Lizzie's Cheese Dip

I don't know who Lizzie is, but neither does the original author of the recipe.  This recipe makes A TON, so make sure you really want to commit to it before making.  I took it all week to work for a snack with celery.  I actually preferred it on the celery to the crackers in the photo.  I'll have to halve the recipe because I really enjoyed it, but had too much left over.

Lizzie's Cheese Dip
from Caveman Keto

2 lbs extra sharp cheddar cheese, shredded
1 small onion
2 cups mayonnaise
8 dashes of Frank's Red Hot
1 tbsp Worcestershire sauce
3 tbsp lemon juice

Shred the cheddar and place in large mixing bowl.  Shred the onion and add to the bowl.  Add all the rest of the ingredients and mix together.  Cover and store overnight in the fridge before serving.

Roasted Vegetable Medley

This is pretty similar to the other ways I've roasted veggies, but with the addition of mushrooms.  I made a ton of it and reheated a couple of nights last week.  I love roasted veggies!  I couldn't find yellow squash this time of year, so I just added more zucchini.

Roasted Vegetable Medley
adapted from Favorite Family Recipes

2-3 zucchini, cut lengthwise into fourths, then sliced in bite sized pieces
2-3 yellow squash, sliced like zucchini
1 red pepper, in 1" pieces
1 red onion, in wedges
1 package whole mushrooms (I cut mine in half)
1 garlic clove, minced
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tbsp dried rosemary
1 tsp kosher salt

Preheat oven to 450F.  Spray a large baking sheet with cooking spray.  Mix all ingredients in a large bowl, then spread on baking sheet.  Roast for 30 minutes, tossing half way.  Vegetables should be brown on the outside and tender on the inside.

Crockpot Sweet and Tangy Asian Meatballs

This was a good football snack, however I think I messed up from my end and it could have been great if I had followed directions.  I had ground turkey in the fridge, and I was mostly snowed in, so I tried it.  Ground turkey and chicken are so wet to work with, so maybe that's why they weren't so great.  I should try again with pork.

Crockpot Sweet and Tangy Asian Meatballs
adapted from Jo Cooks

For meatballs:
1 lb ground turkey (use pork - this was a mistake)
1/4 cup green onions, chopped (3-4 onions)
2 cloves garlic, minced
1/2 tbsp sesame oil
1 tsp ginger, freshly grated
1 egg
salt and pepper to taste
sesame seeds for garnish

For sauce:
about 3 oz. Hoisin Sauce
1/8 cup soy sauce
1/4 cup rice vinegar
2 1/2 cloves garlic, minced
1 tsp ginger, freshly grated
1/2 tbsp Sriracha sauce
freshly ground pepper

Preheat oven to 400F.  Line a baking sheet with parchment paper.  Mix all meatball ingredients together in a large bowl.  Shape into 1" diameter meatballs and place on the prepared baking sheet.  Bake the meatballs for 25 minutes, until just browned and no longer pink inside.  While the meatballs are baking, mix all the sauce ingredients together.  Toss the meatballs together with the sauce and pour into the crockpot.  Cook on low for 2 hours, so the sauce is reduced and thickened.  Serve with additional chopped green opion and sesame seeds.

Cheesy Bread with Ham & Pineapple

I was reading through this recipe and looking at the pictures right before lunch.  It was a bad idea.  I got the idea to add pineapple chunks to the original recipe.  It all came out just kind of sour.  I don't know if it was the type of bread I used, or the addition of the pineapple.  It was edible, but could use work.  It came out looking like a hot mess, too!  I should have stopped glopping the cheese mix on at a certain point, but it all just looked too good as I was putting it together.

Cheesy Bread with Ham & Pineapple
adapted from The Noshery

16 oz block cheese, cubed (I used cheddar jack)
1/2 cup sour cream
1/2 cup whipped cream cheese
1 tsp minced rosemary
2 cloves garlic, minced
1 cup diced ham
1 cup diced fresh pineapple
1 loaf crusty bread

Preheat oven to 350F.  Place cubed cheese in a food processor.  Pulse until broken down into small crumbles.  Set aside 1/2 of the cheese crumbles.  To the food processor, add sour cream, whipped cream cheese, rosemary and garlic.  Pulse until smooth and spreadable.  Transfer to a bowl, add ham and pineapple.  Mix until well combined.  Using a serrated knife, cut the loaf in a grid pattern.  Place the loaf on a baking sheet covered with parchment paper.  Fill all of the cuts with cheese mixture, leaving enough to gently rub on top of the loaf.  sprinkle with reserved cheese crumbles.  Bake for 20-25 minutes, or until melted and bubbly.

