prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces


  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

1 package (19 oz.) johnsonville italian sausage (any time of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce


  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese


  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.


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tomato florentine soup

January 24, 2016

prep time: 10 minutes       cook time: 40 minutes       total: 50 minutesimg_2853edit

yields 6 servings

1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping


  1. heat oil in large soup pot over medium heat.
  2. add onion & celery; cook for 7 minutes until tender, stirring often.
  3. add garlic, cooking for 1 minute & stirring often.
  4. pour in water, broth, tomatoes, & sauce.
  5. bring to a simmer and cook for about 20 minutes, stirring often.
  6. stir in uncooked pasta and cook for 8 minutes.
  7. add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
  8. season with pepper and salt.
  9. serve topped with parmesan cheese.

source – kroger, mymagazine, january 2016

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chicken fried rice

January 8, 2016

prep time: 25 minutes       cook time: 15 minutes       total time: 40 minutes
yields 4-6 servingschicken-fried-rice-12

for chicken and marinade:
1 large chicken breast, diced
1 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

you’ll also need:
1 T hot water
1/4 tsp sugar
1 T regular/light soy sauce
3 T canola oil, divided
2 eggs, beaten
1 medium onion, diced
4 c cooked rice
1 c bean sprouts
1 scallion, chopped
1 T cooking wine

other optional ingredients: chunks of ham (leftover deli meat), canned corn, frozen vegetables or fresh vegetables


  1. combine chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.
  2. next, combine the hot water, sugar, soy sauces, and pepper in a small bowl. this is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  3. take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). if you are using cold leftover rice, try to break up the clumps as best as possible.
  4. heat the wok over medium high heat and add 1 T of oil. add the eggs and scramble them until just done. you can even start scooping them up when they look like they are almost done and set aside. they will continue to cook in the bowl and you will cook them again in the rice.
  5. heat the wok until just smoking and spread another tablespoon of oil around your wok. sear the marinated chicken in one layer for 20 seconds. stir-fry the chicken until about 80% done. remove the chicken to your marinade bowl and set aside.
  6. optional ingredients – stir fry frozen/fresh vegetables in a tablespoon of oil and season. scoop out and set aside.
  7. with the wok over medium high heat, add another tablespoon of oil and saute the onions until translucent. add the rice and flatten out and break up any large clumps. if the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. sprinkling a little water over large clumps of rice will help break them up more easily. if the rice was made fresh, cooking time will be faster. just make sure that the rice isn’t too wet, which will make frying it difficult.
  8. once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix until the rice is evenly coated with sauce. you will have to break up any remaining clumps of rice as best as possible. the rice should be hot by this time.
  9. now add the chicken and any  juices from the bowl you set aside earlier and stir fry for another minute.
  10. add the eggs, bean sprouts, ham, corn, frozen/fresh vegetables, and scallions, and continue stir-frying the rice for another 30 seconds. serve while hot !


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