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Tuesday's Recipe: Orecchiette with Broccoli, Tomatoes and Sausage

1 tablespoon olive oil 

2 cloves garlic, finely chopped

8 oz. hot or sweet Italian sausage, removed from casings 

1 15 oz. can diced tomatoes, with juice

salt

1 1b. pasta shells (I used tricolor)

4 cups small broccoli florets 

shredded Parmesan

1. Warm oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it looses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of the juice has evaporated and sauce has thickened, about 10 minutes. 

2. While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired. 

Recipe Rating: 3/5  Healthy option but kinda bland. Would be nice if it had more herbs. 

Wednesday's Recipe: Hawaiian Grilled Cheese Sandwiches

• 8 slices white bread
• 2 tablespoons unsalted butter, softened 
• 4 ounces deli ham 
• 8 slices Cheddar or American cheese 
• 1 cup canned pineapple chunks packed in juice, drained and patted dry 
• Mustard, optional

1. 1. Spread one side of each slice of bread with butter. Lay ham on unbuttered side of 4 of the slices. Top each with 2 slices of cheese and pineapple chunks. Spread unbuttered sides of remaining bread slices with mustard, if desired. Place those 4 slices, buttered sides up, on top of pineapple.
2. 2. Place sandwiches in a large nonstick skillet over medium-low heat and cook, pressing down on them occasionally with a spatula, until golden on one side, 3 to 4 minutes. Carefully turn and continue to cook until golden on the other side, about 3 minutes longer. Cut each sandwich in half and serve immediately.

Recipe Rating: N/A I can't give a fair rating because I didn't include the pineapple. I've had a previous bad experience with the ham and pineapple combo in the past. 

Thursday's Recipe: Chicken and Pears over Arugula 

• 2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to 1/2-inch thickness
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 1 large bunch arugula (about 7 oz.), ends trimmed
• 2 ripe pears, halved, cored and thinly sliced
• 1/3 cup walnuts, toasted
• 1/4 cup dried cranberries

1. 1. Sprinkle chicken with salt and pepper. Warm 1 Tbsp. olive oil and butter in a large skillet over medium-high heat until butter is foaming. Add chicken and cook, turning once, until golden on both sides, about 10 minutes total. Transfer to a plate.
2. 2. While chicken is cooking, whisk remaining 3 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl.
3. 3. Slice chicken thinly across the grain. Place arugula, pears, chicken and any accumulated juices from plate in a mixing bowl. Top with dressing and toss gently with hands to coat. Divide among four dinner plates. Sprinkle each portion with walnuts and cranberries, and serve immediately.

Recipe Rating: 3/5  I was not impressed with the arugula. I think I got a bad batch at the store. I like the homemade dressing although I think It's too strong for the fruit. James was not impressed with this one for the same reason. 

Friday's Recipe: (Finally) Split Pea Soup with Cheddar Toasts 

• 1 16-oz. bag dried green split peas, rinsed and picked over
• 2 smoked ham hocks
• 3 carrots, cut into 2-inch pieces
• 2 leeks, white and light green parts, finely chopped
• 1 bay leaf
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt
• 1/2 cup shredded Cheddar
• 8 1/2-inch-thick slices baguette or country bread, cut on bias
• 
  
• 1. Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.
• 2. Preheat oven to 400ºF; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.

Recipe Rating: 5/5 We are still eating this one. The serving size is a humongous 8. It is my second favorite recipe of this week. I started this slow cooker recipe really late and woke up to a ham smelling apartment in the morning. I had some for breakfast. I would def. recommend this recipe to anyone who likes green split peas or soup. The only thing I would change is discarding the fat off the ham hocks. It made the soup too chewy. 

I finally updated. It's been quite a long week. Between our unexpected visit to the E.R. to mailing out all of our invitations. I'm getting back on track though. Tomorrow I'm starting Super Supper Sunday with 4 new recipes I've not tried before. Only 4 this coming week because James requested in lieu of black bean soup, my pinto beans and rice. Expect pictures of the final invites soon! All is well I just need to get back to work.