Fajita seasoning

• Use with 1 pound chicken and onions and peppers
• 
  
• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon white sugar


• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper


• 1/2 teaspoon ground cumin

• 
  
• 
  

Baked Anelletti

Ragu’

-1 onion

-1 carrot

-celery

-parsley

-olive oil

-1/2 pound ground pork

-1/2 pound ground beef

-white wine

-tomato sauce

-Green peas

-Salt and pepper to taste

Cream Sauce

-3 tablespoons butter

-3 tablespoons flour

-3 cups milk

-1 pound anelletti

-Parmigiano Reggiano cheese

-Mozzarella

First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.

Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.

Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.

Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

Good appetite!

From the kitchen of Teresa Ferreri.

Kelley's Stromboli

This recipe yields two stromboli, so half it if you don't think you'll need two....

-2 Italian bread doughs (appx 1 lb each, or if you use a freezer dough is fine)

-1 lb hot cappicola (sliced)

-1/2 lb sandwich pepperoni (sliced)

-1/2 lb honey ham (sliced)

-1 lb mozzarella cheese slices

-1 lb provolone cheese slices

-Mild banana pepper rings

-Olive Oil

-Dried basil seasoning

-Parmesan cheese

-Garlic powder

-Fresh ground black pepper

-Foil

*Preheat oven to 350 degrees

1) Flour a very large surface (we use our kitchen table); *keep flour nearby!

2) Flour rolling pin and start rolling out dough until it measures about 2 feet long by 2 feet wide and is thin, but not transparent.  *Keep dusting with flour if roller is sticking or dough is sticking to table.  If the dough tears from being rolled too thin, no worries, you can wet your finger with water and re-work the area.

3) Starting at upper right corner (leaving about 2 inches of dough at top), layer hot cappicola, pepperoni, provolone cheese in that order all the way down, like a column, leaving 2 inches of dough at the bottom.  I use about two slices of cappicola, one slice of pepperoni, one slice of provolone.

4) With the help of another person, carefully lift the right side you just layered and fold it over towards the left one time.

5) Now on the layer you just rolled, leaving the same 2 inches at the top, work your way down layering one slice of honey ham, one slice of pepperoni, one slice of mozzarella, in that order, all the way down (leaving 2 inches at the bottom)

6) Put pepper rings on this layer (careful not to get too much pepper brine as it will get soggy then), we like a lot of peppers, but its your choice.

7) Again with the help of someone, flip the left side of the dough over this rolled layer, extending about an inch past; tuck that extension under the roll; gently seal any tears, splits

8) Fold up the top and bottom 2 inches of dough to seal it.

9) Drizzle olive oil on the top, followed by the remaining ingredients; using your hands, rub this all over the top of the stromboli

10) With the help of another, carefully place stromboli on a thick sheet of foil, that's been folded up on all sides to prevent leaks. We do this because we don't have a pan long enough to accomodate!  Place in oven on middle rack; Bake for about 45-60 minutes, or until nice and golden brown and bubbling.

11) Let rest for a few minutes once done, slice and enjoy :-)

Beef and Broccoli

-1/2 tsp baking soda
-1 tsp sugar
-1 tbsp cornstarch
-1 tbsp soy sauce
-1 tbsp water
-2 tbsp vegetable oil
-1 1/2 flank steak, sliced into thin strips

Whisk all ingredients together in a large zip bad.  Add beef and toss to coat.  Marinate for at least one hour.

-1/2 cup soy sauce
-2 tbsp brown sugar
-4 cloves minced garlic
-2 tbsp flour
-1 tbsp sherry
-3 tbsp vegetable oil
-2 heads of broccoli, crowns only

In a small tupperware container, mix together soy sauce, brown sugar, garlic, flour, and sherry until smooth.  Cover and set aside.

In large wok, heat 2 tbsp oil over high heat until shimmering.  Add broccoli and saute on high 3-6 minutes.  Transfer broccoli to plate.

Reduce heat to medium-high.  Carefully add remaining tablespoon of oil.  Add meat and half of the sauce mixture and saute 3-4 minutes, stirring often until meat is cooked and no longer pink.  Stir in broccoli and remaining sauce and saute 1 additional minute.  Serve over rice.  Sometimes I add some sesame seeds or rice noodles on top before serving.

