1 Tbsp. olive oil
2 Tbsp. butter
2 ears of corn, husked kernels cut from cobs or 1 can southwest corn
4 cloves garlic, chopper
2 large leeks, sliced
salt and pepper
1 cup peas, can or frozen
1/2 cup chicken stock or white wine
1 lb. extra wide egg noodles
1 cup heavy cream
2 lemons , zested ( 1 Tbsp.) and save the juice
2 cooked chicken breast, chopped
Parmigiano-Reggiano cheese
1. Bring a large pot water to a boil for the pasta. In a large skillet, heat the oil, one turn of the pan, over medium high. Melt the butter into oil, the add the corn, leaks and garlic; season with salt and pepper. Cook, stirring often, until the leeks soften, about 5 minutes.
2. Add the peas and chicken, stir in the stock or wine and reduce the heat to medium low.
3. Salt the boiling water, add pasta and cook to al dente; drain and transfer to large bowl.
4. In a small saucepan, bring cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from heat.
5. In the large bowl, toss the pasta with the corn mixture, peas, chicken and the lemon mixture cream; season. Serve with the cheese. ENJOY!!

Growing up with a large family my Mom would make this tasty casserole often . She would said to me, “get out there in the garden and get some fresh peppers and herbs, we are having a sausage pepper pie tonight!) Yes we always had a garden and this was a favorite dish our family enjoyed. As mom would say “it was enough to feed an army.”
16 pork sausage links or Italian sausages,  both are great
1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1 Tbsp. oil
3 cups cooked long grain rice
4 to 5 medium tomatoes, peeled and chopped
1 package (10oz,) frozen corn, thawed
1 cup (4oz.) shredded cheddar
2 Tbsp. fresh parsley, chopped
1 Tbsp. Worcestershire sauce
1 Tsp. salt
1 Tsp. fresh basil, chopped
1 cup soft bread crumbs
2 Tbsp. butter, melted
1. Place sausages in a large pot of water and boil for about 15 minutes. Take them out and brown them in butter. Cut them up into 1 inch pieces, set aside.
2. In a large skillet, sauté peppers in oil for 3 minutes or until crisp-tender. Transfer to 3 -qt. baking dish. Add the sausages and the next eight ingredients.
3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degree for 30 to 40 minutes. Make sure to add extra cheese when you serving. ENJOY!!

For the meatloaf
I use 1 pound of ground beef. You can use 1/2 pound of ground beef, pork and veal. Your choice.
1 medium onion, chopped
1 cup Italian-seasoned dried bread crumbs
1 large egg
1/2 tsp. salt
1/2 tsp. pepper
For Sauce:
2 Tbsp. butter
1 cup shiitake mushrooms, stems discarded
1 1/2 tbsp. flour
1 1/4 cups beef broth
1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream
Make Meatloaf:
1. Preheat oven to 325 degrees.
2. Mix all meatloaf ingredients together with your hands in a large bowl until well blended. Transfer mixture to an 8×3 1/2 x 2 inch loaf shape pan.
3. Melt butter in a skillet over medium high heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Add flour and cook, 2 minutes. Add broth, rosemary, salt, and pepper and bring to boil. Reduce heat and simmer until sauce begins to thicken, 1 to 2 minutes. Remove from heat and stir in cream.
4. Spoon sauce over meatloaf. Bake for about 1 1/2 hour. Cut meatloaf and serve with mushroom sauce. ENJOY!!

Prep: 20 min                                          Cook: 10 min
Ready : 30 min Serves 8
3 Tbsp. butter
1/3 cup flour
1 tsp. lemon pepper
1 tsp. garlic salt or pepper
1 tsp. salt
2 large eggs
1 1/4 cups finely ground almonds
1 1/4 cups freshly grated parmesan
8 tilapia fillets
1. Preheat oven to 450 degrees. Spread butter over bottom of 12×17-inch rimmed baking sheet.
2. Stir together flour, peppers and salt in a shallow bowl or pie plate. Whisk eggs in separate shallow bowl or pie plate until combined. Combine almonds and cheese in separate shallow bowl.
3. Dredge each fillet in flour mixture, shaking off any excess, than dip in egg, letting excess drip off. Dredge each fillet in almond mixture, coating both sides, and transfer to prepared baking sheet.
4. Bake until fish flakes easily with a fork, about 10 minutes. ENJOY!!

