Layered Ham & Cheese Potato Bake

INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!

Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

One-Pot Creamy Mushroom Chicken Pasta

INGREDIENTS

Serves 6

3 tablespoons olive oil
1 ½ pounds boneless skinless chicken breast, cut in chunks
2 cups sliced white or button mushrooms
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup Marsala wine*
3 cups uncooked penne pasta
1 cup shredded parmesan cheese
Salt and pepper (to taste)
Fresh parsley (optional garnish)



PREPARATION

1. Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste. Cook until chicken is no longer pink. Remove and set aside. 

2. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.

3. Return the chicken to the pot. Add the stock, cream, wine, and pasta and bring up to a simmer. Add the pasta and cover. 

4. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally. 

5. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.

6. Garnish with fresh parsley.

7. Enjoy!
*Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine plus 1 ½ tablespoons of brandy.

Roasted Garlic Parmesan Potatoes

INGREDIENTS

Serves 4–6

3 russet potatoes, sliced
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
Parsley, chopped


PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
3. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat.
4. Spread the potatoes on a baking sheet. Bake for 30 minutes, remove from the oven, sprinkle with parmesan and pepper, then bake for an additional 20 minutes.
5. Sprinkle potatoes with fresh parsley and serve while hot.
6. Enjoy!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Eggplant Pizza

INGREDIENTS

Servings: 5-6
1 large globe eggplant
Salt
Olive oil
Pizza Sauce
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flake
2 cups mozzarella cheese
1 cup cheddar cheese


PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the eggplant into ½-inch pieces.
3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
4. Slather each slice with olive oil.
5. Bake for 25 minutes.
6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
8. Sprinkle mozzarella and cheddar on each slice.
9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
10. Allow to cool before serving.
11. Enjoy!

3-Ingredient Appetizers

Pigs In A Blanket

Servings: 18

INGREDIENTS 

1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese


PREPARATION

1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 6 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a hot dog on the cheddar, then roll it up.
5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
7. Serve!

Jalapeño Poppers

Servings: 8

INGREDIENTS 

4 jalapeños
8 slices bacon
8 ounces cream cheese, softened

PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
3. Spread the cream cheese evenly among the jalapeño shells.
4. Wrap each jalapeño in bacon.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, until bacon is browned and peppers are tender.
7. Serve!

BBQ Chicken Tenders

Servings: 6

INGREDIENTS 

1 chicken breast
1 cup seasoned bread crumbs
1 cup bbq sauce

PREPARATION

1. Preheat oven to 375°F/190°C.
2. Slice the chicken into even strips.
3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.
6. Serve!

Mozzarella Sticks

Servings: 10

INGREDIENTS 

5 egg roll wrappers
10 sticks string cheese
Water
Oil, for frying
Marinara sauce

PREPARATION

1. Slice the egg roll wrappers in half.
2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
4. Repeat with the remaining wrappers and cheese.
5. Heat oil in a pot.
6. Fry the sticks until golden brown, then drain on a paper towel.
7. Serve with marinara!

Cheesy German Bread Bowl (Flammkuchen)

INGREDIENTS

Servings: 4
1 loaf dark sourdough bread
1 ½ cups sour cream
½ red onion, diced
3 pieces bacon or pancetta, cubed
2-3 tablespoons butter
1 cup gruyère cheese, grated
Pepper to taste


PREPARATION

1. Preheat oven to 480°F/250˚C.
2. Fry the bacon and the onions in a pan.
3. Mix fried onions, bacon, and sour cream in a bowl and season with pepper.
4. Cut off the top of the bread and remove the inside with a spoon.
5. Fill the bread with the sour cream mixture and cover with gruyère cheese.
6. Spread butter on the leftover bread, cut into thick chunks, and place on a
baking tray together with the bread bowl.
7. Bake for 15 minutes or until the bread is crispy and the cheese golden brown.
8. Enjoy!

Mac ‘n’ Cheese Breadsticks

Makes 8

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Grease a foil-lined baking sheet with cooking spray.
3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown.
8. Remove from oven, allow to cool slightly.
9. Enjoy!

Brazilian Chicken Croquettes (Coxinha)

INGREDIENTS

Serves 9 - 12
For the filling:
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped
For the dough:
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
Additional ingredients:
Eggs
2 cups panko bread crumbs
Oil for frying



PREPARATION

1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!

Hot Dog Cups

INGREDIENTS

Servings: 8
8 hot dogs
⅓ cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
8 refrigerated biscuits
1 cup shredded cheddar cheese



PREPARATION

1. Preheat oven to 350°F/180°C.
2. Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
3. Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
4. Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
5. Bake for an additional 5 minutes.
6. Enjoy!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Lemon Paprika Shrimp Pasta

INGREDIENTS

Servings: 4
8 ounces linguine
1 tablespoon olive oil
1 large sweet onion
2 cloves garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 pound large shrimp
1 cup white wine
1 tablespoon lemon juice
Parmesan cheese, for garnish


PREPARATION

1.Bring a large pot of water to a boil. Generously salt the water.

