Overnight Stuffing

Overnight Stuffing

1 large French loaf or 2 small Artisan loaves (like rosemary, focaccia, chiabatta, etc), cubed & dried*

1/2 c butter

2 onions

5 ribs of celery

3 eggs

2-3 T parsley

1 t rubbed sage

1 t thyme

2 c chicken broth

1. Grease a 9x13 pan and set aside.

2. Melt butter in a large pot; add onion & celery and saute until soft.

3. Meanwhile, in a small bowl, whisk eggs.

4. Add herbs to the pot and stir until fragrant; stir in chicken broth. Temper the eggs by adding a little bit of the warm chicken broth to the bowl, then pour the egg/broth mixture into the pot.

5. Add bread cubes to the pot and toss until well-coated; pour into greased pan, cover with foil, and place in the refrigerator.

6. Leaving the foil on, place the pan in the cold oven; turn it on to 400* and set a timer for 30-35 minutes. Remove foil and bake for an additional 20 minutes.

 

 

*You can dry the bread on a baking sheet, either overnight on the counter (covered with a towel) or in the oven at 300* for about 30-40 minutes.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta
1 T olive oil
4 cloves garlic, minced
2 c chicken broth
1 c milk, or more, as needed
2 T butter
8 oz uncooked spaghetti
salt and pepper, to taste
1/4 c Parmesan cheese
2 T parsley

1. In a large skillet over medium-high heat, heat oil and then add garlic and cook until fragrant, about 2 minutes.
2. Stir in chicken broth, milk, butter, spaghetti, salt, and pepper; bring to a boil, reduce to simmer, and simmer, stirring occasionally, for about 20 minutes.
3. Stir in Parmesan, and milk for desired thickness; serve immediately, topped with parsley.

Dump Ranch

Dump Ranch
1 egg at room temperature
1 c light-tasting olive oil
juice of 1 lemon
2 T red wine vinegar
1 t salt
1 t pepper
3/4 t onion powder
3/4 t garlic powder
1/2 c full-fat coconut milk
1 handful fresh parsley
1/2 T dried dill

1. Blend all ingredients with an immersion blender for about a minute, until well combined.
Will last about a week in the fridge.

Baked Cheddar Chicken

Baked Cheddar Chicken
Chicken:
4 chicken breasts
1 sleeve Ritz crackers
1 t salt
1/2 t pepper
1/2 c milk
2 c grated cheddar cheese
1-2 T parsley
Sauce:
1- 10.5 oz can cream of chicken soup
heaping 1/4 c sour cream
2 T butter

1. Preheat oven to 400* and grease a 9x13 pan.
2. Cut chicken breasts into 2-3 strips each; grind crackers in a food processor with salt and pepper.
3. In three separate shallow pans place milk, cheese, and cracker crumbs; dip chicken in milk, then cheese, then crumbs.
4. Place chicken in pan and sprinkle with parsley.
5. Cover pan with foil and bake for 40 minutes; remove foil and bake for another 15-20 minutes, until golden brown.
6. In a small saucepan, heat soup, sour cream, and butter until warm; drizzle over chicken just before serving.

Mediterranean Couscous

Mediterranean Couscous
1 1/2 c water
1 t + 2 T olive oil
1 c uncooked couscous
juice from 1 lemon
1 t salt
pepper, to taste
1 c cherry tomatoes, halved
5 T diced kalamata olives
5 T chopped parsley
1/2 c feta cheese

1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

Roasted Rutabagas

Roasted Rutabagas
1 large rutabaga, peeled and cubed
3 T olive oil
1/2 t salt
1/2 t pepper
1/2 t apple cider vinegar
4 t chopped parsley

1. Preheat oven to 425*; line a baking sheet with foil.
2. In a large ziploc bag, toss rutabaga cubes, olive oil, salt, and pepper until evenly coated.
3. Bake 40 minutes, shaking once. While still hot, toss with apple cider vinegar and parsley.

Bruschetta

I don't like paying for food I can make myself, especially when it's a pricey appetizer that I love!

Bruschetta
1 loaf french bread, cut width-wise into about 36 slices
2 T olive oil, separated
2 1/2 c chopped tomatoes
1 (4 oz.) pkg. feta cheese (Athenos brand, with basil & tomato, is what I use), finely crumbled
1/2 c red onion, finely chopped
3 T fresh parsley, chopped
1 T olives (black or green, or both), finely chopped
1/4 t ground black pepper

1. Preheat broiler.
2. Place bread slices on foil-lined cookie sheet and broil each side for about 2-3 minutes, or until lightly toasted.
3. Brush each side of toast slices with 1 Tablespoon of the olive oil.
4. Mix remaining 1 Tablespoon olive oil with the rest of the ingredients; spoon on to toast just before serving.
Refrigerate leftovers.