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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

      

August 12, 2017

Awesome Ham Pasta Salad

8 oz ziti pasta

1 c mayonnaise

1 lb cooked ham, cubed

1/2 c sour cream

1 large red bell pepper, seeded and chopped

2 1/2 tsp beef bouillon granules

1 large green bell pepper, seeded and chopped

1 Tbs white vinegar

1 large red onion, coarsely chopped

1/2 tsp salt

15 small sweet pickles, chopped, juice reserved

1/4 tsp pepper

1 c cherry tomatoes, halved

2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil and add pasta. Cook for 8-10 minutes or until al dente; drain. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes. In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and a half cup of reserved pickle juice. Fold into the pasta mixture and toss gently until evenly coated. Chill overnight to allow the flavors to blend.

Ham n Pineapple Dinner**

2 Tbs butter

4 tsp cider vinegar

2 1/2 c cooked and cubed ham

2 Tbs brown sugar

2 green onions, chopped

2 tsp prepared mustard

1 c pineapple chunks, drained

2 tsp cornstarch

1 1/3 c pineapple juice

Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 7 minutes.

Mushroom Crusted Ham and Cheese Pie

10 oz fresh mushrooms, coarsely chopped

4 oz shredded sharp cheddar cheese

1/4 c finely chopped onion

1 container (8 oz) herb and garlic flavored

1/4 c butter, divided

cream cheese, softened

1/2 c dry bread crumbs

4 eggs

2 Tbs grated Parmesan cheese

1 dash hot pepper sauce

1/4 tsp salt

1 c cooked ham, diced

1/4 tsp pepper

1 Tbs chopped fresh parsley

Preheat the oven to 375 degrees. In a medium pan, sauté mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper. Butter the bottom and sides of a 10-inch deep dish pie pan. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle the shredded cheese over the mushrooms. In a blender, beat together cream cheese, eggs and hot pepper sauce until well mixed. Stir in the diced ham. Pour over the shredded cheese and bake 30 minutes or until set in the center. Garnish with the parsley.

Priceless Ham Salad**

1 1/2 lbs cooked ham, chopped

1/3 c dill pickle relish

3/4 c mayonnaise, or as needed

1/4 c brown mustard

1/3 c dried minced onion

Process a couple of cups of ham at a time, in a food processor (if you have one) until finely chopped but not pasty; about 6-7 pulses. Place the finely chopped ham in a large bowl and continue processing the remaining ham. Add the mayonnaise, onions, relish and mustard to the processed ham. Mix well and if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

August 5, 2017

Perfect Scrambled Eggs per Chef Bourdain

4 large fresh eggs

salt

butter

pepper

Heat your pan until it is medium high. Crack your eggs into a bowl and add salt and pepper if desired. Beat them with a fork until you achieve a ripple of white and yellow throughout. Do not over blend. Add butter to the pan, and when it is melted and becoming foamy pour in the eggs. The idea here is to add the eggs immediately after blending. Let them set up a bit before pushing them around in a figure eight pattern. This allows them to fluff up without breaking into little broken bits.

Mason Jar Omelets**

non-stick cooking spray

1 red bell pepper, chopped

4 large eggs

salt

2/3 c shredded cheddar

pepper

1/2 onion, finely chopped

1 Tbs chives, chopped

1/2 c ham, diced

If baking, preheat the oven to 350 degrees. Prepare jars with cooking spray. Crack two eggs into each jar. Divide cheese, onion, ham, and bell pepper between the two jars and season with salt and pepper. Place lids on the jars and shake until the ingredients are combined. Remove lids and place in the oven for approximately 8-12 minutes, watching closely for the egg to be set. Or microwave them on high for 2 minutes, checking every 30 seconds for even cooking. Garnish with chives, and eat from the jar!

Loaded Egg Quesadillas

6 oz Chorizo sausage, or preferred meat

salt

1/2 medium onion, finely chopped

pepper

4 large eggs

1/3 c shredded Monterey Jack cheese

1 Tbs sour cream, plus additional for serving

1/3 c shredded cheddar cheese

2 Tbs chives, chopped

1 avocado, thinly sliced

4 medium flour tortillas

hot sauce for serving

Cook meat in a medium pan over medium high heat until done. Remove from pan leaving 2 tablespoons of drippings, or add oil. Put onion in the pan and cook until softened, about 5 minutes. Whisk together eggs and sour cream in a medium bowl. Pour egg mixture into the pan. Let set slightly, reducing heat to low. Move eggs in the pan until set, add salt and pepper. Fold in the chives and remove from the heat. Assemble the quesadillas: Divide the scrambled eggs between two tortillas, and top with the eggs and avocado slices. Place the remaining tortillas on top. One at a time, cook quesadillas in a clean non-stick skillet over medium heat until the bottom tortilla is golden brown, about 3 minutes. Flip carefully, and cook the other side the same, then repeat for second quesadilla. Serve warm with more sour cream and hot sauce.

Pepper Egg-In-A-Hole**

4 eggs

salt

4 bell peppers assorted colors, seeded and "topped"

pepper

1 c shredded cheddar

parsley, chopped for garnish

Preheat the oven to 400 degrees. In the bottom portion of each bell pepper, add cheddar and your choice of breakfast meat. Crack an egg on top and season with salt and pepper. Bake until whites are cooked and yolks done to your preference, at least 20 minutes. Remove and garnish with parsley.

July  29, 2017

Apple Strudel Muffins

2 c all-purpose flour

1 1/4 tsp vanilla

1 tsp baking powder

1 1/2 c chopped apples

1/2 tsp baking soda

STRUDEL TOPPING:

1/2 tsp salt

1/3 c packed brown sugar

1/2 c butter

1 Tbs all-purpose flour

1 c white sugar

1/8 tsp ground cinnamon

2 eggs

1 Tbs butter

Preheat oven to 375 degrees. Grease a 12-cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of muffins. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan, and cool on a wire rack.

Asian Beef w Snow Peas**

3 Tbs soy sauce

1 Tbs minced fresh ginger root

2 Tbs rice wine

1 Tbs minced garlic

1 Tbs brown sugar

1 lb beef round steak, cut into thin strips

1/2 tsp cornstarch

8 oz snow peas

1 Tbs vegetable oil

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Beef Nacho Casserole

1 lb ground beef

1 tsp chili powder

1 1/2 c chunky salsa

2 cups crushed tortilla chips

1 can (10 oz) whole kernel corn, drained

2 cups Colby cheese

3/4 c creamy salad dressing

Preheat the oven to 350 degrees. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, salad dressing and chili powder into the beef. In a 2-quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Portobello Penne Pasta Casserole

1 pkg (8 oz) uncooked penne pasta

1/2 tsp dried basil

2 Tbs vegetable oil

2 c milk

1/2 lb portobello mushrooms, thinly sliced

2 c shredded mozzarella cheese, divided

1/2 c butter

1 pkg (10 oz) frozen chopped spinach, thawed

1/4 c all-purpose flour

1/4 c soy sauce

1 large clove garlic, minced

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8-10 minutes, until al dente, and drain. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

July 22, 2017

Crescent Pizza Pockets

1 can (8 oz) refrigerated crescent dinner rolls

1/2 c sliced pepperoni (24 slices)

1/4 c pizza sauce

1 tsp grated Parmesan cheese

3/4 c shredded mozzarella cheese

Heat oven to 375 degrees. Unroll dough onto cookie sheet; separate into four rectangles (2 triangles each). Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforations to seal. Spread one tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with three tablespoons cheese; top with six slices pepperoni. Fold dough from the top over filling; firmly press edges with fork to seal. Sprinkle each rectangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Bake 13-15 minutes or until deep golden brown. Serve warm.

One Pot Creamy Spaghetti**

1 lb ground Italian sausage

1/2 c whipping cream

12 oz uncooked spaghetti (from 16 oz box)

1/4 tsp crushed red pepper flakes, optional

1 can (28 oz) crushed tomatoes w basil, undrained

shredded Parmesan cheese, optional

1 box (32 oz) chicken broth or stock

fresh basil leaves, optional

In 8-quart stockpot, cook sausage over medium-high heat 5-7 minutes or until no longer pink; drain. Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15-20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with remaining ingredients.

PBJ and Banana Burritos

2 Tbs smooth natural peanut butter

1 Tbs apricot jelly

1 whole wheat tortilla

1 tsp honey

1 banana

Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lay the banana on top the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the tortilla over the ends of the banana and roll the other two sides of the tortilla over the mixture to form a burrito.

Apple Toast**

1 Tbs butter

1 Tbs cinnamon

4 slices white or whole wheat bread

1 large apple, cored and thinly sliced

Set oven to broil. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet. Place in a preheated oven until toasted, about 2 minutes.

July 15, 2017

Chive & Onion Hash Brown Potatoes

1 1/2 c half and half cream

2 pkg (20 oz ea) refrigerated shredded hash

1 container (8 oz) spreadable chive and onion

brown potatoes

cream cheese

2 c Swiss cheese, shredded

2 Tbs dried minced onion

3 Tbs minced fresh chives, divided

1 tsp salt

1 Tbs butter, cubed

1/2 tsp pepper

Preheat oven to 375 degrees. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in the potatoes. In a greased 9x13 inch pan or 3-quart baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter. Bake, covered, 35 minutes. Uncover and bake an additional 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.

Spicy Sweet Potato Chips & Cilantro Dip**

3 large sweet potatoes (1 3/4 lb) , peeled and cut

1/8 tsp cayenne pepper

into 1/8 inch slices

DIP:

2 Tbs canola oil

3/4 c mayonnaise

1 tsp chili powder

1/2 c sour cream

1/2 tsp garlic powder

2 oz cream cheese, softened

1/2 tsp taco seasoning

4 1/2 tsp lemon juice

1/4 tsp salt

1/2 tsp celery salt

1/4 tsp ground cumin

1/8 tsp pepper

1/4 tsp pepper

Preheat oven to 400 degrees. Place sweet potatoes in a large bowl. In a small bowl mix oil and seasonings; drizzle over potatoes and toss to coat. Arrange half of the potatoes in a single layer in two ungreased 15x10x1 inch baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining potatoes. In a small bowl, beat dip ingredients together until blended. Serve with chips.

Smokey Baked Beans

1 lb bulk spicy pork sausage

1 can (10 oz) diced tomatoes and green

1 medium onion, chopped

chilies drained

2 cans (15 oz ea) pork and beans

1/2 c hickory smoke-flavored barbecue sauce

1 can (16 oz) kidney beans, rinsed and drained

1/2 c ketchup

1 can (16 oz) butter beans, rinsed and drained

1/2 c packed brown sugar

1 can (15 1/2 oz) navy beans, rinsed and drained

1 tsp ground mustard

1 can (15 oz) black beans, rinsed and drained

1 tsp steak seasoning

1 tsp liquid smoke, optional

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a 5-quart slow cooker combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke, if desired. Stir into bean mixture. Cover and cook on low for 7-8 hours or until heated through.

Garlic Sesame Green Beans**

3 lbs fresh green beans, trimmed

6 garlic cloves, minced

1 Tbs sesame oil

1 1/2 tsp salt

1 Tbs canola oil

1/2 tsp pepper

1 shallot, finely chopped

2 Tbs sesame seeds, toasted

In a Dutch oven, bring 10 cups of water to a boil. Add green beans; cook uncovered about 6-8 minutes or until tender. Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender. Drain green beans and return to Dutch oven. Add the shallot mixture; toss to coat. Sprinkle with sesame seeds and serve.

July 8, 2017

Alfredo Chicken Lasagna

6 oz boneless skinless chicken breast, cut into

3/4 c cottage cheese (2%)

bite-size pieces

1/4 c plus 2 Tbs shredded Parmesan, divided

1 c fresh mushrooms, sliced

1 egg, lightly beaten

2 Tbs onion, chopped

1/2 tsp Italian seasoning

1 Tbs olive oil

1/2 tsp dried parsley flakes

1 garlic clove, minced

4 lasagna noodles, cooked and drained

1 Tbs all-purpose flour

1 1/2 c shredded mozzarella cheese

1 c Alfredo sauce

Preheat the oven to 350 degrees. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended and gradually stir in Alfredo sauce. Bring to a boil, and reduce heat simmering uncovered for 3-5 minutes or until thickened. In a small bowl, combine the cottage cheese, ¼ c Parmesan cheese, egg, Italian seasoning and parsley. Spread ½ c Alfredo mixture in a 8x4 inch loaf pan coated with cooking spray. Layer; with two noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and ¾ cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Bow Tie Pasta Salad w Chicken and Peppers**

6 oz bow tie pasta

freshly ground pepper

2 large ripe tomatoes, seeded and diced

2 bell peppers, one red, one yellow; halved

2 Tbs red wine vinegar, divided

length-wise and seeded

3 Tbs extra-virgin olive oil, divided

1 small rotisserie chicken, shredded into large pcs

1 Tbs Dijon mustard

2 Tbs fresh parsley, chopped

Position a rack about 6 inches from broiler and heat to high. Bring a medium large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towels to absorb excess moisture. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil and 1/4 teaspoon salt. Set aside to soften for about 15 minutes. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots. Transfer to a bowl and cover allowing to steam for 10-15 minutes. Rinse or scrape off the skin and dice. Mix the remaining vinegar and mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining olive oil until smooth. Add the tomatoes with the accumulated juices, the roasted peppers and parsley. Toss lightly. Just before serving, add the chicken and pasta and toss gently to combine.

Marlboro Man's Favorite Sandwich

1 small onion

1/4 c Worcestershire sauce

6 Tbs butter, divided

hot sauce (Tabasco)

1 1/2 lbs cube steak

2 French rolls

seasoned salt

Slice the onion and cook in 2 tablespoons butter until soft and light brown. Remove and set aside. Slice the cube steak against the grain, and sprinkle with seasoned salt. In the same skillet, heat 2 tablespoons butter over high heat until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until browned, about a minute on both sides. Add Worcestershire sauce, 5-6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions and stir to combine. Butter the halved French rolls and toast in a skillet. To assemble, lay the bottom half of a French roll on a plate, place the meat mixture followed by a spoonful of juice from the pan. Top with the other half of the roll, cut in half and eat!

Spinach Chicken Roll**

1 Tbs onion, finely chopped

1/4 tsp dill weed

1 tsp olive oil

1 boneless skinless chicken breast (6 oz)

3 c fresh baby spinach

2 Tbs crumbled Feta cheese

In a small non-stick skillet saute onion in oil over medium heat until tender. Add spinach, cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. Flatten chicken to 1/4 inch thickness. Place spinach mixture and feta cheese down the center, fold one side over filling and roll up tightly. Secure with a toothpick. Place seam side down in the skillet, cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick and serve.

July 1, 2017

Grilled Pork Tenderloin w Corn on Cob

1 1/2 lb pork tenderloin

1/2 tsp garlic powder

4 ears corn, husked

2 tsp olive oil plus more for brushing

MARINADE:

SAUCE:

1 Tbs paprika

3/4 c apple cider vinegar

2 tsp salt

1/3 c water

1/2 tsp pepper

3 Tbs packed light brown sugar

1 tsp packed light brown sugar

2 Tbs ketchup

1 tsp ground cumin

1/2 tsp red pepper flakes

1 tsp mustard powder

1 tsp salt

1/2 tsp onion powder

Combine the marinade ingredients together in a bowl and set aside. Rub the olive oil all over the pork, then coat with the marinade. Wrap each tenderloin tightly in plastic wrap and refrigerate 3-6 hours. Combine the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves; remove from the heat. About 30 minutes before grilling. Preheat grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees. This takes about 20 minutes. Transfer to a cutting board and let rest 15 minutes. Meanwhile, brush the corn with olive oil; grill, turning until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Potato Salad w Peas**

2 lbs red skinned potatoes, chopped

3/4 c sour cream

2 Tbs cider vinegar

1/2 c chives, chopped

1 1/2 c frozen peas

1/2 c fresh dill, chopped

3/4 c mayonnaise

salt and pepper

Place the potatoes in a pot of lightly salted water and bring to a boil. Simmer until tender. Transfer the potatoes to a bowl with a slotted spoon and sprinkle with salt and the cider vinegar. Add the peas to the hot water in the pot and simmer for 5 minutes or until tender. Drain, rinse and add to the potatoes. In a small bowl, whisk together the mayonnaise, sour cream the chives and the dill. Toss with the potatoes and peas, then salt and pepper to taste.

