Steak and Cheese Calzone

Ingredients

Dough
1/2 cup + 1 Tbs. warm water
2 tsp. active, dry yeast
2 cups flour (and as usual- I did 1 cup white and 1 cup white-wheat)
1 tsp. salt
3 Tbs. olive oil
For the filling:
2  sirloin steaks, cut into small pieces
1 cooking onion, finely chopped
1 clove garlic minced
Salt & Pepper to taste
2 Tbs. Olive oil
1 Tbs. butter
1 1/2 cups mozzarella cheese, freshly grated
Coating
1 egg
* Optional 1/2 teaspoon dried parsley flakes
* Optional 1/4 cup grated parmesan cheese

Directions

1. In a small bowl add the warm water and yeast. Stir to combine and set aside.
2. In a bowl or food processor add the flour and salt and combine.
3. Add the oil and mix until well incorporated. The mixture will look crumbly.
4. Leaving the mixer or processor running, slowly add the yeast and water mixture. You may have to add 1-2 tablespoons more water to form a soft dough. 
5. Take the dough out and turn onto a lightly floured surface and knead a few times.
6. Coat the bottom of a mixing bowl with a tablespoon of olive oil, add the dough and flip use your hands to lightly coat the dough with oil.   Cover with a damp towel and put in a warm spot to rise for an hour.
7. Prepare the filling when the dough is almost ready.
8. Into a skillet on the stovetop, add the 2 tablespoons oil and the butter and heat up to medium.  Add the chopped onions and minced garlic and sautee until the onions are transparent.  Sprinkle the meat a little salt and pepper and add to the skillet.  Stir it all around and cook until the meat is brown on all sides.  Don’t overcook at it will have more time in the oven for baking.  Drain the steak of any juices and set aside.
9. Now that the dough has  risen, punch the dough down and divide into 2 equal pieces.  Form each into a ball.  Roll each ball out on a floured surface so they form a circle.
10. Divide the meat filling and on one half of the circle, put half in each, repeat with the grated cheese, leaving 1/2 inch edges all round.
11. Pull the other side of the dough over the filler and press the edges all the way around to close and seal shut.
12. Repeat the process with the 2nd calzone.  If there is too much filler, do not try to overfill, rather use as
13. leftovers.
14. In a small bowl beat 1 egg with the dried parsley and grated parmesan cheese. Brush the egg over the calzone’s  with a pastry brush.
15. Preheat the oven to 400 degrees F.
16. Prepare a baking pan by greasing.
17. Place the calzone’s onto the baking pan and bake for about 20 minutes.  The calzone should be nice and golden in color and the cheese fully melted.

Zeppole

Ingredients

Pastry
1 cup water
3 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling
6 egg yolks
3/4 cup superfine sugar
1/3 cup all-purpose flour
1/2 ounce cornstarch
2 1/4 cups whole milk
1 tablespoon dark rum
1 teaspoon orange zest
1 1/2 teaspoons vanilla extract
2 cups whipping cream whipped
Powdered sugar for garnish
Berries for Garnish

Directions

1. Preheat the oven to 425 degrees F.
2. In a saucepan, boil the water with the butter, salt and sugar. Add the flour all at once and cook over low heat, stirring with a wooden spoon until the mixture pulls away from the sides without sticking.
3. Remove from the heat and beat in the eggs one at a time, beating well after each addition. Let cool.
4. Line a sheet pan with parchment paper. With a pastry bag fitted with a large star tip, pipe the dough into puffs on the sheet. Bake for 5 minutes.
5. Reduce oven heat to 350 degrees F. and bake for approximately 10 minutes more or until golden brown. Remove and let cool.

Filling

1. Beat the yolks with the sugar until very light. Add the flour and cornstarch to the yolk mixture. In a large saucepan over medium heat, bring the milk to a boil slowly, and add the yolk mixture while beating until smooth.
2. Over low heat, cook until thickened, stirring all the time. Remove from heat and add the rum, orange zest and vanilla. Let cool completely and fold in the whipped cream. Reserve some of the filler to pipe on top.
3. Split the pastries and hollow them out; fill and put the tops back on.  Pipe some filler on the top. Dust with powdered sugar. Garnish with berries. The berries shows are cranberries, but you can use any berry you would like.
4. This amount will make 4 servings. 

