Turkey & Cheese Puff Pastry Sammies

1 package philo dough thawed (any brand will work in frozen aisle)
Thick sliced gruyere cheese (if youre on a budget, swiss or provolone works too)
1 pound thinly sliced smoked turkey (I suggest fresh slice deli meat)
1 egg
1/4 cup water
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon onion salt
2 tablespoons yellow mustard
1/2 cup mayo (I suggest Real Mayo or Best Foods)
4 tablespoons olive oil (eyeball it and use more if needed)

Once philo dough is thawed, unroll and make sure to use only about 20 pieces which depending on the package, is half of each roll. Each package you buy usually comes with two wrapped philo dough rolls that each have 30-40 pieces. Note: Philo dough is very very thin. Lightly flour your counter and roll first dough roll out to make it a little thinner. Place on a non-stick baking sheet or spray with nonstick spray. In a medium bowl mix together mayo, olive oil, mustard, rosemary, thyme, and onion salt. Wisk until the consistency is creamy and thinner than mayo. This is considered an aoli sauce. Spread the sauce on top of the philo dough on the pan until evenly coated. Reserve the remaining aoli sauce to use as a dipping sauce for the sammies. Place the smoked turkey on top followed by the thick sliced cheese (You can usually find gruyere cheese in the specialty cheese section which is normally located in the deli. They come in smaller packages and are usually about $4. I strongly suggest this cheese for this recipe). Take out the other roll of philo dough (make sure to remove half the dough if its 40 pieces) and roll it out thinner and place on top of the turkey and cheese. Mix in a small bowl the egg and water to make an egg wash. Be sure egg and water is wisked well. Take a brush or spoon and brush the egg wash all over the assembled philo dough sammie until completely covered. With a fork, seal the edges around the dough by smashing the fork all around the edges. Heat oven to 350 degrees (oven times vary dramatically so test 350 and if that doesnt seem to work, raise the temp to 400). Bake for 20-25 minutes or until the dough has puffed and is golden brown. Allow the pastry to cool then cut into small squares using a pizza cutter. Serve with the remaining aoli and enjoy! This recipe is great for parties

Spicy Garlic Pasta

1 package thin spaghetti (I like to use smart pasta for nutritional value)
6 cloves minced garlic
1/2 cup white cooking wine
2 teaspoons red pepper flake
1 tablespoon lemon juice
1 cup shaved parmesan
1/4 cup extra light virgin olive oil
1 tablespoon chicken base (Please try and use a good base such as swansons)
2 teaspoons garlic salt
1/2 packet alfredo sauce powder
1 cup reserved pasta water

Fill a large pot 2/3 the way full of water and add chicken base and garlic salt. Bring to a boil. Break pasta in half and add to boiling water. Boil according to package directions. In a large skillet add olive oil, red pepper flake, and garlic. Heat over medium heat for 3 minutes or until garlic is golden in color. Remove garlic pieces and add the white wine and lemon juice. Bring to a simmer and add parmesan. Let this mixture simmer for 3 minutes then add the alfredo powder. Take about a cup of the pasta water and add to the skillet. Keep on a simmer until noodles are done. Toss noodles with the sauce, top with shaved parmesan and enjoy!

Chicken Noodle Bisque

1 jar chicken gravy (found in the soup aisle)
1 packet chicken gravy mix (found with the marinade packets)
2 tablespoons butter
4 tablespoons olive oil, divided
1/4 cup flour
1 container chicken stock
1 cup fat free half and half
4 cups chopped roasted chicken breast (I use the breast meat of a rotiserri chicken)
1/2 package of egg noodles cooked according to package directions
1/2 cup carrot cut into small cubes
1/4 cup finely sliced celery
1/2 cup chopped onion
2 teaspoons thyme
2 teaspoons rosemary
1 tablespoon minced garlic
1 teaspoon onion salt
1 teaspoon pepper

In a medium skillet, heat up two tablespoons of olive oil over medium high heat for a minute. Add in celery, carrots, onions, garlic, rosemary, and thyme. sprinkle them with a little onion salt and pepper. Saute over medium-high heat for 5-10 minutes or until the carrots are soft. Be sure to tir frequently to make sure nothing burns and adjust temperature as needed. In a large soup pot, melt the butter and remaining olive oil over medium-high heat. Once melted, wisk in the flour to make a rue paste. Slowly wisk in the half and half and wisk to get the lumps out. Mixture will thicken heavily. Add in the chicken stock and wisk well. Increase heat to high while wisking to allow mixture to thicken up. wisk in chicken gravy packet and allow the mixture to thicken more. If its too soupy, you can add more chicken gravy powder. If it is too thick, you can add more chicken stock. Wisk in the jar of chicken gravy. Add in onion salt and pepper. At this point it is very important to taste the bisque to see if it needs anymore seasonings. Next add roasted chicken and the entire sauce pan of the veggies including the pan drippings. Mix well and set temperature at medium. Add in egg noodles and keep pot heated at low heat until you serve. Enjoy!

Honey Mustard Chicken Bacon and Swiss On Ciabatta

1 rostisseri chicken from your local deli (breast meat only) 1 bottle of your favorite honey mustard dressing (I like Ken's) 1 pacakge of ciabatta sandwich rolls (either in the bakery or in the bread aisle) 1 package sliced swiss (I like to use the new Sargento 45 calories a slice) 1 package premade bacon (I like Oscar Meyer) Butter to spread ( i like to use low calorie spreadable butter) Reheat bacon according to package directions in the microwave and allow to sit while you prepare the sandwiches. Heat oven to 350 degrees. Line a baking sheet with foil. Split open each ciabatta sandwich roll and place open on the baking sheet. carefully peal skin off of the roasted chicken and cut away breast meat from the rest of the bird. Be careful not to get any small bones. Chop up the breast meat and set aside. Take about 2 tablespoons of honey mustard and slather it all over one side of the open rolls. Place a small to medium handfull of chicken breast on top of the honey mustard slathered roll. Take bacon out of the oven and crumble. Sprinkle bacon over the chicken on the roll. Lightly butter the other side of the roll and then top with two slices of swiss cheese. Bake in the oven for 5-10 minutes of until cheese is melted and bread starts to brown a little. Enjoy!!

