Easy Pickled Onions

Easy Pickled Onions 2 medium red onions thinly sliced 1 cup hot water 1 cup apple cider vinegar 1 1/2 tablespoons sugar 2 teaspoons salt Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there. In a small bowl. combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions - enough to cover them fully. Place the lid on and refrigerate overnight, at least. Keep refrigerated. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!

Corn Salad

Corn Salad 4 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 2 (11-ounce) cans white shoepeg corn, drained 4 green onions chopped 1 (4-ounce) can chopped green chilies, drained 2 Roma tomatoes seeded and chopped In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside. In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled. Notes Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.

Scalloped Potatoes with Broccoli

Scalloped Potatoes with Broccoli 1 (20-ounce) package Simply Potatoes Diced Potatoes with Onions 1 (12-ounce) package frozen broccoli cuts 1 teaspoon garlic powder 1/2 teaspoon salt 1 (10.5-ounce) can cream of chicken soup, undiluted 1 cup heavy cream 1 cup extra sharp shredded cheddar cheese Preheat the oven to 350°F. Lightly spray a 9x13 casserole dish with nonstick cooking spray. In a large bowl, combine the potatoes, broccoli, garlic powder, salt, cream of chicken soup, heavy cream, and cheese. Mix well. Pour into the prepared baking dish. Bake uncovered for about 1 hour or until golden brown and the potatoes are tender when pierced with a knife.

Easiest Mexican Rice

Easiest Mexican Rice 1 (10-ounce) package yellow rice 2 1/2 cups water 2 tablespoon olive oil 1/2 cup salsa Heat the water in a large saucepan with a tight-fitting lid to boiling. Add the olive oil. Stir in the rice mix and return to a boil, stir in the salsa. Reduce the heat to a low simmer and cover with the lid. Cook for 20 to 25 minutes, stirring only once about halfway through. When tender, fluff with a fork and serve.

Grilled Twice Baked Potato Stuffed Peppers

Grilled Twice Baked Potato Stuffed Peppers 3 large baking potatoes 3 large bell peppers any color 1/2 cup crumbled bacon 1/2 cup sour cream 3 tablespoon butter melted 1 1/2 cups Triple Cheddar Shredded Cheese 3 green onions chopped 1/2 teaspoon garlic powder salt pepper Preheat the oven to 400°F and wash the potatoes under cool water. Dry them and prick them each a few times with a fork. Place the potatoes on the middle rack of the oven and bake for 45 minutes to 1 hour (or longer depending on the size of the potato). When done, the potato should be very soft when gently squeezed. Remove them from the oven and allow to cool enough to handle. While the potatoes bake, slice each pepper in half from stem downward. Use a spoon to scrape out the seeds and membranes. Once the potatoes are cool enough to handle, slice each one in half and scoop out the flesh into a medium bowl. Add the bacon, sour cream, butter, cheese, green onions, and garlic powder. Mix gently to combine. Add salt and pepper to taste. Scoop the potato mixture into the peppers evenly, being sure to press it into all of the cavity. Preheat the grill to medium heat (about 350°F) and place the peppers on. Cook with the lid closed for 15 to 20 minutes or until the pepper is starting to char and the mixture is heated through and just bubbling around the edges. Serve warm. Notes No grill? Finish in the oven at 350°F for about 20 minutes.

Southern Butter Beans with Bacon

Southern Butter Beans with Bacon 6 slices bacon coarsely chopped 1 small onion chopped 1 (28-ounce) bag frozen butter beans (about 5 cups) 4 cups (32-ounces) Chicken Broth 1 teaspoon salt 1/2 teaspoon black pepper In a large Dutch oven over medium heat, cook the bacon until crispy. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to the heat. Add the chopped onion, and cook in the bacon grease until the onion is translucent, about 7 to 8 minutes. Add the beans, broth, salt, and pepper. Bring the broth to a boil, and then reduce the heat to a simmer and cook about 45 to 60 minutes or until tender.

Roasted Broccoli

Roasted Broccoli 1 1/2 pounds broccoli 3 tablespoons olive oil 1/2 teaspoon garlic powder 1 teaspoon salt 1 tablespoon lemon juice 1/4 cup grated parmesan cheese Preheat the oven to 425°F and cover a baking pan with edges (jellyroll pan) with aluminum foil or spray it lightly with nonstick cooking spray. Wash and cut the broccoli into florets of roughly the same size. In a large bowl, toss the broccoli with the olive oil. Sprinkle with the garlic powder, salt, and parmesan and toss to coat. Spread the broccoli out evenly on the prepared sheet. Drizzle with the lemon juice. Roast for 15 to 20 minutes or until tender and lightly charred. Serve immediately.

Tomato Cracker Salad

Tomato Cracker Salad 4 medium garden-fresh tomatoes 3/4 cup mayo 1 sleeve saltine crackers, coarsely broken salt pepper Seed and coarsely chop the tomatoes. In a medium bowl, combine the tomatoes and and mayonnaise. Add the broken crackers and toss lightly to coat. Add salt and generous amounts of black pepper to taste. Serve immediately.

Bacon and Pea Summer Salad

Bacon and Pea Summer Salad 3 (14-ounce) pouches Sweet Peas Vegetable Pouches, drained 1/2 red onion, thinly sliced 1 (2.8-ounce) package crumbled cooked bacon (about 2/3 cup) 1 (8-ounce) block colby jack cheese, cubed 2/3 cup mayonnaise 2 teaspoon apple cider vinegar 1/2 teaspoon black pepper In a large bowl, add the peas, onion, bacon, and cheese. In another smaller bow, whisk together the mayo, vinegar, and black pepper. Pour the dressing over the other ingredients and stir gently to coat. Serve immediately or store in the fridge for a few hours, if necessary.

Old School Squash and Onions

Old School Squash and Onions 2 lbs yellow summer squash 1 sweet onion 2 tablespoons bacon grease (or butter) 1/3 cup chicken broth salt pepper Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends. Peel, half, and slice the onion into 1/4 slices. In a large skillet over medium heat, melt the bacon grease and add the onions. Cook for about 3 minutes. Add the squash and cook for 3 to 5 minutes. Add the chicken broth and cover. Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness. Add salt and pepper to taste.

Easy Shrimp Creole

Easy Shrimp Creole 2 to 2.5 lbs raw shrimp 3 tablespoons vegetable oil 1 yellow onion, chopped 1 medium bell pepper, chopped 1 stalk of celery, chopped 3 garlic cloves, minced 28 oz canned diced tomatoes 1 cup chicken broth 1 to 2 tablespoons of Zatarain’s Creole Seasoning dash of hot sauce diced green onion for garnish Peel and devein shrimp. In a large dutch oven, heat vegetable oil over medium heat. Add onion, bell pepper, and celery and saute until onions are translucent. Add garlic and saute 30 to 45 seconds, being cautious to not burn it. Stir in tomatoes with juice and chicken broth. Bring to a simmer and season with Zatarain’s Creole Seasoning and hot sauce. One tablespoon of creole seasoning should be fine for people who don’t like any heat, but I prefer 2. (If you choose to use another seasoning, be cautious about the salt. Different seasonings have different amounts of salt in them.) Add shrimp and cook until shrimp and pink and cooked through. Serve over hot white rice. Garnish with chopped green onions.

Sour Cream Chicken Enchilada Pie

Sour Cream Chicken Enchilada Pie 3 cups shredded cooked chicken 1 cup prepared jarred salsa 1 (1.0-ounce) packet taco seasoning 8 ounces sour cream 1 (10.75-ounce) can cream of chicken soup 1 (4-ounce) can chopped green chilies 1 teaspoon granulated garlic 6 to 8 small corn tortillas (about 5.5 inch) 2 cups Mexican blend shredded cheese Preheat the oven to 350°F and lightly spray a 9-inch deep dish pie plate with nonstick cooking spray. In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside. In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic. In the pie plate, spread a few tablespoons of sour cream sauce in the bottom. Top with a layer of tortillas, cutting some in half if necessary to make them cover the bottom of the dish. Top the tortillas with half of the chicken mixture. On top of the chicken mixture, spread half of the sour cream sauce, then 1 cup of Mexican cheese blend. Add another layer of tortillas, then repeat layers with remaining chicken, sour cream sauce, then cheese. Bake for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through. Serve topped with your favorite salsa or enchilada sauce.