Baby Potato Bacon Wraps

Ingredients

20 baby sized potatoes 1-2 inch in size
7  strips of thin sliced bacon cut into thirds
20 wooden cocktail sticks, soaked in water for 15 minutes.

Directions

1. Preheat oven to 400 degrees F.
2. Wash the potatoes and put them into a cooking pot. Just put enough water to cover the potatoes. Bring to a boil and cook for about 10 to 15 minutes until they are cooked but not mushy. Test to see if ready by inserting a small sharp knife. Once cooked drain the water so they stop cooking any further. Set aside.
3. While the potatoes are boiling cut each strip of bacon into 3 equal sized lengths. In a frying pan on the stovetop, partially cook the bacon pieces.  Do this in increments, just a few pieces at a time in single layers. Don’t cook to much, just enough to get them started. As each batch is ready, dab the bacon fat off by placing the pieces onto a dish lined with paper towels.
4. Continue the process of partially cooking the bacon until all the pieces are ready.
5. Wrap the bacon pieces onto the cooked baby potatoes, holding the bacon in place with the soaked cocktail sticks.
6. Put the prepared potatoes into a baking dish. Place them with the bacon side up.  Do not stack them.
7. Bake for 20-30 minutes or until the bacon is cooked.
8. Serve with sour cream and ketchup.  

Honey Garlic Chicken Wings

Ingredients

    3 lbs chicken wings, separated
    1/3 cup Honey
    ¼ cup Lemon Juice
    ¼ cup water
    2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce *(for GF use a gluten free soy sauce)
    2 Tbsp Apple Cider Vinegar
    2 tsp Garlic Powder
    ¾ tsp Ground Ginger

Directions

1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat.  Turn heat down to low once it starts to simmer and let simmer for 5 minutes.  Remove from heat and let cool.
2. Pour marinade over chicken wings.
3. Let marinade in the refrigerator for at least 2 hours.
4. Place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once

Rose Victoria's Easy Homemade Bagels

Ingredients

2 1/2 cups bread flour
1/2 teaspoon instant dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup lukewarm water

1 tsp sugar
large pot of water (to boil)

Directions

1. In a large bowl, lightly mix together flour, sugar, and salt.
2. Add yeast and water, then knead together ingredients with hands to create a sticky but manageable dough.
3. Take dough out onto flat floured surface.
4. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min.
5. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
6. Roll out dough into long tube and cut 1 inch sections as seen in picture.
7. Use your finger to poke a hole into the center of each piece.
8. Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
9. In the meantime, fill a large pot with water and a teaspoon of sugar and bring to a simmer.
10. Preheat oven to 375F.
11. When the dough is ready, carefully drop them into the water (doing batches of 2 at a time) and let them simmer for about 15 seconds on each side, flipping them only once.
12. The bagels should float when ready.
13. Use a slotted spoon to remove bagels and place onto a baking sheet.
14. When all bagels are boiled and no baking sheet,  bake for approx. 15 minutes, or until golden brown.

Baked Eggplant Marinara Sauce/Pasta

gredients

Eggplant
2 narrow eggplants, cut into rounds
1 medium sized onion, chopped
2-4 garlic cloves, minced
1/4 cup olive oil
1 teaspoon crushed red peppers
1 teaspoon salt
1 teaspoon freshly ground pepper
Marinara Sauce
½  tablespoon olive oil
4 garlic cloves, minced
fresh basil leaves, torn into small pieces, to taste
Or 1 teaspoon basil flakes if fresh not available
(1) 28-ounce cans crushed tomatoes, with their juices
1 teaspoon salt
1 teaspoon balsamic vinegar 
Garnish
fresh basil leaves, a handful
freshly shredded parmesan cheese

Directions

1. Preheat oven to 425 degrees F.
2. Grease the bottom of a baking dish with 2 tablespoons olive oil.
3. Combine the olive oil, minced garlic, salt and pepper into a small bowl and stir together.
4. Slice the eggplant into rounds and lay the eggplant rounds into the baking dish.  Brush the olive oil with the combined herbs onto the eggplant. Tent with foil and let bake for 30 minutes or until tender.
5. Remove from the oven, put into its own serving bowl, don’t stir into the sauce. Serve as a vegetable dish.

