Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Directions
Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.

Chili Lime Fish Tacos

This is a dinner time favorite, healthy and packed with lots of flavor. 

Fish Filling
1 lb. tilapia filets
2 TBS. olive oil
1 small onion, finely chopped
1 clove garlic, minced
1/4 lime juice
1 TBS. chili powder
1/4 tsp. cayenne pepper (optional)
salt & pepper to taste

Slaw Topping
3 TBS. lime juice
2 green onions, chopped
2 TBS. cilantro, finely chopped
1 tomato, diced
1 c. cabbage, finely sliced
salt & pepper to taste

Assembly
Corn tortillas, fry in pan flipping once
Shredded cheese
Cilantro Lime Dressing
Avocado
Slaw

Maple & Mustard Glazed Pork Chops

4 pork chops
1/4 c. sweet & spicy mustard
1/3 c. pure maple syrup
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 TBS. white cooking wine
olive oil
salt & pepper

Preheat broiler on high.  Combine mustard, syrup, shallot, garlic and vinegar in blender and blend until smooth.  Reserve half of the sauce in separate bowl for serving.  Rub pork chops with olive oil, salt and pepper.  Place chops on broiler pan and brush with sauce.  Broil 4-6 minutes (about 5 inches from the heat element).  Turn chops over and broil an additional 4-6 minutes (do not overcook pork chops! if needed, use thermometer and cook until internal temperature reaches 145 degrees F in the thickest part).  Remove from oven, tent with foil and let rest for 5 minutes.  Serve with remaining sauce and Aromatic Herbed Rice.

Spinach, Corn & Sweet Potato Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 can refried beans (could use fat-free)
1/2 c. water
1 can fire roasted tomatoes, loosely drained
2 cup fresh spinach, chopped
1 can white corn, drained
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (2 medium sweet potatoes)
12 (10 inch) flour tortillas, warmed (I used the Tortillaland variety from Costco)
1 c. shredded Monterey Jack cheese

Directions
1.Preheat oven to 350F.
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Add tomatoes. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add sweet potatoes, corn and spinach.  Stir well.
3. On top of each tortilla, put 2 TBS. refried beans, sweet potato mixure and a sprinkle of cheese. Fold up tortillas burrito style, top with cheese, and place on a greased baking sheet.
4.Bake for 15 minutes.  Serve warm with sour cream, lettuce and avocado.

Lamb & Mango Slow Cooked Tagine

Sorry no picture! Ate this one too quickly....

1 large onion, sliced thinly
1/2 cup orange juice
1/2 cup less-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
1 tsp. cinnamon
1 bay leaf
2 whole cloves
1/4 c. dried mangoes, chopped 

Spray slow cooker with cooking spray.  Combine all ingredients in slow cooker.  Cover and cook on low for 8 hours. Remove bay leaf and whole cloves.

Serve over hot rice or couscous, topped slivered almonds and fresh parsley, along with a side of fresh warm pita or naan bread.

Slow Cooked Brown Sugar Pork Loin

4 lbs. boneless pork loin
1 1/3 c brown sugar
1.5 c. vegetable broth

2 clove garlic, halved

salt and pepper, to taste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.  Pour vegetable broth in crock pot.  Place rubbed roast on top of broth, cover and cook on LOW for 7 to 9 hours. Pour off the excess juices and set aside for gravy.

Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.

Buttermilk Garlic Chicken

Excuse the horrible picture, my good camera wasn't working (and even then, I'm not that great of a photographer anyway)...but trust me, this marinated chicken is full of flavor, and the leftovers are perfect for any chicken dish.

8 chicken breasts, thawed (or use 2.5 lbs. chicken pieces)
2 c. buttermilk
6 cloves garlic, minced
1 TBS. cumin
1 TBS. chili powder
1 tsp. ground coriander
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
Mix buttermilk, garlic, and spices in a blender, blend until smooth.  Pour over chicken, and marinate 12-24 hours. Grill on medium-high heat about 5-6 minutes on each side, or until chicken is no longer pink in middle

Cauliflower, Onion & Cheddar Soup

This soup is another crockpot wonder.  The only prep involved is chopping the vegetables! Perfect for a chilly day, and next time I'll serve it in a bread bowl!

