Monday, May 30

MAKE IT: Italian Cannoli Dip

Cannolis are one of the greatest pastries on a Italian pastry tray. These days you can find it in everything from the traditional pastry to cake and the new party favorite a dip! It is also one of the easiest things to make, here is a great recipe to really impress for your next party. Serve with vanilla wafers or store bought cannoli shells.

Full time 2 1/2 hours (includes setting time)
Serves 10-12

The needs-

3 cups whole milk ricotta cheese
2 cups whipping cream
8 oz. chocolate chips
1/3 cup powdered sugar
1 tsp cinnamon
1/4 tsp nutmeg

The know-

In a large mixing bowl combine whipping cream and powdered sugar. Mixing until stiff peaks form.


In a seperate bowl combine ricotta, cinnamon, and nutmeg-stirring until well combined.


Fold whipped cream into the ricotta mixture, folding gently until well blended.

Fold in chocolate chips.

Cover tightly with plastic wrap and chill in refridgerator for 2 hours before serving.

Cheers!

Friday, May 27

Honey Mustard Grilled Chicken

This perfectly tangy chicken is great for weeknight dinners and makes a great addition to the weekend BBQ. 

Full time 1 hour (includes resting time)
Serves 3-4

The needs-

1 1/2-2 lb. boneless skinless chicken breast, cut into large pieces
1/3 cup Dijon mustard, large grain
1/4 cup honey
2 tbsp mayonnaise
1 1/2 tsp salt, divided
1 tsp worchester sauce
1 tsp ground mustard
1 tsp ground black pepper

The know-

In a small bowl place chicken-top with 1 tsp salt, ground mustard, and pepper.

Toss to evenly coat chicken. Put aside.


In a second small mixing bowl whisk together mustard, honey, mayonnaise, worchester sauce, and remaining salt.

Place both bowls uncovered in refrigerator for 30 minutes. Chicken will darken in color.

Grill chicken over medium high flame for 10-15 minutes, rotating to even cook the outside. You want the choked to be 95% cooked before moving to next step.

Glaze with mustard mixture and continue cooking 4-5 minutes or until golden.

Flip chicken over and repeat on second side.

Ensure chicken has cooked through and plate up.

Serve immediately. Cheers!


Tuesday, May 24

Hungarian Cucumber Salad

This sweet and flavorful salad is a great refreshing side to any meal.

Full time- 1 1/2 hours (includes chilling time)
Serves 4

The needs-

2 English cucumbers, sliced thin
1/2 cup sour cream
2 tbsp sugar
2 tbsp minced onion
1 tbsp white vinegar
1 tbsp fresh chopped dill
1/2 tsp salt

The know-

Place sliced cucumber into a medium mixing bowl.

Add in minced onion and dill.

In a small mixing bowl sour cream, sugar, vinegar, and salt.

Add into bowl with cucumber and fold until cucumbers are fully coated.

Cover and let chill in refridgerator for at least one hour before serving.

Cheers!

Friday, May 20

Cheezits Fried Chicken


A fun twist on classic fried chicken makes this dish a mouth watering treat.

Full time 2 hour (includes rest time)
Serves 4-6

The needs-

2 lbs. boneless skinless chicken breast, cut into equal size pieces
1 box Cheezits 
3 cup milk
1 1/2 cup flour
2 tbsp ground black pepper 
2 tbsp onion powder
2 tbsp garlic powde
1 tbsp paprika 
1 tbsp salt
1/2 tbsp ground red pepper* optional 

Oil for cooking

The know-

In a bowl combine black pepper, onion powder, garlic powder, paprika, salt, and red pepper.

In a large mixing bowl place chicken and spice mixture. Tossing to fully coat.


Add milk to bowl, pouring in just enough milk to cover chicken. You will not have used all the milk, we will use the rest later.

Let sit in refrigerator for 1 hour.

Place flour on a shallow plate.

Pour remaining milk into a bowl.

