Chicken Ranch Wraps

Ingredients

• 2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)
• Coupons
• ¼ cup Hidden Valley® Simply Ranch dressing
• ½ cup mozzarella cheese
• ¼ cup cilantro, minced (optional)

Instructions

1. Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. 
2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Source: http://gimmedelicious.com/

JAPANESE GYOZA (DUMPLINGS)

Ingredients

Filling

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1 lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce

Gyoza

• 1 tsp cornflour (cornstarch) - for tray
• 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)

Dipping Sauce

• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Instructions

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. Use your hands to mix the Filling.
4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

To Cook

1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
3. Cook until the water has evaporated and the wrapper is slightly translucent on top.(See video for demo)
4. Use an egg flip to transfer onto a plate upside down i.e. golden side up.
5. Serve with Dipping Sauce.

Dipping Sauce

Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

Recipe Notes

1. Garlic chives is the authentic way to make this but if you can't find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).

They usually come in packs of 30 so you will need 2 packets.

3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won't burn the underside because you add a bit of extra water.

REFRIGERATION: Same as frozen but won't require longer cook time / extra water.

Source: http://www.recipetineats.com/

Bang Bang Shrimp Pasta!

Ingredients

• 1 lb of spaghetti or your favorite pasta of choice
• 1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
• 1 1/2 Tablespoons olive oil
• 3 cloves garlic, minced
• 3 tsp paprika
• 1 Tablespoon fresh parsley
• Black pepper to taste

For the Sauce

• 1/2 cup of Hellmans mayonnaise
• 1/2 cup Thai sweet chili sauce (in the asian isle)
• 2 cloves garlic, minced
• 2 Tablespoons of lime juice
• 1/4 tsp of crushed red pepper flakes
• 1/2 tablespoon onion powder

Instructions

1. In a large bowl, mix all 'sauce' ingredients together then set aside.
2. Cook pasta, drain.
3. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
4. In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
5. Stir constantly while cooking until no longer pink- about 10 minutes
6. Remove from heat and set aside.
7. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
8. ENJOY!

Source: http://myincrediblerecipes.com/

Easter Surprise Cupcakes

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup margarine, softened
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 24 small chocolate eggs, unwrapped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
2. Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Source: http://allrecipes.com/

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Ingredients

• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 2 tablespoons creme de cassis liqueur
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed Calimyrna figs
• 5 teaspoons chopped fresh basil
• 6 leaves mint
• 6 leaves basil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Source: http://allrecipes.com/

Veggie Fries 4 Ways

Sweet Potato Fries

INGREDIENTS

• For the fries:
• 1 sweet potato
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
5. Enjoy!

Zucchini Fries

INGREDIENTS

• 2 zucchinis
• 1 cup panko
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

Carrot Fries

INGREDIENTS

• 2 carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
4. Enjoy with dip in recipe above!

Asparagus Fries

INGREDIENTS

• 1 bundle of asparagus
• 1 cup crushed almonds*
• ⅓ cup parmesan
• 1 tablespoon garlic powder
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs

PREPARATION

1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside.
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture.
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
7. Enjoy with dip in recipe above!

*NOTE: To make crushed almonds, simply chop up almonds safely with a knife or use a blender to pulse them.

For the Greek yogurt chive dip

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chives
• ¼ teaspoon salt
• ¼ teaspoon pepper

Source: https://www.buzzfeed.com

Video: https://www.facebook.com/video.php?v=1412984735438655

Crispy Bacon Grilled Cheese Roll Ups

Ingredients

• 8 slices of bread, crusts removed
• 8 slices of cheese or 1 cup+ grated cheddar
• 8 slices precooked bacon
• ¼ cup butter

Instructions

1. Using a rolling pin, roll slices of bread flat.
2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
4. Serve immediately.

Source: http://www.spendwithpennies.com/

Chef John's Irish Soda Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup rolled oats
• 1 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 1 3/4 cups buttermilk
• 1 large egg
• 2 tablespoons honey, or more to taste
• 2 teaspoons grated orange zest
• 1 cup dried currants
• 1/3 cup golden raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
2. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
3. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
5. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Source: http://allrecipes.com/

STUFFED BREAKFAST BISCUITS WITH SAUSAGE AND EGG

Ingredients

• 1 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
7. Repeat the last step with the remaining ingredients to make 8 rolls.
8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.

