Weekend Essentials: Delicious Recipes Only for the Weekend [2 ed.]

Table of contents :
Table of Contents
Chattanooga Chicken
Johnson Family Cornbread
Tennessee Ceviche
Nashville Breakfast
Nashville Buttermilk Pie
Beale Street Sloppy Joes
Lebanon Lasagna
Authentic Tennessee Stuffing
Fish Cakes
4-Ingredient Tennessee Chicken Cutlets
Collard Greens
Sweet Onions and Okra
Real Southern Macaroni and Cheese
Easy Jalapeno Bites
Pinto Beans Tennessee
Sweet Honey Chicken
Tucson Chili
Coconut Chili Soup
Sweet Onion Spuds
Lemon Squares Mesa
Easy Southwest Ribs
Southwest Egg Scramble
Mesa Shrimp and Rice
Chipotle Cornbread
Spicy Puebla Wontons
Cilantro Dijon Chicken Cutlets
Mi Tiga’s Stew
Huevos Rancheros
How to Make Chimichangas
Vegetarian Mesa Quesadillas
Quesadillas Sedona
Arizona City Sirloin
Chicago Winter Stew
Chicago Style Italian Dip
Faggioli Soup
Greek 5-Ingred
Little Chicago Sliders
Italian Beef Lunch Box
Chicago Mac and Cheese
Chicago Corn Casserole
Chicago Style Shrimp
Chicago Deep Dish At-Ho
Italian Beef Chicago Style
Authentic Italian Antipasto
Classical Alfredo
Easy Italian Parmigiana
Classical Spanish Beef Patties
Pastelon
Bistec Encebollao
Gourmet Hot Dogs
Hot Dogs Seattle Style
Hannah’s Hot Dog Casserole
Hungry Bee Hot Dogs
London Sweet Onion Hot Dogs
Skillet Potato Hot Dogs
Citrus Granny Apple Dumplings
Dublin Dumplings
Creamy Chicken Thighs Soup with Dumplings
Orangy Apple Dumplings
Creamy Corn and Chicken Dumplings Stew
Cinnamon Apple Dumplings
Chicken Breasts Stew with Milk Dumplings

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Weekend Essentials Delicious Recipes Only for the Weekend

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Table of Contents Chattanooga Chicken 9 Johnson Family Cornbread 12 Tennessee Ceviche 13 Nashville Breakfast 14 Nashville Buttermilk Pie 15 Beale Street Sloppy Joes 16 Lebanon Lasagna 17 Authentic Tennessee Stuffing 19 Fish Cakes 21 4-Ingredient Tennessee Chicken Cutlets 24 Collard Greens 25 Sweet Onions and Okra 26 Real Southern Macaroni and Cheese 27

Easy Jalapeno Bites 28 Pinto Beans Tennessee 29 Sweet Honey Chicken 30 Tucson Chili 31 Coconut Chili Soup 32 Sweet Onion Spuds 33 Lemon Squares Mesa 36 Easy Southwest Ribs 37 Southwest Egg Scramble 38 Mesa Shrimp and Rice 39 Chipotle Cornbread 40 Spicy Puebla Wontons 41 Cilantro Dijon Chicken Cutlets 42 Mi Tiga’s Stew 43 Huevos Rancheros 44

How to Make Chimichangas 45 Vegetarian Mesa Quesadillas 48 Quesadillas Sedona 49 Arizona City Sirloin 51 Chicago Winter Stew 52 Chicago Style Italian Dip 53 Faggioli Soup 54 Greek 5-Ingred 55 Little Chicago Sliders 56 Italian Beef Lunch Box 57 Chicago Mac and Cheese 60 Chicago Corn Casserole 61 Chicago Style Shrimp 62 Chicago Deep Dish At-Ho 63 Italian Beef Chicago Style 65

Authentic Italian Antipasto 66 Classical Alfredo 67 Easy Italian Parmigiana 68 Classical Spanish Beef Patties 69 Pastelon 72 Bistec Encebollao 73 Gourmet Hot Dogs 74 Hot Dogs Seattle Style 75 Hannah’s Hot Dog Casserole 76 Hungry Bee Hot Dogs 77 London Sweet Onion Hot Dogs 78 Skillet Potato Hot Dogs 79 Citrus Granny Apple Dumplings 80 Dublin Dumplings 81 Creamy Chicken Thighs Soup with Dumplings 84

Orangy Apple Dumplings 85 Creamy Corn and Chicken Dumplings Stew 86 Cinnamon Apple Dumplings 87 Chicken Breasts Stew with Milk Dumplings 88

Chattanooga Chicken

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 309.1 Fat 5.6g Cholesterol 68.4mg Sodium 1210.3mg Carbohydrates 35.7g Protein 29.7g

Ingredients 6 boneless skinless chicken breast halves 1 tsp salt 1/4 tsp pepper 1/2 C. flour 1 large onion, chopped 2 tbsp margarine 1 1/2 C. ketchup

4 tbsp lemon juice 2 tsp mustard 4 tbsp light brown sugar 1 tsp Worcestershire sauce 1 C. water

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Season the chicken with the salt and pepper evenly. 3. Coat the chicken with the flour. 4. In a skillet, heat a little oil and cook the chicken till browned. 5. Place the chicken into the prepared baking dish. 6. In a pan, melt the margarine and sauté the onion till browned. 7. Add the remaining ingredients and simmer for about 15 minutes. 8. Place the mixture over the chicken evenly. 9. Cook in the oven for about 40 minutes.

Chattanooga Chicken

9

JOHNSON FAMILY

Cornbread

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 1973.2 Fat 41.6g Cholesterol 292.1mg Sodium 2989.8mg Carbohydrates 360.2g Protein 49.0g

Ingredients 2 tbsp butter 2 C. white cornmeal 1/2 C. all-purpose flour ( sifted before measuring) 1/2 C. sugar 1/2 tsp salt

1 tsp baking powder 1/2 tsp baking soda 2 C. buttermilk 1 egg, beaten

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in the center of the oven. 2. In a 9x5x2-inch loaf pan, place the butter and keep in the oven to melt. 3. In large bowl, sift together the cornmeal, flour, sugar, salt, baking powder and baking soda. 4. Add the buttermilk and egg into the cornmeal mixture. 5. Remove the loaf pan from the oven and transfer the hot melted butter into the cornmeal mixture. 6. Keep the loaf pan aside to cool. 7. With a wooden spoon, mix till the mixture becomes moist. 8. Grease the inside of the cooled loaf pan with the solid vegetable shortening generously. 9. Place the mixture into the prepared loaf pan evenly. 10. Place the loaf pan over the center rack of the oven and cook for about 1 hour or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and immediately, invert onto the wire rack to cool for about 5 minute. 12. Cut into thick slices and serve.

12

Johnson Family Cornbread

Tennessee

Ceviche

Prep Time: 8 hrs Total Time: 8 hrs Servings per Recipe: 8 Calories 100.7 Fat 0.9g Cholesterol 0.0mg Sodium 362.2mg Carbohydrates 20.9g Protein 4.7g

Ingredients 1 (15 oz.) cans black-eyed peas, drained 1 (11 oz.) cans corn, drained 1 medium tomatoes, chopped 1 medium green pepper, chopped 2 -4 green onions, sliced 1/3 C. chopped fresh cilantro

1 C. picante sauce 2 tbsp cider vinegar 2 garlic cloves, minced

Directions 1. In a bowl, mix together all the ingredients and refrigerate to chill for about 8 hours. 2. Drain and serve.

Tennessee Ceviche

13

NASHVILLE

Breakfast

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 1442.0 Fat 109.3g Cholesterol 239.3mg Sodium 2771.9mg Carbohydrates 58.7g Protein 52.8g

Ingredients 2 lb. sausage 2 C. shredded cheddar cheese 1 (10 3/4 oz.) cans cream of chicken soup 1 C. sour cream 1 (8 oz.) containers French onion dip 1 C. onion, chopped

1/4 C. green bell pepper 1/4 C. red bell pepper salt and pepper 1 (30 oz.) hash brown potatoes, shredded, thawed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Heat a large skillet and cook the sausage till browned completely. 3. Drain the excess grease from the skillet. 4. In a large bowl, add the cheese, chicken soup, sour cream, French onion dip, onion, bell peppers, salt and pepper and mix till well combined. 5. Fold in the thawed hash brown potatoes. 6. Spread 1/2 of the hash brown mixture in the prepared baking dish and top with half of the cooked sausage. 7. Repeat the layers. 8. Cook in the oven for about 1 hour.

