Tag Archives: recipe

Jeannine Nena’s Ham Hock Soup

Ham hocks
3 carrots
5 potatoes
1 onion
1 bunch watercress
1 bunch Chinese parsley
1 can diced tomato
1 can tomato paste

Boil ham hocks 3-4 hours with garlic, salt & pepper to taste with water just above the ham hocks. Bring to a rolling boil then simmer with the lid on. Every hour and a half skim off the oil and replace the water to above the ham hocks.

In a separate pot cook the macaroni drain and put aside.

At about 3 and a 1/2 hours add onions, potatoes and carrots to the ham hocks. Add the watercress, Chinese parsley and cooked macaroni and simmer for 10 more minutes.

Recipe – Pollo al Vino con Pomodori

Because of my Meetup schedule I tend to eat out at restaurants fairly regularly. I have a Meetup event at least once a week, sometimes I’ve had as many as 5 in a week. Most of these are events I host and therefore need to be in attendance  and a majority of them involve eating at a restaurant.

Lately, Chris and I have decided to eat at home more. 1) It helps save money. 2) We make healthier choices for meals. 3) Since I’ve been having food issues/intolerance/allergies, this helps ensure I’m less likely to have problems.

One of the dishes I make that Chris likes I’ve named “Pollo al Vino con Pomodori”. Essentially, it’s chicken in wine with tomatoes.

I like chicken thighs, bone in, skin on so we buy the “family size” packs and freeze them in groups of 4. It’s cost effective and easy for when I need to make a meal.


4 chicken thighs (bone in/skin on) – You can easily change this out, but be aware the cooking time might need to change if you do so. You don’t want to dry out your chicken (another reason I like bone in/skin on).

2 tbsp butter
4 tbsp olive oil (more or less, depending on how much chicken you cook)
1 medium onion
1 1/2 head of garlic
1 bunch fresh basil
1 tbsp parsley (I used dried, but you can use fresh instead)
2 14.5oz cans of diced tomatoes (you can of course substitute with fresh)
1 6oz. can of tomato paste
1 bottle of dry white wine
6 oz. shredded Parmesan and Romano cheeses
salt and pepper

Chicken waiting for sauce

In a large pan melt butter in some olive oil over medium heat. The butter is for color and flavor, but the olive oil has a higher smoking point. The pan should be large enough to cook the chicken, but then also deep enough for the wine and tomatoes to be added later. Season to preferential taste and brown the chicken in the oil/butter.

Place chicken aside in an oven-safe casserole dish.

Wine sauce, onions, and garlic.
Wine sauce, onions, and garlic.

Using the same pan you cooked the chicken in add dry white wine. Cook to reduce. To be honest, I wanted a lot of sauce, so I made sure I had plenty of ingredients to work with and used an entire bottle of wine. Frankly, I was not likely to drink it so cooking it sounded like the best option.

After the wine has had some time to reduce a little add chopped onion and a whole head and a half of crushed garlic.

Allow the sauce to reduce to about half.

tomatoes in wine sauce
Once the sauce has reduced add two cans of diced tomatoes and one can of tomato paste, some parsley (dried was all I had) and lots of fresh basil. Simmer for about 10 minutes.

When sauce is ready pour it over the chicken in the casserole dish and top it with Parmesan and Romano cheeses. Cover it with foil, and into the oven on the middle rack at 350 F for an hour.

This is nice served over pasta or rice.

Recipe – Broccoli Cheese Frittata

Recipe – Broccoli cheese frittata

This recipe takes the essentials from another recipe I have made. I adapted it to be able to use the ingredients I had available at the time.

8 medium eggs beaten

2 cups broccoli minced

3 cups shredded cheese (I used Kirkland brand Mexican Style Blend: monterey jack, medium cheddar, queso quesadilla, and asadero cheeses.)

½ cup onion minced

3 cloves garlic minced

½ cup flour

1 tbsp celery seeds ground

1 tbsp dried parsley ground

Salt and pepper to taste

I used my food processor to mince the broccoli, onion, and garlic.

Preheat oven 350°F

In a large bowl beat eggs, blend in flour, mix in all ingredients.

Oil (I used olive oil) a 9×13” baking dish. Spoon ingredients into baking dish.

Bake 350°F for 45 – 55min.

Serves 6-8 people


Original recipe – “Creamy Greens Casserole”

 2 cups frozen spinach – thawed and drained

1 cup sliced fresh mushroom

½ cup marinated sundried tomato, cut up

3 cups shredded cheddar cheese

16oz low fat cottage cheese

6 eggs beaten

¼ cup flour

Preheat oven 350°F

In a large bowl beat eggs, blend in flour, mix in all ingredients.

Grease a 2 quart baking dish. Spoon ingredients into baking dish.

Bake 350°F for 35 – 45min. Until knife inserted in center is clean.

Serves 6-8 people

My Take

My alteration of the recipe above was to use my food processor on the mushrooms and tomato as my fiancé greatly dislikes the texture of mushroom, but he’ll eat it if it’s finely minced.

mushrooms, onion, and sundried tomatoes

I’ve also increased the eggs to 7 or 8 depending upon their size, use fresh spinach, and added in spices: salt, black pepper, sage, oregano, and basil. I will also top with another layer of shredded cheese. We love cheese in this house!

Fresh Spinach Frittata