Hawaiian Sweet Roll Stuffing

Recipe courtesy Geoffrey Zakarian

Time to prep and cook: 1hr 50 min

Serves: 6-8

The most difficult part of this recipe was cutting the rolls into nice cubes.

It was a lot harder than it looked on TV! 

Take your time, cutting one row of rolls at a time into halves.

Don't try to go smaller or you'll start shredding the rolls.

This turned out excellent on the first try, and will be my go to stuffing for a long time to come.

Ingredients

2 tablespoons unsalted butter, softened

One 12-count package Hawaiian sweet rolls, such as King's Hawaiian, cut into 1-inch pieces

4 tablespoons olive oil 

1 tablespoon dried Italian seasoning 

3 hot Italian sausages, casings removed 

1 1/2 cups small-diced onion

1 cup small-diced carrots

1 cup small-diced celery

4 cloves garlic, chopped 

2 tablespoons finely chopped fresh rosemary

6 fresh sage leaves, chopped 

Kosher salt and freshly ground black pepper 

1 cup golden raisins 

1 1/2 cups turkey stock, or more as needed

1 large egg 

Directions

1.      Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.

2.      Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.

3.      Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.

4.      Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.

5.      Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce

Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce

Recipe courtesy of Fabio Viviani

Total:35 min

Active: 35 min

Yield: 3 to 4 servings

Level: Easy

·       Ingredients

·        3 tablespoons extra-virgin olive oil 

1    1/4 cup grated carrot

·        1/4 cup grated onion 

·        1/2 pound mild Italian sausage, ground 

·        1 pound ground beef, 80/20 

·        2 tablespoons tomato paste 

·        3 garlic cloves, sliced 

·        1/4 cup red wine 

·        Salt and pepper 

·        1 large (28 ounce) can crushed tomatoes 

·        1/2 pound fresh pasta, such as pappardelle 

·        3 tablespoons minced fresh basil 

·        1/4 cup minced parsley, with some reserved for garnish 

·        Grana Padano cheese, grated, for garnish 

Directions

Bring 4 quarts salted water to a boil in large pot.

In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.

Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.

Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.

Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

This easy salad recipe is from Katie Lee, from the Food Network's show 'The Kitchen'. It was a huge success the first time I made it. There are so many interesting and tasty bites to this salad it's hard to stop eating it. It's practically a meal by itself. Good thing, because my parchment wrapped cod filets were an epic fail! That story in another blog...

Total Time: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 4 to 6 servings

Ingredients

Carrots:
1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Roasted carrots cooling on the counter with the salad dressing finished.
30 minutes

Dressing:
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano

Salad:
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Directions
For the carrots: 
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.

In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized , about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.

For the dressing: 
While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.

For the salad: 
In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

Recipe courtesy of Marcela Valladolid

Total Time: 2- 3 hr
Prep: 40 min
Cook: about 10 minutes
Yield: 4 servings

Ingredients
Chicken:
1/3 cup extra-virgin olive oil
1 tablespoon lemon zest plus 3 tablespoons lemon juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped parsley
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
4 boneless, skinless chicken breast pieces
Vegetable oil spray

Apple, Celery and Snap Pea Slaw:
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons white wine vinegar
2 tablespoons honey
Salt and freshly ground black pepper
1 cup sugar snap peas, cut in half
1 cup fresh cilantro leaves, chopped
3 green apples, cut into julienne
3 stalks celery, chopped
1 jalapeno, thinly sliced
1 red onion, thinly sliced

Directions
For the chicken:
Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon zip top bag.

Pound the chicken out to an even thickness so it will cook more evenly on the grill.
Add the chicken and massage the marinade into the meat until evenly coated.
Seal the bag and place in the refrigerator.
Let the chicken marinate 1 to 2 hours.

For the apple, celery and snap pea slaw:
In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion.
Add the vinaigrette to the bowl and toss.
Cover and refrigerate for about 30 minutes.

