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

Egg sandwiches

12 eggs

Salt and pepper to taste

Nonstick spray

Preheat oven to 350*

Spray muffin pan

Crack each egg into muffin pan

Sprinkle paper and salt to taste

Bake 15 minutes

Remove from oven and let sit 10 minutes

Store in fridge up to 1 week in air tight container 

Place egg and 1 slice off cheese on top of English muffin and microwave for 45 seconds.

Baked Chicken Parmesan

1 lb boneless skinless chicken breasts, pounded 1/4" thick

1/2 c Italian bread crumbs

1/4 c parmesan cheese

1/4 flour

1/2 Tsp garlic powder

1/8 Tsp pepper

1/8 Tsp salt

1 egg, beaten 

1 c mozzarella cheese, shredded

1 jar pasta sauce

Preheat oven 450*

Setup 3 small shallow bowls. 

(1) bread crumbs and Parmesan

(2) flour, garlic powder, salt, and pepper

(3) egg

Place each breast in egg, then flour mixture, then bread crumbs mixture.

Place coated breast on a baking sheet sprayed with nonstick spray.

Bake 20 minutes, turn over top with 2 Tbsp of pasta sauce and 1/4 c shredded mozzarella bake an additional 3-5 minutes to melt cheese.

Stuffed cabbage rolls

1 head green cabbage

1 c cooked brown rice

1 lb ground beef

1 egg

1 garlic clove chopped

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp onion powder

1/2 Tbsp worcherstershire sauce

26 oz tomato soup

Preheat oven 350*

Cook rice as directed.

Steam cabbage head, soften leaves, gently separate and then lay flat to cool on counter, remove thick vein from each leave.

Add rice, beef, egg, garlic, salt, pepper, onion powder, and worcherstershire sauce, mix together.

Spray baking dish with nonstick and spread 1 cup of soup on the bottom

Place a portion of the filling mixture on the cabbage leave and roll up, place the roll seam side down into the soup

Once all the filling is used, chop the remaining cabbage and add to the dish, add remains soup over the rolls, cover dish with tinfoil and cook for 1.5-2 hours.

French onion soup

4 medium onions thinly sliced

1/4 c butter

48 oz beef broth, heated in separate sauce pan 

1/2 Tsp salt

2 garlic cloves chopped

1 Tbsp sugar

2 Tbsp worcherstershire sauce

3 Tbsp flour

Melt butter in a stock pot over medium heat

Add onions and sauté 40 minutes, stir often 

Add salt, garlic, sugar, and worcherstershire sauce heat for 5 minutes, stirring

Add broth, except for two cups set aside

Add flour to remaining two cups of broth, whisk, add to soup to thicken

Cook uncovered for an hour to reduce soup

Serve with bread and melted cheese.

Cheesy rice and Chicken Fajitas

1 lb chicken breast

7 small sweet peppers, julienned 

1 package Uncle Ben's Ready rice, Basmati 

1 can Campbell's Fiesta Nacho cheese

1/4 cup milk

1/2 cup shredded Mexican blend cheese

Chopped scallions to top

Flour tortilla shells, 4 inch

Mrs Dash table blend

Cook chicken breasts seasoned with Mrs Dash 7 minutes each side covered

Remove chicken let rest for 5 minutes, then cut into strips/chop

Sautée peppers with a small amount of extra virgin olive oil until tender

Microwave fiesta nacho cheese and milk for 3 minutes, remove and stir in shredded cheese to melt

Microwave rice for 90 seconds, remove and add to cheese mixture

Microwave tortilla shells for 20 seconds to soften

Top tortilla shell with rice mixture, chicken, peppers, and scallions.  

Serve with salsa and/or sour cream.

Bacon sandwich with citrus spicy mayo

2 slices toasted bread

2 slices Swiss cheese

4 slices bacon, cooked

1/2 cup lettuce, rinsed

2 eggs, fried over hard (over easy is super messy)

2 Tbsp citrus spicy mayo (recipe below)

Citrus spicy mayo

1/2 cup light mayo

2 Tbsp lemon juice/1 medium lemon juiced

1 Tbsp cilantro fresh or freeze dried

2 cloves garlic, minced

1 Tsp cumin, ground

1 Tsp paprika

1/4 Tsp red pepper

1/4 Tsp chili powder

1/4 Tsp season salt

Mix well. Store refrigerated for up to 7 days.

