Spaghetti and Meatballs

Spaghetti and Meatballs

Ingredients for Meatballs
1 1/2 pounds ground chuck
4 garlic cloves, minced
1 onion, diced
1/4 cup fresh parsley, chopped
1 Egg
1/2 cup Italian seasoned breadcrumbs
1/4 cup Pecornio Romano cheese
Salt & Pepper

Preheat oven to 375.
Mix all ingredients thoroughly in a large bowl. If mixture seems too loose, add more breadcrumbs. Roll meatballs into size of golf balls. Place on a greased cookie sheet. Bake for 30-40 minutes. Add to sauce and let simmer until ready to serve.

Ingredients for sauce
2 tablespoons evoo
1 onion, diced
6 garlic cloves, minced
1 small can of tomato paste
2 28 ounce cans of crushed tomatoes
4-6 tablespoons of dried basil (depending on your taste you may want to add more or less)
Salt & pepper
Fresh basil

In a large pot, heat evoo. Once heated add onions and garlic. Saute until onions are translucent. Add 1 small can of tomato paste. Saute until combined. Add crushed tomatoes. Using 1 of the 28 ounce cans fill with water and add to sauce. Combine. Add dried basil, salt, and pepper. Cook on simmer for 1 hour. Taste for seasoning. Add meatballs and simmer for another hour. Add fresh basil. Serve with spaghetti.



Chicken & Veggie Wraps w/ Cucumber, Tomato, & Red Onion Salad

 Chicken & Veggie Wraps

Ingredients

1 large chicken breast

Salt & Pepper

Garlic Powder

 1/2 red onion, sliced into rings

3 large roasted red peppers

1 small jar of marinated artichoke hearts

4 large tortillas

1 cup shredded cheese

Directions

Season chicken with salt, pepper, and garlic powder. Heat a grill pan with a little bit of oil in it. Once heated add chicken breast. While chicken cooks, in a separate saute pan add oil. Once heated add red onion slices. Season red onion slices with salt, pepper, and garlic powder. Cook until red onion is tender. Once chicken is cooked sliced chicken into dice size pieces. Heat tortilla in microwave for 15 seconds. In center of tortilla place some shredded cheese. Add chicken on top, followed by red onion, roasted red peppers, and artichoke hearts, top off with a sprinkle of cheese. To wrap tuck in sides, fold over top and roll. Heat a large skillet and grill wraps 3-4 minutes per side until wraps are toasted and cheese is melted. Serve immediately.

Cucumber, Tomato, & Red Onion Salad

Ingredients

2 large cucumbers, peeled, sliced down the middle and cubed

2 large tomatoes, diced

1/4 of a red onion, diced

3 tablespoons red wine vinegar

3-4 tablespoons oil

Salt & Pepper

Directions

Combine all ingredients and refrigerate until ready to serve.

Mozzarella Sticks

 

Mozzarella Sticks

Ingredients

1 large package of string cheese

1 cup Italian style breadcrumbs

1/4 cup Parmesan cheese

2 eggs, beaten

Salt & Pepper

Oil

Directions

In one bowl add breadcrumbs and Parmesan cheese and mix together. In a separate bowl whisk eggs with salt and pepper. Heat oil in a large skillet. Cut string cheese in half and dredge in eggs and then breadcrumbs. Place cheese on a cookie sheet and once all cheese is dredge into eggs and breadcrumbs put into freezer for 8-10 hours.

Once ready to cook, heat oil in a large skillet place cheese sticks into oil once heated and cook 2 minutes per side till breadcrumbs are browned. Be very careful because cheese melts very quickly.

Serve with marinara sauce.



Chicken Marsala

Chicken Marsala

Ingredients

6 chicken cutlets

1 cup flour

Salt & Pepper

Garlic Powder & Onion Powder

2 tablespoons fresh parsley, finely chopped

1 package sliced mushrooms

1/2 cup Marsala Wine

1/2 cup chicken broth

3 tablespoons butter

3 tablespoons evoo

1 shallot, diced

3 garlic cloves, diced

Directions

Heat 1 tablespoon butter and evoo in a large skillet.

