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Thursday, June 8, 2017

Chicken Saltimbocca

This unflattering pic doesn't do this dish justice!  It's super easy and really yummy!

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 4 medium chicken cutlets (If you can't find cutlets, just buy breasts and pound them until thin.)
  • Kosher salt and freshly ground black pepper
  • 4 paper-thin slices prosciutto
  • 1/2 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 3 tablespoons olive oil


In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.

Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. (I mixed my chopped spinach into my ricotta.)  Roll up each cutlet and secure with a toothpick or two.

In a large skillet, heat the olive oil over medium heat. Wait until pan is hot to add chicken, then sear it, 1 to 2 minutes per side. Add the chicken broth "gravy" mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce. (Trisha Yearwood)

Wednesday, June 7, 2017

Mediterranean Tuna (or Chicken) Orzo Salad

  • 4 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard (Do not use regular mustard.)
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1 lemon (2-3 tablespoons fresh lemon juice)
  • Salt and pepper
  • 1 cup dry orzo pasta (measured when dry)
  • 2 cans (5 ounces EACH) canned tuna or chicken, drained (You can also totally use a rotisserie chicken!  Throw chicken into food processor and pulse.)
  • 4 full, canned roasted red bell peppers, drained and coarsely diced (I used less.)
  • 1/2 cup kalamata olives, drained and coarsely chopped
  • 1/2 cup flat leaf parsley, chopped (very loosely measured)
  • 1/2 red onion, diced
  • 1 large cucumber, chopped
  • 3/4 cup crumbled feta cheese

  1. Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.
  2. Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.
  3. Meanwhile, prep the rest of the ingredients: drain the tuna or chicken and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.
  4. Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!
The amounts of toppings are general guidelines -- obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it's fine to omit or reduce it.  Same goes for the peppers, olives, feta, cucumber, and red onion.)


Tuesday, June 6, 2017

Oven "Fried" Pickles

  • 1 c. sliced pickles
  • 1 c. panko bread crumbs
  • 2 tbsp. melted butter
  • 4 tbsp. finely chopped fresh dill
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for dipping

  • Directions:
  • Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.

  • In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.

  • Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.

  • Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 12-15 minutes.

  • Serve warm with ranch dressing.

Monday, June 5, 2017

Easy! Four Bean Chili (with meat option!)


  • 2 large onions, chopped (I only used one large onion.  Finely dice, or even pulse in food processor if desired.)
  • 1/4 cup olive oil 
  • Kosher salt and freshly ground black pepper 
  • 4 ounces tomato paste 
  • 1/4 cup chili powder 
  • 1 teaspoon chipotle powder (I didn't use because I was feeding it to my kids.)
  • 1 teaspoon ground coriander 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon cayenne pepper (I didn't use because I was feeding it to my kids.) 
  • 4 cloves garlic, chopped 
  • 6 cups vegetable broth 
  • One 28-ounce can diced tomatoes (I suggest petite diced, so look for two, 14 oz. cans.)
  • 2 cups canned (drained) or frozen corn (I suggest sweet!)
  • One 15-ounce can black beans 
  • One 15-ounce can garbanzo beans 
  • One 15-ounce can kidney beans 
  • One 15-ounce can pinto beans 
  • 2 teaspoons Worcestershire sauce
  • Toppings Bar (optional garnishes):
    • Sour cream or Greek yogurt
    • Shredded Cheddar
    • Avocado
    • Cooked chopped bacon
    • Chopped yellow onions
    • Chopped chives
    • Sliced jalapenos
    • Corn chips, such as Fritos
    • Tortilla chips

    • Directions:

      For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder (optional), coriander, cumin, cayenne (optional) and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire, and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
      Serve the chili with the toppings bar.

      Cook's Note
      This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat (remember to season!) before adding the onions.
    • * (Tiffani Thiessen's)

Sunday, May 21, 2017

Roasted Asparagus, Tomato, and Couscous Salad

  • 1 bunch fresh asparagus
  • Salt and pepper
  • 1 fresh lemon
  • 1 package (5.8 ounces) Roasted Garlic and Olive Oil Couscous (I used the Near East brand, but you can substitute 1 cup plain cooked couscous.)
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons olive oil, separated
  • 1/2 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon honey
  • 1/2 of 1 container (10.5 ounces) ripe cherry tomatoes, sliced
  • 1/3 cup feta cheese, crumbled


  1. Preheat the oven to 425 degrees F. Break off the woody ends of the asparagus. Toss the asparagus, 2 tablespoons olive oil, about 1 teaspoon salt, and 1/2 teaspoon pepper (or to taste) together on a large sheet pan. 
  2. Bake in the oven for 12-17 minutes (depending on the asparagus thickness), flipping the spears once halfway into the cooking time. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
  3. Meanwhile, prepare the packaged couscous according to package directions. Allow to cool.
  4. While the asparagus is cooking, prepare the dressing. Pour the vinegar in a small saucepan over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1 and 1/2 tablespoons). Allow to slightly cool and toss with the remaining 2 tablespoons olive oil, minced garlic, dijon mustard, and honey. Briskly whisk and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste).
  5. Halve the cherry tomatoes.
  6. Add the cooled couscous, cooled chopped asparagus, and cherry tomatoes to a large bowl. Lightly toss. Add dressing to taste and another fresh squeeze of lemon if desired. Lightly toss again and then top with the crumbled feta cheese. Enjoy immediately.
  7. If you don't plan on eating all of the salad, only dress what you will eat (this salad doesn't sit well with the dressing for an extended time).


Friday, May 5, 2017

Crock Pot Pulled Pork Tacos; Easiest Recipe Ever!


  • 1 Tbsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 Tbsp. salt
  • 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
  • 1 16 oz. jar of your favorite mild salsa
  • 1 package corn or flour tortillas
  • favorite taco toppings

1. Place the first 7 ingredients in a bowl and mix.
2. Place the pork shoulder in the crock pot (slow cooker) and rub all over with the seasoning mixture.
3. Pour the jar of salsa around the pork shoulder.
4. Cook on low heat for 8-12 hours.
5. Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
6. Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain.)
7. Place the pork into the tortillas.
8. Serve with desired accompaniments.


Wednesday, April 26, 2017

Turkey Pesto Meatballs!


  • 1 1/4 pound Lean Ground Turkey (I used 1 pound breast, 1/4 pound thigh.)
  • 1/4 cup pesto
  • 1/4 cup your favorite breadcrumbs (I used Italian seasoned.)
  • 1/4 cup parmesan cheese, grated
  • 1 tsp. salt
  • I added about 1/8 cup of chopped carrots and a heaping handful of baby spinach (using my mini food processor to finely dice.)
  • 2 cups tomato sauce  *(I used her recipe.  You can also just buy your favorite jarred brand.)


1. Preheat oven to 350 degrees.
2. Place all the ingredients (except for the tomato sauce) in a bowl and using your hands, combine until everything is incorporated.
3. Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate.
4. Pour the tomato sauce into a 9 x 9 inch baking pan and top with the meatballs.
5. Cover the baking pan with foil and bake for 20-25 minutes, or until cooked through.
6. Serve with a salad or pasta.

To Freeze: At the end of step 3, place the rolled meatballs on a cookie sheet and freeze. After 30 minutes, place the par-frozen balls in a Ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight in the oven with sauce increasing cooking time by 5 minutes.  

*Weelicious Cookbook: One Family, One Meal