BLT Burgers w Bacon Mayonnaise

1 1/2 lbs ground beef chuck

3 Tbs packed light brown sugar

salt and pepper

pinch of cayenne pepper

2 Tbs canola oil

pinch of ground cinnamon

4 slices cheddar cheese

BACON MAYONNAISE:

8 slices Texas toast, toasted

3 slices thick cut bacon

romaine lettuce

2 Tbs sour cream

sliced tomatoes

1 Tbs chives, chopped

CANDIED BACON:

salt and pepper

4 slices thick cut bacon

CANDIED BACON: Preheat the oven to 350 degrees. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool. BACON MAYONNAISE: Cook the bacon in a skillet over medium heat, turning occasionally until crisp, 8-10 minutes. Drain on paper Towels then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and pepper. Cover and refrigerate until ready to use. BURGERS: Shape the ground chuck into four equal sized patties, about 3 ½ inches in diameter. Heat your grill or cast-iron skillet over high heat and add canola oil to the grate or skillet. Cook for 3-4 minutes on each side. Add a slice of cheddar to each, cover and continue to cook 2-3 more minutes for medium rare. Now build the burgers: smear the bacon mayonnaise on the toast, serving the patties on the toast with the lettuce tomato and candied bacon.

Frozen Mango Cocktail**

1 lb frozen mango chunks, partially thawed

1/2 c water

1 1/2 c ice

3/4 c tequila

1 c fresh mint

3 Tbs fresh lime juice (3 large limes)

1/2 c sugar

lime wedges for garnish

In a small heavy saucepan, bring the mint, sugar and water to a boil over medium heat. Stir until the sugar dissolves. Cool to room temperature. Strain the mint syrup through a fine mesh sieve into a blender. Press firmly on the mint leaves to release all of the syrup. Add the tequila, lime juice, mango chunks and ice. Blend until pureed. Pour into chilled glasses and garnish with the lime wedges.

June 24, 2017

Endive w Feta and Strawberries

24 large Belgian endive leaves (from four

1/4 tsp sea salt

heads; about 8 ounces)

4 tsp extra-virgin olive oil

3 oz feta or soft goat cheese

1 Tbs honey

1 1/2 c sliced small to medium strawberries

1 Tbs finely chopped fresh basil

1/4 c toasted chopped walnuts

Arrange endive on a platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey and sprinkle with basil.

Hawaiian Turkey Sliders**

1 lb 93%-lean ground turkey

1 small red onion, cut into 1/4 inch thick rings

2 Tbs reduced-sodium teriyaki sauce

toasted slider buns, preferably whole wheat

2 scallions, sliced

2 Tbs mayonnaise

1 large garlic, minced

6 small leaves Boston lettuce

1/4 inch fresh pineapple rings

Preheat grill to medium-high. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not overmix. Form into six burgers, about 3 inches wide. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2-3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onions each.

Sweet Potato Skins w Guacamole

4 small sweet potatoes

1 Tbs lime juice

1 Tbs extra-virgin olive oil

1 clove garlic, minced

1/8 tsp kosher salt

1/8 tsp salt

1/2 c shredded cheddar cheese

1/4 c chopped tomato

GUACAMOLE & TOPPINGS:

2 Tbs minced red onion

1 ripe avocado

chopped cilantro, for garnish

Preheat oven to 400 degrees. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50-60 minutes. Carefully unwrap and set aside to cool. Line a baking sheet with parchment paper. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20-30 minutes. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon cheddar. Return to the oven and bake until the cheese is melted, 8-10 minutes. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Watermelon Slush (per serving)

3 c diced watermelon

1 c crushed ice

2 Tbs lime juice

1/2 c water

1 Tbs sugar

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Raspberry Limeade

2/3 c fresh lime juice

3 c seltzer

1/2 c sugar

ice cubes

1 1/2 c raspberries, fresh or frozen (thawed)

Combine lime juice and sugar in a large pitcher, stirring to help dissolve the sugar. Place berries in a fine-mesh sieve over a bowl. Use a rubber spatula to press on the berries, extracting the juice and some pulp while leaving the seeds behind. Stir the puree into the pitcher. Just before serving, stir in seltzer. Serve over ice.

June 17, 2017

Tater Tot Breakfast Skillet

1 bag (1 1/2 lb) tater tots

2 pkgs dry country gravy mix (per directions)

1 pkg (8 oz) breakfast sausage

8 eggs, beaten

olive oil

salt and pepper

1 red bell pepper, chopped

1 c Monterey Jack cheese, shredded and divided

3/4 c mushrooms, chopped

Preheat the oven to 400 degrees, and place tater tots on a baking sheet. Bake for 12 minutes or until golden and crispy. Reduce heat of oven to 300 degrees. In a large skillet, cook the sausage, crumbling as it becomes more done. Drain and set aside. Add a bit of oil to the skillet and stir fry the red bell pepper and mushrooms until tender. In a bowl, whisk the eggs with 2-3 tablespoons water until fluffy. Salt and pepper to taste. Reduce heat to low and add the eggs to the peppers and mushrooms stirring occasionally to cook evenly. On four oven-safe plates, place a layer of tater tots, then some sausage, then a portion of the country gravy. Top this with some of the egg mixture, then with a portion of shredded Monterey Jack cheese. Place in the oven for 5 minutes to warm completely and begin to melt the cheese. Serve with crunchy buttered toast and jam.

Steak and Potato Skillet

2 large russet potatoes

salt and pepper

seasoned salt

1 Tbs Worcestershire sauce

olive oil

1 small sweet onion, sliced

2 (4 oz) rib eye or top sirloin steaks

8 oz low moisture shredded Mozzarella cheese

Rinse and pat dry the steaks, and rub with salt and pepper. Place in a sealable container and let set at room temperature for 30 minutes or more. Preheat the oven to 400 degrees and rub a generous amount of olive oil on a baking sheet. Peel the potatoes and slice into large steak fry strips. Brush with a bit more olive oil and dust both sides with seasoned salt. Place in the oven and bake for 15 or more minutes, turning once at the midway point. Remove when golden brown and reduce oven to 325 degrees. Preheat your skillet to medium high and place steaks in to sear, turning once after the first side looks sealed. Reduce heat to medium low and add ½ tablespoon Worcestershire sauce to each steak. Cover and cook for 5 minutes checking until just done. Remove steaks to a plate and return skillet to a medium heat. Adding olive oil if needed, place the onion slices in the skillet and stir; sautéing and reducing heat as they become done. Leave in pan and continue to stir as they become caramelized. Return the steaks to the pan placing the onions on top of them. Add the potato fries also, arranging them around the steaks. Top with the Mozzarella cheese and place in the oven long enough for the cheese to melt thoroughly.

Pork Chop and Mushroom Skillet

4 center cup pork chops, trimmed

1 carrot, peeled and diced fine

olive oil

1 stalk celery, trimmed and diced fine

1 egg, beaten

1/4 c butter

4 Tbs or more all-purpose flour

1/2 c all-purpose flour

salt and pepper

1 3/4 c milk

1 c vegetable broth

1 c rice

1-2 cubes chicken bullion, dissolved

1 3/4 c water

1/2 lb baby bella mushrooms, sliced

Preheat a bit of olive oil in a skillet on medium high heat. Place beaten egg in a bowl and place 4 tablespoons flour on a plate, adding the salt and pepper to taste. Dredge the pork chops in the flour, then the egg. Cook for 3-5 minutes per side, or until done. Remove and set aside. In the same pan, scrape up the bits and add the vegetable broth and bullion. Sautee the carrot, celery and mushrooms until tender. Remove and set aside. On medium heat, add the butter to the remaining vegetable broth, melting it. Add the flour bit by bit, stirring until all the moisture is completely absorbed and you have a rue. Gently add the milk, little at a time, stirring constantly. Reduce the heat as the sauce begins to thicken, adding more milk if too thick. Add the vegetables and mushrooms to the sauce and season to taste. Prepare the rice in a pan of salted water, bringing to a boil, then cover and remove from heat. Serve the pork chops and vegetable gravy over the rice.

Weeknight Beef Skillet**

3 c uncooked yolk-free whole wheat noodles

1 1/2 tsp Italian seasoning

1 lb lean ground beef

1 tsp sugar, optional

1 medium green pepper, finely chopped

1 pkg (16 oz) frozen mixed vegetables, thawed

1 can (15 oz) tomato sauce

and drained

1 Tbs Worcestershire sauce

1/4 c minced fresh parsley

Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley.

June 10, 2017

Mini Mushroom and Sausage Quiches

8 oz turkey breakfast sausage, crumbled

1 tsp ground pepper

1 tsp olive oil

5 eggs

8 oz mushrooms, sliced

3 egg whites

1/4 c sliced scallions or green onions

1 c 1% milk

Position rack in center of oven; preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat, adding sausage and cooking until golden brown, 6-8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. In a medium bowl whisk eggs, egg whites and milk. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely. Individually wrap and refrigerate.

1/4 c Swiss cheese, shredded

Creamy Avocado and White Bean Wraps**

2 Tbs cider vinegar

1/4 c fresh cilantro, chopped

1 Tbs canola oil

1 (15 oz) can white beans, rinsed

2 tsp chipotle chile in adobo sauce (canned)

1 ripe avocado

1/4 tsp salt

1/2 c sharp cheddar cheese, shredded

2 c red cabbage, shredded

2 Tbs red onion, minced

1 medium carrot, shredded

4 (8-10 inch) whole wheat wraps or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. In another medium bowl mash the beans and avocado with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about ⅔ cup of the cabbage-carrot slaw. Roll up. Repeat. Cut the wraps in half to serve, if desired. For ease in porting, wrap individually in foil and chill.

Italian Deli Pasta Salad

1 lb penne pasta, cooked, drained and cooled

1 c provolone cheese, diced

1/3 c mayonnaise

1 c salami, diced

2 Tbs olive oil

1/4 c parsley, chopped

2 Tbs red wine vinegar

1/4 c fresh basil, chopped

1 (16 oz) jar Giardiniera, drained and chopped

salt and pepper

In a large bowl, place the penne pasta, adding the mayonnaise, olive oil and vinegar, mixing until just combined. Toss in the Giardiniera, the provolone and salami, again, mixing as you go. Finish by adding the parsley, basil, salt and pepper. Cover and chill before serving.

Hiker's Chocolate Bark**

3/4 c roasted shelled pistachios, coarsely chopped

1 tsp freshly grated orange zest

3/4 c dried cherries or cranberries

24 oz bittersweet chocolate, finely chopped, divided

Line the bottom and sides of a jelly-roll pan or baking sheet with foil or parchment paper. Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining chocolate, in two additions, until thoroughly melted and smooth. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes. Invert the pan onto a large cutting board. Remove the pan and peel off the foil or paper. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2-3 inch chunks. Keep in airtight container or wrap individually if desired.

June 3, 2017

Quick Pastrami Hash and Eggs

2 Tbs extra-virgin olive oil

1 tsp paprika

1 (16-18 oz) pkg precooked diced potatoes or

1/4 tsp salt

3 medium potatoes diced

1/4 tsp pepper

1 onion, quartered and thinly sliced

5 oz deli pastrami, diced (1 cup)

1 green bell pepper, seeded and diced

4 large eggs

Heat the oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika, salt and pepper. Stir to combine, and then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm. Just after you add the pastrami to the hash, coat another large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with salt and pepper to taste, if desired. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks. Divide the hash among 4 plates and top each serving with an egg.

Spring Salad w Peas and Shallots**

1 1/2 c shallots, thinly sliced

1/4 tsp freshly ground pepper

6 Tbs olive oil

6 c torn red leaf lettuce

3 Tbs white wine vinegar

4 c torn frisee (endive)

1 Tbs whole grain mustard

1 c fresh or frozen peas

1 Tbs fresh tarragon or 1 tsp dried

2 hard cooked eggs, chopped

1/4 tsp salt

Separate shallot slices into rings. Heat oil in a small stainless-steel skillet (or small saucepan) over medium-high heat. Add half the shallots and cook, stirring frequently, until browned, 4-7 minutes. With a slotted spoon transfer the shallots to a plate lined with paper towels. Cook the remaining shallots and also add to plate. Pour the hot oil into a large, heat-resistant bowl (about ¼ to ⅓ cup); let cool for 10 minutes. Whisk in vinegar, mustard, tarragon, salt and pepper until well combined. Add lettuce, frisee, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.

Chicken Taco Bowls

8 (6 inch) corn tortillas

1 c green salsa

1 large (12 oz) boneless skinless chicken breast,

1/2 c sharp cheddar cheese, shredded

cut into 1/2 inch pieces

1/2 c sour cream

1 tsp garlic powder

1 c lettuce thinly sliced or shredded

1/4 tsp salt

1 medium tomato, chopped

1 Tbs olive or canola oil

2 Tbs ripe black olives, sliced

Preheat oven to 375 degrees. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep remaining tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle the tortillas in the spaces between 4 cups to form a "bowl". Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining tortillas. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is done, about 3 minutes more. Cover and remove from the heat. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, some lettuce and tomato and a few olives.

Apricot Strawberry Buckwheat Shortcakes**

SHORTCAKES:

1 c buttermilk

1 c white whole-wheat flour

1/4 c heavy cream

1 c light buckwheat flour

FILLING/TOPPING:

3 Tbs sugar

vanilla bean, split lengthwise or 1 tsp vanilla extract

1 Tbs baking powder

3 Tbs sugar, divided, plus more as needed

1/4 tsp baking soda

4 c fresh apricots and/or strawberries, sliced

1/4 tsp salt

1 c heavy cream

5 Tbs cold, unsalted butter, cut into cubes

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine whole-wheat flour, buckwheat flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and cream (don't wash the measuring cup yet). Stir gently to combine. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Repeat two times. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup. Bake the shortcakes until golden and cooked through, 20-25 minutes. Transfer to a wire rack to cool. TOPPING: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired. To serve, beat the cream and the remaining sugar in a chilled glass or metal bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with 1/4 cup fruit and some of the cream.

 

 

May 27, 2017

Sweet and Sour Chicken Drumsticks

1/2 tsp freshly grated orange zest

1/4 tsp ground coriander

1/4 c orange juice

1 tsp cornstarch

1/4 c water

1/4 c chopped fresh mint

3 Tbs honey

8 chicken drumsticks (about 2 lbs) skin removed

1 Tbs plus 1 tsp cider vinegar, divided

and trimmed

1/2 tsp salt, divided

1/4 tsp freshly ground pepper

Preheat grill to medium. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, ¼ teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, stirring until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint. Sprinkle drumsticks with the remaining salt and pepper. Oil the grill rack. Grill the drumsticks until crispy on all sides and a thermometer inserted into the thickest part registers 165 degrees, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high.

Grilled Peaches and Cream**

4 peaches, halved and pitted

1 c soft cream cheese w/honey and nuts

2 Tbs clover honey

1 Tbs vegetable oil

Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2-3 more minutes, or until the filling is warm. Serve immediately.

Spicy Grilled Shrimp

1 large clove garlic

2 Tbs olive oil

1 Tbs coarse salt

2 tsp lemon juice

1/2 tsp cayenne pepper

2 lbs large shrimp, peeled and deveined

1 tsp paprika

8 wedges lemon, for garnish

Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

German Style Beer Brats**

1/4 c butter

4 (12 oz) bottles dark beer

2 medium onions, thinly sliced

2 lbs fresh bratwurst

3 cloves garlic, chopped

10 hot dog buns

Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5-10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30-35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10-15 minutes. Serve hot with onions on the rolls.

May 20, 2017

Easy Pumpkin Muffins

2 c whole wheat flour

1/2 tsp allspice

1/2 c Sucanat

1/4 tsp salt

1 tsp baking powder

8 oz solid pack pure pumpkin

1 tsp baking soda

1/2 c water

1 tsp cinnamon

1/3 c unsweetened applesauce

1/2 tsp ginger

1/2 c chopped pecans, optional

1/2 tsp nutmeg

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners, or use a non-stick pan. Mix together the flour, Sucanat, baking powder, baking soda and spices in a large bowl. Add the remaining ingredients one by one, until all are blended. Fill the prepared muffin cups to the top, and bake 25-30 minutes; until the tops bounce back when lightly pressed. Remove from the pan and let stand 1-2 minutes; then remove from the muffin pan. Cool for 30 minutes before serving.

Baked Vegetables w/Fresh Spinach**

1 medium onion, sliced

2 c cooked brown rice

1 green bell pepper, seeded and julienned

SAUCE:

1 sweet potato, cut into bite-size pcs

1/4 c balsamic vinegar

1 crown broccoli, cut into bite-size pcs

1/4 c maple syrup

1/2 lb mushrooms

1/4 c almond slivers

1 pint cherry tomatoes, halved

1 Tbs freshly squeezed orange juice

1 medium zucchini, sliced

1 tsp dried thyme

garlic powder

1 tsp dried basil

onion powder

1 tsp dried rosemary

sea salt and black pepper

1 clove garlic, minced

8 c fresh spinach

Preheat oven to 425 degrees. Prepare all the vegetables except the spinach and place in a large baking pan lined with parchment paper. Sprinkle with garlic powder, onion powder, salt and pepper. Bake vegetables for 20 minutes. While the vegetables are baking, whisk together all of the ingredients for the sauce. Place the spinach in a large serving bowl. Combine the cooked vegetables and the sauce. Serve warm over spinach and brown rice.