(Picture to come)

1 large head cauliflower, chopped into florets
2 celery ribs
3 large carrots
1 red onion, finely chopped
1 small vidalia onion, finely chopped
1 large green pepper, chopped
1 sweet red pepper, chopped
4 cups vegetable broth (you can substitute with chicken)
1/2 tsp. Worcestshire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups sharp cheddar, shredded
2 cups heavy whipping cream (you can substitute with half and half)

Pasta e Fagioli

One of the best known Italian soups is Pasta e Fagioli, which translates into pasta and beans. Pasta e Fagioli is an easy to make dish with little prep time that is both delicious and healthy. 

I had some sort of flu bug, and this soup is exactly what I needed (and made in under 20 minutes)!   Definitely a must-make for soup season.
2 TBS. olive oil
1 onion, diced
3 cloves garlic, minced
3 c. water
2 cans diced tomatoes (preferably Italian flavor with basil, garlic & oregano)
3 c. chicken or vegetable broth
8 oz. dry whole wheat rotini pasta
1 tsp. Italian seasoning
1 bunch fresh kale, washed, tough stems cut off, and cut into 1 inch pieces
2 cans navy beans, or 1 can navy bean, 1 can kidney bean
1 can green beans (this would be fabulous with fresh green beans, but I didn't have any)
1 large zucchini, diced
1 TBS. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan (optional, for topping)

Saute onions in olive oil @ med-high heat for about 5 minutes.  Add garlic.  Cook 1 min.  Stir in tomatoes, broth and water.  Bring to boil.  Add pasta and Italian seasoning.  Cook, stirring frequently, for 5 minutes.  Stir in kale and zucchini, cook 5 minutes more.  Reduce heat to medium.  Stir in beans, green beans, tomato paste and salt & pepper.  Heat through.  Ladle into bowls and garnish with parmesan.

Freezes beautifully in airtight container, up to 3 months.

Shoulda' Won The Prize Slow Cooked Chili

In my most humble opinion...this chili SHOULD have won the annual trunk-or-treat/chili cook off last year.  Unfortunately because it did not, I have to believe that either A) the winner paid off the judges (highly likely), or B) the judges must not have tasted my chili.  I believe that this chili has all th components of good chili.  It has a major kick to it, it's chuck-full of hearty meat and beans, while still retaining a full flavor highlighted by tomatoes and a hint of sweetness that can be really hard to find in really spicy chili.

2 pounds ground beef, browned

1 packet dry ranch dressing powder

3 (15 ounce) cans pork & beans

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1.5 large yellow onion, chopped
2 roasted jalapenos, chopped
6 cloves garlic
3 stalks celery, chopped
1 large tomato, finely chopped

1 green bell pepper, seeded and chopped

6 oz. fried-to-a-crisp bacon, chopped

2.5 C. beef broth

1/8 -1/4 C. chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot sauce

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika 

1/2 lb dried kidney beans (soaked, rinsed, drained)

First, you need to soak (overnight), rinse and drain your kidney beans.  Once they are drained, place them in bottom or crock pot and turn on low.  Add all canned goods, beef broth, cilantro and spices.  Brown ground beef, (seasoned with dry ranch dressing powder, salt & pepper) pepper, tomato, onions, celery, jalapenos, garlic, and bacon in a large pot until cooked through.  Pour into crock pot. Cover, cook on low for at least 15 hours.  I cooked mine 8 hours one day and 10 hours the next, and it was fabulous - EVEN if the judges didn't think so (they obviously didn't have taste buds! booooooo!).

My own cowboy, carrying my chili to the competition.  He told me it's the best he's ever had, and he doesn't ever lie.

Spinach & Mushroom Chicken Pillows

I LOVE fresh and seasonal food - organic even (not even sure why...).  This, however, is none of those, and I LOVE it.  It's the perfect mix of down-home cooking with a dose of vegetables added to make you feel slightly less guilty.  So, next time you have some extra processed crescent roll dough lying around :), whip this up for you family, they will all love it. Guaranteed.

INGREDIENTS/INSTRUCTIONS:
Preheat oven to 350 degrees.

