Toasted Sesame Ginger Salmon with Honey Glaze

I am so lucky that all of my kids LOVE fish.  I try to make some variety of fish at least once a week.  I have a few very good salmon recipes that we love, Grilled Salmon, for example.  This recipe requires a little bit more work than that one {still very easy though} but it is worth the extra time.  I do believe that it may now be my favorite.

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon, {I made 6 salmon fillets}

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Sesame Ginger Honey Glaze, recipe below

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. {I just used a baking dish for mine}.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes {or longer}.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.) {I baked mine at 400 for 20 minutes because I had foccacia going in the oven too}

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Source:  How Sweet Eats

Easy Calzones

If I want a winning recipe, I often look to the Pioneer Woman.  She rocks, doesn't she?  I make pizza pretty much every other Friday night.  We love pizza, but I am easily bored and I need to keep lots of variety in my life.  On our last pizza night I got really wild and crazy and made PW's calzones instead of pizza.  They were pretty darn easy and very yummy!  I think that next time I might saute up some peppers/onions/etc. to throw in some of them.

Easy Calzones

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.

1 Tablespoon Butter

1 whole Medium Onion, Diced

1 pound Breakfast Or Italian Sausage

1/2 teaspoon Italian Seasoning

1/4 teaspoon Red Pepper Flakes

15 ounces, fluid Whole Milk Ricotta Cheese

1/2 cup Grated Parmesan Cheese

1-1/2 cup Grated Mozzarella Cheese

2 whole Eggs

1/2 teaspoon Salt

Black Pepper To Taste

2 Tablespoons Chopped Fresh Parsley

Marinara Sauce, For Serving

1 whole Egg Beaten

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Source: Pioneer Woman

Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Sometimes, I think we all crave something salty and delicious.  These pretzel dogs fit the bill perfectly when that craving hits.  I can't claim that they are super fast, but they aren't really that complicated either.  The main things is that the require planning ahead so you have enough time to make the pretzel buns {which are delicious}.  The original recipe called for beef hot dogs but I went the Polish Sausage route.  We are just not big hot dog people around here.  I say, use whatever your family prefers.

I would like to add, the cheese sauce for this is delicious.  Several of us enjoyed dipping our french fries in it as well. 

As you can see in my picture, my buns were a bit big...even for my sausages.  The original recipe made 8 pretzel buns.  I modified it below to 12 because I think that would leave them a better size for the dogs or sausages.  

Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Spicy Cheese Sauce:

12 ounces pasteurized cheese food, such as Velveeta, chopped

2 tablespoons milk

1 tablespoon diced pickled cherry peppers in jar

1 tablespoon diced pickled jalapenos

1 tablespoon pickled jalapeno juice

12 natural casing all-beef franks {I used Polish Sausages}

Sandwich Build:

12 Pretzel Hot Dog Buns, recipe below

1/4 cup pickled jalapenos, chopped for garnish, optional

Directions

For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined, 10 to 15 minutes, stirring occasionally {I put this in a small dip sized crockpot while I was making the buns which worked great for me}.

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For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. Cook for 4 to 5 minutes.

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For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like. Enjoy!

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Pretzel Hot Dog Buns:

1 cup milk

1/4 cup light brown sugar

2 tablespoons honey

1 packet active dry yeast

2 tablespoons unsalted butter

2 small cloves garlic, grated

3 cups all-purpose flour, plus more for dusting

1 cup bread flour

1/2 cup baking soda

Pretzel salt or coarse ground sea salt, for sprinkling

In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.

In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.

Combine the all-purpose flour and bread flour in a mixing bowl.

Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.

Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 6 equal pieces, and then cut those in half to form 12 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.

Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.

Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.

In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.

Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.

Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

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Source:  Jeff Murano, Food Network

Crispy Shrimp Pasta

Here is a delicious dish easy enough for any weeknight meal!  We have had this several times and everyone from the kids to the dad around here really enjoy it!

Here are the ingredients you will need!  Pretty simple, huh?

Crispy Shrimp Pasta

16 oz fettuccine pasta

1 lb raw shrimp, peeled, deveined and tails removed

1 tsp kosher salt

1 tsp white pepper

3 tbsp flour

1 tbsp olive oil

1 tbsp butter

2 cups low-sodium chicken broth

1 1/2 cup whipping cream

1 1/2 tsp cajun seasoning (I really like Tony Chachere)

2 Tbsp. freshly minced chives

Cook pasta according to package directions. 

Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 1/2 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 1/2 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate lined with paper towels. 

Pour in the chicken broth. Cook for about 5 minutes at high heat, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta to the sauce, and stir to combine.

To serve, place pasta mixture on plate.  Top with shrimp and minced chives.  

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

Adapted From:  Kevin and Amanda

Spicy Beef Gyros with Tzatziki Sauce

I know this is not a "traditional" Gyro recipe but it is delicious and I will be making it again.  The spicy beef pairs SO deliciously with the tzatziki sauce.  Wrapped in the pita and covered with the tzatziki sauce, the beef became mellow enough for my 2 boys to enjoy it.  My daughter is much more sensitive to spicy foods and she choose to eat her Gyro sans meat.

Spicy Beef Gyros with Tzatziki Sauce

~~~~~~~~~Spicy Beef Kabobs~~~~~~~~~

2 tablespoons beef bouillon granules

2 tablespoons water

3 cloves garlic, minced

2 teaspoons cayenne pepper

1/2 teaspoon salt 

1 teaspoon black pepper

1 1/2 pounds beef sirloin, cut into 1/2

-inch cubes

10 wooden skewers, soaked in water

for 1 hour

2 tablespoons vegetable oil

1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.

2. Preheat a grill for high heat.

3. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.

4. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes. 

~~~~~~~~Greek Tzatziki Sauce~~~~~~~~

1 (32 ounce) container plain Greek yogurt

1/2 English cucumber with peel, grated

1 clove garlic, pressed

2 tablespoons fresh lemon juice 

2 tablespoons extra-virgin olive oil

2 teaspoons grated lemon zest

3 tablespoons chopped fresh dill

2 Tbsp. chopped fresh mint

1/2 tablespoon salt

1/2 tablespoon fresh ground black pepper

1. Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, mint, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Warm Pitas and top with Beef, Romaine Lettuce, Tomatoes, Red Onions, and Drizzle with Tzatziki Sauce.  Enjoy!!

Source: Adapted from allrecipes 

Linked up to Weekend Potluck!  Check it out!

Grilled Salmon

Finding delicious recipes that my entire family enjoys always makes me happy.  Especially when they are healthy!  This salmon recipe is all of the above and also EASY!  It is a great recipe to throw together and begin marinating whenever you have a minute.  It will be in the fridge ready to throw on the grill whenever your busy family is ready for dinner!  If you are like us it is not always easy to find time for the family to eat together between baseball games and other activities that we are always running our kids to!

Grilled Salmon

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste 

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source:  Allrecipes

Crispy Southwest Chicken Wraps

These were a hearty and easy main dish that everyone in my family really enjoyed.  We chose to use the sour cream as a topping, along with guacamole and salsa, instead of putting it inside the wraps.  

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm

Rosemary Ranch Chicken Kabobs

I have a few new recipes that I would really like to get up here tonight!  This chicken marinade really hits the spot every single time.  It is a recipe I find myself making time and time again so I knew it was time to share it on my blog!  Give it a try!

Rosemary Ranch Chicken Kabobs

                                  

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice 

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to

taste

1 tablespoon white sugar, or to taste

(optional)

5 skinless, boneless chicken breast

halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes.  I like to let this marinate overnight to really let the chicken soak up the fantastic flavors of the marinade.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Copycat Macaroni Grill's Penne Rustica

Copycat Macaroni Grill's Penne Rustica

Gratinata sauce ( use 4 1/2 cups )

1 teaspoon butter

1 teaspoon chopped garlic 

1/2 teaspoon Dijon mustard 

1/2 teaspoon dill 

1/2 teaspoon chopped rosemary 

1/2 cup marsala cooking wine 

1/8 teaspoon cayenne pepper 

4 cups heavy cream 

Penne Rustica

3 Strips Bacon or equal amount of Pancetta

12-16 oz.  raw shrimp, peeled and deveined; tails removed

6 oz. chicken (1 breast)

16 ounces penne pasta

1 small jar chopped pimiento

3 Tablespoons butter 

1 chopped shallot

pinch salt and pepper 

1/2 cup Parmesan cheese 

1/4 teaspoon paprika 

3 sprigs fresh rosemary (for garnish)

For Gratinata Sauce:  Saute butter, garlic, and rosemary until garlic begins to brown.  Add Marsala wine and reduce by one-third.  Add remaining ingredients, reduce by half of the original volume.  Set aside.  {I just started this first and simmered the entire time everything else was cooking}.  