In a large bowl add flour, salt, pepper, garlic powder, and onion powder. Dredge the chicken flour mixture, shaking off excess. Add chicken to skillet and brown on both sides. Once browned remove chicken from skillet and set aside in a separate plate. Add another tablespoon of butter and 2 tablespoons of evoo. Add onions, garlic, and mushrooms. Saute until onions are translucent and mushrooms are tender. Add Marsala wine and chicken broth. Let wine reduce for a few minutes (6-8 minutes). Add chicken back to pan and cover. Let cook for 10-12 minutes until chicken is tender and wine sauce has reduced by half. Sprinkle with fresh parsley and Parmesan cheese. Serve over pasta.

Steak Fajitas

Steak Fajitas

adapted from:http://www.kitchenlink.com/cookbooks/2002/0452275873_1.html

Ingredients

Marinade for Steak

Flank or Skirt Steak

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 large clove garlic, pressed

3 teaspoons vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

Dash onion powder

 

Bell Peppers & Onions

1 tablespoon vegetable oil

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon lime juice

Dash ground black pepper

Dash salt

2 large Bell Peppers, sliced

2 large onions, sliced

On the Side

pico de gallo

grated Cheddar cheese

guacamole

sour cream

shredded lettuce

6-inch flour tortillas Salsa

Directions

Combine all of the ingredients for the marinade in a small bowl. Soak your steak for at least 2 hours. If possible let it marinate overnight.

When the meat has marinated, preheat stove top grill to high.

Preheat a skillet over medium high heat. Saute the onion slices and bell peppers in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges and bell peppers are tender. Salt to taste. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

When the meat is done remove it from the grill and slice it into thin strips. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. In a serving dish put bell peppers and onions on the bottom of a long serving dish and put sliced meat on top of the veggies. Serve immediately.

Chicken Caesar Salad

Chicken Caesar Salad w/ Homemade Garlic Croutons

adapted from: http://annies-eats.com/2010/02/22/grilled-chicken-caesar-salad/

Ingredients:

For the croutons:

1 small baguette

3 tbsp. olive oil OR 3 tbsp. butter, melted

1 tsp. garlic powder

1 tsp. dried parsley

Kosher salt

For the dressing:

¼ cup lemon juice

¼ cup water

2 cloves garlic, minced

1 cup mayonnaise

½ cup shredded Parmesan cheese

Freshly ground black pepper, to taste

For the salad:

Romaine lettuce

2-4 chicken breast halves

Shaved Parmesan cheese

Directions

To make the croutons, preheat the oven to 300˚ F. Cut the bread into 3/4-inch cubes and place in a medium-large bowl. Combine the olive oil or butter, garlic powder and dried parsley in a small bowl. Stir together to blend well. Pour the mixture over the bread cubes and toss gently until evenly coated.

Transfer the bread cubes to a baking sheet, spreading them out into an even layer. Sprinkle with kosher salt. Bake for 15 minutes. Check to see if the croutons are golden and crisp. If not, toss lightly and bake up to 15 minutes more. Remove from the oven and let cool. Transfer to an airtight container until ready to use.

To make the dressing, combine the lemon juice, water, garlic, mayonnaise, Parmesan, and pepper in the bowl of a food processor or blender. Blend until well combined and completely smooth. Transfer to an airtight container and refrigerate until ready to use.

Wash and dry the lettuce leaves, removing the greener leafy portions if desired. Chop or tear the lettuce into bite size pieces and place it in a large bowl. Season both sides of the chicken breast halves with salt and pepper. Cook the chicken on a grill or grill pan, until golden and cooked through. Remove the chicken pieces to a plate, tent with foil and let rest for 5 minutes. Meanwhile, add salad dressing to the lettuce (a couple tablespoons at a time) and toss to coat. Add more dressing as desired. Transfer the chicken to a cutting board and slice diagonally into long pieces.

Portion the dressed salad into serving dishes. Top with homemade croutons, grilled chicken pieces, and Parmesan shavings. Serve immediately.



Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

Ingredients

2 large chicken breast, pounded thin and cut in half

1 cup all purpose flour

Salt, Pepper

1 teaspoon Garlic Powder & Onion Powder

1/4 teaspoon Cayenne pepper

2 Eggs, beaten w/ 2 tablespoons water

10-12 tablespoons of hot sauce

1/2 cup butter

Shredded Cheese

Lettuce & Tomato

Buns

Oil

Blue Cheese Dressing

Directions

Preheat oven to broil.

