dijon chicken

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 2 teaspoons salt
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 3 tablespoons dijon mustard
• 2 tablespoons white
• 2 cups seasoned dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt. in a small skillet or saucepan, saute butter, garlic, mustard, and together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
• place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. place coated chicken pieces in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour or until chicken is cooked through and juices run clear.

swedish-ish meatballs

Ingredients

• Servings: 6
• meatballs:
• 1 pound lean ground beef
• 1/2 pound ground lamb
• 1/4 cup diced onion
• 1/4 cup italian bread crumbs
• 1 egg
• 1 tablespoon worcestershire sauce
• 2 pinches ground cinnamon
• 2 pinches ground nutmeg
• 2 pinches dried parsley
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• gravy:
• 1 1/2 teaspoons cornstarch
• 1 (14 ounce) can beef broth
• 1/4 cup sour cream
• 1 (4.5 ounce) can sliced mushrooms, drained

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• mix ground beef, ground lamb, onion, bread crumbs, egg, worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into 12 2-inch balls.
• heat vegetable oil in a large skillet over medium-high heat. cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes. remove browned meatballs with a slotted spoon to a slow cooker.
• stir cornstarch into drippings remaining in the skillet; add beef broth. bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. stir sour cream into the broth mixture until smooth. add mushrooms and stir. season the sauce with salt and pepper; pour over meatballs in the slow cooker.
• cook in slow cooker on high for 4 hours.

chicken sauerkraut potato bake

Ingredients

• Servings: 6
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 (32 ounce) jar sauerkraut, drained
• 1 (2 1/2 pound) whole chicken, cut into pieces, skin removed
• 1 (15 ounce) can whole new potatoes, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat garlic and butter in a small skillet over medium heat. cook and stir until garlic softens, about 2 minutes. reserve.
• spoon the sauerkraut into the bottom of a 9x13 inch baking dish; top with the chicken pieces. scatter potatoes around the chicken, and sprinkle with the cooked garlic. spoon some of the sauerkraut over the top of the chicken. cover dish with aluminum foil.
• bake in preheated oven until the chicken cooked through, and very tender, about 1 1/2 hours.

's Chicken Casserole

Ingredients

• Servings: 4
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1 (16 ounce) package chicken tenderloins
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (15 ounce) can peas, drained
• 1 (16 ounce) can carrots, drained
• 1 (2.8 ounce) can french fried onions

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• prepare stuffing according to package directions; line bottom of a 9x13 inch baking dish with prepared stuffing.
• preheat oven to 325 degrees f (165 degrees c).
• prepare chicken tenders according to package directions, then cut into bite size pieces.
• in a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. mix well and spread mixture on top of stuffing, then sprinkle with fried onions.
• bake at 325 degrees f (165 degrees c) for 15 to 20 minutes, or until heated through.

Bbq Fried Chicken

Ingredients

• Servings: 12
• 3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
• 3 cups all-purpose flour
• 2 teaspoons garlic pepper seasoning
• 2 cups buttermilk
• 3/4 cup honey barbecue sauce
• 2 eggs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees f). spray a baking sheet with nonstick cooking spray.
• in a shallow dish, stir together the flour and garlic pepper. in a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. coat chicken with the flour mixture, then dip into the buttermilk mixture. dip into the flour mixture again. place chicken strips on the prepared baking sheet.
• bake for 30 minutes in the preheated oven, or until golden brown on one side. turn over, and continue to cook until golden on the other side, 20 to 30 minutes.

cheesy chicken broccoli bake

Ingredients

• Servings: 6
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound skinless, boneless chicken breast halves, chopped
• 2 large heads broccoli, chopped
• 10 baby carrots, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground paprika
• 1/2 cup shredded cheddar cheese
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c), and grease a 9x12-inch baking dish.
• pour the condensed soups into a bowl and mix well. place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. sprinkle with basil, thyme, oregano, and paprika, and spread the cheddar cheese and bread crumbs evenly over the top.
• bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

mama chiarello's stuffed eggplant

Ingredients

• Servings: 4
• 1 large eggplant
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon grey sea salt
• 1/4 teaspoon black pepper
• 1/2 pound ground beef
• 1 onion, diced small
• 1 red bell pepper, diced small
• 3 cloves garlic, finely chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil leaves
• 1 1/4 cups grated pecorino romano cheese
• 1/2 cup progresso® plain panko crispy bread crumbs
• 1 whole egg
• 2 small tomatoes, chopped

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f.
• cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
• meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. salt and pepper the beef. add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. let cool briefly, and chop the cooked beef so that there are no large chunks of meat. in another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
• in a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
• top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. place on an oiled oven tray or baking dish, and bake for 50 minutes. let cool briefly; slice widthwise and serve.

waffle sandwich with cheese, spinach and spicy mustard

Ingredients

• Servings: 2
• 1 roma (plum) tomato, thinly sliced
• salt and ground black pepper to taste
• 2 teaspoons butter, softened
• 4 thickly-sliced pieces multigrain bread
• 1 teaspoon spicy brown mustard
• 1 cup fresh spinach, or to taste
• 4 slices part-skim mozzarella cheese
• 2 teaspoons chopped sweet onion

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat a waffle iron according to manufacturer's instructions.
• arrange tomato slices on a work surface, pouring off any excess juice. season tomato slices with salt and pepper.
• spread 1/2 teaspoon butter 1 side of each bread slice. lay 1 bread slice, butter-side down, in the hot waffle iron. spread 1/2 teaspoon mustard bread slice in waffle iron; top with 1/4 cup spinach, 2 slices mozzarella cheese, 1 teaspoon onion, half the tomato slices, and 1/4 cup spinach, respectively. lay 1 slice bread, butter-side up, atop the spinach layer.
• close waffle iron and toast sandwich until lightly browned, about 2 minutes. repeat with remaining ingredients.

