Spaghetti Pizza

Cooking spray

1 (8 ounce) package spaghetti, broken into 2-inch pieces

2 cups shredded mozzarella cheese, divided

¼ cup milk

1 large egg, beaten

¼ teaspoon salt

¼ teaspoon garlic salt

1 (16 ounce) jar spaghetti sauce

1 teaspoon dried oregano

¼ teaspoon dried basil

4 ounces pepperoni sausage, sliced

Preheat the oven to 425 degrees. Grease a 9×13-inch baking dish with cooking spray.

Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.

Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish.

Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350.

Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese. (At this point add any other pizza toppings you like.)

Return to the oven and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

For the dressing:
2 tsp dijon mustard
2 tbsp fresh lemon juice
2 tsp worcestershire
3/4 cup mayonnaise
2 tsp minced garlic
1 tsp anchovy paste
1 tsp seasoned pepper
1/3 cup finely grated parmesan cheese

Whisk all ingredients except parmesan. After well combined, stir in the parmesan until well combined,. Refrigerate until ready to put salad together.

For the salad:
8 ounces uncooked rotini pasta, boiled al dente and drained
2 hearts of romaine, chopped into one inch pieces
3/4 lb cooked, chopped chicken (I used rotisserie breasts)
croutons
shave parmesan

In large bowl, add pasta, romaine and chicken, top with the dressing. Using tongs, toss to coat everything well. Add the croutons and toss. Garnish individual servings with shaved parmesan.

Pepper Steak and Zucchini

Pepper Steak and Zucchini

marinade:
2 Tbs olive oil
2 Tbs soy sauce
1 1/2 honey
2 cloves garlic
1 tsp minced ginger
1/4 tsp black pepper
1 1/2 Tbs corn starch
2lb flank steak, thinly sliced into strips against the grain
1 red bell pepper, coarse chop
2 small/medium zucchini, coarse chop
1 large onion, coarse chop
3 cloves of garlic, minced
1 tsp minced ginger
salt and pepper
3 to 4 Tbs sesame oil or olive oil

For the sauce:
1/2 cup chicken broth
2 Tbs soy sauce
1 1/2 Tbs corn starch

Whisk marinade ingredients and pour over steak. Let marinade at least 30 minutes, a couple of hours is preferred.
Heat wok or large skillet to medium high. Heat oil and add steak, work in two batches. Let steak get a good sear and then toss to finish cooking. Remove steak from skillet and add veggies, garlic, ginger, salt and pepper. Cook, stirring often until crisp tender. Return meat to pan and stir in sauce. Coat well and cook until thickened a bit. Serve over rice.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

For the cake
½ cup milk
1 tablespoon grated lemon zest, packed (I used 2 large lemons for zest and juice)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
¼ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
1 stick unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
FOR THE GLAZE
¾ cup confectioners’ sugar
¼ teaspoon lemon zest, packed
1½ tablespoons fresh lemon juice

Preheat the oven to 350°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe.

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside. In mixing bowl add butter and sugar. With a hand mixer, beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter. Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.

Greek Chicken Gyros w Tzatziki Sauce

Greek Chicken Gyros w Tzatziki Sauce

1 1/2 lb boneless, skinless chicken thighs (breasts ok if you prefer)

shredded lettuce

chopped tomato

sliced red onion

Marinade:

1 lemon

1/4 cup olive oil

1/4 cup dry white wine

10 cloves minced garlic

2 tbsp oregano

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp pepper

1/2 cup greek yogurt

Place all marinade ingredients except yogurt in blender or food processor and blend until uniform.  Place uncut chicken in gallon baggie, add yogurt and blended marinade.  Coat chicken well and refrigerate at least 30 minutes up to 12 hours.

Grill chicken 10-15 minutes turning every few minutes until done.  Or bake 400 degrees about 30 minutes.  Let chicken rest a few minutes before chopping into bite sized pieces.

Tzatziki sauce:

2 cups plain Greek yogurt

1 cucumber shredded with veggie shredder, then squeezed tightly with cheese cloth to eliminate liquid

2 packets of fresh dill, finely chopped

salt and pepper to taste

lemon juice, eyeball it

olive oil, eyeball it

In a mixing bowl add yogurt, shredded cucumber, dill, salt and pepper.  Stir in a little lemon juice and olive oil at a time and keep adding until desired thickness.  Refrigerate 30 minutes or overnight.

