Sunday, November 15, 2009
2 - 8 oz lowfat packages – room temperature
1 minced onion
2 cups of leftover cooked chicken, cubed
Steamed vegetables (peas, carrots, corn, broccoli)
2 pkg refrigerated crescent rolls
2 Tbsp melted butter
1/4 C Italian bread crumbs
Mix together the cream cheese, onions, chicken and steamed vegetables.
Use two cresents to make a rectangle. Pinch the "center line" and roll thinner. Spoon about 1/2 cup of cream cheese mix in the middle and pull the corners of the rectangle over the top to close the pocket. Brush the top with and top with bread crumbs. Bake @ 375 for about 15-20 minutes or until golden brown
Wednesday, August 05, 2009
Sunday, July 19, 2009
8 slices white bread, crusts removed, bread broken into big chunks
2 pounds tomatoes, seeded
1 English cucumber, peeled
1 large white onion
1 green bell pepper, seeds and pith removed
2 garlic cloves, smashed
High quality extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1/2 cup to 1 cup tomato juice, if needed
Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
Wednesday, July 15, 2009
Monday, May 18, 2009
Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt. Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.
1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.
1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.
1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.
1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.
1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.