Baked Ravioli Casserole

-1 Bag of frozen ravioli
-1 jar of marinara sauce
-2 cups of mozzarella cheese



Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.  Cover with aluminum foil and bake 20-30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

Skinny Bang Bang Shrimp

• -1 lb shrimp (about 50 shrimp), uncooked. shelled, and deveined.
• -10 skewer sticks (optional)
• -3 T plain greek yogurt
• -3 T chopped green onion, plus more for garnish
• -1½ T sweet Thai chili sauce 
• -½-3/4 T sriracha sauce

Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. Set aside. Grill shrimp a few minutes per side.  Brush each hot skewer liberally with the sauce, on both sides and then serve immediately

Stuffed Peppers

-1/2 lb Italian Sausage
-1/2 lb ground beef
-1 can Rotel Diced Tomatoes and Green Chilies
-1 med onion, chopped
-2 cloves garlic, minced
-6 bell peppers
-1 cup rice, raw
-2 cups Mexican blend shredded cheese, divided
-olive oil
-salt & pepper

Get the rice cooking. Brown the sausage and ground beef and season to taste.

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.

In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.

Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.  Add 1½ cups of cheese to mixture and stir to combine.

Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining ½ cup of cheese over the tops of the peppers and cover with foil.

Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!

Pesto Chicken

-4 boneless, skinless chicken breasts
-salt and fresh ground black pepper for seasoning chicken
-8 ounces basil pesto (I use Classico jarred pesto) 
-1/2-1 cup grated low-fat mozzarella cheese

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" baking dish with non-stick spray, then spread half the pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread the rest of pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes. Remove foil and sprinkle chicken with grated mozzarella cheese. Put dish back into the oven without foil and broil for approx 5 minutes until cheese is melted and a little browned.

Slow Cook Pulled Pork

-2-3 pound boneless pork roast (shoulder roast, butt roast, or Boston Butt)

-1 tbsp Cajun seasoning

-1 tbsp liquid smoke

-4 cloves garlic

-18 ounce bottle of barbeque sauce

Put roast in slow cooker.  Cover with seasoning, garlic, liquid smoke, and then barbeque sauce.  Put on lid and cook on low for 8 hours.  

Sausage and Cheese Crockpot Tortellini

-1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
-20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home)
-32 oz. Low Sodium Chicken Broth
-2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic, and oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings
-8 oz. Cream Cheese 
-Grated Parmesan Cheese for topping!

Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Avocado Hummus

-30 ounces Chick Peas/Garbanzo Beans (2 cans), rinsed and drained
-1 avocado
-1/2-1 cup cilantro
-1 tsp garlic
-1/4 cup lime juice (about 2 small limes)
-1/2 cup olive oil
-3 tsp salt


Blend in blender until smooth slowly adding the lime juice and olive oil as you go.


From the kitchen of Andreia Waggoner.a

Slower Cooker Corned Beef and Cabbage

-4 large carrots, peeled and cut into 3 inch pieces      

-3 potatoes, cut into bite-sized pieces

-1 onion, peeled and cut into bite-sized pieces     

-4 cups water

-1, 4 pound corned beef brisket with spice packet

-1/4 head of cabbage, coarsely chopped or sliced

                                         

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.  Sprinkle on the spices from the packet, cover, and set the cooker on High.  Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.  Serve with rye bread, swiss cheese, and mustard.

Libby's Chicken Tacos

These are Adam's absolute favorite tacos and the recipe of my friend Libby.  I tried to replicate them last night and got rave reviews.

-2 rotisserie chickens, meat shredded (or 4 large chicken breasts, cooked and shredded)
-3 poblano peppers (roasted, skins removed, and diced)
-Medium onion, chopped
-1-2 tbsp chili powder
-1-2 tbsp cumin
-can of chipotle in adobo sauce (I use the sauce only....about 1 tbsp)
-2 cans of diced tomatoes

I roast peppers right on my gas cooktop.  You can also use your grill or broil in your oven. Blacken and blister skins of peppers.  Place in a paper or plastic bag.  Seal bag and let sit for a few minutes. Pull skins off peppers and seed them.  Chop up peppers and set aside.  Cook onion in pan in a little olive oil.  Once onions are translucent, add in chicken, peppers, spices, and diced tomatoes.  I use about 1 tbsp of the adobo sauce (or as much as I can strain out of the jar) but don't add in any chipotle peppers.  You can chop some and add in if you like.  Do a small amount at a time and test...they are so spicy and add a lot of heat.  Simmer on stovetop until flavors are melded (at least 15+ mins).   Serve on tortillas with your favorite toppings.  We like these on white corn tortillas with some mexican cheese and sliced avocado.  Libby serves with a squeeze of lime.

