Orange Dream Pancakes

4 cups dry Bisquick mix
1/2 tsp. sea salt
2 whole oranges, zested *only zest the orange rind, not the white pulp
1 cup nonfat buttermilk
1 cup orange juice
4 whole large eggs
1/2 tsp. pure vanilla extract
Pure Maple Syrup, for topping

In a large bowl, combine Bisquick and salt.

In a separate medium-size bowl, whisk orange zest, buttermilk, orange juice, and eggs, until smooth.

Pour orange mixture into Bisquick and stir until combined.

Heat a large nonstick skillet or griddle (griddle to about 325-350 degrees F), coated with nonstick cooking spray. Add the batter by 1/3 cup. Cook until bubbles form on top, then flip and cook until golden brown.

Serve immediately, with warm syrup on top.

Tip: Place cooked pancakes on an ungreased baking sheet and keep warm in 200 degree F oven until whole batch is done.

Makes approx. 15 pancakes

Bacon-Cheeseburger Quiche

1 (9-inch) pre-made refrigerated pie crust (from a 15 oz. box)
1 Lb. lean ground beef
3 strips turkey bacon, chopped
1/4 cup ketchup
1 Tbs. Worcestershire sauce
1 Tbs. olive oil
1/4 cup red onion, diced
2 cups tightly packed (about 3 oz.) fresh baby spinach, stems removed
3/4 cup grape tomatoes, quartered
1/4 tsp. sea salt, divided
1/4 tsp. ground black pepper, divided
5 large whole eggs
3/4 cup milk
2 Tbs. Dijon mustard
1-1/2 cups shredded sharp cheddar cheese, divided

Preheat oven to 400 degrees F.

Unroll pie crust and fit into the bottom and up the sides of an ungreased 9-inch deep pie dish. Crimp edges into a fluted design. Line crust with nonstick foil (or spray the bottom of regular foil with non-stick spray). Bake for 12 minutes. Remove foil and set crust aside.

In a large pan, cook beef  and turkey bacon over medium heat, just until no longer pink. Drain grease. Transfer meat into a large bowl. Stir ketchup and Worcestershire sauce into beef; set aside.

In the same pan, heat oil over medium heat. Cook onion for 5 minutes. Add spinach and tomatoes, and cook 3 minutes more. Spinach will wilt down. Season with 1/8 teaspoon salt and 1/8 teaspoon of pepper. Stir into beef mixture and mix well.

Place 1/2 cup of the cheese on the bottom of the pie crust. Spoon beef mixture over cheese. Sprinkle remaining 1 cup of cheese on top.

In a medium bowl, whisk eggs, milk, mustard, and remaining 1/8 teaspoon of each salt and pepper. Slowly pour egg mixture over cheese. Depending on size of pie plate, you might not use all of the egg mixture. You want to make sure the egg mixture comes just below the top of the crust. The egg mixture will expand upon cooking.

Bake, uncovered, for 35 to 40 minutes, or until quiche is set and center comes out clean when knife inserted. Let stand 5 minutes before slicing.

Mexican Smothered Chicken

10-12 (2.5 Lbs. total) boneless, skinless chicken thighs
2 cups whole wheat flour
2 tsp. sea salt
1/2 tsp. ground black pepper
1 cup milk
3 Tbs. olive oil
1/2 cup yellow onion, chopped
1 whole small Jalapeno Pepper, seeded and finely chopped
16 oz. canned tomato sauce
1 cup cold water
2 tsp. garlic powder
2 tsp. cumin
1/2 tsp. chili powder
Shredded Sharp Cheddar cheese, for topping
Fresh cilantro, stems removed and chopped
Sour Cream, topping (optional)

In a large bowl, combine flour, seasoned salt, sea salt, and pepper. In a separate shallow bowl, pour milk. Press chicken thighs into the flour mixture, then the milk, then back into the flour mixture again. Set each piece aside.

In a large pan, heat olive oil. Cook chicken on each side, over medium heat, until flour starts to turn golden brown. Transfer to a greased 9 x 13-inch baking dish.

In the same pan, saute onion and jalapenos until tender. Whisk in tomato sauce, water, and spices. Bring mixture to a boil, then cook over medium-low heat, uncovered, for 5 minutes, or until slightly thickened. Pour mixture over chicken.

Bake, covered, for 30 minutes. Remove cover and sprinkle cheese over top. Cook an additional 5 minutes, or until cheese is melted and chicken juices run clear. Spoon sauce from bottom of pan, over chicken, prior to serving. Top with cilantro and sour cream.

