Tomato Fresh Mozzarella Salad

Carrie and I found ourselves home alone for lunch today. She was working on the compter getting ready for her first day of school (UVU) since Ronald Reagan was president. I was hungry and wanted to go out and get some real food. We decided that the best course of action was Craigery making some lunch.

I had some spinach asiago sausage that I bought at Costco last week and made some quick sammy's. We had hoagie rolls so I buttered 'em, garlic'd 'em, and grilled 'em. Next I cooked the sausage and split them to create an absolute gem of a sammy - even topped it off with leftover cotija cheese from last night.

I wanted a salad to go with it. I am a tomato freak. Seriously, I love everything tomato. There are so many plants in my back yard that Carrie made me take some out. So, I diced up some tomato, cubed up some fresh (in the water tub) mozzarella, rough cut some fresh spinach and threw it all in a large bowl. Generous salt followed with some black pepper. I then added some extra virgin olive oil and a dash of balsamic vinegar. Toss that mix together, put it on the plate right next to the grilled sausage creation and call it....Amazing!"

Pulled Pork Tostada's and Pork And Eggs

Posted some quick frozen dinner idea's last week and mentioned cooking a pork roast ahead of time and freezing it. I actually did this Saturday and we had some awesome Pork Barbacoa salads. The recipe for that is on the blog in the archives.

Remember, use everything you have on hand to create ideas that will become part of your family food memories. Last night I had some leftover pork and wanted to do something simple. I decided on tostadas. I had corn tortilla's in the fridge, so I fried them in vegetable oil (350 degrees) until almost crisp, heated up some refried beans and this is the recipe....

Pulled Pork Tostadas

Corn Tortillas (as many as you need)
1 can refried beans heated
1/2 lb Cotija cheese (Mexican cheese found just about anywhere) pronouced "Cote-E-Haa"
Leftover pulled pork
Chopped lettuce
Diced tomato
Salsa
Sour cream

Fry tortillas in oil; set on paper towel to soak up excess oil. Heat beans and spread on tortilla. Add lettuce, pork, sour cream and tomato. Sprinkle with cheese and add salsa if you like.

This is so quick and easy and I promise you they will all be gobbled up.

This morning I sent my two youngest off to school when "Hot Breakfrast" was ordered and I was in a hurry. I simply created something I will definitely make again

Breakfast Eggs and Pork

For each individual plate...
2 eggs
pulled pork, heated
cheddar cheese
salsa

Fry or scramble the eggs (I like mine fried and yolks runny), cover with shredded pork, sprinkle with cheese and top with salsa. Quick, easy and delicious!

Idea's For Quick Freezer Meals

My sister Jan asked me to post some idea's for Freezer meals - something you could pull out of the ice box, heat and eat. Many would think casserole here, but I have a different train of thought.

For my restaurant, I shop a lot at warehouse stores like Sam's Club and Costco. I know pretty much every food item offered by both and who has the better deal, etc. Sometimes when shopping for food for the house, we tend to buy items in such bulk that we have to freeze some of it or watch it spoil in the fridge.

The price per pound on these items is often so ridiculously lower than your local grocery store, it makes sense to buy in bulk. Here are some creative ideas that should help save this food:

CHICKEN

1. Cook the meat when you first bring it home. Sam's club has their own brand of boneless skinless chicken breast that is usually priced at $1.97 lb. That is actually quite inexpensive and the chicken is of very high quality as well.
2. Take the chicken, divide it in half, boil one half in salted water until just about finished, throw it in two ziplock bags and freeze.
3. Fillet the rest of the chicken and sauté in a pan with olive oil.
4. When cooked, remove from pan and cut into 1/2 inch strips. Divide into two more ziplock bags and freeze.

The boiled chicken can be used for anything that calls for chicken: chicken salad, chicken fettuccini, chicken breast sandwiches, a casserole, etc. The nice part is that the chicken has already been put into one meal portions.

