Prosciutto Wrapped Scallop Salad

Prosciutto Wrapped Scallop Salad

12 large scallops, washed and patted dry

6 slices prosciutto, cut in half 

1 tbsp butter

1 tbsp cooking oil

6 cups lettuce mix

3/4 cup carrots, shredded

Balsamic vinaigrette 

Add butter and oil to a sautée pan over medium high heat. Wrap scallops in prosciutto and sautée several minutes on each side until scallop is cooked and prosciutto is crisped. 

Arrange lettuce mix and carrots on individual serving plates, drizzled with balsamic vinaigrette to desired taste and top with scallops. 

Pork Chops and Gravy

Pork Chops and Gravy

5 pork chops, boneless

1/4 tsp season salt

1/4 tsp garlic powder

1/8 tsp pepper

2 tbsp cooking oil

3 tbsp flour

2 1/2 cups beef stock

Pepper

Sprinkle both sides of pork chops with season salt, garlic powder and pepper. 

Heat cooking oil in a large frying pan over medium-high heat. Add chops and cook for approximately 2 minutes per side or until browned. Remove to plate. 

Reduce heat to medium-low. Sprinkle flour into pan and cook, stirring constantly until well combined with drippings and browned. 

Slowly add beef stock stirring with whisk, until boiling and thickened. Add chops, cover and simmer for approximately 30 minutes until chops are tender and desired doneness is reached. 

Balsamic Strawberry Salad

Balsamic Strawberry Salad

2 cups mixed salad greens

1/2 cup yellow red strips

1/2 cup fresh strawberries, sliced

1/2 cup pine nuts or almonds, lightly toastd

4 tbsp Parmesan cheese, shaved

2 tbsp balsamic vinaigrette 

Combine all salad ingrediants. Drizzle with dressing and serve. 

Italian Sausage with Rice

Italian Sausage with Rice

Sausage Meat Sauce:

5 Italian sausages, casings removed

1 cup onion, chopped

1 cup fesh white or cremini mushrooms, sliced

1 - 28 oz can diced tomatoes with juice

1 tsp sugar

Salt

Pepper

Flavoured Rice:

4 cups chicken broth

2 cups long grain white rice

1/4 cup water

2 tbsp butter

Fresh Parmesan cheese, finely grated

Chopped fresh parsley

Scramble fry sausage, onion and garlic in a large frying pan over medium-high heat for approximately 8 minutes, stirring constantly until sausage is browned. Drain off excees grease. 

Add mushrooms, reduce heat to medium and cook for approximately 3 minutes until browned. 

Add next 4 ingrediants, stir and bring to a boil. Reduce heat to medium-low. Simmer uncovered for 20 minutes or until tomato breaks down somewhat and sauce is thickened. 

Combine chicken broth, rice, water and butter in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer for approximately 15 minutes until rice is tender and liquid is absorbed. 

Arrange on a large serving platter or individual plates. 

Sprinkle win cheese and parsley. 

Roasted Brussels Sprouts

Roasted Brussels Sprouts

24 Brussels sprouts, cleaned

2 tbsp garlic salt

3 tbsp oilive oil

Place Brussels sprouts in a single in a baking dish. Sprinkle with garlic and add olive oil. Mix until all sprouts are well coated. Bake in a 350 degree oven for approximately 1 hour or until the sprouts are blackened and crispy. 

French Fry Casserole

French Fry Casserole

1 lb ground beef

1 large onion, finely chopped

1 tsp garlic, minced

1 cup fresh mushrooms, chopped

1 can cheddar cheese soup

1 can cream of mushroom soup

Frozen French fries

1 cup or more cheddar cheese, shredded

Salt

Pepper

Brown ground beef over medium heat. Add onion, garlic and mushrooms and sautée for approximately  15 minutes. Add salt and pepper to taste. Press into a 2 quart casserole dish. 

Mix soup together and pour over ground beef mixture. Top with frozen French fries. 