From the kitchen of Libby Chapman.

Lemon Garlic Dump Chicken

-1 – 2 tsp minced garlic (I like more so I used 2)
-1/4 cup olive oil
-1 Tbls parsley flakes
-2 Tbls lemon juice (or the juice of one whole lemon)
-4-6 chicken breasts (or 8 to 10 chicken tenders)


Place all ingredients into a 1-gallon freezer bag and freeze.



Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.


OR

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

OR

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts

-1 tbsp plain flour, seasoned

-1-2 cups chicken stock

-8 ounce pkg sliced mushrooms

-1/2 onion, diced

-Thyme

-3/4-1 1/2 cups red wine

-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.

Haystacks

-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     


In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second increments...you can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.

Chocolate Peanut Clusters

-1/2 cup  Milk Chocolate Chips
-1/2 cup Semi-Sweet Chocolate Chips

-1 tablespoon shortening (do not use butter, margarine, spread or oil)

-1/2 cup unsalted, roasted peanuts

-1/2 cup salted, roasted peanuts

                                       

Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.  Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator.  Makes about 2 dozen candies.

Creamy Chicken Bake

-2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (4 large breasts)
-1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
-1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
-1 Cup Sour Cream
-8 oz can Mushrooms drained (stems and pieces - or use fresh)
-1/2 Cup Water
-1/2 teaspoon Onion Powder
-1 teaspoon Chives (chopped) 
-Few dashes of Paprika  
-Salt and Pepper to taste

Preheat oven to 350 degrees F.  Grease (non-stick cooking spray) a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper.  In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water.  Next, evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack for approximately 1 hour, until chicken breast is cooked thoroughly.

Mississippi Roast

-1, 3-pound chuck roast
-1 packet of dry ranch seasoning mix
-1 packet of dry au jus gravy mix
-6 tbsp. butter
-¼ cup water
-5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.  Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast. Cook on low for 8 hours.  Shred and serve with gravy/sauce.

Spinach and Artichoke Pasta

-6 Tablespoons Butter
-4 cloves Garlic, Finely Minced
-2 bags Baby Spinach
-2 cans Artichoke Hearts, Drained And Halved
-3 Tablespoons Flour
-3 cups Whole Milk
-1/4 teaspoon Cayenne Pepper
-Salt And Pepper, to taste
-1/2 cup Grated Parmesan Cheese
-1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
-1/2 cup Low Sodium Chicken Broth (less Or More)
-12 ounces, weight Penne, Cooked Until Al Dente
-1/2 cup Seasoned Panko Breadcrumbs
-Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.


Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.


Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.


Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.


Serve immediately!


From the kitchen of The Pioneer Woman.

Posted by Ree | The Pioneer Woman on October 8 2012

Baked Mac and Cheese

-2 cups dry macaroni

-2 tsp. salt

-1 can evaporated milk

-2 large eggs, beaten

-3 cups cheddar cheese shredded

-½ stick butter

-½ tsp. salt

Preheat oven to 350 degrees. Grease 9 x 13 baking dish.  Cook macaroni w/ 2 tsp. salt until dente, drain, set aside.  In large bowl, beat eggs and whisk in milk until blended.  Add 2 cups of cheese, ½ tsp. salt and melted butter.  Add cooked macaroni.  Pour into baking dish, sprinkle with remaining cheese.  Bake at 350 degrees for 20-30 minutes.

From the kitchen of Mary Stoup.

Scott's Corn Bread

-1 box Jiffy corn bread mix
-1/4 cup oil
-3 eggs
-1 small can corn, drained
-1/2 carton sour cream (about 4 ounces)

Mix ingredients together.  Pour into a greased pie plate.  Sprinkle brown sugar on top. Bake at 350 degrees for 37 minutes.

Tortilla Pinwheels

- 1 pack of 10 flour tortillas

-16 oz of whipped cream cheese

-8oz of sour cream or jalapeño dip made with sour cream.

-Chives chopped.