The sautéed chicken can be defrosted in the microwave and thrown back into a frying pan for 5 minutes with whatever flavoring you want: teriyaki, fajita, Hawaiin, BBQ, sweet & sour, etc. Serve over minute rice or noodles and you have a quick and easy meal in 20 minutes.

GROUND BEEF

Ground hamburger is a staple in any kitchen. If bought and frozen fresh in the original package, you have defrost it all to use it. Refreezing meat is a No-No. Instead, divide the beef into as many meal portion sizes you prefer.

If its for hamburgers-mix in your seasonings, preform the patties, divide with wax paper bag and put into freezer bags or containers. Since cooking hamburgers on the grill from a frozen state is preferred by many, keep them raw so they are juicy later.

For meatballs-I season, roll and cook my meatballs first then freeze them after they cool down. This way anytime you serve pasta, take out as many meatballs as you need and in three minutes you have delicious meatballs.

Time for taco's-Carrie had the idea years ago because of our son Carter's Celiacs. Carter cannot eat any gluten or wheat products, so Mexican food, including taco's are some of his favorite meals. Take a pound or so of beef, fry it up with the taco seasoning and then divide it into individual ziplocks and freeze. The kids come home from school, take out one bag and two taco shells, some lettuce, tomato and cheese and they've got fresh homemade taco's to go.

Meatloaf-form, cook and slice a meatloaf. Put slices on a baking sheet and freeze overnight (this prevents slices from freezing together); place the frozen slices in zip-locks according to the quantity you want.

Other ideas-frozen cooked ground beef can be added to pasta sauce to make a great meat sauce. Be creative.

PORK

Take a pork roast, slow cook with seasoning for 10 hours, shred, divide and freeze. The pulled pork burrito on this blog is a cinch if you just have to defrost the meat. A pulled pork salad is awesome as well.

Anytime you can pull a pre-cooked item out of the freezer and make a great meal in 20 minutes or less, you have a winner.

Hope this helps.

Breakfast Potato and Eggs

Inspired by my 2 young sons, this is a breakfast we make a lot of and save some for the rest of the day. If you want to make this really fast, have the potatoes cooked the day before and add them at the end.

Ingredients:
6 medium potatoes, diced
1/4 cup olive oil
1/2 stick butter
1 Tbsp seasoning salt
12 eggs
1 cup fresh spinach leaves, chopped
1/2 cup shredded parmesean cheese
salt and pepper to taste
5 sausage patties
1/2 cup milk

1. Boil potatoes and drain.
2. In large frying pan, heat olive oil and butter.
3. Add sausage patties and cook on both sides. Remove sausage and set aside.
4. Add cooked potatoes to frying pan, (Do not drain oil, butter or sausage fat). Cook potatoes in liquid for about 5 minutes. Potatoes will soak up liquid.
5. In a separate frying pan, scramble up all 12 eggs and add salt and pepper. When eggs are halfway done, add milk and cook until done. Add spinach and parmesean cheese; fold in until cheese is melted.
6. Cut sausage patties into 1/2 inch pieces and add sausage and eggs to potaoes. The flavor of the cheese and spinach along with the sausage makes the potatoes pop. Enjoy.

"What's in your cupboard" pasta sauce

This is a very quick and easy-to-make pasta sauce that was created about an hour ago on the fly in my kitchen. I was hungry and wanted pasta. That usually ends in a good way with a messy kitchen. I used whole wheat linguini since it is more robust and hearty and just plain better for you. Enjoy! Gandy

Ingredients:
1 jar of whatever brand of generic pasta sauce you have on hand.
1 16 oz can diced tomatoes with juice
1/8 cup Italian seasoning
1 tsp salt
1 tsp granulated garlic
1 tsp granulated onion
4 large frozen raw hamburgers (Fresh ground beef will do fine, I had burgers!)
1/2 cup olive oil
1 Tbsp minced garlic (In my fridge always. Use this every day!)
1/8 cup marsala wine
1/8 cup sherry wine

