October 30, 2011

Baked Mashed Potatoes


Makes 6 servings

8 - Red potatoes, diced
2 Tbsp - Light Sour Cream
2 Tbsp - Light Ranch
5 - Slices of bacon, diced
2 - Garlic cloves, minced
1/2 of a sweet onion, diced
1 1/2 Tbsp - Butter
1/4 cup - Parmesan cheese
Bread crumbs
Freshly cracked pepper

Preheat oven to 350 degrees.

1. In a large pot of boiling water add your diced potatoes.  Once potatoes are cooked, drain and place back in pot.

2. Cut up your bacon and add to a skillet over medium heat, cook until crisp then drain. Set aside.

3. Mash the potatoes then add sour cream, ranch, bacon, onion, garlic, butter, and parmesan cheese (leave a pinch for on top), Stir then put into a casserole dish.

4. Sprinkle the remaining parmesan cheese and a pinch of bread crumbs on top of the potatoes, and then add a few cracks of black pepper.

5. Place casserole dish into the oven and bake for 30 minutes.

October 26, 2011

Seasoned Turkey


1 - Whole Turkey (20lbs)
3 Tbsp - Olive Oil

Brine:
1- Gallon Vegetable Broth
2 cups - Sea Salt
1 gallon - Ice Water
2 Tbsp - Dried Thyme
2 Tbsp - Dried Sage
1 Tbsp - Dried Rosemary
1 Tbsp -Garlic Powder
1 - Sweet Onion
1. In a very large stock pot over medium-high heat, combine the vegetable broth, sea salt, thyme, sage, rosemary, parsley, and garlic powder. Bring to a boil, stir until the salt dissolves.  As soon as this happens remove from heat and let it cool to room temperature.

2. Once the broth has cooled down pour into a clean stock pot or large bucket, stir in the ice water.

3. Remove the innards and wash your turkey, pat dry.  Place your turkey slowly into the brine breast down, make sure the cavity fills.  Place the turkey in the refrigerator (make sure your pot will fit in your fridge before adding the ingredients to it) overnight.

4. Remove the turkey from the brine, and pay dry.  Discard the brine.  Preheat the oven to 325 degrees. 

5. In a roasting pan, place the turkey, breast side up. In a small bowl combined 3 Tbsp olive oil, pinch of thyme, rosemary, garlic powder, and sage. Coat turkey with the olive oil mixture. Dice up the onion into large chunks and place inside the turkey (you could do stuffing instead).

6. Cover the turkey loosely with foil and roast 3.5 hours. Remove the foil and roast for an additional 1 hour or until the thermometer reads 165 degrees.  Let stand 15 minutes before carving.

October 15, 2011

Salami, Mozzarella, and Basil Appetizer


Makes 20+ Servings

1 - Loaf Italian Bread, sliced
8oz - Italian Dry Salami, sliced
1 bunch of Fresh Basic Leaves
8oz - Fresh Mozzarella
Balsamic Vinegar
Olive Oil
Light Margarine or butter

1. Cut your bread slices in half, spread a small amount of margarine/butter on each side and brown in a pan until golden brown. Set aside.

2. Slice your mozzarella thinly and then cut in half so it fits perfectly on your bread. Next cut your salami the same thickness as the mozzarella.  Now it's time to layer, mozzarella, basil leaf, and salami.  Next drizzle olive oil and balsamic vinegar, only a small amount is needed.

3. Place your bread slices on a serving platter, then add your mozzarella, basil, and salami on top of the bread slices..  Serve immediately!

October 10, 2011

Chicken In a Hurry


The easiest way to make an amazing dinner for a family when you have little time is by using your crock pot.  So many people have a crock pot but never use it...come on people start using it! It will make your life so much easier!!!

Makes 4-6 Servings

1 (2-3lbs) - Whole Chicken
1 - Sweet Onion
1/2 tsp - Garlic Powder
1 tsp - Dried Marjoram
1 tsp - Dried Thyme
1 tsp - Dried Sage
1/2 Tbsp - Olive Oil
Salt and Pepper

**If you have time Marinade your chicken in Stubbs Chicken Marinade the night before**

1. Remove any giblets from the chicken. Clean the chicken under cold water then pat dry.

2. In a small bowl combine your seasonings (garlic, marjoram, thyme, sage, salt, and pepper).

3. Cut your onion into large chunks and place on the bottom of the crock pot. Add your chicken on top of the onions.

4. Rub your chicken with olive oil. Sprinkle the seasoning mixture all over the chicken. No liquid is needed as the chicken makes enough of it's own juice.  Cook on low for at least 6 hours.