Meatloaf

1 lb ground beef

1/2 cup Italian bread crumbs

1 egg

2 Tbsp Worcestershire sauce

1 package dried onion soup mix

Preheat oven to 350*

Mix ingridents together and form into a loaf shape

Bake 45 minutes covered with foil in a baking pan with non-stick spray

Uncover bake another 5-7 minutes to brown top

Serve immediately.

Stovetop stuffed chicken breasts

3 boneless, skinless chicken breasts, pounded 1/2 to 1/4" thick

1 box Stovetop chicken flavored stuffing

1 1/2 cup water

1 egg, beaten

1/4 cup flour

1/2 cup panko crumbs

Preheat oven to 375*

Spray corningware dish with nonstick spray

Add water to stuffing in bowl, divide into 3 and spread a layer onto the chicken and roll each separate

Roll each breast to coat in flour, then egg, then panko, place into baking dish.

Bake for -- minutes.

Gravy:

1/4 cup butter

1/4 cup flour

2 cups boiling water

2 bouillon cubes, chicken flavor

Salt and pepper to taste

Melt butter in medium size sauce pan on medium heat.

Slowly add flour to melted butter while stirring.

Add water with dissolved bouillon cubes.

Stir to combine, add salt and pepper to taste.

Serve.

Pineapple Salsa

1 cup Pineapple, fresh, diced

2 medium shallots, diced

1 can Rotel diced tomatoes and green chilies, mild, drained

1 garlic clove, finely chopped

1 Tbsp extra virgin olive oil

1 lime, juiced

1 Tsp cilantro

1 Tsp cumin ground

Freshly cracked sea salt to taste

Mix ingridents in glass or plastic bowl.  Refrigerate in airtight container up to one week.  Let sit two hours before serving to allow ingridents to blend.

Serve with chips or on top of chicken or fish.

Italian dressing

1 1/4 cup Extra virgin olive oil

1 cup Rice wine vinegar

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tsp Italian seasoning

1 Tsp Dried basil

1 Tsp whole seed Dijon mustard

1 Tsp Agave Nectar

1/2 Tsp black pepper

1/4 Tsp salt

Mix ingridents.  Let refrigerate 24 hours before serving.  Keep in air tight container up to 2 months.  Always remix before serving.

Catalina Dressing

2 Tbsp brown sugar

2 Tbsp ketchup, organic is best

2 Tbsp rice wine vinegar

1/4 c extra virgin olive oil

1/4 Tsp onion powder

1/4 Tsp paprika

1/8 Tsp Worcestershire Sauce

Whisk and serve. Makes 1 large serving or 2 small servings.

Taco Seasoning

2 Tbsp Chili powder

2 Tsp cumin, ground

2 Tsp garlic powder

2 Tsp paprika

1 Tsp onion powder

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp crushed red pepper flakes

Combine ingridents and store up to 6 months in an airtight container.

Makes 6 Tbsp, equals one package of store bought seasoning.

Baked Onion Rings

1 large sweet onion, sliced into rings

1/2 c butter milk

2 eggs, beaten

1/4 c flour

1 Tsp paprika

1/4 Tsp garlic powder

1/4 Tsp season salt

1 1/2 c corn flakes, crushed

Place onions in a ziplock bag with butter milk, refrigerate for 2 hours.

Preheat oven 450*. Cover baking sheet with foil and spray with non-stick spray.

Mix flour, paprika, season salt, and garlic powder place in a small bowl (1st bowl)

Place beaten eggs in a shallow bowl (2nd bowl)

Place corn flakes on a shallow bowl (3rd bowl)

Transfer onions in small batches from buttermilk to flour mixture, to eggs, to cornflakes, to baking sheet.

Bake for 15 minutes, turn onion rings halfway through baking time.

