Roasted Carrots

Ingredients

• 1 bag (16 oz) baby carrots
• 2 Tbsp olive oil
• 2 Tbsp honey
• salt and pepper, to taste

Directions

1. Preheat oven to 400. Line a large baking tray with aluminum foil and coat with cooking spray. 
2. In a large bowl, toss carrots with oil, salt and pepper until well coated. Spread carrots in a single layer on the prepared baking tray and drizzle with honey. 
3. Bake uncovered, turning once, until just tender or cooked to your desired level of doneness, about 25-35 minutes.
4. Refrigerate any leftovers. Serves 4-6

Contributed by: Sarah Rapoport

Grilled Pork Chops and Sweet Potato Wedges

Ingredients

• 4 small sweet potatoes (about 1.5lbs total) cut into 1/2-in thick wedges
• 1 Tbsp olive oil
• salt and pepper
• 2 scallions, chopped
• 4 1-in thick bone in pork chops (about 2lbs total)
• 4 Tbsp dijon mustard
• 2 tsp ground cumin

Directions

1. Heat grill to medium-high. In a large bowl, toss the sweet potatoes with the oil and 1/4 tsp each salt and pepper. Grill (reserve the bowl), turning often, until tender and slightly charred, 12-14 minutes. Transfer the potatoes back to the bowl and toss with the scallions.
2. Meanwhile, season the pork chops with the cumin and 1/4 tsp each salt and pepper. Spread both sides of each pork chop with the mustard and grill until cooked through, 5 to 7 minutes per side. Serve with the potatoes.

Contributed by: Sarah Rapoport
Source: Woman's Day June 2011

Cinnamon-Apple Baked French Toast

Ingredients

• 1 large loaf French or Italian bread
• 8 large eggs
• 3-1/2 cups milk
• 1 cup sugar
• 1 Tbs vanilla
• 3 tsp cinnamon
• 1 tsp nutmeg
• 6-7 medium size cooking apples (Cortland, Macintosh or Granny Smith)
• 1/4 of 1 stick butter

Directions

1. Slice bread into 1-1/2 in slices. Spray 9x13 glass pan with non-stick spray
2. Place bread in glass dish, placing slices tightly together.
3. In separate bowl, beat together eggs, 1/2 cup sugar, milk and vanilla (by hand, with whisk, for about 30 seconds). Pour one half of egg mixture over bread.
4. Peel, core and thinly slice apples. Place sliced apples on top of bread to cover, overlapping quite a bit. 
5. Pour balance of egg mixture evenly over apples.
6. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. 
7. Dot with butter, then cover and refrigerate overnight.
8. Next day, pre-heat oven to 350 degrees. Uncover dish and bake for about 1 hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5-10 minutes before serving. 
9. Cut into squares and serve warm with apple syrup. Top with whipped cream and garnish with a sprig of fresh mint. 

 Contributed by: Gretchen Biggins

Uptown Down-Home Chili

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 pounds ground sirloin
• 2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
• 1/2 pound baby Portobello mushrooms, chopped
• 1/4 pound shiitake mushroom caps, sliced
• 1 medium yellow skinned onion, chopped
• 3 ribs celery, chopped
• 1 large red bell pepper, seeded and chopped
• 4 to 6 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
• 1 tablespoon ground cumin, half a palm full
• 1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can crushed tomatoes
• 1 cup beef stock (8-ounce box)
• 2 to 3 tablespoons fresh thyme leaves
• 8-ounce piece smoked Gouda, shredded
• 1 small white onion, finely chopped

 Directions

1. Heat a deep, large skillet or a pot over high heat. 
2. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. 
3. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shrink and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. 
4. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. 
5. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes.
6. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. 
7. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions. 

Notes: this recipe takes some time and effort...lots of ingredients and lots of chopping, but it's super yummy so it's worth it. It is a little bit spicy so you may want to adjust seasonings for younger kids.

Contributed by: Heather Vataha

Source

Mexican Two Bean Chicken Chili

Ingredients

• 1 medium zucchini, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (8 ounce) can whole kernel corn, drained
• 2 (14 ounce) cans chicken broth
• 1 (16 ounce) jar thick & chunky salsa
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 3 cups cooked chicken breasts, shredded (I buy the rotisserie chickens at the supermarket)  

Directions

1. Put all ingredients in a stock pot.
2. Bring to a boil, lower heat and simmer for 30 minutes.
3. Serve with cheddar cheese, sour cream and tortilla strips

Contributed by: Heather Vataha

Source

Gazpacho

Ingredients

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Tabasco

Directions

In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve. 

