Roasted Pork Center Loin with Apples and Onions

What a wonderful holiday evening: putting up the Christmas tree, watching Love Actually and enjoying a delicious roast pork! The apples and onions add a sweet flavor to the pork while the acidity of the dijon keeps it balanced.

A delicious crusted pork loin, perfectly pinked in the middle.

2 lb. Pork Loin (I had a center loin cut)
Olive Oil
Sea Salt
2 Apples (I used honeycrisp), peeled and sliced
1 Onion, sliced
2 Tbsp. Dijon Mustard
Ground Pepper
A Couple Sprigs Fresh Thyme (leaves pulled off stems)
1 Tsp. Dried Thyme
1/4 C. White Wine
1 Tbsp. Butter
1 C. Chicken Broth

Preheat oven to 425. Dry off the pork loin, rub with olive oil and season with salt. In a cast iron skillet, over medium heat- sear the pork on all sides, about 1-2 minutes total. Set aside on a plate. In the same skillet, add about another tablespoon of oil and sauté the onions and apples until softened and browned, about 6 minutes. Add the wine, fresh thyme and stir.
Rub the pork with mustard, season with pepper and dried thyme. Place on top of the apple/onion mixture and put in oven.
Bake for about 40 minutes (until internal temp is 170).
When done, take the pork out and set aside to rest for 10 minutes. In the skillet, add the butter and chicken broth to the onions and apples. Bring to a boil and stir. Serve over the pork.

 

I served this with pan roasted brussel sprouts (sautéed with a couple figs and pecans). A delicious Christmas time dinner!

Enjoy,
e

Blue-Ribbon Apple Pie

It's apple pie season! Normally I make them with Granny Smith apples, lots of butter and lemon juice-- the traditional apple pie. This recipe intrigued me because of the cinnamon/sugar crust! It was really good-- and still very tart! ( I still used lemon juice). The apples for this pie came straight from Fishkill Orchards in NY!

Golden bubbly crust...

2/3 C. Sugar
1 Tsp. Cinnamon
2 Tbsp. Flour
1/2 Tsp. Sea Salt
1 Package Refrigerated Pie Dough
6 C. Apple Slices (I used Rome, Red Delicious and Macintosh)
1/2 Lemon
1 Egg, Beaten
1 Tbsp. Water

Preheat oven to 425. In a bowl, mix sugar and cinnamon. Set aside 1 Tbsp. for crust dusting. Add flour and salt to the bowl of sugar/cinnamon and mix thoroughly. In a separate bowl, squeeze lemon over the apple slices.

Don't skimp on the sugar, shuga!

In a lightly greased pie pan, press down first pie crust and trim edges. Sprinkle about 2 tbsps. of the flour mixture on the bottom. Add 1/3 of the apples and cover with 1/3 of the flour mixture; repeat twice. Place the other pie crust over the apples, press into the lower crust and flute the edges. Cut slits into the top crust.

Mix the egg and water and brush over the crust. Sprinkle with the original sugar/cinnamon that was set aside.

Bake for 30 minutes and golden brown.

This was a really yummy pie and paired perfectly with vanilla ice cream...blue ribbon for sure!
enjoy,
e

Baked Crispy Dijon Chicken

This chicken tastes good but the best part is the endless ways you can use this recipe to make different types of chicken!   So try it this first time, and then look at my different ways to spice it up!

A crispy crust that makes you think it was fried!

4 Chicken Breasts, lightly pounded
4 Tbsp. Butter
1/4 C. Dijon Mustard
1/4 C. Milk (I used 2%)
1/4 C. Panko Breadcrumbs
1/4 C. Parmesan Cheese
Pepper

Preheat oven to 450. In a 9x13 pan, melt butter in oven.
Get two bowls. In bowl one, mix the milk and mustard. In bowl two, mix the breadcrumbs, cheese and some grinds of pepper.
Remove the pan from oven. In a 4-part process, dip chicken in milk mixture thoroughly, then coat with bread crumbs, place in buttered pan and then flip so both sides become buttered. Cook for about 40 minutes. It will be crispy and juicy!

A couple fun ideas:

#1 Italian: Dip in milk (no Dijon) and coat with a batter of panko, Italian seasoning and parmesan. Serve with marinara sauce over pasta (a more crispy Chicken Parmesan).

#2 Southern style: Add honey to the milk/Dijon mixture and coat with panko (and a little cayenne!) only. Serve with biscuits.

#3 Buffalo: Add a couple tablespoons of Franks Buffalo Sauce to the melted butter, and the milk and panko can stand alone. Do this with chicken tenders and serve with ranch.

A simple recipe and easy to make your own! I served the original over sautéed kale with a splash of balsamic vinegar.
enjoy, e

Garlicky Shrimp and Asparagus Orzo

Who wants dinner in 30 minutes? This is definitely a delectable dish that doesn't take a lot of time! Rich and delicious, but light enough to fool you into seconds! A more sophisticated shrimp scampi...and with the added benefit of green!

hmm...just wanna dive in!

1 lb. Raw Shrimp, Peeled and Deveined
4 Tbsp. Unsalted Butter
1 Shallot, Chopped
4 Cloves Garlic, Chopped
1/2 Bunch Asparagus, Cut into thirds
1/4 C. Sherry
A Couple Sprigs Fresh Thyme, chopped
1/4 Lemon
Sea Salt
Fresh Pepper
1 Cup Orzo, uncooked
Water to boil
Parmesan Cheese, optional

In a medium saucepan, boil salted water and add orzo. Cook 9 minutes, drain and set aside.
In a large pan, melt butter over low heat. Add the shallots and garlic. Cook over medium heat for about 2 minutes, until softened. Add the asparagus and shrimp. Cook for about 4 minutes, constantly stirring until the shrimp is light pink. Add the sherry and the thyme. Season with salt and pepper. Let cook for about 5 more minutes. Add the orzo and stir. Squeeze the fresh lemon over all of it and stir.
Serve with a freshly grated parmesan.

This is super easy and can be served over pasta (think linguini), quinoa or rice. Serve with chilled glass of Sauvignon Blanc and crusty bread...definitely a dinner party dish!
Enjoy, e

Roasted Chicken with Potatoes, Carrots and Leeks

This recipe is very similar to my Seriously Perfect Roast Chicken, but deals with chicken pieces, not the whole bird! It's a simple one-pan dish, easy to make and so good!