1. In a sauce pot, combine pasta sauce and diced tomatoes with salt and bring to a boil over medium heat, stirring often.
2. Place frozen burgers on a plate and cook for 2-3 minutes until thawed, make sure they are still raw, do not cook in micowave.
3. In a frying pan, (cast iron works well) heat olive oil and minced garlic for 2 minutes. Add raw hamburgers and with wooden spoons break apart into small pieces. Heat this mixture until meat is just about cooked all the way through.
4. Add wines and cook for a minimum of three minutes to burn off any alcohol. (The simmering stage will finish the process).
5. Add meat mixture to sauce and throw in the Italian seasoning, granulated garlic and onion. Simmer this mix for 10 minutes. Best way to guage this is to add your pasta to boiling salted water right as you start your simmer. This way both are ready to serve at the same time. Stir your simmering sauce the entire time and do not let it stick to the bottom of the pot.

                          Here is some info on cooking with wine if you were wondering.....
A lot of people ask me if cooking with wine is OK for the LDS cook. We often hear how the alcohol "burns" off during the cooking process. I wanted to make sure that was true. There is no substiture for "marsala or sherry" in chicken marsala. The flavor profile you get is un-paralelled. Here is what I found:

James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces:

Question: When you use alcohol in cooking a dish, how long does it take for alcohol to burn off? Is the time the same for all forms of alcohol? - Jim S (4/1/05)

Answer: You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol. Be careful if you are using alcohol in something cold like a sorbet. The alcohol content stay's at 100%. Companies like Jack Daniels put their whiskey in all sorts of things like BBQ sauce, potato chips, even mustard! They do this by cooking off the alcohol first, then cooling the product before bottling.

Nice thing about cooking with a wine is that it also tenderizes the meat. Plus, the gravy you can make from a chicken or steak marsala reduction is quite frankly heavenly. Anyone interested in some recipes like this please comment below. Craig

I promise you no one will know you made this in less than 30 minutes. And you will be chef "BOY OH BOY" YUM!

Simple Summer Potato Salad

I love making salads in the summer and this is one of my favorites. I am not a big sweet relish fan so I make my own relish the simple way. Enjoy!

12 red potatoes skin on, chopped into 3/4 inch cubes
1 whole dill pickle cut into spears
1 1/2 cups mayo
1/4 cup Guldens spicy brown mustard
2 Tbsp Schilling Sala Supreme
1 Tbsp salt
2 tsp black pepper
1 tsp granulated garlic

Cook and drain potatoes. Blend the pickle spears until you have relish. Place potatoes in large bowl and add relish, salt, pepper, garlic, salad supreme and mix well. Leaving the potatoes hot makes everything soak in and the end result is perfect. Let this mixture sit for 10 minutes. In a small bowl mix mayo and mustard and then add to potatoes and hand mix all ingredients together. Serve immediately. YUM!

Italian Chicken Feta Ziti

This is a salad recipe that will knock your socks off! The dressing is a Gandy original that can also be used on any green salad. Enjoy

Ingredients:
1 lb ziti pasta
2 cups fresh spinach leaves, rough chopped
2 Roma tomatoes, seeds removed, sliced in 1/2 inch slivers
1/2 cup crumbled feta cheese

Cook ziti, cool and drain. Put in large bowl, add Feta, spinach and tomato slivers.
                                   

In food processor or blender mix the following until smooth:

1/2 medium red onion chopped, 1/4 cup feta cheese, 1 1/2 cups mayo, 3/4 cup red vinegar, 1 Tbsp granulated garlic, 1/2 cup Italian seasoning, 1 Tbsp sugar, 1 tsp salt, 1 tsp black pepper.

Blend mix in a bowl with pasta, spinach, feta, and tomato....chill and serve. YUM!

As Promised - Pineapple Shrimp Salad

Here is a great recipe for a salad that you will want to make again and again. The inspiration for this came the day after my daughter Callie made shrimp taco's for dinner. I had all of this leftover food and hunger set in. Enjoy...

