Thai Chicken Pizza

Here is a tasty twist on pizza!  If you have never had sweet Chili Sauce, it is a translucent, reddish-colored sauce that is sweet with a mild hot pepper flavor.  It is not very spicy, but flavorful.  This is what is used for the sauce on this pizza.   Enjoy :)

Thai Chicken Pizza

Serves 3-4

Ingredients:

1 Pre-Made Pizza Crust

1/3 Cup Sweet Chili Sauce*

1 and 1/2 Cups Mozzarella or Pizza Blend Cheese

1-2 Cups Chicken, Cooked and Cubed or Shredded

1/3 Cup Red Onion, Diced

1/3 Cup White Onion, Diced

1/3 Cup Green Onion, Sliced

1/2 Cup Chopped Peanuts

1 Tablespoon Cilantro

Instructions:

Step 1:  Prepare the crust as directed on the label.  If it needs to be pre-baked before adding the toppings, pre-bake it.  If not, move to Step 2.

Step 2: Assemble the Pizza!  Spread the Sweet Chile Sauce evenly over the crust - leave about 1/4 inch of naked crust on the edges. Sprinkle with cilantro. Top with 1 cup of the cheese.  Then, add the chicken and onions.  Next, sprinkle on the peanuts and top with remaining 1/2 cup of cheese.

Step 4:  Bake according to crust directions on the packaging.

Enjoy!

*Note - we prefer Mae Ploy Sweet Chilli Sauce

Asian-Inspired Turkey Meatloaf

Here is a great recipe for a Asian-Inspired Turkey Meatloaf?  This loaf . . .so moist and delicious with ginger, garlic and onion.  The glaze on top offers a nice little bit of sweet-heat to compliment the meat.  I could easily make this weekly.  Everyone in my family loves this one.  We serve it with a side oriental cabbage slaw, pea pods or green beans.  

Asian-Inspired Turkey Meatloaf

Serves 6

Ingredients:

Loaf:

2 LBS Ground Turkey

4 Cloves of Garlic, Minced

4 Green Onions or Scallions - Cleaned and Sliced Thinly

1 Teaspoon Ground Ginger

3 Tablespoons Low-Sodium Soy Sauce

1 Teaspoon Sesame Oil

2 Large Eggs

1/2 Cup Breadcrumbs

Glaze:

1/2 Cup Brown Sugar

2 Tablespoons Ketchup

2 Tablespoons Chile Garlic Paste or Sriracha Sauce

1 Tablespoon Rice Wine Vinegar

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  Line a baking sheet with foil and spray with non-stick spray.  Set aside.

Step 2:  Place the ground turkey in a large bowl along with the prepared green onions, garlic, soy sauce, ginger, sesame oil, eggs and breadcrumbs.  Combine everything together thoroughly. 

Step 3:  Place the meat mixture onto the baking sheet and shape it into a loaf.  I usually go a little wider and thinner than a traditional loaf - but that is up to you!  

Step 4:  Bake the loaf for 30 minutes.  Meanwhile, prepare the glaze.  In a small bowl stir together the brown sugar, ketchup, sriracha or chile garlic paste and rice vinegar.  

Step 5:  After the loaf has baked 30 minutes, remove it from the oven and spoon half of the glaze over the top. Bake for an additional 20 minutes. Add the remaining glaze and bake for another 10-15 minutes.  Check the temp at this point - when fully cooked, a meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.  If it is not fully cooked yet - return to the oven for additional baking time.

Allow the loaf to rest for ten minutes before slicing.

FYI:  The glaze is great to toss with pea pods or green beans too.  I often make a double batch and reserve 1/2 for serving with the vegetables.

Sauerkraut & Wiener Pizza

When was it that pizza became mainstream eats?  I grew up in a small town of the Midwest during the 80's . . .and we didn't have a major chain pizza place until I was almost out of high school.  Regardless of that pizza chain, my family ate pizza nearly every week . . .homemade pizza.  Pizza with from-scratch dough/crust with homemade sauce and the toppings varied.  But I can guarantee you this:  it was often leftovers from during the week.  And if there wasn't much for leftovers in the fridge . . .then for sure it was wieners on the pizza.  In this version of pizza, we used pre-made crust and my hubby and I decided that sometimes you just can't go wrong with wieners and sauerkraut.  I hope you enjoy this as much as we do!

Sauerkraut & Wiener Pizza

Ingredients:

1 Pre-Made Pizza Crust

1 Cup Sauerkraut, well drained

1 and 1/2 Cups Pizza Cheese (Shredded Mozzarella or other Pizza Blend)
Tomato Sauce

1 Tablespoon Ketchup

1 Tablespoon Mustard

1/2 Cup White Onion, Chopped Course

3 Old Fashioned Wieners (such as Ambassador Old Fashioned Wieners)

Instructions:
Step 1:  Prepare the crust as directed on the label.  If it needs to be pre-baked before adding the toppings, pre-bake it.  If not, move to Step 2.

Step 2: In a small bowl, mix together the tomato sauce, ketchup and mustard.  Set aside.

Step 3:  Slice the wieners into bite sized pieces.

Step 4:  Assemble the pizza - pour the sauce onto the crust and spread out - leave about 1/4 inch of naked crust on the edges.  Top with 1 cup of cheese.  Then, add the wieners to the pizza top along with the sauerkraut and onion.  Top with remaining 1/2 cup of cheese.

Step 5:  Bake according to crust directions on the packaging.

Enjoy!

Mu Shu Pork

Mu Shu Pork or Moo Shu Pork?  Not sure which is correct, but I'm going with Mu Shu and I give this recipe all-my-thumbs up!  I love a good crockpot meal . . .and this one is pretty dang easy.  Typically, Mu Shu Pork is served with thin pancakes and you fill them with the pork mixture.  In this easy Americanized version, we'll use tortillas instead.  Flavor-wise, this is rich with garlic and uses hoisin sauce.  You can typically buy hoisin sauce in the Asian section of your grocery store and is a staple in many Asian dishes.  Combining that with the mushrooms (which I love) and with cabbage (which I love) and pork = yum.

Mu Shu Pork

Serves 4

Ingredients:

1 Pound Boneless Pork Chops

1-8 oz Container of Fresh Mushrooms

1-16oz Bag of Shredded Cabbage 

1/2 Cup Hoisin Sauce

6 Cloves Garlic, Minced

2 Tablespoons Sesame Oil

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Cornstarch

Green Onion, Sliced - for garnish

Tortillas

Step 1:  In a small bowl, mix together the hoisin sauce, garlic, sesame oil, soy sauce and cornstarch.  Set aside.

Step 2:  In a crockpot, add the pork chops.  Place the mushrooms on top of the pork chops.  Pour the sauce from step 1 over the mushrooms.  Now add the cabbage.

Step 3:  Cook on low for 6 hours.  Your pork chops should be tender enough to shred with two forks - give everything in the crockpot a good stir before serving to combine.

Step 4:  Serve with tortillas and green onions to garnish.

Shrimp Fritters

This recipe is amazing and is not an original of mine.  It is from here.  Loved these.  These work great as an appetizer or as your protein with a salad for a meal.  Yum.

Shrimp Fritters

Ingredients:

1 lb Large Raw Shrimp, peeled and deveined

4 oz. Mozzarella Cheese (about 1 and 1/2 cups shredded)

1 Large Egg

1/4 Cup Mayonaise

2 Tablespoons Parsley

1/4 Teaspoon Sea Salt

1/8 Teaspoon Black Pepper

1/4 Cup All-Purpose Flour

2 Tablespoons Oil (to cook in)

Lemon Aioli Sauce:

1/2 Cup Mayo

1 Teaspoon Lemon Zest

2 Tablespoon Lemon Juice

1 Garlic Clove, pressed or finely minced

Instructions:

Step 1:  Pat dry shrimp with paper towels then dice into pea-sized pieces.

Step 2:  Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.

Step 3:  Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:

In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. 

