Sorry, looked good...Bacon Breakfast Cupcakes

Ok, ok, I will post some healthy recipes, too...at some point...My only thoughts on this are that, I might try to void the vegetable oil and also use real potatoes, shredded...

INGREDIENTS

• 1 bag (20 oz) refrigerated shredded hash brown potatoes
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 2 tablespoons milk
• 3/4 cup crumbled crisply cooked bacon
• 3/4 cup shredded Cheddar cheese (3 oz)
• Sriracha sauce

DIRECTIONS

1. Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
2. In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
3. Bake 45 to 55 minutes or until golden brown.
4. In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
5. Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.

Originally from: http://www.bestyummyrecipes.com/bacon-breakfast-cupcakes/

Buon Appetito!

Easy and unhealthy, yea!

INGREDIENTS

• 3 cups Original Bisquick® mix
• 1 pound bulk pork sausage
• 4 cups shredded Cheddar cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon parsley flakes
• Barbecue sauce, if desired

DIRECTIONS

1. Heat oven to 350ºF. Grease jelly roll pan, 15 1/2×10 1/2×1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

*I know these are not great for you, maybe save them for a special occasion like the Superbowl. My only input is that a little heat with this is very nice, whether it be hot sausage or a pinch of red pepper flakes...

Originally from: http://www.bestyummyrecipes.com/sausage-and-cheese-balls/

Buon Appetito!

Individual chicken parm's, perhaps?

INGREDIENTS

• 1  cup panko
• 1/2  cup Parmesan cheese
• 1  tablespoon extra-virgin olive oil
• 1  egg
• 1  pound ground chicken breast (or dark meat)
• 1/2  cup diced red bell pepper
• 1/2  cup diced white onion
• 2  cloves garlic, minced
• 1  tablespoon dried oregano
• 6  fresh basil leaves, torn
• 1  pinch salt and pepper
• 16  small mozzarella cubes, cut from a block
• 2  cups Muir Glen marinara sauce

DIRECTIONS

1. Preheat oven to 400 F.
2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
8. In the meantime, warm the marinara sauce in a small saucepan.
9. Serve meatloaf cupcakes with warmed marinara.

Originally from: http://www.bestyummyrecipes.com/mini-chicken-parmesan-meatloaf-cupcake/

Buon Appetito!

Sticks to your ribs...

Slow Cooker Ribs

INGREDIENTS

• 2 Racks pork ribs (4-5 pounds)
• Garlic powder
• Onion powder
• Paprika
• Salt and pepper
• BBQ SAUCE
• 16 Ounces BBQ sauce
• 1 18-ounce can Progresso Fire Roasted Tomato Recipe Starter
• 1/2 Cup brown sugar
• 1/4 Cup apple cider vinegar
• 1 Tablespoon Worcestershire sauce
• 1 Teaspoon oregano
• 1 Teaspoon hot sauce

DIRECTIONS

1. Preheat oven to 450 degrees F. Liberally season ribs with salt, pepper, garlic powder, onion powder, and paprika.
2. Bake ribs for 15 minutes per side. They should be browned a bit on all sides.
3. Mix all sauce ingredients in a medium bowl.
4. Add ribs to a large six or seven quart slow cooker. You will probably have to chop them in half to get them to fit.
5. Pour sauce over ribs and cook them on low heat for 8 hours or high heat for 6 hours. Rotate the ribs every few hours so they cook evenly.
6. Remove ribs from slow cooker and return to a baking sheet.
7. Pour cooking liquid into a medium saucepan. Use a spoon to scoop off any extra fat. You should be able to scoop off about 1/2 cup of fat but it's okay if you don't get it all.
8. Bring sauce to a simmer and let cook until it thickens, about 15-20 minutes.
9. Liberally coat ribs with reduced sauce. Preheat oven to 450 degrees F again. Once ribs are coated in sauce, return to oven and let caramelize for 10-15 minutes.
10. Serve ribs with extra sauce and pasta salad on the side.

Originally from: http://www.bestyummyrecipes.com/slow-cooker-bbq-country-ribs/

Buon Appetito!

Coming up on that season...here's a delish looking side idea.