14

Nashville Breakfast

Nashville

Buttermilk Pie

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 3282.1 Fat 184.8g Cholesterol 637.7mg Sodium 1954.6mg Carbohydrates 383.0g Protein 40.7g

Ingredients 1 8 inch unbaked pie crust 3 eggs, beaten 1/4 C. margarine 1 1/3 C. sugar 1 tbsp flour 1 pinch salt

1/3 C. buttermilk 1 tsp vinegar 1 (3 1/2 oz.) cans coconut

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the butter and sugar and beat till creamy. Add the remaining ingredients and mix till well combined. Arrange the pie crust into a pie dish. Place the mixture into th pie crust evenly. Cook in the oven for about 45 minutes. Remove from the oven and keep aside to cool completely before serving.

Nashville Buttermilk Pie

15

BEALE STREET

Sloppy Joes

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 207.2 Fat 14.3g Cholesterol 50.6mg Sodium 367.9mg Carbohydrates 3.4g Protein 15.3g

Ingredients 1 lb. 90/10 ground sirloin 1 can cream of mushroom soup

Directions 1. Heat a large skillet and cook the ground sirloin till browned completely. 2. Drain the excess grease from the skillet. 3. Add the mushroom soup and simmer, covered for about 5-7 minutes.

16

Beale Street Sloppy Joes

Lebanon

Lasagna

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 699.0 Fat 40.4g Cholesterol 131.3mg Sodium 662.2mg Carbohydrates 44.3g Protein 39.1g

Ingredients 1 (16 oz.) packages elbow macaroni 1/4 C. butter 1 lb sharp cheddar cheese, cut into cubes divided 1 C. parmesan cheese 1 medium onion, chopped 2 garlic cloves, minced 1 tbsp oil 1 small celery rib, chopped 1 green bell pepper, cut into strips 2 lb. ground chuck

1 tsp chili powder 1/4 tsp cumin 1 dash oregano 8 mushrooms, thinly sliced 1 dash Worcestershire sauce salt and pepper red pepper flakes 2 (16 oz.) cans chopped tomatoes 1 (8 oz.) cans tomato sauce

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan of the lightly salted boiling water, prepare the macaroni according to the package's directions. 3. Drain well. 4. For the sauce in a pan, heat the oil on medium heat and sauté the onion and garlic till browned. 5. Add the celery and green pepper and cook till softened. 6. Transfer the onion mixture into a bowl. 7. In the same pan, add the ground beef and cook till browned completely. 8. Add the onion mixture, salt, pepper, chili powder, cumin, Worcestershire sauce, pinch oregano, mushrooms, red pepper flakes, tomatoes and tomato sauce and stir to combine. 9. Reduce the heat to low and simmer for about 1 hour. 10. In a large casserole dish, place a layer of the cooked macaroni and dot with the butter, Lebanon Lasagna

17

followed by add 1/2 of the cheese cubes, a layer of the sauce and sprinkle with the red pepper flakes. 11. Repeat the layers, finishing with the sauce; and sprinkle with the Parmesan cheese. 12. Cook in the oven for about 30 minutes.

18

Authentic

Tennessee Stuffing

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 339 kcal Fat 20.3 g Carbohydrates 13.8g Protein 25.4 g Cholesterol 83 mg Sodium 273 mg

Ingredients 6 boneless quail, optional salt to taste 2 tsp grated orange zest, divided 2 1/2 C. vegetable broth 1/2 C. uncooked wild rice 1 bay leaf 1 tbsp vegetable oil 1 C. diced onion

3/4 C. diced celery 1/2 C. fresh sage, minced 1 egg white 1/3 C. toasted walnuts 1/2 tsp freshly ground black pepper 1/4 C. fresh parsley, minced 1/2 C. chicken broth

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a large roasting pan. 2. Wash the quail completely and with the paper towels, pat dry. 3. Rub the inside cavity of each quail with the salt and 1 tsp of the orange zest. 4. In a medium pan, add the vegetable broth and rice and bring to a boil. 5. Add the bay leaf and stir to combine. 6. Reduce the heat to low and simmer, covered for about 35-40 minutes. 7. Meanwhile in a medium skillet, heat the oil on medium heat and sauté the onions till translucent. 8. Add the celery and sage and sauté for about 2 minutes. 9. Transfer the mixture into a medium bowl. 10. Add the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley and mix till well combined. 11. Stuff the cavity of each quail with the rice mixture evenly and sprinkle the skins with the salt and black pepper slightly. 12. Arrange the quail into the prepared roasting pan. Authentic Tennessee Stuffing

19

13. Cook in the oven for about 35-40 minutes. 14. Transfer the quail into a serving platter. 15. In the roasting pan, the chicken broth and de glaze completely. 16. Strain the broth and place over the quail before serving.

20

Fish

Prep Time: 15 mins

Cakes

Total Time: 35 mins Servings per Recipe: 4 Calories 263.1 Fat 10.2g Cholesterol 135.1mg Sodium 516.5mg Carbohydrates 15.4g Protein 27.3g

Ingredients 1 (14 3/4 oz.) canned salmon 1/4 C. onion, finely chopped 1/4 C. cornmeal 1/4 C. flour

1 egg 3 tbsp mayonnaise

Directions 1. 2. 3. 4. 5.

Open the can of the salmon and drain completely. In a bowl, place the salmon and with a fork, flake evenly. Add onion, cornmeal, flour, mayonnaise and egg and mix till well combined. Make equal sized patties from the mixture. In a skillet, heat the oil on medium heat and cook the patties till browned from both sides.

Fish Cakes

21

4-INGREDIENT

Tennessee Chicken Cutlets

Prep Time: 8 mins Total Time: 28 mins Servings per Recipe: 4 Calories 236.6 Fat 2.6g Cholesterol 68.4mg Sodium 255.3mg Carbohydrates 24.2g Protein 28.4g

Ingredients 1/4 C. honey 2 tbsp prepared mustard 1/2 C. saltine crumbs

4 boneless skinless chicken breast halves

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a baking sheet with the cooking spray. 2. In a bowl, mix together the honey and mustard. 3. Reserve about 2 tbsp of honey mixture in a small bowl. 4. In a shallow dish, spread the crumbs. 5. Dip the chicken breast halves in honey mixture and then coat with the crumbs evenly. 6. Arrange the chicken breast halves onto the prepared baking sheet. 7. Cook in the oven for about 18-20 minutes. 8. Serve the chicken with a drizzling of the reserved honey mixture.

24

4-Ingredient Tennessee Chicken Cutlets

Collard

Prep Time: 25 mins

Greens

Total Time: 3 hrs 25 mins Servings per Recipe: 6 Calories 102.7 Fat 11.4g Cholesterol 10.8mg Sodium 17.1mg Carbohydrates 0.0g Protein 0.0g

Ingredients 4 bunches collard greens 1/3 C. cold bacon grease 1/2 C. chicken broth salt and pepper

2 pinches sugar

Directions 1. 2. 3. 4. 5.

Fill a large sink with cold water. Place the greens for about 20 minutes. Carefully, remove the greens from the sink and rinse under running cold water. Tear the greens into pieces, discarding the thick veins and stems. In a large pan, heat the bacon grease on medium-high heat and cook the greens for about 2 minutes, tossing continuously. 6. Stir in the broth, salt, pepper and sugar and simmer, covered for about 3-6 hours.

Collard Greens

25

SWEET

Onions and Okra

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 39.9 Fat 0.2g Cholesterol 0.0mg Sodium 8.0mg Carbohydrates 9.0g Protein 1.8g

Ingredients 1 1/2 C. sweet onions, chopped 2 1/2 C. okra, sliced 3 medium tomatoes, chopped

salt & freshly ground black pepper hot sauce

Directions 1. In a Dutch oven, add all the ingredients except the salt and pepper on medium heat and cook till desired doneness of the onion and okra. 2. Stir in the salt and pepper and serve. 

