Chicken Cacciatore

Ingredients:
1/2 tsp. pepper
1 tsp. garlic
1 tsp. marjoram leaves
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 c. Flour
1 tsp. salt
1 lb. cubed chicken
3 tbsp. olive oil
8 oz. mushrooms
1 onion chopped
1 bell pepper sliced
1 can diced tomatoes, undrained
8 oz. tomato sauce

Directions:
1.  Mix flour, salt, pepper.  Coat chicken.
2.  Heat 2 tbsp. oil in skillet.   Cook chicken.  Remove from skillet.  Heat remaining oil.  Cook mushrooms, onion, and pepper.
3.  Stir in remaining ingredients and spices.  Bring to boil.  Return chicken to pot.  Reduce heat and cook covered, 5 minutes or until chicken is heated through.  Serve over pasta.

Rotel Cups

Ingredients:

2 pkg. filo pastry cups – thawed

1 Can rotel drained (almost all the way)

1 bag hormel bacon bits

1 cup shredded swiss

1 cup Mayo (I prefer Dukes)

Directions:

1.  Preheat oven to 350

2.  Mix all ingredients together and spoon into cups.

3.  Bake for 15 minutes, until cups are browning.

Enjoy!

Mixture can also be made ahead of time and spooned into cups when ready to eat.

Crescent Pepperoni Roll-ups

1 can refrigerated crescent rolls
40 slices pepperoni

4 pieces of mozzarella string cheese, cut in half

garlic powder

oregano 

pizza sauce

Preheat oven to 375.

Unroll crescent rolls and separate into 8 triangles.  Spoon a small amount of sauce on triangle.  Sprinkle with garlic powder and oregano.  Place 5 slices of pepperoni on each crescent roll.  Top pepperoni with string cheese half and roll up.  Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown.  Serve with a side of warm pizza sauce.

Antipasto Squares

Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
1 egg
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, some of the parmesan cheese, and red peppers, on top of the dough.
In a bowl, beat the egg lightly, and stir in the black pepper. Unroll the second package of dough, and place over the top of the peppers. Brush with the egg mixture and sprinkle with the rest of the parmesan cheese. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Shredded Beef Chipotle Tacos

Shredded Beef Tacos

• 1-2 tablespoons extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo sauce, minced (or 2 small)
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.

Mix all the dry ingredients together and rub on the meat.  Wrap in plastic wrap and refrigerate overnight.

Heat the olive oil in a large, heavy skillet over medium-high heat.  Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours .

Remove the beef from the slow cooker and shred with two forks (if necessary – mine was so tender it just fell apart when I took it out of the slow cooker).  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.Serve the beef in the flour tortillas, topped with your favorite taco toppings.  I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.

Creamy Chicken Marsala Pasta

Ingredients

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
1 cup Marsala cooking wine
3/4 cup chicken broth
8 oz. Marscapone Cheese
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: 4-6 servings

Directions

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. 

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and Marscapone cheese and bring to a boil. Simmer until sauce is is slightly thickened.  Add a flour/water mixture to thicken if necessary.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley. 

Crock Pot Parmesan Honey Pulled Pork

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1 cup honey
6 Tbsp soy sauce
4 Tbsp dried basil
1 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Creamy Dijon Chicken

                                                                                                     

Ingredients

4 large skinless & de-boned chicken breasts
2 large leeks, finely sliced
2 garlic cloves, crushed
1 cup cream
4 tsp Dijon mustard
2 tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
fresh Parsley to serve
olive oil for frying

Directions

1.  Season the chicken.  Saute in oil until 80% cooked through, flipping once.  Remove from pan.

2.  Using the same pan, saute leeks and garlic until transparent, approx. 5 minutes.

3.  Add cream, mustards, lemon juice, salt, pepper.  Bring to a boil.

4.  Return chicken to pan, cover in sauce.  Lower heat and continue cooking until chicken is cooked and sauce is reduced.

Asian Flavored Marinated Chicken

Ingredients

• Chicken
• Soy sauce
• A few drops of Sesame oil
• Honey
• Maggi Seasoning
• salt/pepper
• onion powder
• garlic powder
• ground ginger

Directions

• Combine all ingredients in a large ziploc bag.
• Seal bag and shake to mix.
• Add chicken.  Marinate for at least an hour.
• Saute chicken in a pan on the stove.