Contributed by: Heather Vataha

Source

Rice Pilaf

Ingredients

• a few handfuls of pasta nests, crushed
• 4 Tbs butter
• 5 cups chicken broth
• 2 cups old-fashioned rice (not instant)
• salt, to taste

Directions

1. melt butter in medium saucepan over medium heat
2. add the crushed pasta nests and brown evenly
3. add the broth and rice, stir
4. bring to a boil, then reduce heat, cover and simmer for 25 minutes or until liquid is absorbed
5. fluff with a fork and serve

 Notes: This makes a very large batch. I often halve the recipe, which will yield 4 hearty portions.


Contributed by: Heather Vataha 

Roasted Root Vegetable Soup with Grilled Cheese Croutons

Ingredients

• 3 medium sweet potatoes, peeled and cubed into 2-inch chunks
• 2 large carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 1 medium celery root, peeled and cut into chunks
• Extra-virgin olive oil, for liberal drizzling
• Salt and freshly ground black pepper
• Freshly grated nutmeg 
• 1 bulb garlic
• 4 cups chicken or vegetable stock
• Dash honey
• Dash hot sauce

Cheese Sandwich:

• 4 slices thick-cut good-quality white bread
• 4 slices deli-cut on thicker-side sharp yellow Cheddar

Directions

1. Preheat the oven to 425 degrees F.
2. In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
3. Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste.
4. For the cheese sandwiches: Preheat the oven. Arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.

Notes:  This really wasn't too difficult to make and it's DELISH and healthy (not counting the grilled cheese bites!)

Contributed by: Heather Vataha

Source

Roasted Pepper and Eggplant Marinara

Ingredients

• 2 large red bell peppers
• 1 large Fresno chile pepper or Holland chile pepper
• 1 large head garlic
• Sprig fresh rosemary, leaves picked and finely chopped
• 1 medium-large firm eggplant
• Extra-virgin olive oil, for brushing eggplant
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1 (28-ounce) can Italian tomatoes
• 2 fresh basil leaves, torn
• Sprig fresh oregano, leaves picked and finely chopped
• 1 pound long fusilli pasta
• Grated Pecorino cheese
• Fresh flat-leaf parsley, leaves picked and chopped

Directions

1. Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
2. Preheat the oven to 425 degrees F.
3. Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
4. Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
5. In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
6. Simmer sauce to combine flavors then cool and store for make-ahead meal.
7. Reheat over medium heat.
8. Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

 Contributed by: Heather Vataha

Source

Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf

Ingredients

• 4 pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 1 cup all purpose flour, plus 2 tablespoons
• 3 large eggs
• Splash milk
• 3/4 cup plain bread crumbs
• Freshly grated nutmeg, about 1/4 teaspoon
• 3/4 cup grated Parmigiano-Reggiano
• 2 tablespoons butter
• 1/3 cup orzo pasta
• 2 cloves garlic, finely chopped
• 1 cup white rice
• 2 cups chicken stock
• 2 pinches saffron threads
• 1/4 cup finely chopped flat-leaf parsley
• Olive oil, for frying
• 1 1/2 pints cherry or grape tomatoes, halved or 7 to 8 small Roma tomatoes, thinly sliced lengthwise
• 1 small red onion, quartered and thinly sliced
• 1/2 cup torn or thinly sliced basil leaves
• 3 to 4 stems fresh tarragon, leaves chopped
• 2 tablespoons extra-virgin olive oil

 Directions

1. Preheat the oven to 275 degrees F.
2. Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
3. Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.
4. Arrange a cooling rack over a baking sheet and put it in the middle of the oven.
5. Add the butter to a pot with tight-fitting lid over medium heat. Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more. Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes. Add the parsley and fluff with a fork.
6. Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side. Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.
7. While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste.
8. Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce. Serve the Milanese rice alongside.

 Contributed by: Heather Vataha

Source

Guacamole Bruschetta

Ingredients

• ½ loaf French bread 
• 1 clove garlic 
• 2 Tablespoons olive oil 
• 2 tomatoes, medium chopped 
• 2 avocados, medium chopped 
• 1/3 cup finely chopped onion 
• ¼ cup chopped cilantro 
• 2 Tablespoons freshly squeezed lime juice 
• ½ teaspoon salt 
• ¼ teaspoon pepper

 Directions

1. Preheat the oven to 400ºF.
2. Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
3. Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
4. Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
5. Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
6. In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
7. Spoon a portion of the mixture onto each of the garlic toasts and serve.

