Perfect French Bread Pizza

2 loaves Italian or French bread 

1/4 c olive oil

2 tsp Italian seasonings

1/2 tsp kosher salt

24-32 oz. mozzarella cheese

3 c pasta sauce

1/2 c freshly grated Parmesan cheese

sprinkling of parsley

Preheat oven to 400℉.  Slice bread lengthwise and then cut each half into about 3 pieces or so.  If the bread is thicker than about an inch, press down on each piece until it's closer to that thickness.

Place the bread on a large baking sheet (covered in aluminum foil!).  Combine the olive oil, Italian seasonings, and salt in a small bowl and brush the sliced portion of each piece of bread with the olive oil mixture.

Top the bread with half the cheese and place in the oven, cook 8-10 minutes until the cheese melts.

While the cheese is melting, warm the sauce in the microwave or on the stovetop.  Remove bread from the oven and spread the sauce evenly over the bread.  Top with the remaining cheese and return to the oven until the cheese has melted and the sauce is bubbling, about 5-6 minutes.  Remove from oven and sprinkle with Parmesan cheese and parsley.

From Chocolate with Grace

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

Lentil Tacos

1.5 c dried brown or green lentils, rinsed and drained

3.5 c chicken or vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp onion powder

14 tsp coarsely ground black pepper

1 c red or green salsa (preferably thick and chunky vs. thin and watery)

12-15 taco shells

Taco toppings of choice: lettuce, chopped tomato, grated cheese, sour cream, cilantro, etc.

In a 6-quart electric pressure cooker, combine the lentils, broth, and seasonings.  Secure the lid and valve and cook on high for 12 minutes.  Let the pressure naturally release for 10 minutes before releasing remaining pressure.  

Drain off any excess liquid, if desired.  Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).  Can mash lentils lightly, if desired.  The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the warm lentils in taco shells with toppings.

From Mel's Kitchen Cafe

Chocolate Peanut Butter Cookies

1 c butter, softened

3/4 c white sugar

3/4 c packed brown sugar

2 eggs

1 tsp vanilla extract

3/4 c smooth peanut butter

1/3 c cocoa powder

1 tsp baking soda

2 1/3 c flour

1 c semisweet chocolate chips

1 c peanut butter chips

10 regular size peanut butter cups (or 20-25 small cups), cut in pieces

1 c mini peanut butter cups

Preheat oven to 350.  In medium bowl, combine flour, cocoa powder, and baking soda; set aside.  In a large mixing bowl, cream butter and sugars together with an electric mixer until fluffy.  Add vanilla, peanut butter, and eggs, mixing well.  Stir in flour mixture until just mixed.  Batter will be thick.  Fold in chips and peanut butter cups.

Using an ice cream scoop, scoop onto baking sheets lined with parchment or a silicone baking mat.  Bake for 11-13 minutes (13 minutes in my oven).  Let cool for at least 10 minutes on cooking sheet before transferring to a wire rack to cool completely.

From love from the oven

Marry Me Chicken

3 chicken breasts (large, boneless and skinless; if thick, slice lengthwise into 2 thinner cutlets)

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1-2 Tbs olive oil

1 c chicken stock

1 tsp Italian mixed herbs (or 1/2 tsp oregano and 1/2 tsp thyme)

1/2 c sun-dried tomatoes, chopped (packed in oil)

1 c heavy cream

1/2 c Parmesan cheese, grated

1/2 - 1 tsp red pepper flakes

fresh basil, chopped, for garnish

Some of sort of starch to serve over: mashed potatoes, rice, or noodles (I like pappardelle noodles for this!)

Season the chicken with salt, pepper, paprika, garlic powder and onion powder.  Set the instant pot to Sauté and once hot, add the olive oil.  Add 3-4 pieces of chicken at a time and sear for 30 seconds to 1 minute on each side to brown slightly.  Do this in batches rather than overcrowding the pot.  Remove chicken once it is seared.

