Pork Roll Breakfast Strata

A nice (yummy!) way to start the weekend!

4 slices of pork roll, diced into small bite size pieces
1 small red pepper, diced
1 small onion, diced
2 garlic cloves, minced
3-4 slices of thick 'day old' wheat bread
1 c shredded cheddar cheese
5 eggs
1 c milk
salt, pepper

Coat a large skillet with non stick spray and heat to medium high heat.  Add pork roll, pepper, and onion and add garlic after 2-3 minutes.  Cook until vegetables are tender.  Be sure not to burn garlic.  Grease an 8x8 pan and line bread in bottom (do not overlap-tear apart if needed to make an even layer of bread.  Top with pork roll vegetable mixture.  Sprinkle with shredded cheese.  In a bowl, whisk eggs and milk together.  Pour evenly over cheese.  Cover and refrigerate over night or at least for 3 hours.  Remove from frig 30 minutes prior to baking.  Bake uncovered for 30-35 minutes.  Let stand 5 minutes before cutting.

Cookies and Cream Bars

I know Hallmark Holiday aka Valentine's Day is a big day for most couple but to me, it's a waste of money and time if you're going out to eat and need to wait forever just to get some overpriced food.  I'd rather make a nice meal at home, make a dessert that the husband will love, and be in my comfy clothes.  And although Vday marks the anniversary of when Hearn asked me to spend the rest of my life to him, I am more celebrating that occasion than the holiday itself.  So last night's menu was some Pepperidge Farm garlic toast, a caesar salad, My Lasagna (which he has in the past called 'the sexiest lasagna ever'), and these bars.  I saw these on something that someone was 'pinning' to Pinterest on FB and decided to give them a whirl.  They were ooey and gooey and amazing especially with ice cream cream, fudge, and whipped cream on top, which is what I did for Eric and then had a bite of his.  Eric says that I am trying to kill him with delicious calories because he most definitely put himself into a food coma.

1/2 c butter, softened
1/2 c plus 2 tbsp sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c Oreo cookie crumbs (about 10-12 Oreos)
1 tsp baking powder
2 King sized Cookies n Cream candy bars
1 1/2 c marshmallow creme (I have never used this stuff ever nor eaten it... damn it's messy!)

Preheat oven to 350 F.  Grease an 8x8 square pan and and line with foil overlapping so that you can lift bars out of pan.  Grease foil. 

Cream butter and sugar in a large bowl until it is fluffy.  Beat in egg and vanilla.  In a small bowl, combine cookie crumbs, flour, and baking powder.  Add dry ingredients to butter and mix until just combined.  Press half of this dough firmly into the bottom of the prepared pan, spreading evenly.  Place the Cookies n Cream bars side by side over the dough, breaking if needed.  Drop marshmallow creme over top of candy bars and use a greased spatula to spread it evenly (if possible!).  Take the remaining dough and using your hands, press into the marshmallow creme, making an even layer.

Bake 25-30 minutes or until slightly browned.  Let cool completely in pan before gently using the overhang, lift out of the pan and place on a cutting board to slice.  When ready to serve heat each bar for 25-30 seconds and store extras in an airtight container. 

Side note:  we did not wait for them to cool completely before we cut some of it.  They were gloppy but definitely delish.

Pesto Chicken Penne Casserole

So this week I am on a kick to make larger than we need meals so that I can freeze half for when Bean is born.  I made Chili on Sunday and on Tuesday for Hallmark Holiday, I'll make My Lasagna.  And then if I make it to Wednesday, I'll make a pepper, sausage and rice casserole that I'll post.  Tonight's dinner I was very excited for because I love pesto and cheese and I loved this.  Very simple and makes it easy to either divide it into two casseroles for easier freezing or make one big casserole for a larger family or gathering.

1 13.25oz package of whole wheat penne (you can use non wheat penne-the non wheat pasta box will just have a tad more pasta in it)
1 1/2 lbs boneless, skinless chicken, cooked and diced
16oz Italian cheese blend, shredded
2 1/2 c frozen spinach
1 15oz can fire roasted with garlic diced tomatoes (do not drain)
1 15oz jar Alfredo sauce
1 1/2 c milk (not skim milk!!!)
1 8.1oz jar prepared pesto
1 tsp black pepper
1/2 c seasonsed bread crumbs
3/4 c parmesan cheese, grated
1 tbsp EVOO

Preheat oven to 350 F.  Cook pasta according to directions.  Microwave spinach in a small bowl for 1 minute, set aside.  In a large bowl, combine chicken, Italian cheese, spinach, tomatoes, Alfredo sauce, milk, pesto and black pepper.  Drain pasta well and add to chicken mixture.  Toss to mix thoroughly.

