BBQ Chicken Calzones

I love barbecue flavored foods, but this calzone can be filled with pizza ingredients, or with whatever you like!

Calzone Dough Ingredients:
1 cup water
1 tbsp sugar
2 1/4 tsp yeast
3 tbsp oil
1 tsp salt
2 1/2 c flour

Instructions:
Combine the yeast with 1 cup of warm water. Allow the yeast to bubble (it usually takes about five minutes.)

In a mixer, combine the yeast water with the rest of the ingredients. Only put in about half the flour and let it mix in before adding the remaining flour. When mixed well, knead on a floured surface. Let it rise for ten minutes.

Divide dough into four pieces. Roll each piece out into a circle. Fill the middle with filling.

Calzone Filling Ingredients:
2 medium chicken breasts or 1 large one
1/2 cup chopped scallions
1/2 cup chopped onions
1/2 cup barbecue sauce
1 cup shredded cheese (any kind you like)
1/4 cup sour cream

Instructions:
Cut the chicken into bite sized pieces and fry in a pan with the onions. Combine the cooked chicken, onions, scallions, barbecue sauce, cheese, and sour cream in a bowl. Put in the middle of the calzone dough.

Fold the dough in half over the filling, and seal the edges with your fingers.

Bake in preheated oven for 15-20 minutes.

Meatloaf

Let's be honest, meatloaf isn't a very photogenic food. It sure is yummy, though. This recipe is just enough for Michael and me, so if you're cooking for more than two, I would double it. 

Ingredients:
1 pound ground beef
1 cup uncooked rolled oats
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 egg - beaten
1/4 cup milk
1/3 cup ketchup
1 Tbsp Worcestershire Sauce

Sauce:
1/3 cup ketchup
2 tbsp. brown sugar
1 tbsp. mustard

Instructions:
Preheat oven at 350 degrees.

The preparation is pretty dang easy. Combine all the loaf ingredients and mix thoroughly. Pack firmly into a greased loaf pan. Combine all the sauce ingredients and pour over the meat. Bake for about 1 hour. Let it cool for 5 minutes before serving.

German Pancake with Mixed Berry Compote

This pancake was a tradition for us kids growing up. My mom makes it with a cinnamon peach topping, which is just as delicious! I'll put down the recipe for both toppings so you can try each one. 

German Pancake Ingredients:
1/2 cup butter
6 eggs
1 1/2 cup milk
1 1/2 cup flour

Instructions:
Preheat oven to 425 degrees.

Put the butter in a large, oven safe pan. Let butter melt in oven while making the batter. Put eggs in the blender on high for 1 minute. With blender still running, add milk gradually, then slowly add the flour.

When butter is melted, carefully swirl around the pan so the pancake won't stick. Then pour melted butter into blender with the batter. Blend for 15 seconds. Pour batter into the pan and bake in oven for about 20-25 minutes or until the edges are golden.

Mixed Berry Compote Ingredients:
2 1/2 cups mixed berries
2 tbsp corn starch
6 tbsp sugar
1 cup water
4 tsp lemon juice

Instructions:
Whisk sugar, corn starch, lemon juice, and water until dissolved. Add 1/2 of the berries and bring to a boil. Reduce heat and simmer while crushing some of the berries. Add the remaining berries and mix in.

(If you use larger berries, like strawberries, I like to cut them into smaller chunks before warming them in the sauce.)

Cinnamon Peach Sauce Ingredients:
1-2 cans peaches (depending on quantity you want.)
Nutmeg
Cinnamon
Corn Starch

As you can tell, this doesn't have very specific quantities. It all depends on your taste preference, it's hard to go wrong with this sauce.

Instructions:
Set aside about 1/2 cup of the peach juice. Drain the remaining peaches and peach juice into a saucepan. If the peaches are in large chunks, use a knife to cut them smaller. Add corn starch to juice to make a thickener (approximately 1 tbsp). Warm up the peaches and add the thickener. Sprinkle in nutmeg and cinnamon to taste.

Either sauce is just delicious. I top either with a dollop of whipped cream to finish it off.

Creamy Potato Casserole

This dish is called "Potato Delight" in my family. I suppose that shows how much we enjoy this meal. 