Tip: You can serve this over a bed of cooked brown rice or cooked black beans, if you desire.

Serves 6

Perfect Pumpkin Pie

15 oz. canned pure pumpkin (Without spices already added to can)
14 oz. can sweetened condensed milk
2 whole large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. sea salt
1 (9-inch) unbaked pie crust

Preheat oven to 425 degrees F.

Line crust into an ungreased 9-inch pie plate. Set aside.

In a large bowl, whisk pumpkin, condensed milk, eggs, spices, and salt, until smooth. Pour into crust.

Cover crust edges with foil. Bake for 15 minutes at 425 degrees F. Then, reduce oven temperature to 350 degrees F and continue baking 20 more minutes. Remove foil and bake an additional 10-15 minutes, or until knife inserted 1-inch from crust comes out clean.

Cool on wire rack completely before slicing. Top with Homemade Honey Whipped Cream!

Taco Pizza

1 large (16") premade pizza dough, or homemade dough recipe
1 cup of canned traditional refried beans
1/2 Lb. ground beef, cooked
1/2 cup pitted sliced black olives, drained
8 oz. shredded sharp cheddar cheese
4 oz. bag of shredded lettuce
1 cup fresh tomato, chopped
Any favorite Salsa
Sour Cream (optional topping)

Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.

If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F. 

If using pre-made, already cooked pizza crust:  Just apply your toppings and cook according to package directions. 

Spread refried beans evenly over dough. Top with cooked ground beef and black olives. Top with cheese.

Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly.

Once pizza is done cooking, remove from oven and top with shredded lettuce and tomatoes. Drizzle with salsa.

Zucchini Casserole

4 small zucchini, about 6-inches long
1/4 cup yellow onion, finely chopped
1-1/2 cup Sharp Cheddar cheese, shredded
1-1/4 cup dry Bisquick mix
1 tsp. dried oregano
3 whole large eggs, beaten
1/2 cup olive oil
1 tsp. sea salt
 1/4 tsp. ground black pepper

Preheat oven to 350 degrees F.

Wash and partially peel zucchini. Cut lengthwise, then lengthwise again, and then into small cubes.

In a large bowl, combine zucchini, onion, cheese, Bisquick, oregano, salt, and pepper.

In a separate small bowl, combine beaten eggs and oil. Add egg mixture to larger bowl of zucchini mixture; stir to combine.

Place mixture into a buttered 1.5 quart casserole dish. Bake, covered, for about 45 minutes, then remove cover and bake an additional 15 minutes, or until golden on top and cooked through.

Chicken Enchiladas

18 white corn tortillas
Oil, for frying
2 (10.75 oz. each) canned cream of chicken soup
2 cups (16 oz.) sour cream
1/2 cup green onion, chopped
1 Lb. (about 3 small breasts) cooked boneless, skinless chicken breasts, shredded or finely diced
8 oz. Monterey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
4 oz. can diced green chilies, drained

Preheat oven to the low temperature of 275 degrees F.

In a pan, heat oil over medium heat. Once hot, place tortillas one at a time into oil and fry for a 3-5 seconds on each side, using two forks to turn. Be careful not to rip the tortillas, as they will become soft. Don't over fry it, as it will harden into a tostada. Place each cooked tortilla on a plate, lined with paper towels in between each (to absorb the oil).

In a large bowl, combine soup, sour cream, and chilies.

Line the bottom of two ungreased 9 x 13-inch baking pans with 1/2 cup of the soup mixture in each.

Fill each cooked tortilla with a tablespoon of the soup mixture, cooked chicken, both cheeses, and a pinch of green onion. Roll up tortilla and place in pan, seam side down (about 9 tortillas to a pan). After all tortillas have been filled, spread some of the leftover soup mixture on top. Sprinkle leftover cheeses and some green onion over the top.

Bake, uncovered, for 30 minutes, or until cheeses are melted and bubbly.

Makes 18 small Enchiladas

Baked Greek Stuffed Tomatoes

4 large fresh ripe tomatoes
1-1/4 cups vegetable broth
5.8 oz. box (or 1cup) uncooked original-flavored Couscous *See tip below
1/2 cup fresh chopped spinach, stems removed
1-1/2 Tbs. olive oil, divided
2 small cloves fresh garlic, minced
1/4 cup red onion, finely chopped
1/4 cup pitted Kalamata olives, soaked and chopped
1/3 cup (plus extra for topping) crumbled feta cheese
1/4 tsp. ground black pepper

Preheat oven to 375 degrees F.