Caesar Artichoke Dip

1 tub cream cheese

1 can artichokes, chopped

1/2 cup Caesar dressing

3/4 cup shredded Parmesan cheese

1/8 Tsp season salt

1/8 Tsp garlic powder

Heat ingridents in a small sauce pan, stirring to blend

-or-

Heat ingridents in a small crock pot, stirring to blend on low heat

Serve warm with chips/crackers/bread.

Chile-Lime shrimp and yum yum sauce

Shrimp marinade

1 lb uncooked, peeled and devined shrimp

1 lime, juiced

1 garlic clove, minced

2 Tbsp olive oil

1/2 Tsp red pepper flakes

Marinate shrimp for 60 minutes in a zip loc, refrigerated 

Sauce

1 cup mayo

4 Tsp white granulated sugar

2 Tbsp white wine vinegar

1 Tbsp water

1 Tsp old bay seasoning

1 Tsp garlic powder

2 Tbsp melted butter

Mix ingridents and refrigerate for 30 minutes before serving.

Line a baking sheet with tin foil and spray with non-stick spray.

Cook shrimp (remove for marinade, discard remaining marinade) at 400* for 5-7 minutes.

Turn shrimp half way through cooking time.

Serve with basmati rice and sauce.  Serves 3-4 people. 

Broccoli/Cauliflower salad

1 bag  (12 oz) broccoli and cauliflower medley, washed and remove stems.

1 package (3 oz) real bacon bits

1 medium red bell pepper, chopped

3 scallions chopped

6 oz Colby jack cheese, chopped

Dressing

1 cup mayo

1/4 cup granulated white sugar

1 Tbsp white wine vinegar

Salt and pepper to taste

Combine dressing ingridents in a small bowl.  Set aside.

Combine remaining ingridents in a larger bowl (not metal).

Pour dressing over ingridents in larger bowl, stir, and refrigerate until serving.

Creole Spice

Combine the following ingredients and store in a tightly sealed jar in the pantry.  

Produce

2 tbsp	Basil, dried
2 tbsp	Garlic powder
2 tbsp	Onion powder
2 tbsp	Oregano, dried
1 tbsp	Thyme, dried

Baking & Spices

1 tbsp	Black pepper, fresh ground
3 tsp	Cayenne pepper
5 tbsp	Paprika
4 tbsp	Seasoning salt
1 tbsp	White pepper

Italian Roll Ups

8 oz. cream cheese, softened

1 Tbsp basil paste

1 cup diced peperoncini

8 slices deli ham 

24 slices pepperoni

24 slices salami

4 flour tortillas, medium-sized

Mix cream cheese, peperoncini and basil together.  

Warm each shell one at a time for 25 seconds on med/hi in microwave (helps to roll)

Spread mixture on one side of shell, top with one layer of meat and roll up.

Refrigerate up to 6 hours (helps when cutting them)

Cut into 1/2 rolls.

Serve chilled.

Zesty Lime Shrimp Salad

Zesty Lime Shrimp Salad

2 cups chopped romaine

1/2 cup sliced cucumber

1/3 cup sliced sweet bell peppers (red, yellow, orange)

3 scallions chopped

2 Tbsp chopped fresh cilantro

1 cup sautéed shrimp (1 tbsp EVOO)

Zesty Lime Dressing

Juice of 1 lime

2 Tbsp EVOO

Season salt and pepper, to taste

Combine and mix in separate bowl before covering salad

Veggie Fried Rice

1 pouch cooked brown rice, drained

1 Tbsp Butter

2 cloves chopped garlic

3 eggs, beaten

3 scallions rough chopped

1/4 cup soy sauce

1 Tbsp sesame oil

Medium heat fry pan

Add butter, garlic, and scallions. Cook 5 minutes.

Add eggs stir until egg is scrambled (cooked)

Add rice, soy sauce and sesame oil.

Stir ingridents together cook 5 minutes.

Remove from heat and serve.

Roasted potato salad

2 cups Roasted red potatoes (see recipe) cooled.

4 hard boiled eggs mashed

1/4 cup mayo

2 Tbps yellow mustard

1/2 Tsp season salt

1 scallion diced

Mix and chill.