Mexican Cornbread

Mexican Cornbread 1/2 pound ground beef 3 tablespoons vegetable oil 1 cup self-rising cornmeal 1 cup buttermilk 1 (14.75-ounce) can cream style corn 2 eggs well beaten 1 large onion, chopped 1 (4-ounce) can sliced jalapenos, drained (optional) 1 cup shredded cheddar cheese Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F. While the oven and skillet preheat, brown the ground beef then drain the grease away. In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed. Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping For the braised beef 2½ to 3 lbs beef pot roast Blade or chuck roast work well salt and pepper to season ½ cup flour to dredge the beef cubes 3 to 4 tbsp vegetable oil 2 large onions diced 4 cloves minced garlic 4 tbsp butter 6 cups low sodium beef stock you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy 1½ tbsp dried thyme ½ tsp ground nutmeg ½ tsp salt 1 tsp coarsely ground black pepper 2 bay leaves ½ cup orange juice For the buttermilk biscuits 2 cups all purpose flour 3 tsp baking powder ¼ tsp baking soda ¼ cup + 1 tbsp very cold salted butter cut in small cubes 1 cup buttermilk To prepare the braised beef Trim the beef roast of excess fat then cut it into 1½ inch cubes. Season the cubes with salt and pepper, then roll them in plain flour to coat them well. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked. Transfer the browned beef to a covered roasting pan or dutch oven. Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef. Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice. Stir and cover the roasting pan tightly with aluminum foil before adding the lid. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Remove the cover and add the prepared biscuits to the top of the beef and gravy. Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top. To prepare the biscuits In a food processor, blend together the flour, baking powder and baking soda. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches. Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above. You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.

SWEET POTATO SPICE MUFFINS

SWEET POTATO SPICE MUFFINS ¾ cups sugar 2 eggs ½ cup cooking oil 1 cup sweet potato, mashed or pureed 1 ½ cups flour ½ tsp salt 1 tsp baking powder 1 tsp baking soda 1 ½ tsp cinnamon 1 tsp allspice ¼ tsp cloves 1 tsp ground ginger ½ tsp ground cardamom 1 cup golden raisins, optional In a large bowl, mix together the sugar, eggs cooking oil and sweet potato. Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture. Finally fold in the raisins, if you are using them. Spoon batter into 12 greased or paper lined muffin tins. Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.

Pina Colada Bars

Pina Colada Bars For the bottom layer 1 3/4 cups + 2 tbsp flour 3/4 cup butter 1/3 cup brown sugar For the Middle Layer 4 cups unsweetened coconut 2 large egg whites 2 tsp vanilla extract 1 can 300 ml sweetened condensed milk pinch salt 1 1/2 cups diced fresh pineapple 2 tsp rum extract For the Rum Frosting 1/2 cup soft butter 2 cups icing sugar 2 tsp rum extract a few tbsp milk (enough to bring the frosting to a spreadable consistency. To prepare the bottom layer Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor. Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes. To prepare the Middle Layer Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites. Finally fold in the pineapple and rum extract Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting. To prepare the Rum Frosting Beat together all of the frosting ingredients until smooth. Spread the frosting evenly over the coconut layer. cut into bars or squares.

Pineapple Squares

Pineapple Squares For the graham crumb crust 1 2/3 cups graham crumbs 1/3 cup melted butter 3 Tbsp sugar For the pineapple frosting 1/2 cup cream cheese 1/2 cup butter 5 to 6 cups icing sugar 1 tsp vanilla extract 3/4 cup finely diced fresh golden pineapple well draine Vanilla Whipped Cream for the top 1 cup whipping cream 1 tsp vanilla extract 3 tbsp icing sugar To prepare the graham crumb base Measure the graham crumbs into a small bowl and make a small well in the centre. Pour the sugar into the well, then pour the melted butter onto the sugar. Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar. Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.) To prepare the pineapple frosting centre Cream together the butter and cream cheese until smooth. Beat in the vanilla extract. Slowly start adding the icing sugar a little at a time. Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage. Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels. Spread evenly over the prepared base and chill for several hours or overnight. To prepare the Vanilla Whipped Cream Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer. Store in the fridge until ready to cut and serve.

One-Pot Red Beans and Rice

One-Pot Red Beans and Rice 1 tablespoon vegetable oil 1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces 1 onion, chopped 1 green pepper, seeded and chopped 1 rib celery, chopped 2 cloves garlic, minced 2 1/2 cups chicken broth 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed 2 cups instant rice creole seasoning Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.

Sloppy Joe Stuffed Peppers

Sloppy Joe Stuffed Peppers 3 large bell peppers any color 1 pound lean ground beef 1 (15-ounce) can sloppy joe sauce (or make your own) 1/2 to 1 cup cheese I used triple cheddar Preheat the oven to 350°F. Slice the bell peppers in half from top to bottom. Scoop out the membrane and seeds with a spoon. (I like to leave the stem on the peppers for two reasons - They look pretty and it keeps the filling from running out of the end. Just don't eat the stem.) Lightly spray a baking dish with nonstick cooking spray and place the peppers in the dish. Brown the ground beef in a large skillet over medium heat. Drain excess grease away and add the sloppy joe sauce. Mix to combine then spoon the meat mixture into the peppers. Cover the dish tightly with aluminum foil and bake for 25 to 30 minutes or until the peppers are tender to your liking. Remove from the oven and remove the foil. Top with the desired amount of cheese and return to the oven for 3 to 5 minutes to until the cheese has melted. Notes This makes a great freezer meal! Simply prepare up until the baking step then freeze.

Fajita Chicken Casserole

Fajita Chicken Casserole 4 cups shredded cooked chicken (about 3 large breasts) 2 cups instant rice 1 (10.5-ounce) can cream of chicken soup 1 cup sour cream 1 cup frozen diced onion and bell pepper blend 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained 1 1/2 cups chicken broth 1 (1.12-ounce) packet fajita seasoning ( I prefer McCormick) 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups) Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

BBQ Chicken Packets

BBQ Chicken Packets 4 thinly sliced chicken breast filets 1 pound fresh green beans 1 medium zucchini thinly sliced 1/2 red onion thinly sliced 1 large bell pepper seeded and sliced into rings ( I used 3 small ones that were on sale) salt pepper garlic powder 1/2 cup BBQ sauce 2 tablespoons butter divided Preheat the grill to medium-high (about 375° to 400 °F.) On a large piece of heavy-duty aluminum foil, place the chicken breast in the middle. I really like to use nonstick foil for this, but if you don't have any around, simply spray the foil with a little nonstick cooking spray. Divide the green beans and sliced veggies into 4 equal amounts and arrange one portion of each on and around the chicken breast. Season with salt, pepper, and garlic powder. Drizzle with about 2 tablespoons of the BBQ sauce and place about 1/2 tablespoon of butter on the top. Make a packet by folding the longer ends of the foil over several times, then fold the edges into the middle. Repeat with the other packets. Place on the grill and cook for 10 minutes. Flip then cook 8 to 10 minutes more, or until the chicken is cooked through. This will largely depend on how thick your chicken breasts are. I use ones that are usually about 1/2 inch thick so they cook quickly. Remove from the heat and allow them to rest for about 5 minutes before carefully opening to allow the steam to escape. Roll the edges of the foil back and brush with additional BBQ sauce if desired.

Cornbread Crusted Ranch Chicken Bites

Cornbread Crusted Ranch Chicken Bites 1.5 to 2 pounds boneless skinless chicken breast, cut into 1-inch chunks 1 (1-ounce) packet ranch salad dressing and seasoning mix 1/2 cup all-purpose flour 1 egg 1 teaspoon water 1 cup Self-Rising Corn Meal Mix vegetable oil or peanut oil for frying Mix the chicken breast pieces and ranch dressing mix together in a small bowl and place it in the refrigerator for 15 to 20 minutes to allow it to marinate. Heat about 2 inches of oil in a heavy bottomed pot or dutch oven to about 350°F. Place the flour in one small bowl. Whisk the egg and water together in another bowl. Place the cornmeal in a third bowl. Remove the chicken from the refrigerator and dredge each piece in the flour, dip it in the egg wash, then coat it with the cornmeal. Fry in batches for 3 to 5 minutes or until golden brown. Serve with your favorite dipping sauce or simply by themselves.

Easy Beef Ramen Skillet

Easy Beef Ramen Skillet 1 pound lean ground beef 1 (12-ounce) package stir fry vegetables 2 cups College Inn Beef Broth 3 tablespoons soy sauce 1 teaspoon ground ginger 2 (3-ounce) package beef flavored ramen noodles Brown the ground beef in a nonstick skillet over medium-high heat. Drain the excess grease away. Return the skillet to the heat and add the vegetables to the beef. Cook for 2 to 3 minutes. In a small bowl, combine the beef broth, soy sauce, ginger, and 1 packet of seasoning mix from the ramen noodles. You can discard the other one or save it for something else. Mix well and pour into the skillet. Bring to a boil then roughly break up the ramen noodles and add them to the skillet. Stir to combine then reduce the heat to a simmer. Cover and cook for 5 to 10 minutes, stirring occasionally. Cook until the noodles are tender and the vegetables are cooked to your liking. Serve immediately.

Easy Shrimp and Corn Fritters

Easy Shrimp and Corn Fritters 1 cup House-Autry Hushpuppy Mix with Onion 1 egg 1 cup frozen corn 8 ounces chopped, cooked shrimp 1/2 cup chunky salsa 2 green onions, thinly sliced 1/2 teaspoon creole seasoning Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet. Heat the oil to 350°F. In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Allow to rest for about 3 minutes then stir again. Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though. Serve warm with a dipping sauce if desired.

