Beet Salad with Goat Cheese

I never thought to saute beet greens, but this proves again anything is possible with garlic and oil!  So easy and very nutritious for you!

4 beets with greens

2 garlic cloves

olive oil

salt and pepper

Preheat oven to 400 degrees. Cut stems off beet and wash.  Leave skin on the beet and put in aluminum foil with olive oil.  Bake for 25-30 minutes.  Let cool.  Remove skins and cut into bite size pieces.

In a skillet, saute olive oil with garlic cloves. Cut beet greens up and saute.  Add salt and pepper to taste.  Add beet pieces.  

Top with crumbled goat cheese.  Enjoy :) 

Philly Cheesesteak Calzone

My favorite red meat is probably flank steak, which is why this recipe is veryyyy tasty! 

• 1 pizza crust, cut slices in edges to wrap over...

• 1 medium onions, sliced thinly
• 1 medium green pepper, sliced thinly

• 3-4 oz steak, sliced thinly (I used flank steak) 

marinate steak in 2 cloves of garlic sliced thinly, Worcestershire sauce, teriyaki sauce, balsamic vinegar, salt, pepper and olive oil.  (grill or bake)
• 1/2 C shredded mozzarella cheese and provolone cheese mixture

Preheat the oven to 450 degrees.  Meanwhile, slowly caramelize the onions and green pepper over medium heat.
Top with the caramelized onion, peppers, cheese and steak.  Finish off with a sprinkle of cheese, and a little salt and pepper. 

 

 Make an egg wash (1 egg and a splash of milk) and lightly brush over dough.  This will give the dough the golden color!

Bake for 20-25 minutes, until the crust is golden!

Mexican Enchilada Casserole

Thanks for the recipe, Sue!  This was so easy and yummy for sure! 

Ingredients:

• 
  
  1 lb of ground turkey
  1/2 C. chopped onion

  1 can (15oz) tomato sauce

  1 can 15 oz black beans drained; rinse

  1 can whole corn undrained

  1 can (4 1/2 oz) chopped green chiles undrained

  6 flour tortilla (8in) Cut in half to fit large rectangular dish

  2 C. shredded cheese (1 bag of mexican cheese)

  2 tsp chili powder

  1 tsp cumin

  1 tsp minced garlic

  1/2 tsp oregano

  1/2 tsp crusched red pepper (optional)

  
  

  
  

  

  Brown meat and onion.  Add tomato sauce,beans,corn and green chiles. Mix well. Stir in all the spices except the red pepper. Bring to a boil. Reduce heat to low and simmer for 5 min.

  
  

  
  

  

  Spread 1/3 meat mixture. Top w/ 4 halves of tortilla shells...over lapping. Layer w/ 1/3 of meat mixture, 1/2 of cheese, the rest of the tortilla shells and repeat!

  
  

  Bake @ 350 for 15 mintues!!!
  
  

  ENJOY THE YUMMINESS!
  
  

  
  

Pork Chop Stuffed with Goat Cheese, Pecans, Caramelized Onions

• 2- 1"pork chops
• 10 ounces goat cheese , softened
• 1 tablespoons unsalted butter
• 1 finely sliced sweet onion
• salt and pepper
• 1/4 cup glazed pecans, may want to chop them up if large pieces 

Preheat oven to 375 degrees.

In a pan, caramelize onion slices.  Place onions in bowl once browned and let cool.  Meanwhile create a pocket in pork chops by slicing in center, without going through other side.  Salt and pepper the outside of the pork chops on both sides.  In the same skillet as the onions, brown both sides of the pork on high heat.  About 2-3 min. on each side.  When the pork is browned, place in a baking dish.  

Add 1/4 cup goat cheese and 1/4 cup glazed pecans to the bowl with the caramelized onions and mix.  Stuff filling in pork chops.

Bake for 20 minutes.  Enjoy :)

Buffalo Chicken Pizza!

Just in the mood for a buffalo chicken pizza.  Here is a great way to have it and not feel crazy unhealthy.  The next buffalo chicken recipe I might dive into may be a soup...hmm we will see!

Ingredients

• 3/4 pound chicken breast cutlets
• Extra-virgin olive oil, for drizzling
• 1 pizza dough, store bought or from your favorite pizzeria
• 1/2 cup tablespoons wing sauce, medium to spicy heat (add more sauce if you like it extra spicy :) )
• 1/2 cup tomato pizza sauce (Wegmans fresh sauce!)
• 1 cup shredded Mozzarella cheese
• 1/2 cup blue cheese crumbles
• 3 scallions, thinly sliced

Directions

Preheat oven to 375 degrees F. 

Place chicken on a baking dish with wing sauce.  Bake for 20-25 minutes. Cut/slice chicken into extra small bite size pieces.

Turn oven up to 425 degrees F.

Stretch dough to form pizza. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan and bake for 5 minutes or so before adding toppings.  (This is our secret to a crispy pizza!)

Top pizza with tomato pizza sauce, chicken, blue cheese, mozzarella cheese and top with scallions!

Bake pizza for 20-25 minutes until crispy and bottom looks brown.  ENJOY :)

Herbed Chicken and Dumplings

Sauce is courtesy of Emeril Lagasse.  This is a wonderful comfort food and one of Jason's favorites :)

1 rotisserie chicken (cut chicken into small pieces)

• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream or milk
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves
• 4 cups chicken broth

Dumplings (I cheated, shhhh!)  Follow dumpling directions on box.

Bisquick!  It's super easy and is just as great, add a little herbs to the bisquick before adding liquid to be extra savory) 

• -------------------

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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In a large pot melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.