Crockpot Rosemary Chicken with Butternut Squash

I'm so glad I finally figured out that I like butternut squash.  I've been looking for other ways to use it other than roasting it.  I've also been challenging myself to make at least one slow cooker recipe per week, but I have a really hard time trusting it home alone all day.  This was really tasty and I will make it again.  It was so good, I didn't have time to take a picture of it plated - I ate it way too fast.  Sorry for the crock pot shot.

Crockpot Rosemary Chicken with Butternut Squash

adapted from Gourmet Innovations

3 lbs butternut squash, peeled, seeded and cut in 1" cubes

1 1/2 lbs boneless, skinless chicken thighs

1 medium onion, diced small

1 can cream of chicken soup

1 tbsp rosemary, minced

1 tbsp sea salt

Place the squash and onions in the crockpot.  Place the chicken on top.  Pour the soup over the top and sprinkle with salt and rosemary.  Place the lid on the crockpot and turn to low for 8 hours.  Strain and serve.

Thai Peanut Beef

This was SO GOOD.  I know I say that all the time, but I really mean it every time.  I mean, seriously?  I cooked with peanut butter, AND I ate it!  I hate peanut butter, but this beef is good.  Try it!

Thai Peanut Beef
from Creme de la Crumb

1-2 lb beef, cut into thin strips (flank steak or stir fry strips)
2-3 tsp oil
(if using more than 2 lbs beef, double the sauce recipe)

Sauce:
1/4 cup creamy peanut butter
2 tsp soy sauce
1 tbsp brown sugar
2 tsp Sriracha
1/4 cup peanuts, chopped (I forgot these)

Whisk together all sauce ingredients, except peanuts.  Set aside.  Add oil to a wok or skillet and heat over medium-high heat until hot.  Add beef strips and cook 8-10 minutes, stirring constantly so it cooks evenly.  Beef is done when browned around edges and cooked to desired doneness.  Add 1/2 of the sauce to the pan.  Stir and cook 1-2 minutes longer.  Serve beef hot and top with remaining sauce and chopped peanuts.

Slow Cooker Butter Chicken

I love Indian food, but it's not very available where I live.  This recipe was awesome and I'm going to try to make more Indian dishes.

Slow Cooker Butter Chicken
from Salu-Salo

2 onions, diced
3 cloves garlic, minced
3 tbsp butter
2 tbsp grated fresh ginger
2 tbsp packed brown sugar
2 tsp chili powder
3/4 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 28 oz. can diced tomatoes
1 cup chicken broth
1/4 cup almond butter or cashew butter
3 lbs boneless, skinless chicken thighs
1 cup sour cream

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.  In a small bowl, whisk broth with almond butter; pour into slow cooker.  Mix everything together.  Cover and cook on low for 5-8 hours.  With an immersion blender, puree sauce until smooth.  Add chicken; cook over high until juices run clear when chicken is pierced, about 50-60 minutes.  Stir in sour cream and serve.

Spicy Thai Shrimp Skillet

I've been looking forward to this recipe and it was so worth the wait!  I couldn't find Stubb's Pork Marinade anywhere, so I put out a call for help on Facebook.  So many people were so kind to respond and give me ideas of where to find it!  A local friend was in a store and remembered me and picked it up for me!  I could have ordered online, but it was way more expensive.  I did end up finding a store by work that carries it, so next time I want to make this (which will be soon - it was VERY well liked in my house!), I know where to go.  Thanks, Lauren!

Spicy Thai Shrimp Skillet
adapted from Eat Live Run

1 lb raw shrimp, peeled and deveined
1 head broccoli, chopped into florets
1 large red bell pepper, chopped
1" knob fresh ginger, minced
2 tsp coconut oil
1 tsp sesame oil
pinch of salt
red pepper flakes
1/2 cup Stubb's Pork Marinade (with chilies, lime and garlic)
1 cup cooked rice

Place the raw shrimp in a bowl and pour the Stubb's over it.  Toss well to coat.  Set aside for about 30 minutes.  In a large skillet or wok, add the coconut oil over medium-high heat.  When sizzling, add the broccoli, bell pepper and ginger.  Drizzle with sesame oil and add a pinch of salt and pinch of red pepper flakes, to taste.  Saute for about 4 minutes, until the broccoli is crisp-tender.  Add the shrimp and the marinade to the skillet.  Stir and cook until shrimp are opaque and cooked through.  Add cooked rice.  Stir everything to combine and remove from heat and serve.