8 ounces cream cheese, softened
½ cup sour cream
Mix with hand mixer until smooth.
Add in:
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 green onions, finely diced
1/2 c. finely chopped mushrooms (optional)
1 c. fresh spinach leaves, chopped
3 chicken breasts, cooked and diced (around 3 cups)
Stir together until incorporated.
Now....
Take:2 (8 ounce) cans flaky crescent rolls (I've used Pillsbury and store brand and both work fine)
3 TBS. melted butter
1 c. panko bread crumbs
1/2 tsp. Italian seasoning (optional)

Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix

Using crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square (I use a fork to press them together).  Seal the perforations well so your filling doesn't spill out while baking.  Spoon about 3 tablespoons of chicken mixture in the center of each square. Take opposing corners of the rectangle, and swirl together at the top. Repeat with other corners, including the sides and edges up into the twirled dough to form a "pillow".
Dip each pillow in melted butter on both sides. Roll in panko crumbs on both sides. Shake excess crumbs off. Place chicken pillow on greased cookie sheet and bake at 350 degrees for 25-30 minutes.

Meanwhile, make gravy by mixing one package of chicken (or turkey) gravy mix, one can of cream of chicken soup (I told you this was fresh and healthy!) and 3/4 can of water in a small pot. Mix together  with whisk and bring to light boil.
Serve warm with gravy poured over top.

Hearty Southwestern Bean Chili

I think this could easily win the Chili Cook-Off contest this year.  It's hearty, bursting with flavor, and so easy to throw together.  Perfect way to start off a chilly autumn evening.  Also freezes lovely, so if you make this (approximately 8 servings), the average size family will have enough for 2 meals.

5 slices bacon, finely chopped
1 large sweet onions chopped (about 2 1/2 cups)
6 garlic cloves, pressed
2 c. chicken broth
1 can petite diced tomatoes
1/2 can tomato paste
1 can dark red kidney beans
1 can corn (optional)
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
cilantro sprigs, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Directions:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Top with sour cream, cheddar and cilantro

Baked Tortellini in Marinara

So easy to throw this one together, and sooooo delicious. Serve with a simple salad and some garlic bread! Yum!

3 cups cheese tortellini
1 (24 oz) jar of marinara sauce
1/2 cup heavy whipping cream
1 cup fresh grated Parmesan cheese, divided
salt and fresh ground black pepper, to taste
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F and grease an 11 x 7-inch baking pan.

In a pot of boiling water, cook tortellini for 3 minutes. You don’t want it fully cooked because it will cook more in the oven. Drain and place in a bowl. Toss with 1 TBS. of olive oil to prevent sticking.

Combine the the marinara, cream, and 1/2 cup Parmesan cheese. Then add to the pasta and gently toss until coated. Season with salt and pepper if desired.

Place the tortellini into the greased baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and mozzarella. Then bake uncovered for 25 minutes at 350 degrees or until lightly browned.

Dilled Salmon Cakes w/ Champagne Caper Vinaigrette

If you like crab cakes, you must try these salmon cakes.  They are delicious with a nice, simple salad.

1.5 cups leftover baked salmon, or 1 (14.75 ounce) can salmon, drained and flaked

3 eggs, beaten

1/4 cup Italian seasoned dry bread crumbs

1/4 cup dry potato flakes

1 small, minced finely, or processed in food processor

4 green onions, finely chopped

1 clove garlic, minced

1 teaspoon dried dill weed

1/2 teaspoon Bon Appetit seasoning (or celery salt)

salt and pepper to taste

2 tablespoons olive oil
Brianna's Champagne Caper Vinaigrette (to taste)

DIRECTIONS:

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, Bon Appetit, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.               

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.   Serve with crusty bread, fresh mozzarella, and a nice simple salad - we did lettuce and tomatoes, topped with Brianna's Champagne Caper Vinaigrette.  Yum!

Garden Fresh Veggie Enchiladas

We had the MOST amazing meal the other night.  One that our ENTIRE family could enjoy (one kid just didn't get the beans, and we added his own special cheese).  It was delicious.  I compiled it from a bunch of vegetarian enchilada recipes I had been eyeing, and it was To. Die. For.  Seriously one of the best meals I have had in a long time.  So healthy, so filling, and remarkably flavorful.   The only downside to this recipe is that it is a little time consuming.  It's much faster if you make the enchilada sauce a day ahead of time (I double the recipe and freeze some for later use).  It's also handy to have a food processor or chopper available since these babies are stocked with all the garden veggies you could dream of!

For the sauce:

1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
1 (8 oz.) can tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 small sweet red pepper, seeded and finely chopped

1 yellow bell pepper, seeded and chopped fine
1/2 zucchini, halved lengthwise, seeded and chopped

1/2 summer squash, halved lengthwise, seeded and chopped

1 c. fresh spinach, chopped

4 small carrots, finely chopped
3 cloves garlic, minced
Enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
4 oz. can chopped green chiles
Salt and pepper

To Assemble:

12 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Lime wedges, for serving
sour cream, totally optional

Enchilada Sauce: 

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (I like to double the recipe and freeze it for future enchiladas.)