I love me some taken out Chinese food, so instead, I made my own this week! Wow it was great and easy to do!

Prep: 25 min Cook: 10 min
Makes: 4 Servings
2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 tsp. soy sauce
1 pound boneless pork loin, cut into 1 inch cubes
2 medium carrots, sliced
1 medium green pepper, cut into pieces
1/4 tsp. ground ginger
1/2 tsp. minced garlic
1 can (8oz.) pineapple chunks, drained
Hot cooked rice
1. In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
2. Drain pork and discard its marinade. In a large skillet, cook pork in oil over medium heat for about 2-3 minutes. Add onion, carrots, pepper, and ginger. Add garlic; cook 1 more minute.
3. Cover and simmer for 6-8 minutes. Add reserved marinade. Bring to boil; cook 1 minute. Sir in pineapple. Serve over white rice. ENJOY!!

What is a gyro you ask? Well it is typically made with meat, often lamb, roasted on a spit and served sandwich style in a folded pita bread. It is topped with tomato, onion and Greek yogurt. Here is the catch, you can made it with ground beef, spinach and black olives, and it is delicious!
Prep: 25 min Makes: 6 servings
1 pound lean ground beef or use ground Lamb
1 package (10 oz.) fresh or frozen chopped spinach, cooked, squeezed dry
6 green onion, chopped
1 can sliced black olives, drained
2 tsp. lemon-pepper seasoning
1 large tomato, chopped
1 cup (8oz.) plain yogurt (fat-free)
1/2 cup reduced mayo
lettuce leaves
1 cup crumbled feta cheese (4oz.)
1. In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon pepper; heat through. Sir in tomato; set aside.
In a small bowl, combine the yogurt, mayo and remaining lemon pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce. ENJOY!!

When I make a great pasta sauce, I always made extra. Serving it over my favorite ravioli is just great. So I give you, how to make the sauce and put together this easy tasty Ravioli!
Prep: 15 min Cook: 40 min
Makes: 4 Servings
1 pound ground beef
1/2 chopped onion
1 pound plum tomatoes, diced
1 cup beef both
1 can (6oz.) tomato pasta
2 tsp. minced fresh rosemary
1 tsp. sugar
1 tsp. minced garlic
1/2 tsp. salt
1 package (20oz.) refrigerated cheese ravioli
Gated Parmesan cheese, not a optional
If you did not make your pasta sauce start here:
1. In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, pasta, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
2. Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese. ENJOY!!

These Chicken Strips are a fast new way to serve chicken. They go great with barbecue or sweet and sour sauce for dunking.
Start to finish: 30 min
Makes: 6 servings
1/4 cup flour
3/4 tsp seasoned salt
1 1/4 cups Panko breadcrumbs
1/3 cup butter, melted
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1. In a shallow bowl, combine flour and seasoned salt. Place breadcrumbs and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with breadcrumbs.
2. Transfer to an ungreased baking sheet. Bake at 400 degrees for 15-20 minutes. ENJOY!!

Forgot to take something out for dinner? This is fast and easy to make in a hurry and realy tasty.
Start to finish: 25 minutes Makes: 8 Servings
1 package (12oz) egg noodles
1 package (160z) frozen broccoli cuts
2 cups cubed fully cooked ham
1 cup (4oz) shredded Parmesan Cheese
1/2 cup butter, cubed
1/2 cup half-and-half cream
1/4 tsp. each garlic powder, salt and pepper
1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5 -10 minutes longer or until noodles are tender.
2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. That’s it! ENJOY!!
FREEZE OPTION: Freeze cool noodle mixture in freezer containers. Microwave, covered on high until heated through.