Pizza Dip

I just learned of this week from a co-worker and already had to make it for a family party! Another VERY easy and tasty concoction. 


2 jars of chunky pizza sauce
1 pepperoni stick; thinly sliced and chopped OR 1 package of pepperoni; choppped
1 block of cream cheese
1-2 cups mozzarella cheese
Frito Scoops


In a saucepan or crockpot add the pizza sauce and pepperoni.  Cook on low for a half hour - hour to mix flavors.  Add cubes of cream cheese and mix into pizza sauce.  Add mozzarella.  Pour into serving bowl or keep in crockpot.  Serve with more mozzarella on top and eat up with Frito Scoops!

Corn and Frito Salad

This is an extremely easy salad you can whip up in a flash and be the hit of a party! Why you ask...it's a Paula Dean recipe, of course it's delicious with the perfect amount of crunch! 

Pictured BEFORE adding the Fritios

3 cans of sweet corn (you can use frozen or fresh as well!)
1/2 large green pepper; chopped
1/2 large red pepper; chopped
1/3 red onion; chopped
1 cup mayo
salt and pepper
1 bag chili cheese Fritos; barely crushed 


Mix first six ingredients.  Add Fritos right before serving.  It's a bit crazy, but surely a great combination!  Enjoy!

Homemade Pasta with Lemon Garlic Chicken and Veggies

In the pasta mood?  

Pasta:
1 cup white flour
1 cup semolina flour
2 eggs
olive oil
salt and pepper


Knead all together, roll out or use pasta machine.  I cut into long thick strips to make pappardelle pasta.  Pasta will only take 1-2 minutes to cook :)


Chicken:
2 breasts
Wegmans lemon garlic marinade


Let chicken marinate for at least 1-2 hours.  YES, I cheated again...why bother when Wegmans can do half the work for you and your chicken comes out moist and delicious every time :)  Grill chicken to perfection.  Remember, the chicken will take the longest to cook, so plan accordingly!


Lemon Garlic Olive Oil Sauce:
Wegmans basting oil
fresh garlic - 2-3 cloves, minced
about 1/4 cup white wine
squeeze of 1 lemon
1 head of broccoli; bite sized pieces
1 small zucchini; sliced thin
fresh basil; cut into thin strips
parmesan cheese


In a saute pan heat a TB of oilve oil.  Add zucchini and broccoli.  Once cooked through, add garlic, 2-3 TB of Wegmans basting oil and 1/4 cup dry white  wine.  As pasta is cooked to al dente, I will add to the basting pan with veggies.  Once all pasta in in pan, squeeze 1 fresh lemon on top and toss with olive oil and veggies. Slice grilled chicken and place on top of pasta. Top with fresh basil and parmesan cheese.  Eat up and Enjoy!

Garlic & Rosemary Lamb Lollipop Chops

Yesterday, I caught up on a ton of blogging, sorry about the delay!  I feel like I have not cooked a truly delicious, elegant meal in a while and have been wanting to try a new dish with lamb.  So our Saturday night consisted of my first lamb dish!  DELISH!  Tender and full of flavor!  What a great date night meal:)

Ingredients:

• 1.4 pound rack of lamb
• 1 fist of garlic, peeled and chopped
• 1/4 cup rosemary, leaves removed from stems
• 1-2 tablespoons olive oil
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• Salt and pepper to taste

1. Preheat oven to bake at 425.
2. In a mini food processor, pulse the olive oil, orange juice, pineapple juice, rosemary and garlic until finely minced. 
3. Cut rack of lamb into individual chops.
4. In a dish or ziploc bag, marinate the chops with the rosemary and garlic marinade.
5. Heat an oven safe skillet, I used a cast iron pan, over medium high heat, adding 1 tablespoon of olive oil to the pan.
6. Sprinkle both sides of the chops with salt and pepper (in addition to the marinade).
7. Sear chops 1-2 minutes on each side.
8. Bake for 3 minutes, remove from oven and serve.

Sides: Orange Cinnamon Moroccan Couscous and Roasted Asparagus.  Place asparagus (with olive oil, salt and pepper) in oven when getting chops ready to cook in pan. When I made the couscous, I added 1/4 cup of orange juice and boiled the water and OJ with a cinnamon stick. These were the perfect sides to the lamb chops!

Slow-Cooker Asian Baby-Back Ribs

I found this yummy recipe in Real Simple magazine...definitely a keeper!  SO GOOD!  I know...another crock pot meal....who would've thunk?

Ingredients

• 1/3 cup soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 1 1-inch piece fresh ginger, peeled and sliced
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
• 1/4 cup fresh cilantro leaves
• 4 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.

Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.

I get this magazine in the mail, but here is the link. Check it out! Slow-Cooker Asian Baby-Back Ribs with Udon Salad  The salad looked yummy as well, but wanted to stay away from extra carbs at least one night in the week!  But this is a great weeknight meal.

I paired the ribs with roasted sweet potatoes with olive oil, salt and pepper and sugar snap peas sauteed with scallions and some of the sauce from the ribs.  Turned out very tasty!

Herb Stuffing

Ingredients

2 cups finely chopped onions

1/2 cup butter, cubed

1 cup finely chopped celery with leaves

1 package (12 ounces) unseasoned bread cubes

1 teaspoon each dried basil, thyme and savory

salt and pepper

1/2 cup chicken broth

Additional butter, melted

Directions

• In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.
• Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-60 minutes or until heated through.
• When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 6-8 servings (10 cups stuffing).