MUSTARD & BREADCRUMB CRUSTED SALMON

This is such a easy salmon recipe with so much flavor! I used Dijon mustard this time because that's what I had but ground mustard would work also. Serve this over a salad or with any side!

MUSTARD & BREADCRUMB CRUSTED SALMON

-2 Salmon fillets

-2-3 tbs. Dijon mustard

-1 tbs butter

-1/2 cup seasoned bread crumbs

-Salt and pepper

DIRECTIONS:

PRE HEAT THE OVEN TO 400 DEGREES

1. Lay the salmon skin side down on a baking sheet. Lightly season the fillets with salt and pepper.
2. Spread about 1 tbs of mustard on top of each fillet. (Make the layer as think or as thin as you want. If you really like mustard, add a little more!)
3. In a small bowl, melt butter in the microwave. Stir in the bread crumbs and spoon it on top of the salmon. It will stick to the mustard really well!
4. Bake for 15 minutes and serve warm.

PENNE PASTA WITH CHICKEN & PINK SAUCE

 This is one big bowl of Italian comfort food. Great for these cold winter nights. I used bacon in this recipe because it is what I had. You could surely use pancettta (Italian bacon) instead. Try it next pasta night!

BOW TIE PASTA WITH CHICKEN AND PINK SAUCE

-Penne pasta

-2 cups home made or jarred tomato sauce

-1 cup cream

-4 strips of bacon, cut into small cubes

-1/4 cup Parmesan cheese

-4-5 chicken tenderloins

-flour

-Salt, pepper, garlic powder

-Olive oil

DIRECTIONS:

1. In a medium size sauce pan, cook the bacon cubes until crispy. Drain the fat.
2. Add the tomato sauce cook over MEDIUM heat for about 5 minutes or until the sauce is warm.
3. Add the cream and Parmesan cheese-stir well. Cook for 5 minutes, stirring occasionally. (If it starts to boil tun the heat down)
4. Turn the heat to a SIMMER while you make the chicken. (give the sauce a stir every once an a while.)
5. Cut the tenderloins into about 1/2 inch strips. Season them with salt, pepper and garlic powder. 
6. Dust the chicken with flour. 
7. Heat about 2 tbs olive oil in a medium size frying pan and add the chicken. Cook until the chicken is browned and then drain it on paper towels.
8. Stir the chicken into the pink sauce-season with salt and pepper as desired. 
9. Serve over bow tie pasta!

SPINACH & ARTICHOKE DIP

There are a lot of spinach and artichoke dips out there to choose from. This in one of my absolute favorites! Its so creamy and cheesy with just the right amount of spinach and artichokes. I love serving this for parties-its always a hit! Give it a try at your next get together!

SPINACH & ARTICHOKE DIP

-1 (10oz) package frozen spinach-thawed and drained

-1 (15oz) can artichoke hearts-drained and roughly chopped

-2 cups Parmesan cheese

-2/3 cup sour cream

-1 (8oz) cream cheese-room temp

-1/c cup mozzarella cheese (and some to sprinkle on top)

-1/3 cup mayo

-2 tsp garlic cloves-minced

-1 tsp garlic powder

-Salt and Pepper

DIRECTIONS:

PRE HEAT THE OVEN TO 375 DEGREES

1. In a large bowl add all the ingredients except for the spinach and artichokes and mix well.
2. Gently stir in the spinach and artichokes. 
3. Sprinkle some mozzarella cheese on top. 
4. Bake for 25 minutes or until bubbly. Serve with crackers

ROASTED GAME HENS IN GRAVY

This is the juiciest, most flavorful roasted game hen recipe ever! I love serving these for either a crowd or a small dinner party. Everyone gets there own little portion, they're perfect. I got the idea to cut them in half after seeing it served this way at a restaurant. It really does make it look a little extra yummy :). Make sure to serve them with a big side of mashed potatoes or rice to soak up all that good gravy!

