Recipes

CHOP-CHOP!

Ingredients:

  • salt & pepper to taste
  • 2 Tbs Olive Oil, divided
  • 2-3 Pork Chops 1″ thick
  • 1 tsp Crushed Red Pepper
  • 1 c Balsamic Vinegar
  • 2 Tbsp Honey
  • 1 Minced Garlic Clove
  • 1 Tbsp Oregano
  • 1 Tbsp Basil

Directions:

Add 1 Tbs olive oil to warm pan and heat both sides of the pork chops until beautifully, lightly browned. Preheat oven to 400*F. Pour the last Tablespoon of olive oil in to an oven safe dish and add the pork chops. Bake for 10-15 minutes or, until cooked all the way through. While the chops are in the oven, grab the same frying pan you seared your chops with and add remaining ingredients. Simmer and stir for 3-5 minutes then set aside to thicken.

When the chops are done, spoon balsamic glaze on top and serve immediately.

 

SUMMER-TIME SQUASH CASSEROLE 

Ingredients:

  • 7 Squash, medium sized
  • Salt & Pepper
  • 1/2 Tbs Garlic Powder
  • 2 Eggs
  • 1 sleeve Ritz Crackers
  • 3/4 c Cheddar Cheese
  • 1/2 Yellow Onion
  • 1 Tbs Olive Oil

Directions:

Preheat oven to 350*F.  Wash and slice squash and halved yellow onion.  Once sliced, sauté the veggies in a pan over medium high heat with olive oil.  While the squash and onion are cooking down to more of a limp texture, beat eggs in a large bowl with all ingredients other than ritz crackers.  Once the squash and onions are cooked to desired texture, add them to the bowl of eggs mixture.  Toss to cover then add to a prepared, greased 9×13 casserole dish.  Sprinkle crumbled ritz crackers to the top and bake for 30 minutes.

 

NOT SO MEAN GREEN BEANS

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Ingredients:

  • green beans
  • 1/3 c freshly shredded Parmesan cheese
  • 2 garlic cloves, minced
  • 1 Tbs olive oil
  • salt and pepper, to taste

Directions:

Boil green beans in pot of water for 3-5 minutes then, strain beans.
over medium-high heat, add olive oil to pan and add minced garlic. Sauté garlic to release flavor and aroma. Do not let garlic brown, it will happen fast.
Add your green beans and salt & pepper, making sure to cover all beans.
Add parmesan cheese and turn off heat. Be sure to cover beans in all ingredients.

 

HIP-HIP-PURÉE FOR PUMPKIN

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Ingredients:

  • 1 large pumpkin

Directions:

Scrub the pumpkin clean.
After scrubbing away any dirt, cut in half and empty out seeds and brains with a spoon or scoop. Put the insides to the side for a delicious pumpkin seed recipe later.
Place each half (or quarter if it fits easier in the over), pumpkin rind down, on a baking sheet or two. Bake in 350* preheated over for 45 minutes.
Pull from oven when time is up and let cool for a few minutes. You then pull rind right off the pumpkin and discard.
Cube the pumpkin and place in food processor. Pulse until smooth purée texture.
Portion in separate freezer safe freezer bags, 1 cup in each. Use right away or keep in the freezer for up to 8 months.
*Yields 15 cups

 

PARMESAN CRUSTED CHICKEN

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Ingredients:

  • 2 chicken breast, boneless
  • 1/2 c freshly grated Parmesan cheese
  • 1 egg
  • 1/4 tsp cinnamon
  • 1/4 c flour
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 Tbs olive oil
  • salt and pepper to taste

Directions:

Preheat oven to 400*. Beat egg in small bowl and set aside. In medium bowl, mix all 6 dry ingredients. Prepare your chicken by puncturing the breasts and rub with olive oil. Dip the chicken breasts in the egg wash and place in medium bowl of dry ingredients. Coat each side of both pieces of chicken very well.

Spray your wired rack with olive oil and line the drip pan with aluminum foil for easier clean up. Place each piece of chicken on rack and once oven is preheated, place on lower shelf. Bake for 35 minutes. After time is up, switch to broil and bake on top rack for 5 more minutes.

 

PEAR BUTTER

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Ingredients:

  • 3 lbs of pears
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 Tbsp agave
  • 1 Tbsp fresh lemon juice

Directions:

Peel, core, and dice pears. Put all ingredients, along with pears, in to a large sauce pan over medium high heat. Stir to cover pears in ingredients.Once pears are covered, turn to a simmer for 50 minutes. Be sure to cover saucepan, but not completely so that a little steam can escape.

Once the time is up, transfer mixture to a food processor and pulse to the texture of your liking. If too liquidity, strain the mixture through a thick strainer.

When storing, portion in to glass jars like a mason jar and keep for no more than ten days.

 

TASTE OF THE SEASON SALAD

  • 2 c Spring Mix
  • 1 oz Feta cheese
  • 1/4 c Walnuts
  • 1/3 c Blueberries
  • 3 Strawberries
  • 1/4 c Mandarin Oranges
  • 1/4 dried cranberries
  • 2 Tbs Balsamic Vinaigrette dressing

Directions:

Place Spring Mix and the next five ingredients in a bowl.  Add salad dressing slowly until you’ve reached your desired amount. Remember, the fruit will already give natural juices so, start out lightly with the dressing. Give a light toss and enjoy!

