Cordon Bleu Meatloaf

While looking around for a new meatloaf recipe, this one caught my eye.  I found it on All Recipes, and it is definitely a little different than your everyday meatloaf.  It has the yummy ham and cheese in the middle to make it extra good!  This definitely was not a dry meatloaf, just moist and scrumptious!

2 pounds extra-lean ground beef (substituting one lb. of sausage for one pound of beef would probably be good as well)
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.

3.Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Orange Chicken

My husband said this is better than takeout Chinese food!  Oh so yummy!  We served it over rice to complete the meal.  It was really tasty, and the leftovers were great as well!  Unfortunately, can't take credit for this yummy Make-Your-Own-Takeout.  I have to give credit to blogchef.net.  It is one of many tasty treasures!

Chicken:

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:

1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Amazing Sauce

What does Ohio NOT have, WINGERS!  There are days when we crave our favorite Sticky Finger dinner.  We used to buy bottles of Amazing sauce when we'd fly back to Utah for vacation, but $6.00 a bottle, there had to be a better way to re-create this yummy goodness.... and this is it! I honestly can't remember where this came from, but it seems that everyone knows about it!

For the sauce:

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves.

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.

Chicken and Spinach Stuffed Shells

This recipe is one that I came up with after looking at about 5 different recipes and pulling out bits and pieces from each one.  They turned out really good!

1 box jumbo shells, cooked per box instructions (drained and set aside)

1 1/2 c. chicken, cooked and diced

1 box frozen spinach, thawed

3 cloves garlic, minced

15 oz. ricotta cheese

1 (8 oz.) package cream cheese, softened

1/2 c. parmesean cheese grated or the powder stuff

1 egg, beaten

2 c. mozzarella cheese, shredded

1 jar spaghetti sauce

1 Tbsp. dried parsley

2 tsp. italian seasoning

salt and pepper to taste

Preheat oven to 350 degrees.  Place small amount of sauce in bottom of a 9x13 inch pan, just enough to lightly coat.  Combine all ingredients (except spaghetti sauce and 1c. of the mozzarella cheese) in bowl and blend well.  Spoon into shells.  Spoon the rest of the spaghetti sauce over shells.  Place foil over top of pan and cook for 40 minutes.  Remove foil and place the other 1c. mozzarella on shells and cook for additional 5-7 minutes or until cheese is bubbling.

Chicken Piccata Pasta

I never had chicken piccata until I worked at McKay-Dee Hospital.  I loved it, and everytime they had it, I had to get it.  I found a good recipe for it on Everyday Italian (Giada DeLaurentis), and have loved  it.  Now, I have found the pasta version of this yummy lemony chicken and had to try!  Since I don't have any white wine around, I just use some extra chicken stock, and things turn out just fine.

8 oz penne rigate, dry, cooked
4 chicken breast halves, boneless skinless, 4 oz each
1 tbsp olive oil, divided
1 tbsp unsalted butter
2 tsp garlic, minced
2 tbsp flour
1/2 cup white wine
1 cup chicken broth, low sodium
2 tbsp lemon juice (fresh)
2 tbsp capers, drained

1. Cook pasta according to package directions. Drain.

2. Coat skillet with nonstick spray. Cut chicken into bite sized pieces and brown on all sides over medium-high heat (about 4 - 5 minutes). Remove chicken from pan.

3. Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Saute garlic for 1 minute. Add flour and cook until thick and bubbly (1-2 min). Then whisk in wine for 1 minute, then the juice from one half lemon and broth. Stir in capers. Add more lemon juice to taste.

4. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce.

Layered Chocolate Dessert

One of my favorites growing up.  Anything that has chocolate and whip cream is okay in my book!

Crust:


1 c. flour
½ c. chopped walnuts
½ c. melted butter

Combine and spread in a 9x13 pan. Bake at 350 degrees for 15 minutes then cool.

Filling:

8 oz cream cheese
1 c. powdered. sugar
1 c. cool whip

Blend cream cheese and sugar fold in whip cream. Then spread on crust.  Make 2 small packages of chocolate pudding according to the directions on the package and spread on cream cheese layer. Spread the rest of cool whip on top. Let chill at least 4 hours before serving.

Parmesan Garlic Squash

I have recently developed a love for squash.  This tastes really yummy as a side to pasta and many other dishes.