Zesty Bulgur Stew

6 c vegetable broth, divided

1/2 c yellow lentils

2 cloves garlic

1/2 c sweet potatoes, diced

1 medium onion, diced

1/2 tsp cayenne pepper

1 can (15 oz) chickpeas, drained and rinsed

1 tsp sea salt

1/2 c bulgur

1 Tbs ground coriander

Saute garlic and onions in two tablespoons vegetable broth. Add remaining vegetable broth, chickpeas, bulgur and lentils in a soup pot. Bring to a boil, then simmer on low partially covered, for 15 minutes. Add the sweet potatoes and seasonings. Continue to cook until sweet potatoes and lentils are tender. Serve immediately.

Festival Corn Bread**

1 c corn meal

3/4 c corn, fresh or frozen (thawed)

1 c whole wheat flour

1/3 c unsweetened applesauce

1 tsp baking powder

2 Tbs maple syrup

1 tsp baking soda

1 egg

1/2 tsp sea salt

1 1/3 c non-dairy milk

1/2 tsp tarragon

Preheat oven to 350 degrees. In a large bowl, mix together the corn meal, whole wheat flour, baking powder and baking soda, salt and tarragon. Add the corn, applesauce and maple syrup to the dry ingredients and mix. Add the egg and milk and stir until everything is just blended. Pour into a 9x9 inch baking dish. Bake for 35 minutes, until the top is firm and beginning to brown; and a knife inserted into the center comes out clean. Note: For a more Italian flavor, add 1 teaspoon oregano and 1 teaspoon basil. Serve with beans and cooked kale or other greens.

May 13, 2017

Greek Bison Burgers

1 lb ground bison

YOGURT SAUCE:

1/2 c cooked spinach, squeezed dry

3/4 c nonfat or low-fat Greek style yogurt

1/2 c crumbled feta cheese ( prefer sheep's milk)

1 tsp freshly grated lemon zest

2 tsp chopped fresh dill

2 tsp lemon juice

1 tsp chopped fresh oregano

1 tsp chopped fresh dill

1 tsp ground cumin

1 tsp chopped fresh mint

1 tsp minced garlic

pinch of kosher salt

3/4 tsp kosher salt

TOPPINGS:

1/2 tsp freshly ground pepper

16 thin slices English cucumber

4 French rolls or 4-inch pieces of baguette,

8 slices vine-ripened tomato

preferable whole-wheat, split and toasted

4 thin slices red onion

Preheat grill to medium-high. Place bison, spinach, feta, dill, oregano, cumin, garlic, teaspoon salt and teaspoon pepper in a large mixing bowl. Gently combine without over mixing. Form into four patties roughly the size of the rolls. Oil the grill rack. Grill the burgers until a thermometer inserted into the center registers 155 degrees, 5-6 minutes per side. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, dill and mint in a small bowl. Season with a pinch of salt and pepper. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Maple Mustard Tenderloin**

3 Tbs Dijon mustard, divided

2 tsp canola oil

1/2 tsp kosher salt

1/4 c cider vinegar

1/2 tsp freshly ground pepper

2 Tbs maple syrup

1 lb pork tenderloin, trimmed

1 1/2 tsp chopped fresh sage

Preheat oven to 425 degrees. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat the oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3-5 minutes. Transfer the pan to the oven and roast until a thermometer inserted in the center registers 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Place the skillet over medium-high heat, add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Chicken Greek Salad

1 8-oz boneless skinless chicken breast, trimmed

1 c halved cherry or grape tomatoes

1/4 c red wine vinegar

1/2 cucumber, sliced

3 Tbs extra-virgin olive oil

1/2 c crumbled feta cheese

1/4 tsp salt

1/4 c slivered fresh basil

1/4 tsp ground pepper

1/4 c sliced Kalamata olives

8 c chopped romaine (about 2 romaine hearts)

1/4 c slivered red onion

Place chicken in a medium saucepan and add water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until an instant-read thermometer inserted into the chicken reads 165 degrees, 12-15 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes; shred or chop into bite-size pieces. Meanwhile, stir vinegar, oil, salt and pepper in a large bowl. Add the romaine, tomatoes, cucumber, feta, basil, olives, onion and the chicken; toss to coat. Serve with toasted crostini, brushed with olive oil and sprinkled with oregano.

Salmon w Roasted Vegetables and Quinoa**

2 small or 1 large delicata squash, halved, seeded

1 1/4 c water

and cut into 1inch wide slices or pieces

3/4 c red or white quinoa

4 c cauliflower florets

1 lb wild Alaskan fillet, skinned, cut into 4 portions

6 small shallots, quartered

olive oil or canola oil cooking spray

3 Tbs extra-virgin olive oil, divided

3 Tbs lemon juice

3/4 tsp salt, divided

2 Tbs maple syrup

1/2 tsp ground pepper, divided

1/4 c chopped walnuts, toasted

Preheat oven to 425 degrees. Toss squash, cauliflower and shallots with 2 tablespoons oil, ¼ teaspoon each of the salt and pepper, on a large rimmed baking sheet. Roast stirring once or twice, until the vegetables are tender and browned in spots, 20-25 minutes. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12-15 minutes. Remove from the heat. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with ¼ teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4-6 minutes. Combine the remaining oil, lemon juice, maple syrup and ¼ teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

May 6, 2017

Broccoli Ham and Cheese Quiche

16 oz precooked shredded potatoes or

2 c finely chopped broccoli florets

frozen has browns (thawed)

1 c shredded extra-sharp Cheddar cheese

1 3/4 c egg substitute or 8 eggs, beaten, divided

3/4 c finely diced smoked ham

2 Tbs all purpose flour

3/4 c reduced-fat sour cream

1 Tbs canola oil or extra-virgin olive oil

1/4 c minced fresh chives

1/4 tsp salt

1/8 tsp freshly ground pepper

Preheat oven to 375 degrees. Generously coat a 9-inch spring form pan with cooking spray. Line a rimmed baking sheet with foil. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with ¼ cup egg substitute (or 1 beaten egg), flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared spring form pan. Bake until the potatoes are beginning to brown at the edges, 35-40 minutes. Fill the crust with broccoli, cheese and ham. Whisk the remaining eggs, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool up to 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

Multi-Grain Waffles**

2 c buttermilk

1/4 tsp salt

1/2 c old-fashioned rolled oats

1 tsp ground cinnamon

2/3 c whole-wheat flour

2 large eggs, lightly beaten

2/3 c all-purpose flour

1/4 c packed brown sugar

1/4 c toasted wheat germ, or cornmeal

1 Tbs canola oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1/2 tsp baking soda

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir in the eggs, sugar, oil and vanilla into the oat mixture. Then add the wet ingredients to the dry ingredients; mix just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about ⅔ cup for an 8-by-8-inch waffle iron). Cook until the waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter. Top with homemade maple syrup, or fruit sauce.

Apricot Wheat Germ Muffins

3/4 c dried apricots, chopped

1/4 tsp salt

1/2 c orange juice, divided

2 large eggs

1 c whole-wheat flour

1/2 c packed light brown sugar

3/4 c all-purpose flour

1 c buttermilk

3/4 c plus 1 Tbs toasted wheat germ, divided

1/4 c canola oil

1 1/2 tsp baking powder

2 Tbs freshly grated orange zest

1/2 tsp baking soda

1 tsp vanilla extract

Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray. Combine apricots and ¼ cup orange juice in a small saucepan and bring to a simmer. Remove from the heat. Set aside to plump. Whisk whole-wheat flour, all-purpose flour, ¾ cup wheat germ, baking powder, baking soda and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining ¼ cup orange juice. Add to the dry ingredients and mix, just until moistened. Add the plumped apricots and juice and mix just until blended. Spoon the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15-25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool before serving.

Personal Florentine Hash Skillet**

1 tsp extra-virgin olive oil

1 large egg

1/2 c frozen has browns or precooked shredded

pinch of salt

potatoes

pinch of freshly ground black pepper

1/2 c frozen chopped spinach

2 Tbs shredded sharp Cheddar cheese

Heat the oil in a small nonstick skillet over medium heat. Layer the hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the hash browns are starting to brown on the bottom, the egg is set and the cheese is melted, 4-7 minutes.

April 22, 2017

Lemon Blueberry Cake-Baked Oatmeal

4 c milk

1 tsp vanilla

2 c quick-cooking oats

1/4 tsp salt

1/2 c butter, cut into tablespoons

1 1/2c fresh blueberries

1 box yellow cake mix

GLAZE:

3 eggs

1/2 c powdered sugar

1 Tbs finely grated lemon zest

1-2 Tbs fresh lemon juice

Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch baking dish with cooking spray. In four-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2-3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing. When ready to serve, in small bowl, stir powdered sugar and one tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, one teaspoon at a time. Drizzle over cake.

 

Brioche French Toast**

6 extra large eggs

1/2 tsp kosher salt

1 1/2 c half and half or milk

1 large loaf Brioche bread

1 tsp grated orange zest

unsalted butter

1/2 tsp pure vanilla extract

vegetable oil

1 Tbs honey

Preheat oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat one tablespoon butter and one tablespoon oil in a very large skillet over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

 

Wild Berry Oatmeal Cheesecake Muffins

1 c old-fashioned or quick-cooking oats

1 tsp baking powder

1 c buttermilk

1/2 tsp baking soda

1 ( 8 oz) pkg cream cheese, softened

1/2 tsp salt

1/4 c sugar

1 egg, beaten

3 Tbs orange zest

1/4 c butter, melted

1 c flour

1 c fresh or frozen mixed berries (blackberries,

3/4 c packed brown sugar

blueberries and raspberries)

Heat oven to 350 degrees. Combine oats and buttermilk in medium bowl, let stand 10 minutes. Meanwhile, mix cream cheese, sugar and orange zest until blended and set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture and mix well. Add to flour mixture, stir just until moistened. Gently stir in the berries. Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter. Bake 23-25 minutes or until toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack, cool completely.

 

Make Ahead Egg Bake

8 eggs

8 c French bread cubes (3/4 inch)

3 c milk

12 slices cooked bacon, crumbled

1 (8 oz) pkg frozen chopped spinach, thawed

1 (8 oz) pkg sharp cheddar cheese, shredded

and squeezed dry

Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1 ½ cup cheese, mix lightly. Pour into 13x9 inch baking dish sprayed with cooking spray, top with remaining cheese. Refrigerate overnight. Heat oven to 350 degrees. Bake uncovered 48-50 minutes or until top is puffed and golden brown and knife inserted in center comes out clean.

April 29, 2017

Shrimp, Leek and Spinach Pasta

3/4 lb spiral, penne or other short pasta

1 lb peeled and deveined medium shrimp (raw)

2 Tbs unsalted butter

zest of 1 lemon, finely grated

2 leeks (white and light green parts only),

3/4 c heavy cream

halved lengthwise and then crosswise

12 c (10 oz) baby spinach

salt and black pepper

Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3-5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4-5 minutes more. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1-2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Pasta w Turkey and Broccoli**

3/4 lb orecchiette (or tortellini) pasta

1 tsp fennel seed

2 c broccoli florets

1/2 tsp crushed red pepper

3 Tbs olive oil, divided

salt, to taste

1 lb ground turkey

parmesan cheese, for serving

2 cloves garlic, chopped

Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, approximately 5 minutes; season with salt. Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

Spicy Braised Short Ribs

2 Fresno chiles, seeded and chopped

4 c low-sodium beef broth

1 Tbs salt

1 3/4 c dry red wine

2 tsp smoked paprika

1 can (14.5 oz) whole, peeled tomatoes, drained

2 tsp dried oregano

3 ribs celery, chopped

1 1/2 tsp black pepper

2 medium carrots, chopped (1 1/2 c)

1 tsp ground cumin

1 medium yellow onion, chopped (1 1/2 c)

1 tsp ground cinnamon

1/2 c chopped fresh flat-leaf parsley

1/4 c plus 2 Tbs olive oil, divided

1/2 c chopped fresh mint

5 cloves garlic, chopped, divided

2 tsp lemon zest

8 bone-in beef short ribs (4-5 lbs)

Stir together chiles, salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup of the oil, and half the garlic in a medium bowl. Rub ribs all over with chile mixture; cover and chill 12-24 hours. Preheat oven to 300 degrees. Let ribs stand at room temperature for 30 minutes. Bring broth to a boil in a medium saucepan and cook until reduced by half, 15-20 minutes. Meanwhile, heat remaining oil in a large heavy-bottomed pot over medium. Working in batches, add ribs and cook until browned, about 3 minutes per side; transfer ribs to a platter. Remove pot from heat, discard drippings, and wipe clean. Pour wine into pot and bring to a boil. Cook until reduced to 1 cup, about 5 minutes. Add reduced broth and stir to combine. Add ribs to pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and transfer to oven. Braise until meat is very tender and easily pulls away from the bone, 3 to 3½ hours. Meanwhile, stir together parsley, mint, lemon zest, and remaining half of garlic in a small bowl. Transfer ribs to a serving platter and tent with foil. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture.

Tot-Sangna (Tater Tot Lasagna)**

1 lb ground beef or ground turkey

1/2 c freshly grated Parmesan, divided

1 tsp garlic powder

1 container (15 oz) low-fat ricotta

1 jar (24 oz) marinara sauce

1 egg, beaten

1 c water

1 bag frozen tater tots

2 c shredded mozzarella cheese, divided

Heat oven to 350 degrees. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner. In a large mixing bowl, combine half the mozzarella and parmesan, all of the ricotta, and the egg. Pour enough meat sauce to lightly coat the bottom of a 13-x-9 inch pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are golden brown.

April 22, 2017

Lemon Blueberry Cake-Baked Oatmeal

4 c milk

1 tsp vanilla

2 c quick-cooking oats

1/4 tsp salt

1/2 c butter, cut into tablespoons

1 1/2c fresh blueberries

1 box yellow cake mix

GLAZE:

3 eggs

1/2 c powdered sugar

1 Tbs finely grated lemon zest

1-2 Tbs fresh lemon juice

Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch baking dish with cooking spray. In four-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2-3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing. When ready to serve, in small bowl, stir powdered sugar and one tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, one teaspoon at a time. Drizzle over cake.

Brioche French Toast**

6 extra large eggs

1/2 tsp kosher salt

1 1/2 c half and half or milk

1 large loaf Brioche bread

1 tsp grated orange zest

unsalted butter

1/2 tsp pure vanilla extract

vegetable oil

1 Tbs honey

Preheat oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat one tablespoon butter and one tablespoon oil in a very large skillet over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Wild Berry Oatmeal Cheesecake Muffins

1 c old-fashioned or quick-cooking oats

1 tsp baking powder

1 c buttermilk

1/2 tsp baking soda

1 ( 8 oz) pkg cream cheese, softened

1/2 tsp salt

1/4 c sugar

1 egg, beaten

3 Tbs orange zest

1/4 c butter, melted

1 c flour

1 c fresh or frozen mixed berries (blackberries,

3/4 c packed brown sugar

blueberries and raspberries)

Heat oven to 350 degrees. Combine oats and buttermilk in medium bowl, let stand 10 minutes. Meanwhile, mix cream cheese, sugar and orange zest until blended and set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture and mix well. Add to flour mixture, stir just until moistened. Gently stir in the berries. Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter. Bake 23-25 minutes or until toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack, cool completely.

Make Ahead Egg Bake

8 eggs

8 c French bread cubes (3/4 inch)

3 c milk

12 slices cooked bacon, crumbled

1 (8 oz) pkg frozen chopped spinach, thawed

1 (8 oz) pkg sharp cheddar cheese, shredded

and squeezed dry

Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1 ½ cup cheese, mix lightly. Pour into 13x9 inch baking dish sprayed with cooking spray, top with remaining cheese. Refrigerate overnight. Heat oven to 350 degrees. Bake uncovered 48-50 minutes or until top is puffed and golden brown and knife inserted in center comes out clean.

