Prep Time: 2 hours
Cook Time: 3 hours
Serving Size: 4
Ingredients
7 ½ cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)
Procedures
Pre-heat oven to 350ºF—increase to 550ºF.
PIZZA DOUGH:
1.POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
2.PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
3.CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
ROASTED GARLIC CLOVES:
1.PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
2.BAKE at 350ºF for 45 minutes. Remove and allow to cool.
PIZZA:
1.PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
2.SLIDE pizza dough onto a pizza pan or parchment paper.
3.PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
4.BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.
Wednesday, January 25, 2012
Olive Garden’s Shrimp & Asparagus Risotto
prep: hr(s) 30 min(s)
cook: hr(s) 30 min(s)
Ingredients
8 cup(s) chicken broth
2 Tbsp extra virgin olive oil
2 cup(s) Carnaroli or Arborio rice
1/2 cup(s) dry white wine
1/2 lb(s) fresh asparagus spears, stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
1/2 cup(s) butter
1 1/2 cup(s) Parmesan cheese
Salt and pepper, to taste
1 cup(s) chopped tomatoes
Fresh parsley, chopped
1/2 cup(s) Onions (yellow)
Procedures
In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed.
In a separate, large nonstick pan, heat the olive oil over medium heat.
Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed.
Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.
Continue to stir the risotto frequently to avoid sticking.
While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.
When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto.
Continue to add ½ cup of broth at a time until desired creaminess is reached.
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.
cook: hr(s) 30 min(s)
Ingredients
8 cup(s) chicken broth
2 Tbsp extra virgin olive oil
2 cup(s) Carnaroli or Arborio rice
1/2 cup(s) dry white wine
1/2 lb(s) fresh asparagus spears, stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
1/2 cup(s) butter
1 1/2 cup(s) Parmesan cheese
Salt and pepper, to taste
1 cup(s) chopped tomatoes
Fresh parsley, chopped
1/2 cup(s) Onions (yellow)
Procedures
In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed.
In a separate, large nonstick pan, heat the olive oil over medium heat.
Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed.
Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.
Continue to stir the risotto frequently to avoid sticking.
While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.
When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto.
Continue to add ½ cup of broth at a time until desired creaminess is reached.
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.
Number 3 aka Green Noodles
- Spinach Fettuccine, 8 or 9 oz package
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in
Carmel Apple Salad
Apples (about 6)
A Tub of cool whip
A package of butterscotch pudding mix
Dry roasted peanuts
Mini marshmallows
Caramel ice cream topping
For apples, I just used what was in the house, which was a couple Ida Reds and 4 Macintosh. It's really yummy if you use some sweet and tart (like granny smith).
Dice your apples, leaving the skins on. If you're worried about browning, throw your diced apples in a bowl of water with a squeeze of lemon juice in it.
Using a whisk, whip your cool whip with your pudding mix. Add it to your diced apples and mix until coated.
Toss in some peanuts and marshmallows (as many as you like!) and mix in.
Drizzle your caramel on top, and you're done! How easy was that?!
A Tub of cool whip
A package of butterscotch pudding mix
Dry roasted peanuts
Mini marshmallows
Caramel ice cream topping
For apples, I just used what was in the house, which was a couple Ida Reds and 4 Macintosh. It's really yummy if you use some sweet and tart (like granny smith).
Dice your apples, leaving the skins on. If you're worried about browning, throw your diced apples in a bowl of water with a squeeze of lemon juice in it.
Using a whisk, whip your cool whip with your pudding mix. Add it to your diced apples and mix until coated.
Toss in some peanuts and marshmallows (as many as you like!) and mix in.
Drizzle your caramel on top, and you're done! How easy was that?!
Spinach Twist
From Fresh Ideas with Frozen Dough by Rhodes
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Pepperoni Loaf
13.9 oz can refrigerated pizza dough
1 c low moisture shredded mozzarella
4 oz RF sliced turkey pepperoni
(1 egg white, 1 t dry mustard, 1 t garlic salt,
1 t pepper, 4 t Italian seasoning)
26 oz pasta sauce
1 bag salad
1 or 2 tomatoes on the vine
(FF Italian dressing)
Spread dough into a large rectangle on sprayed
cookie sheet. Brush w/ egg white. Sprinkle spices
evenly, then cheese, then pepperoni. Roll loaf up,
lengthwise. Pinch ends. Place seam side down.
Brush egg white on top. Bake 30 min @350.
Serve w/ warmed spaghetti sauce for dipping.