Bring water to boil in a large stock pot and cook Penne according to package directions.

For Penne Rustica:  Place pancetta or bacon in a large skillet that has been heated over medium/high heat and cook for 2 minutes.  Add chopped chicken over top of bacon.  Cook, turning occasionally until bacon and chicken have started to brown.  Add butter, shallots, and shrimp.  Cook until shrimp are evenly pink but still translucent.  Add salt and pepper and mix thoroughly.  Add gratinata sauce and 1/4 cup Parmesan cheese.  Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster.  Sprinkle with 1/4 cup more Parmesan cheese, pimientos and sprinkle with paprika.  Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.

Source: The Girl Who Ate Everything {adapted slightly}

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter

1/3 cup all purpose flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Italian blend cheese

6 ounces crumbled Gorgonzola cheese

1/2 pound Campanelle pasta (I used twists)

1 pound chicken, cooked and shredded

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

9 ounces deli ham, thinly sliced

1 box frozen chopped spinach, thawed and drained well (I think I will go with a bag of fresh next time)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Source: LDS Living

Wild Rice Soup

Here is a recipe for a delicious soup that I made for dinner tonight!  I will post the Rosemary Bread recipe very soon because it was PERFECT with this soup!  

Wild Rice Soup

1 c. Wild Rice, cooked according to package directions

2 Chicken Breasts, diced

2 Ribs Celery

4 medium Carrots, sliced

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 can chicken broth
1 can mushrooms, optional

Reserved cooking water

Cook rice according to the package directions. Drain the excess water. While rice is cooking, simmer the carrots, celery and chicken in just enough water to cover. Simmer for about 15 minutes. Drain, reserving the water to add to the soup for thinning. Combine rice, chicken, carrots, veggies, cream soups and chicken broth. You will need to add water (Start with the veggie water, then add tap if you need to). How much water you add depend on how thick or thin you like your soup! I like it a little thicker so I add at least 1 can of water, usually about 2. Start small and slowly add. Simmer together until all is heated through. Enjoy!

As the soup sits, you may need to add more water/broth. The rice tends to continue to absorb the water.  

Source: A friend!

Easy Stromboli

Good evening blogging world!  I am so excited!  I finally remembered to snap a few pictures and blog a recipe!  We just ate this one for dinner tonight and it was a winner all the way around.  Super easy and approved and loved by every member of my family.  I know I will be making this on many more busy evenings!  My only regret is that I did not make enough for leftovers for my lunch tomorrow!  

Give it a try and enjoy!

Easy Stromboli

1 can Pillsbury Pizza Dough Crust (13.2 Oz)

6 slices Genoa Salami (can Add More)

2 pinches Kosher Salt (plus More For The Top)

A Good Sprinkling Of Garlic Powder

A Few Pinches Of Dried Oregano, Crushed Between Your Fingers (plus More For The Top)

A Couple Pinches Of Red Pepper Flakes

A Liberal Sprinkling Of Freshly Grated Parmesan (plus More For The Top)

6 pieces Provolone Cheese (can Add More), torn into pieces

Several Slices Of Pepperoni

Pizza Sauce For Dipping

Preheat oven to 350F.

Unroll the bread dough and place on a baking pan that has been coated with nonstick cooking spray. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.

Place 6 to 8 slices of Genoa Salami on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some garlic powder, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. It’s easier to roll the dough when you break the provolone in half (or even smaller) when adding it to the top of the dough. Finally, add as much (or as little) pepperoni as you want on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough.

Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm pizza sauce for dipping.

Source: Tasty Kitchen

Sweet & Spicy Bacon Chicken

I have a thing for foods with a hint of sweetness.  I also have a weekness for spicy foods.  And bacon.  So you can bet that this one was a winner in my book.  All my kids liked it too.  My daughter has decided that she does not like bacon {what planet is this child from???} so she peeled hers off.  Thankfully, there were many kind individuals offering to eat it for her so it did not go to waste;)

As you can see below, the original recipe calls for this to be baked in the oven.  The advantage of that method is that you have some delicious flavorful juices to drizzle over the meat and mashed potatoes {if you choose to make them as a side}.  It was over 100 degrees the day I made this so there was NO FREAKING WAY that I was turning on the oven.  They were fabulous on the grill to, AND as I like to tell myself, MUCH healthier;)  

If you want to make this chicken teeming with deliciousness, here is all you will need!

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill!  No juices to drizzle on anything, but still delicious!

