Stuffed Chicken Spiedini

 Quick and easy to make, but very tasty.  You can also add some crumbled bacon and/or spinach if you would like.  

STUFFED CHICKEN SPIEDINI

(serves 4)

Ingredients:

*1/2 white onion, sliced thin

*4 chicken tenders, pounded thin (or use chicken scaloppini)

*1/4 cup olive oil

*1/2 cup butter, melted

*1 cup Italian bread crumbs

*1/2 cup freshly shredded parmesan cheese

*1 teaspoon garlic powder

*zest for one lemon

*2 tablespoons butter, divided quarters

*fontina cheese or asiago cheese, cut about 8 small cubes

*4-6 plum tomatoes, cooked, and skin removed

Directions:

~Preheat oven to 350 degrees.

~Saute onions until translucent and set aside.

~Pound out chicken tenders to about 1/4 inch thick.

~In a medium bowl, mix bread crumbs, parmesan cheese, garlic powder, and lemon zest together.

~In a small bowl, mix olive oil and  melted butter together.

~Dip each piece into olive oil mixture, shaking off excess oil.

~Roll in bread crumb mixture, coating all sides.

~Lay chicken flat and add 1 tablespoon of butter on top of chicken in the center.

~Place a couple cubes of fontina cheese on next.

~Divide the sautéed onions over the cheese.

~Roll up each piece of chicken, tucking in the stuffing.

~Place into a 8X8 inch baking pan.

~Bake 30-35 minutes, or until chicken is no longer pink and the bread crumbs are a golden brown.    

Honey Butter Potatoes

If you like sweet potatoes, you will like these.   

HONEY BUTTER POTATOES

(serves 4)

Ingredients:

*1 pound baby Yukon gold potatoes or baby red skin potatoes

*1/4 cup butter

*1/4 cup honey

*1 teaspoon corse sea salt

*1/2 teaspoon rosemary leaves

*1 teaspoon parsley flakes

Directions:

~Boil potatoes in lightly salted water until they are fork tender.

~Drain potatoes and rinse with cold water and drain again.

~Smash potatoes with wooden spoon (not to hard)

~In a large pan (I use cast iron) add butter, honey, salt, rosemary, and parsley flakes.

~Stir until mixed.

~Heat over medium low heat and bring to a simmer.

~Place in smashed potatoes.

~Increase the heat to medium-high heat.

~Cook for 4-6 minutes or util potatoes are golden brown.

~Carefully flip potatoes and for anther 4-6 minutes.

~Remove from heat and enjoy.

Smoked Parmesan Bacon Potatoes

 You can bake these in the oven, but the smoke flavor is awesome.

SMOKED PARMESAN BACON POTATOES

(serves 4)

Ingredients:

*6 slices bacon, cooked and crumbled (keep the bacon grease)

10-12 small red skin potatoes

*2 teaspoon olive oil

*3 teaspoon bacon grease

*1 teaspoon coarse sea salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon onion powder

*1 teaspoon garlic powder

*1 tablespoon dried parley flakes 

*1/4 cup freshly grated parmesan cheese

*1/8 cup green onion tops, chopped small

*fruit wood chops

Directions:

~Line a baking sheet with aluminum foil

~Cook bacon on foil lined baking sheet until crisp (keep 3 teaspoons of bacon grease).

~Allow bacon to cool and break up into small pieces and set aside (I refrigerate it until I'm ready to use it).

~Set smoker to 275-300 degrees.

~Place some water in the tray.

~Cut the potatoes in half.

~In a medium bowl,  mix olive oil, bacon grease, salt, pepper, garlic powder, garlic salt, and parley flakes together.

~Place cut potatoes into mixture and mix until the potatoes are well coated.

~Use the small baking sheet and aluminum foil that you used to cook the bacon with  put the potatoes on, cut side down.

~Place in smoker for 1 1/2 hours to 2 hours or until potatoes are fork tender and crispy on the bottom.

~Remove from oven and sprinkle bacon, parmesan cheese, and green onion tops over them.

~Serve hot (I like to dip mine in sour cream).

