FRITOS CORN SALADCategoriesRecipes
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FRITOS CORN SALAD

yield: 10 SERVINGS 

prep time: 15 MINUTES 

total time: 15 MINUTES

INGREDIENTS

  • 2 (15 ounce) cans whole kernel corn, drained
  • 1 red bell pepper, finely diced
  • 2 cups shredded Mexican blend cheese
  • 1 cup mayo (can substitute light mayo)
  • ¼ teaspoon black pepper
  • 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
  • fresh cilantro, for garnish

INSTRUCTIONS

  1. In a large mixing bowl, stir together corn, diced bell pepper, shredded cheese, mayo, and black pepper.
  2. Right before serving, stir in crushed Chili Cheese Fritos.
  3. Garnish with fresh cilantro if desired.
3-INGREDIENT CHILICategoriesRecipes
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3 INGREDIENT CHILI

yield: 4 SERVINGS 

prep time: 5 MINUTES 

cook time: 25 MINUTES 

total time: 30 MINUTES

INGREDIENTS

  • 1 pound lean ground beef
  • 1 (15.5 ounce) can chili beans, undrained
  • 1 (14.5-ounce) can chili style diced tomatoes

INSTRUCTIONS

  1. Brown ground beef in a large pot over medium heat, using your spoon to break up the ground beef as it cooks. Drain grease, leaving behind about 1 Tablespoon of grease in the pot for added flavor if desired.
  2. Stir in the chili beans and diced tomatoes. Bring to a boil, then lower the heat to medium-low and allow the chili to simmer for about 25 minutes.
  3. Serve warm with your favorite chili toppings (sour cream, shredded cheese, corn chips, scallions, chives, etc).
GREEK PASTA SALADCategoriesRecipes
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GREEK PASTA SALAD

yield: 8 

prep time: 10 MINUTES 

cook time: 10 MINUTES 

total time: 20 MINUTES

INGREDIENTS

FOR THE VINAIGRETTE: 

  • 2 Tablespoons balsamic vinegar 
  • 1 Tablespoon Dijon mustard
  • 1 lemon, juiced 
  • ½ teaspoon dried Italian seasoning 
  • ⅓ cup olive oil 

FOR THE PASTA SALAD:

  • 1 (16 oz.) box pasta*
  • 1 cup cherry tomatoes, halved
  • 8 oz. feta cheese, crumbled
  • 1 (5 oz.) jar sliced olives, drained
  • Salt and pepper, to taste
  • fresh parsley or basil for garnish, if desired

INSTRUCTIONS

  1. In a small bowl, combine the vinaigrette ingredients and whisk to combine.
  2. In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl. 
  3. Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
  4. Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.

NOTES

* Use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc…

As a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.

Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.

BUFFALO CHICKEN MAC AND CHEESECategoriesRecipes
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BUFFALO CHICKEN MAC AND CHEESE

yield: 6 

prep time: 10 MINUTES 

cook time: 15 MINUTES 

total time: 25 MINUTES

INGREDIENTS

  • 16 ounces elbow macaroni, cooked according to package directions
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 2 cups white cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • ½ cup buffalo sauce, plus more for garnish-optional
  • 2 cups diced cooked chicken
  • blue cheese crumbles for garnish (optional)
  • sliced green onions for garnish (optional)

INSTRUCTIONS

  1. In a large pot or dutch oven, melt the butter over medium-low heat. 
  2. Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
  3. Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
  4. Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
  5. Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
  6. Serve warm, topped with blue cheese crumbles and sliced green onions if desired.
Chicken ParmigianaCategoriesRecipes
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Chicken Parmigiana

  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hr 15 min
  • Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce:

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  3. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  5. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  7. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  9. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
  2. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper.
  3. Reduce heat and cook until slightly thickened, about 30 minutes.
The-Best-Homemade-Sloppy-JoesCategoriesRecipes
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The BEST Homemade Sloppy Joes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: 266

