Chicken and Mushroom Stroganoff

• 4 boneless skinless chicken breasts, cubed
• 8 ounce sliced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chicken soup
• 1 envelope (1¼ ounce) dry onion soup mix
• salt and pepper to taste
• fresh parsley, chopped for garnish
• 1 pound large egg noodles for serving

1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

Panera Chicken and Rice Soup

• -½ cup finely diced carrots
• -½ cup finely diced celery
• -1 medium onion finely diced
• -1 teaspoon olive oil
• -3 garlic cloves, minced
• -32 ounces chicken stock
• -2 cups water
• -2 cups milk, divided
• -½ teaspoon pepper
• -½ teaspoon dried oregano
• -1 bay leaf
• -2 large chicken breasts, cooked and shredded or finely diced
• -½ cup all-purpose flour
• -4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• -salt and pepper, to taste
• -scallions, to garnish

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent.
2. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and mix.
3. Add the pepper, dried oregano, bay leaf, and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes.
4. Whisk together the other 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined.
5. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste.
6. Serve and garnish with fresh scallions.

Skillet Seared Salmon with Lemon Butter Sauce

• -4 (6 oz) skinless salmon fillets (about 1-inch thick)
• -Salt and freshly ground black pepper
• -2 tsp olive oil
• -2 garlic cloves , minced
• -1/4 cup low-sodium chicken broth
• -2 Tbsp fresh lemon juice
• -3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
• -1/2 tsp honey
• -2 Tbsp minced fresh parsley
• -Lemon slices for garnish (optional)

1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
2. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
3. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

Penne Rosa

• 1 pound penne pasta
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 2 cloves garlic, crushed
• 1½ cups marinara
• ¼ to ½ teaspoon crushed red pepper flakes
• 4 roma tomatoes, diced
• 3 cups fresh spinach leaves
• ½ cup heavy cream
• salt and pepper, to taste
• ½ cup shredded parmesan cheese

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1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in sliced mushrooms and saute 3 minutes, until mushrooms are tender.
3. Add in crushed garlic and let heat 1 minute.
4. Stir in marinara and crushed red pepper flakes.
5. Pour in tomatoes and spinach. Stir to combine. Stir in heavy cream.
6. Serve hot sprinkled with parmesan cheese

Italian Baked Pork Chops

1. -boneless pork chops (about 1 inch thick)
2. -eggs
3. -Italian bread crumbs
4. -Parmesan cheese
5. -Salt and pepper
6. Preheat oven to 425 degrees. Lightly grease a 7x11-inch baking dish.
7. Combine bread crumbs, Parmesan cheese, salt, and pepper shallow dish. Press pork into breadcrumb mixture, shake off excess.  Dip into beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
8. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
9. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Cowboy Caviar

-1 can black beans, rinsed and drained

-1 can black eyed peas, rinsed and drained

-1 pound roma tomatoes, chopped

-1 can sweet corn, drained (or 2 cups frozen corn)

-1/2 – 1 red onion, chopped

-1/2 cup diced green bell pepper

-1/2 cup diced red bell pepper (or orange or yellow)

-1 cup chopped cilantro

-1/2 cup pickled jalapeno peppers, chopped

-avocado

Dressing:

-1/2 cup olive oil

-1/3 cup white wine vinegar

-1 tsp salt
-lime juice

Whisk ingredients for dressing together.

In separate container, combine all ingredients and stir dressing over top.

Salmon with Sweet/tangy marinade

-1.5 pounds salmon filets   

-1/3 cup brown sugar
-1/3 cup water
-1/3 cup soy sauce
-salt and pepper
-garlic powder

Season salmon fillets with garlic powder and salt and pepper.

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.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Or, bake at 425 degrees for 10-15 minutes.

Cranberry Pecan Chicken Salad on a Crossaint

-12.5 oz can of chicken, drained

-1 tsp olive oil

-salt and pepper to taste

-1 tbsp Miracle Whip

-1 tbsp non-fat greek yogurt 

-1/4 cup celery, chopped (about 1/2 of a rib)

-1/8 cup chopped pecans

-1/4 cup dried cranberries

Mix all ingredients and serve on croissants or fresh Kaiser rolls.

Bacon, Mushroom, Chicken Pasta

-1 box rigatoni pasta or similar
-2-3 pieces of bacon, chopped (I used at least 6)
-1/2 yellow onion finely diced
-about 3 tablespoons garlic, minced
-1 chicken bouillon cube
-1 cup half and half
-1 cup ricotta cheese
-1 package fresh sliced baby bella mushrooms (about 4 cups)
-2 cups diced cooked chicken (I used leftover rotisserie chicken)
-1/2 cup grated parmesan cheese
-salt, pepper, dried thyme, dried italian herbs
*optional – sliced green onion to garnish

Get out a large skillet/saute pan and fry your bacon bits and render as much fat as possible from them. Scoop out the bacon pieces onto a paper towel to drain, and add your chopped onion and garlic to the bacon fat.  While those are sweating, get a pot of salted water ready to boil for your pasta.  Add your pasta to the boiling water and cook per box instructions.  When the onions and garlic have softened, add in your mushrooms and season with thyme and salt and pepper.  When mushrooms have softened a bit add your ricotta cheese, half and half, the bouillon cube- stir everything together.  If sauce seems to thick ladle in some of the pastas cooking water to thin it out a bit before draining the pasta.  Add cooked pasta, chicken, and bacon bits to the sauce and toss together parmesan and italian herbs.  Garnish with something fresh and green like spring onions or fresh parsley and serve hot.

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