Open Faced Egg Roll

Ingredients:
1 lb ground meat (pork, chicken, sausage, turkey or beef)
2 Tbs sesame oil
1/2 cup scallions
1/2 tsp ginger root zest
1 Tbs oyster sauce
2 Tbs sweet chili sauce
1 tsp lemon grass (or lemon zest)
1/2 cup cilantro, chopped
1 small bag shredded cabbage

Directions:
1.  In large skillet, heat oil (medium heat)
2.  Add meat and brown
3.  Add scallion, ginger, sauces, lemon grass and cilantro, stir until all combined
4.  Add cabbage and cook until cabbage starts to soften.  Serve

Oats and Flax Seed Granola Bars

4 cups oats
1 cup flax seeds
1 cup chopped pecans
1/2 cup crunchy peanut butter
1/3 cup turbinado sugar or brown sugar
1/3 cup blue agave sugar
1/3 cup honey
6 TBS butter
1 tsp cinnamon
1 tsp vanilla
1 cup dried cranberries
1 cup chopped dates

Directions:
1.  Preheat oven to 350 degrees.
2.  On two large cookies sheets spread oats, flax seeds and pecans.  Toast for 6 mins.  Remove from oven and place in extra large mixing bowl.
3.  In medium size saucepan add peanut butter, sugars, honey and butter.  Stir until dissolved.  Remove from heat.
4.  Stir in vanilla, cranberries and dates.  Pour contents of saucepan to oats in mixing bowl.
5.  Grease one large cookie sheet.
6.  Add mixture to cookie sheet and spread evenly, pressing firm to seal throughout cookie sheet.
7.  Bake in oven for approx. 6-8 mins, or until starts to slightly brown.  Remove and cool.  Cut into bars.

Oats and Flax Seeds Granola Bars

4 cups oats
1 cup flax seeds
1 cup chopped pecans
1/2 cup crunchy peanut butter
1/3 cup turbinado sugar or brown sugar
1/3 cup blue agave sugar
1/3 cup honey
1 stick butter
1 tsp cinnamon
1 tsp vanilla
1 cup dried cranberries
1 cup chopped dates

Chicken and Sausage Cacciatore

1/4 cup olive oil, for sautéing
1 lb hot Italian sausage
12 boneless, skinless chicken thighs
1/2 large onion, chopped
1 medium red bell, sliced
1 medium yellow bell, sliced
6 cloves garlic, chopped
8 ozs mushrooms, sliced
1/4 cup white cooking wine
1/2 cup kalamata olives, sliced
2 cans crushed tomatoes
1/4 cup grated cheese
4 large basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 lb favorite pasta, cooked (al dente), drained

1.  In large skillet on medium heat add oil.
2.  Add sausage and chicken, brown until done.  Remove from pan, cover
3.  To skillet add, onion, peppers, garlic and mushrooms.  Sautee until partially soft. Stir
4.  Add wine to skillet to deglaze.
5.  In large baking dish add sausage, chicken and contents from skillet.
6.  Add olives, tomatoes, grated cheese, basil, parsley, salt and pepper, to taste.  Stir
7.  Bake in 350 degree oven for 1 hour.
8.  Serve with favorite pasta.

Grilled Marsala Chicken Sandwich with carmalized onions

Ingredients:
1 Tbs butter
1/2 tsp brown sugar
1/3 cup red onion, sliced
6 dates, chopped
1/8 cup marsala wine
1/4 tsp salt
1/8 tsp black pepper

1/4 cup mayonnaise, plus extra for spreading (for grilling)
4 ozs Wisconsin mascarpone cheese, softened
1 cup chicken breast, cooked and chopped
1/4 cup pecans, chopped
1 cup spinach leaves, fresh
4 slices Wisconsin Sharp Cheddar
8 slices Potato Bread (each piece spread on one side with mayonnaise, for grilling)

1.  In small saucepan, on medium heat add butter, sugar, onions, dates, wine, salt and pepper.  Sautee until onions become soft.  Remove off burner to cool.
2.  In medium mixing bowl add mayonnaise, mascarpone.  Mix well.
3.  On cutting board chop cooked chicken breast.  Add to mayo/mascarpone.  Mix well.
4.  Add contents of sauce pan (sautéed onions) to chicken.  Mix well.
5.  On heated skillet place 4 slices of bread (on med/low heat), greased side down.  Divide chicken mixture in quarters and place on top of bread.  Place fresh spinach on top and then one slice of Wisconsin Cheddar.  Top each sandwich with remaining slice of bread, greased side up.
6.  Grill until toasted.  Flip and toasted other side.  Serve.

Crunchy Lemon Granola Chicken

 

 

 

 

INGREDIENTS:

1 lb	Chicken Breast, trimmed, sliced thin ¼ cup fry oil, heated
1 cup	Granola, ground
1 cup	Flour
2	Eggs, large, beaten
1 tsp	Salt
1 tsp	Black Pepper
1	Lemon

DIRECTIONS:

1. Trim and slice chicken breast.

2. Heat oil in skillet on medium heat.

3. In large bowl mix granola and flour, season with salt and pepper, if needed.

4. In medium bowl beat eggs.

5. Dip chicken in egg, covering on both sides. Then dip in granola mixture covering both sides. Add to skillet and brown on both sides until done. Approx. 6-8 mins on each side.

6. Place on paper towel to soak excess oil from chicken.

7. When serving, squeeze lemon over top of chicken

Granola Chicken