The Hawaiian

This is a fun twist on a pizza classic this is fast and delicious!

1 take and bake cheese pizza
1 package turkey smoked sausage cut into coins
1 can pineapple chunks drained
2 cups spinach chopped
1 medium onion sliced
1/2 cup shredded cheese of your choice

Preheat the oven to 375 degrees. Layer on your toppings in your favorite order and bake this pizza to a golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Pesto, Egg Plant Lasagna

This is a great vegetarian option that will open a new world of vegetables!

1 medium egg plant sliced
1 medium onion minced
1 bag veggie crumbles
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 cp chicken stock
2 tablespoons olive oil
Salt and pepper to taste

2 small packages of fresh basil
1 small package of fresh mint
1/2 large bag of spinach
1/2 cup toasted walnuts
1/2 cup
1/4 cup olive oil
Salt and pepper to taste

2 cups mozzarella cheese shredded

Take the slices of egg plant and sprinkle them with salt, layering them between paper towels. Place something heavy on top of the layers. Let this sit for at least 30 minutes. This is called weeping. In a food processor combine the herbs, spinach, garlic and walnuts. Pulse until well blended. Slowly stream in the olive oil until smooth and creamy. Add the salt and pepper pulse a few more times then set aside. In a large, heavy bottom skillet over medium heat, add the olive oil and onions. Let the onions cook for 5 minutes then add the veggie crumbles, salt and pepper and dried herbs. Let this cook for another 5 minutes then add in the tomato paste. Let this cook for another 2-3 minutes then stir in the chicken stock. Let this simmer until it reduces and creates a thick sauce. Rinse the egg plant off and pat dry.drizzle with olive oil and place on the counter top grill. Layer the pesto, egg plant, sauce and cheese in your desired order then place in a 375 degree oven for 30-35 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Meat Loaf and Broccoli, Escarole, Cheddar Soup

You can never have too many meat loaf recipes in you recipe box!

1 1/2 pounds ground beef
1 medium onion mined
2 cloves garlic minced
2 eggs
1/2 cup Italian style bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 can diced tomatoes
7-8 slices turkey bacon cut in half

5 tablespoons butter
4 tablespoons flour
1 small onion minced
1 cup carrots cut into match stock size (julienne)
3 cups fresh broccoli florets
1 large head of escarole cored and chopped
2 cups half and half
3 cups chicken stock
2 cups shredded sharp cheddar cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

In a large mixing bowl combine all if the of the meat loaf ingredients and mix well with your hands. Place this mixture in a loaf pan or free form into a loaf shape on a baking sheet. Shingle on the bacon and place in a 375 degree oven for 1 hour or until the internals temperature reaches 165 degrees. In a small sauté pan melt 1 tablespoon butter over medium heat and add the onion sauté until the onions are soft, about 5 minutes, then remove from heat and set aside. In a large stock pot melt 4 tablespoons butter over medium heat. Add in the flour and whisk to combine. Continue to cook for another 3-5 minutes whisking constantly.slowly stir in the half and half and the stock. Bring this to a simmer whisking often and simmer for 20 minutes. Now add the onions and vegetables. Let this cook covered for 20-25 minutes or until the vegetables are tender. Season with salt and pepper and blend the soup. Stir in the nutmeg and the cheese. Once the cheese is melted serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com

T-Bone Steaks with Stuffed Pablano Peppers and "Cheddar Bay Biscuits"

Who doesn't love a well prepared steak?

6-7 t-bone or bone in strip steaks
Salt and pepper to taste

6 Pablano peppers oven roasted
2 tablespoons olive oil
4 potatoes peeled and cubed
1 bag frozen spinach
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sharp cheddar cheese
4 tablespoons butter

1 package "Cheddar Bay Biscuit" mix ( you can have whatever you have on hand) prepared according to package directions.

Pat the steaks dry on both sides and season with salt and pepper. set these aside at room temperature. Preheat the oven to 375 degrees, rub the olive oil on the outside of the peppers and place them on a baking sheet in the oven. Let these roast for 30-35 minutes flipping half way. Once the skin on the peppers blisters and turns brownish black remove them from the oven and place in a plastic bag.(an oven roasting bag is perfect) set these aside to steam in the bag. Place the potatoes in a large stock pot and cover with water. Bring to a boil for 20-25 minutes or until the potatoes are fork tender. When the potatoes are almost ready pour the thawed spinach into the boiling water. Let this come back to a boil for 2-3 minutes then drain. Place these back into the hot pot. Add the butter, salt, pepper and garlic powder to the potatoes and spinach. Mash well with a potato masher. Stir in the cheese and set aside. Once the peppers are cool enough to handle peel the skin off, this should be fairly easy, cut off the top of the peppers and slit them open. Remove the ribs and seeds completely. Place a tablespoon of the potatoes mixture in the hollow pepper and secure closed with toothpicks. Place these on a baking sheet and in a 375 degree oven for 10-15 minutes. While the peppers are cooking place the steaks on a preheated counter top grill or a stove top grill pan. Grill the steaks to your desired doneness (we do medium well) and serve. You can never go wrong with a meat and potatoes dish! For more on this recipe or any others please email me at alesia.leach@gmail.com

Irish Style Corned Beef and Escarole with New Potatoes and Carrots and Creamy Mustard Sauce

I know that is a long name but I promise this will be worth it!