-8oz shredded cheese

-1 can of diced black olives

-8-16 oz of finely diced or pureed ham....finer the ham is diced the easier to spread.

Mix all ingredients together and spread thin over tortillas. Roll tortillas.  Fill ends of tortillas with some of the mix. Refrigerate for 1 hour to stiffen rolls.  Remove and slice.  Tip - 50% more cream cheese will make mix stiffer.

From the kitchen of Kristi Eberhart.

Zucchini Bread

This is one of my favorites...reminds me of my Grandma!  Seems like she was always ready with a slice of zucchini bread when we stopped by her house.


*1 1/2 cups of flour
*1 teaspoon cinnamon
*1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon nutmeg
*1 teaspoon vanilla
*1 cup sugar
*1 cup finely shredded, unpeeled zucchini  (1 cup peeled and shredded apple can be substituted for this)
*1/4 cup oil
*1 egg
*1/2 cup chopped walnuts (optional)


Grease a bottom and sides of bread pan.  In medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg.  Set aside.


In another bowl, combine sugar, zucchini, oil, egg; mix well.  Add dry mixture to zucchini mixture.  Stir until moistened (batter will be lumpy).  Fold in nuts.


Pour batter into prepared pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove loaf from pan.  Cook completely on wire rack.  Wrap and store overnight.

Chicken Gloria

A new favorite in our house...


-3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
-1/3 cup of flour
-3 tablespoons vegetable oil
-2 tablespoons of butter
-1 (8 oz) container of sliced fresh mushrooms
-1/2 cup of sherry wine
-1 small can of condenced cream of mushroom soup
-1/2 cup whole milk
-6 slices of Muenster cheese
-3 tablespoons chopped fresh parsley for garnish

Preheat oven to 350°F



Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.



Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.



Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.



Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.



Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.



Top with chopped fresh parsley and serve.

Source: http://foods-exclusive.blogspot.com/2013/11/how-to-recipes-food-chicken-gloria.html

III Forks Off the Cob Cream Corn

-10 ears of fresh corn, shucked, cooked and off cob (or large bag -2.5 pound bag - of frozen corn)
-1 cup heavy cream
-1 cup milk
-2 Tablespoons granulated sugar
-1 teaspoon salt
-1/2 teaspoon white pepper
-1/2 teaspoon black pepper
-1/2 teaspoon Accent seasoning
-1/2 teaspoon granulated garlic
-1/2 teaspoon fresh thyme
-4 ounces unsalted butter
-2 tablespoons flour

In a large saucepan, combine the first 10 ingredients.  Slowly bring it to a boil.  Reduce to a simmer.  Allow to simmer for three minutes.

In a separate pan, melt the butter until  it begins to pop, then stir the flour into the butter.  Add  the butter and flour mixture to the simmering corn.  Stirring occassionally, allow to simmer for three more minutes.  Keep warm until served.

From the kitchen of Deatra Smith...courtesty of Chef Vogeli, Executive Chef at III Forks in Dallas, Texas.

Alice Springs Chicken

Scott absolutely L-O-V-E-S the Alice Springs Chicken at Outback.  Tried this recipe just for him and it was a keeper!
 

Honey Mustard Marinade:
-1 cup Grey Poupon Dijon mustard
-1 cup honey
-1/2 cup mayonnaise
-1 teaspoon lemon juice

Chicken:
-4 skinless, boneless chicken breast halves
-1 Tbsp. vegetable oil
-2 cups sliced mushrooms (10-12 mushrooms)
-2 tablespoons butter
-Salt and pepper
-Paprika
-8 slices bacon, cooked
-1 cup shredded Monterey Jack cheese
-1 cup shredded Cheddar cheese
-2 teaspoons finely chopped fresh parsley (I use dried)
 

Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours. Chill the remaining marinade until later. **I typically cut the above marinade recipe in half and marinate the chicken in all of it. I don't use the extra marinade as a sauce. ** 

After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in.   Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Recipe courtesy of ZipList.com.

Macaroni & Cheese

 

Here's my go to mac and cheese recipe...adapted from a Martha Stewart recipe. 

You can easily divide this recipe in half.  Use a 1 1/2-quart casserole dish (9X9) if you do.

