Four Cheese and Basil Pizza

This pizza is not a real saucy pizza but we love it! I should call it a three cheese pizza because it calls for goat cheese but I've never actually tried adding it. So if you know you love goat cheese, add it! We have also added sliced tomato before.
*Includes dough recipe for 2 pizzas.  You may use your own pizza dough recipe if you prefer.  Allow for 1.5-2 hours for the dough to rise.

4.5/5 stars
Servings: 1 pizza, approximately 6-8 slices
Submitted by: Megan

Ingredients

For the dough:***This recipe makes enough for two pizzas.

1/2 cup warm water

2 and 1/4 teaspoon (or one packet) of instant yeast

4 cups (22 ounces) bread flour, plus more for rolling out your dough

1 and 1/2 teaspoons salt

1 and 1/4 cup water, at room temperature

2 tablespoons olive oil

For the pizza:

3 tablespoons olive oil, plus more for brushing the pan

3 teaspoons garlic, chopped (about 3 cloves)

8 ounces (1/2 pound) fresh mozzarella, sliced and coarsely chopped

3 ounces fresh goat cheese, crumbled

1/2 cup part-skim ricotta

1/4 cup Parmesan cheese, grated

3 tablespoons thinly sliced fresh basil

Instructions

1. For the dough:  In a 2-cup measuring cup, add your 1/2 cup of warm water.

2. Add the yeast to the warm water mixture and let sit at room temperature until the mixture is bubbly and creamy, about 5 minutes.

3. In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and salt.

4. Add the 1 and 1/4 cup of room temperature water to the water/yeast mixture.

5. With the mixer running at low speed, slowly pour the water/yeast mixture and olive oil into the bread/salt mixture, and mix until the dough forms a cohesive mass.

6.  Switch to the dough hook and continue to knead the dough at low speed until elastic and soft, about 5 minutes.

7. Transfer to an oiled bowl (I used cooking spray), cover with a tea cloth or plastic wrap, and let rise until doubled in size, about 2 hours.

8. Once risen, punch down the dough to deflate it and transfer to a clean, lightly floured flat work surface.

9. Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag.  If using the dough immediately, let it rest for at least 10 minutes at room temperature (but no more than 30 minutes).

10. For the pizza: Preheat the oven to 450 degrees.

11. Brush a rimmed baking sheet with olive oil and set aside.

12. In a small bowl, combine two tablespoons of olive oil with the garlic, set aside.

13.  On a clean and lightly floured flat work surface, roll out the dough to your desired shape.  **Due to the shape of my baking pan and my lack of a pizza stone, I opted for a rectangle.

14. Transfer the dough to the baking sheet and brush lightly with your prepared olive oil/garlic mixture. (Can save some to sprinkle over top after baking)

15. Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.

16. Spread the ricotta cheese over the pizza, followed by the Parmesan cheese.

17. Bake the pizza until the cheese is melted and the crust is golden brown, about 18 minutes or so.

18. Once out of the oven, lightly drizzle the pizza with the remaining olive oil/garlic mixture.

19.  Sprinkle the pizza with the fresh basil, and serve immediately.

Zucchini Lasagna

This is a healthy alternative to lasagna. David was a little skeptical of using zucchini slices as noodles, but he liked it and said I could make it again! I thought it was good, healthy, and pretty simple to put together! Careful when chopping the onion, this is how I cut the tip of my thumb off ;) I used gound turkey, I have not tried it with chicken. I though the cottage cheese and egg did not stretch far enough, so you could double the part if you want a good coverage.
4/5 stars
Submitted by: Megan

Ingredients

• 2 cups shredded chicken breast or 1 lb ground turkey, cooked
• 1/2 chopped medium onion
• 3 Cups tomato sauce (or favorite spaghetti sauce)-may need more if you like your lasagna saucy!
• 1/2 t salt
• 1/2 t oregeno
• 1/2 t basil
• 1/4 t black pepper
• 4 medium zucchini sliced lenth-wise
• 1 cup low fat cottage cheese
• 1 egg
• 3 T coconut or almond flour (I didn't have either so I used regular flour)
• 1 Cup shredded mozzarella

Directions

1. Preheat oven to 375.

2. Bring a pot of water to boil. Add zucchini slices (these are your "noodles") and boil for 3 minutes. Drain then lay zucchini on paper towels to cool and absorb extra moisture. 

3. Cook ground turkey/chicken and onions over medium heat until done. Drain grease. 

4. Add tomato sauce and seasonings. Bring to a boil, then reduce heat to simmer uncovered for about five minutes to allow the seasoning to flavor the sauce.