Bagel Chips

 Great as a snack or to dip in Bacon and Tomato Dip or Dill Pickle & Bacon Dip.  Most things I make from scratch and you can make the bagels from scratch if you want.  However, I use inexpensive plain bagels for this.    You can also buy everything bagels if you don't want to bother with the spices.  

BAGEL CHIPS

Ingredients:

*4 plain bagels

*1/4 cup olive oil

*1/2 teaspoon garlic salt

*1/4 teaspoon onion powder

*1 teaspoon ground basil

*1 teaspoon ground oregano 

 

Directions:

~Preheat oven to 350 degrees.

~Cut 4 bagels in quarters.

~Slice each quarter int 1/4-inch slices.

~In a small bowl, whisk 1/4 cup olive oil, 1/2 teaspoon garlic salt, 1/4 teaspoon onion powder, 1 teaspoon ground basil,  and 1 teaspoon ground oregano until well mixed.

~Lay bagel slices onto two cookie sheets.

~Brush each slice with olive oil mixture on both sides.

~Bake for 10-13 minutes, or until bagel is golden brown (I rotate cookie sheet half way through baking).

Dill Pickle & Bacon Dip

 This dip is good with chips, bagel chips, pretzels, crackers, bread and some much more.  Super easy to make.

Dill Pickle & Bacon Dip

Ingredients:

*4-6 slices bacon, cooked and crumbled

*1 (8 ounce) cream cheese, softened

*1/2 cup sour cream

*1 tablespoon white onion, chopped very small

*1/2 cup dill relish (or chopped up dill pickles)

*1 teaspoon Worcestershire sauce

*1 garlic clove, minced

*1/4 teaspoon dried dill weed (or 1 teaspoon fresh)

*1/2 teaspoon ground black pepper

*1/4 teaspoon sea salt (optional)

*2 teaspoons dill pickle juice

Directions:

~In a small bowl, whisk 8 ounce cream cheese, 1/2 cup sour cream, 1 tablespoon onion, 1/2 cup dill relish, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/4 teaspoon dried dill weed, 1/2 teaspoon ground black pepper, 1/4 teaspoon sea salt, and 2 teaspoon dill pickle juice  until well mixed.

~Stir in cooked and crumbled bacon (4-6 slices)

~Cover bowl and refrigerate for at leas 2 hours.

Hawaiian Cheeseburger

 I like to add candied jalapeño peppers to mine.   I add a slice of grilled spam to my husbands (I do not eat spam).  The grilled pineapple makes this burger awesome.  I make my own teriyaki sauce and buns.  Homemade buns are so good.

                                                       With Spam

                                                       without spam 

HAWAIIAN CHEESEBURGER 

(makes 4)

Ingredients:

*2 pounds ground beef (20/80 is best)

*1 teaspoon salt

*1 teaspoon ground black pepper

*4 slices Swiss cheese

*4 slices fresh pineapple

*4 thin slices spam (optional)

*1-2 tablespoons Teriyaki Sauce (your favorite)

*1 tablespoon Teriyaki sauce

*2 tablespoons BBQ Sauce (your favorite)

*small red onion, sliced thin

*lettuce (your favorite.  I use romaine)

*candied jalapeño peppers (optional)

*4-8 tablespoons Mayo

*4 hamburger buns (you could also use Hawaiian sweet rolls)

Directions:

~Mix 2 tablespoons BBQ sauce and 1 tablespoon of teriyaki sauce together and set aside.

~Heat up cast-iron pan or griddle over medium heat (or use a grill).

~Divide the ground beef into 4 patties.

~Season both sides with salt and pepper.

~Place burgers on griddle and cook for 4-7 minutes per side (depending on the thickness of the burger and desired doneness of burger).

~Slice spam into 4 1/2-inch slices.

~Place spam on griddle and brown both sides (about 3-5 minutes each side)

~Once spam is browned on both sides, spread some teriyaki sauce on one side and grill for 30-40 seconds.  

~Spread some teriyaki sauce over other side and spam and grill for 30-40 seconds.

~Remove from grill.

