Chicken 'N Dumplings

I got this recipe from one of my nurses...it's fantastic comfort food! Feel free to substitute low sodium chicken stock and "healthy request" Campbell's cream of chicken soup for a very healthy meal. This makes a crockpot full for those that love to freeze meals, or for leftovers the next day .

Chicken & Dumplings

6 boneless skinless chicken breasts, cut into chunks

4 large carrots, peeled and chopped

2 stalks of celery, chopped

1 onion, chopped

2 cans cream of chicken soup

1 48oz. box of chicken stock

1 tube Grands biscuits, cut into chunks

Put chopped carrots, celery, and onions in the bottom of your crockpot. Put chicken chunks on top of the veggies. Pour soup and chicken stock over everything, and cook for 8 hours on low or 4 hours on high. For the last 30-45 minutes, set the crockpot to high and add the biscuit chunks. Stir dumplings around and serve in bowls.

Pepper Steak

This is a great, fast & easy recipe! I like to eat this over brown rice, but Kevin likes it over noodles...equally delicious. Use whatever steak you have, or leftover roast cut in chunks is great too. Use whatever color peppers you want as well.

Pepper Steak

Extra virgin olive oil

2 lb. steak, sliced very thin

1 green pepper, sliced

1 red pepper, sliced

1 yellow or orange pepper, sliced

1 small onion, sliced thin

1 clove garlic, minced

2 c. beef stock (mix 1/4 c. of this stock with the cornstarch)

2 T. soy sauce

2 T. cornstarch

Prepared rice or noodles

Green onions, chopped (if desired for garnish)

Heat extra virgin olive oil on high in a large skillet. Add steak strips and cook for a couple minutes until just brown; put in a bowl and set aside. Add a little more olive oil to the pan and saute peppers and onions until they start to soften. Add garlic and saute 1 minute longer (so garlic doesn't burn). Add beef stock, cornstarch mixed with 1/4 c. of the beef stock, and soy sauce. Bring to a boil and the sauce will start to thicken. If you want a thicker sauce, mix another tablespoon of cornstarch with COLD water and add to the pan. Add beef back to the pan and simmer on low 10-15 minutes until thick and veggies are soft, but yet still crisp. Garnish with chopped green onions (optional).

Lemon Blossoms

These are my favorite Paula Dean recipe ever - you can't just eat one! These are great to bring to a party because they can just sit out...don't plan on bringing any home because they always disappear. I've given the recipe to many people, so here are a couple tips to these turning out: spray your mini muffin tin VERY well so they come out easy, and don't fill too full or the tops will spread out and they will be difficult to get out of the pan.

Lemon Blossoms

1 yellow cake mix

1 small box lemon instant pudding

4 eggs

3/4 c. oil

Glaze:

4 c. powdered sugar

1 lemon, juice and zest (no substitutes!)

3 T. oil

4 T. water

Preheat oven to 350. Spray mini muffin tin with cooking spray well. Combine cake mix, pudding mix, eggs, and oil and blend with mixer on medium speed for about 2 minutes. Fill mini muffin tins about half full of batter - you should get 48 per batch. Bake 12 minutes. Transfer to a cooling rack with wax paper underneath. Dip in glaze while warm and let set on cooling rack.

To make glaze, whisk together powdered sugar, lemon juice, zest, oil, and water. Add a little water if necessary to make a thinner glaze consistancy.

Sausage with Bacon, Apples and 'Kraut

This is a great Fall recipe...the flavors are delicious together and very mild. I promise your family will love it - try it!

Sausage with Bacon, Apples and 'Kraut

1/2 beer

1/2 c. chicken stock

4 cooked sausage or bratwurst

3 slices bacon, chopped and cooked until crispy

1 onion, sliced

8 oz. sauerkraut, drained

1 carrot, shredded
1 granny smith apple, sliced thin

In saucepan, simmer beer and chicken stock. Add sausage for 10 minutes. Reserve on a plate and pour liquid in a bowl for later. In same pan, add bacon and cook until crisp; drain on a paper towel. In same pan, saute the onions, carrots and apples until they start to soften. Add reserved liquid and bring to a boil until it reduces a bit. Add sauerkraut, bacon, and sausage and cook, covered, until heated through.

Apple Coffee Cake

It's almost Fall, and almost apple season! I got my first load of Michigan apples this weekend and made this for Sunday coffee. Delicious and best when served warm. Inspiration from Emeril - you rock! More apple recipes to come...

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

1 stick butter, room temperature

1 1/2 c. light brown sugar

2 eggs

2 c. flour

1 t. baking soda

1 t. cinnamon

1/2 t. salt

1 c. sour cream

1 t. vanilla (the real stuff please)

2 c. peeled, cored and chopped apples

Crumble Topping:

1/2 c. light brown sugar

1/2 c. flour

1/2 t. cinnamon
4 T. butter, softened

Brown Sugar Glaze:

1/2 c. light brown sugar

1/2 t. vanilla

2 T. water

Preheat oven to 350.

Cream 1 stick of butter and 1 1/2 c. brown sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. In seperate bowl, sift together flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into a greased or sprayed 9x13.

To make topping - combine sugar, flour, cinnamon, and butter. Mix until crumbly and sprinkle over the cake. Bake 35-40 minutes until golden brown. Let cool 10 minutes.

To make glaze - combine brown sugar, vanilla and water until smooth. Drizzle over warm cake and let harden slightly before serving.

