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Recipes
Pasta with Tomato, Bacon, and Onion
By Venzie
Any busy cook will appreciate our Pasta with Tomato, Bacon, and Onion recipe, which uses just one dish and takes ju...
- 6 slices bacon, chopped
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- Salt
- 1 pound spaghetti or linguine
- 1/4 cup chopped fresh parsley leaves
Down-Home Coleslaw
By Venzie
In a large bowl, toss together the cabbage, carrots, parsley and chives
- 1 1 1/2 lbs head of cabbage, quartered, cored, and shredded
- 2 carrots, peeled and shredded (about 1 cup)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh chives
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped red onion
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
Tony's Chicken Tenders with Honey Mustard Sauce
By Venzie
Prep time: 15 minutes Total time: 30 minutes Preheat oil to 350 degrees F
- Honey Mustard:
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Onion Bombs
By Venzie
( you can prep this like your favorite meatloaf recipe) Wash Hands Cut the both end off the onions, set them on o...
- 2 large onions
- 1 pound extra lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder Clove of Garlic
- 2 tablespoon BBQ Sauce
- 1 egg
- 1/2 cup fresh bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Bacon Bourbon BBQ Chicken Kebabs
By Venzie
Prep time 15 mins Cook time 24 mins Total time 39 mins 1
- 16 oz 16 oz barbecue sauce
- 1/4 cup 1/4 cup bourbon
- 2 pounds 2 pounds boneless skinless chicken thighs, cut into 1" pieces
- 2 teaspoons 2 teaspoons kosher salt
- 1 teaspoon 1 teaspoon ground white pepper
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon onion powder
- 2 tablespoons 2 tablespoons paprika
- 3 tablespoons 3 tablespoons packed dark brown sugar
- 1 tablespoon 1 tablespoon smoked paprika
- 6 slices 6 slices raw bacon, cut into small pieces
Chef Mike Isabella’s Shrimp Scampi
By Venzie
Serves 6 Bring a large pot of salted water to a boil
- 3 oz extra virgin olive oil
- 2 lbs large shrimp; peeled and deveined
- 1 lb whole wheat linguini
- 1 1/2 cups dry white wine
- 1/3 cup fresh lemon juice (around 1 1/2 lemons)
- 1/2 cup low-sodium chicken broth
- 1 1/2 tbsp minced garlic
- 1 cup halved cherry tomatoes
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh basil
HG's Takes-the-Cake Ziti Bake
By Venzie
Preheat oven to 375 degrees
- 5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
- 1 cup thinly sliced onion
- 2 cups chopped brown mushrooms
- 1 tbsp. chopped garlic
- 2 cups fresh spinach
- 3/4 cup low-fat/light ricotta cheese
- 2 tbsp. chopped fresh basil
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
- 2 tbsp. reduced-fat Parmesan-style grated topping
Microwave Veggie Delight
By Venzie
Cut the zucchini into 4 quarters
- 1 large zucchini
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 fresh leaves of basil, thinly chopped
- 1 tbsp extra virgin olive oil
- 1 cup pre-cooked tomato sauce
- 1 pinch of salt and pepper
- 1 tbsp shaved parmesan cheese
Bacon Breakfast Cupcakes
By Venzie
1. Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups
- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 2 tablespoons milk
- 3/4 cup crumbled crisply cooked bacon
- 3/4 cup shredded Cheddar cheese (3 ounces)
- Sriracha sauce
Chicken Parmigiana
By Venzie
No need to go to your favorite Italian restaurant when you are craving Chicken Parmigiana! This recipe comes toget...
- TOMATO SAUCE:
- 4 chicken breasts, boneless, skinless, pounded thin
- Salt and freshly ground black pepper
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- Tomato sauce, recipe follows
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil or parsley leaves, for garnish
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, smashed with some kosher salt to make a paste
- 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
- 1 (16-ounce) can crushed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley
- 1 Cubano chile pepper, chopped
- Salt and freshly ground pepper