April 15, 2017

Bacon Cheeseburger Meatloaf

3 slices bread, torn into small pieces

1/2 c finely chopped onion

1/2 c milk

1 clove garlic, finely chopped

1 1/2 lb lean ground beef

1 egg, slightly beaten

8 slices bacon, crisply cooked and crumbled

TOPPING:

1 c finely shredded sharp Cheddar cheese (4 oz)

1/3 c ketchup

1/4 c dill pickle relish

1 Tbs packed brown sugar

Heat oven to 350 degrees. Line 9x5-inch loaf pan with foil; spray foil with cooking spray. In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into an 8x4-inch loaf. Place in pan. In small bowl, stir together topping ingredients. Spread on top and sides of loaf. Top with reserved bacon. Bake uncovered 50-75 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes. Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

Mashed Potato Stuffed Meatloaf**

3 large russet potatoes, peeled, boiled and mashed

3/4 c Italian style bread crumbs

1/4 c butter

1/2 c ketchup

1/4 c milk

1/4 c chopped green onions (4 medium)

1/2 c shredded Cheddar cheese

2 eggs

1 1/2 lb lean ground beef

Heat oven to 350 degrees. Grease 9x5-inch loaf pan with shortening. Set aside. In pan potatoes were boiled in, add the butter and milk to the potatoes, and mash or whip until smooth. Add the cheese, stirring in thoroughly. In large bowl, mix remaining ingredients until well blended. Firmly press half of beef mixture into pan, making a well in the center. Spoon potatoes over beef mixture to within ¼ inch of edges of pan. Spoon remaining beef mixture over potatoes; press edges together gently. Bake 60-65 minutes or until meat thermometer inserted in center of loaf reads 160 degrees. Let loaf stand 10 minutes; remove from pan.

Classic Diner Meatloaf

1 lb lean ground beef

1 tsp chopped fresh or 1/4 tsp dried sage leaves

1 clove garlic or 1/8 tsp garlic powder

1/4 tsp salt

1 small onion

1/4 tsp ground mustard

2 slices bread with crust

1/8 tsp pepper

1/4 c milk

1 large egg

2 tsp Worcestershire sauce

1/3 c ketchup, chili sauce or barbecue sauce

Heat oven to 350 degrees. In a large bowl, break up the beef into small pieces, using a fork or spoon. Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure three tablespoons. Add the garlic and onion to the beef. Tear the bread into small pieces and add to beef mixture. Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with your hands until the ingredients are well mixed. Place the beef mixture in an ungreased 8x4-inch loaf pan, and spread the ketchup over the top. Bake uncovered 50-60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160 degrees. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.

Rolled Italian Meatloaf**

1 1/4 lb extra-lean ground beef

1/4 c Italian style bread crumbs

3/4 lb bulk Italian sausage

1/4 tsp pepper

1 egg

2 c shredded six-cheese Italian blend

1 (8 oz) can pizza sauce

2 c loosely packed fresh spinach leaves

Heat oven to 350 degrees. In large bowl, mix ground beef, sausage, egg and a half-cup of the pizza sauce, bread crumbs and pepper. On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch glass baking dish. Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160 degrees. Let stand 5-10 minutes before serving.

April 8, 2017

Very Berry Yogurt Pie

CRUST:

FILLING:

1 1/2 c finely crushed Toasted O's cereal

1 c sliced fresh strawberries

3 Tbs creamy vanilla yogurt

1 c fresh blueberries

2 Tbs packed brown sugar

2 c creamy vanilla yogurt

Heat oven to 350 degrees. Spray a 9-inch glass pie plate with cooking spray. In medium bowl, stir crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate. Bake 5-10 minutes or until set and just starting to brown; cool completely. In medium bowl, gently stir filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.

Mud Pie**

1 c granulated sugar

1 c chopped nut, optional

1/2 c butter or margarine, melted

1/4 c hot fudge sauce or topping

1/3 c all purpose flour

1 c heavy whipping cream

1/3 c baking cocoa

2 Tbs powdered sugar

1 tsp vanilla

2-3 Tbs hot fudge sauce or topping, optional

1/4 tsp salt

additional nuts, optional

2 eggs

Heat oven to 325 degrees. Grease bottom and side of 8 inch round pan, or 9 inch pie pan. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan. Bake 25-30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread optional 1/4 cup fudge sauce over top. Cool completely, about 1 hour. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with remaining optional fudge sauce and nuts. Cover and refrigerate any remaining pie.

Chess Pie

1 refrigerated pie crust, softened as directed on box

1/4 c whole milk

2 c granulated sugar

1 Tbs white vinegar

2 Tbs fine-ground yellow cornmeal

1/2 tsp vanilla

1 Tbs all purpose flour

4 eggs

1/4 tsp salt

powdered sugar, optional

1/2 c unsalted butter, melted

Heat oven to 425 degrees. Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with fork. Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. Bake crust 5 minutes, then remove parchment paper and beans. Bake another 2-3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350 degrees. Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar and vanilla until well combined. In small bowl, beat eggs slightly, then add to sugar mixture; stir until well combined. Pour filling into pie crust. Bake 50-60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil. Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.

Apple Pear Cranberry Pie

1 refrigerated pie crust

1/2 c sweetened dried cranberries

3/4 c sugar

TOPPING:

2 Tbs cornstarch

1/2 c all-purpose flour

1 tsp ground cinnamon

1/4 c packed brown sugar

1/2 tsp ground nutmeg

1/4 c cold butter

3 c thinly sliced, peeled tart apples

1/2 c coarsely chopped walnuts

3 c thinly sliced, peeled ripe pears

Heat oven to 400 degrees. Place pie crust in 9-inch glass pie plate as directed on box for single crust. In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate. In small bowl, mix topping ingredients until crumbly; sprinkle over filling. Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

April 1, 2017

Cowboy Casserole

1 lb lean (at least 80%) ground beef

2/3 c milk

1 (16 oz) can baked beans

1 Tbs butter or margarine, softened

1/2 c barbecue sauce

1/2 c shredded Cheddar cheese (2 oz)

2 c biscuit mix

Heat oven to 425 degrees. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Meanwhile, in medium bowl, stir biscuit mix, milk and butter until soft dough forms. Drop dough by spoonful's onto beef mixture. Bake uncovered 18-22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted

Million Dollar Spaghetti Hot Dish

1 lb uncooked spaghetti

1 (8 oz) pkg cream cheese, softened

4 eggs

1 lb ground beef

1/4 c fresh parsley, chopped

1 (25.5 oz) jar tomato basil pasta sauce

1/2 c grated Parmesan cheese

1/4 c heavy whipping cream

1/2 c butter, cut into chunks

8 oz mozzarella cheese, shredded or sliced

1 (8 oz) container cottage cheese

basil, if desired

Heat oven to 350 degrees. Lightly grease 13x9-inch baking dish. Cook spaghetti to al-dente as directed on package. Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish. Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer. Heat 10-inch skillet (or the pot spaghetti cooked in) over medium heat, and brown the beef, 5-8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top. Place baking dish on large cookie sheet. Bake 30-45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired

Grandma's Quick Chicken Hot Dish

3 c cooked chicken, chopped

3 c panko crispy bread crumbs or dry stuffing mix

2 (10.75 oz) cans cream of chicken soup

6 Tbs butter, melted

2 c shredded Cheddar cheese

Heat oven to 350 degrees. Place chicken in bottom of ungreased 13x9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35-40 minutes or until bubbly.

Simple Hamburger Hot Dish**

3 c uncooked rotini pasta (8 oz)

1 (14.5 oz) can diced tomatoes, undrained

1 lb lean ground beef

1 (15 oz) can tomato sauce

1 large onion, chopped

1 Tbs sugar

1 tsp garlic powder

1 c shredded American-Cheddar cheese blend

1/2 tsp salt

Heat oven to 350 degrees. Cook and drain pasta as directed on package. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square glass baking dish. Cover dish with foil. Bake 30-40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5-10 minutes longer or until cheese is melted.

                           

March 25, 2017

Coca Cola Cake

1 c Coca Cola

1 tsp baking soda

1/2 c buttermilk

1 1/2 c miniature marshmallows

1 c butter or margarine, softened

FROSTING:

1 3/4 c sugar

1/2 c butter or margarine

2 large eggs, lightly beaten

1/3 c Coca Cola

2 tsp vanilla extract

3 Tbs cocoa

2 c all-purpose flour

1 (16 oz) pkg powdered sugar

1/4 c cocoa

1 Tbs vanilla extract

Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended. Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30-35 minutes. Remove from oven; cool 10 minutes. Mix together frosting ingredients and pour over warm cake; garnish, if desired. Note: Don't make the frosting ahead-you need to pour it over the cake shortly after baking.

Black Bottom Vanilla Cream Pie**

3/4 c sugar

2 oz semisweet chocolate, finely chopped

3 Tbs cornstarch

1 c heavy cream

1/4 tsp salt

1 Tbs powdered sugar

2 1/2 c milk

CRUMB CRUST:

1 large egg

3/4 c flaked coconut, toasted

2 large egg yolks

18 gingersnap cookies, crumbled

2 Tbs unsalted butter

3 Tbs unsalted butter, melted

2 tsp vanilla extract

CRUST: Stir together crust ingredients. Press into bottom and up sides of a 9-inch pie-plate. Bake at 350 degrees for 8 minutes. Cool on a wire rack. FILLING: Combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla. Place chopped chocolate in a small microwavable bowl and microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth. Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight. To serve, whip cream and powdered sugar until stiff. Spoon or decoratively pipe whipped cream on top of pie.

Rocky Road Cookies

1 1/4 c sugar

1/4 tsp salt

1/2 c brown sugar

1/3 c miniature marshmallows

1/2 c unsalted butter, softened

3/4 square baking dark chocolate, coarsely chopped

1 tsp vanilla extract

1/3 c chopped toasted pecans

1 large egg

parchment paper

1 3/4 c all-purpose flour

1 square baking dark chocolate, chopped

1 tsp baking soda

1/4 tsp canola oil

Preheat oven to 350 degrees. Combine sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt. Stir marshmallows, ¾ ounce coarsely chopped dark chocolate, and pecans into cookie dough. Drop dough by tablespoonful's 2 inches apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until lightly browned. Combine 1 square chopped dark chocolate and canola oil in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate over cooled cookies.

Cherry Pie Bars**

3 c all-purpose flour

3/4 c chopped pecans

3/4 c sugar

1 c powdered sugar

1/2 tsp salt

4-5 tsp whole milk

1 1/2 c cold butter, cubed

1/4 tsp almond extract

3 c canned cherry pie filling (about 1.5 cans)

Preheat oven to 350 degrees. Line bottom and sides of a 13x9 inch pan with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil with cooking spray. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan. Bake in preheated oven until lightly browned, 25-30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling. Bake in preheated oven until golden brown, 40-45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.

March 18, 2017

Chicken Mushroom Pot Pie

cooking spray

1 Tbs chopped fresh thyme

2 Tbs olive oil, divided

2 garlic cloves, minced

1 1/2 lb skinless, boneless chicken breast

1 c finely chopped carrot

halves, cut into 1-inch pieces

8 oz green beans, trimmed and cut in 1-in pcs

1/2 tsp kosher salt, divided

2 c unsalted chicken stock

1/2 tsp freshly ground black pepper, divided

1/4 c all-purpose flour

12 oz assorted mushrooms, such as shitake

1 c frozen green peas

and button, sliced

2 Tbs chopped fresh flat-leaf parsley

1 c thinly sliced onion

1/2 (14.1 oz) pkg refrigerated pie dough

Preheat oven to 425 degrees. Coat an 8-cup baking dish with cooking spray. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken. Add remaining oil to pan. Add mushrooms, onion, thyme, garlic, remaining salt and pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 25 minutes or until browned and bubbly.

Turkey Pot Pie w/Cranberry Pecan Crust**

3 Tbs butter, divided

1 1/2 c chicken broth

2 large sweet onions, diced

1 c milk

1/2 c all-purpose flour

1 (10 oz) pkg fresh spinach, torn

1 tsp salt

CRUST:

1 tsp pepper

1 (15 oz) pkg refrigerated pie crust

4 (12 oz) turkey tenderloins, cut in 1 1/2 in cubes

1/2 c finely chopped pecans, toasted

2 Tbs vegetable oil

1/2 c finely chopped and dried cranberries

CRUST: Unfold each piecrust, and press out fold lines. Sprinkle one piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. Bake at 425 degrees for 8-10 minutes or until golden. FILLING: Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside. Combine flour, salt, and pepper; dredge turkey tenderloins in flour mixture. Melt remaining butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13x9-inch baking dish. Bake, covered, at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of crusts over pie before serving and serve with any remaining crust pieces on the side.

Beef Pot Pie

1 large onion, chopped

2 Tbs sherry

3 Tbs butter or margarine

1 tsp Worcestershire sauce

2 c cooked, cubed roast beef

1/2 tsp salt

1 Tbs all-purpose flour

1/2 tsp pepper

1 c beef broth

1/8 tsp dried whole thyme

1 c diced, cooked potatoes

pastry for 9 inch pie

1 c cooked green peas and carrots

1 egg, beaten

Sauté onion in butter until tender. Add meat; cook 5 minutes. Sprinkle flour over meat, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened. Stir in next 8 ingredients. Spoon mixture into a 9-inch pie plate. Roll pastry to 1/8-inch thickness on a lightly floured surface. Carefully place pastry over beef mixture. Turn pastry edges under, and press firmly to rim of pie plate to seal; flute edges. Cut slits in top to allow steam to escape. Decorate with pastry cutouts, if desired. Brush top with beaten egg. Bake at 350 degrees for 45 minutes or until golden brown.

2 Tbs chopped fresh parsley

Barbeque Pork Shepherd's Pie**

1 large sweet onion

1 lb shredded barbecue pork

1 Tbs vegetable oil

CRUST:

2 Tbs all-purpose flour

1 (22 oz) pkg frozen mashed potatoes

1 1/2 c thick barbecue sauce

1/2 (8 oz) pkg softened cream cheese

1 1/2 c beef broth

1 c shredded Cheddar cheese

Prepare frozen mashed potatoes according to package directions. Stir in softened cream cheese until melted. FILLING: Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13x9-inch baking dish. Spoon crust evenly over hot barbecue mixture. Bake at 425 for 15 minutes.

March 11, 2017

Ham and Bean Soup

1 (16 oz) pkg dried Great Northern beans

2 Tbs olive oil

3 c chopped cooked ham

1 ham bone

1 large sweet onion, diced

2 (32 oz) containers chicken broth

2 garlic cloves, minced

1/2 tsp dried crushed red pepper

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain. Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened.

Croquet Monsieur (ala Monte Cristo)**

4 thick slices French bread

1/2 c fat-free milk

4 tsp honey mustard

3 large egg whites

6 oz reduced-fat deli ham, thinly sliced

cooking spray

4 (1 oz) slices reduced-fat Swiss cheese

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets. Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, one at a time, in milk mixture, turning to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add two sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

Scalloped Potatoes and Ham

2 Tbs onion, chopped

1/8 tsp pepper

1/4 c butter

1 1/2 c milk

1/4 c all-purpose flour

2 c shredded Cheddar cheese, divided

1/2 tsp dry mustard

6 c potatoes, peeled, cooked and sliced

1 tsp salt

1/2 lb cooked ham, cubed

In a skillet over medium heat, sauté onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1 1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13x9 inch baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly.

Sweet Potato Biscuits and Ham**

5 c self-rising flour

2 c buttermilk

1 Tbs sugar

1 c cooked mashed sweet potatoes

1 tsp kosher salt

parchment paper

1 c cold butter, cut into small cubes

2 Tbs butter, melted

1/4 c cold vegetable shortening

Preheat oven to 425 degrees. Stir together first three ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes. Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 3-4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. Place rounds on a parchment paper-lined baking sheet. Bake for 18-20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.

March 4, 2017

Skillet Chicken Pot Pie Pizza

4 tsp olive oil, divided

10 oz refrigerated whole-wheat pizza dough

1/4 c prechopped onion

3/4 c shredded skinless rotisserie chicken breast

1/4 c matchstick-cut carrot

3/4 c shredded part-skim mozzarella cheese

1/4 c prechopped celery

1 tsp thyme leaves

1/4 c frozen green peas

1/4 tsp black pepper

1 1/2 Tbs all-purpose flour

1/8 tsp kosher salt

1 c unsalted chicken stock

Place a 12-inch cast-iron skillet in oven, and preheat oven to 500 degrees. Do not remove skillet while oven preheats. Heat 1 teaspoon of oil in a large non-stick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, stirring often, until mixture is thickened, about 3 minutes. Remove from heat. Place dough on a lightly floured surface; roll out to a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

Korean Chicken Lettuce Wraps

2 1/2 Tbs lower-sodium soy sauce, divided

1 lb skinless, boneless chicken breast halves

2 Tbs dark brown sugar

1 c uncooked long-grain brown rice

1 1/2 Tbs dark sesame oil

2 tsp canola oil

1 Tbs gochujang sauce (i.e. Annie Chun's)

1 tsp toasted sesame seeds

1 Tbs minced fresh garlic

12 Bibb lettuce leaves

1/4 tsp black pepper

24 cucumber slices

Combine first six ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Thinly slice chicken. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours. Cook rice according to package directions. Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 ½ teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.

