Eggplant Roll Ups

INGREDIENTS
2 large eggplants
1 bottle of Italian salad dressing
8 ounces ricotta cheese
1 1/4 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped
2 pounds heirloom tomatoes
1/2 onion, chopped
4 garlic cloves, minced
olive oil
salt
pepper
1/4-1/2 teaspoon crushed red pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Peel eggplant, then slice in 1/4 inch thick slices. Arrange on top of paper towels and sprinkle both sides with salt and pepper. Allow to rest for 30 minutes.
3. Marinade the eggplant in the Italian dressing for another 30 minutes.
4. In a large sauce pan saute onions, garlic and crushed red pepper in olive oil over medium heat. Add tomatoes, 1/4 cup of basil, 1/4 teaspoon salt and pepper. Reduce heat and simmer.
5. In a medium bowl combine ricotta cheese, 1 cup Parmesan cheese, and remaining 1/4 cup of basil.
6. Grill eggplant for 2 minutes on each side. Spread ricotta cheese mixture on top of each slice then roll up and place seam side down in large baking dish. Continue with remaining eggplant.
7. Top with tomato sauce then the remaining Parmesan and mozzarella cheese. Bake for 20 minutes or until cheese on top is melted.

Creamy Chicken Pasta With Mushrooms and Spinach

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Pumpkin Zucchini Bread

INGREDIENTS
3 cups flour
1 cup white sugar
1 cup brown sugar
1 1/2 cups canned pumpkin
3 eggs
1 cup butter, melted
1 tablespoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups zucchini, shredded
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips (optional)

DIRECTIONS
1. Preheat over to 350 degrees.
2. In a large mixing bowl combine sugar and eggs. Stir in pumpkin, butter and vanilla.
3. In a medium bowl combine the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Then gradually stir into pumpkin mixture.
4. Stir in zucchini, nuts and chocolate chips.
5. Pour into 2-greased loaf pans. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Chocolate Banana Bread

INGREDIENTS
4-5 overripe bananas
1 cup sugar
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cup butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. Whip the remaining bananas and sugar together for 3 minutes.
5. Stir in the melted butter, eggs, and vanilla.
6. Mix in the dry ingredients.
7. Fold in the mashed bananas, nuts, and chocolate chips with a rubber spatula. Pour the batter into the loaf pan.
8. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool the bread in the pan for 10 minutes, and then turn out onto a wire rack to cool completely before slicing.

Strawberry Bread

INGREDIENTS
4 cups strawberries, finely chopped with juice
3 cups flour
1 1/2 cups plus 3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs
1 1/4 cups pecans, chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with cooking spray.
2. Sprinkle chopped strawberries with a tablespoon of sugar and set aside.
3. In a large bowl, combine flour, 1 1/2 cups sugar, cinnamon, salt and baking soda. Blend in oil, vanilla, eggs and strawberries. Then stir in pecans.
4. Pour batter evenly into two loaf pans. Sprinkle a tablespoon of sugar over the top of each loaf.
5. Bake for 1 hour or until toothpick inserted comes out clean.

Cinnamon Rolls

INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2-3.4 ounce package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1-.25 ounce package active dry yeast
1/2 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

DIRECTIONS
1. In a large bowl stir together warm water, melted butter and tablespoon of white sugar. Once combined add in yeast. Cover bowl with plastic wrap and allow yeast to foam.
2. Meanwhile in a small bowl stir together pudding mix, warm milk and egg. Add pudding to the yeast mixture and stir well. Then mix in salt and flour.
3. Form dough into a ball. Let rise in a warm place for an hour.
4. Place dough onto a lightly floured surface and roll into a large rectangle, approximately 17x10 inches. Spread with 1/4 cup softened butter then sprinkle with brown sugar, cinnamon and pecans.
5. Roll up dough, beginning with long side. Slice into 12 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 20 to 25 minutes.
7. While cinnamon rolls bake, stir together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Lemon Blossoms

I can't even describe the lemony goodness of these little cakes. If you can't tell they are mini. So small that one fits perfectly right in your mouth as a bite. Personally I think these would be PERFECT for a baby shower, along with the strawberry version I am posting next. I had to edit Paula Deans recipe after my first failure after that, well, pure genius. Paula's recipe doesn't call for the water. YOU NEED THE WATER. Trust me. After reading comment after comment on the recipe on Food Networks website YOU NEED THE WATER. Also, 11 minutes works better then 12 if you want them crunchy. 9 minutes is perfect if you want them soft and delectable.

