Lemon Zucchini Bread

Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good.  This fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup canola oil

1 (6 oz.) container lemon Greek yogurt

3 eggs

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze

1 cup powdered sugar

1 1/2 tablespoons lemon juice

1 tablespoon lemon zest, optional

Preparation

1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.
4. Once eggs are fully incorporated, mix in lemon juice and vanilla extract.
5. Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.
6. Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs.
7. Remove from oven and let cool.
8. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.
9. Once cake has fully cooled, pour glaze over cake and let set until hardened.
10. Slice, serve and enjoy.

Pineapple Sunshine Cake

 

One of my associates at Harter House, Adele, told me about this recipe.
She said it is one of her favorites.  And Super Easy.

Ingredients
Cake

1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple with juice

Icing

1 (8 ounce) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 ounce) can crushed pineapple with juice

Instructions

1. Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. Cake: In a large bowl, combine cake mix, eggs, oil and crushed pineapple with juice. Mix well.
3. Pour into prepared baking pan, and bake for 25-30 minutes or until a wooden pick inserted in center of cakes comes out clean.
4. Allow to cool completely on a wire rack.
5. Icing: In a medium-size bowl, fold together whipped topping, vanilla pudding and 1 can crushed pineapple with the juice.
6. Spread over the top of cooled cake.
7. Store in the refrigerator.

this recipe from Recipe Gold Mine

Easy Summer Salads

Sometimes when I get home from work, the last thing that I want to do is cook, but I still want a delicious, healthy meal. Summer is great time to get creative in the kitchen with fresh produce and prepared foods from Harter House Supermarkets and Harter House World Flavors.

For an easy, versatle meal, I like to cut up a yellow squash and a zucchini squash and toss with lemon juice, salt, pepper and fresh herbs to taste (basil and oregano pair well for a light summer taste or try Herbs De Province). You can also peal the squash into ribbons using a vegetable peeler and top with shaved parmesan cheese for a different texture reminiscent of pasta.

Starting with this, I'll add a variety of different items from Harter House's fresh Deli to make an easy no-cook meal; like Ham diced or Roast Beef.

Tomorrow, I'll cook up some pasta and top it with the leftover salad for a great summer pasta dish.

I also enjoy hard boiled eggs, green beans - tender-crisp, nuggett potatoes, or any other veggies. then serve them along with easy protein - cheese, smoked salmon, rotisserie chicken, marinated beans, sliced meats, quinoa salad, cooked prawns. Add any fresh vegetables like tomatoes, cauliflower, radishes. Add any condiments like olives or capers or dill pickles. Top with a yummy dressing, like peanut, balsamic or ranch. It's different every night, and has a great variety of different tastes, colors and textures.

Sometimes, I like to take some black beans, mash them up a little and spread them on a fresh french roll with some salsa or avocado or maybe a bit of cheese, melted.

Another favorite, open faced sandwiches with cucumbers and hummus or smoked salmon and cucumbers. Toast bread lightly and pile on your desired toppings.

What's YOU'RE favorite summer salad?

Make Fresh Yogurt at Home

This week I made this homemade yogurt again.  It is so easy.  Really.

You will need to start this process in the morning.

To make the Yogurt I used

A large pot

A professional Digital Thermometer

5 Qt. Mason Jars

2 glass canisters (mine are 50.7 oz.)

Latex Gloves

Cooler

Large Towel

Ingredients

1 Gallon Whole Milk

1 Cup Cultured Milk Yogurt (No added cream or pectin)

Directions

Pour 1 Gallon of Whole Milk in a large pot.

Heat milk to 170 degrees. (About 10-15 minutes)

Remove from heat and let the milk drop to exactly 110 degrees.  This may take 2 to 2 1/2  hours.

(Putting the pot in a sink of cool water may reduce the 2 hour wait but you run the risk of cooling it too quickly.)

When the milk temperature reaches 115 degrees start a hot water bath to sanitize the Qt. jars and lids. 

Fill the 2 canisters with very hot water and set inside cooler with the towel situated to wrap all the jars at the same time. (no lids on the canisters. Use rubber gloves to handle the hot jars.

Working quickly, as soon as the milk reaches 112 degrees, rinse and drain the jars.  When the milk reaches 110 degrees pour about 1-2 cups in a bowl with the store bought yogurt.  Mix it up to thin the yogurt and add it back to the pan of milk, stirring to mix well.