Crumble Cheezits to a large bread crumb texture, there will be a few large pieces. Place on a shallow plate.

Working one at a time remove chicken from milk and let excess drip off, place chicken into flour and roll to coat.


Carefully shake off excess flour and dip in milk.

Once milk coated, place chicken into Cheezits and roll to coat. 


Place coated chicken on a wire rack and continue until all pieces are coated.


Heat oil to 350', if you are not sure when oil is heated fully. Place a small piece of chicken in oil, if edges sizzle it is hot enough.


Place 2-3 pieces of chicken into hot oil and cook 8-10 minutes.

Flip chicken and cook an additional 5-8 minutes or until chicken is cooked through.

Remove from oil and let sit on a wire rack while you continue with remaining chicken.

Once all chicken is fried, let last batch rest 2-3 minutes before serving.

Cheers!

Monday, May 16

Slow Cooker Hot and Sour Chicken


A great set-it and forget it or Dump dinner. This chicken goes great with rice or sauteed vegetables.

Full time 5-6 hours
Serves 2-4

The needs-

3 boneless skinless chicken breasts
1 1/2 cup chicken stock
2 tsp soy sauce
1 tsp minced garlic
1 tsp minced ginger or ginger paste
1 tsp red pepper flakes
1 tsp salt

The know-

Place chicken in slow cooker and cover with all remaining ingredients.

Cook on high 5 1/2-6 hours or until chicken is cooked through.

Cheers!

Wednesday, May 11

Lemon Basil Baked Sole


Simple and flavorful, this easy to make dish is perfect for week nights.

Serves 2
Full time 20 minutes

The needs-

2 sole filets, 4-6 oz each
1 bunch fresh basil
1 lemon
2 tbsp olive oil (or basil infused olive oil)
1 1/2 tsp salt
1/2 tsp ground black pepper

The know-

Preheat oven to 350'.

Place basil leaves in a thin pile on a baking sheet.

Drizzle with half of the olive oil.

Lay sole filets on basil.

Drizzle with remaining olive oil.

Season with salt and pepper.

Bake in oven 10-12 minutes or until center is white and flakey.  

Serve immediately-cheers!


Sunday, May 8

Easy Oven Roasted Zucchini Medley

Vegetable medleys make a great side dish, roast in the oven alongside dinner and you will be set for the night.

Full time 30-40 minutes
Serves 4-6

The needs-

1 large onion, sliced 
2 large zucchini, sliced
2 large summer squash, sliced
1 large green pepper, sliced
2 tbsp olive oil
1 tbsp dried parsely
1/2 tbsp dried oregano
2 tsp minced garlic
1 tsp paprika
1 tsp salt
1 tsp ground black pepper

The know-

Preheat oven to 375'.

Place sliced vegetables in a baking dish.

Add in olive oil, all herbs, and seasonings. Tossing to fully and evenly coat vegetables.


If dry looking add a little extra olive oil to the top by drizzling it across.

Roast in oven 30-35 minutes or until tender.

Serve immedietly-Cheers!

Wednesday, May 4

Slow Cooker Mac and Cheese


Here is the perfect way to get that baked macaroni and cheese flavor without all the work.

Full time 3 1/2-4 hours
Serves 4-6

The needs-

1 pound pasta shells, elbows, or smaller size shapes
1 can condense cream of cheese soup
15 oz can condensed milk
16 oz shredded cheddar
2 cup milk
1 cup sour cream
1/2 cup melted butter
1 tsp onion power 
1 tsp salt
1 tsp ground white pepper
1 tsp paprika 

The know-

In slow cooker combine soup, condensed milk, milk, sour cream, melted butter, onion powder, salt, pepper, and paprika.


Add in half of the shredded cheddar.

Stir in pasta, mixing to coat pasta and trying to get it all submerged.

Cover and cook on high 3 hours or until pasta is tender.

Lower heat to low, give a good stir, and add remaining cheese to top of pasta.

Cover and cook just to melt cheese.

Cheers!