2-3 zucchini and/or summer squash
Butter
Garlic salt
Parmesan cheese
Freshly ground pepper

Preheat oven to 425. Cut zucchini/summer squash in thin slices and arrange half evenly in baking dish. Place thin slices of butter on top (to taste... I used ~1.5-2 tbsp total). Sprinkle generously with garlic salt, Parmesan cheese, and pepper. Layer the rest of the zucchini and squash and repeat. Cover with foil and bake for 15-20 minutes (until center of zucchini/squash is becoming clear). Uncover and bake 5 more minutes.

Southwest Chili Mac

Another winner I found from the website On My Menu.  It is a tasty twist to a classic, and only one pan!  That's always a happy thing when there is only one pan to clean.

1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (I used more like 1 1/2 Tbsp.)
1/2 tablespoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce (I used 1 15oz. can)
2 cups water
8 ounces elbow macaroni (I used cavatappi)
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese

Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Chicken, Broccoli, and Rice Skillet

This is a yummy all-in-one meal.  It is adapted slightly from the Picky Palate.  It tastes really well as leftovers as well.  I get the sausage from Sam's Club...they have diffrent flavors. This last time I think I used spinach and asiago cheese. It was fabulous!

3 Tablespoons extra virgin olive oil
1 bell pepper (any color you have on hand), diced
1-2 cloves garlic, minced
1 lb cheese filled chicken sausages, thinly sliced
4 Cups broccoli florets, steamed until fork tender
4 Cups cooked long grain white rice
1/4 Cup grated parmesan cheese
Salt and pepper to taste
a few dashes Tobasco Sauce or hot sauce...as much as you'd like

Heat olive oil into a large skillet over medium heat. Saute bell pepper for 5 minutes or until softened. Stir in garlic; cook for 1 minutes then add chicken slices. Cook for 5 minutes or until chicken is browned on both sides. Add broccoli, rice, hot sauce, and parmesan cheese.  Heat through and enjoy!

Orange Honey Grilled Chicken Strips

This tasty chicken recipe I found on Sister's Cafe, tried it today, and it was fabulous!  I love orange zest and cilantro, and to combine the both of them...yummy!

1 to 1 1/2 lbs boneless skinless chicken breasts
2 TB butter softened
2 TB finely chopped scallions
2 TB fresh orange juice
2 TB chopped cilantro leaves
1 TB honey
1-2 TB grated orange zest, 1/2 to whole orange

Cut each chicken breast into 3 length wide strips. Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. 

Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately.

Sauteed Broccoli

Yummy side dish!  It's great with grilled chicken, steak, or pork!

1 head broccoli, chopped into bite-size pieces

2 garlic cloves, minced

crushed red pepper flakes (optional)

dash of soy sauce

2 Tbsp. olive oil

Heat olive oil in pan   Place all ingredient in pan and cook on medium heat under tender.

Fudge Crinkles

I loved these cookies growing up...found this recipe on Sister's Cafe and love it!  You definitely can't beat how easy they are!

1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet (or silpat, ungreased of course). Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.

Chipotle Chicken Rolls with Avacodo Dipping Sauce

Another winner from Rachael Ray.  This is from her book 365: No Repeats.  I know it looks like there are a million steps, but really isn't bad at all....and it is worth it!

1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 tablespoons of a chipotle flavored salsa
salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 Tbsp unsalted butter, melted

Dipping Sauce

1 ripe Hass avocado
juice of 3 limes
handful of fresh cilantro leaves
1 tsp coarse salt
3 Tbsp extra-virgin olive oil

Preheat oven to 400.

In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch.

While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from it's skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings.

Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a dish of dipping sauce.

Taco Tot Casserole

This is such an easy meal.  It's one of those that the leftovers almost taste better than it does right out of the oven.  We found the recipe on the back of the Ore-Ida tator tot bag.

1 lb. lean ground beef
1 package (1.25 oz.) reduced-sodium taco seasoning mix
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida® Tater Tots®, Onion Tater Tots® or Hot Tots®
salsa and sour cream (optional)

Heat oven to 375°. Cook ground beef with taco seasoning mix according to package directions. Spoon meat mixture into an ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon corn over meat mixture; spread soup over corn. Arrange frozen Tater Tots® in a single layer over soup. Bake 40 to 45 minutes or until potatoes are lightly browned and mixture is bubbly. Serve with salsa and sour cream, if desired.

Frozen Hot Chocolate

Thank you again Paula Deen! This sounds absolutely serendipitous! There is nothing better than chocolate!

3 ounces best-quality chocolate (or a variety of your favorites)
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream, for garnish
Chocolate shavings, for garnish
Directions
Chop the chocolate into small pieces and melt in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.

Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings.