Tomato Bacon Quiche

1 deep dish pie shell
1 tomato, diced
1/3-1/2 C crumbled bacon
1/2 C shredded Monterrey jack cheese
6 eggs
1 C evaporated milk
Salt & pepper
1 tsp onion powder
1 tsp dried basil

-Preheat oven to 375
1.  Poke pie shell several times with a fork then layer with tomato, bacon and cheese.
2.  Whisk eggs with remaining ingredients until well blended then pour into pie shell.  Bake 45-60 minutes until thoroughly cooked and browned on top. Let sit 5 minutes before serving.

Chicken Salad Sandwiches

4-6 Dinner rolls or Croissants
1 large can chicken breast chunks or 1 chicken breast, cooked and chopped
1/2-3/4 C. mayonnaise
1/4-1/3 C. raisins
1/2 Gala apple, cored and diced (you can use the whole apple if you'd like)
1 green onion, chopped
Celery salt OR Seasoning salt
Black pepper
1 tsp. paprika

1.  Combine all ingredients, except for the bread, in a medium bowl and mix well.  Cover and refrigerate at least 2 hours before serving.  Do taste the salad before serving and adjust seasonings if you would like to.

-This salad is so easy and yummy!  It's even better if you let it sit overnight and enjoy it the day after it's made.  Enjoy!

Beef Stew

1 1/2 lbs stew meat (you may need to chop your meat a little for smaller pieces)
2 cloves garlic, finely chopped
1/2 yellow onion, diced
2 Tbsp butter
3 potatoes, washed and diced
2 carrots, peeled and diced
1 tomato, diced
2 cans beef broth + 1 can water
1/4 C. flour
Salt & pepper
1 tsp. paprika
1-2 bay leaves
1 tsp. dried parsley

1.  Heat butter in large pot on medium heat.  Add meat and brown on all sides.  Add onion, garlic, carrots and potatoes and cook until garlic begins to brown.
2.  Add broth, water, flour and seasonings and bring to a boil.  Add tomato, cover and reduce heat to medium-low.  Let simmer for about a hour, stirring occasionally, until meat is cooked, veggies are tender and stew has thickened slightly.  Remove bay leaves, serve and enjoy!

-You can add 1/2 C. frozen peas or 2 chopped green onions if you would like a little green in your stew.

Chicken Tortilla Soup

1 Tbsp olive oil
2 cloves garlic, finely chopped
1 chicken breast, cooked and shredded OR 1 can of chicken breast chunks
Juice of 1/2 a lemon
1/2 onion, finely chopped
5 tomatoes, diced
1 can black beans, drained & rinsed
1/2-1 C. frozen corn
2 cans chicken broth + 1 can water
1-2 tsp dried oregano
Fresh cilantro ( I just trimmed a bit off of the bunch, you can use as much as you like)
Chili powder
Salt & pepper
Monterrey Jack cheese, grated
Corn tortillas, cut into thin strips
Canola oil
Sour cream

1.  In large pot heat oil and add onion, garlic, lemon juice and chicken.  Saute until garlic begins to brown.
2.  Add remaining ingredients, except cheese and tortilla strips, and bring to a boil.  Cover and simmer at least 30 minutes before frying the tortilla strips.
3.  In a separate pan heat enough canola oil to fry the tortilla strips.  Wait until small bubbles form at the bottom of the pan (this means that the oil is hot enough) to add the tortilla strips.  Be sure not to overcrowd the strips!  Fry for about 2-3 minutes, remove and drain on paper towels.  Set aside.
4.  Serve soup with cheese, tortilla strips and a touch of sour cream if you'd like.  Enjoy!

-Like I've said before I really don't measure my spices, I just taste my dishes every so often and adjust the seasonings to my liking.  Do take it easy on the chili powder though, only add a little at a time unless you want your soup to be very spicy.

Crock Pot Chili

1 lb ground beef
2 mild or spicy pork sausages (Sunflower Market's are the best)
1 can dark red kidney beans
1 can red beans
1-2 cans chili-ready tomatoes (depends on how much you like tomatoes)
2-3 cloves garlic, finely chopped
1 white onion, finely chopped
1 jalapeno, seeded and finely chopped
1 Serrano pepper, seeded and finely chopped
Salt & pepper
Onion powder (optional)
Paprika (about 1 tsp.)
Chili powder (about 1 Tbsp.)

