Healthier Peanutbutter Balls

1/2 cup of peanut butter
3/4 cup semi chocolate chips
3/4 cup of almond flour
1/3 of honey
1 tea spoon of vanilla

 Combine flour, peanutbutter, honey and vanilla.  It will be sticky like cookie dough.

Roll into small balls and put into refrigerator for at least 30 minutes.

 Melt the chocolate chips over a double boiler.  Let cool for 30 minutes.

Dip in chocolate with a fork

Cool in the fridge.

Caprese Chicken

All of the yummy things in a caprese salad but with added chicken.   Balsamic vinegar, mozzarella, tomatoes, basil.It goes well with pasta or rice. 

Chicken breasta
1 cup of cherry tomaotes
4 cloves of garlic
1/4 cup of balsmic vinegar
1 cup of white wine
1 cup of mozzerella  cheese
fresh basil
salt and pepper

Chop up tomatoes, add in 3/4 of the basil, 1/2 cup of cheese,  Toss together and season with salt and pepper and minced garlic.  Set aside.

Whisk together wine and vinegar and pour over tomato mixture.

Place chicken in a baking dish and season with salt and pepper. Pour over tomato mixture. Bake at 350 for 20 minutes.

Remove from oven and sprinkle with remaining cheese and basil.  Let cheese melt and chicken rest for5 minutes.

Enjoy. Spoon over with extra sauce if wanted.

Salsa Verde

This is a super easy recipe and doesn't take any cooking just a food processor or blender. 

1 pound or tomatillos
1 bunch of cilantro
1/2 onion
2 jalopenos
3 cloves of garlic
juice of 3 limes
1/2 teaspoon of salt
1/2 teaspoons of cumin

Peel and wash the tomatillos

Roughly chop up the onion

Seed and quarter the peppers and add peeled garlic

Add salt and cumin

Blend in a food processor or blender.  I used an immersion blender.  It takes a little long and splatters but gets the same result.

 Stir the juice of the limes and roughly chop up cilantro up and stir in. 

Enjoy with chip, on nachos, or it makes a great sauce for enchiladas.

Creamy Chicken Orzo

2 cups of dry orzo
1/2 cup of cream
1 tablespoon of lemon pepper
1 teaspoon of chicken base
1 lemon
chicken breasts
parsley flakes
feta cheese
capers

In a large sauce pan  cook chicken in a tablespoon of oil until golden on one side.  Flip chicken and sprinkle on lemon cool for a min or two on the other side.  It's okay if its not cooled through you will add it to the pasta later.

Add lemon zest, orzo, 3 cups of water, chicken base, chicken, and capers.  Simmer covered fro 12 min. Add in cream, and parsley.  Squeeze in lemon juice and sprinkle with feta.

Blue Cheese Steak Crostini

Steak
a couple tablespoons of butter
blue cheese crumbles
garlic clove
fresh basil
salt and pepper
balsamic vinegar
sliced french bread

Salt and pepper both sides of the steak.  Cook in hot cast iron skillet.  Cook fro 4 minutes on the first side and three minutes on the next and then tent for 10 minutes.

Rub a garlic clove on the bread.  Toast with butter in the skillet until golden. 

Drissle bread with a little vinegar and top with a basil leaf.  Slice the rested steak and place a couple pieces on the bread.  Top with blue cheese.

White Cheddar Macaroni

 This is a basic macaroni and cheese only with better cheese. 
1 1/2 tablespoons of flour

1 1/2 cups of milk
1 1/2 tablespoons of butte not in pic. 
1 cup of white cheddar (I used the cheap store brand not the stuff from the deli)
1 cup of Beechar's cheese (its a cheese shop for Pike's place but they sell it in the deli blocks of cheese If you can't find it use Gueyere.
 3/4 pound of dry pasta any smallish kind

Melt butter in a medium sauce pan and whisk in butter.  Cook for 30 seconds.

Whisk in milk and stir constantly on medium heat for about 5 min until it slightly thickens.  Simmer but don't boil.  Slowly add in about 3/4 a cup of each kind of cheese.  Season with salt and pepper to taste.  Stir cooked pasta. 

Add a little more milk or cheese as needed to desired consistency.  I like a saucy macaroni so I always do a stove top version.  You might need to add some salt and pepper too after the pasta was added.

Roasted Garlic Cheese Rolls

Roasted Garlic
1 whole head of glaric
a dash of salt
olive oil

Remove excess paper from the head of garlic.  Cut off the tips of the cloves.  Place on tin foil and sprinkle with salt and oil and bundle up.  Roast in a 425 degree oven for 40-50 min.

Dough
1 1/2 cups of flour
1 teaspoon of salt
2 teaspoons of yeast

Sprinkle yeast and salt on a cup of warm water and let sit for 10 min.  Stir in flour and then knead for about 5 min with a stand mixer until the dough begins to pull away.

Coat in oil and cover.  Let rise in a warm place until doubled about an hour.

Filling:
Roasted garlic
risen dough
1 stick of butter
1 cup of mozzerella
1 cup of cheddar

Squeeze out the soft garlic from the cooled head and mix into butter.

Roll out dough into a large rectangle like you would for cinnamon rolls.

Spread with garlic butter and sprinkle with 3/4 of the mozzerella and then the 3/4 of the cheddar.  Roll up into a log.

 Place rolls in a baking dish and let rise until doubled.  Bake at 325 for about 30 min until golden.  Sprinkle remaining cheese on top and let melt.