Pepperoni Rolls

School started recently, football season is here, and the holidays are right around the corner.  I like to keep refrigerated crescent rolls and biscuits on hand so that I can make snacks in a hurry. These Pepperoni Rolls are very easy and popular.  They are always gobbled up.

When making the rolls, just be careful that the dough is pinched closed completely or you’ll have a goopy mess.  You could add crumbled bacon, chopped olives, or any of your other favorite pizza toppings.  Just make sure that everything is cooked and room temperature before you add it to the roll.

Servings: 8 appetizers

Time:  Prep: 10 minutes; cooking:  12-15 minutes
Hardware: knives and a cutting board, measuring spoons, a small microwave safe bowl, a pastry brush, and a baking sheet

Ingredients:

• A roll of refrigerated crescent rolls
• 16 slices of pepperoni
• 8 ounces of mozzarella cheese
• ¼ teaspoon garlic powder
• 1 tablespoon butter
• 1 tablespoon grated parmesan cheese
• Marinara sauce for dipping  

1. Pre-heat the oven to 375°F
2. Chop the pepperoni into small pieces.  Divide the mozzarella into ½ ounce pieces
3. Open the dough and separate it into 8 triangles.  Place ½ ounce mozzarella and two chopped pepperoni slices along the side opposite the point.  Roll up each crescent as usual toward the triangle tip. Fold the open ends under and pinch closed, so that when you bake the rolls the cheese doesn’t leak out.
4. Place each roll on the baking sheet and bake for 12- 15 minutes or until golden brown.
5. While the rolls are baking, melt the butter.  Stir in the garlic powder.
6. As soon as you remove the rolls from the oven, brush with garlic butter and sprinkle with parmesan cheese.
7. Allow to rest for 2 minutes and serve with marinara sauce

Sweet and Sour Meatballs

I have been writing this blog for over three years now.  All of the recipes here but Shoepeg Corn Casserole and Black Forest Chocolate Cherry Cake are my own creations.  The challenge of designing new recipes is often steep.  So at times instead of trying to generate something new, I try to make something old by just using my intuition. That is what I did this week.

I love Sweet and Sour Meatballs.  I wanted see if I could make it with just my kitchen smarts and my taste buds' superpowers. So we went to an Asia buffet and I really studied the Sweet and Sour Sauce.  I knew that the sweet came from pineapple juice and figured the sour must come from vinegar.  But where did that day-glo pink color come from?  Ketchup.

So this is my Sweet and Sour Meatballs.  I am really happy with this.  I don’t kow if this is authentic, but it tastes good.

Servings: 4-6

Hardware:  Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, a large heavy pan, a slotted spoon, a paper towel covered plate, knives and a cutting board, a whisk, a small bowl Time:  Prep:  15 minutes    Cooking: 40 minutes

Meatball ingredients:

• ½ pound ground beef
• ½ pound ground pork
• 2 tablespoons bread crumbs
• 2 tablespoons milk
• 1 teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 teaspoons olive oil

Sauce Ingredients:

• ⅔ cup pineapple juice
• ½ cup sugar
• ⅓ cup white vinegar
• ¼ cup honey
• ¼ cup ketchup
• 2 tablespoons soy sauce
• 1 medium bell pepper
• ½ cup pineapple chunks
• 2 green onions
• 2 tablespoons water
• 2 tablespoons cornstarch

2 cups hot cooked rice

Sweet and Sour Meatballs

1. Put on latex gloves and combine all the meatball ingredients, except the oil, in the bowl and mix with your hands. Make golf ball sized meat balls.
2. Heat the oil on medium.  Brown the meatballs on all sides for about 8 minutes.  Turn it ¼ time every 2 minutes.
3. While the meatballs are cooking wash the bell pepper and cut into long thin strips.  Roughly slice the green onion.  Set aside.
4. Move the meatballs to the paper towel covered plate.  Rinse the pan.
5. In the rinsed pan whisk together the juice, sugar, vinegar, honey, ketchup, and soy sauce over medium high heat. Whisk until everything is incorporated and the liquid is boiling.  Add the meatballs, pineapple, pepper, and green onion.  Reduce the heat and simmer for 30 minutes, turning the meatball halfway through.
6. Dissolve the cornstarch in the small bowl with the water.  Stir the cornstarch-y water into the sauce.  Allow it to boil for another 2-3 minutes or until it thickens.
7. Serve immediately over hot rice.