26

Sweet Onions and Okra

Real

Southern Macaroni and Cheese

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 561 kcal Fat 33.3 g Carbohydrates 36.5g Protein 28.3 g Cholesterol 100 mg Sodium 1194 mg

Ingredients 2 tbsps butter 1/4 C. finely diced onion 2 tbsps all-purpose flour 2 C. milk 3/4 tsp salt 1/2 tsp dry mustard 1/4 tsp ground black pepper 1 (8 oz.) package elbow macaroni

2 C. shredded sharp Cheddar cheese 1 (8 oz.) package processed American cheese, cut into strips

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your pasta for 9 mins in water and salt. Then remove all the liquids. 3. Stir fry your onions in butter for 4 mins then add the flour and cook the mix for 20 more secs while mixing. 4. Now add in: pepper, milk, mustard, and salt. 5. Continue to heat and stir, until everything starts boiling and becomes thick. 6. Once the sauce has become thick add in the cheese and cook the sauce until the cheese melts, while continuing to stir. 7. Add the pasta to the sauce, stir the mix once, and then pour everything into a casserole dish. 8. Cook the contents in the oven for 35 mins. 9. Enjoy.

Real Southern Macaroni and Cheese

27

EASY

Jalapeno Bites

Prep Time: 1 hr Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 1 lb sliced turkey bacon, cut in half

30 jalapeno chili peppers, cut in half horizontally, seeds taken out

Directions 1. 2. 3. 4. 5.

28

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

Easy Jalapeno Bites

Pinto Beans

Tennessee

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 210 kcal Fat 1.1 g Carbohydrates 37.9g Protein 13.2 g Cholesterol 1 mg Sodium < 95 mg

Ingredients 1 lb dry pinto beans 1 (29 oz.) can reduced sodium chicken broth 1 large onion, diced 1 fresh jalapeno pepper, diced 2 cloves garlic, minced

1/2 C. green salsa 1 tsp cumin 1/2 tsp ground black pepper water, if needed

Directions 1. 2. 3. 4.

Get the following boiling: pepper, beans, cumin, broth, onions, salsa, jalapenos, and garlic. Let the contents cook for 2 hrs. If the mix gets too dry add some water and continue cooking for the remaining time. Enjoy.

Pinto Beans Tennessee

29

SWEET

Honey Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour

1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy.

30

Sweet Honey Chicken

Tucson Chili

Prep Time: 20 mins Total Time: 12 hrs 30 mins Servings per Recipe: 8 Calories 392 kcal Fat 8.3 g Carbohydrates 53g Protein 27.4 g Cholesterol 42 mg Sodium 1139 mg

Ingredients 1 lb. dried pinto beans 1 lb. -lean ground beef 2 large sweet onions, diced 3 C. diced celery 3 carrots, peeled and diced 6 cloves garlic, minced 2 red bell peppers, diced 4 jalapeno peppers, seeded and minced 2 Anaheim peppers, seeded and diced 2 poblano peppers, seeded and diced 1 quart diced tomatoes

2 tbsp guajillo chile powder 1 1/2 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 1/4 tsp ground cinnamon 2 tbsp hot pepper sauce 1 tbsp beef bouillon granules water, as needed 2 tsp salt

Directions 1. In a large container, add the pinto beans and enough cool water to cover with several inches and keep aside for about 8 hours to overnight. 2. Heat a large pan on medium-high heat and cook the beef for about 7-10 minutes. 3. Drain the excess grease from the pan. 4. Drain the pinto beans and transfer into the pan. 5. Add the onions, celery, carrots, garlic, red bell peppers, jalapeño peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, hot pepper sauce and enough water. 6. Reduce the heat to medium-low and simmer for about 3 hours. 7. Stir in the beef granules and simmer for about 1-3 hours. 8. Season with the salt and serve.

Tucson Chili

31

COCONUT

Chili Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 340 kcal Fat 12.8 g Carbohydrates 53.3g Protein 6.3 g Cholesterol 0 mg Sodium 968 mg

Ingredients 3 sweet potatoes, peeled and chopped 2 C. beef broth 1 C. unsweetened coconut milk 1 small shallot, minced 2 tbsp grade B maple syrup 2 tsp curry powder 1 tsp sea salt

1 tsp chili powder 1 tsp Spanish smoked paprika

Directions 1. In a large pan, add the sweet potatoes and beef broth on medium-high heat and cook for about 5-10 minutes. 2. With a potato masher, mash the sweet potatoes into the broth. 3. I the pan, add the coconut milk, shallot, maple syrup, curry powder, salt, chili powder and paprika and cook for about 5-10 minutes, stirring occasionally. 4. Reduce the heat to low and with a hand blender, blend the soup till smooth. 5. Serve hot.

32

Coconut Chili Soup

Sweet

Onion Spuds

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 378.8 Fat 23.2g Cholesterol 60.9mg Sodium 176.9mg Carbohydrates 40.0g Protein 4.8g

Ingredients 4 medium potatoes 1 sweet onion 4 oz. butter salt, to taste

pepper, to taste garlic powder, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your outdoor grill for medium-high heat. Wash the potatoes and cut into 1/4-inch slices with skin intact. Cut the onion into thin slices and then separate into the rings. Place a 18-24-inch long piece of foil onto a smooth surface. Place a layer of the potatoes in the center of foil piece, followed by a layer of the onion rings. Sprinkle with the salt, pepper and a pinch of the garlic powder. Repeat the layers, dotting each second layer with the butter. Wrap the foil around the filling to make a parcel. Cook the parcel on the grill for about 45-60 minutes.

Sweet Onion Spuds

33

LEMON

Squares Mesa

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 21 Calories 133.8 Fat 6.2g Cholesterol 11.6mg Sodium 155.3mg Carbohydrates 16.4g Protein 3.5g

Ingredients 1/2 C. butter, whipped to double 2/3 C. Splenda granular 1 2/3 C. all-purpose flour 1 tsp salt 1 2/3 C. oats 1/4 C. almonds, chopped fine 3/4 C. lemon juice

zest of 2 large lemons 1 (14 oz.) cans fat-free sweetened condensed milk

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a bowl, add the butter and Splenda and beat till creamy. 3. Add the flour, salt, oats, almonds and lemon zest and mix till a crumbly mixture is formed. 4. In another bowl, add the condensed milk and lemon juice and beat till well combined. 5. Place 1/2 of the crumbly mixture in the prepared baking dish and press lightly to smooth the surface. 6. Spread the milk mixture over the crumb mixture evenly. 7. Sprinkle with the remaining crumb mixture evenly and press lightly to smooth the surface. 8. Cook in the oven for about 25-30 minutes. 9. Remove from the oven and keep onto the wire rack to cool for about 1 hour. 10. Cut into 1 1/2-inch squares. 11. Serve warm.

36

Lemon Squares Mesa

Easy

Southwest Ribs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 12.8 Fat 0.2g Cholesterol 0.0mg Sodium 2.5mg Carbohydrates 3.1g Protein 0.4g

Ingredients 1 lime, juice of 1 tsp minced garlic 1 tsp dried oregano 1 tsp ground cumin

1 (7 oz.) cans chipotle chiles in adobo 2 lb. top sirloin steaks salt and pepper

Directions 1. Chop the chile peppers finely. 2. With a sharp knife, pierce the steaks several times and season with the salt and pepper to taste. 3. In a large bowl, mix together the lime juice, garlic, oregano, cumin, chile peppers and some adobo sauce. 4. add the steaks and coat with the marinade generously 5. Refrigerate, covered for about 1-2 hours. 6. Set your outdoor grill for high heat and lightly, grease the frill grate. 7. Cook the steak on the grill till desired doneness.

Easy Southwest Ribs

37

SOUTHWEST

Egg Scramble

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 498.9 Fat 27.4g Cholesterol 248.4mg Sodium 1628.1mg Carbohydrates 34.6g Protein 28.6g

Ingredients 1 C. whole milk 2 large eggs 1/2 tsp salt 1/2 tsp pepper 1 C. monterey jack cheese, grated 3 tbsp green onions, sliced 2 tsp jalapeno peppers, minced

2 C. white bread, cubed 1/2 C. chunky salsa 2 tbsp fresh cilantro, chopped

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a 9-inch pie dish. 2. In bowl, add the milk, eggs, salt and pepper and beat till well combined. 3. Add the cheese, green onion, and jalapeño pepper and bread cubes and stir till moistened. 4. Transfer the mixture into the prepared pie dish even and keep aside for about 5 minutes, pressing several times. 5. Cook in the oven for about 20 minutes or till a toothpick inserted in the center comes out clean. 6. In a small bowl, mix together the salsa and cilantro. 7. Cut the strata into desired sized wedges and serve alongside the salsa.