Philly Chicken Cheese Steak

1 pound boneless skinless chicken breast
1/2 packet peppercorn and garlic marinade
4 tabelspoons light olive oil
1 red pepper
1 sweet yellow onion
1 teaspoon pepper
1 teaspoon onion salt
1 teaspoon dried thyme
1 tablespoon dried onion flake
one package sliced provolone non smoked
8 fresh bakery sub rolls
mayo
butter

sliced chicken breast into smal strips and season with the pepper and the onion salt. Heat oil in a large skillet over medium-high heat for 1 minute. Slice the red pepper and onion into thin slices and add to the heat skillet. Add half of the garlic peppercorn marinade packet to the onions and peppers and saute over medium-high heat for 3-5 minutes until onions and peppers are soft. Add the chicken and cook stirring frequently for 5 minutes or until the chicken is no longer pink. Reduce heat and take a large spatula to kind of breaqk up the chicken into little pieces. Once the chicken is all nicely broken up, place half of the package of provolone over the chicken, onion, and pepper mixture (I love the new thin sliced sargento cheeses. Works perfect for this recipe). Turn the heat to low on the skillet. Heat the oven to 350 degrees. Place 4 split open rolls on a cookie sheet. Butter one side of each roll and then top each half with the chicken, onion, and pepper mixture (I like to make sure there is a good amount of the pan drippings on each roll). On the other half add another slice or two of cheese. Bake these constructed philly sandwiches for 8-10 minutes or until bread is golden and cheese is melted. Slather the cheese side of the bread with a good amount of mayo and enjoy!!

Crescandwiches!

Just a fancy name for sandwiches on crescent bread.

crescent rolld from your local bakery
1 pound of smoked turkey from the deli SHAVED
sliced cheddar
avocado
tomato
onion salt
mayo

Cut the Crescent in half. Place a heaping spoonful of mayo on one side of the crescent. On the other side place a good handful of the shaved turkey. Top this with a couple slices of avocado and tomato. Put a couple dashes of onion salt on the veggies and top with a slice of cheddar. Enjoy! May be a simple recipe but it is really yummy and was a huge hit at home.

Dinner For the Week!

I have been out of town for two weeks but I am now back and ready to roll again. I did however cook for my family that I was visiting and that was really fun. For this week I have a pretty tasty menu planned. I still need to contemplate Easter dinner but as soon as i figure it out, I will share. For this week:

Tuesday: Cajun turkey sandwiches with all the fixings
Wednesday: Chicken enchiladas with a creamy sauce
Thursday: left-overs
Friday: Veggie lasagna
Saturday: left-overs
Sunday: Easter dinner! To be continued
Monday: spicy chili
Tuesday: left-overs
Wednesday: bbq veggie burgers with fried onion strings

Stay tuned for the recipes!!

Roasted Lemon Shrimp and Pasta

1 pound uncooked shrimp (try to get deveined if you can and without the tails)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper or Mrs Dash lemon seasoning, divided
1 package cream cheese
4 tablespoons light olive oil divided
1 tablespoon minced garlic
1 cup chicken stock
1 package angel hair noodles (I use the smart balance that has extra fiber and nutrients)
1/2 lemon
1/4 cup chopped italian parsley
1/4 cup sliced green onion (optional)

Line a baking sheet with foil. Place uncooked, peeled, and deveined shrimp on the sheet and drizzle with 2 tablespoons of the olive oil. Squeeze the juice of half the lemon over the shrimp and sprinkle with 1 teaspoon of the lemon pepper or Mrs Dash as well as the salt and pepper. Roll shrimp around in the oil and seasonings and roast at 400 degrees for 6-8 minutes. In a large pot, boil the noodles according to the package. Be sure to salt the pasta water well. In another medium saucepan, heat 2 tablespoons of olive oil and minced garlic over medium-high heat for 1 minute. Add parsley, chicken stock, the remaining mrs dash or lemon pepper, and cream cheese. Wisk well and bring to a boil. It is important to taste to make sure it doesnt need more salt or pepper. Take a zester and zest the half of lemon lightly into the sauce as a finishing touch. Once noodles are done, toss with the cream cheese sauce and top with your roasted shrimp. Enjoy!

Garlic butter rice croquettes

1 cup crushed chicken stove top stuffing
3 eggs beaten ( I use 3/4 cups of egg beaters)
1 package of knorrs butter and garlic rice ( you can make your own. Just use white rice boiled in chicken stock and mix with a quick sauce of 1/2 stick of butter, squeeze of lemon, and 2 tablespoons minced garlic sauted together over medium high heat for 2 minutes then mixed with the cooked white rice)
1 cup shaved Parmesan
2 cups of light vegetable oil


Once rice is cooked, mix in Parmesan. Allow cheese and rice mixture to cool for about 15 minutes. After cooling the rice mixture should be thick. In a shallow dish pour in the stuffing mix ( you can always add more later if you need). In another shallow dish pour in the egg ( again, you can add more). Heat the oil in a large skillet over medium-heat until hot (about 5 minutes). Take a heaping tablespoon of the rice mixture and roll into a ball. Roll the ball lightly into e egg and then roll again into the crumbs making sure it is evenly coated. Lightly shake off any excess crumbs. Repeat until you've used all the rice and place them in the heated oil. The oil should only cover half of the rice ball. Flip them after about a minute. Once golden brown, transfer the balls to a plate lined with paper towel. Serve with marinara sauce and enjoy!