Source: Full Bellies, Happy Kids

Spiral Stuffed Rolls

Here are some delicious rolls that I whipped up after baseball one night last week.  I saw them over at Life as a Lofthouse a while back and I knew they would be a hit here.  The ingredient combination is one that everyone around here loves.  The recipe originated on Mel's Kitchen Cafe (another blog that I love).  Mel's recipe uses homemade bread dough, which I might try next time.  My husband thought the flavor combo was very similar to another recipe we love, Tortellini & Ham, and I agree.  Give these a try!  You will not be disappointed! 

Here are the ingredients you will need.  I subbed chives for the green onions, because they are currently thriving in my herb garden!  The tasted GREAT in there!

Spiral Stuffed Rolls

1 can (13.8 oz) Refrigerated Pizza Dough

6 oz Cream Cheese, softened 

2 Tablespoons Butter, softened

1 cup chopped Ham

3/4 cup finely chopped Broccoli

1 cup shredded Cheese ( I used mild cheddar)

1/4 cup grated Parmesan Cheese

1/2 cup chopped Green Onion

Directions: Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

Source: Life as a Lofthouse

Smothered Pork Chops

These pork chops were fabulous.  They require a few more steps than many of my other crockpot pork chop recipes, but they were worth it.  I do wish that I would have thickened the gravy a bit more.  I also forgot to put the bacon that I had cooked on the chops.  I hid it so well so that my family wouldn't see it and eat it that I completely forgot about it!

Smothered Pork Chops

Serves 6

*Note from Mel: I like to serve these smothered pork chops over rice or mashed potatoes. Also, if the gravy in the last step doesn’t thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.

5 slices bacon, chopped

6 bone-in pork loin chops, about 3/4-inch thick (I used boneless this time)

Salt and Pepper

2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons

1 teaspoon plus 1 tablespoon light brown sugar

1/4 cup plus 2 tablespoons cold water

3 garlic cloves, minced

1 teaspoon dried thyme

3 cups low-sodium chicken broth

1 tablespoon soy sauce

2 bay leaves

1 tablespoon cornstarch

1 tablespoon cider vinegar

2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Recipe Source: Mel's Kitchen Cafe

The Marlboro Man Sandwich- Pioneer Woman Style

Yesterday, my oldest child turned 12.  Mentally, that is such a milestone for him in my mind.  It is where he begins the transition from child to teenager.  That is so incredible to me.  It seems like he was so little just yesterday!  I am proud of the handsome, smart, kind man that he is becoming but I wish I could hold on to the child in him just a little longer.  

I made these sandwiches about a month ago and I posted pictures on facebook to tease everyone with their deliciousness.  I then promptly forgot to post them.  What a tragedy!  Thank goodness I came across the picture in my files!  I love the Pioneer Woman's original Marlboro Man's Favorite Sandwich but I think that this one is much better yet.  I cannot wait to make it again!

The Marlboro Man Sandwich- Pioneer Woman Style 

4 Tablespoons Butter

2 pounds Cube Steak (round Steak That's Been Extra Tenderized)

Kosher Salt

Freshly Ground Pepper

1 whole Large Yellow Onion, Halved And Sliced Thick

2 whole Green Bell Peppers, Sliced Into Rings

2 whole Red Bell Peppers, Sliced Into Rings

3 cloves Garlic, Minced

16 ounces, weight White Mushrooms, Sliced

2 Tablespoons (additional) Butter

1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)

4 Tablespoons Worcestershire Sauce

4 dashes Tabasco (more To Taste)

8 whole Deli Rolls (the Crustier The Better)

2 Tablespoons (additional) Butter

8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Source: The Pioneer Woman

Chicken Lo Mein

My entire family adores Chinese food.  When my kids find out I am making 'Chinese' it seems that they instantly become more open-minded about what they are going to be eating.  It is SO SO rare that any of them don't care for a meal with Oriental flare.  Could it be that they know they get to eat with chop sticks?  Whatever it is, I'm not complaining.  It usually means a hearty meal packed with lean meats and vegetables.  What mom doesn't love their kids gobbling that up?  

This Lo Mein was a real winner that I know I will be making again soon.  I doubled the recipe for my family of 5 and hardly had enough to send with my hubby for lunch the next day.  Did I say that all of my children had seconds {or thirds}?  A total winner. 