Marinara Sauce

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the salt. Reduce the heat to low and simmer 25 to 30 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar and the basil.
2. Put into a serving bowl, and put on top of your prepared pasta and baked eggplant.  Sprinkle with freshly 

Melt In your Mouth Chicken

Ingredients

4 boneless chicken breast halves
1-2 eggs, beaten
1 cup panko bread crumbs.
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions

1. Mix mayonnaise, cheese and seasonings, in a shallow bowl or pie dish.
2. Beat egg in a bowl, and dip chicken breasts first in eggs, coating them.
3. Dip chicken in mayonaisse/cheese mixture.
4. Finally cover chicken entirely in panko bread crumbs.
5. Place in baking dish.
6. Bake at 375 degreesF for 45 minutes.

Fiesta Chicken Pizza

Ingredients

3/4 cup salsa (your desired heat)
1/2 c chopped sweet onion onion
3 cups yellow peppers
3 cups (8 oz.) pepper jack cheese, shredded
Chopped cilantro
3 cups cooked and shredded chicken
2 pizza crusts (or make your own dough with recipe  below)

Homemade Pizza Dough
*Makes 2 - 12 inch pizza.

1 tsp sugar
1/2 cup lukewarm water
1 envelope active dry yeast
1/4 cup vegetable oil
1/2 cup lukewarm water
1 tsp salt
1 1/2 cup all purpose flour - divided into 2 equal parts

Directions

1. If you are using store bought pizza dough, you can skip to step 16. Otherwise....
2. Dissolve sugar in 1/2 cup warm water.
3. Sprinkle yeast on top and let stand for 10 minute.
4. Then stir quickly with a fork.
5. In a large bowl combine softened yeast with oil, lukewarm water, salt and 1 1/4 cups flour.
6. Beat vigorously by hand or with mixer.
7. Then gradually beat in the other 1 1/4 cups flour.
8. Work in last of flour with a rotating motion of the hand.
9. Turn dough onto a floured surface and knead for 8-10 minutes.
10. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.
11. Cover with a damp cloth and let rise until doubled (about 3/4 hour).
12. Keep in a warm place.
13. Punch dough and divide in half.
14. Form each half into a ball and place on greased baking sheets.
15. Press out with palms of hands into circles about 12 inches in diameter, making edges slightly thicker.
16. On each circle of dough arrange your toppings, adding the salsa first, and the cheese last.
17. Bake in preheated 400F oven for 25-30 minute or until pastry is golden brown.

Mmmm!!! Creamy Eclairs with Chocolate Frosting

Ingredients

1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract
2 squares semisweet chocolate
2 tablespoons butter
1 cup confectioners sugar
1 teaspoon vanilla extract
3 tablespoons hot water
1/2 cup heavy cream, whipped

Directions

1. Preheat oven to 450 degrees F. Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag  spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners sugar and 1 teaspoon vanilla. Fold whipped cream into pudding.
5. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
6. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
7. Garnish with whipped cream to serve.

Italian Crepes Stuffed with Spinach & Mozzarella

Ingredients

Crepes
3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup melted butter 

Filling
6 cups fresh spinach
1 onion, chopped
1 clove garlic, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup mozzarella cheese, grated
12 cooked crepes

Topping
1 cup mozzarella cheese, grated
2 cups tomato sauce (optional)

Directions

1. Preheat oven to 350f
2. To make the crepes, beat all ingredients well. cook on a hot crepe griddle or in a traditional pan. 2 or 3 minutes on each side. 
3. In a large skillet, sauté the onion and garlic in butter until golden brown. . Remove the skillet from the heat and stir in the spinach, salt, pepper and parmesan cheese.
4. Fill the crepes with the spinach mixture. Spoon the tomato sauce lightly over the crepes. Top with mozzarella cheese.
5. Bake for 20 minutes or until the sauce is bubbly.

Lazy Pierogi Casserole

12 regular lasagna noodles
6 cups potatoes, diced
2 cups bakers cottage cheese
1 egg
1 medium onion, diced
5 Tablespoon butter
1 ½ cups shredded cheddar cheese

Directions

1. Cook potatoes and noodles separately. Drain and set aside.
2. Preheat oven to 350 degrees F. 
3. Grease a 9 x 13 inch pan.
4. In a medium size frying pan, heat 2 tablespoon butter and sauté the onions until they are transparent.
5. Mash the potatoes, Add cottage cheese, egg, cooked onions and 3 tablespoon butter, mix together well.
6. Layer noodles alternately with potato mixture. Sprinkle cheese over top.
7. Cover with foil and bake for 15 minutes. 
8. Remove foil and bake an additional 15 minutes.
9. Let stand for 10 minutes before cutting into squares to serve.

