Pesto Stuffed Cheesy Chicken

Pesto Ingredients: 

4 cups spinach

2 cups basil

2 cloves garlic

1 tablespoon lemon juice

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

1/3 cup olive oil, plus 1 tablespoon

Pesto Directions: 

Place the spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth. 

Chicken Ingredients:

2 large boneless, skinless chicken breasts

Pesto from above

4 T cream cheese

4 T grated mozzarella cheese

3 T finely grated Parmesan cheese

black pepper to taste

Instructions:

Preheat oven to 400. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it.  Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, cream cheese, and grated mozzarella.  Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)   Roll up the chicken breasts. 

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. Spread more pesto on top of chicken if wanted. Sprinkle parmesan, some salt and pepper. Bake for 35 minutes, or until 165 degrees and slightly brown on top. 

Pizza Shells

Ingredients:
1 box large shell pasta
1 package pepperoni, quartered
2 cups mozzarella cheese, shredded
1 can olives, chopped
Parmesan cheese, to top
Tomato Sauce (below)

Tomato Sauce:
1 28oz can crushed tomatoes
1 T garlic
1 tsp salt
1 tsp basil
1 tsp oregano
pepper, to taste

Directions:
Preheat oven to 400 degrees. Cook pasta until al dente. Combine sauce ingredients in the can. In a seperate bowl, mix pepperoni, cheese, and olives together. Ladle 2 spoonfuls of sauce in the bottom of a 9X13 pan. Fill the cheese mixture into each shell, one at a time. Ladle the rest of the sauce on the top of the shells. Top with parmesan (generously). Cook for 20 minutes.

Philly Cheesesteak Soup

Ingredients

2 Tbsp butter

1 bell pepper, chopped

1 onion, diced

8 oz pot roast, shredded*

1 package cream cheese, melted

1 carton mushrooms

1 tsp salt

7 cups beef bouillon

1 cup water

1 tsp pepper

Directions

This recipe is something that we made up ourselves. It stemmed from our love of soups and Todd’s weakness for a good philly cheesesteak sandwich.

First, melt the butter in a large saucepan or pot. Sauté the bell pepper, onion, and mushrooms until cooked down, about 7-10 minutes.

Stir in beef bouillon, water, and salt and pepper. Bring to a boil and cook for 10-15 minutes.

Add the meat (*leftover pot roast works great; so does steak if you don’t have leftovers. All you really need is some shredded beef). Simmer for 10- 15 minutes. Add the melted cream cheese and stir until well-combined.

Potato Soup

Ingredients:
12 slices Bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
2 oz. reduced fat shredded cheddar cheese
1/2 t. black pepper
Sour cream and green onions for garnish, optional
Directions
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Cook the onions in the pot for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese and the reserved bacon to pot. Stir to combine. Cook an additional 5 minutes.
5. To serve, top soup with some shredded cheese, bacon, green onions and sour cream.

Pork and Mango Lo Mein

Ingredients:

3 large pork chops
2 mangoes
Chinese-style noodles
1 inch piece ginger, grated
2 cloves garlic, chopped fine
Soy sauce
Sesame oil
Rice vinegar

Pork breading:
1 cup flour
1 T salt
1 tsp liquid smoke (optional)
2 t garlic salt
1 t ground mustard
1 t Chinese five spice
1 T sesame oil



Directions:
1. Cut pork into bite sized pieces. Mix pork breading ingredients together in a gallon-size bag. Add pork and shake well. Dump pork in a strainer and shake to get extra flour off.
2. Heat wok with 2 T oil. Put meat in and cook through. Set meat aside.
3. Bring noodle water to a boil. But don't put in noodles yet.
4. Dice mangoes. Add a little more oil to wok, and cook ginger and garlic for 3 minutes, being careful not to burn. Add mangoes and stir for one more minute.
5. Cook noodles being careful not to overcook.
6. Add meat back to wok. When noodles are done, ladle them out, draining the water and add to wok.
7. Add pork back to wok, and add soy sauce, sesame oil, and rice vinegar to taste. Stir fry together until done.
enjoy

taco pasta

Ingredients:

Tomatoes, diced
Cheddar Cheese, shredded
Lettuce, chopped
1 lb. Hamburger
Shell pasta (or other small pasta)
Cilantro Dressing (below)

Cilantro Dressing:
1 bunch Cilantro
1 cup Mayonnaise
1/2 cup Buttermilk
1 Buttermilk ranch packet
3 Tomatillos
2 cloves garlic

Directions:
Cook noodles to al dente and set aside. Cook meat. Add salt, pepper, cumin, oregano, chili powder, and garlic to taste. While meat is cooking, chop tomato, lettuce, and cheese. Put dressing ingredients in a food processor and blend until smooth. To eat: put noodles in a bowl, topped with meat, cheese, lettuce, and tomatoes. Pour dressing on top. And enjoy!

savannah's burgers

Ingredients:
1 lb hamburger
salt and pepper
white cheddar cheese slices
tomato slices
lettuce
hamburger buns

Directions:
Mix salt, pepper, and hamburger. Divide in four pieces. Squish until flat. Heat a grill pan and cook patties for about 5 minutes on one side. Prepare toppings. Flip hamburgers. When almost done, put cheese slices on top. Put a foil tent to help the cheese melt. Make burgers!

Pulled Pork Sandwiches

Ingredients:
1 pork roast
1 T garlic salt
1 t pepper
1/2 T chili powder
1 T oregano
1 T paprika
1/2 cup brown sugar
drops of liquid smoke
1 1/2 cups bbq sauce
Buns

Directions:
In the morning, mix spices and brown sugar together. Rub all over the meat. Put meat in the crock pot. Put a few drops of liquid smoke on the meat. Cover and cook for 8 hours on low (or until it shreds easily). Shred meat and put back in crock pot on warm. Add bbq sauce and mix with meat. Put meat on buns and add extra sauce if you want.

3 Ingredient Mac and Cheese

*Adapted from serious eats

Ingredients

• 12 ounces shell pasta
• Salt
• 12 ounces evaporated milk
• 12 ounces grated cheddar cheese

Directions

1. 1.
   Place pasta in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and pasta is just shy of al dente, about 9 minutes.
2. 2.
   Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately. If wanted, top with parmesan. 
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Mizithra Noodles

Ingredients:
1 hunk mizithra cheese, finely grated
1 stick salted butter (not margarine)
1 package shell noodles (or any other kind)

Directions:
Cook pasta according to package directions. Grate cheese while noodles are cooking. On a pot on the stove, melt butter and cook on low until light browned and clear from bubbles. It should smell fragrant and nutty. Don't let it overcook! When pasta is done, pour a spoonful of browned butter (however much you want) over noodles and sprinkle a generous amount of mizithra cheese on top. Enjoy! 

Hamburger Pot Pie Bowls

Begin with crust:
Crust Ingredients
- 2 1/2 cups flour
- 1/2 cup shortening
- 1/4 cup butter
- pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water

Crust Directions
Mix flour, shortening, butter, and salt. Combine until crumbly. Mix egg, vinegar, and water and add to flour mixture. Mix well until it makes a dough. Set aside.

Make filling:
Filling Ingredients
- 1 lb. hamburger
- 3 carrots, diced
- 1 onion, diced
- 2 large potatoes, diced
- 2 cups peas

Filling Directions
Cook meat with onion. Add salt, pepper, some garlic powder, and some oregano. Dice vegetables. Cook vegetables (except peas) in a pan until tender. Add peas to warm, then add hamburger to vegetable pan.

Roll out crust and cut into circles using a glass cup. Press dough into muffin tins. Spoon filling into dough. Top with cheddar cheese. Bake at 400 for 25-30 minutes.

Tomato Ham Breakfast Casserole

INGREDIENTS

- 8 large eggs
- 2 cups heavy cream
- salt and black pepper
- 8 ounces sharp Cheddar, grated (about 2 cups)
- 1 loaf country bread, torn into 1-inch pieces (8 cups)
- 1 pound sliced deli ham, cut into 1/2-inch pieces (4 cups)
- 1 pint cherry tomatoes
- 2 tablespoons chopped flat-leaf parsley, if wanted

DIRECTIONS

- Heat oven to 375° F. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, and ½ teaspoon pepper. Add the Cheddar, bread, and ham and toss to combine. Pour the mixture into a 9-by-13-inch baking dish; top with the tomatoes. Cover with foil and bake until warmed through, 35 to 40 minutes. Remove the foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with the parsley.