Creamy Lemon Herb Salmon

4 5 oz salmon filets
1 package cream cheese
1/4 cup lemon juice
1/2 cup fresh chopped herbs: parsley, dill, basil, thyme (a little of each)
1/4 cup sliced green onion
1/2 cup chicken stock or white wine

In a medium saucepan, combine cream cheese, wine or chicken stock, and lemon juice. Wisk together well and bring to a boil. Stir in herbs and reduce heat to low. Place salmon filets in a greased baking pan and pour about half of the cream cheese mixture over the salmon filets. Top with green onion and bake at 450 degrees for 10-15 minute (do not overbake). Take salmon out of the oven and cover with foil. Allow to sit for about 5-10 minutes. Serve over a bed of seasoned rice and pour more of the cream cheese sauce over the salmon. Enjoy!
Tip: There is a premade cream cheese lemon herb in the cheese and packaged deli meat aisle of the grocery store. It works just as good in place of the fresh herbs and cream cheese. It also makes it easier

A Subtle Twist To My White Chili

2 cartons Chicken stock
1 shallot
2 tablespoons olive oil
1 teaspoon smoked paprika
4 cups chopped roasted chicken breast
1 teaspoon lemon pepper
2 cans white beans (any type is fine  but I use cannelini)
1 packet chicken taco seasoning
1 cup sour cream
shredded cheddar as topping
sliced green onion as a topping

In a small skillet, heat oil over medium high heat for 1 minute. Chop shallot and place in heated oil in skillet. Add the paprika and saute over medium high heat for about 2 minutes. Reduce heat to medium low and allow to simmer. Place chicken stock, lemon pepper, chicken taco seasoning, white beans, and roasted chicken into a large crockpot. Pour in the shallot and oil mixture and set heat to either low for 4-5 hours or high for 2 hours. The Last 30 minutes of cooking time, wisk in the sour cream. Serve with sliced green onion and cheese. Enjoy!

Lemon Herb Pasta

2 tablespoons minced garlic
1 container Phillys lemon herb cream cheese
1/4 cup white wine
1 cup shaved parmesan
1-2 cups chicken stock
2 cups chopped roasted chicken breast from grocery deli
1 package of gobetti past or ribbed macaroni
2 tablespoons olive oil

In a large saucepan, saute garlic in the olive oil for about a minute. Pour in white wine and chicken stock (start with 1 cup of chicken stock and add more later if mixture is too thick). Wisk in cream cheese and parmesan and wisk over medium-high heat until cheese is completely melted. Add roasted chicken to the sauce and keep warm on low heat. Follow instructions for pasta according to package ( i like to use chicken broth rather than water because it adds more flavor). Once noodles are cooked, drain but a little left over pasta water is okay. Mix pasta with sauce and enjoy!

Spicy Garlic Chicken Over Rice

1 pound boneless skinless chicken breast cubed
2 tablespoon minced garlic
1 teaspoon dried red pepper flake
1 teaspoon garlic salt
1/4 cup white wine
3 tablespoons olive oil
2 handfuls of shaved parmesan
1 package whole grain chicken flavor rice (I use Uncle Bens)
Chicken stock

Cook rice according to package directions except use chicken stock in place of the water. Heat oil, garlic, and red pepper flakes in a large skillet over medium-high heat for 1 minute. Season chicken with the garlic salt then add to the skillet. Stir chicken around frequently and cook for 5 minutes or until chicken is not longer pink inside. Add the wine and parmesan. Heat through 1-2 minutes. Pour this chicken mixture over the rice and enjoy!

Crab Pan Roast

sauce:

1 stick of butter (I know I know, but this is what makes this dish)
1/4 teaspoon saffron
3 tablespoons chopped garlic
1/2 cup chicken stock
2 cups fat free half and half
2 tablespoons flour
1 teaspoon salt
1/4 cup tomato paste
1 pound snow crab legs

Melt butter in a saucepan with garlic and saffron. Once butter is melted and bubbly, wisk in flour to make a thick rue. Quickly wisk in chicken stock and half and half until creamy. You may add more liquid if needed. Wisk in tomato paste. Add salt and taste. You may add more salt if needed. Bring to a boil until creamy then cover and let simmer on low whil you cook the remaining ingredients. In a large stock pot, fill water up to a collander put inside pot to use as a steamer. Make sure the water is not touching the collaner. Bring water to a boil then place the legs inside the collander. Cover and let steam for 4-6 minutes. To retrieve the crab meat, take a a large sharp knife and on the flat side of the legs, slit open with a knife. Pull the sides back with your hands and pull out the meat. Once you pull out the meat, place in the saffron sauce.

Rice:

You have two options here. Either make a saffron rice from scratch or buy a spanish saffron yellow rice that all you need to do it boil. If you do use the already made spanish rice, follow instructions on package to cook but replace water with chicken stock. For rice from scratch:

1 package of medium grain rice (follow instructions on package except use chicken stock in place of water)
1/4 teaspoon saffron
1 tablespoon chopped garlic
1 teaspoon garlic salt
1/2 teaspoon chili powder

Mix all ingredients in a pot and boil according to package directions. Once fully cooked, serve on a plate with a heaping ladle of the saffron sauce. Enjoy!

Crab and Shrimp Pan Roast

I have a favorite restaurant here in Vegas. I ate probably what is safe to say my favorite meal ever here. The restaurant is called Anthony's at the M Resort. This dish that I adore is called the Crab Pan Roast. My friend introduced me to it for the first time a year ago. My husband and I were supposed to meet her and her husband at this oyster bar that is part of the restaurant. We were running late so they said they would order for us. They suggested this dish and I originally thought it was going to be like a pot roast or something. So I was not that excited about it. When we got to the restaurant, they put the pan roast in front of us and the smell alone sent me in a food coma. It was so good! Then we tasted it. First bite sent fireworks going off in my mouth. I tasted savory, rich butter in a saffron spicy tomato broth. So many wonderful flavors all at once. Then I tasted the rice with the buttery, savory tomato broth and that added an even better element to the dish. It is a short grain rice that is light and fluffy and it fit perfectly with the broth. Then I added the crab leg meat to the buttery, savory broth and rice and what did I get? The perfect dish! I crave this meal at least once a week and almost always immediately the next day after I eat it. The thought of being able to make it at home and reproduce it the way it is produced for me at the restaurant, seemed impossible. However, a couple of weeks ago I was in Arizona. We went to this little spice market. The smell inside was great. So many fresh spices and mixed spice blends. I asked if they had saffron and they did! Now, you can buy saffron in the grocery store but it is extremely expensive and you dont get very much. Not only was this saffron at this market fresh, but they little vile was full of beautiful orangey-red saffron and for a fraction of the cost at the grocery store. I bought it and that was it. I knew I had to now construct the pan roast at my house. So this evening, I will be doing that. The ingredients I have are as follows: tomato sauce, saffron, short grain rice, chicken stock, cream, butter, crab, and garlic. If it turns out to be a success, I will post the recipe for you all to enjoy. P.s this is not an actual picture of the pan roast at the restaurant I went to. There are many versions of this dish. I have eaten it at other places and I have found that Anthony's Steakhouse or the oyster bar in the M Resort in Las Vegas, serves the best version