1 Whole Chicken (already cut into breasts, legs, etc.), rinsed and patted dry
Unsalted Butter (a slice for every piece of chicken)
3 Tbsp. Herbs de Provence ( I buy it, but if you want to know what's in it- here's the recipe)
1/2 Lemon
3 Large Carrots, chopped into large pieces
3 Large Leeks, (washed thoroughly) and sliced thinly
3 Potatoes, peeled and chopped into quarters (Russets or Red)
3 Tbsp. Olive Oil
Sea Salt (NOT table salt)
Pepper

Heat oven to 500 degrees.
In a large bowl, mix the carrots, leeks and potatoes with all of the olive oil, 2 Tbsp. Herbs de Provence, a generous sprinkle of sea salt and a few good grinds of fresh pepper. Put veggies along the edges of a baking dish, lined with aluminum foil.  In the center place the chicken, skin side up. Under each piece of skin, place a slice of butter. Sprinkle heavily with salt (so it is visibly showing), a few dashes of pepper and the rest of the Herbs de Provence. Drizzle with the lemon juice (only on chicken). Place in oven and cook for 45 minutes (Check at 30 and may want to fold the foil over the veggies).

The chicken will be visibly crispy and the inside-- so moist! The veggies are done perfectly, with the leeks basically melting into them with just flavor to remember them by.

A wonderful autumn dinner.
Enjoy, e

Zesty Asian Meatballs with Cucumber Sesame Salad

Tonight's dinner was going to be plain ole' meatballs and broccoli. Then, I was halfway through mixing the meat and decided to zest it up. Amazing what a little fresh ginger can do! Coupled with soy sauce, sesame seeds and rice vinegar....Boom! So good.

Seriously, the meatballs tasted like dumpling filling.

Meatballs
1 lb. Ground Turkey
3/4 C. Panko Crumbs
1 Egg
1/2 Tsp. Salt
1 Tbsp. Soy Sauce
1/4 C. Chopped Cilantro
1/4 C. Chopped Onion
1 Tbsp. Minced Garlic
1 Tbsp. Minced Ginger

Sauce
1/3 C. Soy Sauce
1 Tbsp. Sriracha
1 Lime, Juiced
2 Scallions, Chopped
3 Tbsp. Water
2 Tsp. Olive Oil

Cucumber Salad
1 Cucumber
1/4 C. Rice Vinegar
1 Tsp. Sugar (granulated)
Dash of Salt
2 Tbsp. Sesame Seeds, Roasted (see below)

Preheat oven to 500 degrees. Mix the all the turkey ingredients together until thoroughly combined. Form into medium- sized meatballs and place on baking sheet. Place in oven. Cook until crispy, about 15-18 minutes.

Heat a dry pan to medium heat. Add the sesame seeds and keep shaking the pan to keep the seeds from burning. Cook until lightly browned. Set aside. Peel the cucumber leaving a little bit of the green peel. Cut in half and scoop out the seeds. Slice as thinly as possible. In a small bowl, mix vinegar, sugar and salt until dissolved. Pour over the cucumber slices and top with sesame seeds.

In a small bowl, whisk the soy sauce, sriracha, lime juice, water and oil. Add the scallions and set aside.

When the meatballs are done, spoon a little of the sauce over them and serve with the cucumber salad. Have the sauce on the side for extra dipping! I also served the sauce over steamed broccoli!

A zesty twist on a basic dinner!
Enjoy,
e

Melt In Your Mouth Pot Roast

So tis the season of fall and nothing better to warm the hearts and home than a delicious pot roast.  I served it in a bowl with a spoon... seriously.

The roast is perfectly pinked after cooking low and slow for 4 hours!

Pot Roast
3-3.5 lb. Roast (Chuck eye, or Round Bottom)
2 Tbsp. Unsalted Butter
2 Onions, thinly sliced
2 Carrots, chopped
2 Celery Hearts, chopped
2 Garlic Cloves, chopped
1 C. Beef Broth
1/2 C. Dry Red Wine
1 Bay Leaf
1 Tsp. Thyme
Kosher Salt
Pepper

Gravy
2 C. Beef Broth
1 C. Dry Red Wine
2 Tbsp. Balsamic Vinegar
1 Tsp. Thyme

Trim excess fat off the meat. Season the meat with 1 Tbsp. salt and place on a wire rack to dry at room temperature for about 30 minutes.

Preheat oven to 300 degrees. Melt butter in a dutch oven. Add the onions and cook, stirring occasionally until soft and lightly browned. Add the carrots and celery and cook for about 5 minutes. Add the garlic and mix. Stir in broth, wine, bay leaf and thyme; bring to a simmer.

Pat beef dry with a paper towel and place on top of the veggies. Season with more salt and a little pepper. Cover the pot tightly with aluminum foil and lid. Place in the oven.

Cook beef for 4 hours, turning halfway. Transfer the beef to a dish and cover with foil.
Strain the liquid through a mesh strainer. Set aside the broth and let settle for a few minutes until the fat can be skimmed off. Remove the bay leaf, put the veggies in a blender and puree. Add a total of 3 cups of liquid to the blender (using beef broth to supplement). Pour into a sauce pan and bring to a simmer over medium heat. Add the wine, balsamic vinegar, thyme and season with salt and pepper.

Pour the gravy over the beef and serve with mashed potatoes and peas!
This is a big endeavor time wise-- but totally perfect for a Sunday dinner with family and friends.
This serves 4....add more lbs. if you need - but the gravy is plentiful for 6-8!

Enjoy,
e

Chunky Chicken Pot Pie

Chicken Pot Pie... the epitome of comfort food. This old time favorite is especially delicious when cooked in an iron skillet (something I am just getting used to using!). This recipe has a little twist on the typical with a dash of cream and some sherry!


 Crispy, golden and delicious!



Filling
4 Tbsp. Unsalted Butter
1/2 C. Chopped Celery
1/2 C. Chopped Onion
1/2 C. Chopped Carrots
3 C. Chopped Cooked Chicken (Ours was smoked the day before--you can use Rotisserie!)
1/4 C. Flour
3 C. Beef Broth (or Chicken)-- I used what I had
1/2 C. Frozen Peas
1/4 C. Half and Half
Splash or two of Sherry
1 Tbsp. Herbs de Provence ( mixture of thyme, rosemary, savory, and marjoram)
Ground Pepper
Salt

Topping
1.5 C. Bisquick
3/4 C. Milk
1 Egg

Preheat oven to 400. In a cast iron skillet, melt butter. Add the celery, carrots and onions. Cook for about 5 minutes until they soften. Add the chicken and sprinkle with flour. Stir around and cook for about a minute. Pour on the broth and bring to a simmer. Add the peas and stir. As the mixture thickens, add the cream and sherry. Season with the herbs, salt, and pepper. Turn off heat.



Right before you add the bisquick topping

In a mixing bowl, stir bisquick, eggs and milk. Pour over the mixture in the skillet and place in oven. Cook for 30 minutes.



When you add the topping it's ok be messy! I doubled the bisquick cause I got scared...don't-- you will have plenty!