2.Cook pasta for 8-9 minutes, or until al dente, and drain.

3.In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.

4.Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.

5.Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.

6.Add the white wine and lemon juice. Cook until the wine has reduced.

7.Add the cooked pasta to the skillet. 

8.Toss, serve & enjoy!

Cinnamon Sugar Pretzel Bites

INGREDIENTS

Servings: 24 bites
For the bites:
2 ½ cups warm water
2 ¼ teaspoons instant yeast (1 packet)
1 teaspoon salt
2 tablespoon melted butter
1 tablespoon brown sugar
4 cups flour
3 eggs
For the baking soda bath:
9 cups of water
½ cup baking soda
For the cinnamon sugar coating:
¼ cup melted butter
¾ cup sugar
3 teaspoons cinnamon
For the cream cheese dip (optional):
4 ounces cream cheese, room temperature
¼ cup butter, room temperature
½ teaspoon vanilla extract
1 ½ cups powdered sugar



PREPARATION

Dissolve yeast in warm water in a large bowl. Stir together minute until mostly combined.
Add salt, sugar, butter and stir to combine.
Add flour, 1 cup at a time, until dough is thick and no longer sticky. Poke dough with finger. It should bounce back.
Flour a surface and knead dough for 3 minutes until it forms a smooth ball.
Place dough in a lightly oiled bowl, cover and let rest for 30 minutes.
Preheat oven to 425ºF/ 220ºC.
Bring 9 cups of water to a boil and add ½ cup of baking soda.
Pull bite sized pieces from large dough ball and drop into the baking soda bath. Boil 25 seconds.
Remove dough bites from baking soda bath and place on a well oiled baking sheet
Beat together your eggs and brush over each pretzel bite.
Place in oven and bake 15 minutes or until pretzel tops are golden brown
Combine sugar and cinnamon in a small bowl.
Dip each pretzel bite into melted butter then roll in cinnamon sugar mixture.
To make the cream cheese dip, combine butter and cream cheese and blend until smooth. Add powdered sugar and vanilla and stir.
Enjoy!

Garlic Parmesan Chicken Pasta Bake

INGREDIENTS

Servings: 12
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish


PREPARATION

1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.

2.Add flour and stir.

3.Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.

4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese. 

5.Cover with foil and bake for 40 minutes at 400°F/205°C.

6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown. 

7.Serve with chopped parsley as garnish. 

8.Enjoy!

Zesty Chicken Cobb Salad

INGREDIENTS

Servings: 2
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese


PREPARATION

1.Slice strips of bacon into 1-inch pieces. 

2.Aggressively season chicken breast on both sides with salt and pepper.

3.Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .

4.Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.

5.In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.

6.Chop romaine into bite size pieces and dice chicken into cubes.

7.In a serving bowl, add a bed of romaine lettuce. 

8.In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes. 

9.Drizzle the dressing over the top.

10.Serve & enjoy!

Spinach Dip–Stuffed Meatballs

Makes 15–18 meatballs

INGREDIENTS

8 oz cream cheese
¼ cup cooked spinach
1 Tbsp. garlic powder
1 cup shredded mozzarella
½ lb ground beef
½ lb ground pork
1 large egg
¼ cup parsley
½ cup Italian breadcrumbs
1 tsp kosher salt
½ tsp pepper
2 cups marinara sauce
½ lb cooked fettuccine, or your favorite pasta


INSTRUCTIONS

Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball. Repeat with the remaining meat and dip.
In a pan over medium-high heat, sear meatballs for about a minute, then flip.
Add the marinara sauce and mix. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick. Serve with fettuccine and enjoy!

Cheesy Pesto Stuffed Salmon For Two

INGREDIENTS

Servings: 4-5
2 (1-pound each) center-cut boneless, skinless salmon fillets
6 oz ricotta cheese
2 tbsp. pesto
1/3 cup parmesan cheese
1/3 cup breadcrumbs
½ tsp salt
½ tsp pepper
1 egg


PREPARATION

1. Preheat oven to 400ºF/200ºC.
2. In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
3. Butterfly fillet the 2 center cuts of salmon.
4. Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
5. Spray a medium size baking sheet and lay stuffed salmon it.
6. Cook in the oven for 12-15 minutes or until stuffing begins to brown.

One-Pot Pasta Primavera

INGREDIENTS

Servings: 4
4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped


PREPARATION

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!