Chili Happening…

 Chili was happening last night as storms made their way through in advance of a cold front. 

Chili…

From my kitchen 

1-1/2 pounds. Ground Chuck

2 poblano peppers, chopped

1 bag of tri-color peppers & onion, chopped

1 tsp. Minced garlic

1 large plum tomato, diced 

1/2 cup chopped fresh cilantro

2 Tbsp. Chopped Chipotle peppers in adobo sauce

1 tsp. Cumin

1 tsp. Mexican oregano

1 tsp. Smoked paprika

1 tsp. Chipotle powder

2 Tbsp. Mexene chili powder

1-1/2 tsp. Kosher salt

1 tsp. Fresh ground pepper

4 bay leaves

2 cups beef broth

1 can petite diced tomatoes, no salt added

1 can dark red kidney beans, undrained

1 can light red kidney beans, undrained

1 can kidney/pinto beans in chili sauce, undrained

2 Tbsp double strength tomato paste

I cooked this in the Instapot Slow Cooker that has Sauté feature. In sauté pan, brown ground beef & drain. Add poblanos, tri-color peppers & onion. Sauté 10 minutes. Add plum tomato garlic & sauté 1 minute. Add seasonings, Chipotle peppers & sauté 1 minute. Add remaining ingredients. Cook in slow cooker on high for 4 hours. Remove bay leaves & serve. 

I like white rice with my chili. 

Optional: 

Tortilla chips

Fritos

Shredded cheese

& 

Cilantro

Diced onions or scallions

Hot sauce

Sheet Pan Meatloaf Dinner

 Sheet Pan Meatloaf Dinner

Meatloaf: 

1-1/4 lb. Ground Chuck 

1-1/4 lb. ground pork

1 pkg. frozen seasoning blend (onions, peppers, celery, parsley) 

2 eggs

1/2 cup half & half

1/2 cup ketchup 

2 Tbsp. Worcestershire 

1 cup Panko bread crumbs 

1 tsp. Each fresh ground pepper & Himalayan pink salt

Combine all ingredients in large bowl. Form into loaf across center of sheet pan. 

Gravy for topping…use 1 cup prepared mushroom gravy.

Potatoes: 

1-1/2 lbs. pounds Baby Gold potatoes, halved

2 Tbsp. Olive oil

1 tsp. Each fresh ground pepper & Himalayan pink salt

Toss together & place on foil sheet to one side of meatloaf. 

Greek Green Beans: 

1 lb. Fresh whole green beans

1 shallot sliced thin

3 plum tomatoes, Quartered

1 lemon sliced

S&P to taste 

1 Tbsp. Dried  Dill weed

1 tsp. Dried oregano

2 Tbsp. Olive oil 

Place green beans on foil sheet on other side of meatloaf. Top with shallots, tomatoes and seasonings. Drizzle with olive oil & juice of half the lemon. Place remaining lemon slices on top. 

Preheat oven to 375*. Bake for 1 hour or until meatloaf registers 165 degrees in center. 

Pour prepared mushroom gravy over & cook 10 minutes longer. 

Slow-Cooker Chicken & Dressing

The first time i made this it was a recipe using Stovetop Dressing mix. it also used a Cream of Soup. This is a revised version that i have since made. MUCH MIRE to my liking! Hope you enjoy!

Slow Cooker Chicken & Dressing Paula Smith 1-1/2 lbs. Chicken breasts 1 jar Batter Than Bouillon Chicken Gravy 8” skillet of cornbread, crumbled 2 slices loaf bread, crumbled 1/2 cup unsalted butter, divided 1 cup diced celery 1 cup diced onion 1 tsp. Salt 1 tsp. Fresh ground pepper 1 tsp. Poultry seasoning 1 heaping teaspoon Rubbed Sage 1/2 tsp. Dried Thyme 1 cup low sodium chicken broth Place Chicken in crockpot. Pour jar of Chicken gravy over the chicken. Crumble cornbread & loaf bread in mixing bowl. Using 4 Tbsp. Of butter, sauté the celery & onions until starting to get tender. Add the seasonings. Mix with the crumbled breads & spoon into the crockpot. Pour the broth over the dressing. Slice the remaining butter & place on top of dressing. Cook on low 4-5 hours.

