Crusted Parmesan Italian Bagel

4 plain bagels, sliced in half
1 stick butter
8 slices roast beef
8 slices prosciutto
8 slices soppressata
8 slices mortadella
8 slices fresh mozzarella, sliced thin
1/2 cup grated parmesan cheese (for topping and pesto)
1/2 cup marinara sauce
4 TBS olive oil
2 TBS capers
3 large basil leaves
1 garlic clove
salt and pepper, to taste

Directions:

1.  In large skillet, coat heavily with cooking spray.  Heat on me/high heat.
2.  Butter outside of bagel slices.  Sprinkle with parmesan cheese.  Reserving 2 TBS for pesto.  Place buttered side down in skillet.
3.  Place slice of mozzarella on each slice then two each of the other meats.  End with another slice of mozzarella on top.  Place other bagel slice on top, buttered side up.  Grill until browned and crusted.  Flip.
4.  Grill other side until browned and crusted.  Removed from pan.
5.  In food processor add olive oil, capers, basil, garlic and 2 TBS grated cheese.  Season with salt and pepper, to taste.  Puree.
6.  Gently remove top slice and add marinara and pesto.  Sprinkle with any additional parmesan cheese.  Serve on bed of green leaf lettuce.  Makes 4 sandwiches

Galumpki Burger

Ingredients:
1 lb ground turkey or chicken
1 cup cooked white rice, cool
1/4 cup fresh parsley, chopped
8 ozs shredded cheddar cheese
1/4 tsp garlic powder
salt and pepper, to taste
1 cup sliced cabbage
1/2 cup sliced onion
hamburger buns

Directions:
1.  In large mixing bowl add ground meat, rice, parsley, cheddar cheese, garlic powder, salt and pepper, to taste.  Mix thoroughly until completed blended.
2.  Mold into individual burgers.
3.  In skillet or grill cook burgers until done.  Cover when done.
4.  In skillet add 3 Tbs fry oil, heat
5.  Add cabbage and onion, season with salt and pepper.  Saute until soft.
6.  Add burger to bun and top with cabbage mixture and serve.

Bacon Wrapped Chicken Livers and dates with Goat Cheese and Balsamic Glaze

1 lb chicken livers, drained (approx. 20 pieces)
12 ozs bacon, sliced in half
1 cup dates, (approx. 10 ct) sliced in half lengthwise
2 cups seasoned bread crumbs
1/2 stick melted butter, plus 1 TBS
3/4 cup balsamic vinegar
2 TBS brown sugar
salt and pepper, to taste
4 ozs goat cheese crumbles
1/4 cup fresh cilantro
1 bag Dole Classic Romaine Lettuce
20 toothpicks

Directions:

1.  Heat grill to medium/high.
2.  Drain chicken livers, trim and place in bowl.
3.  Slice bacon in half, making smaller slices.  Put aside.
4.  Slice dates, lengthwise.  Put side
5.  Melt butter.  Put aside
6.  To assemble:  Lay bacon slice down on flat surface.  Place chicken liver on top of bacon.  Place sliced date on top of chicken liver.  Wrap bacon around until it overlaps.  Secure with toothpick.  Brush with melted butter.  Spoon bread crumbs, slightly covering.  Repeat process for remaining chicken liver wraps.  Season with salt and pepper.
7.  Place on grill.  Grill on all side until bacon is crispy.  Remove from grill.  Approx. 20 mins.
8.  On side burner of grill heat (medium/high) balsamic vinegar, sugar and 1 TBS butter until reduced in half.  Season with salt and pepper.  Texture should be slightly thickened.  (approx. 10-15 mins).
9.  Serve chicken livers on bed of salad greens, drizzled with balsamic glaze and goat cheese.  Garnish with cilantro.  Serves 4-6

Unstuffed Lamb Cabbage Rolls

1/4 cup olive oil
1 cup onions, chopped
3 garlic cloves, chopped
1.5 lbs ground lamb
1 can seasoned diced tomatoes
2 cans Glory Southern Style country Cabbage 
1/2 cup fresh parsley, chopped (reserve some for garnish)
4 cups rice, cooked


Directions:

1.  In large skillet heat oil on medium/high.
2.  Add onions and garlic.  Sautee for 5 minutes, stir.
3.  Add ground lamb, stir.  Season with salt and pepper to taste.  Cook until meat turns brown.
4.  Add tomatoes and cabbage, stir.  Simmer for 5 minutes.
5.  Add fresh parsley, stir.
6.  Serve with white rice.  Top with additional fresh parsley
Serves 4-6 people

White Bean Puree Pasta

1 lb pasta cooked al dente, drained
3 Tbs olive oil
2 large garlic cloves, chopped
1 can white beans, with juice
1/2 stick butter, optional
1 can chicken broth
1/4 cup grated cheese, plus extra for topping
salt and pepper, to taste

Chop and Put aside:
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup sun dried tomatoes, diced
2 Tbs red cherry peppers, diced
1/4 cup black olives, chopped
1 lemon, zest and juiced