Easy Baked Potato Gratin

Ingredients:

• 4 large Yukon gold potatoes
• 2 yellow onions
• 5 sprigs of fresh thyme (+ some for finishing the dish)
• 1 cup of grated Gruyere cheese
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 cups milk
• 1/2 tsp. of ground nutmeg (preferably freshly grated)
• 1 tsp. salt
• 1/2 tsp. black pepper

1. Preheat your oven to 375 degrees. Using a mandolin, thinly slice the potatoes. Peel the onions and thinly slice those as well. If you don’t have a mandolin, use a slicer attachment on your food processor. You can also just cut the potatoes and onions thinly with a knife, but if you do this, shave one side of the potato off first so that it sits flat on the board while you cut it. Layer a greased baking dish with one layer of potatoes, one layer of onions, another layer of potatoes, another layer of onions, and one final layer of potatoes. Set baking dish aside.
2. Next, make the bechamel sauce. In a saucepan, heat the butter over medium heat until it melts. Add the flour and stir for one minute until a paste forms and the flour becomes a very light golden color. This will ensure that the raw flour flavor is cooked out. Add the cream, the leaves from the thyme sprigs, the nutmeg, and salt and pepper. Stir over medium heat until the cream thickens, about four or five minutes. The bechamel will continue to thicken as it bakes in the oven.
3. Pour the bechamel sauce over the layered onions and potatoes. Top with the grated Gruyere cheese and a few pats of butter. Bake in the oven for about forty minutes, or until the potatoes are tender when you insert a knife and the bechamel and cheese are bubbly and golden brown. Cool for about ten minutes before serving.
4. Note : To decorate use chopped chives and almond flakes … these know very well with potatoes

Originally from: http://www.bestyummyrecipes.com/easy-baked-potato-gratin/

Buon Appetito!

Another copycat...

DULCE de LECHE CARAMEL CHEESECAKE
Cheesecake Factory Copycat Recipe

Serves 12

Crust:

• 28 golden oreos, crushed
• 1/4 cup butter, melted

Filling:

• 3 (8 oz.) packages cream cheese, softened
• 1 cup brown sugar, firmly packed
• 1 tablespoon vanilla extract
• 1 (13.4 oz.) can nestle la lechera dulce de leche caramel
• 1 cup sour cream
• 2/3 c up heavy whipping cream
• 4 large eggs
• 1/4 cup all purpose flour

Topping:

• 1/2 cup butter, softened
• 1 cup brown sugar,packed
• 1/4 cup heavy whipping cream
• 2 cups powdered sugar

Heat oven to 325 degrees. In mixing bowl mix crust ingredients together. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan. Wrap pan with heavy duty foil. Freeze for 30 minutes.
In a large bowl beat cream cheese, add brown sugar and vanilla at med, speed until blended.
Beat in nestles caramel, sour cream and heavy cream. Add eggs one at a time until blended. Slowly beat in flour.

Important : Do not use electric mixer , add all ingredients gently , do not allow the eggs to be beaten . If the eggs are beaten , then your cheesecake will have cracks .

Place spring form pan in a large baking pan. I use a 9×13 pan. Pour filling into spring form pan over crust. Batter will come to a 1/4 inch of top of pan. Fill pan 1/2 way up the side of the spring form pan. Bake for 45 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.

Note: 45 minutes that is the time that my oven need to cook this cheesecake, but every oven is different

Turn off the oven and let cool in the oven for 4 hours not to open

After it cools refrigerate over night.

Heat butter over med. heat in pan until melted. Stir in brown sugar. Heat to boiling. stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to luck warm. Gradually stir in powdered sugar. Place sauce pan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, one teaspoon at a time. Remove cheesecake from pan and ice. Keep in fridge.

Originally from: http://www.askchefron.com/dulce-de-leche-caramel-cheesecake/

Buon Appetito!

Not one of mine, but a cool idea...

Ingredients
Chocolate Cake Layer

• 9 tablespoons granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 2 tablespoons vegetable oil
• 1 tablespoon shortening
• 1/4 cup water
• 1/2 cup all-purpose flour
• 3 tablespoons hershey’s cocoa powder ( not dark)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• chocolate icing ( your favorite recipe)

Oreo Cheesecake Layer

• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• Oreo cookies, original flavor ( not double stuffed)

Oreo Mousse Layer

• 0.5 (1/4 ounce) package knox unflavored gelatin
• 1/2 cup hot water
• 2 ounces white baking chocolate
• 1 egg yolk
• 1 1/2 teaspoons honey or 1 1/2 teaspoons corn syrup
• 1 tablespoon milk
• 1 1/2 cups heavy cream
• 10 Oreo cookies, crushed

Chocolate Ganache Layer

• 1 egg
• 3/4 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/4 cups semi-sweet chocolate chips
• 6 ounces mini chocolate chips ( 1/2 bag)

Directions

1. Preheat the oven to 350 degrees F.
2. Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
3. In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
4. While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
5. Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
6. Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
7. In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
8. Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
9. In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
10. Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
11. Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
12. Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
13. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
14. Serve with a mound of whipped cream and oreo cookie pieces to the side.

Originally from: http://www.food.com/recipes.php?chef=1588896

Buon Appetito!

Looks fun and tasty...