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup water
  
• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, water and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Spinach Parmesan Orzo

INGREDIENTS
1-12 ounce package Orzo
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1-10 ounce bag of baby spinach
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
1/2 cup pine nuts, toasted
1/2 cup Parmesan cheese
salt
pepper

DIRECTIONS
1. In a large pot of boiling water add orzo and cook 7-9 minutes or until tender.
2. Meanwhile in a large skillet heat olive oil over medium heat. Add garlic and pepper flakes, cook 1 minute.
3. Stir in spinach. Reduce heat to low. Cover and cook for 5 minutes. Stir in balsamic vinegar.
4. Drain orzo and rinse with hot water. Stir orzo into the skillet along with basil, pine nuts and Parmesan cheese. Season with salt and pepper.

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Peanut Butter Cup Cookies

INGREDIENTS
2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes.
3. Remove from oven and press peanut butter cup candy into the center. Let cool.

Peanut Butter Chocolate Fondue

INGREDIENTS
24 ounces milk chocolate chips
1 cup heavy cream
1/2 cup peanut butter
1 teaspoon vanilla
1 teaspoon sugar
1/3 cup hot water

DIRECTIONS
1. In a fondue pot or saucepan, melt the chocolate with the heavy cream. Mix in the peanut butter, vanilla, sugar, and water. Continue to heat, stirring frequently, until the mixture is smooth. Serve warm with your favorite goodies.

Lobster Tails

INGREDIENTS
2 lobster tails
1/2 cup butter, melted
1/2 teaspoon paprika
salt
pepper

DIRECTIONS
1. Preheat the broiler.
2. With kitchen shears cut the top side of the lobster shells. Pull apart shells slightly, and season meat with butter, paprika, salt, and pepper.
3. Broil lobster tails 10 to 15 minutes, or until butter is melted and lightly browned, and lobster meat is fully cooked.

White Chocolate Raspberry Cheesecake

INGREDIENTS
2 cups Oreo cookie crumbs
6 tablespoons white sugar
1/2 cup butter, melted
10 ounces frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3-8 ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 325 degrees.
2. In a medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan. Bake for 15 minutes. Remove and let fully cool.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
4. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
5. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
6. Pour half of batter over crust. Spoon 4 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
7. Wrap foil around the bottom of the spring form pan. Place on a cookie sheet then fill the cookie sheet with water. Bake for 55 to 60 minutes, or until filling is set. Turn off the heat and crack the oven door. Let the cheesecake sit in the oven for another hour. This will allow the cheesecake to not sink. Cover and refrigerate the cheesecake for 8 hours. Serve topped with remaining raspberry sauce.

Grilled Steak With Garlic Chive Butter

INGREDIENTS
1/4 cup butter, room temperature
3 cloves garlic, minced
4 steaks (use your favorite cut)
1 tablespoon chives, chopped
salt
pepper

DIRECTIONS
1. Heat grill on high heat.
2. In a small bowl mix butter, minced garlic and chives. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, top steaks with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Basil chicken

First off SERIOUSLY I KNOW THE PICTURE RIGHT! It doesn't look good. But y'all have you ever tried to make green sauce look good on film? Good luck with that. But trust me this taste fucking amazing and if you don't try it, well you will spend the rest of your life having never tasted the best basil creamy chicken ever on the planet. And then really, your life would be void.