Ingredients:
6 medium potatoes
1/2 cup green onions, chopped
1 1/2 cup grated cheese
1/2 cup butter/margarine, melted
1 can cream of chicken soup
1 cup sour cream

Instructions:
Preheat oven at 350 degrees.

Boil potatoes until soft. (About 30 minutes) Allow them to cool. When cooled, grate them into a greased 9x13 pan.

Lightly mix green onions and half of the cheese into the grated potatoes. Be careful not to mush the potatoes.

In a separate bowl, mix together the butter, cream of chicken soup, and sour cream. Mix well, then pour over the potatoes. Using a fork, lightly mix the sauce into the potatoes until completely blended.

Bake for about 35 minutes.

Easy Banana Muffins

This is about as easy as it gets. This is my go-to recipe when I accumulate bananas that are too ripe. 

Ingredients: 
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Chocolate chips

Instructions:
Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper,.

Combine all wet ingredients in a mixer, and combine the dry ingredients separately. When the wet ingredients are well combined, fold in the dry ingredients. Then, stir in as many chocolate chips as you want. Scoop batter into cupcake liners.

Bake in preheated oven for about 15 minutes or until it starts to look golden brown on top. Muffins will spring back when lightly tapped.

Hollandaise Sauce

This sauce pairs well with vegetables, potatoes, and fish. The creamy, buttery taste was especially complementary to the deep, earthy flavor of asparagus. 

Ingredients:
3 large egg yolks
1 tbsp. lemon juice
1/2 c firm butter

Instructions:
1. Whisk egg yolks and lemon juice vigorously in a small saucepan. Add 1/4 c of the butter. Stir constantly over low heat until butter is melted.
2. Add remaining 1/4 c butter. Continue stirring vigorously until butter melts and until sauce thickens. (I usually turn up the heat a little after the butter has melted so it will thicken faster.)

That's it! Pretty easy.

If the sauce curdles during any point of the process, add 1 tbsp boiling water and beat vigorously until smooth.

It's best served immediately. This can be stored in an airtight container for a few days in the refrigerator. Just reheat over low heat and add a small amount of water.

Cheesy Bacon Potato Skins

This is a tasty party snack. This recipe is convenient because most of the preparation can be done the night before.*

Ingredients:
8 potatoes
canola oil
2 tablespoons butter
salt to taste
1 1/2 cup grated cheese
8 slices turkey bacon
4 green onions, sliced
1/2 cup sour cream

Preparation:
Preheat oven to 400 degrees.

Scrub the potatoes well, and dry with a clean dish towel or paper towel. Rub the skins with 2 tablespoons canola oil.

Bake potatoes on baking sheet for 30-40 minutes or until the potatoes are soft and the skins are crisp. Remove from oven and let them cool until you are able to handle them.

Cut the potatoes in half lengthwise. Scoop out the insides of the potatoes, leaving enough on the sides to hold the shape. Brush outside and inside of potato skins with butter. Put the potato skins face down on the cookie sheet and return to the oven for 5-10 minutes. Continue to bake until the edges turn golden brown.

Remove oven and sprinkle with cheese and chopped bacon. Return to oven until cheese melts. Add green onion and sour cream, Serve immediately.

*If preparing the night before, do all the steps up to scooping out the insides of the potatoes, then store hollowed out potatoes in refrigerator overnight. Continue by brushing potato skins with butter and returning to preheated oven the next day.

Black Bean Taco with Apple Salsa

This is really a three part recipe, so bear with me. The homemade tortilla is crucial for the texture of this taco. The apple salsa is crucial to the taste! 

Homemade Tortilla Recipe:

3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup vegetable oil
1 cup warm water

(Yields 16 tortillas)

1. Combine dry ingredients in stand mixer with dough hook attachment.
2. Add oil and water while mixer is running at medium speed. Scrape the bowl to make sure it is mixed well. Continue to mix until dough is smooth.
3. Transfer to well-floured surface. Cut dough in half, and continue to half the sections until you have 16 sections. Form sections into balls, then flatten with your palm as much as possible. Cover tortillas with a clean dish towel and let rest for 15 minutes.
4, Heat an electric skillet to very high heat. (I usually go up to 400 degrees.) Use a rolling pin to roll out the tortillas completely. Put tortillas onto skillet and allow them to cook until the bottom starts getting brown spots. Flip over and cook until the other side has pale brown spots.
5. Transfer cooked tortillas into a container or ziploc bag. Wipe pan between batches if flour accumulates.