Smokey Mac N Cheese

This happens to be one of my BEST recipes. I hope you enjoy as much as we have:

1 package cavatappi pasta (curly ribbed pasta) or ribbed macaroni pasta
1 cup shredded sharp cheddar (save 1/4 cup for topping)
1 cup shredded medium cheddar (save 1/4 cup for topping)
1/2 cup shredded smoked cheddar (save 1/4 cup for topping)
1/2 cup cubed bacon
1 can cheddar cheese soup
2 tablespoons porcini mushroom oil or white truffle oil
1/2 stick butter or margarine
1/2 cup flour
1-2 cups chicken stock
1/1/2 cups fat free half and half
1 teaspoon onion salt

Fill a large pot 2/3 the way with water. Season well and bring to a boil. Add pasta and allow to boil according to package directions. Do not over boil. Drain noodles and allow them to sit in the strainer while you finish cheese sauce. You may toss with a little oil to prevent sticking. In another large pot (and I usually use the same pot which I boiled the noodles in), melt the butter, mushroom oil, and onion salt over medium-high heat WITH the bacon. Saute the bacon until crispy. Be careful not to burn the butter and bacon. Remove bacon to a bowl with a paper towel (save for later).Quickly wisk in flour to oil and butter to create a "rue". This will be a very thick and paste-like substance. Wisk in half and half until thick and creamy. Immediately add in chicken stock and wisk again until smooth. Add in cheddar cheese soup and mix well. Wisk in shredded cheeses constantly until it is all melted and the cheese sauce is thick and smooth. In a large bowl, place pasta and pour cheese sauce over. Gently fold in the cheese with the noodles to ensure the noodles are all coated with the cheese sauce. You may either bake in single serving ramekins or a 13x9 baking dish. Grease whichever baking dish you are using. Pour mac n cheese in and top with crumbled bacon and remaining shredded cheese. Bake at 350 degrees for 10-15 minutes or until cheese is melted and bubbly. ENJOY!!!

Asian Chicken Skewers

1 pound boneless skinless chicken breast strips
1 bottle terriyaki marinade
2 tablespoons honey
long wood skewers (found in tupperware department of store)
fried canned chow mein (optional)
white rice (optional)
sliced green onion

Pour marinade and honey in a bowl and wisk together. Add chicken breast strips and mix around well coating all chicken. Place in fridge and allow to marinate for at LEAST a half hour. Poke each skewer through an end of the breast strip and push through until checken is secure on the skewers. The chicken should cover at least half of the skewer. Place chicken skewers on a greased baking sheet (use cooking spray to grease) and pour remaining marinade over top. Bake at 350 degrees for 15-20 minutes or until chicken is cooked and no longer pink inside. You may also use a grill. Set heat to medium high and cook for about 3 minutes in a george foreman or 2 minutes per side on a grill. Serve over rice and sprinkle with fried chow mein and green onion. Enjoy!
Note: discard remaining marinade to avoid contamination

Roast Chicken Panini with Rosemary, Garlic Ailoi

2 cups Roasted chicken breast without skin ( i buy them at the deli of my grocer)
1 cup italian cheese blend (prepackaged mix of mozzarella, romano, and parmesan)
2 teaspoons dried rosemary or fresh
1 teaspoon minced garlic
2 tablespoons olive oil
1/2 cup mayo
4 flat out brand sandwich flat bread (90 calories)

Preheat your geaorge foreman grill to medium-high heat or a panini press (you can also use a generic fry pan). Heat olive oil, rosemary, and garlic in a small sauce pan over medium-high heat for 1-3 minutes or until the aroma of garlic and rosemary permeates the room (it is a heavenly smell!). Mix 3/4 of the olive oil mixture with mayo in a small bowl. Wisk until creamy. Take a heaping tablespoon of the garlic mayo aioli and spread it on half of each flat bread. Top with about 1/4 cup shredded roaste chicken breast and a good sprinkle of the cheese. Fold the flat bread over and brush with the remaining olive oil from pan. Grill sandwich for 3 minutes or until crispy and cheese is melted. Don't burn though ;). Enjoy!

Superbowl Menu

We have hosted the Superbowl in our home for friends and family almost our entire marriage. Each year it gets better. This year's menu is as follows:

Garlic chicken alfredo pizza
smokey mac n cheese pizza
shredded bbq chicken mini sandwiches
sweet n sour meatballs
cheesy crab dip
chicken and avocado ranch pasta salad
A few premade frozen food: mozzarella sticks, fries, crab rangoons
shrimp cocktail

For the lighter eaters:

black bean salsa
flatbread pizza
sugar free cookie dough truffles
fruit and veggie trays (supplied by guests)

Dessert:

oreo cheesecake
peanut butter oreo cheesecake
cookie dough truffles
peanut butter oatmeal chocolate chip cookies
fried dough with honey

I will supply the recipes to these soon. Pictures will be posted. I hope everyone has a great Sunday. Feel free to comment with any food planning questions if you are hosting a party or bringing an entree to a party. I have a lot of ideas