 

My Guilty Pleasure: Eating a bowl of this pie, watching Homeland and cuddling on the couch with my husband.

enjoy,
e

Twice Baked Potato Casserole

This is one of the first dishes I ever made. We had a church directory cook book and I found this recipe, thought it sounded SO good and tried making it...I think I was about 10.  Over the years, I have made different versions, but the idea is still the same. It's the most popular dish you can bring to a pot luck! Wish I could credit the lovely individual who submitted it to the St. Andrew's Church cookbook....

I left mine in a little too long...but still was delicious!

3-4 Large Russet Potatoes, scrubbed clean
Olive Oil
1 C. Greek Yogurt (original was sour cream)
1/4 C. Milk
2 Tbsp. Butter
3 Scallions, chopped (white and green parts)
4 Pieces of Bacon
3/4 C. Shredded Cheddar Cheese
Salt
Pepper
Paprika

Preheat the oven to 350. In a casserole dish, place the potatoes, spear with a knife and drizzle with olive oil. Cook in the microwave for 10 minutes (or if you have the automatic potato button- use that). They will be done when they are easy to smash with a fork.

Start cooking bacon in a pan.

Take a fork and roughly mash the potatoes. Add the yogurt, milk, and butter. Continue to mash, seasoning with salt and pepper. Add the cheese and scallions. Stir.

Once the bacon is done, remove from pan, blot with paper towel and chop finely. Add to the casserole, and stir. Top with a little extra cheddar if desired and sprinkle with paprika.

Cover and place in the oven for about 30 minutes until heated thoroughly.  Remove lid and continue to cook for 5 minutes.

Not a guilt-free side dish, but it is delicious and WAY easier than actual twice baked potatoes!!!

Enjoy,
e

Maryland Style Crab Cakes with Lemon Aioli

Last night, we had a crab feast! 2 dozen Maryland crabs to shuck, dunk in butter and eat! Well between 3 of us, we only ate half...so we shucked the rest and set aside about a pound of crabmeat. So much work, but after dinner tonight, well worth it!

Last night's dinner

Leftovers.

Crab Cakes
1 lb. Fresh Crab Meat (not canned!!)
1/3 C. Real Mayo
1 Egg, Beaten
1 Tsp. Ground Mustard
1 Tsp. Worchester Sauce
1/2 Lemon, Juiced
1 Tsp. Cayenne Pepper
1 Tbsp. Old Bay
Ground Pepper
1/2 C. Panko Breadcrumbs
1/4 C. Vegetable Oil

Aioli
1/3 C. Mayo
1/2 Lemon, Juiced
1 Tsp. Cayenne Pepper
1 Tsp. Old Bay
1/2 Tsp. Ground Mustard

Mix all the crab cake ingredients together (except oil) in a large bowl. Make sure to check for cartilage and shell pieces, while mixing thoroughly. Make 6 patties and set aside. In a large pan, heat the oil over medium. Add the patties. Cook for about 3 minutes on one side, flip and cook for another 3 minutes. Turn the heat to low and cover for about a minute. Uncover and let cook one more minute to crisp. Set aside.

To make the aioli, mix all the ingredients and serve with the crab cakes.

My husband LOVES cocktail sauce and extra spicy-- so I whip a quick one to serve with it:

Cocktail Sauce
1/3 C. Ketchup
2 Tbsp. Horseradish
1/2 Lemon, Juiced
Dash of Hot Sauce

Mix and serve.

A fresh summer dish, matched perfectly with crispy sautéed kale. No one complained about leftovers!
Enjoy!
-e

Butter Chicken with Roasted Cauliflower and Carrots

Another Primal Diet success- hmmm...this dish takes a little effort but it is SO well worth it... but it makes plenty to feed you for a few meals! I modified this recipe to be a little more flavorful and use what I had on hand.

Roasted Veggies filled the role of rice. Equally satisfying.

Chicken
4 lbs. Chicken (I used thighs and breasts) cut into 1" pieces
6 garlic cloves, crushed
2 Tsp. Garam Masala
3 Tsp. Ground Coriander
3 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
6 oz. Greek-style yogurt

Sauce
7 Tbsp. Butter, chopped
1 Tbsp. White Vinegar
4 Tbsp. Tomato Paste
1 Tsp. Garam Masala
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1 Can Chopped Tomatoes
1.5 Tsp. Cardamom
1.5 Tsp. Cinnamon
1 1/2 C. Coconut Milk
Sea Salt
Crushed Red Pepper
1 Handful Cilantro, coarsely chopped

Vegetables
1 Head Cauliflower, washed and pulled into 1" pieces
8 Carrots, washed, scraped and cut into 3" pieces
Olive Oil
Sea Salt
Pepper
Garam Masala


In a glass dish, place the chicken and rub with all the spices and yogurt. Massage with hands until all pieces are covered. Cover dish and place in fridge for at least an hour.

Preheat the oven to 400. In a deep skillet, melt the butter. Add the vinegar, tomato paste, canned tomatoes, and spices. Heat until it boils and let simmer for about 5 minutes. Add the chicken. Let it simmer for about 15 minutes, until the chicken is cooked through.

In a baking pan with foil, on one side add the cauliflower, drizzle with olive oil and season with salt and pepper. On the other side, add the carrots, drizzle with olive oil and season with salt and garam masala. Cook for 15 minutes. Turn the veggies and place in oven for another 10 minutes.

Add the coconut milk and season with salt and crushed red pepper. Let cook for another few minutes.
Serve over roasted veggies with a pinch or two of cilantro.

This will rock your world. And there is a LOT of extra sauce.... delicious.
-e

Grilled London Broil with Chimichurri Sauce

Chimichurri- originally from Argentina- this sauce is a combination of fresh herbs, garlic, vinegar and olive oil. Parsley, Cilantro, Oregano...use one or all. No real rules-- just fresh, delicious flavors that meld perfectly with grilled meat. Can be served with chicken, beef and even lamb (but definitely add mint to that one!).

 

 

1 Bunch Cilantro, washed and chopped
5 Cloves Garlic, finely chopped
3 Tbsp. Seasoned Rice Vinegar (or Red Wine Vinegar)
1 Lime, juiced
1 Jalapeno, chopped
1/3 C. Olive Oil
1 Tsp. Cumin
Crushed Red Pepper
Black Pepper
Sea Salt
1.5 Lbs. of London Broil (or Flank Steak)

In a food processor, add the cilantro, garlic, vinegar, lime, and jalapeno. Puree for about 20 seconds until everything is thoroughly pureed and mixed. Pour into a bowl , add the olive oil and stir. Season with cumin, salt, pepper, and crushed red pepper.

In a glass dish, place the London Broil. Pour half the chimichurri sauce over it, rub in with your hands, cover and place in fridge. Cover the remaining sauce and refrigerate for later.

Marinate for at least one hour. Grill meat until medium rare, about 4 minutes on each side. Serve with the remaining sauce.