-In a large skillet cook beef and sausages.  I prefer the sausages at Sunflower Market, or anywhere that makes them fresh daily, because they have great flavor and because I like to cut the wrapping and remove the meat so it's easy to cook along with the beef.
1.  Drain and rinse beans and add to crock pot along with all remaining ingredients. After adding the tomatoes fill the can with water and add to the pot.  Cook on high heat for at least 4 hours or on low heat for at least 8 hours.  Serve.

-Be sure to taste your chili after every hour or two and adjust seasonings to your liking.   After a few hours you may want to add more water if you don't like your chili to be very thick.  Also, keep in mind that the longer peppers and "hot" spices are heated the hotter/spicier they become so be careful with the seasonings.  I typically don't add any seasonings until the chili has cooked for a few hours.

Butter Herb Rice

2-4 Tbsp butter (depending on how buttery you want your rice)
1 1/2 C. chicken broth
3/4 C. white rice, uncooked
Salt & pepper
1/2 tsp. Onion powder
1 tsp. Dried parsley
2 tsp. Dried oregano

1.  Heat butter and water in small pot until boiling, add rice and seasonings.
2.  Reduce heat to low, cover and simmer 20 minutes or until rice is cooked through and tender.

-I don't usually measure my seasonings when I cook so it's hard for me to give exact amounts.  I advise that you season to taste and adjust the flavor to suite you.  You can also experiment with other herbs and spices if you would like.  Enjoy!

Creamy Tuna (or Chicken) Noodle Casserole

1/2-1 box pasta shells
1 can cream of mushroom
1 can tuna in water, drained  OR 1 can cooked chicken breast, drained
2 Tbsp butter
Garlic powder
Onion powder
Dried parsley
Salt & pepper
1/4 C.  flour
2 C. milk
3/4 C. grated cheese (4-blend or cheddar)
Potato chips

-Preheat oven to 350
1.  Cook pasta according to directions on package, drain.  While pasta is cooking heat butter in medium saucepan.  Once melted add garlic and onion powder (about 1 tsp each), salt & pepper, parsley (1-2 tsp) and flour.  Stir well then add milk and 1/2 C. cheese.  Whisk to prevent clumping and continue to heat until thickened and slightly boiling.
2.  In casserole dish toss together pasta, sauce, cream of mushroom, and tuna (or chicken).  Sprinkle top with remaining cheese and chips.
3.  Cover and bake for 30 minutes.  Broil for a few minutes uncovered to crisp the chips.  Let sit 5-10 minutes before serving.

-You can add broccoli or peas if you would like more veggies.  I can't eat broccoli right now because I'm nursing and I'm sick of peas so I left them out.

Twice Baked Potatoes

3 large potatoes, scrubbed and washed
2 Tbsp butter
Sour cream
Milk
Salt & pepper
Grated cheese (I use a 4-blend or cheddar)

-Preheat oven to 375
-Pierce potatoes a few times with a knife or fork, wrap in foil and bake for 1 hour.  Remove and let potatoes cool enough to handle.
-Reduce oven heat to 350
-Cut potatoes in half and scoop out.  Mash scooped out portion slightly with a fork then add butter and a few spoonfuls of sour cream, mix well.  Season lightly with salt and pepper, add just a bit of cheese and a touch of milk.  Mix until desired consistency is reached.
-Fill potato halves with filling and top with desired amount of cheese.
-Bake uncovered 15-20 minutes until cheese is melted and beginning to brown.  Serve.

Waffles from Scratch

2 eggs
2 C. flour
1 3/4 C. milk
1/2 C. canola or vegetable oil
1 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. salt

-Start heating the waffle iron before mixing batter.
1. Beat eggs on low/medium speed until fluffy.
2. Add in remaining ingredients and beat until mixed well.  Cook and serve!

p.s. Substitute 1/2 C. applesauce for the oil for a healthier version.

Chicken Pot Pie with Biscuit Topping

1 lb. chicken breast tenders, chopped
2 carrots, peeled and chopped
1-2 potatoes, chopped
1/2 C. frozen peas
1 can cream of mushroom soup
2 cans chicken broth
1/4 C. flour
Garlic powder
Onion powder
Parsley
Dried sage
Olive oil

Easy Biscuits:
2 C. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. shortening
3/4 C. milk
1/2 C. grated cheese (optional)

-Preheat oven to 400
1.  In large skillet heat oil on medium heat and cook chicken with seasonings.  While chicken is cooking prepare veggies.
2.  Once chicken is cooked add remaining ingredients, seasoning to taste, and bring to a boil.  Reduce heat and let simmer while preparing biscuit mix. 
3.  In medium bowl combine flour, baking powder and salt and mix well.  Cut in shortening with a fork.  Add milk gradually and stir in with a spoon until a dough forms.  Add in cheese and mix in well.
4.  Pour chicken and veggies into a greased baking dish and top with biscuit mix (just drop by spoonfuls).  Bake 30-45 minutes until biscuits are golden brown and veggies are soft.  Serve.