38

Southwest Egg Scramble

Mesa

Shrimp and Rice

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1483.8 Fat 18.5g Cholesterol 477.9mg Sodium 4745.2mg Carbohydrates 262.2g Protein 78.5g

Ingredients 4 C. water 5 whole tomatoes 2 medium red onions, divided 6 garlic cloves 1 (14 oz.) canned chipotle peppers 24 oz. ketchup 1 tsp salt

2 tbsp canola oil 2 lb. shrimp, shelled and deveined 1/2 tsp garlic salt 10 C. cooked white rice

Directions 1. In a large pan, add the water, tomatoes, half an onion and garlic cloves on high heat and bring to a boil. 2. Reduce heat and simmer till the tomatoes become soft. 3. Remove from the heat and keep aside to cool for about 2 minutes. 4. In a blender, add the chipotle, ketchup and salt and pulse for at least 30 seconds. 5. Mince the remaining 1 1/2 of the onions. 6. In a large sauté pan, heat the oil on medium-high heat and sauté the onion till golden brown. 7. Stir in the shrimp and garlic salt and cook for about 2 minutes. 8. Place the sauce over the shrimp and simmer for about 5-8 minutes. 9. Serve the shrimp mixture over the rice.

Mesa Shrimp and Rice

39

CHIPOTLE

Cornbread

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 439.7 Fat 28.3g Cholesterol 92.5mg Sodium 965.6mg Carbohydrates 36.1g Protein 14.6g

Ingredients 1 (16 oz.) cans creamed corn 1 egg, beaten 1/2 C. cornmeal 1/2 tsp garlic salt 1/4 C. salad oil

1/4 tsp baking powder 1 (4 oz.) cans diced green chilies 1/3 lb grated longhorn cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish. 2. In a bowl, add all the ingredients except 2 handfuls of the cheese and mix till well combined. 3. Transfer the mixture into the prepared casserole dish and sprinkle with the remaining cheese. 4. Cook in the oven for about 40 minutes.

40

Chipotle Cornbread

Spicy

Puebla Wontons

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 18 Calories 169.5 Fat 5.8g Cholesterol 25.6mg Sodium 269.7mg Carbohydrates 18.9g Protein 9.5g

Ingredients 1 lb ground beef 1/2 C. chopped onion 1 (15 oz.) cans refried beans 2/3 C. shredded cheddar cheese 2 tbsp picante sauce 1 tsp chili powder

1/4 tsp ground cumin 1 (1 lb) package wonton skins oil ( for deep frying)

Directions 1. Heat a large skillet on and cook the beef and onion till browned completely. 2. Drain the excess grease from the skillet and transfer the beef mixture into a bowl. 3. In the bowl of the beef mixture, add the beans, cheese, picante sauce, chili powder and cumin and mix well. 4. Refrigerate for about 1 hour. 5. Arrange won-ton skin onto a plate with 1 point toward you. 6. Place a tsp of the mixture over the center of the skin. 7. Fold the bottom point over and tuck under filling. 8. Fold the side corners over to form an envelope. 9. Fold over top corner and with wet fingers, moisten the point to seal. 10. Repeat with the remaining skins and beef mixture. 11. In a deep skillet, heat the oil to 400 degrees F and fry the Wontons in batches for about 2 minutes. 12. Serve immediately.

Spicy Puebla Wontons

41

CILANTRO

Dijon Chicken Cutlets

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 173.0 Fat 6.1g Cholesterol 83.1mg Sodium 399.1mg Carbohydrates 2.8g Protein 25.7g

Ingredients 4 boneless skinless chicken breast halves 1 tbsp Dijon mustard 1 tbsp butter 1/2 C. prepared salsa

2 tbsp fresh lime juice 1/4 C. chopped fresh cilantro

Directions 1. Arrange each chicken breast between 2 plastic wrap sheets and with a meat mallet, pound into 1/2-inch thickness. 2. Spread mustard over each breast. 3. In a large skillet, melt the butter on medium heat and cook the chicken for about 3-4 minutes per side. 4. Stir in the salsa and lime juice and simmer, uncovered for about 6-8 minutes. 5. Serve with a sprinkling of the cilantro.

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Cilantro Dijon Chicken Cutlets

Mi Tiga’s Stew

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 18 Calories 511 kcal Fat 31.2 g Carbohydrates 34.4g Protein 23.7 g Cholesterol 96 mg Sodium 804 mg

Ingredients 3 lb. ground beef 2 large onions, diced 2 tbsp chili powder 6 potatoes, diced 1 lb. carrots, diced 3 C. white hominy 3 (8 oz.) cans whole peeled tomatoes with liquid, chopped

2 (4 oz.) cans chopped green chiles, with juice 3 C. beef broth 1/2 tsp salt 1/2 tsp ground black pepper

Directions 1. 2. 3. 4. 5.

Heat a large skillet on medium heat and cook the beef till browned completely. Stir in the onions and sauté till soft and translucent. Stir in the chili powder and cook for about 2 minutes. Stir in the potatoes, carrots, hominy, tomatoes, chilies, beef broth, salt and pepper. Reduce the heat and simmer for about 2 hours.

Mi Tiga’s Stew

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HUEVOS

Rancheros (Mesa Scrambled Eggs)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 494 kcal Fat 32.9 g Carbohydrates 24.2g Protein 26.6 g Cholesterol 247 mg Sodium 1194 mg

Ingredients 2 tbsp vegetable oil 4 (6 inch) corn tortillas 1 C. refried beans with green chilies 1 tsp butter 4 eggs

1 C. shredded Cheddar cheese 8 slices turkey bacon, cooked and crumbled 1/2 C. salsa

Directions 1. In a small skillet, heat the oil on medium-high heat and fry tortillas, one at a time till firm. 2. Transfer the tortillas onto a paper towel lined plate to drain. 3. Meanwhile in a microwave safe dish, place the refried beans and butter and microwave, covered till heated completely. 4. In the same skillet, fry the eggs till desired doneness. 5. Place each tortilla onto 1 plate. 6. Place a layer of beans over each tortilla and top with cheese, a fried egg, crumbled bacon and salsa.

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Huevos Rancheros

How to Make

Chimichangas

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 4 Calories 714 kcal Fat 46.6 g Carbohydrates 35.9g Protein 38 g Cholesterol 151 mg Sodium 1176 mg

Ingredients 2 lb. boneless beef chuck roast, trimmed of fat 1/4 C. water 1 1/2 C. beef broth 3 tbsp red wine vinegar 2 tbsp chili powder 1 tsp ground cumin 4 (8 inch) flour tortilla

3 tbsp butter, melted 1 C. salsa 1/2 C. shredded Monterey Jack cheese 1/2 C. sour cream

Directions 1. In a Dutch oven, add the beef and water on medium heat and cook, covered for about 30 minutes. 2. Uncover and cook for about 10 minutes. 3. In a bowl, mix together the beef broth, red wine vinegar, chili powder and cumin. 4. Place the broth mixture over the beef and cook, covered for about 2 hours. 5. Remove from the heat and keep aside to cool. 6. Shred the beef and mix with pan juices. 7. Set your oven to 500 degrees F. 8. Coat both sides of each tortilla with the melted butter. 9. Place the shredded beef in the center of each tortilla. 10. Fold ends over the filling and then fold sides to center to make a packet. 11. Place burritos in a 13x9-inch baking dish, seam side down. 12. Cook in the oven for about 8-10 minutes. 13. Serve these burritos alongside the shredded cheese, sour cream and salsa.

How to Make Chimichangas

45

VEGETARIAN

Mesa Quesadillas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 tsp olive oil 3 tbsp finely chopped onion 1 (15.5 oz.) can black beans, drained and rinsed 1 (10 oz.) can whole kernel corn, drained 1 tbsp brown sugar

1/4 C. salsa 1/4 tsp red pepper flakes 2 tbsp butter, divided 8 (8 inch) flour tortillas 1 1/2 C. shredded Monterey Jack cheese, divided

Directions 1. 2. 3. 4. 5. 6. 7.

