Italian Meatloaf

½ onion, finely diced
5 cloves garlic, crushed
1 tomato, diced
1 Tablespoon Italian seasoning
2 eggs
¾ cup tomato sauce
1 teaspoon Worcestershire sauce
¾ cup Italian seasoned bread crumbs
¼ teaspoon black pepper
2 Tablespoons Parmesan
1 ½ cups mozzarella cheese, shredded

Saute onions in 1 Tbsp butter until tender. Add garlic, saute until fragrant; add tomato and italian seasoning, saute 3-4 minutes. Set aside to cool. Mix egg, 1/3 cup tomato sauce and Worcestershire sauce. Add ground meat, bread crumbs, black pepper, parmesan and sautéed mixture. Add in 1 cup mozzarella. In a large, greased roasting pan form the meat into a loaf.  Bake at 400 about 40-45 minutes or until no longer pink in the middle. Let cool. Then cover with remaining sauce and ½ cup mozzarella. Cover and freeze. To reheat, keep covered and bake at 350 degrees 40-45 minutes or 70-85 minutes if frozen.

Adapted from: http://www.cinnamonspiceandeverythingnice.com/2011/04/italian-meatloaf.html

Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• salt & pepper
• 2 Tablespoons olive oil
• 4 slices of bacon, chopped
• 2 cups sliced mushrooms
• 2 garlic cloves, pressed
• 1 Tablespoon minced shallot
• 1 Tablespoon tomato paste
• 1 cup Marsala wine
• 1/2 cup chicken stock
• 6 Tablespoons butter
• 1 cup mozzarella, shredded

Pound the chicken to 1/2 inch thickness, or cut each chicken breast in half lengthwise. Pat chicken breasts dry and dip in flour, which you've placed in a shallow bowl. Season both sides with salt and pepper. Set aside. Heat olive oil in a heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Place floured chicken in single layer in frying pan and cook until golden brown, about 4 minutes. Flip the chicken and gook another 4 minutes or until the meat feels firm when pressed with finger. Transfer chicken to plate and keep warm. Continue cooking the remaining  chicken. Return skillet to low and add the bacon, stirring occasionally and scraping bottom of pan. Cook until crisp, about 4 minutes. Transfer bacon to paper towel lined plate. To skillet, add mushrooms and increase heat to medium-high, saute until mushrooms begin to brown, about 8 minutes. Add garlic and shallot and saute for another minute. Add tomato paste and cook until paste begins to brown, about another minute. Add the Marsala and chicken stock, and increase heat to high. Scrape browned bits from pan bottom. , and bring to a boil. Reduce heat to medium and simmer until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Remove pan from heat and whisk in the butter until melted and blended. Add chicken breasts to an oven safe pan and top with marsala sauce. Top with bacon and 1 cup of mozzarella. Broil about 3 inches under broil on low, for about 10 minutes or until cheese is melted and browned. Serve.

Freezer directions: Before you broil, place your chicken in a freezer safe container and top with marsala sauce, bacon and mozzarella. Freeze up to 6 months. When ready to heat just thaw and bake at 350 for 20-30 minutes or until chicken is heated through and mozzarella has melted. 

Recipe adapted from:

http://tideandthyme.com/chicken-marsala-2/

My Favorite Pizza Dough

• 2 packages (about 5 teaspoons) of active dry yeast
• 2 ¼ cups warm water
• 2 teaspoons sugar
• ¼ cup olive oil
• 5 cups flour
• 1 Tablespoon salt

In the bowl of your stand-up mixer. Add the warm water to the yeast and let sit until foamy, about 5 minutes Add the sugar, oil, salt and flour. Mix with dough hook on low until everything comes together, adding flour in ½ cup increments, as needed until the dough starts to pull away from the bowl and is no longer sticky. Knead for 8-10 minutes. Form the dough into a ball and place in a greased bowl and cover with a towel. Let rise in a warm place until it's doubled in size. About 60-90 minutes. Preheat oven to 500 degrees F. If you're using a pizza stone, place in the oven while you are preheating. Lay out a large piece of parchment paper and sprinkle with flour. Divide the pizza dough into 4 equal balls. Take one ball and place in the center of the parchment paper and roll out until it's about a quart inch thick (if you're having problems with the dough stretching, let it sit for a few minutes and then come back to it). Poke the dough all over with a fork or your finger tips. This helps the crust to not to bubble up. Cover with toppings of your choice and bake for 10-15 minutes. Repeat with remaining crusts or freeze balls of dough for later use. 

Recipe slightly adapted from: Williams-Sonoma Essentials of Baking.