Enchiladas

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion, carrots and peppers and cook until slightly softened, 5-7 minutes. Add the zucchini and squash and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans, along with the chopped spinach and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds (I cover with a moistened paper towel). Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce and dot with a little extra crumbled queso fresco.  Bake uncovered about 15 minutes, or until cheese is bubbly. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Greek Chicken Pitas w/ Cucumber Sauce

Came up with this marinade for my chicken and it was fabulous:
1 can lemon-lime soda
juice from 1 lemon
1 tsp. lemon zest
1 tsp. ground oregano
1/2 tsp. basil
1/4 tsp. fresh ground pepper
1 TBS. table mustard
1 clove garlic, minced
1/2 tsp. salt
6-8 chicken breasts, pounded thin
(we marinated boneless skinless chicken breasts...would also be lovely on lamb or pork)

Cucumber Sauce (Tzatziki Sauce)
4 oz. plain greek yogurt
1 English cucumber, shredded, liquid drained
1 c. sour cream
1/2 clove garlic, minced
1 TBS. olive oil
Grill chicken on medium-high until no longer pink in center.  Serve in pitas with lettuce, grilled tomatoes, grilled zucchini, feta cheese and cucumber sauce.

Hawaiian Chopped Pizza

Darn those sisters.  They always have great recipes!  I saw this posting a while ago, and thought that I must re-create it.  And re-create it, I did.  These are so simple, and easy to prepare - and they ARE DELICIOUS.  I made them for dinner, and thought they were so good that I made them the next day for lunch!  You can use pre-made frozen dough, or for less rising time, make your own.

Dough (or use frozen roll dough - I like Rhodes Bake'N'Serve Rolls - and let rise as directed)
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Toppings
Thinly sliced deli ham (or omit and add vegetables for vegetarian version)
Pineapple tidbits
Green onions
Mozzarella Cheese
Your favorite marinara sauce for dipping (we also loved to dip these in ranch dressing)
Prepare dough, let rise in bowl, then shape into 2" balls.  Let rise.  Take one roll and place a handful of desired toppings.  With chef's chopping knife, chop into tiny pieces until everything is combined.  Shape into a ball, and place on a well greased cookie sheet.  Repeat with other rolls.  Cover with greased wrap, let rise for 20-30 minutes.  Bake at 400 for approx. 20 minutes.  Serve with marinara and ranch dressing for dipping.

Seinfeld's Favorite Meatballs

There's a certain magazine that I just hate to love.  It sucks me in everytime, and I cannot resist the catchy covers with the latest "facts" on celebrity life.  Well, quite a while ago I was flipping through, there was a recipe for Jerry Seinfeld's favorite meatball.  I'm not a real meatball lover, but I figured if Jerry loves them, then I gotta try them.  I modified the recipe a bit, and the whole family loved them.  Thanks filthy gossip magazine and Jerry Seinfeld, this recipe was a winner.  I used the meatballs to make one of my favorites, but they are fabulous on their own, in a sub, or on top of regular old spaghetti!

2 lbs. meatloaf mix (yes, you can buy this) -
OR- if you do not have the meatloaf mix, use 1 lb. ground beef, 1/2 lb. ground veal, 1/2 lb. ground pork.
2 eggs
1 c. shredded parmesan
2 TBS. chopped fresh parsley
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. black pepper
2 c. Italian seasoned bread crumbs
2 c. lukewarm water
1 c. olive oil
8 c. favorite marinara

Freezes great!  Freeze on cookie sheet, then remove and put in ziploc baggies.

One of My Favorites: Spinach & Strawberry Salad

There is not much better when it comes to a good meal, than one that comes from your own garden.  Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad.  It's healthy, light, sweet and tangy, with lots of different textures for your palate.  I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't.  It's fabulous either way.

1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES)  Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy.  Serve with cheese toast or crusty bread.

Candied Almonds:
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar

Melt butter in large saute pan.  Add almonds and stir to coat.  Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes.  Watch closely - the sugar will melt and the granules will disappear.  As soon as this happens, remove from heat, and let cool.  Toss into salads or eat plain!