-6 pieces bread cut in cubes (I use 3 sleeves crushed Ritz crackers for the topping instead)
-8 tablespoons (1 stick) unsalted butter, plus more for dish
-5 1/2 cups milk
-1/2 cup all-purpose flour
-2 teaspoons kosher salt
-1/4 teaspoon freshly grated nutmeg
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon cayenne pepper
-4 1/2 cups (about 18 ounces) grated sharp white cheddar
-2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
-1 pound elbow macaroni
-12 sliced of bacon, cooked crisply and chopped (my addition)

 Heat the oven to 375 degrees. Butter a 3-quart casserole dish (9X13); set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. **As mentioned about, I used crushed Ritz crackers instead of bread for the breadcrumbs.  Combine Ritz crackers with the butter and set aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. **I typically use pecorino Romano since it's half the price of Gruyere.  Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs or cracker crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Reindeer Noses

This is our new favorite Christmas treat.  I hate baking...I burn everything.  These are so easy and YUMMY.  How can you go wrong with chocolate and pretzels?  The kids think they are fantastic and loved their job of unwrapping all the kisses. 

-Waffle shaped pretzels (I use a one pound bag of Snaps made by Snyders)
-Hershey Kisses and/or Hugs (I use 3 bags, 11 ounces each)..you can also use a chocolate melt if preferred
-Green and Red M & M's

Preheat your oven to 225 degrees. Now, spread the round pretzels on a cookie sheet so that they lie flat. Place unwrapped kiss on each pretzel.

Place the cookie sheet into your oven. Allow the kisses to melt.  It will take about 5 minutes depending on your oven. If you press on the kiss and it squishes all the way down, they’re ready. Take them out.

Now, press one M & M into each kiss. Push them around a little so that chocolate touches all of the edges of the pretzels.

I saw another version of these made with a Rolos instead of Hershey's kiss and then a Pecan on top.  Oh my, I will have to try those next year!

Nutella Bites

This is the boys new favorite after school snack!  I think I saw it on Pinterest at some point.

-Pillsbury crescent rolls
-Nutella

Unroll and separate dough as if you are going to make crescent rolls.  Scoop 1-2 tablespoons of Nutella (or a little peanut butter too) at the large end of the crescent roll.  Roll up as you would to make the rolls and bake according to the package directions.  Serve with a big glass of milk.

I have pictures to upload, but I've run out of storage space on this blog and trying to figure out if I am willing to pay for extra storage.

Italian Wedding Soup

I attempted making wedding soup this weekend for the first time.  I've been hesitant to make it...nothing quite compares to my mom's or grandma's.  After combining a few recipes online, this is what I came up with...

It turned out pretty tasty with three happy boys gobbling it up tonight.  If you visit this blog regularly, you can tell that I like to freeze a lot of meals.  The less time cooking, the better.  Therefore, this is a double recipe.  We ate half tonight and I froze the other half.

Soup:
-olive oil
-1 onion, chopped
-1-2 cups celery, chopped (about 2-3 stalks)
-1-2 cups carrots, chopped (about 20+ baby carrots)
-2 cloves garlic, chopped
-1 bay leaf
-1 teaspoon dried thyme
-1 teaspoon dried basil
-1 teaspoon dried oregano
-84 ounces chicken broth...this is 2 extra large cartons, or 6 cans of chicken broth of chicken broth
-4 cups water
-8 ounces orzo (or ditalini, pastina or any other tiny pasta)
-2 cups escarole, sliced thin (you can use spinach in place of the escarole, but I grew up with the traditional Italian version with escarole)
-Parmesan cheese

Meatballs:
-1 pounds meatloaf mix
**I can never find this so I make my own:
-3/4 pound ground beef
-1/2 pound ground pork
-1/4 pound ground veal
-3/4 cup seasoned bread crumbs
-1 eggs
-1/8 cup Parmesan cheese

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.

 

In a large pot, saute onion in olive oil. When the onion starts to turn a golden color; add garlic, carrot, and celery and cook for about 5 minutes, stirring occasionally. Add in chicken stock and herbs.  Gently add in meatballs.  Simmer lightly, until veggies and meatballs are cooked through (about 10 minutes).  Add in orzo and escarole and gently simmer for about 10 minutes until pasta is cooked.  Serve immediately. 

 

Garnish soup with Parmesan cheese before serving if desired. 