Barbecue Chicken Flat Bread Pizza

1/2 pound cubed boneless, skinless, chicken breast cooked
1 cup barbecue baked beans
2 cups barbecue sauce
1/2 packet mesquite marinade
2 tablespoons olive oil
1/2 cup diced red onion
1 cupsliced smoked sharp cheddar
1 cup shredded colby jack cheese
4 pieces of flat bread (I use the Flat Out brand with 90 calories and high fiber sold in front of the lunch meat deli counter)
1/4 cup chopped cilantro

In a large saucepan, combine chicken, barbecue sauce, and baked beans. Bring to a boil and rediuce heat to low and allow to simmer. Place olive oil and mesquite marinade in a medium skillet and heat on medium-high heat for 1 minute. Add onions and saute for 5 minutes or until onions are translucent. Place flat bread on a non stick baking sheet. Spread a tablespoon of sauted onions on each flat bread. Sprinkle each flat bread with the shredded colby jack cheese. Next, pour about 1/4 cup of chicken, bean, and barbecue sauce on each flat bread. Top with smoked cheddar slices and bake at 350 degrees for 15 minutes or until cheese is melted and bubbly. Top with chopped cilantro. Enjoy!

Grilled Barbecue Chicken Breasts

1 pound boneless, skinless chicken breast cut into smaller strips
1 bottle smokey barbecue sauce (any brand will do)
1/2 packet mesquite marinade
2 tablespoons olive oil
1/2 cup water
1 tablespoon dried onion flake

In a medium bowl, mix together 1/2 bottle of the barbecue sauce, 1 tablespoon of the oil, water, and mesquite marinade. Add chicken and marinate in the fridge for 1 hour (note: the longer you let it marinate, the better the flavor is). In a George foreman, place grill plates on and set heat to high (you may also use an outdoor grill or indoor stove top grill. Just make sure the grill is at a high heat). Add chicken to the grill and reduce heat slightly. Grill for about 3 minutes or until no longer pink. Do not over grill or chicken will become tough. Pour the remaining barbecue sauce and oil in a medium saucepan and heat over medium-high heat. Place grilled chicken in saucepan and reduce heat to medium-low. Cover and allow to slowly simmer on a low heat for 5 minutes. Serve chicken with a side of baked bean and corn on the cob. Enjoy!

Tomorrow I will be posting the recipe for the left-overs I made with this recipe. It is a barbecue chicken flat bread pizza with smokey cheeses

Healthy Nachos

This meal was made from left overs of the healthy taco salad meal. I only added a few new items:

1 cup chicken stock
1 tablespoon mexican marinade packet
1/2 cup shredded smoked cheddar
1/2 cup colby jack shredded
1/2 can cheddar cheese or nacho cheese soup
1 cup soy taco veggie meat protein (found in produce section near salad mixes)
1 cup chili beans
1 avocado cubed
1/4 cup sliced green onion
fat free sour cream
fresh salsa
2 cups baked scoops torilla chips

In a medium saucepan, combine chicken stock, mexican seasoning, and cheese soup. Wisk and bring to a boil. Add cheese and wisk over medium-high heat until cheese is melted and mixture is creamy. Place beans and meat in a large saucepan and heat over medium-high heat for 3 minutes. Place chips on a large, round pizza pan. Sprinkle meat and bean mixture evenly over chips. Pour cheese sauce over all the meat and chips. Bake at 350 degrees for 10 minutes. Top with a dallop of fat free sour cream, fresh salsa, avocado, and green onion. Enjoy!

Healthy Taco Salad

1 bag romain lettuce (or your favorite kind of salad mix)
1 package taco veggie protein meat (found in produce section near organics and salad)
1/2 package fiesta mexican marinade packet (unprepared)
1/2cup shredded smoked sharp cheddar
2 cans chili beans (half drained)
2 tablespoons olive oil
1/4 cup sliced green onion
1/4 cup chopped cilantro
1 avocado cubed
Fresh salsa for topping (I buy it fresh made in produce section)
Fat Free sour cream as topping
2 cups crumbled baked scoops tortilla chips

Heat oil in large skillet over medium-high heat for one minute. Add veggie meat and beans. Mix well and make sure meat is all broken up. Add mexican packet and stir in well. Place 2 cups of salad mix on  a plate. Top with bean and veggie meat mix (about 1 cup). Top with cilantro, green onion, avocado, cheese, sour cream, and salsa. Crumble tortilla chips on top and enjoy!

* To create a prettier dish, mix some ranch dressing with the mexican fiesta seasoning and drizzle over the salad

Honey Terriyaki Salmon & Roasted Asparagus

Salmon:

4- 6 oz salmon fillets (found at the meat counter of your grocer)
1 bottle of honey terriyaki marinade
1/4 cup sliced green onion

Place salmon in a greased baking dish. Pour marinade over salmon fillets and top with sliced green onion. Bake at 450 degrees for 10-15 minutes of until flaky. Cover baking sheet with foil and allow fish to rest, covered for 5 minutes. Serve with a side of wild rice and Roasted garlic and parmesan asparagus (see recipe below).

Roasted garlic and parmesan asparagus:

8 asparagus spears
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flake
1/4 cup shaved parmesan
1 teaspoon garlic salt

Line a baking sheet with tin foil. Cut asparagus spears into 1-2 inch pieces. Place asparagus on baking sheet and drizzle with olive oil. Mix asparagus up with garlic, red pepper, and garlic salt. Sprinkle asparagus with the parmesan and bake at 350 degrees for 10 minutes or until cheese is golden brown. Enjoy!

Garlic Chicken Alfredo with Balsamic Reduction

1 pound boneless skinless chicken breast cubed
1/1/2 cups fat free half & half
1/4 cup marscapone cheese
3 teaspoons minced garlic ( i use pre minced garlic in a jar)
1-2 teaspoons of garlic salt
1 teaspoon chicken seasoning blend (salt free found in spice section of grocery store)
1/2 packet garlic and herb marinating packet UNPREPARED
3 tablespoons olive oil
1/2 cup white wine
2 tablespoons low calorie butter spread
2 tablespoons flour
1 cup shaved parmesan
7 cups penne (usually about 1 box)
1/4 cup balsamic vinegar
2 tablespoons butter
2 tablespoons brown sugar

Heat olive oil, garlic and herb marinade, and garlic in a large skillet over medium-high heat for 1 minute. Rub chicken with garlic salt and chicken seasoning and place in skillet. Stir chicken around frequently for about 3 minutes. Add white wine and cook another 1 minute. Reduce heat to medium and allow to cook another 2-3 minutes or until chicken is cooked through (take largest piece of chicken and cut in half. If chicken is white, it is cooked). Be sure not to over cook the chicken. Cooking times may vary. Remove chicken from skillet and set aside. Add butter and marscapone to skillet and set heat back at medium-high. Once marscapone and butter have melted, wisk in flour until a thick pasty rue has formed. Wisk in half and half until mixture is smooth and creamy. Add parmesan and wisk until it has melted. If consistency is the sauce is too thin, add more half and half little by little. If consistency is too thin, add more marscapone and parmesan. Add chicken back to skillet and stir in well. Set chicken sauce aside on a low heat burner to keep warm. In a large pot, boil salted water 3/4 the way full. Add the penne and cook according to directions on the box (usually about10-12 minutes for a nice al dente texture). Once pasta is cooked, drain. You may toss with a little olive oil to keep pasta from sticking. To save dishes and make cleaning easier, use the same pot as you used to boil the noodles in for the balsamic reduction. Add butter to the pot and heat on medium-high until butter is melted. Wisk in brown sugar and cook until and almost caramel like mixture is formed. Wisk in vinegar and allow to boil for about a minute while wisking. Place noodles in serving bowls, top with a good amount of garlic chicken sauce and drizzle with a spoon, the balsamic reduction over sauce and noodles. Enjoy!

Spicy Chicken and Noodles

1package angel hair (I use whole grain because it hardly alters the flavor yet adds a lot of nutrients)
4 tablespoons olive oil divided
2 teaspoons red pepper flakes
3 teaspoons minced garlic (the minced garlic in a jar is great)
1 teaspoon italian seasoning
2 teaspoons garlic salt to taste
1/3 cup white wine or chicken stock
1 cup shaved parmesan divided
2 teaspoons lemon juice
1 pound boneless skinless chicken breast cubed

In a large skillet heat 2 tablespoons of the olive oil, red pepper flake, garlic, italian seasoning, and garlic salt over medium-high heat for 1 minute and add cubed chicken. Slightly reduce heat and stir chicken in spices and oil frequently until barely cooked.Stir in half a cup of the parmesan and continue stirring until cheese has melted.  Add white wine and allow to simmer on medium to medium-high heat for another minute. Take the chicken off the heat and cover. Fill a large pot full of water about 3/4 the way up. Season the water well with salt and bring to a boil. Once boiling, break angel hair noodles in half to make cooking easier and add to the pot. Reduce heat to medium and lightly boil for 7 minutes. Stir the noodles at least once to make sure they do not clump together. Drain noodles and toss with remaining olive oil and parmesan. Serve noodles in bowls topped with chicken and white wine garlic sauce. Enjoy!

Mini Cheesy Barbecue Meatloafs

1 mini cupcake pan
1/2 cup barbecue sauce (divided)
1 cup shredded cheddar (divided)
1 pound extra lean ground beef (I use 96/4)
1/2 cup herb flavor stuffing mix ground into fine crumbs
1 teaspoon onion salt (or more depending on your tastes)
1 teaspoon pepper
2 tablespoons dried onion flake
1/4 cup egg beater or 1 egg
1/2 cup chicken stock or water (chicken stock adds more flavor)

In a large bowl, gently mix ground beef, 1/4 cup of the barbecue sauce, 1/4 cup of the cheese, stuffing bread crumbs, salt and pepper, onion flake, egg, and chicken stock until barely mixed together (do not over mix or meat will become tough). If mixture is too wet, you may add more bread crumbs as needed. Fill each muffin  tin a third of the way up with meatloaf mixture. It may be easier to roll them meat into little balls before placing them in the tins and then slightly smash them down. Place your thumb in the middle of each meat loaf to create a slight indent. Place about 1/2 tablespoon of bbq sauce on each meatloaf then add a sprinkle of cheese. Bake mini meatloafs at 400 degrees for 10 minutes or until cheese is melted and meat is no longer bright pink (cut into one with a knife to test). Serve with a side of homeade fried potato cakes, and salad. Enjoy! This recipe is also perfect for parties

Homeade Spicy, Creamy, Chicken Tamales

2 cups masa flour
1/4 cup shortening (I use vegetable shortening)
2 cups chicken stock
1 can nacho cheese soup
1 can mild red enchilada sauce
1 tablespoon chipotle marinade
2 cups shredded mexican cheese blend
2 cups shredded roasted chicken breast
12 corn husks (you can buy them dried and packaged in the hispanic food section at the grocery store)

fill a large bowl with warm water. Add corn husks and allow to soak for 30 minutes. In the meantime, in a large saucepan combine nacho cheese soup enchilada sauce, chicken stock, and chipotle marinade over medium high heat and bring to a light boil. Wisk in cheese until smooth (may take a minute of wisking). Reduce heat to low and allow to keep warm. In a large bowl, mix masa and shortening (add more shortening as needed to create a more dough-like consistency). Slowly add the soup mixture from the saucepan. The recipe calls for 1/1/2 cups. Add more or less depending on the dough (not too dry but not too wet). Add the shredded roasted chicken to the remaining sauce and add more chicken stock if the sauce is too thick. Remove corn husks from the water and towel dry. Add a heaping spoonful of masa mix to the middle of each husk and gently spread with the spoon around the husk. Place about a tablespoon of the chicken sauce mixture in the middle of the masa filled corn husk. Carefully fold the sides of the husk up and fold ther edges in to make a pocket. Place each tamale in a steamer (I put a small amount of water in a large pot and let it bowl. Then place a colander in the pot making sure it fits and the water is not touching the colander. Continue filling the husks with masa and chicken filling and place them all in the steamer. Cover them with aq damp towel and allow to steam for at least an hour or until once you peal away the corn husk, the masa is firm. Once ready, remove husk, place tamale on a plate and top with the remaining chicken sauce mixture. Enjoy!

