Artichoke Snack Squares

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Ingredients:

  • 2 cups artichoke hearts, diced
  • 6 eggs, beaten
  • 1 cup of milk
  • 1 tbs butter
  • 1/2 onion, diced
  • 1 tbs garlic, minced
  • 1/4 tsp salt
  • 1 cup parmesan cheese, grated
  • 1/4 cup of shredded mozzarella cheese

Directions:

  1. Preheat the oven to 350.
  2. Mix together the milk, eggs and salt and set aside.
  3. Saute the onion in a skillet with the butter for 5 minutes.  Add the garlic and saute for another minute.  Cool mixture slightly.
  4. Prepare a 9×13 baking dish.  Mix together all of the ingredients except the mozzarella cheese and spread into the baking dish.  Top with the mozzarella.
  5. Bake for 30-40 minutes.  Cool and cut into squares.

Summer Clam Baldwini

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Ingredients:

  • 2 lbs little neck clams, scrubbed and rinsed
  • 3 tbs butter
  • 1 tbs EVOO
  • 1 bunch of leeks, cleaned and sliced
  • 4 tomatoes, diced
  • 2 tbs garlic, minced
  • 2 tbs basil paste
  • 1/4 tsp salt
  • 1/4 tsp rosemary
  • 1/4 tsp oregano
  • 3 cups chicken broth
  • 1 bottle of chardonnay

Directions:

  1. In a deep saute pan, melt the butter and oil. Add leeks and stir frequently for 5 minutes.
  2. Add garlic and saute 1-2 minutes.  Add diced tomatoes, basil paste, salt, rosemary and oregano.
  3. Slowly pour in the chicken broth and chardonnay.
  4. Scatter clams in the sauce and cover. Checking frequently making sure you don’t overcook them.  Once they open, remove from heat and discard any that did not open.
  5. Ladle into bowls and serve with crusty bread.

Turkey Meatball Kabobs

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Ingredients (makes 6 skewers):

  • 1 lb ground turkey
  • 1/4 cup quick cooking oats
  • 1/4 cup of grated parmesan
  • 1/2 onion, minced
  • 1 egg
  • 1/4 cup of milk
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 red pepper, sliced into chunks
  • 1/2 red onion sliced, into chunks
  • 1/2 of a zucchini, sliced
  • 1/2 of a yellow zucchini squash, sliced
  • 8 baby portabella mushrooms

Directions:

  1. Preheat the oven to 350.
  2. Mix together the first 8 ingredients and and form into 1 inch meatballs.
  3. Bake for 30 minutes.
  4. Remove from the oven but leave the oven on and skewer 6 skewers evenly with the veggies and meatballs.  About 4-5 meatballs per skewer.
  5. Preheat a grill pan and spray with cooking spray.  Add the kabobs and grill on all sides until scorched lightly.  Cover with tinfoil and finish cooking in the oven for 10 minutes.

Garlicky Red and White Pizza with Horseradish Cheddar

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Ingredients:

  • 1 prebaked pizza crust
  • 3 tbs mayo
  • 2 tbs garlic, minced
  • 1 cup alfredo sauce
  • 1 cup marinara sauce
  • 3 slices horseradish cheddar, torn into pieces
  • 2 tbs parmesan, grated

Directions:

  1. Preheat the oven to 425.
  2. Mix together the mayo and and garlic and spread on the pizza crust, leaving a 1 inch border.
  3. Pour the alfredo in stripes down the pizza crust and then fill in the gaps with the marinara.
  4. Lay the cheese pieces over the crust and sprinkle with parmesan.
  5. Bake for 20 minutes.

Crockpot Meatballs and Chicken Sausages over Mini Ravioli

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Ingredients:

  • 2 cans fire roasted diced tomatoes
  • 2 boullion cubes
  • 1 tbs garlic, minced
  • 1 bag meatballs, frozen
  • 1 pkg italian garden chicken sausages, sliced
  • 1 leek, cleaned and sliced
  • 1/2 onion, diced
  • 1 jar sun dried tomatoes, julienned, packed in oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/8 tsp red pepper flakes
  • 1/2 tbs sugar
  • 4 basil leaves, sliced into ribbons
  • 2 16 oz bags frozen raviolis, Cooked according to package directions.

