Cabbage Ramen Salad

This salad is best made beforehand about 3-4 hours for the flavors to really soak in.
Salad

3 C Green Cabbage (about half the cabbage)
3 C Purple Cabbage
1 C Shredded Carrots
2 Green Onions
1 Ramen Noodle (broken to smaller pieces)

Dressing

6 Tbs. Red Wine Vinegar
4 Tbs. Sugar
1/4 C Oil
1/2 tsp. Salt
1/2 tsp. Pepper

Mix cabbage, carrots, onions, and broken noodles together. Sprinkle with ramen seasoning (I usually use chicken flavor, but I believe any will work) Mix all ingredients for the dressing and pour onto cabbage. Refrigerate until ready to serve. Best if made and let sit in fridge for 3-4 hours.

Apple Crisp

Crisp Topping
1 C Cold Butter
1 C Brown Sugar
1 C Flour
1 C Oatmeal
1/4 tsp. baking powder

In a large bowl, mix everything together. Mix until the butter is broken up and crumbly.

Filling
6-8 Fresh Apples Peeled & Sliced
1/2 C Sugar
1/4 tsp. Salt
1 tsp. Cinnamon

Mix all ingredients together.

Spray a 9x13 pan. Put apple filling in the pan. Crumble the butter mixture over the apple filling. Bake at 350 for 25-25 minutes or until golden brown. For fresh apples it might take 45 minutes.

Bacon Wrapped Chicken

I usually do 2 chicken breasts and cut the breast in half then flatten them. Then it makes 4 total. If you want more, the original recipe calls for 4 chicken breasts, so I assume the inside mixture would be enough.
ALSO, I like my bacon not chewy. So before I wrap the bacon around the chicken, I usually cook it in the microwave a little bit so it is a little cooked before I wrap it and bake it.

2-4 Chicken Breasts
4-8 Pieces of Bacon
8 oz. Cream Cheese (softened)
2 Green Onions
Salt/Pepper
Garlic Powder


Preheat oven to 350. Mix the cream cheese, green onions, garlic powder, and salt/pepper together. Use a meat tenderizer to flatten the chicken breasts. (This is where I cut my chicken breasts in half, then flatten them.) Put a big dollop of the cream cheese mixture in the middle of the chicken breast. Roll the chicken up. (If you like crispier bacon, microwave the pieces of bacon to your liking.) Place two pieces of bacon criss-crossed under the rolled chicken. Wrap the bacon around the chicken (almost in an X) and secure it with toothpicks. Repeat with all the chicken breasts. Put in a 9x13 pan. Bake for 35-40 minutes or until chicken is cooked through.

Stuffed Green Peppers with Sausage

1 C Rice

4 large green bell peppers

1 large onion, diced

2 tsp.  olive oil

1 (16 oz) Sausage (I usually use Jimmy Dean's Sage or regular sausage.)

1/2 tsp. Oregano

1/2 C Parmesan Cheese

Salt and Pepper to taste

1/4 C Grated Mozzarella Cheese

Cook rice according to package. Preheat oven to 375.

Trim the bottom of the bell peppers so they can sit flat in a pan. Cut off the tops and remove the seeds. (You can chop up the excess pepper from the top if desired. Put it with the onions.)Place hallowed peppers in a baking dish that has been sprayed with non-stick spray.

Heat 2 tsp oil in a large skillet. Add onions and diced peppers. Let cook until softened, about 3-4 minutes. Remove onions and peppers and set aside. Add sausage to the skillet. Cook fully until lightly browned. Put the onion mixture back into the skillet with the sausage. Then add the spices. Let cook for 2-3 minutes. Next add the rice and parmesan cheese. Add your salt and pepper to taste. Cook so the mixture is warm. Stuff the peppers with the mixture. Tightly pack the mixture in the pepper with the back of your spoon. If you have extra filling put it in the dish around the peppers.

Bake peppers for 30 minutes. Remove and add mozzarella on top of the peppers. Put them back in the oven for about 10-15 minutes or until the cheese is melted. 

*You can cook the peppers before stuffing them so they are softer. It is totally a preference thing.*

Chicken Pillows

2 C cooked chicken, shredded (I often just use the cans of chicken)

4 oz. Cream Cheese softened

1 Tbsp. Butter softened

1/2 Tbsp. Dried Chives

1/2 Tbsp. Dried Minced Onion

Salt and Pepper to taste

1 (8 oz) can of Pillsbury Crescent Rolls (I often buy 2 of these just in case I have extra filling)

1/4 C Butter, melted

1 C Italian Breadcrumbs

Gravy

1 can Cream of Chicken soup

1 Packet Chicken Gravy mix

3/4 C water

Preheat oven to 350. Lightly grease a cookie sheet and set aside. In a bowl, mix the softened cream cheese and 1 Tbsp butter. Then add in the chicken, chives, onion, salt, and pepper. Unroll your crescent rolls on the pan. You can either make small pockets using one triangle or you can push together two triangles of the rolls to make a bigger pocket. 

Spoon a heaping spoonful of chicken mixture into the center of the roll. (Or however much you'd like, but not too much so it doesn't close.) Fold over the corners of the roll to cover the chicken mixture. Press together the edges, it will almost appear as a ball. Scoop the rest of the filling onto the remaining rolls. Once they are all in ball shapes, dip them in the melted butter and then pour on the breadcrumbs. Put the chicken pillow on the cookie sheet.

Bake for 20-25 minutes or until golden brown.

Make the gravy while the pillows are cooking. In small saucepan, mix together the cream of chicken soup, gravy mix, and water. Bring it to a boil. Reduce heat and let simmer. It should thicken, then remove from heat.

Pour the gravy over the chicken pillows and enjoy!

Pepe Le Pesto

Dexter and I loved a place called The Crepery up in Logan, but it was a little too pricey for us. So we just made our own version at home.

Make Swedish pancakes. (This is already a recipe on the blog.)
http://wegirlseat.blogspot.com/2017/12/swedish-pancakes.html

Deli Smoked Turkey
Mozzarella Cheese
Pesto
Red Pepper
Oil

Cut up red pepper into thin slices. Add some oil in a small saucepan. Then add the red peppers. Let them cook until they are soft. Drain oil. Place turkey slices in pan, just to make them warm. Then remove.

 Place your Swedish pancake in a clean pan on medium-low heat. In the middle of the pancake spread a thin layer of pesto. Then put some mozzarella cheese down. One top of that add the warmed turkey and a few red pepper slices. Fold the sides of the Swedish pancake over to cover the ingredients in the middle. Cover the saucepan. Let cook for 1 minute then flip the pancake. The cheese should be melted when ready to eat.

Swedish Pancakes

This is our family's recipe. They are the same as crepes.

2 Eggs
1 1/2 C Milk
1 C Flour
2 Tbsp. Sugar
1/2 tsp. Salt
1 Tbsp. Oil

Mix together all ingredients very well. Heat up a medium saucepan and spray with nonstick spray. Add a ladle full of pancake mix to saucepan. Lift and turn the pan so mix is evenly spread on saucepan. These are very thin. Let cook and then flip. Take off heat when pancake is light brown. Continue to make thin pancakes until mixture is all gone. You will need to whisk the batter again to get rid of lumps.

When finished, you can eat the Swedish pancakes with literally anything. We always sprinkled powdered sugar and cinnamon on them. Then we rolled them up and drizzled on syrup.