Beer Can Chicken

Ingredients:

1 4-pound chicken, washed and patted dry
4 sprigs thyme
2 tablespoons olive oil
salt and freshly ground black pepper
1 12-ounce can beer of your choice

Directions:

Line a baking sheet with aluminum foil and preheat oven to 400 degrees.
 

Strip the leaves off 2 sprigs of thyme.
 

Rub the chicken with the olive oil, salt and pepper, then rub with the thyme leaves, making sure they stick. Try to get as much of it under the skin as possible.
 

Drain half the beer, set it on the foil-lined sheet, place the other 2 sprigs of thyme on top of the can and place the chicken squarely on top. It should look awkward.
 

Carefully transfer the chicken to the oven and roast for an hour, then raise the heat to 425 degrees and cook for another 10 minutes to achieve a crispy exterior.

S'more Pops

Ingredients:

3

  chocolate bars, melted

12

  large marshmallows

1/4

 cup crushed Golden Grahams® cereal

12

  paper lollipop sticks or round wooden sticks 

 

Directions:

 

In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.

Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.

Using kitchen torch, toast top of each marshmallow.
 

Crescent Cinnamon Roll

Ingredients:

1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
Filling
6 tablespoons butter,softened
1/4 cup white sugar
2 1/2 teaspoons cinnamon
Glaze
2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 375

Place the unrolled and separate crescent rolls on an un greased cookie sheet (one with sides)

Filling

In a small bowl, mix together the butter, sugar and cinnamon

Assemble

Evenly spread the cinnamon butter over the crescent rolls and roll up

Place tip side down on the cookie sheet

Bake for 10-12 minutes

Glaze

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth

Place in a zip lock bag and snip a tiny corner off

Drizzle the glaze over the cinnamon rolls

Italian Chopped Salad

Ingredients:

Salad
1 (16 oz) bag prepared salad mix (I used a romaine salad mix)
1/3 cup diced red onion
1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
1/2 cup diced tomatoes
1/2 cup sliced pepperoni
1/4 cup diced jarred roasted red peppers
1/2 cup diced fresh mozzarella
1/4 cup shredded Parmesan cheese

Dressing
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup grated Parmesan

Directions:

In a large glass or stainless-steel bowl, combine the salad ingredients and toss.

For the dressing, combine the vinegar, oil, salt, oregano, basil pepper, and Parmesan in a small bowl. Drizzle over salad just before serving and toss thoroughly to combine the ingredients.

Chicken and Dumplings Casserole

Ingredients:

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup butter, cubed

2 garlic cloves, minced

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon pepper

4 cups chicken broth

1 package (10 ounces) frozen green peas

4 cups cubed cooked chicken

Dumplings

2 cups biscuit/baking mix

2 teaspoons dried basil

2/3 cup 2% milk

Directions:

In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.

For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Slow Cooker Lasagna

Ingredients:

1 lb. lean ground beef (could be substituted for Italian sausage)
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese (can use skim ricotta)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons parsley
6 regular lasagna noodles, uncooked

Directions:

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.

Fully-Loaded Potato Skins

Ingredients:

6 small to medium sized russet baking potatoes (total 3 pounds)

Olive oil

Canola oil or grapeseed oil

Kosher salt

Freshly ground pepper

6 strips of bacon

4 ounces grated cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced, including the greens of the onions

Directions:

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 

While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. 

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Fried Chicken Florentine Casserole

Ingredients:

1/2 cup butter
1 (5-ounce) package thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups chicken broth
3 cups whole milk
4 cups chopped fried chicken (with crusted on)
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (9-ounce) package fresh baby spinach, stemmed
1 (16-ounce) package dumpling-style noodles, cooked according to package directions and kept warm

Garnish: grated Parmesan cheese

Directions:

Preheat oven to 350˚. Lightly grease a 3-quart baking dish.

In a large Dutch oven, melt 1/2 cup butter over medium heat. Add prosciutto and garlic, and cook, stirring frequently, for 3 to 4 minutes, or until prosciutto is crispy.

Stir in flour, and cook for 2 minutes, stirring constantly. Add broth and milk, stirring until smooth. Bring to a simmer, and cook for 6 to 8 minutes, or until thickened. Stir in chicken, cheeses, salt, and pepper; stirring until cheeses melt. Stir in spinach and noodles.

Spoon mixture into prepared baking dish.Bake for 30 to 35 minutes, or until casserole is hot and bubbly. Garnish with Parmesan, if desired. Serve immediately.

