Chicken and Vegetable Kabobs

Ingredients: 4 Chicken breast cut into chunks about 1 inch pieces. 1 Teaspoon of Salt and 1 teaspoon of Lemon Pepper. 3 Tablespoons of pesto. 2 Tablespoons of Lemon juice. 1 Tablespoon of Oregano. 1 Tablespoon of Thyme. 1 Zucchinis cut into 1 inch pieces. 1 Squashes cut into 1 inch pieces. Handful of Cherry Tomatoes. 1 medium Onion in cut into 1 inch chunks. 1 medium Bell Pepper any color cut into 1 inch chunks. *You can make the same marinade for the veggies if you wish or you can spray with olive oil and sprinkle with salt and pepper. Method: Mix all of these ingredients together and massage the chicken with all of the herbs. Drizzle olive oil on top and massage chicken again making sure the chicken is well coated. Refrigerate for about 30 mins (the longer you refrigerate the more the chicken will be marinated). Pierce the chicken and veggies through the bamboo skewers and grill each side for about 2-3 minutes or until the chicken is cooked through.

Homemade Cinnabons

Ingredients For the Dough: 1 cup whole milk one 1/4-ounce packet active dry yeast (2 1/2 teaspoons) 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 &1/2 teaspoons vanilla extract 2 &3/4 cups all-purpose flour, plus more if needed 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg For the Filling: All-purpose flour, for dusting 12 tablespoons unsalted butter, softened, plus more for the pan 1 cup brown sugar 3 tablespoons ground cinnamon For the Glaze: 1 cup confectioners' sugar 1/3 cup heavy cream 4oz cream cheese 4 tablespoons unsalted butter, melted Directions: Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100F. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap or damp paper towel and let rise until doubled, 1 hour 15 minutes. Roll out the dough into a rectangle shape with the longer side towards you. Brush butter all over then sprinkle brown sugar and cinnamon mixture (1 cup brown sugar with 3 tablespoons cinnamon) Roll up dough into a log tightly. Cut 2" pieces. Butter a 9-by-13-inch baking pan; place bund in pan leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream cheese, heavy cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

Banana Nut Bread... My Healthy Version

Ingredients: 5 ripened bananas 3/4 cup walnuts chopped 4 egg whites (room temp) 8oz apple sauce 1/2 cup brown sugar 4 Tbsp butter 1 tsp vanilla 1 & 1/2 tsp baking soda 1 tsp salt 2 & 1/2 cups whole wheat flour (or you can use all purpose flour but I like to stay healthy when I can) In a bowl, combine flour, salt and baking soda and mix well then set aside. In another bowl, mash up ripened bananas. Add vanilla and apple sauce and mix well. In mixer bowl cream together the butter and brown sugar. Add the banana and apple sauce mixture to the sugar and butter bowl and mix until combined. Add the egg whites and mix until combined. Then add the flour mixture slowly and mix until combined. Slowly add your walnuts and just mix for about 15 seconds. Pour into loaf pan/s that's been sprayed with nonstick baking spray. Pour the mixture into the pan/s. Preheat over to 350 and bake for 50 mins. *note, you can add more brown sugar if you like. I didn't want mine too sweet and it is why it's like bread and not like cake.

Stuffed Bell Peppers

These were great!! Ingredients: 1 diced Zucchini 1 diced Squash 2 diced Roma Tomatoes 2 whole Bell Peppers 2 Cloves of minced garlic 1 cup diced celery 1 tsp onion powder 1 tsp garlic powder 1 Tbsp soy sauce salt and pepper to taste 1/2 cup of marinara sauce 1 Tbsp Panko bread crumbs In a saute pan, saute all veggies with a little butter and the spices including soy sauce. Cut tops off of bell peppers, remove the inner part and stuff with the veggie mixture. Top the mixture with marinara sauce and place bell pepper tops back on. In the center of the Bell pepper tops, add some Panko bread crumbs and sprinkle the bell peppers with olive oil to keep moist and flavorful. Bake for 25 mins at 350.

Thanksgiving Feast made by yours truly

Pomegranate and Beet Salad

Boil about 2 beets. And peel 1 pomegranate. peel the skin from beets and slice in bite size pieces. Mix both in a bowl and add some dried parsley with 1/4 cup of white balsamic vinegar. Mix well and Viola!!

Steamed Corn

This one is a no brainer!! Steam the corn add some butter and salt to taste!