Alfredo Chicken Pot Pie

Alfredo Chicken Pot Pie 1 small rotisserie chicken, meat removed and shredded - about 4 cups 1 (15-ounce) jar prepared alfredo sauce 2 (15-ounce) cans mixed vegetables, drained (I use Veg-All) salt & pepper 1 (14.1-ounce) box refrigerated pie crusts (two crusts) Optional: 1 large egg 1 tablespoon water 1 tablespoon grated parmesan cheese Preheat the oven to 400°F. In a large bowl, combine the chicken, alfredo sauce, and drained vegetables. Mix gently. Add salt and pepper to taste. Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon the filling into the crust. Unroll the other crust and lay it over the top. Pinch the edges of the two crusts together. Cut 4 1-inch slits in the top crust to allow the air to escape. Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust. Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through. Allow to rest for about 5 minutes before serving. Notes You can swap the canned mixed veggies out for about 3 cups of frozen, thawed mixed vegetables if you wish.

Pineapple Juice Cake

Pineapple Juice Cake 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury) 3/4 cup vegetable oil 3/4 cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar 3/4 cup pineapple juice 4 tablespoons unsalted butter Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Notes I've found that Duncan Hines cake mixes do not work with this recipe. I prefer to use Betty Crocker or Pillsbury. This makes for an incredibly moist cake. If you feel like that might not be your thing, feel free to use less of the glaze.

STRAWBERRY BANANA BREAD

STRAWBERRY BANANA BREAD 1 cup white sugar 1/2 cup vegetable oil 2 eggs, beaten 3 medium bananas. mashed 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup orange juice 3/4 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces) Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan (9x5 inches) and line with parchment paper. Beat sugar and oil in a bowl. Add eggs and mashed banana. Sift together dry ingredients and fold into banana mixture alternately with orange juice. Fold in strawberries. Pour batter into 1 large or two small greased and parchment lined loaf pans. Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.

No Bake Strawberry Chiffon Squares

No Bake Strawberry Chiffon Squares For the base ¾ cup melted butter 4 tbsp white sugar 3 cups graham cracker crumbs For the Strawberry Chiffon top layer 2 small packages strawberry jello 1 can sweetened condensed milk 1, 16 oz tub frozen strawberries in syrup chopped small ¼ cup lemon juice ¾ cup boiling water 1 bag mini marshmallows 8 ounces or 250 grams 16 ounces whipping cream beaten to stiff peaks ( Some folks use Cool Whip instead) US Customary - Metric Instructions For the graham crumb base Mix together the butter, sugar and graham cracker crumbs. Lightly grease and line a 9x13 inch baking pan with parchment paper. Press the crumb mixture evenly into the prepared pan. Combine boiling water and jello, stir until dissolved. Add sweetened milk, lemon juice and strawberries, including the syrup. Fold in marshmallows and whipped cream. Spread over prepared base and chill until the jello has set. These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them. They defrost pretty quickly, so I always store these in the freezer anyway. Recipe Notes This dessert takes very little time to prepare but is best made in advance to allow the jello to set or even the day before if serving as a frozen dessert. This is a very old recipe and I'm told that in many places the frozen tubs of strawberries in syrup are no longer available. Not to worry. Here's how to make a substitute About 1 pound fresh strawberries 1/4 cup water 1/2 cup sugar Simply clean and hull fresh strawberries and dice them small. Add them to a small saucepan with the water and sugar and bring to the boil for only a minute. Turn off the heat and let the mixture cool to room temperature or cooler.This should produce about 2 cups of strawberries in syrup as needed in the recipe.

Chocolate Angel Food Cake

Chocolate Angel Food Cake with Nutella Ganache Sauce 1 1/4 cups icing sugar powdered sugar 1/2 cup all purpose flour 1/2 cup cake flour 1/3 cup good quality cocoa 12 egg whites 1/4 tsp salt 2 tsp vanilla extract 1 1/2 tsp cream of tartar 1 cup granulated white sugar For the Nutella Ganache Sauce 1/2 cup whipping cream 1/2 cup Nutella 1 cup chocolate chips Preheat oven to 350 degrees F. Sift together twice the icing sugar, all purpose flour, cake flour and cocoa. Set aside. Beat together the egg whites, salt vanilla extract ans cream of tartar until soft peaks form. Gradually add the sugar, a couple of tablespoons at a time. Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated. Over mixing will deflate the batter. Transfer the batter to an UNGREASED 10 inch tube pan. Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center. Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking. When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts. To make the Nutella Ganache Sauce Simply melt together the whipping cream, chocolate chips and Nutella over low heat or in a double boiler until smooth. Serve warm over the cake. This also makes a terrific sundae topping.

VANILLA CREAM CHEESE BUNDT CAKE

VANILLA CREAM CHEESE BUNDT CAKE FOR THE CAKE BATTER 1 ½ cups sugar 8 oz cream cheese, one standard Philadelphia brand block 1 cup butter 3 tsp pure vanilla extract 4 eggs 1 ¼ cups all-purpose flour 1 cup cake flour 1 ½ tsp baking powder FOR THE VANILLA CREAM CHEESE GLAZE 2 cups icing sugar 4 ounces cream cheese, 1/2 a standard Philadelphia brand block 1 tsp pure vanilla extract 2-3 tsp milk Preheat oven to 325 degrees F. Cream together well, the sugar, cream cheese, butter and vanilla extract. Add the eggs, one at a time, beating well after each addition. Sift together the all-purpose flour, cake flour and baking powder. Gently fold dry ingredients into the creamed mixture until the flour is fully incorporated. Bake in well greased and floured bundt pan or two parchment lined loaf pans at 325 degrees F for about 50-60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Vanilla Cream Cheese Glaze. TO MAKE THE VANILLA CREAM CHEESE GLAZE Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively thick but not quite pourable. Spoon and swirl the glaze on top of the cake and let it drip down naturally.

Raspberry Filled Donut Muffins

Raspberry Filled Donut Muffins ¾ cup sugar 1 large egg ¾ cup all purpose flour ¾ cup cake and pastry flour 2 tsp baking powder ½ tsp salt ½ tsp freshly ground nutmeg ¼ cup vegetable oil ¾ cup whipping cream 1 tsp vanilla ½ cup raspberry jam melted butter powdered sugar Preheat oven to 350 degrees F. Sift together the flours, salt, baking powder and nutmeg. Set aside. In a large mixing bowl, whisk together the egg and sugar until very light in color. Add the oil and whisk in well, then add the whipping cream until well blended. Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix. Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to over bake mini muffins especially. Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack. When the muffins are cooled, fill a piping bag about ½ cup raspberry jam. Attach a star tip or other larger open tip to the piping bag. Push the piping bag tip into the center of the muffin. This can be done on the top or side of the muffin. Wiggle the piping bag tip around a little bit to create a cavity before squeezing the piping bag to fill the cavity. When all of your muffins are filled, brush the outsides of the muffins with a little melted butter and roll them in powdered sugar before serving.

STRAWBERRY UPSIDE DOWN CAKE

STRAWBERRY UPSIDE DOWN CAKE 1/2 cup sugar 2 tbsp corn starch 4 cups fresh strawberries, quartered 1 tsp vanilla extract FOR THE CAKE BATTER 2 cups all-purpose flour 1 tablespoon baking powder ¼ tsp salt 4 large eggs, at room temperature 1½ cups sugar ½ cup butter, melted ½ cup vegetable oil 1 cup whole milk, at room temperature 1 tsp pure vanilla extract Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 square baking pan can also be used. The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped. Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan. To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside. In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy. Mix together the butter and vegetable oil in a measuring cup with a spout. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat. Stir the vanilla extract into the milk. Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions. Pour the batter over the strawberries in the baking pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked. Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate. Serve with whipped cream or vanilla ice cream if you like.

Apple Cobbler

Apple Cobbler For the fruit layer 3 tbsp butter 5-6 cups apples peeled, cored and thickly sliced. 1/2 cup sugar 1 tsp vanilla extract 1 tsp cinnamon 1/2 tsp nutmeg 1 tbsp corn starch 3/4 cup apple juice For the cobbler topping 1 ½ cups flour 1/2 tsp cinnamon 1/2 cup sugar 1 ½ tsp baking powder 1/3 cup very cold butter cut in cubes 1 egg ½ cup milk 2 tsp vanilla extract Instructions To prepare the bottom fruit layer In a large sure pan or in a dutch oven, melt the butter and toss in the apple slices, lightly sautéing them until they are warmed through. Add the sugar, vanilla and nutmeg cinnamon and toss together well. Dissolve the corn starch in the apple juice. Stir into the fruit mixture and then pour the fruit into a 9x13 inch baking pan. To prepare the cobbler topping Mix together the flour, sugar, cinnamon and baking powder. Cut the butter in with a pastry blender or by pulsing it in a food processor until it resembles a coarse meal. Beat together the egg, milk and vanilla extract. Add to dry ingredients and mix together just until dough forms. Drop the dough by heaping tablespoonfuls onto the hot apple filling to create 6 to 9 portions, depending on the size you wish to serve. Bake in a 350 degree F oven for approximately 30 minutes or until the apples are bubbling at the center of the pan and the top of the cobbler is golden brown. Serve with vanilla ice cream, whipped cream or thick cream.