Ingredients:
2 cups minute rice
2 cups pineapple juice
1/2 cup chopped cilantro
2 heads of Romaine lettuce chopped
2 tomatoes, chopped
50-60 medium sized RAW shrimp
4 Tbsp honey
2 cans whole black beans
16 oz frozen corn
1 pineapple
1 cup brown sugar
1 mango
1 cup shredded cheddar cheese
1 cup shredded Mexican coita cheese
1 bag tortilla chips or strips

1. Cook rice with pineapple juice instead of water. When finished add cilantro; set aside.
2. Cook corn in boiling water for 5 minutes, drain and remove from heat; set aside.
3. Put 4 Tbsp olive oil in frying pan, throw in shrimp, add honey and cook over medium heat until pink. 4. Add the cooked corn and mix well; set aside.
5. Slice skin off pineapple. Cut in half from top to bottom, then take out center core. Slice top to bottom in twelve columns. Roll in brown sugar and throw on a hot grill for 5 minutes until done. Turn the pineapple over several times during cooking.

In each individual salad bowl, start by spooning in some rice. Follow that with the heated beans. Throw a lot of lettuce on top of that and then spoon on the shrimp/corn mixture. Follow that with cheddar and then coita cheese. Top it off with diced tomato, diced mango, tortilla strips and cilantro dressing (recipe below) YUM!

Cilantro dressing...
6 tomatillo, peeled and quartered
1 bunch cilantro, rough chopped
2 avocado, in chunks
1 Tbsp mincd garlic
1/2 red onion, rough chopped

Mix all in food processor or blender until no chunks left.
Add in 3/4 cup ranch dressing mix well.

Mexican Lasagna 2 ways

I love lasagna. I love Mexican food. Here are two variations, 1 chicken, 1 Steak enjoy.

Spray a large casserole pan with PAM spray. Cover bottom of pan with flour tortilla's. Spread cheese sauce mix Recipe below) over the tortilla's. Cook and Shred 6 chicken breasts. Spread Chicken over sauce mix. Cover with shredded Cheddar cheese. Place another layer of tortilla's on top. Spread mexican rice (Recipe below) on top of tortilla's. Pour green enchilada sauce (from can) over rice. Place another layer of tortilla's on top and add more cheese sauce and shredded chicken with cheese on top. Cover with final layer of tortilla's and rest of green enchilada sauce. sprinkle more cheddar. Bake at 350 for 35 minutes. Enjoy.

For Steak, everything is identical except sub Chopped steak for Chicken, and Red Enchilada sauce for Green.

Cheese sauce mix. In skillet pan, melt two TBLN butter over moderate heat. Place 1 PKG cream cheese over butter and add 1 cup milk. Melt completely. Careful not to burn. Add 1 mall can diced green chiles and 2 cups shredded cheese. (Cheddar, Monterey Jack, or Pepper Jack will all work, each gives different spin) Melt cheese into smooth mixture. Add salt and pepper to taste, and 2 tsp chilli powger.

Easy rice recipe- This is my do not tell anyone you made minute rice recipe. If you choose to use real rice the same rules apply. Instead of water, follow directions using chicken stock. Add 2 TBLS chicken base with tomato. It comes in a large 4 LB bucket at SAMS club (Cheap) I use it for everything. The mix is a non-refridgerate powder. Go get you some! Add  little corn/peas.carrots if you like. I like.

Chicken Tortellini Salad

Made this at the store today and it is awesome.

1. Cook 16 ounces dry tortellini until done. Rinse with cold water and set aside.
2. Heat 3 Tbsp olive oil in frying pan over medium-high heat. Do not burn the oil. Place three raw thawed chicken breasts in pan and cook for 5 minutes on each side while adding salt and pepper to taste.
3. Add chicken stock to pan and cover. Cook for 10 minutes; flip chicken and cover and cook for 5 more minutes. Remove chicken and cool.
4. In a large bowl, chop 2 cups fresh broccoli. Add Tortellini and chicken chopped into thin slivers, about 1 inch long.
5. Chop up 3 large roasted peppers (from a can) into rings or strips; add to bowl.
6. In a smaller bowl add 1 cup Italian dressing, 2 Tbsp salad supreme seasoning (Schilling) and 1/2 cup grated parmesan cheese. Mix well and toss into bigger bowl. Serve immediately or chill for later. Great party salad!