At this point, I had some corn on the cob started in a pot and it was time for the chef to have a break. Nothing goes with a marinated chicken and apple vinaigrette salad like a margarita and a shot of Cuervo Gold.

Spray some non-stick vegetable oil on the grill.
Preheat a grill to high heat.
Grill the chicken until cooked through, 3 to 5 minutes per side.
Serve the chicken with the slaw.

This was a new recipe and it turned out great. We will be having this apple, celery and snap pea slaw again soon since there was plenty left over. I wonder how it goes with ribs?

Five-Ingredient Spinach Dip Quiche

This dish is so easy to make and it looked good, so I tried it. I would say adjust the cooking temperature up to 350 degrees and go the full 35 minutes cooking time. Also be sure to use a deep dish pie crust (not specified in the recipe). I ended up making two smaller quiches in regular pie crusts.

Results? I was slightly underwhelmed with the taste. It is surprisingly salty. Perhaps because I used a spinach artichoke dip as well as regular spinach dip. (I swear that is what Jeff Mauro said to use on TV) It did help me power through a kettle bell class this morning, but I don't know if I'll make it again. If I do I will probably just use regular spinach dip and see what happens.

Frankly, if I'm going to the trouble to make quiche I am going to make my favorite Sausage and Apple Quiche.

Five-Ingredient Spinach Dip Quiche
Recipe courtesy of Jeff Mauro

Total Time: 55 min

Prep: 5 min
Inactive: 15 min
Cook: 35 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
5 large eggs
1 cup store-bought spinach dip
3/4 cup half-and-half
1/2 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 store-bought frozen pie crust

Directions
Preheat the oven to 325 degrees F.
Whisk the eggs in a large bowl until smooth. Whisk in the spinach dip, half-and-half, cheese, salt and pepper.
Fill the pie crust with the egg mixture and bake until golden brown, 25 to 35 minutes. Let rest for 15 minutes to set, then cut and serve.

An Adventurous Steakhouse Dinner and Sides

This was a very ambitious dinner to make, but the end result was steak that melted in my mouth served with two exciting side dishes I'd never made before.

The smell of the steak, onions, garlic and thyme was awesome, but be sure to turn on the oven hood fan and maybe even open some windows. About halfway through searing the steak all the smoke detectors in my house went off!

Herb-Roasted Beef Rib-eye with Roasted Shallots
Recipe courtesy of Iron Chef, Geoffrey Zakarian

Total Time: 2 hr 25 min (yea, this one takes some time and effort)
Prep: 15 min
Inactive: 1 hr 15 min
Cook: 55 min
Yield: 2 to 4 servings (or in our case 2 servings twice)
Level: Easy (What? Bullshit, this is a lot of work)

Ingredients
One 2.5-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
(I used an A1 steak seasoning and it was great!)
2 tablespoons canola oil
1/2 stick of butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed

Roasted Shallots:
Cook these before the steak so you can reduce the heat for the steak.
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper

Directions

Roasted Shallots:
Preheat the oven to 425 degrees F.
Season the baking sheet with the olive oil and thyme and season with salt and pepper.
Lay the shallots on the baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.

Steak:
Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
Preheat (or cool down) the oven to 325 degrees F.
Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub. (I used the A1 rub, just sayin...)
Heat the canola oil in a saute pan over high heat until smoking.
Add the steak and sear on all sides, about 3 minutes per side.

Moment of truth. I am hoping not to burn a $30 piece of steak!!

Add the butter, thyme, rosemary and garlic.
Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).

I felt like a real gourmet chef doing this!

Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter.
Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing into 1/2 inch pieces.
Serve with the roasted shallots.

Sour Cream and Onion Hash Brown Balls
You can make this part ahead and reheat in the oven or microwave before serving.
The online recipe is BS, from a professional restauranteur who doesn't want you to be able to make his trademark dish. Here's how I did it.

