Jalapeno Chicken Burgers

• 3 lb ground chicken
• 1 1/4 c white onion, diced
• 1/2 c fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, diced
• 2 tsp dried cumin
• 2 tsp dried paprika
• 2 tsp red pepper flakes
• guacamole

Mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Salisbury Steak Meatballs

• 2 lb ground beef
• 3/4 c seasoned breadcrumbs
• 1/4 c brown mustard
• 1/4 c ketchup
• 1 tsp beef base or crumbled beef bouillon
• 1 tbsp worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c butter
• 1 large onion, halved & sliced
• 2-1/2 c beef broth
• 1 tbsp worcestershire sauce
• 1 tbsp ketchup
• 2 tbsp cornstarch, mixed with beef broth to make a thin paste
• 1 lb egg noodles, cooked al dente & drained
• Fresh parsley, minced

For the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
 
Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. 

Serve meatballs and sauce over egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

French Bread Pizzas

• 6 deli rolls or crusty Italian rolls
• Marinara sauce
• Pesto
• 2 lbs Mozzarella cheese, grated
• Parmesan cheese, grated
• 2 tbsp butter
• 1 Onion, sliced
• 1/2 lb Sausage, breakfast or Italian
• Pepperoni slices
• Canadian bacon slices
• Pineapple chunks
• Roma tomatoes, sliced
• Black olives, sliced
• Optional ingredients: goat cheese, sliced bell peppers, pepperoncinis, jalapeno slices, diced red onion

Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan.

Add whatever toppings you'd like on top of the cheese.

Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Turn up the heat to 425 and put it on the highest rack until the cheese starts to bubble  and turn golden.

Remove and serve immediately.

Garlic Parmesan Yellow Squash Chips

• 4 med yellow squash, sliced into 1/4 to 1/2-inch rounds
• 3 tbsp olive oil
• salt & fresh ground pepper, to taste
• 1 c panko crumbs
• 1 c grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• cooking spray
• Plain Yogurt

Preheat oven to 450.
 
Line 3 baking sheets with parchment paper and set aside.
 
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
 
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
 
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
 
Place the squash in a single layer on the previously prepared baking sheet.
 
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
 
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
 
Remove from oven and serve with yogurt.

Pizza Spaghetti Squash Casserole

• 1/2 lb ground Italian sausage
• 4 c cooked spaghetti squash
• 3 c marinara sauce
• 2 lg eggs
• 1/2 tsp sea salt
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 2 1/2 oz pepperoni
• 1/2 c Parmesan cheese
• 1/2 c Mozzarella cheese

Preheat oven to 350 F.
 
In a medium skillet over medium high heat, brown the Italian sausage until cooked through.
 
In a medium bowl, combine the marinara sauce, eggs, sea salt, oregano, and garlic powder.
 
Place the spaghetti squash into a 9x9" baking dish. Top with the marinara mixture and cooked Italian sausage. Stir to combine with the spaghetti squash and smooth into an even layer.
 
Top with a layer of half of the pepperoni, a layer of Dubliner or Parmesan cheese, and then a layer of Mozzarella cheese.
 
Top with the remaining pepperoni and make for 20-30 minutes until set and heated through.

Monkey Butter

• 5 med sized ripe bananas
• 20oz can crushed pineapple
• 1/4 c coconut, ground
• 3 c white sugar
• 3 tbsp lemon juice

Peel and slice bananas, then add all ingredients to a heavy saucepan.  Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick.  As the mixture thickens, stir constantly until desired thickness is achieved.
 
Store in air tight containers in the refrigerator for up to 3 months.

Banana Cream Waffles w/Vanilla Syrup

Waffles

• 2 c flour
• 3 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 c milk
• ⅓ c vegetable oil
• 2½ tsp McCormick Banana Cream Baking Flavor

Vanilla Syrup

• 1 c sugar
• 2 tbsp cornstarch
• ¼ c butter
• ¼ tsp salt
• 1 tbsp vanilla
• 2 c water

For the Syrup
In medium size pot bring water to a boil. Once boiling add in the sugar and cornstarch. Stir constantly for 3-5 minutes.
 
Remove from heat. Add in butter, salt, and vanilla. Stir until butter is completely melted. Allow to cool prior to using.

 

For the Waffles

In medium size mixing bowl combine the flour, salt, and baking powder. Set aside.
 
In another medium size bowl beat the eggs. Add in the milk, vegetable oil, and Banana Cream flavoring. Stir to combine.
 
in the flour mixture. Stir to completely combine.
 
Cook in waffle maker until golden brown.  Serve with butter, additional banana slices and vanilla syrup.

Crock Pot Jambalaya

• 1 lbs boneless chicken breasts or boneless thighs
• 1 lbs smoked sausage, cut to ¼-inch rounds
• 10oz can Rotel tomatoes with chiles, undrained
• 14oz can chicken stock
• 6oz can tomato paste
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery ribs, chopped
• 5 garlic cloves
• 3 tsp parsley flakes
• 2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp hot sauce
• 1 cup instant rice, uncooked
• 1 lbs shrimp
• green onion for garnish

Place the chicken in the bottom of the crock pot along with the sausage.  

Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.  Add diced vegetables to the crock pot then top with the tomato mixture.  

Cook for 4-6 hours on High. 

With 30 minutes remaining for the cooking, use forks and shred the chicken in the pot.  Adjust the flavoring and add the hot sauce, then add in the rice and shrimp

Serve with additional hot sauce and green onion