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2 small chicken breasts (6oz/180g), boneless and skinless
½ cup sun dried tomato, cut into strips (oil packed. Use enough to cover the chicken)
4 slices mozzarella cheese (or other melting cheese of choice)
Handful of spinach leaves
2 tsp olive oil
Italian Dressing:
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
½ tsp sugar (any)
2 tsp olive oil
½ tsp EACH Italian mixed her and red pepper flakes (Note 1)
Salt & pepper

1. Preheat oven to 180C/350F.
2. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
3. Cut a pocket into each chicken breast, taking care not to cut all the way though.
4. Coat the chicken (inside and out) with the Italian Dressing.
5. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
6. Seal with toothpicks (just stick them in on the diagonal – see photo in post).
7. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1½ minutes on each side, or until golden.
8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.screen-shot-2016-10-10-at-8-02-12-am


Cornbread Bacon Stuffing

Cornbread Bacon Stuffing

1 stick of butter

6 slices thick cut bacon (about 8 ounces) chopped

4 onions sliced thinly

4 stalks celery chopped

1 Tablespoon fresh thyme, or 1 teaspoon dried

Salt and pepper to taste

3 1/2c. Beef broth

1/4 chopped parsley or 2 tablespoons dried

2large eggs

8 cups 1 inch stale cornbread cubes

8 c dried bread cubes

preheat oven to 375 degrees and butter a 9×13 pan.  Melt 6 Tablespoons butter in skillet, add bacon until crispy. Add the onions and cook to caramelize, add celery, thyme, salt and pepper to taste and cook until celery is cooked. Add the chicken broth and simmer for a few minutes. Whisk .the eggs, parsley in a large bowl, add the bread and veggie/broth mixtures together. Stir to combine, transfer to greased baking dish. Cut the remaining 2Tbls of butter into small cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 minutes more.

Peanut Butter Cookies

Peanut Butter Cookies from One of the Best Bakers in America

Peanut Butter Cookies
Yield: Five dozen small cookies

I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam. 

155 g/1 cup peanuts
155 g/1 1⁄3 cups oat flour
½ t baking powder
1 t salt
57 g/1/4 cup unsalted butter, at room temperature
100 g/1/2 cup sugar
128 g/1/2 cup good-quality smooth natural peanut butter
1 t vanilla extract

Preheat the oven to 350°F/180°C. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.

In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.

Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.

With the mixer speed on low, add the flour-nut mixture and mix until just combined.

Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 in/2.5 cm apart. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.

Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.

Sesame variation: Replace the peanuts with 147 g/2⁄3 cup sesame seeds, the oat flour with 147 g/1 cup wholegrain Kamut flour, the peanut butter with 128 g/1/2cup tahini. Reduce the salt by half and proceed as directed.


Crispy Sweet Potato-Green Onion Cakes
Serve these savory little numbers with a dollop of sour cream and a squeeze of lime as a crunchy appetizer or a dish to accompany roasted or grilled meats or fish.

4 medium-size sweet potatoes (about 2 1/4 lb.)
2 eggs, lightly beaten
1/2 cup flour
2 red jalapeño peppers, chopped
1 1/2 teaspoons kosher salt
1/2 cup thinly sliced green onions, divided
1/4 cup canola oil
Lime wedges

1. Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined.
2. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.


1/4 cup crumbled feta cheese
1/4 cup Greek yogurt
1 green onion, minced
2 teaspoons chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 (8-oz.) package assorted mini sweet peppers
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice

Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Whisk together feta cheese, yogurt, minced green onion, mint, 2 Tbsp. fresh lemon juice, and 2 Tbsp. extra virgin olive oil in a small bowl. Stir in salt and pepper to taste. Let stand at room temperature until ready to use. Toss mini sweet peppers with 1 Tbsp. oil; sprinkle with desired amount of salt. Cook peppers in hot skillet over medium-high heat, turning occasionally, 8 minutes or until charred and slightly wilted. Transfer peppers to a plate; drizzle with 2 Tbsp. fresh lemon juice. Serve with feta mixture.


1 cup mayonnaise
1/2 cup sour cream
1/4 cup Italian (flat-leaf) parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Dash hot sauce
1 to 2 chipotle peppers
1 clove garlic, smashed
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
3 pounds carrots, cut into batons
3 packages celery, cut into batons
6 cucumbers, cut into batons


In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Serve the carrots, celery and cucumbers with the dip.
From The Pioneer Woman

 Sweet and savory breakfast rolls or dinner rolls….

this is an easy recipe and there are so many ways to bake them up




This recipe makes 2..  9×13 pans of cinnamon rolls.  You can also use the dough to make dinner rolls in any shape you want.

