Crockpot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Crockpot Chicken (so easy and so yummy)

Ingredients:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel (or salsa)

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel (or salsa)

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

You can serve over rice, make tacos, serve with chips... the things you can do are endless!

Peanut Brittle

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Sugar Cookies with Sour Cream Frosting

Sugar Cookies

1 1/2 C. Butter

2 C. Sugar

4 Eggs

2 tsp. Vanilla

2 tsp. Baking Powder

1 tsp. Salt

5 C. Flour

Cream butter, sugar, eggs and vanilla until smooth and fluffy. Add and mix dry ingredients. Flour countertop (you may have to mix a little flour into the dough) and roll out with a rolling pin to1/4 inch - NO THINNER. Cut with cookie cutters and bake 8-10 minutes @ 375. DO NOT BROWN - cook for 10 minutes at the longest.



Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth. Spread on cooled cookies.

Fruit Parfait

1 32 ounce pain yogurt
1 large instant vanilla pudding mix
1 8 ounce tub cool whip
Fruit of your choice

Mix together yogurt and pudding until smooth. Fold in cool whip. Fold in fruit, if using frozen fruit, let sit in fridge for a few hours before serving.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Rigatoni with Squash and Prawns

Ingredients

• 3 tablespoons olive oil, plus 3 tablespoons
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
• 1 cup vegetable stock
• 1 pound rigatoni
• 1 pound prawns, peeled and deveined
• 3/4 to 1 cup whole milk
• 1/2 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processorand puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Peach-Mustard BBQ Sauce

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• 3 tablespoons cider vinegar
• 1/2 cup whole-grain mustard
• 1/4 cup Dijon mustard
• 3/4 cup peach jam or preserves
• 1 tablespoon bourbon
• 1/2 teaspoon kosher salt

Directions

Melt the butter in a saucepan over medium heat. Add the onion andgarlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Sweet & Sour BBQ Sauce

Ingredients

• 2 tablespoons peanut oil
• 2 cloves garlic, chopped
• 2 tablespoons finely grated peeled fresh ginger
• 1/2 cup dry sherry
• 1/2 cup hoisin sauce
• 1/2 cup ketchup
• 1 1/2 teaspoons Vietnamese chili-garlic sauce
• 2 teaspoons soy sauce
• 2 teaspoons dark sesame oil

Directions

Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

Chile-Coffee BBQ Sauce

Ingredients

• 3 guajillo chiles
• 3 mulato chiles
• 1/2 medium onion, cut into wedges
• 6 cloves garlic, unpeeled
• 2 tablespoons corn oil
• 1 cup tomato puree
• 1 cup strong black coffee
• 1/4 cup turbinado sugar
• 1 tablespoon kosher salt, plus additional for seasoning
• 1 teaspoon dried oregano, preferably Mexican
• Pinch ground cloves
• Pinch cumin
• 2 teaspoons cider vinegar

Directions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes.Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, andcumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce

Cola Barbecue Sauce

Ingredients

• 4 cloves garlic, peeled
• 1/4 teaspoon kosher salt, plus a generous pinch for the garlic
• 3 cups cola
• 1 1/2 cups ketchup
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 slightly heaping tablespoon chili powder
• 1 teaspoon freshly ground black pepper, plus additional for seasoning
• 1/2 teaspoon hot sauce, plus additional for seasoning
• 1/4 teaspoon ground allspice
• 1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Kansas City-Style BBQ Sauce

Ingredients

• 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable


• 6 cloves garlic, smashed


• 2 tablespoons tomato paste


• 1 slightly heaping tablespoon chili powder


• 1 tablespoon paprika


• 1 teaspoon crushed red pepper


• 1/4 teaspoon ground allspice


• Pinch ground cloves


• 2 cups ketchup


• 2 cups water


• 1/2 cup cider vinegar


• 1/4 cup dark molasses


• 1/4 cup firmly packed dark brown sugar


• 1 tablespoon kosher salt


• 1 tablespoon soy sauce


• 1 tablespoon Worcestershire sauce


• 2 teaspoons English-style dried mustard


• 1 teaspoon freshly ground black pepper


• 1 bay leaf

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Homemade Limeaide

1 cup fresh lime juice (from 4-6 large limes)
1 cup sugar
4 cups water, divided
ice