Coconut Cream Cheesecake

Coconut Cream Cheesecake FOR THE COOKIE CRUMB CRUST 1⅓ cups graham cracker crumbs 1/4 cup toasted coconut 3 tbsp sugar ⅓ cup melted butter FOR THE CHEESECAKE BATTER 3 eight ounce packages ounces cream cheese, (3 cups) 1 cup sugar 3 eggs 1 tsp vanilla extract 1 tsp coconut extract, (optional) 1/4 cup whipping cream 3/4 cup coconut milk, (not cream of coconut) 1/2 cup toasted coconut COCONUT WHIPPED CREAM (TO GARNISH) 3/4 cup whipping cream 1/4 tsp coconut extract, ( or vanilla extract) 1 1/2 Tbsp icing sugar, (powdered sugar) First toast 1 cup fine dried (desiccated) coconut. See note. When the coconut is toasted reduce the heat to 300 degrees to keep it preheated for the cheesecake. TO PREPARE THE COOKIE CRUMB CRUST In a small bowl combine the graham cracker crumbs, 1/4 cup of the toasted coconut) sugar and melted butter. Press the crumb mixture into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan. No need to grease the pan at all if you are using parchment paper. Wrap the outside of the springform pan with a double or triple layer of aluminum foil. This performs 2 functions: buffering the direct heat to the pan so that the cheesecake bakes more evenly and secondly, it will catch any butter from the crust that may leak out while baking and hit the bottom of your oven. Preventing a smoky kitchen is always good! TO PREPARE THE CHEESECAKE BATTER Cream together the cream cheese and sugar for 2 to 3 minutes until well combined. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract & vanilla extract. Blend together the coconut milk and the 1/4 cup whipping cream and add it to the cheesecake batter, blending well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter. Finally stir in the 1/2 cup toasted coconut. Pour the cheesecake batter over the prepared base and bake at 300 degrees F for about 90 minutes. (Oven temperatures will vary slightly. Mine takes the full 90 minutes. Don't be an compulsive oven door opener! Don't open it at all in the first hour. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled. FOR THE COCONUT WHIPPED CREAM Whip together the whipping cream, coconut extract and icing sugar until firm peaks form. Use the cream to garnish the edges of the cheesecake and sprinkle on the remaining toasted coconut.

Strawberry Pie Bars

Strawberry Pie Bars For the graham crumb crust 2 cups graham crumbs 1/2 cup melted butter 1/3 cup + 1 tbsp sugar For the strawberry filling 2 tsp un-flavored gelatin powder (stirred into 1/4 cup cold water) 6 cups sliced strawberries (Divided in 2 halves) 3/4 cup sugar ( use up to 1 1/4 cups if you prefer it sweeter) 1/4 cup water 2 tbsp corn starch ( dissolved in 1/4 cup water) For the Vanilla Whipped Cream 1 cup whipping cream 2 tbsp icing sugar (powdered sugar) 1 tsp vanilla extract To prepare the graham crumb base Measure the graham crumbs into a small bowl and make a small well in the centre. Pour the sugar into the well, then pour the melted butter onto the sugar. Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar. This helps a lot in setting a graham crumb crust in the oven. Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. B Bake in a preheated 350 degree F oven for 8-10 minutes. Let the crust cool completely to room temperature before adding the filling. To prepare the filling Add the gelatin to the 1/4 cup cold water and set aside for a few minutes until needed. Add 3 cups of the sliced strawberries, the sugar and 1/4 cup water to a small saucepan and simmer for only a few minutes until the strawberries have release most of their juice. Dissolve the corn starch in the 1/4 cup of water and stir into the simmering strawberries. Stir constantly for 2 to three minutes while the strawberry mixture thickens. Remove from heat and stir in the gelatine mixture until it is fully dissolved. Allow to cool to almost room temperature before stirring in the 3 cups of fresh sliced berries. Pour into the baked pie shell and refrigerate for several hours or overnight until set. To Prepare the Vanilla Whipped Cream Simply beat all of the ingredients together with an electric mixer until firm peaks form. Spread the cream on top of the set filling and cut into desired portion size.

BLUEBERRY OATMEAL LEMON CHEESECAKE MUFFINS

BLUEBERRY OATMEAL LEMON CHEESECAKE MUFFINS 1 cup large rolled oats, not minute or instant oats 1 cup soured milk or buttermilk, (For soured milk just add 2 tablespoons of lemon juice to a measuring cup and top up with milk.) 1 cup 8 oz cream cheese zest of 1 small lemon, finely minced 1/4 cup sugar 1 tsp vanilla extract 1 cup flour 3/4 cup lightly packed brown sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 beaten egg 1/4 cup melted butter 1 cup fresh or frozen blueberries Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners. Begin by soaking together the rolled oats and soured milk (or buttermilk) for 10 minutes. While the oats are soaking cream together the 1/4 cup sugar, cream cheese, lemon zest until well blended then set aside Sift together the flour, brown sugar, baking powder, baking soda and salt. Set aside. Add the beaten egg and melted butter to the oatmeal mixture then stir until well blended. Fold in the dry ingredients just until incorporated, ten gently stir in the blueberries. Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

Grilled Flatbreads

Grilled Flatbreads, Garlic Oil and a Brunch Idea For the Flatbread Dough Makes sufficient for 6 - 8 flatbreads. 4 cups flour 1/2 tsp instant rise yeast 1 & 1/2 cups lukewarm water 2 tsp sea salt Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 6-8 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds. Preheat your gas grill to about medium low heat and place the stretched dough portions a couple at a time directly on the grill. Watch these carefully, adjust the temperature and move them around on the grill as needed. At this point you can brush them with garlic olive oil and sprinkle with chopped herbs if you like before flipping the flatbreads and grilling the flatbreads for about another minute. For the Garlic Olive Oil Two cups extra virgin olive oil 6 cloves garlic, sliced (or use as much as you like for a more intensely flavoured oil) Over minimum heat heat the olive oil and sliced garlic slowly for about 15 - 20 minutes or just until the garlic slices begin to bubble at the edges. remove from the heat and allow to cool before storing in an airtight container or in mason jars. While the oil is still warm, you can add fresh herbs to the oil for extra flavour. Rosemary and oregano work well, just be sure to crush the leaves a little before adding them to the oil to impart more flavour to the oil. And finally, one more of my favorite ideas for great grilled flatbreads is as a base for a great brunch. Here, I've used garlic and herb flatbread beneath 2 eggs over easy, fried tomatoes and a sprinkle of fresh black pepper and freshly grated parmesan cheese. Crumbled bacon or breakfast sausage can obviously be added as well.

Grilled Corn Salad with Apples, Lemon & Chives

Grilled Corn Salad with Apples, Lemon & Chives For the Mayonnaise 2 large or extra large egg yolks 3/4 teaspoon salt 1 teaspoon sugar A pinch cayenne pepper Zest of ½ lemon finely chopped 1 cup extra virgin olive oil Juice of ½ lemon pinch of salt For the Salad 4 - 6 large ears grilled corn removed from the cob 2 large granny smith apples chopped ¼ cup finely diced red pepper 3 tbsp chopped green onion ½ to ¾ cup lemon chive mayo or to taste salt and pepper to season Prepare your mayonnaise first. In a blender or food processor, combine the egg yolks, salt , sugar, cayenne pepper and lemon zest.until thick and pale in colour. Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream. This will produce a thick mayonnaise. Fold in the two tablespoons chopped chives. Toss together the corn, apples, red pepper and green onion, Add about 3/4 cup of the lemon chive mayo to the rest of the salad ingredients and toss together well. Use more or less of the mayo to taste. Chill the salad for an hour or two before serving. Note: If using prepared mayo, use about 3/4 cup and add 1 tbsp chopped chives and 1 tsp finely chopped lemon zest. You can also add a squeeze of lemon juice of you like. Recipe Notes Note: If using prepared mayo, use about 3/4 cup and add 1 tbsp chopped chives and 1 tsp finely chopped lemon zest. You can also add a squeeze of lemon juice of you like.

ROSEMARY DIJON GRILLED PORK CHOPS OR CHICKEN

ROSEMARY DIJON GRILLED PORK CHOPS OR CHICKEN 3 tbsp whole grain Dijon Mustard 2 tbsp olive oil 1 tbsp honey juice of half a lemon 1/2 tsp salt 1/2 tsp pepper 2 tsp Worcestershire sauce 2 tbsp fresh rosemary, chopped 1 clove garlic, finely minced Mix all of the marinade ingredients together and pour over the pork chops in a glass dish or Ziploc bag. Turn the chops occasionally in the marinade. Marinate for 20-30 minutes, covered at room temperature. You don't want cold chops to hit a hot grill or they are more likely to dry out. Grill on a medium high temperature grill until fully cooked. I like the brush any remaining marinade over the pork chops as they grill. The internal temperature of the cooked pork chops should be 150 to 160 degrees F on a meat thermometer. (or 165-175 degrees F for chicken pieces)

CAJUN SPICE RUB

CAJUN SPICE RUB 3 tbsp paprika 3 tbsp smoked paprika 3 tbsp onion powder 2 tbsp garlic powder 1 tbsp chili powder 2 tbsp dried oregano 2 tbsp dried basil 1½ tbsp ground thyme ½ tbsp crushed chili flakes 1 tbsp cayenne pepper 1 tbsp coarsely ground black pepper 1 tbsp white pepper 1 tbsp celery salt 2 tbsp kosher salt Just mix all of the ingredients together until completely blended. I usually blend mine together in a food processor which enures the ingredients are well mixed. If you want, you can process the mixture for a few minutes to break down the larger pieces of herbs and pepper to make it easily pass through a spice shaker. I find this particularly useful when saving some of the rub as a seasoning for burgers or even hot french fries fresh out of the fryer.