Perfect for the summer-- grilled meat, served with fresh veggies and sunshine!
I served with a potato (microwaved, seasoned with salt and pepper and then sautéed for one minute) and sautéed green beans with garlic and cumin.
Enjoy, e

Pan Roasted Pork Loin with Oven Roasted Carrots

The challenge of eating low carb is feeling full. I always seem to lean on quinoa, tortillas and of course my personal favorite: the potato. This dish has is flavorful and hearty enough to fill the tummy and stir the senses. I was definitely satisfied*.
*Side note: Served with Roasted Artichoke

Pork Chops
4 Pork Loin Chops (about 1.5" Thick)
2 Tbsp. Unsalted Butter
1 Tbsp. Dried Rosemary
1/3 C. White Wine
2 Cloves Garlic, chopped
Salt
Pepper

Carrots
10-12 Carrots, cleaned, cut in half
Olive Oil
2 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
Salt
Pepper

Preheat oven to 400. Place the carrots on a baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with paprika, salt, pepper and garlic powder. Rub it in and place in oven for 30 minutes.

In a large pan, melt butter over medium high heat. Add pork chops and brown on both sides, about 2 minutes on each side. Pour in wine, garlic, rosemary and season heavily with salt and pepper. Cook uncovered for about 20 minutes until cooked through.

The butter and wine definitely add a richness to this dish, luckily since there are low carbs you can enjoy without guilt.
- e

How to Roast an Artichoke

Typically I steam artichokes. This leaves them fairly flavorless and only a spoon for the lemon curry mayonnaise I dip them in.Tonight I thought I would mix it up and roast them. It was a good decision.

Beautiful AND delicious.

The Chokes
2 Artichokes (one for you and one for someone else, sharing isn't fun with 'chokes)
1/2 Lemon
2 Garlic Cloves, chopped
Olive Oil
Salt
Pepper

The DIP
1/4 C. Mayonnaise (REAL)
1 Tablespoon Curry
1/2 Lemon
Pepper

Preheat oven to 425 degree. Rinse the artichokes, chop an inch off the top and the stem off the bottom. Be sure to cut straight so that it can stand on its own. Spread the leaves so that all the toppings can get in.
On a pan lay out 2 pieces of aluminum foil  (one for each 'choke). Place each one in the center of their foil. Drizzle with olive oil, garlic, salt, pepper and lemon juice (Making sure it gets in between the different leaves. Wrap up with foil and place in oven for an hour.

To make the dip, mix all the ingredients and chill while the 'chokes are cooking.

When they are done, removed from oven and place on plate. Serve immediately.

These end up being flavorful and juicy. They are great with the dip, or without!
Enjoy, e

Raw Asparagus Salad with Citrus-Mint Dressing

Raw asparagus? Rather have it steamed with hollandaise sauce? Me too. UNTIL I had this salad! I was even more surprised how much my husband loved it! It's easy, healthy and delicious- total triple threat.

It is all about the fresh herbs...mint added a nice surprise

Salad
1 Bundle Thin Asparagus
3/4 Cup Cherry Tomatoes, halved
Sea Salt
Pepper
1 Tbsp. Olive Oil
1/4 C. Walnuts, chopped
1" Chunk of Fresh Parmesan Cheese

Dressing
3 Tbsp. Olive Oil
Juice of 1/2 Lemon (use more if lemon isn't super juicy)
2 Tbsp. Fresh Cilantro, chopped
2 Tbsp. Fresh Mint, chopped

Wash the asparagus, trim off the rough ends, and then chop into bite sized pieces and place into a bowl. Add the tomatoes.

In a small bowl, whisk olive oil, lemon juice and fresh herbs.

In a frying pan, heat 1 tsp. of olive oil, add walnuts and brown. Approx. 3 minutes. Remove from heat and add to asparagus.

Coat asparagus with the dressing. Season with salt and pepper, and more lemon juice if desired. Top with freshly grated Parmesan cheese. Serve as a side or add avocado and grilled chicken to make it a meal!

Fresh and delicious.
-e

Chicken Tecate Tacos with Spicy Guacamole

Tender, juicy chicken tacos....what's the secret?? Cheap beer. I got a really big tecate, used half-drank half. Perfect combo! Because I wanted these tacos to be simple, I made the guacamole really chunky to prevent needing lots of topping- so it's full of tomatoes, onions and cilantro!

Chicken
2 Tbsp. Olive Oil
3 Chicken breasts, cut thinly and then chopped
1/2 Jalapeno, diced
1 Tbsp. Cumin
1 Tbsp. Cayenne
1 Tbsp. Chili Powder
1 16 oz. Tecate
1 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Guacamole
2 Avocados
1/4 Small Red Onion (about 3 Tbsp.)
1 Tomato, chopped
1/2 Jalapeno, diced
1/2 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Flour Tortillas
Mexican 4-Cheese Blend

In a large skillet, heat the olive oil. Add the chicken and jalapeno.  Cook over medium heat to start getting the sides a little brown. Sprinkle with salt, pepper, cumin, cayenne and chili powder. Cook for about 5 minutes until all the sides are brown. Pour half the beer over the chicken and let simmer for about 20 minutes. Add the lime juice, cilantro, salt and pepper to taste and cook until liquid is really low (approx. 15 minutes). The key is to keep the temperate at a low medium so the chicken tenderizes.

In a separate bowl, smash the avocados with the back of your fork, add the lime juice, a little salt and pepper and mix thoroughly. Add the onions, tomatoes, cilantro and stir.

These can be as basic as you want. I served with just a little cheese on top...but black beans and sour cream would have added a nice touch! Or perhaps some thinly sliced radishes!

Always love taco night!
-e

Ground Turkey and Zucchini Lasagna Bake

I call this recipe a "Lasagna Bake" because there are only 6 noodles and its mostly a veggie/meat/cheese dish. It's really good- but not a traditional lasagna you cut...this is more of a scoop into a bowl kinda meal.

Meat Sauce
1 lb. Ground Turkey
1 Tsp. Ground Basil
1 Tsp. Fennel Seeds
Sea Salt
Pepper
3/4 Jar Tomato Basil Marinara Sauce
1/4 C. Red Wine

Veggies
3 Zucchinis (I used 2 green, 1 yellow)
1 Tsp. Olive Oil
1 Tsp. Ground Basil
Sea Salt
Pepper

Cheese Mixture
2 C. Ricotta Cheese
1 C. Shredded Mozzarella Cheese
1 Egg

6 No-Bake Lasagna Noodles
Crushed Red Pepper
1/2 C. Shredded Mozzarella
1/4 Jar Tomato Basil Marinara Sauce
10 Fresh Basil Leaves, Chopped

Preheat the oven to 375.
Brown the ground turkey in a frying pan. Drain the grease. Season with salt, pepper, fennel and basil. Add the tomato sauce, red wine and simmer.

In another frying pan, heat olive oil. Add the sliced zucchini and season with salt, pepper and basil. Sauté until soft, for about 3 minutes. Remove from heat.