Klupskies (polish Burgers)

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 small onion, diced
• 1/2 green pepper, diced
• 1 egg
• 2 tablespoons ketchup
• 1/4 teaspoon sea salt
• 2 slices white bread, torn into small pieces
• 1 serving cooking spray with olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. form the mixture into 4 patties.
• spray a large skillet with olive oil cooking spray and set over medium heat. cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

bruschetta al pomodoro

Ingredients

• Servings: 12
• 8 seeded, chopped roma (plum) tomatoes
• 5 leaves chopped fresh basil
• 2 cloves minced garlic
• 1 pinch dried oregano
• 1 dash crushed red pepper
• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 (1 pound) loaf french or italian-style bread

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat the broiler.
• in a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. use more olive oil, if necessary, to coat the entire mixture. allow the mixture to sit for 10 minutes.
• slice the bread. on a baking sheet, arrange the slices in a single layer. brown both sides of the bread slightly in the oven. remove the slices from the oven. spread the tomato mixture on the slices. broil 2 to 3 minutes, or until the mixture is hot but not cooked.

mediterranean lentil patties

Ingredients

• Servings: 16
• patties:
• 2 cups dry lentils
• 1 tablespoon olive oil
• water to cover
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 stalk celery, chopped
• 8 cups cooked brown rice
• 1 cup tahini
• 1 cup dijon mustard
• 1/2 bunch parsley, chopped
• 1/4 cup lemon juice
• 2 cups fine bread crumbs
• sauce:
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 tablespoons ground cumin
• 1 cup tahini
• 1 cup water, or to taste
• 1/4 cup lemon juice
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. transfer lentils to a large bowl.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir.
• stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.
• spread bread crumbs into a wide, shallow bowl. press patties into the bread crumbs to coat.
• heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. season sauce with salt.
• heat a large skillet over medium heat. cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. drizzle sauce over patties to serve.

my special shrimp scampi florentine

Ingredients

• Servings: 4
• 1/3 cup butter
• 1/3 cup olive oil
• 2 tablespoons prepared basil pesto (such as classico ™)
• 3 cloves garlic, minced
• 2 large plum tomatoes, seeded and diced
• 1/4 teaspoon red pepper flakes, or to taste
• black pepper to taste
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh spinach, rinsed and stemmed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• combine the butter and the olive oil in a large skillet over medium heat. stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. season with red pepper flakes and black pepper to taste.
• stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. add the spinach, and stir until wilted, about 1 minute.

Maple French Toast Sandwich

Ingredients

• Servings: 2
• 8 slices maple-cured bacon
• 7 eggs
• 3 tablespoons brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 4 slices bread
• 5 tablespoons oil, or as needed
• 1 teaspoon maple syrup, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil. lay bacon strips in a single layer on prepared baking sheet.
• bake in the preheated oven until browned and crisp, 10 to 15 minutes. drain bacon slices on paper towels.
• beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. dip each slice of bread into egg mixture to saturate completely.
• heat oil in a large skillet over medium-high heat. working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. transfer toast to a plate.
• beat remaining eggs in a bowl. cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. repeat with remaining toast, bacon, and eggs. top each sandwich with maple syrup.

Vegan Banana Bread

Ingredients

• Servings: 2
• 2 1/2 cups pecan halves
• 1 1/2 cups rolled oats
• 6 large over-ripe bananas, mashed
• 1 cup cane sugar
• 1 3/4 cups white whole wheat flour
• 1 tablespoon baking powder
• 1/2 cup coconut oil, melted
• 1 teaspoon sea salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line two 9x5-inch loaf pans with parchment paper.
• process pecan halves in a food processor until a flour forms; transfer to a bowl. process oats in the food processor until a flour forms; add to pecan flour. mix bananas and sugar together in a bowl; add to pecan flour mixture. stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. spoon batter into prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

gingerbread latte

Ingredients

• Servings: 1
• 2 fluid ounces espresso coffee
• 2 tablespoons gingerbread flavored syrup
• 1/2 cup milk, steamed
• 1/8 cup whipped cream
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1/2 teaspoon vanilla powder

Recipe

Preparation Time: 2 mins Cook Time: 2 mins Ready Time: 4 mins


• in a coffee mug, combine espresso coffee with flavored syrup. pour in steamed milk. top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Avocado And Orange Sandwich

Ingredients

• Servings: 4
• 8 (1 ounce) slices whole-wheat bread
• 1 large navel orange, peeled and cut into 1/4-inch thick slices
• 2 large avocados - peeled, pitted, and sliced
• 1 (5 ounce) package alfalfa sprouts
• 2 teaspoons balsamic vinaigrette

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. top each with remaining bread slices and serve.