Easy Cranberry Pistachio Cheese Log

Easy Cranberry Pistachio Cheese Log 10 Minute prep creamy, sweet and tangy Cranberry Pistachio Cheese Log is the EASIEST yet most impressive appetizer you will ever make! This festive goat cheese log can be made DAYS in advance so it’s the perfect stress-free appetizer for Thanksgiving, Christmas or any holiday party! Prep Time 10 minutes Total Time 30 minutes Servings 16 servings Ingredients Cranberry Pistachio Coating 1 1/4 cups fresh cranberries 1 cup shelled roasted, salted pistachios Cheese Log 7-8 oz. goat cheese log or tub 4 oz. cream cheese, softened 2 tablespoons honey 1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary ( I omitted herbs ) 1/8 teaspoon pepper 1/2 cup Cranberry Pistachio Coating mixture (in directions) Garnish honey Instructions Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine. Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it. Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately. When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers. Notes prep ahead The cheese log can be wrapped tightly in plastic wrap and refrigerated for several days until ready to serve, then, remove from the refrigerator about 15 minutes beforehand so it can soften and come to room temperature. Drizzle generously with honey just before serving.

Honey Balsamic Sprouts

Honey Balsamic Sprouts Paula Smith 1 lb. . Sprouts, trimmed and halved Tbsp. Each olive oil & butter Tsp. Each of Himalayan Pink Salt & Fresh Ground Pepper Tbsp. Each Balsamic Vinegar & Honey Prepare Sprouts. Heat butter & olive oil in medium skillet over medium/medium-high heat. Season Sprouts with S&P. Add to skillet in single layer & sauté 10-15 minutes, partially covered & turning occasionally until tender and lightly browned. Drizzle with Balsamic & Honey, toss to combine. Serve.

Creamy Shrimp Nachos and more

Earlier this year, I started making SHeet Pan Nachos for a Girls night with Rick's former sitter and her daughter (occasionally, we allow her husband to come). we have had California Nachos, Chicken Nachos, Carne Asada Nachos and these Creamy Shrimp Nachos that were a favorite all around! Creamy Shrimp Nachos Ingredients • 10 ounce bag tortilla chips (Scoops are easiest to eat) • 2 cups Mexican Cheese • 1.5 lb peeled and deveined COOKED shrimp, tails removed and chopped into bite sized pieces • 1 cup mayonnaise • 4 chipotle peppers in adobo sauce, chopped • ½ white onion, minced • 2 teaspoons ground cumin • ½ cup chopped fresh cilantro • ¼ teaspoon black pepper • green onion, white onion, jalapeño, Crema, cilantro, avocado for garnish Instructions 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Spread tortilla chips onto the lined baking sheet 3. Mix shrimp, cheese, mayo, peppers, onion, cumin, cilantro and pepper in a bowl and stir to blend. 4. Spoon shrimp mixture over the tortilla chips evenly. 5. Bake for 3 minutes, then turn on the broiler and broil until cheese is golden and bubble, about 3 minutes. Serve with optional garnishes.

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto This really came together easily and was very tasty! I used Tbsp. Flour, tsp. Crushed peppercorn & garlic, 1/2 tsp. Smoked paprika & 1/2 tsp. Kosher salt to season both sides of a cod filet. 2 Tbsp. Unsalted Butter & sautéed 2-3 minutes per side. Squeeze a bit of lemon over. Wilted spinach...just butter, Spinach, S&P sautéed, tossing 1-2 minutes until wilted. Risotto DIRECTIONS & INGREDIENTS Cook...shallot sautéed in butter. Add Arborio and cook 2 minutes. Add wine, S&P until wine is reduced. Add 1 cup chicken stock at a time, stirring until absorbed before adding additional cup. When stock is absorbed, stir in Parmesan and parsley. For the risotto: 1 cup arborio rice 2 tsp butter 1 shallot, minced 1/2 cup white wine 4 cups fat free chicken stock, hot salt and pepper to taste 1/4 cup grated parmesan cheese 2 tbsp chopped parsley

