CHEWY GRANOLA BARS

Serves: Makes 36 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

INGREDIENTS:

• 4 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2/3 cup butter, softened
• 1/2 cup honey
• 1/3 cup packed brown sugar
• 2 cups miniature semisweet chocolate chips

PROCEDURE:

• Preheat oven to 325 degrees F.
• Lightly grease one 9×13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar.
• Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan.
• Bake at 325 degrees F. for 18 to 22 minutes or until golden brown.
• Let cool for 10 minutes then cut into bars.
• Let bars cool completely in pan before removing or serving.
• These are easy enough that the kids can make their own and they will enjoy them twice as much.

Enjoy,

Chef Phil

STUFFED ITALIAN MEATLOAF

Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

INGREDIENTS:

MEAT LOAF:

• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onions
• 2 tablespoons minced garlic
• 1 cup fresh bread crumbs*
• 1/2 cup milk
• 1 lb. ground beef (80% lean)
• 1 lb. bulk mild Italian sausage
• 2 (9- or 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
• 2 eggs, beaten
• 1 cup grated Parmigiano-Reggiano cheese
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon pepper
• 3/4 teaspoon salt
• 8 oz. fontina or provolone cheese, cut into 3×1/2-inch strips

SAUCE:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup minced shallots
• 1 teaspoon minced garlic
• 1 (14.5-oz.) can Italian-seasoned diced tomatoes
• 1/3 cup water
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

PROCEDURE:

• Heat oven to 350°F.
• Heat 2 tablespoons oil in medium skillet over medium heat until hot.
• Cook onions 4 minutes or until soft.
• Add 2 tablespoons garlic; cook 30 seconds or until fragrant.
• Place in large bowl; cool.
• Combine bread crumbs and milk in small bowl; let stand 15 minutes.
• Squeeze and discard excess milk from bread.
• Add bread and all remaining meat loaf ingredients except fontina cheese to bowl.
• Gently combine until well-blended.
• Form half of the mixture into 14×5-inch rectangle on large rimmed baking sheet.
• Arrange fontina cheese lengthwise down center of meat, leaving 1-inch border on edges.
• Cover with remaining meat mixture, making sure edges are well-sealed.
• Plump up loaf with your hands.
• Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160°F.
• Let stand 10 minutes before slicing.

• Meanwhile, heat 2 tablespoons oil in medium saucepan over medium heat until hot.
• Cook carrot, celery, shallots and 1 teaspoon garlic, covered, 6 to 10 minutes or until softened, stirring occasionally.
• Add tomatoes and water; reduce heat to low.
• Simmer, uncovered, 10 minutes.
• Stir in 1 teaspoon rosemary and 1/4 teaspoon each salt and pepper; cook 5 minutes.
• Puree in blender or food processor, adding additional water if too thick.
• Serve warm over meat loaf.

While wonderful on its own, the meat loaf becomes downright irresistible when topped with the homemade tomato sauce. Home made garlic toast will complete this meal.

Enjoy,

Chef Phil

AMISH COLESLAW

Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 8 Hours

INGREDIENTS:

• 1 medium head cabbage, cored and shredded
• 1 medium onion, finely chopped
• 1 cup white sugar
• 1 cup vinegar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 teaspoon white sugar
• 1 teaspoon prepared mustard
• 3/4 cup vegetable oil

PROCEDURE:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar.
• In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
• Bring to a boil, and cook for 3 minutes.
• Cool completely, then pour over cabbage mixture, and toss to coat.
• Refrigerate overnight for best flavor.

Hope this one is what you had in mind LJ.

Enjoy,

Chef Phil

CARAMELIZED CHICKEN WINGS

Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 75 Minutes

INGREDIENTS:

• 3 lbs chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 garlic clove , minced, to taste
• 1 pinch kosher salt
• 1 pinch ground black pepper

PROCEDURE:

• Preheat oven to 375°F.
• Place chicken in a 9×13-inch baking dish.
• Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• Bake at 375°F for one hour or until sauce is caramelized.

For a more substantial snack I have done this with chicken legs and on a buffet have even used bone-in, skin on, split breasts.

I think it is the sauce that gets you hooked !

