Rosemary Foccacia Bread

This whole recipe, start to eat takes about 2 ½ hours, but is pretty easy. This is one of my favorite breads with Italian meals, and I love to dip it in balsamic vinegar/olive oil like they do at Macaroni Grill.

1 TBSP. yeast
1 TBSP. sugar
1 c. warm water (appx. 110˚)
2 ½ c. all-purpose flour
1 TBSP. ground flaxseed (optional)
1 tsp. salt, plus more for baking
1 tsp. canola oil or cooking spray
2 TBSP. melted butter
2 TBSP. dried rosemary (I like to chop mine up a bit)
Place yeast, sugar and water in a glass bowl and allow the mixture to proof (it will get super bubbly and the bubbles should be about as thick as the water). This will take about 10 minutes.

Mix in 2 c. flour, the flaxseed and the salt (I have determined this works better to add 1 TBSP butter and 1 TBSP rosemary at this point). Knead for about 10 minutes until the dough is smooth and elastic, adding flour as necessary (usually takes the full 2 ½ c. for me). You can also do the kneading in your food processor, but the dough doesn’t seem to develop as well, but if you don’t like to knead, put the yeast mixture and dry ingredients in and process for about 15 sec. or until the dough comes together. (I use the food processor for about 10 seconds and then knead by hand for 3-5 minutes more.)

Oil a bowl, put the dough in it and turn the dough ball to coat with the oil. Cover the bowl with a towel and let rice in a warm place for about 1 hour, or until doubled.

Punch dough down (this means take 3 fingers and lightly press out the air bubbles, you don't want to hurt the dough) and divide (I use a pizza cutter to cut it) in half or fourths. Let the dough rest for about five minutes. Meanwhile spray a jellyroll pan with cooking spray or lightly coat with oil. Gently shape the dough pieces into loose circles/balls about 8-10in in diameter (I am now using the pull sides and tuck into the bottom technique used for rolls to make 2 loaves). Brush the tops with 1 TBSP. melted butter mixed with remaining 1 TBSP rosemary. Cover with towel and let rise again until doubled, about 45 minutes.

Preheat the oven to 375˚ (if you’ve got a convection oven, this is a great time to use this setting). Lightly sprinkle salt over the loaves. Bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.

Korean Beef

Ingredients

• 1 pound lean ground beef
• 1/3 cup brown sugar 
• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 3 cloves garlic, minced
• 1/2 - 1 tsp ground ginger
• 1/2 tsp crushed red peppers 
• salt and pepper
• 1 bunch green onions, diced 

Instructions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. 
4. Serve over steamed rice and top with green onions.

Fried Rice

Ingredients

• 3 cups cooked white rice
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 1 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients

• 8 oz. cream cheese, softened
• 2 Tbsp dried chives
• Approx 1 tsp garlic salt 
• 2-4 chicken breasts depending on size
• Italian bread crumbs
• 1 egg

Instructions

1. Mix the cream cheese, chives, and garlic in a bowl.
2. Butterfly the chicken breasts (if they are large, cut all the way through, if they are small, make sure they're still attached)
3. Dip each chicken breast in the egg and cover with bread crumbs
4. Spoon a portion of the cream cheese mix into the chicken breast and either roll it up or fold it like a sandwich (this is why I leave smaller breasts attached) Secure with a toothpick if necessary.
5. Bake at 350 for 30 minutes.

Chicken Paprikish

Ingredients

• 4 Chicken breasts, thawed and cleaned
• 1 tablespoon butter
• 1 med. onion, finely chopped
• 2 Tablespoons Paprika
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 Cup ginger ale
• 1/4 Cup Water
• 1 Chicken Bouillon Cube

• 1 16 oz. container Sour Cream
• 16 oz. pkg. noodles

Instructions

1. Put all ingredients except Sour Cream and noodles in the Crock Pot. 
2. Cook on high for 3-4 hours. Remove the Chicken, dice, shred, or chunk. 
3. Mix in the Sour Cream, Add the chicken back in. Serve over pasta.