In a pan melt butter with hot sauce and set aside.

Combine flour with salt, pepper, garlic powder, onion powder, and cayenne. Dredge chicken in egg wash and then in flour mixture. Repeat for extra crispy coating. Heat oil in a large skillet. Once oil is heated add the chicken and cook 3-5 minutes per side. Drain on a paper towel. Once all chicken is done, add chicken to butter/hot sauce mixture. Completely dredge chicken with mixture and put on a cookie sheet. Sprinkle with some shredded cheese and broil until cheese is melted. Put onto toasted buns and serve with a side of blue cheese dressing.

Fettuccine Alfredo w/ Chicken

Ingredients

16 ounces fettuccine

2 1/2 cups heavy cream

6-8 tablespoons butter

2 cups grated Parmesan

Salt and freshly ground pepper

1 pound chicken tenders

Garlic Powder & Onion Powder 

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally,  Drain.

Season chicken tenders with salt, pepper, garlic powder, and onion powder. Heat evoo in a grill pan. Once hot add chicken tenders and cook 5-6 minutes on each side. Once cooked set aside.

Stir 2 cups of the cream in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Place pasta in a large bowl and add chicken tenders on top. Sprinkle with more Parmesan cheese and parsley for garnish. Serve immediately.

Chocolate Chip Scones

If you haven't noticed already...all my dessert recipes consist of chocolate. I LOVE chocolate and these chocolate chip scones...ROCKED! :)

Chocolate Chip Scones
adapted from: http://annies-eats.com/2010/08/04/chocolate-chip-scones/
Ingredients:

1½ cups plus 2 tbsp. all-purpose flour

¼ cup sugar

2 tsp. baking powder

Pinch of salt

1 cup (6 oz.) chocolate chips

1 cup heavy cream

2 tbsp. butter, melted

Additional sugar for sprinkling

Directions:

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.

Chicken Marsala over Chicken Raviolis

For my husbands birthday this year, we went to this restaurant called Pasta And. It was a tiny restaurant and the entire menu was just pasta. I had Chicken Marsala over these Chicken & Mushroom Ravioli and it was soooooo good my mouth just waters thinking abou it, so of course I came home and thought about a way I could recreate this at home....and here is the recipe I came up with.

Chicken Marsala over Chicken Raviolis

Ingredients

2 Packages of Chicken & 4 Cheese Ravioli (I used Buitoni)

3 chicken breasts, cut into strips

4 tablespoons evoo

1 shallot, chopped

1 package mushrooms, sliced

2 garlic cloves, minced

1/2 cup dry marsala wine

1/4 cup chicken broth

1/2 cup heavy cream

Parmesan Cheese

Parsley, for garnish

Salt & Pepper

Directions

Bring a large pot of water to a boil.

Salt & Pepper chicken breasts. In a large saute pan brown chicken in 2 tablespoons of evoo. Once chicken is browned, remove chicken. Add 2 more tablespoons of evoo. Add shallots, mushrooms, garlic, salt & pepper. Saute for 5-6 minutes. Add chicken back to pan. Add marsala wine, and chicken broth. Cook until liquids are reduced by half. Add cream and stir to combine. Once pot has boiled, add salt and raviolis. Raviolis cook very quickly because they are fresh. Once raviolis float to the top of the pot remove and place onto a serving platter. Pour chicken marsala mixture on top of raviolis and sprinkle with parmesan cheese and parsley.

Chicken Quesadillas w/ Sauteed Onions

I love Mexican food, so when we are running low on supplies and I need a quick meal I always turn to Mexican. Today for a fast lunch I made chicken quesadillas with sauteed onions and it was yummy!

Chicken Quesadillas w/ Sauteed Onions

Ingredients

1 large boneless skinless chicken breast, sliced

1 onion, sliced

1 cup mixture of shredded cheddar & mozzarella cheese

8 fajita size flour tortillas

Evoo

Salt & Pepper

Garlic Powder

Homemade Pico de Gallo

Sour Cream

Directions

In a saute pan, add evoo. Once heated add chicken breast and onions. Season the chicken and onions with salt, pepper, and garlic powder. Saute until chicken is fully cooked and onions are tender. Set aside.

