Summer Salad

Ingredients:

  • 2 chicken breasts
  • 1 bottle poppysead dressing
  • Salt & pepper
  • 1 TB balsamic vinegar
  • 2c spinach
  • 2c romaine lettuce
  • 2c chopped strawberries
  • 1/2c sliced almonds
  • 1c diced mozzarella
  1. Season chicken with salt and pepper. Marinate in 1/2 cup of dressing and vinegar for 1 hour.
  2. Cook chicken through.
  3. Mix spinach, lettuce, strawberries, almonds, mozzarella, and dressing to taste in a bowl.
  4. Serve chicken with a hefty serving of salad!

Crab Stuffed Avocados

Ingredients:

  • 16oz can of crab claw meats
  • 4 avocados
  • 2 TB sriracha
  • 2 TB mayo
  • 1/2 cucumber, chopped
  • Salt & pepper
  • Everything bagel seasoning
  • Soy sauce
  1. Mix crab, sriracha, and mayo in a mixing bowl. Add more sriracha and/or mayo as needed.
  2. Add cucumber, salt and pepper. Mix well.
  3. Cut avocados in half, peel, and remove pit.
  4. Season avocado with salt, pepper, and everything bagel seasoning.
  5. Fill avocado halves with crab mixture. Top off with more everything seasoning and soy sauce.

Balsamic Chicken

Ingredients:

  • 4 chicken breasts
  • 2 TB Olive Oil
  • 1/2 tsp celery salt
  • 1 tsp pepper
  • 1/4 tsp chili powder
  • 1/4c balsamic vinegar
  • 2 TB honey
  • 1 tsp oregano
  • 1 tsp basil
  1. Heat olive oil in pan.
  2. Season chicken with celery salt, pepper and chili powder.
  3. Cook chicken through.
  4. Add balsamic, honey, oregano, and basil to the pan and simmer for about 3 minutes, flip chicken and simmer for 3 more minutes.

3-Meat Stromboli

No Yeast Dough Ingredients:

  • 2 1/2c flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 c plus 2 TB water
  • 1 TB olive oil
  1. Mix flour, baking powder, and salt in a large bowl. Set aside.
  2. Combine water and olive oil.
  3. Slowly add water mixture to the flour mixture, stirring with a wooden spoon.
  4. When dough is formed, lightly flour a surface and knead for about 6-7 minutes.
  5. Cut dough ball into two.

Mommom Marinelli’s Yeast Dough:

  • 1 package of yeast in 1 cup of water
  • 1 TB olive oil
  • 3c flour
  • 1tsp salt
  1. Combine ingredients same as non-yeasted dough. Brush dough ball with oil flavored with garlic, cover and rest for 1.5 hours.

* Both yeasted and non-yeasted dough recipes are included since yeast is pretty hard to find right now.

* If you don’t feel like making your own dough, store bought pizza dough works just as well.

Stromboli Filling:

  • 1 pack of ham
  • 1 pack of hard salami
  • 1 pack of prosciutto
  • Mozzarella cheese
  • 1 TB olive oil
  • 1/2 green pepper, diced
  • 1 small onion, diced
  • Salt & pepper
  • 1 tsp garlic powder
  • 4 TB melted butter
  1. Preheat oven to 400 degrees.
  2. Heat oil in pan, saute peppers and onions. Season with salt, pepper, and garlic powder.
  3. When the peppers and onions are cooked through, dump on a paper towel and allow as much juice/moisture to run out as possible.
  4. Roll out 2 dough balls into rectangles.
  5. Leaving a 1 inch border around the rolled out dough, layer ham, salami, prosciutto, and mozzarella. Add dried peppers and onions on top.
  6. Brush melted butter on one of the short ends of the dough rectangle. Then, roll up the dough (long ways like a log) starting at the non-buttered end. Continue to press the long ends to seal as you roll the stromboli.
  7. Press the buttered end gently into the log to seal. Place on a baking sheet, seal side down. Brush the rest of the melted butter on top.
  8. Bake for 25-35 minutes.

Dipping Sauce:

  • 1 can diced tomatoes in juice
  • 2 tsp pizza seasoning (or Italian seasoning)
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp flour
  1. Heat tomatoes in pan over medium-low heat.
  2. Add in seasoning, salt, pepper.
  3. Mix well. Let heat for another 10 minutes.
  4. Add flour, whisk well. Cover and bring to a boil.
  5. Serve in a bowl to dip stromboli slices.

Vegetarian Shell Bake

Ingredients:

  • 1lb medium pasta shells (or large to actually stuff them)
  • 2 TB olive oil
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 green pepper, diced
  • 2 heads of broccoli, diced
  • 1 package of mushrooms, diced
  • 1 can diced tomatoes in juice
  • 1 bag spinach
  • 1/2c ricotta cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 TB dried basil or 1/4c fresh chopped basil
  • Tomato sauce
  • Mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Cook shells, set aside.
  3. Heat oil in a pan, prepare and cook onion, zucchini, pepper, broccoli, and mushrooms. Add seasonings. When veggies are sauteed, add tomatoes. Add ricotta and shells. Add spinach, mix well, and cover to cook down.
  4. In 13×9 dish, pour a layer of tomato sauce in the bottom. Add shell mixture, top with more tomato sauce.
  5. Cover and bake for 20 minutes. Sprinkle cheese over the top, cook uncovered for another 5-10 minutes.

Veggie Frittata

Ingredients:

  • 6 strips of bacon
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 zucchini, chopped
  • 1 can of whole kernel corn, drained
  • 2c chopped and cooked potatoes
  • 5 eggs
  • 1/2c ricotta cheese
  • 1/2c milk
  • 2 TB sriracha
  • 2 tsp parsley
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet, cook bacon strips. Remove and leave grease.
  3. Toss veggies in and cook through. Crumble bacon back in.
  4. Whisk eggs, ricotta, milk, sriracha, parsley, salt & pepper.
  5. Pour over veggies. Bake for 15-18 minutes.