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In a large pan, heat the oil on medium heat and sauté the onion for about 2 minutes. Stir in the beans, corn, sugar, salsa and pepper flakes and cook for about 3 minutes. In a large skillet, melt 2 tsp of the butter on medium heat. Place 1 tortilla in the skillet and sprinkle evenly with the cheese. Top with some of the bean mixture and cover with another tortilla. Cook till the bottom of tortillas becomes golden brown from both sides. Repeat with the remaining tortillas and filling.

Vegetarian Mesa Quesadillas

Quesadillas Sedona

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 979 mg

Ingredients 2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tbsp chopped fresh cilantro 1 jalapeño pepper, seeded and minced salt and pepper to taste 2 tbsp olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

Directions 1. In a small bowl, mix together the tomatoes, onion, lime juice, cilantro, jalapeño pepper, salt and pepper. 2. In a large skillet, heat 1 tbsp of the olive oil and sear the chicken till cooked through. 3. Transfer the chicken into a plate and keep aside. 4. In the same skillet, heat the remaining 1 tbsp of the olive oil and sauté the sliced onion and green pepper till tender. 5. Stir in the minced garlic and sauté till aromatic. 6. Stir in half of the pico de gallo and cooked chicken. 7. Keep aside, covered to keep the mixture warm. 8. In a heavy skillet, heat 1 flour tortilla. 9. Spread 1/4 C. of the shredded cheese over the tortilla, followed by 1/2 of the chicken mixture and 1/4 C. of the cheese. 10. Cover with another tortilla. 11. Cook till the bottom of tortillas becomes golden brown from both sides. Quesadillas Sedona

49

12. Remove the quesadilla from the skillet and cut into quarters. 13. Repeat with the remaining tortillas and filling. 14. Serve quesadillas with the sour cream and remaining pico de gallo.

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Arizona City Sirloin

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 342 kcal Fat 18.8 g Carbohydrates 3.7g Protein 37.6 g Cholesterol 120 mg Sodium 429 mg

Ingredients 1 lime, juiced 1 tbsp minced garlic 1 tsp dried oregano 1 tsp ground cumin 2 tbsp finely chopped canned chipotle peppers in adobo sauce

adobo sauce from canned chipotle peppers to taste 4 (8 oz.) beef sirloin steaks salt and pepper to taste

Directions 1. With a sharp knife, pierce the steaks on both sides and season with the salt and black pepper. 2. In a glass bowl, mix together the lime juice, garlic, oregano and cumin. 3. Stir in the chipotle peppers and adobo sauce. 4. Add the steaks and coat with the mixture generously. 5. Cover and refrigerate for about 1-2 hours. 6. Set your grill for high heat and lightly, grease the grill grate. 7. Remove the steaks from the bowl and discard the marinade. 8. Cook the steaks on the grill for about 6 minutes per side.

Arizona City Sirloin

51

CHICAGO

Winter Stew

Prep Time: 10 mins Total Time: 10 hrs 10 mins Servings per Recipe: 6 Calories 668 kcal Fat 30.5 g Carbohydrates 61.3g Protein 36.4 g Cholesterol 101 mg Sodium 1128 mg

Ingredients 1 1/2 lbs cubed beef stew meat 1/2 lb smoked sausage of your choice, sliced 1 medium onion, diced

3 potatoes, scrubbed and cubed 1 (28 oz.) can baked beans

Directions 1. Add the following to the crock of a slow cooker: potatoes, stew, onions, and sausage. Stir the mix then top everything with the beans. 2. Place a lid on the crock and cook the stew for 7 hrs with low heat. 3. Enjoy.

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Chicago Winter Stew

Chicago Style Italian Dip

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 32 Calories 49 kcal Fat 3g Carbohydrates 1.5g Protein 3.7 g Cholesterol 16 mg Sodium 165 mg

Ingredients 1 (1.37 oz.) package McCormick(R) Thick & Zesty Spaghetti Sauce Mix 1 C. part-skim ricotta cheese 1 egg 2 C. shredded mozzarella cheese, divided

1/2 C. grated Parmesan cheese 1/4 C. mini pepperoni slices

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 9-inch round cake pan. 2. Prepare the sauce according to package's directions. 3. Remove from the heat and keep aside to cool slightly. 4. In a large bowl, mix together the ricotta cheese, egg, 1 C. of the mozzarella cheese and Parmesan cheese. 5. Place the mixture in the prepared cake pan evenly and top with the prepared spaghetti sauce. 6. Sprinkle with the remaining 1 C. of the mozzarella cheese and pepperoni. 7. Cook in the oven for about 20 minutes or until heated through.

Chicago Style Italian Dip

53

FAGGIOLI

Soup

Prep Time: 1 hr Total Time: 3 hrs Servings per Recipe: 20 Calories 322 kcal Fat 14.9 g Carbohydrates 27.1g Protein 20.6 g Cholesterol 45 mg Sodium 783 mg

Ingredients 3 lb. lean ground beef 1/2 C. olive oil 4 C. chopped onion 2 C. chopped celery 2 (4.5 oz.) jars bottled minced garlic 1 tsp coarsely ground black pepper 8 (14 oz.) cans beef broth 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 2 1/2 tsp dried thyme

2 1/2 tsp dried basil 2 1/2 tsp dried oregano 2 tbsp dried parsley 2 C. dintalini pasta 2 (15 oz.) cans kidney beans, drained and rinsed

Directions 1. Heat a large pan on medium heat and cook the beef till browned completely. 2. Drain the excess grease from the skillet and transfer the beef into a bowl. 3. In the same pan, heat the olive oil and cook the onion, celery, garlic and black pepper for about 10 minutes. 4. Stir in the beef broth, crushed tomatoes, tomato paste, thyme, basil, oregano and parsley. 5. Reduce the heat and simmer, covered for about 1 hour. 6. Stir in the beef and simmer for about 15 minutes. 7. Stir in the pasta and cook for about 8-10 minutes. 8. Stir in the beans and cook for about 10-15 minutes.

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Faggioli Soup

Greek

5-Ingredient Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 2 Calories 390 kcal Fat 12.1 g Carbohydrates 57.7g Protein 12.1 g Cholesterol 24 mg Sodium 1064 mg

Ingredients 1 (10.75 oz.) can condensed cream of chicken soup 1 1/4 C. milk 1/2 C. uncooked white rice

1 C. water 2 fluid oz. lemon juice

Directions 1. In a medium pan, mix together the chicken soup and milk and cook till heated completely, beating continuously. 2. In another small pan, add 1 C. of the water and uncooked rice and bring to a boil. 3. Reduce the heat and simmer for about 20 minutes. 4. Transfer the rice into soup and cook till heated completely. 5. Slowly, add the lemon juice and stir to combine. 6. Serve warm.

Greek 5-Ingred

55

LITTLE

Chicago Sliders

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 24 Calories 155 kcal Fat 6.2 g Carbohydrates 16.4g Protein 8.3 g Cholesterol 26 mg Sodium 283 mg

Ingredients 1 1/2 lb. ground chuck 1/3 C. plain bread crumbs 1 egg 1 (1 oz.) package dry onion soup mix 2 tbsp water

1/2 tsp ground black pepper 24 small square dinner rolls

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add the ground chuck, bread crumbs, egg, onion soup mix, water and black pepper and mix till well combined. 3. Place the mixture into a 10x15-inch jelly roll pan and press to smooth the surface. 4. With a fork, prick the holes through the chuck mixture for ventilation during the cooking. 5. Cook in the oven for about 10 minutes. 6. Remove from the oven and drain the excess grease from the pan. 7. Cut chuck mixture into squares that will fit in the rolls. 8. Place 1 chuck patty in each roll and serve.

