Mustard Chicken

Winner winner chicken dinner!  Tired of bland, grilled chicken recipes?  This mustard chicken recipe is SO easy - you practically forget about it until you smell the amazing combo of chicken and mustard baking in your oven!  You can pair this with your favorite side dish for a fantastic dinner or with a salad for lunch!  The recipe can be doubled or tripled for a party-sized portion! 

Time: 1 hour + 5 min prep

Ingredients:

• 2 chicken thighs
• 1 cup dijon mustard
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• Juice of 1/2 a lemon

Recipe:

1. Drizzle the lemon juice over the chicken thighs, then place them in a 13 x 9 Pyrex with a wire rack on top.
2. Sprinkle salt and pepper on them. 
3. Spread the mustard generously over each piece.
4. Place in a 375 degree oven for about 1 hour or until cooked through.

Serve with your favorite side dish!

Shrimp Scampi

Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

Time: 30 - 40 mins

Ingredients:

• 1 bag of peeled & deveined frozen shrimp
• 1 pack of linguine pasta
• 4 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1.5 tablespoons salt
• 1 handful fresh parsley leaves + additional for garnish
• 1.5 tablespoons coarse black pepper
• Juice of 1/2 a lemon
• 1/2 bottle of a dry white wine
• 1 tablespoon crushed red pepper flakes

Recipe:

1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
7. Scoop the shrimp out of the pot, and place it over the linguine. 
8. Bring the sauce back to a boil, and let it boil down to about half. 
9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.

Stewed Fish

Comfort food can be healthy!  Lightly breaded fish in with a warm tomato stew - YUM! Definitely a winner for cold nights like this.  I used cod because it's what I had in the freezer but you can try this with tilapia also.

Time: ~45 mins

Ingredients:

• 4 pieces of cod (I had frozen pieces that I defrosted)
• 1 tablespoon chopped onion
• ~2 tablespoons of dry all purpose flour
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 1 can tomato puree or 1/2 can tomato paste with 1/2 cup water
• 2 fresh plum tomatoes (or a few grape tomatoes)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt & pepper to taste
• 1/4 cup vegetable oil for frying the fish

Recipe:

1. Wash fish and pat dry.  Season with salt, garlic powder and pepper.
2. Coat the fish in dry flour and fry each piece for about 2 min on each side until light brown (in medium-hot oil).
3. Remove the fish from the oil, drain some of it so there's only about a tablespoon of oil left. 
4. Heat remaining oil back to medium heat, throw in the onion and minced garlic. 
5. Add in all the remaining ingredients above (excluding the fresh tomatoes), let simmer until the gravy is thick.
6. Carefully put the fish back in so it does not break apart. 
7. Cut the fresh tomatoes and layer around and on top of the fish - cook for only 2 mins.
8. Serve with plain rice & some lime or mango chutney! 

Chickpea Quinoa Cilantro Salad

Who's doing Meatless Monday's??   Add this to your lunch menu!  It's a fast salad that you can make the night before and bring to lunch.  You can play around with ingredients/spices but the best part is, it tastes great cold or hot!   We love versatile lunches!  

Time: 25 mins

Ingredients:

• 1 cup quinoa (organic whole grain preferred!)
• 1 can chickpeas
• 2 Garden Burger veggie burgers
• 1 handful fresh cilantro
• Salt & pepper to taste
• Grape or cherry tomatoes (optional)
• 1 teaspoon olive oil

Recipe:

1. Make quinoa according to instructions on your packet.  Flavor with salt & pepper.
2. Strain and wash the can of chickpeas - also season with salt & pepper.
3. Use a knife to cut your veggie burgers into bite-sized pieces (while they're still semi-frozen).
4. In a medium frying pan, pan-fry the veggie burger pieces until golden brown (I sprayed a little cooking spray in the pan first, so I didn't have to use any extra oil). 
5. In a large bowl, mix all ingredients together until well-combined.  Drizzle olive oil over the mixture and toss lightly.  Enjoy! 

