Daniel & Joyce’s Broccoli Fudge Balls

Daniel & Joyce’s Broccoli Fudge Balls

Daniel & Joyce’s Broccoli Fudge Balls

 

2 cups White Chocolate

1 cups Sweetened Condensed Milk

4 tbsp Salted Butter

1⁄4 tsp Vanilla Extract

1 drops Green Food Coloring

3 tbsp Broccoli

 

Melt white chocolate, sweetened condensed milk, butter, and vanilla over a double boiler, fold as needed. Add a drop of green food coloring if using.  Finely chop raw broccoli. Dry toast broccoli to desired doneness in a pan on low heat. 2-5 minutes just to remove the raw flavor. Fold in broccoli bits as desired. Pour fudge into molds or chill and scoop into balls. Place in a parchment lined container, cover, and refrigerate until ready to use. Allow to come to room temperature for a few minutes before serving.

Cheddar Ranch Buttermilk Biscuits

Cheddar Ranch Buttermilk Biscuits

 

2 cups self-rising flour

2 cups all-purpose flour

1 cup butter, room temperature (2 sticks)

1 1/2 T. Ranch salad dressing & seasoning mix

½ T. dried herbs, such as Thyme

1 cup shredded cheddar cheese

1 cup chopped cooked bacon

2¼ cups buttermilk

1 egg

1 T.p milk

 

Preheat oven to 350ºF. Line a baking pan with parchment paper. In a large bowl, combine self-rising flour, all-purpose flour, room temperature butter, Ranch seasoning, herbs, cheddar cheese and bacon. Make sure to break up any large clumps of butter. Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine. Knead dough until just combined. Remove from bowl and place on a floured surface. Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-½ inch thickness. Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan. Press together unused dough and repeat kneading and cutting. Whisk together egg and milk. Brush over tops of biscuits. Bake for 28 to 30 minutes, rotating pan halfway through baking.

Tomato, Fennel and Chickpea Soup with Garlic Toasts

Tomato, Fennel and Chickpea Soup with Garlic Toasts

Tomato, Fennel and Chickpea Soup with Garlic Toasts

 

Extra virgin olive oil

3 cloves fresh garlic, peeled, left whole

½ red onion, diced

1/3 fennel bulb, diced

2 cups diced tomatoes

2 cups spring or filtered water

2 T. white miso

½ cup cooked or canned chickpeas

2 stalks basil, leaves removed, shredded

Garlic Toasts

4 slices whole grain baguette

Extra virgin olive oil

2 fresh garlic cloves, peeled, halved

Sea salt

 

In a medium soup pot, place a small amount of oil and the whole garlic cloves over medium heat. When the garlic begins to sizzle, remove the cloves and stir in diced onion and a pinch of salt. Sauté until translucent, about 1 minute. Stir in fennel, tomatoes and water; cover and bring to a boil. Reduce heat to low and simmer until fennel is quite soft, about 10-15 minutes. Make the garlic toasts. Place a small amount of olive oil in the bottom of a skillet. Rub the halved garlic cloves on the bread slices. Lay the bread in the skillet over medium heat and sprinkle lightly with salt. Cook, turning once, until the edges of the bread slices are golden brown. Using an immersion blender or standard blender, puree the soup until smooth. Return to the pot and remove a small amount of hot broth. Puree the miso and stir back into soup with chickpeas. Simmer for 1-2 minutes more (to heat chickpeas). Serve garnished with fresh basil and a drizzle of olive oil.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Boxty

Boxty

Boxty

 

1 cup (250g) mashed potato freshly made or leftovers

1 cup (250g) peeled and grated raw potato

1 ½ cups (220g) all-purpose flour (plain flour)

1 tsp. baking soda (bicarb of soda)

1 tsp. salt

1 cup (250ml) buttermilk (or 250ml milk with 2 tsp. white vinegar or lemon juice stirred in and left for 5 mins)

Butter or oil for frying

 

Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water. Add all ingredients except the buttermilk to a mixing bowl and stir well to combine. Stir in the buttermilk to make a thick batter. Heat a little oil or butter in a frying pan over a medium/low heat, then add tablespoonfuls of the boxty batter and fry until golden and cooked though, about 5 minutes per side. Flip and cook the other side.