This recipe was an accident. A few years ago for Christmas my mom got me cooking classes at this quaint little school here in Reno. The final class we made real tempura (not powder out of a box) then tempura'd (so not a word) some chicken. After that we made this raging good green curry and coconut sauce. We Then put the tempura chicken in the curry sauce. To offset the heat our final recipe was the most amazing basil sauce ever. Unfortunately in the move I lost my recipe books from there. Anyway Sunday night I'm at the store and I see this bag of basil. Right now basil is mostly shitty so when I looked up and saw these HUGE GIANT leaves of organic basil for an amazing price I nearly shit myself. I opened it, smelled it and it was like sex in a bag. I fucking love basil. Right away I said I wanted to make that chicken. I knew my husband wouldn't go for curry so I figured I would just make the basil sauce. Problem was I had no idea what was in it. So I winged it.

Anyway if any of you are wondering how I really honestly cook I'll tell you now. FIrst I threw about a cup of basil in the blender with about a cup of spinach. I used the spinach because it would keep the green color and it's healthy. I was chopping garlic to marinate the chicken in so I threw in about a clove of that. Then I tossed in some salt, pepper, and a half cup of water. I pushed blend but it wasn't enough water. In went another half cup. During this time I was also instant messaging my friend Mathers here is our conversation:

Shannon: the sauce needs something and i can't place it

Mathers: nutmeg

Shannon: im thinking lemon juice

Mathers: that was my next thought some acid
a dash of vinegar may be good too
beause of the spinach

Shannon: mmm good...i might have got heavy on the vinegar but good

So. As you can see I added in a splash of lemon juice and a dash of red wine vinegar. It was good but something was still missing. I thought perhaps some cream. I threw it in a sauté pan, let it reduce, tossed in some cornstarch because I was inpaitient and mulled over it. After getting all mad that my verdant green turned to a pee soup green I thought MILK! Normally I would use heave cream or half and half but I had neither so whole milk it was. Then I thought, what would Pioneer Woman do? So I did the only logical thing. I dumped a pound of cream cheese in there (half cup). Added in some milk, whisked it up and HOLY SHIT THAT SAUCE WAS BLOWING MY FUCKING MIND!

So now you know. When I cook I just wing it. I taste and discuss it, and then when all else fails...I add toss in some good ole cream cheese (or butter, or bacon or.....you know FLAVOR).

My husband devoured this. And he doesn't like fancy food. I poured my sauce over sautéd mushrooms and then spent the night upset that my stomach got full because I had to stop eating, but oh man am I counting the hours until lunch tomorrow.

With out further ado, the worlds best basil chicken ever in the world!

2 pounds boneless skinless chicken
1 Cup fresh basil
1 Cup fresh spinach
1 tsp salt
1 tsp pepper
5 cloves garlic chopped)
1 tsp lemon juice
1 tsp red wine vinegar
1 tsp corn starch
1 cup water plus 2 tbsp water
4 oz cream cheese
3 tbsp whole milk (heavy cream and half and half will work)
5 tbsp olive oil

In large baggy combine chicken 4 cloves garlic and olive oil. Marinate for about 20 minutes. Preheat grill and place chicken on grill on low. In blender combine spinach, basil, garlic, salt, pepper, lemon juice, vinegar, and water. Blend until smooth. Check your chicken, if it easily lifts off the grill it is time to turn. Pour your sauce in a sauté pan and stir over low until it begins to bubble. Combine cornstarch and 2 tbsp cold water in a small bowl and add to your basil sauce. Simmer and then add cream cheese. Whisk until combined. Add milk, whisk and allow sauce to simmer on LOW. Remove chicken from grill and place it in sauce. Turn to coat it and serve.

Right here is where you add in a giant hunk of creem cheese. The color will change but fuck it taste good.

Oh baby I could eat you on a spoon

See those grill marks. That is because I left the chicken alone until it was ready to flip, I didn't fiddle fuck around with it.