3/4 c. sugar 1/2 c. shortening (not butter)
cream together

Dissolve 5 tsp. yeast in 1 c. warm water (around 110 degrees)
Let sit for 5 minutes.
Add to the sugar/shortening creamed mixture.
Add 1 Tbsp. of salt and 2 more cups of warm water.

Then add at least 7 cups of flour…incorporate slowly…
IMPORTANT: the dough should still be VERY SLIGHTLY sticky….too much flour
will make them tough. I usually make it to 8 cups of flour…but start with 7.

Put dough in LARGE bowl, cover with a towel and let it rise. I turn my oven on to 170 degrees for a few minutes to warm it then turn the heat off. And I have no idea how long it takes it to rise…But it will get BIG and puffy.

The dough can be used as is to make dinner rolls…any shape you like. Or divide dough in half…roll it out to about a jelly roll size pan (11×17 I think)…mine is bigger sometimes.

I use 1 stick of butter for the entire recipe to be made into cinnamon rolls. So pour 1/4 c. of melted butter on the rolled out dough…sprinkle with brown sugar and cinnamon…add nuts or even fruit.
Place in a greased pan so they are touching and put back in warm oven, covered to rise again.

Bake at 375 degrees for about 15 minutes….sometimes they may need a little more time. It is kind of an art so you’ll figure it all out as you bake them. Depends how thick you cut your rolls.

ENJOY! I make a glaze with a little melted butter, powdered sugar and a little milk…then add vanilla or almond extract for flavor….no idea how much…do it by taste. I even added Pumpkin Pie spice once…..experiment. You could just use a bit of cinnamon with some sugar, grated lemon rind and blueberries.


UPDATE:  So it was my Friday to make breakfast for my hubby’s office and I thought about making one pan of regular cinnamon rolls and then because I was bored I decided to make the second 9 x 13 something different.  To add some protein to the breakfast I decided to make a savory breakfast roll.  I picked up some of our favorite pork breakfast sausage and some sharp cheddar cheese. I rolled out half of the yeast dough, spread it with some softened butter and loaded it up with a little over a pound of the cooked, drained sausage.  I patted the sausage down a bit to get any extra grease off of it, spread it around and sprinkled on the cheese. Then I just rolled it up and cut it like the sweet cinnamon roll instructions above and baked it.  It took the same amount of time as the sweet roll version and when it came out I realized I had to top it off with some of Penzey’s Sandwich Sprinkle…which is a heavenly blend of herbs.


Chicken Alfredo Lasagna

This recipe was floating around on FB, some radio station posted it.  I have not a clue who to credit but they deserve a big thank you for creating a gorgeous pan of true comfort food.  I can’t wait to try this.  Again I post here sometimes before trying so I don’t lose a recipe. Healthy eating still reigns around here but every once in a while one NEEDS cheesy comfort food.

Chicken Alfredo Lasagna

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.



Cinnamon Dark Brown Sugar Cookies

1 cup coconut oil, softened

(softened to the consistency of soft butter; not rock hard and not runny or melted, see below)

2 cup dark brown sugar, packed
2 large egg
4 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste

1 tablespoon unsulphered mild to medium molasses

(use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)

3 1/4 cup all-purpose flour

4 teaspoons corn starch

2 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

2 tsp. cinnamon

2 tsp. instant espresso powder

1/4 cup cocoa

1/2 bag dark chocolate chips

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. I found that just scraping the coconut oil out of its container softened it enough to get to a soft consistency.
  2. Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, cinnamon, espresso powder, cocoa, dark chocolate chips and the salt, and mix until just combined, about 1 minute.
  3. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plastic wrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool, but with my oven I still cooked them 10 minutes.
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

NOTE: My baking is very entertaining anymore.  Today I wanted to try this in a bar form, baked in a 15 x 11 Jelly Roll pan.  First I doubled it and then squished a little more than half into the greased jelly roll pan.  I’m baking it at 375 degrees for 25-30 minutes.  I also forgot to add the cocoa powder and I was out of the Instant Espresso powder.  I didn’t want to use instant coffee as the crystals are larger and I wasn’t sure what they would do when baked.  Espresso powder really is a LOVELY ingredient to keep on hand.  I throw some in every chocolate dessert I make, as it makes the chocolate flavor divine!  So go with the flavors you like.

photo 2 photo 1

YES….I love the ease of making a big pan of cookie bars instead of individual cookies and this recipe worked GREAT this way.  They are still soft, but cut into bars nicely.


IngredientsPita Chips:
1/3 cup extra-virgin olive oil
1 teaspoon chili or dried chipotle powder
Zest of 2 large limes, optional
2 whole wheat or plain pita breads, split in half horizontally
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil


For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.

In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.

For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.

Spoon the hummus into a serving bowl and serve the pita chips alongside.

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