October 7, 2011

Mint Chocolate Chip Cookies


Makes 24 Cookies

Sugar Cookie Recipe
2 3/4 Cups - All-purpose flour
1 cup - Light Margarine or butter
1 - Egg
1 tsp - Baking soda
1/2 tsp - Baking powder
1 1/2 Cups - White sugar
1 tsp - Vanilla extract

1/2 tsp - Mint Extract
6 - Drops green food coloring
1 cup - Creme de menthe baking chips
1 cup - Semisweet Chocolate chips or chunks

Alternative:
1 pkg - Betty Crocker sugar cookie mix

Preheat oven to 350 degrees.

1. In a mixer add the butter, egg, sugar, baking soda, baking powder, vanilla, mint extract, and slowly add in the flour.  Mix until dough forms.  Fold in the food coloring, creme de menthe baking chips, and chocolate chips.

2. On a nonstick cookie sheet drop 1 Tbsp of dough 1 inch apart.  Bake for 8 to 10 minutes or until done. 

October 6, 2011

Chicken Enchilada Casserole


Makes 8 Servings

1 lb - Boneless skinless chicken breasts
1 can (4.5oz) - Green chile's
1 1/2 cups - Monterey Cheese, shredded
1 1/2 cups - Colby Cheese, shredded
1 cup - Light Sour Cream
1 can (10oz) - Red Enchilada Sauce
1 can (16oz) - Fat Free Refried Beans
4 - Green Onions, sliced
1 cup - Lettuce, shredded
1 cup - Pico De Gallo or 1 can Rotel
1 pkg - Fajita Tortillas
1/4 cup - Sweet Onion, chopped
1 - Jalapeno (optional), finely chopped
Salt and Pepper

Preheat oven to 350 degrees.

1. On a cookie sheet lined with foil add your chicken and sprinkle with salt and pepper.  Cook for 30 minutes or until done.

2. In a large bowl combine the cooked chicken (cut into small pieces), sour cream, half of the shredded cheese, chile's, sweet onion, Pico De Gallo/Rotel, and jalapeno (optional). Set aside.

3. Spray a glass baking dish with cooking spray then add 3-4 tortilla shells on the bottom of the dish. Add a layer of refried beans (1/2 of the can), a layer of chicken mix (1/2 of the mixture), and 1/3 of the enchilada sauce. Add another layer of tortilla shells, the remaining refried beans, chicken mix, and 1/3 of enchilada sauce. Finally add the last layer of tortilla's, the remaining enchilada sauce and shredded cheese.

4. Cover your baking dish with foil and cook for 45 to 55 minutes until bubbly. Let stand 10 minutes before serving.

Garnish with shredded lettuce and green onions.

October 5, 2011

Sauteed Mushrooms



Makes 4 Servings

2 (8oz) pkg - Fresh whole mushrooms
1/4 cup - Light Butter or Margarine
1 tsp - Garlic Powder
1/4 tsp - Freshly ground pepper

1. In a large pan over medium heat add the butter, mushrooms, garlic, and pepper. DON'T crowd the mushrooms (I learned this from Julia Child).
.
2. Cook for 10-12 minutes until mushrooms are tender to your liking.

Pork Chops



Makes 4 servings

4 - Pork Chops (with bone)

Marinade:1/2 cup - Soy sauce
1/2 cup - Worcestershire sauce
3/4 cup - Extra virgin olive oil
2 Tbsp - Ketchup
2 Tbsp - Dark brown sugar

Dash of Red Pepper Flakes (optional)

Preheat oven to 350 degrees.

1. In a bowl whisk together your marinade ingredients.

2. In a glass baking dish add half of your marinade and then the pork chops; make sure they are not on top of each other. If your pan isn’t big enough use two.