Chicken Cordon Bleu

You won't be disappointed in this one! I recommend it as follows, but you can substitute a good quality ham for the prosciutto and your favorite cheese for the gruyere if you like. Inspiration from Tyler Florence...one of my favorites!

Chicken Cordon Bleu

4 chicken breasts, pounded to 1/4"

4 thin slices of prosciutto

1/2 lb. gruyere, grated

1/4 c. flour

1 c. panko bread crumbs

1 sprig fresh thyme, leaves only - chopped

1 clove garlic, minced

2 T. butter, melted

2 eggs

Preheat oven to 350. Lay chicken breasts between two pieces of plastic wrap, or put in a large plastic bag. Gently pound the chicken to about 1/4" thickness - try not to tear it. Lay prosciutto over chicken and small handful of cheese. Tuck in the sides of the chicken breasts and roll up tight. Wrap each roll in a piece of plastic wrap and refrigerate for an hour.

Set out 3 bowls: one with the flour (season with salt & pepper), one with the panko, thyme, garlic, salt, pepper, and melted butter, and the last bowl with the eggs (beaten) seasoned with salt & pepper. Lightly dust the chicken rolls with flour, dip in eggs, and coat with bread crumb mixture. Lightly spray a cookie sheet and place chicken rolls on it. Bake for 25-30 minutes until lightly brown and cooked through.

Scotcharoos

Scotcharoos

1 c. sugar

1 c. white corn syrup

4 T. butter

1 1/2 c. creamy peanut butter

1 c. chocolate chips

1 1/2 c. butterscotch chips

7 c. Special K cereal

Combine sugar, corn syrup, and butter in medium saucepan until hot and well combined. Take off heat and stir in peanut butter. Pour over Special K and mix gently until well coated. Pat into a 9x13 pan. Melt chocolate chips and butterscotch chips together in microwave 1 minute at a time, stirring often. Spread over cereal mixture and cool. Cut into bars and enjoy!

Berry Patch Pie

This recipe came from "Healthy Cooking" magazine from Taste of Home. Yes, it has a little crust and sugar in it, but overall - it's loaded with vitamins with all the berries. I was surprised at how delicious this was, and how easy it was to make. It's the perfect summer pie...also great with a scoop of vanilla ice cream!

Berry Patch Pie

3/4 c. sugar

1/4 c. cornstarch

2 c. halved fresh strawberries (1 lb. pkg)

1 1/2 c. raspberries (I used 1 container, pint)

1 c. blackberries (I used 1 container, pint)

1 c. blueberries

1 T. lemon juice

Pastry for single pie crust (9")

Unroll pastry in pie plate, or use frozen pie shell. Line pastry with double thickness of aluminum foil. Bake at 450 for 8 minutes; remove foil and bake 5-7 minutes longer until golden. Cool.

In large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally over medium heat until it just begins to boil. Pour into cooled pie crust and cool completely. Refrigerate to set.

Nutrition Facts: 1 piece (1/8th of the pie) equals 250 calories, 7 g fat (3 saturated), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein

Grilled Chicken Mexican Salad

There's TONS of flavor in this salad, and it's great for summer. Tweek it how you like it!

Grilled Chicken Mexican Salad

2 boneless skinless chicken breasts, pounded to 1/2" thick

1 t. chili powder

1 t. ground cumin

1/2 t. salt

1/4 t. black pepper

1 tomato, diced

1 green onion, diced

1 head of romaine, shredded

1/2 avacado, pitted, peeled, and diced

1/2 c. black beans, drained and rinsed

2 ears of corn on the cob, cooked in boiling water or grilled, and removed from ear

1 c. shredded cheddar cheese

Cilantro Cream Dressing

1 c. sour cream

1/4-1/2 c. milk

1 T. minced fresh cilantro

1/2 lime, juiced

1/4 t. salt

1/4 t. ground cumin

1/4 t. sugar
Mix all dressing ingredients together, and taste to adjust seasoning to your liking. Keep in refrigerator until ready to serve. (Or you can use your favorite taco salad dressing)

Preheat grill. Season chicken with chili powder, cumin, salt, and pepper. Grill 5-6 minutes per side, and cut into chunks.
On serving platter, arrange lettuce, chicken, tomato, onion, avacado, black beans, corn, and cheese. Serve with Cilantro dressing and tortilla chips.

Salmon

Salmon isn't something we eat every week at our house, but we really enjoy it when I do make it! This recipe is a spin off Giada's. It's super easy, and absolutely delicious.

Salmon with Puff Pastry

4 pieces of purchased puff pastry (thaw in fridge overnight, and cut puff pastry sheet in 4 pieces - slightly larger than your salmon fillets)
4 salmon fillets

1/4 c. purchased pesto

2 tomatoes, sliced

Preheat oven to 400. Place puff pastry pieces on cookie sheet and bake about 10 minutes. Drizzle olive oil over salmon fillets, and sprinkle with salt and pepper. Grill about 5 minutes per side, and remove fillet from skin if needed before serving.

To serve, place each piece of puff pastry on a plate. Top with about 1 tablespoon of pesto, 2 tomato slices, and top with salmon.

Variation: My husband isn't a huge fan of pesto, so you can also brush the tops of the puff pastry with garlic butter right out of the oven, top with the tomato slices and salmon...equally delicious!