Mandarin Chicken Stir-Fry

Mandarin Chicken Stir-Fry

Prep 20 MIN
Total 30 MIN
Servings 4

Ingredients

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/8 teaspoon ground red pepper (cayenne)
1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2 medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired

Steps

1 Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.

2 Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.


3 Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Easy Chicken Lettuce Wraps

Easy Chicken Lettuce Wraps

Prep 10 MIN
Total 25 MIN
Servings 4


Ingredients

3 tablespoons hoisin sauce
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 1/2 teaspoons rice wine vinegar
1 tablespoon vegetable oil
1 lb ground chicken
Salt and pepper
1/4 cup Progresso™ Chicken Broth
1 bag Cascadian Farm™ Organic Chinese-Style Stirfry Blend frozen vegetables
1/4 cup water chestnuts, cut into thin strips
1/3 cup bean sprouts
1 head Boston Lettuce, leaves separated, washed and patted dry

Steps

1 Stir together the hoisin sauce, soy sauce, sesame oil and rice wine vinegar in a small bowl and set aside.

2 Add oil to the skillet and heat over medium-high heat. Add the ground chicken to the skillet and season with salt and pepper. Cook, stirring occasionally until cooked through.

3 Remove chicken from skillet and pour the chicken broth into the hot pan. Add the Stirfry Blend and cook for 5 minutes.

4 Using kitchen shears, carefully cut the long green beans and large pieces of broccoli into smaller bite-sized pieces. This will make it easier to fill the lettuce wraps.

5 Stir in the water chestnuts and bean sprouts and continue to heat for 2-3 minutes.

6 Stir in the chicken and sauce and heat for 1-2 minutes until heated through.

7 Fill lettuce leaves with chicken and veggies. Serve while hot.

King Crab Appetizers - Crab Tartlets

 Prep 10 m
Cook 20 m
Ready In 30 m

"These crab tartlets have long since been a family favorite and are requested often at holiday get togethers."

Ingredients
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese

1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.

Divide rolls in half and press into the prepared tartlet pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

57 Super Simple Last-Minute Appetizers

Found http://www.delish.com/holiday-recipes/thanksgiving/g3137/last-minute-thanksgiving-appetizers/
Like Cranberry Brie Bites, Sweet Potato Bites, Chicken Avocado Roll-Ups, Churro Almonds, various skewers, Bacon-Wrapped Pickles, Mini Frittatas, various Stuffed Phyllo Cup, Crostini of assorted kinds, Dips, Rollups, More various Stuffed Phyllo Cups http://www.delish.com/cooking/g3099/phyllo-cup-recipes/ or these Bacon Crack Bites BY MEGAN SHEPHERD TOTAL TIME: 1:00 PREP: 0:10 LEVEL: EASY SERVES: 6 INGREDIENTS 1 package bacon, strips cut in half horizontally 32 Club Crackers 1/2 c. freshly grated Parmesan Freshly ground black pepper Ranch dressing, for dipping DIRECTIONS Preheat oven to 350º and line a large baking sheet with parchment paper. Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and replace seam-side down, then top with more Parm. Bake until bacon is cooked through and bites are crispy, 48 to 50 minutes. Season with pepper and serve with ranch for dipping.

Puff Pastry Bites

I always have puff pastry sheets in my freezer. They have endless uses, and I love that I can make most of my puff pastry appetizers ahead of time, freeze them, and heat them up at a moment's notice for last-minute guests. When working with frozen puff pastry, make sure you set it out to thaw at least 30 minutes before you want to use it, and roll it out on a well-floured surface to keep it from getting too sticky.

Pinwheels/palmiers: This is my favorite appetizer; I always make double and triple batches to store in the freezer so I can grab, thaw, and slice just the amount I need. Roll out your puff pastry so it forms a rectangle about one-third larger than when you started. Spread your choice of filling onto the pastry sheet. My faves include artichoke tapenade with shredded mozzarella, pesto sauce with sundried tomatoes, ham slices with sharp provolone … the list goes on. Roll the pastry sheet like a jelly roll, or roll both ends until they meet in the center for palmiers, and slice the roll into rounds about ½ inch thick. Place on a parchment-lined baking sheet and brush each round with egg wash. Bake for 15 minutes at 400 degrees.