Heat another skillet. Put 1 flour tortilla in skillet add some cheese and put chicken and onion mixture on top of cheese and top with more cheese and another flour tortilla. Cook on both sides till tortilla is crisp and cheese is melted. Serve with sour cream and homemade pico de gallo.



Chocolate Chip & Walnut Muffins

I love chocolate chip muffins so I am always researching different recipes for muffins. I found this recipe and it was so easy to make and so good to eat!

Chocolate Chip & Walnut Muffins

adapted from: http://blogchef.net/?s=chocolate+chip+muffin

Ingredients

2 cups all purpose flour

1/3 cup white sugar

1/3 cup light brown sugar

2 teaspoons baking powder

½ teaspoon salt

2/3 cup milk

½ cup butter (melted and cooled)

2 eggs (lightly beaten)

1 teaspoon vanilla extract

6 ounces semi-sweet chocolate chips

2 ounces walnuts, chopped
Additional sugar for sprinkling

Directions

Preheat the oven to 400 degrees. Grease 12 muffins cups (or muffin tins). In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt. In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips and chopped nuts.Spoon batter into muffins cups or tins and sprinkle with sugar. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes.

Honey Balsamic Chicken w/ Sun-Dried Tomato Pasta

Many years ago, my husband and I were eating dinner at Macaroni Grill. My husband ordered Honey Balsamic Chicken w/ Sun-Dried Tomato Pasta...it was soooo good. So I decided when I got home to try and make this recipe. I wasn't sure what was in it or how to make it but I tried and it came out delicious!!

Honey Balsamic Chicken 
Ingredients
4 Boneless Skinless Chicken Breast
1 Cup Balsamic Vinegar
1/2 Cup Honey
2 tablespoons cornstarch
1 small onion diced
3 garlic cloves minced
Salt & Pepper

Directions
Combine all of the ingredients in a large bowl. Mix with a whisk and pour into a large plastic zip lock bag. Reserve 1/4 cup of the marinade. Add chicken breast and marinade for at least an hour or up to over night. When ready to cook, wipe off excess marinade and grill 6-7 minutes per side until chicken is fully cooked. While grilling baste the chicken with the reserved marinade.

Sun-Dried Tomato Pasta
Ingredients
1 pound angel hair or thin pasta
1 cup sun-dried tomatoes packed in oil
1/4 cup white wine
1 onion, diced
3 garlic cloves, minced

Directions
Bring a large pot of water to a boil.
In a large saute pan add 2-3 tablespoons of the oil from the sun-dried tomatoes. Saute onions and garlic until onions are translucent (about 3-5 minutes). Add sun-dried tomatoes and wine and cook until wine has reduced by half. Set aside until pasta is cooked.
Once large pot of water is boiling add a handful of salt and add pasta. Cook until al dente, about 6-7 minutes. Reserve 1/2 cup of pasta water. Drain pasta and add pasta and reserved pasta water to saute pan. Cook for another 2-3 minutes until it is all incorproated. Serve along side Honey Balsamic Chicken.

Meatloaf

Meatloaf

Ingredients

1 pound ground beef

 1 tablespoon evoo

1/2 bell pepper, diced

1 small onion, diced

2 carrots, diced

3 garlic cloves, minced

1 small can of tomato sauce

1/2 cup breadcrumbs

1/2 cup parmesan cheese

1 egg

Salt & Pepper

Directions

Preheat oven to 375. Heat a large saute pan. Add evoo. Saute bell peppers, onions, garlic, carrots, salt and pepper for about 3-4 minutes. Add 1/2 of the can of tomato sauce and cook for another 3-4 minute. Let cool. In a large bowl add egg, breadcrumbs, parmesan cheese, salt, pepper, and cooled vegetables. Mix until combined. Add meat and mix until just combined. Form meat mixture into meatloaf shape. Put on a cookie sheet. Brush the remaining tomato sauce on top of the meatloaf and sprinkle with parmesan cheese. Bake for 25-30 minutes.