Enjoy,

Chef Phil

BAKED BUFFALO WINGS

Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

INGREDIENTS:

• 4 lb chicken wings
• 4 tablespoon cayenne pepper
• 3 teaspoon crushed red pepper flakes
• 1 tablespoon salt
• 1/2 cup louisiana hot sauce
• 1 tablespoon margarine

PROCEDURE:

• Fill a large pot half way with water and then add the first 4 ingredients.
• Bring water mixture and wings to a boil.
• Boil for 15 minutes
• Transfer wings to an oven safe container coated with cooking spray.
• Bake wings on “Broil” (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).
• While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce).
• When wings are done, shake ‘em up with the sauce and enjoy!

Proof positive that wings do not have to be deep fried to be enjoyed.

Enjoy,

Chef Phil

PARMESAN HONEY PORK ROAST

Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 8 Hours

INGREDIENTS:

• 1 (2-3 pound) boneless pork roast
• 2/3 cup grated Parmesan cheese
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp dried basil
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/4 cup cold water

PROCEDURE:

• Place roast in slow cooker.
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
• Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm.
• Skim fat from cooking juices; transfer to a small saucepan.
• Bring liquid to a boil.
• Combine cornstarch and water until smooth.
• Gradually stir into pan.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

Goes best with mashed potatoes, and if there is any left over, great for open faced hot pork sandwiches the next day!

Enjoy,

Chef Phil

TACO CUPCAKES

Serves: Makes 18 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 30 Minutes

INGREDIENTS:

• 1 lb ground beef
• 1 packet taco seasoning
• 2/3 cup water
• 1 can black beans, drained
• 2 cups cheddar cheese, shredded
• 36 wonton wrappers
• your favorite taco toppings – salsa, cheese, sour cream, lettuce, tomatoes, etc

PROCEDURE:

• Preheat oven to 375.
• Brown the meat in a skillet and drain off fat (I use a collander).
• Return the meat to the skillet; add the taco seasoning, water and black beans.
• Mix and simmer for 5-10 minutes, until water is absorbed.
• Spray 18 regular muffin pan cups with cooking spray.
• Place one wonton wrapper in each muffin cup.
• Divide half of the taco meat between muffin cups.
• Sprinkle half of the cheese over the cupcakes.
• Repeat layers – wonton, taco meat and cheese.
• Bake at 375 for 20 minutes, or until cheese is bubbly.

Top with your favorite taco toppings. (salsa, cheese, sour cream, lettuce, tomatoes, etc)

Enjoy,

Chef Phil

BLOOMIN’ ONION BREAD

Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 30 Minutes

INGREDIENTS:

• 1 unsliced loaf sourdough bread
• 12-16 ounces Monterey Jack cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

PROCEDURE:

• Preheat oven to 350 degrees.
• Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
• Place on a foil-lined baking sheet.
• Insert cheese slices between cuts.
• Combine butter, onion, and poppy seeds.
• Drizzle over bread.
• Wrap in foil; place on a baking sheet.
• Bake at 350 degrees for 15 minutes.
• Unwrap the bread and bake 10 more minutes, or until cheese is melted.

We will consider this to be the “savory” edition of Monkey Bread !

Enjoy,

Chef Phil

FETA & HERB DIP

Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 30 Minutes

INGREDIENTS:

• 1 15-ounce can white beans, rinsed
• 3/4 cup nonfat plain yogurt
• 1/2 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh chives

PROCEDURE:

• Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth.
• Add herbs; puree until incorporated.
• Chill until ready to serve.

Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

Enjoy the game!

Chef Phil

EASY CHEESY TOUCHDOWN DIP

Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 45 Minutes

INGREDIENTS:

• One (16 ounce) can refried beans
• 1 (8 ounce) package Cheddar Cheese, shredded
• 3 tablespoon cilantro, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 tablespoon lime juice
• 1 teaspoon sea salt
• 1/4 cup roasted green chiles, fresh or canned
• 2 Tablespoons canola oil
• 1/2 purple onion, diced
• 2 cloves garlic, minced
• 1/2 red pepper, diced

PROCEDURE:

• Preheat oven to 350 degrees F.
• Open beans and empty into a baking dish.
• Stir in shredded cheese, cilantro, chili powder, cumin, lime juice, salt and chiles.
• Sauté onion, garlic and red pepper in canola oil until soft.
• Add sautéed mixture to the beans.
• Mix well.
• Pour mixture into a baking dish.
• Cover with reserved cheese and bake for about 15 to 20 minutes or until the cheese is bubbling.

Garnish with cilantro and serve with tortilla chips and frosty margaritas. Cheers!

Enjoy,

Chef Phil