Balsamic Onions

I think it is often forgotten that onions are a healthy vegetable that can stand alone as a delicious side dish.  These are especially delicious when served with meat and potatoes.  I personally love them as my topping to mashed potatoes!  Not to mention, they are easy to make!

Serves 4-6 (as a side dish)

4-5 Small to Medium Yellow or White Onions, peeled and quartered
1/4 Cup Olive Oil
2 Tbsps Low Sodium Soy Sauce
2 Tbsps Sugar
1/3 Cup Balsamic Vinegar
Black Pepper

In a bowl or Ziplock bag, place the onions, olive oil, soy sauce, sugar, balsamic vinegar, and pepper to taste.  Mix around well so all the onions are coated.  If time is short, you can roast them right away, but honestly, they taste so much better if you let the onions marinate in the fridge for at least an hour.

When ready, place onions in an oven safe dish and roast the onions in 400 degree oven for 45 minutes to an hour.  You will know they are done when onions are tender and balsamic mix is reduced and a little syrupy.

Kale Chips

I will be honest: I did not photograph the kale chips.  They are just not pretty and in fact, a little scary looking.  But boy, are they salty and delicious!  Looks aside, please try them!  A delicious way to eat a vegetable is when it is crispy and salty!  Just ignore how green the chips are!

I cheat and by the bag of nice cleaned kale but you can also buy a bunch and pull the leaves off. You certainly do not want the stems!  They do not get crispy and they taste bitter!

Place the cleaned kale in a nice big bowl and top with a tablespoon or two of olive oil.  Toss to coat and then sprinkle with some nice sea salt.

Spread kale out in a single layer on a baking sheet (or two if necessary).

Roast at 400 for 15-20 minutes until yummy and crispy.

I recommend eating the day it is prepared as that is when it tastes the best!

Braised Sausage

This is an easy, delicious way to make sausage (especially when the weather makes grilling not an option).  I use my multicooker to make them so I can brown them right in the same place I can slow cook them.  If you do not have a multicooker, use a slow cooker and finish the sausage on the stove top or eat them right from the slow cooker!  I like a nice char on my sausage so I always brown them but you certainly don't have to!

Serves 6

2 Tbsps Olive Oil
1.5 lbs Sweet Italian Sausage
2 Medium Onions, sliced
1 Green Pepper, seeded and sliced
12 oz Beer (any beer works)
2-3 Cups Water

Place everything in the slow cooker, except water.  Make sure sausage is as close to flat on the bottom as possible and begin pouring in water.  Water should completely cover the sausage; sausage should be immersed.  Cook on low for 4-6 hours.

When dinner time approaches, turn multicooker to saute and let the liquid evaporate and the sausage brown.  While browning, try and keep and the onions and pepper on top of the sausage so it doesn't burn.  Serve all together in sandwich rolls or just as is!

Ravioli Soup

This has become a wonderful weeknight meal during the winter months!  We are eating it close to once a week these days.  I love that I can make it ahead of time in the slow cooker and when I get home from driving to various after school activities I simply turn on high and add the spinach and ravioli.  Even the baby liked it and she is truly a picky eater!  Did I also mention this is a one pot meal?  Slow cooker is all you need!  Easy clean up!

Serves 6-8

1 Large Onion, diced
3 or 4 stalks of celery, cut into bite sized peaces
3 or 4 carrots, peeled and sliced in bite sized pieces
14.5 oz Can of Diced Tomatoes (use juices too)
2 Cups Water
4 Cups Chicken Stock (you could use broth too)
1/4 Tsp Garlic Powder (or you can stick a clove garlic in the mix, just remember to fish it out!)
2 Packages of Mini Frozen Ravioli
6 oz Package of Fresh Spinach
Grated Locatali Romano Cheese, for serving

Place the onion, carrots, celery, tomatoes, water, stock, garlic powder and salt and pepper to taste in a large slow cooker.  Place the slow cooker on low setting for 6-8 hours until the veggies are nice and tender. 

