Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

1 t. dried oregano

1/4-1/2 c. red cooking wine

1 t. tomato paste

dash of Worcestershire sauce

4-5 slices or 1 c. grated provolone cheese

2-3 T. ribboned or chopped basil

instructions

Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

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Rich, Asian-Inspired Grilled Salmon

ingredients

2-3 lbs. salmon

salt & pepper

Marinade:

2 T Dijon mustard

3 T soy sauce

6 T olive oil

1 t. minced garlic

instructions

Salt and pepper your salmon fillet. Mix up marinade with a whisk. Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon. Allow salmon to sit in marinade while grill is preheating.

Grill salmon over medium-high heat. Grease the grill grates with oil to prevent sticking as much as possible. First cook skin-side down for 5 minutes. Flip and cook another 5 minutes. Do NOT overcook the salmon. If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill. Remove salmon from heat. Pour reserved marinade over it, and allow it to rest for 10 minutes.

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FRESH STRAWBERRY CAKE

ingredients

1 box white cake mix

4 eggs

½ cup vegetable oil

½ cup unsweetened apple sauce

¼ cup water

1 box strawberry jello, 85g 4 serving size

1 cup crushed Strawberries

Cream cheese frosting

4 oz cream cheese

¼ cup butter

2 cups icing sugar

½ tsp vanilla

1 tbsp milk

instructions

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.

Place all ingredients in the bowl of a stand mixer. Mix until combined. Pour the cake batter into the prepared pan and bake for 35 minutes. Cool completely before frosting.

For the frosting, beat the cream cheese and butter until light and fluffy. Add the sugar slowly until well combined. Mix in the vanilla and milk. Spread over cooled cake.

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PORK CHOPS WITH WINE & MUSHROOM SAUCE

ingredients

6 thick cut pork chops

salt and pepper, to taste

2 tbsp olive oil

2 cups sliced mushrooms

1 shallot, minced

1 clove garlic, minced

½ cup white wine

1 cup half and half

½ cup chicken stock

1 tbsp chopped chives, to garnish

instructions

Heat the oil in large skillet.

Salt and pepper the pork chops then fry the pork chops over medium heat until cooked through.

Transfer the pork chops to a plate and cover while you prepare the sauce.

Add sliced mushrooms to the pan and cooked until browned.

Add the shallots and garlic in with the mushrooms and cook about a minute.

Add the wine to the pan and stir the mushrooms around.

Stir in the half and half and cook until the sauce is thickened up a bit. Then add the stock. Season as necessary.

Add pork chops back to the pan to warm back up and serve with chives sprinkled on top.

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TWO MINUTE CHOCOLATE CHIP COOKIE

ingredients

2 tbsp butter, softened slightly

1 tbsp sugar

2 tbsp brown sugar

½ tsp vanilla

2 tbsp egg, about half an egg.

5 tbsp flour

¼ tsp baking soda

pinch of salt

2 tbsp mini chocolate chips

ice cream and chocolate sauce.

instructions

Cream the butter, sugar and vanilla in a cereal bowl.

Add the egg and stir to combine.

Mix in the dry ingredients until it's all blended together

Fold in the chocolate chips.

Place in the microwave and cook for 60 seconds. Check the batter and cook for 30 more seconds until the top appears dry.

Let it sit for a few minutes to cool

Top with ice cream and chocolate sauce.

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CAMPBELL’S EASY SKILLET CHICKEN PARMESAN

ingredients

2 tbsp (30 mL) olive oil

4 (454 g) skinless, boneless chicken breasts

¼ tsp (1 mL) each salt and freshly ground pepper

1 can (284 mL) Campbell's® Condensed Tomato with Basil and Oregano Soup

½ cup (125 mL) Campbell's® Ready to Use Chicken Broth

1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

instructions

Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.

Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.

Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.

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Mint Chocolate Guinness Brownies

ingredients

1 box of your favorite fudge brownie mix (plus ingredients listed on box)

¾ cup Guinness (or stout beer)

½ cup dark chocolate chips

⅓ cup softened butter

2 ½ cups powdered sugar

¾ tablespoon mint extract

2 tablespoons skim milk

Green food coloring (optional)

instructions

Heat Guinness in a small saucepan over medium/high heat for about 12 minutes. You are making a reduction, so the beer should reduce to about ⅓ cup in this amount of time. Take off of heat and set aside.

