Dirty Rice

3 slices thick cut bacon
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp minced roasted garlic
1 tbsp chopped pickled jalapeno
1 lb ground round
1/2 lb ground sausage
Good splash Worcestershire sauce
1 tsp Cajun seasoning
1/2 tsp black pepper
Garlic salt, to taste
1 tbsp beef base
2 cups water
4-5 cups hot cooked rice
Hot sauce, if desired

Cook the bacon until crispy. Remove bacon to paper towel. Saute the onions, celery and bell pepper in the bacon drippings for 5-10 minutes or until soft. Stir in the garlic and jalapeno and cook 1-2 minutes. Add the ground round and sausage and cook, crumbling the meats until completely cooked. Stir in Worcestershire, Cajun seasoning, pepper and garlic salt. Add beef base and water and bring to a boil, stirring until well combined. Cook until the water is reduced by half. Stir in the rice until well mixed and serve with Hot Sauce if desired.

John loved it...I thought it was OK. Nothing with this much rice will ever be a favorite of mine. It was bland - even with the hot sauce.

Double Meat White Ragu

2 Tbsp olive oil
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish

Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.

Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.

Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.

Bourbon Street Special Sub

1/3 cup drained pickled vegetables, finely chopped
2 Tbsp chopped dill pickles
2 Tbsp finely chopped mild banana peppers
Mayonnaise
Yellow Mustard
2 hoagie buns, split
Sliced Ham
Sliced Bologna
Sliced Cotta Salami
Sliced Swiss or Provolone
Shredded Lettuce
Sliced Tomato
Black Pepper

Combine the pickled veggies, dill pickles and banana peppers in a small bowl. Spread the cut sides of the hoagie bun with mayonnaise and mustard. Pile half the pickled mixture on the bottom of the bun. Layer ham, bologna, salami, and swiss cheese on the bun. Top with lettuce, tomato and black pepper and the top half of the bun. Press down and cut in half.

Serves 2-4 people. Good!

Lemon-Swiss Pasta

2 Tbsp unsalted butter
1 small onion, minced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
Black Pepper to taste
1 tsp basil
1 1/2 cups heavy cream
1/2 cup shredded Swiss cheese
1 lemon, zested
1 lb hot, cooked linguine
4 slices cooked bacon, chopped

Saute the onion and garlic in the melted butter in a large skillet until translucent. Stir in pepper flakes, black pepper, and cream and cook over medium heat until the cream is very hot. Stir in the Swiss cheese and lemon zest and cook on low, stirring often until the cheese is melted and well incorporated with the cream. Toss with the linguine and bacon and serve hot.

This was very good with the Oven Roasted Chicken Tenders Saltimbocca!

Oven Roasted Chicken Tenders Saltimbocca

8 fairly large chicken tenders
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil

Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.

To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.

Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.

From Rachael Ray.

Queso Blanco

1 tbsp olive oil
1/4 cup minced onion
2 Tbsp minced red bell pepper
1 heaping Tbsp minced pickled jalapenos
3/4 lb white american cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 cup heavy cream
1/2 tsp ground cumin
1 heaping tsp chili powder

In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until al the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.

Yum! Adapted from a recipe at allrecipes.com

Brown Jug Soup

2 Tbsp unsalted butter
1 onion, chopped fine
1 stalk celery, chopped fine
1 tsp dried thyme
32 oz carton chicken broth
3 medium potatoes, peeled and diced
10 oz pkg frozen mixed vegetables
16 oz pkg frozen broccoli florets
1 can cream of chicken soup
15 oz jar Cheese Whiz
1 cup shredded sharp Cheddar

Melt the butter in a large stockpot and saute the onions and celery until soft. Add thyme, broth, potatoes, mixed veggies and broccoli. Stir and add enough water to just cover the vegetables. Bring to a boil, reduce heat and simmer 20 minutes. Stir in soup, Cheese Whiz and Cheddar until well combined and all the cheese is melted. Serve hot.

Pretty good! Velveeta would probably be better than the Cheez Whiz...

Adapted from recipe at allrecipes.com