Serves: 4

Ingredients:

  • 1 pound of ground turkey
  • ½ sweet onion, finely chopped
  • 3 handfuls of baby spinach, chopped
  • ¼ cup garlic feta cheese
  • 4-5 cloves garlic, diced
  • 1 egg
  • ¼ cup seasoned panko crumbs
  • Salt and pepper to taste

 

Directions:

Heat oil in large pan. Add onions and cook until translucent. Add the garlic and stir, cooking another minute. Season with salt and pepper. Add the spinach until it starts to wilt. Mix all together and remove from heat.

In a large bowl, add the ground turkey, one egg and ¼ cup panko crumbs. Mix thoroughly. When the pan mixture is a little cooler, combine with the turkey mixture. Use your hands to mix it through, but do not over mix. Add ¼ cup feta cheese.  Mix.

Lightly oil a rimmed baking

Serves: 2

Ingredients:

  • ¾ cup all-purpose flour
  • ½ teaspoon ground black pepper
  • 4 (2 ounce) thin-cut pork cutlets
  • ½ stick (1/4 cup) of unsalted butter
  • ¾ cup of chicken broth (or white wine, or mix ½ and ½)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon chopped parsley (Optional)
  • 1 tablespoon capers, rinsed (Optional)

 

Directions:

Combine flour with black pepper. Dredge pork cutlet in flour.

Melt 2 tablespoons butter in a skillet over medium heat

Instead of using raw tenders, I breaded it first.

Serves: 2

Ingredients:

  • 1 package chicken tenders
  • 1-½ lb. bacon
  • ¼ cup corn flaked crumbs (you can substitute Italian Breadcrumbs or seasoned Panko crumbs)
  • ¼ cup Italian dressing
  • Brown sugar

 

Directions:

Heat oven to 375 degrees.

Dredge chicken tenders in Italian dressing and then corn flake crumbs. 

Wrap bacon around the tenders.

Roll bacon-wrapped chicken tenders in brown sugar.

Put on a lightly sprayed baking rack over a

Need an easy dish to bring to a party? This one is easy and delicious.

Ingredients:

  • 1 (6oz) jar marinated artichoke hearts
  • 1 (8oz) package rotini pasta, cooked
  • 1 (7 oz) jar roasted red bell peppers, drained and cut into strips
  • ½ lb smoked mozzarella cheese, cut into ½” cubes
  • ½ (5oz) bag baby spinach leaves (about 1-1/2 cups)
  • ½ (4-5 oz) can chopped green chiles, drained
  • ¼  cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts, toasted
  • 1 garlic clove, minced

Garnishes

Ingredients:

  • 3 to 3-1/2 pound bottom round roast
  • 8 russet potatoes (or fingerlings)
  • 1 large sweet onion, quartered
  • 6 carrots, peeled and cut into 2” pieces
  • 1 tablespoon thyme
  • 2 tablespoon rosemary
  • 1 teaspoon sea salt (I used Bourbon Barrel Smoked Sea Salt)
  • 3 cups of beef broth
  • 2 tablespoons Worcestershire sauce

 

Directions:

In a large slow cooker, place roast beef and surround the roast with the onions, potatoes, carrots and herbs. Pour beef broth and Worcestershire over the

Andy got busy again. We had leftover bananas.  Here is his easy recipe if you like banana bread!

Ingredients:

  • 4 very ripe bananas
  • ½ cup melted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¼ cup of mini chocolate chip morsels (more if you LOVE chocolate)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

 

Directions:

Preheat oven to 350 degrees.

Butter or oil an 8-1/2 x 4-1/4 inch loaf pan. In a large bowl, mash the bananas.   Add the rest of the ingredients and whisk

Serves: 8

Ingredients:

  • 2-2 1/2 pounds flank steak
  • 1/2 cup Italian bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic minced
  • ¼ cup red wine
  • kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons olive oil
  • 28 ounce can of crushed tomatoes (or jarred marinara  ... I used Prego)
  • 1 tablespoon Italian seasoning

 

Directions:

Pound steak thin, mix cheese, bread crumbs, parsley and garlic, sprinkle over steak, roll steak up and

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