If making batches, keep them warm in the oven.

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

 

4 cups all-purpose flour

2 cups granulated sugar

4 tsp. baking powder

1/2 tsp. salt

4 cups rhubarb diced

2 cups milk

6 T. butter melted

 

1/2 cup 1 stick butter

1 cup sugar

3/4 cup heavy cream

 

Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined. Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly. To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

Chicken Club Ring

Chicken Club Ring

Chicken Club Ring

 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

 

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended.

St. Patrick’s Brownies

St. Patrick’s Brownies

St. Patrick’s Brownies

 

1 box brownie mix

60 ml Guinness

60 ml vegetable oil

1 egg

 

325 g chocolate chips

120 ml double cream

120 ml Guinness

 

Heat the oven to 180°C (160ºC fan). Grease a 20 cm (8”) square baking pan. Whisk together the brownie ingredients, then spread into the prepared pan. Bake according to the package directions on your mix, or until a toothpick inserted comes out clean, 35 minutes. Let cool completely in the pan. Meanwhile, make the ganache: Place the chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, bring the double cream and Guinness just to a boil. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 15 seconds, then whisk constantly until the sauce is smooth. Once the brownies are cool, pour the ganache over and spread evenly. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

Croque Monsieur Crescent Roll-Ups

 

1 (8-oz) pkg refrigerated crescent roll dough

½ lb deli sliced low-sodium ham

6 slices reduced-fat Swiss cheese, halved

2 T. butter, melted

2 tsp. Dijon mustard

¼ tsp. dried thyme

Powdered sugar (optional)

 

Preheat oven to 350°F. Unroll dough and separate each triangle. Place ham and cheese on each dough triangle. Roll up each triangle, place point sides down, on a baking sheet. Combine butter, mustard, and thyme; brush over roll-ups. Bake 15 minutes or until golden. Serve sprinkled with powdered sugar, if desired. Refrigerate leftovers in an airtight container up to 3 days.

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

 

6 chicken leg quarters

3 T. butter, softened

1½ T. Old Bay seasoning, divided

2 (12-oz) pkg broccoli-cauliflower medley

2 T. olive oil

 

Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and ½ T. seasoning over a second large baking sheet. Increase oven temperature 450ºF.  Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.

 

Creamy Mashed Carrots

 

2 lb baby carrots

2 T. butter

½ tsp. salt

¼ tsp. pepper

¾ cup milk

 

Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

 

¼ cup all-purpose flour

⅛ tsp. paprika

3 lb bone-in chicken breast halves (about 4 breast halves)

2 T. olive oil

2 small red onions, cut in quarters

1 lb new white potatoes, cut in quarters

8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long

1½ cups chicken stock

3 T. lemon juice

1 T. chopped fresh oregano leaves

1 tsp. chopped fresh thyme leaves

 

Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Roast for 25 minutes. Uncover the skillet. Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.

Lime-Pineapple Soda

Lime-Pineapple Soda

Lime-Pineapple Soda

 

1 T. lime zest

3 T. lime juice

¼ cup simple syrup

2 cups pineapple juice

4½ cups lemon-lime soda

Garnish: lime slices

 

Add lime zest, lime juice, and simple syrup to a large pitcher. Pour pineapple juice into pitcher, and stir. Chill mixture 4 hours. Fill 6 glasses one-third full with ice; divide pineapple mixture among glasses. Top with soda; garnish with lime slices. Makes 6 servings.

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Toasted Cheese Ravioli

 

1 (25-oz) pkg frozen cheese ravioli

4 T. butter

3 T. olive oil

2 cloves garlic, minced

1 (14.5-oz) can chicken broth

½ cup shredded Parmesan cheese

 

Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.