5. In a small bowl, mix cottage cheese and egg.

6. Spray a 9 x 13 baking dish with cooking spray, lay half of the zucchini, and sprinkle with half the flour. Top with half the cottage cheese mixture and half of the meat sauce. Repeat the layer of zucchini, flour, cottage cheese, and meat sauce. Top with mozzarella cheese. 

7. Bake at 375 for 40 minutes or until heated through and the cheese is nice and bubbly

8. Let stand for 10 minutes before you slice and serve. 

One Pot Mexican Quinoa

I made this tonight for the first time and it was so good! Ken said he gives it a 9 out of 10. Since we are on a 5 star scale I give it 5 Stars. Not only does it taste good, its got some healthy things going for it and there is only one pot to clean when you are done cooking (and a few measuring spoons).  Hope you all enjoy it too. 

5/5

submitted by: Shelly

One Pot Mexican Quinoa

(makes 4 servings)

1 Tablespoon olive oil

2 cloves of garlic, minced

2 jalapenos, minced (if you don't want the heat just be sure to remove rib and seeds before cutting)

1 cup uncooked quinoa

1 1/4 cup vegetable broth (I had to add a little more while I was cooking)

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt (or to taste)

pepper to taste

-2 avocados diced (original recipe called for 1 but I had 2 ripe ones that needed to be used and I thought it was good)

-2 tablespoons chopped cilantro (or not, if it tastes like soap to you :)

-1 lime to squeeze on top

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapenos, cook stirring frequently, until fragrant...about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper to taste. Bring to boil; cover reduce heat and simmer until quinoa is cooked through about 20 minutes (add more liquid if needed).

3. Stir in avocado and cilantro.

4. Serve immediately with lime wedges to squeeze on top

Thai Chicken Crunch Wrap

Thai Chicken Crunch Wrap

Submitted by: Ash

4/5 star

Makes: 2-3 wraps (We were able to make 6 smaller ones total so we could have leftovers for lunch and we still felt like each wrap was well loaded.)

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.

Ingredients

• 1/2 cup rice vinegar
• 1 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer. We love the unbaked tortillas so that's what we used)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Creamy Beety Pasta

I had some extra beets left over from making our favorite beet pizza, so I thought I'd search out a new recipe.  This is what we ended up with, and it is quite tasty, healthy, and pretty!

4/5 Stars
Submitted by: Kelsey
Serving Size - Makes two large pasta bowls.
Cooking time - 15 minutes if the beets are cooked!

Ingredients:
2 cooked beets
1/2 chopped sweet onion (or white onion)
1 tbsp. olive oil
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp minced garlic
1/4 cup Greek Yogurt (or plain yogurt.  Sour cream might work, too?)
1 tbsp balsamic vinegar
1/2 tbsp. agave syrup (if your balsamic is sweet, no need to add this.  A bit of sugar does the job, too.  Just get the bite out of the balsamic.)
1 tbsp. white wine vinegar


1 1/2 to 2 cups of pasta (rotini is good)
Handful of chopped spinach
Salt to taste
Parmesan cheese

Directions:
For the Sauce:
sauté onions, olive oil, tarragon, thyme, and garlic until onions are translucent; about 7 minutes.  Add the white wine vinegar and remove from heat.  Transfer to blender and add the remaining ingredients - cooked beets, Greek yogurt, balsamic vinegar, and agave syrup.  Blend until smooth.

While the onions are sautéing, heat the water for the pasta and cook the pasta per directions. 

Once pasta is done and the sauce is well blended, put the sauce and pasta into the sauté pan and mix together.  Let the mixture cook for a couple of minutes until the spinach wilts and season with salt to taste.  Add parmesan cheese as a topping when it is plated up.

Maple Salmon

 

Here's the recipe for our family favorite Maple Salmon
It's from allrecipes.com
It's definitely 5 stars
Submitted by Chris

Makes servings USMetricAdjust Recipe (Help)

1/4 cup maple syrup                                                         

2 tablespoons soy sauce                                                    

1 clove garlic, minced                                                    

1/4 teaspoon garlic salt                                                    

1/8 teaspoon ground black pepper                                                    

1 pound salmon                                                                     

        

     

Preheat over to 400 degrees F.

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork

Pecan Crunch Salmon

Submitted by Chris
5 stars
Ashley pointed out that neither of her favorite salmon recipes is on this website so I told her I'd make them and take a picture. This recipe is from allrecipes.com and is one of my favorites. It definitely tastes better than if photographs!

