BLT avocado salad

SUPER EASY!!!!

Layer in a bowl for each person:

• butter lettuce
• tomatoes
• crumbled bacon
• avocado slices
• chicken strips ( I use the breaded ones from TJ's)
• homemade croutons:

Cut up sourdough bread into cubes, toss in olive oil, pour into greased cookie sheet, bake at 450 for about 8-10 minutes, or until crisp

• ranch dressing

Yummmmmmmy!

Double Cheese and Prosciutto Calzone

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Nectarine and Pancetta Salad

2 Tb. red wine vinegar

1 shallot, minced

2 tsp. fresh lemon juice

3 Tb. olive oil

3 Tb. grapeseed oil

1 tsp. sugar

1/2 large red onion

1 small package cubed pancetta (Trader Joe's)

2 tsp. sugar

1 tsp. red wine vinegar

2 packages spring mix (12 oz.)

3 large nectarines, sliced

Stir together red wine vinegar, shallot, lemon juice, olive oil, grapeseed oil, and 1 tsp. sugar. Season with salt and pepper. Set aside.

Cook pancetta in a large skillet over medium heat until nearly crisp. Add red onninon and saute until soft. When onions are soft, add 2 tsp. sugar. When sugar is dissolved, add 1 tsp. vinegar. Remove from heat.

Toss spring mix with dressing and top with sliced nectarines and onion pancetta mixture. Serve immediately.

Roasted Halibut and green beans with Asian Cilantro sauce

2 cups loosely packed cilantro leaves (from 1 large bunch)

2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)

1 tablespoon minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)

5 tablespoons grape seed oil, divided

2 teaspoons Asian sesame oil, divided

3 teaspoons soy sauce, divided

1 teaspon sugar

4 6-ounce halibut fillets, each about 1-inch thick

4 cups green beans, halved

2 cups mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons grapeseed oil, 1 teaspoon sesame oil, sugar and 1 teaspoon soy sauce in blender; puree. Season sauce to taste with salt. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons grapeseed oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Brush some cilantro sauceon top of the fish. Roast until fish is opaque in center and beans are crisp-tender, about 8-12 minutes. Divide fish, vegetables, and sauce between plates.

Orange and thyme grilled shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise
Directions
In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Pistachio, feta and cherry salad

butter lettuce

dry roasted pistachios

dried bing cherries

crumbled feta

Brianna's Blush Wine Vinaigrette

Perfect Mashed Potatoes

8 medium red potatoes

3 tablespoon butter

1/4 cup milk

1/4 cup cream

1 tsp. garlic powder

Salt and freshly ground black pepper
Place potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter,milk, cream and garlic powder. Season with salt and pepper.

Magic Chicken

SOOOOOO Easy!!!! Just use the 3 quart fantasia covered baker from Princess House or deep covered baker from Pampered Chef. I know it sounds weird that you microwave chicken, but it is the mostmoist chicken you will ever eat!

1 whole chicken
1 lemon
dried oregano
garlic powder
salt
pepper

Wash chicken and make sure cavity is emptied out. Place chicken in dish. Cut lemon in half and squeeze over chicken. Place lemon rinds in chicken cavity. Sprinkle with desired amount of seasonings. Cover and microwave for 32 minutes. Take out and serve.

Potatoes Au Gratin with Ham

These are great for a busy night! We just eat them with scrambled eggs and sliced fruit- Easy Schmeezy ham and cheesy!
6 med. (2 lb.) potatoes, peeled and sliced

1 med. onion, chopped

8 oz. cooked ham, cubed

4 oz. shredded Cheddar cheese

4 oz. crumbled goat cheese

10 3/4 oz. can cream of chicken soup

1/2 c. milk

1/4 to 1/2 tsp. thyme leaves
In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender

Pork, apricot and red onion kabobs

Vegetable oil for grates
1/4 Cup apricot jam
1/8 tsp. cayenne pepper
coarse salt and ground pepper
1 pork tenderloin (about 1 pound) cut into 20- 1 inch cubes
8 apricots, pitted and quartered
1 small red onion, cut into 2 inch wedges

Heat grill to medium, lightly oil grates. Soak four skewers in water. I small saucepan, heat jam, cayenne and 1 tablespoon water over medium low until jam is liquefied; season with salt and pepper. Onto each skewer, alternately thread thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occaisionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12-14 minutes

Greek tossed salad

Toss in a bowl or arrange on a plate:
mixed greens
cherry tomatoes, cut in half
sliced cucumber
olives
thinly sliced red onion
thinly sliced green onion
feta cheese
croutons
sprinkle with salt and pepper
drizzle with olive oil and balsamic vinegar or Newman's Own olive oil and vinegar dressing

Soy Glazed Beef with Asian Vegetables

1 1/2 cups long-grain white rice (I use the frozen brown rice from TJ's- it only takes 3 minutes to cook, and it's more healthy!)
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 London Broil (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Directions
Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place beef on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until beef and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn beef; drizzle beef with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of beef registers 140 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice beef, and serve with vegetables, rice, and sauce.

Helpful Hint
Instead of using a separate bowl to toss vegetables with seasoning, use the baking sheet they’ll be cooking on. You’ll save time and cut down on cleanup.

Goat Cheese Ravioli

8 ounces fresh goat cheese
1 container part-skim ricotta cheese
2 small garlic cloves, crushed through a garlic press
Pinch of ground nutmeg
Coarse salt and ground pepper
24 square wonton wrappers (3 1/2 inch)

Sauce:
4 tablespoons finely chopped fresh parsley
4 tablespoons olive oil
2 tablespoon grated Parmesan
2 teaspoon water
Salt and pepper

In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper. Set aside.

