Zesty Hamburger Soup

I joined a freezer meal exchange group, so I've been researching and making some new recipes.  They've been hit or miss, but this was a hit!

Ingredients:

• 1# ground beef (I use 93% lean)
• 2 cups sliced celery
• 1 cup onion, chopped
• 2 tsp minced garlic
• 4 cups water
• 2 med red potatoes, peeled and cubed
• 2 cups frozen corn
• 1.5 cups small shell pasta
• 4 cups tomato juice (V8 or similar)
• 2 cans (10 oz) diced tomatoes with chilis
• 2 T sugar

Directions:

• In dutch oven or large sauce pan, cook beef, celery and onion over medium heat until meat is cooked through and no longer pink.  Add garlic and cook 1 min longer.  Drain.  Stir in water, potatoes, corn and pasta.
• Bring to boil. Reduce heat.  Cover and simmer 10-15 min or until pasta is tender.  Stir in remaining ingredients.
• Serve OR freeze to use later.  If freezing, cool soup and then transfer to freezer containers.  To use, thaw in refrigerator and then transfer to saucepan. Cover and cook over medium heat.

Serving suggestions:

• I added a little bit of ground pepper and some grated cheese on top and it was yummy.  Can also be served along side garlic bread or warm french bread. 

Baked Ziti

We had company over for dinner tonight, so there were a total of 14 of us.  I immediately thought of this recipe as it's great to make when having company for several reasons: 1) It's pasta, so everyone loves it, adults and kids alike, 2) It's super easy to double the recipe and 3)leftovers are relish, so if you make too much, no problem!

Ingredients:

• 1# dry ziti
• 1 onion, chopped
• 1# ground beef (I use 90% lean)
• 2 (26oz) jars spaghetti sauce
• 6oz sliced provolone
• 1 1/2 cups sour cream (I use light)
• 6oz mozzarella cheese
• 2T parmesan cheese

Directions:

• Cook pasta
• Brown meat and onion
• Add sauce to meat/onion and simmer for 15 min
• In 9x13 pan, layer 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella, remaining sauce. Top with parmesan.
• Bake for 30 min at 350*

Lemon & Dill Macaroni Salad

I just made this up and it was delicious and fresh and summery.

1 box macaroni salad noodles (cooked al dente)
2 lemons (zested)
1 lb fresh or frozen peas (raw)
1 lb sugar snap peas (chopped on the bias)
1 bunch of scallions (finely chopped)
1 bunch of fresh dill (chopped)
1/2 a bunch of mint (julienned)
red pepper flakes (to taste)
salt & pepper (to taste)
Olive Oil
White Wine Vinegar

Toss the al dente noodles immediately with some olive oil salt & pepper and white wine vinegar.  Add the peas, herbs, lemon juice and zest, and season to taste.  Noodles absorb the flavors the longer you let it sit.

Salty Milk Chocolate Cookies

This is from my friend, Abby (Instagram @brentwood.made).  I changed it very slightly.

1/2 lb unsalted butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T. vanilla
2 eggs
3 cups flour
1 1/2 tsp salt
1 tsp. baking soda
1 cup Heath toffee pieces
2 XL Symphony bars (chopped)
Flaked sea salt (Maldon)

Preheat oven to 350 degrees.

Cream butter and sugars until light and fluffy, add vanilla and eggs and mix.

In a separate bowl, combine flour, salt, and baking soda.

With the mixer on low, add dry ingredients and mix until just combined, mix in toffee and chocolate until combined (do not over-mix!)  Using a small ice cream scoop, scoop 12 cookies onto a sheet pan and top with Maldon salt.  Place in freezer for 30 minutes, then bake for 15-18 minutes until edges are light brown.