Black Bean/Chicken Filling Recipe:

2 medium sized chicken breasts
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp chili powder
1 tsp italian seasoning
1/2 tsp paprika
1/2 onion, diced
1 can black beans

For Slow Cooker Option:
1. Spray slow cooker with nonstick spray
2. Place chicken in slow cooker, and put seasonings, onion, and black beans on top.
3. Cook on low for 4-5 hours. Shred chicken and let cook for another 30 minutes.

Instant Cooking Option:
1. Cook chicken breasts, then cut into long, slender slices.
2. Heat black beans on stove top.
3. Mix black beans, chicken, and seasonings in medium sized bowl.

Apple Salsa Recipe:

1 medium Granny Smith Apple
1/2 bunch cilantro
2 Tbsp. minced onion
1 juicy lime

1. Cut apple into small chunks. Roughly chop the cilantro, add to apple chunks. Mince enough onion to make 2 Tbsp and add to apple mixture. Squeeze the juice of one lime into the salsa. Mix together.

Enjoy!

Berry Cream Cheese Crepes

Crepes are so versatile! You can make crepes savory or sweet depending on the filling. I prefer to eat them almost as a dessert. 

Ingredients: 
1/4 c milk
2 eggs
1/2 c water
1 cup flour
1/4 teaspoon salt
3 tablespoons butter, melted.

Instructions:
Crepe Shells:
1. Combine all ingredients in blender and pulse for 10 seconds. If you can stand to wait, chill in the refrigerator for one hour. This helps prevent tearing while cooking.
2. Heat a small non-stick pan. Coat with butter.
3. Put 1/4 cup batter into hot frying pan. Swirl around the batter to spread evenly. Cook for about 30 seconds then flip. (Edges will start to peel off the sides when ready to flip.) Cook for another 10-20 seconds on other side then lay flat to cool. These can store in the refrigerator for a few days, or even in the freezer for a few months.
*Note: This recipe makes more shells than filling. I usually just put the rest in the freezer for next time.

Crepe Filling:
2 c berries (any kind)
2 oz. cream cheese, room temperature
1 cup confectioner sugar
Milk

1. Mix cream cheese and confectioner sugar until well blended. Add milk until you reach desired filling consistency. Spread the filling on the inside of the crepe.
2. Put a line of fruit down the center of the crepe, and roll it up.

Add whipped cream on top, and any other berry or chocolate topping as desired.

Cream Puffs

These little pastries are a definite crowd pleaser. What's better, they're really easy to make!

Ingredients:
1/2 cup water
1/4 cup butter
1/8 teaspoon salt
1/2 cup flour
2 eggs
1 package Instant Vanilla Pudding
2 cups milk

Optional topping:
1/4 cup chocolate chips
1 Tbsp. butter
2 Tbsp. Confectioner's Sugar

Directions:
1. Preheat oven to 400 degrees F.
2. In a medium saucepan, combine water, butter, and salt and bring to a boil. Remove from heat and add flour all at once. Stir quickly with a spoon until dough forms a ball.
3. Add one egg at a time, combining completely after each addition. The mixture will be smooth.
4. Fill a pastry bag with the dough and pipe onto ungreased cookie sheet. Keep in mind the cream puffs double in size as they are baked.
5. Bake for 20 minutes or until golden brown. Remove from oven and allow them to cool for a few minutes, then transfer to cooling rack.
6. Prepare the filling while the cream puffs are cooking or while they are cooling. Follow the directions on vanilla pudding box. (Usually just add the milk to the pudding mix and stick it in the refrigerator.)
7. Once pudding is set and puffs are cooled, fill a piping bag with the pudding. Pipe the pudding into the puff near the bottom and fill as much as you can without it overfilling.
8. Prepare the optional chocolate drizzle topping. Microwave the chocolate chips and butter for about 25 seconds, or until the chocolate chips have melted, but not boiled. Stir together well, then add the confectioner's sugar until it is the desired consistency. It shouldn't be too thick, as you will drizzle over the cream puffs.
9. Drizzle over the cream puffs using a spoon.