Mexican Chicken Stew

3 lb chicken pieces, skinned

1 can golden or white hominy, drained

2 c thinly sliced onion

2 Tbs ground chile powder

3/4 tsp salt

1 1/2 tsp dried oregano

1/2 tsp coarsely ground black pepper

1/2 c roasted unsalted pumpkin seed kernels

3 c fat-free low-sodium chicken broth

1/4 c chopped fresh cilantro

4 garlic cloves, crushed

1/4 c sliced radishes

3 bell pepper, seeded and chopped

1/4 c sliced scallions

1 bay leaf

1/2 c crumbled queso fresco cheese

Combine first eight ingredients (first column) in a 6-quart pressure cooker pot. Close and lock the lid. Turn the steam release handle to "Sealing" position. When the rocker begins to move, time 23 minutes pressure cooking time. When time is up, remove from the heat and when appropriate, open the cooker carefully. Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones. Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard. Ladle stew into 8 bowls; top each serving evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.

Braised Chicken Thighs w/Carrots, Lemon**

8 bone-in, skin-on chicken thighs, trimmed (3 lb)

2 1/2 Tbs all-purpose flour

2 tsp paprika

2 c chicken broth

1 tsp kosher salt, divided

4 thyme sprigs

1 tsp black pepper, divided

1 lemon, sliced

2 Tbs salted butter

3 c hot cooked mashed potatoes (optional)

1 lb large carrots, halved lengthwise and cut into 1/2 inch long pieces

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken. Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

 

Kitchen Medley Recipes

February 25, 2017

Spicy Chicken w/Basil

2 Tbs chili oil

1 tsp garlic salt

2 cloves garlic

1 tsp black pepper

3 hot chile peppers

5 Tbs oyster sauce

1 lb skinless, boneless chicken breast halves,

1 c fresh mushrooms

cut into bite-size pieces

1 c chopped onions

1 1/2 tsp white sugar

1 bunch fresh basil leaves

Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not yet done. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices are clear. Remove from heat, and mix in basil. Let sit 5 minutes before serving.

 

Spicy Ham Quiche*

1 1/2 tsp olive oil

1 1/2 c shredded pepper jack cheese (6 oz)

1 c chopped cooked ham

1 c milk

1/2 bag (16 oz size) frozen chopped collard

2 eggs

greens, thawed and drained

1/2 c biscuit mix

1 medium onion, chopped (1/2 c)

1/4 tsp salt

Heat oven to 400 degrees. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers. In medium bowl, stir milk, eggs, Biscuit mix and salt with fork or whisk until smooth. Pour over greens and cheese. Bake 25-35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

 

Spicy Mongolian Beef

1/4 c soy sauce

1 Tbs red pepper flakes, optional

1 Tbs hoisin sauce

1 lb beef flank steak, thinly sliced

1 Tbs sesame oil

1 Tbs peanut oil

2 tsp white sugar

2 large green onions, thinly sliced

1 Tbs minced garlic

noodles or rice

Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate one hour to overnight. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5-10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes. Serve over noodles or rice.

 

Spicy Corn Fritters*

vegetable oil for deep frying

1 can (15.25 oz) whole kernel corn, drained

2 cups biscuit mix

1 can (4.5 oz) chopped green chilies, well drained

1/2 c cold water

thick and chunky salsa

1 egg

In deep fat fryer or heavy saucepan, heat 2-3 inches of oil to 375 degrees. In medium bowl, stir biscuit mix, cold water and egg until blended. Stir in corn and chiles. Drop about 5 to 6 small spoonful's of batter into hot oil; fry 2-3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.

 

 

 

February 18, 2017

Spinach and Rice Casserole

2 tsp olive oil

1 can 98% fat-free cream of mushroom soup

3 medium carrots, chopped (1 1/2 c)

1 1/2 c uncooked instant brown rice

2/3 c chopped celery

1 tsp Italian seasoning

1 medium onion, chopped (1/2 c)

1/2 tsp pepper

1 clove garlic, finely chopped

1 c diced cooked ham

1 3/4 c water

3/4 c shredded reduced-fat cheddar cheese (3 oz)

2 boxes (9 oz ea) frozen chopped spinach,

1/4 c grated Parmesan cheese

thawed and drained

Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil. Bake 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

Roasted Pork Tenderloin w/Sweet Pot, Pears*

1 pork tenderloin (1-1 1/4 lbs)

1/4 tsp coarse ground black pepper

2 tsp chopped fresh rosemary leaves

2 firm ripe small pears, unpeeled, cut into 6 wedges

1/2 tsp salt

1 medium sweet onion, halved crosswise, cut

1/2 tsp dried sage leaves, crushed

into thin wedges

1 large dark-orange sweet potato (l lb) peeled,

1 Tbs olive oil

cut into 1 1/2 inch pieces

fresh sage leaves, if desired

Heat oven to 450 degrees. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork. In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork. Bake 25-30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145 degrees, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into ½ -inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Slow Cooker Tex-Mex Sloppy Joes

1 can (16 oz) spicy chili beans in sauce, undrained

1/4 c ketchup

1 lb extra lean (at least 95%) ground beef

1 tsp chili powder

1 c chopped green pepper

1/4 tsp pepper

1 c chopped red bell pepper

2 tsp fresh lime juice

1 c chopped onion

8 whole wheat burger buns

1 jalapeno chile, seeded, diced

Spray 3 1/2 - 4 quart slow cooker with cooking spray; set aside. Pour chili beans into medium bowl. With potato masher or fork, mash about half of the beans; set aside. In 12-inch skillet, cook beef, green and red bell peppers, onion and jalapeño chile over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Pour beef mixture into slow cooker. Add beans, ketchup, chili powder and pepper. Stir to thoroughly combine. Cover; cook on Low heat setting 2 ½ to 3 hours or until heated through. Stir in lime juice. Divide beef mixture among buns (about 1/2 cup each). Serve immediately.

 

Sesame Shrimp and Apple Salad*

8 uncooked large shrimp, peeled, deveined

1 tsp honey

wooden skewers

1/2 tsp toasted sesame oil

cooking spray

1/2 tsp reduced-sodium soy sauce

1/4 tsp salt

3 c baby lettuce leaves

freshly ground black pepper

1 granny smith apple, cut into thin matchsticks

2 tsp cider vinegar

1/2 red bell pepper, cut into thin matchsticks

1 tsp olive oil

Heat oven to 400 degrees. Line cookie sheet with cooking parchment paper or foil. Thread shrimp onto skewers, 2-4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5-8 minutes or until shrimp are pink. Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended. In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between two serving plates. Top each with shrimp.

February 11, 2017

Chicken Broccoli Cheddar Mac

16 oz fusilli pasta, uncooked

8 oz extra sharp white cheddar cheese, grated

4 Tbs olive oil

8 oz white American cheese slices, in small pieces

4 chicken breasts, cubed and seasoned with salt

4 oz mozzarella cheese, grated

and pepper

8 oz cream cheese, softened and diced

1/2 tsp ground dry mustard

2 Tbs flour

1 tsp white pepper

2 Tbs butter

2 c whole milk

4 c steamed broccoli florets

Cook cubed chicken in a medium skillet with olive oil until crispy and completely cooked. Steam broccoli and set aside. Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes. Drain and set aside. In the same pot, melt the butter. Whisk in the flour. Whisk flour and butter together for 1-2 minutes. Pour in milk and whisk until smooth. Add in dry mustard and white pepper. Heat milk until hot and then add in cream cheese. Stir until melted and smooth. Add in all grated cheese and blend until melted. Mix in the chicken and broccoli. Pour pasta into cheese sauce and mix well. Stir well and heat for 2-3 minutes.

Loaded Potato Soup*

1 pkg (12 oz) bacon

1 tsp salt

1 1/2 c chopped onion

1 tsp freshly ground black pepper

6 c chicken broth (two 32 oz cartons)

1 c diced cooked ham

2 lb baking potatoes, peeled, cubed

1 container (8 oz) sour cream

2/3 c butter

2 1/2 c shredded sharp cheddar cheese (10 oz)

3/4 c all-purpose flour

3/4 c sliced green onions

4 c milk

In a medium skillet, cook bacon over medium heat 6-7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon until almost tender. In a 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with the remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Sausage and Red Bean Skillet w/Biscuits

1 Tbs butter

1 can (14.5 oz) fire roasted diced tomatoes

1 lb bulk pork sausage

1 box (6.5 oz) cornbread muffin mix

1 c chopped yellow onion

1 c shredded sharp cheddar cheese (4 oz)

1/2 c chopped celery

2 Tbs milk

1/2 c chopped green bell pepper

1 Tbs sriracha sauce

1 tsp Cajun seasoning

1 egg

1/8 tsp ground cayenne pepper

2 green onions, thinly sliced

1 can (19 oz) dark red kidney beans, drained, rinsed

Heat oven to 400 degrees. In medium ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 -10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat. Meanwhile, in medium bowl, mix cornbread muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonful’s over sausage mixture. Bake 12-15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.

Smothered Chicken Casserole*

1 Tbs oil

1 can (10 3/4 oz) cream of chicken soup

4 boneless skinless chicken thighs

1 1/4 c half-and-half

1/2 tsp garlic salt

1/2 tsp smoked paprika

1/4 tsp pepper

2 c frozen broccoli florets, cut into smaller pieces

6 oz uncooked angel hair pasta

3 slices precooked bacon, crumbled

Heat oven to 350 degrees. Spray 2 1/2 -quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8-10 minutes, turning once, until golden brown and juice of chicken is clear, and when thickest part is no longer pink. Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli. Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10-15 minutes or until sauce bubbles.

February 4, 2017

Stuffed Baby Portabella Mushrooms

2 pkg (5oz ea) fresh baby portabella mushrooms

BOURSIN CHEESE SAUCE:

or large regular white mushrooms

1 garlic clove, crushed

2 Tbs butter or margarine

2 1/2 oz butter, softened

3/4 c finely chopped red onion

6 oz cream cheese, softened

1 c frozen chopped broccoli, thawed, drained, minced

1 Tbs grated fresh Parmesan cheese

1/4 c garlic and herb bread crumbs

1 tsp fresh dill minced or 1/4 tsp dried

1 c Boursin cheese (see right)

1/8 tsp dried marjoram

1/2 tsp dried basil leaves

1/8 tsp dried basil

1/2 tsp dried oregano leaves

1/4 tsp chives, minced

1/2 tsp garlic salt

dash black pepper

1/2 tsp pepper

1/8 tsp dried thyme

1 Tbs chopped roasted red bell peppers (from a jar)

2 tsp minced fresh parsley

BOURSIN CHEESE SAUCE: First, mix the cheeses, butter and garlic, then add the remaining ingredients and mix well. Pack into tight container and chill until ready for inclusion in mushrooms. STUFFED MUSHROOMS: Heat oven to 350 degrees. Carefully remove stems from mushrooms. Chop enough stems for 1/2 cup. In a 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, boursin cheese sauce, basil, oregano, garlic salt and pepper. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in an ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces. Bake uncovered 12-15 minutes or until filling is light golden brown.

Spicy Spinach Artichoke Dip

1 box (9 oz) frozen chopped spinach, thawed and

1/4 c chili garlic sauce

drained

12 c sour cream

2 slices bacon, chopped

1 can or jar (14 oz) artichoke hearts, drained and

2 c thinly sliced sweet onions

coarsely chopped

1 serrano chile, seeded, finely chopped (1 Tbs)

1/3 c shredded parmesan cheese

1 pkg (8 oz) cream cheese, softened

crackers, crostini or vegetables, as desired

Heat oven to 350 degrees and spray a 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside. Spray a 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7-9 minutes, stirring occasionally, until onions are caramelized. Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes. Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20-25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Slow Cooker Candied Spiced Nuts

1 1/2 c granulated sugar

3 tsp vanilla

1/2 c packed light brown sugar

2 c almonds

1 1/2 Tbs ground cinnamon

2 c cashews

2 egg whites

2 c pecans

Spray a 4-5-quart slow cooker with cooking spray. In large bowl, stir together sugars and cinnamon. Set aside. In small bowl, beat egg whites and vanilla until a little frothy. Place nuts in slow cooker. Pour egg white mixture over nuts, and stir until nuts are evenly coated. Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes. When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

Fully Loaded Deviled Eggs*

12 eggs

1/2 tsp garlic powder

1 tsp vegetable oil

1/2 pinch onion powder

1 small onion, chopped

1/8 tsp lemon pepper seasoning

1/4 c sour cream

1 Tbs bacon bits, or to taste

2 Tbs mayonnaise

1 c finely shredded sharp cheddar cheese

1 Tbs ranch dressing, or to taste

1/4 tsp paprika, or as needed

1 1/2 tsp Dijon mustard

Place eggs into a large pot and just cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10-12 minutes. Drain the boiling water and place under running cold water. Continue until eggs are fully chilled, 10-15 minutes. Peel eggs. Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in bacon bits and cheddar cheese. Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

January 28, 2017

Beef Burrito Skillet

(28 Jan 17)

1 lb lean ground beef

4 flour tortillas (6 in) cut into 1 1/2 in pieces

1 pkg (1 oz) taco seasoning mix

1 c Mexican style shredded four cheese

1 can (15.5 oz) red kidney beans, rinsed

1/3 c sour cream

1 c thick and chunky salsa

1 large green onion, chopped

1 c water

In a large skillet, brown the beef on medium-high heat, drain. Add the seasoning mix, beans, salsa and water and stir, bringing to a boil and simmer on medium-low for 5 minutes. Stir in the tortilla pieces, and top with the cheese. Remove from the heat and cover, letting it stand for 5 minutes or until the cheese is melted. Top with sour cream and green onion.

Easy Cheesy Barbequed Sloppy Joes

(28 Jan 17*)

1 lb lean ground beef

3/4 c barbeque sauce

1 green pepper, chopped

4 hamburger buns

1/4 c onion, chopped

4 slices American cheese

Brown meat in a large skillet, drain. Add the green pepper and onions, cook and stir until tender-crisp, about 5 minutes. Stir in barbeque sauce, cook 5 minutes or until heated through, stirring occasionally. Fill buns with the mixture and top with a slice of cheese on each.

Best Ever Meatballs

(28 Jan 17)

2 lbs ground beef

1 1/4 c water

1 pkg (6 oz) stuffing mix for chicken

2 eggs

Heat oven to 400 degrees. Line two 15x10 inch pans with aluminum foil, and spray with cooking spray. Mix the ingredients until just blended; and shape into 32 1/2 inch balls, using a quarter cup for each. Place in the prepared pans, and bake 16-18 minutes or until done. Serve with your favorite sauce and pair with your preferred noodles or pasta.

Maple Bacon Beer Burger

(28 Jan 17*)

1 lb ground beef

4 slices cheddar cheese

1/4 c beer

4 slices extra thick Maplewood bacon, cut in

2 Tbs Worcestershire sauce

half and cooked crisp

4 whole wheat hamburger buns, split

Combine ground beef and Worcestershire sauce in a medium bowl, mixing thoroughly. Shape into four 1/2 inch thick patties. Grill or cook on the stove top at medium heat, covered 8-10 minutes. About 2 minutes before burgers are done, place buns, cut side down on the heating surface, toast. Then add cheese, and melt. Place burgers on the buns, add the crisp bacon slices and close sandwiches.

January 21, 2017

Potato Crunchy Tenders

(21 Jan 17)

1/2 c vegetable oil, for frying

2 tsp salt

1 1/2 c milk

2 tsp ground black pepper

1 egg

1 1/2 lbs chicken tenders

1 pkg (7.6 oz) garlic flavored mashed potatoes

Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil and fry until golden brown. This should take 7-10 minutes. Remove from the oil and drain on paper towels.

Roast Sticky Chicken-Rotisserie Style

(21 Jan 17*)

4 tsp salt

1/2 tsp cayenne pepper

2 tsp paprika

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried thyme

2 onions, quartered

1 tsp white pepper

2 (4 lb) whole chickens

In a small bowl, mix together all of the seasonings. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with the spice mixture. Place one onion into the cavity of each chicken. Place chickens in a resealable bag, or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours. About 5 hours before serving, preheat oven to 250 degrees. Place the chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 185 degrees. Let the chickens stand for 10 minutes before carving.

Buffalo Chicken Wings

(21 Jan 17)

1/2 c all-purpose flour

HOT SAUCE MIXTURE:

1/4 tsp paprika

1/4 c butter

1/4 tsp cayenne pepper

1/4 c hot sauce

1/4 tsp salt

1 dash ground black pepper

10 chicken wings/drummets

1 dash garlic powder

oil for frying

ranch dressing or other dipping sauce

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer or deep skillet to medium high (375 degrees). The oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove, drain, and place them in a serving bowl, adding the hot sauce mixture and stir to coat. Serve, and present with ranch dressing or other dipping sauce.

