Main Dish
This Stromboli recipe is wonderful! Holy Moly worthy! The bacon in this sends it to a new level! Cheesy, meaty and BACON! YES PLEASE! My husband had a slice in his hand but had to leave for a fire (he works as an assistant fire chief as well as a NH National Guard pilot). Even before he hit the front door he had a second piece … to go!
I am going on a little rant for a moment, as I write this post it is March 22, it was the first day of spring this past Thursday and it is SNOWING, yes, SNOWING! I am not impressed! As much as we enjoy winter this is a bit much! I still have my Christmas wreaths on the house windows as it has been too cold, icy and snowy to get the ladder out to take them down! I should add we still have two feet of snow in our yard! Sooooo..I have Christmas decorations up and a beautiful spring Easter decoration on my front door!
This weather is just wrong !!!
OK, enough, on to the goodness……
INGREDIENTS
- 6 slices pre cooked, thick cut bacon
- 1 can Pillsbury Crusty French Loaf
- 1/2 cup sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 7 slices medium sliced deli turkey
- 7 slices medium sliced deli ham
DIRECTIONS
Preheat oven to 350 degrees. Spray cookie sheet with non stick spray. Unroll dough, it does have a seam! Sprinkle both cheeses over the dough. Top with Turkey, ham and bacon. Starting with the long side, roll up dough and press edges to seal. Make four slits on top of loaf and place on prepared cookie sheet.
Bake for 25- 28 minutes.
Cool five minutes and slice.
Enjoy!
NOTES
This recipe was inspired by plainchicken.blogspot.com. This is one of my favorite cooking blogs… please check it out!
This recipe was a very happy accident! I had planned on making this chicken with fresh sautéed garlic but I ran out of fresh garlic soooo, I did what any other Mom in the middle of trying to get dinner on the table would do, make do with what you have. I am glad I did this because it came out so tender and delicious. My husband, not knowing or caring what the sauce was, was dipping bread in the sauce non stop! Sorry that may have been a little too much info! On to the not so recipe!
INGREDIENTS
4 chicken breasts (boneless, skinless)
1 Tablespoon minced garlic
1/4 cup brown sugar
3 Tablespoons olive oil
DIRECTIONS
Preheat oven to 350 degrees. Mix garlic, brown sugar and olive oil together. Place chicken in a baking dish.
Slather the brown sugar mixture all over the chicken and bake for 40 minutes or until chicken is cooked through.
I served this with rice pilaf and corn.
Enjoy,
This is another Pioneer Woman (Ree Drummond) recipe with just a couple slight changes. One change is that I dislike mushrooms, you will not find mushrooms in my mac and cheese. The second change is that I do not add Fontina cheese but instead up the amount of Gruyere cheese, as I love the nutty flavor the Gruyere gives. The rest of the recipe is the same. I also used only one pound of macaroni instead of 1 1/2 pounds.
To make this recipe a little easier I usually cook my bacon and caramelize the onions one day in advance.
INGREDIENTS
Salt
Pepper
8 slices thick cut bacon (cooked and chopped)
2 whole onions (peeled, halved and thinly sliced)
5 Tablespoons of butter
1/2 Cup grated Parmesan cheese
1 cup grated Gruyere cheese
4 ounces goat cheese
1 pound elbow macaroni
1/4 cup flour
2 cups whole milk (I use 1%- it worked just fine)
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled Gorgonzola
DIRECTIONS
In a large skillet over medium low heat, sauté onions in one tablespoon of butter, stirring occasionally until golden brown. This takes some time…don’t rush, you really want the onions to caramelize. Grate the Parmesan cheese and Gruyere cheese and unwrap the goat cheese. Cook the macaroni until just under cooked. Drain and set aside.
To make the sauce, Melt 4 Tablespoons of butter into LARGE pot over medium heat. Sprinkle in the flour , whisking to combine. Let the roux cook for a minute or so continually whisking. Pour in the milk, still whisking, cook for 3-5 minutes until thick and bubbly. Add the half and half, 1 teaspoon of salt , plenty of black pepper and stir to combine.
Spoon about 1/4 cup of the hot white sauce into the small bowl with the beaten eggs, stirring with a fork as you drizzle the white sauce in. Once combined pour the mixture into the pot with the white sauce, stirring constantly.
Add the Goat cheese, Parmesan cheese and Gruyere cheese. Stir to melt. Add the cooked Macaroni to the sauce and stir to coat.
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. Lay half of the cooked onions on the bottom of the pan, followed by half of the macaroni, half of the Gorgonzola and half of the bacon. Repeat layers, ending with the bacon on top!
Bake for 20-25 minutes or until hot and bubbly!
Enjoy!
This is a great summer salad! I know at this point in the winter we are all ready for a fresh salad! This salad has a couple steps but I would highly suggest DOUBLING the recipe for the sugared pecans as they are so tasty, we could not stop eating them!
I added chicken to this recipe and used the same chicken marinade and cooking method I did in the Thai chicken salad.
It made a wonderful lunch!!!
INGREDIENTS
Fresh baby spinach
Sliced strawberries
Fresh blackberries
Sugared pecans (recipe below)
Creamy poppy seed dressing (recipe below)
SUGARED PECANS
1 tablespoon unsalted butter
1 1/2 cups pecan halves
1/4 cup white sugar
Melt the butter in a large skillet over medium high heat. Add the pecans and stir to coat well.Sauté the pecans until they are fragrant, about one or two minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts. This should take about five minutes. Remove from heat and place the pecans on parchment paper. Let cool and store in an airtight container.
POPPYSEED DRESSING
3/4 cup mayo
1/4 cup milk (I used 1%)
1/4 cup sugar
1/4 cup white wine vinegar
2 tablespoons of poppy seeds
1/2 teaspoon of dry mustard
pinch of salt
Combine all ingredients and whisk until smooth. Transfer to a mason jar or other container and store in the fridge for up to one week.
Enjoy!
Slightly adapted from barefeetinthekitchen.com
This recipe is fantastic! I made this for the first time about a week ago and cannot wait to make it again, but the next time I will be making a roasted vegetable version. I think this would be a great summer dish with all of the fresh vegetables out of the garden!
INGREDIENTS
16 oz of bow tie pasta (or any shape you like)
1 stick of unsalted butter
32 oz low sodium chicken broth
2 cups cherry tomatoes (halved)
2 cups fresh spinach
olive oil
salt
pepper
Parmesan cheese
2-3 chicken breasts
DIRECTIONS
Melt butter in large stock pot on medium heat. Once the butter is melted continue to cook until it turns a caramel brown color. Add your pasta and cook stirring constantly for one minute. Add chicken broth and stir. Reduce to a simmer, continue on simmer until liquid is absorbed by the pasta, stirring occasionally.
While pasta is simmering in chicken broth add one tablespoon of oil to a large skillet on medium heat. Cut chicken into bite sized pieces season with salt and pepper. Add chicken to skillet and cook until done. Remove chicken from skillet and set aside covering with foil to keep warm. Add tomatoes to the skillet sauté until soft. Add the spinach to the tomatoes and cook until the spinach is wilted. Once the chicken broth is absorbed into the pasta, toss the tomatoes/spinach along with the chicken into the pot, stir to combine. Sprinkle with Parmesan cheese and serve.
Enjoy!
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