Corn Muffins

I admit that corn muffins are a favorite of mine.  I also admit I rarely make them from scratch!  This trick to make the muffins extra moist was passed to my mom from a stranger and she passed it to me and I am now passing it on too!

This makes 6 muffins.

1 Package of Jiffy Corn Muffin Mix
1/4 Cup Milk
1 Egg
1/2 of a 14oz Can of Creamed Corn

Combine all ingredients until just combined.  Let batter sit for 5 minutes.  Stir one more time and then pour batter evenly into muffin pan.

Bake in a 400 degree oven for about 17-19 minutes until just golden brown.

Italian Chicken Soup

 

I love soup and I am so glad the weather has cooled down enough to enjoy soup for dinner.  Tonight I needed an easy soup that I could throw in the slow cooker.  Sadly I just threw some traditional chicken soup ingredients and tomatoes in the crock pot and truly enjoyed the result!

This soup serves 6 easily.

2 Cups Water
1 14oz Can of Petite Diced Tomatoes
4 Cups Chicken Broth or Stock
2-3 Carrots, peeled and sliced
2-3 Stalks of Celery, sliced
2 Boneless, Skinless Chicken Breasts
1 Tsp Dried Thyme
2 Tbsps Tomato Paste
1/2 lb Pasta, any kind (I love Filini)
Grated Parmesan Locatelli Cheese, for topping (optional)

Place all ingredients except tomato paste and pasta in the slow cooker on low for 6 hours.  With about an hour remaining, stir in the tomato paste and shred the chicken with forks.  Cook the pasta to al dente, drain and add to the pasta just before serving.  Serve with salt and pepper and cheese to taste.

Ricotta Dumplings

This is not a super quick recipe.  It requires a little bit of time, which is why this was our Sunday night dinner.  The dumplings are surprisingly light, but the meal is hearty.  I served mine with some wonderful crusty Italian bread to soak up all the extra gravy (or sauce to non-Italians).  I also added mushrooms to mine because I have daughter who is a true mushroom lover.

This recipe serves about 4 or 5 people.

10oz Box of Frozen Chopped Spinach, thawed and drained
1 3/4 Cups of Part-Skim Ricotta Cheese
1/2 Cup Parmesan Cheese
1/3 Cup Flour (plus additional flour for coating)
2 Eggs
Black Pepper
Pasta Gravy (recipe to follow)

Bring a pot of salted water to boil, while preparing the dumplings.

Combine all ingredients except for the gravy in a mixing bowl using a fork.  Make sure the mixture is well blended.  Place some flour on a plate (about 1/4 cup).  Drop heaping teaspoons of the mixture on the plate and gently roll in the flour to coat.  Move coated dumpling to another plate.  After rolling the entire mixture you should have about 20-25 dumplings.

Very gently drop the dumplings into the boiling water.  Do not stir.  Let the dumplings cook for about 5 minutes and they will float to the top when they are done.  Using a slotted spoon, gently remove the dumplings from the water (as they finish) and place directly into the pasta gravy.

Pasta Gravy

In slow cooker, combine all the following:

1 Tbsp Olive Oil
Pinch Crushed Red Pepper
1 Small Onion, diced
1 28oz Can of Diced Tomatoes
1 6oz Can Tomato Paste
Fresh Basil

Cook on low for 3-4 hours, stir once and awhile.

Sweet Sloppy Joes

I know there are tons of sloppy joe recipes to be found, many on the spicy side.  This is more of a kid friendly, slightly sweet version of a classic dish.  I personally think it requires some sort of fry as a side, sweet potato fries were my choice for dinner tonight.

This easily makes a hearty 6 sandwiches.

2 lbs Ground Chuck
1 Medium Onion, diced
1 Carrot, peeled and diced
1 Garlic Clove, minced
2 Cans of Tomato Sauce, no salt added (8oz cans)
1 Can Tomato Paste (6oz)
2 Tbsps Worcestershire Sauce 
1 Tbsp Yellow Mustard
1/4 Cup Light Brown Sugar (dark is fine too)
Whole Grain Hamburger Buns

In a large skillet over medium heat place a dollop of olive oil.  Let the pan heat through and then add the onion, carrot and meat.  Let the meat start to brown a little and then add the garlic.  Once the meat browns nearly all over, drain some of the liquid from the pan and then return to the heat.  Add the tomato sauce and paste, stir well.  Add the Worcestershire, mustard and brown sugar.  Let the mixture simmer on medium low heat for a good 15-20 minutes to let the flavors meld together.  Stir occasionally.  Serve on the hamburger buns and enjoy.

Dried Apples

These are a simple and delicious snack.  They take time to make so make several apples at a time and store in an air-tight container.

3 or 4 Apples, very thinly sliced (Gala apples are particularly good)
1 Tsp Cinnamon
1 Tbsp Sugar

Place a cooling rack in a baking sheet (this will prevent you from having to flip them).  Spread the thin slices out in a single layer (it may take more than one baking sheet).  Combine the cinnamon and sugar in a small bowl.  Sprinkle sugar mixture over the apples.  Dry the apples in a 250 degree oven for about 2 to 2 1/2 hours.  Depending on how thin you slice them, they should be just crispy and curling around the edges.

Roasted Potato and Onion Hash

Tonight was a quick easy meal of hot dogs (Ball Park Turkey dogs are great), green beans and this easy potato hash.  If you like crispy, crunchy potatoes as I do than place the baking sheet on the top rack of your oven.  If you are more of a soft, creamy potato lover, than place the baking sheet in the middle.

This serves enough for about 4 or 5 people, roughly 1 potato per person.  I am used to feeding little people so my portions can be off!

4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary

Spray some nonstick spray on a baking sheet.  Spread the potatoes and onion on the tray, mix them up.  Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat.  Sprinkle generously with salt and pepper.  Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.

Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.

Penne with Asparagus and Peas

Pasta and peas was always a dish I hated as a kid.  This version in a light, lemon cream sauce I truly enjoy.  It has the creaminess of an alfredo sauce with loads of veggies to ease the guilt.  The pancetta is optional, but it adds a wonderful saltiness so I highly recommend including it.

4 oz Pancetta, diced
1 1/2 Cups Skim Milk
1/2 Cup Half and Half
1 Tbsp Cornstarch
Lemon Zest
Basil
1-2 lbs Asparagus, cut in thirds
2 Cups Frozen Peas
2 Cloves of Garlic, minced
4 or 5 Scallions, chopped (white and green)
1 lb Penne Pasta, whole grain
Romano Cheese

Bring a large salted pot of water to boil.  Cook the penne pasta according to package instructions and drain.

In a large skillet on medium heat, cook the pancetta until just slightly crispy.  Using a slotted spoon, remove the pancetta from the pan and set aside.  Keeping the drippings in the pan on medium heat, add the asparagus and saute for 3-5 minutes.  Add garlic and saute for 1-2 minutes.  Add the peas and scallions.  The peas should thaw quickly and you do not want them to overcook and become mushy.  Once the peas are heated/thawed turn heat off.

While pancetta and asparagus are cooking, pour milk, half and half and cornstarch in a sauce pan.  Whisk together over medium low heat, make sure cornstarch is blended in fully.  Add some black pepper, lemon zest (about a third of a lemon) and a handful of fresh basil.  Whisk the sauce occasionally while the rest of the meal comes together.  The sauce should thicken.

Return the pasta to the pot and add the asparagus and peas, toss to combine.  Pour the sauce on the pasta and mix well.  Add a palmful of romano cheese and the pancetta, mix quickly.  Enjoy!