Pork Chops in Tennessee Whiskey Mushroom Cream Sauce

Ridiculously long recipe name for a ridiculously good recipe.  I love a good cream sauce and this one didn't disappoint.  I even was patient enough to let it cook down!  That never happens.  This was so easy to throw together on a weeknight, especially if you get pre-sliced mushrooms and onion.

Pork Chops in Tennessee Whiskey Mushroom Cream Sauce
from Kitchen Life of a Navy Wife

4 boneless pork chops
1 tbsp olive oil
1 tbsp butter

Sauce:
2 tbsp olive oil
2 tbsp butter
1 lb mushrooms, sliced
1 large onion, thinly sliced
2 large garlic cloves, minced
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
2 tbsp balsamic vinegar
1/3 cup Jack Daniel's Tennessee Whiskey
1 tsp cornstarch
salt and pepper to taste

For the pork chops, heat 1 tbsp oil and butter in a large skillet over medium-high heat.  Season both sides of the pork chops with salt and pepper.  Place in the skillet and brown on both sides.  Reduce heat to low and cook until pork is cooked through.  Remove to a plate and keep warm.  In the same skillet, add olive oil and butter (if needed) and saute onions and mushrooms on medium-high heat, until mushrooms are browned (about 10-15 minutes).  Add garlic and continue to saute for 2 minutes.  Mix cornstarch and 2 tbsp chicken broth in a small bowl and set aside.  Add the remaining chicken broth, balsamic vinegar and whiskey to the skillet.  Simmer slowly until sauce is reduced by over half, stirring frequently.  Add cornstarch mixture; stir continually and cook and additional minute or two.  Whisk in the cream and simmer several minutes until the sauce thickens, stirring frequently.  Remove from heat and add the pork chops back to the skillet.  Spoon the sauce over the pork chops and return to the heat.  Simmer slowly for 5 minutes.  Serve, spooning sauce and mushrooms over pork chops.

Chicken Sausage and Apple Breakfast Pizza

This was a totally random experiment one weekend morning.  I need help, thought - what's a good base "sauce" for this "pizza?"  Maybe a white gravy?  I don't know, but it needs a sauce.

Chicken Sausage and Apple Breakfast Pizza
made by me

1 can crescent rolls
1 chicken apple sausage, sliced
4 eggs, scrambled
1 cup shredded cheddar
1 granny smith apple

Preheat oven to 350F.  Prepare a baking sheet with parchment paper.  Roll out crescent dough and smoosh the seams together.  Bake 10-12 minutes until crust is nearly golden brown.  Remove from oven and top with scrambled eggs, sausage, apple and cheese.  Bake again until cheese is melted.  Slice into squares and serve.

Oven Fried Shrimp

I loved this crunchy shrimp!  It was easy to make and really tasty.  Make sure you use big shrimp so it doesn't get tedious.

Oven Fried Shrimp
from Picture Perfect Meals

Extra virgin olive oil, for the pan
1 1/2 cup panko bread crumbs
1 tsp paprika
2 tsp dried parsley flakes
2 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp garlic powder
2 lbs shrimp large shrimp, peeled and deveined, tails on
6 tbsp unsalted butter, melted and slightly cooled

Preheat the oven to 400F.  Oil a large rimmed baking sheet.  In a bowl, whisk together the panko, paprika, parsley, lemon zest, salt and garlic powder.  Using your left hand, hold a shrimp by its tail and dunk in the butter, allowing excess to drip back into the bowl.  Toss the shrimp in the bowl of the panko mixture.  Use your right hand to lightly press on the coating and shake off any excess.  Put the shrimp on the prepared baking sheet.  Repeat with remaining shrimp.  Drizzle the remaining butter over the shrimp and bake until the shrimp are cooked through and the topping is golden, about 10 minutes.

Moroccan Spice-Rubbed Pork Chops

I get the best pork chops from the local butcher and I've been trying to "spice" them up a bit lately.  I really love North African flavors.  This was really delicious and I will make it again.

Moroccan Spice-Rubbed Pork Chops
adapted from the South Beach Diet

2 cloves garlic, minced
1 tsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
4 pork chops, bone in
1/4 tsp salt
freshly ground black pepper to taste

In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a rough paste.  Press spice mixture onto both sides of each pork chop.  Lightly coat grill or grill pan with cooking spray and heat to medium-high.  Grill pork until there is no trace of pink near the bone, about 6-8 minutes per side.  Sprinkle with salt and pepper to taste.