Hummus

School starts here on Monday.  I try to pack our lunches every day.  Packing lunch saves money and assures that we are eating well, but it is difficult to keep a bagged lunch interesting.  Really, there are only so many sandwiches you can make.  Packing different vegetables, fruits, and crackers with spreads and dips can make lunch fun.  Cream cheese mixed with basil pesto can be packed with bell pepper sticks or shredded, whole wheat snack crackers. Apples and graham crackers taste great with peanut butter and a little honey. 

Hummus is perfectly paired with pretzel chips, cucumbers, or carrots.  Hummus can also be used as a sandwich spread.  Smear a pita pocket with hummus and then stuff it with cucumbers, tomatoes, sprouts, and feta cheese.  You will have a tasty, healthy, and different sort of sandwich in your lunch pail.  If lunch is fun and interesting you, your kids, and your other will be more likely to eat it and less likely to grab an unhealthy snack.

Servings:  2 ½ cups

Time:  10 minutes
Hardware:  Measuring cups and spoons, a food grinder (processor or blender), a can opener, a rubber spatula, and an airtight container

Ingredients:

• 2-15 ounce cans of chickpeas
• ⅓ cup tahini (sesame paste)
• ¼ cup fresh lemon juice
• 2 tablespoons liquid from the chickpeas
• 2 tablespoons + 1 teaspoon olive oil
• 3 cloves of garlic
• S&P to taste
• Paprika

1. Open and drain the chickpeas, saving 2 tablespoons of the liquid.  Rinse the chickpeas a few times and drain thoroughly. 
2. Peel the garlic and place it in the food processor with the olive oil and lemon juice.  Process until it is completely smooth.
3. Place the remaining ingredients, except for the teaspoon of olive oil, in the food processor and grind until it is the consistency of dry peanut butter. Add S&P to taste. 
4. Store in the fridge in an airtight container.  It will keep for 3-4 days. Serve straight from the fridge or at room temperature. When serving create a little swirl or well in the center of the hummus.  Pour the remaining olive oil into the swirl/well and sprinkle with paprika.  Offer your guests pita chips, crackers, or fresh veggies for dipping.

Hummus

After you master the basic recipe, you can play around with hummus.  Replace 1 tablespoon of the reserved liquid with ½ of a roasted red pepper for red pepper hummus.  If you replace all of the reserved liquid with lemon juice and add the zest from one lemon, you have lemon hummus.  You can also double the amount of garlic for garlic hummus.  Throw in a handful of black olives with the garlic and make sure to puree completely and then follow the rest of the instructions for olive hummus. Spicy hummus can be made by replacing some of the chickpea liquid with hot sauce and adding cayenne pepper to the recipe.  You can even use different beans.  You can use cannellini beans, yellow lentils, or black beans (don’t use tahini with the black beans and add some cumin).  So if you are imaginative and adventurous, hummus will never get boring.

Lemon, Dill Tilapia

We do not eat any meat on Monday and I try to serve fish or seafood at least twice a week.  By cutting back on the amount of red meat that we eat, I hope that I am lowering our risk of heart failure and stroke.  Also, serving seafood, fish, and vegetarian meals, along with red meat helps to keep dinner interesting.

I had to learn to like fish.  A decade ago, when I was trying to find a fish that I would eat, my husband suggested tilapia because it isn't too 'fishy.' This is the very first fish recipe that I ever created. It is fast and simple. The dill, lemon, and butter complement one another and the fish. 

In time I learned to like fish.  For this recipe, I use dill grown in our herb garden,  lemons from the Farmers' Market, and tilapia farmed in Florida, so I can feel good about not just our health, but the heatlh of our community.  If you have picky eaters, this is a fish recipe that they might be willing to try.