Chicken Gnocchi Soup

Ingredients:

- 2 tbsp. oil

- ½ c. Celery, washed and thinly sliced

- ¼ c. chopped Onion

- ⅓ c.chopped Carrots

- 1 tbsp. Garlic, minced

- 2 tbsp. All Purpose Flour

- 6 Chicken Bouillon Cubes

- 8 c. Water

- ½ tsp. Ground Thyme

- 4 c. Fresh Baby Spinach, rinsed

- 2 c. Cooked Chicken, shredded

- 2 c. milk

- 16oz. Gnocchi, frozen or fresh

Directions:
- In a large pot, heat oil over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
- Whisk in the flour; then add the water and chicken bouillon cubes.
- Next, add the chicken, thyme, salt and pepper; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
- Warm milk; then add it to the soup along with the spinach and gnocchi.
- Simmer for an additional 15-20 minutes or until cooked through.

Pork Lo Mein

Ingredients:

Kosher salt

1 pound chinese-style noodles

1 pound boneless pork loin chops

1 teaspoon baking soda

3 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons balsamic vinegar

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon cornstarch

3 tablespoons oil

1 (3-inch) knob fresh ginger, peeled and minced (about 2 tablespoons)

3 medium garlic cloves, minced

4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided

1 1/2 cups broccoli

1 cup diced carrots

Directions:

1.

Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.

2.

Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.

3.

Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, vinegar, and cornstarch until sugar is dissolved. Set sauce aside.

4.

Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons of the sauce and mix well.

5.

In a wok, heat 1 tablespoon oil over medium-high heat. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add broccoli and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.

6.

Add 1 tablespoon oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.

7.

Wipe out wok or skillet, then add remaining 1 tablespoon oil and heat over high heat until smoking. Add noodles, sauce, vegetables, and pork and toss well to combine. Top with some scrambled eggs if wanted.

Breadsticks and Alfredo Noodles

Breadsticks

Ingredients

3 1/2 cups flour

2 tbsp sugar

1 tsp salt

1 tbsp yeast

1 1/2 cups water

1/2 cup butter

Parmesan cheese

garlic salt

parsley flakes (optional)

Directions

1.  Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook.  In medium bowl combine flour, and salt.  Once yeast is bubbly, add dry ingredients and knead for 2 minutes.  (If dough is super sticky add small amounts of flour until dough stops sticking to sides). Let rise 20 minutes.

2.  While dough is rising, preheat oven to 400°F.  Melt cube of butter, and pour onto cookie sheet (I use a jelly roll size). Sprinkle the butter with garlic salt and Parmesan cheese.

3.  Once dough has risen, roll the dough into a rectangle the size of the cookie sheet, and use a pizza cutter to cut into 12 one inch wide strips. Double the long pieces of dough in half, and twist to form the bread stick.  Roll each bread stick around in the butter in the pan until completely covered. When all bread sticks are arranged in the pan, sprinkle tops with a little more garlic salt and Parmesan cheese. Don't be shy, get 'em good! Add parsley if desired.

4.  Bake for 12-15 minutes or until they start browning.  Remove and enjoy!  This makes 12 large bread sticks, or 18-24 smaller bread sticks. 

 Alfredo Sauce

1/2 cup butter

garlic powder to taste

2 c heavy cream

1/2 tsp black pepper

pinch salt

1/2 c parmesan

12 oz pasta

Melt butter over low heat. Add garlic, cream, pepper and salt, and bring to simmer. Turn heat down if it comes to rapid boil. You just want a simmer. Add cheese and simmer for 8 minutes, or until thick.