In a small saucepan, heat 1 cup of water with sugar, stirring until sugar is dissolved.
Combine sugar-water, lime juice and the rest of the water in a large pitcher. Feel free to add in some more sugar if you like your limeade sweeter, or a bit more water to tone down the zestiness if you have limes that are on the sour side. Add ice to help cool down the limeade, then chill until ready to serve.

Serves 4-6.

Teriyaki Chicken Marinade

1 C Yoshidas Teriyaki 1 Can Sprite 1/2 C soy sauce 1 tsp liquid smoke 1/2 C oil 2 TB minced onions 1 tsp garlic salt 1 tsp onion salt Marinate 24 - 48 hours. Mix 2 -3 times during marination. -When we cooked out chicken we grilled it, and I personally think that is the best way to enjoy it!-

Super Zesty Potato Salad

Ingredients

• 2 pounds red bliss potatoes
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• 6 slices bacon, cut into lardons
• 1 red onion, diced
• 3 ribs celery, diced
• 1/2 cup red wine vinegar
• Kosher salt
• 1 1/2 cups homemade mayonnaise (recipe to follow)
• 1/2 cup Dijon mustard

Directions

Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.

While the potatoes are cooking, put 2 tablespoons olive oil into a saute pan, add the bacon and bring to a medium-high heat. Cook the bacon until it is brown and crispy. Remove from the heat and add the onions, celery and vinegar. Season with salt and reserve.

When the potatoes are fork tender, drain them from the water and transfer them to a large mixing bowl. While the potatoes are still hot add the bacon-onion mixture. Stir to incorporate. Add the Mayonnaise and stir to combine. TASTE for seasoning and stir in the mustard. Add more salt, if needed.

Zesty!

Homemade Mayonnaise:

• *2 egg yolks
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• Kosher salt
• 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)

Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.

*RAW EGG WARNING

I suggest caution in consuming raw and lightly-cooked eggs.

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Maple Baked Beans

Ingredients

• 3 slices bacon, diced
• 1 large Vidalia onion, finely chopped
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 4 (15-ounce) cans white beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons light brown sugar
• 2 teaspoons fresh thyme leaves
• 1 cup porter-style beer
• 1/2 cup real maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 dashes hot sauce
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Add bacon to a large Dutch oven over medium heat and cook until fat is rendered and bacon has begun to crisp.

Add onions, garlic, and red pepper flakes and saute until tender, about 4 minutes. Stir in the beans, tomatoes, brown sugar, thyme leaves, beer, maple syrup, apple cider vinegar, Dijon mustard, hot sauce, salt, and pepper and bring to a simmer.

Remove from the stovetop and bake uncovered 45 minutes until the mixture begins to bubble and thicken. Check at 30 minutes and add 1/2 cup water or chicken broth if it looks like it getting too dry.

Creole-Style White Beans and Andouille Sausage over Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 ham hock, skinned and scored
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tablespoon minced garlic
• 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained*
• 8 to 10 cups chicken stock or water
• Salt
• Cayenne pepper, to taste

1 pound andouille or other smoked pork sausage, cut into 2-inch lengths

• Cooked white rice, for serving
• Louisiana red hot sauce, for serving

Directions

Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.

Pass the hot sauce at the table for guests to use at their own discretion.

*The cooking time for dried beans can vary greatly depending on the type of bean as well as the freshness. Salt should not be added until after the skins on the beans soften.

