Dinner
My favorite thing to make is appetizers, especially on the weekends where I might make two or three different things. This pizza was super quick and easy using Naan bread, rotisserie chicken and bacon I had already cooked for another recipe. I was slightly heavy on the buffalo sauce so I definitely recommend using it sparingly or to taste if you love the heat!
INGREDIENTS
1 Naan flat bread
3/4 cup cooked, shredded chicken
1/2 cup shredded cheddar cheese and or Monterey Jack
1/4 cup ranch or blue cheese dressing
1/4 cup buffalo sauce such as Frank’s (or to taste)
3 strips of cooked bacon, crumbled
DIRECTIONS
Preheat oven to 400 degrees. Place the Naan bread on a pizza stone or baking sheet. Spread the ranch dressing over the Naan. Top with half of the cheese, add bacon and chicken. Top with the remaining cheese and drizzle buffalo sauce over the pizza. Bake for 15 minutes or until cheese is melted and bubbly.
Serve warm.
Enjoy!
One of our favorite combinations are sweet and spicy in the same dish, I have a number of recipes that are like that and they are always a hit wth my family. This meatball recipe is no exception. The flavors start sweet then you get a little heat at the end! This was an instant favorite in our house. I served them more as an appetizer, but you can easily serve this over rice or buttered noodles. This made about 30 one inch meatballs and I did not have one left over!
UPDATE~ this is my original recipe that I submitted to Taste of Home Magazine and has since been published.
MEATBALL INGREDIENTS
1 1/2 pounds meatloaf mix (ground beef, pork, veal)
2 eggs
15 crushed buttery crackers (I used Ritz)
1/2 medium onion, finely diced
1 1/2 Tablespoons brown sugar
1/2 teaspoon garlic powder
Salt
Pepper
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon smoked paprika
1/4 cup 1% milk
SAUCE INGREDIENTS
1/2 cup of honey
1/4 cup Frank’s Buffalo Wing sauce
1/4 cup orange apricot marmalade (can use just apricot)
1/4 cup brown sugar
2 Tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Mix all of the meatball ingredients together until well combined. Roll into one inch balls and place on the baking sheet. Do this for all of the meatloaf mixture. Bake in the oven for 15 minutes until lightly browned. While the meatballs are baking add all of the sauce ingredients together in a sauce pan and cook over medium heat until the sugar is dissolved and the sauce thickens slightly, roughly 7-10 minutes stirring often. When the meatballs have cooked for ten minutes transfer them to a slow cooker add the sauce on top of the meatballs and cook on low for 2 hours. Serve warm as an appetizer or over rice or buttered noodles.
Enjoy!
I made this dish close to the end of the week when my fridge was running low on our favorite things and I had not been to the grocery store. What does that say? Well, the dish is simple and most likely you have everything on hand. I was so low on things I served this over cheesy garlic bread instead of the typical wrap or over rice. I have to say it was not a bad way to serve this. The garlic bread gave more texture and flavor. I’m not sure it was my favorite thing but it was a change of pace that’s for sure! Did I mention this is made in the slow cooker? Yup! Super simple!
NOTE
One hour before the chicken is done mix the cornstarch and water together add to the crockpot and continue cooking for the last hour. This is optional but I like a thicker sauce so I added the cornstarch mixture. If you are serving over rice you can skip this step.
INGREDIENTS
2 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup mustard ( I used average yellow mustard)
2 Tablespoons malt vinegar
4 garlic cloves
Fresh pepper to taste
TO THICKEN SAUCE
2 Tablespoons cornstarch
2 Tablespoons water
DIRECTIONS
In a slow cooker combine, honey, soy sauce, mustard vinegar, garlic and black pepper. Stir to combine all ingredients and add the chicken Coating the chicken in the sauce and covering the chicken. Cook the chicken on high for 4-5 hours (see cornstarch note) or on low for 6 hours until the chicken is moist and tender. Stir the chicken a couple of times during the cooking time if possible. Once cooked, using two forks, remove the chicken from the slow cooker and shred, return the shredded meat to the crockpot stir in the sauce and serve over buttered noodles, rice or make sliders or wraps!