Soup for a cold day

Making soup today. Had no idea what soup I was making so I started with my stock first. 5 potatoes, 3 carrots, 4 stalks celery (Leaves included) and 1/2 an onion.  Chop all veggies, don't peel potatoes or carrots.

Awesome Pork Barbacoa Burrito's

If meat could possibly taste like candy, this is the recipe to do it...

Use this to make aweome burrito's (Cafe Rio Style) or incredible salad or even the best pulled pork sammy you have ever had.

Get a 5-6 lb pork roast, (Sams Club has a great one) place it in a crock pot. Fill pot with water about an inch above roast. Sprinkle with 1 tsp salt and 1/4 of an onion for flavor.  Place lid on crock and cook on low for about 6 hours.

In a separate bowl, mix together 1 3/4 cans Dr. Pepper (NOT DIET) 1 cup brown sugar, 3/4 cup sugar, 1 ounce Chipotle sauce (Any store will have it) 1 Tbsp minced garlic, 1 cup taco sauce (or finely chopped salsa), 1 tsp dry mustard, 1 tsp cumin. (Taco seasoning will work)

When meat is cooker, drain liquid from crock pot and SAVE. Set aside. Throw onions away. Pour bowl mixture over the pork roast then shred the roast using two forks. Let the sauce soak right in. Cook this shredded delight for about 2 hours, covered.

Green sauce:
Take the liquid drippings and place in stock pot. Pour in 1 large can (quart) of green enchilada sauce. bring to slow boil and add 3 Tbsp corn starch mixed with 1 cup cold water; stir in. This will thicken the sauce. Do not burn.

To make burrito's, slightly warm a large flour tortilla. Add some Mexican rice (store brand is fine), black beans (canned are fine) and Barbacoa pork. Add cheese, green sauce and roll. Cover burrito "enchilada" style with more green sauce. Guacamole and sour cream are optional.

For salad, chop fresh Romaine lettuce; add Mexican rice, barbacoa pork, and tortilla strips. Sprinkle cheddar cheese on top with guacamole and some Pico de Gallo.

For pork sammy, place pork on soft roll, add cheddar cheese, light mayo and slice of tomato.

Pork Barbacoa YUM!

If meat could be candy, this is the recipe you want. Use the shredded meat in burrito's ala Cafe Rio style, or on a sandwich, or even a salad,

Take a 5-6 pound pork roast. (Samd club sells a great one). Put it in a crock pot almost cover in water add an onion cut in 4.and cook 6-8 hours.
In a separate bowl, combine 2 cans Dr. Pepper 1 cup brown sugar, 3/4 cup white sugar, chipotle sauce 1 ounce, 1 tsp minced garlic, 4 ounce taco sauce, and

Authentic N.Y. Egg Cream Soda

This is a drink my Mom and Dad grew up on in Brooklyn NY. It used to be that every corner had a soda shop. The term "Soda Jerk" originated from the guy who would serve up the fountain drinks. Here is the simple recipe to make this fantastic concoction:

In a 16 ounce glass (not plastic) pour 1 1/2 inches cold milk (whole milk works best), 1 inch of chocolate syrup (do not mix). Pour seltzer water into the middle of the glass to about an inch from the top. Take a metal spoon and mix the contents of the glass without disturbing the foam on top. The drink should look like chocolate milk with white foam on top. Enjoy. This drink does not last long so drink right away.

The Ultimate "Fluffernutter"

This is a 30 second recipe that you will love. It is something I grew up eating and wanted to pass on.

Your kids will love you. It's kind of a New York east coast sandwich; my kids love them.

