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This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

  • 1 cup uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic from a jar is just fine!
  • 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
  • 1 cup chicken stock (such as Swanson)
  • 1/4 cup plus 1 teaspoon all-purpose flour $
  • 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
  3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
  4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
  6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

Mac & Cheese Served

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

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Chicken Pot Pie Casserole
Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.
We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.
So have a go at it….it is simple and it was GOOD!!!!
INGREDIENTS:
cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery
2 cups of EITHER milk or chicken broth
1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper
 
1 can mixed vegetables-DRAINED
1 can peas-DRAINED
1 can carrots-DRAINED
1 can sliced mushrooms-Drained
You can use corn, string beans, ….whatever is on hand!!! But DRAIN them
OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  
2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…
package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.
DIRECTIONS:
             Preheat oven to 400 degrees
            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***
  • Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
  • Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
  • Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
  • Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!

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Cilantro and Lime Fish Tacos  by Closet Cooking

Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.
Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40minutesIngredients

  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1 jalapeno, finely diced
  • 1 clove garlic, chopped
  • 1 green onion, finely sliced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas or flour tortillas
  • 1 batch tomatillo pico de gallo
  • 3 cups cabbage, shredded
  • 1 batch cilantro lime crema – see below
  • 2 large avocados, sliced
Directions
  1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
Put marinaded fish on aluminum "boat" and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish "flakes" off when separated with fork.  **When I grilled this I did NOT flip it over**

Put marinaded fish on aluminum “boat” and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish “flakes” off when separated with fork. **When I grilled this I did NOT flip it over**

  1. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

 

  1. Flake the fish and serve in tortillas garnished with your favorite toppings.
Here it is....ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle)  next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Here it is….ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle) , then sliced Avocado, next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Cilantro and Lime Sour Cream

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.
Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients for Sour Cream with fresh herbs
  • 1/2 cup crema or sour cream
  • 1 green onion, sliced
  • 1 handful cilantro
  • 1/2 lime, juice and zest
  • 1/2 jalapeno pepper, seeded and diced (optional)
Directions
  1. Puree everything in a food processor.

A fresh and mild tomatillo salsa.
Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients for Tomatillo Pico de Gallo from Closet Cooking
  • 2 cups tomatillos, seeded and diced
  • 1/4 cup onion, diced
  • 1 clove garlic, chopped
  • 1 jalapeno, seeded and diced
  • 1 lime, juice
  • 1 handful cilantro, chopped
  • 1/4 teaspoon cumin, toasted and ground
  • salt and pepper to taste
Directions
  1. Mix everything and refrigerate 30 minutes.

Closet Cooking is one of my FAVORITE sites to get recipes!!!!

Seared scallops with a Honey/chili sauce over warm Arugula

Seared scallops with a Honey/chili sauce over warm Arugula serves 4

I served these last night and they were a HIT!!!! Don’t be afraid of scallops just remember to add them to a HOT pan and make sure you have patted them dry so the take on a “sear”.

INGREDIENTS:

  • 8-12 medium or large scallops cleaned and patted dry
  • 3 TBS olive oil (1 for arugula and 2 for scallops)
  • 1-2 tsp finely chopped red chili (depends on your tolerance for heat!!)
  • 3 TBS honey
  • 2 cups Arugula
  • 1 tsp minced garlic
  • salt

DIRECTIONS:

  • Heat 1 TSB olive oil in sauce pan and then add garlic and saute for about 30 seconds.  Add Arugula & salt and stir until just starting to wilt.  About 45 seconds.  Take off and put aside
  • In a different pan, heat the other 2 TBS of olive oil and add the finely chopped red chili. Saute for about 40 seconds on a med-high heat, and then add in the scallops.  Cook the scallops for about 40-45 seconds (yes that is the magic number in this cooking process…hahaha) and then turn over and do the same until they are golden brown.
  • Now add the honey and stir and bring to a simmer.  Add some salt
  • Arrange the arugula on plates, then top with either 2 or 3 scallops and then drizzle the Chili/Honey sauce on top and serve!!!

YUMMMMMMMMMMM!!!!!

Thank you Sweet Paul Blog for the idea!!!

Cook as directed and then let your mind go!!!

Cook as directed and then let your mind go!!!

What is this this thing called “QUINOA”….(pronounced keen-wha)?? Some people call it a grain…some people call it a super food…and then I have  one friend that says “it looks like dirt!!”

Quinoa looks like a grain but is actually a seed but can be prepared as you would whole grains like rice or barley. But the beauty of this grain is that it has the highest protein content than any other grain.  It is gluten-free AND cholesterol free!! Hell, you can even eat it for breakfast, like oatmeal!!!  You can make salads, side dishes and add just about everything but the kitchen sink to it. It is YOUR pallet to do whatever you want!

Here I used it as a side dish….

INGREDIENTS:

  • 1 c cooked Quinoa (I cook mine in a rice cooker) but in a saucepan with the ratio of 1 c Quinoa to 2 c liquid…water or chicken broth.
  •  Now,  just add “color”.  Red, Yellow, Orange Peppers, red onion, green onions..leftover chicken, left over brussel sprouts, panchetta, toasted almonds, water chestnuts for crunch…or apples…raisins or cranraisins…cilantro..tomatoes…the choice is yours!!!!
  • Whatever I am going to add, I saute in a pan with EVOO for about 2-3 mins and then I add to the cooked Quinoa.
  • Season with S & P…and anything else your heart desires!!! I mean, this is sooooo darn easy and yet, so darn good and what a great source of protein!!