Enjoy!
This recipe was found on Pinterest
My entire family loves pierogies! I usually make them using left over mashed potatoes after the holidays but this year I saw a recipe from Chef Michael Symon using a sausage/apple stuffing that was stuffed into the pierogies! Well since I make my Thanksgiving and Christmas stuffing with all of the same ingredients this was the perfect way to use up leftover stuffing.
You can certainly use almost any stuffing you like but the addition of maple sausage, apples, bread crumbs works really well with this recipe. Feel free to check out my stuffing recipe on website.
NOTE – Chef Symon suggested serving with some pan fried kielbasa, who am I to argue with Chef Symon.
INGREDIENTS
PIEROGI DOUGH
3 large eggs, divided
3/4 cup sour cream
8 Tablespoon unsalted butter
1 Tablespoon chopped chives
1 teaspoon salt
2 cups all purpose flour
2 Tablespoons water
Salt and pepper to taste
FOR SERVING WITH
4 Tablespoons butter
1 medium onion peeled and sliced
1 pound kielbasa, cut lengthwise
Sour cream
DIRECTIONS
For the pierogi dough- In a large bowl add one egg, sour cream, butter, chives and salt. Mix by hand to form a batter. Place flour on a work surface and form a well in the center. Add the sour cream batter to the center of the well and mix by hand until a light dough forms. Wrap in plastic wrap and place in the fridge to rest for at least two hours. To assemble, bring a large pot of salted water to a boil. In a small bowl add the remaining two eggs and two tablespoons of water and whisk to combine and set aside.
Remove the dough from the fridge along with your leftover stuffing and place the dough on a lightly floured surface. Roll dough to about 1/8 inch thickness and cut into 3 inch rounds. Brush each round with egg wash. Spoon 2 tablespoons of the stuffing into each round. Fold the dough over into a half moon shape, pressing the edges with a fork to seal. At this point you can refrigerate or freeze until ready to use.
Add the pierogi to the boiling water in batches, cooking for 3-4 minutes after they float.
Meanwhile preheat a griddle to medium heat. Place the kielbasa on the griddle cooking until browned. 8-10 minutes. Remove to a platter.
In another sauté pan over medium high heat, add butter and onions, cook onions until they are soft. Add the pierogi in batches and cook until golden brown. Transfer to a platter with kielbasa. Serve with sour cream.
Serve warm.
Enjoy!
This would be another great dish to serve for holiday get togethers. This makes two large baking dishes. You can prepare the dish ahead and pop it in the oven just before guests arrive. You can also change up the type of sausage you use, spicy, italian or even sweet sausage would all be great! Add a salad and garlic bread and youl will have some happy people!! My family really enjoyed this dish and it is already on my dinner rotation!
INGREDIENTS
12 lasagna noodles
1 pound bulk sausage
2 jars spaghetti sauce (26 ounces)
1 carton ricotta cheese (15 ounces)
2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 Tablespoons fresh minced parsley or 2 teaspoons dried
2 1/2 teaspoon fresh rosemary, minced
2 teaspoons lemon juice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon grated lemon peel
1 teaspoon pepper
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook sausage over medium heat or until no longer pink, drain and stir in spaghetti sauce. In a large bowl combine ricotta, one cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.
Drain noodles and spread two tablspoons of cheese mixture on each noodle, carefully roll up. Spread 2/3 cup meat sauce mixture into each of two greased 1 1x 7 baking dishes. Place roll ups seam side down on the sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and parmesan. Cover and bake 45-50 minutes or until bubbly.
Freezer option– Cover and freeze unbaked casseroles for up to 3 months . When you are ready to bake, thaw in the refrigerator overnight, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover and bake 50-60 minutes or until bubbly.
Serve warm.
Enjoy!
Another great recipe from Taste of Home Magazine!
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