Bake in a 350 degree oven for approximately 1 hour and 15 minutes.  Remove from oven and sprinkle with cheddar cheese. Return to oven and bake and additional 15 minutes or until cheese is melted nicely. 

Caramelized Onion, Gruyere and Bacon Spread

Caramelized Onion, Gruyere and Bacon Spread

1 tbsp butter

3 1/2 cups onion, chopped

4 oz gruyere cheese, shredded

2 tbsp fresh chives, chopped and divided

1/3 cup mayonnaise 

1/3 cup sour cream

1/4 tsp salt

1/4 tsp pepper

4 bacon slices, cooked and crumbled

Heat a large skillet over medium heat. Melt butter, add onion to pan and sautée 5 minutes, stirring frequently. Reduce heat to low and cook 20 minutes or until golden brown, stirring occasionally. 

Reserve 2 tbsp cheese. Combine the rest of the cheese, Caramelized onions, 1 tbsp chives and remaining ingrediants in a bowl. 

Transfer to a 1 quart casserole dish lightly coated with cooking spray. Sprinkle with reserved cheese. Bake at 425 degree for 20 minutes or until browned and bubbly. 

Sprinkle with remaining 1 tbsp chives and serve. 

Cream of Tomato Soup

Cream of Tomato Soup

2 - 19 oz cans tomatoes, diced

1 large onion, finely diced

1 cup celery, finely chopped

10 oz chicken broth

1/2 cup spicy clamato juice

1/2 tsp dill

1/4 cup butter

1/2 cup flour

4 cups milk

1 cup cheese whiz

Simmer tomatoes, onion, celery, broth, clamato juice and dill until veggies are tender, approximately 30 minutes. 

In a medium sized pot, melt butter and blend in flour to make a paste. Add milk slowly, stirring constantly to make a thick white sauce. 

Stir in vegetable mixture and fold in cheese whiz. 

Warm through and serve. 

Honey Soy Chicken

Honey Soy Chicken

6 lbs chicken pieces

1 large onion, finely chopped

1/4 cup soy sauce

1/4 cup liquid honey

1 1/2 tsp ground ginger

2 tsp garlic, minced

5 green onions, sliced

Place chicken pieces in a pan. Mix sauce ingredients and pour over chicken. Marinate in refrigerator overnight - turning pieces once or twice. Bake uncovered in a 350 degree oven for 1 hour. 

Sprinkle with green onions and serve. 

Edamame Succotash

Edamame Succotash

1 -  10 oz pkg frozen corn, thawed

1 1/2 cup frozen edamame, thawed

3 green onions, thinly sliced

1 red pepper, chopped

1/2 cup kalamata or black olives, sliced

2 tbsp vegetable oil

2 tbsp white vinegar

1 1/2 tsp sugar

1 tbsp fesh parsley, chopped

Combine vegetables in a bowl. Shake oil, vinegar, sugar and parsley together in a small jar. Pour mixture over salad and stir to combine. Salt and pepper to taste if desired. 

Eclair Cake

Eclair Cake

2 (3.4 oz) pkg vanilla instant pudding mix, dry

3 1/2 cups whole milk

12 oz cool whip

2 (14.4 oz) pkgs graham crackers

Frosting

3 tbsp butter

3 tbsp milk

3 tbsp cocoa

1/2 cup icing sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in cool whip. 

In a 9 X 13 pan, layer graham crackers to cover entire bottom of pan. Cut and shape crackers to fit. 

Pour half of pudding/cool whip mixture on top and level. 

Put another layer of graham crackers to cover surface, cutting and shaping accordingly. 

Put the second half of pudding/cool whip mixture on top and level. 

Put the final layer of graham crackers on top with bumpy side down, cut and shape to fit. 

For the frosting; microwave butter and milk just enough to melt together. Add cocoa and icing sugar and blen together. Pour over top of graham crackers and smooth out. (Double the frosting recipe for a thicker frosting. 

Refridgerate overnight. 