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Little Chicago Sliders

Italian

Beef Lunch Box (Quick Roast)

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 557 kcal Fat 28.8 g Carbohydrates 38.4g Protein 31.9 g Cholesterol 103 mg Sodium 4233 mg

Ingredients 3 lbs beef chuck roast 3 (1 oz.) packages dry Italian salad dressing mix 1 C. water

1 (16 oz.) jar pepperoncini peppers 8 hamburger buns, split

Directions 1. Add your beef to the crock of a slow cooker then combine in your dressing mix. Add the water and stir. 2. Place a lid on the slow cooker and let the beef cook for 8 hours. 3. When 60 mins of cooking time remains, grab two carving forks and break the beef into pieces. 4. If you would like a more tender beef it is okay to continue cooking the meat. 5. Once the meat has been broken into pieces pour in your peppers with their associated juices. 6. Stir everything and let the meat cook for the final 60 mins. 7. Place some beef and sauce liberally on your bread with some additional pepper and salt. 8. Enjoy.

Italian Beef Lunch Box

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CHICAGO

Mac and Cheese

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 496.9 Fat 7.6g Cholesterol 40.1mg Sodium 1292.4mg Carbohydrates 74.1g Protein 32.0g

Ingredients 1 (14 1/2 oz.) boxes Kraft macaroni and cheese 1 (15 oz.) cans peas 1 (10 3/4 oz.) cans cream of celery soup

12 oz. tuna in water 1 C. plain breadcrumbs

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your oven to 350 degrees F before doing anything else. In a large pan of lightly salted boiling water, cook the macaroni till done. Drain well and return to the pan. Add the cheese packets according to package's directions. Stir in the drained tuna, cream of celery soup and can of drained peas. Transfer the mixture in a casserole dish and sprinkle with the bread crumbs evenly. Cook in the oven for about 30 minutes.

Chicago Mac and Cheese

Chicago

Corn Casserole

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 673.6 Fat 46.8 g Cholesterol 195.0mg Sodium 891.0mg Carbohydrates 58.5g Protein 10.7g

Ingredients 1 (14 3/4 oz.) cans creamed corn 1 (15 1/4 oz.) cans whole corn, drained 1 C. melted butter 3 eggs

1 C. sour cream 1 tbsp sugar 1 (8 1/2 oz.) boxes Jiffy corn muffin mix

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else and grease a baking dish. In a bowl, add all the ingredients and mix till well combined. Transfer the mixture into the prepared baking dish evenly. Cook in the oven for about 60 minutes.

Chicago Corn Casserole

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CHICAGO STYLE

Shrimp

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 410.9 Fat 18.9g Cholesterol 271.0mg Sodium 468.4mg Carbohydrates 16.1g Protein 33.5g

Ingredients 2 lbs medium shrimp 1/2 C. butter, melted 1/4 C. dry sherry 2 garlic cloves, minced 2 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh chives

ground nutmeg ( just a pinch) salt, to taste cayenne pepper, to taste 1 C. dry breadcrumbs

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 1 1/2 quart casserole dish with the melted butter. 2. In a large pan, add the shrimp and enough water to cover and gently, bring to a boil. 3. Drain into a colander and keep aside to cool slightly. 4. After cooling, peel and devein the shrimp. 5. In a bowl, add the butter, sherry, garlic, parsley, chives, nutmeg, salt and cayenne pepper and mix till well combined. 6. Add the bread crumbs and toss to coat well. 7. In the bottom of the prepared casserole dish, place half of the shrimp evenly and top with the half of the crumb mixture over the shrimp. 8. Repeat the layers once. 9. Cook in the oven for about 30 minutes.  10. Servings per Recipe: 6

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Chicago Style Shrimp

Chicago

Deep Dish At-Home

Prep Time: 2 hrs 30 mins Total Time: 2 hrs 55 mins Servings per Recipe: 2 Calories 928.9 Fat 35.4g Cholesterol 14.7mg Sodium 2510.3mg Carbohydrates 128.6g Protein 23.3g

Ingredients DOUGH 1/4 oz. active dry yeast 3/4 C. warm water ( 105-110 degrees F) 1 tsp sugar 1/4 C. corn oil 2 1/2 C. all-purpose flour 2 tsp salt 1 tsp olive oil

SAUCE 1 1/2 C. tomatoes, ground 1 tsp oregano 1 tsp basil 2 tbsp Romano cheese, grated

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, dissolve the yeast in sugar in the warm water. Add the corn oil and mix till well combined. Add the flour and salt and mix till a smooth and pliable dough is formed. With a stand mixer, beat on medium speed for about 4 minutes. Place the dough onto a smooth surface and with your hands, knead for about 2 minutes. Grease a bowl with the olive oil. Place the dough ball in the bowl, turning once with the oil evenly. With a plastic wrap and towel, cover the bowl and keep aside for about 2 hours. Set your oven to 475 degrees F before doing anything else and arrange a rack in the middle of the oven. 10. Grease a 12-inch deep dish pizza pan generously. 11. Place the dough into the prepared pizza pan and spread it across the bottom and up the sides. 12. For the sauce in a bowl, mix together the tomatoes, oregano, basil and Romano cheese. 13. Place the mozzarella and provolone over the dough crust evenly and top with the sauce and toppings evenly. Chicago Deep Dish At-Ho

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14. Cook in the oven for about 20-25 minutes. 15. Remove from the oven and keep onto the wire rack to cool in the pan for about 3-4 minutes before cutting.

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Italian

Beef Chicago Style (Long Roasted)

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 12 Calories 1519.3 Fat 58.9g Cholesterol 340.2mg Sodium 2052.1mg Carbohydrates 119.8g Protein 121.5g

Ingredients 5 lbs rump roast 2 (10 1/4 oz.) cans beef consommé 1 (1 oz.) package Italian salad dressing mix 1 jar pepperoncini pepper

1 jar giardiniera 3 medium size green sweet peppers 1 loaf long thin French bread

Directions 1. Add the following to the crock of a slow cooker: rump roast, cans of beef consommé, salad dressing mix, pepperoncini, and giardiniera. 2. Let everything cook for 18 hours with a low level of heat. 3. Every 6 hours, turn the roasting beef. 4. When 2 hours of cooking time is left slice your sweet peppers and add them to the crock pot and let me cook until they are no longer hard. 5. Slice your French bread into 6 servings, then cut each serving down the middle to form the top and bottom portion of a sandwich. 6. Get 2 carving forks and begin to break up your rump roast. 7. After all the meat has been broken evenly, liberally layer beef on the sandwich and liberally add sauce as well. Finally add a bit of pepper and salt. 8. Enjoy. 9. NOTE: Do not discard the juices. Liberal application of the roasting juices will increase the tastiness of the sandwich.

Italian Beef Chicago Style

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AUTHENTIC

Italian Antipasto

Prep Time: 1 hr Total Time: 9 hrs 30 mins Servings per Recipe: 56 Calories 102 kcal Fat 8.5 g Carbohydrates 5.1g Protein 2.1 g Cholesterol 1 mg Sodium 168 mg

Ingredients 4 C. diced cauliflower 4 C. pearl onions 2 C. diced red bell peppers 2 C. diced green bell peppers 2 C. diced celery 2 cucumbers - peeled, seeded and diced 2 C. carrots, diced 2 C. vegetable oil 2 C. distilled white vinegar

1 (6 oz.) can tomato paste 1 tbsp pickling spice, wrapped in cheesecloth 1 C. black olives 1 C. pitted green olives 4 C. canned mushrooms 1 1/2 (6 oz.) cans tuna, drained and flaked

Directions 1. Get a bowl, combine: cucumbers, cauliflower, celery, pearl onions, and bell peppers. 2. Submerge the mix in water and salt and let everything sit for 10 hrs. 3. Get a 2nd bowl for your carrots and let the carrots sit submerged in salt water for the same amount of time as well. 4. Now get the following boiling: pickling spice, veggie oil, tomato paste, and vinegar. 5. Once the mix is boiling add in the carrots after draining them. 6. Let the veggies cook for 12 mins. 7. Now drain the cucumber mix and add these veggies to the boiling carrots. 8. Let everything continue to cook for 12 more mins. 9. Combine in: the tuna, black olives, mushrooms, and green olives. 10. Stir the mix then shut the heat. 11. Now throw away the pickling spice and place everything in storage containers. 12. Enjoy. 66

Authentic Italian Antipasto

Classical

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour 1 tbsp salt

3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. 2. Stir fry the meat until it is fully done then place everything to the side. 3. Now boil your pasta in water and salt for 9 mins then remove all the liquids. 4. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. 5. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 6. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth. 7. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 8. Serve your pasta topped liberally with the chicken mix and sauce. 9. Enjoy. Classical Alfredo

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EASY

Italian Parmigiana

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 528 kcal Fat 18.3 g Carbohydrates 44.9g Protein 43.5 g Cholesterol 184 mg Sodium 1309 mg

Ingredients 1 egg, beaten 2 oz. dry bread crumbs 2 skinless, boneless chicken breast halves

3/4 (16 oz.) jar spaghetti sauce 2 oz. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else. Get a bowl and add in your eggs. Get a 2nd bowl and add in your bread crumbs. Coat your chicken first with the eggs then with the bread crumbs. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins, until they are fully done. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of the sauce. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan and mozzarella over everything. Cook the parmigiana in the oven for 25 mins. Enjoy.