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Herb & Goat Cheese-Crusted Rack of Lamb

An easy way to dress up lamb. I paired this with a fresh baby arugula-beet salad. It tastes phenomenal!  

Time: 1.5 - 2 hrs 

Ingredients: 

• 1 rack of lamb  
• 3 cloves of garlic, minced  
• 1 tablespoon dried oregano  
• 1 tablespoon ground cumin  
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil  
• 1.5 teaspoons salt  
• 2 pinches black pepper  
• 1/2 log goat cheese  
• 2 tablespoons breadcrumbs or crushed croutons

Recipe:  

1. Trim the fat off the rack (leave some for flavor).
2. Coat the rack with the olive oil.  
3. Add all spices & rub into the meat.  
4. Sear the meat in a hot frying pan for 5 mins on each side. 
5. Put it in a 425 degree oven for 20 minutes.  
6. Take the rack out of the oven & coat it with the goat cheese & breadcrumbs. Put it back in the oven for 15 mins.
7. Hint: If you want the meat to be less rare, leave it in for 30-40 mins before coating with the goat cheese.
8. Enjoy!  

Ground Chicken Lettuce Wraps

Too busy to make lunch?  Here's a 20 min meal that you can make the night before!  It's healthy, delicious - and fast!  This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces.  Also, you can get creative with your seasonings and toppings!

Time: 20 mins

Ingredients:

• 1 pack ground chicken
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon sour cream (optional)
• 6 leaves of romaine lettuce

Recipe: 

1. In a medium frying pan, mix the ground chicken and all of the above spices. 
2. Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
3. Wash the lettuce and lay it out to dry thoroughly on paper towel. 
4. Once the meat is finished cooking - let it cool to room temperature. 
5. Fill the lettuce with a few spoons of the meat mixture.  You can add shredded cheese if you like.
6. Top with sour cream (optional) and enjoy! 

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Roasted Chicken

This was my first time roasting a chicken!  I'm excited with the way it came out, recipe below! 

Time: 2 hrs 

Ingredients:  

• 1 young chicken - 4-5lbs
• 1/2 bulb fennel
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon dried thyme  
• 2 tablespoons butter or Smart Balance  
• 1 handful fresh fennel leaves  
• 5 cloves of fresh garlic  
• Zest of 1 lemon  
• 3 slices of lemon  
• 1 tablespoon olive oil  

Recipe:  

1. Dice the fennel & smash 4 of the cloves of garlic. Slice the lemon. Set aside.
2. Mix 1 tablespoon of butter with the lemon zest, & add the remaining garlic clove, minced.
3. Rub outside the whole chicken with the lemon slices.
4. Stuff inside the cavity with the diced fennel, smashed garlic cloves & lemon slices.  Add the remaining tablespoon of butter inside. 
5. Use a piece of cooking string to tie the legs together, and the wings if needed.  
6. Place your fingers under the skin of the chicken, pull up gently so there's a gap between the skin & the flesh. Start adding chunks of the butter mixture & press it down so it's evenly coated under the skin.  
7. Turn the chicken over & do the same to the other side of skin.  
8. Sprinkle the salt & pepper on both sides, then the dry thyme & fresh fennel leaves.  
9. Coat with olive oil on the top. 
10. Roast on 400 degrees F for 1 hour, then turn it over & roast for another 30 mins.  
11. So that the skin on top of the chicken is crispy, turn the oven off & flip the chicken over, putting it back in the oven for 5 mins.  
12. Cut & serve!

I ate this with my homemade mustard sauce - it was delish! Just take 2 tablespoons of sour cream, add in 1 tablespoon of spicy mustard & 1 teaspoon honey. Mix & enjoy!  

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.  

