Minestra

If you want an amazing soup this is great for entertaining.  Serve with fresh parmigiano-reggiano and crusty bread.

Serves 6

1 head escarole (chopped) or Kale  
6 quarts chicken broth
3 large carrots, chopped

For the meatballs
1 pound veal or ground pork
2 large eggs
1/2 cup minced shallot
1 cup plain bread crumbs
1 cup freshly grated parmigiano-reggiano
1 teaspoon kosher salt
Fresh ground pepper
8 oz ditalini or tubetti

In a large pot, combine the escarole, broth and carrots.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Meanwhile mix together all of the meatball ingredients.  Shape into tiny balls (less than 1 inch diameter). Stir in the pasta and drop the meatballs into the soup.   Cook over low heat, stirring gently, until the meatballs and pasta are cooked.  About 20 minutes.  Serve with grated parmesan.

My Mom's Applesauce Cookies

Do you remember coming home from school and your house smelling amazing?  My mom always had something yummy cooking.  This is one of my favorites, thanks mom :).

Preheat oven to 375 | Place parchment paper on your cookie sheets | Yield 40 cookies
1/4 lb butter
1/2 C brown sugar
1/2 C sugar
1 egg
1 C applesauce
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves

Cream butter and two sugars.  Stir in egg and applesauce.  Mix flour, soda, salt and spices.  Add to other mixture until smooth.  Bake for 5-7 minutes, or until lightly browned.

Spanish Tortilla- Tapa or side dish

This is an amazing way to put potatoes together in a different way.  Serve it with a garlicky mayo for lots of love.
1 1/2 C Olive Oil
2 lb. Yukon Gold Potatoes, peeled, quartered and sliced (about 1/4")
1 White onion, quartered and thinly sliced
2 1/2 tbs Kosher salt
8 Eggs beaten

Heat olive oil in ovenproof skillet over medium heat.  Add potatoes, onion and salt.  Coat potatoes with oil, turn to medium-low heat.  Turn frequently until tender (about 25 min.)

Transfer potatoes and onion to large bowl, add eggs and combine, do not break potatoes.

Heat 3 tbs. reserve oil over  medium head.  Add egg-potato mixture. Stir until eggs start to set (eggs will look scrambled). About two minutes.  Spread mixture in an even layer; reduce heat.  Preheat broiler.

Transfer skillet to oven cook for about two minutes. Remove from oven.  Invert large plate over skillet, hold firmly and flip releasing tortilla onto plate.  Let sit at room temp. for at least twenty minutes.

3/50 Project

So If you haven't heard about this you need to check it out!  It is built upon bringing back local small businesses to America.

-It starts with taking 3 local businesses that you would miss.  Stop in and bring your business to these 3 businesses. Remembering that what you purchase helps keep these businesses around in your community.

-If 50% of the population spent $50 a month in local businesses, it would generate more than $42.6 billion in annual revenue.  Imagine the impact on small business...

-For every $100 that is spent at local businesses $68 stays in the local community!!!  If you spend it at a national chain, less than $43 stays here, online = 0 in the community.

So all you do is pick 3 businesses, spend $50 per month at those businesses and watch the community strengthen...

Awesome!!! Read more at http://www.the350project.net/home.html

Grilled Pork Chops and Peaches

Ingredients

• 1/2 cup extra virgin olive oil plus more for drizzling
• 1/2 cup olive oil
• 3 tablespoons chopped fresh marjoram, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons minced garlic
• 1/4 cup white wine vinegar
• Freshly cracked black pepper
• 4 1 1/2-inch-thick bone-in pork chops (about 1 pound each)
• 4 teaspoons kosher salt plus more
• 8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
• 1/2 cup thinly sliced shallot rings
• 3–4 semi-ripe peaches, halved, pitted
• 
  

Preparation

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 Tbsp. marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 tsp. salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours. Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3–5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 Tbsp. marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4–6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

Low Country Boil

http://wrengoodeats.blogspot.com/2012/07/rodney-t-wrens-big-city-boil.html

My Dad's "Yankee" version of Low Country Boil... so yummy!!

It is so good, makes enough for 15, so invite some friends over!

Avocado Melon Salad

This salad is full of power foods that are so so good!  Avocado with healthy fats, great for your heart and succulent honeydew melon that provides a wallop of vitamin C! Great summer salad with a grilled chicken breast or add some grilled shrimp. Try this with baby greens, arugula and fennel, you can't go wrong!

Dressing:  (combine all ingredients and whisk together)
2 Tbs rice wine vinegar
1/4 C lime juice (zest of one lime)
1 Tbs grated fresh ginger
2 Tbs extra virgin olive oil
1/4 C fresh basil chopped
1Shallot minced
1 Clove of garlic minced
2 Tbs honey
Kosher Salt
Pepper

Toss 4 C of lettuce with dressing.  Top off with:
1 Avocado diced
1 C Honeydew melon cubed
1/3 C Red onion diced

Done!