Christy's Awesome Hot Ham And Cheese

Ingredients

• Servings: 1
• 2 slices whole grain bread
• 2 teaspoons butter
• 2 slices swiss cheese
• 2 thin slices deli ham
• 1 teaspoon mayonnaise
• 1 teaspoon whole grain mustard

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• preheat a skillet over medium-high heat.
• spread one side of each slice of bread with 1 teaspoon butter. place one slice, butter-side down in the hot skillet. top with swiss cheese and ham. spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

Crostini

Ingredients

• Servings: 6
• 1 french baguette, cut into diagonal 1/2 inch slices
• 1/4 cup olive oil
• 1/4 cup butter or margarine
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• set the oven to broil at 425 degrees f (220 degrees c).
• in a small saucepan, combine the olive oil, butter and garlic. set over medium heat, and cook until butter has melted and the mixture starts to bubble. season with salt and pepper. remove from the heat.
• dip each slice of bread into the garlic mixture, turning to coat each side. place parmesan cheese on a plate. press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

thanksgiving meatloaf

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/2 cup chopped celery, with leaves
• 1 granny smith apple - peeled, cored and chopped
• 3/4 cup dry bread crumbs
• 1/2 cup shredded romano cheese
• 2 eggs
• 1/4 cup milk
• 1 teaspoon poultry seasoning
• 1 1/2 pounds ground turkey

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9-inch loaf pan.
• melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. let the mixture cool.
• in a bowl, mix the cooked apple mixture with the bread crumbs, romano cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. do not over mix or the meatloaf will be tough.
• spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.

Sweet Summer Squash Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 1/2 cups white sugar
• 2 cups grated yellow squash
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped nuts (optional)
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans.
• mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

Overnight Corn Flake Bake

Ingredients

• Servings: 1
• 1 tablespoon butter, or as needed
• 16 slices bread, or more to taste, crusts removed and discarded
• 1 pound ham, chopped
• 3/4 pound shredded cheddar cheese, or more to taste
• 3 cups milk
• 4 eggs
• 1/2 cup dry mustard
• 3 1/2 cups cornflakes cereal
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• grease a 13x9-inch baking dish with butter.
• cut bread slices into quarters. arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
• mix ham and cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
• beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
• put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. spread coated cereal over the top of the casserole.
• cover casserole with plastic wrap and refrigerate 8 hours to overnight.
• preheat oven to 325 degrees f (165 degrees c).
• bake in preheated oven until the corn flakes are browned, about 1 hour.

million dollar chicken

Ingredients

• Servings: 1
• 1 (4.5 pound) whole chicken
• salt and ground black pepper to taste
• 1 lemon, halved
• 3 cloves garlic, peeled (optional)
• 1 bunch fresh thyme
• 1 bay leaf
• 2 tablespoons olive oil, or as needed - divided
• 3 thick slices day-old sourdough french bread
• 1 tablespoon olive oil
• 1 cup creme fraiche
• 1 tablespoon peeled and grated shallot
• 1 teaspoon aleppo pepper
• lemon juice, or to taste
• 1 teaspoon lemon zest
• 3 chive blossoms for garnish, chopped (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 450 degrees f (230 degrees c).
• season inside of chicken cavity and the back generously with salt and black pepper. squeeze lemon halves into cavity and drop squeezed peels inside. stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
• drizzle 1 tablespoon olive oil into a heavy roasting pan. place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. drizzle 1 more tablespoon olive oil on top of bread slices. place chicken on top of bread slices and tie legs together with kitchen twine. brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
• bake chicken in the preheated oven for 1 hour.
• mix creme fraiche, grated shallot, and aleppo pepper together in a small bowl. stir 2 tablespoons lemon juice and lemon zest into sauce. refrigerate until needed.
• lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). place chicken back the bread slices. generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down bread slices.
• return chicken to oven and bake for 10 more minutes to brown the glaze. repeat, brushing more creme fraiche sauce generously the chicken. more is more. bake 10 more minutes. remove chicken from oven and let stand for 10 minutes. an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees f (75 degrees c).
• pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. turn off heat.
• transfer chicken to a cutting board and cut bread pieces in half crosswise. cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Chicken Shawarmas

Ingredients

• Servings: 4
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 2 tablespoons unsalted butter
• 2 large skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons garam masala
• 4 pita bread rounds
• 4 dill pickle spears

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• stir together the garlic and mayonnaise in a small bowl; set aside. heat the butter in a skillet over medium-high heat. cook and stir the chicken in the hot butter until white on the outside. sprinkle with garam masala, and continue cooking until lightly browned on the outside and no longer pink in the center, about 4 minutes.
• spread the pita rounds with the garlic mayonnaise. divide the chicken among the pitas, and place a pickle spear into each. fold and serve.

new orleans eggplant casserole

Ingredients

• Servings: 6
• 3 large eggplants
• 1 cup uncooked white rice
• 2 cups water
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fennel bulb
• 1/2 pound bulk hot lamb sausage (such as jimmy dean®)
• 1/2 pound ground beef
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 pinch cayenne pepper, or to taste
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• 1/2 cup fresh french bread crumbs
• 2 1/2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 45 mins

Ready Time: 4 hrs 30 mins


• slice the eggplants 3/4 inch thick, and sprinkle each side with salt. allow slices to drain in colander set in the sink for 2 to 3 hours. wipe off excess salt, but do not rinse slices. lay the slices into a large skillet with about 2 or 3 tablespoons of water. cover, and steam over medium heat until tender, about 15 minutes. remove and cut the slices into 3/4 inch cubes.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• heat olive oil in a large skillet over medium heat, and cook the eggplant cubes for about 10 minutes to slightly dry them, stirring occasionally. stir in garlic, and cook until fragrant, about 2 more minutes. transfer the eggplant to a large bowl.
• cook the fennel in skillet until tender, 5 to 8 minutes; transfer into bowl with eggplant. in the same skillet, brown the lamb sausage and ground beef, breaking the meat up into crumbles as it cooks, about 10 minutes. add meat to eggplant mixture. drain excess fat from skillet; cook celery, onion, and green pepper until the celery has started to become tender and onion is translucent, 5 to 8 minutes. transfer vegetables to bowl with eggplant and meat.
• stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice. check for seasoning, and add salt if necessary. place the mixture into the prepared casserole dish. sprinkle the casserole with crumbs, and drizzle with melted butter.
• bake in the preheated oven until hot, about 40 minutes.