Ingredients:

3 tablespoons Dijon mustard 3 tablespoons butter, melted 5 teaspoons honey 1/2 cup fresh bread crumbs 1/2 cup finely chopped pecans

3 teaspoons chopped fresh parsley 6 (4 ounce) fillets salmon salt and pepper to taste 6 lemon wedges

Directions:

1.	Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2.	Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3.	Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Black Bean Pumpkin Soup

 

 

Submitted by Chris

5 stars

This is a great fall soup. Last time I made it, I used butternut squash in place of the pumpkin, and chopped pistachios instead of pumpkin seeds.  I think you could use any winter squash, but I do like the flavor of pumpkin.

 

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
3 to 4 tablespoons lime juice (optional)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds
Preparation:In a food processor or immersion blender, coarsely pureé beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add lime juice and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Chicken Spinach Gnocchi Soup

This cooler weather really has me craving soup. But I seem to always make the same ones over and over. I wanted to try a new one and this one definitely didn't disappoint! I've never used gnocchi so I was a little worried to try this, but I'm so glad I did! If I were to make this again I would double the recipe. There was definitely enough for Jorden, Krew, and myself, but I always like leftovers, and there were none tonight. But it was after church on a fast Sunday! I loved that this recipe called for lighter ingredients (like the half-and-half) But believe me, it wasn't light on flavor!

4.5 stars

Submitted by: Jessica

Ingredients:

• 1 Tbl olive oil
• 1 medium onion, diced (about 1/2 a cup)
• 1 cup chopped carrots
• 1/2 tsp dried thyme
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 cups fat free half-and-half
• 1 cup low fat milk
• 1 cup low-sodium chicken broth
• 16 ounce package gnocchi
• 2 cups cooked, shredded or diced chicken 
• 1 1/2 cups spinach, coarsely chopped
• salt and pepper to taste. 

Directions:

1. In a 4 or 5 quart pot (bigger if you're doubling it), heat the olive oil over medium heat until hot. Add the chopped onion, carrots and thyme. Cook until the onions are translucent and the carrots are slightly tender, about 4-5 minutes. Stirring often.
2. Add the garlic. Stir constantly
3. Whisk in the flour and continuously stir until flour is lightly golden. About 1-2 minutes. Slowly whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat.
4. Allow to cook, stirring often until the mixture is slightly thickened. About 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. 
5. The soup will thicken up while the gnocchi is cooking. Stir in the cooked chicken and spinach and cook until heated through. Season with salt and pepper.

We served ours with ciabatta bread.

Wonton Chicken Salad

submitted by Chris
4+ stars

2 heads of romaine and 1 bunch of spinach (or whatever greens your family likes best) or one bag of greens and one bag of spinach
3-4 chicken breasts, grilled and cubed (you can marinate these in a little soy sauce and pepper for an Asian flavor)
2 large cans mandarin oranges, drained
3 avocados, cubed
1/2 bunch of green onions, diced thin
toasted slivered almonds and sunflower kernels (I put a handful of each in a frying pan with a pat of butter until browned)
1/2 package of won ton wrappers, fried in vegetable oil (find these at Wal-mart by the bag salads)

Dressing
(I usually use only 2/3-3/4 of the dressing on the salad-I think all of it is too much.)

1/2 cup vegetable oil
1/2 cup sugar
1/4 cup seasoned rice vinegar
1/2 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon accent (optional)
1/2 teaspoon paprika

Blend the dressing in a food processor or blender for best results. I used my immersion blender.

Combine all and serve.

Salmon With Dill Pistachio Pistou

Submitted by Chris

5 stars

I found this recipe on epicurious.com. It's very fast and delicious

Ingredients       

• 1/3 cup chopped fresh dill
• 1/3 cup finely chopped green onions (about 2)
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
• 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
• 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 6-ounce salmon fillets (The recipe calls for salmon with skin. I used salmon with no skin because that's what I had.)

Preparation

Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Chicken Ala Crescents

This is a good one but just takes some time with all the cutting. I usually do that in advance so I can just throw it all together at dinner time.

Submitted by: Jessica

4 stars

Ingredients

• 6 chicken breasts-cooked and diced
• 12 oz cream cheese- which is a packet and a half
• 2 cups cooked broccoli-chopped
• 1 green bell pepper-chopped
• 1 cube butter melted for dipping
• 2 1/2 cups croutons, butter and garlic flavored-finely crushed
• 3 pkg crescent rolls
• 2 envelopes of turkey gravy mix

Directions

1. Mix chicken, cream cheese, bell pepper, and broccoli together
2. Put mixture on rolls and roll from short side and roll to point.
3. Seal good and dip in butter.
4. Roll in  crushed croutons and placed on a sprayed cookie sheet.
5. Bake at 375* for 20-25 minutes
6. Serve with gravy over crescent rolls

This makes a lot (using all 3 packages of rolls) I usually make all of the chicken mixture but only use half of it one night and half of the rolls. Then cook the other half the next night or later in the week, for fresh left overs!