Chicken Alfredo Pizza

Ingredients

• 6 pieces of bacon, crumbled
• 4 green onion, diced
• 2 small chicken breasts, chunked - cooked in garlic salt, pepper, and Italian seasonings
• 2 roma tomatoes, sliced
• 1 jar alfredo sauce
• 2 bags (16 oz) mozarella shredded cheese
• Pizza Dough

Instructions

1. Prep Dough - let rise
2. Poke holes in dough and spread lightly w/ olive oil, add toppings in any order you prefer, sprinkle w/ garlic salt and Italian seasoning.
3. Bake for 10 - 12 min, until golden brown

Chicken Pot Pie

*5 TBSP. butter, divided
*1 small onion, chopped
*1 stalk celery, chopped
*2 medium carrots, chopped
*1 medium potato, chopped
*1 can chicken broth
*1 chicken bouillon cube
*1/4 tsp. pepper
*1/4 c. flour
*2/3 c. milk
*1/3 c. cream
*2 c. cooked chicken, diced
*1/2 c. swiss cheese, shredded or 3 oz. cream cheese
*1/2 c. frozen peas
*Pie crust (frozen, refrigerated, or homemade)

Peel and chop onion, celery, carrots and potatoes into bite-sized pieces. In a large saucepan, melt 1 TBSP. butter over medium-high heat. Add onion and celery and sauté for a minute until soft and translucent. Add carrots, potato, chicken broth, bouillon, and pepper and simmer until veggies are cooked through. In a small saucepan, melt 4 TBSP. butter and add flour, stir until bubbly. Add milk and cream and whisk until thickened. Whisk milk mixture into veggies and stir until well-incorporated. Add chicken and cook on low for a few minutes. Add cheese, stirring to combine. Add peas and remove from heat. Pour into pie crust, cover with remaining crust, use knife to make vent slits in top, and bake at 400 for about 35 minutes. Remove from oven and let rest 5-10 minutes before serving. I always put the pie (pan) on a baking sheet just in case any bubbles up and over, and it makes it a lot easier to remove from the oven.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (for me this was 2 1/2 limes)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder (I used 1 tsp. minced garlic)
• 1 Lb. Chicken, cooked and

• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack (fine with regular cheddar too)

• 16 oz. Green Enchilada Sauce (I use 2 c. my enchilada sauce, see below)
• 1 Cup Heavy Cream (I use about 1/2 c. cream)

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I mixed this and let it marinate in the fridge overnight). Pour about ½ c. enchilada sauce in the bottom of a lightly greased pan (9x13 or bigger). Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. (I also added a couple spoonfuls of black beans). Roll and set in the pan seam-side down. Mix the remaining enchilada sauce with the cream and leftover marinade (I actually drizzled the leftover marinade into the enchiladas before rolling). Pour sauce on top of the enchiladas and sprinkle with cheese.

Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

Enchilada Sauce
When I first started college, I worked with a gal who laughed at me for buying canned enchilada sauce (her folks were from a country just south of here). I still keep cans of the stuff in my pantry, but if I’ve got 15 minutes and want some really good flavor, this is the recipe I use:

In a 2 qt. saucepan, stir together:

*3 TBSP. flour
*2 TBSP. chili powder
*1 TBSP. cocoa powder
*1/2 tsp. garlic powder
*1/2 tsp. ground cumin
*1/2 tsp. onion salt
*1 tsp. oregano

Slowly stir in ½ c. water to form a loose paste and mix well. Put pan over medium heat and whisk in 2 ½ c. chicken/beef broth (or water if you don't have the broth). Continue to cook and whisk for about 10 minutes. Sauce will start to boil and thicken. Add 8 oz. tomato sauce and stir until fully incorporated. This will make about 3 c. Go ahead and freeze any you aren’t using (I store mine in 1 c. portions).