ROASTED GAME HENS IN GRAVY

-2 Cornish game hens

-1/4 cup white wine

-1/4 cup chicken stock

-2 tbs. butter

-Salt and pepper

-1 tsp. Rosemary

-4 lemon wedges

-2 garlic cloves, minced

-Olive oil

DIRECTIONS:

PRE HEAT THE OVEN TO 425 DEGREES

1. Melt 2 tbs of butter and add the rosemary and garlic. Lift the skin of the hens and pour the butter, herbs and garlic into it. Drizzle skin of the hens with olive oil and generously season with salt and pepper. Season the cavity with salt and pepper also and place 2 lemon wedges inside each.
2. Place the hens on a baking rack and cook for 30 minutes. (if you do not have a rack, place the chicken right on the baking sheet.
3. In a small bowl, combine white wine, chicken stock and 2 tbs olive oil. Remove the hens from the rack and place them on the baking sheet. Pour the white wine mixture oven the hens. Reduce the oven heat to 350. Bake the hens for an additional 30 minutes, basting every 10 minutes.
4. Once the hens are done, remove them from the baking sheet-pouring out any juices and lemons onto the pan. Tent them under tin foil to keep warm while you make the gravy.
5. Remove the lemons and pour the rest of the pan drippings into a small sauce pan. Boil until the sauce thickens making a gravy (about 3 minutes).
6. Using a large sharp kitchen knife-Cut the hens down the spine in half. Place them on a serving platter and pour the gravy on top. Serve immediately.

GARLIC & PARMESAN FRIES

Tell me you don't want to reach right through the screen and grab one of these fries! Oh they are heaven. Steaming them in the microwave before frying is the trick. They are crispy on the outside and perfectly cooked on the inside with just enough garlic and Parmesan to make them taste out of this world. Serve them with a side of ketchup or marinara sauce! 

GARLIC & PARMESAN FRIES

-3 large potatoes peeled

-2 garlic cloves-minced

-1/4 cup Parmesan cheese

-Canola Oil

-Salt and pepper

-3 tbs. butter

- 1 tbs. parsley

DIRECTIONS:

1. Cut potatoes into 1/4 inch thick strips and place them in a large bowl. Drizzle the potatoes with canola oil and tightly cover with plastic wrap. Steam them in the microwave for 4 minutes.
2. In a large pot add about 2-3 inches of oil. Heat over MEDIUM HIGH heat. Once the oil is hot enough, add the potatoes.
3. Let the potatoes fry in the oil. Occasionally stir them to make sure they're browning evenly. 
4. Remove the potatoes once they are golden brown (about 7 minutes). Drain them on a paper towel lined baking sheet and immediately season with salt and a little pepper.
5. In the same bowl used to steam the potatoes, add the butter and garlic. 
6. Microwave for 1 minute or until the butter melts. Return the fries to the bowl and toss them in the butter and garlic.
7. Add the parsley and Parmesan and toss again. Serve hot!

SPINACH GRATIN

This recipe is based off Ina Gratin's recipe for Spinach Gratin. I love her! All of her recipes are absolutely amazing. This is a great side dish that goes with anything. I hope you like it, too. 

SPINACH GRATIN

-4 (10 oz) packages frozen spinach-thawed and drained well

-2 cups Milk

-1/2 stick butter

-1/4 cup flour

-1 cup Cream

-1/4 tsp nutmeg

-1 small onion-chopped

-1/2 cup Parmesan cheese-grated

-1 cup Gruyere cheese

-Salt and pepper

DIRECTIONS:

PRE HEAT THE OVEN TO 425 DEGREES

1. In a large skillet (with at least 1 inch tall sides) saute the onion in butter over MEDIUM heat until translucent (about 5-7minutes)
2.  Add the flour and nutmeg and cook for 2 minutes.
3. Add the cream and milk and cook until it starts to thicken up. (about another 5-7 minutes)
4. Add the spinach, Parmesan cheese and half the Gruyere cheese. Season with salt and pepper and mix well. 
5. Transfer the spinach to a baking dish and top with the remaining Gruyere cheese. Bake for 25 minutes and enjoy!

MINI CHERRY CHEESECAKES

Portion control can be a quite the challenge during the holidays. One of the many reasons why I love these little cheesecakes. They're perfect for parties especially when you don't want to overindulge. Although it is hard to have just one ;)

MINI CHERRY CHEESECAKES

-2 (8oz) packages Philadelphia cream cheese (room temp.)

-3/4 cup sugar

-1 tsp. Vanilla

-1 egg

-1 package gold Oreo cookies

-Cherry pie filling

-Paper liners

DIRECTIONS:

 PRE HEAT THE OVEN TO 350 DEGREES

1. In a medium size bowl mix the cream cheese, sugar, vanilla and egg with an electric mixer until smooth.
2. Add the paper liners to the  pan. Add one Oreo cookie to each (this will be the crust of the cheesecake)
3. Pour the cream cheese mixture over each cookie. Bake for 25 minutes or until the center of each cheesecake is set.
4. Let the cheesecakes cool and refrigerate them for at least an hr. Top each one with either cherry pie filling before serving!