Ok, so I'm not entirely a fan of "pre-made" but there are times...My kids really like virgin pina coladas so I imagine they will like it when I make it.

Pina Colada Monkey Bread

INGREDIENTS

• 1/2 cup (1 stick) butter

• 1/4 cup plus 3 tablespoons coconut milk, divided

• 2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits

• 1 1/4 cups granulated sugar

• 1 can (20 oz) canned crushed pineapple, well drained

• 1 cup powdered sugar

• 1/4 cup chopped dried pineapple

DIRECTIONS

• Heat oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray.
• In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.
• Separate both cans of dough into biscuits. Cut each biscuit into fourths.
• Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.
• Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.
• In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze.
• Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

Originally from: http://www.bestyummyrecipes.com/pina-colada-monkey-bread/

Buon Appetito!

PS: I made this and the kids loved it. I think it needed a little more coconut flavor. Maybe next time I will toast some coconut and sprinkle it in as well. 

More unhealthy, but looks good enough to eat!

Since these balls need to freeze before frying- please make overnight or at least allow 2 hours for freezing time allowance.

Ingredients

Sauce:

• 1  3/4 cups of marinara sauce
• 1  3/4 cups alfredo
• 1/4 cup heavy whipping cream
• 1 teaspoon Garlic powder
• 1/2 cup ricotta cheese
• 1 cup Italian blend shredded cheese
• 1/4 cup red wine

Balls:

• 1 lb Large elbow macaroni
• 3 T butter
• 2 cups whole milk heated and warmed
• 3 Tablespoons Milk
• 2 Tablespoons flour
• 1lb (16 ounces) grated White Sharp cheddar
• 1lb (16 ounces) smoked Gouda
• salt/pepper
• 3 eggs
• 1 Box panko bread crumbs.
• Fresh Parmesan cheese for garnish only.
• vegetable oil for frying.

Directions

1. Cook your double elbow macaroni according to directions. Drain and rinse with cold water and set aside. (Please make sure you under cook these noodles just a little).
2. Start grating your cheeses with your grater. Place the cheddar and Gouda cheese in a large bowl and set aside.
3. In a big saucepan on the stove melt your 3 Tablespoons of butter. Once it melts add your flour by sprinkling it in the saucepan and mix well with the whisk- stirring out the lumps. Whisk in your 2 cups of the warmed milk into the mixture. Cook for approx 4 minutes till the sauce thickens.
4. Remove from heat and add the cheeses you grated from your cheese bowl. Stir well melting the cheese until it is melted and smoothed.
5. Add your cooked drained macaroni to your cheese sauce. Fold in the macaroni well and mix well with the cheese sauce. Season with salt pepper.
6. Butter a large square glass pan. Put your macaroni cheese mix in the glass pan. Place the pan in the fridge till the mac and cheese is cold- about 2 hours.
7. Using a Tablespoon Shape the cold mac and cheese into balls- about the size of an inch 1/2.
8. Place the balls on a cookie sheet lined with foil in the freezer for about an hour.
9. Take the balls out of the freezer, and one by one hold them in your hand and compress the balls to make them firmer and tighter.
10. Place them back on the cookie sheet lined with foil and stick them back in the freezer for one more hour.
11. In a small bowl place your 3 eggs and your 3 Tablespoon of milk and whisk set aside. In a zip lock bag place your Panko bread crumbs set aside.
12. Heat up your vegetable oil (You want enough to cover the mac and cheese balls).If you have a fryer than heat the fryer up. You know your oil is ready when you sprinkle water in the oil and it crackles.
13. One by one take your mac and cheese balls and dip in the egg mixture- then drop in the Panko bread crumbs. Coat each Mac and cheese ball good.
14. Dip the coated mac balls in the heated vegetable oil. They will be a light brown when they are done. Set on a paper towel to drain the oil. When all your balls are done- place in a warm oven to keep warm while you make the sauce.

Heated sauce for the mac and cheese balls

Directions:

1. In a small saucepan on medium heat add the marinara sauce and Alfredo sauce and stir well to combine.
2. Add the ricotta cheese, the Italian cheese, and the red wine. Stir well.
3. Add in the heavy whipping cream, and garlic powder. Stir well. Keep the sauce on low till you are ready to serve the Cheesecake factory Fried Mac and Cheese Balls.

How to serve

1. Put a little sauce on your plate or bowl first.
2. Add approximately 2 balls to your serving plate.
3. Add a little sauce on the top of the fried mac and cheese balls.
4. Sprinkle with fresh Parmesan cheese.

Originally from: http://www.askchefron.com/fried-mac-cheese-balls-in-cream-sauce/

Buon Appetito!

Ahh, back to the unhealthy!

