Nduja Pizza
Submitted by Troy Reed of Pigs Tale Charcuterie
Ingredients:
1 pre-formed dough/crust
¾ cup tomato/pizza sauce
½ lb. mozzarella cheese
3 oz Nduja
additional toppings if desired
Directions:
Select your dough or premade crust. Add your sauce. Add Quarter size dollops of 'Nduja to the pizza Layer on Fresh Mozzarella cheese Add any additional toppings, if desired.
Bake at 425°F for 7-10 minutes and enjoy!
Memories of the Dish:
Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. 'Nduja is made using meat from the head, trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chili peppers, which give 'nduja its characteristic fiery taste. 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.
grandma's chicken noodles
submitted by Erica Foreman
ingredients
1 cup flour
2 eggs
1 tsp salt
1 whole chicken
2 chicken bouillon cubes
directions:
to make the noodles, combine two eggs per one cup flour and teaspoon of salt. add some water to get the right consistency (easy to roll, not too sticky). cover the table surface with flour. roll out the dough and cut into strips. let strips of noodles dry on the counter for a few hours at least.
in a large stock pot, put in whole chicken. cover the chicken with water. boil chicken in water for at least an hour. make sure chicken is cooked and at 165 degrees. remove chicken from the pot once cooked. keep the pot and water (will need it for the chicken broth). cut the pieces of chicken from the bones. put the chicken in a bowl off to the side.
boil the chicken bones and remnants in the stock pot for 4 hours. add chicken bouillon cubes (one or two). remove the chicken bone and remnants from the chicken broth you have made.
add the noodles to chicken broth. cook for 30 minutes (or until fully cooked). stir consistently over medium heat. add chicken to the noodles and broth.
memories of the dish:
my grandma foreman made chicken noodles for every family gathering. they were always a favorite dish, especially for the younger kids. i remember grandma rolling the noodles on her kitchen table with her hair up in rollers and wearing a floral muumuu.
"Bacon" Pasta
Submitted by Rocio Kirby
Active time: 30 minutes
Ingredients:
1/4th cup olive oil
1 bunch fresh chopped basil
minced garlic (i add garlic until the spirits of my ancestors tell me to stop)
canned tomatoes (14 oz)
prosciutto or center cut bacon 3 oz
half medium red onion (chopped small)
rotini (whichever pasta is your favorite or you have on hand is fine but this works best with small pasta shapes)
Directions:
Put a large pot of water to boil with a pinch of salt (follow box instructions to prepare pasta). While pasta is boiling, add 1/4 cup of olive oil to a deep saute pan and once hot add chopped red onion, I leave it in until it is very tender, about 7 minutes. Once the onion is ready add garlic Add 14oz can of diced tomatoes in with the onion and garlic let simmer for a good 10 minutes (I like those tomatoes to really break down)
While the tomatoes are simmering, cut up the Prosciutto or bacon (this recipe originally carries English bacon which is less fatty than American bacon but you can use whatever bacon- like food you prefer, it's a free country). Throw "bacon" into tomato mixture and let simmer together a couple of minutes
Once your tomato sauce is done add chopped fresh basil and you are ready to go - top your favorite pasta! Add grated parm or red pepper flakes if you like, go crazy!
Memories of the Dish:
This recipe comes from my mother in law who is English so this is from an old cookbook from the UK she always says the beauty in this recipe is in the simplicity of the ingredients. It is a focus on using just a few high quality ingredients to make a simple yet delicious pasta. She makes this often and it has become a comfort meal in our household. The fun thing is that depending on where we are this recipe varies - when we were in England we prepared it with English bacon. In France we use Jambon.
Kimchi Fried Rice
Submitted by Ray
Active Time : 25 minutes
Inactive Time: 0 minutes
Yields: 2
Ingredients:
1/2 cup kimchi
half an onion
1.5 tbsp gochujang
1 package of spam
2 cups day old rice
2 tsp Oil
1 tsp sauce
a bunch of green onions, diced
sesame seeds (optional)
seaweed (optional)
2 eggs (optional)
Directions:
Dice onions and roughly chop kimchi and spam on a cutting board. Fry the spam first in the skillet/wok at medium high heat, then after 3 min or crispy golden brown, remove it and put in onions and kimchi. Save the kimchi juice. Fry the onions and kimchi at medium high for 4 minutes or until the onions begin to be translucent, then add in the kimchi juice and 1/4 cup water and cook until the water is boiled off. Add the day-old rice, gochujang, and soy sauce to taste. Once it's almost done cooking, add the spam then the sesame oil. If desired, top each bowl with a sunny side up fried egg with seaweed and sesame seeds.