Warm Macaroni and Mozzarella Salad with Herbs

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 8 ounces (2 cups) macaroni
• 1/2 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 cup (4 ounces) shredded mozzarella

Directions

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside

Bring a large pot of salted water to a boil over medium heat. Cook the macaroni according to the package directions. Drain the macaroni and transfer to a medium serving bowl. Add the basil and oregano and half of the dressing. Stir to combine. Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm.

Cucumber, Tomato and Onion Salad

Ingredients

• 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 Vidalia onion, very thinly sliced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

Deep Fried Bacon

Ingredients

• 3 eggs
• 1/2 cup milk
• 1 pound thick sliced bacon, cut in half
• 3 cups all-purpose flour
• salt and pepper to taste
• 2 cups vegetable oil for frying

Directions

1. Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
3. Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
4. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

Italian Wedding Soup

Ingredients

For the meatballs:

• 3/4 pound ground chicken
• 1/2 pound chicken sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Bacon and Egg Macaroni Salad

Ingredients

• 6 large eggs
• 1 pound macaroni
• 1 pound good quality bacon
• About 1/4 cup grated onion and its juice
• 1 clove garlic, grated or pasted
• 1 rounded tablespoon Dijon mustard
• About 3 tablespoons white balsamic vinegar or white wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1 (4-ounce) jar chopped pimientos, drained
• 1/2 cup chopped flat-leaf parsley

Directions

Preheat the oven to 375 degrees F.

Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.

Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.

Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.

While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

Garlicky Patty Melts with Provolone

Ingredients

• 2 pounds ground sirloin
• 1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
• 3 to 4 cloves garlic, finely chopped
• 2 small sprigs rosemary, finely chopped
• A handful flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• Softened butter
• 12 slices good quality white or Italian bread
• A couple handfuls arugula or baby spinach leaves
• 12 slices sharp deli-sliced provolone

Directions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.

Making Olive Garden Salad Dressing at home is easy to do. You can make other recipes that taste just like they do in a restaurant.

Olive Garden Zuppa Toscana

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 (14.5 ounce) cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Popeyes Red Beans

3 (15 1/2-ounce) cans red beans, divided
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon lard
4 to 5 cups cooked long grain rice, drained

Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

Cheesecake Factory Cajun Jambalaya Pasta

Ingredients:

• 1/2 teaspoon white pepper


• 1/2 teaspoon cayenne pepper


• 1 1/2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon garlic powder
  
• 2 boneless skinless chicken breasts (halved)
  
• 1/2 lb large shrimp (peeled and deveined)
  
• 5 quarts water
  
• 6 ounces fettuccine
  
• 6 ounces spinach fettuccine
  
• 2 tablespoons olive oil
  
• 2 medium chopped tomatoes
  
• 1 sliced green bell pepper
  
• 1 sliced red bell pepper
  
• 1 sliced yellow bell pepper
  
• 1 medium onion, sliced
  
• 1 1/2 cups chicken stock
  
• 1 tablespoon cornstarch
  
• 2 tablespoons white wine
  
• 2 teaspoons chopped fresh parsley
  
• 1/4 teaspoon onion powder
  

Directions:

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.


2. Cut the chicken breasts into bite-size pieces.


3. Use about one- third of the seasoning blend to coat the chicken pieces.


4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.


5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.


6. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.


7. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.


8. When the oil is hot, saute' the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.


9. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!


10. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.


11. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.


12. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.


13. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food.


14. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.


15. Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate.


16. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top.


17. Repeat for the second serving.

Chicken Parmesan

Ingredients

Tomato sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (1/2 cup)
• 2 to 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes, preferably organic
• 1 tablespoon balsamic vinegar
• Salt to taste
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh basil leaves

Chicken:

• Cooking spray
• 4 thin chicken cutlets (about 1 1/4 pounds total)
• Salt to taste
• 2 large egg whites
• 6 tablespoons dry Italian bread crumbs
• 2 tablespoons grated Parmesan
• 3 tablespoons all-purpose flour
• 4 to 5 teaspoons olive oil
• 1/2 cup part-skim shredded mozzarella cheese

Directions

Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.

Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.