Ingredients:
3 Idaho potatoes peeled and shredded (1 potato per 2 hash browns)
1 large yellow onion, peeled and sliced thin
1 egg
3 tbs flour
1 tbs. EVOO
2 tbs. butter
salt and pepper to taste
4 scallions diced small
2-3 tbs. low fat sour cream

Directions:
Brown the onions in a large skillet with the EVOO and butter.
Heat Canola oil about an inch deep in a large skillet or Dutch oven to screaming hot.
Squeeze as much water out of the potatoes as you can. Use a cheesecloth or just wring them out with your hands and pat dry on paper towels.
Mix potatoes, egg and flour in a large bowl.
Salt and pepper the potatoes liberally.
Grab small handfuls of potatoes and roll them loosely into balls, about 2-3 inches round. Don't pack them tight. Just enough to hold together. Don't try to make perfect balls. Let them have some character, with shreds hanging off.
Drop them carefully into the hot oil. Don't mess with them. Let them fry until golden brown, then gently turn them over to fry the other side.
Remove from oil to drain and cool.
Serve with a spoonful of caramelized onions, a dollop of sour cream, topped with scallions.

Baked Chicken Parmesan

Who doesn't like chicken parmesan? I love chicken parmesan, but I never make it at home because I don't like to fry foods. Watching 'The Kitchen' on Food Network Sunday morning, Sunny Anderson showed a simple five ingredient recipe for baked chicken parmesan that I decided I just have to try, so here goes. If this turns out well, it could become a regular in the rotation. You can never have too many good, simple chicken dishes, right?

Sunny's Easy Chicken Parmesan
Recipe courtesy of Sunny Anderson

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield:4 servings
Level:Easy

Ingredients
Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.

Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Spray the coated breasts with more cooking spray. This makes them turn out crispy without frying!

Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 minutes.

Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

VERDICT: It turned out well! The recipe is so simple I already have it memorized. We will definitely be having this again.

Surf and Turf Special

Today I have four recipes for you, which when combined, yield a perfect surf and turf dinner for four. Or- you can cut the recipe in half and make it a special dinner for two- twice! We'll be having this combination again tonight, and I can't wait. All these recipes have been adapted from Rachael Ray.

The first half of this dinner is a grilling recipe for steak that you top with a tomato and bacon salad.

Steak with Tomato-Bacon Salad Topper
Recipe courtesy of Rachael Ray

Ingredients
8 slices smoky bacon
4 flat iron or sirloin steaks, 8 ounces each
2 large garlic cloves, halved
Extra-virgin olive oil, for drizzling, plus 3 tablespoons
2 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
1/2 small red onion, chopped
1 cup shredded basil leaves
2 cups baby arugula
Parmigiano-Reggiano, for shaving

Directions
Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.

While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.

In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.

Chop the bacon and add it to the tomato salad, then fold in the arugula.

Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.

The second half of this meal is grilled shrimp with a homemade spicy cocktail sauce.

Grilled Shrimp with Chili Cocktail Sauce
Recipe courtesy of Rachael Ray

Ingredients
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions
Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.

Heat a grill pan or grill to medium-high.

Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Sloppy Jose'

Sloppy Jose'
Mike Simonsen

This is an original recipe that occurred to me after several shots of Cuervo Gold chased down with Margaritas. It's a cross between nachos and Sloppy Joe's. I actually wrote the recipe before I ever made it. Then adjusted to taste after a bit of experimentation. The best thing about it is it's a new way to utilize leftover Sloppy Joe meat.

I confess, I'm not a big fan of leftovers. I put things away in containers and fully intend to eat it the next day, but more often than not, I make something fresh and eventually the leftovers go in the trash on garbage day.

Sloppy Jose assembled and ready for the microwave

Ingredients
20-30 Taste of Lime nacho chips
1/3 lb of leftover Sloppy Joe meat
1/4 red onion diced
1/4 red or orange bell pepper diced
6-12 Jalapeño slices
3/4 cup shredded Mexican cheese blend

Directions (single serve)
1. Arrange nacho chips in a single layer on a microwavable plate
2. Distribute Sloppy Joe meat evenly across chips
3. Sprinkle cheese over chips and meat
4. Add onion, bell pepper and Jalapeño slices
5. Microwave for two minutes
6. Consume with your favorite beverage

I don't eat it with salsa. I think the Sloppy Joe meat adds enough tomato-based flavor.

