Oven Baked Cherry Tomatoes With Parmesan Topping

Oven Baked Cherry Tomatoes With Parmesan Topping

This is a wonderful healthy side dish! And very quick and easy! 

Ingredients:

2 tablespoons extra virgin olive oil

2   12 oz. baskets of cherry tomatoes, cut in halves

1 teaspoon salt

1 teaspoon black pepper

1/4 cup chopped fresh parsley

1/4 cup Parmesan cheese

1/4 cup Italian seasoned breadcrumbs

Instructions:
Preheat oven to 400 degrees. Place tomatoes in a 13 x 9 baking dish. Drizzle oil over tomatoes. Sprinkle with salt and pepper. Toss gently, until tomatoes are coated in oil. Top with parsley, cheese and bread crumbs. 

Bake tomatoes just until plump and shiny, but not split. (about 10 minutes)

Remove from heat. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 or 3 minutes, watching carefully not to burn. Serve hot or warm. YUM!

Tuscan "Flavor Pounded" Chicken

Tuscan "Flavor Pounded" Chicken

Ingredients:

2 6-8 oz. boneless skinless chicken breasts

7 large sage leaves, roughly chopped

1 sprig of rosemary, roughly chopped

1 small garlic clove, chopped

2 tablespoons extra virgin olive oil

salt and pepper to taste

Zest of one lemon

Instructions:

Butterfly the chicken breasts.

With a meat mallet or pounder, pound breasts until it almost doubles in size. Combine herbs, lemon zest and garlic on a cutting board and chop together until blended. It should yield about 2 tablespoons. Put herbs into a small bowl and add 1 tablespoon of olive oil. Mix until it forms a paste. Spread pounded chicken onto a cutting board. Rub half of herb mixture onto 1 side of the chicken breast, the other half on the other side. Lightly pound mixture into each side. Add salt and pepper to taste. Add a tablespoon of oil to a large skillet set over high heat. Allow pan and oil to heat for about 1 minute or until pan is hot. 

Add chicken breast to pan, being careful not to crowd. Cook for 60 seconds. Flip chicken and cook for an additional 60 seconds or until nicely browned. Serve hot with a fresh squeeze of lemon. 

Arkansas Green Beans

These green beans are amazing! They are sweet and savory! My husband LOVED them! And it's so easy! 

Arkansas Green Beans

Ingredients:

5 15 oz cans green beans, drained

12 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Instructions:

Preheat oven to 350 degrees. Place the drained green beans in a 9 x 13 baking dish. Cook bacon in a frying pan or microwave just until bacon is cooked enough to chop into large pieces. (they should be done, but not crispy) Sprinkle the bacon pieces over the beans. Combine brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour mixture over green beans and toss, making sure all the beans are coated. Bake uncovered for 40 minutes. 

Creamy Cheddar Baked Corn

Who doesn't love corn? This recipe is so delicious....corn with peppers and shallots baked in a creamy, cheesy sauce topped with a little white wine and fontina cheese on top!! This would be a great side dish for the upcoming holiday season! 

Ingredients:

1 bell pepper

1/4 cup chopped shallots

2 tablespoons butter

2 tablespoons flour

2 tablespoons white wine

1 and 1/2 cups milk

1/4 teaspoon salt

dash of adobo seasoning

4-6 oz. shredded cheddar cheese

1/2 teaspoon sugar

2-3 oz. fontina cheese

5 cups sweet corn (I used frozen, but you can use fresh)

Instructions:

Defrost corn. It's very important that you defrost, if you don't the corn will make your sauce too watery. Preheat oven to 350 degrees.

Dice pepper and shallots. In a sauce pan over medium heat melt butter. Add peppers and shallots Saute until shallots and peppers are tender and translucent. 

Add flour to create a roux, cook for a few seconds, then whisk in white wine. Slowly begin adding milk, little by little while whisking. Add seasonings and cheddar cheese.

Pour sauce over corn in an oven safe baking dish or cast iron skillet. Mix well. Bake until corn is hot peppers are tender, about 20 minutes. Remove from oven, top with fontina cheese, place dish back in the oven for about 10 minutes or until cheese is bubbly. 

Weekend Sausage Breakfast Casserole

This is a great recipe to make for breakfast if you have guests coming and don't want to make a big mess in the kitchen. You can make this up the night before. It's DELICIOUS!!! 

Start by browning 1 pound of breakfast sausage. Then add 1 shallot, finely chopped. 

Line a 13 x 9 baking dish with refrigerated crescent dinner rolls, firmly pressing perforations to seal. Poke several holes with a fork. 