Every once in a while you will hear someone in a movie talk about a fluffernutter. Here is what it is:

Take two pieces of bread. On one side spead peanut butter; on the other spread marshmallow "fluff." Squish together and enjoy with an ice cold glass of milk. Great late night snack or after school treat. "Fluff" is a brand name I don't see out here in Utah, but any marshmallow creme will work.

Walmart sells one over by the marshmallows. Enjoy.

Chicken Marsala

I made Chicken Marsala for Fred and Tammy Cerrone last night. Fred and I met 16 years ago playing baseball in Florida and we have played together ever since. He his from Toledo Ohio and a Huge Notre Dame football fan. This recipe is one of my favorites so I ressurected it from the archives....Enjoy, Gandy

Get yourself the biggest frying pan with a lid you can find. In the pan cover the bottom with a 1/4 inch of olive oil. Add 1/2 stick of butter and let it melt over medium heat.

Take your boneless skinless chicken breast and dredge it in a flour mixture of 1 cup flour, 2 tsp salt and 1 tsp pepper; mix well. (Dredging means to lightly coat the meat all over.) This will help big time with the gravy later.

Place meat in frying pan and sear on one side for 5 minutes. The meat should be lightly browned. Carefully flip the meat over and sear for 3 minutes on side two. This process will seal the flavor of the meat.

Take 16 oz of fresh sliced mushroooms and spead them over the whole pan and over the meat. Take 1 cup marsala wine and 1/2 cup dry6 sherry wine and pour over contents of pan. Add chicken stock until meat is just about covered in liquid. . Cover and cook for about 10 minutes.  Check the meat for your desired finish.

Set meat aside in covered dish to keep hot. Drain mushrooms, SAVE LIQUID in pan. Place mushrooms over the top of the meat for presentation.

Place liquid back in frying pan. There should have been some reduction in the amount of liquid. Add more chicken stock to desired level of gravy that you want. Bring to slow boil. In a sepatate small bowl combine 1/2 cup corn starch to 1 cup COLD water. Mix well.

Slowly pour corn starch mixture into slowly boiling frying pan. Mix well. Add 1 Tbsp each granulate garlic, and granulated onion. Salt and Pepper to taste. This mixture, once it comes to a slow boil, will thicken quickly. DO NOT BURN. Stir constantly and once it thickens remove from heat.

The combination of flavors from the meat drippings, the wine, the stock, the spices...YUM!
Serve with Mashed Potatoes, Rice, Pasta....awesome. My favorite thing here is to chop up fresh carrots and potaoes with skins on, boil until done in salted water. Drain and pour gravy right on top. Maybe some green beans? Dinner!

Info on cooking with wine

Alot of people ask me if cooking with wine is OK for the LDS cook. We often hear how the alcohol "burns" off during the cooking process. I wanted to make sure that was true. There is no substiture for "Marsala or Sherry" in chicken Marsala. The flavor profile you get is un-paralelled. Here is what I found.

James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces:
Question:
When you use alcohol in cooking a dish, how long does it take for alcohol to burn off? Is the time the same for all forms of alcohol? - Jim S (4/1/05)

Answer

You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.

Be careful if you are using alcohol in something cold like a Sorbet. The alcohol content stay's at 100%. Companies like Jack Daniels put their whiskey is all sorts of things, like BBQ sauce, potato chips, even mustard! They do this by cooking off the alcohol first, then cooling the product before bottling. Nice thing about cooking with a wine is that it also tenderizes the meat as well. Plus the gravy you can make from a chicken or steak marsala reduction is quite frankly heavenly. Anyone interested in some recipes like this please comment below. Craig

Fish Taco's

Easy recipe to make for a Sunday afternoon.

Bake up breaded fish fillets of your choice. Follow the instruction on the box. Bake as many fillets as you want tacos. Two minutes before fish is done cooking, begin warming corn tortillas on a dry skillet or grill. Use 2 tortillas per taco. Spread tartar sauce on warm tortillas. (If you have no tartar sauce easy recipe is included)
Add some shredded cabbage (cole slaw mix is cheap and works well) on top of sauce. Add a slice of tomato and some salsa if you like. Place fish fillet on top; add some cheese of your choice. (I like pepperjack) Fold and enjoy.

