Charleston 13 Bean Super Soup

 

Pork loin with mustard sauce

2 tbsp olive oil

1.5 lb pork loin 

salt / pepper

1/2 cup red wine vinegar

1/2 cup dijon mustard

1/4 cup chopped parsley

Heat oven to 400.  Heat oil in cast iron skillet. Season pork with salt & pepper.  Sear pork on all sides until browned, 6-8 minutes.

Transfer skillet to oven and continue roasting until internal temperature reaches 140.  

Remove pork from skill, let rest for 5 min.

Add vinegar, mustard, and parsley to the hot skillet.  Stir to combine. 

Slice pork.  Add pork slices to mustard sauce in skillet.  Continue to cook on low until pork reaches desired doneness.  Serve immediately.

French Onion Chicken

 

Tunisian Spiced Chicken Salad

 

Gingery Pork Ramen Stir-Fry

 

Steakhouse style Pork Chops

 

Lazy Lasagna Soup

 

Ingredients

1 pound 90% lean ground chuck 

8 ounces cremini mushrooms, quartered 

1 cup chopped yellow onion 

1 cup chopped red bell pepper 

2 garlic cloves, minced 

4 cups unsalted chicken stock (such as Swanson) 

1 (14.5-oz.) can unsalted crushed tomatoes 

1 (6-oz.) can tomato paste 

2 teaspoons dried oregano 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

8 ounces whole-wheat lasagna noodles, broken into pieces 

1/4 cup half-and-half 

4 ounces preshredded mozzarella cheese (about 1/2 cup) 

1/2 cup fresh basil leaves

 

Slow Cooker Method

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.

 

Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.

 

Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

 

Instant Pot Method

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Tex-Mex Chicken and Black Bean Soup

 

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

 

Instant Pot Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes. 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Cilantro Lime Shrimp Scampi

 Ingredients

• ¼ cup unsalted butter

• ¼ cup extra-virgin olive oil

• ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided

• 4 large garlic cloves, finely chopped

• 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper

• 3 tablespoons (1 1/2 ounces) tequila blanco

• 1 ½ pounds peeled and deveined raw large shrimp, tail-on

• 1 teaspoon kosher salt, plus more to taste

• ¾ teaspoon black pepper

• 3 tablespoons fresh lime juice

• Torn baguette, for serving

Directions

1. Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.

2. Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.

Monterey Jack Burgers with Onion Jam and Garlic Mayo

 

Pork and Zucchini Bibimbap

 

Crispy Parmesan Chicken with Garlic Scallion Couscous and Lemony Roasted Carrots

 

Shrimp Etouffee

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
One 14.5-ounce can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
1 quart Shrimp Stock
3 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/4 cup chopped fresh parsley
Steamed white rice, for serving
1/2 cup thinly sliced tender green onion tops, for garnish

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops.