Sunday, February 28, 2021

Italian Club Sandwich

1/2 (16 ounce) loaf Italian bread
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

1. Preheat oven to 375 degrees.
2. Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
3. Bake for 5 to 6 minutes or until lightly toasted.
4. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, bologna, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks.
5. Garnish with olives, if desired.

Friday, February 26, 2021

No Bake Nutella Oatmeal Cookies

· 3 tablespoons butter
· 1/2 cup granulated sugar
· 1/4 cup almond milk
· 1 tablespoon dark chocolate cocoa powder
· 1/4 cup peanut or almond butter
· 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
· 2 cups rolled oats

1. In a medium to large saucepan, melt the butter over medium to medium-low heat.
2. Add the sugar, milk, and cocoa powder and mix until combined.
3. Stir in the peanut butter and Nutella until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.
4. Working quickly, use a cookie scoop to shape balls and place them on a parchment-lined sheet pan.
5. Refrigerate for thirty minutes until firm. Store in an airtight container in the refrigerator.

Wednesday, February 24, 2021

Crispy Fish with Lemon Dill Sauce

· 2 large egg whites, lightly beaten
· 1 cup panko crumbs
· ½ teaspoon paprika
· ¾ teaspoon onion powder
· ¾ teaspoon garlic powder
· 4 (6-ounce) cod fillets
· 1 teaspoon black pepper
· ½ teaspoon salt
· Cooking spray
· ¼ cup mayonnaise
· 2 tablespoon finely chopped dill pickle
· 1 teaspoon fresh lemon juice
· 1 teaspoon chopped fresh dill
· Lemon wedges

1. Preheat broiler to high.
2. Place egg whites in a shallow dish. Combine panko crumbs, paprika, onion powder and garlic powder in a shallow dish.
3. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg whites and dredge in panko mixture. Place on broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
4. Combine mayonnaise, pickle, lemon juice and dill.
5. Serve fish with sauce and lemon wedges.

Monday, February 22, 2021

Grilled “BCT” Sandwich

I'm calling this sandwich a "hybrid" of a grilled cheese and BLT. Thus the name, BCT - Bacon, Cheese and Tomato. The flavors together are awesome but then again, it has bacon in it so it can't be a bad thing. This is the perfect side for a bowl of soup or stew.

- 8 slices bacon
- 1/4 cup butter, softened
- 8 slices Colby cheese
- 8 thin slices tomato
- 8 slices sourdough or wheat bread

1. Place bacon in a large deep skillet. Cook over medium heat until evenly browned. Drain and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down in the skillet.
3. Top with a slice of cheese, 2 slices of tomato, 2 slices of bacon and another slice of cheese.
4. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Sunday, February 21, 2021

Pecan Crusted Tilapia

1/2 cup dry breadcrumbs
1/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons flour
4 tilapia fillets
2 tablespoon oil, divided
Lemon wedge

Combine breadcrumbs, pecans, salt, garlic powder, and pepper in a shallow dish.
Combine buttermilk and hot sauce in a medium bowl.
Place flour in a third dish.
Dredge 1 fillet in flour; dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
Heat 1 tablespoon oil in a large skillet (non-stick works best) over medium-high heat.
Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
Add remaining oil and cook additional 2 fillets.
Serve with lemon for squeezing.

Friday, February 19, 2021

Glazed Lemon Zucchini Bread

Ingredients for bread:
2 cups cake flour
1/2 teaspoon salt
2 teaspoon baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 tablespoon lemon juice
1/2 cup buttermilk
Zest of 1 lemon
1 cup grated zucchini

Ingredients for glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Preheat oven to 350 degrees.
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan. Bake for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Wednesday, February 17, 2021

Shrimp and Sausage Gumbo

1/2 cup all-purpose flour
1 pound Andouille sausage, sliced
1 (14.5-oz.) can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
4 cups chicken broth
3 pounds unpeeled, large raw shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 cup chopped fresh flat-leaf parsley
Garnish: sliced green onions

1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6 quart slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker.
4. Cover and cook on high 5 to 6 hours.
5. Stir in shrimp, green onions, and parsley.
6. Cover and cook on high 30 minutes, stirring once. Discard bay leaves before serving.

Monday, February 15, 2021

Sante Fe Grilled Chicken Soft Tacos

2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon pepper
1 tablespoon brown sugar
2 tablespoons olive oil
2 ½ pounds boneless, skinless chicken breasts, pounded thin
12 taco-size soft flour tortillas
Lettuce, tomato, shredded cheese, avocado, black beans, and any other ingredients desired for tacos

1. In a medium bowl combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil. Mixture will be moistened but crumbly.
2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate. Can cover and refrigerate for up to 1 day.
3. Cook the chicken on the grill or grill pan until cooked through. Let cool for about 10 minutes and cut into thin strips.
4. Warm tortillas and assemble with desired ingredients.

Friday, February 12, 2021

Romance in a Bowl Salad

· 4 cups baby salad greens
· 1 carrot, peeled and sliced
· 2 green onions, chopped
· 6 strawberries, hulled and sliced
· 12 fresh raspberries
· 1 teaspoon minced garlic
· ¼ cup chopped walnuts, chopped
· ¼ cups seasoned almond slices
· ¼ cup dried cranberries
· ¼ cup crumbled feta cheese
· ½ cup seasoned croutons
· ½ cups herb vinaigrette salad dressing, or to taste

In a large bowl, toss together the salad greens, carrot, green onions, strawberries, raspberries, garlic, walnuts, almond slices, cranberries and feta cheese. Divide between two salad bowls.
Top each bowl with some croutons and serve with vinaigrette dressing.