Servings: 4-6
Time:    Prep: 10 minutes; Cook: 15 Minutes
Hardware:  paper towels, measuring spoons, a knife, a baking sheet, foil, and a metal spatula

Ingredients:

• 1 pound tilapia
• 4 large lemons
• 8 sprigs of fresh dill
• ¼ teaspoon black pepper
• ½ teaspoon sea salt
• ½ stick very cold butter

1. Preheat the oven to 450°.
2. Line the baking sheet with foil.
3. Rinse the fish in clean water and pat dry.  Cut into serving sizes.
4. Zest and juice one of the lemons.
5. Slice the butter into thin pats.
6. Wash the dill and remove it from the stems.
7. Wash and slice the remaining lemons. Remove any seeds
8. Place the fish onto the prepared baking sheet. 
9. Sprinkle with half the salt and pepper. Lay half the lemons, half the dill, and half  the butter on the fish.   
10. Bake the fish for 7 minutes and then carefully flip the fish with the spatula.
11. Salt and pepper the other side of the fish.  Cover with the remaining lemons, dill, butter, lemon zest, and juice.
12. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not over cook the fish.  It is done when it is opaque and flakes easily.

Serve with Curry Cream Sauce,  Orzo Pilaf, and sliced cucumbers

Penne Pasta in a Zesty Tomato Cheese Sauce

Here are the ingredients in Hamburger Helper Zesty Italian Dinner:

Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Dried Tomato, Sugar, Salt, Maltodextrin, Paprika, Dried Onion, Spice, Dextrose, Citric Acid, Dried Garlic, Partially Hydrogenated Soybean Oil, Beet Powder Color, Natural and Artificial Flavor, Soy Flour, Egg, Nonfat Milk

The nutrition label states that each  ⅓ cup serving has 710 mg of sodium which is 30% of the recommended intake for a day. That is just for ⅓ cup.

This is my recipe for Penne Pasta in a Zesty Tomato Cheese Sauce.  My recipe has less sodium and no dextrose, maltodextrin, or partially hydrogentated soybean oil.  You can control the amount of fat in my recipe by replacing the Italian sausage with low fat hamburger.  You can also use whole wheat pasta and low fat cheese.  I threw in a chopped up fresh tomato with the pasta.  You could also add some cooked broccoli with the cheese.   If you aren't into spicy food, just eliminate the pepper flakes.  This recipe is just as easy to make as hamburger helper, but much healthier and tastier.

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a can opener, a large pot or skillet with a lid, a wooden spoon,
Time:  Prep time: 5 minutes, cook time: 20 minutes, rest: 5 minutes

Ingredients:

• 1 teaspoon olive oil
• 1 pound spicy Italian sausage
• 3 cloves of garlic
• 1 cup chopped onion
• 1-14 ounce can low sodium tomatoes
• 2 ½ cups low sodium chicken broth (or water)
• 1 cup fat free milk
• 1 tablespoon Italian seasoning
• 1 tablespoon cornstarch
• ½ teaspoon red pepper flakes
• 8 ounces penne pasta
• 2 cups shredded provolone cheese

1. Chop the onion and garlic.
2. Heat the olive oil on medium high.
3. Remove the sausage from its casing.  Cook and crumble the sausage with the onion and garlic.  This should take about 7 minutes.
4. Add the tomatoes, broth, milk, Italian seasoning, cornstarch, and pepper flakes to the pot.  Stir and allow the mixture to come to a boil.
5. Add the pasta and allow it to return to a boil.  Turn the heat down to simmer and cover.  Cook for 11-12 minutes, stirring occasionally. 
6. Stir in the cheese and remove from the heat.  Allow the pasta to rest for 5-7 minutes, uncovered.  The sauce should thicken while standing.

Serve with a Caesar salad. 