In a large bowl, mix the ricotta, mozzarella and egg. Stir and set aside.

In a 9x13 casserole dish, pour the rest of the tomato sauce in the bottom of the pan. Place 3 noodles on the sauce. Layer with half the meat sauce and then all of the cheese mixture. Layer with 3 more noodles. Top with the veggies, the rest of the meat sauce, mozzarella cheese, basil leaves and a couple swift shakes of the crushed red pepper.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for 5 more minutes.

Roasted Tomato Caprese Salad

After 2 weekends of complete food binging- it's time to start eating clean again! So back to the fresh veggies! So to mix up a typical caprese salad- I roasted the tomatoes. It added a nice sweetness and the heat warms the mozzarella perfectly. The roasted tomatoes are inspired by this recipe by Ina Garten.

 

 

Perfectly Roasted Tomatoes

Tomato + Cheese + Basil= Perfect Combination

6 Large Tomatoes, sliced about 1/2"
Olive Oil
Balsamic Vinegar
1 Tsp. Sea Salt
Ground Pepper
1 Tsp. Sugar
Fresh Mozzarella, Sliced (4 oz.)
8-10 Basil Leaves, thinly sliced

Preheat the oven to 450. Line an baking tray with aluminum foil and lay out the tomatoes. Drizzle with olive oil, sea salt, ground pepper and finally sugar. Bake for about 25 minutes. They will shrink significantly and begin to caramelize. Remove from oven.

Layer the mozzarella with the warm tomatoes (be careful, they are very delicate). Drizzle with a little more balsamic, top with fresh basil and a little pinch of sea salt.

Such a delicious salad- I served it with grilled chicken. This would be equally as good with grilled portabellas or eggplant! Veg out!

Enjoy the sweet taste of summer!
-e

Baked Potato and Broccoli Casserole

Who doesn't love an overstuffed baked potato, covered in cheese and topped with broccoli? Well this is that, but healthier and in one dish! With no butter and only a handful of cheese, this dish still hits that comfort food-seeking spot. Of course, I added some options if you need a little extra love...



Look at the lovely browned edges on the broccoli. SO good.

Basic Version
4 Large Russet Potatoes
2 Medium Broccoli Crowns, washed and cut into bite-sized pieces
Olive Oil
1/2 C. Skim Milk
1/2 C. Shredded Mozzarella Cheese
1/4 C. Shredded Parmesan Cheese
1 Tsp. Oregano
1 Tsp. Thyme
1/2 Tsp. Garlic Powder for Broccoli
1 Tsp. Garlic Powder for the Potatoes
Salt
Ground Pepper

Add-Ons
1/2 C. Crumbled Bacon (about 7 pieces)
1/2 C. Sour Cream
3 Green Onions, chopped
(Another) 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 375. Wash the potatoes and dry them thoroughly. Place in casserole dish, pierce each potato with a knife and drizzle with olive oil. Microwave for about 7 minutes, or until the potatoes are easy to cut. While the potatoes are cooking, bring a pot of water to boil. Add the broccoli and cook for 2 minutes. Drain and set aside. Sprinkle with a pinch of salt, garlic powder and a little ground pepper.

Smash the potatoes with a masher. Add the milk, mozzarella cheese and remaining spices. Mix in the broccoli. (Stir in the add-ons now, if desired). Sprinkle the parmesan on top and cook for 20 minutes. The potatoes will be hot and the broccoli will be crispy on the edges.

This is a gooey, delicious side dish...or if you love potatoes as much as me...main dish!
Bon Appetite! -e

Zucchini Squash "Pasta" with Turkey Kale Meatballs

So, if you are a follower of my blog you will see that earlier this week I made a recipe with ground turkey and a recipe with kale...well this is the other half of the 3 lb. ground turkey package and the rest of the kale salad! I always love making something new with leftovers!

The raw kale adds a surprisingly delicious crunch to the meatballs!

Meatballs
1.5 lb. Ground Turkey
2 Cups Kale, (Rinsed, chopped and massaged with olive oil and sea salt--- per my Kale Salad recipe)
1 Tbsp. Italian Seasoning
2 Cloves Garlic, Chopped
1 Tsp. Salt
1 Tsp. Pepper
1/2 Tsp. Crushed Red Pepper
1/4 C. Grated Parmesan Cheese
1/4 C Olive Oil

Zucchini Squash "Pasta"
3 Zucchini Squashes (I used 2 yellow, 1 green), Julienned
1/2 Onion, Sliced
1 Tomato, Diced
3 Cloves Garlic, Chopped
1 Tbsp. Italian Seasoning
Salt
Pepper
3 Tbsp. Olive Oil
Shredded Mozzarella Cheese for garnish
Parmesan Cheese for topping

Mix all the ingredients for the meatballs together. Roll the meat mixture into 1.5" balls and set aside.
Bring olive oil to medium heat and plop them in. Let them brown for about 4 minutes, turn and let brown for another 4 minutes. Cover, reduce to low and let simmer while you make the "pasta."

IF you have a mandolin, use it. It's a tool that helps control the size and style of cut-- very useful for julienning vegetables. If you don't have one, cut the zucchini so it's like long matchsticks.

Bring the olive oil to medium in a frying pan. Add the onion and garlic and sauté until tender, about 2 minutes. Add the chopped tomato and spices. Cook for about 2 minutes and then add the zucchini. Stir it lightly- just enough to get olive oil and spices all over it- but be careful not to mush it up. The idea is not to overly cook the zucchini, but bring it to al dente. That way it still has a little crisp in the bite.

Spoon the zucchini into a bowl, add a pinch or two of mozzarella, a little more parmesan and top with some meatballs! (I add mozzarella on the plate so it doesn't make the pan any harder to clean!).

The best part of this dish is that since there is no pasta, you don't feel guilty when you eat dessert afterwards!
Bon Appetite,
-e

Kale Salad with Cilantro Lime Dressing

So, over NYE I made a delicious kale salad with broccoli slaw. This recipe is a WAY easier version with the same delicious bite. Same prep for the kale, whatever toppings you want and then just dressing. I love using kale in salad because it stays fresh and doesn't wilt like lettuce.

Salad
1 Bunch Kale
2 Tbsp. Olive Oil
Sea Salt
Toppings: Sliced Avocado, Tomatoes, Scallions, Red Pepper, Toasted Almonds

Dressing
1/4 C. Olive Oil
1 Tsp. Honey
3 Limes, juiced
1 Clove Garlic, minced
1 Bunch Cilantro, finely chopper
1/4 Tsp. Salt
1/2 Tsp. Pepper

Wash kale thoroughly. Removed from stems and chop roughly. Place into large bowl and massage with olive oil and salt, until it has reduced in size and wilted a bit. Set aside.

To make the dressing, combine all ingredients in a blender and puree for about 30 seconds.