Crockpot Beef Stew & Spiced Mini Corn Muffins

Crockpot Beef Stew From my kitchen, Paula 3 lb. eye of round roast, fat removed and cut into 1” cubes 1 red onion, chopped 1 lb. carrots, cut into 1-1/2” chunks 1-1/2 pound bag of fingerling potatoes, larger ones can be cut in half. 1 packet Onion/Mushroom soup mix 2 cups water 1/2 cup dry red wine 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 10 sprigs of fresh thyme 1 tsp. Kitchen Bouquet seasoning & browning sauce 3 Tbsp. Cornstarch Combine first 10 ingredients in Crockpot. Cook on low for 6 hours. Remove 1/2 cup of broth, cool & add cornstarch. Return to crockpot stirring into Stew, add Kitchen Bouquet. Turn to high and cook 30 minutes. Remove thyme sprigs and serve. Spiced Mini Corn Muffins Adapted from Valerie Bertinelli Ingredients Nonstick cooking spray, for the muffin pan 2/3 cup yellow cornmeal  2/3 cup all-purpose flour  2 teaspoons sugar  1 teaspoon baking powder  1/2 teaspoon paprika  1/2 teaspoon kosher salt  1/4 teaspoon ground cinnamon (omit) 1/4 teaspoon ground coriander (1/2 tsp.) 1/4 teaspoon ground cumin (1/2 tsp. ) 1/4 teaspoon cayenne pepper 1/4 teaspoon baking soda  2/3 cup buttermilk  1 large egg, lightly beaten  3 tablespoons unsalted butter, melted and cooled  3 tablespoons vegetable oil  Directions Special equipment: a 24-cup nonstick mini muffin pan • Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray. • Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside. • Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated. • Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11-13 minutes. Serve warm.

Summertime Pasta and Tomato/Cucumber Salad

Summertime Pasta Paula Smith 2 Tbsp. Olive oil 1/2 cup chopped red onion 1 package grape tomatoes 1/2 cup white wine 1 package Baby Spinach & Arugula 1 tsp. Weber roasted garlic & herb seasoning 8 ounces thin spaghetti, cooked al dente Pasta water 2 Tbsp. Each fresh chopped Italian parsley & fresh basil 1/4 cup shaved Parmesan In large skillet, sauté onion over medium high heat in olive oil for 2-3 minutes. Add tomatoes & cook until they blister & burst. Add wine & garlic herb seasoning, cook 1 minute. Add pasta, 1/2 cup pasta water, spinach & arugula. Toss until spinach & arugula wilt. Top with shaved Parmesan & herbs. Enjoy! Tomato Cucumber Salad Paula Smith 1 package Campari or Cocktail Tomatoes, quartered 1 English cucumber, cut in half & 1/4 inch slices 1/4 cup chopped red onion 1/2 cup Brianna’s Creamy Balsamic Vinaigrette Toss together, cover & chill 1 hour before serving.

PASTA E FAGIOLI

Pasta e Fagioli From my Kitchen Paula Smith 20 ounces Hot Italian Sausage 2 Tablespoons olive oil 1 red onion, chopped 2 stalks, celery chopped 1 cup shredded carrots 4 cloves garlic, minced 1/2 cup white wine 1 quart unsalted chicken broth 1 15 Oz. Can diced tomatoes 1 can red kidney beans 1 can Cannellini Beans 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 1 Tbsp. Italian Seasoning 3 cups chopped kale For serving: 3 cups cooked ditalini pasta 1 cup shaved or shredded Parmesan 1/2 cup fresh parsley In large Dutch oven. Brown and break up Italian Sausage in 2 Tbsp. Olive oil over medium heat until cooked through. Add onions, celery & carrots. Sauté 5 minutes. Add garlic & cook 1 more minute. Add wine to deglaze. Cook 2 minutes. Add broth, tomatoes, both beans, salt, pepper and Italian Seasoning. Bring to boil, reduce heat and simmer for 30 minutes. Add kale and cook additional 10 minutes. While Soup is cooking, cook pasta to al dente. Drain. To serve, spoon pasta in bowl and ladle soup over. Garnish with Parmesan and parsley.

Fig Prosciutto Arugula Naan Pizza w/Balsamic Glaze

Fig Prosciutto & Arugula Naan Bread Pizzas w/Balsamic Glaze Balsamic Glaze: Bring 1/2 cup balsamic vinegar & 2 Tbsp. Honey to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally until Reduced and thickened. Set aside to cool to room temp. 2 Naan Bread 4 Figs Quartered 8 slices of prosciutto, halved 6 ounces fresh mozzarella, sliced 2 cups baby arugula Salt, pepper, olive oil. Preheat oven to 400 degrees. Place Naan Bread on Sheet Pan. Spray or brush lightly with olive oil. Season lightly with salt. Place quartered figs on bread, crunch 1/2 slices of prosciutto between figs. Top each with 1/2 of the mozzarella slices. Apply fresh ground pepper. Bake 8-10 minutes until cheese is melted. Toss arugula with 2 Tbsp. Of Balsamic Glaze and top each pizza. Can be served as a meal or cut in small pieces as an appetizer.

