Italian Chicken Stuffed Sandwich

Who doesn't like leftovers.  Especially when it looks like this!  Use the chicken from my Italian Chicken Thighs with Goat Cheese for a wonderful sandwich filling.  Enjoy!

Italian Chicken Stuffed Sandwiches

Italian, Goat Cheese Stuffed Chicken Thighs, leftovers
Provolone Cheese, thinly sliced
1/2 cup roasted red pepper, chopped
1/3 cup green onions, chopped
1/4 cup black olives, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
Crusty Rolls
Olive oil, enough to brush rolls

Preheat oven to 400.  Cut top off of each roll and lightly brush with olive oil.  Place on baking sheet.  Chop the Goat Cheese Chicken Thighs.  In a separate bowl combine the red pepper, green onions and black olives with the garlic salt and pepper.  For each roll, fill with the chicken and the pepper/onion mixture.  Top with a slice of provolone cheese.  Bake the sandwiches, top off, for 7 to 9 minutes.

The chicken thighs already have a ton of flavor so it's not necessary to use a lot of seasoning in the pepper mix.  However, if your taste buds want more by all means add what you like!  You also might like to try using green olives in place of, or maybe, with the black olives...

Chicken Fajitas, Pico, Peppers and Onions

One of our favorite meals for a big crowd is Fajitas.  They are so good and easy to make that you tend to forget to make them for...well, just because!  My favorite meat to use when making fajitas is chicken thighs. They are tender and juicy and delicious.  Add some warm, soft tortillas and whatever fixens you like...enjoy!

Chicken Fajitas

Chicken thighs, skinless, boneless  -  allow 1/4 - 1/2 lb per person
Italian dressing
garlic salt
pepper

Place the chicken thighs in a flat shallow dish or a zip lock storage bag.  Add the Italian dressing, enough to cover.  Let sit in the fridge up to 2 hours or overnight.  When ready to cook, remove from marinade and lightly dust with garlic salt and pepper.  Cook over a hot grill or grill pan until cooked all the way through.  Let rest for about 5 to 7 minutes and cut into strips.  Place into a bowl with a cover or make a foil pocket to keep the meat hot.

Pico

1/2 medium onion  (I like to use sweet)
3 green onions
3 tomatoes, seeded
1 avocado
1 jalapeno
3 Tbsp fresh cilantro leaves
1 lime
salt
pepper

Chop the onions, tomatoes, avocado and jalapeno.  Place into a mixing bowl.  Add the juice of the lime and the cilantro to the mixture.  Salt and pepper to taste.

Pico is as pretty as it is good to eat!  The combination of white, red and green makes for a very pretty side condiment.  The ingredients are only a suggestion.  Because the size of veggies can vary I usually eyeball my ratio of the colors and that serves as a pretty good guide.  I also watch out for the jalapeno!  I usually use about half of the pepper for my taste and then you can always have more available for those that like the heat.  And as always...add or take away ingredients based on your taste!

Peppers and Onions

6 to 10 sweet peppers
1 large onion
1 Tbsp olive oil

Thinly slice the onion and peppers, discarding the seeds of the peppers.  Heat olive oil in a large skillet.  Add the peppers and onions to a hot pan to get an initial sear then reduce the heat to med/low and cook until tender.  *Substitute 2 large green, red, yellow or orange bell peppers for the sweet peppers if you like.  I like the milder flavor of the sweet peppers.

Be sure to have sour cream, shredded cheese and shredded lettuce on hand.

Ranch Cheese Ball, Monster Ball, Buttermilk Ranch Dip Mix

I've given out this recipe out so many times and people keep asking for it again and again!  I think because it is so easy they don't believe that I'm sharing the true recipe.  Maybe they think I'll slip up and reveal some secret ingredient...but no, it really is that easy!  Super delicious too!

