Lemon Herb Chicken Ring

Isn't it pretty?Delish!
Lemon Herb Chicken Ring

From: Delectable Delights: A Second Helping of SAA Favorites

2 cups cooked chicken, coarsely chopped
1/2 cup red bell pepper, diced
3 Tbs. fresh parsley, chopped, divided
1 lemon
2 garlic cloves, minced
1 cup mozzarella cheese, shredded
1/2 cup mayonnaise
1 tsp. Italian seasoning
1/2 cup fresh grated Parmesan, divided
2 pkg. refrigerated crescent rolls

Preheat oven to 375 degrees. Zest lemon to equal 1 tsp. of zest. Cut lemon into thin slices and set aside for garnishing. In a medium bowl mix lemon zest, red pepper, 2 Tbs. parsley, garlic, mozzarella cheese, mayo, Italian seasoning and all but 2 Tbs. of the Parmesan. Add chicken to mixture.

Unroll crescent dough and separate into triangles. Arrange triangles with wide ends slightly overlapping, in a circle on a large pizza stone with wide ends 4 inches from the edge of the stone and points extending off of the edge of the stone. using a small rolling pin, roll the wide ends of dough toward the center of the stone to create a 5 inch opening in the center. Spoon chicken mixture evenly over dough around the circle. Bring points of the triangles up over the filling and tuck under the dough at the center to form a ring. The filling will show. Sprinking the remaining Parmesan and parsley over the ring.

Bake for 28-30 minutes or until golden brown. Remove from oven. Garnish with fresh squeezed lemon juice from your lemon slices.

Cranberry Orange Relish

I'm not really a big fan of the solid tube of cranberry goo. That's an understatement, but I won't go into it.

But I am a HUGE fan of Cranberries. My mom made this recipe last year for Thanksgiving and it will be a permanent fixture in our Thanksgivings from now on.



Cranberry Orange Relish

1 bag whole cranberries
1 Granny Smith apple, seeds and core removed (with peel)
1 large seedless Navel Orange (with peel)
1/2 to 3/4 c sugar

In a large food processor (or in batches) add all ingredients and process till finely chopped. Serve chilled.

Fusilli alla Caprese

Fusilli alla Caprese

From: My Kitchen Cafe

1 lb. Fusilli pasta
3 Tbs. olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (1 pint)
1 tsp. salt
1/2 tsp. black pepper
1/2 cup packed basil leaves, chopped
1 1/4 cups fresh mozzarella, diced (I just used shredded because it was what I had)

Cook pasta until al dente. Drain pasta into a large bowl, reserving 1/2 cup of cooking water.

In a medium skillet, heat olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Gourmet Grilled Cheese Sandwiches

The cheese was just oozing out of these. And in my book, oozing cheese is always a good thing. This recipe came from a cookbook the Student Advocate Association (SAA) put together. This is the spouse's group that I am a member of.Gourmet Grilled Cheese Sandwiches

From: Delectable Delights: A Second Helping of SAA Favorites

3 oz. cream cheese
3/4 cup mayonnaise (I subbed in 1/4 cup of plain yogurt)
8 oz. colby jack cheese
3/4 tsp. garlic salt
French bread
2 Tbs. butter

In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth. Heat a large skillet over medium heat. Butter one side of each slice of bread. Spread cheese mixture on a slice of french bread and top with the other slice of french bread. Place sandwiches in the skillet and grill until golden brown on each side and cheeses are melted.

Mascarpone Stuffed French Toast with Peaches

This was amazing. We occasionally like to have breakfast for dinner and this one was perfect for it.
Mascarpone Stuffed French Toast with Peaches

From: AllRecipes.com

8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 tsp. ground cinnamon
1 loaf french bread
1 cup mascarpone cheese
6 Tbs. powdered sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 tsp. vanilla
2 tsp. butter, or as needed
2 tsp. vegetable oil, or as needed

Peel peaches and slice into a heavy saucepan, catching all of the juices. Stir in sugar, nutmeg and cinnamon; cook over medium heat until bubbly. Continue cooking, stirring occasionally until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.

Meanwhile, cut off and discard the ends of the bread. Slice bread into 1 1/4" thick slices. Lay slices flat on your cutting board and slice a pocket in each, leaving 3 of the sides intact.

Stir together the mascarpone, powdered sugar and lemon zest until smooth. Scoop mixture into a small Ziploc bag. Cut off the tip of the pag and pipe as much filling into the pocket of each slice as will fit without overflowing.

Whistk together eggs, milk and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet and cook until browned on both sides. Serve hot with the warm peach sauce.

Slow Cooker Pulled Pork

This was great for one of those busy days that I just didn't feel like putting in the effort for dinner.Slow Cooker Pulled Pork

From: AllRecipes.com

1 (4 lb.) pork shoulder
1 (20 oz.) can/bottle root beer
1 (18 oz.) bottle of your favorite BBQ sauce (we love Sweet Baby Rays)
1 tsp. Salt
2 tsp. Pepper
1 tsp. Garlic Powder
8 Hamburger buns, split and lightly toasted (I was feeling way too lazy to toast the buns)

Create a spice rub by combine the salt, pepper and garlic powder. Rub the spices on the pork shoulder and place in the slow cooker. Poor the root beer over the meat.

Cover and cook on low until well cooked and the pork shreds easily, 6-7 hours. Drain.

Pull pork apart using the tines of two forks.

Stir in BBQ sauce. Serve over hamburger buns.