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Cranberry/Apple Roulade

INGREDIENTS:

1 1/2-2 lbs pork tenderloin

1 1/2 c cubed bread ( small cubes)

1 apple peeled, cored and diced small (you do not want to chunky that you can not roll the pork)

1/2 minced onion

3/4 tsp savory seasoning or sage, thyme

salt & pepper

1 c dried cranberries coarsely chopped (again, so it will be easy to roll)

1 cup of fresh spinach

 

DIRECTIONS:

  1. Butterfly your tenderloin (that means DO NOT CUT ALL THE WAY THROUGH).

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Then, find either a grocery bag, or zip lock bag to cover the meat and start pounding the meat ( so to speak) until about 1/8″ thin.  I love using an empty wine bottle as my “beater of choice”

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I then trim the edges so it looks nice!!!

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Sprinkle a pinch of salt on the inside of the pork.

Combine the bread, apple, onion, sage, pepper, and the remaining salt and spread evenly onto the pork.

Add the spinach and dried cranberries and roll your pork tightly, being sure to leave about an inch of bare pork at the top edge.

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Then roll “tightly” leaving room on the edges so stuffing will not fall out. Start with smaller end and roll to longer end

Take your pieces of sting and put underneath the rolled pork and tie on top

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Sear the pork over high heat in a cast iron fry pan on the seam side first.

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When you have it seared on all sides, put it in the a 425 degree oven for approximately 30-40 minutes, or until the internal temperature reaches 150 degrees.

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Let it rest at least 15 minutes, and slice.

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Gorgonzola Sauce

1 T butter

1 T flour

1 c 1/2 & 1/2 ( saving the calories!!)

1/4 c white wine

1/4 c chicken broth

1 c crumbled Gorgonzola ( 4 oz)

Melt butter & flour in small saucepan over medium heat and whisk about a minute (this thickens the sauce…it is called a roux)

then add the rest of the ingredients and whisk another minute until desired consistency

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****you can mix 1T of flour & 1 T of soft butter and keep on hand if you need to thicken sauces***

***Thank you Phil Wilson the “Baconhound” for the great idea!!!!!

Bacon Wrapped Tater Tots

feeds 4-5 people

Voila...Ready to Serve

Voila…Ready to Serve

INGREDIENTS:

  • 25 Tater Tots thawed at room temp 30 mins before using
  • 1/2 lb of bacon with each strip cut into 3 pieces
  • 1/3 c brown sugar
  • 1TBS Chili Powder
  • 1 tsp Chipotle Powder (optional..I like things spicy)

DIRECTIONS:

Gather all your ingredients, thaw, cut & mix

Gather all your ingredients

 

1 LB bacon cut into three pieces

1 LB bacon cut into three pieces

 

Tater Tots thawed at room temperature

Tater Tots thawed at room temperature

 

Wrap bacon around tater

Wrap bacon around tater

 

Roll the bacon wrapped tater in the brown sugar mixture

Roll the bacon wrapped tater in the brown sugar mixture

 

Put Taters on parchment or foil lined cookie sheet

Put Taters on parchment or foil lined cookie sheet and cook for 15 mins (or until bacon is crispy) in preheated 375 oven

 

Voila...Ready to Serve

Take out, let cool, stick a toothpick and serve

 

**** I also made these the day before and froze them, then took out and put them on lined parchment and cooked for 25-30 mins at 350 until the bacon was crispy!!***

 

 

VOILA!...and you can add fruit to make it sooo HEALTHY!! hahaha

Bacon Pancakes

Start with the bacon and cook in a 400 degree oven for 15-20 mins until crispy

Start with the bacon and cook in a 400 degree oven for 15-20 mins until crispy

 

Just follow the "all you do is add water" directions for the amount of pancake mix you are going to use

Just follow the “all you do is add water” directions for the amount of pancake mix you are going to use

 

Just put the cooked bacon in the pan and add the pancake mix on top

Just put the cooked bacon in the pan and add the pancake mix on top

 

How easy is that.  Now wait for the bubbles to appear, and then flip over

How easy is that. Now wait for the bubbles to appear, and then flip over

 

30 seconds later....

30 seconds later….

 

VOILA!...and you can add fruit to make it sooo HEALTHY!! hahaha

VOILA!…and you can add fruit to make it sooo HEALTHY!! hahaha

 

Questions?????

 

A root vegetable that looks like a potato but has the sweetness of an apple.  Used primarily in Mexican Dishes

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

Take out of fridge, stir and plate!! VOILA!!!

The Finished Product

This is by far one of the most delicious and EASIEST bread recipes, EVER

Ingredients

1

can of refrigerated Grands biscuits (not the flaky layers)

½

stick of butter

3

cloves of garlic, minced

½

cup grated Parmesan Cheese

1

tsp Italian Seasoning (optional)

Directions

1. Preheat the oven to 350 degrees.

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Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven.

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2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

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3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

The Finished Product

4. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

****Thank you Pinterest for showing me this fabulous & EASY RECIPE!!****