Ingredients

  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 lb. ground beef
  • 1/3 green bell pepper, minced
  • 1/2 large yellow onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 2/3 cup ketchup
  • 1/3 cup water
  • 1 Tbsp brown sugar (or less, if you prefer)
  • 1 tsp yellow mustard
  • 3/4 tsp chili powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp black pepper
  • dash of hot sauce (optional)

Instructions

  • Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain.
  • Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well.
  • Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine.
  • Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking.  Remove from heat and serve over toasted buns.
CategoriesRecipes
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ONE HOUR EASTER DINNER

prep time30 minutes

cook time25 minutes

total time55 minutes

servings4 people

INGREDIENTS

Au Gratin Potatoes

  • 3 cups Yukon Gold potatoes, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated

Honey Butter Carrots

  • 1 pound baby carrots,* washed and peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme, optional
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon honey

Parmesan Asparagus

  • 1 bunch thick asparagus, woody ends removed
  • 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
  • 2 tablespoons olive oil
  • 1/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham

  • 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
  • 1 can sliced pineapples (reserve the juice)
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon Dijon mustard

Optional

  • 1/2 large baguette, sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Italian Seasoning
  • Fresh parsley, fresh lemon

INSTRUCTIONS

  • Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes

  • Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 
  • Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.

Honey Butter Carrots & Parmesan Asparagus

  • Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
  • On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
  • Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
  • For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Brown Sugar Pineapple Ham

  • Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
  • In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
  • Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
  • Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
  • Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
Bacon-Wrapped-Pork-Tenderloin-for-Easter-DinnerCategoriesRecipes
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Bacon-Wrapped Pork Tenderloin for Easter Dinner

Prep Time10 mins

Cook time40 mins

Total Time50 mins 

Ingredients

  • 5 slices OSCAR MAYER Selects Smoked Uncured Bacon
  • 1 pork tenderloin (1 lb.)
  • ¼ tsp. cracked black pepper
  • ¼ cup packed brown sugar
  • 2 Tbsp. apple juice
  • 1 tsp. GREY POUPON Dijon Mustard
  • Dash ground nutmeg

Instructions

  1. HEAT oven to 400ºF.
  2. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
  3. BAKE 20 min. or until cooked to 135ºF. (I went to 145ºF.) Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  4. BRUSH meat with glaze using pastry brush. Bake 10 min. or until done ( at least 145ºF but I went to 165ºF.).
  5. To achieve a crispier bacon top, broil meat for 1 to 2 minutes or until desired crispiness. Cover loosely with foil. Let stand 5 min. before slicing.

easter breakfast cassaroleCategoriesRecipes
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Easter Breakfast Casserole

Prep:25 minsCook:1 hr 15 minsTotal:1 hr 40 minsServings:12Yield:12 servings

Ingredients

  • 1 pound bacon
  • ¼ cup diced onion
  • ¼ cup diced green bell pepper
  • 3 cups shredded Cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 (16 ounce) package frozen hash brown potatoes, thawed

Directions

  • Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.
  • Step 2Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  • Step 3In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  • Step 4Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Easter_Bunny_Buns_CategoriesRecipes
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Easter Bunny Buns

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Makes: Eight

Ingredients:

  • 2 cups all purpose flour or bread flour
  • 2 teaspoons (1 packet/7 grams) instant yeast
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup milk (reduced fat or whole milk) heated to 120° F
  • 2 Tablespoons softened butter or trans fat-free margarine
  • 1 egg at room temperature
  • additional 1/2 to 3/4 cup flour
  • 16 raisins

Instructions:

  1. In a large mixing bowl combine flour, yeast, sugar & salt.
  2. Stir in warmed milk & butter (or margarine), then egg.
  3. Beat on high for 2 minutes.
  4. Stir in enough additional flour to make a firm dough.
  5. Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
  6. Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
  7. Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
  8. Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
  9. Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
  10. Cut four tiny 1/2-inch circles for the noses.
  11. Slightly tuck 2 ears under the top of each bunny’s head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
  12. Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
  13. Bake each sheet separately in a preheated 375° F oven for 10-12 minutes until golden brown.