Simple Steamed Salmon

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

Time: 30 mins

Ingredients:

• 4 salmon fillets
• 1 bunch fresh dill
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil
• 4 teaspoons lemon juice
• 4 square pieces of foil - large enough to cover each salmon piece

Recipe:

1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
2. Place 1 salmon fillet in the center of each piece of foil.
3. Pour 1/2 teaspoon lemon juice on each fillet.
4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

Dad's Lamb Pepper Pot

Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices.  Try this delicious Guyanese dish this holiday season & savor it for days!

Time: 1 hour

Ingredients:

• 3 lbs lamb meat - cut into chunks for stew
• 1 cup casreep (find it in a West Indian store)
• 1.5 tablespoon whole cloves
• 3/4 cup dark brown sugar
• Enough hot water to cover the meat in the pot
• 5 cinnamon sticks
• 3 tablespoons minced/chopped garlic
• 1 large onion chopped/minced
• 1 bunch of fresh parsley leaves
• 1 bunch fresh oregano
• 5 fresh basil leaves
• 3 leaves of broadleaf thyme, finely chopped
• 2 teaspoons dried thyme
• 1 teaspoon cumin powder
• Salt to taste
• 3-4 hot peppers (optional)

Recipe:        

1. Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
2. Add all other ingredients + the water, bring to a boil.
3. Cover for about 40 mins, or until the meat is tender.  Turn it occasionally during this time.
4. Enjoy!

Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store).  It tastes even better days after it's cooked - reheated.  The flavors in the broth saturate the meat and make it even more flavorful in every bite! 

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Kalonji with Shrimp

Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

• 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon ground geera (ground cumin)
• 1 teaspoon garam masala
• 1.5 cups raw peeled & de-veined shrimp
• 2 garlic cloves - minced or finely chopped
• 1 tablespoon chopped onion
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Recipe:

1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!

Spinach Tortellini Salad

Feeling lazy at lunchtime? Try my spinach tortellini lunch salad!  It's quick - it's easy - it's delicious!

Time: 20 mins

Ingredients:

• 1 cup spinach tortellini
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1/4 cup feta cheese crumbles
• 1/4 cup grape tomatoes, whole
• 1 tablespoon roasted garlic slices
• 1/4 cup olives of your choice
• salt/pepper to taste

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt
2. Strain when cooked through and let cool
3. Toss in a bowl with desired toppings 
4. Sprinkle with salt/pepper to taste
5. Eat cold or at room temperature

Chicken Roll

My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit!  Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone.  You can slice them up diagonally and serve them as an appetizer or finger food at a party.

I came up with my own version - very similar to hers.  The recipe is really easy, it just requires a little time for the dough to cool in the fridge.  Enjoy! 

Time: 2 hours, makes 2 rolls

Ingredients:

• Filling
  • 2 lbs boneless chicken breast or thighs, cut into cubes
  • 1 tablespoon chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
  • I/4 cup milk or lactaid
  • 1.5 cups shredded cheddar cheese
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
  • 2 teaspoons oregano for sprinkling over the finished chicken mixture
• Crust
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 stick cold unsalted butter - cut into cubes
  • 1/4 cup cold water
  • 1 egg yolk + a splash of water to make egg-wash

Recipe:

1. In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms. 
2. Finish kneading the dough with your hands, but just enough so it forms a ball.  You don't want to over-knead or it will get hard.   Add more cold water if you need to, so the dough mixture stays together. 
3. Cover the dough with clear wrap and refrigerate for at least 30 mins.
4. In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
5. Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
6. Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano.   Heat until the milk boils down to about half (about 15 mins). 
7. Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely.  You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
8. When the filling is cooled to room temperature, take your dough out of the fridge and break it into  equal balls of dough. 
9. Roll out the first ball so that it looks like an oval.  Don't roll the dough too thin or it will rip when you try to pull it over the filling.  Also, don't roll it too thick or it will be too dry when you bite into it.  You want it to be about 2mm thin.
10. Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
11. Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.  
12. Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
13. Repeat steps 9 through 12 for the remaining roll(s). 
14. Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush. 
15. Bake them for about 1 hour or until the crusts are golden brown on the outside.  

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.