Mongolian Beef

Mongolian Beef - a quick and easy recipe. 1 1/2 pounds beef steak( flank steak rib eye steak or striploin steak are all good choices) 1/3 cup corn starch maybe a little more. cup About 1 vegetable oil for frying 1 cup sliced water chestnuts about 1 can rinsed 1 cup chopped bell peppers For the sauce 2 tbsp vegetable oil 3 cloves minced garlic 3/4 cup water 2 tbsp grated fresh ginger root 1/4 cup low sodium soy sauce 1/2 cup hoisin sauce 1/4 cup brown sugar 3 tbsp rice wine vinegar 2 tsp crushed chili paste or chili flakes to taste optional Try not to use beef straight from the fridge or you will cool down the oil too much when frying. I like to take it out to sit at room temperature for at least a half hour. Cut the beef steak, across the grain, into 1/4 inch thick strips. dredge both sides of the beef strips with corn starch and let them sit for 10 minutes, so that the corn starch adheres to the meat. (You can start putting the sauce together while the beef sits.) Heat the oil in a hot wok to 375 degrees. Fry the steak in about 3 batches, so that it cooks very quickly. It only takes about a minute or so to flash fry the beef. Pour off the oil from the wok completely. Add the beef back to the wok along immediately with the vegetables and sauce and simmer for only a few minutes before serving over steamed rice or your favourite noodles. To prepare the sauce I like to make the sauce quickly in a large sauté pan so that it reduces and thickens more quickly. In a small bowl, or large measuring cup, stir together all of the ingredients for the sauce, except the garlic and vegetable oil. Heat the 2 tablespoons of vegetable oil over medium heat and lightly sauté the garlic for only a minute, so that it softens but does not brown. Add the combined ingredients to the pan all at one and simmer for 5 minutes or so until the sauce begins to thicken. Turn off the heat and set aside until the beef is cooked. Recipe Notes The corn starch flash frying does help to evenly coat the beef in the glistening sauce but if you want to avoid the fried version of this recipe try making it as a stir fry instead. Prepare the sauce first, so that it is properly reduced and thickened. Add 3 tbsp vegetable oil to a hot wok and quickly stir fry the beef before immediately adding the vegetables and sauce and simmering for an additional few minutes to heat the vegetables through. The critical thing is not to overcook the beef. The wok should be as hot as possible and the beef need only be quickly stir fried for a minute or so until it loses the pink colour to be fully cooked. the extra few minutes of simmering will guarantee that it is anyway.

DIRTY RICE AND BEANS SOUP

DIRTY RICE AND BEANS SOUP 3 tbsp olive oil 1 medium onion, diced small 5 cloves garlic, minced 2 carrots, diced small 1 small bell pepper, green or red, diced small 1 stalk celery, diced small. 6 cups vegetable stock 28 ounce can diced tomatoes 2 cups red beans, cooked 1/2 tsp black pepper, freshly ground 1/2 tsp salt 1/2 tsp cayenne pepper, more or less to taste 1/2 tsp dry thyme 1/2 tsp dried oregano 1 tbsp chili powder 1 tbsp smoked paprika 1 tbsp ground cumin 1/2 cup uncooked rice 1 cup frozen corn, optional A few tbsp of freshly chopped cilantro for extra flavour and garnish (optional) Heat olive oil in a large saucepan or dutch oven over medium heat. Add the onions, garlic and diced carrots. Saute until the onions soften but do not brown. Add the bell pepper, celery, vegetable stock, diced tomatoes, beans, pepper, salt, cayenne pepper, thyme, oregano, chili powder, smoked paprika and cumin. Bring to a slow boil and add the uncooked rice. Simmer slowly for about 20 - 25 minutes, stirring occasionally until the rice is fully cooked. Add the frozen corn at this point if you are using it and bring back to the boil for an additional few minutes before serving with the chopped cilantro as a garnish.

Cheddar Ham Potato Cakes

Cheddar Ham Potato Cakes 1/2 cup diced onion 2 cloves garlic 2 tbsp olive oil salt an pepper to season 4 cups cold mashed potato 1 1/2 cups diced ham 1/2 to 3/4 inch dice 1 cup cheddar cheese diced to about 1/4 inch canola oil for frying cup flour for rolling cakes. About 3/4 Boil potatoes until fork tender, mash them well without adding butter ofr cream. Allow to cool to room temperature or colder. Warm potatoes make the cakes more difficult to form. Sauté the garlic and onions in the olive oil, in a small pan over medium heat. Add to a bowl with all the potatoes, ham and cheese. Form onto 8 equal sized balls and then pat them to about 1 inch thickness. Dip the cakes in flour to coat them, then place them on a parchment paper covered plate or tray. Cover the bottom of a cast iron or non-stick frying pan with canola oil. Heat on medium for a few minutes before adding the cakes a few at a time. Don't crowd the pan or it will make it more difficult to keep the cakes intact. Let them brown very well on one side before gently flipping them over to brown for an equal amount of time on the other side. 4-5 minutes should do it but the browner the better and the easier they will be to flip. Transfer to a cookie sheet if making multiple batches and hold in a 200 degree F oven until all of the cakes are fried. Serve immediately.

Better than Shake 'n Bake

Better than Shake 'n Bake 3 cups dried bread crumbs , ground very fine 3 tbsp cornmeal 3 tbsp corn starch 1 tbsp granulated onion (powder can work too) 1 1/2 tsp granulated garlic 1 tsp finely ground black pepper 1 1/2 tbsp fine salt 1 1/2 tsp chili powder 1 tsp ground dry thyme 1 1/2 tsp ground dry oregano Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended. Store in a cool place in an airtight container like a 1 quart/litre mason Jar. To prepare the chicken I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need. Preheat the oven to 375 degrees. Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch. Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them. At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step s completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too. Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked. Let the chicken pieces rest for 5 to 10 minutes before serving.

Stir Fried Chinese Pork Tenderloin

Stir Fried Chinese Pork Tenderloin 3 large carrots sliced 3 cups broccoli florets 1 1/2 pounds pork tenderloin salt and pepper to season 3 tbsp peanut oil For the Sauce 3 cloves minced garlic 1/2 cup Char Siu Sauce 1 tsp cinnamon 1 tsp grated fresh ginger 1 tsp toasted sesame oil 1/2 tsp Chinese chili paste or chili flakes optional if you don't like it spicy, add more if you do 2 tsp low sodium soy sauce Steam the carrots and broccoli in salted water until just under fork tender. Drain and immediately drop the steamed vegetables into a large bowl of ice water to stop the cooking action. Drain and set aside. Cut the pork tenderloin in thin slices. Lightly season the pork with salt and pepper. Add the oil to a very hot wok and quickly stir fry the pork slices for only a few minutes. Remove them from the wok and set aside. Reduce the heat on the wok to medium high and sauté the garlic for a minute. Add the remaining ingredients for the sauce simmering for only a couple of minutes. Turn the heat back up to high. return the pork and steamed vegetables to the wok and toss together for a few minutes until everything is well heated. Serve over rice or Chinese noodles and garnish with toasted almonds, cashews or sesame seeds.