Lemon Strawberry Dutch Baby w/Ricotta Cream

Lemon Strawberry Dutch Baby w/Ricotta Cream https://www.halfbakedharvest.com/strawberry-dutch-baby/ From Half Baked Harvest 1/4 cup of granulated sugar Zest of 1 lemon 4 Tablespoons melted butter, divided 4 large eggs at room temperature 2/3 cup whole milk at room temperature (I used 1/4 cup half & half, filled to 2/3 cup with 1% milk) 2/3 cup all-purpose flour 1/2 tsp. kosher salt 2 tsp. Vanilla extract 2 cups fresh strawberries, sliced 8 ounces whole milk ricotta cheese 1/4-1/2 cup powdered sugar 2 tsp. Vanilla extract Preheat oven to 450 degrees. In a bowl, combine the sugar and lemon zest. Toss strawberries with 2 Tablespoons of the lemon sugar. Set aside. melt butter in 10” cast iron skillet over medium heat. (Use 2 Tbsp. In batter) heat remaining until starting to brown. Using electric mixer, combine eggs, milk, flour, salt, vanilla & 2 Tbsp. Melted butter until smooth & no clumps of flour remain. Pour into skillet with browned butter. Sprinkle 1/2 cup sliced strawberries over batter and then 1-2 Tbsp. Lemon sugar. Bake for 15 minutes until puffy and golden. Do not peek or Dutch Baby can deflate. Make the Cream. In food processor, pulse ricotta, powdered sugar, remaining lemon sugar & vanilla extract until creamy. Serve Dutch Baby with additional strawberries and dollop of ricotta cream.

Shrimp Rolls

MY Way, Paula... ADapted from a recipe by Katie Lee Beigl...

Shrimp Rolls My way, Paula... 2 - 12 Oz. Bags of Argentine Red Shrimp (thaw & steam) chill on plate in fridge for 1 hour... 6 Brioche Split Top Hot Dog Buns, buttered and toasted... 2 stalks celery, finely diced... 3 scallions, sliced thinly... 3/4 cup mayonnaise... 1 tsp. Dijon Mustard... Juice of 1 lemon... 1/2 tsp. Kosher salt... 1/2 tsp. Fresh ground pepper... 1/2 tsp. Old Bay seasoning... 2 Tbsp. Fresh parsley, chopped... Prepare shrimp & chill... Toast the Brioche Buns... Combine remaining ingredients and add shrimp, cut in half... Spoon generous amount into toasted buns and serve...

Lemon Berry Yogurt Cake

Great Recipe that I made as written, only used blueberries.

Lemon BerryYogurt Cake Sally’s Baking Addiction Lemon Berry Yogurt Cake ★★★★★ 4.8 from 131 reviews • Prep Time: 15 minutes Cook Time: 1 hour Total Time: 4 hours, 15 minutes Yield: serves 12 Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it! Ingredients • 3 cups (354g) cake flour* (spoon & leveled) • 1 and 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 teaspoon salt • 1 cup (240g) plain Greek yogurt, at room temperature* • 2 teaspoons lemon zest • 1/3 cup (80ml) fresh lemon juice • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature • 2 cups (400g) granulated sugar • 1 and 1/2 teaspoons pure vanilla extract • 3 large eggs, at room temperature • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)* LEMON GLAZE • 1 cup (120g) confectioner’s sugar • 3 Tablespoons (45ml) fresh lemon juice • 1/4 teaspoon pure vanilla extract Instructions • Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. • Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated. • Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy. • Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven. • Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving. • Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting. • Cover leftover cake tightly and store in the refrigerator for up to 5 days. Notes • Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving. • Loaf Pan: Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.) • Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute. • Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat. • Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze. • Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.

Shrimp Arrabbiata

Shrimp Arrabbiata 1 lb. Wild Caught large shrimp, peeled & deveined 1 tsp. Old Bay seasoning 2 Tbsp. Olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 1 24ounce jar of Rao’s Arrabbiata Sauce 1/4 cup julienned fresh basil 1/4 cup grated Parmesan 1/2 cup sliced scallions for garnish 8 ounces thin spaghetti cooked & drained. In large skillet, heat 1 Tbsp. Of oil over medium heat, sauté shrimp seasoned with Old Bay seasoning, 1-2 minutes per side until just cooked through. Remove & set aside. Add remaining oil & onions, sauté 5 minutes, add garlic and cook an additional minute. Add sauce and heat until bubbly; add cooked pasta, shrimp & basil and toss together. Top with Parmesan & scallions.