This chicken works great with and asian-inspired meal.

Balsamic Marinated Pork Tenderloin

Ingredients

• Balsamic Vinegar
• EVOO
• Honey
• salt/pepper
• Thyme (fresh if possible)
• Rosemary (fresh if possible)
• Pork Tenderloin

Directions

1. In a large ziploc bag, combine all the above ingredients, except the pork.  Close bag and shake up marinade.
2. Add pork, seal bag, marinate for at least one hour.
3. Preheat oven to your oven's specific cooking method for a pork tenderloin. 
4. Roast tenderloin, saving marinade.
5. In a saucepan, boil marinade, reducing sauce to half.  If you need more marinade, add more of all of the ingredients to saucepan before boiling.

Crock Pot Chicken Tacos


Ingredients
- 1 can green chilies
- 1 jar salsa
- 1 tsp. cumin
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 lbs. boneless, skinless chicken (can be frozen or thawed)
- 1 packet taco seasoning

Directions
1.  place chicken in crock pot
2.  mix other ingredients together and pour over chicken.
3.  cook on low 6-8 hours or high 4 hours.

- chicken can be served with all taco fixings
- mix chicken with velveta and top over nachos for delicious chicken nachos

No-Bake Chocolate Oatmeal Cookies

Ingredients
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tbsp. dark cocoa
1 tsp. vanilla
1/2 cup chunky peanut butter
3 1/2 cups quick oats

Directions

1.  melt butter in saucepan.
2.  add milk, sugar and cocoa.  stir, and bring to a rolling boil.
3.  continue rolling boil for 1 MINUTE ONLY!  use a timer!
4.  remove from heat.
5.  stir in peanut butter until melted.  then add vanilla.
6.  stir in oats.  mix thoroughly.
7.  drop onto wax paper, mini muffin cups, or in a casserole dish.
8.  if putting in a casserole dish, cut after cooled and solid.

Yield:  2-3 dozen, depending on serving method.

Tortellini and Garden Vegetable Bake

Ingredients

- 1 package frozen tortellini
- sugar snap peas
- 2 carrots, thinly sliced
- sliced mushrooms
- cherry tomatoes, quartered
- 1 red pepper, chopped
- 3 chicken breasts, cut up

- oil
- butter
- salt/pepper
- onion powder
- garlic powder
- celery salt
- crushed red pepper
- thyme
- oregano
- Emeril's Essence
- 1/2 cup plus a little more of chicken broth
- 2 tsp. flour
- 1 cup milk
- 1 8 oz. pkg cream cheese

Directions

1.  Boil water and cook tortellini according to package directions.  In the last few minutes of cooking,
     add carrots ans peas.  Drain, set aside in pot.  Stir a little oil in to keep from sticking together.
2.  Melt butter in a frying pan, and add chicken and mushrooms.  Season with salt/papper, garlic and
     onion powder, celery salt, essence, and crushed red pepper.  Cook until Chicken in cooked
     thoroughly.  Remove and put in pot with pasta, along with some of the juices.  Keep remaining
     juices in pan.
3.  In a container with a sealed lid, mix 1/2 c. chicken broth, flour, salt/pepper, onion and garlic
     powder, celery salt, oregano and thyme.  Shake until mixed thoroughly.
4.  Add milk to pan with juices, heat, and then add chicken broth mixture.  Stir until slightly thicker and
     bubbly.  Add cream cheese.  Melt.  Add more chicken broth and milk if you want more sauce.
5.  Add tomatoes and red pepper to pot, pour sauce over it and mix.
6.  Bake in an ungreased casserole dish at 350 for 30 minutes.  Or, if preparing ahead, bake for 55
     minutes.  Sprinkle with Parmesan cheese, if desired.

Crock Pot Italian Shredded Beef Sandwiches

Ingredients

• 2 cans beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
4. Serve on thick buns with provolone cheese and banana peppers

Hot Corn Dip with Crispy Tortillas

INGREDIENTS

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapenos, seeded and minced
• 2 teaspoons minced garlic
• 1 cup Mayonnaise
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/4 teaspoon cayenne
• Crispy Tortilla Chips

INSTRUCTIONS

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

Melt the remaining 1 tablespoon butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.