Toss salad w/ tomatoes and dressing.
1 c low moisture shredded mozzarella
4 oz RF sliced turkey pepperoni
(1 egg white, 1 t dry mustard, 1 t garlic salt,
1 t pepper, 4 t Italian seasoning)
26 oz pasta sauce
1 bag salad
1 or 2 tomatoes on the vine
(FF Italian dressing)
Spread dough into a large rectangle on sprayed
cookie sheet. Brush w/ egg white. Sprinkle spices
evenly, then cheese, then pepperoni. Roll loaf up,
lengthwise. Pinch ends. Place seam side down.
Brush egg white on top. Bake 30 min @350.
Serve w/ warmed spaghetti sauce for dipping.
Toss salad w/ tomatoes and dressing.
HEARTY GUMBO
HEARTY GUMBO
1 pkg kielbasa sausage, cut in small pcs
(1 T oil, 3 T flour)
15 oz can diced tomatoes, not drained
2 c vegetable broth
½ bag frozen cut okra
1 can black eyed peas
1 c brown rice
15 oz can corn drained
3 stalks celery chopped
(2 T Worcestershire, 1 c water)
(½ t seasoned salt)
(1 T hot sauce)
Loaf French bread
(Butter, garlic, Italian seasonings)
In large soup pot, sauté kielbasa in oil until lightly
browned. Sprinkle 3 T flour evenly over kielbasa
and sauté until flour is browned. Stir in remaining
ingredients. Heat thoroughly and simmer 30-40
minutes.
Split loaf of bread & spread w/ butter. Sprinkle
minced garlic and Italian seasonings over top. Place
butter side up, under broiler and toast .
1 pkg kielbasa sausage, cut in small pcs
(1 T oil, 3 T flour)
15 oz can diced tomatoes, not drained
2 c vegetable broth
½ bag frozen cut okra
1 can black eyed peas
1 c brown rice
15 oz can corn drained
3 stalks celery chopped
(2 T Worcestershire, 1 c water)
(½ t seasoned salt)
(1 T hot sauce)
Loaf French bread
(Butter, garlic, Italian seasonings)
In large soup pot, sauté kielbasa in oil until lightly
browned. Sprinkle 3 T flour evenly over kielbasa
and sauté until flour is browned. Stir in remaining
ingredients. Heat thoroughly and simmer 30-40
minutes.
Split loaf of bread & spread w/ butter. Sprinkle
minced garlic and Italian seasonings over top. Place
butter side up, under broiler and toast .
Greek Chicken Pasta
Greek Chicken Pasta with Bakery Rolls
1 lb chicken breasts, thawed, pounded
(Greek seasonings)
8 oz orzo pasta, cooked, drained
Juice of 1 lemon
(1 T olive oil, 1 T Dijon mustard, 4 t honey)
1 cucumber, peeled, chopped
1 small can sliced black olives
2 Roma tomatoes, chopped
½ c chopped red onion
1/3 c LF crumbled feta cheese
Bakery rolls
Season each breast with Greek seasonings.
Sauté in a non-stick skillet with cooking spray.
Cook 4-5 min on each side until cooked through.
Slice thin.
In bowl, combine lemon, olive oil, mustard, &
honey. Finely grate outside of the lemon for a
few sprinkles of lemon zest and add to dressing.
Toss together chicken, pasta, vegetables and
cheese. Toss with lemon dressing.
Serve with rolls, fresh or heated.
1 lb chicken breasts, thawed, pounded
(Greek seasonings)
8 oz orzo pasta, cooked, drained
Juice of 1 lemon
(1 T olive oil, 1 T Dijon mustard, 4 t honey)
1 cucumber, peeled, chopped
1 small can sliced black olives
2 Roma tomatoes, chopped
½ c chopped red onion
1/3 c LF crumbled feta cheese
Bakery rolls
Season each breast with Greek seasonings.
Sauté in a non-stick skillet with cooking spray.
Cook 4-5 min on each side until cooked through.
Slice thin.
In bowl, combine lemon, olive oil, mustard, &
honey. Finely grate outside of the lemon for a
few sprinkles of lemon zest and add to dressing.
Toss together chicken, pasta, vegetables and
cheese. Toss with lemon dressing.
Serve with rolls, fresh or heated.