Immediately pour it into 5 quart mason jars, with lids, but not tightly sealed.

 

Set the filled mason jars in the cooler next to the hot water canisters.  Wrap the towel to contain all the jars.  Close the cooler lid and DO NOT OPEN the cooler for 8 1/2 hours.

After a full 8 1/2  hours, remove yogurt, tighten lids and refrigerate.

I now have 5 Quarts of yogurt, actually 3.  

I gave away 2 jars already.

ALSO, when I make my next batch, I will use 1 cup from this batch, instead of the store bought yogurt.

I purchased a Professional Thermometer ($19.99) and the 2 large glass jars ( $12.99 each) at Bed, Bath & Beyond.

. 

KRISTA'S DAILY BREAKFAST

1/2 Cup uncooked Quaker Oats

Optional dried cranberries, and sliced almonds

1/2 cup Soy Milk

Let set for 10 minutes

Add 1/2 Cup Fresh Yogurt

1/2 banana, 1/2 Cup Blueberries,  OR 1/2 cup other fruit

 This morning I added fresh peaches.

SMOOTHIE RECIPE

1/2 Frozen Banana (Peel & Freeze)

1 Cup Soy Milk

1/2 Cup frozen fruit

1 Cup Yogurt

Splash of Orange Juice

Flax (optional)

Blend

DESSERT OR GREEK YOGURT

Put one quart of your homemade yogurt

in a colander lined with cheese cloth.

Let the whey drain through the cheese cloth about 4 hours.

Discard the liquid.

When it's ready, add 1/3 cup raw sugar (or regular)

and 1/2 teaspoon vanilla extract.

layer a serving bowl with yogurt, and fruit.

I also added a sprinkling of Grape Nuts Cereal.

Delicious

You can also use Greek style yogurt this in your ice cram maker.

Texas Cowboy Cookies

 Makes about 18 large cookies        

Everything's bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Ingredients

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans, roughly chopped (and toasted!)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese's)
1 cup (6 ounces) semi-sweet chocolate chips

Instructions

1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
3. Add both sugars and beat well, scraping sides and bottom.
4. Add eggs and vanilla, beat well.
5. Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
7. Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
8. Chill the dough in the fridge for at least an hour, or up to 24 hours.*
9. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
10. Use a 1/4 cup measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
11. Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
12. Let cool as long as you can before stuffing your face! These are great dipped in milk.

Recipe Notes

*If you are in a big hurry like I always am (Who's not in a hurry to eat cookies?) do my cheat-chill: Shape the dough onto pans as described above and toss in the freezer for 30 minutes. Then bake as directed. Or you could put the shaped dough into ziplock bags, freeze, and have cookies ready to be baked at a moments notice! (I always have cookies in my freezer. Always.)

Check out the lighter version here: Skinny Texas Cowboy Cookies

FROM  The Food Charlatan

Creamy Garlic Chicken Breasts

Tried and True  ~Shelly

Chicken Breasts in an irresistible garlic sauce

filled with caramelized onions and garlic.

Ready in less than 30 minutes and perfect for any night of the week…even special occasions! 

HOW TO COOK CHICKEN BREAST

• You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets.  Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.
• Use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavor.
• Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavor into the sauce!

COOKING WITH GARLIC

The beauty of this chicken breast recipe is that the garlic is NOT overpowering AT ALL! The secret to having SO much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock (or broth) for 5-6 minutes over medium heat. This allows the garlic to soften beautifully with a hint of sweetness.

GARLIC FLAVOR

YOU can make this as garlicky as you want! How? For a stronger garlic flavor, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. 

The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. 

For a much milder sauce, add the garlic cloves whole.

TIPS

• You can use heavy cream, whipping cream or thickened cream in the sauce.
• For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
• The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed.  

SIDES THAT GO WITH CREAMY GARLIC CHICKEN BREASTS
We love this chicken breast recipe with steamed rice or mashed potatoes.
You can also serve it over pasta, cauliflower mash or zucchini noodles.

Ingredients - Serves 4

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper

For The Sauce:

• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

Instructions

• Season the chicken with salt, garlic powder and pepper.
• In a shallow bowl, combine the flour, Parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
• Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 
• Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
• Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
• Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 
• Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 
• Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
• Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
• Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 
• Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.
• Garnish with parsley and a little black cracked pepper. 
  

  Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition

Calories: 458kcal | Carbohydrates: 11g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1205mg | Potassium: 403mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 10.3mg | Calcium: 285mg | Iron: 1mg

From Karina at: Cafe Delites

Thai Spaghetti Pasta Salad

I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.

Ingredients

8 ounces of spaghetti cooked to al dente
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish

Dressing

1/4 cup white wine vinegar
1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste

Instructions

• Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
• Mix dressing ingredients together until smooth.
• Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

FROM:  Family Fresh Meals.com

Juicy Pork Tenderloin

 

On Sale this week, July 26 - Aug 1, 2023

Prairie Fresh
Marinated Pork Tenderloins
or Loin Fillets
18-24 oz.
$7.99 lb.

INGREDIENTS

1 Pork Tenderloin, approx. 1 1/2 lbs.
2 Teaspoons Brown Sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon extra virgin olive oil
1/4 cup BBQ sauce, optional

DIRECTIONS

Preheat oven to 400 degrees.

Mix together brown sugar, kosher salt, garlic powder, onion powder, paprika, black pepper, and chili powder un til completely combined.  Rub entire spice mixture on tenderloin, then drizzle olive oil evenly over the top.

Roast until nicely browned and internal temperature reaches 150 degrees, approximately 25-35 minutes. depending on size.

Remove from oven, brush with BBQ sauce if desired and allow to rest 5 minutes.
Slice and serve.

Garlic Parmesan Chicken Wings

This is my current favorite wing recipe.  SO easy.  And for some reason, nothing tastes as good as the Crystal brand hot sauce in this recipe.  ~~Shelly

Chicken Wings - I like Smart Chicken
2 Tbls. Butter
2 - 3 Cloves Minced Garlic
1 Tsp. Vinegar
6 oz. Crystal Hot Sauce
6 oz. freshly grated Parmesan Cheese

Cook Wings in an oven or air fryer,

SAUCE
Melt butter and saute garlic.  Then add vinegar, hot sauce and parmesan cheese.
When Chicken is done, toss with sauce. 
Sprinkle with additional grated parmesan cheese.

Enjoy.

Homemade Alfredo Sauce with Garlic

I googled homemade Alfredo sauce this past week and this was the recipe that I used.

I put it over spaghetti noodles, because I didn't have fettuccine noodles on hand.

Then I sautéed scallops and shrimp for a wonderful meal!

INGREDIENTS

2 tablespoons salted butter

2 large garlic cloves

2 cups heavy whipping cream

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup freshly grated Parmesan cheese plus extra for serving

1/2 cup freshly grated Romano cheese

INSTRUCTIONS

1. Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
2. Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
3. Let the cream come to a low boil, while stirring frequently.
4. Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
5. Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
6. Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
7. The sauce will thicken even more as it sits.
8. Store leftovers in the refrigerator for up to four days.

Scallops

Best to use a cast iron skillet.  Heat 2 TBS oil and 1 TBL Butter in the skillet till very hot.  Add Scallops and cook 2 minutes, allowing scallops to brown nicely.  Turn scallops over and cook other side another 2 minutes.  Serve immediately.   

NOTES

It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.) 

This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.

To reheat leftover Alfredo pasta, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.

Peaches in Peach Schnapps with Basil

Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."

PEACHES IN PEACH SCHNAPPS WITH BASIL

4 large ripe peaches

1/2 cup peach schnapps, chilled

2 tablespoons wildflower honey

1/4 cup julienned basil

Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.

Serves 4

This fun recipe brought to YOU by Harter House and World Flavors

and MF&L Staff at Maine Food & Lifestyle magazine

Fresh Peach Crisp

 

This time of year, peaches are abundant and SO delicious.

I think it's time for a Peachy dessert.

This Peach Crisp is easy and my family loves anything with fresh peaches right now.

Harter House peaches this week (June 9 - 15, 2021) are $1.29 lb. and they have been very sweet.