Meatballs

-3 pounds meatloaf mix
**I can never find this so I make my own:
-1 1/2 pounds ground beef
-1 pound ground pork
-1/2 pound ground veal
-1 1/2 cups seasoned bread crumbs
-3 eggs
-1/4 cup Parmesan cheese
-1/2-3/4 cup shredded mozzarella cheese

Combine all ingredients above.  Roll into balls the size you prefer.  Lay in a greased casserole dish.  Bake at 350 degrees for 15-25 minutes or until browned (I flip them have way through).  If your are making sauce, stop here and place your meatballs in your sauce to continue cooking.  If you aren't making sauce, continue baking your meatballs until they are cooked all the way through (160 degrees in their center).

This recipe makes about 36 average sized meatballs.

Sauce

I just made a big batch of sauce to freeze for the winter so I thought I'd share my recipe.  I've shared my tripled recipe which will yield you about 6 mason jars full (1 liter jars).

*6 cans of whole tomatoes
*3 cans of tomato paste
*1 cup of Parmesan cheese
*1 clove of garlic, finely chopped
*Oregano (a few tablespoons to your liking)
*Basil (a few tablespoons to you liking) - fresh would be great but I tend to usually use dried herbs that I have in the pantry
*Salt and pepper to taste
*Garlic powder to taste
*3 cups or  more water
*Meatballs (I'll share this recipe next) (optional)*
*5-6 Italian Sausages, cut into 2 inch pieces (optional)*
*5-6 Pork Neck Bones (sounds gross I know, but it really helps flavor the sauce) (optional)*

Blend whole tomatoes one can at a time in a blender until they are pureed and then add to a large pot (I use a 16 quart stock pot). Add tomato paste, cheese, all the herbs and seasoning. Mix well. Add your meatballs, sausage, and neck bones if you want. You do not need to add any meat to your sauce, but I think it flavors is nicely. Bring to a boil and then turn down to a simmer. Let is simmer covered for about 2-3 hours. Remove lid and let is cook to your desired thickness (usually about 30-45 minutes for mine).

When my sauce is done, I carefully fish out all the meat with a slotted spoon and put it in a separate bowl. (Make sure you get all the neck bones out...some of them are little. I toss all the neck bones and meat out but I'm sure it's tasty if you want to eat it.).  I lay the meatballs and/or sausage pieces on cookie sheets and put in the freezer.  Once frozen individually, I put meal sized portions of meat in a plastic freezer zip bag, label and pop back in the freezer.

After this, I funnel the sauce into mason jars and either use it within a few days or freeze it. I label the mason jars with some masking tape and make sure to include the date. As I mentioned before, this recipe will make about 6 liters (6 large mason jars) of sauce.

*Sometimes I start out by cooking diced garlic, onion, and carrots in some olive oil and then pureeing them in a food processor and adding to the sauce.  It depends what I have on hand and how motivated I am on my cooking day.

Ranch House Pork Chops

Soccer has started again and this year I have 2 kids to get to and from practice and games.  There are a couple days a week when I have to feed the kids dinner at 4pm because we leave the house for practices at 5 and don't get home until bedtime.  These are my crockpot days.  I'm always looking for quick and easy crockpot recipes that my kids will eat.  They don't always like the consistency of chicken out of the crockpot so I thought I'd try a new pork recipe.  This one was a hit!

-6 pork chops, 1/2 inch thick (I use boneless)
-1 packet dry Ranch Dressing Seasoning
-10 oz. can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.  I serve with mashed potatoes and use the sauce as gravy.

Recipe courtesy of Real Mom Kitchen.

Pumpkin Chiffon Pie

My mother in law makes an amazing pumpkin pie.  I planned on making this last Thanksgiving so I got the recipe from her.  I never ended up making it...I'm posting it for myself so I can make it this year. 

-1 envelope unflavored gelatin
-3/4 cup milk
-1/2 cup sugar
-2 slightly beaten egg YOLKS
-1/2 teaspoon salt
-1 cup canned pumpkin
-1/2 teaspoon cinnamon
-2 eggs WHITES
-1/2 teaspoon allspice
-1/4 cup sugar
-1/4 teaspoon ginger
-1/2 cup whipping cream, whipped
-1/4 teaspoon nutmeg
-1, 9" graham-cracker crust

Combine 1st 7 ingredients in saucepan. Stir in milk, egg YOLKS and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set
(this might take 1/2 hour or more). When its almost ready, start the next steps.

