Marinade with Sirrachi Sauce

Marinade with Sriracha Sauce

This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!

Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger

Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.

My next experiment will be with a Tri-tip and or Ribs.

Cherry Tomatoes and Mozzarella Cheese Skewers

I found this recipe the other day and served it when I hosted our book club meeting. It was a great hit.

So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef

1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.

Rustic Tuscan Soup

It has been quite awhile since I posted any new recipes. As we are having some very cool rainy weather after highs in the 90's this past weekend, have decided to make some soup today.

 Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.

RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste

Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning.  Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High.  If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc).   Then add the canned beans and cook on Medium about 1-2 hours.

Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.

Serve with some bread and Enjoy!!!