Ranch Cheese Ball

2 pkgs. Cream Cheese  -  can use less fat variety
3 Tblsp. Ranch Dip Mix  -  or 1 pkg.  (recipe follows)
1 cup Cheddar Cheese, shredded

Combine all ingredients thoroughly.  A mixer will make the cheese ball more silky and easier to spread but I've made this by hand and it does ok.  If using a mixer, mix on medium for 2 to 3 minutes, scraping the bowl after 1 minute.  Scrape out onto a piece of plastic wrap and use the wrap to form a ball.  Chill.  Unwrap and there you go!

This cheese dip is good to just make and place in a container.  My kids and husband like it with crackers, bread or corn chips.  It's also very good on tortillas for a quick snack!  As always add in what you like...a little pepper or chopped pecans might be nice...

Turning your Ranch Cheese Ball into a Spider Ball

Spider Ball

one recipe of Ranch Cheese Ball
Chives, chopped
Coarse Black Pepper
Cheddar or cheese of your choice, chopped
baby sweet peppers, assorted colors
black olives, sliced
green olives, sliced

Eyeball each ingredient in order to cover each ball.  Divide your recipe into 3 balls.  After chilling, take each ball and roll one in the chives, to cover.  Roll one in the black pepper, to cover and roll the last in the cheese, to cover.  Choose the color of
the legs you would like and thinly slice eight pieces of the pepper and place into the cheese balls.  Place the olives for the eyes and insert a small piece of pepper in the center of the olive.

 I made this recipe for years simply using the Hidden Valley Ranch Powder and believe me I got raves...however, as some of you may know my daughter Sarah, of Saraheatsaustin.com is a purist.  She likes to use fresh and homemade ingredients and always encourages me to do the same.  To be honest I have to thank her.  Sometimes you forget how simple and satisfying it can be to make your own from scratch.  I've added my recipe for Ranch Dip Mix which you can make in bulk and store to use when needed.  

Buttermilk Ranch Dip Mix

3 Tbsp. dried parsley
1 1/2 Tbsp. sea salt
2 Tbsp. dried chives
1/2 Tbsp. dried oregano
1/2 Tbsp. dried tarragon
1 Tbsp. garlic powder
1 Tbsp. lemon pepper
2 Tbsp. buttermilk powder
4 Tbsp. dried milk powder

Mix all the ingredients and store in an airtight container.  As a general rule I use 3 Tbsp of the mix any time a recipe call for a packet of Hidden Valley.

Witch's Fingers

Halloween is one of my favorite times of year.  You see, it's not just a single day...we enjoy it for the whole month of October! I always did Halloween up big when my kids were small.  We are known to drive to Floydada just to get pumpkins!  And not just any pumpkins, but huge pumpkins.

When I saw online the sugar cookie fingers I knew I had to try them.  However, my fingers turned out more as monster toes!  Not exactly the look I was going for.  I considered fiddling with the recipe and changing the ratio of butter and flour but then I had an inspiration.  When I was little my mom would take pie crust scraps and make pockets with a dab of jelly or just sprinkle with cinnamon sugar and bake.  Yummm!  So what better than to fill pie crust with jelly or in this case Nutella, shape into fingers and whalla!

Witch's Fingers

Pie Crust (store bought or home made)

Nutella

Almond Slivers

1 Tbsp. butter

Cinnamon sugar

Heat oven to 400.  Line cookie sheet with parchment.  

Roll out pie crust and cut into 10 wedges.  Spread a thin layer of Nutella over

each wedge and roll into a cone.  Do not overfill as this will cause the filling

to spill out.  Tuck the point in to make a blunt end.  Shape each piece to the shape of

a finger making sure to create the knuckles.  Place each finger on the baking

sheet and score each finger with a sharp knife to create the ridges of the 

knuckles.  Melt the butter and brush each finger with butter. 

Sprinkle with cinnamon sugar and add the almond sliver to

make the fingernail.  Bake for 15 to 17 minutes or

until lightly browned.

Remember, these can be filled with anything.  A nice red strawberry jam would be great to create the illusion of blood...or peanut butter.  You could even go savory with an herb goat cheese!  In fact, I may have to head back to the kitchen and try that one right now...