Hot Crab Dip

Ohhhhhh my goodness.  This is so much better than my "throw everything in a crock pot" recipe for crab dip that I love so much.  This is much more time consuming, but so much more legit.  It was so delicious.  I ate a little bit every day for almost a week.  Don't skimp on the real, good, lump crab.  It's so worth it!  I overcooked it a little bit and the top melted together too much.

Hot Crab Dip
from Smells Like Home

4 tbsp unsalted butter
2 medium shallots, minced
1/4 tsp cayenne pepper
2 tsp Old Bay seasoning
2 tsp dry mustard
1/4 cup dry white wine
1 1/4 cup half-and-half
12 oz (1 1/2 bricks) cream cheese, cut into small pieces
4 oz sharp white cheddar cheese (about 1 1/2 cups)
4 oz Gouda cheese, grated (about 1 1/2 cups)
Juice of 1 lemon
1 1/2 tsp Worcestershire sauce
16 oz lump crabmeat
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 sleeve of Ritz or butter crackers, crushed

Preheat oven to 400F.  Set out a 13x9" or 2 quart baking dish.  In a large sauce pan, melt the butter over medium heat.  Stir in the shallots, cayenne, Old Bay and dry mustard, and cook until the shallots have softened, about 2 minutes.  Add the wine and cook for 1 minute, scraping up any bits in the bottom of the pan.  Stir in the half and half and bring the mixture to a simmer.  Add the cream cheese a couple ounces at a time, whisking to incorporate the cheese before adding more.  Turn down the heat to low.  By the handful, stir in the shredded cheeses, again combining before adding more.  Stir in the lemon juice and Worcestershire sauce and allow the whole mixture to warm through for approximately 3-5 minutes over low heat, stirring occasionally.  Fold in the crab and half of the parsley.  Transfer the dip to the baking dish and bake the dip for 15 minutes.  After 15 minutes, remove the dish from the oven and sprinkle crushed crackers over the top.  Continue to bake for an additional 10-12 minutes until the dip is hot and bubbly.  If the crackers seem to brown too quickly, lay a piece of foil over the top toward the end.  Let the dip rest for 10 minutes before sprinkling the remaining parsley over top.

Slow Cooker Apple Pork Roast

I planned to make this pork tenderloin for dinner for guests, but came across this one instead.  The problem was I sliced my thumb really, really badly on a can of chicken while making BBQ Chicken Dip right before I tried to make dinner.  I had to rely on someone else to slice the apples (remind me to do an apply slicing lesson) and cut the pork.  It came out really well.  The pork was very moist and the topping was spectacular.

Slow Cooker Apply Pork Roast
from Sassy Girlz Blog

2 lbs pork roast
1 yellow onion, sliced thin
1 apple, in 1" slices (I used Granny Smith apples)
1 cup applesauce
2 tbsp honey
1 tbsp balsamic vinegar
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp sage
1/2 tsp crushed red pepper flakes
salt and pepper to taste

Place pork on a cutting board and cut slits about 3/4 of the way through, about 1" apart.  Stick the sliced apples into the slits.  Set the rest of the sliced apples aside.  Rub salt and pepper into the roast and place in the slow cooker.  In a medium sauce pan, combine applesauce, honey, balsamic vinegar, cinnamon, ginger, sage and red pepper flakes. Mix well over medium heat.  Don't let it boil.  Simmer for about 3-4 minutes.  Pour over the pork in the slow cooker.  Top with the rest of the apples and the onions.  Set slow cooker to low for 3-4 hours.  Don't open the slow cooker to check at all.  When the roast is done, remove from slow cooker, slice it and plate it with slices of apple and onion.

Cowboy Corn Dip

Ridiculous.  I munched on it all week as a little snack before making dinner.  I would make this again for a HUGE crowd.  It makes so much!

Cowboy Corn Dip
from Kitchen Life of a Navy Wife

3 cans sweet corn with diced peppers, drained (It was called Mexi-corn when I bought it)
1 can chopped green chiles, drained (7 oz)
1 can chopped jalapenos, drained (7 oz)
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 tsp pepper
1/2 tsp garlic powder
16 oz shredded sharp cheddar cheese

In a large bowl, mix together all ingredients.  Cover and chill for 2 hours or overnight.  Serve with Frito Scoops or your favorite tortilla chips.

Balsamic-Glazed Sirloin Steak

This is pretty similar to how I usually make steak, but with a nice little change with adding the thyme.  It was really tasty and I didn't marinate it for very long.  I have these huge sirloin steaks from the butcher, so we ended up getting about 4 servings out of it.