Tuesday, February 9, 2021

BBQ Chicken Salad with Creamy Avocado Dressing

Ingredients for Salad:
· 4 boneless, skinless chicken breasts
· Salt and pepper, to taste
· ½ cup BBQ sauce
· 6 cups romaine lettuce, sliced or torn
· 1 cup cherry tomatoes, sliced in half
· 1 cup whole kernel corn
· 1 cup black beans, drained and rinsed
· 4 strips bacon slices, cooked and cut into 1 inch slices
· ¼ cup cilantro, chopped

Ingredients for Creamy Avocado Dressing:
· 1 medium avocado, peeled, cored and diced into large chunks
· ¼ cup cilantro
· Juice of 1 lime
· 1 green onion, with ends snipped off
· 1 clove garlic or 2 teaspoons minced garlic
· ¾ cup buttermilk
· ¼ cup mayonnaise
· Salt and pepper to taste

Directions for Salad:
Season the chicken with salt and pepper and toss in BBQ sauce. Cook chicken on a grill or grill pan until cooked through, basting with remaining sauce throughout cooking process. Let the chicken cool and then slice.
Begin layering salad with lettuce, tomatoes, corn, beans, bacon and cilantro.
Drizzle with dressing. 

Directions for Dressing:
Puree all ingredients in a blender until smooth. Store any remaining dressing in refrigerator.

Sunday, February 7, 2021

Pimento Cheese Ball

· 3 ounces pimentos
· 3 ½ cups grated extra sharp cheddar cheese
· 6 ounces cream cheese, softened
· 4 ½ teaspoon lemon juice
· 1 tablespoon grated yellow onion
· 2 ¼ teaspoons Worcestershire sauce
· 3/8 teaspoon salt
· 3/8 teaspoon dry mustard
· ¼ teaspoon Tabasco sauce
· 1 ½ cups chopped, toasted pecans

1. Drain the pimentos and chop. Pat dry with paper towels, removing as much liquid as possible. In the bowl of a food processor, add the cheddar cheese, cream cheese, lemon juice, onion, Worcestershire, salt, mustard and Tabasco. Pulse until a smooth and creamy mixture is formed. Add the pimento and pulse until blended
2. Line the bottom of a small bowl with plastic wrap. Remove the mixture from the food processor and place in the lined bowl. Cover and chill in the refrigerator until the mixture is firm, about 3 hours.
3. Once firm, use the plastic wrap to shape the cheese into a ball and then remove the mixture from the plastic wrap. Roll the cheese ball in the pecans, pressing down lightly so the pecans adhere to the entire surface. Wrap the ball in plastic wrap and refrigerate overnight. This cheese ball can be made up to 3 days before the tailgate. Keep refrigerated.

Saturday, February 6, 2021

Buffalo Chicken Dip

1 (8 ounce) package cream cheese, softened
½ cup blue cheese crumbles
½ cup blue cheese dressing
1 cup shredded, cooked chicken
½ cup buffalo wing sauce
Crackers or assorted vegetables

Preheat oven to 350 degrees. Mix all ingredients together and place mixture in a baking dish. Bake for 25 minutes. Dip with crackers or assorted vegetables.

Friday, February 5, 2021

Super Bowl Nacho Bar

· 2 pound box original Velveeta cheese, cut into cubes
· 1 cup mild taco sauce
· 1 cup sour cream
· 2 pounds ground beef, cooked and crumbled
· 1 package taco seasoning
· ¾ cups water
· Nacho chips
· 1 jar salsa
· 3 or 4 tomatoes, chopped
· 1 jar sliced jalapenos
· 2 bunches green onions, chopped
· 1 (16-ounce) container sour cream
· 1 large can sliced black olives, drained
· 1 can black beans, rinsed and drained
· ½ bunch fresh cilantro, chopped

1. In a slow cooker, put the Velveeta cubes, taco sauce and sour cream. Cook on high for 1 ½ to 2 hours. If cheese sauce is too thick, add milk to reach desired consistency.
2. In a large saucepan, combine ground beef, taco seasoning and water over medium heat. Simmer 5 minutes then transfer to slow cooker.
3. To assemble Nacho Bar, put nachos chips in a large bowl. Put salsa, tomatoes, jalapenos, onions, sour cream, olives, black beans and cilantro in serving dishes.
4. Assemble nachos with desired toppings.

Wednesday, February 3, 2021

Super Duper Super Bowl Sliders

· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

Monday, February 1, 2021

Four Layer Pecan Pie

· 1 refrigerated pie crust
· 1 (8-ounce) package cream cheese, softened
· 1/2 cup sugar, divided
· 2 teaspoons vanilla extract, divided
· 4 eggs, divided
· 1 cup corn syrup
· 1 1/4 cups chopped pecans

1. Preheat oven to 375 degrees.
2. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
3. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
4. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
5. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
6. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

To Freeze: Once cooled, wrap pie in plastic wrap and then heavy duty foil. Can be refrigerated up to 1 month.