Pineapple Gin Punch

Recipe courtesy of Geoffrey Zakarian from Food Network's "The Kitchen"

Hint: Use triple sec in place of Cointreau. It's 10% the cost, and this is a mixed drink featuring gin and pineapple juice.

Ingredients
3 cups pineapple juice
3/4 cup fresh lemon juice, plus lemon twists, for garnish
12 ounces gin
4 ounces orange liqueur, such as Cointreau
1/2 teaspoon allspice
Champagne or sparkling wine, chilled, for serving

Directions
Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

Trisha's Baked Apples

This is basically apple pie without the crust. It's brilliant and tastes like a million bucks.

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
© Clarkson Potter 2015.

Ingredients
4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

Directions
Preheat the oven to 375 degrees F.

1. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

2. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

3. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Chicken with Cherry Pineapple Salsa

This is a relatively inexpensive, easy to prepare dish that also happens to be an excellent diabetic meal. This is becoming a 'go to' dish for me. I keep the dried cherries and pineapple chunks in stock as a pantry item all the time now. Serves 4 and takes about a half hour to make.

Ingredients:
2 boneless skinless chicken breasts, halved
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 tablespoons canola oil
1 8oz. can unsweetened pineapple chunks
1/2 cup sweet and sour sauce
1/2 cup dried cherries
2 green onions, sliced

Directions:
1. Sprinkle garlic salt and ginger over chicken.
2. Brown chicken in oil, in a large non-stick skillet.
3. Drain pineapple, saving 1/4 cup of the juice in reserve.
4. In a small bowl, combine reserved juice, sauce, and cherries; pour over chicken.
5. Bring to a boil. Reduce heat, cover and simmer, turning once, 8-10 minutes or until a thermometer reads 170 degrees internal temperature.
6. Stir in pineapple and onions, heat through.
7. Serve over rice or with salad or veggies on the side.

Mediterranean Shrimp

from Katie Lee (The Kitchen)

This dish is easy, tasty and healthy. 
Serves four and takes less than an hour from start to table.

Ingredients

In the serving dish with the feta cheese on top.

Vegetables:
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces fresh green beans, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper

Shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Directions
Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Yes, it looks this good straight out of the oven. OMG

Big Mike's Chicken Chili Cha Cha

Craving something southwestern for dinner, I threw together this recipe from items in the pantry. It turned out fantastic! The smoky chipotle seasonings in the bean salad put it over the top.

We had it two days in a row, once over brown rice and once over white rice.

I'll post pictures next time I make it.

Time: 90 minutes
Serves: 4 - 6

Ingredients
1 lb. boneless chicken breast (1 inch chunks)
1 medium yellow onion (large chop)
1 tbs. EVOO
2 tbs. butter
Salt and pepper
1 15 oz. can Mexican seasoned stewed tomatoes
1 15 oz. can diced tomatoes
1 15 oz can tomatoes puree
1 15 oz. can Southwest Bean Salad
1 4.5 oz. can green chiles
1 10 oz. can red and green chiles
1 tbs. dried cilantro
1/2 tsp. red pepper flakes
1/2 tbs. chili powder
1 cup white or brown rice
Shredded Mexican or Taco blend cheese

Directions
In a large Dutch Oven, heat EVOO and butter to melt over medium high heat.
Add onion, cook until tender.
Add chicken, cook until thoroughly browned.
Salt and pepper lightly.
Add stewed and diced tomatoes, tomato puree, bean salad, chiles, cilantro, red pepper flakes and chili powder. Simmer for one hour, stirring occasionally.
Prepare rice according to package directions.
To serve, ladle chicken chili over rice, sprinkle with Mexican or taco cheese blend.