Sour Cream Pork Chops
Sour Cream Pork Chops
Steamed Rice
Baked Fruit
Steamed Broccoli
4-6 pork chops
(1 c beef bouillon, 2 t prepared mustard, 2 T parsley,
1 t paprika, salt/pepper)
8 oz can sliced mushrooms
1 onion, sliced
8 oz FF sour cream
(Steamed rice)
1 can each pineapple rings, sliced peaches, sliced pears
(Butter Buds, ½ c brown sugar, 1 t curry powder)
1 head broccoli
Brown chops in large skillet. Mix all
ingredients, except sour cream. Pour over
chops. Simmer 1½ hours, covered. Remove
chops; set aside. Mix sour cream with juice in
pan. Add pork chops. Simmer 10 min. Serve
over rice.
Drain fruit; combine in 13x9. Mix brown sugar
and curry. Sprinkle over fruit. Sprinkle Butter
Buds generously over sugar. Bake @350, 45
min, covered. Serve with steamed broccoli.
Steamed Rice
Baked Fruit
Steamed Broccoli
4-6 pork chops
(1 c beef bouillon, 2 t prepared mustard, 2 T parsley,
1 t paprika, salt/pepper)
8 oz can sliced mushrooms
1 onion, sliced
8 oz FF sour cream
(Steamed rice)
1 can each pineapple rings, sliced peaches, sliced pears
(Butter Buds, ½ c brown sugar, 1 t curry powder)
1 head broccoli
Brown chops in large skillet. Mix all
ingredients, except sour cream. Pour over
chops. Simmer 1½ hours, covered. Remove
chops; set aside. Mix sour cream with juice in
pan. Add pork chops. Simmer 10 min. Serve
over rice.
Drain fruit; combine in 13x9. Mix brown sugar
and curry. Sprinkle over fruit. Sprinkle Butter
Buds generously over sugar. Bake @350, 45
min, covered. Serve with steamed broccoli.
Chicken and Garlic Italian Salad
1.5+ lbs boneless chicken breast
(3 T olive oil, 2 garlic cloves)
(2 T lime juice, salt & pepper)
½ c cilantro, chopped
Bag salad
Black olives
Roma tomatoes
(Italian dressing)
Heat olive oil over med heat. Cook chicken
until brown. Add garlic; cook until chicken is
cooked through. Add cilantro and lime juice, and
season with salt and pepper.
Toss salad and serve.
(3 T olive oil, 2 garlic cloves)
(2 T lime juice, salt & pepper)
½ c cilantro, chopped
Bag salad
Black olives
Roma tomatoes
(Italian dressing)
Heat olive oil over med heat. Cook chicken
until brown. Add garlic; cook until chicken is
cooked through. Add cilantro and lime juice, and
season with salt and pepper.
Toss salad and serve.
Warm Barbecue Chicken Salad and Texas Toast
Warm Barbecue Chicken Salad and Texas Toast
3 c shredded cooked chicken
1 c corn
½ lb bacon, cooked & crumbled*
1 ½ stalks Romaine hearts, torn/rinsed
4 plum tomatoes, chopped
½ small purple onion, sliced in rings
1 c shredded mozzarella
1 c BBQ sauce
1 box Texas toast
Combine 1 c BBQ sauce w/ chicken. Spread
in greased square baking dish. Cover; heat
@350°, 25 min. Five minutes before serving,
toss together heated corn, bacon, lettuce,
tomatoes, and onion. Divide on serving plates.
Top each w/ warm chicken, then w/ cheese.
Bake toast as pkg directs.
3 c shredded cooked chicken
1 c corn
½ lb bacon, cooked & crumbled*
1 ½ stalks Romaine hearts, torn/rinsed
4 plum tomatoes, chopped
½ small purple onion, sliced in rings
1 c shredded mozzarella
1 c BBQ sauce
1 box Texas toast
Combine 1 c BBQ sauce w/ chicken. Spread
in greased square baking dish. Cover; heat
@350°, 25 min. Five minutes before serving,
toss together heated corn, bacon, lettuce,
tomatoes, and onion. Divide on serving plates.
Top each w/ warm chicken, then w/ cheese.
Bake toast as pkg directs.
Chinese Chicken Salad with Fresh Hot Bread
1 rotisserie chicken, deboned, shredded
1 bag slaw
4 green onions, chopped
2 oz bag slivered almonds, toasted
2 bag ramen noodles, noodles only
Asian salad dressing
Fresh bakery bread
(Butter, alum foil, garlic salt)
Heat oven to 400º. Slice bread in half, horizontally. Open
flat; spread with butter. Sprinkle lightly with garlic powder. Close
and slice. Wrap in foil. Place in oven 12 min.