cheesy brunch strata with soy sausage and spinach

Ingredients

• Servings: 12
• vegetable oil cooking spray
• 1 tablespoon vegetable oil
• 1 pound spinach
• 1 pinch salt and ground black pepper to taste
• 1 quart milk
• 12 eggs
• 1 teaspoon salt
• freshly ground black pepper, or to taste
• 1 sourdough baguette, sliced
• 1 pound soy sausages, cut into cubes
• 6 ounces shredded extra-sharp cheddar cheese
• 6 ounces shredded low-fat mozzarella cheese
• 1/2 cup thinly sliced scallions

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). set an oven rack in the center position of the oven. prepare a 13x9-inch baking dish with cooking spray.
• heat oil in a skillet over medium-high heat. saute spinach in hot oil until wilted, 2 to 3 minutes; season with salt and pepper to taste.
• beat milk, eggs, 1 teaspoon salt, and freshly ground black pepper together in a bowl until smooth.
• line the bottom of the prepared baking dish with half the baguette slices. spread about half the sausage cubes and half the sauteed spinach over the bread layer. sprinkle 3 ounces cheddar cheese, 3 ounces mozzarella cheese, and 1/4 cup scallions over the sausage and spinach. pour 1 cup of the milk mixture over everything. arrange remaining bread in a layer over the ingredients in the baking dish. repeat layering of sausage, spinach, cheddar cheese, mozzarella cheese, and green onions, respectively. pour remaining milk mixture over the dish to soak ingredients completely.
• cover dish with plastic wrap. weigh plastic wrap down with 3 soup cans to keep top of strata immersed in liquid. let sit at room temperature for 15 minutes.
• bake in preheated oven until set in the center, about 50 minutes. switch oven to broil and continue cooking until the top of the strata begins to puff and turn brown in spots, about 5 minutes more. let strata cool 8 to 10 minutes before serving.

egg chicken casserole

Ingredients

• Servings: 8
• 1 (3 pound) chicken, boiled and deboned
• 1 (10.5 ounce) can condensed chicken and rice soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 6 slices white bread, torn into small pieces
• 2 eggs
• 1/2 cup butter, melted
• 20 saltine crackers, crushed
• 2 cups chicken broth

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. mix all together and pour mixture into a 9x13 inch baking dish.
• in a small bowl combine butter/margarine and crackers and stir together. spread on top of chicken mixture. pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

rice flour pancakes sacchimoto-style

Ingredients

• Servings: 6
• 3 eggs
• 3/4 cup coconut milk
• 1 1/2 tablespoons coconut oil
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 cup rice flour
• 1 tablespoon coconut oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. gradually stir rice flour into the egg mixture until completely incorporated into a batter.
• refrigerate batter for at least 1 hour.
• melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. spoon batter into hot skillet to make 4-inch rounds. cook pancakes until form on the top, 2 to 3 minutes. flip cakes and continue cooking until golden on the bottom, about 2 minutes more.

goat cheese stuffed lamb burgers

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 cup diced onion
• 2 pounds ground lamb
• 1 egg
• 1 cup bread crumbs
• 1 clove garlic, minced
• 4 1/2 teaspoons salt
• 1 tablespoon ground black pepper
• 4 ounces soft goat cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh oregano

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat 1 teaspoon of olive oil in a small skillet over medium heat. cook and stir the onions in the oil until soft and translucent, about 5 minutes.
• gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
• mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
• preheat an outdoor grill for medium-high heat.
• working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. fill the indentation with a heaping tablespoon of the goat cheese mixture. gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. repeat with each ball of the lamb mixture.
• grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

Cheddar, Baby Leek And Tomato Sandwich

Ingredients

• Servings: 2
• 4 slices sourdough bread
• 3 tablespoons butter, room temperature
• 3 small leeks, white part only, julienned
• 2/3 cup shredded white cheddar cheese
• 4 slices firm tomatoes
• 2 tablespoons mayonnaise

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat a frying pan on medium heat. spread butter evenly on one side of each bread slice; place two slices, butter side down, in the pan. top with leeks, half of the cheese, the tomato slices, then the remaining cheese. spread the mayonnaise on the unbuttered side of the remaining two bread slices; place mayonnaise side down on the sandwich. toast until golden brown, then flip, and brown the other side.

pico de gallo grilled cheese sandwich

Ingredients

• Servings: 5
• pico de gallo:
• 1 tomato, diced
• 1/2 white onion, diced
• 2 tablespoons chopped fresh cilantro, or to taste (optional)
• 1/2 lime, juiced
• salt and ground black pepper to taste
• sandwich:
• 3 tablespoons softened butter, or as needed
• 10 slices white bread
• 10 slices provolone cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
• spread butter 1 side of each bread slice. arrange bread, butter-side down, a work surface. place 1 slice provolone cheese each bread slice and spoon pico de gallo 5 of the bread-cheese slices. top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
• heat a skillet over medium heat. grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

ultimate grilled cheese sandwich

Ingredients

• Servings: 4
• 1/4 cup finely chopped granny smith apple
• 1 tablespoon finely chopped pecans
• 1 tablespoon creamy salad dressing (such as miracle whip®)
• 1 tablespoon sour cream
• 8 slices colby cheese
• 8 slices sourdough bread
• 4 thick slices ham
• 1/4 cup margarine

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• stir together the apple, pecans, salad dressing, and sour cream; set aside. place a slice of colby cheese 4 of the bread slices, the add the ham, followed by the remaining slice of cheese and bread. spread the margarine on the outside of the sandwiches.
• place the sandwiches into a large skillet and cook over medium-high heat until the bread is golden brown on both sides and the cheese has melted, about 3 minutes per side. spread the apple mixture into the middle of each sandwich before serving.