Rice Crispy Chicken Nuggets

(21 Jan 17*)

1 egg

1/4 c olive oil

salt and ground black pepper, to taste

2 Tbs butter

2 1/2 c crispy rice cereal, crushed

APRICOT SAUCE:

1 1/4 lb skinless boneless chicken breasts, cut

1/2 c apricot preserves

into 20 pieces

2 Tbs water

Beat egg, salt and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in the egg mixture. Press chicken pieces into cereal until coated. Heat oil and butter together in a skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes. Whisk preserves and water together in a saucepan over medium-low heat until heated through and smooth, 2-3 minutes. Serve apricot sauce with the chicken nuggets.

January 28, 2017

Beef Burrito Skillet

(28 Jan 17)

1 lb lean ground beef

4 flour tortillas (6 in) cut into 1 1/2 in pieces

1 pkg (1 oz) taco seasoning mix

1 c Mexican style shredded four cheese

1 can (15.5 oz) red kidney beans, rinsed

1/3 c sour cream

1 c thick and chunky salsa

1 large green onion, chopped

1 c water

In a large skillet, brown the beef on medium-high heat, drain. Add the seasoning mix, beans, salsa and water and stir, bringing to a boil and simmer on medium-low for 5 minutes. Stir in the tortilla pieces, and top with the cheese. Remove from the heat and cover, letting it stand for 5 minutes or until the cheese is melted. Top with sour cream and green onion.

Easy Cheesy Barbequed Sloppy Joes

(28 Jan 17*)

1 lb lean ground beef

3/4 c barbeque sauce

1 green pepper, chopped

4 hamburger buns

1/4 c onion, chopped

4 slices American cheese

Brown meat in a large skillet, drain. Add the green pepper and onions, cook and stir until tender-crisp, about 5 minutes. Stir in barbeque sauce, cook 5 minutes or until heated through, stirring occasionally. Fill buns with the mixture and top with a slice of cheese on each.

Best Ever Meatballs

(28 Jan 17)

2 lbs ground beef

1 1/4 c water

1 pkg (6 oz) stuffing mix for chicken

2 eggs

Heat oven to 400 degrees. Line two 15x10 inch pans with aluminum foil, and spray with cooking spray. Mix the ingredients until just blended; and shape into 32 1/2 inch balls, using a quarter cup for each. Place in the prepared pans, and bake 16-18 minutes or until done. Serve with your favorite sauce and pair with your preferred noodles or pasta.

Maple Bacon Beer Burger

(28 Jan 17*)

1 lb ground beef

4 slices cheddar cheese

1/4 c beer

4 slices extra thick Maplewood bacon, cut in

2 Tbs Worcestershire sauce

half and cooked crisp

4 whole wheat hamburger buns, split

Combine ground beef and Worcestershire sauce in a medium bowl, mixing thoroughly. Shape into four 1/2 inch thick patties. Grill or cook on the stove top at medium heat, covered 8-10 minutes. About 2 minutes before burgers are done, place buns, cut side down on the heating surface, toast. Then add cheese, and melt. Place burgers on the buns, add the crisp bacon slices and close sandwiches.

January 21, 2017

Potato Crunchy Tenders

(21 Jan 17)

1/2 c vegetable oil, for frying

2 tsp salt

1 1/2 c milk

2 tsp ground black pepper

1 egg

1 1/2 lbs chicken tenders

1 pkg (7.6 oz) garlic flavored mashed potatoes

Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil and fry until golden brown. This should take 7-10 minutes. Remove from the oil and drain on paper towels.

Roast Sticky Chicken-Rotisserie Style

(21 Jan 17*)

4 tsp salt

1/2 tsp cayenne pepper

2 tsp paprika

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried thyme

2 onions, quartered

1 tsp white pepper

2 (4 lb) whole chickens

In a small bowl, mix together all of the seasonings. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with the spice mixture. Place one onion into the cavity of each chicken. Place chickens in a resealable bag, or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours. About 5 hours before serving, preheat oven to 250 degrees. Place the chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 185 degrees. Let the chickens stand for 10 minutes before carving.

Buffalo Chicken Wings

(21 Jan 17)

1/2 c all-purpose flour

HOT SAUCE MIXTURE:

1/4 tsp paprika

1/4 c butter

1/4 tsp cayenne pepper

1/4 c hot sauce

1/4 tsp salt

1 dash ground black pepper

10 chicken wings/drummets

1 dash garlic powder

oil for frying

ranch dressing or other dipping sauce

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer or deep skillet to medium high (375 degrees). The oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove, drain, and place them in a serving bowl, adding the hot sauce mixture and stir to coat. Serve, and present with ranch dressing or other dipping sauce.

Rice Crispy Chicken Nuggets

(21 Jan 17*)

1 egg

1/4 c olive oil

salt and ground black pepper, to taste

2 Tbs butter

2 1/2 c crispy rice cereal, crushed

APRICOT SAUCE:

1 1/4 lb skinless boneless chicken breasts, cut

1/2 c apricot preserves

into 20 pieces

2 Tbs water

Beat egg, salt and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in the egg mixture. Press chicken pieces into cereal until coated. Heat oil and butter together in a skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes. Whisk preserves and water together in a saucepan over medium-low heat until heated through and smooth, 2-3 minutes. Serve apricot sauce with the chicken nuggets.

January 14, 2017

Beer Pizza

(14 Jan 17)

1 Tbs olive oil

1 c beer

1/2 lb pepperoni sausage, diced

1 clove garlic, minced

1 lb bacon, diced

1 tsp dried oregano

1 can (4 oz) sliced mushrooms, drained

1/2 tsp dried thyme

1 onion, chopped

1/2 tsp salt

1 green bell pepper, chopped

2 unbaked pizza crusts

1 can (28 oz) tomato sauce

1 pkg (8 oz) shredded mozzarella cheese

Preheat the oven to 450 degrees. Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with the garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the two pizza crusts, and top with cheese. Bake 20-25 minutes in the oven until the cheese is melted and the crust is golden brown.

Hot Ham and Cheese Swirls

(14 Jan 17)

2 1/2 c biscuit mix

2 Tbs honey

3/4 c milk

1/4 lb (6 slices) deli ham

2/3 c mayonnaise

1 c cheddar cheese, grated

2 Tbs Dijon or whole grain mustard

Heat oven to 375 degrees, and grease a 13x9-inch baking dish. In a medium bowl, stir biscuit mix and milk to form a thick dough. Dump out onto a floured surface and use a floured rolling pin to roll into a large rectangle, about 1/4 inch thick.  In a small bowl, beat mayonnaise, mustard and honey with a whisk to make the sauce. Spread a few spoonfuls of sauce on dough and top with the ham and cheese.  Starting with one long end, tightly roll up dough. Use a sharp knife to cut into 8 equal rolls. Place rolls in the baking dish, cut side down. Bake 20-25 minutes or until golden. Serve immediately with remaining honey mustard sauce. 

Sweet and Salty Caramel Popcorn

(14 Jan 17*)

1 tsp baking soda

2 1/2 c brown sugar

2 tsp vanilla extract

2 c butter

1 Tbs vegetable oil, or as needed

1 c light corn syrup

1 c un-popped popcorn

1 tsp cream of tartar

1 c chopped strawberry licorice twists

sea salt, to taste

2 c broken small pretzels

Line two large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside. Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving un-popped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn. Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees, which could take up to 10 minutes. Remove caramel from heat, stir in vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes. Break popcorn mixture into chunks, store in airtight containers.

Southwest Dipping Sauce

(14 Jan 17)

1/2 c mayonnaise

1/4 tsp salt

2 tsp ketchup

1/8 tsp dried oregano

2 Tbs cream-style horseradish sauce

1 pinch ground black pepper

1/4 tsp paprika

1 pinch cayenne pepper

In a small bowl, stir together the ingredients, blending well. Refrigerate until needed. Serve with your favorite chips and crackers.

Simple Bean Dip

(14 Jan 17*)

1 can (16 oz) refried beans

1 tomato, chopped fine

1 pkg (1.25 oz) taco seasoning mix

1 c cheddar cheese, shredded

In a medium saucepan over medium heat, mix the refried beans, taco seasoning, and tomato. Allow the mixture to simmer about 20 minutes, stirring occasionally. Spoon dip into a medium serving bowl and top with the cheese. Serve warm with tortilla chips.

January 7, 2017

Parmesan Chicken Bake

(7 Jan 17)

2 Tbs olive oil

1/4 c chopped fresh basil

2 cloves garlic, crushed and minced

1 pkg (8 oz) mozzarella cheese, shredded, divided

1/4 tsp crushed red pepper flakes

1/2 c grated Parmesan cheese, divided

6 boneless skinless chicken breasts

1 pkg (5 oz) garlic croutons

2 c prepared marinara sauce

Preheat oven to 350 degrees. Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese. Bake until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.

Twice Baked Potato Casserole w/Bacon

(7 Jan 17*)

2 large baking potatoes

2 Tbs butter, melted

1/2 lb lean bacon

1 tsp dried chives

1 1/2 c shredded mild cheddar cheese, divided

1/2 tsp salt

1/2 c sour cream

1/2 tsp ground black pepper

1/4 c milk

1/2 tsp garlic powder

Preheat oven to 400 degrees. Grease a 9x13-inch casserole dish. Poke a few holes into each potato, and bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, cook until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with remaining cheddar cheese and the crumbled bacon. Bake in the preheated oven until just bubbling, 10-15 minutes. Cool for at least 5 minutes before serving.

Connoisseur's Casserole

(7 Jan 17)

1 can (11 oz) white corn, drained

1 can (10.75 oz) cream of celery soup

1 can (15 oz) green beans, drained

1/2 tsp salt

1/2 c chopped celery

1/2 tsp pepper

1/2 c chopped onion

4 Tbs butter

1 jar (2 oz) chopped pimento peppers

1/2 c slivered almonds

1/2 c sour cream

1 c crushed buttery round crackers

1/2 c shredded Colby cheese

Preheat oven to 350 degrees. In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.

Firecracker Casserole

(7 Jan 17*)

January 7, 2017

Parmesan Chicken Bake

(7 Jan 17)

2 Tbs olive oil

1/4 c chopped fresh basil

2 cloves garlic, crushed and minced

1 pkg (8 oz) mozzarella cheese, shredded, divided

1/4 tsp crushed red pepper flakes

1/2 c grated Parmesan cheese, divided

6 boneless skinless chicken breasts

1 pkg (5 oz) garlic croutons

2 c prepared marinara sauce

Preheat oven to 350 degrees. Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese. Bake until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.

Twice Baked Potato Casserole w/Bacon

(7 Jan 17*)

2 large baking potatoes

2 Tbs butter, melted

1/2 lb lean bacon

1 tsp dried chives

1 1/2 c shredded mild cheddar cheese, divided

1/2 tsp salt

1/2 c sour cream

1/2 tsp ground black pepper

1/4 c milk

1/2 tsp garlic powder

Preheat oven to 400 degrees. Grease a 9x13-inch casserole dish. Poke a few holes into each potato, and bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, cook until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with remaining cheddar cheese and the crumbled bacon. Bake in the preheated oven until just bubbling, 10-15 minutes. Cool for at least 5 minutes before serving.

Connoisseur's Casserole

(7 Jan 17)

1 can (11 oz) white corn, drained

1 can (10.75 oz) cream of celery soup

1 can (15 oz) green beans, drained

1/2 tsp salt

1/2 c chopped celery

1/2 tsp pepper

1/2 c chopped onion

4 Tbs butter

1 jar (2 oz) chopped pimento peppers

1/2 c slivered almonds

1/2 c sour cream

1 c crushed buttery round crackers

1/2 c shredded Colby cheese

Preheat oven to 350 degrees. In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.

Firecracker Casserole

(7 Jan 17*)

2 lbs ground beef

1/2 tsp salt

1 onion, chopped

4 (7 inch) tortillas

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes w green chile peppers

2 Tbs chili powder

1 can (10.5 oz) cream of mushroom soup

1 Tbs ground cumin

1 c shredded cheddar cheese

Preheat an oven to 350 degrees. Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, for 7-10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture. Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the cheddar cheese. Bake in the preheated oven until cooked through and the cheese is melted completely, 25-30 minutes.

December 31, 2016

Horsey Deviled Eggs

6 hard-cooked eggs

1/4 tsp ground mustard

1/4 c mayonnaise

1/8 tsp salt

1 Tbs prepared horseradish

dash pepper

1/2 tsp dill weed

sliced green onion tops

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Garnish with sliced green onions. Refrigerate until serving. Watch them disappear.

Crispy Chicken Taquitos

3-4 chicken breasts, frozen or thawed

1 tsp cumin

8 oz cream cheese

16 taco-sized tortillas, corn or flour

1/3 c jarred whole or sliced jalapenos, roughly

1 1/2 c shredded cheese (Colby Jack, Monterey

chopped

Jack, Mexican blend, or mozzarella)

1 tsp garlic powder

optional toppings: fresh cilantro, dipping sauces

1 tsp salt

such as ranch, salsa, green goddess dressing

Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crock pot. Cover and cook on low for 6-8 hours or on high 3-4 hours. Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Shred the chicken and stir it in with the other contents of the crock pot. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito. Put on a baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melted and tortillas begin to brown.

Bacon Crescents

1 pkg (8 oz) cream cheese, softened

2 Tbs chopped fresh parsley

8 slices bacon, cooked and crumbled

1 Tbs milk

1/3 c grated parmesan cheese

2 pkgs (8 oz ea) refrigerated crescent dinner rolls

1/4 c finely chopped onions

Heat oven to 375 degrees F. Mix all ingredients except crescent dough. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet. Bake 12-15 minutes or until golden brown. Serve warm.

Luscious Slush Punch**

2 1/2 c white sugar

2/3 c lemon juice

6 c water

1 qt orange juice

2 pkgs (3 oz ea) strawberry gelatin mix

2 (2 liter) bottles lemon-lime soda

1 can (46 oz) pineapple juice

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

December 24, 2016

Sweet Potato Cake

1 pkg yellow "super moist" cake mix

1 c mashed sweet potatoes, fresh or canned

4 large eggs

FROSTING:

3/4 c sugar

3 oz cream cheese, softened

1/2 tsp ground nutmeg

1 stick butter

1 tsp cinnamon, ground

1 lb powdered sugar

1 tsp pumpkin pie spice

1 tsp vanilla

1/4 c water, cold

2 Tbs milk

1/2 c cooking oil

CAKE: Mix ingredients well. Bake at 350 degrees for 1 hour 15 minutes in a well-greased tube pan. Bake only 35 minutes if using layer pans. Cool until just warm, run a butter knife around the edges, then turn upside down to release onto serving plate. FROSTING: Combine ingredients and add just enough milk to make icing of spreading consistency.

Golden Rum Cake**

CAKE:

1/2 c dark rum

1 c chopped walnuts

GLAZE:

1 pkg (18.25 oz) yellow cake mix

1/2 c butter

1 pkg (3.4 oz) instant vanilla pudding mix

1/4 c water

4 eggs

1 c white sugar

1/2 c water

1/2 c dark rum

1/2 c vegetable oil

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil and rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. GLAZE: Combine ingredients and brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Éclair Cake

2 pkg (3.5 oz ea) instant vanilla pudding mix

1 pkg (16 oz) graham cracker squares

1 container (8 oz) frozen whipped topping, thawed

1 pkg (16 oz) prepared chocolate frosting

3 c milk

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Hurricane Cake**

1/2 c margarine

1 pkg (8 oz) cream cheese

1 c chopped pecans

1/2 c margarine

1 c flaked coconut

3 3/4 c confectioners' sugar

1 pkg (18.25 oz) German chocolate cake mix

Preheat oven to 350 degrees. Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

December 17, 2016

Fluffy Pancakes

3/4 c milk

1/2 tsp baking soda

2 Tbs white vinegar

1/2 tsp salt

1 c all-purpose flour

1 egg

2 Tbs white sugar

2 Tbs butter, melted

1 tsp baking powder

cooking spray

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Potato Waffles

2 Tbs butter

1/4 c all-purpose flour

1 onion, chopped

2 eggs

1 Tbs minced garlic

1/4 tsp salt

2 c mashed potatoes

1/4 tsp ground black pepper

Melt butter in a skillet over medium heat. Cook and stir onion and garlic in the melted butter until onion is tender, 5-7 minutes. Preheat a waffle iron according to manufacturer's instructions. Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended. Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3-5 minutes.

Cinnamon Bun Pancake

1 c biscuit mix

1/3 c white sugar

1/2 c milk

1 Tbs cinnamon

1 egg

non-stick spray

Blend Biscuit mix, milk and egg until you have a smooth mixture. In a separate bowl evenly blend the sugar and cinnamon. Spray the bottom of your slow cooker generously with non-stick spray. Set on high. Pour the mixture into the bottom of the slow cooker. Sprinkle the cinnamon and sugar mixture evenly over the top of the batter. Take the end of a spoon and swirl the cinnamon and sugar down into the batter. Cook for about 1 hour–1 hour and 15 minutes. Check the center with a fork, when none of the batter sticks, it’s ready.