Mix shredded cabbage, green onions, chicken and
almonds. Right before serving, pour dressing over all and
sprinkle with noodles. Serve immediately!
**Kids seriously LOVE this one!!
1 bag slaw
4 green onions, chopped
2 oz bag slivered almonds, toasted
2 bag ramen noodles, noodles only
Asian salad dressing
Fresh bakery bread
(Butter, alum foil, garlic salt)
Heat oven to 400º. Slice bread in half, horizontally. Open
flat; spread with butter. Sprinkle lightly with garlic powder. Close
and slice. Wrap in foil. Place in oven 12 min.
Mix shredded cabbage, green onions, chicken and
almonds. Right before serving, pour dressing over all and
sprinkle with noodles. Serve immediately!
**Kids seriously LOVE this one!!
Incredible Baked Ziti, Steamed Green Beans and Garlic Breadsticks
Incredible Baked Ziti, Steamed Green Beans and Garlic Breadsticks
16 oz box ziti pasta
1 pkg Italian sausage
½ c finely diced onion (2 t minced garlic)
28 oz tomato puree
(2 t Italian seasonings, ½ t garlic salt)
8 oz shredded mozzarella cheese
8 oz cream cheese, cut into cubes
1 c garlic flavored croutons
(½ c Parmesan cheese, aluminum foil)
1 bag frozen green beans
1 can breadsticks (melted butter, garlic salt)
Cook pasta as directed. Drain and set aside.
Heat oven to 350o. Brown sausage, onion and garlic in skillet over
med heat. Drain. In a bowl, combine tomato puree, Italian
seasonings and garlic salt. Combine with cooked sausage. In a
deep oblong baking dish, layer ½ pasta, ½ meat mixture and ½
cheeses. Repeat layers and top with croutons. Sprinkle with
Parmesan cheese. Cover loosely with foil. Bake for 30 min.
Steam green beans. Season as desired and serve.
Place breadsticks on baking pan. Brush with melted butter and
sprinkle with garlic powder. Bake as directed.
16 oz box ziti pasta
1 pkg Italian sausage
½ c finely diced onion (2 t minced garlic)
28 oz tomato puree
(2 t Italian seasonings, ½ t garlic salt)
8 oz shredded mozzarella cheese
8 oz cream cheese, cut into cubes
1 c garlic flavored croutons
(½ c Parmesan cheese, aluminum foil)
1 bag frozen green beans
1 can breadsticks (melted butter, garlic salt)
Cook pasta as directed. Drain and set aside.
Heat oven to 350o. Brown sausage, onion and garlic in skillet over
med heat. Drain. In a bowl, combine tomato puree, Italian
seasonings and garlic salt. Combine with cooked sausage. In a
deep oblong baking dish, layer ½ pasta, ½ meat mixture and ½
cheeses. Repeat layers and top with croutons. Sprinkle with
Parmesan cheese. Cover loosely with foil. Bake for 30 min.
Steam green beans. Season as desired and serve.
Place breadsticks on baking pan. Brush with melted butter and
sprinkle with garlic powder. Bake as directed.
BBQ Chicken Dinner Packets with Hot Biscuits
1.5 lb boneless, skinless chicken breasts
3 ears of corn, broken in halves
6 small red potatoes
(Salt, pepper, melted butter, 1 c BBQ sauce)
15 oz can pinto beans, drained
(Aluminum foil – 6 square sheets)
1 can large buttermilk biscuits
Pound chicken to 1 inch thickness. Slice into
6 serving pieces. Place one chicken, one corn, &
one potato in center of foil. Sprinkle w/ salt /
pepper; drizzle corn w/ butter. Divide BBQ sauce
over each chicken; top evenly with beans. Seal
packets from corner to corner. Cook on baking
sheet @ 450, 40 min. Carefully open.
Bake biscuits as pkg directs.
3 ears of corn, broken in halves
6 small red potatoes
(Salt, pepper, melted butter, 1 c BBQ sauce)
15 oz can pinto beans, drained
(Aluminum foil – 6 square sheets)
1 can large buttermilk biscuits
Pound chicken to 1 inch thickness. Slice into
6 serving pieces. Place one chicken, one corn, &
one potato in center of foil. Sprinkle w/ salt /
pepper; drizzle corn w/ butter. Divide BBQ sauce
over each chicken; top evenly with beans. Seal
packets from corner to corner. Cook on baking
sheet @ 450, 40 min. Carefully open.
Bake biscuits as pkg directs.