Preheat the oven to 350?F.

Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

Serve hot with the chips.

Yield: 6 cups dip; 12 to 18 servings

Seared Lamb Chops with Rosemary and Balsamic Reduction

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped thyme
• 1 tablespoon finely chopped rosemary leaves
• 1 teaspoon minced garlic
• Kosher salt
• 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
• 2 teaspoons freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 cup balsamic vinegar
• 1 large or 2 small rosemary sprigs
• 2 tablespoons butter

Directions

Preheat the oven to 400 degrees F.

In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.

Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove therosemary sprigs before using.

When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction

Spicy Chicken Rigatoni

INGREDIENTS

• 1/4 cup oil
• 1/2 Tbs crushed red pepper*
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 1 onion, sliced
• 1 package chicken (5 thighs), sliced
• 1 jar HT Traders Marinara sauce (or any marinara sauce)***
• 1/2 jar HT Traders Alfredo sauce***
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)
• * you can add more or less depending on how spicy you like your food.
• ** you can also add veggies to this - I like mushrooms and zucchini
• *** You can add more or less to taste.  We like our pastas saucy

• 1
  Cook pasta.  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt,
  black pepper, garlic and onion and sauté just long enough for garlic to caramelize and red 
  pepper to release flavor into the oil.  Add Mushrooms now (if using them) and cook them 
  about 5 minutes, until soft. Add sliced chicken and sauté briefly to coat in spices and garlic.  
• 2
  Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce 
  thickens slightly and chicken has reached an internal temperature of 165°,
   approx. 15 minutes. Turn off flame and add peas and incorporate into sauce.
• 3
  Toss pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of
  the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining 
  sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

Broccoli, Chicken, Cheddar Bake

Ingredients
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
1 1/2 cups Grated Cheddar Cheese
2 tubes Ritz Crackers
1 tbsp melted butter
1 tablespoon poppy seeds

SAUCE
3 tbsp. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of Cheddar Cheese

Directions
In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese.
Stir until melted.
Pour over the chicken and broccoli.
Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well.
Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small.
Add crumbs to the melted butter.
Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*This can be made with different meat and/or different veggies.

Pepperoni Sauce (from Top Chef)

Yield: 4 1/2 cups to 4 3/4

Ingredients:
6 tbsp EVOO
1 small onion
5 cloves of garlic, shaved or diced
1 lb. pepperoni, sliced
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
1 can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1 bay leaf

Directions:
1.  Toast the fennel seeds in a small, dry skillet over medium heat, tossing often to keep from burning.
2.  Heat the oil in a pot, add onion and garlic.  Saute.
3.  Stir in the pepperoni.  Cook for 1 minute.
4.  Add the tomatoes, the broth, and the bay leaf.  Once it bubbles, cover, lower heat, and cook for at least 45 minutes.
5.  Before serving, put in a food processor and puree until smooth.

Hot tomato, jack, and crab dip

Ingredients

• Nonstick spray
• 1 (8-ounce) package cream cheese, softened
• 1 cup (4 ounces) grated pepper Jack cheese
• 1/2 cup mayonnaise
• 2 limes, juiced
• 1 teaspoon hot sauce (recommended: Paula Deen)
• 1 pound lump crabmeat, well drained and picked clean of shells
• 1 cup seeded, diced tomatoes (2 medium tomatoes)
• 1/4 cup chopped green onions (scallions), white and light green parts
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon crushed black peppercorns
• 2 avocados
• Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Stuffed Shells

Ingredients
1 tablespoon plus 1 teaspoon olive oil 
2 teaspoons salt 
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells) 
2 cups finely chopped onion 
2 teaspoons minced garlic 
1 pound ground veal 
1 (10-ounce) package frozen spinach, thawed and squeezed dry 
15 ounces ricotta cheese 
2 large eggs 
1 cup grated Parmesan cheese 
2 cups grated mozzarella cheese 
1 tablespoon extra-virgin olive oil 
1 teaspoon Essence, recipe follows 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
Basic Red Sauce, recipe follows


Directions
Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.