Oven Braised Corned Beef & Cabbage

Ingredients

• 4 cups Swanson® 50% Less Sodium Beef Brothor Swanson® Unsalted Beef Flavored Stock
• 1 corned beef brisket(3 to 4 pounds) (with seasoning packet)
• 2 tablespoons Dijon-style mustard
• 2 tablespoons packed brown sugar
• 2 large onion, peeled and cut in quarters
• 3 medium carrot, peeled and cut crosswise in thirds
• 6 small red potato, cut in quarters
• 1 head green cabbage, cut in wedges

How to Make It

Step 1

Set the oven to 350°F. Stir the broth and the contents of seasoning packet in a roasting pan. Place the beef, fat side-up, into the pan. Spread the mustard on the beef. Sprinkle with the brown sugar. Cover the pan.

Step 2

Bake for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef in the pan.

Step 3

Bake, uncovered, for 1 hour or until the beef and vegetables are fork-tender. Let stand for 10 minutes. Place the beef and vegetables into a serving dish. Strain the broth mixture and serve with the beef and vegetables.

Source: https://www.campbells.com

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Source: http://allrecipes.com/

CREAMY BEEF NOODLE BAKE

Ingredients

• 1 lb ground beef
• 1 can (15 oz) tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 12 oz egg noodles
• 3/4 cup sour cream
• 1 container (16 oz) cottage cheese
• 2 cups grated cheese, I always use Colby Jack

Instructions

1. Heat oven to 350 degrees.
2. Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
3. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
4. Cook the egg noodles according to package directions [don't forget to salt the water!]
5. In large bowl, mix together the sour cream and the cottage cheese.
6. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
7. In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
8. Bake for 20 minutes

Source: http://togetherasfamily.com/

6 Mouthwatering Egg-Topped Dishes

1.) Chef John’s Colcannon Hash

Photo by Chef John

This healthy hash with kale and bacon is a great meal at any time of the day and that softly poached egg just brings it all together.

2.) Cliff’s Greek Breakfast Pitas

Photo by Christina

Just imagine biting into this crispy pitta sandwich with that saucy egg yolk. Now, make it happen!

3.) Roasted Asparagus Prosciutto and Egg

Photo by Baking Nana

If you want to go all fancy, then you can’t go wrong with this winning combination of asparagus, crispy Prosciutto, and creamy poached eggs.

4.) Chef John’s Monte Cristo Benedict

Photo by Baking Nana

What could be better than a sweet cheese and ham Monte Cristo? One with a melty poached egg on top, of course.

5.) Vegetarian Bibimbap

Photo by Chef’d

The egg brings just the right amount of sauciness and a bonus protein kick to this Korean veggie bowl.

6.) Mauigirl’s Loco Moco

Photo by Soup Loving Nicole

Go loco with this Hawaiian classic. You won’t be sorry you went just a little bit mad.

Loaded Potato Soup

Ingredients

• 8 ounces bacon, diced (about 8 slices)
• 2 large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
• 1 large onion, chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth orSwanson® Certified Organic Chicken Broth
• 1/2 cup shredded Cheddar cheese
• 1/4 cup half and half
• 3 green onion or fresh chives, chopped

How to Make It

Step 1

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

Step 2

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.

Step 3

Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Step 4

Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.

Source: https://www.campbells.com

Mastering the 2016 Published Original KFC Recipe copycat

Source: http://www.instructables.com/id/Mastering-the-2016-Published-Original-KFC-Recipe-C/

8 Romantic Meals Under 450 Calories

1. CHICKEN WITH CHERRY-WINE PAN SAUCE

2. CRISPY BEET AND MOZZARELLA SALAD

3. BEEF FILETS WITH POMEGRANATE-PINOT SAUCE

4. LINGUINE WITH WHITE CLAM SAUCE

5. CAPRESE STEAK

6. PANCETTA AND BRUSSELS SPROUTS LINGUINI

7. TUSCAN STEAK SALAD

8. SMOKED SALMON ALFREDO

5 Super Easy Crock Pot Dinners

1. BBQ Chicken

• 3-4 Chicken breasts (boneless,skinless)
• 16 oz bottle of BBQ Sauce (we like Sweet Baby Rays)
• 1/2 cup Zesty Italian Dressing
• 1/4 cup brown sugar

Mix together ingredients. Put in crock pot. Cook low: 4-5 hours or on High 2-3 hours
Shred with a fork and serve on buns for yummy BBQ chicken sammies. Or leave them whole and serve with some garlic mashed potatoes and veggies.