Cajun Chicken Pasta

2 Boneless skinless chicken breasts (I usually do less because I'm cheap :)
2 tsp cajun seasoning (you can buy this in the store or make your own, I'll put the recipe for it below this)
2 TBSP butter
1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
8-10 oz. linguine, cooked and drained (I usually use other noodles since Jeff doesn't like long noodles so just use whatever you have)

Grated parmesan to taste (I don't always have this and it's still good without it)

Cut the chicken into strips or bite size pieces. Place chicken and Cajun seasoning into a bowl or Ziploc bag; toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes. Reduce heat and add cream and seasonings, heat through. Add cooked pasta, toss to heat through. Sprinkle with parmesan cheese. If you like is spicier you can add Cajun seasoning.

Notes: The first time I cooked this it seemed to take forever but now it's such a simple meal. I usually do the chicken in the morning and just leave it in the refrigerator until I'm ready to cook it. I also get all of the other seasonings measured and in a bowl so I can just dump them in. It's now an incredibly fast meal for me to make when I do it that way.

Cajun Seasoning
1 1/2 TBSP paprika
1 TBSP salt
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP onion powder
1/2 TBSP cayenne pepper
1/2 TBSP oregano
1/2 TBSP thyme
Mix together.
This makes a lot of seasoning so I just make it and store it in a container. It makes enough to make the cajun chicken pasta many times.

Creamy Baked Ziti

*This will definitely give you leftovers, if you don’t like leftovers then half the recipe.

4 cups ziti pasta, uncooked (I actually prefer penne or mini penne)
1 jar (24 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. Cream Cheese, cubed
¾ cup Sour Cream
8 oz. mozzarella cheese, grated
1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Lentil Tacos

Nutrition note: lentils are very high in fiber and protein, loaded with folic acid, iron, phosphorus and potassium. They are also very low on the glycemic index and very inexpensive.

*1 finely chopped yellow onion
*2 garlic cloves, minced
*1 c. dried brown lentils, rinsed
*1 TBSP. chili powder
*2 tsp. ground cumin
*1 tsp. dried oregano
*2 1/2 c. low-sodium chicken (or vegetable) broth

Sauté onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two. Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it may take as long as 45 minutes (you are looking for tender, but not mushy). Uncover and cook for a few minutes until any remaining moisture dissipates.

If using as tacos, serve in a warm corn tortilla with salsa, sour cream, lettuce, and shredded cheddar. For a burrito, us a flour tortilla rolled up. For enchiladas, fill corn tortilla, roll, cover with enchilada sauce and cheese then bake to heat.

These save well in the refrigerator for about a week.  I will make a batch for dinner then make them into tacos, taco salads, burritos, etc. for lunches for the next few days.

Slow Cooker Honey Sesame Chicken

Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Cheddar & Herb Biscuits

**I half this recipe and it’s plenty for our family**

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (I never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated medium cheddar cheese

Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Crockpot BBQ Chicken

2-3 boneless skinless chicken breasts
1 bottle BBQ sauce (I love Sweet Baby Ray's)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. Serve with cheddar and herb biscuits.

Coconut Curry

(This is a VERY mild flavored curry, definitely tastes like coconut so if you don't like that flavor this is not for you).

Saute:
1 cube butter
1 small/medium onion
1 TBSP. curry powder
3-4 shakes of chili powder
4-5 shakes of garam masala
salt and pepper

Add:
1 C. crushed cashews
1/2 C. flaked coconut
1 can of coconut milk (I like Thai Kitchen the best)
2 C. Chicken broth
Simmer for 20 minutes. Let sit for a few minutes to cool then blend it (I blend VERY well because Jeff doesn't like to feel the coconut).

I then divide it in two (you could probably divide it into 3-4 unless you're cooking for a crowd, and freeze the portions you won't be eating).

Saute 1 chicken breast (cut into 1 inch cubes) with a little butter, salt, pepper, garam masala, and chili powder (1-2 shakes of each) until chicken is cooked through. Add chicken to the sauce, warm through. Serve over basmati rice. Again, I love naan so I serve it with this too.