Directions:

  1. Heat 2 tbs of the oil from the sun dried tomatoes over medium heat.  Add the leek, onion and sliced chicken sausage and half of the sun dried tomatoes.  Cook until the sausages are lightly browned and the leeks and onions are tender.  Add the garlic, oregano, thyme, basil, red pepper flakes and sugar.  Cook 2 minutes.
  2. Meanwhile, add the tomatoes, meatballs bullion cubes, and 2 cups of water to the slow cooker.
  3. Pour the sausage mixture into the slow cooker and stir.
  4. Cook on high for 3-4 hrs.
  5. Serve over the ravioli.

Slow Cooker Shredded Roast Beef Sandwiches with Au Jus

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Ingredients:

  • 3.5 round chuck roast
  • 1 beef bouillon cube
  • 1 tsp oregano
  • 1 tsp italian seasoning
  • 3 cups of water
  • 6 hoagie rolls

Directions:

  1. Place roast in the slow cooker.
  2. Put the next 4 ingredients into the slow cooker.
  3. Cook on high for 5-6 hrs.
  4. Remove meat and shred.
  5. Split a hoagie roll and fill with the shredded beef and serve with a side of the au jus in the slow cooker.

Ditalini with Sausages and White Beans

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Ingredients:

  • 1 tbs EVOO
  • 1 lb italian sweet turkey sausages, sliced into rounds
  • 1 lb ditalini pasta
  • i can white beans
  • 4 cups chicken stock
  • 2 cups of spinach
  • 1/2 cup shaved parmesan

Directions:

  1. Heat the EVOO over medium heat and cook the sausages until lightly browned.
  2. Meanwhile, cook the pasta according to the package directions.
  3. Warm the chicken stock over medium heat in a large pot.
  4. Once the pasta is cooked and drained, toss the cooked sausages, white beans and spinach in the warm broth.
  5. Sprinkle the shaved parmesan over top.

Tequila Cream Pasta with Chipotle Sausages

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Ingredients:

  • 1 cup tequila
  • 2 cups light cream
  • 1 cup parmesan cheese, grated
  • 2 tbs garlic
  • 1 green bell pepper, diced
  • 4 chicken chipotle sausages, sliced
  • 1 lb pappardelle pasta

Directions:

  1. In a small saucepan, mix together the tequila, light cream, parmesan and garlic and simmer for 20 minutes.
  2. Boil water in a large pot and cook pasta until Al dente and drain.
  3. Meanwhile, cook the peppers and sausages until the sausages are lightly browned.
  4. Pour the sausage and peppers over the pasta and lightly toss with the cream sauce.

Double Breaded Cornflake Chicken Stuffed with Swiss Cheese

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Ingredients:

  • 1 chicken breast
  • 1/8 cup parmesan cheese, grated
  • 1/2 cup cornflake crumbs (or cornflakes put into a blender until crumbs)
  • 1 thick slice of swiss cheese, folded in half
  • 1 egg, beaten

Directions:

  1. Preheat the oven to 350.
  2. Salt and pepper the chicken.
  3. Cut a pocket in the side of the chicken, making sure that you don’t cut all the way through.
  4. Stuff the cheese inside and secure with tooth picks.
  5. Mix together the parmesan cheese and cornflake crumbs.
  6. Dip the chicken in the egg and then into the cornflake mixture. Then dip into the egg again and finish in the cornflakes, covering all sides.
  7. In a hot oven safe pan, sprayed with cooking spray, cook chicken on both sides for 2 minutes each.
  8. Finish cooking the chicken in the oven for 20 minutes or until chicken is cooked through.
  9. Remove the toothpicks before plating.

5 Ingredient Queso Tortilla Pie

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Ingredients:

  • 4 tortillas
  • 2 cups chicken breast, cooked and chopped
  • 2 cups of queso dip
  • 2 cups of picante sauce
  • 1 cup cheddar, shredded

Directions:

  1. Preheat the oven to 350.
  2. Spray all insides of a spring form pan with cooking spray.
  3. Lay one tortilla down spread 1/3 the chicken over the tortilla evenly. Top with the queso.
  4. Lay 2nd tortilla down and spread 1 cup picante sauce over it and top with another 1/3 of the chicken.
  5. Lay 3rd tortilla down and top with remaining chopped chicken and queso.
  6. Lay the 4th tortilla down, spray with cooking spray and top with cheddar.
  7. Bake for 30 minutes.
  8. Remove from oven and let cook for 5 minutes and carefully remove the sides of the pan.  Slice like a pizza gently with a bread knife and serve.
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