No Rise Pizza Dough

• 2 1/4 tsp instant yeast
• 1 cup warm water
• 2 1/4 cup flour
• 2 Tbs. Olive Oil
• 1 tsp. salt
• 1 tsp. sugar
• Dissolve yeast in warm water in a medium bowl and add rest of ingredients. Beat vigorously 20 strokes and let rest 10 minutes
  
  

Lemon and Rosemary Chicken Bake

Follow this link to recipe. My picture turned out horrible! Supper easy and super yummy! I used yukon gold potatoes so I wouldn't have to peel them. Followed the recipe exactly how it's printed.

Meatballs a la Pizzaiola

(From Giada at Home)

Ingredients

• Vegetable oil cooking spray
• 2 large shallots, peeled and chopped
• 1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
• 1/3 cup packed fresh basil leaves
• 1/3 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon tomato paste
• 2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons kosher salt
• 1 1/2 pounds 20-percent fat ground beef
• 1 pound ground pork
• 6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes (I used regular mozzarella)
• 1/3 cup olive oil
• 3 cups marinara sauce, warmed

Directions

Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.

In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).

Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.

In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.

Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce

Red Chile Sauce Chicken Enchiladas

(From Mel's Kitchen Cafe)

INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Capellini al Forno

Ingredients

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs

3 oz pancetta coarsely chopped and fried till crispy (just like you would fry bacon)
2 cups (8 ounces) shredded smoked or regular mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, basil, salt and pepper to taste. Toss well until coated.

Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the pancetta in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.

Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce

Chicken Enchilada Pasta

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion and a little salt. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper(a little more salt and pepper) and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Mexican Chicken Wrap

1 pound boneless, skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup Ranch Dressing
1/2 cup Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup salsa
1/4 cup Sour Cream
Directions

Heat grill to medium heat
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Orzo Salad With Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Preparation:

• 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
• 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Chocolate Chip Cookie Pie (Nestle)

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Potato, Ham and Cheese Breakfast Casserole

2 1/2 lb. Yukon gold potatoes, unpeeled

1 Tbs. unsalted butter

1 C chopped onion

1/2 C. chopped sun-dried tomatoes

12 oz. ham, finely chopped (2 cups)

8 oz. fontina,, Gruyere or Swiss cheese, shredded (2 cups)

2 Tbs. all-purpose flour

8 eggs

3 C. milk

1 tsp. coarse salt

1/8 tsp. pepper

1/4 C. grated Parmesan cheese

Place potatoes in large pot with enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low;simmer 15-20 minutes or until potatoes are tender when pierced with fork. Drain; cool completely.

Melt butter in medium skillet over medium heat. Cook onion 5 minutes or until golden brown and softened, stirring occasionally.

Heat oven to 350 degrees. Spray 13x9-inch glass or ceramic baking dish with cooking spray. With paring knife, remove skin from potatoes. (if preferred, can leave on) Slice potatoes 1/4 inch thick.

Layer half of the potatoes in baking dish; top with half each of the sun-dried tomatoes, onion and ham. Toss cheese with flour; sprinkle half over potatoes. Repeat with remaining potatoes, sun-dried tomatoes, onion, ham and cheese mixture.

Whisk eggs in large bowl until blended; gradually whisk in milk, salt and pepper. Pour over potatoes; sprinkle with Parmesan cheese. (Casserole can be made to this point 4 hours ahead or overnight. Add 5-10 minutes before serving.)

Bake 50-55 minutes or until browned and bubbly and knife inserted in center comes out moist but clean. (Center will set as casserole cools.) Let stand 10 minutes before serving.

Slow Cooker Pork Tacos

3 lbs pork shoulder (or any pork loin that is well marbled with fat)

1 large onion, chopped

1 7 oz. can chili verde

1 7 oz. can chipotle peppers in adobe sauce, chopped up

1 tsp. oregano

3 cloves garlic, minced

3 Tbs. lime juice

Salt and Pepper

Corn/flour Tortillas

Cilantro

Chopped tomatoes

Put pork in crock-pot, salt and pepper. Add chili verde, peppers, cloves, oregano, half of the onion and lime juice. Cook on high for 5 hours or low for 8-10. Meanwhile, in a bowl add rest of chopped onion and some chopped up cilantro, cover and put in fridge. Take pork out with one hour left of cooking time, shred, and add it back to the pot along with a handful of chopped cilantro.