Thanks Tina!

Tomato Mozzarella Salad with Basil Vinaigrette

Tomato Mozzarella Salad with Basil Vinaigrette 

3 cups cherry tomatoes, halved

1 cup mozzarella pearls, halved

1 cup Kalamata olives, drained and sliced

1/2 cup vinaigrette dressing 

1/2 cup fesh basil leaves, chopped

Salt

Pepper

Mix all ingrediants gently in a bowl and serve immediately. 

Carmelized Onion and Mushroom Stuffing

Carmelized Onion and Mushroom Stuffing

2 tbsp oil

2 large onions, sliced

2 cloves garlic, minced

3/4 lb fresh mushrooms, sliced

2 cups cheddar cheese, shredded

2 cups chicken stock

3 tbsp parsley

1 tbsp rosemary 

1 tbsp thyme

4 cups bread, cubed

3 eggs

1/2 tsp salt

1/2 tsp pepper

Heat oil, onion and garlic over medium heat until tender and very brown, approximately 20 minutes. Add mushrooms and cook until tender. Add parsley, rosemary and thyme, mixing well. 

In a large bowl combine onion/mushroom mixture with bread and cheese. In a medium bowl whisk together eggs and chicken stock. Add salt and pepper and pour over bread mixture, mixing well. 

Spread into a lightly greased 2 quart casserole. Bake in a 350 degree oven for 35 - 40 minutes until puffed, set and golden. 

Can be made up to 24 hours ahead of time and refrigerated. 

Turkey Rice Soup

Turkey Rice Soup

Stock

1 turkey carcass

1 onion, peeled and quartered

2 carrots, coarsely chopped

2 celery stalks with leaves, coarsely chopped

3 cloves garlic, minced

5 peppercorns

3 bay leaves

4 quarts water

In a large pot, combine stock ingrediants.  Bring to boil over high heat then reduce to medium low and simmer 2 1/2 to 3 hours until stock is flavourful. Strain the stock through a fine sieve or cheesecloth lined strainer. Discard all solids and return stock to pot. 

Soup

1 1/2 cup onion, finely chopped

1 cup celery, finely chopped

2 cups carrots, diced

2 tbsp garlic, minced

Salt and pepper to taste

1 cup uncooked rice

3 cups roasted turkey, diced

1 cup corn, frozen or leftover

1 tbsp basil

3 tbsp parsley

1 tsp Worcestershire sauce

Pinch crushed red pepper

To the soup stock, add onion, celery, carrots, garlic and salt and pepper and simmer for 15 minutes. Stir in the rice and cook, stirring occasionally until tender, approximately 20 minutes. 

Add turkey, corn, basil, parsley, Worcestershire sauce and crushed red pepper and cook approximately  5 - 10 minutes until turkey is warmed through. Season to taste with salt and pepper and serve hot. 

Whipped Potato Bake

Whipped Potato Bake

4 large potatoes, peeled

1 cup creamed cottage cheese

1/2 cup sour cream

1/4 cup butter, softened

Salt

Pepper

1/4 cup Parmesan cheese

2 tbsp butter, melted

Cook potatoes in salted water.  Mash with first amount of butter. Add cottage cheese and sour cream. Whip with hand mixer and add salt and pepper to taste. 

Spread with second amount of melted butter and sprinkle with Parmesan cheese. Bake, uncovered in a 400 degree oven for approximately 30 minutes or until the top is lightly browned. 

Can be covered and refrigerated for 24 hours before baking. 

Broccoli Salad

Broccoli Salad

1 large bunch broccoli, stems removed and cut into small flowerettes 

1 cup raisins

1 cup sunflower seeds

10 strips bacon, fried crisp and broken

1/2 cup red onion, chopped

1 tbsp vinegar

1 tbsp sugar

1/2 cup mayonnaise 

Place salad ingrediants in a large bowl.  Mix vinegar, sugar and mayonnaise well in a small bowl and add to salad ingrediants tossing until well coated.