Hot Dog Bar

Hot Dog Bar

Hot Dog Bar

16 Hot Dogs

Beef hot dogs

Turkey dogs

Linguica

Hot Links

Bratwursts

Italian Sausage (Sweet, mild, or spicy)

Polish Sausage

Chicken Sausage

Veggie Dogs

16 hot dog buns

Regular or Whole Wheat Hot Dog Buns

Homemade Hot Dog Buns

Brioche Hot Dog Buns

Pretzel Buns

Crescent Rolls

Condiments

Aioli

BBQ Sauce

Dijon or whole-grain mustard

Gochujang

Guacamole

Ketchup

Mayo

Ranch

Salsa or Pico de Gallo

Teriyaki

Yellow mustard

Sliced or shredded cheese or cheese sauce

Bleu cheese crumbles

Cheddar

Cotija

Feta

Goat cheese

Mozzarella

Nacho cheese sauce

Pepper jack

Queso fresco

Meat Toppers

Bacon

Chili

Chorizo

Shredded Chicken

Veggie Toppers

Avocado

Bean sprouts

Bell pepper

Corn

Cucumber

Kimchi

Lettuce

Onions

Pickled Jalapenos

Pickles

Sauerkraut

Shredded carrots

Tomato

Sides that Double as Toppings

Baked beans

Caramelized onions

Coleslaw

Creamed Corn

Macaroni and cheese

Macaroni Salad

Peppers and onions

Potato chips

Choose 2-3 hot dog styles, then 1 or 2 buns that will go with them ALL.

Average about 1 ½ hot dogs per person. Obviously not everyone will eat ½ a hot dog, but it will make sure there are just enough extras for those who want two.

Most toppings are used in about 1-2 tablespoon portions per hot dog. Not everyone will use every topping. Prep more of the popular ones like cheese or chili, and less of things like shredded lettuce which you don’t use much off.

Most condiments are used in 1/2-1 tablespoon amounts per dog. Estimate the amount you need by portioning a 1/2 tablespoon per hot dog. Not everyone will use every condiment!

Prep ahead! Anything that can be chopped ahead of time is a win. All you have to do is set it out and cook dogs to get going.

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.

Hawaiian Chicken

Hawaiian Chicken

Hawaiian Chicken

 

6 (6-oz) boneless, skinless chicken breasts

½ tsp. salt

½ tsp. pepper

2 T. olive oil

1 (20-oz) can pineapple chunks in juice

½ cup packed brown sugar

3 T. low-sodium soy sauce

½ tsp. ground ginger

 

Pound chicken to an even thickness with the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in hot oil 5 to 6 minutes per side or until done. Meanwhile, cook pineapple with juice, brown sugar, soy sauce, and ginger in another skillet; cook 3 to 4 minutes, stirring occasionally. Add chicken to skillet; cook 2 to 3 minutes or until sauce is thickened.

Chicken Club Crescents

Chicken Club Crescents

Chicken Club Crescents

 

1 (4-count) can refrigerated crescent rolls

½ (2.1-oz) pkg fully-cooked bacon

½ (22-oz) pkg fully-cooked chicken breast strips

½ (8-oz) block colby-Jack cheese, sliced

2 T. butter, melted

½ T. honey mustard

½ tsp. Worcestershire sauce

 

Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.

Peach Glazed Pork Chops 

Peach Glazed Pork Chops 

 

1½ lb boneless pork chops

½ tsp salt

½ tsp pepper

2 T. olive oil

¾ cup peach preserves

2 T. apple cider vinegar

½ tsp dried thyme (or use dried crushed rosemary)

 

Sprinkle pork with salt and pepper. Cook pork, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned. Reduce heat to medium; add preserves, vinegar, and thyme. Cook 3 to 4 minutes or until glaze is thickened and pork is done.