Cut 1 inch off the top of each tomato. Carefully scoop out the pulp, chop the pulp up, and save pulp in a bowl. Invert the tomatoes on paper towels to drain.

In a separate small bowl, soak olives in cold water for a few minutes; drain and set aside. (This will remove some of the salt, making them less potent in the dish.)

In a small saucepan, bring the broth to a boil. Once boiling, remove the pan from heat and stir in the couscous. Cover and let stand for 5 minutes. Once done, fluff couscous with a fork, until it is broken up.

While couscous is setting, heat 1/2 tablespoon oil  in a small pan, over medium heat. Saute garlic and onion, until tender; set aside.

In a large bowl, combine 1 cup of the tomato pulp, spinach, garlic and onion mixture, olives, 1/4 cup feta, black pepper, 1 tablespoon oil, and the couscous mixture.

Place the tomato shells in an ungreased 11 x 7-inch baking dish. Spoon the couscous mixture into the tomatoes, pressing the mixture firmly into the shells. Top with additional crumbled feta.

Bake, uncovered, for 25 to 30 minutes, or until tomato shells are soft..

Tip: I use Near East boxed Couscous, found in the rice section of the grocery store.

Makes 4

Ravioli Dijon Soup

8 oz. Italian Turkey Sausage, (casings removed if in links)
1 fresh garlic clove, finely minced
2 (13.5 oz each) canned chicken broth
2 cups cold water
9 oz. package (fresh or frozen) mini cheese ravioli
15.5 oz. canned garbanzo beans (aka: chick peas), drained
14.5 oz. canned chopped stewed tomatoes, undrained
1/3 cup Dijon mustard
1/2 tsp. dried oregano leaves
1/4 tsp. ground black pepper
1 cup fresh spinach leaves, stems removed and torn to bite-size
Fresh grated Parmesan cheese, topping

In a large pot over medium heat, ground sausage and garlic, cooking until meat is no longer pink. If you have a lot of grease, then drain and return meat to pot, before next step..

Add all ingredients, except spinach leaves. Bring to a boil and cook, uncovered, until raviolis are done. I normally just go off the time from the ravioli package.

Once raviolis are done, reduce heat to a simmer and add spinach to pot. Cook until spinach is wilted.

Serve soup with fresh grated Parmesan on top.

Banana Cake

2 large whole eggs
1 cup granulated sugar or dry honey granules
1 cup sour cream
1 cup (about 3 small bananas) mashed ripe bananas
1 tsp. pure vanilla extract
2-1/4 cup whole wheat flour
2 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
Powdered Sugar

Preheat oven to 350 degrees F.

In a large bowl, mix eggs, sugar, sour cream, mashed bananas, and vanilla, until well blended.

In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into banana mixture, just until blended.

Butter and flour the inside of a 9-inch square baking pan. Bake, uncovered, for 30 to 35 minutes, or until top springs back when lightly pressed and center comes out clean when toothpick inserted.

Cool in pan. Dust with light powdered sugar right before serving.

Beef & Vegetable w/ Barley Soup

3/4 Lb. country boneless beef ribs, fat trimmed, cut into 1-inch cubes
1 Tbs. olive oil
4 cups (32 oz. box) beef broth
1 cup yellow onion, chopped
 1/2 cup celery, chopped
2 cloves fresh garlic, finely minced
1 tsp. dried oregano
1/4 tsp. ground black pepper
1 cup frozen mixed vegetables
1 cup potato, peeled and cut into 1/2-inch cubes
1 cup canned diced tomatoes, undrained (I use half of a regular size can)
1/4 cup quick-cooking pearl barley *see tip below

Heat oil in a large pot, over medium heat. Add meat and cook until brown, stirring occasionally. Bottom of the pot will become brown and slightly caramelized from the meat cooking.

Stir in broth, onion, celery garlic, oregano, and pepper. Bring to a boil and then reduce heat. Cover and simmer, for 1 hour.

Stir in frozen vegetables, potatoes, tomatoes, and barley. Return to a boil, then reduce heat again. Cover and simmer about 15 minutes more, or until meat, vegetables, and barley are tender.

Tip: If using regular barley (not the quick-cooking type), then add it when you add the broth.