Pour in a cup of chicken stock and use a spatula to scrape the bottom of the pan.  Add the Italian herbs and half of the chopped sun-dried tomatoes.  Return the chicken pieces, nestling them in the stock.

Lock lid and cook on High Pressure for 10 minutes.  Let sit for 5 minutes then quick release the pressure.

Remove chicken pieces and set to Sauté.  Add the cream, Parmesan cheese, remaining sun-dried tomatoes and red pepper flakes.  Stir through until the cheese is well melted and the sauce is smooth and thick.  Turn off Sauté setting.  Return the chicken and stir through the sauce.  Serve over noodles (or mashed potatoes) with fresh basil on top.  

From Instant Pot Eats

Cheesy Broccoli Chicken and Rice Casserole

6 Tbs butter

1 c diced carrots

1/2 c diced onion

3 cloves garlic

1/3 c flour

2 c chicken broth

4 oz cream cheese, cut into cubes and softened

1/2 tsp salt

pinch of dried thyme

pinch of pepper

2 c shredded cheddar cheese

3 c broccoli florets, chopped small

3 c cooked, chopped chicken

2 c cooked rice (brown or white)

1 1/2 c coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)

2 Tbs butter, melted

Preheat oven to 350, lightly grease a 9X13 inch baking pan and set aside.

In a 12-inch deep skillet, melt the butter over medium heat and add the carrots, onion, and garlic.  Cook, stirring often, until the veggies soften, about 4-5 minutes.

Add the flour and stir to combine.  Cook for 1-2 minutes, stirring constantly.  Gradually whisk in the broth until smooth, and bring the mixture to a simmer.  Cook for 1-2 minutes until thickened.

Add cream cheese, salt, thyme, and pepper.  Continue cooking, whisking until mostly smooth (it's okay for there to be a few small lumps of cream cheese).  Off the heat, add the cheddar cheese and stir until combined.  Season with additional salt and pepper, if needed.  Set aside.

Combine the broccoli florets and 1/2 c water in microwave-safe bowl.  Cover and microwave for 3-4 minutes until broccoli is tender.  Drain excess water.

Add the chicken, rice, and broccoli to the cheese sauce.  Mix until evenly combined, spread evenly in the prepared baking dish.

In a small bowl, melt the butter and then stir in the Ritz cracker crumbs.  Spread this mixture evenly over the top of the casserole.

Bake for 20-30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout).  Serve immediately.

From Mel's Kitchen Cafe

Slow Cooker Beef Stew

5 lbs. boneless chuck roast, cut into 1.5-inch pieces

salt and pepper

2 Tbs canola oil

2 medium yellow onions, finely chopped

6 oz. tomato paste

2 c low-sodium chicken broth

3 Tbs soy sauce

2 bay leaves

1 lb. carrots, peeled and cut into 1-inch pieces

1 lb. red potatoes, washed and cut into 1-inch pieces

1 tsp dried thyme

2 Tbs Minute tapioca

2 c frozen peas

After you've cut the meat into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.  In a large skillet, heat 1 Tbs of oil over medium heat until the oil is rippling and hot.  Cook half the beef until it well browned on each side, about 4 minutes.  (No need to cook it all the way through-- just get some great brown color all around.). Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry).  Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes.  Add the tomato paste and cook, stirring, for about 2 minutes.  Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves.  Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbs oil, 1/2 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper.  On the counter, lay out a large piece of heavy-duty aluminum foil (or use two sheets of regular foil on top of each other).  Place the tossed the vegetables on one side of the foil.  Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.  Stir in the tapioca into the slow cooker.  Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew.  Discard the bay leaves from the stew.  Carefully open the foil packet (be careful of steam!).  Return the vegetables and any juices to the slow cooker and gently mix them into the stew.  Stir in the frozen peas and let them rest in the stew for 5-10 minutes until they are heated through.  Serve!

From Mel's Kitchen Cafe