Hasselback Potatoes

Ingredients:

2 whole Golden Potatoes

2 Tablespoons Butter

1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly

⅛ teaspoons Garlic Powder

¼ teaspoons Kosher Salt

2 teaspoons Olive Oil

¼ cups Heavy Cream

¼ cups Cheddar Cheese Blend

Directions:
Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

White Chocolate Pumpkin Spice Cookies

Ingredients

2-¼ cups All-purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

2 teaspoons Pumpkin Pie Spice

½ teaspoons Salt

½ cups Butter, Softened

1 cup Granulated Sugar

½ cups Brown Sugar

1 cup Pumpkin Puree

1 whole Egg

1 teaspoon Vanilla Extract

1-½ cup White Chocolate Chips

Instructions
Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.
Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

Grilled Salmon with Cucumber Yogurt Salad

Prep Time: 8 minutes
Cook Time: 10 minutes
Chill: 15 minutes
Yield: Serves 4

Ingredients
2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
1 cup plain yogurt
1/2 small clove garlic, minced
1 teaspoon dried dill, or 1 Tbsp. chopped fresh dill
1 1/2 pounds salmon fillet, cut into 4 pieces
1 tablespoon olive oil
Salt and pepper

Preparation
1. In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.

2. Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.

3. Season cucumber salad with salt and pepper and serve alongside salmon.

Sweet and Sour Pineapple Chicken

Prep and cook time: 30 minutes

Ingredients:
1 tablespoon canola oil
4 boneless, skinless chicken breasts, cut into cubes
1 cup snow peas, halved
1 green bell pepper , cut into large chunks
1 yellow onion , cut into large chunks
1 14-ounce can pineapple chunks, undrained
1/4 cup water
1/4 cup brown sugar
3 tablespoons white vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon cornstarch
1 teaspoon ginger, minced
1 garlic clove(s), minced
1 cup jasmine rice, uncooked

Directions:
[1] Heat oil in a large skillet or wok over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken.
[2] Drain the juice from the pineapple chunks into a measuring cup. (Reserve the pineapple chunks.) Into the juice mixture, stir in water, brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.
[3] Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes.
[4] Return the chicken and vegetables to the pan along with the pineapple chunks and continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through.
[5] Meanwhile, cook rice according to package instructions. Serve over rice.

Sesame Drumsticks

Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
3 tablespoons soy sauce (low sodium)
2 tablespoons canola oil
1/2 cup toasted sesame seeds
8 chicken drumsticks
1 cup jasmine rice, uncooked
olive oil cooking spray

Directions:
Preheat oven to 425 degrees.
[1] In a bowl, mix soy sauce and oil. Put sesame seeds on a plate. Roll drumsticks in soy mixture (add more soy if needed), then in sesame seeds to coat. Spray a baking pan with cooking spray and place the drumsticks in the pan, make sure they are spread apart.
[2] Place chicken on lower rack in oven and bake until well browned (180° in center of thickest part), 30 to 35 minutes. Meanwhile, cook rice according to package instructions. Serve the drumsticks with the rice.

Philly Cheese Steak Sandwiches

Prep and cook time: 25 minutes

Ingredients:
4 fresh Italian rolls , split in half crosswise
2 tablespoons olive oil
1 yellow onion , thinly sliced
1 green bell pepper , thinly sliced
1 red bell pepper , thinly sliced
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 pound roast beef, thinly sliced
8 slices provolone cheese
olive oil cooking spray

Directions:

Preheat the oven to 200 degrees
[1] Heat the rolls in foil in the oven.
[2] Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.
[3] Spray a second skillet with cooking spray and heat over medium heat. Add the meat to the hot pan and brown on both sides. I
[4] Mix in the sautéed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately.
Note: If you use a griddle, you can heat the meat on one side of it.

Chicken and Rice Casserole

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:
•1 cup uncooked rice
•1 can cream of mushroom soup
•1/2 soup can water
•1 pkg. dry onion soup mix
•4 chicken breast halves or other chicken pieces for 4

Preparation:
Grease baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Place chicken on top and gently press down into liquid (does not need to be totally covered). Cover and bake at 350° for about 1 hour, or until rice is tender and liquid absorbed.
Note: This is more flavorful is made with bone-in chicken. It can also be made with pork chops.
Serves 4.