Tuesday, July 17, 2018
Ham & Cheese Breakfast Casserole 8 eggs, beaten 3/4 c. almond milk 2 Tbsp. prepared mustard 1/2 tsp. Italian seasoning 1/4 tsp. ground pepper 1 bunch spinach, chopped well 8 slices whole wheat bread, diced 1/2" cubes 5 oz ham steak, diced 1 c. Mozzarella cheese, shredded 3 Tbsp. minced onion Preheat oven to 375° F. Coat 2 quart casserole dish with cooking spray. In large bowl, combine eggs and almond milk until completely blended. Add remaining ingredients and toss to incorporate well. All bread should be covered in egg mixture. Pour into prepared casserole dish. Press down slightly if necessary to fit into pan. Remember the spinach will become soft and make more room as it bakes. Bake 35-40 minutes or until eggs have completely set and no longer wet. Remove and place on cooling rack for 10-15 minutes before cutting to serve. Serves: 8
DO NOTHING CAKE Cake: 2 cups flour 2 cups sugar 2 eggs 1 teaspoon vanilla 1 medium can crushed pineapple, undrained 1 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350. Blend all ingredients and pour into prepared 13x9 pan and bake for 40 minutes. Topping: 1 stick butter 1/2 cup white sugar 2/3 cup evaporated milk 1/2 cup brown sugar Combine in medium saucepan and cook for 5 minutes DO NOT BOIL. Remove from heat and stir in: 1 cup coconut 1 cup pecans, chopped Pour mixture over hot cake. After cooled, keep cake refrigerated.
Monday, July 16, 2018
CHICKEN BACON RANCH PASTA 4 slices bacon, diced 1 Rot. chicken 1 TBSP olive oil 1 TBSP Ranch Seasoning 1 (8oz) box rotini pasta 1 C shredded mozzarella cheese ½ C shredded cheddar cheese 2 TBSP fresh italian parsley Alfredo Sauce 4 TBSP unsalted butter 4 TBSP minced garlic 2 C heavy cream 1 C freshly grated Parmesan Preheat oven to 375 degrees Lightly spray a 9×9 baking dish with nonstick spray. Alfredo Sauce: Melt butter in a saucepan over medium heat. Add garlic, and cook fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. Set aside. In a medium skillet, cook the bacon to your liking While bacon is cooking, shred the chicken and place into a ziplock bag Add ranch seasoning to the ziplock bag and shake until coated In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Add pasta to the baking dish and layer with chicken and alfredo sauce Sprinkle with cheeses and bacon. Place into oven and bake for about 15-20 minutes. Serve immediately, garnished with parsley.
BAKED TERIYAKI CHICKEN 12 Boneless skinless chicken thighs 1 tbsp. Water 1 tbsp. Cornstarch ½ tbsp. Sesame Oil ½ c. Brown sugar ¼ c. Apple cider vinegar ½ c. Soy sauce 2 Cloves garlic minced Pepper to taste Preheat the oven to 425 degrees. In a pot, add in 1 tablespoon of cornstarch. Pour in 1 tablespoon of water into the pot. Add in ½ tablespoon of sesame oil. Sprinkle in ½ cup of brown sugar. Add in ½ cup of soy sauce. Pour in ¼ cup of apple cider vinegar. Mix in 2 cloves of garlic, and add pepper to taste. Whisk together all of the ingredients, and heat them over medium-low heat on the stovetop. Stir continuously, and continue cooking until the sauce has begun to thicken. Remove the sauce from the burner. Baste both sides of the chicken thighs with the teriyaki sauce mixture, and place them top side facing down on a baking rack. Bake for 15 minutes, baste with more teriyaki sauce, and bake for 15 minutes more. Flip the chicken thighs over, and baste with teriyaki sauce again. Bake for an additional 10 minutes, and then baste one last time. Return the chicken to the oven for a final 5 minutes of baking time.
JALAPENO BACON CHEESE BALLS 8 oz cream cheese softened 6 oz mozzarella cheese shredded 6 oz smoked bacon cheddar shredded 6 jalapenos seeds removed, chopped finely 10 pieces of bacon sliced finely and cooked to crispy bits Spiced flour 4 eggs- beaten 3 cups of Panko bread crumbs Spiced flour : flour garlic powder cayenne pepper onion powder Place all of the cheese ball ingredients in a bowl and mix to combine well. Cover a baking tray with parchment paper and set to the side Using a small ice cream scoop / cookie dough scooper spoon, portion out the cheese mix and make 1 inch balls. Place the balls on a baking tray. Put the baking tray in the freezer for about 15 minutes until they are firm. While the cheese balls are in the freezer prepare the dredging station. In one bowl add the flour, garlic powder, cayenne, and onion powder, mix to combine. Whisk the eggs in a seperate bowl. Place the Panko crumbs in a third bowl. Dredging steps: Place the chilled cheese balls in the spiced flour mix. Now coat with eggs, followed by the flour again, and the egg mix again. Finally coat the cheese balls with the panko crumbs and set aside on the baking tray again. Pre-heat if needed your Air fryer to 360° Place the cheese bites in a single layer. You may need to cook in batches. Cook for 9 minutes Remove the cheese balls from the Air fryer. Serve warm with dipping sauce.
Banana Split Pie 1 stick butter, melted 1 box graham cracker crumbs 1 stick butter, softened 2 eggs 2 cups confectioners’ sugar 5 bananas, sliced 1 (15 ounce) can crushed pineapple, undrained 1 (16 ounce) container Cool-Whip, thawed 1 (4 ounce) jar maraschino cherries, stemmed 1/2 cup pecans, chopped Chocolate Syrup, optiona In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan. In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.
CHICKEN ENCHILADA RICE CASSEROLE 3 chicken breasts 2 cups rice traditional rice preferred 20 oz enchilada sauce (roughly 1 large can or 2 10 oz cans) 16 oz refried beans (1 can) 1 cup white cheddar shredded 1 cup monterey jack cheese shredded 11 oz corn (1 can) 1 tbsp cilantro chopped 1/4 tsp salt or to taste 1/4 tsp black pepper or to taste For cooking raw chicken breasts: Cut breasts in half, then place them in a large pot. Fill pot with water until tops of chicken are covered. Bring to a boil over medium high heat, then cover and reduce heat to a simmer. Allow chicken to cook for 10-15 minutes or until insides of chicken are no longer pink. Place cooked chicken in a large bowl and allow to cool for 5 minutes, then use 2 forks to shred chicken. Set chicken aside. Preheat oven to 350 degrees F. Prepare rice to package instructions, typically with 4 cups water and 2 tablespoons butter. Set aside. In a small bowl, mix the 2 cheeses together. Set aside. In a large mixing bowl, thoroughly mix the shredded chicken, enchilada sauce, refried beans, salt, pepper, and half of the cheese. Fold in cooked rice. Pour rice enchilada mix into a 9x13 baking dish or casserole dish. Top with corn and remaining cheese. Bake for 20-30 minutes or until cheese has melted. Top with chopped cilantro before serving.