Mix brownie box ingredients according to package instructions. If the box gives you the option of fudgy vs. cake brownies, go with fudgy.

Add Guinness reduction to batter and stir completely. Add chocolate chips and stir to combine.

Cook brownies according to package instructions.

Remove from oven and allow to cool completely.

Using an electric mixer, beat butter until creamed. Add in the powdered sugar one cup at a time. Add milk and continue to beat until a fluffy icing forms. Add in the mint extract and food coloring (optional).

Once brownies are completely cool, Ice with icing and place in fridge for 30 minutes to allow the icing to set.

Cut and serve. Enjoy!

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Pumpkin Lasagna

ingredients

For crust:

1 cup flour

½ cup butter-softened

½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

8 oz. cream cheese- softened

1 cup powdered sugar

1 cup whipped topping

For pumpkin layer:

2½ cups milk

3 small pkgs. vanilla instant pudding mix

15 oz Pumpkin puree

1 tsp. cinnamon

For topping:

1 cups whipped topping

¼ cup toasted walnuts (or pecans)-chopped

instructions

Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)

Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

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Garlic Pesto Chicken with Tomato Cream Penne

ingredients

1/2 bottle(s) Lawrys Herb and Garlic Marinade

2 tablespoon(s) Pesto

2 Boneless Chicken Breasts

8 ounce(s) Penne Pasta 1/2 box

2 tablespoon(s) Olive Oil

3 clove(s) Garlic minced

2 tablespoon(s) Pesto

1/2 cup(s) chicken broth

8 ounce(s) Tomato Sauce

1 cup(s) half-and-half

1 tablespoon(s) Flour as needed

instructions

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down.

Add tomato sauce. Then add milk. Simmer for 5 minutes.

Toss pasta in. Add flour if it needs to be thickened.

Place chicken on top and serve.

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Ooey Gooey Peanut Butter Bars

ingredients

1 package (16 oz) creme-filled peanut butter sandwich cookies

1/2 cup butter, melted

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2 cup peanut butter

2 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 box (4 oz) candy-coated peanut butter pieces

1/2 cup peanut butter chips

instructions

Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13×9-inch pan.

In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.

Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

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bsolute Best Ever Lasagna

ingredients

instructions

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions;

drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley,

Parmesan cheese and 1/2 of mozzarella cheese;

In a lasagna pan, layer noodles, meat sauce,

and cheese mixture; repeat.*

Top off with layer of noodles; sprinkle evenly with remaining

mozzarella cheese.

Bake at 375F for 30 to 40 min, or until cheese

mixture is thoroughly melted.

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Easy Breakfast Casserole

ingredients

1/2 lb. breakfast sausage

3 green onions, chopped whites and greens

4 eggs

1/2 C. milk

3 frozen shredded hash brown patties

1 1/4 C. shredded Colby jack cheese

instructions

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Taco Corn Bread Casserole

ingredients

1 pkg 8.5 oz corn bread/muffin mix

1 egg

1/3 c milk

1 lb hamburger

1 pkg taco seasoning mix

1 can(s) black beans

1 c sour cream

1 c mexican cheese (or any cheese you like)

1/2 c onion, chopped

1 medium tomato, chopped

1 c shredded lettuce

1 can(s) sliced olives (optional)

instructions

1 Brown the hamburger and then add the taco seasoning, according to package directions.

2 Preheat the oven to 350. In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake for 15 minutes.

3 Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

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Bongo Bars

ingredients

¾ Cup Butter

2 Cups Brown Sugar

2½ tsp baking powder

3 eggs

Bag of chocolate Chips

1 tsp vanilla

2¾ Cups Flou

instructions

Preheat the oven to 350 degrees.

Melt the butter and mix it with the brown sugar in a large mixing bowl.

Add the flour and baking powder. The mix will be crumbly at this point. Be careful not to overmix these!

Add eggs and vanilla. Lastly the chocolate chips.

Spread in a 9×13 pan.