INGREDIENTS:

• 1 (8-oz.) package cream cheese, at room temperature
• 1/4 cup sour cream
• 1 Tablespoon plus 1/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon zest
• 6 (8-inch) soft flour tortillas
• 1 3/4 cups sliced strawberries, divided
• 1 Tablespoon cinnamon
• Vegetable oil, for frying

Equipment: toothpicks; deep-fry thermometer

DIRECTIONS:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
2. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
3. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
4. Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
5. Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
6. Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Originally from: http://www.bestyummyrecipes.com/strawberry-cheesecake-chimichangas/

Buon Appetito!

A bit late in the season, but...

Very Veggie Hummus Wrap

Serves 1

Ingredients:

1 large collard green leaf

Hummus of your choice

3-4 Slices of Avocado

3-4 Slices Tomato

3-4 Slices Onion

6 Slices Cucumber

Handful of Sprouts 

Sprinkle of Lemon Juice

Directions:

1. Trim stem off bottom of collard leaf, and use a sharp paring knife held parallel to your cutting board to shave the rib that runs down the leaf’s center until it’s approximately the same thickness as the leaf. 

2. Spoon flat layer of hummus down the center of the leaf, making sure there is a 1-inch border all around. Arrange the rest of the ingredients on top of the hummus. Top with lemon juice or flavoring of your choice. Fold sides of leaf in toward the center. Roll leaf away from you as you would a burrito, making sure to tuck side edges in as you roll. Eat right away or wrap tightly in plastic wrap and refrigerate for up to 24 hours for later. Enjoy! 

Peanutty Chicken Collard Wrap

Serves: 1

Ingredients: 

1 large collard green leaf

1/2 cup shredded cabbage (or bagged coleslaw mix)

2 tablespoons peanut sauce (or satay sauce)

2 ounces (1/2 cup) shredded or sliced chicken breast

1 teaspoon hot sauce

Directions:

1. In a small mixing bowl, combine cabbage and peanut sauce, mixing well.

2. Trim stem off bottom of collard leaf, and use a sharp paring knife held parallel to your cutting board to shave the rib that runs down the leaf’s center until it’s approximately the same thickness as the leaf. 

3. Spoon cabbage-peanut-sauce mixture onto bottom one-third of leaf, making sure there is a 1-inch border all around. Arrange chicken over carrot mixture and top with hot sauce. Fold sides of leaf in toward the center. Roll leaf away from you as you would a burrito, making sure to tuck side edges in as you roll.

Originally from: https://www.facebook.com/JacquiMcCoyEMWLE

Buon Appetito!

Hot Italian soup, for the upcoming cool of fall...

Zuppa Toscana 

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)

4-6 russet potatoes, chopped

1 onion, chopped

1/4 c. REAL bacon pieces (optional)

2 Tbsp minced garlic (about 3-4 cloves)

32 oz. chicken broth

1 c. kale or Swiss chard, chopped

1 c. heavy whipping cream

2 Tbsp flour

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream and kale to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Originally from: https://www.facebook.com/jessica.anderson.9822

Buon Appetito!

A more healthy bent...

Stacked Summer Vegetable Salad

Ingredients:

3 medium yellow or green zucchini

Kosher salt

4 medium carrots

1/2 small red onion

1 - 2 cups torn leaf lettuce

3 tablespoons lemon juice

1/4 cup olive oil or canola oil

 2 tablespoons snipped fresh dill

 Freshly ground black pepper (optional)

Directions

1. With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.

2. Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.

Originally from: http://jaxsper.blogspot.com/2012/07/stacked-summer-vegetable-salad.html

Buon Appetito!

Another Q n E

I know, I know, not terribly healthy, but looks tasty...one thing, though, make your own meatballs, sauce, even bread!

Meatball Sandwich Casserole

You will need:

1 bag of frozen meatballs (I use Mama Lucia Brand, personal preference)

1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand

1 cup mozzarella cheese, shredded

1 cup Italian blend cheese, shredded

1/2 cup Parmesan cheese, shredded

1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

A side salad goes nicely with this quick meal!

Originally from: https://www.facebook.com/linda.w.sheldon

Buon Appetito! 

Fall is coming...

So, I saw this and it looked awesome, and seemed like a good fall/winter recipe to have on hand.

Loaded Potato Soup

1 package (12 oz) bacon

1 1/2 cups chopped onion

6 cups chicken broth

2 lb baking potatoes, peeled, cubed

2/3 cup butter

3/4 cup Gold Medal® all-purpose flour

4 cups milk

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup diced cooked ham

1 container (8 oz) sour cream

2 1/2 cups shredded sharp Cheddar cheese (10 oz)

3/4 cup sliced green onions 

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Originally from: http://www.judylhall.com/

Buon Appetito!