10 Ideas for Deli Chicken Tenders

I try to cook most of my food from scratch-better for our health, better for our wallet, and in-line with my food philosophy.  However, these past few weeks have been insanely busy for me as happens sometimes in life.  When I am completely out of time, I am tempted to grab a burger.  Instead I head to my grocers’ deli and grab some chicken tenders and a few other ingredients.  This is not, by any stretch of the imagination, healthy, but healthier than a burger and fries.  If you keep your kitchen stocked you should only need to grab fresh veggies to complete these complete meals.  None of these meals takes more than 10 minutes of active time.  And when you have more time, you can make all of these from scratch. 

*If you are too busy to cook bacon, you can substitute precooked bacon or used bacon pieces that are usually found with croutonson the salad dressing aisle. 

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Quick Chicken Parmesan

Servings: 4

Time:  Prep: 5 minutes; Cooking:  15 minutes
Hardware: 11x7 baking dish, measuring cups

Ingredients:

• 8 chicken tenders
• 1 large jar spaghetti sauce
• 8 slices provolone cheese
• 1 cup grated Parmesan cheese
• 8 ounces spaghetti
• pre-washed green salad & Italian salad dressing

1. Preheat the oven to 400°.
2. Place the chicken tenders evenly spaced out into the pan.  Lay a slice of cheese onto each tender.  Pour the sauce into the pan, spreading it out evenly and covering the chicken.  Sprinkle the Parmesan evenly over the sauce.  Bake for 15 minutes or until the cheese is golden.
3. While the chicken is baking, prepare the spaghetti according to package directions.
4. Serve the chicken Parmesan over the spaghetti.  Open a pre-washed green salad.

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Greek Pita Pockets

Servings: 4

Time:  Prep: 10 minutes
Hardware: cutting board and knives, measuring cups

Ingredients:

• 6 chicken tenders
• 4 pita pockets
• 1 cucumber
• 1 large tomato
• ¼ cup olives
• ¼ cup Greek salad dressing
• 6 ounces feta cheese
• hummus and pretzel chips

1. Slice the tenders into bite size pieces.
2. Peel and chop the cucumber.  Roughly chop the tomato.
3. Divide the chicken and veggies equally among the pita pockets.  Top with salad dressing and cheese.
4. Serve with a side of hummus and pretzel chips.

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 California Chicken Salad

Servings: 4

Time:  Prep: 10 minutes,  Cook time: 10 minutes
Hardware: cutting board and knives, measuring cups, a skillet, a paper towel covered plate, and a fork

California Chicken Salad

Ingredients:

• 4 slices of bacon*
• 8 chicken tenders
• 2 large tomatoes
• 2 avocados
• 2 green onions
• ⅓ cup Ranch salad dressing
• 4 flat breads

1. Fry the bacon until it is crispy.  Drain it on the paper towel covered plate.
2. While the bacon is frying, chop the chicken into bite sized pieces.
3. Roughly chop the veggies.
4. Divide the chicken and veggies among the flat breads.
5. Top the salad with salad dressing and crumbled bacon.

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Chicken Faust

Servings: 4
Time:  Prep: 10 minutes; Cooking: 5 minutes
Hardware: cutting board and knife, measuring cups and spoons, 8x8 baking dish, a bowl, and a whisk

Ingredients:

• 8 chicken tenders
• ¼ cup pickled jalapeños
• ½ cup shredded cheddar cheese
• ¼ cup sour cream + 2 tablespoons milk
• 1 package of microwavable ready rice (such as Uncle Ben’s)



Chicken Faust

• pre-washed green salad & salad dressing

1. Preheat the oven to 400°.  
2. Chop the chicken into bite sized pieces.  Spread the chicken evenly into the pan.  Sprinkle with the cheese and then the pickled jalapeños.  Bake for 5 minutes or until the cheese is melted. 
3. While the Faust is baking, microwave the rice according to package directions.
4. Whisk the sour cream and milk together.
5. Top the rice with the Faust and then with the sour cream sauce. 
6. Serve with a pre-washed bagged side salad.



