Pineapple Chicken

 

Recipe coming soon…

Hamburger Wraps

Recipe coming soon…

Pork Street Tacos

 

Ingredients:

4 lbs. pork shoulder roast

1 T. chili powder

1 t. cumin

1 t. oregano

1 t. salt

1 t. pepper

¾ C. orange juice

¼ C. lime juice

4 cloves garlic, minced

1 small onion, quartered

Street taco tortillas

Cheddar  or mozzarella cheese, for topping

Salsa, for topping

Sour Cream, for topping 

Directions:

1. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. 
2. Rub the outside of the pork shoulder roast with the seasoning thoroughly.
3. In the slow cooker, combine orange juice, lime juice, garlic cloves, onion. 
4. Place pork on the top. 
5. Cook on LOW for 8 hours or HIGH for 4-5 hours.
6. Remove roast from slow cooker and shred. 
7. Return to slow cooker and heat for an additional 30 minutes.
8. Remove the pork from the slow cooker and place it on a baking sheet. 
9. Broil in the oven for 3-4 minutes to brown the edges of the pork.
10. To assemble the tacos lay a tortilla on a flat surface add the shredded pork and your favorite taco toppings.

Cheesy Garlic Chicken Wraps

 

Ingredients:

2 large chicken breasts, diced

1 T. olive oil

2 t. garlic powder

1 t. onion powder

1 t. paprika

Salt and pepper, to taste

1 C. shredded cheddar cheese

½ C. shredded mozzarella cheese

4 large flour tortillas

½ C. creamy garlic sauce (store-bought or homemade)

Fresh parsley, chopped (optional, for garnish)

Directions:

1. In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
2. Heat a non-stick skillet over medium heat. 
3. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. 
4. Remove from heat and set aside.
5. Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. 
6. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.
7. Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
8. Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

Crockpot Short Ribs

 

Ingredients:

3-4 lbs. beef short ribs

3 T. olive oil

1 t. garlic powder

1 t. onion powder

1 t. black pepper

4 carrots peeled and chopped into 3" pieces

4 celery stalks chopped into 3" pieces

2 C. beef broth

2 T. tomato paste

1 T. Worcestershire sauce

2 garlic cloves, minced

Directions:

1. Heat oil in large skillet over medium-high heat. 
2. Season both sides of the short ribs with garlic powder, onion powder, and pepper.
3. Add ribs to the skillet and sear on each side until browned.
4. Add the carrots and celery to the bottom of your slow cooker, then place the seared ribs on top.
5. In a small bowl, whisk together the broth, tomato paste, Worcestershire, and minced garlic. 
6. Pour the mixture over the ribs.
7. Cover and cook on low for 6-8 hours (recommended) or high for 4-5 hours, or until the meat is tender and falling off the bone.
8. Serve the ribs with the sauce spooned over the top and enjoy.

Mediterranean Chicken Burgers With Greek Yogurt Sauce And Tomato-Cucumber Relish

 

Ingredients:

For the Greek Yogurt Sauce:

1 C. Greek yogurt

2 t. lemon zest, grated

2 T. fresh lemon juice

2 garlic cloves, minced

1 T. olive oil

½ t. salt

For the Burgers:

1 lb. ground chicken

1 medium zucchini, coarsely chopped

1 ear fresh corn, kernels cut from cob

½ medium red bell pepper, finely diced

3 green onions, thinly sliced

1 large egg, lightly beaten

½ C. panko bread crumbs

2 T. cilantro, chopped

3 garlic cloves, minced

1 t. ground cumin

1 t. ground coriander

1 t. salt

½ t. freshly ground black pepper

3–4 tablespoons olive oil, for searing

For the Tomato-Cucumber Relish:

1 pint cherry or grape tomatoes, quartered

⅓ medium seedless English cucumber, finely diced

2 green onions, finely sliced

¼ C. fresh cilantro, finely chopped

1 clove garlic, minced

Zest of 1 lemon

2 T. fresh lemon juice

Pinch of salt

Directions:

Greek Yogurt Sauce: 

1. In a small bowl, mix all sauce ingredients. 
2. Place in the fridge to chill.

Burgers:

1. Preheat oven to 425°F (220°C). 
2. In a large bowl, combine all burger ingredients except oil. 
3. Mix well and form into patties.
4. Heat olive oil in a large frying pan over medium heat. 
5. Sear burgers for about 2 minutes per side, until golden brown. 
6. Transfer to a baking sheet and bake for 7-10 minutes, or until cooked through.