Puff pastry twists: These super-easy puff pastry breadsticks can be made sweet or savory to satisfy everyone's taste buds. My favorite versions are Parmesan and herb, cinnamon sugar, or brown sugar and bacon. The best part is you can bake a premade batch straight from the freezer in a 400 degree oven.

Puff pastry tartlets: Buy the puff pastry tartlet shells, thaw them, and stuff with all sorts of fillings for professional-looking (and professional-tasting) one-bite appetizers. Fillings I love include caramelized onions and Gruyere, cheesy scrambled eggs and asparagus, and chopped roasted root vegetables.

Read More: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

Food on a Toothpick or Pretzel Stick

Caprese skewers: Skewer grape tomatoes with a piece of fresh basil and a bocconcini ball of fresh mozzarella. Drizzle lightly with balsamic reduction. Another variation is to make an Italian antipasti skewer with salami, olives, and artichoke hearts or go Greek with grape tomatoes, Feta, and Kalamata Olives.

Chicken Parmesan skewers: Shredded mozzarella is brilliantly added to the panko and Parmesan breading on chicken tenders, then baked in the oven. The tenders are then skewered and ready to be dunked in your favorite tomato sauce.

Maple-glazed apple chicken sausage bites: Food on a stick is even more brilliant when you can actually eat the stick. Slice one package of chicken sausage into bite-sized chunks and roast in the oven glazed with a mixture of maple syrup, sage, and mustard. Skewer each bite with a pretzel stick and serve.

Read More: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

Note to self: look for the frilly toothpicks at the Dollar Store

Crostini

Crostini

The only limit when topping classic crostini is your imagination. You can buy some premade or whip up a bunch ahead of time. Slice a baguette on the diagonal, into about ⅓ inch slices, and place on a parchment-lined baking sheet. Use a pastry brush to rub each slice lightly with olive oil, and sprinkle each with kosher salt. Cook in a 375 degree oven for about 10 minutes, or until the bottoms are lightly browned. Remove from oven, and if you wish, rub each slice immediately with a piece of raw, peeled garlic. Allow to cool completely. The crostini will keep in an airtight container for two days.

Brie and lavender honey crostini: Top each crostini with a very thin slice or spread of Brie. Heat until just melted, then top with chopped almonds or hazelnuts and a drizzle of lavender honey.

Whipped feta and tomato crostini: In your food processor, combine equal parts feta cheese and cream cheese, along with a squeeze of fresh lemon juice. Spread liberally on each crostini, and top with a classic bruschetta mixture of chopped cherry tomatoes, minced red onion or shallots, red wine vinegar, olive oil, and a chiffonade of fresh basil. Sprinkle with toasted pine nuts.

Prosciutto and goat cheese crostini with caramelized onions: This one takes more time, but your guests will plow through them. Slowly cook sliced, yellow onions in butter and olive oil until caramelized, about two hours. Meanwhile, in your food processor, combine equal parts goat cheese and cream cheese. Spread each crostini liberally with the cheese mixture, then top with a small spoonful of onion and a half slice of prosciutto. Sprinkle the crostini with chopped fresh parsley.

Read More: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

Candied Bacon

Candied bacon: Cut bacon slices into thirds and lay them on a parchment-lined baking sheet. Grind pecans with 2 tablespoons maple syrup and top each slice with a mixture of equal parts brown sugar and the pecan mixture. Cook at 375 degrees for 25 minutes or until the tops are nicely caramelized. Allow to cool and serve.

Read More: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/

Pasta Fazool

Found http://allrecipes.com/recipe/255823/pasta-fazool-pasta-e-fagioli/

Prep 10 m
Cook 25 m
Ready In 35 m

2 large servings or 4 small servings
883 cals

Ingredients

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
1/2 yellow onion, chopped
3/4 cup dry elbow macaroni
1/4 cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Heat oil in a skillet over medium-high sausage. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.

Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.

Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.

Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Deluxe Corned Beef Hash

Found http://allrecipes.com/recipe/216981/deluxe-corned-beef-hash/

Prep 30 m
Cook 40 m
Ready In 1 h 10 m

8 servings
320 cals

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves salt to taste (optional) 1/2 teaspoon ground black pepper, or to taste

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ruben Dip

Found http://allrecipes.com/recipe/14865/reuben-dip/

Prep 5 m
Cook 25 m
Ready In 30 m
30 m
9 servings
393 cals

Ingredients
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine mayonnaise and dressing.
Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
Bake for 20 to 25 minutes.

Irish Egg Rolls

Found http://allrecipes.com/recipe/31147/irish-egg-rolls/

Prep 30 m
Cook 5 m
Ready In 50 m
8 servings
 286 cals

Ingredients
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 1/2 quarts oil for deep frying

Directions



Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

One-Pot Cheesy Italian Pasta and Chicken

One-Pot Cheesy Italian Pasta and Chicken
SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick - The Slow Roasted Italian

Cindy's Breakfast Casserole

Found here:  http://allrecipes.com/recipe/242239/cindys-breakfast-casserole/

"The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!"

Ingredients
cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk

Directions

Prep 10 m
Cook 1 h 5 m
Ready In 1 h 15 m

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.

Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease.

Add butter to skillet.

Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.

Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.

Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.

Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.

Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Cook's Note:
You can use Eggbeaters(R) or already cooked bacon. Any variety of cheese can be substituted for the Cheddar cheese.

Yippee Casserole

Yippee Casserole
Found http://seeaimeecook.blogspot.com/2017/01/yippee-casserole.html

1 box au gratin potatoes
2 and 1/4 cup boiling water
1 cup frozen corn
2/3 cup milk
1/2 pound lean ground beef, browned and drained
1 cup shredded cheddar cheese

Heat oven to 400. In an ungreased 2 quart baking dish, stir together the dried potatoes, potato sauce mix, boiling water, corn, and milk. Stir in the browned beef and 3/4 cup cheese. Bake uncovered 30-35 minutes or until top is golden brown. Sprinkle with remaining cheese.

Serve with sour cream, if desired.

Monte Cristo Poppers

 Monte Cristo Poppers
Found http://seeaimeecook.blogspot.com/2017/01/monte-cristo-poppers.html

1 8-count package of flaky biscuits
1/2 lb deli ham, thinly sliced
1/2 lb deli turkey, thinly sliced
1/2 lb Swiss cheese, thinly sliced
1/2 lb cheddar cheese, thinly sliced
powdered sugar, for dusting
raspberry preserves, for serving
vegetable oil, for frying

Using the palm of your hand, flatten out a biscuit and then cut it into 4 pieces. Flatten each piece into a small circle. Repeat with remaining biscuits until you have 32 pieces.

Stack a few slices of both meats and both cheeses and tightly roll it together. Cut the roll into smaller pieces and place each piece in the center of a dough circle. Wrap the dough around the rolled up meat/cheese until it's completely sealed. Repeat with the remaining ingredients until all 32 pieces are stuffed and sealed.

In a large, heavy bottomed pot, add enough oil for it to be around 2 inches deep. Heat to 350 degrees and then add the poppers, a few at a time, and fry until they are browned all over. Remove to a paper towel lined plate and sprinkle with powdered sugar. Repeat until all poppers are fried.

Serve warm with raspberry preserves for dipping.

Source: adapted from Oh Bite It

Bean and Cheese Taco Bites

Bean and Cheese Taco Bites
Found http://thebakermama.com/recipes/bean-cheese-taco-bites/

Prep time 5 mins
Cook time 7 mins
Total time 12 mins

Just 3 ingredients and about 15 minutes is all it takes to make these tasty bean and cheese taco bites. The crowd will go crazy over them at your next get together!
Author: Maegan - The BakerMama

Serves: 30 taco bites

Ingredients
30 unbroken multigrain tortilla chips (I use Food Should Taste Good brand)
1-1/4 cups refried beans
2 cups shredded Monterey Jack and cheddar cheese

Instructions

Preheat oven to 350°F. Spray a large baking sheet with non-stick cooking spray.
Space the chips out on the baking sheet. Spread about 2 teaspoons of refried beans down the middle of each chip being sure to spread all the way to the edges of the chip. (The beans will help soften the middle of the chip as they bake so it's easy to fold into a taco without the chip breaking.)
Sprinkle about a tablespoon of shredded Monterey Jack and cheddar cheese over the beans on each chip.
Bake the chips for 5-7 minutes or until the cheese is melted. Remove from oven and fold each chip into a taco shape before transferring to a serving plate.
Serve with salsa, sour cream and/or guacamole for dipping.

