White Peach, Pear and Mint Salad

I made this last week, and it was rather tasty, considering I'd never made it before and thought of it on my own. Tasty! And pretty healthy too.


3C Vanilla Yogurt
1/2tsp lemon juice
3 bartlett pears, cored, peeled and chopped (or sliced if you like)
3 white peached, pitted, peeled and chopped (or sliced if you like)
2 mint leaves, not too much of it's over powering, thinly sliced
1/4C honey
1/2 tsp lemon zest

Take lemon and zest it a bit first, then juice it, put it in a small bowl, set aside. Then, with a peeler, peel the peaches and the pears. Slice, or chop them however you prefer. Add lemon juice, and honey. Stir together, if needed add a few dashes of sugar, or splenda if you like. Add yogurt. Add mint last and serve. May also chill if you prefer.

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Zesty Vegeterian "Chili"

So, I made a whoppin' batch of this for my family that was all in town this last week, holy cow was this ever a hit! My grandma even ate it for breakfast, I need to make it again because now it's one of my top faves!

1 yellow onion, sauteed
1 14oz can of S&W Santa Fe beans, if it doesn't say senta fe on it, look for the ones that are in a "zesty" sauce)
1 14oz can of black beans
1 14oz can of white beans
1 14oz can of whole yellow corn
1 14oz can of chopped tomatos
2tsp cumin
1tsp salt
1tsp ground black pepper
1tsp garlic powder
*optional*
1/4C freshly chopped cilantro

Sautee the onion with about 1tbsp olive oil, cook them until they are translucent. Then, add all the beans, tomatos, corn, cumin, pepper, garlic powder and cilantro. Bring to a simmer over meadium heat, stirring occasionaly for about 15-20 minutes.
Serve in a bowl, top with optional monterey cheese.

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Croissant-a-licious Sammies!

I got bored the other day of making everything over the stove, so I decided "sandwiches it is!" And oh Molly, these were FABULOUS!

4 Croissants, chilled (or substitute it with Ciabatta Bread, or just 2, however many of you are eating, obviously.)
1/4C Finely chopped parsley
1C Mayo (I suggest the light or low sodium stuff, or it may be too salty for some)
1/2tsp Ground black pepper
2tsp Freshly chopped garlic
1 Large tomato, sliced
Lettuce, however much you want on it.
6 Slices Turkey
5 Slices cooked bacon, each piece cut in half **optional**
4 slices Cheddar, or cheese of coice, **optional**

Remove Croissants from fridge and with a serrated knife, cut them from back to front.
Place on a plate and set aside. In a small mixing bow, add pepper, parsley, and garlic. Stir until it is mixed in well, if it looks like it's not enough mayo, I suggest adding a few splashes of milk, but not enough to make the consistency too runny. Sread mayo over each half of the croissant. Then build your sandwich as you like with cheese, tomato, turkey and bacon, if you like. Serve with fruit.

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Turkey Piccatta

Ingredients
1 whole turkey breast, approximately 1 1/2 to 2 pounds
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
6 tablespoon smart balance butter
2 tablespoons finely chopped shallots
1/2 cup white wine
1/3 cup freshly squeezed lemon juice
2 tablespoons freshly chopped parsley leaves
Directions
Preheat oven to 200 degrees F.

Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

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Broccoli Beef

Ingredients
2 tablespoons minced garlic
4 teaspoons grated ginger
4 tablespoons soy sauce (can use low sodium)
3 teaspoons hoisin sauce
3 teaspoons honey
4 tablespoons peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain*
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed brown rice, for serving
Directions
Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

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Basic Beef

Ingredients
1 pound beef tenderloin, trimmed
Vegetable oil
Kosher salt
Freshly ground black pepper
Directions
Place tenderloin in the freezer for 2 hours.

Preheat the oven to 200 degrees F.

Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.

Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

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Chunky Guac

Ingredients
2 firm-ripe avocados, diced (1 1/2 cups)
1/3 cup chopped red onion
1/4 cup fresh cilantro leaves, coarsely chopped
1 1/2 tablespoons fresh lime juice
Salt
Directions
In a medium bowl, combine all the ingredients and toss gently to combine.

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Italian Rice

Ingredients
nocoupons
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

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Fruit Salad

Ingredients
1/2 cup plain yogurt (use low fat if you like)
1/4 cup mayonnaise (use low fat if you like)
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted *optional*
Directions
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.

Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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Low Fat Turkey Burgers

Ingredients
1 clove garlic
Kosher salt
2 tablespoons balsamic vinegar, plus 1 teaspoon
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce *optional*
14 ounces lean 93% ground turkey meat
6 ounces lean ground sirloin *optional*
2 tablespoons olive oil
1 large onion, thinly sliced
Freshly ground black pepper
4 whole-wheat buns or pita bread, toasted
Garnishes:
Lettuce
Tomatoes
Mustard
Ketchup
Directions
Preheat the oven to 375 degrees F.

Smash the garlic cloves, sprinkle with some salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic with the balsamic, Worcestershire, and hot sauce in a small bowl.

Crumble the turkey and beef into a large mixing bowl. Pour the garlic mixture over the meat and form into 4 (5-ounce) burgers. Cover and set aside while you cook the onions.

Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until browned but not mushy, about 15 minutes. Season the onions with the remaining teaspoon of balsamic and salt and pepper, to taste.

Heat a large nonstick skillet over medium-high heat for a minute. Brush 1 side of the burgers with the oil and season with salt and pepper, to taste. Cook seasoned side down until browned, about 2 minutes. Brush and season the top of the burgers, flip and cook until other side is brown, about 2 minutes more.

Transfer burgers to a baking dish and bake until an instant-read thermometer inserted side ways into the burgers registers 160 degrees F, about 5 minutes. Place the burgers on the buns or in pita and let rest for a few minutes. Serve with the caramelized onions and garnishes of your choice

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White Chili

Ingredients
1 tablespoon canola oil
1 1/2 cups chopped onion
2 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups diced cooked skinless turkey or chicken
2 tablespoons cider vinegar
Directions
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

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Basil and Tomato Soup

Ingredients
nocoupons
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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Steamed Vegetables

Ingredients
Tomato and Basil Dressing:
4 ripe medium tomatoes, halved
1 tablespoon white wine vinegar
2 cloves garlic, smashed
2 teaspoons kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Vegetables:
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions
Directions
For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.

For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

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Yummy Salad

Ingredients
1 (10-ounce) sack mixed greens, any style or brand
1 cup shredded carrots, available packaged in produce section
1 cup plain low fat yogurt
2 tablespoons grated red onion
2 tablespoons chopped parsley leaves
2 tablespoons chopped or snipped dill or 1 teaspoon dried dill
1 tablespoon lemon juice, from a wedge of fresh lemon
1 clove garlic
Coarse salt
Black pepper
Directions
Combine the greens with carrots and radishes. Mix yogurt with grated onion, herbs, lemon juice. Paste the garlic by chopping it then add a generous pinch of coarse salt and mash with the side of your knife. Mix paste into dressing. Season the dressing with black pepper, to your taste. Pour the dressing evenly over the salad, toss and serve.

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Lime Chicken

Chicken with Lime, Honey, Garlic and Cilantro with Pico De Gallo

2 chicken breasts
1C lime juice
1/2C honey
1tsp sea salt
1tsp pepper
1/3C chopped fresh cilantro
3tsp garlic, chopped
*optional, chilis of any kind if you like heat*

Mix the ingrediants together in a mixing bowl. You can add LESS lime juice, or more pending on how much you like the flavor. If it's too strong, simply add more honey and that will even it out. Pierce the chicken all over, several times and add the chicken into the marinade, just let it sit, covered, in the fridge for about 15-20 min. truning it in between. Preheat the over to about 400 degrees. line a cookie sheet with foil, add chien and cook until the juices run clear when you pierce them with a knife to check. While chicken is cook, feel free to add any more marinade on the chicken if you like, only when it's cooking though, never after.

Pico De Gallo:
2 medium sized tomatos
1 small yellow onion
1/4 C Cilantro
1tsp sea salt
1ts pepper

chop the onion, tomato and cilantro and add to a mixing bowl, then add salt and pepper to taste, either eat with pita chips, or top it onto your lime chicken. It is FABULOUS!

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Orzo Casserole

Ingredients
nocoupons
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

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Italian baked chicken and pastina

YUM!

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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Pan chicken and veggies

I've always liked this one...

Ingredients:


1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoon all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)

2 tablespoon olive oil
2 small red onions, cut into quarters
1 pounds new potatoes, cut into quarters
8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cup Swanson® Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)




Directions:



Heat the oven to 350°F. Stir the black pepper, paprika and flour 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 until it's well browned on all sides. Remove the chicken from the skillet.

Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

Bake at 350°F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.