Ham & Cheese Stuffed Baked Potatoes

Ingredients

4 large baking potatoes
1 teaspoon shortening
6 tablespoons butter
3 tablespoons grated onions
1/2 teaspoon pepper
2 medium eggs
2 cups shredded white cheddar cheese, divided
1 cup diced cooked ham2 chopped chives

Directions

1. Preheat oven to 375 degrees.
2. Wash and pat dry potatoes.
3. Rub each potato with shortening.
4. Prick potatoes several times with fork.
5. Bake for 1 hour at 375 degrees.
6. Cut in half, and scoop out inside leaving shell, and place on a cookie sheet.
7. In a large bowl, beat potatoes for 1 minute.
8. Add butter,onion,eggs, and pepper.
9. Continue until smooth and fluffy.
10. Fold in one cup cheese of the cheese, 1/2 cup of ham, fill potato shells with mixture .
11. Top with remaining 1 cup of cheese , and remaining 1/2 cup of ham.
12. Bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.
13. Sprinkle the chopped chives after baked.

Easy Creamy Cheese Sauce for Pasta

ngredients

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup grated white cheddar (optional)

Directions

1. Melt two tablespoons butter in a pan.
2. When it bubbles, add 2 tablespoons flour.
3. Cook and stir about 1 minute to cook the flour.
4. When it is cooked (dont let it brown!), add 1 cup milk and stir to blend.
5. Be patient while it thickens, and continue to stir.
6. When it is thick, add 1 cup grated cheese if desired.

Cauliflower Casserole

Ingredients

1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F.
2. Bring a pot of water to a boil. Add cauliflower and cook for about 10 minutes. Drain and place in a 2-quart casserole dish.
3. In a small bowl combine butter, Parmesan cheese, bread crumbs, salt and red pepper flakes. Sprinkle mixture over casserole and top with Cheddar cheese.
4. Bake for 20 minutes, or until cheese is melted and bubbly.

Super Easy Donut Holes

Ingredients

Donuts
1 ¼ cups all purpose flour
⅓  cup granulated sugar
2 teaspoons baking powder
½  teaspoon nutmeg
½  teaspoon salt
1 egg
½  cup milk
2 Tablespoons melted butter

vegetable oil for frying, about 2 inches deep in your pot

Toppings
½  cup confectioners’ sugar
and/or ½ cup granulated sugar with 1 teaspoon cinnamon mixed in.

Directions

1. In the bowl, using a stand or hand mixer, combine flour, sugar, baking powder, nutmeg and salt.
2. Add in milk, egg, and melted butter, and mix until well combined.
3. Fill a deep skillet or medium pot with vegetable oil, about 2 inches deep.
4. Using a fry thermometer, heat oil to 350˚F to 375˚F. Make sure it stays at that temperature each time you fry the donut holes.
5. Put the confectioners’ sugar into a small bowl and set out several stacked paper towels next to the stove for drying the doughnut holes, along with a cooling rack with parchment paper underneath.
6. When the oil is hot, spoon in 6 individual teaspoonsful of dough at a time in the oil and fry on each side for about 1 to 2 minutes total. Using a slotted spoon, remove the donut holes from the oil and place on paper towels to soak up excess oil. 
7. Next, using a fork, roll the donut  in either the confectioners’ sugar or cinnamon-sugar mixture. Then place on cooling rack to cool slightly before serving warm.