Copycat Barbecue Shake and Bake

Copycat Barbecue Shake and Bake 3 cups dried bread crumbs ground very fine 3 tbsp cornmeal 3 tbsp corn starch 2 tbsp granulated onion powder can work too 1 1/2 tsp granulated garlic 1 tsp finely ground black pepper 1 1/2 tbsp fine salt 1 tbsp chili powder 2 tsp ground dry thyme 2 tsp ground dry oregano 1 tbsp ground ginger 2 tbsp smoked paprika or plain paprika 1 tsp ground cumin 1 tsp chipotle powder optional, for a spicier version Mix together all of the ingredients very well. I use a food processor or mixer to make sure everything is very well blended. Store in a cool place in an airtight container like a 1 quart/litre mason Jar. To prepare the chicken I use one whole chicken, cut in pieces and well trimmed but about 3 lbs of any kind of chicken pieces you like will do. You can, of course make any amount you need. Preheat the oven to 375 degrees. Simple wet chicken pieces with water, drain well and drop them, one at a time into a plastic bag containing some of the homemade shake 'n bake. I usually start with a half cup of the coating in the bag, which is equivalent to what is in an envelope if you bought it at the supermarket. You can always add a little extra if you need it at the end, but I find this is the best way to maximize the use you get out of a batch. Shake the bag and press the coating onto the individual chicken pieces. Place the coated pieces on a parchment paper lined baking sheet. Don't crowd the pieces, they will crisp much better if there is space between them. At this point you can drizzle a little canola oil or peanut oil over the coated pieces to maximize browning but this step s completely optional. I have an oil spritzer which is ideal for this purpose because you can spritz about 9 or 10 pieces of chicken with only about a tablespoon of oil. This is a method I often use for Oven Fried Chicken too. Bake for about 45-55 minutes depending upon the size of the chicken pieces being used. Boneless skinless chicken breasts can be ready in as little as 25 minutes depending on size. I use my meat thermometer to ensure that the internal temperature is 175-180 degrees F to ensure they are fully cooked. Let the chicken pieces rest for 5 to 10 minutes before serving. Recipe Notes PLEASE NOTE! Several comments have asked about the amount of salt at 1 1/2 Tbsp. Remember that this recipe makes sufficient coating for SEVERAL meals. It is equivalent to 6 or more envelope packets of a commercially available coating, so the amount of salt is pretty moderate, if not low by comparison and of course with no artificial preservatives added. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

ONE HOUR SHORTCUT CHICKEN CACCIATORE

ONE HOUR SHORTCUT CHICKEN CACCIATORE 3 pounds pounds chicken pieces, bone in, skin on 1 cup flour 1/2 tsp dry thyme 1/2 tsp dry oregano 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder , (optional) 3 tbsp olive oil 3 cloves garlic, minced 1 cuo red onion, chopped 4 cups ccanned tomatoes, pureed 1/2 cup white wine, or chicken stock 1/2 tsp chili flakes, more or less to taste 1 cup red or green bell pepper, diced 2 tbsp brown sugar 1 tsp dry thyme 1 tsp dried oregano 2 tbsp balsamic vinegar 1 carrot, grated 1/2 tsp black pepper a couple pinches salt, to season 1/2 cup kalamata olives, pitted 1 cup crimini mushrooms, or button mushrooms, sliced (optional) Preheat oven to 400 degrees F. Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper & 1 tsp garlic powder. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge. Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle. Bake for about 45-50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F. While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil. Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks. In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock. While the rice is cooking add the mushrooms and olives to the pot of sauce. Serve the chicken and sauce over the rice.

FISH CAKES

FISH CAKES 1 ½ pounds salt dried cod ¼ cup butter 1 small chopped onion 6 cups mashed potato 1 beaten egg 2 tbsp dried savoury, (optional) ½ tsp black pepper Soak the salt cod in cold water overnight. Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature. When the fish is cool, flake it apart with a fork into small pieces. In a sauté pan, melt the butter over medium heat. Add the onions and cook until they are softened. Add the flaked fish along with the mashed potato, egg, pepper and savoury. Mix together until well combined, then form into small cakes and roll in flour. Fry the fish cakes in canola oil over medium heat until golden brown on both sides.

LEMON HERB ROASTED POTATO NUGGETS

LEMON HERB ROASTED POTATO NUGGETS 6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks juice of one lemon ¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too ½ tsp kosher salt ½ tsp cracked black pepper 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices 1 whole garlic bulb broken into about 4 pieces, optional Parboil the potatoes in salted water for about 3-4 minutes, no longer. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice. Toss together so that the potatoes absorb the lemon juice. Add the salt, pepper, herbs, garlic cloves and olive oil. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

LEMON VELVET CAKE

LEMON VELVET CAKE 1 1/4 cups sifted all purpose flour 1 1/2 cups sifted cake flour 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1 1/2 cups buttermilk zest of two small or one large lemons, grated and finely chopped FOR THE FROSTING 4 cups icing sugar, powdered sugar 1 cups unsalted butter 1 tsp pure lemon extract 1 tsp minced lemon zest, optional 2 tbsp milk, approximately Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the lemon zest. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. TO PREPARE THE FROSTING Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. Fill and frost the cake. Garnish with candied lemon zest if desired. TO MAKE CANDIED LEMON ZEST Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible. Bring one cup of water and one cup of sugar to a slow boil. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack. When cool, cut them in strips and roll in fine sugar.

HONEY DIJON GARLIC CHICKEN BREASTS

HONEY DIJON GARLIC CHICKEN BREASTS 4 large boneless skinless chicken breasts, about 6 ounces each 3 tbsp butter 6 cloves minced garlic pinch salt and pepper 1/3 cup honey 2 tbsp whole grain Dijon mustard Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze. TO PREPARE THE GLAZE Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for 5 minutes before serving.

Double Crunch Honey Garlic Pork Chops

Double Crunch Honey Garlic Pork Chops 6 center loin pork chops well trimmed 1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground thyme 1 tsp ground sage 1 tbsp paprika 1/2 tsp cayenne pepper 2 eggs 4 tbsp water For the Honey Garlic Sauce 2 tbsp olive oil 3 cloves – 4 minced garlic 1 cup honey ¼ cup soy sauce 1 tsp ground black pepper Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version)...and there will be a next time. Make an egg wash by whisking together the eggs and water. Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. T I find just below medium heat works well. I use a burner setting of about 4 to 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce. Serve with noodles or rice. To make the Honey Garlic Sauce: In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Cajun Spiced Roast Beef

Cajun Spiced Roast Beef 2 1/2 - 3 lb. beef roast (any cut you like) Cajun seasoning (my recipe is below) 1 T. olive oil carrots, celery, onion and potatoes Rub the toast with the olive oil, then rub with a generous helping of the Cajun spice. I probably used a good 3 T. of the mixture. Place in a Ziploc bag or covered dish and allow to marinate overnight or at least 6 hours in the fridge. Cut up the veggies and place in the bottom of a dutch oven. Place the roast and any juice on top of the veggies. Cover and place in a 325 degree oven for 2 hours. Remove and allow the roast to rest for 10 minutes before serving. Cajun Seasoning 2 tsp.. salt 1 tsp. black pepper 1 T. garlic powder 1 1/2 tsp. onion powder 1 tsp. cayenne pepper 1 1/2 tsp. oregano 1 tsp. thyme Mix together and store in an airtight container.

SOUTHERN FRIED CORNBREAD

SOUTHERN FRIED CORNBREAD 2/3 cup cornmeal 1/3 cup self rising flour 1/3 cup low fat buttermilk 1 large egg oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like) Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.

Easy Granola

Easy Granola 1 large egg white 3 cups old-fashioned oats 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts) 1 1/2 cups coconut shavings 1/2 cup agave syrup 1/4 cup olive oil or warmed coconut oil 1/4 cup sesame seeds 2 tablespoons (packed) light brown sugar 1 1/2 teaspoons kosher salt 1/2 teaspoons ground cinnamon 1 cup dried cherries or cranberries Preheat oven to 300°F. Combine all ingredients except dried cherries or cranberries in a large bowl; toss to combine. Spread out on a rimmed baking sheet. Bake granola, stirring every 10 minutes, until golden brown and dry, 30 minutes. Let cool on baking sheet (it will crisp as it cools). Mix in 1 cup dried cherries or cranberries. Recipe Notes Granola can be made 2 weeks ahead. Store airtight at room temperature.

Parmesan Salt & Pepper Popcorn

Parmesan Salt & Pepper Popcorn 3 tablespoons butter 1 tablespoon of SHAKE Spice Blend - or your favorite seasoning salt Canola oil Popping Corn 3 tablespoons grated Parmesan cheese Melt butter along with SHAKE Spice Blend in microwave until melted - approximately 25 to 30 seconds. Set aside. In a large dutch oven or pot, put enough oil to cover bottom of pan. Drop 3 to 4 kernels of corn in pot. Heat on medium high. After one kernel pops, add enough popcorn to cover bottom of pan in a single layer. Cover and shake until completely popped. Remove from heat. Drizzle butter mixture over popcorn. Sprinkle on parmesan cheese and toss to coat. Taste and shake on more seasoning if needed.

Hot Sausage Dip

Hot Sausage Dip 1 pound ground pork sausage 1 block (8 oz) cream cheese 1 can Ro-tel tomatoes and chilies Cook sausage, drain and crumble. Remove any left over sausage drippings from pan. Add cream cheese and tomato with chilies into pan set on medium low heat. Stir until cream cheese is melted. Add crumbled sausage and mix thoroughly. Serve with torilla chips.

Honey Nut Marshmallow Treats

Honey Nut Marshmallow Treats 5 tablespoons butter 1 bag marshmallows 6 cups Honey Nut Cheerios pinch of cinnamon pinch of salt Prepare a 9X11 baking dish with parchment paper. Set aside. Melt butter in a medium size pot in medium high heat. Add cinnamon and salt, stirring to incorporate. When butter is melted, add marshmallows and stir until melted. Remove from heat and add in cereal. Stir until well mixed. Place mixture in prepared pan, pressing down to make an even layer. Place in fridge to set up, approximately 30 minutes. Remove from refrigerator, cut into squares and serve.

Spicy Mayo Sauce

Spicy Mayo Sauce 1 cup mayonnaise 3 tablespoons Sriracha hot chili sauce 1/4 teaspoon chili powder Add all ingredients to a small bowl. Whisk together Serve immediately or store in an airtight container in refrigerator.