Beat egg WHITES till soft peaks form; gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm. You can trim with more whipping cream or just walnut halves.

Note from my MIL:
I never put more whipped cream on top because there is plenty in the pie. I have also had enough of the pie mixture left, so I get the individual size graham-cracker crust and fill them. This is be frozen
for 4-5 months, also.

From the kitchen of Jan Segal.

Salmon Yakitori

Scott made this the other night and it was great.  I'm not usually a big fan of salmon, but even I loved it.

-1 1/2 pounds salmon fillets (he used boneless, skinless fillets)

-lemon pepper to taste

-garlic powder to taste

-salt to taste

-1/3 cup soy sauce

-1/3 cup brown sugar

-1/3 cup water

-1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Baked in a 450 degree oven for 12-15 minutes, until fish gently flakes. 

San Francisco Pork Chops

Here's another Pinterest find that's a keeper.  Unfortunately, I can't find the original link to give the owner credit. 

-2 tablespoons extra-virgin olive oil
-4 pork chops, about 1-inch thick
-Salt and pepper for seasoning
-2 cloves garlic, finely minced
-1/4 cup reduced-sodium soy sauce
-1/4 cup low-sodium chicken broth
-2 tablespoons packed light brown sugar
-1/4 teaspoon red pepper flakes
-1 tablespoon cornstarch
-1 tablespoon cold water
-Mashed Potatoes or Hot Cooked Rice (for serving)

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Asian Cole Slaw Salad

LOVE, LOVE, LOVE this stuff and finally got my hands on the recipe!

-1 bag (8 ounces) cole slaw (I use a larger bag...I think 12 ounces)
-1 bunch green onions, chopped
-2 packages Ramen noodles chicken soup (break up the noodles, uncooked)
-1 cup sunflower seeds
-1 cup chopped walnuts

Combine all the above ingredients.

Dressing:
-1 cup sugar
-2/3 cup white vinegar
-1/2 cup olive oil
-1 1/2 packages of the chicken soup seasoning mix

Combine dressing ingredients by shaking together in a container.  Mix desired amount of dressing (may not need it all) into the salad and serve.

Chicken Tetrazzini

Thank you Martha Stewart for our favorite tetrazzini recipe.  This recipe makes two 9X13 casseroles.  When I make this, I pop the second in the freezer for another meal later in the month.  It freezes very well.

-Coarse salt and ground pepper

- 6 tablespoons butter

- 1 pound white mushrooms, trimmed and sliced 1/4 inch thick

- 1/2 cup all-purpose flour

- 3 cups milk

- 1 can (14.5 ounces) reduced-sodium chicken broth

- 3/4 cup dry white wine

- 3 cups grated Parmesan cheese

- 1/2 teaspoon dried thyme leaves

- 1 pound linguine, broken in half

- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)

- 1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Recipe from MarthaStewart.com.

White Chicken and Artichoke Lasagna

I tried another pinterest find last night from Tasty Tidbits. It sounded so good that I went ahead and doubled it and made an additional lasagna to freeze.  It turned out great and is being added to the dinner rotation.  The recipe below is for a single lasagna.

-2 cups shredded cooked chicken breasts (I diced 6 chicken tenderloions and sauteed in olive oil)
-1 can (14 oz.) artichoke hearts, drained, chopped
-1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
-1/2 cup KRAFT Grated Parmesan Cheese
-1/2 cup chopped drained oil-packed sun-dried tomatoes
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1 cup milk
-1/2 tsp. garlic powder
-1/4 cup tightly packed fresh basil, chopped, divided
-12 lasagna noodles, cooked

Heat oven to 350°F.  Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Original recipe from tasteofhome.com

Pasticcio di Spinaci

Since there are NATO operations at our current base, we have friends from various parts of the world.  From time to time we have the pleasure of sampling authentic food from their respective country.  One of Scott's fellow instructor pilots (from Italy) brought this in for him to sample the other day.  Scott loved it so much that the guy's wife made an entire pie for our family to enjoy for dinner the following day.  This recipe doesn't sound like much, but I promise you....it is DIVINE.  Pasticcio di Spinaci translates into Spinach Pie. 