In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.
Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

Pineapple Stuffed Jerk Chicken

2 tablespoons dried thyme
2 teaspoons ground allspice
1/2 to 1 teaspoon cayenne pepper
3 tablespoons sugar
Coarse salt and ground pepper
2 cans (20 ounces each) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
4 scallions, thinly sliced
8 boneless, skinless chicken breast halves (6 to 8 ounces each)
3 tablespoons vegetable oil, such as safflower
Cooked rice, for serving

Directions
In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.
Helpful Hint
To freeze: Arrange on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic, and place in a resealable freezer bag; freeze up to 2 months. To broil from frozen: Unwrap chicken and proceed with step 3, broiling about 40 minutes, turning chicken over halfway through.

Butternut Squash and Apple Gratin

1 butternut squash, peeled, cut into 1/4-inch-thick rounds, divided
1 large onion, halved, thinly sliced, divided
3 large Granny Smith apples (about 1 1/2 pounds), peeled, cored, cut into 1/4-inch-thick slices, divided
2 tablespoons fresh lime juice, divided
2 tablespoons (packed) dark brown sugar, divided
1 cup whipping cream, divided
3 tablespoons butter, divided

Preheat oven to 400°F. Butter and flour 15x10x2-inch baking dish. Spread 1/3 of squash slices over bottom of dish. Arrange 1/2 of onion slices, then 1/2 of apple slices over. Sprinkle with 1 tablespoon lime juice, 1 tablespoon sugar, and 1/3 cup cream. Dot with 1 tablespoon butter. Sprinkle with salt and pepper. Repeat layering. Arrange remaining squash slices on top. Drizzle with remaining 1/3 cup cream. Dot squash with remaining 1 tablespoon butter. Sprinkle with salt and pepper. Cover dish with foil. Bake until squash and apples are tender, about 45 minutes. Increase oven temperature to 500°F. Remove foil. Bake until squash is golden brown, about 10 minutes

Mango Cream Puffs

Puffs

1 cup whole milk

1/2 cup (1 stick) unsalted butter, diced

1/4 teaspoon salt

3/4 cup all purpose flour

4 large eggs

2 large egg yolks

Filling

2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)

1 cup chilled sour cream

1 cup chilled whipping cream

1 cup powdered sugar, divided

2 large mangoes, peeled, pitted, diced

Mango Mojito Sauce

2 Mangoes, peeled and diced

6 tablespoons plain whole-milk yogurt

4 tablespoons (or more) sugar

1 tablespoon fresh Key lime juice
1 1/2 teaspoons (packed) finely chopped fresh mint

For puffs:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips. Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

For filling:

Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

For Sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Assembly:

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over. Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Thai Lettuce Wraps

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.

The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals. Here's a list of ingredients in the wraps:

butter lettuce
red bell pepper strips
chopped green onions
japanese noodles (or Top Ramen)
shredded carrots
sliced cucumbers sprinkled with seasoned rice vinegar
chopped peanuts
chopped cilantro
bean sprouts

Grilled chicken-
I always marinate 1 lb. chicken in this:
3 Tb lime juice
1 tsp curry powder
2 tsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp salt
2 cloves garlic, crushed

Sauces
Peanut Sauce:
2/3 cup vanilla yogurt
1/4 cup creamy peanut butter
1/4 coconut milk
1 Tb soy sauce
1/4 tsp red pepper sauce

Bottled Sweet & Sour sauce
Bottled Teriyaki sauce

30 Minute Shepherd's Pie

This is a Rachel Ray recipe. Need I say more?

2 pounds potatoes, such as russet, peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 3/4 pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Tips for fabulous corn on the cob

Boiling Corn on the Cob:
1 Husk the corn and remove the silk.
2 Boil corn on the cob for 6 minutes in briskly boiling sugared* water.
*Use about 1/4 -1/2 Cup sugar in the water. Never use salt. The salt makes kernels tough.

Grilling Corn on the Cob:
1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
2 Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Microwaving Corn on the Cob:
Wrap each ear of corn (without husk) in wax paper twist ends - for 2 minutes - enjoy!

Flavored Butters:

Fresh herb butter
1 cube butter - softened
2 Tb minced fresh parsley
4 Tb minced fresh chives
1 tsp lemon zest
pinch kosher salt

Curry Butter:
1 cube Butter- softened
1 Tb curry powder
1/2 Tb lemon juic
1/2 tsp. ground ginger

Pesto Butter:
1 cube butter- softened
4 Tb minced fresh basil
4 Tb grated parmesan cheese
1 tsp. minced fresh garlic

Citrus Butter:
1 cube butter- softened
1 Tb Frozen Orange Juice concentrate,thawed
1 Tb Lime Zest
Pinch of ground Nutmeg

For all flavored butters- Blend together soft butter with ingredients. Wrap in parchment paper or plastic wrap and chill for at least 1 hour.

My favorite thing on corn is a spray of lime juice. Nothing else. It is refreshing and healthy.
You can also sprinkle it with a little cayenne pepper- yeow!

Roasted Chicken Thighs with Summer Squash and Couscous

This is a Martha Stewert recipe. I substituted summer squash for the zucchini.
8 chicken thighs
2 summer squash (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar

Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
Remove sheet from oven, and turn chicken, skin side up. Scatter squash around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted squash, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with squash and couscous.