Transfer evenly to two greased 8x8 inch square baking dishes.  In a small bowl, combine bread crumbs, parmesan cheese and EVOO.  Sprinkle over both casseroles.  Cover one dish well with foil and freeze for up to 3 months.  Cover and bake remaining casserole for 35 minutes.  Remove foil and bake additional 10 minutes.  Serve with salad for meal for 4.

To use frozen casserole, remove from freezer and defrost in frig overnight.  Remove 30 minutes before baking and cover and bake at 350 F for 50 minutes, uncover and bake additional 10 minutes.

Black Bottom Banana Bars

Apparently, I'm not buying bananas according to Eric's preference.  Apparently, he wants them bought when they are literally green and not even remotely ripe.  I buy bananas that are yellow so when he lets me go to the grocery store alone, I buy enough yellow bananas for the both of us for the week and byTuesday, he apparently has had his last banana.  Whatever.  He gives me an excuse to bake then.

1/2 c butter, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 c baking cocoa powder

Preheat oven to 350 F.  Grease a 13x9 pan.  In a large bowl, beat butter and sugar until fluffy.  Add egg, extract, and bananas.  Beat until well combined.  Combine flour, baking powder and baking soda.  Add to butter mixture and beat until just combined.  Divide batter in half.  Add cocoa powder to one half of batter and beat well.  Spread cocoa mixture into pan.  Spoon other half of batter on top of cocoa mixture.  Bake 25 minutes or until fork comes out clean.

Buffalo Chicken Cheese Balls

These are absolutely delicious... however, you literally can feel your arteries clogging up as you eat them... but don't bake them... they need to be deep fried ;)  I'm sure you could fry them on the stove top but everyone should just own a Fry Daddy... besides frying via the stove top can be dangerous and much more messy.  And again... everyone should own a Fry Daddy.  The downsides to these?  Although it's a fairly simple recipe, it's time consuming having to form the balls, dredge them through flour, egg, and panko and then fry in batches.  Lastly, your house is going to smell like a deep frying heaven (or hell).

2 1/2 to 3 lb boneless, skinless chicken breasts, cooked and shredded (we use a food processor to pulse the meat a few times)
1/2 to 3/4 c buffalo sauce (I use a combo of Frank's and some random brand I can only find at one Redner's up here)
1/2 c blue cheese crumbles
2 c shredded Monterery Jack cheese
2 c panko bread crumbs
2 tbsp garlic powder
1 tbsp dried parsley
5 eggs
1/2 to 3/4 c flour
vegetable oil for deep frying

In a large bowl, combine shredded chicken, buffalo sauce, and cheeses.  Do not add too much buffalo sauce... the wetter the mixture, the less likely it will mold into balls.  In another bowl, combine panko bread crumbs, garlic powder and parsley.  In a third bowl, beat the eggs and in a fourth bowl, place the flour.  Process: form a ball about the size of a small ice cream scoop, roll in flour, coat in egg, and then in panko bread crumbs.  Continue and fry in batches.  In our Fry Daddy, I can fit about 6 balls at a time.  When coating the balls, handle as little as possible to avoid making the ball fall apart.  Fry until golden brown (3 mins or so) and place on a plate covered in paper towels to soak up excess oil.  Serve warm with ranch and blue cheese... or Eric's "fancy sauce" (equal parts Frank's and Ken's Blue Cheese dressing).  Makes about 30 or so balls depending on size.

Hot Tri Meat Pizza

I had planned to make the pizza dough from scratch on this one using my Wheat Pizza Dough recipe but I ran out of time to let it rise so thankfully I had a tube of refrigerated pizza dough in the frig but then I realized I also had forgotten to take out some hot sausage so instead of calling this a Hot Carnivore Pizza with four meats on it... I'm calling it a Tri Meat Pizza ;) Regardless, after I took my 3x3 inch square... Eric consumed the rest of the pizza... literally, placing himself into one of his infamous food comas.