Easy Italian Parmigiana

Classical

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced 1 green bell pepper, diced

1 (8 oz.) can tomato sauce 1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. 6. Continue doing this until all your meat has been used up. 7. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. 8. Enjoy.

Classical Spanish Beef Patties

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PASTELON

(Beef Pie from Puerto Rico)

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 439 kcal Fat 14.4 g Carbohydrates 63.8g Protein 19.9 g Cholesterol 221 mg Sodium 1042 mg

Ingredients 1 onion, cut into chunks 1 green bell pepper, cut into chunks 1 bunch fresh parsley 1 bunch fresh cilantro 1 bunch recao, or cilantro 3 cloves garlic 1 tbsp water, or as needed 1 lb ground beef 1 (1.41 oz.) package sazon seasoning

ground black pepper to taste 1 pinch adobo seasoning, or to taste olive oil 8 ripe plantains, peeled and cut on the bias 4 eggs, beaten 2 (15 oz.) cans green beans, drained 4 eggs, beaten

Directions 1. Blend the following with a blender or food processor: water, onion, garlic, bell peppers, recao, parsley, and cilantro. 2. Place the contents in a bowl with a covering of plastic and put everything in the fridge. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your beef until fully done then add in 2 tbsps of sofrito, adobo, sazon, and pepper. 5. Pour out any extra oils and place the beef to the side. 6. Now begin to fry your plantains for 5 mins then place half of them into a casserole dish. 7. Top the plantains with four whisked eggs and layer the beef on top. 8. Add your green beans next. Then add the rest of the plantains. 9. Finally add four more whisked eggs and also some adobo spice. 10. Cook everything in the oven for 35 mins. 11. Enjoy.

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Pastelon

Bistec

Encebollao (Steak and Onions)

Prep Time: 15 mins Total Time: 4 hrs 55 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 6.3g Protein 26.4 g Cholesterol 81 mg Sodium 587 mg

Ingredients 2 lbs beef sirloin steak, sliced thinly across the grain 1/2 C. olive oil 2 tbsps minced garlic 1 pinch dried oregano 1 (.18 oz.) packet sazon seasoning

2 large white onions, sliced into rings 1/4 C. distilled white vinegar 1 C. beef stock 1 tsp salt

Directions 1. Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic, onions, sazon, and oregano. 2. Place a covering of plastic over the dish after stirring the beef and place everything in the fridge for 5 hrs. 3. Add all of the mix into a large frying pan and get the mix boiling. 4. Once the mix is boiling, place a lid on the pan, set the heat to low, and cook everything for 45 mins. 5. Enjoy.

Bistec Encebollao

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GOURMET

Hot Dogs

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 1 Calories 335.2 Fat 18.3g Cholesterol 33.5mg Sodium 1017.5mg Carbohydrates 30.5g Protein 12.4g

Ingredients 8 hot dog buns mayonnaise sweet relish mustard 8 beef hot dogs

1 (16 oz.) cans chili cheddar cheese, shredded 1/2 onion, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 13x9-inch baking dish with a piece of foil. 2. Coat the inside of the hot dog buns with the mayonnaise and sweet relish and top with the mustard evenly. 3. In the prepared baking dish, arrange the hot dogs, side-by-side and top with the chili, cheese and diced onion. 4. With a piece of the foil, cover the baking dish. 5. Cook in the oven for about 45 minutes.

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Gourmet Hot Dogs

Hot Dogs

Prep Time: 5 mins

Seattle Style

Total Time: 25 mins Servings per Recipe: 2 Calories 477.2 Fat 33.9g Cholesterol 75.7mg Sodium 874.9mg Carbohydrates 31.0g Protein 12.3g

Ingredients 2 hot dogs 2 hot dog buns 1 onion, halved and thinly sliced 1 tsp oil 1 tsp butter 1/2 tsp brown sugar

salt pepper 3 oz. cream cheese

Directions 1. In a skillet, melt the butter and oil on medium-high heat and sauté the onion and sugar for about 20 minutes. 2. Season with the salt and pepper. 3. Meanwhile in another pan, add the cream cheese and heat soft and warm. 4. Cook the hot dogs according to the package's instructions. 5. Toast the buns. 6. Spread cream cheese over toasted buns and top with the hot dog and onions.

Hot Dogs Seattle Style

75

HANNAH’S

Hot Dog Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 603.6 Fat 39.5g Cholesterol 82.7mg Sodium 1236.1mg Carbohydrates 41.2g Protein 20.4g

Ingredients 8 oz. medium pasta shells, uncooked 1 large onion, chopped 1 garlic clove, minced 1 tbsp butter 1 (16 oz.) packages hot dogs ( halved lengthwise and sliced) 1 1/2 C. spaghetti sauce

1 large tomatoes, chopped 1 (8 oz.) cartons sour cream 2 oz. provolone cheese, shredded 2 oz. mozzarella cheese, shredded

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large pan of the boiling water, prepare the macaroni according to the package's Drain well and transfer into a bowl. Meanwhile, in a large skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 5. Stir in the hot dogs and cook till browned lightly. 6. Stir in the spaghetti sauce and tomato and bring to a boil. 7. Remove from the heat and stir in the sour cream and half of the cheeses. 8. Add the hot dog mixture into the bowl with the pasta and stir to combine. 9. Transfer the mixture into a 2-quart casserole dish evenly. 10. Cover casserole dish and cook in the oven for about 30 minutes. 11. Uncover and top with the remaining cheeses and cook in the oven for about 5 minutes.

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Hannah’s Hot Dog Casserole

Hungry

Prep Time: 10 mins

Bee Hot Dogs

Total Time: 30 mins Servings per Recipe: 12 Calories 284.7 Fat 14.9g Cholesterol 29.0mg Sodium 735.7mg Carbohydrates 26.4g Protein 10.9g

Ingredients 8 hot dogs, chopped 4 oz. cheddar cheese, shredded 1 small onion, chopped 2 -3 tbsp pickle relish 1 tsp prepared mustard 1 tsp ketchup

8 oz. chili 12 hot dog buns

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else. In a large bowl, add all the ingredients except buns and mix well. Partially, remove the centers of the buns. Fill each bun with the hot dog mixture. Wrap each bun with a piece of foil and seal tightly. Arrange the bun wraps onto a cookie sheet. Cook in the oven for about 20 minutes.

Hungry Bee Hot Dogs

77

LONDON

Sweet Onion Hot Dogs

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 393.0 Fat 24.5g Cholesterol 30.1mg Sodium 1368.8mg Carbohydrates 30.8g Protein 11.3g

Ingredients 1 large sweet onion, finely chopped 2 minced garlic cloves 4 tbsp margarine 1/2 tsp salt 1/8 tsp pepper 1 1/2 tbsp prepared mustard 2 tbsp Worcestershire sauce

1 1/2 tsp white sugar 1/2 C. chili sauce 1 lb hot dog 8 hot dog buns

Directions 1. Set the broiler of your oven. 2. In a skillet, melt the margarine on medium-low heat and sauté the onion and garlic till tender. 3. Stir in the salt, pepper, Worcestershire, mustard, sugar and chili sauce and cook for about 5 minutes. 4. Split each hot dog lengthwise. 5. In a shallow pan, place the buns, split-side up. 6. Place the sauce over the hot dogs and cook under the broiler for about 3-5 minutes. 7. Serve with the extra sauce.