Chicken Lo Mein

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:

1 Tb soy sauce

1 1/2 tsp cornstarch

Sauce:

2 Tb oyster sauce

2 tsp soy sauce

4 Tb beef broth

1 Tb granulated sugar

8 ounces linguine, prepared to al dente

1 tsp sesame oil

1/4 cup canola oil

1 clove garlic, chopped

1 large carrot, chopped into 1/2-inch pieces

1/2 cup chopped cabbage, such as Napa

1 cup sliced mushrooms

1-2 cups bean sprouts

3 green onions, sliced in 1 inch segments, white and green parts

*note: I like to chop up the white parts small and leave the green parts in longer pieces

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Source: The Sisters Cafe

Cobb Salad Sandwiches

It is hot.  It is humid.  When I walk outside, I immediately feel like I need to go shower.  When it comes to weather like this, there are 2 options in my book: sit outside by a body of water and take frequent dips in or hide in the house.  I spent yesterday outside on the lake and had tons of fun, but today I am hiding inside as much as possible.  My garden, as always, could really use some work but I just can't bring myself to do it.  Maybe tonight.  If it cools off {ya right}.  

No matter how hot it is, we need to eat.  What we don't need to do it heat up the house cooking.  Here is a great sandwich for the dog days of summer.  It is hearty and summery all at the same time.  As you can see below, I arranged our ingredients out on the island and let everyone build their own sandwich.  I made mine as the recipe states, but my kids kept theirs more basic.  No arguing, no heating up the kitchen, and everyone is happy.  Try this today!

 Cobb Salad Sandwich

4 croissants, cut in half lengthwise

4 lettuce leaves

1 tomato, sliced

4 slices of crisply cooked bacon, halved

8 slices of deli ham, turkey, or chicken

4 slices of red onion

2 hard boiled eggs, sliced

1 ripe avocado, sliced

1/4 cup blue cheese crumbles

mayonnaise, blue cheese dressing, or ranch dressing

Spread your choice of mayonnaise, blue cheese dressing, or ranch dressing on both halves of the croissant.

Layer one half of each croissant with lettuce, tomato, bacon, 2 slices of ham (or turkey\chicken), onion, sliced egg, 2 avocado slices, and a tablespoon of blue cheese crumbles. Place other croissant half on top and enjoy!

Source: Tablespoon

Summer Corn Fettuccine

I adore pasta.  I could eat it every single day of my life.  I have yet to meet a more perfect pasta recipe for those summer days than this.  The fresh sweet corn really gives this pasta some amazing flavor.  We have to enjoy those fresh vegetables as much as possible in the short time that we are lucky enough to have them!  I know this pasta is a bit different, but keep an open mind and give it a try!  

My garden corn is not yet ready, so I bought these at my local grocery store.  Check out the conjoined corn cob I found!  LOL!  Yes, I am easily amused:)

 Here are the ingredients that you will need: 

 It is always nice to have an adorable soon-to-be 12 year old doing some of the cooking for you!  

 Delicious!

Summer Corn Fettuccine 

1 pound fettuccine

Extra virgin olive oil (EVOO), for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

Salt

1 cup half-and-half or cream

1/2 cup chicken stock or dry white wine (I used chicken broth but I think wine would be better)

2 tablespoons fresh thyme leaves, chopped

1-2 pinches cayenne pepper

1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided (I used good quality Parmesan since I had it on hand)

1/2 cup sweet basil leaves

DIRECTIONS

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp. 

Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Source: Mrs. Bettie Rocker {Original recipe adapted from Rachael Ray Love + Cook}

Homemade Shake & Bake Mixture

A few weeks ago, my husband requested Shake & Bake pork chops, something that he {and I} grew up eating.  Since I remembered it fondly, I set out to find a good copycat recipe.  I am just not a fan of buying premade mixes. these days.  This was one of my dad's specialties when I was young:)  We always had it with Rice-a-Roni on the side, which I had forgotten.  My dad reminded my of that when I told him that I had discovered this recipe.  It tastes just like I remember my dad's tasting, but it is homemade, so I know exactly what is in it.  

If you do make this, you should know that the recipe makes a HUGE amount.  I cut it in half to make 5 pork chops for my family.  I do think I actually could have only made 1/4 of the original recipe and that would have even been plenty.  

Homemade Shake & Bake Mixture

4 cups dry bread crumbs

1/3 cup vegetable oil

1 tablespoon salt

1 tablespoon paprika

1 tablespoon celery salt

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

1/2 teaspoon minced garlic

1/4 teaspoon minced onion

1 pinch dried basil leaves

1 pinch dried parsley

1 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Source:  Allrecipes