BBQ Chicken Salad

Yum! This salad is great. It perfect for summer when you don't want to heat the house. The first time I ever had Jicama, was when I ate this salad. If you have never had Jicama or have no idea what it is, Google it and make sure you add it. The Jicama adds a lot. P.S. Jicama is pronounced (He-ka-ma) just so you don't embarrass yourself when you ask for it in the produce section.

BBQ Chicken Salad (submitted by Shelly)

1/2 head iceberg lettuce, shredded fine
1/2 head romaine lettuce leaves, shredded fine
1 pound jicama, cut into thin strips
2 cups Monterey Jack (or any) cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels
3 tablespoons fresh cilantro, chopped
2 pounds tomatoes, diced
1/4 cup green onions, thinly sliced

1/2 cup barbecue sauce
1-2 pounds shredded chicken

homemade or store bought ranch (make sure it is good it will make or break the salad)
wontons cut into strips salted and baked or fried tortilla strips
lime (optional, to squeeze on top, I always seem to forget it)

-Cook chicken, shred and add BBQ sauce.
-combined first set of ingredients to make salad
-To serve: dish out salad, top with BBQ chicken, drizzle with ranch, top with wontons or fried tortilla, Enjoy!!

Steak Salad

This is a recipe I stole from my in-laws too. It is so, so good!!

Submitted by: Jessica

5 stars

Ingredients:

• Beef sirloin steak

Dressing:

• 1/3 cup olive oil
• 3 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1 garlic clove minced
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp Worcestershire sauce
• 3/4 cup crumbled blue cheese

• Romaine lettuce
• Tomatoes
• Avocado
• Green olives
• Sliced Almonds

Directions:

1. In a bowl whisk together all ingredients in dressing. Mix in the cheese after all other ingredients have been mixed. Cover and refrigerate dressing until ready to use.
2. Season steaks according to liking. Lightly oil grill and cook steaks 3-5 minutes on each side. Remove from heat and let cool slightly. Slice steak. Right before serving, put meat in pan and grill up a little bit more.

Picture from my Mother in-law.

  

Salmon Tacos

Okay guys! This is a good one! We've had it 3 times in a week and a half! 

I got this recipe from my in-laws. 

Submitted by: Jessica

4.5 stars

Marinade:

• 1/4 cup extra virgin olive oil
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. fresh lime juice
• 2 tsp lime zest
• 1 1/2 tsp honey
• 2 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp seafood seasoning such as Old Bay
• 1/2 tsp black pepper
• 1 tsp hot pepper sauce
• Salmon (I used four fillets, but there is enough marinade for more)
• Whisk all together and pour on salmon in a Ziplock bag. Marinate in the fridge for 6 hours.

Prepare Salmon your favorite way. We thought it tasted best on the grill.

Dressing:

• 8 oz light sour cream
• 1/2 cup adobe sauce. (I couldn't find this so I used Pace's Chipotle sauce)
• 2 Tbsp fresh lime juice
• 2 tsp lime zest
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp seafood seasoning
• salt and pepper to taste

Toppings:

• corn tortillas
• Tomatoes
• Cilantro chopped
• Coleslaw with dressing. You can buy jarred dressing but homemade is better. I made it with 3/4 cup mayo, 2 Tbsp sour cream, 2 Tbsp sugar-or to taste, 2 Tbsp white vinegar, 1 Tbsp dry mustard, salt and pepper. Or use your favorite recipe.
• Lime wedges
• Black beans

Directions:

1. After Salmon has marinaded and cooked, shred into bite size pieces with a fork.
2. Assemble tortillas with salmon, coleslaw, and dressing. I started with my beans on the side but ended up putting them in the taco and it was good that way!

Cafe Rio Pork Salad

This is definitely one of our favorite meals! We even like it more than the "real" Cafe Rio Salad because we can add/take away anything we want to.

Submitted by: Jessica

5 stars

Meat:

• 3 lb pork roast or 1/2 pork loin
• 1 cup water

Cook in a crock pot on low overnight until tender. (I cooked mine for about 7 hours on low) Shred meat.