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Buffalo Chicken Wraps

Servings: 4

Time:  Prep: 10 minutes, Microwave time: 6 minutes
Hardware: cutting board and knives, measuring cups, a large mixing bowl

Ingredients:

• 8 chicken tenders
• ½ cup Buffalo sauce
• ½ bag pre-washed shredded cabbage (used to make slaw)
• ¼ cup blue cheese salad dressing
• 4 whole wheat wraps
• 1 bag microwaveable whole kernel corn

1. Microwave the corn according to package instructions
2. Chop the chicken into bite sized pieces.  Toss the chicken with the Buffalo sauce in the mixing bowl. 
3. Divide the chicken and cabbage evenly among the wraps. Top with salad dressing.
4. Fold the bottom of the wrap up over the filling.   Fold one side over the bottom fold and then roll the wrap up.
5. Serve immediately with a side of corn.

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BBQ Chicken Salad

Servings: 4

Time:  Prep: 10 minutes
Hardware: cutting board and knives, measuring cups, a large mixing bowl, a can opener, a bowl and a whisk

Ingredients:

• 8 chicken tenders
• ½ cup +¼ cup BBQ sauce
• 1 bag pre-washed American salad greens
• 2 large tomatoes
• 1 small bag pre-shredded carrots
• 3 green onions
• 1 single serving size can of corn
• ¼ cup Ranch salad dressing
• ½ cup French fried onions (such as Durkee)
• ¼ cup shredded Cheddar cheese

1. Chop the chicken into bite sized pieces.  Toss the chicken with ½ cup of the BBQ sauce in the mixing bowl. 
2. Drain the corn.
3. Wash and chop the tomatoes.  Slice the onions.
4. Toss the salad greens with the chicken, corn, tomatoes, carrots, and sliced onions. 
5. Whisk together the Ranch dressing and remaining BBQ sauce. 
6. Top the salad with the dressing, French fried onions, and shredded cheese.

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Chicken Nachos

Servings: 4

Time:  Prep: 10 minutes; Cooking: 5 minutes
Hardware: cutting board and knives, a can opener, measuring cups, a baking sheet, foil, a large serving plate

Ingredients:

• 8 chicken tenders
• 1-14 ounce bag tortilla chips
• 8 ounces shredded cheddar cheese
• 1 can black beans
• 2 large tomatoes
• ½ bag pre-washed shredded lettuce
• ¼ cup sour cream
• Cooking spray

1. Pre-heat the oven to 450°. Line the baking sheet with aluminum foil.  Spray the foil.
2. Chop the chicken into small bite sized pieces. 
3. Drain and rinse the black beans.  Drain them again, thoroughly.
4. Spread ½ the tortilla chips on the baking sheet in an even layer. Sprinkle ½ of the cheese evenly over the chips. Spread the chicken and the beans evenly over the chips.  Finally top the chicken with the remaining chips and cheese. Bake for about 5 minutes or until the cheese is melted.
5. Roughly chop the tomatoes.
6. Place the nachos onto the serving plate.  Top with the remaining ingredients.  Serve immediately. 

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Asian-Inspired Chicken Stir Fry

Servings: 4

Time:  Prep: 5 minutes, microwave time: 7 minutes
Hardware: cutting board and knives, measuring cups and spoons, a mixing bowl

Ingredients:

• 8 chicken tender
• 1 package of microwavable ready rice (such as Uncle Ben’s)
• 1 package of microwavable Asian stir fried vegetables
• ½ cup teriyaki sauce
• 1 tablespoon sesame seeds

1. Microwave the rice and vegetables according to package directions.
2. While the vegetables are cooking, chop the chicken into bite sized pieces.  Toss the chicken with the teriyaki sauce in the mixing bowl. 
3. To serve, top the rice with the veggies and then with the chicken and teriyaki sauce.  Sprinkle with sesame seeds.