Crabcakes with Roasted Potatoes & Cucumber Caprese Salad

Crabcake Ingredients:

  • 2 TB butter
  • 1 1/2 c green pepper, diced
  • 2c onion, diced
  • 2c lump crab meat
  • 3 eggs
  • 1c mayonnaise
  • 3 TB Worcestershire sauce
  • 2 tsp baking powder
  • 2 tsp Old Bay Seasoning
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp Tabasco
  • 2c breadcrumbs
  • 1/4c oil
  1. Melt butter in large pan, saute diced peppers and onions until onions are translucent.
  2. Set aside in a large bowl, cool completely.
  3. When peppers & onions are cooled, add in crab, eggs, mayo, Old Bay, garlic powder, salt, and Tabasco. Mix well.
  4. Slowly add 1c of breadcrumbs and let them soak up the moisture.
  5. Heat the oil in pan.
  6. Form 8 crabcakes and coat them in the remaining breadcrumbs. Fry in the oil until the outisdes are brown and middle is heated through.

Roasted Potatoes Recipe posted here!

Cucumber Caprese Ingredients:

  • 1 large cucumber, chopped.
  • 1 package of cherry tomatoes, quartered
  • 1 ball of mozzarella, diced
  • 1/4c balsamic vinegar
  • 1/4c fresh basil, or 2 TB dried basil
  1. Prep cucumber, tomato, and mozz.
  2. Combine all ingredients in bowl.

Barbecue Turkey Burgers & Caramelized Onions

Ingredients:

  • 2 TB butter
  • 1 large onion, chopped
  • 1 lb ground turkey
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp celery salt
  • 1/4 tsp chili powder
  • 1/4 tsp pepper
  • 1/2c Italian blend shredded cheese
  • 1/4c barbecue sauce
  1. Place turkey in large bowl.
  2. Add seasonings, cheese, and sauce.
  3. Mix well, make 8 nice sized patties, and refrigerate for 20 minutes.
  4. While that’s in the fridge, chop onions, melt butter in a small pan, add onions.
  5. Season with salt & pepper.
  6. Cover and cook over medium-low heat, stirring occasionally until onions are caramelized.
  7. Cook turkey burgers over medium heat.

Profiteroles

Choux Pastry:

  • 1 stick of unsalted butter, chopped into 8 pieces
  • 1/2c milk
  • 1/2c water
  • 1/4 tsp salt
  • 2 TB sugar
  • 1c flour, sifted
  • 1 egg beaten with 1 TB milk
  • 3 beaten eggs
  • 1 beaten egg
  1. Preheat oven to 425 degrees.
  2. Keep 1 egg with 1 TB milk, 3 beaten eggs, and 1 beaten egg separate.
  3. Melt butter, milk, water, salt, and sugar in a small pot. Bring to a simmer.
  4. Add all sifted flour at once, vigorously stir with a wooden spoon until a dough ball is formed.
  5. Transfer dough to a heat safe bowl.
  6. While using an electric handmixer, add egg with milk. Slowly add rest of the eggs while mixing, so the dough doesn’t cook the eggs.
  7. When you stick in a rubber spatula and pull it out, the dough should form a V.
  8. Put in a piping bag, or large Ziploc bag with the corner tip cut off, and pipe in circles on baking sheet.
  9. Using a brush or your finger, egg was the pastry dough on the baking sheet with the remaining beaten egg.
  10. Bake for 20 minutes.

Buttercream:

  • 7 TB flour
  • 1 1/2c milk
  • 2 TB vanilla extract
  • 1 1/2c salted butter at room temp (not melted)
  • 1 1/2c granulated sugar
  1. Whisk flour and milk together well in pot. Place pot over medium/low heat. Continue whisking constantly until it thickens to a paste. Remove from heat and let it cook COMPLETELY to room temperature. If you don’t the frosting will be too liquidy.
  2. Stir in the vanilla.
  3. In a separate bowl, cream the butter and sugar together. The mix needs to be light and fluffy. If you don’t incorporate well, the buttercream will be grainy at the end. (The butter and sugar mix will still be grainy. Unfortunately, you won’t know if you’ve gotten it right until the very end. Better safe than sorry! Make sure it’s REALLY incorporated!)
  4. Add the cooled milk & flour paste mixture.
  5. Mix for another 5-8 minutes until the mixture looks like whipped cream!

Chocolate Ganache (Jessi’s great grandmother’s recipe!)

  • 12oz semi sweet chocolate
  • 1 2/3c heavy cream
  1. Put chocolate in food processor or use knife to finely chop/grate the chocolate
  2. Heat heavy cream in a pan until boiling.
  3. Pour hot cream over chocolate in a bowl (or directly into food processor).
  4. Whisk, or process until creamy!

Sidenote: Let it cool and firm up a little bit to make a yummy cake frosting!

French Onion Chicken

Ingredients:

  • 2 packs boneless, skinless chicken tenders
  • 2 TB butter
  • 2 large onions, roughly chopped
  • 3 TB balsamic vinegar
  • 1 3/4c beef broth
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2c Italian mix shredded cheese
  1. Melt butter in pan, cook onions until translucent. Add balsamic, simmer for 8 minutes.
  2. Season chicken with thyme, salt, pepper.
  3. Pour broth in crockpot, add chicken, top with balsamic onions.
  4. Cook on low for 5 hours. Add cheese (feel free to add more because…cheese) and cook on low for another half hour.