Balsamic-Glazed Sirloin Steak

from the South Beach Diet

3 tbsp balsamic vinegar

1 tbsp olive oil

2 cloves garlic, minced

1/2 tsp dried thyme

3/4 lbs sirloin steak, 3/4-1" thick

another 1 tbsp olive oil

Place all ingredients (except second tbsp olive oil) in a large, resealable bag and shake to combine.  Make sure all of the air is pressed out.  Refrigerate at least 4 hours or overnight.  Heat a grill pan over medium-high heat.  Brush steak lightly with remaining 1 tbsp oil.  Place steak on grill pan and cook 4-5 minutes per side for medium-rare steak, brushing with marinade as it cooks.  Transfer steak to a cutting board; let rest for 5 minutes.  Discard remaining marinate.  Cut steak into thick slices and serve warm.

Baked Spasagna

Here's another one of those cold-weather comfort recipes.  This was so far out of line with anything I'd typically make, but the recipe just called to me from the pages of the Internet.  It. Was. So. Good.  I wish I could always eat this type of food, but waistlines in your 30s require a lot more maintenance than they did in your 20s.  For now, I'll just dream about it, and put in a lot more (any) time on the treadmill.  I omitted the ground beef from the original recipe because I hate meat and red sauce together.

Baked Spasagna

adapted from The Girl Who Ate Everything

1 1/2 lbs (24 oz) spaghetti, uncooked

2 lbs shredded mozzarella cheese

8 oz ricotta

8 oz sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 tsp dried oregano

1 tsp dried basil

1/2 tsp pepper

1 tsp minced garlic

1 tsp kosher salt

24 oz jar spaghetti sauce

Preheat oven to 350F.  Cook spaghetti according to package directions.  While it's cooking, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt and 1/4 cup Parmesan in a large mixing bowl.  Drain spaghetti and add to bowl.  Mix gently until spaghetti is evenly coated with mixture.  Spray a 9x13" baking dish with cooking spray.  Add spaghetti to the dish and top with jar of spaghetti sauce.  Sprinkle with remaining Parmesan cheese.  Cover with foil and bake for 30 minutes.  Remove from oven, remove foil and set on a cooling rack for 10 minutes before serving.

Beefy Nacho Casserole

We get so much ground beef from our quarter cow and I'm usually at a loss for what to do with all of it.  This was a great idea and really delicious.  I omitted the black olives in the original recipe.

Beefy Nacho Casserole
adapted from The Wanderlust Kitchen

1 (12 oz) bag of tortilla chips
1/2 cup butter, melted
2 tbsp vegetable oil
1 medium onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 lb lean ground beef
1/2 tsp garlic salt
2 cups shredded cheddar cheese
1 cup shredded pepperjack cheese
1 jar (16 oz) medium-hot salsa
3 large green onions, trimmed and sliced
1/4 cup chopped cilantro

Heat oven to 375F.  Place tortilla chips in a blender or food processor and pulse into fine crumbs.  Pour in the melted butter and continue to pulse until well combined.  Press crumbs into the bottom of a 13x9" baking dish.  Bake for 8-10 minutes, or until golden brown.  Set aside to cool.  Meanwhile, heat oil in a large skillet over medium-high heat.  Add onion, red pepper, green pepper, ground beef and garlic salt.  Cook, stirring to break up beef, until the peppers are soft and beef is no longer pink, about 5 minutes.  Drain off any excess fat from skillet.  Pour the jar of salsa into a large bowl.  Fold in the cooked meat mixture, 1 cup of cheddar cheese, and 1/2 cup of pepperjack cheese.  Scrape entire mixture into the prepared crust.  Sprinkle the remaining cheese over top.  Bake for 30 minutes.  Sprinkle green onions and cilantro over the top before serving.

Sriracha & Hoisin Sauce Glazed Chicken

I was so excited to eat this dish that I completely forgot to take a picture after we'd plated and torn through half our meal.  So here's a sad picture of the leftovers in the pan.  These are some of my favorite flavors and it was great served over rice.

Sriracha & Hoisin Sauce Glazed Chicken
from Fuss Free Cooking

3 tbsp hoisin sauce
1 tbsp tomato sauce (ketchup)
1 1/4 tsp Sriracha
1 1/2 tbsp canola oil
1 tbsp grated ginger
1 tbsp minced garlic
3/4 tsp curry powder
1 lb chicken thighs, cut into 1" thick slices
salt to taste

Mix hoisin sauce, ketchup and sriracha in a small bowl; set aside.  In a large stir fry pan, heat canola oil in a pan over medium high heat.  Saute ginger, garlic and curry powder until aromatic.  Add chicken and saute until the chicken is cooked completely.  Stir in the sauce mixture and cook for a minute, tossing to coat.  Serve over rice.

