German Potato Salad

2 pounds Yukon gold potatoes

1/2 pound thick-cut bacon

3/4 cup finely chopped onion

1/3 cup white vinegar

1/4 cup sugar

1 tablespoon Dijon mustard

1 teaspoon salt

2 tablespoons minced chives, for garnish

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

Barbecue Chicken Stuffed Peppers

4 green peppers


1 BBQ Chicken, deboned and shredded

1 onion, diced


1/3 cup carrot, chopped


1 can of corn, drained
 
1 can diced tomatoes, drained


1 clove Garlic, minced


2 T parsley, chopped


1 tsp salt


1 tsp Black Pepper


1/2 tsp Smoked Paprika


1/4 tsp dried thyme


1/2 cup cooked rice


1 cup mozarella cheese


Parmesan cheese and chopped parsley for sprinkling

Preparation

Add garlic, carrots, and onion to a large skillet. Cook till veggies are tender. Meanwhile, cut off tops of bells peppers and clean out the seeds. When mixture is finished add chicken, tomatoes, parsley, salt, pepper, paprika, and thyme. Mix well and add the rice. Allow mixture to simmer for about 10 minutes. Stuff peppers with beef mixture, and place upright in a small casserole dish. Top with mozzarella cheese. Bake at 350 degrees for about 25-30 minutes. Sprinkle parmesan cheese and parsley on top.

Chicken Parmesan Pizza

1 (10-oz.) package frozen garlic bread loaf

1/2 cup canned pizza sauce

6 deli fried chicken strips

1 cup (4 oz.) shredded Italian three-cheese blend

2 tablespoons chopped fresh basil

1. Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.

2. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.

3. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.

4. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

Mexican Macaroni and Cheese

1 lb macaroni or shell pasta


1 lb ground beef


1 onion, chopped


2 cloves Garlic, minced


1 packet taco seasoning (or 1 serving of homemade)


1 cup Salsa


1 8-oz pkg cream cheese, cut into chunks


2 cups milk


1/2 cup sour cream


2 cups shredded cheddar or Mexican cheese blend

1. Cook pasta according to package directions; drain.



2. Meanwhile, brown ground beef and sweat the onion together in a large skillet over medium-high heat. When the beef is completely cooked through, drain off excess fat, return to skillet, and add garlic. Cook and stir 30 seconds. Add taco seasoning and salsa and stir to combine; reduce heat to low.



3. In a medium saucepan over medium-high heat, add cream cheese, milk, and sour cream and stir to combine. Cook until cream cheese is melted and mixture is thick and bubbling. Stir in shredded cheese.



4. Add cheese sauce and ground beef mixture to pasta and stir to combine. Top each serving with salsa and sour cream, if desired.

BLT Pasta Skillet

Ingredients
Kosher salt
8 ounces whole wheat fusilli pasta
3 strips bacon
3 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
1/4 teaspoon crushed red pepper
4 to 5 whole fresh basil leaves, plus more for garnish, optional
1/2 small head escarole, torn into bite-size pieces (about 4 cups)
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan
8 ounces part-skim mozzarella, cut into 1/2-inch cubes

Directions

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.

Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.

Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, crushed red pepper, basil, escarole and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens and the escarole wilts, 15 to 20 minutes.

Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.