Jalapeno Popper Chicken

Our family has recently become addicted to this recipe.  No lie.  It's now on the weekly menu.  And we don't even care for chicken breast!  We serve it with a side salad and everyone is happy, happy!  You can check out the original recipe, but I haven't modified it.  I have rearranged the directions a little to be a little more clear for myself.

Jalapeno Popper Chicken

Serves 4

Ingredients:

4 chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

4 ounces cream cheese softened

¼ cup grated cheddar

¼ cup minced jalapeno

2 tablespoons mayonnaise

1 teaspoon garlic minced

1/4 teaspoon salt

4 slices bacon (cut in half to make 8 short pieces)

Instructions:

Step 1:  Preheat oven to 375 degrees.

Step 2: Prepare the seasoning rub for the chicken:  in a small bowl, combine the paprika, garlic powder and onion powder.  Mix to combine.  Set aside.

Step 3:  Prepare the filling.  In another small bowl, combine the cream cheese, cheddar, jalapeno, mayonnaise, garlic and salt.  Mix well to combine.  Set aside.

Step 3:  Place the chicken breast in a bowl and toss with olive oil and then rub each breast with the seasoning blend from Step 1.

Step 4:  Very carefully, use a sharp knife and cut a deep pocket into the side of each chicken breast.   Then, spoon the mixture into the chicken breasts.  Place the chicken on a baking sheet and top with two short pieces of bacon each.

Step 5:  Bake for 25-35 minutes (depending on the size of the breasts) until the chicken is cooked through.  If you prefer crispier bacon, once the chicken is cooked through - place under the broiler for 1-2 minutes.

Pasta with Veal, Capers and White Wine

This recipe is originally from here.  I slightly adapted it to what we had on hand:  different shaped pasta and dried parsley.  It is soooooooooooo good.  This picture really doesn't do it justice!

Pasta with Veal, Capers and White Wine

Serves 4

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 Garlic Clove, minced

1 Pound Ground Veal

Salt and Pepper

1/2 Cup Dry White Wine

1 and 1/2 Cups Chicken Stock

1 Teaspoon Thyme

1/2 Teaspoon Rosemary

2 Tablespoons Small Capers, rinsed

3/4 Pound Small Pasta (I used small shells)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

2 Tablespoons Unsalted Butter

Step 1:

In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 2:

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 3:  

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmesan cheese, parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

Mediterranean Baked Sole

Oh, I lose control . . .when you sever filet of sole.  If you can name that song . . .you get an A++ for the day!  Of course, if you make this recipe - you will also get an A++ for the day along with a delicious fish dish.  The credit for this dish goes all to my hubby.  He found the recipe here and made it for dinner the other night.  It is magnificent - and pretty simple to make too.

Mediterranean Baked Sole

Serves 4-6

Ingredients:

2 Lemons, 1 Sliced and 1 Juiced

½ Cup Olive Oil

½ Cup Butter (Unsalted), Melted

2 Shallots,Thinly Sliced

3 Teaspoons Chopped Garlic

2 Tablespoons Capers

1 Teaspoon Seasoned Salt

¾ Teaspoon Ground Black Pepper

1 Teaspoon Ground Cumin

1 Teaspoon Garlic Powder

1.5 Pounds Sole Fillet (about 10-12 thin fillets)

4-6 Green Onions - Tops Trimmed and Halved Length-Wise

Dill for Garnish

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  Lightly oil a large baking sheet or dish and set aside.

Step 2:  In a small bowl, whisk together juice of 1 lemon, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, chopped garlic and capers.

Step 3:  In a separate small bowl, mix together the teaspoon of seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

Step 4:  Place the fish fillets on the baking dish. Cover the fillets with the buttery lemon mixture you prepared in Step 1. 

Step 5:  Arrange the green onion halves and lemon slices on top of the fish. 

Step 6:  Bake in the preheated oven for 10-15 minutes. Do not overcook.

Step 7:  Garnish with dill to serve.  

And in case you are still wondering about that song lyric . . . . . you can listen to the song here.

Parmesan and Chive Crusted Pork Chops

Here is a super simple recipe for pork chops.  In fact, it's so simple that I don't even measure out the ingredients!!  These always turn out delicious.