Hot Jalapeno and Chili Popper Dip

Here's another Football Sunday dip.  Something about it was a little sour, so it wasn't really enjoyed very much.  It does taste a lot like a jalapeno popper, but this one is probably better.

Hot Jalapeno and Chili Popper Dip
from The Midnight Baker

2 packages (8 oz each) cream cheese, at room temperature
1 cup mayonnaise
1/2 cup Mexican blend shredded cheese
1/2 cup grated Parmesan cheese
1 can (4 oz) diced green chiles
1 can (4 oz) diced jalapenos
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted

Preheat oven to 375F.  Grease a shallow 2-quart dish.  Process the cream cheese, mayonnaise, shredded cheese, Parmesan, chiles and jalapenos in a food processor (not necessary to drain the liquid from the peppers - but this might add to the sour-ness).  Spread the dip in the prepared plate.  In a small bowl, mix the panko, Parmesan and melted butter, mixing well.  Sprinkle crumbs over the top of the dip.  Bake for 20 minutes.  Do not overbake, because dip will separate.  Crumbs should be browned and dip should be hot but not boiling.

Glazed Balsamic Chicken

This chicken was so good!  Very moist, healthy and tasty.

Glazed Balsamic Chicken
from Salu Salo Recipes

1/4 cup all-purpose flour
1/4 tsp each - salt and pepper
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp rubbed sage
1 cup chicken stock
2 tbsp balsamic vinegar
2 tsp honey

In a shallow dish or plastic bag, combine flour, salt and pepper.  Add chicken and turn or shake to coat.  Save the flour mixture.  In a large non-stick skillet, heat 1 tbsp oil over medium heat.  Fry chicken, turning once, until no longer pink inside - about 12 minutes.  Transfer to a plate.  Add remaining oil to pan; cook garlic and sage until just golden, about 1 minute.  Sprinkle with any remaining flour mixture.  Cook, stirring for about 30 seconds.  Stir in stock, vinegar and honey.  Cook until thickened enough to coat the back of a spoon.  Return chicken to the pan and turn to coat.  Cook until chicken is glazed, about 1 minute and serve.

Baked Buffalo Chicken Pasta

This was such an overindulgence, but I saw the recipe and had to have it.  That happened a lot during the holiday season, as you can see by the things I've been posting recently.  This was delicious.  It was best the first day because it was all cheesy and gooey.  It reheated pretty well, but nothing was the same as the first day.  So delicious.  I hope you love it!

Baked Buffalo Chicken Pasta
from How Sweet It Is

1 lb pasta (I used "medium shells")
3 boneless, skinless chicken breasts, cooked and shredded
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
4 oz freshly grated Monterrey Jack cheese (shred the whole thing - use half in the recipe and half on top)
1/3 cup shredded cheddar + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste
optional toppings: chopped green onions, chopped fresh cilantro, gorgonzola crumbles, additional wing sauce

Preheat oven to 375F.  Prepare water for pasta and cook according to package directions.  While pasta is cooking, heat a medium sauce pan over medium heat.  Add the butter, melt, and then add flour.  Whisk together to create a roux and cook for 1-2 minutes until it's golden brown.  Add milk, stir and turn heat down to low.  Continue stirring until milk thickens.  Add in grated cheeses and continue to stir until mixture is smooth.  Stir in buffalo wing sauce.  Taste and season with salt and pepper, if needed.  Spray a baking dish with non-stick spray.  Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is evenly coated.  Sprinkle with additional grated cheese and bread crumbs.  Bake for 25 minutes until cheese is golden brown.  Remove from oven and allow to cool slightly before serving.

Chicken Piccata

I have almost no tolerance for pan sauces.  I get so bored and anxious to eat, so I never let them cook down enough.  I didn't care for this chicken, but the other person who eats here enjoyed it.  Don't be like me - be patient and make it right.  I can't find where I got this recipe, but it seems every amateur foodie has duplicated this recipe from Cooking Light, so that's where I'll link back to.