Pear Crisp

Topping:
2/3 C. flour
1/2 C. packed brown sugar
3/4 C. oats
5 Tbsp. butter, softened

Filling:
*8-10 pears, peeled, cored and chopped into pieces (about 1" long and no more than 1/2" thick)
1 Tbsp. lemon juice or white grape juice
2 tsp. vanilla extract
1/3-1/2 C. sugar
1/2 tsp. ground cinnamon
4 1/2 tsp. cornstarch

-Preheat oven to 350
1.  Mix all ingredients for the topping together either with your hands or with a fork until it starts to stick together.  Set aside.
2.  Combine all ingredients for filling together and pour into an 8x8" greased baking dish.  Cover with topping.
3.  Lower heat to 325 and bake for about 70 minutes or until golden brown and pears are tender.  Serve warm

-Serves about 6

*You can also use fresh or canned peaches (1 large can) if you prefer them over pears. 

Sweet & Sour Pork

1-1 1/2 lb. pork, cubed ( I just used pork chops)
1 tsp. salt
1/4 tsp. white sugar
1 tsp. soy sauce
1 egg white
1-2 green onions, chopped
1/2 C. corn starch
Canola oil

Sauce:
1 C. water
1/4 tsp. salt
3/4 C. sugar
1/3 C. apple cider vinegar
1/4 C. ketchup
1/2 tsp. soy sauce
8 oz. can of pineapple chunks, with juice
2 Tbsp. cornstarch
1/4 C. hot water

White rice (Optional)

-Combine pork with salt, sugar, soy sauce, egg white and green onion and mix well. Refrigerate at least 1 hour before cooking.
1. Heat oil in large skillet. Oil will be steaming slightly and there will be little bubbles on the bottom of the pan when the oil is hot enough for frying.
2. Toss pork with 1/2 C. cornstarch and coat evenly. Fry pork for 10 minutes or until golden brown. Remove and let drain on paper towels.
3. While pork is frying combine all sauce ingredients except for the pineapple, 2 Tbsp. cornstarch and 1/4 C. hot water in a medium pot and bring to a boil. Once boiling add pineapple with juice and continue to boil. Dissolve cornstarch in hot water and add to sauce to thicken. Remove from heat.
4. Toss sauce with fried pork in medium bowl. Serve with rice.

Brazilian White Rice

1 large clove garlic, crushed well
1 C. rice
2 C. water
1 Tbsp. oil
Salt

1. Heat oil on medium heat in saucepan. Brown rice in oil with the garlic. Cooking the rice in the oil first prevents the rice from being sticky when finished cooking. My husband told me that most Brazilians are actually embarrassed if they serve sticky rice.
2. Add the water and salt (season to taste) and bring to a boil. Cook 20 minutes. Serve.

Picanha on the Stove (Brazilian Garlic Sirloin)

2 top sirloin steaks
3 Tbsp. Olive oil
1 Tbsp. Kosher salt
4-5 cloves garlic, finely chopped

1. Mash oil, salt and garlic together to form a paste or mash only slightly if you prefer chunkier garlic. Rub all over meat and let sit for at least an hour before cooking.
2. Heat a small amount of oil in a large skillet on med/high heat. You want the pan to be very hot before adding the meat so that the juices are seared in.
3. Add steaks and let sear 2 minutes on each side. Do not do anything to them while searing! For medium steaks cook for about a total of 8 minutes turning the steaks every 2 minutes. Serve.

-We didn't have access to a grill but if you would prefer a grilled steak then just before grilling remove some of the paste from the steaks and brush on while the steaks are grilling.

Brazilian Lemonade

2 limes
1/2 C. white sugar
3 Tbsp. sweetened condensed milk
3 C. water
Ice (about 4 for blending and 4-8 for serving)

1. Wash limes, cut off ends and slice into 8 wedges.
2. Combine all ingredients in blender. Pulse 5-6 times, holding each pulse for about 2 seconds.
3. Strain immediately and serve over ice.
-Serves 2-3 glasses

-You need to make then only when you're planning to serve it right away. If you let it sit for too long it will become too acidic and won't be very enjoyable to drink.