1 Wheat Pizza Dough recipe or your own favorite pizza dough recipe or refrigerated pizza dough
1 1/2 c preferred pasta sauce
1/4 lb of Capicola ham, diced
3oz of pepperoni, diced
1/2 lb ground beef, browned and drained of excess fat
8oz fresh mozzarella, sliced
1 c Parmesan cheese, shredded
10-12 Basil leaves, cut into ribbons

Preheat oven according to directions of dough-for the dough I used, I preheated to 425 F.  Some doughs may require a par making before you had toppings... be sure to read directions.  On a lined cookie sheet (for easier clean up) or pizza pan, spray non stick spray and roll out dough to edges.  Layer on sauces, meat, and cheeses, topping with basil leaves.  Bake according to directions-again for the dough I used I baked this pizza for 17 minutes.

Chicken Cheese Broccoli Calzone

A dinner from last week... we had this with the Whipped Vegetable Trio and a salad.

1 lb boneless, skinless chicken, cooked and chopped
1 11oz tube of refrigerated pizza dough
1 c steamed chopped broccoli
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
1 tbsp garlic
1/2 tsp red pepper flakes
10 basil leaves, chopped
1 egg, beaten

Preheat oven to 350 F.  Lightly coat a large baking sheet with cooking spray.  Unroll pizza dough and stretch slightly.  In a bowl, combine chicken, broccoli, cheeses, and herbs/spices.  Spoon down center of dough, leaving room at each end to crimp.  Fold over and turn calzone to seam side down.  Brush with egg and bake 20-25 minutes or until golden brown.  Serve warm.

Whipped Vegetable Trio

"What in the hell are parsnips anyway?!"  These were delicious!  We had these with Chicken Cheese Broccoli Calzone and a sald.

3 medium russet potatoes, peeled and cut into 1 inch cubes
1 medium parsnip, peeled and coarsely chopped
2 medium carrots, peeled and coarsely chopped
4 c water
1 tbsp EVOO
3 cloves of garlic, chopped
1/4 onion, chopped
1 tbsp butter
1/2 c milk
1/4 c sour cream
1 tbsp dried chives
1 tsp salt
1/2 tsp pepper
5 basil leaves, chopped

In a large pot, bring water to boil and add potatoes, parsnips, and carrots.  Bring to a boil again and reduce heat.  Cover and simmer for 15-17 minutes.  In a small skillet, heat EVOO over medium heat and cook onion and garlic.  Once potato mixture is fork-tender, drain water.  Add onion garlic mixture to pot.  Add milk, butter, sour cream, chives, salt, and pepper.  Mash until creamy.  Garnish with basil leaves.

Pineapple Spicy Chicken

Sunday's dinner... Eric enjoyed this more than me.  The flavor combo was a bit odd to me but then again I hardly step outside of my comfort zone!

2 cans 8oz each unsweetened pineapple chunks, undrained
1 lb boneless, skinless chicken breast, cooked and shredded
1 15oz can garbanzo beans or chickpeas, rinsed and drained
1-2 tbsp EVOO
1 small onion, chopped
3 large carrots, chopped
1 medium sweet red pepper, cut into strips
2 cloves of garlic, minced
3/4 c coconut milk
2 tbsp corn starch
2 tbsp sugar
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
2 tsp ground ginger
1 tsp pepper
1 tsp salt
1 tbsp lime juice
10 basil leaves, cut into ribbons
Hot cooked rice

Place chicken, pineapple chunks, and beans in slow cooker and turn to low heat.  In a large skillet, heat EVOO over medium high heat and begin to cook onion, carrots, and pepper.  Cook 5 minutes.  Add garlic, cook additional 1 minute.  Drain excess oil and add to slow cooker.  In a small bowl, combine coconut milk and corn starch.  Stir till smooth.  Add sugar, cayenne pepper, red pepper flakes, ginger, pepper, salt, and lime juice.  Stir coconut milk mixture into slow cooker.  Cook on low for 5-6 hours.  Add basil leaves about 1/2 hour before serving.  Serve over rice.

