Lemon Dump Cake

1 (21 ounce can lemon pie filling (if you can’t find this, use a small box of instant lemon pudding and prepare to package instructions)
4 ounces cream cheese, cut into 18-20 pieces
1 box yellow cake mix
1/2 teaspoon poppy seeds (optional)
3/4 cup butter, thinly sliced
whipped cream for topping (optional)

Coat a 9×13 baking dish with spray oil.
Spread lemon filling in bottom of baking dish. Arrange the cream cheese pieces over lemon filling.
Sprinkle cake mix over lemon filling and cream cheese.
Top with poppy seeds (if using). Place butter slices evenly over the cake mix. Bake 35-40 minutes at 350 degrees or until browned.
Cool 15 minutes and serve with whipped cream (if desired).

Mexican Chicken and Rice

1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 tbsp butter
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1-15-ounce can black beans, drained and rinsed
1 -15-ounce can corn, drained
1 cup salsa
1-14 ounce can chicken broth
1 cup long-grain white rice
1/2 cup shredded cheddar cheese
Fresh cilantro, for garnish (optional)

In a large skillet, heat the olive oil over medium-high heat.
Season the chicken breasts with salt, pepper, chili powder, cumin, paprika, and onion powder.
Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter then the diced onion, bell pepper, and minced garlic. Cook for 3-4 minutes, or until softened.
Stir in the black beans, corn, salsa, chicken broth, and rice. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir a couple of times and if needed add more liquid to cook rice fully.
Slice the cooked chicken breasts into strips and return them to the skillet, stirring to combine with the rice mixture.
Sprinkle shredded cheddar cheese over the top and cover until melted.
Garnish with fresh cilantro

Kentucky Bourbon Onion Dip

1/4 cup water

1/2 cup bourbon

1 envelope brown gravy mix

2 tablespoons butter

1 ½ cups finely chopped red onions

1 cup sour cream

½ cup mayonnaise

1 tsp garlic powder

1/2 tsp salt

2 tablespoons chopped green onions

Mix water, bourbon and Gravy Mix in small bowl until well blended. Set aside.

Melt butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until softened and golden brown. Stir gravy mixture into skillet. Bring to boil. Reduce heat and simmer 5 minutes or until thickened. Remove from heat. Let cool.

Mix sour cream, mayonnaise, garlic powder and salt in medium bowl. Stir in cooled onion mixture. Refrigerate for at least 1 hour. Sprinkle with green onions.

Serve with bagel chips.

Baked Easter Ham and Cheddar Pinwheels

2 sheets puff pastry (if frozen, thawed)
4 ounces cream cheese, softened
2 tbsp dijon mustard
2 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
8 ounces thinly sliced deli ham
8 ounces shredded cheddar cheese
1 egg, beaten

In a small bowl mix together cream cheese, dijon, parsley, garlic powder, onion powder and pepper. Combine well, set aside.
On a clean, working surface spread out a small amount of flour. On that surface, unroll one of the sheets of puff pastry.
Using the back of a spoon, spread half the cream cheese mixture evenly over the puff pastry sheet, leaving a little space at the edges.
Spread half of the sliced ham over the cream cheese mixture. Spread half the cheddar over the ham. As tightly as you can roll up the puff pastry. Wrap the roll in plastic wrap and place in refrigerator about an hour.
Repeat with second puff pastry.
Preheat oven to 375 degrees.
Lightly spray two large baking sheets with spray oil.
On a cutting board using a serrated knife, cut the rolls into 1/2 inch slices. Place slices on baking sheet leaving a small space between each. Brush egg on top of each pinwheel slice and bake 18-20 minutes until golden brown.
Cool slightly and serve.

Deviled Potatoes

1 1/2 pounds baby gold potatoes

1 tablespoon kosher salt, plus more to taste

1/2 cup mayonnaise

2 teaspoons yellow mustard

1/4 cup sweet pickle relish

1/4 cup finely chopped green onions (plus more thinly sliced green parts for garnish)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/2 teaspoon paprika

Cover potatoes by 2 inches with water in a large saucepan. Add salt and bring potatoes to a boil over high heat. Cook until potatoes are fork tender, about 12 minutes, and drain.