Buffalo Chicken Sliders

My husband loves buffalo chicken sandwiches and when I came across a recipe for buffalo chicken burgers I couldn't wait to try it. Boy oh boy they were yummy! :)

Buffalo Chicken Sliders
http://www.howsweeteats.com/2010/08/30/buffalo-chicken-burgers/
Ingredients

1 lb ground chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 tablespoon Italian seasoning

1/4 cup buffalo wing sauce

1/2 cup Parmesan cheese

2 ounces sharp cheddar cheese

ranch dressing + buffalo wing sauce for topping

Mini Buns

Directions

Preheat grill or skillet.

In a large bowl combine ground chicken, salt, pepper, italian seasoning, parmesan and buffalo wing sauce. Mix until just combined. Form into small patties.

Grill or pan-fry patties until brown on both sides and cooked through, about 8-10 minutes. In the last 2 minutes, place 1/2 ounce of cheddar cheese on each burger. Place burgers on buns and top with a drizzle of  ranch and buffalo wing dressing.

Chocolate Chip Pancakes

I am not usually a big pancake fan, however, add chocolate to anything and its delicious! I made these chocolate chip pancakes for breakfast and they were moist, gooey, and delicious. Enjoy! :)

Chocolate Chip Pancakes

Ingredients

2 Eggs

2 cups Milk

4 tablespoons melted butter

1 teaspoon vanilla extract

2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mixture of dark & milk chocolate chips

Directions

In a large bowl, lightly whisk eggs. Add milk, butter, and vanilla extract and mix until well combined. Add in flour, sugar, baking powder, baking soda, and salt. Mix till combined. Gently fold in chocolate chips. Heat a griddle or pan. Add butter so pancakes do not stick. Drops scoops of batter onto heated skillet (I used 1/4 cup). Cook until bubbles start to form on the surface and flip. Cook until golden brown. Serve immediately.

Key Lime Pie

Ever since my husband and I went to Key West on vacation and tasted Blond Giraffe's Key Lime Pi we were hooked. It was delicious and I couldn't wait to make it at home!! While at the shop in Key West we bought their key lime juice and it had a recipe for the filling on the back. I made it Friday night and WOW it was delicious!!

Key Lime Pie 
Graham Cracker Crust
Ingredients
1 package of graham crackers
2 teaspoons of sugar
5 tablespoons of butter, melted.
Directions
Preheat oven to 350. In food processor combine graham crackers and sugar until graham crackers are ground up. Put in a bowl and add melted butter. Combine. Put into 9 inch pie dish and spread out until the smooth. Bake 10 minutes so crust can set.

Pie Filling
adapted from: Blond Giraffe
3 Egg Yolks
1 1/2 teaspoon lime zest
1- 14 ounce can of sweetened condensed milk
2/3 cup key lime juice
Directions
Preheat oven to 350. In an electric mixer, beat on high speed the egg yolks and lime zest until fluffy. Slowly add the milk and beat until thick. Lower the mixer speed and add in key lime juice until combined. Pour into crust and bake for 10 minutes. Let it cool and refrigerate 30 minutes. Top with whipped cream.

Mongolian Chicken

Lately, I have been on a chinese food kick so I have been searching everywhere for recipes. I found this recipe on a new blog I follow and it was very good.

Mongolian Chicken

adapted from: http://blogchef.net/?s=mongolian+chicken

Ingredients:

1lb boneless skinless chicken breasts (sliced into thin strips)

1/2 cup cornstarch (or more, for coating)

2 tablespoons garlic (minced)

1 white onion (sliced)

2 green onions (sliced)

1 teaspoon salt

1/4 teaspoon black pepper

Oil (for frying)

Sauce-

¼ cup chicken broth

1 ½ tablespoons cornstarch

2 tablespoons hoisin sauce

1 tablespoon oyster sauce

1 tablespoon dry sherry

2 teaspoons sugar

2 teaspoons soy sauce

2 teaspoons crushed red pepper flakes (or less, to your taste)

Directions

In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm. Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.

Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.



Chicken Marengo

Well, its another Wednesday night and that means my parents came over for dinner. It is always a difficult decision deciding what to make. I always end up making a new recipe I have found that my parents and husband are the Ginny pigs for! :) This Wednesday I made Melissa d'Arabian's Chicken Marengo and it was spectacular.