Pao de queijo (Brazilian Cheesebread)

1/2 C. water
1/2 C. milk
1/4 C. vegetable oil
1/2 tsp. salt
2 1/4C. tapioca flour (easiest to find in a whole foods market)
1-2 eggs
3/4-1 C. grated Parmesan ( I used just under a cup)

-Preheat oven to 350
1. Heat water, milk, oil and salt on med/high heat and bring to a boil. Remove from heat and quickly stir in flour with a wooden spoon. Let cool.
2. In medium bowl knead eggs into dough then knead in cheese until dough is smooth.
3. Roll dough into balls (it's easiest if you grease your hands) and place onto a greased cookie sheet.
4. Bake 20-30 minutes until beginning to brown. Remove and let cool for a minute or two. Serve warm.

German Goulash

2-3 Sausages (I used Italian Chicken Sausages)
2 medium-large potatoes, peeled and cubed
1 can chicken broth
1 tiny can of tomato sauce
1-2 tsp caraway seeds
2 tsp-1 Tbsp chili powder
Garlic powder
Onion powder
Salt & pepper
2 Tbsp butter
Sour cream

-Heat butter in pan on medium heat until melted, add potatoes, garlic & onion powder, and cook for 3-5 minutes stirring often.
-Remove potatoes and add sausage to pan, cook until brown on all sides, remove and chop.
-Return meat and potatoes to pan along with broth, tomato sauce, caraway seeds, chili powder, salt & pepper.
-Bring to a boil, reduce heat to medium-low, cover and let simmer 20-30 minutes until potatoes are tender and sausage is thoroughly cooked.
-Add desired amount of sour cream and stir in well just before serving (I used about 2 large spoonfuls).
-Serve alone, with pasta or with rice.

Pork Chops with Scalloped Potatoes

2 Thinly cut bone-in pork chops
3 Medium potatoes, washed and thinly sliced
2 Tbsp butter
2 Tbsp flour
1 1/2 - 2 C. milk
1/2 C. Parmesan
1/2 C. grated cheddar
Salt & pepper
Garlic powder
Onion powder
Parsley

-In medium baking dish broil pork chops 3-5 minutes on each side until browned. Remove from pan and set aside. Preheat oven to 350.
-Spray pan with non-stick cooking spray and layer potatoes.
-In medium saucepan melt butter on medium heat, add flour, milk, cheese, salt & pepper, garlic & onion powder to taste. Allow cheese to melt and stir constantly to avoid burning the sauce. Once the sauce has thickened pour most of it over the potatoes and mix in.
-Top potatoes with pork chops and remaining sauce. Cover with foil and bake for 1 hour. Remove foil and bake uncovered 30 more minutes.
-Serves 2

Homemade Strawberry Shortcake

1 carton strawberries, washed and chopped
1/4 C. honey or agave nectar
1/3 C. butter, chilled and cut in pieces
2 1/2 C. all-purpose flour
1/3 C. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 C. milk
1 egg yolk, slightly beaten
1 tsp. sugar, for dusting
1 small carton heavy whipping cream
(Optional: 1 tsp. vanilla or sugar to flavor cream)

-Combine strawberries with honey, toss well, cover and refrigerate at least 2 hours before serving. (Check every so often and add more sweetener if you'd like)
-Heat oven to 400
-In medium mixing bowl cut butter into flour with fork. Add sugar, baking powder and salt, mix until crumbly.
-Add milk and stir until mixed in. Knead dough in the bowl about 5 times until a dough is formed.
-Form dough into 6 balls, place on ungreased cookie sheet and flatten to about 1/2" thickness.
-Brush shortcakes with egg and sprinkle with sugar.
-Bake about 15 minutes until golden brown.
-In a small chilled bowl beat whipping cream with hand mixer on low setting until soft peaks forms. Add sugar or vanilla to taste.

-Cut shortcakes in half, top half with strawberries, cover with tops of shortcakes, cream and remaining strawberries. Serves 6, enjoy!

Meatball Stroganoff

Meatballs:
1 lb ground beef
1 tsp onion powder
1 tsp garlic powder
1 Tbsp dried parsley
1 egg
1/3 C. milk
1/2 C. bread crumbs

-Combine all ingredients in medium bowl and mix well, form into balls.