Pork with Apple Relish and Noodles

INGREDIENTS

1. 2pounds boneless pork shoulder
2. 1/2cup low-sodium chicken broth
3. 1/3cup apple cider
4. 1small onion, sliced
5. 2teapoons dill seed
6. Kosher salt and black pepper
7. 1/2 cup fresh flat-leaf parsley, chopped
8. 1 Granny Smith apple, finely chopped
9. 2tablespoons olive oil
10. 1teaspoon lemon zest plus 1 tablespoon lemon juice
11. 3/4pound dried wide egg noodles

DIRECTIONS

1. 1. Combine the pork, broth, cider, onion, dill seed, and ½ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Transfer the pork to a bowl and shred into large pieces, using 2 forks.
2. 
   
3. 2. Skim off and discard most of the fat from the liquid in the slow cooker.
4. 
   
5. 3. Ten minutes before serving, combine the parsley, apple, oil, lemon zest and juice, and ¼ teaspoon each salt and pepper in a small bowl. Cook the noodles according to the package directions.
6. 
   
7. 4. Serve the pork and the juices over the egg noodles, garnished with the apple relish.

Shredded Pork Fajitas

Ingredients:
2 lb. Pork Roast
4 cups chicken stock
3 T tomato paste
1 T salt
1/2 T onion powder
1/2 T garlic powder
1 T cumin
1/2 T chili powder
1 tsp pepper
Tortillas
Peppers & Onions (if wanted)
Cilantro (if wanted)
Sour cream (if wanted)
Queso Fresco (if wanted)
Hot Sauce (if wanted)

Directions:
Combine chicken stock with tomato paste and all spices. Whisk. Place roast in crock pot and pour chicken stock mixture over the roast. Cook on medium-high for 6 hours, rotating after three hours. When tender, pull meat into big pieces and let sit in juice. When ready, shred meat well. Return meat to juice in crock pot, and serve from there.

Cook tortillas on a stove or grill. Slice peppers and onions and saute in skillet with 1 T oil until tender.

Serve meat in tortillas with desired toppings.

Egg Drop Soup

Ingredients

4 cups chicken stock,

1⁄2 tsp grated fresh ginger

1 Tbsp soy sauce

2 Tbsp water

1 Tbsp cornstarch

2 eggs, lightly beaten

2 green onions, chopped

salt and white pepper to taste

Directions

1. In a medium-sized pot, bring the soup stock, grated ginger, and soy sauce to a boil. While you wait for that, take a small cup and make a slurry by combining the cornstarch and 2 tablespoons of water. Stir until the chicken stock is completely dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened.

2. Reduce heat to a simmer. In a separate bowl, crack your eggs and lightly beat them. Add the eggs to the pot slowly while stirring the soup in a constant direction. As you do so, the egg will spread and feather.

3. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately. Try adding something crunchy to everyone’s bowl of soup. I recommend a small handful of fried wonton strips.

 

Lettuce Wraps

• Ingredients:
• 2 tablespoons vegetable oil
• 1 pound ground pork or chicken
• Pepper
• 1/4 pound mushrooms, chopped or thinly sliced
• 4 cloves garlic, chopped
• 1 1 1/2-inch piece of fresh ginger root, cut into thin matchsticks or finely chopped
• 2 tablespoons creamy peanut butter
• 1/2 cup chicken stock
• 1/4 cup soy sauce
• A few dashes of hot pepper sauce, optional
• 1 small head iceberg lettuce, core removed and head quartered

Directions:

1. In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. 

2. Add the mushrooms, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the stock, soy sauce, and hot sauce, if using.

3. Spoon the mixture into a serving bowl or individual bowls. Serve the lettuce wedges alongside. 

4. Scoop the mixture into lettuce leaves to wrap up as you eat. Serve with rice if wanted.

Corn and Chicken Chowder

Ingredients

12 oz skinless-boneless chicken breast

2 cups fozen corn

32 oz chicken broth

1 small green pepper, chopped

1 cup milk

1 1⁄4 cups instant mashed potato flakes

salt and pepper to taste

crushed red pepper to taste

Directions

1. In large pot, boil chicken. Shred when cooked through. In a separate pot, saute green pepper in 1 T of oil until soft. Add chicken broth to green pepper pot.
2. Stir in milk and potato flakes with broth. Cook 5 minutes and stir.
3. Add chicken to broth.

3. Add corn to soup and heat through. Season to taste with salt and pepper, adding red pepper if desired.