Cobb Pasta Salad

Ingredients:

8 ounces twist or penne pasta
3/4 to 1 cup mayonnaise
1/4 lb. deli turkey and/or ham, cut up
1 medium avocado, peeled and chopped
1 cup grape tomatoes or halved cherry tomatoes
1/4 cup chopped green onions
1 to 2 Tbsp. fresh lime or lemon juice
Suggested Fixin's* (optional)

Directions:

Cook pasta according to package directions; drain and rinse with cold water until completely cool.

Meanwhile, combine all ingredients except pasta in large bowl. Add pasta and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.

*Use crumbled cooked bacon, crumbled blue cheese, shredded cheddar cheese and/or hard-cooked eggs.

Chicken Satay with Spicy Peanut Sauce

Ingredients:

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated)
1 tablespoon galangal (or ginger, grated)
1 birds eye chili (sliced)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound chicken (cut into thin strips)
* wooden skewers (soaked in cold water for 30 minutes)
1/4 cup peanut sauce

Directions:

Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.

Marinate the chicken in the marinade in the fridge for 1 hour to over night.

 

Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.

Serve with peanut dipping sauce.

Tennesse-Style Coleslaw

Ingredients:

1/2 cup half-and-half cream

2 eggs

2 tablespoons sugar 

1/2 teaspoon ground mustard 

1/2 teaspoon paprika 

1/2 teaspoon salt 

1/3 cup cider vinegar 

2 tablespoons vegetable oil 

2 tablespoons water

Shredded cabbage 

Salted peanuts 

Directions: 

In a small bowl, beat eggs and cream; set aside. In a small saucepan, bring sugar, mustard, paprika, salt, vinegar, oil and water to a boil; stirring constantly. Remove from the heat; very slowly add to egg mixture, stirring constantly. Return all to saucepan. Cook and stir over low heat until mixture thickens enough to coat a spoon. Cool. Just before serving, pour dressing over cabbage and toss. Sprinkle with peanuts. Yield: 1-1/3 cups dressing.

Mini Corn Dog Muffins

Ingredients:

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:

Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Artichoke and Baked Brie

Ingredients:

2 large artichokes, top quarter and stems sliced off
3 ounces brie, rind removed and cut into chunks
1/2 cup heavy cream
1 egg yolk
1/4 cup freshly grated parmesan, plus more for the top
1 teaspoon fresh thyme leaves
2 tablespoons finely sliced almonds, crushed into coarse crumbs with a rolling pin

Directions:

In a large pot of salted water, boil the artichokes for 15-20 minutes (pull on a leaf to check for doneness; it should come right off). Take the artichokes out of the water and let them drain well, upside down, in a colander.
 

Put the brie in a small pot with the cream and let it melt on a low flame while constantly stirring.
 

When the mix is smooth, turn off the heat and, while stirring, add the yolk, the grated parmesan, the thyme and the crushed almonds.
 

Preheat the broiler to low and position the rack close to the bottom of the oven.
 

Fill the artichokes with the mix (it should cover the tops as well), sprinkle them with some more grated parmesan and almonds and place them standing head up in an oiled casserole dish.
 

Put under the broiler and let them cook for about 10 minutes, checking often, or until the cheese turns into a golden crust.

Sweet and Saltines

Ingredients:

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

Directions:

Preheat the oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Tortilla Espanola

Ingredients:

3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs

Directions:

Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.

Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

Chicken Divan

Ingredients:

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. 
Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Orzo Stuffed Peppers

Ingredients:

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions:

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Cheesy Squash Casserole

Ingredients:

1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions:

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Parmesan and Thyme Crackers

Ingredients:

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions:

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Butterscotch Pudding Pie

Ingredients:

 

Pudding

4 tablespoons unsalted butter

1 cup packed dark brown sugar

1/2 teaspoon salt

1/4 cup plus 2 Tbsp. cornstarch

2 1/2 cups whole milk

3 large egg yolks

2 teaspoons whiskey

1 teaspoon vanilla extract

 

Pie

1 9-inch pie crust (homemade or store bought)

1/4 cup finely chopped semisweet chocolate

1 1/2 cups heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

1 1.4-oz. Heath candy bar, finely chopped

Directions:

 

Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.

Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.

Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.

Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.

Cheddar Chicken Spaghetti Casserole

Ingredients:

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large
bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if
desired, salt and pepper. Drain spaghetti; add to the chicken
mixture and toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the
remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or
until heated through.