Proscuitto and Sage-Wrapped Pork Tenderloin

This is a recipe from Rachael Ray and one of our favorites that we've been making for years.

Scrambled Eggs with Onion and Kale

I bought white onions from the farmers' market for the first time recently, and they had so much more flavor than the ones I get at the grocery store.  We sauteed the diced white onions and then scrambled eggs with them, and they were the best-tasting scrambled eggs my husband and I have eaten.  The next time we made the scrambled eggs, we also added minced garlic and sauteed kale (idea from one of the farmers), and that was delicious, too, but we liked the eggs best with just the onions.

Green Chile Chili

This recipe is from one of the Penzey's Spices magazines, and it was delicious!

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysGreenChileChili.html

Chicken Alfredo with Fettuccine

This was sooo good!  An Italian restaurant would charge a bunch of money for this dish and I bet it wouldn't even taste as good.  It's a real keeper!  I've found that the recipes I've liked the most have been from the Martha Stewart Everyday Food magazines we subscribed to but that no longer are in publication. However, you can find all the recipes from the magazines for free on the internet.  And, to save on calories, I used a recommendation of a reviewer to replace the heavy cream with a mixture of half and half and whole milk.

http://www.marthastewart.com/865666/chicken-fettucine-alfredo

Zuchinni Bread

This zuchinni bread recipe is from the 100 days of real food website.

http://www.100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/

I do not care for it at all, and I've made it once as muffins and once as bread, and it's just dry and lacks flavor.  The only positive to me is that it uses honey instead of sugar.

Zucchini Bread

This recipe is from my mom, and it is fantastic!!

3 eggs

1 cup oil

2 cups sugar

2 cups shredded zucchini

2 tsps. vanilla

1 tsp. salt

3 cups flour

1 tsp. baking soda

1/4 tsp. baking powder

3 tsps. cinnamon

l/2 cup chopped nuts, pecans or walnuts

In your electric mixer, beat eggs light and foamy.  Add next four ingredients.  Mix lightly but well.

In a separate bowl, incorporate salt, flour, baking soda, baking powder, cinnamon.  Add to egg mixture and mix in batches until just moistened each time.  Do not over-mix.

Fold in nuts by hand.

Divide batter into two greased (use butter or shortening) loaf pans.

Bake at 325 degrees for 1 hr. or more until toothpick comes out clean. 

Remove from pans at once and cool on baking rack.  May be frozen.  Enjoy!

Asian Slow Cooker Short Ribs with a side of bok choy

This was not good at all, and I even used 100% grass-fed beef short ribs.  I found the bok choy recipe on the internet, and it is not worth sharing.

http://www.100daysofrealfood.com/2013/10/18/asian-short-ribs-recipe-slow-cooker/

Sour Cream and Onion Chicken Salad

This made a nice, simple, healthy lunch.  It doesn't have as much flavor as I expected, but it definitely passes for a healthy, homemade lunch.

http://www.100daysofrealfood.com/2014/02/20/recipe-chicken-salad-sour-cream-onion/

Garlicky Roasted Asparagus

The asparagus from the previous farmers' market picture got turned into this recipe.  It is one of my all-time favorite recipes.

http://www.marthastewart.com/313604/garlicky-roasted-asparagus

Famers Market Haul

Just had to share a pic of what I bought from one of my almost weekly trips to the farmers' market.  I love going there and feel so blessed and grateful that I have the time to go there to buy such delicious produce and interact with the farmers who are always so kind and generous to Nico and me.

Cannelini Bean Tostadas

This recipe came from the book, 'The New Abs Diet'.  Well, at least I think it did, but now that I look in the book, I can't find it, so I don't know anymore where it came from.  You take a corn tostada shell and top it with salsa, Monterrey jack cheese, and heated cannelini beans.  It's a quick and easy lunch for me.

Mexican Chicken "Lasagna"

This recipe is from Pampered Chef.  We liked it.

Pork Carnitas

 This was delicious!

http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe.html

Chicken Carnitas

My husband and I did not care for this recipe.

Prep time

5 mins

Cook time

8 hours

Total time

8 hours 5 mins

Author: Steve Cylka

Serves: 4-6

Ingredients

• 5 boneless and skinless chicken breasts
• 1 (28oz) can diced tomatoes
• 1 onion, diced
• 1 red pepper, diced
• 2 jalapeno peppers, minced (seeds removed)
• ½ tbsp cumin
• ½ tbsp paprika
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp salt

Instructions

1. Place all the ingredients in a crock pot and cook on low for 8 hours.
2. Once the cooking time is done, take the chicken out of the crock pot dish and shred with two forks.
3. Strain the juice out of the crock pot into a bowl to reserve. Leave the cooked tomatoes, onions and peppers in the crock pot. Mix in the shredded chicken. If the mixture seems too dry, add a bit of the reserved liquid.
4. Serve the mixture on taco shells with desired toppings like: cheese, salsa, guacamole, sour cream, chopped jalapenos or fresh cilantro.
5. This mixture is also great on salad or even nacho chips.

Incredible Baked Meatballs

I forgot to take a picture of these.  I wouldn't say they're incredible, but they are one of the two best meatball recipes I've made so far.  But, since I can't find a meatball recipe that I am absolutely in love with, my next step will be to experiment and come up with my own recipe.

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.

Turkey Meatballs

My mom gave me this recipe.  I didn't care for it a ton, but Tim and Nico liked it.  For the Parmesan cheese, we finally stopped using the Kraft Parmesan that you find sitting on the shelf, and we switched to a grated refrigerated kind from Trader Joe's that tastes much more natural and delicious.  One of these days, I'll make the effort to grate my own cheese.  It's just hard to do now with my busy boy following me around the kitchen.

1.25 lb. ground turkey

1 Tbsp. (or to taste) Lee & Perrins worcestershire sauce – shake bottle before pouring

6 green onions, cut lengthwise and chopped finely – may use white onions but the results are not as tasty

2 garlic cloves, chopped finely

1 cup grated parmesan cheese – not the stuff in a green container

salt and pepper to taste

1 egg

2/3 cup Progresso Italian breadcrumbs

Put everything together in a bowl and mix with your fingers.  Roll in balls to make about 20 meatballs.

Transfer meatballs on your aluminum covered jelly roll pan (the one I gave you).

Bake at 325 for about 20 min. on one side and turn over for another 15 minutes or so.  Don’t get them too brown as they will harden.  They’re done done also when you smell the meatballs.

Cayenne-Rubbed Chicken with Avocado Salsa with a side of Lime-Cilantro Quinoa Salad

This chicken recipe is the total bomb!  One of my absolute favorites and also from Everyday Food magazine.  I first made these two recipes with my friend, Karen, and after that, we were hooked, although the chicken dish I like more than the quinoa one.  The next time I made this recipe, I was blessed to cook it with the help of my brother who was in town.  :)  I doesn't seem like it should be a time-consuming recipe, but it is, so I was glad for my brother's help and company, of course!

http://www.marthastewart.com/338117/cayenne-rubbed-chicken-with-avocado-sals

Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Directions

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

http://www.100daysofrealfood.com/2011/06/14/recipe-lime-cilantro-quinoa-salad/