-2 sheets puff pastry
-1 pound bag baby spinach
-Ham, thin slices
-Swiss cheese slices, thin slices
-Parmesan cheese, as much as desired
-1 lightly beaten egg

Cook spinach on low heat in a pan with some butter and a pinch of salt. Once the spinach is tender, mix it in a bowl with egg and Parmesan cheese.  Lay one puff pastry sheet on parchment paper sheet in a baking pan. Spread the spinach mixture over the puff pastry, put one layer of ham and one of cheese on top of the spinach and cover with the second sheet of puffy pastry.  Wrap together the two sheets along the sides.  Bake at 350 degrees for 25-30 minutes or until the puff pastry turns golden. Let cool and cut in 3x3 inch pieces to serve.

From the kitchen of The Trebisonda Family.

Baked Pesto Rotini with Chicken Sausage

This recipe was created last night after trying to use up all of the following ingredients in my fridge, freezer and pantry.  It was a huge hit.  Adam (my picky, complain about every meal kid) scarfed it down and told me how fantastic it was.  Zach seconded that notion with, "Thanks for making this dinner for me Mom."  Decided I should jot it down to duplicate in the future. 

-4 sun dried tomato chicken sausages, grilled and sliced into 1/2 inch pieces
-1 pound rotini pasta, cooked and drained (1/2 pound wheat pasta and 1/2 pound regular pasta)
-1 jar roasted red peppers, drained and chopped
-4-5 green onions, chopped
-1 cup shredded mozzarella
-A few tablespoons shredded Parmesan cheese
-1 jar pesto (8 ounces)...or make your own
**I realized afterward that I had some pine nuts in the pantry that I should have toasted up and added to this...must do this next time.

Combine all ingredients except for the cheeses and mix gently.  Pour into a greased casserole dish and top with cheeses.  Put under the broiler for a few minutes until the cheese is melted and just starts to brown.

Strawberry Daquiri

-6 ounce Minute Maid Limeade
-1 full can of vodka or rum
-1/3 full can of triple sec
-1/2 bag of frozen strawberries
-Ice

Blend and serve.

From the kitchen of Heather Campbell.

Campbell's Greatest Margarita

-6 ounce can of limeade
-tequila
-triple sec
-ice

Use the limeade can to measure liquors... 1 full can of tequila and 1/3 full can of triple sec.  Blend with ice and serve in a salted glass.

You can also add 1/2 bag of frozen strawberries to make strawberry margaritas.

From the kitchen of Heather Campbell.

Cowboy Margarita

Spring and Summer bring a higher than average consumption of tequila in this house.  I have two favorite margarita recipes that I thought I would share.  This one as well as the Cambell's Greatest Margarita which you can find here.

-1 can limeade
-12 ounces tequila
-2 beers (we like corona in this)
-2 cans of Sprite or Sierra Mist
-Ice
-Salt for rim of glass

Blend thoroughly and add to a salted glass.  Add a lime and enjoy!

From the kitchen of Angela Smith.

Copycat Olive Garden Dressing

Olive Garden salad dressing is a favorite in our home.  All three Segal boys L-O-V-E it.  But, at about $5 a bottle, it doesn't come cheap.  I recently found a copycat recipe via Pinterest from Because Barenaked Chef Said So. The original recipe can be found here.  I thought the original recipe was a little too thick so I adapted it just a tad. 

-2 envelops Good Seasons Italian Dressing (I just used the generic Albertson's brand packets)
-1/2 cup olive oil
-3/4 cup white wine vinegar
-1 cup water (original recipe calls for 9 tablespoons water but I thought it was too thick)
-1 teaspoon dried Italian spices (I used basil and oregano)
-1 teaspoon salt
-Freshly ground black pepper to taste
-1 teaspoon sugar
-1/2 teaspoon garlic powder
-1 tablespoon mayonnaise

Pour all ingredients into a blender and blend on high until combined, about 30 seconds or so.  I washed out our original Olive Garden dressing bottle and used in for our new copycat dressing.  This recipe makes enough to fill that bottle plus an additional 1-2 cups worth in a Tupperware container. Shake dressing before serving.

The boys know that I made this Olive Garden dressing at home.  I think it takes a little different, but the boys all think it takes the same as the restaurant version and RAVE about it.  The husband has been taking it with him to work all week and kept telling me..."make sure you write down what you did....this stuff is AWESOME!"  I guess it's a keeper.  After a week, the entire container is almost gone.