Parmesan and Chive Crusted Pork Chops

Serves:  4-6

Ingredients:

4-6 Pork Chops (about 1.5 pounds)

Dijon Mustard

Parmesan Cheese

Chives

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Spray or grease a baking sheet.

Step 2:  Place pork chops on the baking sheet.  Top each pork chop with a little mustard and spread to cover the top of the chop.  Sprinkle about a tablespoon of Parmesan cheese on each chop.  Now, add about a tablespoon of chives to the top of each chop.

Step 3:  Place chops in the oven.  Bake for about 1/2 hour - until the chops are cooked through.  This may vary in time based on how thick your chops are.  Pork is done when it reaches 145 degrees Fahrenheit for the internal temp.

Enjoy!

Baked Lemon Pepper Cod & Roasted Tomatoes

Let's just say that I love sheet-pan dinners.  Not familiar?  A sheet-pan dinner is where everything for the meal is cooked on one sheet-pan in the oven.  When it's done, you place the sheet-pan on the table and serve from it.  Super easy.  And easy clean up too.  In this particular one, you take cod fillets and season them generously and then surround them with grape tomatoes.  The fish is tender yet delicate and meaty while the tomatoes offer a sweet acidic balance to the meal.

Baked Lemon Pepper Cod & Roasted Tomatoes

Serves 4-6

Ingredients:

1 and 1/2 Pounds Cod Fillets (boneless and thawed or fresh)

2 Pints Cherry Tomatoes

1 Tablespoon Nature's Seasoning

1-2 Tablespoons Lemon Pepper Seasoning

1/4 Cup Olive Oil

Cooking Spray

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Spray a large baking pan with pan spray.  Set aside.

Step 2:  Prep the grape tomatoes by washing them.  You can leave them whole, but I prefer to cut them in half.  Set aside.

Step 3:  Center the fish fillets on the baking pan.  Place the tomatoes around the fillets (it's okay if they touch the fish . . .just don't put them on top of the fish).  

Step 4:  Drizzle the olive over the tomatoes and fish.  Season the tomatoes with the Nature's Seasoning.  Season the fish with the lemon pepper.  

Step 5:  Place the sheet, uncovered, into the oven and bake for roughly 15 minutes.  When the fish is done, it will flake easily with a fork.  

Enjoy!

Salmon with Pesto & Tomatoes

I can't decide what I love the most about this dish:  the ease of it or the flavors.  Not gonna lie.  I really love this dish.  You take a slab of salmon and slather it with pre-made pesto and add tomatoes . . .easy peasy.  And, even clean up is a cinch because you bake it in a foil packet!  I served mine with some sliced avocado on the side . . .healthy was the theme!

Salmon with Pesto & Tomatoes

Serves 2

Ingredients:

1/2 Pound of Salmon (without bones)

2 Tablespoons Pesto

8-10 Grape Tomatoes (washed and halved)

Tinfoil

Instructions:

Step 1:  Preheat the oven to 425 degrees Fahrenheit.  Layout a piece of tinfoil twice the length of the salmon.  Place the salmon (skin-side down if it still has the skin) on the left-side of the foil.

Step 2:  Spread the pesto on top of the salmon and top with the grape tomatoes.

Step 3:  Fold the tinfoil over the salmon/tomatoes and close up the edges (there should only be three edges of the foil to fold/close).  Place packet on top of baking sheet.

Step 4:  Place the pan in the oven and bake for 10 minutes.  Remove from the oven and carefully open the foil packet.  The fish should flake easily with a fork.  To serve, using a flat spatula, remove the fish from the foil and place on plates.  If there was skin on the fish, the skin should stick to the foil.

Easy Clams Linguine

Mmmmm....a delicious, garlicky bowl of pasta  that will leave you slurping up the extra sauce from the bowl.  Very easy, amazingly delicious.