Tip: To use 4 skinless boneless chicken breast halves instead of the bone-in chicken:

Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.

Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.

Add the remaining oil, onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet.

Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

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Ravioli

This can take a while, but they're good!

Ingredients
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino
Directions
Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.

Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.

Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

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Chicken Florentine Burgers

Ingredients
1 1/2 cups white wine, preferably Pinot Grigio
1/2 large sweet onion, finely diced
3 medium cloves garlic, minced
3/4 pound ground chicken breast
3/4 pound ground chicken thighs
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
12 ounces frozen chopped spinach, thawed and squeezed dry of all liquid
3 ounces grated Swiss cheese
1/2 cup plain bread crumbs
Olive oil
6 sourdough rolls, split horizontally
6 slices Swiss cheese
6 slices beefsteak tomato
Directions
Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.

Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.

If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.

You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.

Enjoy!!

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Cheesecake!

Ingrediants:
2 pkg Cream Cheese, softened
1/3 cup sugar
2 cups thawed Whipped Topping
1 Graham Pie Crust

Directions:
Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP.

Spoon into crust.

REFRIGERATE 3 hours or until set. Top with fruit of coice, or whatever sauce you like!

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Chicken Pot Pie

Ingredients
Chicken Broth:
1 whole chicken, 3 pounds, rotisserie from store works best
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Pot Pie:
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
Directions
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.

If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

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Cucumber Salad

I have cucumbers galore, so I've whipped this up in hopes to use some of them!

Ingredients
3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced
2 tablespoons kosher salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons chopped fresh dill
1 tablespoon white distilled vinegar
Freshly ground black pepper
Directions
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.

In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.

Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.

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Blueberry and white peach pies

These were delicious when I made them this last week! Or, if you want, just make the filling, put it in a frozen pie crust, top it with puff pastry, and bake it!

2 boxes prepared frozen puff pastry
1 lemon, juiced
2 tablespoons butter
1/4 cup honey
Pinch salt
3/4 cup fresh blueberries
1 egg
1 teaspoon ground cinnamon
2 tablespoons sugar
1 teaspoon allspice
1 teaspoon nutmeg


All-purpose flour, for dusting work surface
Directions
Preheat oven to 450 degrees F.

Thaw the sheets of puff pastry as per the box instructions.

Peel and core the apples and cut into quarters. Toss the apples in the lemon juice so they do not brown while you are dicing them. Cut each quarter into about 2 to 3 (1-inch) pieces.

In a large saute pan over medium heat, melt the butter until lightly browned. Add the apples and saute for about 3 to 5 minutes until lightly browned. Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft. Mash with a fork while still warm. Let the apples cool to room temperature and gently fold in the berries.

Turn the oven down to 400 degrees F.

In a small mixing bowl beat 1 egg. In another small bowl, mix together the cinnamon and sugar.

Lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet. Brush with the egg-wash on the outer edge of half of the circle. Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough. Fold the dough over to cover the filling, making a semi-circle and sealing the edges.

Place pies on a buttered oven tray. Repeat with the rest of the pastry dough. When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar. Bake for about 20 to 25 minutes until puffed and nicely browned.

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Stuffed burgers

These are NOT for the ones watching their weight, or counting calories! So, if you don't care for one simple night, dig in, because these are good!

Ingredients
1 1/2 pounds ground beef
1 clove garlic, minced
1 tsp hot sauce (optional, again, I omit this)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish
Directions
Preheat grill to medium.

In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Or, if you like spice, add about a teaspoon of tabasco to 1/4C mayo, stir it in and use that on your bun.

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Herbs and Orzo

Good side dish!

Ingrediants:
2C Orzo
1tsp salt, for water
6 scallions, white parts only
2C chicken broth
small handful of parsely
small handful of dill
1/4C paremsean

Directions
Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

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Scallion Dip

I've made this about 2-3 times, and everytime, people LOVED it!

Ingredients:
4 cup sour cream
2 teaspoon cumin
2 teaspoon paprika
2 teaspoon chili powder (optional, I always omit this because I don't like spice)
Juice of one lime
6 chopped green onions
Salt and freshly ground pepper

Directions:
In a large mixing bowl, mix ingredients together with half of the green onions. Top with remaining scallions and serve with Tortilla Chips.

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Oven Baked Chicken

I like this recipe! It's very yummy and you can really pair it up with any sides of choice. Even just a house salad is good!

2 cups Panko bread crumbs (or regular bread crumbs if you can't find panko)
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

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