Memories of the Dish:
Cooking with friends! This is one of the first recipes we cooked this summer.
Almost Organic Vegetable Cabbage Soup
Submitted by Nikki L Lindsay
Active Time: 30-40 Minutes
Inactive Time: 30 minutes
Servings: 6-8 One and a Half Cup Servings
Ingredients:
1/2 cup small to medium dice organic sweet onion
1/2 cup small to medium chop organic celery
1 tbsp minced organic garlic
15-20 organic baby carrots sliced
1 organic bell pepper red, orange or yellow medium dice
1 organic sweet potato medium to large cut
12 simple truth organic gold gourmet potatoes medium to large cut
1/2 organic cabbage cut into medium pieces
2 ears of My Dad’s Sweet Corn (in season) removed from cob
2 cans of organic diced tomatoes
2 tbsp double concentrated tomato paste
2-32oz containers organic vegetable broth
Racconto Giardiniera Hot Mix
ramen noodles
salt, pepper, garlic powder
organic oil preferably coconut or canola
Directions:
Clean and Chop all veggies
Place Onions, Carrots and Celery (Mirepoix) in the same bowl and set aside.
Place peppers and cabbage in the same bowl and set aside.
Place all potatoes together and set aside.
Place corn in a bowl and set aside.
Turn Instant Pot on using the Sauté/Brown Button. Allow to get warm then drizzle with oil. After a few seconds add in the bowl of Mirepoix (Carrots, Onion and Celery). Use a Spatula and move the veggies around the pot for about five to six minutes until somewhat translucent and cooked. Add Garlic. Stir well. Next add potatoes. Stir well and make sure that as you stir the potatoes are being coated with the veggies and oils from the bottom of the pot. DO NOT ADD MORE OIL. Add Salt and Pepper. Next add a bowl of Cabbage and Peppers. Stir well and carefully as the pot is getting full. Add Tomato Cans, Tomato Paste and about 42 Ounces of the Vegetable Broth if you have enough room. Reserve the remainder of the Broth. Using the Slotted Spoon try to move the ingredients around in your pot. Press the Stop Button.
After adjusting the ingredients, place the lid securely on your Instant Pot. Make sure that the Valve is closed. Lock the lid in place. Select the SOUP Setting on your Instant Pot and press START.
After the Instant Pot goes through the entire cooking time and BEEPS, press STOP. Place a towel over the valve. Using tongs or something else safe, open the valve and allow all of the steam to escape.
Once ALL of the steam has escaped, carefully remove the lid to reveal your beautiful creation. Mmm 😋
Season to your liking.
To Serve
Reheat about One and a half to two Cups of Soup on the stovetop. Add some of the reserved broth and some of the Hot Mix. Once the soup starts to slightly bubble open a Ramen Noodle Package (flavor doesn’t matter.). Break the noodles in half. Add one half to your simmering pot of Soup. Place the other half in a ziplock bag for the next serving. Throw the seasoning packet away. Simmer/boil for three to four minutes until noodles are fully cooked.
Pour in a bowl and sit back and enjoy.
Memories of the Dish:
Many of us may remember the, “Cabbage Soup Diet,” phase that nearly destroyed households due to the amount of gas that was produced. Well, my mom made the best Cabbage Soup. She’s no longer with me, but if she were here today, I believe that she’d approve of the changes and additions that I have made to the soup. It’s still quite a gas maker, boy is it delicious. The different flavors and textures with the Sweet Potatoes and the Hot Mix addition makes for an explosive experience in your mouth. I hope that you enjoy.
Timmy’s Seafood Jambalaya
Submitted by Timmy Ford
Active Time: 30 minutes
Inactive Time: 45 Minutes
Yields: 8 servings
Ingredients:
Dice 4 large Tomatoes
Dice 4 large Green peppers
Dice One large white onion
1/2 c. Olive Oil
Cut up 3 cups of fresh okra
Precook 2 cups of brown rice
Precook 1 bag of frozen riced cauliflower
1.5 cans of Catalina Tomato paste
Partially cook 30 Shrimp 🍤. They will finish in the jambalaya.
Cut up 2-4 jalapeños
3 cloves of Garlic
Oregano
Fresh ground pepper
Cayenne pepper
Red hot seasoning
Directions:
Combine all the vegetables, olive oil, and the tomato paste and cook covered for 30 minutes. Stir frequently as the vegetables are cooking down to create the right consistency.
Add the shrimp, brown rice, and riced cauliflower and cook for another 15 minutes.