Peanut Butter, Bacon And Honey Sandwich

Ingredients

• Servings: 1
• 2 slices applewood smoked bacon
• 2 slices whole wheat bread
• 2 tablespoons peanut butter
• 1 tablespoon honey

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place the bacon in a skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• toast the slices of whole wheat bread in a toaster, and spread a toasted slice with peanut butter and honey. place the bacon on the honey, top with the remaining toasted bread slice, and serve.

italian stuffed zucchini

Ingredients

• Servings: 1
• 1 zucchini
• 2 tablespoons italian-style dried bread crumbs
• 2 tablespoons grated parmesan cheese
• 2/3 cup frozen burger-style crumbles
• 1/2 cup spaghetti sauce
• 1/4 cup shredded mozzarella cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• slice each zucchini in half lengthwise. hollow out the zucchini. place the scraped out zucchini into a medium bowl. combine zucchini, bread crumbs, parmesan cheese, burger-style crumbles and pasta sauce. mix well.
• place mixture into hollowed out zucchini. arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

eggs over toast

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup chopped mushrooms
• 1 tablespoon chopped onion
• 1 tablespoon chopped green bell pepper
• 1 cup crushed tomatoes
• 1 tablespoon capers
• 6 eggs, beaten
• 4 slices bread, toasted

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter in a skillet over medium-high heat. cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
• pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. spoon egg mixture over toast.

pomegranate marinated lamb chops

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 tablespoon pomegranate-infused red vinegar
• 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 1 clove garlic, sliced
• 1/8 teaspoon cracked black pepper
• 6 (1/2 inch thick) boneless lamb chops
• salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 8 hrs 25 mins


• whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. add the lamb chops and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove lamb chops from marinade, discard marinade, and season lamb chops with salt.
• cook the lamb chops on the preheated grill until no longer pink in the center, 7 to 10 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). let chops rest for 3 to 5 minutes before serving.

meatball bread pudding

Ingredients

• Servings: 4
• 8 ounces ground beef
• 3/4 cup chopped onion
• 1 clove garlic, crushed
• 1/4 cup red
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 3 eggs
• 1 tablespoon brown sugar
• 1/3 cup half-and-half cream
• 8 slices day-old bread, cubed
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated romano cheese

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• crumble the ground beef into a large skillet over medium heat. add onions and garlic; cook and stir until evenly browned. drain off excess fat. stir in the red , tomatoes, oregano, red pepper flakes and sea salt. bring to a boil, then reduce heat to low, and simmer for 20 minutes.
• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, whisk together the eggs, brown sugar and half-and-half. place the bread cubes in a 2 quart casserole dish, or square baking pan. pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. the bread should be saturated. sprinkle half of the romano cheese over the top.
• bake for 40 minutes in the preheated oven, until the top is golden and the center is set. portion into individual bowls, and top each one with some of the remaining romano cheese.

And Bourbon Pulled Lamb Sandwiches

Ingredients

• Servings: 6
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1 teaspoon salt
• 1 pinch ground black pepper, or to taste
• 1 (3 pound) lamb roast, cut into 3-inch chops
• 2 1/2 tablespoons canola oil, divided
• 1 1/2 teaspoons butter
• 2 onions, sliced
• 1 (12 fluid ounce) can or bottle , divided
• 1 pinch salt
• 1 teaspoon liquid smoke flavoring
• 3/4 cup barbeque sauce
• 1 1/2 teaspoons worcestershire sauce
• 5 cloves garlic, minced
• 2 (1.5 fluid ounce) jiggers
• 3 dashes hot pepper sauce
• 6 crusty bread rolls, split

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 45 mins


• combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
• blot lamb chops dry with paper towels, then rub with paprika mixture.
• heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. fry lamb chops in batches until browned, about 5 minutes per side. transfer browned lamb chops to a slow cooker.
• wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle , and a pinch of salt until onion is tender and slightly browned, about 10 minutes. add liquid smoke. spread onions over lamb.
• mix barbeque sauce, remaining , worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over lamb.
• cook lamb on low until very tender, about 8 hours. shred and divide lamb over rolls to make sandwiches.