When getting close to dinner turn the slow cooker up to the high setting and let the soup really start to simmer.  When nice and bubbly, add the frozen ravioli and spinach.  Let simmer for about 8-10 minutes until spinach wilts and ravioli is heated through.  Serve in nice big bowls with grated cheese sprinkled on top.

Sloppy Chicken Sandwiches

This is truthfully my sloppy dog recipe with chicken thighs!  It makes deliciously, sloppy pulled chicken sandwiches!  This recipe is best finished in the slow cooker on low for a couple of hours.

2 Tbsps Olive Oil
1.5-2 lbs Boneless, Skinless Chicken Thighs
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
2 8oz Can of Tomato Sauce, no salt added
2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hamburger Rolls

In a large skillet, heat the olive oil on medium heat and add the onions and peppers. While the veggies begin to soften add the chicken to the skillet. Let them cook for a good 5 minutes or so per side until nearly cooked through. Add the tomato paste and stir.

In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar. Make sure the sugar is mixed in and not lumpy. Add the sauce to the skillet and stir. Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).

Serve hearty portions on hamburger rolls topped with yellow mustard. They will be good and sloppy!

Creamy Spinach & Tomato Pasta

This was supposed to be Cooking Light's Grilled Chicken Florentine Pasta but I am really not good at following recipes.  So instead it morphed into this dish!  Honestly, I could do without the chicken but for the meat eaters out there it works.  I cheated and used frozen grilled chicken breasts but feel free to grill up some fresh chicken.  I simply cut out a step!

Serves 6-8

1 Tbsp Olive Oil
2 Pints of Grape Tomatoes
1/2 Tsp Dried Parsley
1 lb Pasta (I love rigatoni)
3 Tbsps Butter
3 Tbsps Flour
1 Clove of Garlic, minced
1/2 Cup Heavy Cream
1 1/2 Cups Skim Milk
1/2 Cup Finely Grated Parmesan Cheese
2 Grilled Chicken Breasts, cut into strips or bite size pieces
6oz Package Fresh Spinach

To begin, you will need three spots on your cook top: one for your pot of salted water for pasta, one sauce pan for the alfredo sauce and one saute pan for tomatoes and chicken.

In the saute pan over medium heat place the olive oil and tomatoes.  Sprinkle tomatoes with parsley and salt and pepper.  Let tomatoes cook until they burst and release yummy juices.  Add the chicken to the pan just to warm it through (don't want to overcook it).

In the sauce pan, melt the butter over medium heat.  Whisk in the flour and garlic until combined and bubbly.  Pour in the cream and milk while whisking.  Whisk for about 3 minutes to combine flour mixture with milk.  Let sauce thicken, whisking occasionally.  As it thickens, add the cheese and whisk to combine.  Lots of whisking!

While tomatoes are cooking and sauce is thickening, bring a pot of salted water to a boil and cook the rigatoni until al dente.  Drain the pasta.  Before returning the pasta to the pot, pour the spinach into the pot.  Dump the pasta over the spinach and pour the sauce all over.  Mix together to help the spinach wilt a little.  Add the tomatoes and chicken and mix well.  Serve with additional cheese if you like!

Chicken & Onions

This is an incredibly easy meal to throw in a bag and marinate early in the day and then poor into a baking dish and cook in time for dinner.  I use chicken thighs because we are a dark meat family but this could easily be done with chicken breasts or even pork tenderloin.  To complete the meal we had some roast potatoes and green beans!

Serves 6

2 Onions, peeled and quartered
1-1/2 to 2 lbs Boneless, Skinless Chicken Thighs
1 Tbsp Olive Oil
1/3 Cup Stone Ground or Dijon Mustard
1 Tsp Dried Thyme

Place all of the ingredients in a Ziploc bag and mix well so onions and chicken are coated with mustard and thyme.  Place in the fridge for at least 2 hours to marinate.

When ready to cook, pour all the contents of the bag into a baking dish and sprinkle with salt and pepper.  Place in a preheated 400 degree oven for approximately 30 minutes or until chicken is cooked through.