2. Orange Chicken

• 3-4 Chicken breasts
• 1 cup BBQ sauce
• 1 cup Orange Marmalade
• 1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook low:4-5 hours or on High 2-3 hours. We love to serve this with a side of homemade fried rice and add a ton of veggies! Way better than takeout!

3. Creamy Ranch Chicken

• 3-4 Chicken breasts
• 1 can Cream of Chicken
• 1 packet Ranch dressing mix
• 1 packet Italian seasoning packet
• 1/2 package of cream cheese (4 oz)

Mix together cream of chicken, ranch, and Italian seasoning. Place chicken in crock pot and pour mixture over. Cook low: 4-5 hours or on High 2-3 hours. Once done, shred with a fork and add the cream cheese to add thickness and make it creamy. Serve over egg noodles or rice.

4. Salsa Chicken

• 3-4 Chicken breasts
• 1 jar of salsa
• 1 can black beans
• 1 can corn

Mix all ingredients together and put in crock pot. Cook low: 4-5 hours or on High 2-3 hours. Shred with fork. Serve over rice, use as filling for burritos, throw it on top of lettuce for a fun taco salad….

5. Ranch Chicken Tacos

• 3-4 Chicken breasts
• 1 can chicken broth
• 1 packet ranch mix
• 1 packet taco seasoning

Put everything in the crock pot and let it do it’s magic! Cook low: 4-5 hours or on High 2-3 hours. Shred with a fork when done and serve in tacos with your favorite toppings! Super fun and easy for Taco Tuesday!
Source: http://www.utahmomconnection.com/

Sweetheart Palmiers

Ingredients

• 1 egg
• 1 tablespoon water
• 6 tablespoons red decorating sugar
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

How to Make It

1. Beat the egg and water in a small bowl with a fork.
2. Sprinkle 2 tablespoons sugar on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with the egg mixture and sprinkle with 1 tablespoon sugar. Roll up 2 opposite short sides towards the center, leaving a 1/2-inch space in the center. Fold the pastry in half, placing one roll on top of the other. The 2 rolls on one side form the top of the heart. Pinch the center along the length of the opposite side to form the point of the heart. Wrap the roll in plastic wrap and refrigerate for 30 minutes. Repeat with the remaining pastry sheet.
3. Heat the oven to 400°F. Cut each roll into 18 (about 1/2-inch) slices. Place the pastries, cut-side down, onto 2 baking sheets. 
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Source: Campbells Kitchen

Pan-Seared Duck Breast with Blueberry Sauce

Ingredients

• 2 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 1 1/2 tablespoons dried thyme leaves
• 1 tablespoon crushed dried rosemary
• 3 tablespoons olive oil
• 4 potatoes, cubed
• 2 pints fresh or frozen blueberries
• 1/2 cup water
• 1/2 cup apple juice
• 1/2 cup white sugar
• 1 jalapeno pepper, finely chopped
• 3 slices pancetta or bacon, cut into thin strips
• 6 shallots, thinly sliced
• 1/2 cup sliced shiitake mushrooms
• 2 pounds bok choy, sliced
• 4 (8 ounce) boneless duck breast halves
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 tablespoons aged balsamic vinegar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
2. Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
5. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
6. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Source: http://allrecipes.com/

Five Valentine’s Day Dinner Ideas

Surf and Turf Temptation

Filet Mignon with Rich Balsamic Glaze

Ultimate Valentine’s Day Chocolate Truffle

Seafood Stuffed Avocados

First Class Bleu Cheese Salad

Cook the Perfect Steak!