 Contributed by: Heather Vataha

Source

Hot-and-Crunchy Chicken Cones

Ingredients

Mango Slaw

• 1/2 cup diced mango
• 2 large jalapeños, seeded and chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 small shallot, minced
• 1 cup mayonnaise
• 1/2 cup chopped cilantro
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper
• 7 cups shredded coleslaw mix

Chicken Cones

• 3 cups cornflakes
• 6 tablespoons slivered almonds
• 6 tablespoons sesame seeds
• 6 tablespoons sugar
• 1 1/2 tablespoons crushed red pepper
• 1 1/2 tablespoons kosher salt
• 4 large eggs, lightly beaten
• 1/2 cup milk
• All-purpose flour, for dredging
• Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
• Vegetable oil, for frying
• Six 10-inch flour tortillas, warmed 

Directions

1. MAKE THE MANGO SLAW: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
2. Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
3. MAKE THE CONES: Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped. Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.
4. Set a rack over a rimmed baking sheet. In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away. 

Contributed by: Bridget Hunt (Tales of Me and the Husband)
Source

 

Crock Pot Chili

Ingredients

• 1.25 lbs of ground turkey (or ground beef)
• 2 cans dark kidney beans
• 2 cans light kidney beans
• 3 cloves of garlic (minced)
• 1 can stewed tomatoes
• 1 onion chopped

Directions 
Lightly brown the turkey in a frying pan with the onion. Once meat is cooked put it in the crock pot along with all the other ingredients. Add enough chili powder to flavor. Cook on low for 8 hours. Serve over brown rice, pasta or sweet potatoes. Add Romano cheese.


Contributed by: Christen Buman (Life with the Bumans)

Crock Pot Chicken Tortilla Soup

Ingredients

• 2 cans black beans (undrained)
• 1 can corn
• 2 cans Rotel (Mexican Stewed) tomatoes
• 1 can diced green chilies
• 4 breasts of chicken
• 1 cup of salsa
• 14.5 oz can tomato sauce

toppings to add once cooked:
shredded mozzarella/cheddar cheese
tortilla chips or rice
sour cream or plain Greek yogurt

avocado

Directions

Put all ingredients into crock pot. Chicken can be frozen too. Let cook on low for 8 hours. Just before serving shred chicken. You can serve it either on rice or with tortilla chips and with cheese and sour cream/Greek yogurt.

Contributed by: Christen Buman (Life With the Bumans)

Crock Pot Beans & Potatoes

Ingredients 

• 4 cans cannelloni beans (or 1 bag of great northern beans, soak overnight)
• 4 - 5 medium russet potatoes (or 10 ish red potatoes)
• 1 pack of sweet Italian sausage
• 3 minced cloves of garlic
• 3 cups of water

Directions
Wash and cut potatoes into bite sized wedges. Put sausage (even frozen), beans, potatoes and garlic in crock pot. Add water and some garlic powder. Let cook on high for 8 hours. Just before serving cut up the sausage. Serve with Romano cheese.

Contributed by: Christen Buman (Life with the Bumans)

Creamy Chicken Pot Pie

Ingredients

• 1 chicken breast cubed
• 2 T olive oil
• 2 cloves garlic, minced
• 1 red onion, chopped
• 2 red potatoes, chopped
• 1 zucchini, sliced (i used summer squash too)
• 3 ribs celery, sliced
• 3 carrots, sliced
• 8 oz. mushrooms, sliced (we leave this part out)
• 2 T butter
• 3/4 c milk
• 1/2 c chicken broth
• 2 T sherry
• 1/4 c flour
• 1 t dried rosemary
• 1 t dried thyme
• pepper and salt to taste
• pepperidge farm puff pastry sheet, thawed
• 1 egg yolk
• 1 T milk
• dried dill

Directions

Brown the chicken w/ the olive oil in large pan.  Add the ingredients from the garlic to the butter in the pan and saute until veggies soften a bit.  then add the ingredients from the milk to the salt and pepper.  stir and let simmer for five minutes.  pour into 9x13 dish.  spread the puff pastry sheet over top of the whole thing.  beat yolk and milk together and brush onto the pastry crust, then sprinkle with dill.
bake at 375 degrees for 30-40 minutes.