Memories of the Dish
This tasty dish has become a staple for me in my health journey. I often meal-prep this dish on Sundays to have for a quick, healthy and tasty lunch for the week. It is full of veggies, some fat, and protein that keeps me nourished and satisfied until dinner. I sometimes add additional seafood like scallops or Tilapia or Trout for a protein boost. Enjoy!
Bacon Wrapped Stuffed Chicken Breast
Submitted by Jake McSoley
Active Time: 20 minutes
Inactive TIme: 40 minutes
Yields: 4 servings
Ingredients:
Cooking spray
4 boneless skinless chicken breasts
2 ounces cream cheese softened
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
2 teaspoons finely chopped parsley
1/4 teaspoon garlic powder
salt and pepper to taste
8 slices bacon
1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces)
Optional garnish: chopped parsley
Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Using a small knife, cut a slit lengthwise part way across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper. Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately, with chopped parsley as a garnish if desired.
Memories of the dish:
When I cook at home, this is always what my kids ask for.
Chicken and Bacon Pasta with Spinach in Garlic Cream Sauce
Submitted by Gabriel Amick
Active Time 20 mins
Inactive TIME 20 mins
Ingredients
2 tablespoons olive oil
1 lb chicken (skinless, boneless chicken breasts or tenderloins)
1 teaspoon paprika
1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
salt to taste
1.5 cups heavy cream
½ cup Parmesan cheese shredded
5 tomatoes (medium, chopped in large cubes) OR substitute with 1 or 2 red bell peppers (chopped in large cubes)
3 cups fresh spinach or 1 cup cooked spinach
5 garlic cloves minced
¼ teaspoon red pepper flakes crushed
6 bacon strips cooked, drained off fat, and chopped
10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
½ cup Parmesan cheese shredded, for serving
Instructions
Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
To the same pan (but without chicken), add heavy cream and bring to a boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add ⅓ of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining ⅔ of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
When serving, top the pasta with ½ cup of shredded Parmesan cheese.
Poblano and Mushroom Tacos
Submitted by Dr. Jessica Meyers
Ingredients:
Filling:
4 Poblano Peppers
16 oz White Mushrooms
1 large White Onion
½ bulb garlic
2 tsp Cumin
½ tsp Cayenne Pepper
1 tsp Ground Anatto
½ tsp Kosher Salt
1 TBSP Canola Oil
Tortilla Ingredients
2 cups Masa Harina
1 ½ -2 cups Very Warm Water
Optional Toppings
Queso Fresco
Cilantro
Making the Tortillas:
Put the Masa Harina in a large bowl. Add warm water and mix. Let sit for around 5 minutes. Knead the dough for several minutes, adding water if very dry, or more masa is too wet. Form balls of dough slightly larger than a golf ball (16 to 18). Heat skillet to high heat. One-by-one, place the balls of dough between two two sheets of food-safe plastic or parchment paper and then press with a tortilla press or cutting board on the counter. Remove each tortilla from the parchment or plastic and add to the skillet, cooking for about 30 seconds on each side. Air pockets should form. While each tortilla cooks, press the next tortilla from the balls of dough. Remove cooked tortilla to a warm bowl or plate and cover with a cloth.
Making the Filling:
Wash all produce. Cut poblanos into thin strips and halve the mushrooms and then slice thin. Peel and slice onions radially and then peel and mince garlic. Heat a large skillet or saute pan on high. Add oil, white onions, poblanos, and salt. When onions start to brown, add the mushrooms and all remaining spices, cooking for 10 to 15 minutes. Add a small amount of water to the pan and use a spatula or other soft utensil to pull up any char from the bottom of the pan to add flavor to the filling.
To serve, fill the tortillas with the filling and top with queso fresco and cilantro.
Hmong Tilapia
Submitted by Annie
Ingredients:
1 large whole tilapia, cleaned and scaled
1 large knob ginger, minced
1 large knob Galanga, minced
2 stalks of fresh lemon grass, minced
1 yellow onion, diced
1 bunch green onions, chopped small
Fresh Chili Peppers, chopped small (as many as you would like)
Your favorite mushrooms (Button of Shimeji are great options) cleaned and whole
Cilantro, minced (optional)
Directions:
Mix everything but the mix together in a large bowl. Rub the fish with the herbs and onions. Wrap the herby fish in foil and bake for 30 minutes in the oven at 350 F°.
Wrap
Memories of the Dish:
My mom used tilapia for this most of the time, but it also tasted great with trout. This tastes wonderful to eat with lettuce wraps.