Printable version click to enlarge

Chicken Parmesan

INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoon vegetable oil
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
2 eggs, beaten
1 tablespoon milk
1 cup bread crumbs
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese
2 cups marina sauce

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Place chicken breasts under a sheet of saran wrap, pound chicken with a meat tenderizer until chicken is about ½ inch thick.
3. Assemble three bowls: one with flour, garlic powder, salt, pepper, oregano and basil combined, one with eggs and milk, and one with bread crumbs and ½ cup Parmesan cheese combined.
4. Heat large skillet with vegetable oil over medium heat.
5. Coat chicken with flour mixture, then into the egg wash, and then bread crumb mixture. Add to skillet. Cook about 7-10 minutes on each side or until thoroughly cooked.
6. Once the chicken is fully cooked place chicken in a large baking dish. Top the chicken with marina sauce. Then sprinkle with mozzarella cheese and remaining Parmesan cheese.
7. Bake for 10-15 minutes or until the cheese is melted.

Baby Back Ribs

You begin prepping these ribs the day before. They are well worth the extra effort! They are juicy, tender and just fall off the bone.

INGREDIENTS
1 rack baby back pork ribs
favorite dry spices (I used Emeril’s rib rub, season all and pepper)
BBQ sauce
plastic wrap
aluminum foil

DIRECTIONS
1. Remove the skin on the back of the ribs. It acts as a barrier between the seasoning and the meat. Can start with a knife and peal the rest by hand.
2. Apply your dry spices to the ribs so that they are fully covered on both sides.
3. Tightly wrap in plastic wrap. Then wrap completely again in the foil. Let it marinate for 24 hours.
4. Preheat oven to 350 degrees.
5. Place ribs on the center rack and cook for 2 ½ hours. The plastic will keep them moist and cook them in your marinade and natural juices.
6. Remove ribs from the oven and open up the foil and plastic wrap. Do not remove the ribs from the wrap. They are tender at this point and may fall off the bones.
7. Let them sit in the juice and let them soak some of it up for 15 minutes. While they are sitting heat the grill to low heat.
8. Place the ribs on the grill and baste with the BBQ sauce. Let cook a couple minutes on each side constantly applying the sauce. Cut and serve.

Easy Guacamole

INGREDIENTS
3 avocados
1 lime, juiced
1 Roma tomato, chopped
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper

DIRECTIONS
1. In a medium bowl, mash together the avocados, lime juice, salt, garlic powder, onion powder, and cayenne pepper. Mix in the tomatoes.
2. Serve immediately or refrigerate until ready to serve.

Strawberry Napoleons

INGREDIENTS
1 puff pastry sheet
1 3 1/2 ounce vanilla instant pudding
1 cup milk
1 1/2 cups sweetened whipped cream
1 1/3 cups sliced strawberries
powdered sugar

DIRECTIONS
1. Thaw pastry sheet at room temperature 40 min. Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Let cool.
3. Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
4. Split each pastry into 2 layers. Set aside 2 of the top layers. Spread each of the remaining 4 layers with 1/2 cup pudding mixture and 1/3 cup strawberries. For each dessert, assemble 2 layers and top with 1 top pastry layer.
5. Sprinkle with powdered sugar. Serve immediately or cover and refrigerate up to 4 hours.

Turkey and Rice Soup

INGREDIENTS
12 cups turkey or chicken stock

5 cups cooked turkey

1 onion, diced

5 garlic cloves, minced

5 stalks of celery, chopped

2 carrots, chopped

1 cup wild rice, uncooked

1 cup white rice, uncooked

olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon rosemary

DIRECTIONS.

1. Coat the bottom of a large pot with olive oil. Saute the onions and garlic about 2-5 minutes, until the onions are translucent. Add the celery and carrots, cook about 2-5 minutes stirring constantly. Stir in spices.

2. Add turkey, stock and rice. Simmer over medium low heat for about an hour, or until the rice is cooked and the vegetables are tender.