Cajun Chicken Alfredo

Cajun Chicken Alfredo
Recipe courtesy of Guy Fieri

I haven't made a lot of dishes using Guy Fieri recipes. He usually features other people's cooking on his shows. But this one sounded so good when I saw it on Guy's Big Bite I had to try it.

It turned out fantastic- an instant hit. It was very good reheated in the microwave the next day also.

You know a recipe is good when suddenly there is no talking at the dinner table and everyone is just eating and making yum yum sounds. When she finally came up for air, Irene said, "You can make this as often as you want."

That's what I like to hear!

Ingredients
Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Paul Prudhomme's Chicken Spice Rub
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish

Directions
1- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.

2- Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

3- Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 15 minutes.

4- Remove from the oven and slice the chicken into strips on the bias.

5- In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

6- Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

7- When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.

8- To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Makes 4-6 servings.

Chicken Pasta Salad

I love chicken salad. I've been refining this recipe for ten years. I finally settled on one that is very low fat, yet tangy enough for me to love it. My best chicken salad recipe ever. But first...

If you love chicken you need to know about Frankenmuth, Michigan. It's a Bavarian village in central Michigan known for their all you can eat chicken dinners.

I think they put crack in the seasonings, because I have never met anyone who doesn't speak reverently about the last time they overate when ordering the famous chicken dinner and how they anxiously await the next opportunity to overindulge. I use the secret Frankenmuth chicken seasonings blend in a lot of recipes because it is unique, versatile and reminds me of good times with family and friends.

INGREDIENTS
2 Boneless skinless chicken breasts cut into 1-inch wide strips
2 tbs. Frankenmuth or other chicken seasoning
2/3 box of Rotini pasta
2 dozen seedless red grapes halved
5 celery stalks chopped
1 medium red onion chopped
1/3 cup Miracle whip
1/2 cup fat free Zesty Italian salad dressing
1/3 cup sweet pickle relish

DIRECTIONS
1. Pre-heat oven to 375 degrees.
2. Cook pasta according to directions. Drain and let cool.
3. Cut chicken breasts into 1 inch strips, coat lightly all over with chicken seasonings. Arrange strips into a single layer in a glass dish for baking. Do not over-crowd the dish.
4. Bake chicken for 20 minutes. Remove from oven, chop into 1 inch cubes and let cool.
5. Combine pasta, chicken, grape halves, celery, onion, relish, salad dressing, Miracle Whip and mix thoroughly.
6. Refrigerate and try to wait to eat some!
7. Serve with red grapes, cold water, crackers and girls fanning you on the chaise.

What's left makes about 4-5 salads for lunch, if you didn't scarf it down when you made it.

Braised Beef Stew - Slow Cooker Style

The best thing about this recipe is that today at 3:30pm I realized all I had to do was heat up last night's dinner slowly in a crock pot and I was going to have THIS! for dinner again tonight at 5:30. I couldn't go anywhere and get this dish for any amount of money.

I admit, it was quite a bit of effort the day before. I think it took me 45 minutes to put this together and then it takes 4-5 hours to cook. But it is worth it.

INGREDIENTS
Extra virgin olive oil, for sautéing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
1/2 cup of sweet red wine
Sea salt and freshly ground black pepper
4-5 starchy potatoes
2 cans Italian tomatoes (32 oz.), sliced or roughly crushed
2 tablespoons fresh thyme, chopped, divided
2 sprigs fresh rosemary, leaves picked and finely chopped
1/2 cup grated Parmesan cheese (about 2 handfuls)

