Citrus-Tarragon Chicken Ka-bobs
These were made by Michael and Kristi for Christmas Eve dinner 2015. They were delicious. 1 chicken breast made 4-5 skewers (with 5-6 pieces of chicken on each skewer). We used about 5-6 breasts for 27 skewers. We quadrupled the marinade recipe below. We marinated for a day before hand.  

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves of garlic, minced
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon of salt
1/2 teaspoon freshly ground black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes.

Add to pre-soaked wooden skewers along with your choice of veggies. We used:

Orange peppers
Red peppers
Yellow peppers
Zuccinni
Yellow onion

Marinate for a few hours.

Bake at 350 convection for 10 minutes (at the most).

Shirlene's Spicy Potato Salad

My dear dog park friend Shirlene Olsen made this salad and brought me some. It was so good that I needed to include the recipe here. She originally got if from the Harmon's "Food for Thought" -summer edition 2015 magazine. Feeds 6-8 people. Including setting time, takes about 2:30.

Ingredients:
 3 lbs small red potatoes, diced large, skin on
1 cup ranch dressing
1 cup sour cream
2 chipotle peppers, minced
1 T adobe sauce
1/2 cup red onion, chopped fine
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
3/4 cup parsley, chopped
salt and pepper to taste

Place potatoes in a large pan and cover with water by 1". Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook just until potatoes can be pierced with a fork (10-15 minutes), then drain.

Place remaining ingredients in a large bowl and stir to evenly mix. Add potatoes and toss to combine.

Refrigerate for at least 2 hours prior to serving.

Stephanie's Cheeseball Recipe

My friend Steph brought this cheeseball to young women's tonight. The girls had requested cheese and crackers. It was so yummy.
Modified from a recipe on Mel's Kitchen. Makes 2 cheeseballs.

• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 3/4 teaspoons garlic powder
• 1 teaspoon dried oregano or Italian Spices
• 1 teaspoons dried parsley
• ¼ teaspoon pepper
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon hot pepper sauce
• 1/2 cup pecans, finely chopped for rolling

1. Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the kitchen aide or blender), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
2. With lightly greased hands, portion the cheese mixture in half and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

Chicken Cordon Blue Roll-Ups

Ingredients

• 4 eggs
• 4 tablespoons milk
• 2 tablespoon coarse or Dijon mustard
• sea salt and fresh black pepper
• 1 cup seasoned bread crumbs
• 1 cup panko crumbs
• 1 cup all-purpose flour
• 8 chicken cutlets, ¼-inch thick or you can use chicken tenders
• 8 slices deli ham (sliced on the thick side)
• 8 slices deli Swiss cheese (sliced on the thick side)
• toothpicks
• 1 can of cream of chicken soup
• 1/2 cup of sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of Swiss cheese and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Serving size: 1 chicken roll-up

To Make Cordon Bleu Sauce: In a small saucepan mix together the 1 can of cream of chicken soup, 1/2 cup of sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Father's Day Hot Fudge Sauce

This was the easiest recipe. Just three ingredients. It is very thick. The taste will almost completely depend upon what type of chocolate you use. We served this as a drizzle over brownie bites with strawberries, and vanilla yogurt. It is very rich.

Ingredients:
1. 1/2 cup (1 stick of butter)
2. 1 cup of chocolate chips
3. 1 can of sweetened condensed milk (14 oz)

Melt the butter in a sauce pan. Add in chocolate chips, constantly stirring until melted, and finally add in the sweetened condensed milk. Stir over low to medium heat until all combined. Serve immediately. Store extra in the refrigerator. It will revert to a thicker, more hardened substance until you heat it up again.

Willington Red Potato Pizza

Ingredients

• 1 recipe for “Homemade Pizza Dough” or whole wheat pizza dough
• 8 oz. alfredo sauce
• 3 red potatoes boiled till tender and thinly sliced
• 1/2 lb. sliced sharp cheddar cheese or mozzarella cheese
• 2 cups fresh broccoli broken into small crown pieces
• 1 cup cooked, crispy bacon
• 1/4 cup of thinly sliced purple onion

Directions

Flour working surface and stretch out dough. (I will try in the future half cooking the dough before loading it - it gets thick) Spread alfredo sauce over crust. Layer red potatoes until covered. Sprinkle lightly to taste with fresh ground pepper and salt. Add cheese. Place broccoli, onion, and bacon on top. Bake at 450° for 20 minutes until crust is light brown.

Let sit until slightly cooled.

Easy Focaccia Bread

Easy Focaccia Bread

3 c. flour

1 2/3 c. warm water

2 T sugar

1 1/2 t. salt

1/4 t. yeast

In a medium bowl, mix all ingredients together until flour is just moistened.  Cover tightly and let sit out at room temperature for 12-24 hours (I found closer to 12 hours works the best).  Resist the temptation to stir and just carefully pour out dough on to a greased cookie sheet.  Drizzle about 1T olive or other oil over the dough and spread dough out with rubber spatula to 3/4 inch thickness.  Let rise for 15-20 min.  Add simple herbs like rosemary or sage and sprinkle with coarse salt.  My family likes McCormick's Perfect Pinch Garlic & Herb seasoning the best.

Bake @ 450 degrees for 20-25 min.

You can add black or green olives or even thin sliced tomatoes with coarse salt.  Pepperoni can be degreased before putting it on the pizza.  Lay the slices between two paper towels in the microwave for 30 seconds on high.  Most of the grease will soak into the paper towels and not into the pizza.