Ingredients

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth
1 (14-ounce) can chopped tomatoes

1/2 tablespoon butter

Directions
Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Chicken Caesar Burgers w/ Parmesan Tator Tots

I love Rachael Ray, I own all of her cookbooks and love to watch her shows. As I was browsing around her website I came across this recipe for Chicken Caesar Burgers and since I adore Chicken Caesar Salads, I thought that this recipe can only be good. So, I tried it for dinner and it was okay but next time I will definitely add my own twist to it.

Chicken Caesar Burgers w/ Parmesan Tator Tots

adapted from: http://www.rachaelrayshow.com/food/recipes/chicken-caesar-burgers-with-parmigiano-taters/

Ingredients

For the taters:

1 sack frozen tater tots
A couple of handfuls of grated Parmigiano Reggiano or Romano cheese

1 teaspoon salt

1/2 teaspoon dried rosemary

1 teaspoon hot pepper flakes

1 tablespoon grill seasoning (eyeball it)

For the burgers:

1 1/4 pounds ground chicken breast, the average weight of 1 package

3 garlic cloves, 2 finely chopped, 1 cracked from skin

4 anchovies, finely chopped (optional but recommended)

A handful of Parmigiano Reggiano

Salt and coarse black pepper

1 tablespoon Worcestershire sauce

A handful flat-leaf parsley, chopped

1 tablespoon lemon zest plus juice of 1/2 lemon

1/4 cup extra-virgin olive oil (EVOO), plus some for drizzling

1 teaspoon Dijon mustard

1 heart romaine lettuce, chopped

2 plum tomatoes, thinly sliced

4 crusty rolls, split in half

Directions

Start the taters: Combine Parmigiano, salt, rosemary, hot pepper flakes and grill seasoning in a bowl. Pour four portions of taters onto a non-stick cookie sheet. Bake until almost crisp (about halfway through the cooking time on the package), then remove and sprinkle them with a handful of the cheese, tossing them a little to make sure they're coated, and then finish baking them off. Sprinkle them with cheese and herb mixture, tossing them around a bit so the mixture sticks. As the frost starts to melt, the flavorings will set into place.

In a bowl, combine the chicken, finely chopped garlic, anchovies, a handful of cheese, a pinch of salt and a generous amount of pepper, Worcestershire, parsley and lemon zest. Mix the meat and form 4 oval-shaped, rather than round, burger patties. Heat a large nonstick skillet with 1 tablespoon of EVOO, a turn of the pan, over medium-high heat. When hot, add the chicken patties and cook for 3-4 minutes on each side. Preheat the broiler and toast the bread on a cookie sheet or broiler pan. Once lightly golden in color, remove from oven and rub the breads with cracked garlic. Drizzle bread with the EVOO. Combine Dijon, lemon juice and 2-3 tablespoons of EVOO with salt and pepper, and toss the greens with it. Place the patties on the bun bottoms and top them with a pile of romaine, sliced tomatoes and bun tops. Serve the burgers with the Parmigiano tater tots.

My Bolognese Sauce

Being Italian, my husband and I love bolognese sauce so I make it quite often. This time however, I added some diced mushrooms to the meat and it gave the sauce even more flavor and I used one of our favorite pastas linguine!

Ingredients

1 1/2 pounds ground beef

1 tablespoon evoo

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoons dried basil & 1 tablespoons dried basil

1/2  teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 28 ounce can crushed tomatoes

1 large onion, finely diced

3-4 garlic cloves, minced

1 ounce can tomato paste

Salt & Pepper

1 pound favorite pasta

Directions

In a large shallow pot add evoo and heat. Once heated add ground beef. Using a wooden spoon break up the meat. Once meat is broken up add 1 tablespoon garlic powder, onion powder, dried basil, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, salt and pepper. Mix the spices into meat. Saute until meat is almost fully browned. Add finely diced onion and garlic to meat. Saute for 5-6 minutes. Add small can of tomato paste and incorporate into meat. Cook another 5 minutes. Add 28 ounce can of crushed tomatoes and combine. Add more salt and pepper and remaining tablespoon of dried basil.  Cook on simmer for 20 minutes until flavors have developed and meat is nice and tender. Taste for seasoning. If needed add more salt, pepper, dried basil.

Meanwhile, while bolognese sauce cooks, bring water to boil in a large pot. Once the water comes to a boil, salt water with a handful of salt. Add favorite pasta and cook till al dente (between 8-12 minutes).