CHERRY TOMATO MASCARPONE TARTLETS

CHERRY TOMATO MASCARPONE TARTLETS Trisha Yearwood With my revision using basil 1/2 cup mascarpone 2 tablespoons grated Parmesan 1 large egg yolk Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie crusts (2 crusts) 1 1/2 cups cherry tomatoes, halved 1/2 small shallot, very thinly sliced 1 tablespoon fresh thyme or basil (I used basil) 4 teaspoons olive oil    •            Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.    •            Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.    •            Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme or basil , drizzle with the olive oil and sprinkle with a pinch of salt and pepper.    •            Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.

Chicken Artichoke Cheddar Melts...& More

Chicken, Artichoke & Cheddar Melts Neva, one of the servers at the restaurant when I worked at LuVici’s told me about this recipe that she tried over the weekend. I cooked b/s chicken breasts in the crockpot and had this that week.

Chicken,Artichoke & Cheddar Melts 2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning) 1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped 3 Tbsp. mayonnaise (Duke's) 2 Tbsp. finely chopped red onion, or a little more to taste! 1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard) 8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted 8 slices sliced Sharp Cheddar cheese, cut diagonally. Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches. The next night I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes or toasted pecans. Serve as a Chicken Salad Plate for lunch or dinner...scoop of Chicken Salad on lettuce, scoops of Pimento Cheese with a classic Pear Salad (you know the 50’s salad with lettuce, canned pear half, dollop of mayonnaise, cheddar cheese & a maraschino cherry.

Paula’s Pandemic Pantry Pasta Bake

Paula’s Pandemic Pantry Pasta From the kitchen of Paula Smith May 2020 1 package Ronzoni Homestyle Fettuccine 1 package Mama Lucia’s Italian Style Meatballs 1 jar of Bertolli Vineyard Marinara w/Merlot 1/2 cup Sundried Tomato & Basil cream cheese spread 1 cup shredded Colby Jack cheese 1 cup finely shredded Parmesan cheese (extra for serving) Julienned Basil for serving Preheat oven to 350 degrees. Cook fettuccine according to directions. Heat meatballs in Marinara. Toss fettuccine with cream cheese spread & Colby Jack cheese. Toss with meatballs & Marinara. Place in buttered 9” square casserole dish. Top with finely shredded Parmesan. Cover with foil & bake for 45 minutes. Uncover the last 10 minutes. Garnish with additional Parmesan & fresh basil. 

Joanie’s Chicken with Zucchini Stuffing

Sunshine's Chicken with zucchini stuffing over rice 1 pk. thin sliced chicken breasts 3 medium zucchini, shredded, not peeled 1 medium onion, chopped finely 1 cup Progresso bread crumbs 1/4 cup white wine 3 T butter olive oil sprinkle of rosemary 1) Coat bottom of baking dish lightly, place chicken breasts in dish and bake at 350 for 10 minutes, (until they turn white). Remove from oven and set aside. 2) Shred zucchini and chop onions, melt 3 tablespoons butter in a skillet; saute onions about 2-3 minutes, add zucchini, rosemary, salt and pepper to taste, and saute until softened. Add wine. Bring to a boil; slow boil for a few minutes. 3) Slowly mix in bread crumbs until it resembles a moist stuffing consistency. Remove from heat. 4) Spoon stuffing on top of each chicken breast. Place back in oven for 15 minutes; covered. 5) Serve with white rice and broccoli spears or you favorite vegetables

Stuffed Poblano Peppers

Stuffed Poblano Peppers From the kitchen of Paula Smith aka mecookin 4 Poblano peppers, halved, seeds & ribs removed 1 lb. ground chuck, browned & drained 1 cup cooked rice 1 tsp. Kosher salt 1/2 tsp. Fresh ground pepper 1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn) 1 cup black beans, rinsed & drained 2 cups Mexican blend shredded cheese, divided 1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style) 2 scallions, chopped 1/4 cup cilantro, chopped Preheat oven to 350. Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften. While peppers are baking, prepare filling. Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese. Fill peppers, mounding filling. Return to oven & bake another 20 minutes. Remove, top with salsa & remaining cheese. Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown. Sprinkle with scallions & cilantro & serve. Optional: Serve with sour cream, additional cilantro & salsa.