Italian, Goat Cheese Stuffed Chicken Thighs

One thing my family loves is chicken thighs.  I really think it is sometimes the forgotten cut of chicken. But the thighs are tender and flavorful.  Braised, they just fall apart and if you buy the boneless, skinless pieces they are perfect to stuff or roll with anything your heart desires.

Italian Chicken Thighs with Goat Cheese

8 Chicken Thighs, boned and skinless

8 slices Black Forest Ham

8 slices Italian Salami

8 oz Goat Cheese

1/4 cup Parmesan Cheese

1 tsp. Italian Seasoning

1 tsp. chives

1/2 tsp. garlic salt

1/2 tsp. black pepper

salt

pepper

Italian Seasoning

Olive Oil

Preheat oven to 425 degrees
Mix the goat cheese with the Italian seasoning, chives, garlic salt, black pepper and Parmesan cheese.  Lay out the chicken thighs and lightly pound so that you have nice, uniform rectangles.  Sprinkle with salt and pepper. Add a slice of ham and salami to each piece of chicken.  Evenly divide the goat cheese mixture to each piece.  Gently roll the chicken and place on a baking oiled baking sheet.  Drizzle each piece of chicken with olive oil and sprinkle with a desired amount of Italian seasoning.
Bake for 35 - 40 minutes, depending on the size of the chicken.

Peanut Butter Crunch

My kids were home-schooled so I don't have a good perspective of what school lunches are today...but I do remember my childhood.  How many of you remember Peanut Butter Crunch?  A desert treat that was always served in plastic wrap and was
oh so gooey, peanut buttery sweetness.  Well...great news!  I found a recipe that is the goodness from our childhood...it's pure sugar but oh so good!

Peanut Butter Crunch

1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Peanut Butter, creamy
8 Cups Corn Flakes Cereal

In a heavy sauce pan, combine the sugar, corn syrup and peanut butter.  Heat until sugar is completely melted, bringing to a simmer.  Remove from heat and add the cereal.  Combine well and pour into casserole dish.  Press the mixture down lightly to even it.  Let cool and cut into squares.


What can be better than peanut butter? A little chocolate... Just add a drizzle of melted chocolate, milk or dark...you choose.  Also, the 8 C of corn flakes is just a suggestion.  If you like a drier bar add a little more or if you like even more indulgence...add less!  Enjoy!

Cheesy Green Chili Egg Casserole

Ever had one of those days?  You know, the kind of day when you forget to take meat out of the freezer, you've run around and suddenly it's 5:00 and someone asks, "...what's for dinner"?  This is one of my 'go to' recipes for just that kind of day! 

Cheesy Green Chili Egg Casserole

6 eggs, beaten
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup cottage cheese, small curd
2 cups shredded cheddar cheese
1/2 stick butter, melted
1 4 oz. can green chilies, chopped

Mix everything together and pour into an 8 inch square pan.  Bake at 350 degrees for 40 to 45 min. 

The above recipe is just the start of a great, anytime dish.  But take this beginning and build your own amazing casserole.  I've added leftover steak, rotisserie chicken, breakfast sausage, link sausage, leftover vegetables...you name it, it just makes it better!  I've also been know to change the cheese.  Swiss works good or try Monterrey Jack.  You can also bake in a smaller casserole dish for thicker servings or a larger for a thinner slice.  Just watch your time, adjusting up or down.  Less time for a larger dish and more time for a smaller one. 

So, the next time you forget about dinner...try this out.  You won't be sorry!  The cottage cheese works so well with eggs,  I started adding them to my scrambled eggs to make them extra fluffy...try it out.



Peach Jam

This summer we had the most amazing crop of peaches...well if you call a crop one tree.  While we enjoy the peaches fresh, I always put a good supply in the freezer as well as some beautiful jars of homemade jam so we can enjoy them all year!