Once pasta is fully cooked and water is drained add a ladel full of bolognese sauce to pasta and toss around with tongs. Keep adding sauce until desired amount is added. Sprinkle with pecorino romano cheese and serve!

Nutella Chocolate Chip Cookies

While browsing around some cooking blogs, I came across this recipe for nutella chocolate chip cookies. I love chocolate chip cookies and these looked just delicious so I thought what the heck, lets try them and they were delicious!

Nutella Chocolate Chip Cookies

adapted from: http://www.kirbiecravings.com/2010/08/nutella-chocolate-chip-cookies.html

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.
2. In a large bowl whisk together the flour, baking soda and salt.
3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.
4. Gradually add the flour until the mixture is combined.
5. Then mix Nutella. Finally add in the chocolate chips.
6. Use ice cream scoop and drop on baking sheets and bake for 8-10 minutes.

Chick-Fil-A Sandwiches

I LOVE Chick-fil-a sandwiches and when I saw this recipe in Food Network Magazine I could not wait to try it. And boy oh boy these sandwiches were just delicious and tasted just like chick-fli-a sandwiches. These are a must try!! :)

Chick-Fil-A Sandwiches

Ingredients

2 skinless, boneless chicken breasts, cut in half and pounded thin

Kosher salt and freshly ground pepper

1 teaspoon paprika

Peanut oil, for frying

1 large egg

1/2 cup nonfat milk

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon malted milk powder

1 tablespoon plus 1 teaspoon confectioners' sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar

2 teaspoons white vinegar

4 soft hamburger buns, split

1 tablespoon unsalted butter, softened

Directions

Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Repeat for a 2nd coating to make chicken extra crispy. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.

Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Marinated Roast Beef w/ Butternut Squash

My husband has been annoying me to make him roasted butternut squash, so here it is babe, just for you!

Marinated Roast Beef

Ingredients

1 Roast Beef

3 garlic cloves, minced
1 onion, diced

2 tablespoons Worcestershire sauce

2 tablespoons evoo

2 tablespoons steak seasoning

2 tablespoons soy sauce

Salt & Pepper

Directions

Combine all ingredients and rub over roast beef. Marinated for 24 hours.

Preheat oven to 375. Place roast beef in baking dish and bake. I usually do 20-25 minutes per pound for a medium. Once cooked let meat rest for 15 minutes so the juices can redistribute. Slice across the grain for a more tender piece.

Roasted Butternut Squash

adapted from: Barefoot Contessa

Ingredients

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Lemon Chicken

So, tonight my husband and I had company. My sister, her 3 children and my parents came over for dinner. My sister is a very picky eater so I had a difficult time choosing what to make for dinner, I finally decided on Lemon Chicken w/ White Rice, Green Beans, and Snap Peas. Luckily everyone thoroughly enjoyed their meals and no leftovers were in sight and my sister even wanted the recipe to make for her family!

Lemon Chicken

Ingredients

4 Chicken Breast, Split in half and pounded thin

1 chicken bouillon cube

1 lemon, juiced

1 to 1 1/2 cup water

1 onion, diced

3 garlic cloves, minced

1 cup flour

2 tablespoons butter

2 tablespoons evoo

Salt & Pepper

Parsley for garnish

Directions

In a large bowl, add flour, salt, and pepper. Dredge the chicken in flour mixture and shake off extra. Melt 2 tablespoons of butter and 2 tablespoons of evoo in a large skillet. Once butter is melted add chicken to the pan. Brown chicken on both sides. Once chicken is browned on both sides, remove from pan and place on a separate dish. Add onions and garlic to the skillet. Saute till onions are transulcent. Add chicken bouillon cube. Let cube melt into onions and garlic. Once melted add water and the juice of one lemon. Simmer for about 5 minutes. Add chicken back to the pan and let simmer for 15 minutes until chicken is fully cooked. Sprinkle more lemon juice on top if desiered and garnish with parsley.

Triple Chocolate Cookies

My husband always picks on me that I have so many cookbooks and I never use any of them, so I dug up one of my cookbooks that I knew had a heavenly triple chocolate cookie recipe in it. So out came Ellie Krieger's, Food You Crave and best of all its actually a healthier cookie, that is just delicious!