Pear, Gargonzola & Proscuitto 

 Bruschetta Pizza

Gruyere Soufflé

My youngest son's favorite way to eat eggs. Actually, it's the only way he'll eat eggs. :o)

I've also made this in one big casserole dish by doubling the recipe, but it does take a lot longer to bake, about 45-60 minutes.

• 4 egg whites
• 4 Tablespoon freshly shredded Parmesan cheese
• 2 Tablespoons butter
• 4 1/2 teaspoons flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 cup milk
• 4oz shredded Gruyere cheese
• 1 big handful of mozzarella or cheddar cheese
• 3 teaspoons chicken broth or white wine
• 1 teaspoon Dijon mustard
• 2 egg yolks, lightly beaten
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt

Let egg whites stand at room temperature for 30 minutes (save 2 egg yolks for later use). Coat four 8oz ramekins with cooking spray and lightly sprinkle with parmesan cheese; set aside. In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne pepper until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for about 2 minutes or until thickened. Reduce heat and stir in Gruyere cheese, mozzarella or cheddar, chicken broth (or wine) and mustard until cheeses are melted. Remove from heat. Stir a small amount of the hot cheese mixture into the egg yolks; return all to the pot, stirring constantly. In your stand up mixer with the whisk attachment, beat the egg white, cream of tartar and salt until stiff peaks form, about 5 minutes. Fold in the egg whites into the cheese mixture until combined. Fill the ramekins evenly, don't worry if it goes all the way to the rim. Place ramekins on cookie sheet and bake at 375 for 20-22 minutes or until top has puffed and center is set. Serve immediately.
Recipe adapted from:
http://www.tasteofhome.com/Recipes/Camembert-Souffles

The Best Chicken Salad!

• 1 whole cooked Rotisserie chicken
• 1-2 stalks of celery, chopped
• 3 green onions, chopped
• 3 cups grapes, halved
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain yogurt
• 1/4 cup half and half
• fresh dill, minced (as much or little as you like)
• 1 cup slivered almonds
• lemon juice
• salt and pepper

Remove as much chicken as you can from the Rotisserie chicken, you should get around 2 cups of chicken. Chop up the fruit and vegetables and place them in a big bowl with the chicken. In a smaller bowl mix up the mayo, sour cream, some lemon juice, and some salt and pepper. Add your dill and mix. Pour the mayo mix into your chicken mix and add the almonds and mix until well blended. Eat it as is or put on top of your favorite bread. Personally I prefer it on a buttery croissant. :o)

Recipe adapted from:

http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/

Crepes

This is a really nice change when you're looking for something a little different from pancakes. And the beauty of these is you can add some cream filling and a delicious sauce and make it a dessert. My family loves these with fresh strawberries and homemade whipped cream. 

• 4 eggs
• 1/2 cup butter, melted
• 1/3 cup sugar
• 1 cup flour
• 1 ¼ cup milk
• 1 teaspoon vanilla

In a blender, blend all your ingredients. Refrigerate for at least an hour. Remove from fridge and blend or whisk batter. Heat your skillet over medium heat. Spray pan with a little oil. Pour about a quarter cup of the batter into the skillet so that there is a thin layer of batter. Swirl the pan around to make sure the batter spreads evenly. Cook for about 30 seconds or until the edges are firm and can be lifted with your spatula. Flip and cook for 15-20 seconds longer. Slide crepe off of pan onto plate and top with your favorite fruit, cream and/or syrups. 

Batter can keep in fridge for up to 3 days.

Makes about 20 crepes, depending on the size of your pan.

Recipe adapted from:

http://littleyellowbarn.com/2012/06/darn-good-crepe/

Shredded Brussels Sprouts w/ Pistachios, Cranberries & Parmesan

I didn't think I was a fan of Brussels sprouts, but this little dish changed my mind. It's even great cold the next day.

• 1 pound brussels sprouts
• 2 teaspoons olive oil
• 1/2 yellow onion
• 1/2 cup shelled pistachios
• 1/2 cup  dried cranberries
• 1/2 cup shredded Parmesan
• salt and pepper to taste

Cut each brussels sprouts in half, then slice thinly. Heat the olive oil in a large skillet over medium heat and add the onions. Cook , stirring occasionally, until the onions are tender and starting to brown, 5-6 minutes. Add the brussels sprouts and cook until they start to get tender but still are bright green. Remove from heat. Pour into a serving dish and add the remainder of the ingredients. Toss and serve warm. 

Recipe adapted from:

http://www.cookincanuck.com/2013/11/shredded-brussels-sprouts-recipe-pistachios-cranberries-parmesan/#_a5y_p=1041615