Tomato-Cucumber Relish: 

1. In a medium bowl, combine all relish ingredients. 
2. Stir gently to mix.

Serve burgers on homemade flour tortillas with a dollop of Greek yogurt sauce and a side of tomato-cucumber relish.

Chicken and Potato Dumplings aka Gnocchi

 

Ingredients:

2 T. unsalted butter

2 C. sliced white mushrooms

1½ C. yellow onion, diced

1 T. fresh thyme leaves

2 t. reduced salt chicken bouillon seasoning

½ t. salt

½ t. black pepper

3 C. shredded rotisserie chicken white meat

15-oz. bag frozen peas & carrots, thawed

2 (10.5-oz.) cans of cream of chicken with herbs soup

1½ C. chicken stock

12-oz. package of potato gnocchi

Directions:

1. In a large sauté pan, on medium heat, add the butter, sliced mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. 
2. Sauté the vegetables for 2 to 3 minutes or until they are tender.
3. Add the diced rotisserie chicken, peas & carrots, and cream of chicken soup to the pan. 
4. Stir to combine fully.
5. Slowly stir in the chicken stock until the mixture is smooth and fully blended.
6. Bring the chicken mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. 
7. Simmer the gnocchi chicken mixture for 15-20 minutes or until the gnocchi is fully cooked and tender. 
8. Be sure to stir often to keep the gnocchi from sticking together.
9. Remove from the heat and garnish with additional fresh thyme leaves if desired.

Mini Meatloaf Muffins

 

Ingredients:

1 lb. ground beef

½ c. Italian breadcrumbs

½ c. grated Parmesan cheese

⅓ c. milk

¼ c. ketchup

¼ c. onion, finely chopped

¼ c. bell pepper, finely chopped

1 t. garlic powder

1 t. dried oregano

½ t. salt

¼ t. black pepper

1 large egg

Topping:

¼ c. ketchup

2 T. brown sugar

1 t. mustard

½ t. Worcestershire sauce

Directions:

1. Preheat the oven to 375°F. 
2. Grease a muffin pan or line it with muffin liners.
3. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. 
4. Mix well until all ingredients are incorporated.
5. Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
6. In a small bowl, whisk together the remaining ¼ cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.
7. Spoon a small amount of the topping mixture onto each meatloaf muffin.
8. Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
9. Remove from the oven and let them cool for a few minutes before serving.

Bang Bang Shrimp Pasta

 

Ingredients:
Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

Pasta and Shrimp

8 oz. spaghetti noodles, cooked according to package directions and drained

12 oz. medium shrimp, peeled and deveined

1½ T. olive oil

1 T. fresh garlic, minced

2 t. smoked paprika

½ t. kosher salt

½ t. fresh cracked black pepper

⅛ t. red pepper flakes

fresh chopped parsley or fresh chopped cilantro (optional garnish)

Directions:

Sauce

1. In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. 
2. Set aside

Pasta and Shrimp

1. Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
2. In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
3. Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. 
4. Turn off the stovetop.
5. Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
6. Garnish with either the fresh chopped parsley or fresh chopped cilantro. 

Serve while hot.

Baked Salmon

 

Ingredients:

1½ to 2 lb. salmon filet

salt

pepper

olive oil

Directions:

1. Heat oven to 400°F
2. Line baking dish with aluminum foil
3. Spray foil with non-stick cooking spray
4. Lay salmon filets on foil
5. Brush each piece of fish with olive oil
6. Sprinkle with salt and pepper to taste
7. Place baking dish in oven for 15- 20 minutes
8. Test to see if salmon is done by raking fork across fish.  If it flakes, it is done.

