Wednesday, March 13, 2019

Chicken Cakes..how crazy is this?! They are delicious :)

CHICKEN CAKES WITH MARINARA
SPAGHETTI BUNDT
M&M CAKE COOKIES

CHICKEN CAKES WITH MARINARA SAUCE
3 tablespoons butter
2 tablespoons celery, finely chopped
½ cup onion, finely chopped
2 tablespoons fresh parsley, chopped
3 cloves garlic, chopped
1 teaspoon each of salt, pepper, garlic powder, onion powder and basil
2 tablespoons Parmesan cheese, shredded
2 eggs, beaten
½ cup Italian-seasoned breadcrumbs
2 tablespoons mayo
2 cups cooked chicken, finely chopped
Olive oil
Marinara sauce
In a large skillet,, sauté’ celery and onion in the butter for 5 minutes.  Add parsley and garlic and sauté 2 to 3 minutes more then remove from heat.  In a large bowl, combine seasonings, Parmesan cheese, eggs, breadcrumbs, mayo and chicken.  Mix well then add the cooked veggies to the chicken mixture.  Stir well and make into patties.  This recipe makes 5 to 6 nice-size patties.  Refrigerate for at least 30 minutes.  In a cast iron or non-stick skillet, heat 4 to 5 tablespoons of Olive oil and cook patties 4 to 5 minutes on each side or until golden brown.  Heat marinara and ladle out onto each plate then place chicken cake on top of the marinara and top with fresh grated Parmesan cheese.  Delicious!


MARINARA SAUCE
¼ cup olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
3 T fresh parsley, chopped
3 (28-ounce) cans tomato puree
2 tablespoons brown sugar
2 tablespoons white sugar
¼ cup dry red wine
1 t. oregano
1 t. basil
1 t. crushed red pepper flakes
1 t. each of onion powder, garlic powder, salt and pepper
Sauté’ the onions in olive oil for 6 minutes, stirring often.  Add garlic and parsley.  Now add red wine, puree, water, sugars and seasonings.  Simmer on low for at least an hour.  The longer it simmers the better!  You may also add more seasonings to taste.

SPAGHETTI BUNDT
1 lb. spaghetti, cooked and drained
1 ½ cup shredded mozzarella
1 ½ cup white or yellow cheddar cheese, shredded
1 cup grated Parmesan
3 eggs
1 ½ cup whole milk
1 teaspoon each of salt and pepper
Marinara Sauce to ladle over the spaghetti Bundt before serving.
Spray a Bundt pan with cooking spray and heat the oven to 425.  In a large bowl, combine the eggs, cheeses, milk, salt and pepper until smooth.   Add the spaghetti and mix very well.  Carefully transfer the pasta mixture into the Bundt pan.  I use tongs.  Bake about 30 minutes or until golden brown.  You may cover with foil halfway through the cooking process if it browns too fast.  Invert it onto a plate and cut it like you would a cake.  Serve with marinara sauce.

M&M CAKE COOKIES
1 box yellow cake mix
5 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
2 cups mini M&M’s
Mix together first 4 ingredients with an electric mixer for about 1 minute.  Fold in M&M’s and pour into a greased 13x9 pan and bake at 350 for 25 minutes.  Let cool completely before cutting.  Makes 2 dozen.



Sunday, March 10, 2019

Pizza & Pasta Episode!

SUPREME PIZZA
WHITE PIZZA
BOWTIE ITALIAN PASTA SALAD
CAPRESE SALAD

SUPREME PIZZA
1 Thin crust (I use Mama Mary’s brand)
Pizza Sauce
½ cup each of chopped onion, green pepper and yellow pepper
1 tablespoon sugar
Thin-sliced pepperoni
Italian Sausage, cooked and drained
Mozzarella Cheese, shredded
Olive Oil
Sauté the onion and peppers in 1 tablespoon of olive oil for 2 minutes.  Add the sugar and sauté 3 to 4 more minutes.  Drizzle a little olive oil over the pizza crust.   Spread the pizza sauce evenly over the crust.  Next place the pepperoni over the sauce, sprinkle the sausage evenly over the pepperoni.  Lastly, sprinkle the veggies evenly over pizza and top with shredded mozzarella.  Bake at 400 directly on the oven rack for 10-12 minutes.