Bake for 25-30 minutes. Enjoy!

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Peppermint Crunch Ice Cream Pie

ingredients

3 pints (1 1/2 quarts) peppermint ice cream

1 Oreo cookie pie crust (or other chocolate-flavored pie crust)

1 (12 oz) jar fudge ice cream topping

Crushed Candy canes

Whipped topping

instructions

In a large bowl, stir ice cream until softened.

Spoon ice cream into pie shell and spread evenly. Return to freezer for about 3-4 hours (or until completely frozen).

To serve, let pie stand at room temperature for about 5 minutes before slicing. Serve topped with fudge topping, whipped cream, and crushed candy canes.

Makes about 6-8 servings (just depends on how big you slice it!).

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~oreo and heath ice cream pie~

ingredients

one pre-made oreo cookie pie crust

1/2 gallon chocolate chip or cookies & cream ice cream

8 oz. Heath bits

1 jar caramel topping or dulce de leche

1 jar hot fudge topping

instructions

Freeze the crust, Heath bits and metal mixing bowl in the freezer until everything is well chilled (about 2 hours.) After everything is chilled, allow the ice cream to soften a bit (but not melt.) Place the ice cream in the metal mixing bowl (I use my Kitchen Aid mixer for this and it works like a charm.) Pour the Heath bits over and mix until the bits are well incorporated. Spread into chilled Oreo crust. Place back in the freezer to set for a few hours. When ready to serve, heat the caramel and hot fudge toppings. Cut the pie into 6 pieces and place on pretty dessert plates. Drizzle the warmed toppings over each slice. Fantastic with cold press coffee!

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Dark Chocolate Cream Pie

ingredients

1 ready made graham cracker crust

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 1/2 cups sweetened dark chocolate, chopped (or you can use the baking chips)

1/3 cup heavy cream (milk can be substituted)

8 ounce container of Cool Whip

instructions

Melt chocolate and cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, creating a chocolate ganache, if needed heat for an additional 10 seconds.

With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of your pie, and mix again till all combined.

Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust.

To drizzle chocolate. If chocolate has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice.

Refrigerate pie for at least 4 hours before serving.

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Cinnamon Roll Casserole

ingredients

1 tube cinnamon rolls with icing

½ cup unsalted butter

⅓ cup granulated sugar

2 eggs

3 tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla

1 Tbsp brown sugar

instructions

Pre-heat oven to 350℉.

Cut up cinnamon rolls into pieces and place in an oven-safe casserole dish.

In a pot, melt butter and granulated sugar together on low to medium heat. Then, set aside.

In a bowl, with a fork, beat eggs nutmeg, vanilla, and cinnamon together.

Pour butter and sugar mixture over the cut-up cinnamon rolls, followed by the egg mixture.

Top with brown sugar.

Bake for 30 minutes.

Once out of the oven, top with icing and enjoy!

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CREAMY WHITE CHICKEN CAPRESE LASAGNA

ingredients

3 cups cooked and shredded chicken (I used rotisserie chicken)

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) shredded mozzarella cheese

½ cup grated Parmesan Cheese

½ cup sun-dried tomatoes, chopped and drained

1-1/2 pkg. low fat cream cheese

1 cup ½ and ½

1 tsp. minced garlic

¼ cup fresh basil, chopped

12 lasagna noodles, cooked

12 slices whole milk mozzarella

Directions:

Preheat oven to 350F

In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.

In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.

Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.

Top with the last half of the cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three, like shown.

Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.

Bake 25 min. or until heated through.

Slice and serve! Enjoy!

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pan fried salmon with broccolini & seared lemon

Broccolini is like a baby version of broccoli. The stems are lovely and tender, a little like a cross between asparagus and broccoli and just bursting with green goodness. Regular broccoli or asparagus would also work well.

The secret to this dish is cooking the lemons with the fish. The heat caramelised the surface and helps to release the juices leaving you with an instant sauce to squeeze over your fish.

ingredients

3 bunches broccolini (or 2 heads broccoli)

juice and zest of 1 lemon

4 salmon fillets, (approx 200g / 7oz) each

4 lemon halves, extra

Directions:

Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive

oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.

Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.

Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.

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