Mediterranean Passion

Roasted Potatoes with Greens

Strawberries Flambeed in Vodka with Hot Ice Cream

Parmesan Puffs

Warm Shrimp Salad

Lamb for Lovers

Love Birds

Appetizer Mussels

Strawberry Tiramisu for Two

Simple Feta Cheese Salad

Wilted Spinach

Holiday Meal For Two

Garden of Eden

Pesto-Stuffed Grilled Portobellos

Bananas Foster I

Red, Juicy, Herb-Fried Tomatoes

Pasta Milan

Lust for Lobster

Strawberries Romanov

Simple Waldorf Salad

Easy Portobello Mushroom Saute

Grilled Rock Lobster Tails

Mini Blueberry Pies

Ingredients

• Two 9" Frozen Pie Crusts, defrosted
• 1 Jar of Blueberry Jam
• 1 Egg
• ½ Cup Icing Sugar (heaping)
• 2 Tablespoons Milk

Instructions

1. Preheat the oven to 350F.
2. Remove the defrosted pie crusts from the tin and carefully place on the counter.
3. Use a rolling pin to gently flatten them out (but don't roll them thinner).
4. Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
5. Place half the hearts on a silicon baking mat. Set the other half aside.
6. Add a generous spoonful of blueberry jam to the middle of each heart.
7. Beat the egg and add a small splash of water to it.
8. Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
9. Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
10. Press down around the edges with a fork to seal it all in.
11. Brush the egg mixture on top of each of the hearts.
12. Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
13. For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.

Source: http://onelittleproject.com/

Cocktail Meatballs

Ingredients

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Source: http://allrecipes.com/

More Super Bowl ideas: http://dish.allrecipes.com/big-game/

Mess-Free One-Pot Taco Casserole

Ingredients

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
3. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
4. Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
5. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Source: http://blog.myfitnesspal.com/

Chili-Cheese Dog Dip Is Everything You Want on Game Day

INGREDIENTS

PIGS IN A BLANKET

• 1 tube Crescent Roll dough
• 1 package cocktail wieners
• olive oil (for brushing dough)

CHILI CHEESE DIP

• 1 package cream cheese (8 ounces)
• 1 can Chili
• 1 c. cheddar cheese, plus more for topping
• diced scallions

DIRECTIONS

1. Preheat the oven to 350°F.
2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

Source: http://www.delish.com/cooking/

Ranch BLT Dip with Cream Cheese

Ingredients

• 1 block (8 oz.) cream cheese (softened)
• ½ cup sour cream
• 1 packet Hidden Valley® Original Ranch® Dips Mix
• 1 cup cherry tomatoes, halved
• ½ cup Parmesan cheese, grated
• 1 bunch scallions, light green and white parts only
• 6 strips bacon, cooked and crumbled
• freshly ground black pepper, to taste
• pita chips, to serve
• tortilla chips, to serve
• crudité, to serve

Directions

1. Preheat the broiler. Adjust the oven rack to the highest rack.
2. In a large bowl add the cream cheese, sour cream and Hidden Valley® Original Ranch® Dips Mix and mix to combine. Add the tomatoes and fold to combine. Season with pepper. Remove to a casserole dish and sprinkle with parmesan cheese. Broil until the top is melted and golden brown.


Source: https://www.hiddenvalley.com

THE MOST POPULAR SUPER BOWL SNACKS?

This is according to Grubhub, a mobile food-ordering company, which also tabulates some fun food facts for Super Bowl eating:

• Chicken wings lead food orders with the most popular kinds being smoked, buffalo, honey barbecue and Korean fried chicken wings
• Chicken wing orders spike 93% on Super Bowl Sunday 
• Nachos spike 28% on Super Bowl Sunday
• Most popular dips ordered include spinach & artichoke, buffalo chicken and ranch

Broccoli Cheddar Chicken Shells

Ingredients

• 8 oz Medium shell pasta
• 3 CUPS Broccoli, chopped into florets
• 2 Chicken breasts, cooked and diced
• 2 Tbsp Unsalted butter
• 1/4 CUP All-purpose flour
• 1 CUP Milk
• 1 CUP Chicken broth
• 1/4 tsp Garlic powder
• 1/4 tsp Pepper
• 1/8 tsp Salt
• 2 CUPS Sharp cheddar cheese, shredded

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute.
3. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened.
4. Remove from heat and add cheddar cheese. Stir until melted.
5. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.
6. Enjoy!

Source: http://getinmybelly.com/