Tortellini Bake

 

Ingredients:

20 oz. tortellini

1 lb. Italian sausage

1 jar marinara sauce

Fresh mozzarella pearls

15 oz. ricotta cheese

Shredded mozzarella

Directions:

1. Cook tortellini according to package directions
2. Cook Italian sausage until browned.
3. Pre-heat oven to 350°F.
4. Mix the tortellini, sausage, marinara sauce, and mozzarella pearls in a bowl.
5. Pour the mixture into a 9x13-inch baking dish.
6. Spread the ricotta cheese over the top.
7. Sprinkle with the shredded mozzarella.
8. Place in oven and bake for 30 minutes or until the cheese is golden brown.

Crispy Chicken Breasts

 

Ingredients:

4 boneless chicken breasts

1 C. crushed Ritz crackers

½ C. grated Parmesan cheese

½ C. mayonnaise

1 t. garlic powder

1 t. onion powder

Salt and pepper to taste

Fresh parsley (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, combine crushed Ritz crackers, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Spread mayonnaise over each chicken breast, then coat with the cracker mixture, pressing to adhere.
4. Place chicken in the prepared dish and bake for 25-30 minutes, or until golden and cooked through.
5. Garnish with fresh parsley before serving.

Puffy Tacos

Ingredients:

1 lb. lean ground beef

½ C. finely diced sweet yellow onion

1 (1-ounce) packet of mild taco seasoning

1¼ C. mild salsa 

1 (17.3-ounce) package of puff pastry

1¼ C. fiesta blend finely shredded cheese

Directions:

1. Preheat the oven to 375°F. 
2. Line two baking sheets with parchment paper and set them aside.
3. Using a skillet over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
4. Reduce the heat to low heat.
5. Sprinkle the taco seasoning over the ground beef and onions.
6. Add the add the salsa to the skillet.  Stir well and simmer for five minutes, stirring occasionally.
7. While the ground beef mixture is simmering, unfold one puff pastry on each of the prepared baking sheets.
8. Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
9. Slice each of the three sections into three square pieces. This will give nine squares per sheet.
10. Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square. 
11. Sprinkle one tablespoon of the shredded cheese on top of the meat “line”.
12. Dampen the tips of your fingers with water, and dab the water onto two opposing corners of the squares.
13. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
14. Bake for 20 to 22 minutes or until golden brown. 
15. Allow the puffy tacos to cool before serving.

Ritz Cracker Coated Chicken

 

Ingredients:

1¼ lb. boneless chicken breasts pounded or sliced thin (approx. ½-inch)

2 eggs, beaten

1 sleeve Ritz crackers (about 30), crushed

1 t. salt

1 t. black pepper

½ t. garlic powder

½ c. butter, cut into cubes

Directions:

1. Preheat oven to 375°F
2. In medium bowl combine crushed crackers, salt, pepper and garlic powder.
3. Dip each breast into the eggs and then into the cracker mixture, coating evenly.
4. Place chicken into a 9×13 baking dish. 
5. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.

Chicken Pot Pie

Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed 

Directions:

1. Preheat oven to 425° F.
2. Place pie crust in an ungreased 9-inch pie plate.
3. In 2-quart saucepan, melt butter over medium heat. 
4. Add onion; cook 2 minutes, stirring frequently, until tender. 
5. Stir in flour, salt, and pepper until well blended.
6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
7. Stir in chicken and mixed vegetables until thoroughly combined. 
8. Remove from heat.
9. Spoon chicken mixture into crust-lined pie plate.
10. Place second crust over the chicken mixture. 
11. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
12. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
13. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
14. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
15. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
16. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.