Honeyed Orange Breeze

Honeyed Orange Breeze

Honeyed Orange Breeze

 

3 T. Tennessee honey whiskey

3 T. orange juice

1½ tsp orange flavored liqueur

Ice cubes

¼ cup ginger ale

Garnish: orange peel strip

 

Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and

shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad

 

1 ½ lb ground beef

1 cup chopped onion

2 T. all purpose flour

1 cup less sodium beef broth

1 cup shredded mozzarella cheese

1 (4.7-oz) pkg scalloped potatoes

2 cups boiling water

⅔ cup milk

1 T. butter

 

1 (10-oz) pkg chopped romaine lettuce

1 pint grape tomatoes, halved

½ cup balsamic vinaigrette

 

Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl

Asian Dipping Sauce

Asian Dipping Sauce

Asian Dipping Sauce

 

1 C. soy sauce

1 (2″) piece of ginger, peeled and finely grated

4 cloves garlic, finely grated

2 T. toasted sesame oil

2 T. rice vinegar

2 T. raw honey or whole cane sugar

1 T. toasted sesame seeds

Pinch of dried dulse flakes (optional)

 

Stir together the soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey and let stand 15-30 minutes before serving. Sprinkle in the sesame seeds and dulse flakes, if using, just before serving. For best flavor, serve immediately, but if you must store the sauce, place it in an airtight container and store in the refrigerator for up to 24 hours.

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

 

1/2 C. oil avocado oil or any

1/2 C. sugar

2 eggs

1 tsp. pure vanilla extract

1 ½ tsp. baking powder

zest of one large orange T.

1 T. fresh lemon juice

1 C. all-purpose flour 120 grams

juice of one large orange

 

Pre-heat oven to 350F. Add the oil, sugar, eggs, and vanilla to a blender and blend for 30 seconds. Pour it into a bowl and mix in the orange zest, lemon juice and baking powder. Add 1/2 of your flour and mix and then the other 1/2 of the flour + the juice of one orange. Mix and pour into a loaf tin sprayed with oil spray and lined with parchment paper. Bake at 350F for 25-30 minutes (depending on the oven) or until a toothpick comes out clean. Enjoy

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

 

1 (16-oz) pkg bacon, chopped

1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 (8-oz) pkg sliced mushrooms

2 cloves garlic, minced

1 (10-oz) pkg baby spinach

4 green onions, thinly sliced

1 cup shredded Swiss cheese

12 large eggs

½ tsp. salt

½ tsp. pepper

 

Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.

Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

 

1 (13.8-oz) can refrigerated pizza dough

½ cup shredded Parmesan cheese

½ (6-oz) pkg pepperoni

1 cup shredded mozzarella cheese

½ (24-oz) jar pasta sauce

 

Preheat oven to 375°F. Unroll dough on a clean flat surface. Sprinkle with Parmesan. Top with pepperoni and mozzarella, leaving a 1-inch border on all sides; roll up. Place, seam side down, on a lightly greased baking sheet. Cut 1-inch slits in top of roll at 2-inch intervals. Bake 30 to 40 minutes or until golden brown; let stand 10 minutes before slicing. Heat pasta sauce according to package directions; serve with stromboli for dipping.

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

 

6 slices center cut bacon, chopped

1 onion, chopped

6 (6-oz) boneless, skinless chicken breasts

¾ cup low-sodium chicken broth

¾ cup heavy cream

 

2 lb small red potatoes

4 T. olive oil, divided

1 tsp. garlic powder

1 tsp. pepper

½ tsp. salt

1 lb asparagus, trimmed

 

Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

 

1 (1.25-lb) container cored pineapple

¼ cup low-sodium soy sauce

¼ cup packed brown sugar

2 T. ketchup

1 T. refrigerated minced ginger

½ T. Sriracha hot sauce

2 lb boneless, skinless chicken thighs

¼ tsp. kosher salt

¼ tsp. pepper

 

Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.

Teriyaki Asian Beef

Teriyaki Asian Beef

Teriyaki Asian Beef

 

3½ lb. boneless chuck roast

1 onion, thinly sliced

2 cloves garlic, minced

1 (14-oz) bottle teriyaki sauce

½ cup low-sodium beef broth

3 green onions, sliced

 

Combine roast, onion, garlic, teriyaki sauce, and broth in a greased 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until meat is very tender (chop 3 cups beef and reserve for Bistro Beef Salad recipe). Slice remaining beef, and serve with mixture in slow cooker. Sprinkle with green onions.