Chicago Style Deep Dish Pizza

Ingredients

Makes 2 x 10 inch pizzas

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rising yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil

TOPPINGS:

6 cups shredded mozzarella cheese, divided
1 can (3 1/2 cups/or 28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups pepperoni, cut into skinny chunks
2 cups bulk Italian sausage, cooked and crumbled
1 cups sliced fresh mushrooms
2 cups red bell peppers, diced into chunks
1/4 cup grated Parmesan cheese

Directions

1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt.
2. In a medium saucepan, heat water and oil to just  before boiling.
3. Add to dry ingredients; and mix until just incorporated.
4. Add remaining flour to form a stiff dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, flipping it once so it is greased on both sides. Cover and let rise in warm place until doubled, about 30 minutes.
6. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets (or in a pinch, you can use deep cake dishes).
7. Sprinkle 2 cups of mozzarella over each pizza.
8. In a new bowl mix together the tomatoes, tomato sauce, tomato paste and seasonings.
9. Spread tomato sauce over cheese layer.
10. Divide sausage, pepperoni, mushrooms, red bell pepper 1 cup mozzarella and 2 tablespoons Parmesan cheese.
11. Cover and bake at 450° for 35 minutes.
12. Uncover; bake 5 minutes longer or until lightly browned.

Pumpkin Pie Oatmeal

Total Recipe cost: $3.75

INGREDIENTS		COST
1 cup	steel-cut oats	$0.89
15 oz. can	pumpkin puree	$1.99
2 tsp	pumpkin pie spice	$0.10
5 Tbsp	chopped walnuts	$0.40
1/4 cup	brown sugar	$0.37
TOTAL		$3.75

STEP 1: In a large pot boil 4.5 cups of water. Once it boils, stir in the oats. After adding the oats, add the pumpkin puree, brown sugar and pumpkin pie spice. Stir well.

STEP 2: Reduce the heat to low and simmer for about 30 minutes or until the oatmeal is as thick as you like it. Remember, after you remove the oatmeal from the heat completely, the oats will thicken further.

STEP 3: Divide the oatmeal evenly among 5 resealable containers and refrigerate. When you are ready to eat your oatmeal, simply microwave for about 1 minute 30 seconds and top with 1 Tbsp. of chopped walnuts (and milk or whatever else you prefer). The refrigerated oatmeal will stay good in your refrigerator for 5-7 days.

Quick Spinach Manicotti

Quick Spinach Manicotti

Ingredients
*8 manicotti shells
*1 (15-oz.) container light ricotta cheese
*1 cup grated Parmesan cheese 
*1 (8-oz.) pkg. frozen chopped spinach, thawed and drained of excess moisture
*1/2 tsp. salt
*1/4 tsp. black pepper
*1 tsp. dried basil
*2 cups marinara sauce
*1/4 cup Parmesan cheese

Instructions

*Preheat oven to 375°F. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan and spinach. Season filling with salt and pepper.
*Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
*In a medium bowl, whisk together marinara sauce and oregano. Pour sauce evenly over shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

Autumn Chopped Salad

Autumn Chopped Salad

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

pan-seared brussels sprouts with cranberries & pecans

pan-seared brussels sprouts with cranberries & pecans

Serves: 3-4

Ingredients

• 1 pound brussels sprouts, de-stemed and halved
• ⅔ cup fresh cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ⅓ cup pecans
• 1 cup barley, cooked
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Olive oil
• Salt & pepper

Instructions

1. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper.
2. Cook for 8-10 minutes.
3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

Portillo Salad

Portillo Salad

Yield: 10 servings

Ingredients

• 4 cups cooked Ditalini pasta
• 1 cup cooked and crumbled bacon
• 3 cups chopped romaine lettuce
• 3 cups chopped iceberg lettuce
• 2-1/2 cups chopped red cabbage
• 2 fresh tomatoes, seeded and diced
• 1 cup sliced green onions 
  
  
• 4 ounces crumbled gorgonzola cheese (about 1 cup) 
  
  
• 
  
Sweet Italian Dressing:
• 1/4 cup balsamic vinegar
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil

Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.Instructions

1. Cook bacon in a skillet until done. Let bacon cool, then crumble it.
2. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
3. Add cooled pasta, bacon and gorgonzola cheese to salad.
4. Add dressing to taste right before serving so that it doesn't get soggy.
5. For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.

Killer Artichoke Bread

Killer Artichoke Bread

Produce

1 (14-ounce) can	Artichoke hearts
3	Garlic cloves

Baking & Spices

1	Salt and freshly ground black pepper

Bread & Baked Goods

1	French bread loaf (about 12 ounces)

Dairy

1/4 cup	Butter
1/2 cup	Cheddar cheese
1 cup	Mozzarella cheese
1 cup	Parmesan cheese, grated
1/2 cup	Sour cream