Plate salad with toppings of choice and serve dressing on the side. You can mix the dressing in, but I keep it separately because the salad will store better.

A recipe jam-packed with flavor and nutrients! Can't beat kale and it's extreme nutritional value either! So pile this salad on your plate and soak in the vitamin A, C & K! (also said to lower cholesterol levels!)
-e

Thai Turkey Quinoa with Sriracha Lime Dressing

My default is Mexican. Add salsa, avocado, beans...a little shredded cheese if I am feeling devious. I could literally eat a form of tacos every day. Well, my husband likes a little more variety...so I branch out to the other region that has my heart--- Thai. I love the spices and fresh cilantro and lime juice... (Almost sounds Mexican?). This recipe spawned from me having ground meat, quinoa and not wanting to add salsa and black beans to it!! It's spicy, fresh and great for a warm summer night.

Hmm... if you look closely you can see the fresh ginger!

Yes, the dressing is this red!

Quinoa
1 C. Quinoa
2 C. Water
1 Tsp. Ground Cumin
Salt
Pepper

Turkey Mixture
1.5 lbs. Ground Turkey
2 Cloves Garlic, Minced
1 Tsp. Fresh Ginger, Minced
Crushed Red Pepper
2 Tbsp. Cilantro, Minced
1 Red Pepper, Finely Chopped
1 Jalapeno, Finely Chopped
1/4 Red Onion, Finely Chopped
Salt
Pepper
2 Tbsp. Peanuts, chopped finely (roasted/salted)

Dressing
1 Clove Garlic, Minced
1 Tsp. Fresh Ginger Minced
2 Limes, Juiced
2 Tsp. Raw Sugar
2 Tsp. Olive Oil
2 Tbsp. Sriracha
2 Tbsp. Cilantro, Minced

In a saucepan, bring quinoa, water, cumin and pinch of salt and pepper to a boil. Cover, turn down to low and cook for about 15 minutes.

In a frying pan, brown turkey with salt and pepper. Add the garlic, ginger and a couple shakes of crushed red pepper. Remove from heat and put mixture into a large dish. Add the jalapeno, red pepper and red onion. Mix thoroughly.

When the quinoa is done, add to the turkey and mix.

For the dressing, whisk all ingredient together thoroughly. Pour over the mixture and serve with the peanuts on top! This can be served warm or cold.

Fun Idea: Make wraps! Serve in lettuce leaves for a little extra crunch!

This was a light, healthy meal and with just enough spice to hit the spot!
Enjoy, E

Grilled Chicken Satay with Spicy Peanut Sauce

Hmmm. #1 Peanut sauce makes anything taste good. #2 The chicken was so good it didn't even need it. #3 BUT it was really good with it.

 Chicken Satay right off the grill

Spicy Peanut Sauce

Marinade:
2 Tbsp. Soy Sauce
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Olive Oil
1 Tbsp. Hot Chili Oil
2 Tbsp. Finely Chopped Garlic
2 tsp. Curry Powder
1.5 lbs. Chicken Breasts, cut into 1.5" chunks

Peanut Sauce:
4 T. Soy Sauce
2 T.  Fresh Lemon Juice
2/3 C. Peanut Butter (use natural-- I used regular and it made it a little greasy)
3/4 C. Coconut Milk
1 tsp. Sugar in the Raw
1 T. Cayenne Pepper
1 tsp. White Vinegar

Mix all the ingredient of the marinade. Pour the marinade over the chicken (either in Ziploc bag or casserole dish) and set aside for at least 30 minutes.

While chicken is marinating- over low heat mix the first 6 ingredients. Take off heat and add the vinegar and mix thoroughly. Taste-- may need to add a touch of salt or cayenne if you love the spice we do!

Place the chicken on long metal skewers, about 8 pieces each. Grill for about 2 minutes, rotate, 2 minutes, rotate, 2 minutes.

I served with fresh cut tomatoes, avocadoes and overcooked kale (total party foul on my part).

Look at the double drool..Ziggy definitely wanted to get into that peanut sauce!

Enjoy!
-e

Spicy Grilled Salmon with Sauteed Broccoli Rabe, Tomatoes and Avocado

I would eat salmon every night. Really. Only 2 issues. It's expensive and I would probably get mercury poisoning within a month. It's just so good- no matter what you do to it...it pretty much comes out awesome. Here's tonight's version...

 

 

1 lb. Salmon
1 tsp. Garlic Powder
2 tsp. Chili Powder
1 tsp. Paprika
Salt
Pepper
Olive Oil
Crushed Red Pepper
1 Bunch Broccoli Rabe, washed and chopped
1/2 Onion, chopped
1 Avocado, chopped
1 Tomato, chopped
1/2 Lemon

On a piece of foil, drizzle the salmon with oil and sprinkle with salt and pepper.  Coat with garlic powder, chili powder and paprika. Add a dash of crushed pepper.

Place salmon on grill, skin-side down, over medium heat and cook for 7 minutes. Turn over and cook an additional 5 minutes until flaky and a little crispy.

Bring a large pot of salted water to a boil. Add the broccoli rabe and let cook for about 3 minutes. Drain.

In a large frying pan, heat a little bit of olive oil and add the onions. Sauté for about 3 minutes until browned. Add the broccoli and cook down for about 2 minutes. Add the tomatoes, crushed red pepper, a pinch or two of salt and pepper and cook for another minute.

Take off the heat, add the avocado and stir. Squeeze the lemon over the broccoli and the salmon and serve.

It's a great combo of spicy and crunch with a subdued bitter green and touch of citrus.

Whole Wheat Spaghetti with Garlic Lemon Broccoli Rabe

I have never cooked broccoli rabe. I got it in a farmshare and had to look up how to cook it! Do you cook the leaves? Do you eat the whole thing?? Well, it's actually pretty easy to make and is a great addition to pasta!

1 Box Whole Wheat Spaghetti
1/2 Lemon, juiced
5 Cloves Garlic, minced
3 Tbsp. Olive Oil
Crushed Red Pepper
Ground Pepper
1 Bunch Broccoli Rabe, rinsed and ends trimmed
1 Tsp. Dried Basil
Sea Salt
1/3 Cup Shredded Parmesan

Bring a large pot of salted water to a boil. Add pasta and cook about 7 minutes, al dente. Drain pasta.

In a large frying pan, heat olive oil to a medium low. Add garlic and cook slowly. Allow garlic to lightly brown and bubble (approx. same time as it takes to cook the pasta.)

Add the broccoli rabe to the oil and sauté for 3 minutes. Add 2 pinches of sea salt, crushed red pepper and a couple grinds of pepper. Add the broccoli to the pasta. Add lemon juice, cheese and basil. Stir and serve.