Santa Fe Soup and Corn Chips
1 lb ground beef, cooked
3 cans diced tomatoes, undrained
1 can of pinto beans, undrained
1 can of kidney beans, undrained
1 can whole kernel corn, undrained
1 pkg taco seasoning
1 pkg ranch party dip
1 bag Frito scoops
Sour cream
In large soup pot, combine all ingredients and
heat thoroughly. Simmer 20 min.
(I have also cooked on low in the crock pot all day and it is just as good!)
Garnish soup with sour cream and serve with
chips.
3 cans diced tomatoes, undrained
1 can of pinto beans, undrained
1 can of kidney beans, undrained
1 can whole kernel corn, undrained
1 pkg taco seasoning
1 pkg ranch party dip
1 bag Frito scoops
Sour cream
In large soup pot, combine all ingredients and
heat thoroughly. Simmer 20 min.
(I have also cooked on low in the crock pot all day and it is just as good!)
Garnish soup with sour cream and serve with
chips.
Southwest Spicy Chili (Fondly called Taco Soup)
(David teases me all the time that I cook for an army so please note this feeds the army :o) )
3-4 cans diced tomatos
1 red bell pepper, diced
1 green bell pepper, diced
1 white onion, diced
2 cans black beans, rinsed and drained
1 cup frozen corn
1 small can tomato paste
2 lbs. ground turkey
2 jalepenos, diced
4 cloves garlic, minced
1 small can chipotles in adobo
2 small cans green chilis
1-2 T chili powder
1-2 T ground cumin
1/2 tsp cinnamon
Cayenne pepper to taste
4 green onions, diced
1 cup sharp cheddar cheese, grated
Brown ground turkey over medium high heat with garlic. Add 1 T chili powder and 1T cumin. Drain any excess grease when browned and add to crock pot.
Meanwhile dice bell peppers and white onion. Remove ribs and seeds from jalepenos and finely dice. Add to crock pot.
Add 3 cans of tomatos and beans. Stir to combine. Remove chipotles from adobo sauce and chop. Add peppers to crockpot with 2 T adobo sauce. Reserve any remaining sauce and add later if desired. Add corn, green chilis, cinnamon and tomato paste and stir to combine.
Cook on high for 2 hours. Taste for seasoning, add additional cumin and chili powder if desired. If the chili is too spicy, add remaining can of diced tomatos. Turn heat to low and continue cooking an additional 2 hours. Add additional chili powder and cayenne pepper if desired. Add shredded cheese and green onions, stir gently and serve.
I always serve mine over Fritos corn chips with a spoonful of sour cream.
3-4 cans diced tomatos
1 red bell pepper, diced
1 green bell pepper, diced
1 white onion, diced
2 cans black beans, rinsed and drained
1 cup frozen corn
1 small can tomato paste
2 lbs. ground turkey
2 jalepenos, diced
4 cloves garlic, minced
1 small can chipotles in adobo
2 small cans green chilis
1-2 T chili powder
1-2 T ground cumin
1/2 tsp cinnamon
Cayenne pepper to taste
4 green onions, diced
1 cup sharp cheddar cheese, grated
Brown ground turkey over medium high heat with garlic. Add 1 T chili powder and 1T cumin. Drain any excess grease when browned and add to crock pot.
Meanwhile dice bell peppers and white onion. Remove ribs and seeds from jalepenos and finely dice. Add to crock pot.
Add 3 cans of tomatos and beans. Stir to combine. Remove chipotles from adobo sauce and chop. Add peppers to crockpot with 2 T adobo sauce. Reserve any remaining sauce and add later if desired. Add corn, green chilis, cinnamon and tomato paste and stir to combine.
Cook on high for 2 hours. Taste for seasoning, add additional cumin and chili powder if desired. If the chili is too spicy, add remaining can of diced tomatos. Turn heat to low and continue cooking an additional 2 hours. Add additional chili powder and cayenne pepper if desired. Add shredded cheese and green onions, stir gently and serve.
I always serve mine over Fritos corn chips with a spoonful of sour cream.
Buffalo Chicken Burgers
1 lb ground chicken
3-4 green onions, diced
1/4 cup Frank's Red Hot sauce (plus more for serving)
1 egg
2 cloves garlic, minced
1-2 slices day old bread or 1/4 cup breadcrumbs
1/2 tsp celery salt
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
To serve:
Ranch and/or blue cheese salad dressing
Frank's Red Hot sauce
Cheddar cheese slices or crumbled blue cheese
Pickles
8 small rolls or 4 hamburger buns
Prepare grill to medium heat or preheat a cast iron skillet if cooking indoors. If you are using day old bread, quickly tear into chunks and pulse in a food processor to make crumbs. In a large bowl, add all of the burger ingredients and gently mix until just incorporated. (Don't skip the egg and breadcrumbs, they will really help the patties stay together.) Form into four patties for full size burgers or eight small patties for sliders. Make each patty slider larger than the bun and slightly thinner in the center (this is more important for full size burgers.) Cook finished patties about five - seven (three to four for sliders) minutes per side (you want these cooked all the way through since it's poultry and not beef but don't overcook them or they will be dry), flip once and cook through. Just before the finished, top with cheddar slices if desired. Serve on hamburger buns topped with condiments of your choice.
3-4 green onions, diced
1/4 cup Frank's Red Hot sauce (plus more for serving)
1 egg
2 cloves garlic, minced
1-2 slices day old bread or 1/4 cup breadcrumbs
1/2 tsp celery salt
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
To serve:
Ranch and/or blue cheese salad dressing
Frank's Red Hot sauce
Cheddar cheese slices or crumbled blue cheese
Pickles
8 small rolls or 4 hamburger buns
Prepare grill to medium heat or preheat a cast iron skillet if cooking indoors. If you are using day old bread, quickly tear into chunks and pulse in a food processor to make crumbs. In a large bowl, add all of the burger ingredients and gently mix until just incorporated. (Don't skip the egg and breadcrumbs, they will really help the patties stay together.) Form into four patties for full size burgers or eight small patties for sliders. Make each patty slider larger than the bun and slightly thinner in the center (this is more important for full size burgers.) Cook finished patties about five - seven (three to four for sliders) minutes per side (you want these cooked all the way through since it's poultry and not beef but don't overcook them or they will be dry), flip once and cook through. Just before the finished, top with cheddar slices if desired. Serve on hamburger buns topped with condiments of your choice.
Spicy Chicken Tortilla Roll-Ups
Spicy Chicken Tortilla Roll-Ups
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
Creamy White Chicken & Artichoke Lasagna
Ingredients
2 cups boneless skinless chicken breast, cooked and shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
Directions
Heat oven to 350°F.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan.
Beat cream cheese, milk, and garlic powder with mixer until well
blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half of the remaining cream cheese sauce onto bottom of
13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken
mixture. Repeat layers of noodles and chicken mixture twice. Top
with remaining cheese sauce and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil.
2 cups boneless skinless chicken breast, cooked and shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
Directions
Heat oven to 350°F.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan.
Beat cream cheese, milk, and garlic powder with mixer until well
blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half of the remaining cream cheese sauce onto bottom of
13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken
mixture. Repeat layers of noodles and chicken mixture twice. Top
with remaining cheese sauce and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil.
Bierocks
Ingredients
Filling:
•1/4 cup chopped onion
•1/2 pound ground turkey
•Cooking spray
•2 cups finely shredded cabbage
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon salt
Dough:
•1/4 cup sugar
•1 package dry yeast (about 2 1/4 teaspoons)
•1/2 cup warm water (100° to 110°)
•1/2 cup 1% low-fat milk
•1/4 cup vegetable oil
•3/4 teaspoon salt
•2 large eggs, lightly beaten
•4 cups bread flour, divided
***I cheat with these and use the frozen Rhodes Dinner Rolls instead of making the dough… makes this recipe super easy!!
Preparation
1.To prepare filling, cook the onion and turkey in a large nonstick skillet coated with cooking spray over medium-high heat until turkey is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill.
2.To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3.Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4.Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.
5.Preheat oven to 375°.
6.Uncover bierocks. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool .
7.Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.
Filling:
•1/4 cup chopped onion
•1/2 pound ground turkey
•Cooking spray
•2 cups finely shredded cabbage
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon salt
Dough:
•1/4 cup sugar
•1 package dry yeast (about 2 1/4 teaspoons)
•1/2 cup warm water (100° to 110°)
•1/2 cup 1% low-fat milk
•1/4 cup vegetable oil
•3/4 teaspoon salt
•2 large eggs, lightly beaten
•4 cups bread flour, divided
***I cheat with these and use the frozen Rhodes Dinner Rolls instead of making the dough… makes this recipe super easy!!
Preparation
1.To prepare filling, cook the onion and turkey in a large nonstick skillet coated with cooking spray over medium-high heat until turkey is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill.
2.To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3.Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4.Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.
5.Preheat oven to 375°.
6.Uncover bierocks. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool .
7.Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.
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