Stroganoff:
Flour
2 Tbsp. olive oil
2 Tbsp. butter
8 oz. chopped mushrooms, washed
1 can beef broth
1 can cream of mushroom
Salt & pepper
Parsley
1/2-1 C. sour cream
1/2 bag of egg noodles

-Heat large pan and cook meatballs 10-15 minutes until done, turning every few minutes. Remove from pan.
-Add oil and butter to pan and stir in mushrooms. Sprinkle with salt & pepper and cook until tender.
-Add meatballs, soup and broth. Sprinkle with flour and mix in well. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
-Cook noodles while sauce is simmering.
-Add sour cream and parsley to pan and stir in well.
-Serve with pasta.  Serves about 3.

Easy Granola

3 C. Oats (not instant)
2 Tbsp. Sugar (either white or brown)
1/2 tsp. Cinnamon
1/4 C. Canola oil
1/4 C. Agave nectar or honey
1 tsp. Vanilla extract
3/4 C. Craisins or Raisins

-Preheat oven to 300
-Combine all ingredients, except Craisins, and mix well
-Pour onto baking sheet, bake for 20-30 minutes depending on how roasted you would like your oats to be, stir the oats after 10 minutes and rotate pan so the oats roast evenly
-Allow to cool completely before mixing in Craisins
-Store in an airtight container for up to 2 weeks

p.s. This is super easy and is great with plain or vanilla yogurt :)

Eggs in Tomato Cups

2 medium tomatoes
2 eggs
Parmesan cheese
Salt & pepper
Basil

-Preheat oven to 425
-Cut tops off of tomatoes and scoop out the insides
-Sprinkle with salt, pepper and a pinch of parmesan cheese
-Crack one egg per tomato cup, sprinkle with basil and Parmesan
-Bake in small greased pan for 20-40 minutes. If you want the yoke more runny then bake for 20 minutes, if you want the yoke very done then bake for 30-40 minutes.
-Serves 2

p.s. This is a great easy breakfast and pretty low in calories! :)

Lemon-Dill Fried Chicken

1 package chicken breast tenders
2 Tbsp butter
2 Tbsp olive oil
1 C. bread crumbs
1 C. flour
1 tsp. dried dill
1/2 tsp. onion powder
Salt & pepper
1 egg
Juice of 1/2 lemon

-On 2 separate plates:
1. Mix flour with salt & pepper
2. Mix bread crumbs, dill, onion powder, salt & pepper
-In a small/medium bowl mix together 1 Tbsp olive oil, lemon juice and egg.
-Dip chicken in egg mixture, coat with flour, dip in egg mixture again then coat with breadcrumbs.
-*Heat butter and 1 Tbsp olive oil in medium/large pan and cook chicken 15-20 minutes, turning every 5 minutes.
-Serve.

*If the pan seems to be losing moisture you can add another tablespoon of butter or more oil to keep chicken moist and to avoid burning.

Thumbprint Cookies

1 3/4C. flour
2 sticks butter, softened
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
Powdered sugar (for dusting)
1 C. jam (your choice)

-Beat butter and sugar until light and fluffy
-Add extracts and beat in
-Add flour and mix until just blended
-Roll a teaspoonful of dough between your hands until a small ball is formed
-Place the balls 2 inches apart on greased cookie sheets
-With either your pinkie finger or the end of a wooden spoon poke a hole in the center of each cookie (don't push all the way through though)
-Bake at 350 for 13-16 minutes, rotating from top to bottom and front to back at half-way through
-The cookies should only be slightly colored, remove them and let them sit for 2 minutes before removing them to wire racks to cool (I use a spoon to fix the indentations if needed while they are still hot)
-While they are cooling dust them with the powdered sugar
-Also, heat the jam either in the microwave or on the stove until it begins to boil and is smooth
-Spoon the jam into the cookie indentations and let cool to room temperature

Peanut Butter Oatmeal Chocolate Chip Cookies

3 C. oats
1 C. flour
1 tsp. baking soda
1/2-1 tsp. cinnamon
Dash of nutmeg
Dash of salt
2 sticks butter, softened
1 C. peanut butter
1 C. sugar
1 C. brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 1/2 C. chocolate chips

-Beat butter, sugars and peanut butter in large bowl until smooth
-Add the eggs and beat in well, then beat in vanilla
-Add the dry ingredients, except the chips, and beat only until blended
-Mix in the chips
-Drop dough by tablespoonfuls onto greased cookie sheets, about 2 inches apart
-Bake at 350 for 12-15 minutes, rotating the pans top to bottom and front to back at about half-way through
-Cookies are done when golden and firm around the edges
-Let sit for 1-2 minutes before moving them to wire racks to cool and firm

*These are amazing cookies! My husband absolutely loves them!