Easy Clams Linguine

Serves 4

Ingredients:

3 Cans of Minced Clams with Juice

3 Tablespoons Olive Oil

3 Tablespoons Butter

1/2 Cup Onion, Finely Diced

4 Cloves Garlic, Minced

1/4 Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Lemon Juice

1 Teaspoon Oregano

1 Tablespoon Basil

1 Tablespoon Old Bay Seasoning

1 LB Linguine, Cooked

Parsley to Serve

Parmesan Cheese to Serve

Step 1:  In a large pan, melt the butter and add the olive oil.

Step 2:  Add the garlic and onion to the pan.  Cook until the onion is soft, but not browned.

Step 3:  Add the lemon juice, crushed red pepper, oregano, basil and Old Bay.  Stir until combined.

Step 4:  Add the clams with juice.  Simmer for 5 minutes.

Step 5:  Pour the sauce over the cooked linguine.  Top with a little parsley and serve with Parmesan cheese.

Amazing.

Pasta Carbonara with Bacon and Mushrooms

Carbonara . . you know the one.. ..it's on every Italian menu but no one ever really knows what the sauce is made of . . .is it creamy?  Is it cheesy?  Well, I'm here to help you with that today.  This dish is incredibly amazing.  Carbonara pasta sauce is actually egg . . .yes, you read it right:  EGG.  Don't let it scare you . . .it will turn out very velvety and when you add the bacon and mushrooms - oooo la la!  Faaaaaaaaancy!  You mouth and stomach will thank you!

Pasta Carbonara with Bacon & Mushrooms

Serves 4

Ingredients:

1 Pound Bacon

1 Pound Mushrooms, Sliced

6 Garlic Cloves

4 Egg Yolks

1/2 Cup White Wine

8 oz Pasta (I used whole wheat spaghetti)

Black Pepper (optional)

Parmesan (optional)

Step 1:  Cube the bacon into small bits.  In a large fry pan, cook the bacon over medium-low heat.  Do not rush this - you want it to render the fat. 

Step 2:  While the bacon is frying, fill a large pot with water (for the pasta) and bring to a boil.  Cook the pasta as directed on the instructions, but do not toss the water!  You will need some of the pasta water for the sauce.  I recommend reserving about 2 cups worth of water.

Step 3:  Once the bacon is nice and crispy, drain it on a cookie sheet lined with several paper towels.  Before dumping it on the cookie sheet though, reserve about 1 tablespoon of the bacon grease.  

Step 4:  In the same fry pan you used for the bacon, add the mushrooms and garlic along with the reserved bacon grease.  Add the wine and cook the mushrooms until soft.  Be sure to scrape the bottom of the pan to collect any of those tasty bits of bacon that may have stuck to the bottom!  Once the mushrooms are softened - add the bacon back to the pan and turn off the heat (burner).  

Step 5:  

Once your pasta is cooked and some water is reserved and the pasta is drained . . . it's time to temper your egg yolks!  In a bowl or large measuring cup, beat the egg yolks with a fork until broken up and a bit frothy.   Add a tablespoon of the still-hot pasta water to the yolks and beat with a whisk or fork until fully incorporated.  Repeat this a few times, until the egg yolks are warm and not too thick.

Step 6:  Add the drained pasta to the bacon/mushroom mixture and then pour the tempered egg yolks on top.  Mix or toss thoroughly.  The heat from the pasta will cook the eggs leaving you with a very velvety sauce.  If it seems too thick, add a little more water and toss until your desired consistency.  Remember, carbonara is not a sloppy sauce - it is something that should stick to the pasta, but not leave a puddle at the bottom of the dish or pan!

Step 7:  To serve, sprinkle with black pepper and Parmesan.  Enjoy!

Note:  If you are unfamiliar with how to temper eggs (or egg yolks as in this recipe) - here is a good explanation.

Potato Chip Crusted Cod

Here is a super simple recipe for cod.  The fish remains moist and the crunchy outside provides a tasty contrast of texture and flavor.  The saltiness from the chips seasons the fish nicely and adds such a yummy crunch.  I am very finicky when it comes to fish and this is so very, very good.

