Hawaiian chicken meatballs

1 pound ground chicken (I used turkey)

1 egg

1 tsp paprika ( I used smoked)

1 tsp onion powder

1 Tbs sugar

1 tsp garlic powder

1/2 tsp black pepper

1 fresh pineapple (chopped into cubes)

1/3 c teriyaki sauce

( I doubled this recipe)

Preheat oven to 425. In a large bowl combine chicken, egg, and spices. Mix until well combined and roll into 1 inch balls. Place on cookie sheet and bake at 425 for 15 min or until they are cooked through. Remove meatballs from the oven and place on olive oil rubbed pan. Let the meatballs brown on all sides and remove from heat. Slice a fresh pineapple and using the same pan, brown the pineapple.  You can drizzle honey over the pineapple to give a sweeter taste. Cook pineapple until browned. Using a toothpick pierce a pineapple chunk then a meatball and place on a plate. Drizzle teriyaki sauce over the kabob. Serve immediately! 

Recipe taken from Six Sisters Stuff 

Sausage stuffed acorn squash

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 c chopped onion
1 egg
2 Tbs milk
1 c fresh baby spinach, finely chopped
1-1/2 c soft bread crumbs
1/2 c dried cranberries

Cut squash in half; remove and discard seeds. Place the squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 min or until tender.

Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.

Turn the squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 min or until a thermometer reads 160*

Valentine Eclair

https://natashaskitchen.com/classic-eclair-recipe-video/

Here is the link to the recipe I used to make these Eclairs. All the pictures recipe and video tutorial are on her blog

 Not going to lie... I dirtied every dish in my house and they were very time consuming. However they were yummy and fun to make. 

I may consider making them for a special occasion again but I can totally see why these babies cost so much when you purchase them from the bakery!! Worth every penny. 

Italian Chicken Piccata with Linguine

Italian Chicken Piccata with Linguine:

2 large boneless skinless chicken breasts 

4 Tablespoons flour

4 Tablespoons Parmesan cheese

1 tsp salt

1/4 black pepper

Sauce: 

4 TBS butter

2 TBS olive oil

1 tsp minced garlic

1 cup chicken stock

2 tablespoons fresh lemon juice (or more to taste)

zest from 1 lemon

1/4 cup brined capers (rinsed)

1/4 cup fresh parsley chopped

2 TBS butter to finish sauce (optional)

Fresh Parmesan cheese for garnish

16 ounce package linguine noodles (cooked al dente to package instructions)

(***I doubled this recipe for our recipe club lunch. These pictures will reflect a lot more sauce than this recipe.) 

First butterfly your chicken breasts lengthwise to make 4 pieces of  thin chicken.  Pound chicken flat to tenderize chicken. 

Dredge chicken in flour, cheese, salt and pepper mixture. 

Heat oil and butter in electric skillet or frying pan. I used 350 Degree setting. Brown both sides of chicken a few minutes on each side until cooked through. Set chicken aside. 

Reserve the flower and oil bits in the pan as a base to your sauce. Add chicken broth, lemon juice, lemon zest, and garlic.  bring to a simmer to thicken and reduce on low heat. 

After sauce is thick and bubbly add lemon slices (optional), parsley and capers and simmer for 1-2 minutes. 

Remove lemon wedges and set aside. Then add and an additional 2-3 tablespoons of butter just before serving to add and extra richness to balance the acid. Do not simmer this step. You just barely want the butter to melt. Salt and pepper to taste.  

 Pour sauce over noodles and chicken. Add lemon slices as garnish with fresh grated Parmesan cheese. 

Brussels Sprouts Bake

Brussels Sprouts Bake

Ingredients:

3 T. butter

1/4 cup sliced shallots

2 cloves garlic, minced

32 oz bag of frozen Brussels sprouts, or fresh

1/4 tsp. salt

pinch of pepper

1/4 tsp paprika

3/4 cup cream (or half and half, or milk)

1 1/4 cup grated sharp white cheddar cheese

6 slices cooked bacon, crumbled

Instructions:

Preheat oven to 375 degrees.  Melt butter in oven safe pan, add Brussels sprouts, shallots, garlic, seasonings, salt and pepper.  Saute for 5-8 minutes.  Remove pan from heat, pour in heavy cream, shredded cheese and stir.  Top with crumbled bacon and bake for 12 minutes till cheese is melted and bubbly.  

Ann White