WHITE PIZZA
1 Thin Pizza Crust
1 jar Alfredo Sauce
Chicken breasts, cooked and sliced thin
Fresh spinach
Sundried tomatoes packed in oil
Pesto (I buy the kind in the refrigerator section)
Mozzarella, shredded
Olive Oil
Drizzle olive oil evenly over the crust.  Next spread the Alfredo sauce evenly over the crust.  Place dollops of pesto over the sauce.  Put pieces of chicken and spinach evenly over the sauce.  Lastly, add the sundried tomatoes evenly over the top and top with the shredded cheese.  Bake directly on the oven rack at 400 for 10-12 minutes.

CAPRESE SALAD
3 fresh tomatoes, sliced
1 package fresh mozzarella, sliced
Fresh basil leaves
Balsamic vinegar glaze
Place a tomato slice on a plate; add a slice of mozzarella then basil.  Repeat.  Drizzle with Balsamic vinegar glaze.  Add salt and pepper if desired.


BOWTIE ITALIAN PASTA SALAD
16-ounces bowtie pasta, cooked and drained
3 tablespoons mayo 
½ cup Zesty Italian dressing
2 tablespoons white sugar
1 teaspoon vinegar
½ cup diced cucumber
1 teaspoon garlic powder
 1 cup sundried tomatoes
½ teaspoon dry basil
Salt and pepper to taste
1 cup mozzarella or parmesan cheese, if desired.
Run cold water over cooked pasta and drain well then set aside.   In a large bowl, combine mayo, dressing, sugar and vinegar together well.  Add the next 6 ingredients then toss in the macaroni and stir well.  Refrigerate overnight or at least 4-6 hours.


Sunday, March 3, 2019

Chicken Enchilada Chowder, Pico De Gallo, Jalapeno, Cheddar Bacon Pinwheels and Mexican Salad :)

CHICKEN ENCHILADA CHOWDER
BACON, CHEDDAR JALEPENO PINWHEELS
MEXICAN SALAD
PICO DE GALLO


CHICKEN ENCHILADA CHOWDER

2 tablespoons butter
2 tablespoons olive oil
½ cup onion, chopped
1 cup each of:  Milk, water & chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, drained
1 small bag frozen corn kernels
1 (10-ounce) can enchilada sauce
1 small can cream of chicken soup
2 cups shredded cooked chicken
1 teaspoon each of cumin, salt and pepper (add more if needed)
1 tablespoon Sriracha or your favorite hot sauce
1 cup shredded Pepper jack cheese
Additional cheese, sour cream, avocado and tortilla chips for topping chowder, if desired.

In a large pot, brown the onion in the butter and olive oil for about 6 minutes.  Add all remaining ingredients except the cheese and simmer on low for 1 hour.  Just before serving, stir in Pepper jack cheese until melted.  Place in a bowl, and top the chowder with additional cheese, sour cream, avocado and tortilla chips, if desired.

BACON, CHEDDAR JALAPENO PINWHEELS

1 can crescent rolls
1 to 2 tablespoons pickled jalapenos, chopped
4 to 5 slices of bacon, cooked and crumbled
4 ounces of cream cheese or 4 ounces jalapeno cream cheese, room temperature
½ teaspoon garlic salt
1 tablespoon green onions, chopped
1 cup shredded sharp cheddar cheese

Unroll the crescent rolls onto a large cutting board.  Mix together the next 5 ingredients very well and spread evenly over the crescent roll.  Sprinkle evenly with the cheddar cheese.  Carefully roll it up and slice it about every 1- inch.  Place each slice onto a parchment-paper-lined baking sheet.  Bake at 350 for 15-18 minutes or until golden brown.

PICO DE GALLO

5 vine-ripe or plum tomatoes, chopped and seeds taken out
½ cup finely chopped red onion
1 fresh jalapeno, seeded and chopped
Juice of one small lime
½ cup fresh cilantro chopped
2 garlic cloves, chopped
salt and pepper to taste

Combine all of the ingredients into a bowl and refrigerate for at least one hour before serving.

MEXICAN SALAD

1 bag salad mix
½ cup each of black beans (rinsed and drained), and kernel corn
1 cup sharp cheddar cheese
1 cup chopped tomatoes
Doritos or Tri-colored tortilla strips (you can find these on the aisle with the croutons)
Russian Dressing

Mix the first 4 ingredients together in a bowl and top with tortilla strips or crushed Doritos and top with dressing.