Glazed Sweet Potatoes

Ingredients: ½ cup unsalted butter, melted ½ cup sugar 2 eggs, beaten 1 tsp. vanilla 1/3 cup milk 6 cups sweet potatoes, peeled, cut into one inch cubes, steamed and cooled Combine butter, sugar, eggs, vanilla and milk in a mixing bowl and stir well. Fold in sweet potatoes. Place in a 2-quart casserole dish and top with the topping. Bake at 350 degrees for 20-25 minutes. Topping: ½ cup unsalted butter, melted 1 cup dark brown sugar ½ cup flour ¼ tsp. cinnamon 1 pinch nutmeg 1 cup pecans, chopped Combine all in a mixing bowl and stir well.

Green Bean Casserole

Another favorite in our household!! Ingredients: 1 lb of fresh green beans cut and steamed 1 can of cream of mushroom soup 1 Tbsp of soy sauce 1 can of French's fried onions Steam the green beans and place in a bowl, add mushroom soup with soy sauce and mix. Pour into casserole dish and bake for 25 mins at 350F. Top with fried onions and broil at low for about 3 minutes.

Tomato Mac and Cheese

Tomato Mac and cheese In a pot, combine: 4 Tsp butter Sauté some small onion in butter Add 3.25 Tsp mustard Add 1tsp paprika Add 1tsp salt 2 Cups of Milk Add 2 cups of cheese (I like Cheddar with mozzarella) Add boiled elbow pasta to cheese mix Dice 2 tomatoes and add this to the pot. Cook on medium until creamy. Add Mac and cheese mix to casserole dish and top with sliced tomato slices. Salt and pepper the top. Bake for 30-45 mins at 345. Add a mixture of cheese and Panko bread crumbs on top and let it melt on top in oven. Add cilantro on top for garnish.

Broccoli and Rice Casserole

This is a favorite of anyone who has had it!! Ingredients: 2 cups of rice (I prefer long grain) 1 head of steamed broccoli (if you're in a hurry, you can use the steamed broccoli that comes in a bag Green Giant I believe) 1 cup of diced green onions 1/2 a block of the big Velvetta cheese 1 can of cream of mushroom soup salt and pepper 3 Tbsp butter diced Cook the rice and let it cool to room temp. Steam the broccoli. Then get a sauté pan and with a little butter, sauté the green onions with a little salt and pepper. Add the broccoli to this and mix well, then remove from heat. In a bowl, chop Velvetta cheese into 1 inch cubes and microwave for about 45 seconds and stir together well until all melted through. In a large bowl or pot, using a spoonula (spatula shaped like a spoon) mix together the cheese with rice, then add the can of cream of mushroom. Once this is all well blended, add the broccoli mixture. Pour into a greased casserole dish and sprinkle with pepper on top and cubes of butter. Bake covered at 350 for 45 mins.

Thanksgiving Stuffing

I diced 2 large onions, about 6 carrots and half of a celery stalk. Sautéed these with 3 cloves of minced garlic, some butter, and a little salt and pepper. I added this to diced week old bread that I kept in the freezer so it was easy to dice as it was firm. Mix all of this with 2 cups of homemade chicken stock and 1 beated egg. pour into casserole dish and bake covered for about 25 mins at 350F and broil the top on low for about 5 mins to get a brown topping and a bit of a crunch. I love stuffing!! P.S. I actually boiled the turkeys neck with some seasoning and used some of that liquid to give it that extra turkey flavoring for Thanksgiving.

Thanksgiving Turkey

Ingredients 3 cups Apple Juice Or Apple Cider 2 gallons Cold Water 4 Tablespoons Fresh Rosemary Leaves 5 cloves Garlic, Minced 1-1/2 cup Kosher Salt 2 cups Brown Sugar 3 Tablespoons Peppercorns 5 whole Bay Leaves Peel Of Three Large Oranges Preparation Instructions Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method. This is what it looked like: http://instagr.am/p/STUexJNPPK/ Then I roasted the turkey in the oven for about 3 hours. the first 30 mins was at 500F and then lowered down to 350F for the remainder of the time. I also covered the turkeys breast with a triangle foil in the second part of roasting so that it wouldn't get overcooked and dry. Before roasting, I stuffed the turkey with a whole head of garlic cut in half, an apple cut into slices, sprigs of sage, basil, thyme and rosemary. Also I rubbed the turkey with a mixture of garlic butter with dried oregano, thyme, and basil underneath the skin as far as i could get my fingers.