Chicken Tikka Masala

Servings: 4

Ingredients:
1 boneless skinless chicken breast, cut in 1 inch cubes

Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
Dash of ground red pepper / Cayenne
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
Ginger (I just grate a little in, maybe 1/2-1 tsp.)

Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (I bought it on Amazon but you can make your own as well, it's hard to find in normal grocery stores)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro (I don't put this in)

Directions:
1. Cut chicken into cubes then marinate (in the refrigerator) for an hour or so.
2. Discard marinade.
3. For sauce, melt butter on medium heat.
4. Add garlic & jalapeno; cook 1 minute.
5. Stir in coriander, cumin, paprika, garam masala & salt.
6. Stir in tomato sauce.
7. Simmer 15 minutes.
8. Stir in cream; simmer to thicken- about 5 minutes.
9. Grill or broil chicken (I just saute mine on the stove until cooked), turning occasionally, to cook through- about 8 minutes.
10. Add the chicken to the sauce.
11. Simmer 5 minutes.
12. Garnish with cilantro (if desired). Serve with basmati rice, naan or pita bread (we eat it on top of basmati rice and I love naan so I make that too. I'll send the recipe I love for that).

**Also, if you start eating it and you want a little more spice, sprinkle a little more cayenne in there to give it more of a kick. The original recipe calls for 2 tsp. of cayenne but that's literally inedible if you put that much in so I always start with a bit then add more to suit our preferences.

Buffalo Chicken Tacos

I adapted this recipe from what I found online to fit how I like to make it. So here's my version:

Ingredients

• 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
• Vegetable Oil
• 1 egg
• Flour
• Buffalo wing sauce
• Flour Taco Shells

Toppings:

• Shredded Lettuce
• Cilantro Rice
• Black Beans
• Avocado slices
• Bleu Cheese dressing
• Green onions, sliced thinly

Instructions

1. Heat oil in a large frying pan over medium-high heat.
2. Beat the egg and coat the chicken. Then dredge the chicken in the flour.
3. Add chicken to the frying pan and cook on both sides. Once the chicken is done, drain the oil and add in wing sauce until chicken is well coated. Heat through.
4. Assemble tacos and enjoy!

BBQ Pork Chops

This is one of Dave's favorites that his mom made while he was growing up.

Ingredients:

• 4-6 Pork Chops or Ribs
• 1 C Catsup
• 1/2 C Water
• 1/2 C Brown Sugar
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Worchestershire Sauce
• 1/2 Tsp Paprika
• 1/4 Tsp Chili Powder

Instructions

1. Brown pork chops in small amount of oil. Drain very well. Put in Baking pan.
2. Combine Sauce ingredients. Pour over Pork Chops
3. Cover pan tightly with foil. Bake 2 1/2 hours @ 325 degrees.

*Can also do this in the crock pot for 6 hours or so.

Tortellini Bake

Ingredients

• 1 bag of frozen cheese filled tortellini (19 or 20 oz)
• 1/2   jar of alfredo sauce (15 oz)
• 1/4 jar of marinara sauce
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 350.

1. Cook the tortellini according to package directions.
2. Mix with the alfredo and marinara sauce in an 8x8 baking dish.
3. Top with mozzarella and parmesean.
4. Bake for fifteen minutes.
5. Then broil for five minutes to get a nice bubbly and golden topping. 
6. Serve immediately.  

Zesty Italian Alfredo

Ingredients
*    1 can Cream of Chicken Soup
*    1 - 1 1/2 C Chicken Broth
*    1 can sliced mushrooms, drained
*    1 8 oz. block Cream Cheese
*    1 packet Italian Dressing Mix (dry)
*    Garlic Salt, to taste

Directions
1.   Mix all ingredients in a sauce pan. Use 1 cup of broth at first, increasing as needed to obtain desired consistency.
2.   Serve over noodles.