Pesto Pasta Salad

This is a great salad to add-in extras--pine nuts, cucumber--whatever you have on hand.

Ingredients:

• 8 ounces of rotini pasta
• 1/3 cup pesto
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved
• 1/2 cup black or kalamata olives, halved
• 4 ounces of mozzarella cheese, cubed
• extra parmesan

Directions:

• Cook the pasta in salted water. Drain and rinse in cold water.
•  Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) 
• Add Parmesan and toss. Cover and refrigerate pasta until cold.
• Whisk together the mayo, sour cream, the rest of the pesto and enough milk for the consistency you need to coat the pasta.  
• Add salt and pepper, then taste and adjust seasonings as needed. Set the dressing aside.
• Add tomatoes, olives, and chunks of cheese to pasta. Top with enough dressing to coat the pasta.  
• Sprinkle with extra parmesan before serving. 
• ( You may need to add more dressing if you're going to refrigerate it before serving.  Keep the dressing in a separate container in the refrig--add before serving if necessary.)

Oven Baked Beef Tacos

This recipe has been all over Pinterest.  I modified it a bit to fit our tastes.  There are so many ways to adapt it.

Ingredients:
1 pound ground beef 
1 small onion, diced
1 small can diced green chilies
1/2 teaspoons chili powder
1/8 teaspoon each, garlic powder, onion powder, red pepper flakes, oregano
1/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (4 ounce) can  tomato sauce
 1 (8 ounce) can  refried beans 
1/4 to 1/2 cup water
2 cups shredded  Monterey Jack, or Mexican Cheese blend
12 hard taco shells 

Shredded lettuce
Salsa
Guacamole
Black Olives
Sour Cream

Directions:

• Preheat oven to 400 degrees.
• Brown ground beef and onion. Add chilies, seasonings, tomato sauce and beans.  Cook until thickened.
• Stand taco shells open side up in a 9 x 13 baking dish, or smaller--whatever will allow the shells to stand upright. 
• Sprinkle a bit of the cheese in the bottom of each shell. 
•  Fill shells with meat mixture and sprinkle with remaining cheese.
• Bake for 10-12 minutes until cheese is melted. 
• Remove from oven and top with optional condiments, as desired

Pita Bread

This takes a little time, but they're so much better than store-bought.  They'll keep for a couple of days.

Ingredients:

3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ teaspoon salt
1 tablespoon sugar 
1 packet instant yeast
1 ¼ to 1 ½ cups water, at room temperature
2 tablespoons olive oil

Directions:

• Mix the yeast with the flour, salt, and sugar.  Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon.  All of the ingredients should form a ball.  If some of the flour will not stick to the ball, add more water.
• Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes.
• When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with  a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
• When it has doubled in size, punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. 
• While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. 
• After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. 
• Place discs on waxed paper or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
• Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes.

Chocolate Zucchini Bread

This falls somewhere between bread and cake, but still counts as a healthy breakfast food because it's made with zucchini!

Ingredients:

 4 cups grated, drained zucchini
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa 
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
2 eggs
3/4 cup unsalted butter, melted
1/2 teaspoon almond extract
1 cup chocolate chips (optional)

Directions:

• Grate the zucchini using large holes of a box grater.  Allow to drain in a colander for 30 minutes.  
• Using a cotton tea towel or cheesecloth, squeeze the excess water from the zucchini
• Preheat oven to 350 degrees and grease two 9"x5" loaf pans
• Whisk the flour, cocoa, soda, salt and cinnamon until clumps are gone
• In a large bowl, combine the sugar and eggs stirring with a large wooden spoon until smooth.
• Add the melted butter and extract.  Beat until smooth.
• Add the zucchini
• Add the flour mixture in three additions, stirring after each.
• Stir in chocolate chips, if desired
• Divide equally between loaf pans and bake for 50 minutes at 350 degrees. Check with a toothpick to determine if done
• Remove from oven; cool in pan on wire rack for 5 minutes.  Remove from pans and cool completely on wire rack.
• This bread will freeze well if wrapped in foil and placed in a ziploc bag when completely cooled.

Hummus

I've made this with and without the tahini, depending if I had any on hand.  It's great either way.  Adjust seasonings to taste.

Ingredients:
2 (15 ounce) cans Chick Peas, drained - rinsed (save 4 tablespoons of chick pea "juice")
4 tablespoons chick pea juice
4-6 tablespoons fresh lemon juice 
3-5 tablespoons lime juice 
2 tablespoons olive oil
2 tablespoons Tahini paste (If you don't have it, it's ok to leave it out, this hummus recipe has a lot of flavor without it.)
2 cloves minced garlic (or 1 tsp crushed garlic from jar)
1 1/2  teaspoons garlic powder
1 1/2 teaspoons  toasted sesame oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
dash cayenne pepper
2 dashes ground black pepper
salt to taste

Directions:

• Blend in blender or food processor until combined
• Serve with fresh pita bread, pita chips or bagel chips

Chicken Spread

This is an old recipe--1960's, I think--but very tasty.  Everyone seems to make a buffalo chicken dip, but I'm a fan of this "retro" spread.  Yes, it uses canned chicken, a processed food, but it won't kill you!  Allow to chill for several hours or overnight for the best flavor.

Ingredients:

8 ounces of cream cheese
1 small onion, minced
1 small (4.25 oz) can of chicken
1 tablespoon mayonnaise
1 tablespoon worchestershire sauce

Directions:

• Blend all ingredients with a hand mixer until combined
• Chill until ready to serve
• Great with Ritz crackers or spread on toasted breads

Smoked Gouda Dip

You can spice this up with more tabasco if you'd like.  It's best made several hours before serving to let the flavors meld.

