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Employees Favorite Recipes

By March 3, 2015 July 29th, 2019 No Comments

Caprese Garlic Bread

Yield: Serves 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

ingredients:

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Swiss Cheese Chicken
INGREDIENTS:
  • 4 Chicken Breasts (or enough to fill pan)
  • 6 Slices Swiss Cheese
  • 1 can Cream of Chicken Soup
  • ¼ cup milk
  • Stove Top Turkey Stuffing (about ½ box)
  • ¼ c butter
DIRECTIONS:
  1. Cover bottom of pan with chicken.
  2. Lay Swiss Cheese over chicken.
  3. Mix 1 can cream of chicken soup and ¼ cup milk.
  4. Pour mixture over chicken.
  5. Top with ½ bag (or more) of Stove Top Turkey Stuffing.
  6. Drizzle ¼ cup butter on top.
  7. Bake at 350 for 45-60 minutes.
  8. Serve over rice.

Broiled Parm Tilapia

½ cup Parm Cheese

¼ cup butter, softened

3 tablespoons mayo

2 tablespoons fresh lemon juice

¼ teaspoon dried basil

¼ teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Chicken Ranch Tacos

3 cups cooked chicken, cut up or shredded

1 pkt taco seasoning

½ cup Ranch dressing

Taco shells, tomatoes, shredded cheese, ranch dressing and any other of your favorite toppings

Heat a skillet over med-high heat.  Add cooked chicken and warm it for a few minutes.  Sprinkle on the dry taco seasoning, do not add any water ( I always add the water that the taco pkg calls for).  Heat for 5 -7 minutes until all heated through and powder is sticking to chicken.

Add ranch dressing, heat an additional 2 – 3 minutes to warm through

Beef and Pork Beer Chili

Ingredients
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

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