 

Notes: serves 4-6.  It's a pretty forgiving recipe so if you have some veggies but not others, use what you have.  i added peas this time, and it was great.  and for your vegetarians, i think you could double up on the veggies and leave out the chicken and it'd be just as yum.

 

Contributed by: Bridget Hunt (Tales of Me and the Husband)

Kidney Bean Loaf (let's call it meatloaf for the sake of the kids!)

Ingredients

• 1 medium sized onion, chopped
• 2 T oil
• 2 c kidney beans or 1 can, mashed (I use a Cuisinart for this step)
• 1 c soft bread crumbs
• 2 eggs, beaten
• 2 c grated cheddar cheese
• 1 T tomato sauce

Directions

Brown onion in oil.  Mix all ingredients.  Bake at 350° for 40 minutes.

Notes: Makes one loaf. When it's all warm and you try to cut it, it will fall apart a bit.  Fear not, it's normal.  My family likes to put ketchup on theirs and the husband really likes eating his as a sandwich.

Contributed by: Bridget Hunt (Tales of Me and the Husband) 

Taco Soup (Crock Pot or Not)

Ingredients

• 2 lbs. ground beef (i always use 1)
• 2 cups diced onions
• 2 cans pinto beans
• 1 can kidney beans
• 1 can corn
• 1 can mexican style stewed tomatoes
• 1 can diced tomatoes
• 1 can diced green chilis
• 1 can black olives, sliced (i leave this out)
• 1 package taco seasoning mix (TJ's sells it now... without MSG!)
• 1 pkg. ranch salad dressing mix (i get whole foods version, again... no MSG!)
• corn chips, sour cream, grated cheese as you wish...

Directions

Brown beef and onions in large skillet (or dutch oven).  Drain excess fat unless it's a little grass-fed fat then it's all gooooood.  Add beans, corn, tomatoes, chilis, olives, seasonings, and cook in slow cooker on low for 6 to 8 hours OR simmer over low heat for 1 hour in pot on stove. 

Notes: 12 to 16 servings.  This recipe is sort of the "whatever you have, use" kind of recipe, so if you don't have some of the following, NO big deal. I always have black beans on hand more often than other beans so I will use them instead of other beans it calls for... and sometimes I have all those types of tomatoes, sometimes i don't... it's seriously forgiving.  Use what you have and it'll still be good.

Contributed by: Bridget Hunt (Tales of Me and the Husband)

Source

Turkey, Tomatillo and Bean Burritos

Ingredients

• 4 (12 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 1/3 lbs ground turkey breast
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 red bell pepper, cored, seeded, and chopped
• salt
• fresh ground black pepper
• 1 cup chicken broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (16 ounce) jar tomatillo salsa
• 2 tablespoons fresh cilantro leaves, chopped
• 2 1/2 cups shredded monterey jack cheese

Directions 

1. Preheat oven to 275°; wrap flour tortillas in foil and warm in the oven.
2. Preheat a large nonstick skillet with the vegetable oil.
3. Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
4. Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
5. Add in the chicken stock, pinto beans, and 1 ½ cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
6. Remove pan from heat and add in the cilantro; stir to mix.
7. Remove the flour tortillas from the oven and switch the broiler on.
8. Pile the turkey mixture into the warm tortillas; sprinkle each with ¼ cup cheese; roll up burrito style.
9. Line a casserole dish with the burritos, seam side down.
10. Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
11. Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
12. Broil for 5 minutes or so to melt and brown the cheese; serve immediately. 
    Notes: this recipe makes A LOT of filling. I am always able to fill at least 10 tortillas, not just the 4 as instructed. I usually make for a larger group or make 2 pans and freeze one. I also usually buy a 2nd jar of the tomatillo salsa because we really love it and add extra.
    
    Contributed by: Heather Vataha
    Source

Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce

Ingredients

• 4 quart-size plastic food storage bags
• 4 small, boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels, any shape
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
• 2 heaping tablespoons spicy brown mustard
• 1/4 cup flat leaf parsley leaves, a generous handful, chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges 

Directions
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.

Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.

Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.

Notes: I generally serve this with my homemade rice pilaf and a green vegetable, usually broiled asparagus with olive oil and garlic salt

Contributed by: Heather Vataha

Source

Baked Mac & Cheese

Ingredients

• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1 (8 ounce) package processed American cheese, cut into strips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving. 

Notes: we like to use cavatappi pasta instead of elbows, and sometimes add cut up hot dogs (or turkey dogs) and sprinkle breadcrumbs on top. 

Contributed by: Heather Vataha  
Source