Apple Stuffed Pork Tenderloin

You'll NeeD:
3 tablespoons olive oil
1 small onion, chopped
2 apples, peeled, cored and chopped
1 tbsp sage
2 cups bread cubes
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied (or sliced open)

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Cook until soft. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 1.5 hours. Remove from the oven and let rest for 15 minutes before slicing.

Shrimp Pasta with Oven Dried Tomatoes

You'll need:
1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
small pinch salt
small pinch pepper
1 lb. bowtie pasta, rotini noodles, or other favorite pasta
2 tbsp. unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
¾ cup chopped yellow onion
2 cloves garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine
6 oz. mascarpone cheese
½ cup fresh basil leaves, chopped
¼ cup grated Parmesan, plus more for serving

Directions:
To make the oven dried tomatoes, preheat the oven to 225˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Source: www.annies-eats.com

Chicken Kiev

You'll Need:

1/4 cup butter, softened
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley

5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1/4 cup buttermilk

Directions:
In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Chicken Divan

You'll Need:
1 package of frozen broccoli, chopped
3 cups shredded chicken
1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated sharp cheddar
1 tbsp fresh lemon juice
1 tsp curry powder
salt and pepper (a dash of each)
1/4 cup dry white wine
1/2 cup grated parmesan cheese
1/2 cup soft bread crumbs (i took a regular loaf of bread and used 5 pieces in the food processor)
2 Tbsp melted butter

Directions:
Cook broccoli. Mix chicken and broccoli together in a casserole dish. Combine soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry, and salt and pepper. Wisk and then add wine. Wisk again. Pour the sauce over the chicken mixture. Stir together bread crumbs and melted butter. Sprinkle over top. Bake at 350 for 30-40 minutes.

Homemade Tomato Sauce

You'll Need:
20 vine ripened roma tomatoes
1 green pepper
1 cup brown sugar
2 tbsp red wine vinegar
1 tbsp oregano
1 tbsp basil
1 tsp salt
1 can tomato paste
1 crushed garlic clove

Directions:
Peel tomatoes and place in saucepan on stovetop on low to medium heat. Chop green pepper and add into tomatoes. Allow to simmer on stove top for 1 hour stirring every 5 minutes. Turn off and allow to cool for 1 hour or overnight in fridge (preferred). Puree in food processor. Place back on stovetop. Wisk in other ingredients. Cook for an additional 20 minutes on low. Serve hot or freeze.

Citrus Pork Chops

You'll Need:
1 tsp onion powder
1/2 tsp oregano
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp salt
2 (1 in) pork chops

Mix together and pour into ziploc bag. Add in pork chops and marinate overnight.

Chicken Piccata

You'll Need:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4 ounce) boneless, skinless chicken breast halves
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1 tbsp of capers

Directions:
In a large plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat.
In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil.Add in capers. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.

Red Potato Salad

You'll Need:
4 medium sized red potatoes
1/2 cup mayo
1/2 cup sour cream
1 tbsp lemon juice
1 tsp salt
1 tsp pepper
1 tbsp dill



Directions:
Wash and chop potatoes into 1/2 inch chunks. Fill saucepan with 3 cups water and cook potatoes in water on stovetop in until soft when fork inserted. Drain and cool. In mixing bowl add remaining ingredients and stir together well. Add in potatoes. Chill in fridge for 1 hour. Serve chilled.

Chicken Taquitos

You'll Need:

3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. fresh chopped cilantro
2 cups shredded cooked chicken
1 cup shredded Mexican or Cheddar cheese
10-12 6-inch flour tortillas
Cooking spray
2 Tbsp salt

Directions:
Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, cilantro, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of salt.


Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.

Taken from: Annies_Eats.com

Overnight French Toast

You'll Need:
12 slices of bread cut into 1 inch cubes
8 oz of cream cheese also cut into cubes
1 1/2 cups frozen blueberries (or other fruit)
12 eggs
1/3 cup maple syrup
2 cups milk
1 tsp vanilla
1 tsp cinnamon

Directions:
Spray Crisco in a 9x13 pan. PLace half the bread crumbs in the bottom. Top with cream cheese and fruit. then top with remaining bread. Beat eggs,vanilla, cinnamon, syrup, and milk and pour over bread. Cover with foil and refrigerate overnight. Bake at 350 covered for 30 minutes. Remove foil and bake an additional 15 minutes.

Crumb Top Potatoes

You'll NeeD:
1/3 cup butter
3 potatoes cut into thin slices
1 1/2 cups grated sharp cheese
3/4 cups crushed cornflakes
2 tsp salt
1 1/2 tsp paprika

Directions:
Melt the butter in a pan in a 375 degree oven. Add the potatoes and toss in butter. Mix the remaining ingredients and sprinkle over top. Bake 45 minutes.

Fried Zucchini

You'll Need:
1 zucchini (peel skin and cut into strips)
1 cup corn starch
1 tsp baking soda
1/4 cup grated parmesean cheese
1/4 tsp oregano
1/4 tsp salt
2 cups vegetable oil
1 egg white

Directions:
Peel zucchini and cut into strips. Beat egg white in a shallow bowl until frothy. Dip zucchini slices in egg white. In a separate bowl (I use a large storage bag) combine corn starch, baking soda, cheese, oregano, and salt. Coat zucchini pieces in this mixture. In a frying pan heat oil to med heat and fry zucchini on stove top in single layer.

Pasta Bolognese

You'll Need:
2 tbsp. olive oil
1 lb. ground beef or ground turkey
2 cloves minced garlic
1 tbsp. dried oregano
¼ tsp. red pepper flakes (optional)
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 cup red wine
1 tbsp. salt
1½ tsp. ground black pepper
1 lb. dried pasta, such as shells of spaghetti
Pinch of ground nutmeg
4 tbsp ground basil (or you could use fresh! even better!)
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for serving as a garnish

Directions:
Heat the oil in a large skillet and add in meat. Cook meat until browned. Add in the garlic, oregano and red pepper flakes. Add the wine. Add the tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce the heat and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, add in the nutmeg, basil, cream to the meat mix. Cook and simmer for 10-15 minutes. Serve on top of the pasta and garnish with parmesan cheese.

Monte Cristo Sandwiches

You'll Need:
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk

Directions:
Spread the bread with the mayonnaise and mustard. Layer ham, turkey, and cheese inside.In a bowl beat together the egg and milk. Dip sandwich into egg mix and place on a hot griddle. Flip when toasted brown.

Chicken Tetrazzini

You'll Need:

1 box of egg noodles, spaghetti, linguini or other pasta (your choice!)
4 cups of sliced mushrooms
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup white wine
3 cups coarsely chopped cooked chicken
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
2 Tbsp lemon juice
Salt and Pepper
1 tbsp ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)


Directions:
Preheat oven to 375°F. Cook the pasta. Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes. In a large bowl combine the pasta, the sauce, the mushrooms, and the chicken. Stir in 1/3 cup of the Parmesan. Stir in the lemon juice. Add salt and pepper to taste. Add the nutmeg. Transfer the mixture to a greased 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Apple Chicken Quesadillas

You'll Need:

4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb grated cheddar cheese
1 apple, sliced
1/4 cup salsa
1/2 cup sour cream

Directions:
Heat a large skillet on medium high heat. Place one tortilla in the skillet. Place cheese on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. When the cheese inside the quesadilla has melted, remove the quesadilla. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into triangles. Add sour cream on top or on the side for dipping.