Sunday, August 29, 2010
zucchini red onion flatbread
adapted from bon appetit, from ms Summer Harms
submitted by Melanie
Printable recipe here
1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs -(Iused Rosemary-yum!)
1. chop veggies. prepare dough. preheat oven to 400 degrees.
2. combine cream cheese with dill, garlic salt, and other desired seasonings.
3. brush a large baking sheet with olive oil, and stretch dough out in the pan.
4. spread the cream cheese mixture over the dough, sprinkle with parmesan.
5. arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
6. bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.
Saturday, August 28, 2010
- 1 - 1 ½ lb. of sirloin steak, trim off fat
- 2 TB. Shortening
- 1 Stalk of Celery sliced thin
- 1/3 cup soy sauce
- 2 tsp sugar
- ½ tsp pepper
- 2 cloves of garlic, minced
- ½ bag baby carrots
- 4 green onions, sliced
- sliced Mushrooms
- 2 TB cornstarch
Cut steak into bite-sized pieces about 1/4 inch wide & 1 inch long. Brown meat after season well with garlic salt & pepper
Tuesday, August 17, 2010
Monday, August 16, 2010
Sunday, August 15, 2010
Thursday, August 12, 2010
CREAM CHEESE CHICKEN
2-3 large chicken breasts
3/4 cup water
1 chicken bouillon cube
1/2 packet ranch dressing
Cook the chicken and above ingredients in a crock pot on high for 3-4 hours. You can replace the water and chicken bouillon cube with 3/4 cup of chicken broth.
8 oz cream cheese
1 can cream of chicken soup
20-30 minutes before serving shred the chicken in the crock pot and add the cream cheese and chicken soup. Mix until well blended in the chicken and let cook for 20-30 minutes. Serve over rice!
1 medium onion chopped
1 1/2 tsp garlic powder
2 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (depending how thick a consistency you like)
2 cans chopped green chilies (if you like less kick, add just one can)
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or milk)
Place your chicken breasts and large chunks of your onion in a baking dish, drizzle them with olive oil and bake at 350 till the chicken is just done. (I just cook them on the stove in a frying pan to save time and a hot house) Shred your chicken and chop the onion. Combine the chicken, beans, onion, chilies and seasonings in a pot and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, let it cool slightly, and then stir in the sour cream and cream. Serve immediately
* 1 well beaten egg
* 1/3 c. grated Parmesan cheese
* 1 c. cottage cheese
* 1 c. Mozzarella cheese, shredded
* 2-3 cups Bolognese sauce (recipe to follow)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon
-Brown ground beef, drain, rinse as above, and set aside.
-Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags.
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.
***Note: I just realized as I was copying this recipe down that I completely forgot to add the tomato paste and cinnamon to the sauce!!! Oops! It was still very delicious!!!
Monday, August 9, 2010
Everyone thinks this is pototo salad (yuck!), so you may have to put your salesman face on and tell people that it's actually good. They will be pleasantly surprised, I promise. This one's for you, Atrena.
Carmel Apple Salad
1 package Butterscotch Instant Pudding
1 container of Cool Whip
8 oz. can crushed pineapple (with juice)
2 Green Apples (cut into pieces)
2 Red Apples (cut into pieces)
1 C. Mini Marshmallows
1 C. Butterscotch Morsels
Mix all ingredients EXCEPT Cool Whip together in a bowl. Stir together. Add Cool Whip last and stir.
CHEESY RANCH PATOTO BAKE
1 lb. Southern-style hash browns
2 cans cream of chicken soup
¾ c. sour cream
1 envelope Ranch dressing mix
¾ c. shredded mozzarella cheese
1 c. shredded Cheddar cheese (1/2 c. reserved for topping)
½ c. melted butter (reserve half for topping)
½ t. salt and pepper
2 T. dried minced onions
1 c. crushed Ritz crackers
Add all ingredients to a bowl; mix well and spread into a greased casserole dish. Add reserved cheese to top of potato bake. Mix reserved butter and crushed crackers in separate bowl and sprinkle over top. Bake uncovered at 375 degrees for 30-35 minutes or until golden brown on top.
Sunday, August 8, 2010
1 Tbsp. yeast
1 Cup warm water
1 tsp. sugar
3 Cups flour
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. Parmesan cheese
Bake at 325 for 13 minutes - I usually broil it for 1-2 minutes just to make it crispy on the top.
You don't have to use a pizza stone but I really do think my pizza crust has improved since I started using one. Yes, it is a Pampered Chef. I love it!
Popcorn (two bags of microwave popcorn)
1 Cube Butter
1/4 Cup Karo Syrup
3/4 Cup Sugar
1 tsp. Vanilla
10 oz. Bag of Mini Marshmallows
Saturday, August 7, 2010
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
Wednesday, August 4, 2010
1 1/2 T. active dry yeast
1 1/2 c. warm water
1 1/2 tsp. sugar
3 T. vegetable oil
1 1/2 tsp. salt
3 1/2 c. all-purpose flour (add more if dough is too sticky)
Dissolve yeast in water with sugar. Let rest a few minutes then stir in oil and salt. Add flour. Beat with mixer. I used my Kitchen-aid stand mixer with a dough hook. Divide dough in 2. Roll dough into a square.