Serve chilled.

Mexican deviled eggs

12 hard boiled eggs, halved.

Mix in bowl:

Yolks

1/4 cup chunky salsa

1/4 cup mayo

2 Tbsp sour cream

3 chopped green onions

Pour mixture into a quart size ziplock bag. Cut the corner off the bag and pipe the mixture into the egg whites.  Sprinkle with paprika. Serve chilled.

Roasted Red Potatoes

Preheat oven with baking sheet in oven to 350*

Wash and quarter a bag if small red potatoes

Put in a mixing bowl with the following:

Extra virgin olive oil

Season salt

Red pepper

Onion powder

Coat and stir well.

Once the oven reaches 350* remove pan and place coated potatoes on pan.

Cook for 20 minutes, then flip potatoes, cook for another 20 minutes until brown.

*For extra crispy potatoes place under broiler in high for 5 minutes after roasting.

Brown sugar glazed pork tenderloin

1 pork tenderloin

1/4 Tsp salt

1/8 Tsp pepper

1 chopped garlic clove

1/2 cup water

Add ingredients to crockpot.

Cook pork on low heat for 7 hours covered.

Small sauce pan on medium

1/2 cup brown sugar

1/2 cup water

1 Tbsp flour

2 Tbsp soy sauce

Bring to boil, stir frequently. Remove from heat.

Place tenderloin and liquid from crockpot in 8x8 pan.

Brush sauce on tenderloin then broil on high for 4 minutes, repeat until desired crust.

Remove from heat cover with foil and let stand for fifteen minutes, then serve.

Sweet garlic chicken

1 scallion chopped

3 Tbsp brown sugar

3 Tbsp agave nectar 

3 Tbsp maple syrup

3 cloves garlic chopped

1 lb boneless skinless chicken breasts

Salt and pepper to taste

Preheat oven 425*

Line a shallow cooking pan with tin foil, spray with nonstick spray

Salt and pepper both sides of breasts lay in pan

Cook for 20 minutes

Mix in bowl remaining ingridents.

Remove chicken from oven toss in mixture to coat.

Broil chicken for 5 minutes, remove and turn over chicken, spread remaining mixture onto chicken.

Broil an additional 5 minutes.

Remove from oven. Serve hot.

Breakfast "Muffins"

3 cups shredded Hashbrowns thawed

3 Tbsp butter, melted

1/8 Tsp pepper

1/8 Tsp salt

8 eggs

4 scallions, chopped

1 lb bacon, cooked and chopped

2 cups shredded cheese

Preheat oven 400* and spray 12 count muffin tin with nonstick spray.

Mix Hashbrowns, butter, pepper, and salt.

Press mixture into muffin tin bottom and up the sides.

Bake for fifteen minutes and remove from oven.

Mix eggs, scallions, bacon, and cheese.

Scoop 1/4 cup of egg mixture on top of Hashbrowns .

Bake for fifteen minutes. Remove from oven. Serve immediately.

Mexican Cheese Ball

1 pkg cream cheese

Diced red, yellow, orange peppers

1 can chopped black olives

1 pkg hidden valley ranch powder dressing

1/2 can chopped green chilies

Chopped green onion

Finely shredded cheddar cheese

Ritz crackers

Combine all ingredients in a bowl, except crackers and cheese.

Form into a ball, plate the ball, firmly pat cheese on the outside of the ball.

Chill until served.

Serve with ritz crackers

Classic Stuffed peppers

1 lb ground beef

2 cups cooked brown rice

1/8 Tsp pepper

1/4 Tsp salt

1 Tbsp Worcestershire sauce

2 cloves garlic minced

1 med yellow onion

1 26 oz can tomato soup

3 bell peppers, cut off top and remove seeds

Sauté onions and garlic until translucent add to ground beef in bowl.

Add pepper, salt, Worcestershire sauce and cooked rice. 

Mix by hand and form into the peppers.

Place peppers in Corning ware dish sprayed with non stick spray pour tomato soup over peppers.

Cook at 350 for 60 minutes covered.