Gingerbread Waffles**

1 Tbs butter, softened

1/4 tsp baking soda

2 Tbs molasses

1/8 tsp sea salt

1/4 c liquid egg substitute

1 tsp ground ginger

1/2 c Kamut flour (or sweetened wheat flour)

1/2 tsp cinnamon

1/2 c whole wheat pastry flour

1/8 tsp ground cloves

1 tsp baking powder

3/4 c boiling water, or as needed

In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the Kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended. Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. Continue with remaining batter.

December 10, 2016

Chocolate Jingles

35 soda crackers

1 c milk chocolate chips

1 c butter

1 c blanched slivered almonds

1 c packed light brown sugar

red and green colored sugar crystals

1 c semisweet chocolate chips

Preheat oven to 400 degrees. Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds and some colored sugar crystals on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

Outrageous Chocolate Chip Cookies

1/2 c butter

1 c all-purpose flour

1/2 c white sugar

1 tsp baking soda

1/3 c packed brown sugar

1/4 tsp salt

1/2 c crunchy peanut butter

1/2 c rolled oats

1/2 tsp vanilla extract

1 c semisweet chocolate chips

1 egg

Preheat oven to 350 degrees. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonful on to lightly greased cookie sheets. Bake for 10-12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Chocolate Divines

4 (1 oz) squares unsweetened chocolate, chopped

1 1/2 tsp vanilla extract

1 c semisweet chocolate chips, divided

1/2 c all-purpose flour

6 Tbs butter

2 Tbs unsweetened cocoa powder

3 eggs

1/4 tsp baking powder

1 c white sugar

1/4 tsp salt

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. Preheat oven to 350 degrees. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9-11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Almond Coconut Bars**

BASE:

1 Tbs coconut oil

1 c sliced toasted almonds

2 Tbs maple syrup

1/4 c unsweetened coconut flakes

1 tsp vanilla extract

1/4 c raw cacao or unsweetened cocoa powder

generous pinch of salt

1/3 c dried dates, pitted (about 4.25 oz)

FROSTING:

2 Tbs maple syrup

1/4 c coconut oil

1/2 tsp vanilla extract

1/4 c raw cacao or unsweetened cocoa powder

1/4 tsp salt

3 Tbs maple syrup

MIDDLE LAYER:

pinch of salt

1/2 c coconut butter

unsweetened coconut flakes, optional

Line a 9x5 in loaf pan with parchment. Make base layer: In a food processor, combine all ingredients and pulse until all ingredients are chopped and combined (don’t over mix). Press into an even layer in pan and refrigerate while you make middle layer. Middle layer: Put coconut butter in a bowl. Add remaining middle layer ingredients and stir until well combined (don't over mix.) Spread evenly over crust; cover and refrigerate while you make frosting. Frosting: If your coconut oil is solid, place in a microwave-safe bowl and microwave in 10-second intervals just until it’s melted. Add remaining frosting ingredients (except coconut flakes) and stir until smooth. (If the other ingredients are cold and the frosting seizes when you combine them, microwave in 10-second intervals until it’s melted and smooth.) Pour over coconut layer and quickly spread. Sprinkle with coconut flakes, if desired. Cover and refrigerate until firm, at least 1 hour. To slice, use parchment to lift out of pan. Run a chef’s knife under hot water and wipe dry; use hot knife to cut bars into pieces on a cutting board and serve. Keep leftovers in an airtight container in the fridge.

December 3, 2016

Chicken Sausage and Peppers

4 large links hot Italian sausage

4 large Yukon Gold potatoes, quartered

2 Tbs olive oil, divided

2 tsp dried Italian herbs

6 bone-in, skin on chicken thighs

2 tsp kosher salt, plus more as needed

1/2 lb assorted sweet peppers, seeded

freshly ground black pepper or to taste

1 small red onion, sliced

chopped fresh Italian parsley, optional

1/2 yellow onion, sliced

Preheat oven to 450 degrees. Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. Piercing in a few places while cooking to release juices. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3-4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Place the potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. Sprinkle with chopped fresh Italian parsley, if desired.

Baked Pork Chops**

6 pork chops

2 c Italian-style seasoned bread crumbs

1 tsp garlic powder

4 Tbs olive oil

1 tsp seasoning salt

1 (10.75 oz) can cream of mushroom soup

2 eggs, beaten

1/2 c milk

1/4 c all-purpose flour

1/3 c white wine

Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Honey Glazed Ham

1 (5 lb) ready-to-eat ham

2 c honey

1/4 c whole cloves

2/3 c butter

1/4 c dark corn syrup

Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10-15 minutes with the honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Crunchy French Onion Chicken**

1 1/3 c French-fried onions, crushed

1 lb skinless, boneless chicken breast halves

1 egg, beaten

Preheat oven to 400 degrees. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken on a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

 

November 26, 2016

Maple Salmon

1/4 c maple syrup

1/4 tsp garlic salt

2 Tbs soy sauce

1/8 tsp ground black pepper

1 clove garlic, minced

1 lb salmon fillets

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Unbelievable Chicken**

1/4 c cider vinegar

1/2 c brown sugar

3 Tbs prepared coarse-ground mustard

1 1/2 tsp salt

3 cloves garlic, peeled and minced

ground black pepper, to taste

1 lime, juiced

6 Tbs olive oil

1/2 lemon, juiced

6 skinless, boneless chicken breast halves

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill or broiler for high heat. Lightly oil the pan or grill grate. Place chicken, and cook 6-8 minutes per side, until juices run clear. Discard marinade.

Greek Island Chicken Shish Kebobs

1/4 c olive oil

1/4 tsp ground black pepper

1/4 c lemon juice

2 lbs skinless, boneless chicken breast, cut into

1/4 c white vinegar

1 1/2 inch pcs

2 cloves garlic, minced

6 wooden skewers

1 tsp ground cumin

2 large green or red bell peppers, cut into 1 inch pcs

1 tsp dried oregano

1 large onion, quartered and separated into pcs

1/2 tsp dried thyme

12 cherry tomatoes

1/4 tsp salt

12 fresh mushrooms

Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. Soak wooden skewers in water for about 30 minutes before use. Prep the broiler at 4 inches from the heat, or preheat an outdoor grill for medium-high heat; lightly oil the pan or grate. Remove the chicken from the marinade. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers. Cook the skewers, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Szechwan Shrimp**

4 Tbs water

1/4 tsp ground ginger

2 Tbs ketchup

1 Tbs vegetable oil

1 Tbs soy sauce

1/4 c sliced green onions

2 tsp cornstarch

4 cloves garlic, minced

1 tsp honey

12 oz cooked shrimp, tailed removed

1/2 tsp crushed red pepper

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet or wok over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

November 19, 2016

Grandma's Green Bean Casserole

2 Tbs butter

1 c sour cream

2 Tbs all-purpose flour

3 (14.5 oz) cans French style green beans, drained

1 tsp salt

2 c shredded cheddar cheese

1 tsp white sugar

1/2 c crumbled buttery round crackers

1/4 c onion, diced

1 Tbs butter, melted

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Golden Garlic Mashed Potatoes**

5-7 lbs Yukon Gold potatoes, peeled and quartered

5 cloves garlic, minced

1 lb butter

salt and black pepper

1 pint half and half

parsley sprigs

Place a large kettle of lightly salted water on the stove and place the potatoes in while still cold. Bring to a rolling boil, reduce heat and keep boiling on low for 15-20 minutes. Do not over boil as the potatoes will become soggy. When done, carefully drain and set aside. Add half of the butter to the kettle and add the minced garlic, saute for 1 minute. Turn off the heat, then return potatoes to the kettle. Mixing with a hand mixer on medium, beat in as much of the half and half until potatoes are nearly smooth. Add the remaining butter to taste, mixing in. Place on serving dish and garnish with parsley sprigs.

Yam Casserole

4 lbs yams

1/8 tsp ground allspice

2 eggs

1/8 tsp ground nutmeg

1/4 c brown sugar

6 oz pecan halves

2 Tbs butter, melted

1/3 c brown sugar

1 tsp salt

1/4 c melted butter

1 tsp ground cinnamon

Preheat oven to 375 degrees. Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer mixture to an ungreased 3-quart casserole dish, or 9x13 inch pan. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Maria's Cranberry Ice Cream Pie

CRUST:

1 Tbs orange juice

42 ginger snap cookies (9 oz)

WHIPPED TOPPING:

2 Tbs sugar

1 1/2 c heavy cream

5 Tbs butter, melted

4 1/2 tsp sugar

FILLING:

1/2 tsp vanilla extract

2 c vanilla ice cream, softened

sliced almonds, for garnish

1 c cranberry sauce or canned whole berry sauce

Preheat oven to 350 degrees. In a large plastic storage bag, place the ginger snap cookies and sugar. Crush until crumbs are tiny and smooth. Pour into a medium bowl and add the melted butter, mixing until all the crumbs have become incorporated. (If you have a food processor, all this can be done there.) Press the crumb mixture into a 9-inch pie pan and bake for 10 minutes. Place on a wire rack to cool, then place in the freezer to chill. Meanwhile, in a medium bowl, stir together the ice cream, cranberry sauce and orange juice until just combined. Spoon the mixture into the prepared pie crust and smooth the top into an even surface. Freeze for at least 4 hours. When ready to serve, in a chilled bowl, beat the heavy cream and the sugar together on high speed until it begins to form soft peaks. Then, add the vanilla and continue to beat until the peaks become stiff. Spread or pipe the topping onto the pie and garnish with the sliced almonds.

November 12, 2016

Slow Cooker Salisbury Steak

2 lbs lean ground beef

2 Tbs oil

1 pkg (1 oz) dry onion soup mix

2 cans (10.75 oz) cream of chicken soup

1/2 c Italian seasoned bread crumbs

1 pkg (1 oz) dry au jus mix

1/4 c milk

3/4 c water

1/4 c all-purpose flour

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands, shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Place flour on a plate, and dredge the patties in it to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker, stacking them alternately like a pyramid. In a bowl, mix together the cream of chicken soup, au us mix, and water. Pour over the meat. Cook on the low setting for 4-5 hours, until the patties are well done.

Slow Cooker Barbeque Ribs**

4 lbs pork baby back ribs

4 Tbs vinegar

salt and pepper, to taste

2 tsp dried oregano

2 c ketchup

2 tsp Worcestershire sauce

1 c chili sauce

1 dash hot sauce

1/2 c packed brown sugar

Preheat oven to 400 degrees. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6-8 hours, or until ribs are tender

Honey Garlic Chicken Thighs

4 skinless, boneless chicken thighs

1/3 c honey

1/2 c soy sauce

3 cloves garlic, minced

1/2 c ketchup

1 tsp dried basil

Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours.

Slow Cooker Chicken Tortilla Soup**

1 lb shredded, cooked chicken

1 tsp chili powder

1 (15 oz) can whole peeled tomatoes, mashed

1 tsp salt

1 (10 oz) can enchilada sauce

1/4 tsp black pepper

1 medium onion, chopped

1 bay leaf

1 (4 oz) can chopped green chile peppers

1 (10 oz) pkg frozen corn

2 cloves garlic, minced

1 Tbs chopped cilantro

2 c water

7 corn tortillas

1 (14.5 oz) can chicken broth

vegetable oil

1 tsp cumin

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6-8 hours or on High setting for 3-4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.

November 5, 2016

Pumpkin Scones

1 3/4 c all-purpose flour

1/3 c buttermilk

1/4 c white sugar

1/3 c toasted pine nuts

1 Tbs baking powder

2 Tbs all-purpose flour, or more as needed

1/4 tsp baking soda

1 egg

1/4 tsp salt

1 tsp milk

6 Tbs cold, unsalted butter, cut into pieces

1 tsp white sugar

1/2 c pumpkin puree

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined. Sprinkle a work surface with two tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat two more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle one teaspoon sugar over scones. Bake in the preheated oven until golden brown, 15-20 minutes. Transfer to a wire rack to cool completely.

Rhubarb Bread**

1 c milk

1 tsp salt

1 Tbs lemon juice

1 tsp baking soda

1 tsp vanilla extract

1 1/2 c chopped rhubarb

1 1/2 c brown sugar

1/2 c chopped walnuts

2/3 c vegetable oil

1/4 c brown sugar

1 egg

1/2 tsp ground cinnamon

2 1/2 c all-purpose flour

1 Tbs butter, melted

Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Carol's Banana Bread Muffins

2 c all-purpose flour

1 c sugar

1 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp baking soda

1/2 c butter, melted

1/4 tsp pumpkin pie spice

1 1/2 c mini chocolate chips, optional

2 eggs, beaten

1/2 c chopped pecans, optional

October 29, 2016

Cheddar Garlic Chicken Breast

1/3 c butter, melted

1/2 c cheddar cheese, finely grated

2 Tbs garlic, minced

1/4 c fresh Parmesan cheese, grated

2 tsp garlic powder, divided

1/2 tsp ground black pepper

1/2 tsp seasoning salt, or salt

4 boneless skinless chicken breasts

3/4 c seasoned dry bread crumbs, or plain

Preheat oven to 350 degrees. Butter a 9x13 inch baking dish. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Optional: Top with shredded cheddar or mozzarella the last 5 minutes of cooking.

Chicken Breasts w/Spicy Honey Orange Glaze**

1/4 c honey

1/4 tsp red pepper flakes, crushed

2 Tbs frozen orange juice concentrate

4 boneless skinless chicken breast halves

1 tsp orange zest

1 Tbs butter

1 clove garlic, minced

1/2 tsp olive oil

1/2 tsp salt

In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top

Thai Chicken Breasts w/double sauce

5 Tbs grated fresh gingerroot

4 Tbs olive oil

4 Tbs garlic, chopped

8 Tbs soy sauce

1/4 tsp crushed red pepper flakes

1 c brown sugar

4 boneless skinless chicken breasts, pounded thin

1 c white wine vinegar

1 c flour

2 tsp fish sauce or anchovy paste

salt and black pepper, to taste

1 c sugar snap peas

Combine the gingerroot, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce. Bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Super Easy Oven Fried Thighs**

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 bone-in chicken thighs

3 Tbs soy sauce

dried parsley, to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

October 22, 2016

Spinach Enchiladas

1 Tbs butter

1 c ricotta cheese

1/2 c sliced green onions

1/2 c sour cream

2 cloves garlic, minced

2 c shredded Monterey Jack cheese, divided

1 (10 oz) pkg frozen spinach, thawed, drained

10 (6 inch) corn tortillas

and squeezed dry

1 (13 oz) can enchilada sauce

Preheat oven to 375 degrees. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Eggplant Tomato Bake**

1/2 c all-purpose flour

1 Tbs peanut oil

1/2 c dry bread crumbs

1 (14 oz) jar spaghetti sauce

2 Tbs Italian seasoning

1 c ricotta cheese

2 eggs

1 c grated Parmesan cheese

2 Tbs water

1 tomato, thinly sliced

1 small eggplant, sliced into 1/4 inch rounds

1 (8 oz) pkg angel hair pasta

Preheat oven to 350 degrees. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. Add a bit of oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Cauliflower Imitation Fried Rice

2 c frozen peas

1 large carrot, cubed

1/2 c water

2 cloves garlic, minced

1/4 c sesame oil, divided

20 oz shredded cauliflower

4 c cubed pork loin

6 Tbs soy sauce

6 green onions, sliced

2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7-10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil in the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4-5 minutes. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3-5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3-5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Artichoke Spinach Lasagna

cooking spray

1 (10 oz) pkg frozen chopped spinach, thawed,

9 uncooked lasagna noodles

drained and squeeze dry

1 onion, chopped

1 (28 oz) jar pasta sauce

4 garlic cloves, chopped

3 c shredded Mozzarella cheese, divided

1 (14 oz) can vegetable broth

1 (4 oz) pkg feta cheese w/garlic and herbs,

1 Tbs fresh rosemary, chopped

crumbled

1 (14 oz) can marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

October 15, 2016

Mexican Monkey Bread

cooking spray

3/4 c jalapeno pepper slices, divided

2 Tbs butter, melted

3/4 tsp dried parsley flakes, divided

1 (16.3 oz) pkg refrigerated biscuits

1/4 c shredded mozzarella cheese

1 1/4 c shredded cheddar cheese, divided

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray. Pour melted butter into a small bowl. Cut each biscuit into fourths. Dip each piece of biscuit dough in melted butter to coat. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes. Mix remaining 1/4 cup cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover. Bake in preheated oven until golden brown, 40-45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Mini Ham Sliders

2 Tbs dried minced onion

24 dinner rolls

1 Tbs prepared mustard

1/2 lb deli or chopped ham

2 Tbs poppy seeds

1/2 lb thinly sliced Swiss cheese

1/2 c butter, melted

Preheat oven to 325 degrees. In a small mixing bowl, combine minced onion, mustard, poppy seeds, and butter. Split each dinner roll, and make a sandwich of the ham and cheese with the dinner rolls. Arrange the sandwiches on a baking sheet and drizzle the poppy seed/mustard mixture over the sandwiches. Bake for 20 minutes or until the cheese has melted. Serve warm.