Baked Cream Cheese Spaghetti Casserole

 

Ingredients:

1 lb. spaghetti, cooked and drained

1 T. olive oil

1 lb. ground beef, or turkey

1 small onion, diced

3 cloves garlic, minced

1 14.5-oz. can diced tomatoes

1 15-oz. can tomato sauce

1 T. Italian Seasoning

1 t. salt

½ t. pepper

8 oz. cream cheese, softened

½ c. sour cream

1½ c. mozzarella, shredded

½ c. Parmesan cheese, shredded

½ c. cheddar cheese, shredded

fresh parsley leaves, chopped (optional)

Directions:

1. Cook spaghetti according to package directions.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. 
3. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. 
4. Add the ground beef (or turkey), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. 
5. Drain any excess fat.
6. To the cooked meat, add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine. 
7. Simmer for 10-15 minutes on low heat, allowing the sauce to thicken and the flavors to meld. 
8. Remove from heat.
9. In a large mixing bowl, combine the softened cream cheese and sour cream. 
10. Mix until smooth and creamy. If necessary, microwave the cream cheese for 20-30 seconds to soften it more easily. Set aside.
11. Add the cooked spaghetti to the skillet with the meat sauce, stirring to combine. 
12. Then, gently fold in the cream cheese mixture, ensuring the pasta is coated evenly with the creamy sauce.
13. Transfer the pasta mixture into a greased 9x13-inch casserole dish. 
14. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. If using, add the shredded cheddar cheese for extra flavor and a golden topping.
15. Preheat your oven to 350°F (175°C). 
16. Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
17. Remove the casserole from the oven and let it cool for 5 minutes before serving. 
18. Garnish with fresh parsley if desired.

Ham and Cheese Hashbrown Casserole

 

Ingredients:

1 bag (30 oz) frozen hash browns, thawed
2 c. cooked ham, diced
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 small onion, finely chopped
¼ c. butter, melted
1 can (10.5 oz) cream of chicken soup
½ c. sour cream
1 t. garlic powder
½ t. onion powder
Salt and pepper to taste
½ c. crushed cornflakes or breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 350°F (175°C) 
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the thawed hash browns, diced ham, cheddar cheese, mozzarella cheese, chopped onion, melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. 
4. Stir until everything is evenly mixed.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. If desired, sprinkle crushed cornflakes or breadcrumbs evenly on top of the casserole for a crispy finish.
7. Cover with foil and bake for 30 minutes. 
8. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours

Ham and Cheese Pasta Bake

 

Ingredients:

12 oz. fusilli pasta

Salt for pasta water

4 T. butter

2 cloves garlic, minced

4 T. flour

2½ c. milk

½ c. heavy whipping cream

1 c. water

¼ t. ground nutmeg

1 t. ground black pepper

1 t. Italian seasoning or a mix of dried oregano, thyme, and basil

½ t. salt

1 c. shredded or grated Parmesan cheese

1 c. shredded mozzarella cheese

10 oz ham, diced (about 2 cups)

¼ c. chopped fresh parsley

¼ c. chopped fresh green onion greens or chives

Directions:

1. Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients.
2. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. 
3. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes.
4. Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. 
5. Add the minced garlic. Let the garlic sizzle for a few seconds. 
6. Add the flour and whisk so that any lumps are dissolved. 
7. Let the roux (flour and butter) bubble and cook for a minute or two.
8. Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. 
9. Increase the heat to medium high. 
10. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning.
11. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce.
12. Add ½ teaspoon of salt.
13. Stir in 1 cup of water (can use pasta cooking water if you want).
14. Preheat the oven to 400°F.
15. Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
16. Transfer the pasta mixture to an oven-proof casserole dish. 
17. Sprinkle the top with the remaining cheese. 
18. Bake uncovered in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

Eggroll in a Bowl

 

Ingredients:

1 lb. ground sausage, chicken, turkey or beef

7 c. of Coleslaw mix

2 T. low sodium soy sauce

1 T. oyster sauce 

1 T. ginger

1 t. garlic powder

½ c. green onions

Directions:

1. Cook meat, stirring and crumbling until cooked through. 
2. Stir in Coleslaw mix, garlic, oyster sauce, ginger, soy sauce, and stir. 
3. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.