6 T. butter
dash garlic powder
Melt butter and add garlic powder. Use pastry brush to apply butter and garlic to cookie sheet (you will also use this inside and on top of Stromboli roll). Place rolled out dough on cookie sheet. Add the following:
Divide the following between the 2 rolls:
1/2 c. mozzarella cheese
12 pepperoni slices
1/2 c. cheddar cheese
3 slices deli pastrami (not turkey pastrami)
1/2 c. pepper jack cheese
3 slices deli ham
1/4 c. fresly grated Paresean cheese (aged at least 2 years - Costco sells a good one)
12 more pepperoni slices
Carefully bring up sides to make a roll and pinch together so nothing can escape while in cooking process. Also fold up and pinch ends. Use pastry brush to apply left over garlic butter. Cover with plastic wrap and let rise for at least an hour. I put mine outside when it is warm (80 degree or above weather).
1/4 c. freshly grated Parmesan cheese
Remove plastic wrap. Sprinkle with freshly grated Paremsean cheese and italian seasoning.
Bake in 350-degree oven for 22 minutes or until lightly browned. The Paresean cheese is always a good indicator after it has changed color. Immediately after removing from oven, place Stromboli on large cutting board to cool 10 minutes. Slice into 1 inch pieces with pizza cutter.
Dip in hot pizza sauce. Enjoy!
Tuesday, August 3, 2010
I love summer rolls. They are like the love-child of some amazing Asian persuasion dish and some hunk of a burrito. Its the lesser known, but much more health conscience/trendy, sibling of the spring roll and cousin of the "I get around" egg roll [there's one in every family]. Unlike its sibling and cousin, the summer roll is NOT fried. This makes it an entertainingly delicious, intriguingly healthy, and wonderfully complimentary appetizer to many savory, fat-laden main courses you may have in mind.
First things first, make the "I have dibs on licking the bowl" peanut sauce.
- 1/2 cup creamy peanut butter
- 1 tablespoon granulated sugar
- 2 tablespoons hoisin sauce (Asian food aisle)
- 1 tablespoon soy sauce
- 1 small garlic clove, mashed to a paste
- 1 teaspoon chile-garlic paste or hot sauce
- 1 tablespoon dark sesame oil
- Juice of 1 lime
- 1/4 cup water (add extra water to thin to desired consistency)
For the "I feel good eating this and it actually tastes good" summer rolls:
- 8 (8-1/4-inch) round rice paper wrappers (Asian food aisle, round, often made of tapioca)
- 12 medium cocktail shrimp, halved (or an equal amount of smaller cooked shrimp)
- 2 ounces dried rice sticks (Asian food aisle, they are a thin rice noodle)
- 1/2 cup bean sprouts, rinsed (canned in the, you guessed it, Asian food aisle)
- 24 small mint leaves
- 16 basil leaves
- 8 small cilantro sprigs
- 1 hot pepper, julienne or dice
- 1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
- 2 large scallions, trimmed, halved, and sliced into 3-inch lengths
- 4 Boston lettuce leaves, cut in half
Tip: These are meant to be eaten fresh. You are not supposed to store them in the fridge because they dry out. If you do want to store them for a couple of hours put them on a plate and cover them with a damp towel.
1 cup powdered sugar
1/4 cup butter, melted
1 TBS maple syrup (I added a little more)
1/4 cups milk, more if needed
Monday, August 2, 2010
Café Rio Dressing
1pkg. Hidden Valley Ranch dressing mix, buttermilk flavor
1 cup fat free sour cream
½ cup buttermilk
3 fresh tomatillos (you can also use canned)
1 cup fresh cilantro
3 cloves of garlic
½ tsp. – 1 tsp. Tabasco sauce
Blend everything and enjoy with a Cafe Rio type salad!!!
I tried out McCall's recipe for Honey Lime Enchiladas last night. Oh my! Our taste buds gave them a standing ovation!!! Bryce made cilantro lime rice as one of our side dishes and we've gotten requests for the recipe...so here it is!
Cilantro Lime Rice
4 tbsp. unsalted butter (I don't usually have this on hand and find regular butter works great too)
2 shallots, peeled and minced (or 2-3 green onions)
2 cups Jasmine rice or long grain rice
Grated zest of 2 limes
1 Stalk of cilantro, washed (the long thin part, no leaves)
4 cups hot chicken broth or stock
2 tbsp. fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
1. Preheat oven to 400 degrees.
2. Melt butter in medium *casserole dish and sauté the shallots until tender, 3-4 minutes. Add the rice and cook until translucent and well coated with butter, a few more minutes. Stir in half of lime zest, the cilantro stalk and the stock. Cover the casserole dish and place in the oven. Bake until liquid is absorbed and rice is tender, about 20-25 minutes.
*Bryce has broken a casserole dish cooking the rice this way. We now use a frying pan to saute the green onions and rice. We stir in the lime zest and cilantro stalk, then dump everything into our rice cooker with the chicken stock.
3. Stir in remaining lime zest and cilantro leaves. Season to taste and serve.