Herb & Dill Pickle Dip

Herb & Dill Pickle Dip 1 8 oz block cream cheese - room temperature 1/2 cup sour cream 1 cup dill pickles - chopped 2 tablespoons pickle juice 1/8 teaspoon garlic powder 1/4 teaspoon black pepper 1 tablespoon fresh dill - chopped 1 tablespoon fresh chives - chopped In a medium size bowl, mix together cream cheese and sour cream with a wooden spoon or hand mixer. Add in pickles, pickle juice, garlic powder, black pepper, dill and chives. Mix until thoroughly blended. Store in airtight container in refrigerator until ready to serve. As a dip - serve with veggies and crackers. Can be used as a spread for burgers, sandwiches and fish.

Banana Granola Muffins

Banana Granola Muffins 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter (unsalted) - 1 stick 2/3 cup sugar 1 large egg 1 cup ripe, mashed banana (2-3 bananas) 1/2 cup sour cream 1 cup granola - split into 1/2 portions Heat oven to 350 degrees. Prepare 12 cup muffin pan by lining with paper liners. Set aside. In a large bowl, whisk together flour, baking soda and salt. In a second, medium size bowl, using a hand mixer, beat together butter and sugar until fluffy. Add egg, vanilla, mashed bananas and sour cream mixing until well blended. Using a spatula or wooden spoon, gently mix in wet ingredients into dry until just blended. Stir in 1/2 cup of granola being careful not over stir. Using a scoop or large spoon, evenly divide the batter between the muffin cups. Sprinkle remaining granola on top of each muffin. Bake for 18 - 20 minutes until muffins are golden brown on top and a toothpick inserted in to middle of muffin comes out clean. Transfer to a rack to cool

Lucky Charms Snack Mix

Lucky Charms Snack Mix 1 10.5 oz. box Lucky Charms cereal 1 8 oz. bag pretzels - broken into pieces 2 cups salted peanuts 1 9.6 oz bag Mint M&M candies 1 16 oz package vanilla bark To a large bowl, add cereal, crushed pretzels and peanuts. Melt vanilla candy per package directions. Pour over cereal mixture stirring to coat all ingredients. Add in M&M candy and toss. Lay snack mix out on parchment or wax paper to set up. Break into pieces and enjoy! Store in an airtight container or zip-top bag.

Stuffed Celery

Stuffed Celery 4 - 5 stalks celery - washed and dried 1 8 oz cream cheese - softened 1/4 cup bacon - chopped 1/2 cup cheddar cheese - grated 1 tablespoon fresh parsley - chopped 1 tablespoon fresh chives - chopped 1/4 teaspoon salt 1/4 teaspoon fresh cracked pepper 3 dashes hot sauce Cut celery stalks in half and set aside. Using a food processor or hand held mixer, whip the cream cheese until smooth. Add in bacon, cheese, parsley, chives, salt, pepper and hot sauce. Pulse or blend until all ingredients are combined. Using a small spoon, fill the celery "boat" with cream cheese mixture. Sprinkle with addition chives and bacon if desired. Serve immediately!

Avocado Egg Salad

Avocado Egg Salad 3 eggs boiled 1 avocado 1 tablespoon mayonnaise 1 teaspoon fresh lemon juice 1 teaspoon chives salt and pepper to taste Instant Pot Boiled Eggs Place eggs in Instant Pot on rack that came with the instant pot or steamer basket. Pour water into Instant Pot, put lid on and close vent. Press manual and set for 7 minutes. Once the timer goes off and the 7 minute cycle is up, carefully quick release pressure. Remove eggs from pot and in ice water bath for 5 minutes. Stove Top Boiled Eggs In a large pot, place eggs and cover with cold water. Cook on medium high heat until water comes to a boil. Turn off heat, cover pot with lid and let sit for 13 minutes. Uncover, drain and rinse with cold water. Let eggs cool completely. Avocado Egg Salad Place eggs and avocado in a small bowl or on a plate and mash with fork. Drizzle with lemon juice and mix. Add mayonnaise, chives, salt and pepper. Mix well and serve.

Blueberry Cobbler

Blueberry Cobbler 1 stick of butter 1 cup flour 1 cup sugar 1 cup milk 3 teaspoons baking powder 1 1/2 cups blueberries Preheat oven to 350 degrees. Melt butter in a 2 quart baking dish in oven. Mix flour, sugar, milk and baking powder. When butter is melted, pour the flour mixture into the baking dish. Add blueberries - do NOT mix. Bake for 20 minutes or until golden brown. Serve while hot with ice cream. Recipe Notes If using fresh fruit, taste to determine the sweetness and ripeness. You may need to mix the fruit with a couple of tablespoons of sugar before using in the cobbler.

LEMON GARLIC ROAST CHICKEN WITH SAGE

LEMON GARLIC ROAST CHICKEN WITH SAGE 1 whole chicken, about 3-4 lbs 1 tablespoon extra virgin olive oil 1 lemon, thinly sliced salt and pepper to season FOR THE LEMON GARLIC SAGE BUTTER ⅓ cup butter, softened 3 cloves garlic, chopped 2 teaspoons fresh sage, chopped (or ½ tsp ground sage) ½ tsp lemon zest, finely minced pinch salt and pepper Wash and pat dry the skin and cavity of the chicken. Season the cavity with salt and pepper. Loosen the skin covering the breast and legs of the chicken by gently pushing your fingers between the skin and the meat, being careful not to tear the skin. Mix together all of the ingredients for the Lemon Garlic Sage Butter Stuff the butter under the skin, covering as much of the legs, thighs and breast as possible. Place the lemon slices under the skin as well, on top of the butter. Use half slices if necessary to cover some areas. Truss the chicken by tucking the wings under the bird and tying the legs together with butcher string. Rub the entire outside of the chicken with the olive oil, season with salt and pepper. Roast on a rack in an uncovered roasting pan in a 425 degree oven for about 1 hour to 1 hour and 15 minutes or until the skin is evenly brown and the leg joints move easily. The internal temperature of the thickest part of the thighs and breasts should read 170-175 degrees F on a meat thermometer Allow chicken to rest for 10 - 15 minutes before carving and serving. Notes You can easily substitute thyme or summer savoury as a milder flavoured herb option if you prefer. I've used both over the years and they are equally as delicious in this recipe.

OLIVE CHEESE BREAD

OLIVE CHEESE BREAD 1/2 cup butter, softened 1/4 cup mayonnaise 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups shredded mozzarella cheese 1/2 cup chopped black olives 1 loaf French bread, halved lengthwise Preheat oven to 350 degrees F (175 degrees C). Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet. Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.

Colorado Cowboy Cookies

Colorado Cowboy Cookies 36 cookies 1 cup sifted all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon baking powder 1⁄4 teaspoon salt 1⁄4 lb sweet butter 1⁄2 teaspoon vanilla extract 1⁄2 cup sugar 1⁄2 cup firmly packed dark brown sugar 1 large egg 1 cup quick-cooking rolled oats (not instant) or 1 cup regular rolled oats (not instant) 1⁄2 cup semisweet chocolate morsel 1⁄2 cup walnuts or 1⁄2 cup pecans, broken into medium-size pieces Position two oven racks to divide the oven into thirds; preheat oven to 350°; line cookie sheets with foil. Sift together the flour, baking soda, baking powder, and salt; set aside. In a big bowl of an electric mixer cream the butter. Add in vanilla and both sugars; beat well. Add in egg; beat well. On low speed, gradually add the dry ingredients and beat, scraping the bowl with a rubber spatula, until incorporated. Remove bowl from mixer; stir in oats and then chocolate morsels and nuts (dough will be rather stiff). Use a well-rounded teaspoonful of the dough to make each cookie; place the mounds 2 inches apart on the foil. Bake for about 18 minutes until the cookies are golden-colored and completely dry. During baking reverse the sheets top to bottom and front to back to insure even browning. Transfer cookies to racks to cool.

Beer, Bacon, Cheese Bread

Beer, Bacon, Cheese Bread (Makes about 1 loaf) 3 cups all-purpose flour 1 1/2 tbsp baking powder 1/2 tsp salt 3 tbsp honey or sugar 1 egg 12 oz of your favorite strong beer 3 slices thick-cut bacon, diced 1 1/2 cups sharp cheddar cheese, shred Preheat oven to 375 degrees and coat a 9x12 loaf pan with cooking spray. Cook the bacon in a frying pan over medium heat for 3-4 minutes and drain off on paper towels. Mix the flour, baking powder and salt into a large bowl. Beat the egg and add in the honey, mix well. Pour mixture into flour mixture and stir well. Add in the beer and mix the batter well. Add in the bacon and cheddar and gently stirring to incorporate well. Pour batter into the pan and bake for 50 minutes or until a toothpick or skewer inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for 5 minutes before inverting onto a wire rack. Cool another 10 minutes before cutting.

