Spinach salad with hot bacon dressing

2 10 oz bags of spinach, washed and spun dry

8 eggs hard boiled, peeled, and sliced

8 oz mushrooms, sliced

1 small red onion, thinly sliced

1 lb bacon, cooked and chopped - reserve all bacon grease

Dressing:

3/4 to 1 cup bacon grease

1/3 cup red wine vinegar

6 Tbsp of brown sugar

1 1/2 Tbsp Dijon mustard

1 Tsp pepper

1 Tsp salt

3 cloves garlic, chopped

1 Tbsp corn starch

To make the dressing start with a sauce pan on low heat with vinegar, brown sugar, mustard, pepper, salt, and garlic. 

Immediately after cooking the bacon, add the bacon grease to the other ingredients and whisk together.

Increase heat to medium, add corn starch and whisk to thicken

Toss salad with dressing to wilt down the spinach and serve immediately. 

Bella and Brie soup

16 oz baby bella mushrooms, cleaned and quartered

1 yellow onion, finely diced

2 cloves garlic chopped

2 Tbsp butter

2 Tbsp flour

1/2 cup white wine

8 oz brie cheese - Alouette - cut into 4 quarters

1/2 cup milk

1/2 Tsp salt

1/2 Tsp pepper

Preheat oven to 400*

Prepare baking sheet with tinfoil and nonstick spray

Toss mushrooms with 1 Tbsp extra virgin olive oil

Bake 20-30 minutes, turn half way through

In a soup pan over medium heat melt butter, add onions and cook until tender 5-7 minutes

Add garlic and cook 1-2 minutes

Add wine to deglaze pan

Add broth and bring to a boil, reduce heat.

Add brie cheese and let cheese melt out of the rinds, remove rinds 

Add mushrooms, milk, salt, and pepper cook for 10 minutes - do not let boil

Puree to desired consistency with a hand blender

Remove from heat and serve

Chicken tortilla soup

1 lb boneless, skinless chicken breasts, chopped into small pieces

1 can black beans, drained and rinsed

1 can diced tomatoes with green chilies

1 can diced tomatoes

1 can corn, drained

1/2 medium onion finely chopped

2 cloves garlic, chopped

1 Tsp cumin

2 Tsp chili powder

1 Tsp salt

1/2 Tsp pepper

1/4 Tsp red pepper

Add all ingredients to crockpot and cook on low for 7-8 hours, stirring occasionally

Serve topped with tortilla chips 

Beer cheese soup

1 stick of butter

18 oz of beer (used bud light lime)

3 oz package of real bacon bits

1 cup carrots, shredded

10 oz chicken broth

1/2 cup flour

1 pint half and half

2 cups sharp cheddar cheese, shredded

1 cup colby jack cheese, shredded

1 cup mild cheddar, shredded

salt and pepper to taste

5 scallions chopped

In large soup pan over medium heat melt butter, then add carrots and cook until tender

Add flour to coat carrots and cook 2-3 minutes

Add bacon, beer, broth, and half and half cook for 5-7 minutes

Slowly add cheese stirring frequently to melt, add salt and pepper to taste

Cook for an additional 10 minutes, before serving top with scallions

Baked mozzarella sticks

1 package of mozzarella string cheese

1/2 cup of flour

2 large eggs, beaten

1 cup Italian style bread crumbs

Marinara sauce for dipping (see separate recipe)

Cut cheese pieces in half and place in the freezer for 30 minutes

Preheat oven to 400*

Prepare a baking sheet with tin foil and nonstick spray

Set up three bowls (1) flour, (2) eggs, (3) bread crumbs

Remove cheese from freezer, then dip in flour, then eggs, then bread crumbs, place on prepped baking sheet

