Panzanella Panini

Ingredients

• 1 baguette 
• 1 teaspoon balsamic vinegar
• 2 slices mozzarella cheese
• 1 small tomato, sliced
• 4 fresh basil leaves
• Pesto
• olive oil

Directions

1. Preheat a skillet/panini press over medium-low heat.
2. Sprinkle cut sides of bread with balsamic vinegar. 
3. Layer one slice of mozzarella cheese, tomato slices, basil leaves, pesto and the remaining slice of mozzarella cheese on the bread. Close sandwich; rub outside with olive oil.
4. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Nutritional Information: Amount Per Serving Calories: 402 | Total Fat: 24.1g | Cholesterol: 36mg

Broccoli Cheddar Braid

Ingredients

• 2 cups chopped cooked chicken
• 1 cup chopped fresh broccoli florets
• 1 cup shredded Cheddar cheese
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1 garlic clove, minced
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1/2 cup mayonnaise
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 egg white, lightly beaten
• 2 tablespoons slivered almonds

Directions

1. In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
2. On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.

Poker Night Appetizers

1. Tomato basil mozzarella skewers
2. Spanakopita Bites
3. Rosemary and lemon roasted potatoes
4. Sophisticated Sangria (white wine, Fresca, peaches, strawberries and grapes)
5. Fruit Kabobs
6. Yogurt covered frozen strawberries (used a vanilla bean Greek yogurt)

Kielbasa Apple Kabobs

Ingredients

• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup cranberry juice
• 2 tablespoons cider vinegar
• 2 teaspoons soy sauce
• 1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
• 2 medium tart apples, cut into wedges
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces

Directions

1. In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

Breakfast Casserole

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Cook's Note
If you're baking this the same day you make it (so it's not refrigerated) reduce the bake time to 45 minutes.

Nutritional Information: Amount Per Serving Calories: 494 | Total Fat: 28.6g | Cholesterol: 238mg

Chicken Cordon Bleu

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Nutritional Information: Amount Per Serving Calories: 584 | Total Fat: 40.9g | Cholesterol: 195mg

Cajun Shrimp Oricchiette

Ingredients

• 2 cups uncooked orecchiette pasta
• 1/3 cup butter
• 1/2 cup chopped shallots
• 3 cloves garlic, chopped
• 1/4 cup chopped green onion
• 1 1/2 teaspoons Cajun seasoning, or to taste
• 1 teaspoon cracked black pepper
• 1 cup white wine
• 1 cup diced plum tomatoes
• 1 pound medium shrimp - peeled and deveined
• 1 cup baby spinach

Directions

1. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
2. Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. 
3. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

Nutritional Information: Amount Per Serving Calories: 327 | Total Fat: 12.2g | Cholesterol: 142mg

Red and Green Stuffed Peppers

Ingredients

• 6 medium tomatoes - peeled, seeded and chopped
• 1 medium onion, chopped
• 3 ribs celery, diced
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 4 medium green peppers
• 1 pound lean ground beef
• 1 cup instant rice, cooked
• 1 teaspoon dried basil

Directions

1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. 
2. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. 
3. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Shrimp with Tomatoes and Feta

Ingredients

• 1 tablespoon chopped garlic
• 3 tablespoons olive oil
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 5 ripe tomatoes, chopped
• ground black pepper to taste
• 1/4 cup chopped fresh oregano
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• 2 pounds fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. In a large saucepan, saute the chopped garlic in the olive oil until golden. Add green onion and jalapeno peppers; saute about 3 minutes.
2. Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat.
3. In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.
4. To serve, crumble the feta cheese over the shrimp.

Nutritional Information: Amount Per Serving Calories: 466 | Total Fat: 22g | Cholesterol: 362mg

Cheddar Bacon Ranch Pulls

Ingredients

• 1 unsliced loaf of (round is preferable) sourdough bread
• 8-12 oz cheddar cheese, thinly sliced
• 3 oz bag Oscar Mayer Real Bacon bits
• 1/2 cup butter, melted
• 1 Tbsp Ranch dressing mix

Directions

1. Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. 
2. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. 
3. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Braised Balsamic Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Directions

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Nutritional Information: Amount Per Serving Calories: 206 | Total Fat: 6.1g | Cholesterol: 68mg

Chipotle Crusted Pork Tenderloin

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chipotle chile powder
• 1 1/2 teaspoons salt
• 4 tablespoons brown sugar
• 2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutritional Information: Amount Per Serving Calories: 183 | Total Fat: 6.1g | Cholesterol: 62mg

Red Velvet Whoopie Pies & Peppermint Frosting

These bad boys are a hit around the holidays!

Red Velvet Cake Ingredients 

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup buttermilk
• 1 ounce bottle red food coloring (2 tablespoons)
• Striped round peppermint candies, finely chopped (optional)

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.
2. Spoon dough with a rounded teaspoon measure batter 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.
3. Spread Peppermint and Cream Cheese Filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.
4. Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving. Makes about 40 sandwich cookies.
5. Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days.

Peppermint and Cream Cheese Filling

Ingredients

• 2 (3) ounce package cream cheese, softened
• 3 tablespoons butter, softened
• 1/2 teaspoon peppermint extract
• 3 cups powdered sugar
• 1/3 cup milk

Directions
In a large bowl, combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Pumpkin Whoopie Pies

Ingredients

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutritional Information: Amount Per Serving Calories: 425 | Total Fat: 21.7g | Cholesterol: 24mg

Game Day Nachos & Chili

Chili and Nachos both made by Joe! These were especially delicious as a game day snack and meal. 

Ingredients

• 2 pounds ground beef chuck
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon bacon bits
• 1/4 cup chili powder
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons hot pepper sauce 
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bacon bits. Season with chili powder, garlic, oregano, hot pepper sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top shredded Cheddar cheese.

Nutritional Information: Amount Per Serving Calories: 600 | Total Fat: 30.1g | Cholesterol: 70mg

Scallop Pesto Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sea scallops
• 3 tablespoons butter
• 1/2 cup prepared pesto

Directions

1. Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat.
2. In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Top with scallops.

Nutritional Analysis: 1 serving equals 598 calories, 25 g fat (9 g saturated fat), 70 mg cholesterol, 807 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.

Peppered Shrimp Alfredo

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Nutritional Information: Amount Per Serving Calories: 707 | Total Fat: 45g | Cholesterol: 201mg.

Lemon Pepper Seafood Pasta

Ingredients

• 1 (8 ounce) package lemon pepper linguine
• 4 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 tablespoon lemon pepper
• 1 pound medium shrimp - peeled and deveined
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
2. Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
3. Toss pasta with shrimp and Parmesan cheese.

Nutritional Information: Amount Per Serving Calories: 491 | Total Fat: 19.7g | Cholesterol: 181mg. 

Apricot Lemon Crusted Sole

Ingredients
Ingredients for Fish Fillets:

• 1 egg
• 1 tablespoon water
• 1/2 cup corn flake crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 4 small fillets of sole or flounder

Ingredients for Apricot Lemon Sauce:

• 2/3 cup SMUCKER'S® Low Sugar Apricot Preserves
• 1 tablespoon Lemon Juice
• 1 teaspoon prepared mustard
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon salt

Directions

1. Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
2. Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
3. Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.

Nutritional Information: Amount Per Serving Calories: 232 | Total Fat: 2.6g | Cholesterol: 107mg. 

Served with honey roasted carrots and rice pilaf. 

Beef Stroganoff

Ingredients

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Nutritional Information: Amount Per Serving Calories: 303 | Total Fat: 23g | Cholesterol: 83mg