3. Pour your remaining marinade over your pork chops, and then place them in the oven for 30 minutes or until done.

October 4, 2011

Cheesy Stuffed Mushrooms

Looking for an amazing appetizer that's cheap and easy to make, try these amazing stuffed mushrooms!
Makes 12 Servings

2 (8oz) pkg - Fresh whole mushrooms
3/4 cup - Chicken stuffing mix (cook per the directions of the box)
1/2 cup - Sharp Cheese, shredded
1 - Garlic, minced
3 - Bacon sliced, cooked and chopped
1/4 cup - Light Butter, melted
2 Tbsp - Sweet Onion, finely chopped

Salt and pepper to taste

Preheat oven to 350 degrees.

1. Remove stems from mushrooms, set caps aside.

2. In a small bowl combine the cooked stuffing, cheese, garlic, butter, onion, salt, and pepper; mix together.  Spoon the mixture into each mushroom cap. Place on an ungreased cookie sheet.

3. Bake mushroom caps for 10 to 12 minutes or until thoroughly heated.

Roasted Chicken with Vegetables

Makes 6 Servings

1 - Whole Chicken (3 - 4 pounds)
1/4 Cup - Light Olive Oil
1 tsp - Dried Thyme Leaves
1 tsp - Dried Marjoram Leaves
1/4 tsp - Freshly Ground Pepper
1/2 tsp - Salt
6 - Carrots, cut into 1-inch pieces
1/2 pound - Green Beans
3 - Large Baking Potatoes, cut into 1 1/2-inch pieces
2 - Sweet Onions, cut into wedges

Preheat oven to 375 degrees

1. In a small bowl add olive oil, thyme, marjoram, pepper, and salt. Set to the side.

2. In a roasting pan, place the chicken breast side up.  Make sure the wings of the chicken are folded so that the tips are touching.  Tie the legs to the tail with string, if the tail is missing tie the legs together.

3. Brush the chicken with a small amount of the oil mixture. Insert an ovenproof meat thermometer inside the thigh, but make sure it isn't touching a bone. Roast chicken uncovered for 45 minutes.

4. While the chicken is roasting clean the vegetables and cut into the required size stated above.  Remove the chicken from the oven and arrange the potatoes, green beans, carrots, and onion around the chicken. Brush the chicken and vegetables with the olive oil mixture.

5. Cover the chicken and vegetables with foil and roast for another 45 to 60 minutes or until the thermometer reads 180 degrees and the vegetables are tender.

6. Remove vegetables and cover to keep warm while you carve the chicken.

Potato Salad



Makes 6 Servings

6 - Medium potatoes, diced
4 - Bacon strips
1 1/2 Tbsp - Dijon Mustard
3/4-1 Cup - Light or fat free Mayonnaise (depends on how creamy you want it)
1 - Celery Stock, finely diced
1/4 cup - Sweet Onion, finely diced
1 - Dill pickle, finely diced
2 - Hard-cooked eggs
Salt and pepper to taste

1. In a 4-quart saucepan, place diced potatoes and enough water to cover. Heat to boiling. Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly.

2. While you potatoes are cooling boil your eggs until done. Let eggs cool with your potatoes.

3. Once eggs are cooled down, dice and place in a large bowl.  Add your potatoes, pickles, onion, celery, mustard, salt and pepper, and mayonnaise to the large bowl and gently mix together.  Finally sprinkle the bacon on top of the potato salad and place in the refrigerator for at least 30 minutes before serving.

October 2, 2011

Chocolate Chip Bacon Peanut Butter Cookies


Makes 24 Cookies
1 Package - Betty Crocker Peanut Butter Cookies Mix
1 Tbsp - Water
3 Tbsp - Vegetable Oil
1 - Egg
1/4 cup - Chocolate Chips
6 - Strips of bacon
Pinch of Chipotle Chili Powder

Preheat oven to 350 degrees
1. In a large bowl combine the cookie mix, water, egg, and vegetable oil.  Stir until well blended.  Next add the chocolate chips, chipotle chili powder, and bacon then mix.

2. Scoop the dough into balls and place on a nonstick cookie sheet. 
 
3. Bake for 12-14 minutes or until golden brown. Let cool before removing from the cookie sheet.

Nutrition Information:
PER SERVING (1 Cookie): 123 calories,  6g fat, 16g carbs, 2g protein