Italian Sausage Pepper Rigatoni

Tonight's dinner... Eric went back for thirds I believe... not even right.

1 1lb rigatoni pasta
1 lb sweet Italian sausage
3 tbsp EVOO
3 large garlic clovews, minced
1 large red sweet pepper, seeded and chopped
1 1/2 jars (total of 39oz) of sausage pasta sauce
1/2 c red wine
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp salt
1 tsp black pepper
1/4 c parmesan cheese, grated

Preheat oven to 350 F.  Cook sausage for 30 minutes-keep warm.  Cook rigatoni according to package instructions and keep warm.  In a small skillet, heat EVOO over medium heat.  Cook garlic and pepper 3-5 minutes, being sure not to burn garlic.  Drain excess oil.  In a medium saucepan, heat pasta sauce and red wine over low heat.  Add pepper garlic mixture.  Once sausage is cooked, slice and add to sauce.  Cook for additional 5 minutes.  Toss with pasta.  Top with fresh herbs and grated cheese.  Serve with salad for meal for 4.

[Diabetic Friendly] Key Lime Bars... not my fav

My attempt this week at another diabetic friendly recipe... and I'm not too pleased with the result... bummer.

1 1/2 c graham cracker crumbs
5 tbsp butter, melted
3 tbsp sugar
1 8oz package cream cheese, softened
1 14oz can of sweetened condensed milk
1/4 c Key lime or lime juice
1 tbsp grated lime peel
Additional lime peel for decoration

Preheat oven to 350 F.  Grease bottom of an 8x8 square pan with shortening.  Mix cracker crumbs, butter, and sugar thoroughly with a fork.  Press evenly in the pan and refrigerate while preparing next step.  Beat cream cheese in a small bowl with electric mixer on medium speed until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in lime juice and peel.  Spread over crumbs in pan.  Bake 35 minutes or until center is set.  Cool 30 minutes.  Garnish with additional lime peel.  Store, covered, in frig.

Diabetic exchanges: 1 carb (1/2 starch, 1/2 fruit) and 1 fat

Crab Cakes with a Kick

Last night's dinner... these were delicious ;)  I served it with Roasted Spicy Sweet Potatoes and a side salad and we were both happy campers... especially since there were two crab cakes left over...  Eric also seems to think that this is the beginning of the end-he says I'm trying new recipes more than before and I'm obsessed with the presentation.  He makes me laugh.

Cooking spray
1/2 c and 1 tbsp EVOO, divided
1/4 of onion, minced
1/2 of a small green pepper, minced
2 cloves of garlic, minced
2 6oz cans of lump crab meat, drained
1/4 c seasoned bread crumbs
1/4 c of panko seasoned bread crumbs
1 egg
1 egg white
1 tsp Frank's Red Hot sauce
1/2 tsp red hot pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Coat a small non stick skillet with cooking spray and heat 1 tbsp of EVOO over medium heat.  Cook pepper, onion, and garlic until onion is translucent and set aside to cool.  In a medium bowl, combine crab meat, bread/panko crumbs, egg, egg white, Frank's, and seasoning.  Mix well.  Stir in cooled vegetables.  For crab cake mixture into 1/2 inch thick patties using about 1/4 c of the mixture for each (will yield 6-7 cakes).  In a large non stick skillet, coat with cooking spray and heat remaining EVOO over medium high heat.  Cook crab cakes on each side for 4-5 minutes or until golden brown.  Use a splatter guard if necessary.  Drain on a paper towel covered plate before serving.

If diabetic, the exchanges are 1/2 starch, 1 fat, 1 Lean Meat if eating 1 crab cake

Roasted Spicy Sweet Potatoes

This was the side along with a salad to my Crab Cakes with a Kick last night for dinner.  I loved these so much but apparently, my body did not because it spiked my blood sugar higher than its supposed to be... oops.

1 large sweet poatoe, washed, dried, and chopped into bite size pieces
2 tbsp EVOO
1 1/2 tsp paprika
1 tsp brown sugar
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp rosemary
1 tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 400 F.  Coat chopped sweet potatoes in EVOO.  In a small bowl, combine seasonings and herbs.  Toss potatoes in seasoning mixture and place in coated 8x8 baking dish.  Bake for 30 minutes or until potatoes are fork tender.