2 1/2 pounds beef brisket or beef round with corn beef spice pack
6-7 cups water
1 large bay leaf
1 onions quartered
4 medium carrots peeled and quartered
6-8 small red(new) potatoes
1 small head escarole cored and chopped

1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1/4 cup cider vinegar
1 tablespoon butter, melted
1 teaspoon freshly grated horseradish
2 egg yolks, beaten

1 cup all purpose flour
1 cup whole wheat flour
1/4 wheat bran
1 teaspoon salt
1 tablespoon dry active yeast
1 teaspoons sugar
1 1/2 cups very warm water (this may vary)

Place the beef in a large stock pot and cover with the water then add the spices and onion. Bring to a boil for 20 minutes. Reduce the heat to simmer and simmer for 2-3 hours until the meat shreds easily with a fork. In the last half hour add the the vegetables and let simmer until they are tender. (I did this yesterday because it takes so long). In your stand mixer with the hook attachment add the sugar, yeast and 1 cup warm water to the bowl is t well and let sit until foamy on top. Stir in the rest of the ingredients and let run for another 5 minutes. Turn the dough out onto a lightly floured surface and kneed for another 2-3 minutes. Coat with olive oil and place back in the bowl. Cover with a clean towel in a warm, draft free place and let rise. Once the dough has doubled in size punch it down and turn it out onto a lightly floured surface. Kneed for 2 minutes then separate into two free for, loaves, cut slits in the top and cover with the towel and place then in the warm spot to rise again. This will take about 30 minutes. Once risen place them in a 375 degree oven for 25-30 minutes or until golden brown. Combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. This is a dish that is sure to please! For more on this recipe or any others please email me at alesia.leach@gmail.com

Rosemary Parmesan Waffles with Fried Chicken Thighs and Swiss Chard

This is a fun twist on southern style dish!

8 bone in, skin on chicken thighs
6 cups of water
3 tablespoons salt
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon garlic powder

1 cup four divided
1/2 cup corn meal
2 eggs beaten

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 cups vegetable oil for frying

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1/2 cup vegetable oil
2 eggs separated
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups milk
1 tablespoon fresh rosemary chopped
1/3 cup grated Parmesan cheese

2 tablespoons onion minced
2 cloves garlic minced
2 bunches Swiss chard chopped
Salt and pepper to taste
1 tablespoon olive oil

1 bag pecans toasted
1 cup pancake syrup
1/4 teaspoon cayenne pepper

In a large stock pot or container combine the water, salt, sugar and spices add in the chicken and let sit for at least one hour. Once the chicken has sat in the brine for at least an hour drain, rinse and pat dry. Season the chicken on both sides with the salt, pepper, cumin, garlic and chili powder. Place half the flour in a shallow dish (a pie pan is the perfect size) beat the eggs in another dish and add threat of the flour and the corn meal in a third dish. Dredge the chicken in the flour, dip it in the egg then dredge in the flour and corn meal. In a heavy bottom skillet(cast ironies best) heat over medium high heat then add the oil and let this heat entirely. Once the oil is hot add two pieces of chicken at a time skin side down. Let these fry until golden brown on both sides, being very careful when flipping. This should take about 5-7 minutes on each side. Place on a cooling rack over a baking sheet. Place the chicken in a 375 degree oven for 30-35 minutes or until the chicken is 170 degrees in the middle. While the chicken is cooking place the egg whites in a large mixing bowl. Beat them with a hand mixer until they become foamy and double in size. Add the rest of the ingredients and stir until smooth. Let the batter rest while the waffle iron per-heats. Place one ladle full of the batter in the iron and let cook until the steam stops or until the waffles are golden brown. In a large heavy bottom heat the olive oil over medium high heat. Add the onions and let cook for for about 5 minutes then stir in the Swiss chard and the garlic. Season with salt and pepper and let cook until the Swiss chard is wilted by half. Place the pecans in a dry skillet over medium heat. Let this toast for 5 minutes then remove and set aside. Once they are cool enough to handle then chop them! In a small sauce pot heat the syrup, cayenne and pecans. Sever the chicken on top of the waffles and the greens on top of that then pour syrup over. For more on this recipe or any others please email me at alesia.leach@gmail.com