Anchovy Linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguini pasta
• 4 cloves garlic, minced
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 3 (2 ounce) cans anchovy filets
• 1 cup water

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• brown sliced garlic in olive oil. stir in parsley and chopped anchovies. add water to cover, and simmer for a few minutes.
• meanwhile, cook pasta in boiling salted water until al dente.
• drain pasta. toss with anchovy sauce.

gluten-free pumpkin bread and cream cheese icing

Ingredients

• Servings: 2
• bread:
• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 2 cups gluten-free all-purpose baking flour (such as bob's red mill®)
• 1 cup gluten-free baking mix (such as bisquick® gluten free®)
• 2 1/2 teaspoons spice
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• icing:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9x5-inch loaf pans.
• mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. whisk baking flour, baking mix, spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. pour batter into the prepared pans.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
• beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. spread icing over pumpkin bread.

old fashioned ozarks meatloaf

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 pound lamb sausage
• 3 eggs
• 1/2 cup ketchup
• 1 cup fresh bread crumbs
• salt and ground black pepper to taste
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup of ketchup and bread crumbs until well blended. pat into a 9x5 inch loaf pan.
• bake for 1 hour and 30 minutes in the preheated oven. drain off some of the fat once in a while to keep spattering to a minimum. enjoy!

Marinated Chicken Pita Sandwich

Ingredients

• Servings: 2
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 boneless, skinless chicken breast, cubed
• 1 pocket bread round, cut in half
• 1 small onion, sliced
• 1 tomato, sliced
• 1/2 cup plain yogurt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• pour the chicken and marinade into a frying pan over medium-high heat. cook until the chicken is no longer pink. stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

thai fried chicken

Ingredients

• Servings: 4
• 1/2 cup honey mustard
• 1/2 cup sweet chili sauce
• 2 eggs, beaten
• sea salt to taste
• 12 chicken drumsticks
• 4 cups panko bread crumbs
• 4 cups vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 4 hrs 50 mins


• whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. allow to chill in refrigerator at least 4 hours.
• preheat an oven to 350 degrees f (175 degrees c).
• place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. heat the vegetable oil in a large, deep pan over medium-high heat. gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
• cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

ham cake-ettes

Ingredients

• Servings: 6
• 1 cup finely chopped cooked ham
• 1 1/2 cups cold mashed potatoes
• 3 green onions, finely chopped
• 1 egg
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups panko bread crumbs, divided
• 1/2 cup vegetable oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• mix ham, mashed potatoes, green onions, egg, dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. if mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
• place remaining panko crumbs into a shallow bowl.
• scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. press both sides of patty into the panko crumbs; tap off any loose crumbs. repeat with remaining mixture.
• heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.

The Best Blt Dip

Ingredients

• Servings: 25
• 1 pound bacon
• 1 tomato, chopped
• 1 (32 ounce) jar mayonnaise
• 32 ounces sour cream
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf sliced white sandwich bread

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• for best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• in a large mixing bowl, blend bacon, tomato and jar of mayonnaise. add half the container of sour cream, blend well. add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). lightly coat the top of the mix with garlic powder, and blend. add a dash of salt and pepper to taste. toast the bread, then cut into fours.

deep fried oysters

Ingredients

• Servings: 4
• 2 quarts vegetable oil for deep frying
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 ounces shucked oysters, drained
• 2 eggs, lightly beaten
• 3/4 cup fine bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat deep fryer to 375 degrees f (190 degrees c).
• combine flour, salt and black pepper. dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• carefully slide oysters into hot oil. cook five at a time until golden brown, about 2 minutes. drain briefly on paper towels. serve hot.

tim o'toole's famous stuffed quahogs

Ingredients

• Servings: 23-24
• 4 cups water
• 1 (16 ounce) package portuguese chourico sausage links
• 12 quahogs
• 1 large onion, coarsely chopped
• 1 (12 ounce) package chicken-flavored bread stuffing mix (such as kraft® stove top®)
• 1/2 cup margarine

chicken supreme iv

Ingredients

• Servings: 4
• 1 1/2 cups grated parmesan cheese
• 3 eggs, beaten
• 1 1/2 cups italian-style seasoned bread crumbs
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 2 cups white zinfandel
• 2 cups sliced fresh mushrooms
• 3 cups shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking dish.
• place parmesan cheese, eggs, and bread crumbs in three separate small bowls. heat the oil in a large skillet over medium-high heat. dip each piece of chicken into the parmesan cheese, then into the egg, then into the bread crumbs. brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• pour into skillet, and scrape up the browned bits. add mushrooms and cook for 5 minutes, or until tender. top each chicken breast with even amounts of monterey jack cheese, then spoon mushrooms over the cheese. pour the remaining from the skillet over all. cover dish with aluminum foil.
• bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

french toast roll-ups from musselman's® apple butter

Ingredients

• Servings: 8
• 16 slices white sandwich bread
• 1 cup musselman's® apple butter
• 2 eggs
• 1/4 cup milk
• 3/4 teaspoon cinnamon, divided
• 1/8 pinch ground nutmeg
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 3 ounces cream cheese, softened
• 1/4 cup apple butter
• 1/2 cup powdered sugar
• 2 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f. line a baking sheet with a silicone mat or grease well (the roll-ups will stick to the pan).
• flatten a slice of bread with a rolling pin to about half of its original thickness. spread roughly 1 tablespoon of apple butter evenly on top. roll up the bread (apple butter side inward) and set aside, seam side down. repeat with the remaining bread.
• in a bowl, beat together the eggs, 1/4 cup of milk, 1/4 teaspoon cinnamon and nutmeg. dip each roll-up into the egg mixture, completely covering and shake off the excess. place on the baking sheet.
• bake 10 minutes. pull out of the oven, brush the top side with melted butter, flip each roll, then brush the bottoms with butter. (if they stick, gently use a spatula to loosen them.) leave the bottom side up and bake another 10 minutes.
• in a small bowl, add the sugar and the remaining 1/2 teaspoon cinnamon. when the roll-ups are done baking, roll each one in the mixture. serve warm with dipping sauce (below).
• dipping sauce: in a medium bowl, beat together the cream cheese and 1/4 cup of apple butter until smooth. gradually beat in the powdered sugar and then the remaining 2 tablespoons of milk.

