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Breakfast Patty Melt

Breakfast Patty Melt

Ingredients

  • 4 Tablespoons Butter, More If Needed
  • 1/2 whole Medium Yellow Onion, Sliced
  • 1/4 pound Breakfast Sausage (Jimmy Dean, JC Potter, Etc)
  • 2 whole Eggs, Beaten
  • 3 slices Cheddar, Swiss, Provolone, Or Other Cheese
  • 2 slices Bread (sourdough, Rye, Whole Wheat, Etc.)

Preparation Instructions

Heat a non-stick skillet over low heat and melt 2 tablespoons of the butter. Add the onions and cook, stirring occasionally, for 15 to 20 minutes, until onions are soft and slightly caramelized. Remove them to a plate and set them aside.

Form the sausage into a thin patty about the width of the bread you’re using. Add it to the same skillet and increase the heat to medium. Cook the patty on both sides until fully cooked through, about 5 minutes. Remove to a plate and set aside. Wipe the skillet clean with a paper towel.

Pour in the beaten eggs and cook, forming them into a rough circle as they set up. Flip to finish cooking on the other side.

Assemble the patty melt: bread, cheese, patty, eggs, cheese, onions, cheese, bread. Melt the remaining butter in a clean skillet over low heat. Place the sandwich in the skillet and cook low and slow for a good 8 to 10 minutes, until the cheese is melted and the bread is deliciously crisp. Add more butter to the skillet if the bread needs it (you don’t want the bread to be dry!)

Slice in half and serve.

 

Crescent Pepperoni Roll-ups

Crescent Pepperoni Roll-ups

Ingredients

  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
  3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
  4. When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
 
in Sides.

Pizza-Stuffed-Mushrooms-Recipe

Pizza Stuffed Mushrooms Recipe

Ingredients

  • 10 whole Baby Bella Or Crimini Mushrooms
  • 4 ounces, weight Cream Cheese, softened
  • ¼ cups Grated Parmesan Or Mozzarella Cheese
  • ¼ teaspoons Dried Basil
  • ⅛ teaspoons Dried Oregano
  • Garlic Salt And Pepper, To Taste
  • ¼ cups Finely Diced Pepperoni
  • 2 Tablespoons Finely Chopped Green Pepper
  • 2 Tablespoons Finely Chopped Red Onion
  • 2 Tablespoons Finely Chopped Black Olives

Instructions

  1. Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
  2. Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
  3. In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
  4. Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.
 
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puff-pastry-jalapeno-poppers-Recipe

Puff Pastry Jalapeno Poppers Recipe

Ingredients

  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil

Instructions

  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.
 
in Sides.

Crispy-Smashed-Potatoes-Recipe

Crispy Smashed Potatoes Recipe

Ingredients
  • 3 pounds red potatoes
  • ¼ cup olive oil
  • 1 teaspoon thyme
  • Salt & pepper
Instructions
  1. Preheat oven to 500 degrees.
  2. Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
  3. Bake for 30 minutes.
  4. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
  5. Drizzle with remaining olive oil. Season with thyme and salt & pepper.
  6. Bake 40 more minutes.
 

Sliced-Baked-Potatoes-with-Herbs-and-Cheese-Recipe

Sliced Baked Potatoes with Herbs and Cheese Recipe

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  1. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  2. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
 
in Sides.

Crushed-New-Potatoes-Recipe

Crushed New Potatoes Recipe

Ingredients

  • 4 new potatoes
  • 1 TBS olive oil
  • 1 garlic clove
  • 1 TBS chives
  • salt
  • pepper
  • 2 TBS grated cheese(any kind you like…I used Pepper Jack)
  • 1 TBS Parmesan
  • Herbs of choice (optional)

Instructions

  1. Preheat Broiler
  2. Wash potatoes well and place in salted water.
  3. Bring to boil and cook till fork tender (15-20 minutes).
  4. Mix oil with crushed garlic clove. Set aside.
  5. Line a baking sheet with parchment. Place the potatoes on the parchment.
  6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
  7. Pour some garlic oil over each potato.
  8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
  9. Broil for 7-10 minutes or until nice and crispy.
 
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Creamy-Potato-Salad-Recipe

Creamy Potato Salad Recipe

Ingredients

  • 1 1/2 lbs. small Yukon gold potatoes
  • 1 ripe avocado
  • 2 tablespoons Dijon mustard
  • 2 tablespoons diced red onion
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup cucumber, diced
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • black pepper, to taste

Instructions

  1. Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
  2. While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
 
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Maple-Glazed-Carrots-Recipe

Maple Glazed Carrots Recipe

Ingredients

  • 10 carrots (about)
  • 4 T. butter (divided)
  • ½ t. Kosher salt
  • ⅓ c. pure maple syrup
  • 2 T. brown sugar
  • freshly ground black pepper
  • sprig of oregano

Instructions

  1. Wash and slice carrots into sticks.
  2. Heat skillet over medium high heat. Add 2 tablespoons of butter. Sautee carrots until a they get a nice color on them. Should take just a few minutes.
  3. Turn skillet down to medium low. Add salt, syrup and brown sugar.
  4. Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir often.
  5. Put carrots in a serving dish. Sprinkle with black pepper. Garnish with oregano sprig.
 
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Chicken-and-Avocado-Salad-with-Lime-and-Cilantro-Recipe

Chicken and Avocado Salad with Lime and Cilantro Recipe

Ingredients

  • 2 cups cooked chicken, shredded into large pieces
  • 2 medium avocados, diced
  • 1 T + 1 T fresh squeezed lime juice
  • salt, to taste (I didn’t use too much salt because you can always add more at the table.)
  • 1/4 cup thinly sliced green onion
  • 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
  • 2 T mayo or light mayo

Instructions

  1. Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
  2. Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.