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

 

3 tablespoons olive oil

2 pounds baby potatoes

6 pork chops (either boneless or bone-in will work)

1 ounce ranch dressing mix ((1 oz package))

1 teaspoon smoked paprika

1 tablespoon oregano (dry)

1 teaspoon ground black pepper

1 tablespoon fresh parsley (chopped)

 

Preheat your oven to 400°F . Spray a baking sheet with cooking spray. Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145°F (63°C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time. Garnish with chopped parsley then serve immediately.

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

1 cup butter (unsalted)

1 cup sugar

1 tablespoon vanilla sugar

4 large eggs

1 tablespoon lemon zest ((zest from 1 lemon))

2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1 pound cherries (fresh, pitted)

powdered sugar (for dusting, optional)

 

Preheat oven to 350 F degrees. Spray a 10×15 or 9×13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.  In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined. Spread the batter evenly in the pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries. Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done.  Let cool, then dust with powdered sugar, cut and serve.

Slow-Roasted Summer Garden Tomatoes

Slow-Roasted Summer Garden Tomatoes

Slow-Roasted Summer Garden Tomatoes

 

Cherry, grape or small Roma tomatoes

Whole cloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

 

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

 

8 boneless, skinless chicken thighs, fat trimmed, 32 oz total

1/4 cup low sodium soy sauce

2 1/2 tablespoons balsamic vinegar

1 tablespoon honey

3 cloves garlic, crushed

1 teaspoon Sriracha hot sauce

1 teaspoon fresh grated ginger

1 scallion, green only sliced for garnish

 

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight. Reserve the remaining sauce for later. Preheat the air fryer to 400F. Remove the chicken from the marinade and transfer to the air fryer basket. Cook in batches 14 minutes, turning halfway until cooked through in the center. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. To serve, drizzle the sauce over the chicken and top with scallions.

Plum Frangipane Tart

Plum Frangipane Tart

Plum Frangipane Tart

 

1 2/3 cups flour

1/3 cup sugar

1/4 teaspoon fine sea salt or table salt

1/2 cup cold unsalted butter, cubed

1 large egg yolk

1/4 cup heavy cream

1 teaspoon vanilla extract

 

1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split lengthwise and seeds scraped out and reserved

4 large egg yolks

3/4 cup sugar, divided

3 tablespoons cornstarch

1/2 teaspoon fine sea salt or table salt

1 cup finely ground skin-on almonds

2 large eggs

3 red-fleshed plums, halved and pitted

 

1 tablespoon powdered sugar

 

Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix–otherwise it will be tough. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more. Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor. Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod). Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days. Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically. Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely. Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan’s bottom, to a large serving plate. Dust with powdered sugar to serve.

Healthy Carrot Cucumber Rolls

Healthy Carrot Cucumber Rolls

Healthy Carrot Cucumber Rolls

 

2 medium cucumbers

1 large carrot

100 grams (3,5 oz) cream cheese

¼ teaspoon seasoning (Curry Powder, Celery Powder, etc.)

 

Wash and dry the carrot and cucumbers.  Gently peel the cucumbers into strips with a vegetable peeler. Leave the skin aside and continue peeling. If you have a hard time peeling because of the seeds, turn over the other side and start peeling from there. Set aside the cucumber strips.  Peel the carrot with a vegetable peeler.  Set aside.  Combine cream cheese and curry powder in a small bowl with a spoon.  Center carrot strip over cucumber strip.  Take one teaspoon of curry cream cheese and using a knife,  lay it as much as you need on wide end of the carrot.  Roll the carrot cucumber strips tightly and secure with a toothpick.

Cheddar-Avocado Breakfast Melts

Cheddar-Avocado Breakfast Melts

Cheddar-Avocado Breakfast Melts

 

2 whole wheat English muffins, halved lengthwise

2 tsp. butter

6 large eggs, lightly beaten

⅛ tsp. salt

⅛ tsp. pepper

1 avocado, sliced

4 ultra-thin slices Cheddar cheese

2 T. finely chopped chives

 

Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted. Melt butter in a nonstick skillet over medium heat. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. stir in salt and pepper. Spoon eggs over muffin halves; top with avocado and cheese. Broil 1 minute or until cheese is melted. Sprinkle with chives.