If using corn tortillas, warm them up in a saute pan on both sides. Top tacos with onion/cilantro mix and tomatoes and enjoy.

Stuffed Shells Florentine

1 lg. jar spaghetti sauce or homemade sauce (See my lasagna)
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. cottage cheese or Ricotta (I used cottage cheese)
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. dried parsley
1/2 tsp. italian seasoning
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

Cook shells according to package directions, but a few minutes less, so that the shells will be slightly firm. Drain. (Be sure not to overcook shells. This can be done up to two hours ahead. Just put on a cookie sheet.)

Combine cottage cheese, Parmesan and half of the Mozzarella, eggs, parsley, italian season, spinach and salt and pepper. Mix well. Pour 1/2 of sauce into bottom of 9x13 pan. Stuff one shell at a time with mixture. Arrange stuffed shells on top of sauce, seam side down. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes. Remove foil, turn oven to broil and broil till cheese browns.

Peanut Butter Nutella Cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used crunchy, but you can use smooth)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Preparation
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.

2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.

3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa (I just used some canned green chilies)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder

1/4 t granulated garlic or garlic powder

3 Tbs. chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese (or whatever cheese you like)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, granulated garlic and cilantro. Stir to combine. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Super Easy Garlic Mashed Potates

Potatoes- I prefer red on this

Garlic cloves

Milk

Butter

Salt and Pepper

Scrub potatoes and and cut up in chunks. Boil potatoes with some salt and throw in 4-5 garlic cloves . Meanwhile warm up some milk and butter on the stove. When potatoes are fork tender strain them, making sure to keep the garlic cloves and put back in pot. Pour in milk/butter mixture a little at a time and mash potatoes and garlic with potato masher or electric mixer till desired consistency. Season to taste.

Springy Shells-The Pioneer Woman

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

This was a little dry, but still super yummy!

Rigatone with Eggplant Puree

• 1 pound Rigatoni Pasta
• 1 whole Medium Eggplant
• 1 pint Cherry Tomatoes
• 2 cloves Garlic
• 3 Tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• ¼ cups Mint Leaves
• ¼ cups Toasted Pine Nuts
• ½ cups Parmesan Cheese

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

I made this without the mint and it was still great!

Spiced Sweet Rice

• 2 cups Water
• 1 cup Rice
• 2 cups Milk
• ⅔ cups Sugar
• 2 Tablespoons Butter
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed.

Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal.

Before serving, stir in sugar, butter, cinnamon and nutmeg.

Note: do not use Minute Rice. You need to use real rice or you’ll end up with a sloppy mess!

My Favorite Salad- Salad de Maison

• 1 whole Lemon, Juiced
• 1 teaspoon Salt
• ½ teaspoons Fresh Ground Black Pepper
• 3 cloves Garlic, Minced Or Pressed
• ¾ cups Vegetable Or Canola Oil (may Require Up To 1 Cup)
• ½ pounds Bacon, cooked and crumbled
• ⅔ cups Slivered Almonds
• 2 heads Romaine Lettuce (or 4 Hearts), Torn Or Cut Into Bite-sized Strips
• ½ Tablespoons Grease From Cooking Bacon
• 2 cups Cherry, Grape, Or Pear Tomatoes, Halved
• 1 cup Grated Swiss Cheese
• ⅓ cups Grated Parmesan Cheese
• 1 bag Caesar Croutons

Dressing must be made and allowed to sit/chill 3 hours in advance.

DRESSING:

Using a either a stand or a hand blender, combine fresh lemon juice, salt, pepper, and garlic and mix well. While still blending, slowly add vegetable oil. Continue blending until emulsified and thickened. If the lemon was extra juicy, it may take additional oil to completely emulsify and thicken as it should. When finished, transfer to a glass jar or container and refrigerate for a minimum of 3 hours.

SALAD:

In a skillet, cook bacon (may be pre-cut into small strips or pieces). Drain and cool on paper towels. Return skillet to heat, leaving 1/2 Tbsp. of the bacon fat in the bottom. Toss almonds into the skillet and cook over medium heat until they reach a nice golden brown. When done, drain and cool almonds on paper towels.

While bacon and almonds are cooling, prepare the remainder of the salad. Place ingredients in a large bowl in the following order:

romaine lettuce
tomatoes
Swiss cheese
parmesan cheese

Once cooled, add bacon. Cover and refrigerate salad until ready to serve. Top with browned almonds and croutons. Toss with lemon-garlic dressing.