Chicken Piccata
from Cooking Light

4 boneless, skinless chicken breasts
2 oz all-purpose flour, divided (about 1/2 cup)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 1/2 tbsp butter, divided
2 tbsp olive oil, divided
2 tbsp finely chopped shallots
1 medium garlic clove, minced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tbsp fresh lemon juice

Place each chicken breast between two pieces of wax paper or heavy duty plastic wrap; pound to 1/2" thickness with with a meat mallet or heavy skillet.  Place 1 tsp flour in a small bowl, and place remaining in a shallow dish.  Sprinkle both sides of chicken evenly with salt and pepper.  Dredge chicken in flour in dish, shake off excess.  Melt 1 tbsp butter in a large skillet over medium-high heat.  Add 1 tbsp oil to pan; swirl to coat.  Add chicken to pan; saute 4 minutes on each side or until done.  Remove chicken from pan and keep warm.  Heat remaining 1 tbsp oil in pan; swirl to coat.  Add shallots to pan; saute 3 minutes, stirring frequently.  Add garlic; saute 1 minute, stirring constantly.  Add wine; bring to a boil, scraping pan to loosen browned bits.  Cook until liquid almost evaporates, stirring occasionally.  Add 1/4 cup broth to reserved 1 tsp flour, stir until smooth.  Add remaining 1/2 cup broth to pan; bring to a boil.  Cook until reduced by half (about 5 minutes).  Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.  Remove from heat; stir in remaining 1 1/2 tbsp butter and lemon juice.  Place chicken on plate and top with sauce to serve.

Balsamic Glazed Salmon Salad

It's pretty obvious that I love balsamic vinegar, based on the many, many recipes I post using it.  I always fall back on the same salmon recipe, so I was so excited to find this one.  It was SO GOOD.  Even better that it's on a salad and it's super healthy.  This is going to be my new go-to.

Balsamic Glazed Salmon Salad

from The Stay At Home Chef

1 lb salmon

salt and pepper

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1 tbsp Dijon mustard

1/2 tsp salt

1/2 tsp pepper

salad fixins (lettuce, cucumber, tomato, red onion, etc.)

Preheat oven to 450F.  Spray a foil-lined baking sheet with nonstick spray.  Season the salmon with a little salt and pepper and place on the baking sheet.  In a small bowl, whisk together the rest of the ingredients.  Drizzle 1/3 of the dressing on to the salmon and bake for 12-15 minutes, until the salmon flakes easily with a fork.  Meanwhile, toss together salad ingredients.  Serve salmon on top of salad and drizzle with remaining dressing.

Baked Triple Cheese and Salsa Tortilla Chip Dip

I'm always looking for new dips to make for Football Sundays.  I added a large can of chicken to "beef" it up.  We didn't end up eating that much of it.  It was tasty, but not the go-to recipe I'm looking for.

Baked Triple Cheese and Salsa Tortilla Chip Dip
adapted from Averie Cooks

10-15 corn tortilla chips (round or triangle)
10.75 oz can Campbell's Cheddar Cheese Soup
1.25 oz packet fajita seasoning mix (I might have only used half)
8 oz bag shredded Mexican blend cheese, divided
8 oz cream cheese, at room temperature
8 oz salsa
large can of chicken

Preheat oven to 350F.  Prepare a baking dish (I like to use a deep pie plate) with cooking spray.  Cover the bottom of the pie plate with the flattest tortilla chips you can find.  Add the soup and lightly spread it with a spatula or knife.  Add the shredded chicken and sprinkle the fajita seasoning over it.  Sprinkle about half of the shredded cheese over that layer.  Carefully spread the cream cheese as the next layer.  Pour the jar of salsa over the top and spread it out evenly.  Sprinkle the reserved cheddar cheese over it.  Bake for 30 minutes, or until top is golden brown and bubbly.  Serve with remaining tortilla chips.

Adobo Bacon Burger with Spicy Aioli Sauce

Ho. Lee. Crap.  This was so delicious.  I burned the onions up a little too much, because, hello, it's me, but it still turned out amazing.  Mmmmmm that sauce!  And so Paleo/Keto friendly!

Adobo Bacon Burger with Spicy Aioli Sauce
from Paleo Newbie

Burger:
1 1/2 lbs ground beef
2 tsp smoked paprika
2 tbsp chipotle peppers in adobo sauce, minced
1 tsp salt
6-8 cooked bacon slices, chopped
1 whole white onion, sliced
2 avocados, sliced

Aioli topping:
2/3 cup avocado oil or EVOO
1 egg
1 1/2 tbsp Dijon mustard
1 tbsp chipotle pepper in adobo sauce, minced

For aioli sauce:  put the avocado oil, egg, mustard, and chipotle in adobo sauce in a tall container and mix with a hand immersion blender (I did mine in a Ninja-like blender thing).  Refrigerate until ready to use.