Bake 10 minutes, turn and bake an additional 5-10 minutes until golden brown

Serve with marinara sauce

Creamy asparagus and lemon pasta

6 oz cooked pasta

1 Tbsp extra virgin olive oil

10-15 asparagus spears, washed and trimmed

1 clove garlic, minced

1/2 lemon zest

2 cups milk

2 Tbsp cornstarch

salt and pepper to taste

shredded Parmesan cheese

fresh cut onion chives

In a pan over medium heat, sautee asparagus until tender

Add garlic and stir for 30 seconds

In a separate bowl whisk together mile and cornstarch, add to asparagus and garlic

Stir to mix well, and let sauce thicken

Add lemon zest, salt and pepper, cook for 30 seconds, add pasta to cook

Remove from heat and top with shredded Parmesan cheese and chives

Serve hot

Cheesy quinoa patties

2 cups quinoa cooked 

2/3 cups fontina cheese grated

3 Tbsp flour

2 scallions, finely chopped

1 egg, beaten

2 Tsp pepper

2 Tbsp extra virgin olive oil

In a bowl mix all ingredients expect the oil.

Heat frying pan over medium heat with oil

Form patties with 1/4 cup of the mixture

Place patties in pan and cook on each side 5 minutes

Remove from heat and place on a plate with a paper towel to soak any extra oil

Serve hot

Sweet and Sour chicken

1 pound boneless, skinless chicken breast cut into 1" cubes

1/2 Tsp salt

1/4 Tsp pepper

1/4 Tsp garlic salt

3/4 cup corn starch

2 eggs, beaten

5 scallions, chopped

1 pineapple, cored and chopped

2 lbs of small sweet peppers (red, orange, yellow) sliced

Sauce:

1/2 cup extra virgin olive oil

1 cup sugar

1/2 cup brown sugar

1/3 cup ketchup

1 Tsp garlic salt

1/2 cup rice wine vinegar

1 Tbsp soy sauce

1 Tbsp corn starch and 2 Tbsp water, mixed together for a slurry 

Preheat oven 325*, line baking sheet with tinfoil and spray with nonstick spray

In a ziploc bag add salt, pepper, garlic salt, corn starch and cubed chicken.  Mix to coat.

Heat pan over medium heat drizzled with oil.

Remove coated chicken from the bag, dip each piece into the beaten eggs, and then into the heated pan.

Cook on each side 2-3 minutes to brown/crust

Remove to chicken from pan and place on prepped baking sheet with the peppers

Bake for 20 minutes, remove from oven, turn and add pineapples and green onions

Bake for another 20 minutes

In a sauce pan over medium heat prepare the sauce, adding the slurry to thicken. 

Remove chicken and vegetables from the oven, pour sauce over, and serve with rice. 

Au gratin cauliflower

1 head of cauliflower, washed and broken into pieces

1 can of cheese soup

1 can evaporated milk

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp paprika

2 cups shredded cheese

Spray crockpot with non-stick spray and add cauliflower

In a sauce pan on medium heat combine remaining ingredients and stir until cheese is melted.

Pour melted ingredients over cauliflower on low for 3 hours

Tortellini Tomato Basil Soup

1 package cheese tortellini cooked as directed and drained

2 cans of tomato soup

1 cup of milk

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp garlic powder

1/2 Tsp onion powder

1/2 Tsp basil

Heat all ingredients (except tortellini) over med heat, whisk to blend, cook for 5 minutes.

Add tortellini to pan and continue to heat for 10 minutes, avoid bringing to boil.

Chez mix - gluten free

4 cups rice chex cereal

4 cups corn chex cereal

3 cups gluten free pretzels

1 stick of butter, melted

2 Tsp garlic powder

2 Tsp onion powder

1 Tsp salt

1/4 Tsp sugar

3 Tbsp Worcestershire sauce

Preheat oven to 250*

Mix in a small bowl butter, seasonings, and Worcestershire sauce.

Pour over cereal and pretzels in a deep baking pan

Bake for 1 hour and 15 minutes stirring every 20 minutes.

Remove from oven and let sit until fully cooled before packaging in an airtight container