Triple Chocolate Cookies

adapted from: The Food You Crave by: Ellie Krieger

Ingredients

1/4 cup butter, softened

1/2 cup dark brown sugar

1/4 cup granulated sugar

1/4 cup canola oil

1 egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1/3 cup dark chocolate pieces

1/3 cup milk chocolate pieces

2/3 cup pecan pieces

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Chicken Gyro's

Since I am now a food-blogaholic, I have been visiting many different sites and have seen this recipe on quite a few of them and couldn't wait to try it. I must say, it did not disappoint. My husband and I both ate 2 and they were sooooo good and I cannot wait to make them again. My only complaint is that there wasn't any leftovers for lunch tomorrow!!

Chicken Gyro's

adapted from: www.annies-eats.com/

www.ellasaysopa.com/

Tzatziki Sauce

16 ounce plain yogurt

1 cucumber, peeled, seeded and diced

3 garlic cloves, minced

1 teaspoon red wine vinegar

Salt & Pepper

Juice of half a lemon

EVOO

Combine all ingredients and refrigerate for 30 minutes before serving.

For the chicken:

4 garlic cloves, minced

2 tablespoons plain yogurt

Juice of 1 lemon

2 teaspoons red wine vinegar

2 teaspoons EVOO

1 tablespoon oregano

Salt & Pepper

1 1/4 pound chicken, cut into strips

Combine all ingredients and marinate for 1 hour.

4 Pieces of Naan Bread or Pita Bread

1 tomato, thinly sliced

1/4 red onion, thinly sliced

Handful of mixed lettuce

Directions:

Heat oil in a large skillet. Once heated add chicken and cook until chicken is cooked. While chicken is cooking heat another skillet. Take a piece of Naan bread and spread evoo on it. Cook in skillet 2 minutes a side until Naan is crisp on the outside. Once chicken is cooked and Naan is heated, spread a little bit of the tzatziki sauce on the Naan. Place some chicken in the middle of the Naan, layer some lettuce, tomatoes, and red onions on top of the chicken. Top with more sauce, serve and enjoy!!

 

 

Oven "Fried" Chicken w/ Garlic Green Beans and Tomato & Onion Salad

Anyone that knows me knows that I love the Food Network, so it was no surprise that when I came home from work I immediately put that on the television. Ina Garten was on making oven "fried" chicken and it looked so good that I couldn't wait to try it. I do have a bad habit and that is that I never follow a recipe exactly as it is written so there are a few changes, mainly adding more spices, but all in all it was a great meal!

Oven "Fried" Chicken
adapted from: http://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe/index.html

1 chicken, cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon garlic & onion powder
Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, pepper, paprika, onion, and garlic powder in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.


Garlic Green Beans

1 pound green beans, ends trimmed off
3 garlic cloves, minced
1 tablespoon EVOO
Salt & Pepper

Heat oil in a large skillet. Once heated add garlic cloves. Let cook for 1-2 minutes then add green beans, salt, and pepper. Cook until green beans are tender.

Tomato & Onion Salad

1 pint cherry tomatoes, halved
1/4 of a red onion, sliced thin
I cucumber peeled and diced
Handful of basil torn
1 teaspoon of red wine vinegar
1 tablespoon of EVOO
Salt & Pepper

Combine all ingredients and chill till it is time to serve.

Breakfast Frittata

Breakfast Omelet

5 Slices of bacon, diced
1 tablespoon butter
2 potatoes, diced
1 onion, diced
1 scallion, diced
1 bell pepper, diced
1/4 cup mushrooms, sliced
2 garlic cloves, minced
1/4 cup shredded cheese of your choice
6 eggs
Salt & Pepper

Preheat oven to 350.

In an ovenproof saute pan cook bacon till bacon is crisp. Once bacon is crisp remove from pan and drain on papertowel. Discard bacon fat from pan and add 1 tablespoon butter. Once butter is melted add potatoes, onions, and bell peppers. Saute till potatoes are tender about 10 minutes. While potatoes cook, beat eggs, milk, salt and pepper. Add scallions and cheese and mix together. Set aside. Once potatoes are tender add mushrooms, garlic, and reserved bacon to the pan. Pour over the egg mixture. Bake in oven for 15-20. Sprinkle a little more cheese on top and put back in oven till cheese is melted (1-2 minutes). Serve and enjoy!