Sprinkle with cooked sausage.

Next top evenly with 2 cups of mozzarella cheese.

Beat 4 eggs, add 3/4 cup milk. Beat a couple minutes more. 

Pour eggs over sausage and cheese. 

Now you can either bake immediately, or cover and refrigerate overnight. Bake at 425 degrees for about 15 to 20 minutes, until eggs are set. 

Ingredients:

1 8 oz. can refrigerated crescent dinner rolls

1 lb. breakfast sausage

1 shallot, finely chopped

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1 teaspoon dried thyme

salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet until browned. Add shallots. Cook until shallots are tender. Drain off grease.

Line a 13 x 9 inch baking dish with the crescent roll dough, firmly pressing perforations to seal. Poke holes with a fork. Sprinkle with sausage and cheese. Combine eggs, milk, thyme, salt and pepper in a medium bowl until blended. Pour over sausage. 

Cover and refrigerate until ready to bake or bake immediately for about 15 to 20 minutes or until eggs have set. Let stand for 5 minutes before cutting into squares, serve hot. 

Slow Cooked Italian Beef Sandwiches

OMG! This makes the most amazing sandwiches!!! And it's so simple! Chuck roast is slow cooked for 10 hours in a mixture of hot pepperoncini peppers, Giardiniera (Which is a Chicago-style Italian beef sandwich topper) Italian salad dressing mix, and beef broth, then shredded and served on a chewy hoagie bun with melted provolone cheese. Unbelievably delicious!!!  And made with just 5 ingredients! I thought for sure we'd have leftovers....no, it was devoured! 

Start out by trimming any fat off a 3 lb. chuck roast, then cutting into several big hunks and place in the bottom of a large slow cooker. 

Next sprinkle a pack of Good Seasons Zesty Italian dressing over the top of meat.

Now add 8 oz. sliced pepperoncini peppers (mild or hot) plus a splash of the juice, and 8 oz. Giardiniera. You'll find it in the pickle section of the grocery store. If you are wondering what Giardiniera is, it's like a relish made with pickled olivews and veggies that's seasoned with herbs and oils. Since it is packed in oils, make sure and use a fork to drain most of the oil. And add a can of beef broth. 

Now you are ready to cover and  cook this on low for about 9 hours. When the beef has cooked, the beef should be easily shredded with a couple of forks. Then cook in the juices for another hour. 

Spoon the beef onto a toasted hoagie bun, top with a slice of provolone cheese on top to melt then top with the extra pepperoncini peppers and Giardiniera! 

Slow Cooker Italian Beef Sandwiches

Ingredients:

3 lbs. chuck roast, trimmed of fat and cut into large hunks

1 Envelope Good Seasons Zesty Italian Salad dressing mix

8 oz. pepperoncini pepper slices (with a splash of juice)

8 oz. Giardiniera (Chicago Style Italian Sandwich Mix) drained, reserving some for the topping

14.5 oz. can beef broth

provolone cheese slices

hoagie buns

Instructions:

Place roast chunks in the bottom of a large slow cooker. Sprinkle with Italian seasoning mix. Add pepperoncini peppers plus a splash of juice from peppers, Giardiniera, and beef broth. Lift up pieces of beef so that broth will get underneath. Cover. Cook on low for 9 hours, or until meat starts to shred easily with a fork. Shred meat then cover and cook for one more hour. 

Spoon meat mixture on toasted buns (if desired) top with provolone cheese, and additional pepperoncini peppers and Giardiniera, if desired. Serve and enjoy!!! 

Beef Tortilla Stack (Make in the Slow Cooker)

Beef Tortilla Stack

This is comfort food at it's best! And so cheesy, savory and delicious! 

This recipe is  great because you can make it ahead and let it cook in the slow cooker (For only about 4 hours or so) I was a bit nervous that the tortillas would come out all dry, but not the case! It's SUPER easy and SOOO delicious!
It's even better the next day! Enjoy!

Ingredients:

2 lbs. lean ground beef

1/2 cup chopped onion

2 cloves garlic

1 (6 oz.) can tomato paste

1 can cream of mushroom soup

1 can chicken and rice soup

16 ounces shredded Cheddar cheese

1 8 oz. jar taco sauce (I used Old El Paso)

1 sm. can chopped green chili peppers

1 teaspoon cayenne pepper

1 pkg. flour tortillas

Preparation:

Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cover and cook on low 3 to 4 hours. Garnish with guacamole, sour cream and green onions