving bowls and garnish with Parmesan cheese.

Yield: 6 servings

From The Everything Quick Meals Cookbook. Christmas gift from the Pearson Fam!

Ken's rating: *****
Chalsea's rating: ****1/2
This was a great, hearty soup! We ate it with oyster crackers and it was wonderful. It's the easiest soup I've ever made and it makes really great leftovers!

Baked Mahi Mahi

2 (6 oz) Mahi Mahi fillets
1/4 c Dale's seasoning (liquid steak marinade)

1. Wash fillets and pat dry
2. Add Dale's to baking dish
3. Place fillets in dish and let marinade for 20 minutes (flip after 1st 10)
4. Put fillets in the oven in the last 10-12 minutes of potato pockets.
5. Fish is done when temperature inside is 145.
6. Serve with homemade salsa (see below)


Salsa

1/2 cucumber, finely diced
1 medium tomato, seeded and diced
1/8 c red onion, finely diced
2 cloves garlic, finely diced
1/2 small jalepeno, seeded and diced
5-6 sprigs of cilantro
Juice of a lime
1 Tbsp olive oil
salt and pepper to taste

Combine all ingredients in a small bowl and mix well. Cover and place in refrigerator to marinate for 30 minutes.

Baked Potato Pockets

2 medium potatoes, sliced
1/4 white onion, sliced
2 cloves of garlic
2 Tbsp olive oil
Mrs. Dash, to taste
Aluminum foil (2 sheets to create pockets)

1. Preheat oven to 450.
2. Wash potatoes and dry. Slice into 1/4 inch slices. Place in center of each foil.
3. Thinley slice onions and garlic and top potatoes.
4. Drizzle 1 Tbsp on each.
5. Sprinkle with Mrs. Dash
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened -watch your fingers!
8. Serve!

Ken's rating: *****
Chalsea's rating: ***1/2
We differed here because I thought Mahi Mahi had too much of a fishy taste. Ken loved it! I also added a few things to the potatoes: dill, seasoned salt, etc. That's why they're a brownish/red color.

Tortellini with Peas and Tarragon

1 pound cheese tortellini
2 Tbsp olive oil
1 onion, chopped
3 Tbsp butter
2 cloves garlic
1 1/2 c frozen peas
Kosher salt and pepper
2 Tbsp chopped fresh tarragon
1/2 c Parmesan

1. Cook tortellini according to package
2. Heat oil in skillet over medium heat. Add onion and cook until soft, about 6 minutes.
3. Increase heat to medium-high. Add butter and cook until it turns golden brown, 3 minutes. Stir in peas, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook until heated through (2-3 min)
4. Add tortellini, tarragon, and 1/2 the Parmesan and toss. Divide among bowls and sprinkle with remaining Parmesan.

From one of the many recipes I get emailed to me

Ken's rating: ****
Chalsea's rating: **
We differed greatly on this one. I thought it was bland and wasn't a fan of the tarragon. Ken thought it was really good and that the peas tied in perfectly. You'll have to decide for yourself. :)

Chicken in Riesling
Hands on Time: 30 Minutes
Total Time: 1 Hour

1 whole chicken (about 3 1/2 pounds), backbone discarded and chicken cut French style into 8 pieces. (you can just get 3 1/2 pounds of chicken. Bone in is best for flavor, but it doesn't really matter)
1 Tbsp vegetable oil
3 Tbsp unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped
2 Tbsp finely chopped shallot (I just used a small onion)
4 medium carrots, halved diagonally
1 c dry white wine (I just used a reasonably priced Riesling)
1 1/2 pound small red potatoes
2 Tbsp finely chopped flat-leaf parsley
1/2 c creme fraiche or heavy cream
Fresh lemon juice to taste

1. Preheat oven to 350 with rack in the middle
2. Pat chicken dry and sprinkle with 1 tsp salt and rounded 3/4 tsp pepper. Heat oil with 1 Tbsp butter in a wide heavy ovenproof pot over medium-high heat until foam subsides. Then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 tsp salt in remaining 2 Tbsp butter, covered over medium-low heat, stirring occasionally, until leeks are pale golden, 5-7 minutes. Add chicken, skin side up, with any juices from plate, carrots, wine and boil until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 minutes.
5. While chicken braises, peel potatoes, then generously cover with cold water in a 2-3 quart saucepan and add 1 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
6. Stir heavy cream into chicken mixture and season with salt, pepper, and lemon juice. Then add potatoes.

Yeild: 4 servings

Ken's rating: *****
Chalsea's rating: *****!
Don't let this recipe freak you out. It's really rather easy! Just follow it exactly as it says. We thoroughly enjoyed this recipe and will be making it again and again. And, BONUS!, just pair the rest of the wine with dinner! Delicious!

Rigatoni with Sweet Potato, Oregano, and Parmesan Cheese

4 medium sweet potatoes
1 pound rigatoni (I just pooled some half used boxes of pasta in the pantry)
4 Tbsp olive oil
3 cloves garlic
6-8 fresh oregano stems (I would SERIOUSLY cut this down! It was overwhelming)
1 tsp Kosher salt
1 tsp pepper
1 c grated Parmesan

1. Preheat oven to 375.
2. Rinse and prick sweet potatoes. Place directly on rack in oven. Bake 1 hour or until soft; set aside.
3. Cook the rigatoni according to the package directions. Drain, reserving 1/3 c of cooking water.
4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and saute until just golden. Add the oregano and saute about 1 minute, until fragrant and slightly crisp.
5. Place the rigatoni in a large bowl. Scoop potato flesh into bowl of pasta. Add olive oil mixture and pasta water and toss. Sprinkle with salt, pepper, and Parmesan

From some email list I'm on.

Ken's rating: ***1/2
Chalsea's rating: ***
The oregano really screwed this up. If I had used 1/2 or even 1/3 of it, it would have been much better. It was overpowering. After I picked most of it out of mine, it was much better. Ken mentioned that this seemed like a grown up, healthy version of mac and cheese. It did! I'd make this again, but cut out most of the oregano.

Italian Pork Tenderloin and Roasted Sweet Potatoes

1 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp seasoned salt
1 clove garlic
2 medium-dark sweet potatoes (chunked)
1 medium yellow onion (sliced)

1 pork tenderloin (about 1 pound)
1/2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp seasoned salt
1 Tbsp Parmesan cheese
1 Tbsp chopped fresh parsley (totally optional)

1. Heat oven to 425. In a large bowl, mix 1 Tbsp oil, 1 tsp Italian seasoning, 1/4 tsp seasoned salt, and garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13 pan. Roast uncovered for 10 minutes.
2. Meanwhile, brush pork tenderloins with 1/2 Tbsp oil. In small bowl, stir together 1 tsp Italian seasoning, 1/4 tsp seasoned salt, and Parmesan cheese.
3. Move veggies to center of the pan; place 1 pork tenderloin on each side (I bought one 1# tenderloin and just cut it in half). Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
4. Roast uncovered 20-25 minutes longer or until thermometer reads 155 degrees F. Cover pan with foil; let stand for 5 minutes or until thermometer reads 160 degrees.
5. Cut pork into 1 inch thick slices. Arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

From somewhere online.

Ken's rating: *****
Chalsea's rating: *****
Absolutely delicious. I can't believe it took me 25 years to realize this thing of beauty called the sweet potato. Oh my god. I could eat them for every meal. These were particularly amazing.