PREPARATION
1. Heat a large skillet over medium heat with a thin layer of olive oil. Add the onions and garlic to the hot olive oil and sweat them until very soft and very light caramel in color, 20-30 minutes. Turn off the heat and reserve.
2. Add a thin layer of olive oil in another skillet and heat to medium high. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over in the skillet, 12-15 minutes.
3. Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes, working over a bowl to catch their juices.
4. Turn the crock pot on high and add the beef. If the meat is thick slice it in two and cover the bottom in one layer approximately 1- 1 1/2" thick.
5. Deglaze the meat skillet with 1/2 cup of red wine and add the sauce and drippings to the meat in the crock pot.
6. Arrange half of the onions over top of the meat. Season with salt, pepper and 1 tablespoon thyme.
7. Arrange half of the potatoes over the onions and dress with a liberal drizzle of olive oil, about 1 tablespoon, salt, pepper, half of the rosemary and a handful freshly grated Parmesan cheese.
8. Top the potatoes with on can of tomatoes and their juices and season with salt and pepper.
9. Repeat the layers.
10. Cover the crock pot and cook on high until the meat is very tender, 4-5 hours.
11. To serve, cut down through the layers of the potatoes, tomatoes and onions to portion the meat. Serve in shallow bowls with crusty bread and pan juices....or cool and store for make-ahead meal.

Adapted from Rachael Ray's "Grandpa's Braised Beef".

Serves 5-6

Big Mike's Pork Chops and Rice

This is a simple recipe adopted from a Trisha Yearwood recipe. I like dishes you can throw in the oven and forget while you make the rest of dinner.

Ingredients
4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
salt or steak and chop rub to taste
1/2 teaspoon pepper
One 10-ounce can beef broth, plus more if needed
4 onion slices (red or yellow), separated into rings


Directions
1- Preheat the oven to 350 degrees F.
2- Season pork chops on both sides with salt and pepper or your favorite steak and chop rub.
3- In a medium skillet, melt 1 tbs. butter over high heat. Brown pork chops on both sides to get a nice crispy crust and color, about 4 minutes per side. Remove from heat and reserve.
4- In the same skillet, melt 3tbs. butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
5- Spread the rice in a 9- by 13- by 2-inch casserole. Arrange chops on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
6- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

Serve with green beans, green bean and tomato salad or other green and red dishes for contrast, color and presentation.

Picture above is half recipe for two, utilizing red onions.

Dill Pickle Soup

As seen on Diners, Drive-Ins and Dives
Recipe courtesy Ted Wietrzykowski, Polish Village Cafe

My wife is Polish and loves dill pickle soup.
I finally learned how to make it for her. It's pretty simple,
and it tastes great.

Ingredients
5 tablespoons butter or margarine
5 medium carrots, shredded
2 cups low sodium chicken broth
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
3/4 cup flour
1 cup sour cream
Salt
Pickle juice

Directions
Saute carrots and potatoes in a saucepan.
Combine 3 cups water, chicken broth, butter, carrots and potatoes in the saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.

Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

Big Mike's Greek Roasted Stuffed Peppers

Everyone has a stuffed pepper recipe. I borrowed the concept of mine from Ellie's Greek-Style Stuffed Peppers. After making it, posting the results getting some feedback from friends and family I modified it and the results were outstanding. The biggest thing I changed was to roast the peppers before stuffing them. I like the peppers to be softer than the original recipe made and I love the extra flavor from the roasting process. I also added lamb to the meat mixture. I mean, hey, this is supposed to be a Greek recipe, right? It doesn't matter if you make red or green peppers, you'll love this recipe.

Ingredients
1/2 pound lean ground beef
1/2 pound ground lamb
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
3/4 cup white rice (cooked)
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 large red or green bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans stewed tomatoes
3/4 cup good marinara sauce
1/3 cup crumbled feta cheese

Directions
Cut and core the peppers, then place them on a roasting pan open side down and broil them in the oven for 5-10 minutes (until they are scorched a bit and softened).
You can do this on the top burners of your stove also, I prefer doing them all at once in the broiler.
Remove from broiler and let cool.

Preheat the oven to 350 degrees F.

In a large bowl combine the beef, lamb, spinach, zucchini, onion, rice, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

In another bowl combine the stewed tomatoes and marinara sauce and mash with a potato masher until the tomatoes are broken into smaller pieces.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomato marinara mix over the peppers. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Sprinkle with the feta cheese and serve.