Pesto Grilled Cheese

Sourdough bread
mozzarella cheese
tomato (optional)
pesto

(Butter for the outside)

Really yummy.
Wasn't sure if my family would eat it.
I did tomato in only mine and they loved it.
Say its a "make again"

Grilled Marinated Chicken with Corn Salad

The salad part alone is delicious too! 

Ingredients

• 4 chicken breasts
• 3/4 cup medium barley
• 2 cups fresh or frozen-then-thawed corn kernels
• 1-1/2 cups halved cherry tomatoes
• 1/2 cup minced red onion
• 4 slices cooked thick or center cut bacon, chopped
• 1 avocado, chopped
• salt & pepper
• For the Tomato Vinaigrette:
• 1 cup halved cherry tomatoes
• 1 clove garlic
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons water
• 1 Tablespoon red wine vinegar
• 1 Tablespoon lemon juice
• 1 Tablespoon red onion

Directions

Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.
Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

Pumpkin Pancakes

1 1/4 cups all-purpose flour

1/4 cup white sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk

1/2 cup pumpkin puree

1 egg, beaten

1 tablespoon vegetable oil

Cheesy Sausage Tortellini

Makes about 8 servings

2 lbs. Cheese tortellini

1 lb. Italian sausage (browned in skillet)

1 block cream cheese

1/2 bag spinach

2 cans Italian tomatoes

2 cans chicken broth

1Tblsp basil

2 tsp onion powder

Pepper to taste

Asian Cucumber Salad

Ingredients:

2 cucumbers - halved lengthwise, seeded, and sliced 2 teaspoons salt 1/2 cup rice vinegar 1/4 cup white sugar

2 tablespoons sesame oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon sesame seeds 4 fresh red chile peppers, sliced

Directions:

1.	Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
2.	Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
3.	Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately. I really liked this but Pete and the kids didn't.  If making again, Make for self only

Zuppa Tuscana

Ingredients

• 1 lb Italian sausage ( I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

Cowboy Cookies

Ingredients:

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup white sugar

1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups rolled oats 1 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
2.	In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Orange Chicken

So So Yummy!! This served 6 people

 

Ingredients

• 4 lbs boneless skinless chicken, chopped into bite sized pieces
• 2 egg
• 3 teaspoons salt
• 2 to taste white pepper
• 2 to taste oil ( for frying)
• 1 cup cornstarch, plus
• 2 tablespoons cornstarch
• 1/2 cup flour
• 2 tablespoons gingerroot, minced
• 2 teaspoons garlic, minced
• 1 teaspoon crushed hot red chili pepper
• 1/2 cup green onion, chopped
• 2 tablespoons rice wine
• 1/2 cup water
• 1 teaspoon sesame oil

Orange Sauce for Stir Fry

• 3 tablespoons soy sauce
• 3 tablespoons water
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• 2 orange, zest of

Directions

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.

Page 2 of 2Panda Express Orange Chicken (cont.)

Directions

4. Mix flour mixture and egg mixture.
5. Add chicken pieces, stirring to coat.
6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8. (Do not overcook chicken).
9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10. Clean wok and heat 15 seconds over high heat.
11. Add 1 tablespoon oil.
12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. Add and stir-fry crushed chiles and green onions.
14. Add rice wine and stir 3 seconds.
15. Add Orange Sauce and bring to boil.
16. Add cooked chicken, stirring until well mixed.
17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18. Heat until sauce is thickned.
19. Stir in sesame oil and orange zest if desired.
20. Serve over jasmine rice.