~Place pineapple slices on grill and grill about 5-6 minutes per side (until pineapple is heated through).

~Place a slice of Swiss cheese on each burger once they are cooked enough.

~Toast insides of buns on grill.

~Remove everything from grill.

~Spread desired amount of mayo on the bottom bun.

~Place burger on bottom bun.

~Add cooked spam on top of burger.

~Place grilled pineapple over spam.

~Add lettuce, red onion, tomato and candied jalapeño.

~Drizzle desired amount of teriyaki sauce and bbq mixture over top.

~Place top bun on and enjoy.

Chicken Caesar Wrap

 Good as is or with a cup of soup.   You could add avocado to this wrap if you would like.  

CHICKEN CAESAR WRAP

(makes 4)

Dressing Ingredients:

*1 cup sour cream or plain Greek yogurt 

*1 tablespoon dijon mustard 

*juice from 1/2 lemon (I add some zest too)

*3 tablespoons fresh grated parmesan cheese

*2 teaspoons Worcestershire sauce

*1 tablespoon anchovy paste (or one anchovy, mashed)

*1/4-1/3 cup milk (as needed to thin out dressing to desired thickness)

Marinade Ingredients:

*1/4 cup olive oil

*zest and juice from 2 lemons

*3 garlic cloves, minced

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

Wrap Ingredients:

*4 boneless skinless chicken breasts tenders 

*8 slices bacon, cooked and chopped

*1 tomato, sliced

*romaine lettuce, chopped into bite-size pieces

*parmesan cheese, freshly grated

*4 12-inch flour tortillas

*croutons (I make my own)

Dressing Directions:

~Whisk all the ingredients together until will mixed.

~Cover and refrigerate for at least one hour.

Marinade Directions:

~Mix all ingredients together in a zip-loc bag.

~Add chicken tenders and seal bag.

~Turn bag over and over until chicken is completely coated.

~Refrigerate for at least 2 hours.

Making the wrap:

~Cook bacon it oven or on stove top until crispy.

~Remove from pan and place on paper towel to soak up grease.

~Break up bacon into small pieces.

~Preheat griddle (or cast iron pan) over medium-high heat.

~Once pan is hot, add the chicken tenders

~Fry chicken about 10-12 minutes preside or until chicken is done.

~Remove from heat and allow to sit for 5 minutes.

~Slice up chicken into thin pieces or shred the chicken.

~Heat up tortilla over medium-low heat for 30 seconds on each side or until tortilla is warm and pliable. 

~Spread some dressing over warm tortilla.

~Add chicken, cheese, bacon, lettuce, tomato, crutons, and parmesan cheese.

~Drizzle some more dressing over top.

~Roll tortilla lengthwise, tucking in the ends as you roll it up.

Beef Braciole

 I like to serve this over homemade pasta.  Many people put a hard boiled egg in the center.  I do not, but if it sounds good to you, add it.

BEEF BRACIOLE

(serves 4)

Ingredients:

*1 (8 ounce) box of pasta (I prefer spaghetti or egg noodles)

*fresh parmesan cheese, grated  (optional)

*fresh flat leaf parsley (optional)

Meat Ingredients:

*4 thin slices of flank steak, boneless top round, sirloin steak, or top round roast

*4 thin slices provolone cheese

*8 thin slices prosciutto (or ham)

*1 pound Italian sausage, cut into 4 pieces and skin removed (hot, sweet, or mild)

*salt & pepper to taste

*1 (8 ounce) box of pasta of your choice, cooked and drained (I like spaghetti or egg noodles)

Stuffing Ingredients:

*1 3/4  cups grated parmesan Romano cheese

*2 garlic cloves, minced fine

*1/2 cup flat leaf parsley, chopped fine

*1/8 cup Italian bread crumbs

*pinch of salt

*pinch of  ground black pepper

*1 tablespoon  cup olive oil

Sauce Ingredients:

*1 tablespoon olive oil

*1 small yellow onion, chopped small

*4-6  garlic cloves, minced

*1 cup red wine

*2 (28 ounce) can tomato sauce (I use crushed San Marino tomatoes)

*1 cup beef stock

*1 teaspoon oregano 

*1 teaspoon dried basil

*1 tablespoon dried parley 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon red pepper flakes (optional)

Stuffing Directions:

~In a small mixing bowl, combine parmesan Romano cheese, garlic cloves, bread crumbs, chopped parsley, salt and pepper until well mixed.

~Drizzle olive oil in and mix well.

~Set aside.

Meat Directions:

~Place a slice of steak/roast between two pieces of plastic wrap.

~Using a meat mallet, pound steak/roast into evenly thin pieces.

~Season steak/roast 

~Evenly distribute stuffing mix over each piece of of steak/roast, leaving a small area along the edges.

~Place a slice of provolone cheese over top of stuffing.

~Place 2 slices of prosciutto over top of stuffing.

~Place a piece of Italian sausage on top of prosciutto.

~Tightly roll each piece of steak/roast lengthwise and secure with toothpick or tie with kitchen string.

Sauce Directions:

~In a large stock pot, add olive oil and heat up.

~Place rolled up steak/roast into hot oil and brown all sides.

~Remove from pan and set aside.

~Add onions and cook for 2-3 minutes, stirring often.

~Add in minced garlic and cook for 1 more minute, stirring often.

~Add red wine and stir to deglaze pan.

~Add tomato sauce, beef stock, oregano, basil, parley, salt, pepper, and red pepper flakes.

~Bring to a low boil.

~Reduce heat to a simmer and add the steak/roast.

~Cover, and simmer for 2 hours (half way through I put the lid ajar) (check mixture out every 30 minutes and stir if needed).

Time To Plate:

~Drain pasta.

~Pour a couple scoops of sauce over pasta and toss to coat.

~Divide pasta onto 4 plates or bowls.

~Scoop sauce over pasta.

~Place steak/roast roll up over pasta.

~Sprinkle some fresh grated parmesan cheese over top and some fresh cut flat leaf parsley if desired.

Pico De Gallo

 This is super easy and quick to make.   Great to go on tacos, fajitas, nachos or just as a dip.

PICO DE GALLO

Ingredients:

*8-10 small tomatoes (or Roma), chopped

*1/2 medium white onion, chopped small

*1/2-3/4 cup cilantro, chopped

*2 teaspoons coarse salt (I use sea salt)

*zest from one lime

*juice from 1 lime

Directions:

~In a medium bowl, 8-10 chopped small tomatoes, 1/2 chopped white onion, 1/2-3/4 cup chopped cilantro, 2 teaspoons coarse salt, zest for lime, lime juice from 1 lime, and mix all the ingredients.

~Cover and refrigerate for at least 1 hour.

Chocolate Budino (Italian chocolate pudding)

 So creamy and rich.   I like to add candied walnuts or pecans to the top of mine.

CHOCOALTE BUDINO

(serves 6)

Ingredients:

*8 ounce bittersweet dark chocolate (bar cut into small pieces or  dark chocolate chips)

*pinch cayenne pepper

*1/4 teaspoon salt

*6 large egg yolks

*1 1/4 cups heavy cream

*1 cup whole milk

*1/3 cup sugar

*pinch cayenne pepper (optional)

*1 tablespoon butter

*whip cream (optional)

Directions:

~Add chocolate, cayenne pepper, and salt into a medium sized glass (or heat proof) bowl.

~In a medium saucepan, add egg yolks, sugar, milk and heavy cream.

~Whisk until well mixed.

~Cook or medium-low heat, stirring constantly until the pudding is thick enough to coat the back of the spoon about 170-175 degrees).

~Remove from heat.

~Place a fine sieve over bowl wth chocolate in it.

~Pour the hot milk mixture through the sieve over the chocolate.

~Allow to sit for three minutes.

~Whisk until chocolate has melted and chocolate is shiny and thick.

~Add vanilla and butter and stir until butter is melted and mixed well.

~Pour into serving containers and cover with plastic wrap (to prevent a skin from forming).

~Chill for 3-4 hours.

~Top with whip cream & chocolate shavings (optional).