Peach Jam

4 cups fresh peaches, peeled and chopped
2 Tbsp. fresh lemon juice
4 1/2 Tbsp. fruit pectin
4 1/2 cups sugar









Prepare jars for canning.  Combine the peaches and lemon juice in a large, heavy saucepan.  Slowly add the pectin and bring to a boil.  Add the sugar and bring to a boil, stirring constantly.  Continue to boil for 2 minutes and remove from heat.  Skim the foam and discard.  Ladle the jam into your jars and can according to manufacturer's instructions. 



My mother-in-law makes the most fabulous dewberry jelly without the use of pectin.  I tried her recipe and came out with syrup one time, and a paper weight the next.  So while some don't necessarily endorse the use of pectin....what can I say. 

Zucchini, Potato Bites

The past couple of days have been a little cooler.  Well...92 degrees...in Texas, that's cooler.  It's been nice but we're back to 100 degrees for the Labor Day weekend.  It was just a taste and I have to say I'm looking forward to fall!  We start the holiday season off with Oktoberfest in Fredericksburg, then Halloween, Birthdays, Thanksgiving, Christmas, and then finish it off with New Years!  I can't wait and hope to have a lot of party food to share...

Zucchini, Potato Bites

1 Med Zucchini

1 Med Potato

1/4 C onion, chopped

1 tsp garlic, chopped

2 Tbsp flour

1 egg, lightly beaten

1/2 tsp salt

1/2 tsp pepper

olive oil

Heat oven to 400 degrees.

Shred the Zucchini and potato.  I used a cheese grater.  Combine with the onion, garlic, flour, egg, salt and pepper.  Generously brush each cup of a mini muffin pan with olive oil.  Divide your mixture, filling each cup.  Bake for 10 minutes and turn each bite, bake for an additional 10 minutes.  20 minutes total.  

Potato Salad

 

You know it's summer when all your recipes go with grilled meats!  Here in Texas, potato salad is a category all its own.  There are just so many varieties to choose from, sour cream based, mustard, German, hot...but my favorite is adapted from the recipe my mom always made.  Isn't that just the way...

Potato Salad
 

6 - 7 potatoes

1 Tbsp salt

1/2 med onion, chopped

1/4 C dill pickle relish

5 - 6 hard boiled eggs

3/4 C mayo

3/4 C sour cream

2 T yellow mustard

1 Tbsp garlic salt

1 tsp black pepper

2 Tbsp Chopped chives

1 Tbsp Chopped parsley

salt to taste

 

 

 

Peel and cut potatoes into 1/2 to 1" cubes.  Put in heavy pan and cover completely with water and 1 Tbsp salt.  Bring to a boil and cook until fork tender.  While potatoes are boiling, chop the onion and place in a large mixing bowl.  In another mixing bowl, mix the remaining ingredients and set aside.  After potatoes are cooked, strain and add to the bowl with the onions.  Do not stir.  Let the potatoes and onions set for about 10 to 15 minutes.  The heat from the potatoes will soften the onions to perfection.  Chop the eggs and add, along with the relish to the potatoes.  Combine.  Add the mayo/cream mixture and combine.  Let cool in fridge until ready to eat.

 

Potato salad is a funny thing.  Potatoes are just darn finicky!  You can make a recipe a dozen times and the ratio of the cream mixture to potato will be different every time.  If the salad seems too dry just add additional mayo to get the consistency that you like.  Even after taking it out of the fridge, what was originally a perfect mixture, can appear to be drier than you'd like.  Add more mayo!



Beef Brisket with Bourbon Molasses Bar-B-Que Sauce, Rub Mix

The one thing I love about cooking is that it's so personal.  I've always tried to teach my
kids that you create the best dishes out of all the things you love.  Find several recipes for any dish that you want to create and then pick and choose the ingredients based on your taste.  I used to drive my mother nuts when I was younger and learning to cook because I would just open the spice cabinet and add herbs and spices without even knowing what their flavors were.  I had some messes, but I have to say there were a lot more successes!  Luckily, I learned my way around flavors so my picks are a little more educated and I know what I like...never be afraid to substitute an ingredient if that change is to your taste.    