Korean Style Chili Pork Loin Wraps

These were amazing. My husband was raving about them.

Korean Style Chili Pork Loin Wraps

From: Foto Cuisine

Marinade:
1 1/2 pork tenderloin, trimmed
1/4 cup soy sauce
1 Tbs. Sugar
4 tsp. toasted sesame oil
1/2 cup green onions, chopped
1 Tbs. garlic, minced
1 Tbs. fresh ginger, minced

Hot Sauce:
2 Tbs. Sriracha hot chili sauce
5 tsp. honey
2 tsp. sesame oil


Faux Risotto
2-4 Tbs. butter
1/2 cup arborio rice
1 cup white rice
1 1/4 cup chicken stock
1/3 cup white wine

1 head romaine lettuce
2 Tbs. sesame seeds, toasted

In a medium bowl, combine the green onions, garlic and ginger. Add the soy sauce, sugar, sesame oil; mix well. Slice the pork into strips and put in the marinade. Place in the fridge covered for 1 hour.

While your pork is marinating, make the dipping sauce. I double the dipping sauce ingredients because we always like more sauce. Mix together the Sriracha, honey and sesame oil.

Melt butter in a pot, then add the rice. Let it sizzle a bit until it is transparent around the edges and a solid white core. Add a little salt and then the broth and wine. Cover and simmer for 15-18 minutes. (I had to really play with the liquid amounts. I upped the liquids in the ingredient list above from the original recipe. It was nowhere near enough liquid. I had to check on my rice while it was simmering to adjust the liquid a little bit, but it turned out fantastic)

After the pork is done marinating, heat a skillet to med-high and add in some olive oil until almost smoking, then add the pork after straining off some of the marinade. (I personally like to leave a good bit of liquid in the pan when I'm cooking the pork because it helps to really keep the yummy flavors). Cook pork until done and liquid has reduced to bubbles.

Spoon some of the risotto mixture onto a leaf of lettuce and top with pork and hot sauce. Fold the leaves up like a taco and enjoy!

Pumpkin Scones with Berry Butter

These were absolutely heavenly. I didn't make the berry butter with the scones simply because I didn't read carefully before I went to the store. I picked up whole cranberries instead of dried. So I just made your typical powdered sugar glaze.

Pumpkin Scones with Berry Butter

From: Taste of Homes

Dough:
2 1/4 cups flour
1/4 cup packed brown sugar
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk

Berry Butter:
2 Tbs. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tbs. powdered sugar

In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together the egg, pumpkin and milk; add to crumb mixture just until moistened.

Turn dough onto a well floured surface, kneed 10 times. Pat into an 8" circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet.

Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm w/ berry butter.

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add powdered sugar and cranberries; mix well. Cover and refrigerate at least 1 hour.

Beefy Polenta Casserole

I love this dish. I can't remember where I got the recipe from ages ago, but it is a winner. The polenta crust doesn't look so fabulous in this picture because I made it too far ahead of time, but it still tasted great.

Beefy Polenta Casserole

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 tsp. salt
1/2 cup grated Parmesan (you know, the powdered stuff)
1/2 lb. ground beef
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed to drain
1 jar (14 oz.) pasta sauce, any variety
1/2 tsp. dried marjoram
1/2 tsp. garlic salt
1/2 cup shredded mozzarella

Grease a 9" pie plate. Mix cornmeal and cold water in a 1 qt. saucepan. Stir in boiling water and salt. Cook over med-high heat, stirring constantly, until mixture thickens and boils. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in parmesan until smooth. Spread on the bottom and sides of your greased pie plate. Cover and refrigerate for at least 4 hours until completely firm.

Heat oven to 350 degrees. Put covered pie plate in the oven for 30 minutes. Cook beef in skillet until browned; drain. Stir in spinach, pasta sauce, marjoram and garlic salt. Pour into shell. Cover and bake 25-30 minutes or until heated through. Sprinkle with mozzarella and bake uncovered for 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. (umm... yeah, we never wait to cut ours, maybe that is why is doesn't look so pretty.)

Creamy Broccoli Soup

That's right folks, it is bread bowl season! This is another one of my mom's recipes. My memory of this dish is interesting. Whenever I think of this soup I remember that it seemed like in high school I was always running to a choir practice or youth activity or track practice, etc. So I remember many times running out the door in the evening and my mom would hand me some of this soup in a big cup and I would "drink" it on my way to wherever I was going. Silly, but that is was I remember. Now, I just love this soup. It is definitely one of those that will warm you on a brisk day.

Creamy Broccoli Soup

From: Mom Solter

1 1/2 lbs. broccoli
2 cups water
1 lg. stalk celery, chopped (about 3/4 cup)
1 med. onion, chopped (about 1/2 cup)
2 Tbs. margarine
2 Tbs. flour
4 1/2 cups water, divided
1 Tbs. chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
dash ground nutmeg
1/2 cup whipping cream, 1/2 & 1/2 or whole milk (I always use heavy cream as the thicker the creamier your soup will be.)

Prepare broccoli, cut florets into bite-sized pieces. Cut the stalks into chunks. Cook the stalks with the celery and onion. Heat 2 cups water to boiling in a 3 quart saucepan. Add stalks, celery and onion. Cover and heat to boiling. Boil until tender, about 10 minutes. Do NOT drain. Place in blender. Cover and blend until uniform consistency.

Heat margarine in a 3 qt saucepan over low heat until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli/celery mixture, bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream, heat until hot but not boiling. Add broccoli florets. Serve topped with shredded cheese if desired.