As with all of my recipes, if anything seems confusing to you, please feel free to ask me as a comment here or on my facebook page. Thank you

Spicy Chicken Fajitas

1 pound boneless skinless chicken breasts
1 yellow bell pepper sliced
1 red bell pepper sliced
1/2 yellow onion sliced thin
1 packet chipotle marinade
2 tablespoons olive oil
1/2 cup water
6 slices crispy bacon
1 cup mozzarella
sour cream for topping
avocado for topping
6-10 tortillas

Cut chicken into strips. Mix together oil, water, and chipotle seasoning in a small bowl. Add chicken to marinade and allow to marinate in the fridge for 30 minutes (you can skip the marinating process if you are in a hurry, just add marinade to chicken and cook as directed). In a large skillet or electric pan, heat oil over medium-high heat (350 degrees in electric pan) for 1 minute. Add the chicken and stir frequently until barely cooked (about 3 minutes). Add the peppers and onionsand stir well. Continue cooking on a slightly lower heat, covered for about 5 minutes. Add bacon and cheese and replace cover for another 3 minutes or until cheese has melted. Serve in warm tortillas topped with avocado and sour cream. Enjoy!
Note: if the marinade becomes too thick during the cooking process, add water to thin it out

This recipe was inspired to me from my old job at Chili's Grill and Bar. I worked there for years and one of my favorite fajitas was very similar to these here. I will add a picture shortly. I have got to dig it up but for now I really wanted to share this great recipe.

White Chicken Chili AND Queso Blanco Nachos

White Chicken Chili:

2 cartons of chicken stock in a box (swanson is a good brand)
1/2 packet chicken taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1-2 teaspoons onion salt to taste
2 cups shredded chicken breast
3 cans white cannelini beans
1/2 cup sliced white onion
2 teaspoons minced garlic
1 teaspoon smoked paprika
1 tablespoon olive oil
1/2 cup sour cream
Shredded cheese tortillas chips
Sliced green onion

Mix chicken stock, all seasonings, taco seasoning, beans, and chicken in a crockpot. Set heat to low for 4-5 hours. Heat olive oil in a medium skillet over medium-high heat for one minute or until oil is hot. Add smoked paprika, sliced onion, and minced garlic. Saute for 5 minutes on medium heat until onions are soft. Pour entire skillet of oil, onions, and garlic into crockpot and mix in well. 30 minutes before serving, add sour cream to crockpot and wisk well. Serve with cheese, sliced green onion, and chips. Enjoy

This is one of my longest recipes but it is so so good. I have a super great left over idea with this as well. I turn it into queso blanco nachos:

1 can campbells nacho cheese soup
1 cup milk
1/2 cup shredded pepper jack cheese
1/2 cup shredded white cheddar
Salt to taste
Left over white chicken chili
1 bag of your favorite tortilla chips
1 cup shredded white cheddar
1/4 cup sliced green onion
1 avocado sliced thin
dallop of sour cream

In a large skillet, wisk together nacho cheese soup and milk. Over medium high heat, allow this mixture to come to a boil. Wisk in both cheese and continue wisking until cheese is melted and mixture is thick and creamy. Add left over white chicken chili and wisk until everything is well blended. Pour bag on chips into a casserole dish or on a baking sheet. Pour the white chicken chili nacho sauce over the chips. Sprinkle the top with the remaining shredded white cheddar. Bake at 350 degrees for 10 minutes or until cheese is melted. Top with sour cream, green onions, and avocado. Enjoy!

One Easy Omelette

3/4 cups of egg beaters (Or 3 eggs beaten)
1/4 teaspoon onion salt or table salt
1/4 teaspoon pepper
your favorite omellete toppings (shredded cheese, onions, peppers, tomatoes, avocado)

Spray a small skillet with non stick spray. Heat the skillet over medium-high heat for 1 minute and add the egg. Reduce heat slightly to between medium-high and medium heat. Once edges start to firm up, take a small spatula and lift up the sides to allow the runny egg to drip down the sides. This will alow the entire egg to cook. Once most of the runny egg is cooked, gently flip the egg with a large spatula. Once egg is flipped, at the salt, pepper, and your favorite toppings. After about a minute, fold the egg in half to create the omelete "look". You may add more topping to the top for presentation. Enjoy!

Strawberry Marscapone Pancakes

1/4 cup marscapone cheese
Krusteez pancake mix or your favorite pancake mix
strawberry syrup
fresh strawberries
powdered sugar
1 tablespoon butter

Prepare however many pancakes you need according to the pancake mix directions. Lightly wisk in the marscapone (add a little more water as needed). Melt butter in a large skillet over medium-high heat. Once butter is barely completely melted, add 1/3 cup of pancake batter to the skillet (I can usually fit about 3-4 pancakes in skillet at a time) and slightly reduce the heat to avoid burning the butter. Once the tops are bubbly, gently flip the pancakes and cook for 1 minute. Remove pancakes from skillet. Drizzle pancakes with strawberry sauce, fresh cut strawberries, and dusted powedered sugar. For each set of pancakes you make, add more butter to the skillet as needed (often I will wipe the browned butter from the previous batch to prevent a burning taste on the next batch) Enjoy!

Ridiculously Easy Berry Preserve Tart

1 premade Pillsbury refrigerated pie crust
1/4 cup seedles strawberry jam
1/4 cup seedles raspberry jam
whipped topping

Pour half of the jam onto the pie crust. Bake in a 350 degree oven for 15 minutes or until crust turns golden brown. Immediately pour remaining jam on top of the hot tart and spread evenly with a knife. Cut into pie slices or squares and top with whipped topping. Enjoy!