Potato Chip Crusted Cod

Serves 4

Ingredients:

24 oz (1 and 1/2 pounds) Cod Fillets

1 Tablespoon Mayonnaise

2 oz Potato Chips, Crushed

Step 1. Preheat oven to 400°. Prepare a baking sheet by spraying it with non-stick spray.

Step 2:  Divide the fish into 4 portions (if not already portioned out).   Evenly divide and spread the mayonnaise over the top of each fillet.  Gently press the crushed chips onto each fillet.  

Step 3:  Place the prepped fish into the oven and back for 10 minutes or until the fish flakes easily when tested with a fork.  

Serve this with a side of vegetables and you have one delicious meal!

Crockpot BBQ Chicken Sandwiches

Once upon a time, a long, long time ago  . . .I learned that food can burn in the crockpot - especially if it is high in sugar.  And this is why you do not simply dump chicken into your crockpot and pour bbq sauce on it . . .it will char on the sides.  Of course, if you like scrubbing your crockpot - go for it!  Personally, I do not enjoy that task.  But I do love a good BBQ Chicken Sandwich - which is why I am sharing this recipe with you today.  With a few normal yet unlikely ingredients, this version of bbq chicken does not burn - but is full of yummy flavor.  Enjoy!

Crockpot BBQ Chicken Sandwiches

Serves 6-8

Ingredients:
1 Bottle BBQ Sauce

2 Pounds of Chicken Breasts (boneless)

1/2 Cup Italian Salad Dressing

1/4 Brown Sugar

2 Tablespoons Worcestershire Sauce

Onion Buns of Your Choice

Cheese (optional)

Red Onion (optional)

In your crockpot, add the BBQ Sauce, Italian Salad Dressing, Brown Sugar and Worcestershire Sauce.  Stir to combine.  Next, add in the chicken breasts.  Turn them over to coat with the sauce.  Cover and cook on low approx. 6 hours.  Once cooked, they should be very tender and easy to shred.  To serve, pile meat on your favorite type of bun and if you like cheese - I recommend smoked cheddar.  Top with thinly sliced red onion if you wish.  Enjoy!

Crockpot Unstuffed Cabbage Rolls

If you love cabbage rolls, here is an easy way to get all those great flavors in the crockpot . . .without having to roll them up!  Please note, you can make this recipe with ground turkey or ground beef - both are very tasty.

Crockpot Unstuffed Cabbage Rolls

Serves 6+

Ingredients:

1 and 1/2 LBS Ground Turkey or Ground Beef

3/4 Cup Rice 

2 LBS Cabbage (1 medium-sized head)

1 (14.5) oz Can of Diced Tomatoes

1 Large Onion

4 Cloves of Garlic

3 Teaspoons Nature's Seasoning (or use 1/2 salt, 1/2 pepper)

2 Tablespoons Parsley

1 Tablespoon Marjoram

1 (14.5 oz) Can of Low-Sodium Chicken Broth

2 Tablespoons Lemon Juice

Step 1:  Clean and dice the onion.  Add to a large bowl.  Also to the bowl, add the meat, uncooked rice, Nature's Seasoning, parsley, and marjoram.   Mince the garlic and add that to the bowl as well. Mix well.  Set aside.

Step 2:  In medium bowl or large measuring cup, combine the tomatoes, lemon juice and broth.  Stir and set aside.

Step 3:  Wash the cabbage.  Peel the outer leaves off and discard.  Remove the core and discard.  Cut the cabbage into thin slices.  Set aside.

Step 4:  Assembly.  Spray your crockpot with non-stick cooking spray (or use a crockpot liner).  Place 1/2 the meat mixture in the crockpot and spread out (doesn't need to be perfect).  Place 1/2 the cabbage on top of the meat layer.  Pour about 1/2 the tomato mixture over the cabbage.  Now, repeat these steps.  Place the last of the meat on top of the cabbage layer.  Distribute the best you can.  Add the remaining cabbage and then pour the remaining tomato mixture over the cabbage.  

Step 5:  Cover and cook on low for 8 hours, until meat is cooked through and cabbage is wilted.