 

SWEET POTATO – CARROTS

Ingredients:

  • 2 large sweet potatoes
  • 2 carrots
  • 1 tsp salt and pepper, each
  • 1 Tbs Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Oregano
  • 1 Tbs shredded Parmesan cheese

Directions:

Preheat oven to 400*F.  Wash the sweet potatoes and carrots real well.  Slice sweet potatoes in to 1/2 inch thick pieces and slice carrots in to 1/4 inch thick pieces.  In a large bowl, toss the sweet potatoes, carrots, and remainder of ingredients until well covered.  Once oven is preheated, bake for 10 minutes.  Remove Potatoes and carrots and sprinkle parmesan to them.  Put them back in the oven for 10 more minutes.

 

SIMPLE ‘SPARAGUS

Ingredients:

  • 1 lb Asparagus
  • 1 tsp salt and pepper, each
  • 1 Tbs shredded parmesan cheese
  • 1 Tbs Olive Oil

Directions:

Preheat oven to 400*F.  Wash asparagus well and trim tips.  Toss in a bowl with salt, pepper, and olive oil.  On a foil covered pan, lay out asparagus in single layer and bake for 10 minutes.  Toss around once more and sprinkle the parmesan cheese on top of the asparagus.  Put them back in the oven for 5 minutes on broil.

 

Heavenly Okra

Ingredients:

  • 1 c sliced okra
  • salt & pepper
  • 1 egg
  • 2 Tbs Panko breadcrumbs
  • 1 Tbs cornmeal
  • 1/4 teaspoon garlic powder
  • 1/2 Tbs Parmesan cheese, grated

Directions:

Preheat oven to 375*F. In a small bowl, beat one egg. Soak sliced okra in the egg wash then strain any excess egg. Place okra in a ziplock bag with remaining ingredients. Toss until all pieces are covered on all sides. Drizzle olive oil in a baking dish or pan and scatter the okra over the top. Bake for 10 minutes then, flip them around and bake another 10 minutes, or until done.

 

CHICKEN PECAN SALAD

Ingredients:

Salad:

  • 3 oz shredded chicken
  • 2 c Spring Mix
  • 3 Strawberries
  • 1/3 c Blueberries
  • 1/4 c Candied Pecans
  • 2 Tbsp Raspberry vinaigrette dressing

Pecans:

  • 1/2 lb pecans
  • 1/2 c sugar, divided
  • 4 Tablespoons butter
  • 1 teaspoon cinnamon

Directions:

Pecans:  Preheat oven to 350*F.  In a small bowl, mix together cinnamon and sugar, set aside.  In a separate bowl, toss pecans in melted butter.  Once saturated, toss pecans in cinnamon sugar mixture.  Spread on baking sheet lined with parchment paper.  Bake for 30 minutes, tossing halfway through.

Salad:  Add first five ingredients to salad.  Slowly, add salad dressing a little at a time until you’ve reached your desired taste.  Toss and enjoy!

 

Basil Chicken and Veggies

Ingredients:

  • 1 1/2 c carrots
  • 2 1/2 c potatoes
  • 3 c broccoli florets
  • 2 chicken breast, cubed
  • 8-10 basil leaves, chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil, divided
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic salt
  • 2 1/4 teaspoons dijon mustard
  • 1 Tbsp ranch dry seasoning mix
  • 1/2 c parmesan cheese

Directions:

In a large bowl, mix together 1 Tbsp olive oil, garlic, basil, oregano, paprika, dijon mustard, ranch seasoning, and garlic salt.  Toss potatoes, lightly, then spread on baking sheet lined with foil and bake for 10 minutes.  Add carrots, broccoli, and chicken (uncooked) to bowl of olive oil mixture and toss.  Remove potatoes from oven and push to one side of the pan.  Spread the chicken mixture on the other side of the pan in a single layer.  Drizzle 1 Tablespoon of olive oil and remaining olive oil mix on to all ingredients on the pan.  Return to oven and bake for 15-20 minutes.  In last 5 minutes of baking, remove from oven to sprinkle parmesan cheese then replace in oven.  Check chicken to correct temperature and enjoy!

 

La La La La La-sagna! 

INGREDIENTS:

  • one pack of lasagne
  • 2 c mozzarella cheese
  • 1/4 c shredded Parmesan
  • 32 oz Ricotta
  • 2 lb ground beef
  • 2 cans spaghetti sauce
  • 3-4 garlic cloves, minced
  • 10-12 fresh basil leaves, torn
  • 1 Tbsp Oregano
  • 1/2 Tbsp Italian seasoning
  • 1/2 Tbsp onion powder

 

DIRECTIONS:

Preheat oven to 450*. Brown beef and sautéed garlic cloves then drain grease. Return beef to pan and add both cans of spaghetti sauce and basil leaves. In baking pan, layer lasagne noodles, overlapping slightly, along the bottom of the greased pan. Add half of the meat mixture then top with half the ricotta. Add 1 c of mozzarella then repeat layers. Bake for 45 minutes, covered with foil. After bake time, sprinkle Parmesan on the top and return to oven, uncovered, for 20 more minutes.

 

Pesto-Parmesan Chicken and Pasta

INGREDIENTS:

  • 2 chicken breast
  • 1 Tbs olive oil
  • 4 Tbsp Pesto
  • 1/4 c Parmesan cheese, shredded or grated
  • 8 oz penne pasta
  • 1 tsp Garlic Powder
  • salt and pepper, to taste

DIRECTIONS:

Poke holes about midway through chicken breasts with a fork. Sprinkle olive oil in a baking dish then place chicken inside. Add salt and pepper, if desired. Smooth 2 Tablespoons of pesto on to each chicken breast. Sprinkle half the Parmesan cheese on one chicken breast and the other half on the other breast. Bake chicken on 350*F for 25-30 min or until chicken is cooked through.

While chicken is baking, cook pasta accordingly to package instructions. Place chicken in separate dish once done. After straining pasta, add penne to the olive oil and pesto mix left behind from chicken. Sprinkle on garlic powder then mix.