Chicken Satay w/Peanut Sauce

1 lb skinless boneless chicken thighs, cut

2 small red chile peppers, seeded and minced

into 1/2 inch strips

1/2 c crunchy peanut butter

1 clove garlic, minced

1 1/34 c coconut milk

1 Tbs fish sauce

2 tsp soy sauce

4 tsp fresh ginger, minced, divided

2 tsp brown sugar

2 tsp peanut oil

1 1/2 Tbs fish sauce

4 shallots, minced

1 1/2 Tbs lime juice

2 tsp garlic, minced

12 wooden skewers, soaked in water 1 hour

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Bacon and Cheddar Stuffed Mushrooms**

3 slices bacon

1 Tbs onion, minced

8 Cremini mushrooms

3/4 c shredded cheddar cheese, divided

1 Tbs butter

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

October 22, 2016

Spinach Enchiladas

1 Tbs butter

1 c ricotta cheese

1/2 c sliced green onions

1/2 c sour cream

2 cloves garlic, minced

2 c shredded Monterey Jack cheese, divided

1 (10 oz) pkg frozen spinach, thawed, drained

10 (6 inch) corn tortillas

and squeezed dry

1 (13 oz) can enchilada sauce

Preheat oven to 375 degrees. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Eggplant Tomato Bake**

1/2 c all-purpose flour

1 Tbs peanut oil

1/2 c dry bread crumbs

1 (14 oz) jar spaghetti sauce

2 Tbs Italian seasoning

1 c ricotta cheese

2 eggs

1 c grated Parmesan cheese

2 Tbs water

1 tomato, thinly sliced

1 small eggplant, sliced into 1/4 inch rounds

1 (8 oz) pkg angel hair pasta

Preheat oven to 350 degrees. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. Add a bit of oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Cauliflower Imitation Fried Rice

2 c frozen peas

1 large carrot, cubed

1/2 c water

2 cloves garlic, minced

1/4 c sesame oil, divided

20 oz shredded cauliflower

4 c cubed pork loin

6 Tbs soy sauce

6 green onions, sliced

2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7-10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil in the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4-5 minutes. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3-5 minutes. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3-5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Artichoke Spinach Lasagna

cooking spray

1 (10 oz) pkg frozen chopped spinach, thawed,

9 uncooked lasagna noodles

drained and squeeze dry

1 onion, chopped

1 (28 oz) jar pasta sauce

4 garlic cloves, chopped

3 c shredded Mozzarella cheese, divided

1 (14 oz) can vegetable broth

1 (4 oz) pkg feta cheese w/garlic and herbs,

1 Tbs fresh rosemary, chopped

crumbled

1 (14 oz) can marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

October 15, 2016

Mexican Monkey Bread

cooking spray

3/4 c jalapeno pepper slices, divided

2 Tbs butter, melted

3/4 tsp dried parsley flakes, divided

1 (16.3 oz) pkg refrigerated biscuits

1/4 c shredded mozzarella cheese

1 1/4 c shredded cheddar cheese, divided

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray. Pour melted butter into a small bowl. Cut each biscuit into fourths. Dip each piece of biscuit dough in melted butter to coat. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes. Mix remaining 1/4 cup cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover. Bake in preheated oven until golden brown, 40-45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Mini Ham Sliders

2 Tbs dried minced onion

24 dinner rolls

1 Tbs prepared mustard

1/2 lb deli or chopped ham

2 Tbs poppy seeds

1/2 lb thinly sliced Swiss cheese

1/2 c butter, melted

Preheat oven to 325 degrees. In a small mixing bowl, combine minced onion, mustard, poppy seeds, and butter. Split each dinner roll, and make a sandwich of the ham and cheese with the dinner rolls. Arrange the sandwiches on a baking sheet and drizzle the poppy seed/mustard mixture over the sandwiches. Bake for 20 minutes or until the cheese has melted. Serve warm.

Chicken Satay w/Peanut Sauce

1 lb skinless boneless chicken thighs, cut

2 small red chile peppers, seeded and minced

into 1/2 inch strips

1/2 c crunchy peanut butter

1 clove garlic, minced

1 1/34 c coconut milk

1 Tbs fish sauce

2 tsp soy sauce

4 tsp fresh ginger, minced, divided

2 tsp brown sugar

2 tsp peanut oil

1 1/2 Tbs fish sauce

4 shallots, minced

1 1/2 Tbs lime juice

2 tsp garlic, minced

12 wooden skewers, soaked in water 1 hour

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 ½ tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Bacon and Cheddar Stuffed Mushrooms**

3 slices bacon

1 Tbs onion, minced

8 Cremini mushrooms

3/4 c shredded cheddar cheese, divided

1 Tbs butter

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

October 8, 2016

Roasty Toasty Chili**

1/2 lb thick cut bacon, chopped

1 (14.5 oz) can fire-roasted diced tomatoes

1 large yellow onion, chopped

2 c water

1 1/2 lb ground beef

1/4 c chili powder, or to taste

3 cloves garlic, chopped

1 tsp liquid smoke flavoring

1 Tbs ground cumin, or to taste

salt and ground black pepper

3 (15.5 oz) cans kidney beans, rinsed and drained

1 dash hot pepper sauce, or to taste

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cooking and stirring until the beef is completely browned, 7-10 minutes. Stir in kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Boilermaker Chili

2 lbs ground beef chuck

1/4 c chili powder

1 lb bulk sausage

1 Tbs Worcestershire sauce

3 (15 oz) cans chili beans, drained

1 Tbs minced garlic

1 (15 oz) can chili beans in spicy sauce

1 Tbs dried oregano

1 (28 oz) can diced tomatoes with juice

2 tsp ground cumin

1 (6 oz) can tomato paste

2 tsp hot pepper sauce

1 large yellow onion, chopped

1 tsp dried basil

3 stalks celery, chopped

1 tsp salt

1 green bell pepper, seeded and chopped

1 tsp ground black pepper

1 red bell pepper, seeded and chopped

1 tsp cayenne pepper

2 green chili pepper, seeded and chopped

1 tsp sugar

1 Tbs bacon bits

1 (10.5 oz) bag corn chips (Fritos)

2 cubes beef bouillon

1 (8 oz) pkg shredded cheddar cheese

1/2 c beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Oktoberfest Chili

2 1/2 lb fresh bratwurst links, cut into 1 in pcs

1 (12 oz) can or bottle German-style beer

2 Tbs bacon drippings, divided

1 Tbs salt

1 large onion, chopped

1 Tbs black pepper

1 green bell pepper, chopped

1 Tbs cumin

2 jalapeno peppers, diced

1/4 c chili powder

4 cloves garlic, minced

3 Tbs sugar

2 c sauerkraut, drained

2 tsp garlic powder

2 (15 oz) cans red beans, rinsed and drained

2 tsp paprika

2 (15 oz) cans petite diced tomatoes

1 tsp allspice

1 (28 oz) can crushed tomatoes

1 tsp oregano

2 (15 oz) cans tomato sauce

2 1/2 oz milk chocolate candy

2 (15 oz) cans tomato juice

Place the bratwurst into a large skillet with one tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease. Place remaining tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano. Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 1/2 -2 hours. Top with favorite toppings.

October 1, 2016

Turkey Vegetable Meatloaf Cups

2 c chopped zucchini

1 egg

1 1/2 c chopped onion

2 Tbs Worcestershire sauce

1 red bell pepper, chopped

1 Tbs Dijon mustard

1 lb lean ground turkey

1/2 c or more barbeque sauce

1/2 c uncooked couscous

Preheat oven to 400 degrees. Spray muffin cups with cooking spray. Place zucchini, onions, and red bell pepper in a small bowl and mix thoroughly. Then, put them in a large bowl with the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until well combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon barbeque sauce. Bake in the oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

Corn Dog Muffins**

2 (8.5 oz) pkgs cornbread mixture

1 1/2 c milk

2 Tbs brown sugar

1 c grated cheddar cheese

2 eggs

9 hot dogs, cut in half

Preheat oven to 400 degrees. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the egg and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin. Bake for 14-18 minutes, or until golden brown.

Barbeque Beef Cups

3/4 lb lean ground beef

1 (12 oz) pkg refrigerated biscuit dough

1/2 c barbeque sauce

1/3 c shredded cheddar cheese

1 Tbs dried minced onion

Preheat oven to 350 degrees. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake for about 12 minutes, then sprinkle with cheese and bake for 3 more minutes to melt.

"Toddler" Muffins**

1/2 c butter

1 c all-purpose flour

1/2 c brown sugar, or to taste

1/2 c oat bran

2 large bananas, mashed

1 tsp baking soda

1 (4.5 oz) jar baby food squash

1 tsp pumpkin pie spice

2 carrots, grated

1/2 tsp salt

2 eggs, beaten

Preheat oven to 375 degrees. Grease 24 mini muffin cups, or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, then the oat bran, baking soda, pumpkin pie spice and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. (Try freezing to help the little one who is teething!)

September 24, 2016

Old Fashioned Oven Beef Stew

1 1/2 lb beef stew meat

2 cans (10 oz) condensed beef consommé

3 Tbs all-purpose flour

1 Tbs sugar

2 bags (1 lb) frozen vegetables for stew

1/8 tsp pepper

1 can (14.5 oz) diced tomatoes, undrained

2 dried bay leaves

Heat oven to 325 degrees. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables. In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed. Cover; bake 3 1/2 -4 hours or until beef is tender. Remove bay leaves before serving.

Kielbasa Stew**

4 c coarsely chopped cabbage

1/2 tsp dried basil, crushed

3 c peeled, cubed potatoes

1/2 tsp dried thyme, crushed

1 1/2 c sliced carrots

1/2 tsp ground black pepper

1 lb cooked kielbasa, sliced

2 cans (14 oz) reduced-sodium chicken broth

In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all. Cover; cook on low-heat setting for 7-9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Yield: 4 or 5 servings

Chicken Vegetable Ragout

2 lbs chicken pieces (breasts, thighs, drumsticks)

1 bay leaf

2 Tbs cooking oil

2 c chicken broth

1 large onion, chopped (1 c)

1/2 c dry white wine

8 oz fresh mushrooms, quartered

4 medium carrots, cut in 1-inch chunks

2 cloves garlic, minced

4 parsnips, peeled and cut in 1-inch chunks

1 Tbs fresh or 1 tsp dried thyme, crushed

1/3 chicken broth

1/2 tsp pepper

3 Tbs all-purpose flour

1/4 tsp salt

snipped parsley, optional

Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10-15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4-5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30-35 minutes or until chicken is tender and no longer pink and vegetables are tender. Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired.

Country Bean Stew**

6 c water

1 tsp instant beef bouillon granules

2 c dry Great Northern beans

1/2 tsp dried thyme, crushed

3 large carrots, coarsely chopped

1/2 tsp dried oregano, crushed

12 oz lean boneless lamb, cut into cubes

1/4 c dry red wine

8 oz bulk Italian sausage

1/3 c tomato paste (1/2 of a 6 oz can)

3 medium onion, coarsely chopped

1/2 c cubed cooked ham

3 cloves garlic, minced

1/4 c snipped fresh parsley

3 c water

In a large saucepan, combine the 6 cups water and the dry beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans; rinse with cold water and drain again. In a 4- to 5-quart slow cooker, combine beans and carrots. In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is brown, breaking up sausage as it cooks. Drain off fat. Transfer meat mixture to cooker. Stir in the 3 cups water, the bouillon granules, thyme, and oregano. Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3-1/2 to 4 hours. In a small bowl, stir wine into tomato paste; add to mixture in cooker along with ham and parsley. Cover and cook for 15 minutes more.

September 17, 2016

Easy Chicken and Biscuits

1 can (10.75 oz) cream of broccoli or celery soup

1/8 tsp ground black pepper

1 can (10.75 oz) cream of potato soup

2 c frozen mixed vegetables

2/3 c milk

2 c cubed cooked chicken or turkey

1/2 tsp poultry seasoning

1 pkg (7.5 oz) refrigerated biscuits

Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in a 2-quart shallow baking dish. Bake at 400 degrees for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.

Easy Sweet and Sour Pork**

1 lb boneless pork loin chops, cut into 1 in cubes

1/2 c vegetable oil

1 egg, beaten

1 1/2 c frozen bell pepper and onion stir-fry

3/4 c biscuit mix

(from 1 lb bag)

1/2 tsp salt

1 can (8 oz) pineapple chunks, drained

1/8 tsp pepper

1 jar (11.5 oz) sweet and sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place biscuit mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat. In large skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6-8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2-3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Quick Chili Mac Soup

1 lb lean (at least 80%) ground beef

1/2 tsp garlic salt

1 medium onion, chopped (1/2 c)

2 c diced tomatoes (from 28 oz can)

1/4 c chopped green bell pepper

1 can (11 oz) whole kernel corn w/red and

5 c hot water

green peppers, undrained

1 box Hamburger Helper chili macaroni

2 Tbs sliced pitted ripe olives

1 tsp chili powder

In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Speedy Cheesy Breadsticks**

6 pcs string cheese (1 oz ea)

1 egg white, lightly beaten

2 pkg (11 oz) refrigerated soft breadstick dough

2 tsp grated Parmesan cheese

2Tbs bottled pesto

1 c bottled tomato sauce, for dipping

Heat oven to 375 degrees. Slice each piece of string cheese in half lengthwise. Lightly flour work surface and rolling pin. Separate each package of breadstick dough into 12 strips. Lightly roll two strips to 1-1/2-inch width. Spread middle of one strip with scant 1/4 teaspoon pesto. Place string cheese half on top of pesto. Spread scant 1/4 teaspoon pesto over middle of second strip of dough. Moisten edges with water. Place, pesto-side down, on top of cheese-topped strip; press edges together to seal. Repeat with remaining dough, pesto and cheese. Transfer cheese-bread sticks to ungreased baking sheet. Lightly brush with beaten egg white; sprinkle with grated Parmesan. With sharp knife, slash three 1/2-inch-long vents in top of each stick. Bake in 375 degree oven for 12-15 minutes or until golden and puffed. Heat spaghetti sauce in small saucepan. Let cheese sticks cool slightly. Serve with warmed spaghetti sauce for dipping. Yield: 12 sticks.

September 10, 2016

Warm Mexican Layered Dip

2 cans (16 oz) refried beans, divided

3 Tbs white vinegar

1 c jarred salsa verde, divided

1/2 tsp sugar

1 pkg (8 oz) shredded Mexican cheese blend

2 plum tomatoes, seeded and diced

2 tsp ancho or regular chili powder

1 c shredded lettuce

1 c sour cream

1 avocado, peeled, pitted and diced

1/2 red onion, finely chopped

tortilla chips

Heat oven to 375 degrees. Coat a 1 1/2-quart baking dish with nonstick cooking spray. Spread 1 can refried beans into prepared dish. Top with half of the salsa and one cup of the cheese. Stir remaining can of beans to loosen, then carefully spread over cheese layer. Top with remaining salsa and cheese. Cover dish with foil and bake for 30 minutes. Meanwhile, microwave chili powder in a small glass dish for 45 seconds until toasted. Stir into sour cream. In a small bowl, combine red onion, vinegar and sugar. Set aside. Remove warm dish from oven. Uncover and top with sour cream, tomatoes, lettuce, avocado and pickled red onions. Serve with chips.

Mexican Chicken and Rice**

4 skinless, boneless chicken breast halves

3-4 Tbs finely chopped fresh jalapeno

1/2 tsp salt, divided

chili pepper

3/4 tsp ground black pepper, divided

2 tsp lime juice

2 tsp olive oil, divided

1 medium zucchini, halved lengthwise and

1/2 c chopped onion (1 medium)

sliced 1/2 inch thick (about 2 cups)

2 cloves garlic, minced

2 pkg (8.8 oz) cooked whole grain brown rice

1/4 c reduced sodium chicken broth

1/4 c snipped fresh cilantro

1 can (14.5 oz) diced tomatoes

lime wedges

Sprinkle chicken breast halves with1/4 teaspoon salt and 1/4 teaspoon pepper. In a large non-stick skillet heat 1 teaspoon oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once. Add the remaining oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3-4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170 degrees). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.

Mexican Chorizo Noodle Bowl

1 lb uncooked chorizo or hot Italian sausage