Homemade Italian Seasoning

Ingredients:

2 T. dried basil

2 T. dried oregano

2 T. dried thyme

2 T. dried marjoram

1 T. dried rosemary

½ T. dried sage

Directions:

1. Combine all spices in a bowl and mix together thoroughly.
2. Place mixture in a sealable jar.

Crustless Ham and Cheese Quiche

 

Ingredients:

5 large eggs

1 C. heavy cream

¼ t. salt

½ t. black pepper

1 C. ham , diced

1 C. shredded cheese (anything that melts except mozzarella)

1 green onion, sliced

Directions:

1. Preheat oven to 350°F. 
2. Grease a 9" pie dish with butter or spray lightly with oil.
3. Whisk eggs, cream, salt and pepper.
4. Sprinkle most of the ham, cheese and green onion in the pie pan.
5. Pour in egg mixture. 
6. Top with remaining ham, cheese and green onion.
7. Bake 35 minutes until golden on top and center barely wiggles. Don't overcook.
8. Remove from oven, rest 5 minutes and watch it deflate!

Pulled Pork Lettuce Wraps

 

Ingredients:

2 C. slow-cooked pulled pork

8 large, crisp butter lettuce leaves

½ C. mayonnaise

2 T. barbecue sauce

¼ C. red onion, finely chopped

¼ C. cilantro leaves

1 t. lime juice

½ t. garlic powder

¼ t. coarse kosher salt

¼ t. ground black pepper

Directions:

1. In a medium bowl, combine 2 cups of tender, slow-cooked pulled pork, ½ cup of mayonnaise, 2 tablespoons of barbecue sauce, 1 teaspoon of lime juice, ½ teaspoon of garlic powder, ¼ teaspoon of coarse kosher salt, and ¼ teaspoon of ground black pepper.
2. Mix thoroughly with a spoon until all ingredients are well incorporated and the pork is evenly coated.
3. Rinse 8 large, butter lettuce leaves under cold water and pat them completely dry with a clean towel to prevent sogginess.
4. Spoon the pork mixture evenly into the center of each lettuce leaf, dividing it among all 8 leaves.
5. Top each wrap with red onion and cilantro leaves.
6. Serve immediately for best results.

Zesty Lemon Herb Chicken Thighs

Note:  Pictured Boneless/Skinless thighs

Ingredients:

6 bone-in, skin-on chicken thighs

2 T. extra virgin olive oil

3 cloves garlic, minced

2 T. freshly squeezed lemon juice

1 T. dried oregano

1 t. coarse kosher salt

½ t. black pepper

1 lemon, thinly sliced into bright rounds

2 T. fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispy skin.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
4. Rub the marinade evenly over all sides of the chicken thighs.
5. Arrange the chicken thighs skin-side up in a 9×13-inch baking dish.
6. Tuck the lemon slices around and under the chicken thighs.
7. Bake for 35 minutes.
8. Check that the internal temperature reaches 165°F using a meat thermometer.
9. Switch your oven to broil on high for 2-3 minutes to brown the skin.
10. Remove from oven and let rest for 5 minutes before serving.
11. Sprinkle with fresh parsley right before serving.