Tartar sauce- 1 cup mayo, 1 Tbsp lemon juice, 2 Tbsp dill pickle relish. Mix well.

Hobblecreek 4th ward RS recipes

Here are the recipes we made on Feb. 11th. Thanks for coming! Craig

Proscuitto/Mozzarella Pesto Panini

2 slices thin Proscuitto, 4 Slices fresh Mozzarella ¼ inch thick, sliced Feta cheese, 4 slices tomato, mayo, pesto , Ciabatta bread

On Ciabatta bread (or your choice), spread thin layer of pesto on both pieces of bread followed by mayo. Place fresh mozzarella, tomato, feta, and proscuitto on top of each other. Salt and pepper to taste. Panini grill the bread until golden brown.

Italian Soda

In a cup, fill ice 1/3 followed by 7-up (diet soda works well too). Add ½ ounce desired flavored syrups, top off with ½ inch of half and half. Stir and enjoy. Works best with a straw and it's fun too.

Teriyaki Chicken Grilled Sammy

5-6 large skinless boneless chicken breasts, 2 cups chicken broth, 2 cups Teriyaki sauce, 1 cup flour, 2 tsp salt, 1 tsp pepper. 1/3 cup olive oil, 4 Tbsp butter

In a large frying pan over medium heat. place olive oil and butter; melt. Cut chicken breast in half (like slicing bread), coat with flour, salt and pepper. Place chicken in frying pan and brown for 3 minutes. Turn and add chicken broth. Cook for 3 minutes and add teriyaki sauce. Cook for 4 minutes and remove from heat.

On sour dough bread (or your choice) lightly butter 1 side of both slices. Add teriyaki mayo (2 cups mayo, 1/2 cup teriyaki sauce) to unbuttered sides. Place swiss cheese on both sides, add chicken and sliced pineapple rings. Grill to perfection.

Chicken Tortelini Soup

4 med potatoes, 2 carrots, ½ yellow onion, 1/3 stalk celery with leaves.

Chop all. Add 2 cups any pasta to 1 gallon water. Add ½ cup chicken bullion or base. Boil and cook until potatoes are done. (Bullion will soak into veggies). Add ½ cup marinara sauce for body. Add 2 Tbsp Italian seasoning, 2 tsp granulated garlic, 2 tsp granulated onion, salt and pepper to taste. Add 2 cups cooked chopped chicken. Add ½ cup grated parmesan cheese. Enjoy.

Chicken Feta Tomato salad

Teriyaki chicken, Romaine lettuce, grape tomatoes cut in half, feta cheese crumbled, croutons. Rocco’s sweet onion dressing.

Strawberry Lemon mouse cake

1 box each Lemon & Strawberry cake mix. Mix and bake per instructions. Line Strawberry cake with wax paper. In large bowl mix 3 cups milk and 2 boxes (5.9 oz) INSTANT lemon pudding mix. Let sit for 2 minutes. Mix two large (thawed) containers of Cool Whip or other whipped topping with lemon pudding mixture. Ice the lemon cake first with a generous layer of icing. Place strawberry cake on top and finish icing all sides and top.

Rocco’s Sweet Onion dressing

Ingredients:
• 2 cup light corn syrup
• 1/4 cup minced white onion
• ¼ cup red wine vinegar
• 3 Tbsp white distilled vinegar
• 1 1/2 Tbsp balsamic vinegar
• 1 ½ Tbspn brown sugar
• 1 ½ Tbspn buttermilk baking mix
• 1 tsp lemon juice
• 1/2 tsp poppy seed
• 1/2 tsp salt
• 3 pinch cracked black pepper
• 3 pinch garlic powder

Directions:
Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool. [Alternatively, bring to a boil on top of stove.]