When potatoes are just cool enough to handle, cut each one in half lengthwise, to most resemble the shape of an egg. Use a melon baller to scoop out the center of each potato, leaving about a 1/8-inch border. Add potato flesh to a bowl.

Mash potato flesh with a fork and stir in mayonnaise, mustard, relish, green onions, and pepper. Season with salt to taste. Spoon or pipe mixture into each potato “shell” and sprinkle with paprika. Sprinkle sliced green onions and refrigerate until ready to serve.

Cabbage Roll Casserole

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (about 2 pounds), thinly shredded
2 cups shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

In a large skillet, cook the ground beef and onion until beef is no longer pink. Drain fat, stir in garlic and cook a couple of minutes.
Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
Add water to a large part (fill to 2/3) bring to a boil and add the cabbage. Par boil the cabbage and drain.
Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture and a third of the cheese. Repeat layer. For final layer top with remaining cabbage and remaining tomato sauce over top. Cover loosely with foil and bake 40 minutes at 375. Remove foil, top with remaining cheese and bake another 10 minutes. Let sit 5 minutes before serving.

Spring Ravioli Primavera

Spring Ravioli Primavera

2 9-ounce packages fresh cheese ravioli
1 medium onion, finely diced
1 tbsp minced garlic
1 cup broccoli florets
8 ounces asparagus, trimmed and cut into 1-inch pieces
1/4 cup dry white wine
2/3 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
1 cup diced, cooked ham steak
1/2 cup prepared pesto
1/4 cup grated parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to a boil. Add the ravioli and cook to package instructions. Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt. Pour the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. Stir in the peas and let them heat up in the sauce. Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
Drain the ravioli, add to the skillet and toss. Serve with more parmesan.

Hearty Reuben Bake

Hearty Reuben Bake

8 slices rye bread, cubed
1 lb thinly sliced corned beef, coarsely chopped
1 16-ounce can sauerkraut, drained, rinsed and squeezed to remove excess liquid
2 cups shredded swiss cheese
16 ounce bottle Thousand Island dressing
1 tbsp caraway seeds

Preheat oven to 350 degrees. Spread bread cubes over a large baking sheet and bake until lightly toasted.
Lightly grease a baking dish. Layer half the bread cubes, half the corned beef, half the sauerkraut, half the swiss, half the bottle of Thousand Island and half tablespoon of caraway seeds. Repeat with another layer of each ingredient.
Cover lightly with aluminum foil and bake 25-30 minutes, removing the foil the final five minutes.

Shrimp Teriyaki Bowls

Shrimp Teriyaki Bowls

2 tbsp olive oil
1 lb large shrimp, raw, peeled and deveined
1 tbsp minced garlic
1 medium onion, coarsely chopped
2 carrots, peeled and sliced
1 large broccoli crown, cut into small florets
1 cup snow peas
salt and pepper to taste
1/4 cup low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
1 tsp ground dried ginger
2 tbsp corn starch
2 tbsp cold water
2 cups cooked brown rice

In a large skillet, heat olive oil. Add shrimp, garlic, and onion and cook until shrimp are pink and opaque. Add carrots, broccoli, and snow peas. Season with salt and pepper and cook until crisp tender, about 5 minutes. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water. Pour the sauce over the shrimp and vegetables and stir to combine. Allow to come to a simmer and thicken. Serve shrimp and vegetables over rice.

Smoked Sausage and Creamy Cajun Orzo Skillet

Smoked Sausage and Creamy Cajun Orzo Skillet

olive oil
14 oz smoked sausage, cut into 1/4 inch slices
1/2 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
cajun seasoning, to taste (a little goes a long way)
1/2 tsp chili powder
3 1/2 cups chicken stock
1 1/2 cups orzo
1/4 cup heavy cream
scallions, thinly sliced for garnish

Heat olive oil in large skillet, add sliced sausage and cook until sausage starts to brown. Add onions and pepper and cook until crisp tender. Stir in garlic and cook another minute. Add the seasonings and stir to coat sausage and veggies. Stir in the chicken stock and bring to a boil. Add the orzo and stir well. Simmer uncovered 10-12 minutes until the orzo is tender. Stir in the heavy cream. Garnish with scallions.

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