Sunday, February 24, 2019

Here are the recipes from this morning's show :)

SHRIMP FETTUCCINI
SALAD WITH HOMEMADE CAESAR DRESSING
BEST-EVER CHOCOLATE CHIP COOKIES


SHRIMP FETTUCCINI

For as simple as this dish is to make, it is absolutely delicious!

1 stick butter
1 cup chopped onion
3 cloves fresh garlic, minced
1 ½ lbs. peeled shrimp
1 (10-ounce) can cream of mushroom soup
1 cup sour cream
8 ounces Velveeta cheese, cubed
1 tablespoon Cajun seasoning
1 ½ teaspoons salt
8 ounces fettuccini, cooked and drained
¾ cup grated Parmesan cheese

Melt butter in a large pot and add the onion.   Sauté’ the onion for about 4 minutes and add the garlic.   Sauté’ the garlic 1 minute.  Stir in the shrimp, soup, sour cream, Velveeta, Cajun seasoning and salt.  Simmer on low until the cheese is melted, stirring constantly.  Add the pasta and stir well.  Pour the mixture into a 13x9 - baking dish and sprinkle with Parmesan cheese.  Cover with foil and bake for 25 minutes.


HOMEMADE CAESAR DRESSING

3 cloves garlic, finely minced
1 ½ teaspoons anchovy paste
2 tablespoons fresh lemon juice
1 ½ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayo
2/3 cup fresh grated parmesan (super fine)
salt and pepper to taste

In a large bowl, mix all the ingredients together well and refrigerate for at least an hour.  Overnight is best.  This dressing is delicious!


BEST-EVER CHOCOLATE CHIP COOKIES

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2-½ cups oatmeal (you can put the oats in a food processor or leave them whole)
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 12-ounce bag chocolate chips
1 ½ cups chopped nuts, optional

Cream the butter and both sugars.  Add the eggs and vanilla; mix together with the flour, oatmeal, salt, baking powder and soda.  Add the chocolate chips and nuts.  Roll into balls and place 2 inches apart on a cookie sheet.  Bake at 375 for 10 minutes.  Makes about 60 cookies.












Monday, February 11, 2019

Valentine's Day is almost here! Sometimes we go out, but I've cooked many Valentine's Meals at home. This is my hubby's favorite! :)

A ROMANTIC DINNER FOR TWO:
STEAK MARSALA
POTATOES AUGRATIN
LEMON-PEPPER ROASTED ASPARAGUS
CHOCOLATE-COVERED STRAWBERRIES

STEAK MARSALA                     
FOR THE STEAKS:
4 petite steak filets
Steak seasoning
1 tablespoon olive oil
Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 2 minutes.  Place steaks in skillet and sear for exactly 2 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 12 minutes.  Remove from the oven and let them rest for 10 minutes. 

FOR THE MARSALA SAUCE:
1 tablespoon olive oil
2 tablespoons butter
1 (12-ounce) package sliced mushrooms
½ cup onion, chopped
3 garlic cloves, minced
Zattaran’s Cajun seasoning, to taste
1 (14.5-ounce) can beef broth
1 cup good quality Marsala wine
2 tablespoons sugar
Salt and pepper to taste
While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

MELISSA’S POTATOES AUGRAUTIN
2 large baking potatoes, washed and cubed
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1-cup sour cream
1 (8-ounce) bag sharp cheddar, shredded
In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes.  Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender.  You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often.  Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!
LEMON-PEPPER ASPARAGUS
1 bunch fresh asparagus, washed and trimmed
Olive oil
Salt, pepper and lemon-pepper seasoning
Place the asparagus on a baking sheet in a single layer and drizzle with olive oil.  Sprinkle seasonings over asparagus and roast in the oven on 425 for 12 minutes.
CHOCOLATE COVERED STRAWBERRIES
Fresh strawberries, rinsed and dried off
Dipping chocolate (you can find this on the baking aisle)
Melt the chocolate in the microwave according to package directions.  Dip each strawberry in the chocolate and place on a piece of wax paper.  They will set up quicker if you place them in the fridge for about 15 minutes J