Fresh and simple.
-e

Greek Style Grilled Chicken and Quinoa with Spinach, Olives, Artichokes and Feta

I have been reminiscing about our lovely Greek honeymoon....the closest we will get to there for a while is food! Lots of lemon, fresh garlic and oregano makes this chicken Greeker than Santorini! The quinoa is the perfect complement with its nutty flavor and the acidity of the artichokes and olives.

Chicken
2 Tbsp. Olive Oil
1 tsp. Ground Oregano
Juice of 1 Lemon
1 tsp. Lemon Zest
4 Garlic Cloves, chopped
Sea Salt
Pepper
2.5 lbs. Chicken Breasts

Quinoa
1 Cup Quinoa
2 Cups Water
1 Tsp. Oregano
1/2 Tsp. Basil
1/2 Tsp. Marjoram
1/2 Tsp. Garlic Powder

1 C. Baby Spinach Leaves
1/2 C. Feta
1/4 C. Artichoke Hearts, chopped
1/4 C. Olives, chopped (I like to grab a mix from the grocery store olive bar)
Crushed Red Pepper
Sea Salt
Pepper


Salt and pepper the chicken and set aside. Mix the oil, oregano, lemon juice, zest and garlic cloves. Mix thoroughly and pour over the chicken. Set aside for 20 minutes.

Mix the quinoa, water, oregano, basil, marjoram, and garlic powder. Bring to a boil and then cover and cook on low for 15 minutes.

Throw the chicken on the grill and cook for about 5 minutes on each side, until cooked thoroughly. Squeeze a little lemon, and sprinkle with a little sea salt.

Take the quinoa off the heat and add spinach. Mix until the spinach is wilted and then add the feta, artichokes and olives. Season with salt, pepper and a little crushed red pepper.

I served on a bed of lettuce with a drizzle of balsamic.
A little taste of Greece....
-e

Seriously Succulent Sides Part IV: 7 Minute Smashed New Gold Potatoes

I had more of these mini New Gold Potatoes from the Nalls Farmers Market. They are small and delicious! Because of their size, they cook super fast and are perfect for a quick weeknight meal.

7 Small New Gold Potatoes, cut into halves
2 Tbsp. Extra Virgin Olive Oil
1/2 Cup Chicken Broth
1/2 Tsp. Smoked Paprika
1/2 Tsp. Cumin
A Pinch of Sea Salt
Ground Pepper
Crushed Red Pepper
1/4 C. Shredded Mexican Cheese

In a small microwaveable casserole dish, add the potatoes, sprinkle with salt and a little bit of olive oil. Microwave for 5 minutes.
Pull out, smash the potatoes with a fork and pour half the chicken broth on top, and heat for another minute. Add more chicken broth, spices and stir. Top with cheese and microwave for one more minute.

If you want a broiled top- skip the last minute and broil in the oven for 2 minutes.
The smoked paprika makes these potatoes go bang!

Enjoy,
e

Seriously Succulent Sides Part III: Farmers Market Salad with Creamy Avocado Dressing

A salad is obviously one of the easiest thing to throw together. Anything you want, tossed with any dressing you want- Voile. Well, it's not quite like that... the key to a great salad is different textures, and a series of complementary flavors. The recipe below owes its awesomeness to the zesty dressing, the crunch of pecans, the peppery lettuce and the cool cucumbers. Flavor + Texture

Salad

1/2 Head Red Leaf Lettuce, chopped
1 Tomato, sliced
2 Ears of Corn, boiled and corn cut from the cobb
1/4 C. Toasted Pecans (leftover from last nights Brussel Sprouts Recipe)
1 C. Baby Spinach
1/2 Cucumber, thinly sliced

Dressing

1 Avocado
1/4 C. Extra Virgin Olive Oil
3 Tbsp. Cilantro, chopped
1 Lime, juiced
2 Tbsp. Water
1 Clove Garlic, minced
A Pinch of Salt
Crushed Pepper

Mix the salad together. Whisk all the dressing ingredients together until smooth.

Seriously Succulent Sides Part II: New Gold Potatoes- JP Style

This recipe comes from The Food Network, but originates from Jacques Pepin. Super basic recipe that can easily be a dinner staple. I adapted the times to what worked for me and omitted the parsley...not really my thing.

2 Lbs. New Gold Baby Potatoes
2.5 Cups Chicken Broth (recipe calls for stock- I only had broth on hand)
3 Tbsp. Butter
Salt
Pepper


In a deep pan, add potatoes and fill with broth until it covers them half-way. Season with salt and pepper, add the butter and put the lid on. Cook on high heat for about 8 minutes, until potatoes become tender. Remove the lid and continue to cook on a high temperature to let the broth evaporate. The recipe says it takes about 5 minutes-- it took mine about 10. Once the broth has evaporated, make a small cut into each potato. Turn down the heat a little and brown the potatoes- an additional 3-5 minutes of cooking and turning to get crisp.

Remove from heat and serve. They are buttery with a salty crisp on the outside and tender on the inside. Sprinkle with smoked paprika if you want. I love when I find such a simple recipe.

Enjoy,
e

Seriously Succulent Sides Part I: Roasted Brussel Sprouts with Avocado and Toasted Pecans

This recipe found its way to me via my best friend, via Food and Wine. It did NOT disappoint!
I modified it just a bit... original recipe here.

1/3 Cup Pecans
1.5 lbs. Brussel Sprouts, (ends trimmed)
Extra Virgin Olive Oil
Sea Salt
Pepper
Crushed Red Pepper
1 Medium Avocado, cut into small pieces
1/2 Tsp. Thyme
2 Tbsp. Balsamic Vinegar

Preheat the oven to 400. Place the pecans on a cookie sheet and bake for 5 minutes. Remove from heat and let cool. Chop into small pieces and set aside.

In a large pot, bring salted water to a boil. Blanch the brussel sprouts for about 3 minutes (less if they are small). Drain and let cool. Cut the sprouts in half and place on a foil covered cookie sheet or roasting pan. Drizzle with a little bit of olive oil (3 Tbsps.) and sprinkle with salt and pepper.
Roast in oven on the top rack for 20 minutes.

In a serving bowl, combine brussel sprouts, avocado, pecans, crushed red pepper and thyme. Stir gently and drizzle with balsamic vinegar.

The combination of textures and flavors were incredible. Highly recommended recipe.
Enjoy your greens!
-e

Chicken Parmesan

The most American-Italian dish ever--- breaded chicken, lots of sauce and covered in cheese. SO good and such a comfort food. So when one of our friends was sick-- I immediately whipped up this dish to bring over. It's great for leftovers, warms up easily in the microwave and soothes the soul.

1 Box of Whole Wheat Bowties or Penne
2 lbs. Chicken Breasts (cut into tender size strips)
1 Cup Breadcrumbs
2 Tbsp. Italian Seasoning  (make your own here)
1 tsp. Garlic Powder
1/4 C. Grated Parmesan Cheese
1 Egg
1/4 C. Milk
3 oz. of Fresh Mozzarella (or 3/4 cup of shredded)
Sea Salt
Pepper
Olive Oil
2 Cups Marinara Sauce

Preheat oven to 375.
Start pasta and cook until al dente according to the box.

