Work Family Weekend Recipe......Italian Zuppa with honey butter and corn muffins!!!! for February 28....

        

THIS WILL ALL BE SUBJECT TO REVISION AND REVIEW (the above is a template for a recipe card).
Recipe: Italian White Bean, Chicken, Escarole and Pancetta Soup Smothered in Parmesan served with Corn Muffins and Honey Butter, review at work, needed more spice, bland, not that impressive. I felt this was "okay" but for a fun family meal it didn't work. A big promising title but unimpressive results.
Ingredients:
Chicken breast, chopped into 1 inch chunks or two 1/4 inch coarsely chopped pancetta
1 Tbsp EVOO
1 medium yellow onion chopped
4 cloves garlic
2 carrots diagonally sliced 1/8 inch
2 parsnips diagonally sliced 1/8 inche
1 pound large head escarole thinly sliced (switch to cabbage if escarole too expensive or actually where do you get this?)
4 cups chicken or vegetable stock
1 cup water
1 can 16 ounce cannelini beans
1 tsp dried rosemary
sea salt and freshly ground pepper
1 cup freshly grated parmesan cheese

Directions: 
Saute everything but the broth, beans and parmesan.
Add broth and beans and bring to boil or simmer for 20 minutes.
Blend 1/2 the soup and return, add 1/2 of the parmesan.
Sprinkle with the rest of the parmesan and serve with corn bread and honey butter.

CORN MUFFINS (6)
Mix together these dry Ingredients:
1/2 cup corn meal
1/2 cup flour
1/8 cup sugar
1/8 tsp salt
1/2 Tbsp. baking powder

Mix together these moist ingredients:
1/2 cup buttermilk
1 egg
2 1/2 Tbsp. melted butter

Spread some of the butter onto the muffin cups:
After mixing moist and dry ingredients, but not too much, fill the muffin cups 1/2 full.
Bake at 350 F for 15 to 17 minutes, and cool for 10 minutes.

HONEY BUTTER
1/2 stick butter and 2 Tbsp. butter mix together and refrigerate  15 minutes to use for later. 

February 23, recipe, PULLED CHICKEN SANDWICHES WITH RED CABBAGE SLAW

February 23, recipe
PULLED CHICKEN SANDWICHES WITH RED CABBAGE SLAW, 6 servings

Ingredients
4 cups cooked chicken shredded (precooked or cut whole chicken into pieces and boil 20t o 25 minutes)
3/4 cup ketchup
1/3 cup prepared yellow mustard (such as French's)
2 Tbsp cider vinegar

RED CABBAGE SLAW
1/2 cup buttermilk
1 tsp sugar
1/4 tsp each salt and pepper
1/2 small red cabbage, cored and thinly sliced
1 carrot, grated
1/3 cup minced fresh chives or green part of scallions
6 split, seeded hamburger buns

Directions
Combine chicken, ketchup, mustard and vinegar in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until hot.

RED CABBAGE SLAW Meanwhile, mix buttermilk, sugar, salt and pepper in a large bowl. Toss in remaining ingredients.

Arrange open buns on plates. Mound chicken mixture on bottom halves. Top with some of the slaw; cover with bun tops. Serve remaining slaw on the side.

SIDE SUGGESTIONS:  pickles and tortilla chips.

375 calories, 3 grams fiber

22. MOO SHU PORK PIZZA

22. MOO SHU PORK PIZZA

Ingredients

8 seven to eight inch flour tortillas

2 tsp oil
1 pork tenderloin about 12 oz, trimmed of excess fat, cut crosswise in thin slices, then cut in 1/2
1 tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushroom, sliced
4 cups cole slaw mix
7 oz baby corn, ears cut 1/2 lengthwise
1/3 cup seasoned rice-wine vinegar
1/2 cup hoisin sauce
garnish, sliced radishes and scallions

Directions

Heat oven to 425 F place tortillas in a single layer on 2 large baking sheets

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir fry one to 1 1/2 minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.

Bake tortillas 4 to 5 minutes until tinged with brown.

Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add colesqaw mix, corn and vinegar; stir fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture, removed skillet from heat.

Removed tortillas to a wire rack (they'll get crisp)  Spread with hoisin sauce and top with pork mixture, sprinkle with radishes and scallions. serve immediately

calories 440, fiber 4 grams.