Open Face Tuna Melts

As a child, I hated tuna and not to be discriminating . . .most fish in general.  This is a tough route when your family is Catholic and ate fish every Friday.  And I do mean EVERY FRIDAY (not just the ones during Lent).  In fact, I was even known to tell little white lies about what we had for lunch at school on Fridays.

My Dad (who usually cooked dinner):  "What did you have for lunch today at school?"

Me: "Fish."

I always held out a little hope that if I responded that we had fish at school - that I wouldn't have to eat it again that night for dinner.  I would say it was only a lie about 50% of the time.  However, we did eat fish on Fridays at home 100% of the time.  As for the lying-part . . .I had to have something to confess about at my next round of Reconciliation!

This continued for nearly all my school-hood years.  And in all those years, I had never had a Tuna Melt.  Sure, we had tuna . . .tuna hotdish, tuna macaroni salad  or cold tuna sandwiches.  But never a Tuna Melt.

And how did I ever come about eating such a thing?  We'll just say it wasn't such a happy occasion . . .rather, it was while my father was in the hospital dying.  My Uncle Russell decided I should eat something and took me down to the hospital cafeteria.  And you guessed it . . .it was Lent.  And it was Friday.  And, as you recall, we are of Catholic Faith.  So, he ordered me a Tuna Melt.  It was on white bread, toasty and gooey with cheese  along with a couple slices of tomato.  And it was delicious.

Open Faced Tuna Melts

Serves 2

Ingredients:

2 Cans of Tuna

4 Slices Bread

3 Tablespoons Mayonnaise

2-3 Stalks Green Onion

1/2 Cup Shredded Cheddar or American Cheese

12 Grape Tomatoes

Salt and Pepper to Taste

Step 1:  Preheat oven to 425 degrees F.  Meanwhile, in your toaster (not the oven) - toast the bread.  Set aside as it is done.  

Step 2:  Drain the tuna and place the meat in a medium bowl.  Clean and finely slice the green onion and add it to the bowl.  Add the mayo to the bowl and stir to combine everything.  Salt and pepper to taste.

Step 3:  Slice the grape tomatoes in half the long way.  

Step 4:  Place the toast on a cookie sheet that has been sprayed with cooking spray.  Next, divide the cheese evenly among the toast.  Now, evenly divide the tuna mixture among the toast.  Top each one with 6 grape tomato halves.  

Step 5:  Place the tuna toasts into the oven and bake for approximately 10 minutes - until everything is slightly bubbly.  Serve immediately.

Grilled Chicken Marsala

Who loves Chicken Marsala?!?!?!  ME ME ME!!  I just recently tweaked my original (more traditional) version into a grilled version . . .and I am enamored.   It's a few less calories because you omit the flour.  In fact, I might even like this version better . . .the sweet Marsala sauce, juicy and tender chicken breasts along with the meatiness of mushrooms.  Oh my, I'm swooning just thinking about it!  

Grilled Chicken Marsala

Serves 4-6

Ingredients:

1 Pound Chicken Breasts, Boneless and Skinless

1 Envelope (about 1 oz) Brown Gravy Mix

3/4 Teaspoon Morton's Nature's Seasoning (OR 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper)

1 Tablespoon Olive Oil

1 Medium Onion, Chopped

2 Cups Fresh Mushrooms, Sliced

2/3 Cup Marsala Wine

1 Pound Pasta, Cooked and Drained

Step 1:  Preheat your grill to medium-high heat.  Sprinkle the chicken with the Nature's Seasoning (or salt and pepper).  Cook on the grill until cooked through and juices run clear when cut into. 

While the chicken is cooking . . .

Step 2:  Prepare the gravy mix as directed on the packaging.  Set aside for later use.

Step 3:  In a large fry pan over medium heat, heat the olive oil and add the chopped onion and mushrooms to the pan. Cook until the onions and mushrooms are soft.  Stir in the Marsala wine.  Then, add in the prepared gravy.  Stir to combine.  If it seems a little thick, add a bit of water to thin it.  Remove from heat.

Step 4:  To serve, place the grilled chicken on top of the bed of pasta.  Pour the sauce over the chicken and pasta.  Ta-Da!  Dinner is served.