Greek Meatballs

Found http://www.twoplacesatonceblog.com/greek-meatballs/

Greek Meatballs
 Prep Time 10 minutes
 Cook Time 25 minutes
 Total Time 35 minutes

Ingredients
1 lb ground beef
1/4 cup diced red onion
1 clove garlic minced
1 tablespoon dried oregano
1 teaspoon ground coriander
1 teaspoon cumin
salt and pepper

Avocado tzatziki sauce:
1 avocado
1 in cucumber cut half and deseeded
1 tablespoon fresh lemon juice
salt and pepper

Instructions
Preheat the oven to 350 degrees. Prep a medium baking sheet and set aside,
In a large bowl, combine all the meatball ingredients with your hands. Form the mixture into 1-inch meatballs and place them on the baking sheet.
Bake for 25 minutes, or until the meatballs are browned.
Meanwhile, make your avocado tzatziki sauce. Combine all ingredients in a food processor and pulse until combined.
Once the meatballs have finished cooking, serve with tzatziki avocado sauce and eat!

Recipe Notes
Original recipe from Primally Inspired

Smashed Garlic Parmesan Sweet Potatoes

INGREDIENTS
Sweet Potatoes:
4 medium sweet potatoes (or 3 large sweet potatoes)*
A light spray of olive oil
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Kosher Salt and Black Pepper to taste
2 tablespoons Parmesan Cheese

INSTRUCTIONS

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Boil Method:
Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:
Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minutes, or until you can handle them without burning your hands.

Smash:
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic, and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:
Season with a little extra salt and parsley, and serve immediately.

NOTES
*Look for long sweet potatoes that are fairly wide in diameter. I found the fatter, the better (larger smashed sweet potato pieces)

**I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.

Bacon Wrapped Blue Cheese Meatballs

Found http://www.westviamidwest.com/bacon-wrapped-blue-cheese-meatballs

Bacon Wrapped Blue Cheese Meatballs
Easy peasy meatballs with a dollop of blue cheese in the middle that when you bite into it just oozes with flavor

Author: Michele

Ingredients
2.0 lbs ground beef
.5 lbs ground porks
1/3 cup heavy cream
1 large egg
1 teaspoon cayenne pepper
1 teaspoon seasoned salt
1/2 cup panko bread crumbs
16 oz blue cheese
24 pieces thick cut bacon

Optional
1/2 cup Barbecue Sauce

Instructions
In batches, place paper towels (2-3) on a plate, and line up 6 pcs of bacon across paper towels.  Cover with one sheet of paper towels.
Place in microwave and microwave for 4 minutes on high.  Bacon will only be partially cooked. Finish all bacon.  Cut each piece of bacon in half and set aside. (bacon stays same width, it just becomes a shorter length.)
Using a wooden spoon or your hands, mix together well, beef, pork, heavy cream, egg, salt, cayenne pepper, and bread crumbs.
Do not pack meat too tightly, as you want a lighter meatball versus heavy, hard final product.
Divide blue cheese into 50 small cubes.
Scoop about 1 tablespoon meat mixture and flatten it in your hand.  Place small cube of blue cheese in the middle and then make meatball to completely cover the cheese.
Take 1 piece of bacon and wrap one piece of bacon around each meatball.  Tucking the seams at the bottom.  Place all meatballs covered in bacon on a plate to place in the fridge to set up. (Cover with plastic wrap if making the night before, meatballs must set up for at least one hour.)
When ready to bake, preheat oven to 350°
Place meatballs on broiling pan at least 2" apart.  Bake for 20 minutes rotating in the oven at 10 minutes for even cooking.
Remove pan from oven and increase temp to broil.  While oven is heating up, brush the meatballs with the bbq sauce. Place meatballs in oven, watching them very carefully so they do not burn.
Cook for 5-10 minutes until bacon is crisp, but not burned.  The bbq sauce is optional, you will still broil them if you don't use the sauce.
Remove from oven, allow to cool for 10 minutes before serving.

CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT

CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT
Found http://clubnarwhalblog.com/2015/12/crunchy-breaded-salmon-with-chobani-yogurt.html/

PREP TIME 10 mins
COOK TIME 12 mins
TOTAL TIME 22 mins

Crunchy Breaded Salmon combines Chobani® Non-Fat Plain Greek Yogurt with Italian panko crumbs to create a delicious meal that is simple enough for weeknights and elegant enough for a holiday dinner!

Author: Amy Lee Scott

Serves: 4 servings

INGREDIENTS
Main Ingredients (For the Crunchy Breaded Salmon)
8 oz. Salmon Filet (enough for 4 servings)*
4 tablespoons Non-Fat Plain Greek Yogurt
1 cup panko breadcrumbs with Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder

Additional Ingredients (For the Greek Yogurt Dill Sauce)
1 cup Non-Fat Plain Greek Yogurt
4-5 tablespoons freshly chopped dill
zest and juice of ½ lemon

INSTRUCTIONS
For the Crunchy Breaded Salmon
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly spritz with cooking spray). Place salmon skin-side down on the baking sheet. Salt and pepper salmon and cut into 4 even pieces (you can also keep the salmon whole and cut it into serving portions after baking).
Use the back of a spoon to spread Chobani® Non-Fat Plain Greek Yogurt over the top of the salmon and press panko crumbs on top of the yogurt (use about a tablespoon of yogurt and ¼ cup panko per portion of salmon). Sprinkle garlic powder and a little more salt and pepper on the panko. Bake for 12 minutes, or until the salmon turns light pink and flakes easily with a fork.

For the Greek Yogurt Dill Sauce
Mix all ingredients in a bowl. Serve baked salmon with 1-2 tablespoons of dill sauce and a side of steamed asparagus.

NOTES
*This recipe is easily scalable--if you have a large crowd, figure about 2 ounces of salmon per person and increase the size of the salmon, yogurt, and panko accordingly.

Epic Lists of Slow Cooker Recipes

http://www.oprah.com/food/Slow-Cooker-Chicken-Main-Dish-Recipes
http://www.tablespoon.com/collections/16/10/slow-cooker-fall-dinners
http://www.cheatsheet.com/life/clean-eating-made-easy-crockpot-recipes.html/
https://communitytable.parade.com/564743/kavitharamaswamy/35-slow-cooker-meals-that-will-blow-you-away/
http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/seasonal-ideas/the-10-slow-cooker-recipes-you-had-to-have
https://www.pillsbury.com/everyday-eats/slow-cooker/17-slow-cooker-recipes-we-cant-live-without
http://www.recipe4living.com/slidearticles/details/our_top_16_slow_cooker_recipes_of_all_time_for_national_slow_cooking_month/1
http://www.oprah.com/food/Healthy-Slow-Cooker-Recipes

WONTON TACO CUPS

WONTON TACO CUPS
Found http://amindfullmom.com/wonton-taco-cups/
January 18, 2017 by Kristen Chidsey

WONTON TACO CUPS could also make more cups for chicken salad or tuna salad w/ cherry tomato
Author: A Mind Full Mom
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 36

INGREDIENTS
1 package square wonton wrappers
1 pound ground beef or chicken or 3 cups beans (Or even a mixture of both)
2 tablespoons Taco Seasoning
1 cup shredded cheddar cheese
Desired toppings: avocado, tomato, onion, sour cream, etc

INSTRUCTIONS

Preheat oven to 350 degrees.
Shape wonton wrappers in mini-cupcake liners and bake for 8-10 minutes or until browned.
While wrappers are baking, cook ground meat and taco seasoning over medium high heat until meat is cooked through.
Scoop 1 tablespoon of meat mixture into each wonton cup. Top with cheese and return to oven 4-5 minutes, or until cheese is melted.
Serve with desired toppings.