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Chicken Tacos

Servings: 4-6

Time:  Prep: 10 minutes; microwave time: 7 minutes
Hardware: a baking sheet, cutting board and knives, measuring cups and spoons, a mixing bowl, a can opener

Ingredients:

• 8 chicken tenders
• ½ cup + ¼ cup taco sauce
• ½ pint cherry tomatoes
• ½ bag pre-washed shredded lettuce
• 2 green onions
• ¼ cup sour cream
• 8 hard-shelled corn tacos
• 8 ounces shredded cheddar cheese
• 1 can seasoned black beans
• 1 package of microwavable ready rice (such as Uncle Ben’s)

1. Microwave the rice and beans according to package directions.
2. Heat the shells according to package directions.
3. Chop the chicken into small pieces.  Toss the chicken with ½ cup of the taco sauce in the mixing bowl. 
4. Wash the veggies. Chop and seed the tomatoes. Slice the green onions.
5. Divide the chicken among the taco shells.
6. Divide the veggies evenly among the shells.
7. Top the tacos with the remaining sauce, cheese, and sour cream.
8. Serve with a side of black beans and rice.

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Chicken Club Sandwich

Servings: 4
Time:  Prep: 5 minutes, cook time: 10 minutes
Hardware: cutting board and knives, measuring spoons, a skillet, a paper towel covered plate, and a fork

Ingredients:

• 6 chicken tenders
• 6 tablespoon Dijon mustard
• 4 slices of thick cut bacon*
• 1 large tomato
• ½ bag pre-washed shredded lettuce
• 4 hoagie rolls
• pretzel chips

1. Cut the bacon strips in half.  Fry until it is crispy.  Drain it on the paper towel covered plate.
2. Slice the tomato. Cut two of the chicken tenders in half.
3. Spread the rolls with mustard.  Divide the chicken evenly among the rolls.  Top each sandwich with lettuce, tomato, and bacon halves.
4. Serve with a side of pretzel chips.

Pulled Pork BBQ Sandwiches

I was going to make burgers for the 4th of July.  However, we have had rain and thunderstorms every day this week.  So, I am stuck inside.  I could have made hamburgers on the stove top, but with the thunderstorms come heat and humidity.  So, standing over the stove was out of the question.  Instead, I made Pulled Pork BBQ Sandwiches.  BBQ is a quintessential American meal.  Add some Mactastic Macaroni Salad, Spicy, Sweet Broccoli Slaw, slices of melon, and a Summer Cocktail and you have a fantastic Independence Day dinner. 

You can make the salad and slaw the day before. 

Servings:  4-6

Time:   Prep: 15 minutes Slow Cook:  6-8 hours, cook: 10 minutes
Hardware: knives & cutting board, measuring cups & spoons, a can opener, crock pot, wooden spoon, fine strainer, a small bowl, a sauce pot, and un-powdered latex gloves

Ingredients:

• 2 ½ - 3 pound butt pork roast
• 1 large onion
• 5 cloves garlic
• 1 ½ cups low sodium beef stock
• 2 cups ketchup
• ⅓ cup brown sugar
• ⅓ cup apple cider vinegar
• ¼ cup molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pepper
• ½ teaspoon hot sauce
• 1 dash liquid smoke (This is optional)
• 2 tablespoons cornstarch
• ⅛ cup cold water
• Hamburger buns, pickles, sliced onions, mustard

BBQ Pulled Pork

1. Roughly chop the onion and garlic.  Add them to the crock pot.
2. Stir the stock, ketchup, sugar, vinegar, molasses, Worcestershire sauce, pepper, hot sauce, and smoke into the crock pot. 
3. If your butcher tied the roast, remove the butcher’s twine. Add the roast fat side up to the crock pot, cover, and cook on low for 6 to 8 hours.
4. When the meat is fork tender remove it from the liquid.  Wearing the gloves, shred the pork.  Discard any fat or gristle.  Set the pork aside.
5. Strain 2 cups of the liquid in the crock pot through the strainer into the sauce pot.  Turn the heat up to medium high and boil the liquid for 5 minutes.
6. Stir the cornstarch and cold water together in the small bowl until there are no lumps. Add the cornstarch-y water to the boiling liquid and allow to boil for 5 minutes, stirring often.  It should thicken.
7. Add the shredded pork to the sauce and remove from the heat.
8. Serve the pork on the hamburger buns.  Offer your guests pickles, onions, and yellow mustard.