Giordanos Copycat Salad

David ate this salad (or similar) at a restaurant called Giordanos in Chicago. This is the best version of a copycat I could come up with - we both really liked it.  

Giordanos Copycat Salad (Salami BBQ)

Source: https://giordanos.com/ and David's memory

Ingredients:
Green leaf lettuce
Cooked chicken, chopped
Hard salami (1/8 lb)

1/2 cup BBQ sauce - 1/2 cup ranch

toppings:

Dried, roasted red peppers
red onions, sliced, 

corn

cucumber, diced

cherry tomato, halved

cheddar cheese, grated (or feta cheese)

Wash and chop lettuce. Chop and heat chicken. Slice salami into small sticks and fry in small frying pan until slightly crispy. Top salad with all toppings, and serve with BBQ Ranch dressing. 

Veggie Spaghetti

Daniel Tiger has an episode where his mom makes "veggie spaghetti" and when I saw this recipe I knew I had to make it. (I love Daniel Tiger.)  I made it on a night when David had a work dinner, because he doesn't like mushrooms. But it was delicious and I was super happy with it. I will probably make it again and just serve red sauce on the side and people can have regular spaghetti or try some veggie spaghetti, and I'll eat all of the goodness myself.



Vegetable Spaghetti
Source: Simple Veganista

Ingredients: 
1 tablespoon olive oil
1 onion, thinly sliced
2 – 3 garlic cloves, minced
8 oz. mushrooms, sliced (baby bella)
1 medium zucchini, thinly sliced and cut in half
1 medium yellow squash, thinly sliced and cut in half
1 can (28 oz.) diced tomatoes, with juices
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
salt & pepper to taste
2 handfuls of spinach, or baby greens of choice
8 oz. pasta of choice
parmesan cheese, to serve

Directions:
Pasta: Cook your pasta of choice according to package directions. Set aside.

Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.

Assemble: Serve veggies over a bed of pasta with a good dusting of parmesan.

Beefy Mexican Rice Soup

Beefy Mexican Rice Soup
Source: Tastes of Lizzy

Ingredients:
2 pounds ground beef
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons taco seasoning
2 quarts beef stock
2 cups frozen corn
15.5 ounces black beans (rinsed and drained) 1 can
14.5 ounces petite diced tomatoes (drained) 1 can
1 cup tomato puree
2 teaspoons lime juice
2 teaspoons salt
1 tablespoon cilantro
1 cup whole grain rice (I buy a precooked microwave pack of whole grain rice).

Directions:
In a large saucepan brown the ground beef, onion, and minced garlic. Drain.
Add in the taco seasoning and mix together.
Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro, and rice.
Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
Serve with cheese, sour cream, and cilantro if desired.

Black Bean & Sweet Potato Chili

Trying some new recipes out, and this one was a winner. It's a good combination of flavors that we like with some new flavors added in.

Black Bean & Sweet Potato Chili

Source: Adapted from Real Food Whole Life

Ingredients:
4 cups 1-inch chopped sweet potato (from about 3 medium peeled sweet potatoes)
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) jar salsa

1 (15-oz) can Chili

1 (15-oz) can diced tomatoes
1 teaspoon cumin
1 cup vegetable stock
½ teaspoon kosher salt
1 teaspoon smoked paprika (optional)
Optional toppings: fresh lime juice (recommended), avocado, guacamole, sour cream, chopped green onion, cilantro, or chopped jalapeño.

Slow Cooker Instructions
1. Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cook on high for 3-4 hours or low for 6-8 hours, or until the potatoes are cooked through.
2. Add fresh lime juice (if using), and additional toppings, if desired.

Instant Pot Instructions
1. Place all the ingredients in a 6-quart pressure cooker, stirring to combine. Cover and cook on high pressure for 10 minutes, then quick release the pressure.
2. Add fresh lime juice (if using), and additional toppings, if desired.

Tetrazzini

This is a great way to use leftover turkey from Thanksgiving but can also be made with shredded chicken. David doesn't like mushrooms, so I cooked everything then added mine at the end. So good.

Tetrazzini
Source: Adaped from Ready Set Eat

Ingredients:
8 ounces dry spaghetti pasta (or linguine/fettuccine)
vegetable oil
1/2 cup chopped yellow onion
1 cup sliced fresh mushrooms
2 cups chopped cooked turkey/shredded chicken
1 can Diced Tomatoes, undrained

4 oz green chilies

1 can Cream of Chicken soup
3/4 cup water
3/4 cup shredded Cheddar cheese, divided

Directions
Cook pasta according to package directions, omitting salt. Meanwhile, add oil to a large skillet; heat over medium-high heat.
Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
Add turkey, undrained tomatoes, chilies, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

Mexican Rice

A delicious side dish, but bulky enough for a meatless lunch or dinner. Yum! 

Mexican Rice
Source: The Peaden Life

Ingredients:
1/2 Onion, diced
3 cups Rice, cooked
1 can Diced tomatoes, drained
1 can Black Beans, drained and rinsed
1 can Corn, drained
1/2 cup salsa (to taste, more can be added for desired consistancy)
Salt & Pepper
Cumin
Chili Powder
Garlic Powder
Onion Salt
Paprika
1/2 cup cheddar cheese

Directions:
In a large frypan, saute onion in a small bit of oil. Add rice, tomatoes, black beans, and corn and stir together. Add salsa. Season with about 1/2 tsp each of cumin, chili powder, garlic powder, onion salt, and paprika.  Salt and pepper to taste.

Top with cheese and serve.

Chicken & Zucchini (tex-mex)

I'm always looking for good zucchini recipes for our summer zucchini harvest (or in cases like this year, my parents zucchini harvest that they have been so generous to share with us). I like this one because most of my zucchini dishes are pasta-based, but this is a delicious & fresh use for that yummy zucchini.

Tex-Mex Chicken & Zucchini
Source: Adapted from iFoodReal

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper
1 cup corn, frozen or fresh
14 oz can diced tomatoes
1 tsp chili powder
1 large zucchini, diced
1 cup Tex Mex or cheddar cheese

optional, top with:

1/2 cup green onions, chopped
1 cup cilantro, chopped

(The original recipe also calls for: 2 medium bell peppers, chopped and 14 oz can black beans, drained & rinsed. I didn't have these on hand when I made the dish, and it was still super yummy. But next time I think I'd definitely make sure to add in the black beans.) 

Directions:
Add olive oil to large skillet and heat to medium. Add onion and garlic, then saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until golden brown, about 5 -7 minutes.

Add corn, beans, tomatoes, chili powder and remaining cumin. Bring to a boil, cover and cook for 10 minutes. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot.

BBQ Pasta

Okay. I will be the first to admit that this doesn't sound all that appealing. I don't know why, but the thought of barbecue sauce on pasta doesn't make us jump up and down with excitement. But I've made this dish several times and it's always super delicious. I'm telling you, even as I type this up - it doesn't sound amazing, but it really is good!

BBQ Pasta
Source: The Peaden Kitchen

Ingredients:
1 package campanelle pasta (I've also used spaghtetti or linguine noodles for this and it was great.)
2 cups shredded pork
1 cup corn
1 cup diced tomatoes
1/2 bottle BBQ sauce
Cheese

Directions:
Cook pasta, drain, and place in 9x13 pan. Add in corn, tomatoes, pork and mix. Toss with BBQ sauce and top with cheese. Bake at 350 for 15-20 minutes or until dish is heated through and cheese is melted on top.