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!