Burgers:  Fry or cook bacon slices, set aside.  Saute the onion in the bacon grease and some olive oil, if needed.  In a bowl, mix together the beef and the spices.  Form into patties for grilling.  Preheat grill to medium-high.  Cook patties about 5-6 minutes per side, or until cooked to your desired doneness.  Top the burgers with carmelized onions, aioli sauce and avocado slices.

Asian Turkey Burgers with Spicy Lime Mayo

I really thought I'd made this one before, but I guess I hadn't.  It just really sounds like something I would really like, and I was right.  So delicious, so healthy.

Asian Turkey Burgers with Spicy Lime Mayo
from How Sweet It Is

Burgers:
1 lb ground turkey
2 garlic cloves, minced
1/2 tsp freshly grated ginger
3 green onions, thinly sliced
1/2 tbsp low-sodium soy sauce
1/2 tbsp rice wine vinegar
1 tbsp sesame oil
1/2 tbsp toasted sesame seeds
4 whole wheat buns

Spicy Lime Mayo - combine all ingredients until smooth
1/4 cup mayonaisse
1 tsp Sriracha
zest of half a lime
juice of half a lime

Combine all ingredients (except buns) in a large bowl and mix gently with your hands until just combined (don't over mix).  Form into 4 patties about 1/2 inch thick.  Heat a grill pan or skillet over medium-high heat and once hot, add burgers.  Cook 4-5 minutes per side.  Toast buns, then top burgers with spicy mayo and serve.

Crockpot Cheesesteak Pulled Chicken

I was so proud of myself when I was prepping this recipe!  I chopped the veggies and onions the night before, and I got up early to put it in the crockpot before I went to work!  Then I got over 30 minutes away (almost to work) and realized I'd forgotten the beer.  I was devastated and scared.  I needed to stay at work for a bunch of calls and meetings, so there was no way I could get home.  I thought about texting any of my local friends to get in my house with the spare key to pour a beer in the pot or turn the thing off, but that would have set off the dogs and I didn't want someone to have to deal with that.  So, I hoped for the best and freaked out all day.  I got home and the garage smelled very strongly of peppers and onions.  I went in, terrified that I'd burned up the kitchen, but there was so much extra liquid in the pot!  It was no problem at all!  The chicken turned out to be really moist and delicious!  We ate lots of leftovers.  Phew.  What a relief!

Crockpot Cheesesteak Pulled Chicken
from How Sweet It Is

2 green peppers, sliced
2 sweet onions, sliced
4 garlic cloves, minced
1 1/2 lbs boneless, skinless chicken breasts
2 tsp smoked paprika
1 tsp salt
1 tsp pepper
8 oz of your favorite beer (or not! doesn't matter! yay!)
8 oz freshly grated white cheddar cheese
whole grain buns, toasted

Layer peppers and onions in the bottom of the crockpot.  Add garlic evenly over the top.  Place the chicken on top and sprinkle with salt, pepper and paprika.  Cover and cook on low for 6-8 hours.  When done, shred chicken carefully in the crockpot with two forks (don't scratch the crockpot).  If there looks like there's too much liquid covering the chicken, pour some out and discard.  Add the shredded cheese and stir to mix in.  Turn to "warm" or turn off and cover, and let the cheese melt in for about 5 minutes.  Serve on toasted buns.

Crab Rangoon Bites

I love Crab Rangoon!  I was going to retell this story from a similar recipe, but decided to give you the link instead.  I had another plan for the mini phyllo shells, but threw this all together for a Christmas Day nibble.  They were devoured in minutes!  Definitely serve with Frank's RedHot Sweet Chili sauce!  Also, use a decent quality or fresh crab.  I used a can of "fancy" crab, and it was just okay.  The recipe would benefit from nice chunks of crab, versus mine that just kind of had an essence of crab flavor.

Crab Rangoon Bites
from Iowa Girl Eats

6 oz crab
8 oz 1/3-less fat cream cheese, at room temperature
1/2 cup sour cream (I used low-fat)
2 green onions, chopped
1 tsp sugar
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
30 frozen phyllo shells (2 15-count packs)

Preheat oven to 350F.  Prepare a baking sheet with foil or parchment paper.  Combine cream cheese, sour cream, green onions, sugar, Worcestershire sauce, garlic powder and ground ginger into a bowl and use a hand mixer until smooth.  Fold in crab, then spoon mixture into phyllo cups, filling to the top, and place on the baking sheet.  Bake 10-12 minutes, until shells are golden brown around the edges.