Start stations for the chicken.
Plate one- raw chicken
Small Bowl- Mix egg and milk
Large Mixing Bowl- Add breadcrumbs, spices, parmesan cheese and a couple pinches of salt and grinds of pepper.
Large Plate- for the breaded chicken.

One piece of chicken at a time: dredge in egg mixture, roll in the breadcrumbs and set on large plate.
Continue until all pieces are covered and ready to cook.

Heat 1/4" of olive oil in a large frying pan. Over medium heat add the chicken. Letting it cook for about 2 minutes, turn. The chicken should be golden brown. Let cook another 2 minutes and then turn heat to low and cover for about 3 minutes. The key is to not turn the chicken more than once or twice-- this keeps the breading in tact.

Drain the pasta and add to a large casserole dish. Coat with a little olive oil (to prevent the bottom from burning), a little salt and pepper and about 1 cup of the tomato sauce. Mix thoroughly.

Place the chicken directly on top of the pasta. Pour the rest of the tomato sauce on top. I placed a mozzarella slice on each piece, but you can use more or less.

Bake for 30 minutes, uncovered.

A lot of dishes to clean in the end, but if you make enough- it will feed you long enough to make up for it! Serve with steamed broccoli or fresh greens!
-e

Quick and Eazy Calzone OR Pizza

So the last time I used Bisquick, was for biscuits last year! I forgot how handy it is! After numerous searches on "quick, no yeast pizza dough"-- I remembered I had Bisquick in the cabinet. SO I looked online and found a recipe for pizza dough AND a calzone. Both were off for the proportions of mix to water-- so below is my recipe. If you leave it flat, it's a pizza. If you fold it, it's a calzone. You choose.


Crust (for 1 pizza or 2 calzones)
3 Cups Bisquick
1 Cup Boiling Water
2 Tbsp. Olive Oil

Filling
1 Cup Tomato Sauce (I used Marinara Pasta sauce)
1 Tsp. Italian Seasoning
1 Tsp. Garlic Powder
Ground Pepper
Crushed Red Pepper
Your choice of filling/topping.
I used 1/4 C. chopped ham (leftover from Easter), a handful of spinach leaves, a couple slices of  fresh mozzarella, and 1/4 chopped artichokes

Preheat the oven to 450. Mix the Bisquick, water and oil until it turns into a dough. Flour/bisquick the counter and roll out the dough into a circle shape. Cut in half. Place on greased cookie sheet or pizza pan. Spread the sauce over half of each semi-circle. Fill same half with toppings and seasonings as desired. Fold over and using a fork, press the edge to create a seal. Pierce the top with the fork and place in oven. Bake for 16 minutes or until brown. If desired do an egg wash over the top (1 egg beaten with a little water) and sprinkle with parmesan before baking for an extra crispy crust.

Other filling ideas:
White Italian: Alfredo Sauce, Parmesan, Chicken and Broccoli
Greek: Mozzarella, Sun-dried Tomatoes, Olives, Feta
Supreme: Pepperoni, Mozzarella, Marinara Sauce, Green Peppers
Mexican: Chicken, Tomato Sauce, Pepper Jack, Sautéed Onions and Green Peppers, Salsa


Fun, easy and endless combinations! The calzone was easy to warm up for lunch the next day!
-e

Easter Sunday Dinner

On the menu:

• Deviled Eggs with Horseradish
• Glazed Baked Ham
• Scalloped Potatoes with Muenster and Shallots
• Steamed Asparagus with Lemon Dijon Butter
• Cheesecake with Toasted Coconut and Pecan Topping

Deviled Eggs
6 Eggs. hardboiled, peeled
2 Tbsp. Dijon Mustard
1 Tbsp. Horseradish
2 Tbsp. Milk
Salt
Pepper
Smoke Paprika

Cut the eggs in half- place the yolks in a bowl. Mix in the rest of the ingredient and stir. Spoon the filling into the egg halves and sprinkle with paprika.



Glazed Ham
1 Smoked, Uncooked Bone-In Ham (ours was 7lbs.)
3 Tbsp. Honey
3 Tbsp. Mustard
Pepper
1Tsp. Chili Powder

Preheat oven to 350. Salt and Pepper the ham. Mix the honey, mustard, pepper and chili powder and drizzle over ham.
Bake for 2 hours and 20 minutes, covered with foil. Remove foil, drizzle more glaze, and baste. Put back in oven, uncovered and broil for 20 minutes on high.

Scalloped Potatoes with Muenster and Shallots
6 Large Russet Potatoes, washed, peeled and thinly sliced
1 Large Shallot, thinly sliced
3 Slices Muenster
1/2 C. Milk
2 Tbsp. Butter
2 Tsp. Smoked Paprika
Salt
Pepper
Olive Oil

Preheat the oven to 375.
Boil a large pot of heavily salted water. Add the potato slices and boil for about 3 minutes-- just to make them soft. Drain and set aside.
In a small pan, heat a small amount of olive oil and add the shallots. Cook over medium,  for about 2 minutes until brown and slightly crispy.
In a large casserole dish, layer potatoes and shallots.
In a small sauce pan, melt the butter and stir in the flour. Add the milk and stir in the cheese slices. Add the paprika, and a couple shakes of salt and pepper. Stir until the cheese has melted. Add more milk if needed. Pour over the potatoes, sprinkle with more paprika and put in the oven on the center rack. Bake for 25 minutes.


Asparagus with Lemon Dijon Butter
1 lb. Asparagus
2 Tbsp. Butter
1/2 Lemon
1 Tbsp. Dijon

Steam the asparagus. Arrange on serving plate.
In a small sauce pan, melt the butter and add the lemon and dijon. Add a little salt and pepper. Pour over the asparagus.





Cheesecake with Toasted Coconut and Pecan Topping

Crust

1 1/2 cups graham cracker crumbs

1/4 cup confectioners' sugar

1/3 cup melted butter

1/8 teaspoon salt

Filling

 

2 cups (2 large packages) cream cheese, at room temperature

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

Topping

1/4 C. Coconut

1/2 C. Pecans, chopped

2 Tbsp. Unsalted Butter

1/4 C. Sugar

 

Preheat the oven to 350°F.

Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

Press the crumbs into the bottom of the pie pan.

 

Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. Pour the filling into the crust.

Place the cheesecake in the oven and bake it for 30 minutes. Broil for 1 minute to brown the top.

Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, till you're ready to serve it

 

To make the topping, melt the butter over medium heat in a sauce pan. Add the sugar and mix until dissolved. Add the coconut and pecans. Cook about 3 minutes until the coconut is crispy. Spread onto the cheesecake. Serve immediately or let cool....either way it's delicious.