Mix and add to pork:

• 1 tsp garlic salt
• 1/4 cup barbecue sauce
• 3/4 cup ketchup
• 1/2 cup sugar

Cilantro Dressing:

• 2/3 cup salsa verde
• 1 1/2 Tbl sugar
• 2/3 cup mayo
• 2 Tbl lime juice
• 1 tsp salt
• 1/4 tsp pepper

Put in blender on high and slowly add:

• 1/4 cup cilantro
• 1 cup vegetable oil

Other Toppings:

• Tortillas-unbaked
• Black beans
• Cheese-mozzarella or yellow
• Lettuce-spring mix
• Spanish rice or white rice
• Olives
• Guacamole
• Tin bowls

This is a bad picture. I will post a better one next time I make it. We usually makes ours in those tin bowls but I didn't have any on hand!

Philly Cheese Steak Sandwhiches

This is really basic but it's an easy meal that we really enjoy.

Stars: 4

Submitted by: Jessica

Ingredients:

• 1.5-2 lbs roast beef. I go to the deli and ask for their favorite, they'll usually give you a sample to taste. Get it sliced pretty thick.
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 onion
• 1 case mushrooms
• Tbl butter
• Tbl olive oil
• Hoagie rolls
• Swiss cheese
• 1 cup Mayo
• 1/2 cup Buttermilk

Directions:

1. Mix mayo and buttermilk in a bowl and set aside. (Can add more or less of buttermilk depending on how thick you like the sauce)
2. Slice all veggies and meat into thick pieces. 
3. Put all veggies, butter, and olive oil in a skillet and cook until about half-way cooked. 

4. Add meat to the skillet and cook until warmed and veggies are softened.

5. Lay swiss cheese over meat and veggie, put a lid on and let the cheese melt.

6. While cheese is melting, toast the hoagie rolls with butter on a skillet.

7. Spread mayo sauce on one side of the hoagie and meat/veggie/cheese on the other

I forgot to melt the cheese in the skillet here. But it was still good!

Thai noodles

We really REALLY liked this recipe!!! The only thing I would do different is put a little less red pepper so that Brinlee would be able to enjoy as well. (I added 1 Tablespoon and we felt like it was pretty hot!) To be honest I was skeptical about this recipe. I thought it was going to be a try and never again, but we will definitely be making this dish very soon! And it was super easy and quick to make. 4.999/5 stars
by: Ashley

INGREDIENTS

• 1 pound linguine
• 1-2 tablespoons crushed red pepper flakes
• 1/2 cup toasted or regular sesame oil
• 1 tablespoon fresh lime juice or rice vinegar
• 6 tablespoons honey
• 6 tablespoons low-sodium soy sauce
• Chopped green onions, shredded carrots, chopped peanuts, chopped cilantro for topping

DIRECTIONS

1. In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the lime juice (or vinegar), honey and soy sauce. Set aside.
2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl. Toss the noodles with the oil mixture.
3. Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.

Grilled Island chicken kabobs

I love Kabobs! We don't have a grill so there's probably no point in putting it on skewers, but it makes it more fun that way! Here is a good marinade for the chicken.
-Ashley
4 Stars 

Grilled Island Chicken Kabobs

Ingredients:

2-4 chicken breasts, cut into large bite-size pieces

1/3 cup vegetable oil
1/4 cup lemon juice (from about 1-2 lemons if want want to use fresh juice)
2 tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large red onion, cut into large chunks
1 large green pepper, cut into large chunks
1 pineapple, cut into large chunks (you can also used canned pineapple chunks, but I love fresh!)

Directions:
Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large ziploc bag. Place chicken in bag and make sure all pieces are covered. Put chicken in fridge and let marinate for at least 3 hours, but it tastes best when you let it marinate for 8-12 hours.
If using wooden skewers, let your skewers soak in water for at 15-30 minutes to prevent burning. Skewer chicken, onions, peppers, and pineapple on your sticks until you run out of ingredients.
Turn on grill to medium heat. Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees). 
Remove from grill and serve!

Homemade Corn Dogs

These brought back many memories of working at Montana Fair :)

I'm actually not a huge corn dog fan, but since Krew is I thought I would give these a try! Now I am a fan of corn dogs! 

Submitted by: Jessica

5 stars

• 1 cup yellow cornmeal
• 1 cup flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 cup white sugar
• 4 tsp baking powder
• 1 egg
• 1 1/8 cup milk
• 1 quart vegetable oil for frying
• 2 (16 oz) packages beef hot dogs
• 16 wooden skewers

1. In a large bowl, combine cornmeal, flour, salt, pepper, white sugar and baking powder.
2. Add milk and egg to the bowl and whisk well.
3. Heat oil in a large pot on stove top unit it reaches 350*
4. While oil is heating, insert wooden skewers into hot dogs.
5. Dip/roll skewered hot dog into batter until completely covered.
6. Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Set on paper towels once cooked to drain off any excess oil.