Directions:
1.  Boil water for pasta.  Cook pasta.  Drain
2.  While water is boiling for pasta, heat a large skillet (medium heat) with olive oil.
3.  Add garlic and saute for few minutes.
4.  Add beans, with juice and butter, stir.
5.  Add chicken broth and grated cheese, stir.  Season with salt and pepper, to taste. 
6.  Add contents to blend or food processor and puree.  Mash or hand blender works well also.  Lower temperature and simmer
6.  Prep parsley, basil, sun dried tomatoes, cherry peppers, olives and zest.  Set aside.
7.  When pasta is done, drain and add to large skillet with bean puree, toss.  Season, if needed.
8.  Add prepared ingredients and toss.
9.  Squeeze lemon juice on top, toss.
10. Serve with grated cheese

Note:  This recipe is so versatile.  You can add your favorite ingredients.  I also use artichoke hearts.  Yum!!!

Baked Cayenne Buttermilk O-Rings with Cayenne Greek Yogurt Sauce

3/4 cup buttermilk
1 large sweet onion, sliced about 1/2 thick rings (reserve 12 large rings)
1 Bag Crunchmaster  Rosemary/Olive Oil Crackers (4.5 oz), ground
3 TBS olive oil
2 cups gluten free flour (reserve 1 cup)
2/3 cup tonic water
1 tsp cayenne pepper, reserve half for sauce
1 cup Greek Yogurt
3 TBS brown sugar
2 TBS sea salt

Directions:

1.  Peel and slice onion.  Place in large bowl and cover with buttermilk.  Let sit while preparing other steps.  Toss to coat, occasionally. 
2.  Add ground cracker crumbs and oil in bowl.  Toss to blend.  Add 1 cup flour to separate bowl.  Put aside.
3.  In separate bowl add remaining 1 cup flour, tonic, 1/2 tsp cayenne pepper and buttermilk from onions.  Mix well.
4.  Preheat oven to 350 degrees
5.  Spray two large cookie sheets with cooking spray.
6.  Dredge onion slice into flour, then into batter, then into crumbs.  Make sure to evenly coat inside and both sides of onion slices so each ingredient adheres.  Place on cooking sheet.  Repeat process with other rings.
7.  Bake for 10 minutes, then flip and bake for additional 10 minutes.  Season with sea salt.
8.  For sauce:  Mix yogurt, sugar, 1/2 tsp cayenne pepper.  Season with salt, to taste.

Makes about 12 large rings.  Serves approx. 4

Buttermilk Pistaschio Chicken Salad with Greek Yogurt Avocado Buttermilk Dressing

Ingredients:

Olive oil for sautéing
2 lbs thin sliced chicken breasts, skinless and boneless
20 Crunchmaster Roasted Garlic Crackers
1/2 cup gluten free flour
1/2 cup pistachios
1/4 cup brown sugar
1/2 tsp pepper corns
1/8 tsp sea salt
2 eggs, beaten
1/2 cup buttermilk, plus 1/4 cup for dressing
1 small avocado
2 tsp lemon juice, fresh
1/2 cup Greek yogurt
1 large handful of fresh cilantro
1 TBS brown sugar, plus 1 TBS for onions
1 TBS Cider Vinegar
salt and pepper, to taste
1 small red onion, sliced
2 TBS butter
1/4 cup balsamic vinegar
2 cups lettuce greens
1/2 cup tomatoes, chopped
1/4 cup gorgonzola cheese crumbles, (gluten free), plus 1/4 cup for dressing
1/2 cup slice cucumbers
1/4 cup pistachios (salted or sugared)

Directions:

1.  Add oil in large sauté pan.  Heat on med/high when ready to sauté chicken.
2.  In food processor, add crackers, flour, pistachios, sugar, pepper corns and sea salt.  Grind into powder.  Put aside in flat dish.
3.  In separate bowl add 2 eggs, beat.  Add 1/2 cup buttermilk, blend together.  Put aside
4.  In food processor add avocado, lemon juice, yogurt, cilantro, 1 TBS brown sugar, vinegar, 1/4 cup buttermilk, 1/4 cup gorgonzola cheese, salt and pepper.  Puree into dressing.  Chill until ready to use.
5.  Add sliced red onion to small sauce pan.  Add butter, 1 TBS brown sugar, balsamic vinegar and salt/pepper, to taste.  Heat on medium until onions are cooked, soft and balsamic becomes thickened.  Remove from heat and put aside until ready to top on salad.
6.  Dredge chicken into egg/buttermilk mixture.  Coat on both sides.  Then dredge coated chicken into breaded/flour mixture.  Coat both sides.  Place into heated sauté pan.  Repeat process for addition chicken.  When chicken in browned on both sides place on paper towels to drain excess oil.  Cut into strips.  Note:  Chicken can also be cut first into strips, breaded and then sautéed.
7.  Assemble salad with favorite lettuce greens and remaining ingredients.  Serve with dressing, extra roasted garlic chips and top with balsamic onions. 

Serves 4