Chicken and Stuffing Hot Dish

My favorite meal growing up was my mom's fried chicken served with stuffing (and mashed potatoes with gravy and vegetables . . .which were not my favorite parts of the meal).  We ate this almost every Sunday and I always looked forward to it.  Fast forward to adulthood - who has time to fry chicken now days?  Forget it!  Instead, this hot dish captures that essence of chicken and stuffing and is just as satisfying without all the oil of frying.  Tender chicken, creamy sauce . . .and stuffing on the top which remains soft and squishy and just a little bit crunchy.  Oh my.  All the things I love!

Chicken and Stuffing Hot Dish

Serves 4-8

Ingredients:

1 - 2 lbs of Boneless, Skinless Chicken 

1 (10.75 oz) Can of Cream of Mushroom Soup

1 (6-oz) Box of Stuffing, such as Stove Top

1/3 Cup Sour Cream

2 Cups Frozen Peas (or other choice of frozen vegetable)

Instructions:

Step 1:  Preheat oven to 400 degree F.  Prepare a 9x13 baking dish by spraying it with pan spray.

Step 2:  In a large bowl, dump in the stuffing mix.  Add 1 and 2/3 Cups really hot water (from your sink should be okay).  Stir to combine.  Set aside.

Step 3:  In a small bowl, combine the mushroom soup and sour cream.  Mix together until well blended.

Step 4:  Place all the chicken pieces in the prepared baking dish.  Spread the soup/sour cream mix over the chicken.  Pour the frozen peas over the soup/sour cream layer.  Lastly, top it with the stuffing.

Step 5:  Place in the oven to bake for 30-40 minutes, until the chicken is cooked through.

Let stand at room temp for 5-10 minutes before serving.  It will be very, very hot!!

Grilled Honey Mustard Chicken

Every once in a while you just have to treat yourself to something sweet, succulent and savory . . .such as Honey Mustard Chicken.  This recipe is really about the sauce.  The honey-mustard sauce is a home made, easy, and delicious.  You don't even really need to put it on chicken.  A spoon is a perfectly acceptable vehicle for consumption of the sauce!!  But, it does make a mighty fine glaze for grilled chicken . . .

Grilled Honey Mustard Chicken

Serves 4

Ingredients:

1 lb Boneless Chicken Pieces (I used breasts)

Salt and Pepper

1 Teaspoon Rosemary (crushed)

1 and 1/2 Tablespoons Dijon Mustard

1/4 Cup Mayonnaise

1/3 Cup Honey

Step 1:  Prep your chicken and season with salt and pepper.  Preheat your gill to medium.

Step 2:  Now to make the honey  mustard sauce.  In a small/medium sized bowl, combine the mustard, mayo and honey.  Mix until thoroughly combined. Add the rosemary and stir until combined. Divide the mixture in half so that you have 2 containers.  You will use one of these for glazing the chicken and one as reserve for extra sauce :)

Step 3:  Once the grill is heated, place the chicken on the grill and cook as you normally would (over medium indirect heat).  When you are ready to flip the chicken, flip it - usually about 5 minutes on our grill.  Then take a cooking brush and brush the honey mustard on top of the chicken.  Continue to grill the chicken until it is nearly done.  Once it appears close to being done, flip the chicken and spread the new topside with the honey mustard.  Continue cooking the chicken until it reaches an internal temp of 160 degrees Fahrenheit.  Discard the any leftover honey mustard sauce that the brush has touched.  We do not want any cross contamination or any potential raw chicken juice to be consumed.

Step 4:  Remove the chicken from the grill and serve with the additional honey mustard sauce that you set aside earlier.  You can store any unused or leftover sauce in the fridge for later consumption.

  

Tips:  

A.  Don't have crushed rosemary?  Take your regular dried rosemary and mince it with a knife.  Or, run it through a spice grinder.  

B.  Watch your chicken so it doesn't burn!  Especially once you have glazed it with the sauce.  The sauce contains honey - which will burn if a flame catches hold of it.  This is why you should cook with indirect heat (not direct heat) on the grill for this recipe.