Ingredients:
1 pound smoked gouda
3 tablespoons minced onion
1/4 cup of mayonnaise
1 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
1/2 to 1 teaspoon smoked paprika

Directions:

• Grate the gouda
• Add all ingredients adjusting to taste and spreading consistency
• Serve with crackers, toasted baguettes or veggies

Blueberry Muffins

Moist, dense and not overly sweet, blueberry muffins.  It's possible to use defrosted, frozen berries with an extra tablespoon of flour to absorb the liquid, but I prefer fresh.

Ingredients:

3  cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon unsalted butter (1 1/4 stick), softened to room temperature
1 cup sugar
2 eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 pints of blueberries

Directions:

• Whisk flour, salt, soda and baking powder in a large bowl.  Set aside.
• In a large mixing bowl, beat butter and sugar until combined.  
• Add eggs and lemon zest.
• Alternate adding dry ingredients and yogurt, mixing just until combined.
• Gently fold in blueberries.
• Line muffin pan with liners and divide dough amongst pans.  I use an ice cream scoop and a rounded portion.  Fill them high.
• Bake in a preheated 375 degree oven for 20-25 minutes.  Use a toothpick to check if done.
• Cool in pans for 3-4 minutes.  Remove from pans and cool on wire racks for 10 minutes.  Best served warm.

Yields:  16-18 muffins

Cheesy Chicken Meatballs

These meatballs have a great flavor on their own or paired with a mushroom cream sauce or classic marinara.

Ingredients:
1 pound ground chicken
1 egg
1/4 cup Boursin or Alouette herbed cheese
1/4 cup shredded parmesan cheese
1/4 cup plain dry bread crumbs
1 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Directions: 

• Preheat oven to 400 degrees.  Line a baking sheet with foil generously sprayed with cooking spray or use a Silpat mat.
• Form 20-22 meatballs and place on prepared baking sheets.
• Bake 10 minutes; flip; bake 10 minutes more
• These can be frozen and reheated, or frozen pre-baking for a better texture when finished.

Almond Wedding Cupcakes with Almond Butter Cream frosting

Delicious white cupcake that starts with a box mix, but becomes much more.  Butter cream icing can be tinted for color, mixed with raspberry preserves and piped inside the cupcake, or change the extracts and the flavor.  This is a versatile recipe that allows you to change it up as you like! I've doubled the recipe here to allow for piping the frosting with a pastry bag.  You'll need to half the recipe for a filling.

Ingredients:
1 Duncan Hines white cake mix
1 cup flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Directions:

• Preheat oven to 325 degrees.  Line cupcake pans with liners. Makes about 30 cupcakes.
• Combine cake mix, flour, sugar and salt in a large mixing bowl.
• Add remaining ingredients and mix on low speed until combined, about 4 minutes.
• Pour into prepared pans and bake for 22 minutes or until toothpick comes out clean.

Butter Cream Frosting:

6 cups of powdered sugar

2 cups of butter, at room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2-4 tablespoons cream

• Cream together butter and sugar in a large mixing bowl on medium for 3 minutes.
• Add extracts and cream.
• Beat for 1 minute more.
• Refrigerate for a few minutes if frosting is too soft

Mushroom and Chicken Casserole

Delicious chicken and rice casserole.  Chicken breasts can be substituted for thighs, but you'll lose that rich flavor.

Ingredients:

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
Salt and pepper
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry or white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/2 cup cream
1 cup raw white rice
1 1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon paprika
2 Tbsp chopped fresh parsley

Directions:

• Season chicken pieces with salt and pepper and saute in 2 tablespoons of oil over medium-high heat. Brown 1-2 minutes per side.  Remove to bowl.
• Add 1 tablespoon oil and saute onion for 3 minutes.  Add garlic and saute 1 minute more.  Remove onions and garlic to 9 x 13 baking dish.
• Dry saute mushrooms in same pan over medium-high heat.  Add mushrooms to baking dish.
• Deglaze pan with sherry.  Reduce sherry and add chicken stock.  Remove from heat.
• Add sour cream and cream to pan along with 1 1/2 teaspoons of salt.  
• Add rice to baking dish along with seasonings.  Pour sour cream mixture over rice and onions, mixing slightly.
• Lay chicken pieces on top working them down into sauce.  Sprinkle with paprika.
• Cover with foil and bake for 45 minutes at 375 degrees.  Remove foil and let bake a few minutes more.
• Sprinkle with parsley before serving.

Pantry Cookies (Oatmeal Chocolate Chip)

I found a recipe on a newspaper clipping in an old cookbook of my Grandma Kelly's. Then I found a similar recipe on-line.  The only difference was in which ingredients from the pantry that were added--raisins, coconut, chocolate chips, etc.  In both recipes, the secret is the rich flavor of the browned butter.  Worth the wait!

Ingredients:

1 cup butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons water
1 1/2 cups dark chocolate chips
1 cup chopped pecans
1 cup sweetened, shredded coconut
3 cups rolled oats

Directions:

• Heat butter over medium heat; whisk while and melts and keep whisking until brown flecks start to appear in the bottom of the pan; resist the urge to remove from heat until you see the brown flecks.  Remove from heat and allow to cool
• Combine flour through nutmeg in a large bowl; whisk together.
• Pour browned butter into large mixing bowl and add sugars. Beat for 2-3 minutes. 
• Add eggs and vanilla and beat for 2-3 minute more. 
• Stir flour (with spoon) into butter mixture adding water.
• Stir in chips, coconut and pecans. Mixture will be stiff.
• Grease cookie sheets or line with parchment.  Drop large teaspoonfuls 2" apart.  
• Bake in a 350 degree oven for 9 minutes
• Allow to cool slightly on pan before transferring to wire rack to cool.
• Store in airtight container.