78

London Sweet Onion Hot Dogs

Skillet

Potato Hot Dogs

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 695.6 Fat 38.6g Cholesterol 50.6mg Sodium 881.1mg Carbohydrates 70.0g Protein 18.9g

Ingredients 6 beef hot dogs, sliced 4 tbsp oil 1/2 C. chopped onion 1 tsp garlic salt

1/2 tsp pepper 4 large potatoes, peeled and diced 2 oz. shredded cheddar cheese

Directions 1. 2. 3. 4.

In large skillet, heat the oil and sauté till browned. Add the onion, garlic salt and pepper and cook for about 1 minute. Add the potatoes and cook on medium heat till browned, flipping occasionally. Top with the cheese and cook, covered till the cheese is melted.

Skillet Potato Hot Dogs

79

CITRUS

Granny Apple Dumplings

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 513 kcal Fat 29.3 g Carbohydrates 59.1g Protein 4.4 g Cholesterol 46 mg Sodium 570 mg

Ingredients 3/4 C. butter 1 C. white sugar 1 tsp ground cinnamon 1 (12 fluid oz) can or bottle caffeinated citrus-flavored soda 4 small Granny Smith apple, peeled, cored, and quartered

1 tsp vanilla extract 2 (8 oz) packages refrigerated crescent roll dough

Directions 1. Before you do anything preheat the oven to 350 F. Coat a casserole dish with some butter. 2. Place a heavy saucepan over medium heat. Add the butter, sugar, cinnamon, and vanilla. Cook them for 6 min. Turn off the heat and place the syrup aside. 3. Lay the dough on a working surface and divide into 16 triangles. Place a quarter of apple on each dough triangle and roll them. 4. Transfer the apple dumplings into the greased casserole dish. Drizzle the vanilla butter all over it followed by the soda. 5. Cook it in the oven for 47 min. Serve your dumplings warm. 6. Enjoy.

80

Citrus Granny Apple Dumplings

Dublin

Dumplings

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 6 Calories 595 kcal Fat 9.2 g Carbohydrates 94.4g Protein 33.9 g Cholesterol 58 mg Sodium 2402 mg

Ingredients 2 (10.75 oz) cans condensed cream of chicken soup 3 C. water 1 C. chopped celery 2 onions, quartered 1 tsp salt 1/2 tsp poultry seasoning 1/2 tsp ground black pepper

4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 oz) package frozen green peas 4 potatoes, quartered 3 C. baking mix 1 1/3 C. milk

Directions 1. Place a large pot over medium heat. Stir in it the soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Put on the lid and cook them for 1 h 35 min over low heat. 2. Stir in the carrot with potato. Put on the lid and simmer them for 35 min. 3. Drain the chicken from the soup and shred it. Stir the chicken with pea back into the pot. Cook them for 6 min. 4. Get a mixing bowl: Mix in it the baking mix with milk and a pinch of salt until they make a soft dough. Spoon the dough over the stew. 5. Put on the lid and cook the stew for 1 h 40 min over low heat. Serve your stew hot. 6. Enjoy.

Dublin Dumplings

81

CREAMY

Chicken Thighs Soup with Dumplings

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 376 kcal Fat 18.3 g Carbohydrates 31.4g Protein 20.8 g Cholesterol 68 mg Sodium 1377 mg

Ingredients 6 boneless chicken thighs 2 (10.75 oz) cans condensed cream of celery soup salt and pepper to taste

1 (12 oz) package refrigerated biscuit dough

Directions 1. Place a large salted pot of water over medium high heat. Add the chicken thighs and cover them with water. Cook them for 22 min. 2. Remove the chicken thighs from the water. Place 3 C. of cooking water aside. Shred the chicken thighs and place them back in the empty pot. 3. Stir in the soup with a pinch of salt and pepper. Lower the heat and dump the biscuits over them. Put on the lid and cook them for 12 min. 4. Serve your dumplings soup hot. 5. Enjoy.

84

Creamy Chicken Thighs Soup with Dumplings

Orangy

Apple Dumplings

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 315 kcal Fat 17.6 g Carbohydrates 37.4g Protein 2.4 g Cholesterol 31 mg Sodium 302 mg

Ingredients 2 Granny Smith apples - peeled, cored and quartered 1 (8 oz) can refrigerated crescent rolls 1/8 tsp ground cinnamon 1/2 C. butter

3/4 C. white sugar 1 C. orange juice 1 tsp vanilla extract

Directions 1. Before you do anything preheat the oven to 350 F. Coat a casserole dish with some butter. 2. Lay the crescent rolls over a floured surface. Place an apple quarter over each crescent roll and roll them. 3. Transfer the rolls into the casserole dish and top them with cinnamon. 4. Place a heavy saucepan over medium heat. Add the butter, sugar, and orange juice. Cook them until they start boiling. 5. Add the vanilla extract and stir them. Pour the mix all over the crescent rolls. Cook them in the oven for 35 min. Serve your rolls warm. 6. Enjoy.

Orangy Apple Dumplings

85

CREAMY

Corn and Chicken Dumplings Stew

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 533 kcal Fat 31.7 g Carbohydrates 33.4g Protein 28.9 g Cholesterol 118 mg Sodium 1476 mg

Ingredients 3 tbsp butter 2 lb chicken thighs 8 slices turkey bacon 2 stalks celery, chopped 3 carrots, chopped 1 red onion, finely chopped 3 cloves garlic, finely chopped 1 (14 oz) can vegetable broth 1/2 tsp paprika

1/2 C. heavy cream 1 (26 oz) can condensed cream of chicken soup 1 C. water 1 (8.75 oz) can sweet corn, drained ground black pepper to taste 1 (10 oz) can buttermilk biscuits

Directions 1. Place a large pan over medium heat. Add the butter and melt it. Cook it in the chicken thighs for 8 min on each side. Drain them and place them aside to lose heat completely. 2. Shred the chicken thighs and place them aside. 3. Add the bacon to another pan. Cook them until they become crisp. Drain and place them aside. Break the bacon into crumbs and place them aside. Place 1 tbsp of the bacon grease aside. 4. Heat leftover chicken drippings in a large pot. Add the celery, carrots, red onion, and garlic. Cook them for 6 min. 5. Stir in the chicken with broth and the reserved bacon grease. Cook them for 14 min. 6. Add the paprika, heavy cream, cream of chicken soup, and water. Cook them for 7 min. Stir in the ground pepper with corn. 7. Cut the biscuits into quarters and place them on the stew. Lower the heat and cook them stew and dumplings for 12 min while stirring them gently. 8. Serve your stew and dumplings hot. 9. Enjoy. 86

Creamy Corn and Chicken Dumplings Stew

Cinnamon

Apple Dumplings

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 406 kcal Fat 19.6 g Carbohydrates 57g Protein 3.5 g Cholesterol 31 mg Sodium 288 mg

Ingredients 3 lb apples - peeled, cored and sliced 2 C. all-purpose flour 1 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

2 eggs, beaten 1 C. vegetable oil 1 tsp ground cinnamon

Directions 1. Before you do anything preheat the oven to 350 F. Coat a casserole dish with some butter. 2. Get a large mixing bowl: Mix in it the flour, sugar, baking powder, and salt. Add the eggs and oil then mix them again. 3. Lay the apple slices in the greased baking dish. Spread the dough over it and top it with cinnamon. 4. Cook it in the oven for 44 min. Serve your dumplings warm. 5. Enjoy.

Cinnamon Apple Dumplings

87

CHICKEN BREASTS

Stew with Milk Dumplings

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 310 kcal Fat 9.4 g Carbohydrates 35.4g Protein 20.1 g Cholesterol 45 mg Sodium 1362 mg

Ingredients 1 (32 oz) container chicken broth 4 skinless, boneless chicken breast halves, cubed, or more as needed 1 onion, chopped 1/2 (16 oz) package baby carrots 2 stalks celery, chopped 1 bay leaf

salt and ground black pepper to taste 2 1/4 C. baking mix 2/3 C. milk

Directions 1. Place a large pot over medium heat. Stir in it the broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper. 2. Lower the heat and put on the lid. Cook the stew for 28 min. 3. Get a large mixing bowl: Mix in it the milk with baking mix until they make a dough. Spoon the dough over the stew. Put on the lid and cook them for 12 min. 4. Serve your chicken stew dumplings hot. 5. Enjoy.

88

Chicken Breasts Stew with Milk Dumplings

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