Honey Mustard Salmon and Herb salmon

Honey Mustard Salmon:

6 oz salmon fillets (get as many as you need for the amount of people you are feeding. 6 oz is one serving)
bottle of plain honey mustard salad dressing (I prefer "Ken's" brand)
1 tablespoon honey

Place salmon fillets in a baking dish sprayed with non stick cooking spray. Mix honey with salad dressing and poor over salmon fillets. Bake at 450 degrees for 8-10 minutes or until salmon is barely flaky and light pink in color. Serve with a side of mashed potatoes and roasted asparagus. Enjoy!

Herb Salmon:

6 oz salmon fillets
1/4 cup chopped cilantro
1/4 cup sliced green onion
1/4 cup chopped parsley

Place salmon fillets in a greased baking sheet Mix all herbs together. Top each fillet with a heaping spoonful of the herbs. Bake at 450 degrees for 8-10 minutes or until flaky and light pink in color. Serve with a side of whole wheat cous cous and roasted asparagus with parmesan. Enjoy

Easy Homeade Cheesy Chicken Taquitos

1 pound boneless skinless chicken breast
1/2 packet chipotle marinade unprepared
10 flour or corn tortillas
2 cups shredded cheddar cheese
1 tablespoon olive oil
cooking spray
1/4 cup chicken stock or chicken base

Heat olive oil, chicken stock, and chipotle marinade in a large skillet over medium-high heat for 1 minute. Add chicken and saute each side for 3-5 minutes or until golden brown. Remove chicken and shred with two forks in a large bowl (the chicken may still be a little undercooked). Return shredded chicken to skillet and stir in pan drippings. Continue cooking on medium heat for 3-5 minutes or until chicken is cooked through. Heat tortillas in the microwave for 15 seconds. Place a heaping tablespoon of the shredded chicken 1/3 of the way in on each tortilla. Top with a sprinkle of the shredded cheese and roll up the tortilla. Place the rolled up taquitos in a baking sheet covered with cooking spray. Bake at 400 degrees for 10 minutes or until edges begin to crisp up. Serve with a side of seasoned rice, sour cream and guacamole. Enjoy!

Delicious Giveaway!

My giveaways before were my cookie dough truffles and cookies. This time I am going a bit bolder. At 100 "likes" I will give away a $10 gift card to Target (my favorite place on earth!).
To pay homage to my main career before I had a family, the giveaway for 200 "likes" will be a $25 gift card to Chili's grill and bar. Please do what you can to spread the word!! This is a really good giveaway. Mention my page on your fb page and then let me know once you have and you will be entered into the drawing for these prizes. Thank you all!! Please "like" my facebook page Julie's Flavor Book

Fast, Easy, Healthy

For the most part, this is my motto. When I was a senior in high school, my last trimester, I was able to take most of the day off. Most teenagers would probably use that time to sleep or be lazy. For me, it was my time to cook and copy the recipes from the food network. I had such a blast. I learned how to make baked fried chicken strips, pizza, pasta, and desserts. My mom and younger brother came home from school and work everyday to my new creations. They loved it. Of course the only way to learn how to be a good cook, is to fail a lot and learn from those failures. When I first got married, I was still teaching myself how to cook. I had some recipes perfected but many not so much. Oddly enough, it was my husband who taught me that a little salt never hurt anybody. I was always too afraid to season my food afraid it would be too salty. I remember the first week of being married, my manager at Chili's told me of a super impressing meal that would blow my husband's socks off. He was right! Only problem was, I had to live up to that standard with every meal which I didnt. I now have confidence in the kitchen. I have come up with all of my own recipes. I very seldom use a cookbook unless I am learning to cook something new or a friend has a really good recipe. My husband is still my food critic but for the most part, he truly enjoys my cooking. I try to make my recipes very simple. You will see very few recipes of mine longer than a page. There is nothing more confusing to me than a recipe with so many ingredients and super confusing directions. I also use a lot of healthier ingredients. I never use real eggs unless I have to. The consistency of egg beaters is so much better and it makes a major difference on the outcome of my food. I use fat free creams such as half and half, cottage cheese, and sour cream. I have also ventured into the world of whole grains and wheats. Believe it or not, the taste is very much the same yet includes so many healthy nutrients. After all, what is the point of eating a meal unless it is full of nutrients that will strengthen and fulfill your body? I also love to cook with veggiew proteins such as veggie burgers, bacon, sausage, and sirloin. The flavor is so amazing and the texture is wonderful. It is not what one would think when they hear vegetarian. I will still use lean ground beef and lean chicken from time to time but I also like to switch it up. Please enjoy the recipes I will post and feel free to comment with your own recipes and I will gladly post them for you with your name.

Whole Wheat Peanut Butter Chocolate Chip Cookies

2/1/4 cups whole wheat flour (or you can divide half all purpose flour and whole wheat)
2 sticks unsalted butter at room temperature
1/2 cup peanut butter
1/2 cup egg beaters or 2 large eggs
3 packets high fiber brown sugar oatmeal
3/4 cup light brown sugar
3/4 cups white cane sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 package peanut butter chips
1 package milk chocolate chips

Combine salt, baking soda, flour, and oatmeal in a large bowl and set aside. In a large mixer, cream together butter, brown sugar, white sugar, vanilla, and peanut butter. Once fluffy, slowly incorporate egg beaters or eggs. Once well mixed, slowly mix in flour mixture. Gently mix in peanut butter and milk chocolate chips. Drop by a large tablespoon on a baking sheet and bake at 350 degrees for 6 minutes or until barely lightly golden brown. Place inside a cookie jar with a lid to keep them soft and

Lets Share!

I will be adding my recipes to this blog. I would love to hear your recipes as well. I will be fixing up this blog until I have it just right and figure a way to let you add your favorite recipes. For now, you can interact on facebook at The Recipe Pot.