To serve:  Take pita bread and spread generous amount of Tzatziki sauce.  Top sauce with chicken, lettuce, tomato and onion.  Eat it pizza style or wrap in aluminum foil taco style.

Baked Club Sliders

12-count package Hawaiian Sweet Dinner Rolls
Mayonnaise
1 lb sliced turkey
1 lb sliced ham
1 lb cooked bacon
8 slices provolone cheese, sliced in half
1/2 cup butter, melted
2 tbsp brown mustard
1 tsp onion powder
1 tbsp worcestershire sauce
1/2 tsp sugar
1 tbsp poppy seeds

Without breaking rolls into little squares, cut them (still attached) horizontally, making a set of bottoms and a set of tops. Place the bottoms in 9×13 baking dish. Spread generously with mayonnaise. Layer bottom buns with turkey, ham, bacon and then cheese half slices, layering across the buns. Place top layer of buns on top of the meat and cheese.
In a medium bowl mix together the rest of the ingredients. Brush the mixture over the tops of the buns.
Bake at 350 degrees 15-18 minutes until cheese is melted and rolls are golden on top.
Let cool 5 minutes. Cut into individual sliders and serve.

Mini Meatloaf Sheet Pan Meal

2 lg eggs, slightly beaten
1 cup tomato juice
1 tbsp worcestershire sauce
3/4 cup quick cooking oats
1/4 cup onion, finely chopped
1/2 tsp salt
1/2 tsp seasoned pepper
2 lb ground beef, 90/10
1/4 cup ketchup
3 tbsp brown sugar
1 tsp prepared mustard
1/4 tsp nutmeg
1 lb (more or less) red potatoes, cut into half inch pieces
olive oil
garlic salt
pepper
1 lb fresh asparagus, trimmed and halved

In large bowl combine eggs, tomato juice, Worcestershire sauce, oats, onion, salt and pepper. Add beef and mix thoroughly but gently.
Shape into 6 or 7 small loaves. Place on greased sheet pan.
Combine ketchup, brown sugar, mustard and nutmeg. Brush on top of loaves.
Mix potatoes with 2 tbsp of olive oil, salt and pepper to taste. Toss to coat. Add to sheet pan with meat loaves. Bake at 425 degrees about 25 minutes.
Combine asparagus with olive oil, garlic salt and pepper. Toss to coat. Add to sheet pan and return to over 10-15 minutes until tender. Let rest 5 minutes.

Spinach and Sausage Lentil Soup

1 lb spicy pork sausage
1/2 medium red onion, diced
1 cup dried brown lentils, rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 carton (32 oz) chicken stock, plus one more cup
1 cup water
1/2 tsp caraway seed
1 tsp dried Italian spice
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained
6 cups fresh spinach

In dutch oven cook and crumble sausage and onion over medium heat until no longer pink, drain fat. Stir in lentils, beans, stock, water and spices, mix well. Bring to simmer, reduce heat, cover and cook until lentils are tender, about 30 minutes. Stir in tomatoes and cook another 5 minutes. Remove from heat and stir in spinach until wilted. Adjust seasoning as desired.

Crockpot Steak Bites

3-4 pounds top sirloin steak, or other cut of steak
1 packet au ju gravy mix
1 packet onion soup mix
4 tablespoons butter, cut into pats
1 cup beef broth
Garnish (optional)
chopped parsley

Cut the steak into 1 inch bites, discarding any pieces of fat or gristle.
Place the steak in the bottom of a crock pot. Cover with gravy and onion soup mix, then place the pats of butter on top. Pour the beef broth over the steak.
Cook on low for 4-6 hours or high for 3-4 hours. I served it on egg noodles….Enjoy!!

Chicken and Green Bean Stir Fry with Honey Garlic Sauce

1 tbsp and 1 tsp vegetable oil, divided
2 1/2 cups green beans, rinsed, trimmed and cut into one inch pieces
1 small red onion cut into wedges
1 lb boneless chicken breast cut into one inch cubes
2 tsp minced garlic
1/4 cup chicken broth
1/4 cup soy sauce
3 tbsp honey
2 tsp corn starch
salt and pepper to taste

Heat 1 teaspoon of oil in a large pan over medium heat. Add the green beans and onions and cook for approximately 3-4 minutes or until beans are tender. Remove from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer – do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds. Add the green beans back to the pan and cook for 2 more minutes or until the green beans are warmed through. In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly. Serve over rice.

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