Hanky Panky

Ingredients

• Servings: 5
• 1 1/2 pounds lean ground beef
• 1 (12 ounce) package sausage
• 1 teaspoon worcestershire sauce
• 1 (8 ounce) package processed cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place ground beef and sausage in a large, deep skillet. cook over medium high heat until evenly brown.
• drain the meat and mix in worcestershire sauce. spread processed cheese over meat, allowing it to melt. serve warm on slices of bread.

asparagus casserole ii

Ingredients

• Servings: 4
• white sauce
• 2 teaspoons butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• casserole
• 1/2 cup dry bread crumbs, browned in butter
• 20 asparagus tips
• 5 hard-cooked eggs, chopped

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• to make white sauce: melt butter in a small skillet over medium low heat; stir in flour, then milk. cook until thickened and season with salt and pepper.
• spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. add layers of asparagus and chopped egg, alternately. pour white sauce over all and top with remaining bread crumbs.
• bake in preheated oven for 30 minutes.

Creamed Hot Lobster Sandwich Or Lobster Poutine

Ingredients

• Servings: 2
• 1/2 cup butter
• 2 cups cooked lobster meat
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 cups light cream, divided
• 8 slices bread
• 2 tablespoons butter, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. season with salt and pepper.
• whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
• toast bread and spread with about 2 tablespoons butter. for each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

mushroom patacone pita

Ingredients

• Servings: 4
• 3/4 cup coconut oil
• 1 semi-ripe plantain, cut into 2-inch pieces
• 3 portobello mushroom caps, cut into strips
• 1 avocado - peeled, pitted and sliced
• 4 cups coarsely chopped arugula
• 2 warmed pita bread rounds, cut in half

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. remove from heat, and drain on paper towels. stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. return to oil, and continue cooking until golden brown. remove from heat, and drain on paper towels.
• place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
• stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Aji De Gallina

Ingredients

• Servings: 12
• 2 pounds skinless, bone-in chicken breast halves
• 1 onion, coarsely chopped
• 2 carrots, chopped
• 2 cloves garlic
• 2 quarts water
• 1 loaf white bread, crusts removed and cubed
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup grated parmesan cheese
• 1/4 cup walnut pieces
• 1 teaspoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons aji amarillo chile paste
• 2 teaspoons ground turmeric
• 4 hard-cooked eggs, sliced
• 1/4 cup kalamata olives, pitted and quartered

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. remove chicken to a plate and allow to cool. strain the resulting chicken stock, discarding the vegetables.
• pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. add bread cubes and puree until smooth. add parmesan cheese and walnuts; puree until smooth. shred the cooled chicken and discard the bones.
• heat vegetable oil in a large saucepan over medium heat. stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. stir in shredded chicken and aji amarillo until heated through. pour in bread puree and cook until hot, stirring frequently. add more chicken stock if needed to keep from getting too thick. season with turmeric and simmer for 5 minutes more.
• serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

honey lamb with peppers

Ingredients

• Servings: 4
• 1 1/2 pounds boneless lamb loin, cut into 1 inch cubes
• 2 tablespoons vegetable oil
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons red vinegar
• 1/2 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 onion, cut into wedges
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a large skillet over medium heat, saute the lamb chunks in the oil for about 15 minutes, or until browned on all sides. add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder.
• mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and lamb is near done. add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.

The Best Blt Dip

Ingredients

• Servings: 25
• 1 pound bacon
• 1 tomato, chopped
• 1 (32 ounce) jar mayonnaise
• 32 ounces sour cream
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf sliced white sandwich bread

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• for best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• in a large mixing bowl, blend bacon, tomato and jar of mayonnaise. add half the container of sour cream, blend well. add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). lightly coat the top of the mix with garlic powder, and blend. add a dash of salt and pepper to taste. toast the bread, then cut into fours.

coquilles st. jacques

Ingredients

• Servings: 4
• 1/2 cup dry bread crumbs
• 5 tablespoons melted butter
• 6 ounces shredded gruyere cheese
• 1 cup mayonnaise
• 1/4 cup dry white
• 1 tablespoon chopped fresh parsley
• 1 pound sea scallops, quartered
• 1/2 pound button mushrooms, sliced
• 1/2 cup chopped onion

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
• in another small bowl, combine the cheese, mayonnaise, and parsley; mix thoroughly and set aside.
• in a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. transfer to a plate lined with paper towels. preheat broiler for medium/high heat.
• reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. add cheese mixture and return the scallops to the skillet. cook until heated through and the cheese is melted. spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. sprinkle the top with bread crumb mixture.
• broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

hearty italian lentil soup

Ingredients

• Servings: 8
• 1 cup lentils
• 1 1/3 quarts water, divided
• 2/3 cup uncooked long grain white rice
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tablespoon grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 3 tablespoons italian bread crumbs
• salt, to taste
• ground black pepper, to taste
• 1 quart tomato sauce
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• place lentils in a pot with 3 cups water. bring to a boil, reduce heat to low, and cook 20 minutes or until tender. drain and set aside.
• bring rice and 1 1/3 cup water to boil in a pot. reduce heat, cover, and simmer for 20 minutes.
• heat oil in a skillet over medium heat. in a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon parmesan cheese, parsley, bread crumbs, salt, and pepper. form ground beef mixture into 1 inch balls. place meatballs in skillet and cook 5 minutes or until evenly brown.
• in a large pot, bring the tomato sauce and 4 cups water to a boil. transfer the browned meatballs to the pot. mix in cooked lentils and rice. return to a boil, reduce heat to medium-low, and simmer for 30 minutes. sprinkle with remaining parmesan cheese to serve.