Flaky Buttery Biscuits

Flaky Buttery Biscuits 1 stick of real butter 2 cups all-purpose flour 3 tsp baking powder 2 tsp sugar 1/2 tsp salt 3/4 cup milk Preheat oven to 450 degrees F. Place your cut out biscuits on a baking sheet and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.

BANANA LEMON LOAF

BANANA LEMON LOAF 2-3 very ripe bananas, mashed 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup granulated sugar 2 large eggs 1/2 cup vegetable oil 1/2 cup milk Juice of 1 lemon (2 tablespoons juice) Frosting 2 cups confectioners' sugar juice of 1 lemon 1 Tablespoon unsalted butter, at room temperature Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan. In a bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth. Pour batter into prepared loaf pan & bake 55 - 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely. To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.

Crispy Crab Treats

Crispy Crab Treats 1 pound fresh crab meat 3 slices of white bread, crust removed 1 egg beaten 1 tablespoon mayonnaise (I use Hellman's) 1 teaspoon Dijon mustard (I use Malle) 1 teaspoon Worcestershire sauce 1 tablespoon Old Bay Seasoning 1 tablespoon parsley Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any

Beef Tips in Mushroom Sauce Crock Pot

Beef Tips in Mushroom Sauce Crock Pot 2 pounds lean chuck – cut in 1 – 3/4 inch pieces 1 can 98% fat free cream of mushroom soup 1 pkg. onion soup mix 1 can Diet Sprite or 7up Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving. Makes 8 servings.

Slow Cooker Chicken Pot Roast

Slow Cooker Chicken Pot Roast 1 large roasting chicken 2 teaspoons olive oil 2 garlic cloves, minced 2 teaspoons fresh thyme 1 teaspoon black pepper 1 teaspoon paprika Kosher or sea salt to taste 2 stalks celery 1/4 cup water (optional) 1 cup baby carrots 2 medium potatoes, cut into 1″ cubes This beautifully browned chicken was cooked in my Set ‘n Forget Slow Cooker. I love this slow cooker because you simply add the chicken, put the probe in the fatty part of the thigh and set the probe to 165 degrees. The chicken cooks to the set temperature and switches to warm when done. Rinse and pat dry chicken. Rub the outside of chicken with olive oil. Combine spices and rub on the outside of the chicken. Place minced garlic in the cavity along with a little more salt and pepper. Add water to the slow cooker, next the celery and the chicken on top, breast side up. The celery prevents the chicken from browning too much on the bottom. Add carrots and potatoes around chicken. Cover and cook on low 4-6 hours or until chicken has reached an internal temperature of 165 degrees and veggies are tender. Use a meat thermometer to check for doneness or pierce with a fork, to make sure the juices run clear. For extra browning, carefully remove chicken from the slow cooker, place in a large roasting pan and broil until desired color has been reached. Garnish chicken with fresh thyme, if desired. Note: Adding water is not necessary, but I like to add 1/4 cup for additional moisture. Tip: Cook with skin for additional moisture. Be sure to remove and discard before serving

CHICKEN SWEET POTATO SKILLET

CHICKEN SWEET POTATO SKILLET 1 tablespoon olive oil, or as needed 1 skinless, boneless chicken breast half, cut into cubes 1 large sweet potato, peeled and cut into 1/2-inch pieces 1 tablespoon Irish whiskey 1 tablespoon minced fresh sage 1 pear - peeled, cored, and cut into 1/2-inch pieces 1/2 cup water 2 cups baby spinach 1/4 cup chopped toasted hazelnuts salt and ground black pepper to taste Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes. Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

HOT HAM & SWISS

HOT HAM & SWISS 2 slices whole grain bread 2 teaspoons butter 2 slices Swiss cheese 2 thin slices deli ham 1 teaspoon mayonnaise 1 teaspoon whole grain mustard Preheat a skillet over medium-high heat. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

CHICKEN, SAUSAGE, PEPPERS & POTATOES

CHICKEN, SAUSAGE, PEPPERS & POTATOES 4 large links hot Italian sausage 2 tablespoons olive oil, divided 6 bone-in, skin on chicken thighs 1/2 pound assorted sweet peppers, seeded 1 small red onion, sliced 1/2 yellow onion, sliced 4 large Yukon Gold potatoes, quartered 2 teaspoons dried Italian herbs 2 teaspoons kosher salt, plus more as needed Freshly ground black pepper to taste Chopped fresh Italian parsley (optional) Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

LEMON PUDDING CAKE

LEMON PUDDING CAKE 1 package Yellow Cake Mix Water, Eggs And Oil 2 packages (3.4 Oz. Package) Lemon Flavor Instant Pudding ⅓ cups Sugar 2 cups Cold Milk 1-¼ cup Water 1 dash Powdered Sugar For Garnish Heat oven to 350ºF. Prepare cake batter as directed on the package using ingredients as needed in directions on box (with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish. Place the baking dish on a baking sheet. (The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.) Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Scalloped Corn

Scalloped Corn 15.25 oz. can whole kernel corn, drained (I used white) 14.75 oz. can cream style corn (again, I used white) 2 green onions, chopped 2 eggs, beaten 20 Ritz Crackers, crushed (I used the new bacon flavored) 2 T. butter, melted 1 C. shredded sharp cheddar cheese 1/2 tsp. salt 1/2 tsp. pepper 1/4 C. French fried onions, crushed (for topping) In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.

Slow Cooker Everything Chicken

Slow Cooker Everything Chicken 3 pounds boneless, skinless chicken breasts 1/4 cup extra-virgin olive oil 1- 2 tablespoons chopped garlic 1 1/2 teaspoons salt 1 teaspoon pepper 1/2 cup low-sodium vegetable or chicken broth Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees. When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist.

Slow Cooker Macaroni & Cheese

Slow Cooker Macaroni & Cheese 18 ounces (500 grams) elbow macaroni, uncooked 3 cups shredded cheddar cheese 9 ounces (250 grams) of Cream Cheese 2 1/2 cups milk 13 ounce (375 milliliter) can evaporated milk Salt and Pepper (to taste) So easy and delicious, right? Plus, you can get so much done while the crockpot takes care of the cooking,,COOK ON LOW FOR 90 MIN, TO 2 HRS,,CHECK AT 90 MIN

Crock Pot Loaded Baked Beans

Crock Pot Loaded Baked Beans 1 Can Bush’s Chili Beans I used 27 oz 1 Can Bush’s Butter Beans 16 oz can 1 Can Bush’s Baked Beans I used 28 oz can 1 lb ground and drained ground beef 1 lb of bacon sliced cooked, and drained 1 tsp onion powder 1 tbsp minced garlic 1/2 cup of ketchup 1 tbsp brown mustard 1/2 cup of brown sugar 1 tsp white vinegar Brown up your hamburger and cook up your bacon (I love having ground beef in the freezer to pull out to use) and drain both of grease. Spray your crockpot with a nonstick spray, I used my 8-quart crock pot to create this so I would have a lot of room for the ingredients and mixing the ingredients. Open your cans and dump all the beans in your crockpot Next, add in the rest of the ingredients and stir Cook on low for 4-6 hours and serve!!

BEEF BEAN CHIMICHANGAS

BEEF BEAN CHIMICHANGAS 1 pound lean ground beef 3/4 cup chopped onion 3/4 cup diced green bell pepper 1 1/2 cups whole kernel corn 2 cups taco sauce 2 teaspoons chili powder 1 teaspoon garlic salt 1 teaspoon ground cumin 1 (16 ounce) can refried beans 8 (12 inch) flour tortillas 1 (16 ounce) package shredded Monterey Jack cheese 1 tablespoon butter, melted shredded lettuce 1 tomato, diced Preheat the oven to 350 degrees F (175 degrees C). Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

CHICKEN BACON SHISH KABOBS

CHICKEN BACON SHISH KABOBS 1/4 cup soy sauce 1/4 cup cider vinegar 2 tablespoons honey 2 tablespoons canola oil 10 large mushrooms, cut in half 2 green onions, minced 3 skinless, boneless chicken breast halves - cut into chunks 1/2 pound sliced thick cut bacon, cut in half 1 (8 ounce) can pineapple chunks, drained skewers In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

GARLIC MARINATED STEAK

GARLIC MARINATED STEAK 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

ITALIAN SAUSAGE, PEPPERS & ONIONS

ITALIAN SAUSAGE, PEPPERS & ONIONS 6 (4 ounce) links sweet Italian sausage 2 tablespoons butter 1 yellow onion, sliced 1/2 red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 green bell pepper, sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup white wine Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

GARLIC CHICKEN

GARLIC CHICKEN Ingredients 1/4 cup olive oil 2 cloves garlic, crushed 1/4 cup Italian-seasoned bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Directions Preheat oven to 425 degrees F (220 degrees C). Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate shallow bowl. Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish. Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees

Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash 2 8-ounce boneless, skinless chicken breasts 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 1 1/4 cups red enchilada sauce, divided 1 medium zucchini, diced 1 cup shredded pepper Jack cheese Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F oven until the squash is tender, 40 to 50 minutes.) Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, 1/2 teaspoon pepper and 1/4 teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining 1/4 cup enchilada sauce and cheese. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.