REAL SIMPLE PEACH CRISP

5 pounds peaches (about 12), each cut into 8 wedges

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cups light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Peanut Butter Bars with Salted Chocolate Ganache

This recipe comes from Nancy at foodnetwork.com

It's an easy recipe to make and yields 16 squares.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar 

1 1/2 cups graham cracker crumbs 

1 cup creamy peanut butter 

Kosher salt 

1 stick (8 tablespoons) unsalted butter, melted 

8 ounces semisweet baking chocolate, chopped into small pieces 

1 cup heavy cream 

1 teaspoon flaky sea salt, optional

Directions

1. Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
2. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
3. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
4. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
5. Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
   
   
   
    

Baked Parmesan Zucchini Rounds

 

INGREDIENTS

2 Medium Zucchini, Sliced
1 tablespoon olive oil
salt and pepper
1 cup freshly grated Parmesan

INSTRUCTIONS

Preheat oven to 450 degrees 
Place zucchini slices on baking sheet and drizzle with olive oil.  Toss until well-coated.  Spread slices out in a single layer.
Sprinkle generously with salt and pepper
Top each slice with Parmesan.

Bake on center oven rack for about 10 minutes, until zucchini is just fork tender. 
Set broiler on high and broil for 2-3 minutes, until cheese is bubbly and browned.

Serve and enjoy.

Easy Cheese Danish

This recipe is definitely a keeper!
Who doesn't LOVE a Cheese Danish? 

INGREDIENTS

2 Cans Pillsbury Crescent Rolls
2 (8 oz.) packages Cream Cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

GLAZE
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract


PREPARATION
Preheat oven to 359 degrees F.
Grease a 9 x 13-inch baking pan.

Lay a package of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and 1 egg together until smooth. 
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35 - 45 minutes until the top is golden brown.
Let cool for 20 minutes and top with the glaze.

Pepperoni and Cheese Crescents

 

1 (8oz) can Pillsbury refrigerated Crescent Rolls
24 slices (about 5 oz.) Pepperomi
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup pasta or pizza sauce, heated

Heat oven to 375 Degrees
Separate dough into eight triangles, and pat out each triangle slightly.

Place 3 slices of pepperoni, slightly overlapping. on center of each triangle. 
Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle, and rolling to opposite point.
Place rolls, point side down, on ungreased  cookie sheet.

Bake at 375 degrees for 10 to 14 minutes or until golden brown.  
Remove from cookie sheet.
Serve warm crescents with warm pasta sauce for dipping.

Enjoy

Butter Sauce, for dipping

Sometimes, it's the sauces that make all the difference,
Try this fresh butter sauce, loaded with herbs.

INGREDIENTS

6 Tablespoons butter, melted 
             (I like grass-fed Kerrygold butter)
juice and zest of half a lemon
4 cloves garlic, minced
1 tablespoon Dijon Mustard
pinch of cayenne pepper
1/4 teaspoon paprika
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
2 teaspoons minced thyme
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper

DIRECTIONS

In a small bowl combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika.  Whisk the sauce to combine.

Stir in parsley, chives, crushed red pepper flakes, and thyme.  Season with salt and pepper.

Serve with grilled meats or chicken bites, for dipping.

NOTE 
Feel free to double quantities if you want more sauce. 
For thicker butter sauce, add more mustard.

Easy Chimichurri Sauce

This Easy Chimichurri sauce is packed with fresh herbs, parsley, and oregano and it's spicy enough for everyone to enjoy.  Use it on steak, tacos, or meatballs.  It's even great on pasta.

Chimichurri sauce can be used for a wide range of things including marinades, dipping sauces, or drizzled over meat and vegetables!  Perfect for getting a taste of freshness added to your plate.

INGREDIENTS

1 1/2 cups fresh cilantro (stems and leaves)

1 cup fresh parsley (stems and leaves)

1 Tablespoon dried oregano

2 gloves garlic

3/4 cup olive oil

3 Tablespoons red wine vinegar

1 1/2 - 2 teaspoons crushed red pepper flakes

1/2 - 1 teaspoon course salt

INSTRUSTIONS

Blend everything in a food processor until smooth.

Adjust seasonings to taste.

Transfer to an airtight container until ready to use.

Freeze it in an ice tray so that it's nicely portioned for future meals.  Once the "cubes" have frozen solid, transfer to a plastic freezer bag.  Defrost and use as needed.

Chicken Parmesan Casserole

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."     

Ingredients

2 tablespoons olive oil

2 cloves garlic, crushed and finely chopped

1/4 teaspoon crushed red pepper flakes, or to taste

4 skinless, boneless chicken breast halves (not too large)

2 cups prepared marinara sauce

1/4 cup chopped fresh basil                                    

1 (8 ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 (5 ounce) package garlic croutons

                                                             

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).