Green Curry Cod

Ingredients

• Servings: 4
• 1 (8 ounce) can coconut cream
• 1 (12 ounce) can green curry sauce
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 medium green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1/2 leek, thinly sliced
• 3 cloves garlic, diced
• 1 pound cod

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. cook until heated through.
• heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
• place the cod in a baking dish. cover with the vegetables, and top with the coconut cream mixture.
• bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.

delicata squash burger patties

Ingredients

• Servings: 4
• 1 delicata squash, halved lengthwise and seeded
• 1 tablespoon olive oil (optional)
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 6 sun-dried tomatoes, chopped
• 1 cup bread crumbs, or more if needed
• 1 egg, beaten
• 1/4 cup grated parmesan cheese
• 1/4 cup vegetable oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 475 degrees f (245 degrees c).
• place squash on a baking sheet; drizzle with olive oil. season with salt and pepper.
• bake in the preheated oven until tender, about 45 minutes. remove and cool. cut into cubes.
• heat butter in a skillet over medium heat; cook and stir shallot and garlic in the melted butter until shallot is transparent, 5 to 10 minutes. add sun-dried tomatoes; cook until softened, 2 to 3 minutes. mash squash cubes into shallot mixture until relatively smooth. remove from heat, transfer mixture to a bowl, and cool for 2 to 3 minutes.
• stir bread crumbs, egg, and parmesan cheese into squash mixture. add more bread crumbs if mixture is too sticky. season with salt and pepper. shape mixture into 4 patties.
• heat vegetable oil in a large frying pan over medium-high heat; cook patties in the hot oil until browned, 4 to 5 minutes per side.

carne asada steak sandwich with avocado salad

Ingredients

• Servings: 6
• 2 tablespoons cayenne pepper
• 6 tablespoons paprika
• 3 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 1 tablespoon ground allspice
• 1 tablespoon ground dried thyme
• 1/4 cup olive oil
• 4 pounds flat iron steaks
• 3 avocados - peeled, pitted, and cubed
• 1/4 cup chopped green onions
• 1 large red bell pepper, diced
• 1 red onion, diced
• 1/4 cup chopped cilantro
• 2 tomatoes, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• sea salt and ground black pepper to taste
• 2 (1 pound) french baguettes
• 1/2 pound thinly sliced cheddar cheese

Recipe

Cook Time: 10 mins Ready Time: 7 hrs 15 mins


• stir together cayenne pepper, paprika, black pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive oil in a large bowl until evenly mixed. smear the flat iron steaks with this paste, then wrap with plastic wrap, or place into a resealable plastic bag. marinate in refrigerator for 6 hours.
• prepare avocado salad by gently mixing cubed avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes. drizzle with lime juice and olive oil; season to taste with salt and pepper. cover and refrigerate until ready to use.
• preheat an outdoor grill for medium-high heat and lightly oil grate.
• grill flat iron steaks until cooked to desired degree of doneness, or to an internal temperature of 135 degrees f (57 degrees c) for medium-rare, about 4 minutes per side. remove from grill and allow to rest for 5 to 10 minutes. while the steaks are resting, cut each baguette into three pieces, then halve the pieces horizontally. toast bread, cut-side down on grill until golden brown. turn baguettes over, and place sliced cheese on the cut sides; allow cheese to melt.
• to assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile baguettes. top with avocado salad before serving.

veal forestiere

Ingredients

• Servings: 6
• 1 1/2 pounds thin veal cutlets
• 1/4 cup all-purpose flour for coating
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 pound crimini mushrooms, sliced
• 1/2 cup
• 1/2 cup veal stock
• 1 (10 ounce) can artichoke hearts, drained and sliced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• lightly flour veal cutlets, and shake off the excess. melt butter in a large skillet over medium-high heat. place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. remove veal from pan, and set aside.
• saute garlic and shallots in skillet until shallots are tender. stir in mushrooms, and continue to cook until mushrooms begin to sweat. pour in the ; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
• return veal to pan with artichokes, and cook until heated through. season with salt and pepper. to serve, arrange the veal on plates, and spoon the sauce over.

sweet potato salmon fish cakes

Ingredients

• Servings: 8
• 1 large sweet potato, peeled and cut into large chunks
• 1 large potato, peeled and cut into large chunks
• 2 (4 ounce) salmon fillets
• 2 cups milk
• 1/4 cup olive oil
• 1 stalk celery, diced
• 1 large carrot, diced
• 1 pinch ground nutmeg
• 1 pinch red pepper flakes
• salt and ground black pepper to taste
• 3 shallots, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced garlic
• 1/4 cup wheat germ
• 1 large egg
• 1 cup dry seasoned bread crumbs
• 1/2 cup vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place sweet potato and potato into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 15 minutes. drain and transfer to a large bowl to cool.
• place salmon into a skillet and pour in milk. bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. remove salmon from the skillet; reserve milk in a bowl.
• heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
• pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
• flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
• heat vegetable oil large saucepan or skillet over medium-high heat.
• pour bread crumbs into a large bowl.
• form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
• fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.