We bar-b-qued this weekend...of course...this is Texas!!!

Beef Brisket

1 brisket, untrimmed

olive oil

rub

Rub Mix

3 T Paprika

3 T Chili powder

1 t garlic powder

1 t onion powder

2 t salt

2 t black pepper

2 t oregano

1 t cayenne pepper

Rub the brisket with olive oil to give the rub something to hold onto.  Add the rub mixture to cover the lean side of the brisket.  (fat side down)  This is the general recipe I use, however if your cooking a smaller brisket and don't use all of the rub just save in an airtight container to use later. 

Cook brisket, fat side down, on grill at about 350 degrees for about 4 hours.  Remove from grill and wrap in extra strong aluminum foil and place on a cookie sheet or pan.  Bake for @ 16 additional hours at 250 degrees in oven. 

 Bourbon Molasses Bar-B-Que Sauce

2 T olive oil

3 T very finely chopped onion

3/4 C red wine vinegar

1/4 C balsamic vinegar

2 C ketchup

1/3 C molasses

1/3 C bourbon

3/4 tsp salt

1/2 tsp black pepper

1 tsp fresh thyme leaves

Saute onion in olive oil until soft.  Add the red wine vinegar and balsamic vinegar and bring to a boil.  Cook down for about 5 to 7 min.  In a bowl ( I use a large 4 cup measuring cup) combine the ketchup, molasses, and the bourbon.  Remove the vinegar from any flame and add the ketchup mixture.  Never add an ingredient with alcohol to a pot on an open flame.  Return to heat and bring up to a simmer.  Add the salt, pepper and thyme.  Remove from heat and let cool to room temp. 

This is my all time favorite bar-b-que sauce.  It's thick and rich...just plain decadent! 

Classic Spaghetti with Meat Sauce

This is one of my favorite meat sauce recipes that I use with just about any Italian dish.  It's thick and rich and the flavor is unbeatable!  While I used pork, I've also used a combination of beef and venison that worked out really nice.  I don't know why but venison works really well in Italian cooking but not so well in Mexican seasoned dishes.  At least to my taste....I listed the brands of tomato I used but I've also used store brands that worked out and if I'm in a pinch I'll replace the wine with balsamic vinegar.  Strangely enough it's pretty darn good!  Also, when fresh herbs are not available I use the dry...I just cut the measure to 1 tsp of each and adjust for taste.


Classic Spaghetti with Meat Sauce

Meat Sauce

2 Tbls olive oil
1/2 C sweet onion, chopped
1/4 C sweet pepper, chopped
3 (or more) cloves of garlic, chopped
1 lb ground beef
1 lb ground pork
2 28 oz cans crushed tomato (I used San Marzano)
1 6 oz can tomato paste (I used Cento)
1/4 C red wine (I used a Merlot)
2 T fresh basil, chopped
2 T fresh oregano, chopped
salt & pepper to taste
2 T fresh basil, chopped to add before serving
parmesan cheese

Heat olive oil in large sauce pan.  Add the onion, pepper, and garlic and saute until soft.  Add the ground beef and ground pork, brown.  At this point, drain the meat mixture and add back into the pan.  Add the crushed tomato.  When heated through add the tomato paste and the wine.  Bring to a simmer and cook for about 30 minutes.  You want to cook out any excess water so that you have a thick, rich sauce.  Add the basil, oregano, salt and pepper.  You may keep the sauce at a simmer or turn off the heat and put a lid on the pot to keep it warm while you cook the spaghetti.

Spaghetti

spaghetti, your favorite brand
water
salt

In a large pot cook the spaghetti according to package directions.

After draining the spaghetti pour into a large bowl and cover with the amount of sauce you desire.  This recipe makes a lot of sauce which usually leaves me plenty to freeze!  Top with grated parmesan cheese and fresh chopped basil.  

I hope you enjoy this recipe!  For years I used the jar sauce because I never realized just how simple it was to make my own.