Swiss Chard in a Tomato and Garlic Broth

There has been lots of P&W (Pruning and Weeding) around here, needless to say there is also lots of sore muscles. The Winter garden is coming to an end and it is time to harvest some of the veggies and herbs. 

 Kale, Swiss Chard and Broccoli.

Parsley, Dill, Rosemary, Sage, Thyme and Cilantro in the Herb Garden.

Today I gathered a bowl full of Swiss Chard for my lunch. My standard way to prepare Chard is by sautéing it, I prefer to save the tender small leaves for a salad.

Rainbow Swiss Chard

I'm sure there are a thousand different ways to prepare this nutritional vegetable, however this is my favorite recipe.

Swiss Chard in a Tomato and Garlic Broth

1 bunch of Swiss Chard, rinsed and chopped into large pieces

2 tablespoons Olive Oil

2 cloves of Garlic, finely sliced

1 8 oz can of Tomato Sauce

1 1/2 cups of Chicken broth

1 teaspoon Smoked Paprika 

In a saute pan, over medium heat, add olive oil. Add finely chopped garlic and cook until the garlic turns a toasty, brown color. Add in the chicken broth, tomato sauce and smoked paprika. Stir ingredients until they are combined. Turn heat up to medium high and cook until broth starts to boil. Add in chard and turn heat down to a simmer, cover with a lid and cook for 15 to 20 minutes. 

Serve with crusty french bread and garnish with parmesan cheese.

Enjoy!

 Even though I made this side dish my lunch, it also goes nicely with some Roasted Chicken and Mac and Cheese. 

Hope you have a wonderful weekend!

Bacon and Egg Candy

When I saw these on the internet, I knew I had to make some. I love a good salty and sweet combo. The recipe is pretty easy and the cuteness factor is pretty high.

Bacon and Egg Candy Recipe:

1 package M&M's (sort through and pick out all the yellow ones)

1 package white chocolate chips, melted

1 package pretzel sticks, broken in half

Directions:

Melt chocolate in the microwave or by tempering it on the stove, stirring constantly. Let the chocolate cool slightly (the "yolks" will break if the chocolate is hot). Line several baking sheets with wax paper. Spoon approximately a tablespoon of the melted white chocolate on the wax paper. Place a single, yellow M&M, blank side up, in the middle of the chocolate. Place the pretzel sticks on the side. Place in the fridge for 5 minutes or leave at room temperature until chocolate has hardened. Remove candies from wax paper using a knife or an icing spreader.

Enjoy!

Shrimp and Sausage Gumbo

I remember going on trips to New Orleans with my parents when I was a child. I will never forget going to a very authentic Cajun restaurant near Bourbon Street. Since the place did not have a child's menu, my parents ordered me a bowl of gumbo. I looked in horror and in disbelief at the large crab claws, oysters and shrimp shells floating around in my bowl. My dinner looked like it was going to make a run for it back to the sea. Now days I would give anything for a wonderful seafood filled bowl of gumbo. It is hard to beat Cajun cuisine. From the sauces, fresh seafood, étouffées, jambalayas and beignets, I love it all. 

Shrimp and Sausage Gumbo:

2 tablespoons olive oil

1/4 onion, diced

2 cloves garlic, minced

2-3 stalks celery, finely diced

1/4 green bell pepper, finely diced

1 pound fresh Gulf shrimp, peeled

1 -2 andouille sausage, cooked and sliced

1 cup white rice cooked according to directions 

1 Tablespoon Gumbo File

1 teaspoon dried thyme

1 teaspoon Tabasco

1 cup of canned diced tomatoes 

3-4 green chives or onions sliced for garnish

1 container chicken broth

1 container fresh okra, sliced 

salt & pepper to taste

Roux:

1/4  cup flour

4 tablespoons olive oil or canola oil

Heat oil in a cast iron skillet on medium low heat. Slowly add in flour. Stir constantly until roux is a caramel color. If the roux starts to stick to the pan add more oil. For a thicker gumbo, add more flour.

Directions:

Heat olive oil in a dutch oven or large soup pot. Add garlic, onions, celery and bell pepper. Saute until tender. Add gumbo file, thyme, Tabasco and salt and pepper. Pour in chicken broth and tomatoes. Bring to a boil. In a small bowl, ladle out 1 cup of the hot broth. Slowly incorporate the cooked roux. Pour back into the pot. Turn down to a simmer. Add  shrimp and sausage. Cook 30 to 45 minutes. Serve with cooked white rice. Garnish with gumbo file and green onions.

Enjoy!